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: 2008-10-16
Institutions: European Commission
Subjects: France, designation of origin, labelling, location of production, product designation, product quality, tropical fruit

16.10.2008

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Official Journal of the European Union

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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 263/05)

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 of the date of
this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘KIWI DE L'ADOUR’

EC No: FR-PGI-005-0538-27.03.2006

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:

Institut National de l'Origine et de la Qualité

Address: 51, rue d'Anjou

F-75008 Paris

Tel.

Fax

(33-1) 53 89 80 00

(33-1) 42 25 57 97

E-mail:

info@inao.gouv.fr

2. Group:

Name:

Address:

Association de Promotion des Kiwis des pays de l'Adour

Chambre d'Agriculture
Cité Galliane, BP 279
F-40005 Mont de Marsan Cedex

Tel.

Fax

(33-5) 58 85 45 05

(33-5) 58 85 45 31

E-mail:

qualite@landes.chambagri.fr

Composition: Producers/processors ( X ) Other ( )

3.

Type of product:

Class 1.6: Fruit, vegetables, cereals, fresh or processed

(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:

‘Kiwi de l'Adour’

4.2. Description: Produced by a subtropical dioecious perennial (Actinidia deliciosa, ‘Hayward’) growing in the
Pays de l'Adour, the kiwi is a plump, firm fruit with excellent organoleptic characteristics. It has a
juicy texture when ripe, with bright green, fragrant and slightly acidic flesh. The ‘kiwi de
melting,
l'Adour’ has a characteristic brown to reddish green skin, covered with silky fine hairs.

After grading, the kiwis are presented in loose packs, layered in trays or in consumer sales.

The kiwis are harvested at 6,5° Brix and shipped when they reach 12° Brix (minimum firmness
1 kg/0,5 cm2). ‘Kiwi de l'Adour’ is a fresh kiwi, classified under EC standards as Extra and I.

4.3. Geographical area: The geographical area consists of the following cantons:

— in the Department of Gers (32):

AIGNAN, NOGARO, PLAISANCE, RISCLE.

— in the Department of Landes (40):

AIRE SUR ADOUR, AMOU, DAX SUD, GEAUNE, GRENADE SUR ADOUR, HAGETMAU, MONT
DE MARSAN SUD, MONTFORT EN CHALOSSE, MUGRON, PEYREHORADE, POUILLON, SAINT
MARTIN DE SEIGNANX, SAINT SEVER, SAINT VIENCENT DE TYROSSE, TARTAS EST,

and the following communes in the Landes cantons:

DAX NORD: Angoumé, Dax, Mées, Rivière-Saas-et-Gourby, Saint Paul
de Paul, Saubusse; Téthieu

les Dax, Saint Vincent

MONT DE MARSAN NORD: Campet et Lamolère, Mont de Marsan, Saint Martin d'Oney

SOUSTONS: Angresse, Azur, Magescq, Saint Geours de Maremne, Seignosse, Soorts-Hossegor,
Soustons, Tosse, Vieux-Boucau les Bains

TARTAS OUEST: Bégaar, Carcen-Ponson, Lesgor, Pontonx sur l'Adour, Saint Yaguen, Tartas

VILLENEUVE DE MARSAN: Arthez d'Armagnac, Bourdalat, Le Frêche, Hontanx, Montégut, Perquie,
Pujo le Plan, Saint Cricq Villeneuve, saint Gein, Villeneuve de Marsan.

— in the following Department of Pyrénées Atlantiques (64) cantons:

ARTHEZ DE BEARN, ARZACQ, BIDACHE, GARLIN, LA BASTIDE CLAIRENCE, LAGOR,
LEMBEYE, LESCAR, MORLAAS, ORTHEZ, SALIES DE BEARN, SAUVETERRE DE BEARN, SAINT-
PALAIS, THEZE,

and the following communes in cantons of Department 64:

ANGLET Canton: Anglet,

BIARRITZ Canton: Biarritz,

PAU Canton: Pau.

The kiwis are harvested, packed and stored in the geographical region of the Pays de l'Adour, irrigated
by the Adour river and its tributaries.

‘Kiwis de l'Adour’ have a distinctive taste as a result of being picked late from the vine. Picking the fruit
late causes an increase in the dry matter content (and sugar content), thus producing a riper, more deli-
cate fruit, especially just after harvesting (stem scarring).

Transporting the fruit in bulk over long distances after harvesting causes variations in temperature that
affect the fruit (artificial increase in the sugar content, problems with cold storage). Transportation also
produces pressure in box pallets, thereby increasing the risk of crushing and other damage.

Fruit can, however, be transported without risk when ready packed. The scarring stage is finished and
the packaging protects the fruit.

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4.4. Proof of origin: Proof of origin of ‘kiwis de l'Adour’ is guaranteed by the identification of the kiwis and
by ensuring their traceability from the orchard to the point of sale to the consumer. The fruit are
harvested by certified producers and packed at stations approved and accredited by the applicant
group. Producers' qualifications are attested and packing stations accredited in accordance with the
applicant group's procedures which have been approved by the certification body. Both producers and
packers are responsible for identification of the orchards (parcels), batches of kiwis and the actual fruit.
All traceability data are recorded to guarantee proof of traceability.
‘Kiwis de l'Adour’ are specifically
and clearly identified at the packing stations (colour code, producer and parcel number, bar-code, etc.).

4.5. Method of production: Only orchards of vines belonging to the species Actinidia deliciosa, ‘Hayward’, are
approved. The orchards used for the production of ‘kiwis de l'Adour’ must be more than four years old
as kiwis do not achieve the regulatory size standards until that age.

For optimal pollination and to guarantee a quality fruit:

— the ratio of female plants to male plants is 300-800 to 100-160 plants per ha,

— the required plant density is 2,5-6 m in the row and 4-6 m between rows.

Winter pruning is carried out so as to keep an average across the orchard of 1,2 to 1,4 canes per m2,
depending on the distance between trees.

Thinning is the process whereby the number of fruit is reduced: each producer has to adapt the
number of fruit on the trees to the potential of his orchard (according to the soil, plot orientation, tree
planting, etc.) in order to obtain fruit of the required size and quality. Thinning regulates the amount
of fruit that the tree can bear. It is done manually over a period lasting from mid-April to the end
of July.

A combination of careful pruning and selective thinning can limit the number of fruit to 35 fruit/m2
(45 fruit/m2 in exceptional cases: medium-size fruit above 85 g). This helps to optimise the quality of
the finished product both organoleptically and for keeping purposes.

Summer pruning consists of thinning out the foliage to encourage the development of the fruit and to
control the leaf-to-fruit ratio. It also ensures that the fruit are more exposed to the sun. In addition, it is
intended to encourage the growth of new fruit canes.

Producing high-quality kiwis also depends on the water supply. Irrigation is compulsory and has to be
controlled to avoid blemishing the fruit.

The harvest starts when the fruit reach optimum maturity,
6,5° Brix. In any event, harvesting does not take place before 25 October.

i.e. a refractometric index of at least

The fruit are harvested manually, taking all necessary precautions to avoid damage, and are put into
baskets with removable bottoms, called picking bags. The harvested fruit are stored for taking to the
packing station in box pallets marked with the reference of the orchard (parcel).

The ‘kiwis de l'Adour’ are kept, packed and stored (advised resting time of 24 to 72 hours) in cold
storage and/or in a controlled atmosphere. They are then dispatched by the packing stations of the
Pays de l'Adour.

Changes in the refractometric index and in the firmness of the fruit are monitored in cold storage to
enable progress in ripening to be assessed. The kiwi fruit are marketed once they have ripened in cold
storage.

When dispatched,
minimum firmness of 1 kg/0,5 cm2. Dispatch must at any rate take place before 15 June.

‘kiwis de l'Adour’ must have a refractometric index of at least 12° Brix and a

4.6. Link: Production of the ‘kiwi de l'Adour’ was started by Henri Pedelucq who pioneered the experi-
mental introduction of the plant in the Adour basin. He carried out trials of the following plants:
Actinidia, tomato tree (tamarillo) and passion fruit. Plants of each species were planted in the spring of
1965 and, the following year, only the ten Actinidia plants had survived the frost. Pedelucq realised
immediately that the climate of the Pays de l'Adour was conducive to growing kiwis.

The first harvest of kiwis, destined for Germany in 1972, was a huge success which contributed to the
sector's launch. Pedelucq therefore decided that year to put the plants on the market.

The growing of kiwis subsequently spread in piecemeal fashion all over France, but the climate and the
soils of the Pays de l'Adour soon singled out the region as the most suitable for the crop.

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The most enterprising fruit-growers in the Adour basin followed in Pedelucq's footsteps in the
early 1970s.

Following this first wave of plantations while the crop was still at the experimental stage, the area
planted to kiwis saw a major expansion leading, in 1978, to the creation of civil society organisations.
The farmers of the Adour basin were the next to start this promising new line of production in the
years 1985, 1986 and 1987.

The ‘kiwi de l'Adour’ owes its characteristics to the late harvesting of the mature fruit, thereby ensuring
optimum development of the kiwi's taste qualities (intake of sugars, minerals, etc. on the vine) and
excellent long-keeping in cold storage.

The late harvest is possible owing to a favourable microclimate, soils adapted to kiwi plants and to the
expertise of the professionals of the ‘kiwi de l'Adour’ region.

The region enjoys a temperate microclimate: no overly cold winters, few early frosts and no excessive
summer heat. Yet the temperatures are low enough in winter to allow a period of vegetative rest, thus
having a positive impact on fruiting (development of the plant's natural potential for flowering and
fructification).

Kiwi plants also require high levels of humidity. This is assured by the presence of the Pyrenean moun-
tain streams and the proximity of the Atlantic (the Pays de l'Adour has a coastline of approximately
50 km). The wind is seldom strong and less parching, thus providing the orchards with good ventila-
tion and reducing the risk of disease.

The region has a major advantage: the late autumn frost that allows the kiwis to be picked with a
higher than normal sugar content at harvesting. Likewise, the spring frosts generally finish earlier in
the Pays de l'Adour, which is particularly favourable to kiwi plants as flowering starts in about
mid-May.

The characteristic soils of the Adour basin have natural filtering properties, are deep and rich in
organic matter, have a coarse texture (aerated), and are non or slightly calcareous (alluvial hill and
valley soils). They have good water retention properties which ensure good irrigation of the kiwi plants
during fruiting. The presence of humus leads to an abundance of trace elements (iron, zinc, boron) and
minerals (calcium, magnesium, sodium, potassium) in sufficient quantities to produce high-quality fruit.
These characteristics contribute in particular to the fruit's organoleptic qualities (firm flesh, juiciness,
melting texture, etc.).

thinning,

The winter pruning,
irrigation,
spring-frost protection measures and hand-picking all attest to the know-how acquired by the ‘kiwis de
l'Adour’ producers. The kiwi-growers got together at an early stage to organise the storage, packing and
sale of their produce by setting up cooperatives and packing stations with state-of-the-art equipment.

fertilisation, pollination,

summer pruning,

summer

Now a whole industry is putting this expertise into the production, keeping and marketing of the ‘kiwi
de l'Adour’. The producers have shown their capacity for adaptation by adopting the new fruit and
showing the desire to produce quality in relation to the geographical origin. This desire probably stems
from the regional trait of regarding gastronomy and the culinary arts as part of the local heritage. Over
the years there have been signs that the ‘kiwi de l'Adour’ is attracting growing interest among national
and international buyers who recognise its distinctive taste qualities throughout the marketing season.

4.7. Inspection body:

Name:

Qualisud

Address:

«Agropole» BP 102, Lasserre
F-47000 Agen

Tel.

Fax

(33-5) 58 06 15 21

—

E-mail:

qualisud@wanadoo.fr

Qualisud is an EN 45011 approved and accredited certification body.

4.8. Labelling: Each fruit bears a sticker (except in individual packages) printed with:

— the name of the product, ‘KIWI DE L'ADOUR’.