Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
Date: 2007-11-22
Institutions: European Commission
Subjects: Italy, designation of origin, labelling, leaf vegetable, location of production, product designation, product quality

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Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC)
indications and designations of origin for
No 510/2006 on the protection of geographical

agricultural products and foodstuffs

(2007/C 279/07)

This publication confers the right to object to the amendment application pursuant to Article 7 of Council
Regulation (EC) No 510/2006 (1). Statements of objections must reach the Commission within six months
of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9 and Article 17(2)

‘RADICCHIO ROSSO DI TREVISO’

EC No: IT/PGI/117/1514/26.04.2004

PDO ( ) PGI ( X )

Amendment(s) requested

Heading(s) in the specification:

Name of product

X Description of product

Geographical area

Proof of origin

X Method of production

Link

X Labelling

X National requirements

Amendment(s):

Descr iption

The amendment provides for an increase in the minimum size of the radicchio head when released for
consumption and the deletion of the adverb ‘completely’ regarding the colour.

Method of production

The production time and methods for growing radicchio are set out in more detail and certain rules that do
not contribute to product quality are deleted.

Tying production in the field becomes mandatory.

The requirements for containers have changed to allow for the use of different materials, without this under-
mining the link with the geographical area or with traditional production methods. For health reasons,
certain major international distribution channels now follow protocols demanding, as do the rules laid
down in certain countries, the use of materials other than cement for the production of food for human
consumption.

(1) OJ L 93, 31.3.2006, p. 12.

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The technique of drying the plants after blanching and before dressing was valid whilst dressing was carried
out in unheated or open environments. Now new requirements in terms of health and working conditions
have resulted in all processing rooms being heated, which means that the drying period is no longer neces-
sary, and may even be harmful as it can cause the onset of plant degeneration. Clearly, therefore, where it is
necessary to shake water off the plants, (blanching in water is not compulsory) this should be carried out in
the ‘dressing’ room. To clarify matters, a ‘constant’ temperature of 18 degrees was always to be regarded as
an indicative parameter, since opening the doors in order to bring the products into to the ‘dressing’ room
is bound to lower the temperature there, without this undermining tradition or product quality standards.

Labelling

The amendment provides for the introduction of a product identification logo to provide clearer information
for consumers. New packaging or larger sizes of existing packaging are also introduced in order better to
meet market needs.

National requirements

Articles 3 and 8 of the current specification are deleted and an inspection body is specified, in line with
Community rules.

In Article 7, the requirement whereby holdings must have a ‘minimum surface area of 1 500 m2’ in order
to qualify for entry in the list of producers is no longer applicable, since it limits access in a manner that is
not in line with EU rules.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘RADICCHIO ROSSO DI TREVISO’

EC No: IT/PGI/117/1514/26.04.2004

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State:

Name:

Ministero Politiche agricole, alimentari e forestali

Address: Via XX Settembre, 20

I-00187 Roma

(39) 06 481 99 68

(39) 06 42 01 31 26

Tel.

Fax

E-mail:

qpa3@politicheagricole.gov.it

2. Applicant group:

Name:

Address:

Tel.

Fax

Consorzio Radicchio di Treviso

Viale scandolara, 80
I-31059 Zero Branco (TV)

(39) 0422 48 80 87

(39) 0422 48 80 87

E-mail:

—

Composition: Producers/processors ( X ) Other ( )

3.

Type of product:

Class 1.6 — Fruit, vegetables and cereals, whether or not processed

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4.

Specification:

(Summary of requirements under Article 4(2))

4.1. Name:

‘Radicchio Rosso di Treviso’

4.2. Description: Crops grown to produce the PGI Radicchio Rosso di Treviso must consist of plants of the

genus Cichorium, species intybus L., variety silvestre, which includes early and late-growing types.

When released for consumption, radicchio bearing the PGI Radicchio Rosso di Treviso must have the
following characteristics:

Late-growing R adicchio Rosso di Tre viso

— Physical characteristics: regular, uniform and compact shoots; tight, enveloping leaves that tend to
close the head at the tip; the radicchio head includes a portion of perfectly dressed stem of a length
proportional to the size of the head, but no longer than 6 cm.

— Colour: the leaves are deep wine red in colour with secondary veining slightly pronounced and the

dorsal rib (primary veining) is white.

— Taste: the dorsal rib is pleasantly bitter and crunchy.

— Size: the heads weigh at least 100 g, with a minimum diameter at the neck of 3 cm and measure

12-25 cm in length (excluding the stem).

The product profile of late-growing Radicchio Rosso di Treviso is as follows:

— perfectly ripe,

— bright, strong red colour of the foliage,

— white-coloured primary veining,

— good consistency,

— medium to large in size,

— heads are even in size and length,

— dressing is meticulous, elegant and without flaws,

— stem proportionate to the head and no longer than 6 cm.

Early-growing R adicchio Rosso di Tre viso

— Physical characteristics: large, elongated and tightly closed head with a small portion of stem.

— Colour: the leaves have very pronounced, white primary veining that dissipate into many smaller

veins throughout the deep red, well developed leaves.

— Taste: the leaves taste slightly bitter and have a medium crunchy consistency.

— Size: minimum weight of heads is 150 g, and length (excluding the stem) is 15-25 cm.

The product profile of early-growing Radicchio Rosso di Treviso is as follows:

— perfectly ripe,

— bright red colour of the leaf with fine white veining,

— good consistency,

— medium to large in size,

— evenly sized heads,

— dressing is meticulous, elegant and without flaws,

— stem proportionate to the head and no longer than 4 cm.

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4.3. Geographical area: The production and packaging area of

late-growing Radicchio Rosso di Treviso
comprises the entire territory of the following municipalities in the Provinces of Treviso, Padua and
Venice.

Province of Treviso: Carbonera, Casale sul Sile, Casier, Istrana, Mogliano Veneto, Morgano, Paese,
Ponzano Veneto, Preganziol, Quinto di Treviso, Silea, Spresiano, Trevignano, Treviso, Vedelago, Villorba
and Zero Branco.

Province of Padua: Piombino Dese and Trebaseleghe.

Province of Venice: Martellago, Mirano, Noale, Salzano and Scorzè.

The production and packaging area of early-growing Radicchio Rosso di Treviso comprises the entire
territory of the following municipalities in the Provinces of Treviso, Padua and Venice.

Province of Treviso: Breda di Piave, Carbonera, Casale sul Sile, Casier, Castelfranco Veneto, Castello di
Godego, Istrana, Loria, Maserada sul Piave, Mogliano Veneto, Monastier, Morgano, Paese, Ponzano
Veneto, Preganziol, Quinto di Treviso, Resana, Riese Pio X, Roncade, San Biagio di Callalta, Silea,
Spresiano, Trevignano, Treviso, Vedelago, Villorba, Zenson di Piave and Zero Branco.

Province of Padua: Borgoricco, Camposanpiero, Loreggia, Massanzago, Piombino Dese
Trebaseleghe.

and

Province of Venice: Martellago, Mirano, Noale, Salzano, Santa Maria di Sala, Scorzè and Spinea.

4.4. Proof of origin: Lists of producers and packagers that intend to use the PGI for each type of radicchio in
each production year are compiled by the inspection body authorised under Article 10 of Regulation
(EC) No 510/2006 for the purpose of monitoring production and packaging stages.

Producers of
production area that grow Radicchio Rosso di Treviso may be included on the list referred to above.

late and/or early-growing radicchio and managers of all holdings located within the

Producers must be included in this list in respect of each production year and must declare annually
the type grown, the area cultivated and the quantities produced and delivered to packagers.

Requests for inclusion in the list must be submitted to the inspection body by 31 May each year.

Packagers must send the inspection body a statement of annual production packaged with a break-
down by type grown.

Producers and packagers are entered on the list for a renewable period of one year.

The farm manager must enter in a specific farm register the date on which harvesting operations
commence.

Farm managers must, in respect of each production year and type of radicchio grown, notify the inspec-
tion body of the quantity of end product obtained that is fit to be placed on the market.

At the same time, farm managers must enter this quantity in the farm register, noting the date of
delivery to the packager, except where they package the product themselves.

4.5. Method of production: The conditions of premises and cultivation techniques for the production of the
PGI Radicchio Rosso di Treviso must be in line with local traditions and in any event be designed to give
the product its specific characteristics.

Production of late- and early-growing Radicchio Rosso di Treviso requires fresh, deep, well drained and
non alkaline soils, not excessively rich in nutrients, particularly nitrogen. Particularly well suited for
cultivation are areas with clay and sand-rich soils on old flood land in the process of decalcification.
Suitable climates have enough rainfall in summer with limited maximum temperatures, dry autumn
weather and early winters with temperatures reaching as low as minus 10 degrees Celsius.

Planting density for the sowing, transplanting and thinning stages must not exceed 8 plants per square
metre.

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Maximum production per hectare of crop may not exceed the following limits (not including any
tolerance):

— late-growing type: 7 000 kg/ha,

— early-growing type: 9 000 kg/ha.

The maximum unit weight of heads of radicchio, which make up the end product, may not exceed the
following limits (not including any tolerance):

— late-growing type: 0,4 kg,

— early-growing type: 0,5 kg.

Production of early- or late-growing Radicchio Rosso di Treviso invariably commences by sowing or
transplanting seedlings.

Sowing outside must take place between 1 June and 31 July each year.

The transplanting of radicchio seedlings must take place by 31 August each year.

Harvesting late-growing Radicchio Rosso di Treviso is carried out after 1 November and in any case after
the crop is exposed to frost at least twice, which promotes the red colouring.

Harvesting early-growing Radicchio Rosso di Treviso is carried out after 1 September.

Growing, blanching, forcing, the development of the characteristics as laid down for the PGI Radicchio
Rosso di Treviso to be released for consumption and the packaging stage must be carried out within the
area defined in section 4.3.

The process of blanching, forcing and preparing the heads for packaging is carried out in various
stages for each of the two types of radicchio.

Late-growing R adicchio Rosso di Tre viso

The traditional procedure of post-harvest processing is described below.

Pre-forcing stage

During this first stage, the plants harvested with part of the root structure are cleaned of the external
leaves and any earth remaining on the roots.

The heads are then gathered into bundles or placed in netted or perforated crates.

In both cases the stems of all plants must be of the same length.

The bundles or crates of radicchio heads, lined up on the ground, are protected by a tunnel to prevent
them from being soaked by precipitation or the thawing of frost. The tunnels must ensure that the
heads receive ample ventilation. This last stage may also be carried out by placing the bundles or crates
in controlled environments.

Forcing and blanching

Forcing and blanching are essential and irreplaceable stages which bring out the organoleptic, commer-
cial and aesthetic qualities of late-growing Radicchio Rosso di Treviso. It is achieved by allowing the heads
to form new leaves under light-free conditions, i.e. leaves containing little to no chlorophyll pigment.
This serves to highlight the bright red colour of the foliage, reduce the fibrous consistency and develop
a crunchy and pleasantly bitter taste.

Late-growing Radicchio Rosso di Treviso is forced by using spring water at a temperature of around
11 degrees Celsius. The heads are vertically immersed in the water up to the stem for a period that is
sufficient to allow them to reach the right level of ripeness and the characteristics as set out above.

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Dressing stage

Afterwards comes the dressing stage, which involves untying the bundles or removing them from
crates, discarding any leaves that have deteriorated or display irregular characteristics to produce
radicchio heads that meet the requirements, and then cutting and paring the stem to a size propor-
tionate to the head.

Dressing must be carried out immediately before the product is sent for distribution. After dressing,
the radicchio is placed in large receptacles with running water to be washed and packaged.

Early-growing R adicchio Rosso di Tre viso

Tying

This stage involves tying the heads in the field to prevent the normal process of photosynthesis for a
period that is sufficient to allow them to reach the right level of ripeness and the characteristics as set
out above.

Dressing stage

In the first stage after harvesting, the untied radicchio heads are trimmed of any external leaves that do
not meet the minimum criteria and the neck and stem are then dressed. Then the radicchio is placed in
large receptacles of running water for washing. Any leaves that do not meet the quality criteria are
discarded and the radicchio is then sent for packaging.

Radicchio released for consumption using the PGI Radicchio Rosso di Treviso must be packaged:

— in suitable containers with a base of 30 × 50 cm or 30 × 40 cm and a maximum capacity of 5 kg

of product,

— in suitable containers with a base of 40 × 60 cm and a maximum capacity of 7,5 kg of product,

— in suitable containers of other sizes, provided they do not hold more than 2 kg of product.

Each container must have a sealed cover to prevent the content from being removed without breaking
the seal.

4.6. Link: The environmental conditions and natural and human factors combine to meet the requirements
of Radicchio Rosso di Treviso. History, progress, centuries-old traditions of local farms and growers, the
characteristics of the land, the climate, the temperature of the ground water and the ability to produce
springs simply by drilling, i.e. at low cost, all underpin the link between Radicchio Rosso di Treviso and
the environment in which it is grown.

4.7.

Inspection body:

Name:

CSQA S.r.l. Certificazioni

Address: Via S. Gaetano, 74

I-36016 Thiene (VI)

Tel.

Fax

(39) 0445 36 60 94

(39) 0445 38 26 72

E-mail:

csqa@csqa.it

4.8. Labelling: The containers must bear the following wording, in block letters of equal size: Radicchio
(early-growing). The

(late-growing) or ‘precoce’

Rosso di Treviso PGI and the specification ‘tardivo’
containers must also bear the following:

— the name or company name and address or registered office of the individual producer or associa-

tion of producers and the packager, and

— the net weight as sold,

— they may bear additional information, provided this is not of a laudatory nature and does not

mislead the consumer as to the nature and characteristics of the product.

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Every container and/or cover seal must also feature the logo identifying the PGI, using the shapes,
colours, sizes and proportions as indicated, also specifying the type, either ‘precoce’ (early-growing) or
‘tardivo’ (late-growing).

The logo, which is red in colour on a white background, is made up of an image depicting a stylised
radicchio composition with, above it, the words Radicchio Rosso di Treviso PGI, the whole image being
framed by a red border.

Font: Rockwell condensed

Colour of logo: Red = Magenta 100 % — Yellow 80 % — Cyan 30 %

The mention ‘precoce’ (early-growing) or ‘tardivo’ (late-growing) is affixed in white letters on a red back-
ground next to a photographic reproduction of the corresponding Radicchio Rosso di Treviso.

In addition, the logo may also be affixed to the seal by the person concerned.

Any other indication used alongside Radicchio Rosso di Treviso PGI must be significantly smaller in size.