Publication of an 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: 2008-04-08
Institutions: European Commission
Subjects: France, bulb vegetable, designation of origin, location of production, mode of production, product designation

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OTHER ACTS

COMMISSION

Publication of an 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

(2008/C 87/07)

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

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘AIL BLANC DE LOMAGNE’

EC No: FR/PGI/005/0470/15.06.2005

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:

Institut National de l'Origine et de la Qualité (I.N.A.O.)

Address: 51, rue d'Anjou

F-75008 Paris

Tel.

Fax

(33) 153 89 80 00

(33) 142 25 57 97

E-mail:

info@inao.gouv.fr

2. Group:

Name:

Address:

Tel.

Fax

Association de Défense de l'ail blanc de Lomagne

Comité BGSO/Agropôle
Bât. Alphagro
BP 206
F-47931 Agen cedex 9

(33) 553 77 22 70

(33) 553 77 22 79

E-mail:

ailblancdelomagne@valorhea.fr

Composition: Producers/processors ( X ) Other ( X )

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

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3.

Type of product:

Class 1.6: Fruit, vegetables, cereals, whether or not processed

4.

Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1. Name:

‘Ail blanc de Lomagne’

4.2. Description: White to off-white bulbs, sometimes tinged with violet, made up of several cloves (8 to 12
depending on the size). ‘Ail blanc de Lomagne’ is distinguished by the size and evenness of its cloves,
which are beige to cream in colour, sometimes streaked with violet. Each clove is wrapped in a husk
consisting of a single layer of skin. The individual cloves together form a bulb, which is itself covered
by several layers of thin skin.

These bulbs are sold as ‘extra’ or ‘class I’ garlic and are subject to the corresponding restrictions, such
as having a minimum diameter of 45 mm.

‘Ail blanc de Lomagne’
packed in baskets, bags or pallets, or sold to the consumer packaged in nets.

is sold dried and presented in the traditional way, i.e. plaited into strings,

4.3. Geographical area: The garlic is grown, dried, peeled, packaged in the traditional way and approved
within the geographical area in question. The geographical area covered by the PGI takes into account:

the history of production in the area,

the distribution of production, based on a census of producers carried out by producers' organisations,

the soil and weather conditions on land that has been used for decades to cultivate garlic.

The geographical area covers 200 communes in two departments as follows:

154 communes in the department of Gers

Ansan

Ardizas

Aubiet

Augnax

Aurade

Avensac

Avezan

Ayguetinte

Bajonnette

Beaucaire

Beaumont

Beaupuy

Béraut

Berrac

Isle-Arne

Isle-Bouzon

Isle-Jourdain

Jégun

Juilles

Labrihe

Lagarde

Lagardère

Lalanne

Preignan

Pujaudran

Puycasquier

Puységur

Razengues

Rejaumont

Romieu

Roquefort

Roquelaure

Lamothe-Goas

Roquelaure-Saint-Aubin

Larressingle

Roquepine

Larroque-Engalin

Rozès

Larroque-Saint-Sernin

Sainte-Anne

Lavardens

Saint-Antoine

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Bezolles

Bivès

Blanquefort

Blaziert

Bonas

Brugnens

Cadeilhan

Cassaigne

Lectoure

Lias

Ligardes

Lussan

Magnas

Maignaut-Tauzia

Mansempuy

Mansencome

Castelnau-d'Arbieu

Maravat

Castelnau-sur-l'Auvignon

Marestaing

Castera-lectourois

Castera-Verduzan

Marsan

Marsolan

Saint-Antonin

Saint-Avit-Frandat

Saint-Brés

Sainte-Christie

Saint-Clar

Saint-Créac

Saint-Cricq

Sainte-Gemme

Saint-Georges

Saint-Germier

Saint-Leonard

Sainte-Marie

Casteron

Mas-d'Auvignon

Saint-Martin-de-Goyne

Castet-Arrouy

Castillon-Saves

Catonvielle

Caussens

Céran

Cézan

Clermont-Saves

Cologne

Condom

Crastes

Encausse

Endoufielle

Escorneboeuf

Estramiac

Flamarens

Fleurance

Frégouville

Maurens

Mauroux

Mauvezin

Mérens

Miradoux

Sainte-Mère

Saint-Mézard

Saint-Orens

Saint-Orens-Pouy-Petit

Saint-Paul-de-Baise

Miramont-Latour

Saint-Puy

Mirepoix

Monbrun

Monferran-Saves

Monfort

Sainte-Radegonde

Saint-Sauvy

Sarrant

Sauvetat

Montaut-les-Crèneaux

Ségoufielle

Montestruc-sur-Gers

Sempesserre

Montiron

Mouchan

Nougaroulet

Pauilhac

Pergain-Taillac

Sérempuy

Sirac

Solomiac

Taybosc

Terraube

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Gaudonville

Gavarret-sur-Aulouste

Gazaupouy

Gimbrède

Gimont

Giscaro

Goutz

Homps

Auterive

Balignac

Beaumont-de-Lomagne

Beaupuy

Belbèse

Bouillac

Bourret

Cause

Comberouger

Cordes-Tolosannes

Coutures

Cumont

Dunes

Escazeaux

Esparsac

Fajolles

Pessoulens

Peyrecave

Peyrusse-Massas

Pis

Plieux

Thoux

Touget

Tournecoupe

Tourrenquets

Urdens

Pouy-roquelaure

Valence-sur-baise

Préchac

Saint-Caprais

46 communes in the department of Tarn-et-Garonne

Faudoas

Gariès

Gensac

Gimat

Glatens

Goas

Gramont

Labourgade

Lachapelle

Lafitte

Lamothe-Cumont

Larrazet

Lavit

Mansonville

Marignac

Marsac

Maubec

Maumusson

Montain

Montgaillard

Poupas

Puygaillard-de-Lomagne

Saint-Arroumex

Saint-Cirice

Saint-Jean-du-Bouzet

Saint Loup

Saint-Sardos

Sérignac

Sistels

Vigueron

4.4. Proof of origin: To obtain an identification number for a plot of land, the producer must enter the
following information in the cultivation register: the name of the commune, the surface area, the
cadastral number, the crop variety and the previous crop grown.

For each batch delivered to the packing station, the identification number corresponding to the plot of
land appears on the delivery note. After checks have been carried out to verify that the batches
conform to the characteristics of ‘ail blanc de Lomagne’, the ‘PGI’ batches are specifically identified and
packed separately from the other batches. Each packing unit (pallet or sales unit) bears a unique identi-
fication number which guarantees its traceability.

4.5. Method of production:

At the production stage:

All activities relating to the production, drying and peeling process take place within the designated
area.

Producers select their seed stock on the basis of the list of varieties issued annually by the Association
de défense de l'ail blanc de Lomagne (the Association for the Defence of ‘Ail Blanc de Lomagne’) and sow
only certified seeds.

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The varieties authorised for planting are selected with reference to two control varieties descended
from the original ‘blanc de Lomagne’ population. Acceptability thresholds for new varieties are set in
order to compare their characteristics with those of the control varieties.

In Lomagne, the land suitable for garlic cultivation has a clay content of over 20 %. Acidic soils with a
pH lower than 7,5 are unsuitable. A physico-chemical analysis of the plot of land is carried out in
order to verify that the soil is suitable for the crop.

To plant their crop, producers must select a plot of land that lies within the geographical area and has
not been used for garlic cultivation for the last three growing seasons. Nor may garlic be planted after
sorghum, maize, alfalfa or other alliums, or after the plot has been used as meadowland.

Sowing takes place between 15 October and 15 December.

All phytosanitary measures must be justified by observations made with regard to the plot and/or by
observations made by technicians with regard to reference plots and/or by a technical report. So as to
alternate the active substances used, the producer must refer to the information recorded in the cultiva-
tion register about previous phytosanitary measures and to the list of products approved for use on the
crop. Diagnostic checks are performed on the spraying equipment once every two years.

Producers must base their fertilisation strategy on a soil analysis of the plot carried out less than
three years previously. Fertilisers must be applied little by little and sparingly, taking into account the
growth stage of the crop.

To determine when to start harvesting the crop, producers must take account of the visual indicators
of maturity (yellowing leaves, softening of the stem near ground level) as well as the ratio of the
weight of the bulbs to the weight of the foliage.

The garlic is dried by hanging it from sticks in the traditional way or by forced ventilation. The weight
loss of the garlic is monitored to determine how far the drying process has progressed. During the
drying process, the bulbs lose between 20 % and 30 % of their original weight when harvested.

After drying, the garlic must be peeled by hand to ensure that the bulbs are sufficiently white. This
involves removing the faded, discoloured or torn outer layers of skin while keeping the last layer
intact. During peeling, the roots are cut off, by hand, right up to the root disc, taking care not to
damage the root disc in the process.

Now as in the past, the garlic can then be sorted and approved within the designated area, either at the
packing station or on the farm. Localising these operations also makes it possible to guarantee the
traceability of the product.

After it has been approved, the garlic harvested with its foliage can then be presented in the traditional
way for ‘ail blanc de Lomagne’, for example in bunches, in baskets or plaited into strings.

4.6. Link:

Past and present reputation:

As regards the history of production, a compendium of agricultural statistics for the Castelsarrasin
area, dating from 1868, mentions the importance of garlic cultivation for the economy of Tarn et
Garonne. From 1902, in the commune of Beaumont-de-Lomagne, 80 hectares were being used for
garlic. As the annual agricultural statistics show, garlic growing continued to spread in Lomagne
throughout the 20th century, with the area under cultivation reaching 500 hectares in 1929 and
2 810 hectares in 1980.

From 1936, the creation of the ‘établissements DURAN’ and the emergence of traditional markets at
which farmers could sell their surplus production provide confirmation that garlic has long been
traded in Lomagne.

Starting in the early 1960s, numerous events have been held with garlic as their central theme. The
first competition for the best string of garlic was held at Beaumont-de-Lomagne in 1961.

The garlic festival in Beaumont-the-Lomagne has been held on the same day every year since 1994.

From 1960, various studies were also conducted with the aim of improving production techniques.
The results of these studies were presented at the national garlic days held in Beaumont-de-Lomagne
between 1966 and 1974.

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The various events centred around ‘ail blanc de Lomagne’, including the competitions held for tradi-
tional presentation techniques, all give garlic growing a festive and convivial character and enhance the
product's reputation.

Other characteristic: preserving traditional skills

‘Ail blanc de Lomagne’ is produced in a way that preserves skills that have been passed down from
generation to generation, such as hanging the garlic from sticks to dry, peeling the garlic by hand and
presenting it in the traditional way (in strings, baskets or bunches).

The traditional way of drying garlic involves harvesting it with its foliage and hanging it from sticks in
a covered shelter with open sides. The ‘Autan’, a warm, dry wind that blows in off the Mediterranean,
plays a very important role in the natural drying process. It is very strong in Lomagne and so helps to
preserve the traditional open-air drying technique.

The mandatory process of peeling by hand ensures that the product has the impeccable appearance so
characteristic of ‘ail blanc de Lomagne’, i.e. a homogeneous bulb that is white in colour and free from
tears, with uniformly trimmed roots.

The fact that there is no rigid flowering stem allows ‘ail blanc de Lomagne’ to be presented in the char-
acteristic way, for example in strings and bunches. These traditional presentation techniques are very
prominent in the events organised around ‘ail blanc de Lomagne’.

4.7.

Inspection body:

Name:

Qualisud

Address: BP 102 Agropole

F-47000 Agen

(33) 558 06 15 21

(33) 558 75 13 36

Tel.

Fax

E-mail:

Qualisud@wanadoo.fr

Qualisud is an EN 45011 approved and accredited certification body.

4.8. Labelling: Without prejudice to the specific rules laid down by other French, EU or international legis-

lation, the labels must give the following specific PGI information:

— the product name: ‘Ail blanc de Lomagne’,

— the Community ‘PGI’ logo,

— the batch identification number.