EN Official Journal of the European Union C 251/8

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 251/06

This publication confers the rights to object to the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographic indications and designations of origin for agricultural products and foodstuffs (2)

‘DAUJĖNŲ NAMINĖ DUONA’

EC No: LT-PGI-0005-01059-28.11.2012

PGI ( X ) PDO ( )

1. Name

‘Daujėnų naminė duona’

2. Member State or Third Country

Republic of Lithuania

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 2.4. Bread, pastry, cakes, confectionary, biscuits and other baker's wares

3.2. Description of product to which the name in point 1 applies

The PGI ‘Daujėnų naminė duona’ is a brown rye bread manufactured entirely at home in accordance with a traditional method. Rye flour dough is slowly leavened by spontaneous fermentation in a wooden trough which must be made entirely of oak, or in a trough with an oak base and side panels, and the bread is baked over live coals or in a hearth oven.

Shape

Loaves are oval or rectangular.

Weight

Oval loaves: 4 kg to 4,5 kg.

Rectangular loaves: 4,5 kg to 10 kg.

Appearance

Depends on use. Loaves of bread for everyday eating have a smooth surface, whereas festive (special occasion) loaves are decorated with special inscriptions, festive ornaments or floral motifs made from pieces of rye dough.

The surface may be baked quite dark, with visible cracks.

Crust thickness — regardless of form of loaves, crust thickness at top up to 6 mm, and underneath up to 4 mm. Crust colour — brown to dark brown.

The crumb of the cooked, cooled loaf is light brown in colour, elastic, porous, with no signs of non-dispersion, no cavities or denser pockets, quite sticky, with caraway seeds visible in places

Physical and chemical characteristics

Crumb moisture — up to 43 %.

Crumb acidity — maximum 11 degrees (titration acidity).

Crumb porosity — minimum 57 %.

Flavour, aroma

The bread is characterised by a pleasant flavour typical of this type of bread, with a rich aroma and sweet-and-sour flavour.

3.3. Raw materials (for processed products only)

— sifted rye flour at a temperature of 20-22 °C,

— drinking water,

— sugar,

— table salt,

— caraway seeds,

— natural leavening agent present in the dough trough.

3.4. Feed (for products of animal origin only)

—

3.5. Specific steps in production that must take place in the identified geographical area

All production steps must take place in the identified geographical area:

— batch mixing,

— fermenting of the mixture,

— kneading of the dough,

— shaping of bread loaves by hand,

— baking of the bread over hot ashes or in a hearth oven,

— cooling of the bread (12 hours minimum).

3.6. Special rules on slicing, grating, packaging, etc.

Cooled loaves of ‘Daujėnų naminė duona’ of various sizes are packaged whole or sliced. Oval loaves are cut in half or quarters. Rectangular loaves are cut into pieces weighing between 400 g and 450 g. Whole loaves or cut pieces are packed in film or paper bags designed for the packaging of bread.

3.7. Special rules concerning labelling

In accordance with the specifications published for this product, manufacturers of this product may use the name ‘Daujėnų naminė duona’ on labels for advertising and marketing purposes.

The label must bear the following:

— the exact name and address of the manufacturer,

— the words ‘saugoma geografinė nuoroda’ (‘protected geographic indication’) and/or the European Union symbol.

4. Concise definition of the geographical area

Administrative boundaries of the Daujėnai civil parish.

5. Link with the geographical area

5.1. Specificity of the geographical area

Rye bread has been baked in the bread ovens of Daujėnai civil parish since the 17th century. Every farmer baked bread for his own family's needs, and had all the necessary equipment — millstones for grinding grain, wooden (oak) dough troughs for fermenting dough, a clay bread oven and wooden peels. Everything was home-made, kept in the family and passed on to the next generation. Surviving breadmaking utensils (bread ovens, wooden dough troughs, peels) belong to individual families to this day, and can also be found in museums. These deeply rooted traditions of breadmaking, which were developed over long periods of time and survive to this day, were unaffected by the rapid ubiquitous expansion of industrial breadmaking at the end of the 19th century and in the 20th century. When at the end of the 20th century the conditions came about for the manufacture of this commodity for retail, the marketing of ‘Daujėnų naminė duona’ began (in 1995), and the baking of this bread at home has become a family business that has not left the confines of the household.

In the product name, the word ‘naminė’ means ‘home-made’, whilst the word ‘Daujėnų’ is a proper noun.

The bread's specific qualities have been improved over the many years of its production. Although guidebooks and literature do not describe how to make this product, which has close ties with the area designated in Section 4 above, details of how to make it and the practical skills needed to do so have been handed down from generation to generation within individual families.

The bread produced in this geographical location owes its uniqueness to information compiled by the women that have traditionally run the households, traditional recipes and the use of traditional production methods that employ surviving or home-made authentic equipment that has been kept within the family. These closely guarded secrets determine the quality and taste of the bread. One of the most important guarantors of quality is the kneading trough and the residual acid in it. Then there is the related tradition of not lending a kneading trough to another household, thus ensuring that the lending household does not remove the bread acid, so preventing the starter being lost to that household. Another secret is fermentation length and mixing time, which the maker determines on the basis of his or her own knowledge and experience.

To date, all individuals involved in the production of this type of bread are descendants of families resident in the area mentioned in Section 4 above and who have baked bread at home from one generation to the next.

5.2. Specificity of the product

The distinctive quality of this bread is due to a little-changed ancient production method involving careful manual work, careful attention to detail, experience and understanding. The entire production process follows the traditional method — the batch of bread is mixed and the rye flour dough is leavened slowly by spontaneous fermentation in a wooden trough which should be made entirely of oak or with an oak base and side panels. The oak wood ensures that the acid is retained in the wooden sides of the kneading trough, which gives it its specific taste. This is why the oak utensils are used for more than a hundred years and passed down from generation to generation.

‘Daujėnų naminė duona’ differs from other types of bread in terms of the size of loaf (loaf weight 4-10 kg) and its special qualities.

Another feature of this bread is that use is made only of rye flour, which is fermented in an oak kneading trough. This means the bread stays fresh for a long time (two weeks) and does not become stale. The longer storage time does not impair its flavour, which comes out on the second day after baking.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The link between ‘Daujėnų naminė duona’ and the geographical location is based on its reputation and the ability of individuals to produce bread having the characteristics designated in Section 5.2.

The reputation of ‘Daujėnų naminė duona’ is basically attributable to an unchanged tradition of breadmaking which has been handed down from one generation to the next in the Daujėnai region and which ensures a consistent, unique product that is trusted by consumers.

The reputation of ‘Daujėnų naminė duona’ can be judged from the regular appearance of this product at exhibitions, trade fairs and festivals, from the award of prizes and accolades, and from articles in the press and media:

— this bread has represented Lithuania at a number of world fairs: at the 2002 Biofach exhibition in Nuremburg, Germany, from 2003 at the ‘Green week’ exhibitions in Berlin; in 2004 at the international exhibition of food and drink ‘Expo dei sapori’ in Milan, Italy; at the Polagra-food exhibition in Poznań, Poland; at the 2006 international exhibition of agriculture and food ‘Zolotaja osen’ in Moscow and elsewhere,

— ‘Daujėnų naminė duona’ loaves beautifully decorated with letters or other festive embellishments are the adornment and symbol of festivals across the Daujėnai region, be they village, school or church fêtes, Whitsuntide festivals, etc.,

— highly ornate loaves of ‘Daujėnų naminė duona’ also feature at family festivals as table decorations at weddings, christenings and anniversaries and as symbols of family strength, fidelity, fertility and humility,

— ‘Daujėnų namine duona’ is served to guests at various fairs, folk festivals and the like.

Since 2002, ‘Daujėnų naminė duona’ has been recognised as a culinary heritage product, and holds a certificate issued by the ‘Culinary heritage fund’ government body. In 2008 it was awarded the AgroBalt gold medal, that same year being awarded a diploma at the ‘Best Lithuanian bread’ competition organised jointly by the Kaunas University of Technology's food institute and the Ministry of Agriculture. In 2009 it was certified as a national heritage product, receiving a national heritage certificate from the Ministry of Agriculture.

‘Daujėnų naminė duona’ is regularly recognised and its reputation confirmed in articles and items in the regional, national and foreign press: ‘Households baking bread in clay ovens’ (Darbas, 1995, No 88); ‘A cosy neighbourhood of flowers’ (Darbas, 1996, No 92); ‘Saimeta (local company founded in 1995) bread to be enjoyed by the French too’ (Darbas, 1997, No 59); ‘Farmer bogged down in business’ (Panevėžio rytas, 1998, No 160); ‘The ever-present aroma of festive baking in Saimeta’ (Darbas, 1999, No 11); ‘After selling her cows, she's now baking bread’ (Panevėžio rytas, 2000, No 39); ‘Rustic bread tastier?’ (Geras skonis. Gastronomija, gėrimai, vartojimo kultūra, 2000, No 1); ‘Thriving Daujėnai village bakery owner Vita Stankevičienė offers several dozen types of granary product’ (Alytaus naujienos, 2000, No 2008); ‘Sweden interested in Daujėnai bread’ (Lietuvos aidas, 2000, No 104); ‘Turns in and rises with trepidation’ (Lietuvos aidas, 2001, No 262); ‘Saimeta shop sells bread and bakery products with no chemical additives’ (Santarvė, 2001, No 144); ‘Bread brings fame to Daujėnai’ (Respublika, 2002, No 68); ‘Mother's recipe made daughter famous’ (Lietuvos žinios, 2003, No 36); ‘Live grain in Daujėnai bread’ (Laikas, 21 November 2003); ‘Lithuania surprises even the most demanding of visitors to Green week international expo’ (Ūkininko patarėjas, 2003, No 10); ‘President praises village-baked bread’ (XXI Amžius, 2003, No 40); ‘Firm driven by single-minded commitment’ (Aukštaitijos verslo balsas, 2004, No 24); ‘Storm of success in Berlin’ (Darbas, 2004, No 19); ‘Gold medal for Daujėnai home baked bread’ (Darbas, 2008, No 115); ‘New phase of AgroBalt — between West and East’ (Ūkininko patarėjas, 2008, No 114); ‘AgroBalt festival for producers and consumers’ (Valstietis, 7 October 2008); ‘How Vitalija Stankevičienė put Daujėnai on the map’ (Respublika, 2010, No 85); ‘Daujėnai bread puts Lithuania on the map — a family tradition’ (Ūkininko patarėjas, 2011, No 40); ‘Green week — flavours and aromas from around the world’ (Voruta, 21 January 2011).

The production of ‘Daujėnai naminė duona’ is billed as one of this geographical area's special features in promotional literature aimed at tourists (‘Путешествуем по Пасвальскому краю. Туристическая карта района’; ‘Lithuanian food export’, 1998; May; ‘Brown bread from Daujėnai’, LŽ. Trademark Lithuania. Lietuviškas ženklas, 2000, No 2). The popularity of ‘Daujėnų naminė duona’ bread can also be adduced from special agricultural reports on TV such as BTV's ‘Between town and country’ (7 December 2008) and TV3's ‘On farms and bees’ (31 January 2009).

According to the findings of a consumer survey carried out in 2010, four out of five respondents associated Daujėnai with ‘Daujėnų naminė duona’ (2010 consumer survey carried out by the government body ‘Culinary heritage fund’). The survey showed that consumers recognise ‘Daujėnų naminė duona’, look for it in shops and enjoy it as an everyday bread product, whilst people are keen to take the decorated loaves with them abroad as festive ornaments, gifts and souvenirs.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://www.zum.lt/l.php?tmpl_into[0]=index&tmpl_name[0]=m_site_index163&tmpl_into[1]=middle&tmpl_id[1]=2945

(1) OJ L 343, 14.12.2012, p. 1.

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3) Replaced by Regulation (EU) No 1151/2012.