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: 2008-07-22
Institutions: European Commission
Subjects: Portugal, confectionery product, designation of origin, labelling, 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 184/11)

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

‘OVOS MOLES DE AVEIRO’

EC No: PT-PGI-005-0518-03.01.2006

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:

Gabinete de Planeamento e Políticas

Address: Rua Padre António Vieira, n.o 1-8°

P-11099-073 Lisboa

(351) 213 81 93 00

(351) 213 87 66 35

Tel.

Fax

E-mail:

gpp@gpp.pt

2.

Group:

Name:

Address:

Associação dos produtores de ovos moles de Aveiro

Mercado Municipal Santiago
R. Ovar n.o 106 — 1o AA,AB
P-3800 Aveiro

Tel.

Fax

(351) 234 42 88 29

(351) 234 42 30 76

E-mail:

apoma@sapo.pt

Composition: Producers/processors ( X ) Other ( )

3.

Type of product:

Class 2.4 — Pastry, biscuits, cakes and other fine bakers' wares and confectionery products

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

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4.

Specification:

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

4.1. Name:

‘Ovos Moles de Aveiro’

4.2. Description: Ovos Moles de Aveiro is a product obtained by the addition of raw egg yolk to sugar syrup.
They may be put up as they are, wrapped in communion wafer or put up in wooden or China
containers. Its colour is uniform, ranging from yellow to orange, shiny all over and very intense, its
complex aroma is of egg yolk developing towards a characteristic odour contributed to by aromas as
varied as caramel, cinnamon and nuts, as a result of the chemical reactions during cooking between
the sugar and the components of the egg yolk. It is sweet, with the flavour of egg yolk and sugar
softened by the cooking process and its consistency is creamy and somewhat thick. The texture is
uniform, with no yolk or sugar grains (although they are permissible several days after manufacture,
inasmuch as they are the result of crystallisation of the product). The communion wafer occasionally
used in the commercial presentation is of even colour ranging from white to cream, opaque, matt and
odourless or with a slight odour of flour. The flavour is sui generis, its consistency plastic and crumbly
and its texture dry, smooth and uniform.

4.3. Geographical area:

in particular as
In view of the specific requirements concerning the egg yolks,
regards colour and degree of freshness, the geographical production area for the eggs is limited to the
districts bordering on the Ria de Aveiro and neighbouring lagoon areas and the districts in the
Médio Vouga. From an administrative point of view,
the area covers the districts of Águeda,
Albergaria-a-Velha, Aveiro, Estarreja, Ílhavo, Mira, Murtosa, Oliveira de Frades, Ovar, S. Pedro do Sul,
Sever do Vouga, Tondela, Vagos and Vouzela.

In view of the edapho-climatic conditions and characteristics required for preparation of the commu-
nion wafers and the ‘ovos moles’, in particular as regards humidity and atmospheric temperature and
the requisite specific know-how, the geographical area for the preparation and packaging is limited to
the districts bordering on the Ria de Aveiro and neighbouring lagoon areas. From an administrative
point of view, the area covers the districts of Águeda, Albergaria-a-Velha, Aveiro, Estarreja, Ílhavo, Mira,
Murtosa, Ovar, Sever do Vouga and Vagos.

4.4. Proof of origin: The characteristics of the product itself, in particular as regards its physical and sensory
characteristics, the special quality of the raw materials of local origin, the know-how of the producers
who have been making it for centuries according to a tradition passed down from generation to
generation, the different ways of marketing the product, in either wooden or china containers painted
with motifs inspired by the Aveiro region or wrapped in sealing wafer (or communion wafer),
moulded in lagoon-life motifs (fish, swimming crabs, mussels, shells, whelks, wooden barrels, buoys,
cockles, casks and baby clams) or nuts (walnuts and chestnuts), all attest to interaction with the region
of origin. Furthermore, a monitoring system supervising the entire line of production, including egg
producers, wafer makers and the manufacturers of ‘ovos moles’, ensures that only those producers
which comply with the requirements and the rules set out above may use the PGI for their final
product. The certification mark affixed on each package or indicated in the sales documents of produ-
cers/resellers is numbered, making the product traceable right back to the egg producers. Proof of
origin can be checked at any stage throughout the entire production chain.

4.5. Method of production: According to authentic and unvarying local custom, the eggs are carefully
cracked open and the yolk separated either by filtering through the fingers or by using an appropriate
egg separator. At the same time, the sugar syrup is separately prepared; it must be heated to a point
midway between thickening and forming threads. The yolks are added to the syrup once it has cooled
down. The mixture is cooked at a temperature of 110 °C and the know-how associated with this stage
is crucial. Next, the mixture is allowed to cool and rest for 24 hours either in ovens or appropriate
locations within the confectioners' premises. The reason for this is that, at this stage, the Ovos Moles de
Aveiro mixture is quite sensitive to sharp changes in temperature and can all too easily adsorb extra-
neous aromas.

After this stage, depending on the way in which the product is finally to be presented, the cooled
mixture may be used:

— to fill the containers, which are then sealed with the appropriate cover and removable film in order

to insulate and protect the product,

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— to fill the wafers, which are then compressed in a manual press after being sealed; the wafers may
not be sealed using unpasteurised egg white. The wafers are then separated using scissors and cut
in straight lines into the various shapes. The shapes are set out on trays and dried in ovens (if
necessary) and may be covered in syrup, which affords additional protection against changes,

— put up for sale in bulk in cups.

In view of the characteristics of the product, in order to avoid any contamination and prevent changes
to the filling or the wafer, Ovos Moles de Aveiro are marketed packed at source in containers, of a type
approved by the Group, which are in the authorised format, materials and motifs or packaged in card-
board or in a controlled atmosphere. Ovos Moles de Aveiro may be put up for sale in bulk, with or
without wafer, only in confectioners' premises and always with documentation certifying its origin, lot
number and date of manufacture.

Ovos Moles de Aveiro must be transported, kept and displayed at between 8 and 25 °C, which gives it a
normal shelf life of 15 days.

4.6. Link:

Histori cal:

Ovos Moles de Aveiro have been manufactured for centuries. The tradition of manufacturing the
product, which originated in convents, was maintained by ladies who had been educated in convents
and who passed the secret of its manufacture from generation to generation. There are documents
showing that, in 1502, King Manuel I granted 10 ‘arrobas’ of Madeira sugar per year to the Convent of
Jesus in Aveiro for the manufacture of confectionery products in the convent, which at the time was
used to help patients during their convalescence. Ovos Moles de Aveiro are referred to in 1908 as a
dessert dish for royalty, are expressly mentioned in 1888 by the greater Portuguese writer Eça de
Queiroz in ‘Os Maias’ and ‘A Capital’ and by the great Brazilian author Erico Veríssimo, who mentions
the product in ‘Solo de Clarineta-Memórias’, in 1973. The distinctive barrels in which the Ovos Moles
de Aveiro are presented, the shapes of the wafers, which are almost always on maritime themes, and the
typical sellers often feature in tiled panels, prints, popular poetry, plays and the regional songbook. As
early as 1856 there existed a register of reputable manufacturers.

Geographical:

The phytoclimatic aspects of the region are dominated by the basin of the River Vouga, which flows
into the Ria de Aveiro, which is another significant geographical feature. This gives rise to specific
conditions for agriculture,
in particular those relating to the growing of maize and the raising of
poultry which has developed with particular vigour along the banks of the ria.

The area of the Baixo Vouga has always been marshy and the Médio Vouga a fertile region for the
production of good-quality maize in large quantity. Although centuries ago this form of farming was
at subsistence level, by the end of the 19th and the beginning of the 20th Century it had gained an
entrepreneurial dimension with the establishment in the districts bordering on the River Vouga of
undertakings with a large production capacity and a reputation for quality.

The traditional maize used in chicken feed no doubt has contributed to the quality which distinguishes
the product resulting from it.

The temperature and the humidity of the ria are also propitious to the manufacture of Ovos Moles de
Aveiro and the wafer, giving it the appropriate and long-lasting plasticity which is impossible to repro-
duce outside the region.

Cultural:

Both the use of the barrels made of wood or china and the moulds used in the manufacture of the
wafer attest to an unmistakable link with the Ria de Aveiro and its lagoon motifs, in particular by
means of the use of the lighthouse on the ria or of typical ‘moliceiro’ river craft as trade marks or by
making the wafers in the shape of fish, shellfish and barrels and buoys to mark fishing nets, another of
the activities which is typical of the region. It is worth noting that barrels made locally of poplar wood
and of china are made of traditional regional materials.

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4.7.

Inspection body:

Name:

SAGILAB, Laboratório Análises Técnicas, Lda

Address: R. Aníbal Cunha, n.o 84 Loja 5
P-4050-046 Porto

Tel.

Fax

(351) 223 39 01 62

(351) 272 339 01 64

E-mail:

info@sagilab.com

Sagilab, Laboratório Análises Técnicas L.da is acknowledged as complying with standard 45011:2001.

4.8. Labelling: The labelling must bear the words ‘Ovos Moles de Aveiro — Indicação Geográfica Protegida’,
the certification mark, the Community logo, once protection is granted, and the logo of Ovos Moles de
Aveiro, as shown here:

The certification mark (with the printed hologram) must show the name of the product, the name of
the private inspection and certification body and the serial number allowing the product to be traced.