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: 2011-03-16
Institutions: European Commission
Subjects: Italy, designation of origin, foodstuff, labelling, meat, product designation








C_2011082EN.01000701.xml










16.3.2011   


EN


Official Journal of the European Union


C 82/7





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
2011/C 82/07
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 objection must reach the Commission within six months of the date of this publication.
AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006


AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9


‘VITELLONE BIANCO DELL'APPENNINO CENTRALE’


EC No: IT-PGI-0117-1552-26.10.2009


PGI ( X ) PDO ( )

1.   Heading in the product specification affected by the amendment:








—





Name of product




—







Description of product




—







Geographical area




—







Proof of origin




—







Method of production




—





Link




—







Labelling




—





National requirements




—





Other (to be specified)




2.   Type of amendment(s):








—







Amendment to single document or summary sheet




—





Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published




—





Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)




—





Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)




3.   Amendment(s):

3.1.   Description of product:

It has become necessary to redefine the procedures set out in point 3.2 of the single document for ascertaining whether cattle belong to one of the three breeds, Chianina, Marchigiana and Romagnola. This is because the reference legislation in force on the identification and registration of bovine animals now allows them to be identified only through the identifying details in the National Bovine Register established pursuant to Regulation (EC) No 1760/2000, which entered into force after ‘Vitellone bianco dell'Appennino centrale’ PGI was registered by means of Regulation (EC) No 134/98 of 20 January 1998.
In point 3.2 of the single document, only the hue (H) determining the colour parameter have been corrected. This change was necessary because there was a typographical error in the specification and summary sheet on the basis of which recognition was granted, with the decimal point being misplaced, i.e. 2,5 rather than 25 and 4,5 rather than 45. The reference in the applicable specification is clearly the result of a manual error as hue (H) varies between a minimum of 15 and a maximum of 60 and thus the parameters could obviously not have been either 2,5 or 4,5. Accordingly, the quality parameters of the ‘Vitellone bianco dell'Appennino centrale’ meat have remained unchanged.
3.2.   Geographical area — extension of the area:

The request to extend the typical production area of ‘Vitellone bianco dell'Appennino centrale’ PGI covers the entire province of Pistoia and some municipalities only in the provinces of Rome, Latina and Caserta.
This request is essentially motivated by the need to include certain production areas where the Chianina, Marchigiana and Romagnola breeds — from which ‘Vitellone bianco dell'Appennino centrale’ PGI is produced — have historically been reared. The longstanding tradition of breeding in the areas covered by the extension is documented by publications of the Provincial Agriculture Inspectorates (formerly local offices of the Ministry of Agriculture and Forests), veterinary certificates concerning disease-prevention measures and the proceedings of seminars and conferences in which information can be found on the numbers of animals of the Chianina, Marchigiana and Romagnola breeds in the 1950s, 1960s and 1970s in the province of Pistoia and in the hilly and mountainous municipalities of the provinces of Rome, Latina and Caserta.
The zones covered by the extension of the geographical area have the same soil and climate characteristics as the current production area, similar pasture areas and the same rearing techniques as those currently used in ‘Vitellone bianco dell'Appennino centrale’ production.
The geographical production area of ‘Vitellone bianco dell'Appennino centrale’ PGI meat is located along the Apennine ridge of central Italy, the localities of which have a well defined ecosystem in terms of climate, temperature ranges and total rainfall. The environmental conditions are typical of the Apennine-Mediterranean climate and are determined by average annual rainfall of around 1 200 mm (with peaks of 2 000 mm in exceptional years) and average annual temperatures ranging from 0 °C in winter to 24 °C in summer, minimum temperatures of – 10 °C and maximum temperatures that can exceed 30 °C.
The area is located in a typically hilly and mountainous context. Forests predominate at lower altitudes before giving way to pasture land towards the Apennine watershed. The land-use pattern has led to the alternation of modestly sized plots given over to different uses (crops, forest areas and pastures). In both the geographical area as originally identified and in all the areas covered by the extension, the method of rearing the Chianina, Marchigiana and Romagnola breeds, from which ‘Vitellone bianco dell'Appennino centrale’ PGI is produced, shares many characteristics linked to the historical nature and culture of this activity. In particular, the characteristic areas are marked by very low livestock density, with an average of 25 animals per holding, and extensive farming linked to the use of marginal hill and mountain areas.

New names of several provinces

The following provinces have simply had their names changed to bring them into line with the provisions of national law: Forlì has become Forlì-Cesena and Pesaro has become Pesaro-Urbino.
The province of Fermo, which was previously part of the province of Ascoli-Piceno (part of the typical defined area), is now a new province that was established by a Law of 11 June 2004. The province became operational on 7 June 2009.
3.3.   Proof of origin:

Article 7 of the applicable specification, which did not contain any reference to proof of origin and did not identify the inspection body, has been amended.
As laid down in Article 4 of Regulation (EC) No 510/2006 and Article 6 of Regulation (EC) No 1898/2006, information has been included on proof of origin in respect of all production stages and all entities operating along the production chain.
3.4.   Method of production:


Birth restriction

A restriction has been introduced requiring that animals be born in the geographical production area referred to in point 3.5 of the single document.
The breeds stipulated for production of ‘Vitellone bianco dell'Appennino centrale’ are characterised by a rather long weaning period lasting up to the age of six or seven months, including because calves are often born at pasture and remain with their mother until that age.
Accordingly, when the animals are born outside the production area, it is necessary for them to be weaned excessively early. This certainly has a negative impact on the welfare of the calves, their production potential and the final characteristics of the product.
The process has been made more holistic, so that production and slaughter must be carried out in full in the typical area, while subsequent processing, packaging and sales may take place outside this area, albeit subject to monitoring.
It has also been made clear that rearing must take place in the production area even though the restriction is now already in place.

Animals' minimum dietary requirements

The difference in the minimum quantity of forage units (FU) for males and females has been specified in point 3.4 of the single document. This minimum quantity is lower for females as their capacity for fattening and growing is different and, accordingly, they require less energy in their diet than males.

Dietary restrictions

Increased restrictions have been placed on the animals' diet in point 3.4 of the single document, with the use of industrial by-products being forbidden. This ban has now been extended to all stages of rearing and no longer covers only the four months prior to slaughter.

Slaughter

Again in point 3.4 of the single document, it has been specified that animals at the slaughterhouse must be sent for slaughter immediately or wait in individual stalls, in compliance with the rules on animal welfare. It was necessary to make this clear because stressful experiences suffered by animals during transport, pre-slaughter lairage, and loading and unloading from vehicles are often detrimental to the quality of the final product, in terms of the colour and flavour of the meat, the maturation capacity of the half-carcases, greater loss of fluids, etc.
It is thus necessary to be able to reduce to a minimum the possibility of these phenomena occurring, by requiring that slaughter be carried out in suitable slaughterhouses that are subject to monitoring and located within the production area. In addition, these facilities must have suitable lairage areas that are well structured and of a proper size, in order to allow the animals to be isolated and/or separated in individual stalls, thereby reducing sources of psychological/physical stress to a minimum.

Ban on removing internal and external fat from the carcase

A ban has been added to point 3.5 of the single document on the total removal of internal and external fat from the carcase so as to allow optimum maturing and protect the meat against oxidisation during the maturing process. Indeed, ‘Vitellone bianco dell'Appennino centrale’ meat has a low content of marbling fat inside the meat, meaning that an adequate maturing period is needed to achieve optimum tenderness.
While in cold stores during this period the meat must be protected by its outer layer of fat in order to prevent the exposed parts of the meat suffering oxidisation and becoming brown.
Retaining part of the covering fat on the half-carcase, before subsequently trimming it during processing for packaging or direct sale, also allows a low bacterial count to be maintained. This is necessary for ensuring the smooth running of the processing and packaging stage, particularly in respect of vacuum packing or packaging in a modified atmosphere.

Minimum maturation period

Maturation is the rest period that is vital for ensuring that the meat becomes tender and takes on flavour, which are important factors in defining the quality of the meat product. There must be an adequate maturing period in order for the enzyme processes to denature the proteins and thereby allow the optimisation of the product. The duration of maturing is established by virtue of the type of cut.
Accordingly, it was necessary for point 3.5 of the single document to specify the different maturing times for the carcases of males for the forequarter (at least four days) and for the hindquarter (10 days).
3.5.   Labelling:


Supplementary information to be given on the label

In point 3.7 of the single document, the word ‘mark’ (‘marchio’) has been replaced by the ‘identification mark’ (‘contrassegno’) in order to more formally distinguish its purpose — namely that of allowing the product to be identified and traced by being indelibly affixed to the carcase — from that of and ordinary mark, which can also have a commercial function.
The activity of ‘marking’ (‘marchiatura’) has thus been replaced by that of ‘affixing the identification mark’ (‘apposizione del contrassegno’).
It has been laid down in point 3.7 of the single document that the inspection body is to insert and record the data on each bovine animal into a computerised file known as the inspection document. The inspection document is a computerised document to which reference must be made for checks on compliance with the conformity requirements. It will be archived only electronically. After the inspection document has been registered, the expert in charge will affix the identification mark referred to above.
The inspection document must contain the following data in order to allow the conformity requirements and the inspections related thereto to be checked: identification number of the animal (registration number), holding on which it was born, holding on which it was reared and/or fattened, movements of the animal, date of birth, sex, date and serial number of slaughter, animal category, weight of the carcase and the intended cut, conformation and fat of the carcase according to the EC classification, name and address of slaughterhouse where slaughter took place, name and address of cutting plant where cutting took place, category of product received (carcase, half-carcase, sixth, quarter, single cuts or mixed cuts), name and address of consignee: slaughterhouse, cutting plant or commercial operator and name of the expert charged with certification.
It is thus possible to establish a system that, under the direct control of the independent body, guarantees to consumers total traceability from the holding of birth to the final point of processing of the meat, in full compliance with the Community legislation on the compulsory information and optional additional information to be included on labels.

Processing and packaging systems that are permitted for marketing of the product — additional information to be included on labels

The development of the market and distribution systems have made it necessary to make provision and lay down rules for systems for processing the meat other than fresh cutting with sale at a manned counter. Indeed, meat bearing the PGI mark may be packaged and cut in the ways described in point 3.7 of the single document provided that they are packaged in plants that are subject to monitoring and that allow the logo of the Protected Geographical Indication to be stamped on individual packets.
In order to ensure utmost transparency and appropriate information provision to consumers, it has been deemed vital for the traceability label to include some data and phrases that are indispensible for providing guarantees to the consumer on the ‘Vitellone bianco dell'Appennino centrale’ PGI certified product, supplementing the compulsory traceability information within the meaning of Regulation (EC) No 1760/2000.
It has thus been incorporated into point 3.7 of the single document that the label must include not only the compulsory information required by the legislation in force but also the following information: reference number or traceability code, the name ‘Vitellone Bianco dell'Appennino Centrale’ and/or the logo, the phrase ‘Indicazione Geografica Protetta’ and/or the Community logo provided for by the Community legislation in force (the abbreviation ‘PGI’ may be used), the breed of the animal.
This amendment is proposed in order to guarantee consumers total traceability from the holding of birth to the final point of processing of the meat.
SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006


‘VITELLONE BIANCO DELL'APPENNINO CENTRALE’


EC No: IT-PGI-0117-1552-26.10.2009


PGI ( X ) PDO ( )

1.   Name:

‘Vitellone bianco dell'Appennino centrale’
2.   Member State or third country:

Italy
3.   Description of the agricultural product or foodstuff:

3.1.   Product type:







Class 1.1:


Fresh meat




3.2.   Description of product to which the name in (1) applies:

‘Vitellone bianco dell'Appennino centrale’ PGI meat is obtained from purebred male and female cattle of the Chianina, Marchigiana and Romagnola breeds aged between 12 and 24 months that were born and reared in the typical production area.
The cattle must be the product of selective breeding and properly entered in the young livestock register in the national herd-book in order to certify the purity of the breed, an important genetic factor for the physical and organoleptic characteristics of the meat.
The exposed meat parts on the carcase must not have abnormal colouration (magenta or tending to black). The visible fat must not tend towards ash yellow, nor must it have veining tending towards deep yellow.
The average quality parameters of ‘Vitellone Bianco dell'Appennino Centrale’ meat are as follows:







—


pH


5,2 to 5,8,




—


ether extract (on a wet basis)


under 3 %,




—


ash (on a wet basis)


under 2 %,




—


protein (on a wet basis)


over 20 %,




—


cholesterol


less than 50 mg/100 g,




—


ratio unsat./sat. fatty acids


greater than 1,0,




—


natural shrinkage


under 3 %,




—


shrinkage when cooked


under 35 %,




—


hardness (raw)


less than 3,5 kg/cm2,




—


hardness (cooked)


less than 2,5 kg/cm2,




—


colour (daylight 2 667 K):









—


L


greater than 30,




—


C


greater than 20,




—


H


between 25 and 45.








3.3.   Raw materials (for processed products only):

—
3.4.   Feed (for products of animal origin only):

Calves belonging to the ‘white’ Apennine breed are naturally suckled by their mothers until weaning. Subsequently the staple of their diet is grasses and/or fodder from natural or artificial meadows or from green crops that are typical of the identified geographical area. In addition, the use of simple or complex feed concentrates and the addition of mineral and vitamin supplements are permitted.
The ration is calculated in such a way as to ensure high or medium-high nutrition levels, exceeding 0,8 FU/kg of dry matter for males and 0,7 FU/kg of dry matter for females.
The livestock may not be fed with industrial by-products.
3.5.   Specific steps in production that must take place in the identified geographical area:

The specific steps in production that must take place in the geographical area are birth and rearing — including the weaning and fattening period — up as far as slaughter.
3.6.   Specific rules concerning slicing, grating, packaging, etc.:

—
3.7.   Specific rules concerning labelling:

‘Vitellone bianco dell'Appennino centrale’ meat must be released for consumption bearing the specific identification mark with the phrase ‘Vitellone bianco dell'Appenino’ PGI.
The identification mark must be affixed at the slaughterhouse by the inspection body.
The label must include the following information in addition to the name ‘Vitellone bianco dell'Appennino centrale’ and/or the logo: the reference number or traceability code, the phrase ‘Indicazione Geografica Protetta’ and/or the Community logo provided for by the Community legislation in force (the abbreviation ‘PGI’ may be used), and the breed of the animal. It may also contain other information included in the inspection document, a computerised document that is necessary for checking on compliance with the conformity requirements and containing the following information: identification number of the animal (registration number), holding on which it was born, holding on which it was reared and/or fattened, movements of the animal, date of birth, sex, date and serial number of slaughter, animal category, weight of the carcase and the intended cut, conformation and fat of the carcase according to the EC classification, name and address of slaughterhouse where slaughter took place, name and address of cutting plant where cutting took place, category of product received (carcase, half-carcase, sixth, quarter, individual cuts or mixed cuts), name and address of consignee: slaughterhouse, cutting plant or commercial operator and name of the expert charged with certification.
The cut meat, whether fresh or frozen, must be prepackaged, vacuum packed or packaged in a modified atmosphere. It may be sold only in closed, labelled packages. Packaging may take place only in authorised cutting plants that are monitored by the responsible body.
4.   Concise definition of the geographical area:

The geographical production area of ‘Vitellone bianco dell'Appennino centrale’ meat is the territory of the provinces and municipalities located along the Apennine ridge of central Italy.
More precisely, the production area covers the territory of the following current provinces: Bologna, Ravenna, Forlì-Cesena, Rimini, Ancona, Ascoli Piceno, Fermo, Macerata, Pesaro-Urbino, Teramo, Pescara, Chieti, L'Aquila, Campobasso, Isernia, Benevento, Avellino, Frosinone, Rieti, Viterbo, Terni, Perugia, Grosseto, Siena, Arezzo, Firenze, Prato, Livorno, Pisa, Pistoia, Roma (the following municipalities only: Arcinazzo Romano, Camerata Nuova, Cervara di Roma, Jenne, Mazzano Romano, Ponzano Romano, Sant'Oreste, Subiaco, Vallepietra, Vallinfreda, Vivaro Romano), Latina (the following municipalities only: Campodimele, Castelforte, Fondi, Formia, Itri, Lenola, Minturno, Monte San Biagio, Prossedi, Roccasecca dei Volsci, Santi Cosma e Damiano, Sonnino, Spigno Saturnia) and Caserta (the following municipalities only: Ailano, Alife, Alvignano, Baia e Latina, Bellona, Caianello, Caiazzo, Calvi Risorta, Camigliano, Capriati a Volturno, Castel Campagnano, Castel di Sasso, Castello del Matese, Ciorlano, Conca della Campania, Dragoni, Fontegreca, Formicola, Francolise, Gallo Matese, Galluccio, Giano Vetusto, Gioia Sannitica, Letino, Liberi, Marzano Appio, Mignano Monte Lungo, Pastorano, Piana di Monte Verna, Piedimonte Matese, Pietramelara, Pietravairano, Pignataro Maggiore, Pontelatone, Prata Sannita, Pratella, Presenzano, Raviscanina, Riardo, Rocca D'Evandro, Roccaromana, Rocchetta e Croce, Ruviano, San Gregorio Matese, San Pietro Infine, San Potito Sannitico, Sant'Angelo d'Alife, Sparanise, Teano, Tora e Piccilli, Vairano Patenora, Valle Agricola, Vitulazio).
5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The localities of the Apennines have a well defined ecosystem in terms of climate, temperature ranges and total rainfall. These environmental conditions, which are linked both to the morphology and particular position of the soils, influence the development of a varied, very distinctive pasture flora. The pastures have a precise identity that can be ascribed to their content of ‘essential’ elements such as pigments and specific aromatic compounds.
The area is located in a typically hilly and mountainous context. Forests predominate at lower altitudes before giving way to pasture land towards the Apennine watershed. The land-use pattern has led to the alternation of modestly sized plots given over to different uses (crops, forest areas and pastures).
The environmental conditions are typical of the Apennine-Mediterranean climate and are determined by average annual rainfall of around 1 200 mm (with peaks of 2 000 mm in exceptional years) and average annual temperatures ranging from 0 °C in winter to 24 °C in summer, minimum temperatures of – 10 °C and maximum temperatures that can exceed 30 °C.
5.2.   Specificity of the product:

The protein content and the ratio between unsaturated and saturated fatty acids are important elements for assessing the quality characteristics of ‘Vitellone bianco dell'Appennino centrale’ meat.
The meat obtained, including that cut at sales counters, is not affected by rapid darkening of the exposed surfaces, meaning that the amount of processing waste is significantly reduced.
5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The link between the indicated geographical area and the product comes from the synthesis of the gene pool, the type of rearing and the ambient climate.
The rearing systems are predominantly the traditional systems of stanchion-tied housing or semi-free housing for animals during the fattening stage. The feed used during the growing and fattening stages are mainly produced by the holdings themselves. The majority of holdings practice ‘closed-cycle’ rearing, bringing calves born to brood cows in the stalls through to the slaughter weight.
The main characteristics of the product are determined first of all by the fact that the animals belong to the three native meat breeds, which have been reared in the defined area for centuries using traditional, long-standing techniques.
The meat absorbs the environmental influences dynamically, and this determines the differences not only from an organoleptic viewpoint but also in terms of muscle mass and fibrous and fatty parts. Since the animals mainly live freely, their biological cycle is closely linked to the geographical environment surrounding them.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)
The Ministry has launched the procedure provided for in Article 5(5) of Regulation (EC) No 510/2006 with the publication of the proposal for recognising ‘Vitellone bianco dell'Appennino centrale’ as a protected geographical indication in Official Gazette of the Italian Republic No 162 of 15 July 2009.
The full text of the product specification is available on the following website:
http://www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg
or
by going directly to the home page of the Ministry (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and then on ‘Disciplinari di Produzione all'esame dell'UE [regolamento (CE) n. 510/2006]’.


(1)  OJ L 93, 31.3.2006, p. 12.