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: 2008-10-14
Institutions: European Commission
Subjects: France, cereals, designation of origin, labelling, location of production, product designation, product quality

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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 261/09)

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

‘Petit Épeautre de Haute Provence’

EC No: FR-PGI-005-0475-20.06.2005

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 des appellations d'origine

Address: 51, rue d'Anjou

F-75008 Paris

Tel.

Fax

(33) 153 89 80 00

(33) 142 25 57 97

E-mail: —

2. Group:

Name:

Address:

Tel.

Fax

Syndicat du petit épeautre de Haute-Provence

Quartier Aumage
F-26560 Mevouillon

(33) 475 28 51 86

(33) 475 28 51 86

E-mail:

petit.epeautre@wanadoo.fr

Composition: Producers/processors ( X ) Other ( )

3.

Type of product:

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

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

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4.

Specification:

(Summary of the requirements in accordance with Article 4(2) of Regulation (EC) No 510/2006)

4.1. Name:

‘Petit Épeautre de Haute Provence’

4.2. Description: Small spelt ‘Triticum monococcum’ is a cereal belonging to the grass family. It is characterised
by its flat bearded ears which grow in two ranks. The unbroken grain in its husk must be husked
before being consumed (or possibly bleached). Bleached grain is grain which has been decorticated
after an additional dehulling stage. A number of quality requirements have been laid down. Maximum
percentage of matter which is not basic cereal of unimpaired quality is 5 %, of which:

2 % broken grains,

1,5 % grain impurities (shrivelled, other cereals, pest damage, discolouration, overheated, dry),

1 % sprouted grain,

0,5 % miscellaneous impurities (extraneous seeds, damaged grain, husks, ergot, decayed grain, dead
insects and fragments of insects).

The minimum specific weight is 77 kg/hl.

The bulk grain must have a moisture content of no more than 14 %.

Protein content of husked grain must be greater than 10,5 %.

‘Petit Épeautre de Haute Provence’ may be marketed in bags of 500 g or 1 kg or in larger bags of 3, 5,
10, or 25 kg.

The use-by date of the grain is 18 months from the date of husking.

4.3. Geographical area: The PGI area (production of the grain and seed and husking) includes 235 munici-
palities (or parts thereof) at an altitude of over 400 metres, spread across four départements (Alpes de
Haute Provence, Hautes Alpes, Drôme and Vaucluse) in the southeast of France. The distribution is as
follows:

Département des Alpes de Haute Provence:

— all

the municipalities in the cantons of Banon, Forqualquier, Manosque, Noyers-sur-Jabron,

Reillanne, Saint Etienne les Orgues,

— the following municipalities in the canton of Château Arnoux: Aubignosc, Château Arnoux,

Chateauneuf Val St Donat, Montfort and Peipin,

— the following municipalities in the canton of Peyruis: Ganagobie, La Brillanne, Lurs and Peyruis.

Département des Hautes Alpes:

— all the municipalities in the cantons of Aspres/Büech, Orpierre, Rosans, Ribiers and Serres,

— the following municipalities in the canton of Laragne: Eyguians, Laragne-Montéglin, Lazer, Le Poët,

Upaix, Ventavon.

Département de la Drôme:

— all the municipalities in the cantons of Buis les Baronnies, La Motte Chalencon, Rémuzat, Séderon,

— the following municipalities in the canton of Luc en Diois: Beaumont en Diois, Beaurières, Charens,
Jonchères, La Bâtie des Fonds, Les Près, Lesches en Diois, Luc en Diois, Miscon, Poyols, Val Maravel,
Valdrôme,

— the following municipalities in the canton of Nyons: Arpavon, Aubres, Chateauneuf de Bordette,
Chaudebonne, Condorcet, Curnier, Eyrolles, Les Pilles, Montaulieu, Saint Ferréol Trente Pas, Sainte
Jalle, Valouse.

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Département du Vaucluse:

— all the municipalities in the canton of Sault,

— the following municipalities in the canton of Apt: Apt, Auribeau, Caseneuve, Castellet, Gignac,
Lagarde d'Apt, Rustrel, Saignon, Saint Martin de Castillon, Saint Saturnin d'Apt, Viens, Villars,

— the following municipalities in the canton of Bonnieux: Buoux and Sivergues,

— the following municipalities in the canton of Gordes: Lioux and Murs,

— the following municipalities in the canton of Malaucène: Brantes, Savoillan, and Saint Léger du

Ventoux,

— the following municipalities in the canton of Mormoiron: Blauvac, Flassan, Méthamis and Villes sur

Auzon,

— the following municipalities in the canton of Pertuis: Beaumont de Pertuis, Cabrières d'Aygues,

Grambois, La Bastide des Jourdans, La Motte d'Aygues, Peypin d'Aygues, Vitrolles.

4.4. Proof of origin: For each farm, plots are identified on the basis of a plot map drawn from the farm
register. The origin of seeds is ascertained by checking the purchase invoice. The quantities harvested in
each plot are recorded on the crop sheets in the farm register.

Each production and/or storage batch is identified on the storage units by batch identification sheets.
The sheets also show the quantities harvested and husked and the husker's identity code and date of
husking. Each stage — husking, milling and packaging — is subject to a stock-taking check and is
recorded for each batch. Those aspects of traceability taken as a whole make it possible to trace the
process from sowing of the plot to sale to the consumer.

4.5. Method of production: The small spelt covered by the PGI is grown in the geographical production area
of Haute Provence at an altitude above 400 metres. It is grown according to traditional methods: crop
is rotated, the seed used comes from the geographical area, sowing takes place in summer and autumn
and the use of chemical and synthetic products is prohibited. Fertilisation is restricted to a maximum
of 60 units of nitrogen, 60 units of potash and 60 units of phosphorus per hectare. ‘Petit Épeautre de
Haute Provence’ makes best use of the rains in May, which allow the grain to swell. July, which is hot
and dry, encourages healthy maturing without developing any diseases. The maximum grain yield,
husk on, is 40 quintals per hectare.

in its husk,

is stored in the geographical area to await husking.
After harvesting, small spelt, still
Husking is an essential stage prior to any use in cooking or milling; it is carried out by huskers within
the geographical area and consists in the removal of the husk from the grain. Husking calls for genuine
know-how which requires great dedication and special tools. The grain must be neither spoilt nor
badly husked, which requires very fine dexterity on the part of the husker. The various screening and
husking stages result in grain of between 5 and 10 mm in length and 1,5 mm thickness. Husking may
take place up to 2 years after harvesting. The husked grain may be blanched (reduced cooking time).

4.6. Link: The geographical area covered by the name ‘Petit Épeautre de Haute Provence’ is a homogenous
zone with a Mediterranean climate mainly characterised by its altitude, which tempers its climate. The
dry summers give way to intensely cold winters.

The ‘Petit Épeautre de Haute Provence’ is suited to those harsh climatic conditions which are typical of
the area because the fact that it is an early sowing variety means it can bear the hard winter conditions.
The late rains in May benefit the quality of the grain, whereas they often arrive too late for the wheat
and barley sown a month earlier. July, which is hot and dry, encourages healthy maturing without
developing any diseases.

The region sits on karstic calcareous subsoils riddled with faults, dating from the Tertiary period. ‘Petit
Épeautre de Haute Provence’ enables best use to be made of the poorest soils (known locally as ‘spelt
fields’), on which lavender is also grown.

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The siting of processing plants is a very clear sign of the link between small spelt and the geographical
area. Husking takes place in artisanal workshops distributed throughout the area. A large number of
mills, today no longer in use, were built along rivers and streams and also produced flour; their mill-
stones were put to a range of purposes. In the wake of technical progress and using the know-how
they have inherited, today's huskers use special tools which vary according to the batch to be worked
on and make it possible to obtain a greater yield by reducing the number of grains broken during the
husking and screening stages. The condition of the husked grain is one of the best means of assessing
the quality. The skill lies in dedicating just the right amount of time to husking.

From a historical perspective, there is evidence that ‘Petit Épeautre de Haute Provence’ was already
present in certain prehistoric sites in Provence. The Roman occupation of ‘Provincia’ (Provence) rele-
gated cultivation of this crop to the unromanised saltus or garrigue of the interior. After the collapse
of the Roman Empire, Nordic peoples invaded Provence and caused an exodus of its population into
the interior. The robust quality and storability of small spelt enabled the displaced population to
survive. Small spelt was still present throughout the Middle Ages in Provence.

The subsequent presence of this crop in various parts of Haute Provence is attested to in administrative
acts (1338), inquiries (1775) and agricultural statistics (1804-1874).

However, the presence of small spelt in the culinary tradition of Haute Provence is real enough
(‘Formantée’ in 1375 and the famous ‘Grueu’ at the beginning of the 16th century etc.) and its fame is
acknowledged. Distributors and processors very often associate small spelt with Haute Provence
because it is a typical product. Haute Provence is recognised as being the ancestral production area for
small spelt.

In 2002, Conserveries de Haute Provence won first prize in the ‘Goût et avenir’ food competition of
Alpes de Haute Provence for their dessert using ‘Petit Épeautre de Haute Provence’.

4.7.

Inspection body:

Name:

ULASE, Organisme Certificateur

Address: ZA Champgrand

F-26270 Loriol-sur-Drôme

Tel.

Fax

(33) 475 61 13 00

(33) 475 85 62 12

E-mail:

info@ulase.fr

4.8. Labelling: The label must bear the sales name together with the protected geographical indication; the
husker batch identification code; the net weight; the use-by date; the packager's name or company
name and address.