Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin
Date: 2004-10-21
Institutions: European Commission
Subjects: Liguria, aromatic plant, designation of origin, labelling

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Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No
2081/92 on the protection of geographical indications and designations of origin

(2004/C 259/03)

This publication confers the right to object to the application pursuant to Articles 7 and 12d of the above-
mentioned Regulation. Any objection to this application must be submitted via the competent authority in
a Member State, in a WTO member country or in a third country recognised in accordance with Article
12(3) within a time limit of six months from the date of this publication. The arguments for publication
are set out below, in particular under 4.6, and are considered to justify the application within the meaning
of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

‘BASILICO GENOVESE’

EC No: IT/00194/17.04.2001

PDO ( X ) PGI ( )

This summary has been drawn up for information purposes only. For full details, in particular the produ-
cers of products covered by the PDO or PGI concerned, please consult the complete version of the product
specification obtainable at national level or from the European Commission (1).

1.

Responsible department in the Member State

Name:

Address:

Tel.:

fax:

e-mail:

2.

Group

2.1 Name:

2.2 Address:

Ministero delle Politiche Agricole e Forestali

Via XX Settembre, 20 – 00187 ROMA

(39-06) 481 99 68

(39-06) 42 01 31 26

qualita@politicheagricole.it

Comitato Promotore D.O.P. Basilico Genovese

Via Gropallo n.10/5 - 16122 Genova - Tel. 010-876272

2.3 Composition:

producers/processors (x ) other ( )

Type of product: group 1.6. Fresh fruit and vegetables.

Specification

3.

4.

(summary of requirements under Article 4(2)

4.1. N a m e :

‘Basilico Genovese’

4.2. D e s c r i p t i o n : Whole fresh plant of the species Ocimum basilicum L. of local ecotypes or selections.

The main characteristics of the plant are:

— medium to very tall, spreading or cylindrical in growth,

— foliage density classifiable as intermediate (medium-low, medium, medium-tall),

— elliptical leaf form,

— swelling of the blade and edge cuts absent/very slight or slight,

— leaf surface flat or convex,

— total absence of aroma of mint,

— strong and characteristic odour.

(1) European Commission, Directorate-General for Agricolture, Agricultural product quality policy, B-1049 Brussels.

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4.3. G e o g r a p h i c a l a r e a : The geographical area where ‘Basilico Genovese’ is grown is the Tyrrhenian
coast of the administrative Region of Liguria as bounded by the watershed. Packing must take place
in that area to ensure traceability and checks on the designation and to protect the quality character-
istics of the product, which deteriorates easily.

4.4. P r o o f o f o r i g i n : Basil has been cultivated from ancient times both as an ornamental plant and to
extract its essence, which was believed to have therapeutic qualities. As such, it was introduced by
the Romans, who considered that it had healing properties.

There can be no doubt that its current reputation owes more to its use in cooking than to the thera-
peutic qualities attributed to it by herbalists and popular medicine.

This is particularly true of its use in making Genovese pesto, a typical Italian product originating in
Liguria and known throughout the world. The preparation of Genovese pesto requires the ingredients
to be ground in a marble mortar with a wooden, marble or glass pestle.

The main ingredient of Genovese pesto is basil, traditionally from the Tyrrhenian coast of the Region
of Liguria, which has the organoleptic characteristics required for such use: a complete absence of
minty odour and a very intense and pleasant perfume.

An Italian cookery book of 1864 advocates the use of Genovese basil in the preparation of certain
recipes, demonstrating the daily use of this essence. Jacini's agricultural survey of 1883 records as an
accomplished fact the hothouse cultivation of basil on the Ligurian coast in small greenhouses to
meet the constantly growing demand for this product. Historically, the original centre of production
was limited to the hinterland of Genoa, which was closer to the market. As demand grew, the area of
production expanded.

The traceability of the product is guaranteed by the fact that producers of ‘Basilico Genovese’ must be
entered in a list of producers created, held and updated by the inspection body. Furthermore, every
year producers must notify the area to be sown, the variety of seed used and the maximum size of
the bunches or bouquets they intend to put up thirty days before sowing.

By 31 January of the following year, the producer must also notify the quantities actually produced
and marketed.

4.5. M e t h o d o f p r o d u c t i o n : The seeds which may be used to produce ‘Basilico Genovese’ must
belong to the species Ocinum Basilicum L. and have the characteristics listed at point 4.2) Description.
Only locally selected types are suitable for cultivation. ‘Basilico Genovese’ may be grown either under
cover, provided adequate circulation of air is ensured, or in open fields.

Under cover, it may be grown either on benches or in the earth.

‘Basilico Genovese’ may not be produced on a medium which has no local soil.

Methyl bromide may not be used to disinfect the soil.

Total production over the year is:

1. for fresh consumption:

— under cover 7 000 plants/m2/year,

— in the open air 2 000 plants/m2/year.

2. For processing:

— under cover 10 kg/m2/year,

— in the open air 8 kg/m2/year.

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4.6. L i n k : The soil and climate of the Ligurian hinterland are marked by a microclimate suitable for the
cultivation of basil, generated by an unusual combination of inter-related factors, both non-living
(soil, temperature, water, light, wind) and living (animal and vegetable organisms), which appears to
occur only there. The characteristics of the soil impose a limit on the crops which can be grown and
the limited changes to the physical nature of the land allowed for the growing of basil are motivated
solely by the special technique of harvesting the plants, which must be done without damaging them.
Any alterations to the terrain are an important factor in crop management because they may solve
limited and well identified drainage problems without affecting the typical nature of the finished
product. The daily changes in temperature have a direct influence on the choice of crops, as do the
availability and quality of water, light and wind. The configuration of the territory of Liguria favours
the cultivation of basil since its long axis lies along parallels, with crops enjoying sunlight for many
hours, even in winter, on south-facing slopes which also provide protection from cold north, easterly
and westerly winds through its unique curvature while also benefiting from the regulatory effect of
the sea.

Basil grown in Liguria is a unique and inimitable blend of territory, surroundings and cultivation. It is
the climatic conditions of Liguria themselves, with their high levels of light even in winter, tempera-
tures which rarely sink below 10° C and a steady stream of air tempered by the sea, which steadfastly
combine with the chemical and physical characteristics of the land and the technical knowledge and
traditions of the farmers to create a final product whose aromas cannot be found in the same combi-
nation and degree in basil grown elsewhere. Although the climate of the Ligurian hinterland is
similar to that of lower Lazio and Campania and the origin of the soil where basil is grown is the
same as that of lower Piedmont, Piedmont has a typically continental climate while the soils of
central Italy are different from those of Liguria. This makes the combination of climate and soil for
the grower in Liguria inimitable and special. Basil grown in Piedmont or the other regions bordering
on Liguria smells of mint, while that grown further south is considerably less delicate. Comparing
basil plants from Liguria with those from other areas shows that the yield of essential basil oil from
Liguria is markedly different from that from basil grown elsewhere, this yield rising by a statistically
significant extent from basil grown throughout its growing cycle in Liguria to that grown elsewhere
in Italy. Even the composition of the essential oil is different, as are the proportions of the various
substances, so that the aroma is clearly distinguishable. Basil which has been grown throughout its
cycle in Liguria can be clearly distinguished from that grown elsewhere. Taking account of the
substances present in larger quantities, or those whose presence, even in small amounts, can affect
the final aroma of the basil leaf, makes it possible to clearly distinguish basil grown in Liguria from
that from elsewhere. The special aroma of Basilico Genovese and its quality features cannot derive
other than from Liguria.

Basil is one of the most representative and typical crops of Liguria and symbolises a style of cooking
using traditional flavours.

The characteristics of ‘Basilico Genovese’, the complete absence of minty odour, a very intense and
pleasant perfume and the particularly delicate colouring of the leaves are the result of certain features
of the soil and climate of Liguria. The soil and sunlight, together with a particularly mild climate,
dominated by sea breezes, are features of the area of production which has developed specific tech-
nical skills to ensure consistently high quality standards.

Although basil is a minor crop in national and international terms, at regional level it is an important
source of income for many firms which produce it under glass all the year round and in open fields
in summer. As long ago as the 1920s and 1930s, international horticultural fairs and exhibitions
were held at Finale Ligure where all crops grown under glass from the entire region, including basil,
received the highest honours. Attesting the importance of these crops for the economy of the region,
we have the yearbooks of Italian agriculture and other documents, which described this situation
vividly and in detail. Even today basil still accounts for a large part of agriculture and cultivation in
Liguria. Basilico Genovese is a unique and inimitable blend of territory, surroundings and cultivation.

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4.7 I n s p e c t i o n b o d y :

Name:

Camere di Commercio Industria Artigianato ed Agricoltura di Genova, Savona,
Imperia e La Spezia.

Address:

Via Garibaldi n.4 – 16124 Genova

4.8 L a b e l l i n g : Basil for sale fresh must be put up in bunches with between two and four pairs of real
leaves. The bunch comprises 3 or 10 plants complete with roots and wrapped in paper for foodstuffs
bearing the D.O.P. symbol and tied individually. Larger bunches are called bouquets and comprise the
number of plants in 10 bunches.

Basil for local or industrial processing comprises portions of whole plants with no more than four
pairs of real leaves.

Packaging must use materials which comply with the rules in force and must bear the D.O.P. logo
and the full trademark of the firm.

4.9 N a t i o n a l r e q u i r e m e n t s : —