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: 2012-02-04
Institutions: European Commission
Subjects: Canary Islands, Spain, agricultural product, designation of origin, foodstuff, potato, product designation








C_2012031EN.01001801.xml










4.2.2012   


EN


Official Journal of the European Union


C 31/18





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
2012/C 31/10
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.
SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006


‘PAPAS ANTIGUAS DE CANARIAS’


EC No: ES-PDO-0005-0866-11.03.2011


PGI ( ) PDO ( X )

1.   Name:

‘Papas Antiguas de Canarias’
2.   Member State or third country:

Spain
3.   Description of the agricultural product or foodstuff:

3.1.   Product type:







Class 1.6 —


Fruit, vegetables and cereals, fresh or processed




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

3.2.1.   General description

‘Papas Antiguas de Canarias’ refers to potato tubers of varieties known in the Canary Islands as ‘antiguas’ or ‘locales’, ‘tradicionales’, ‘de color y/o de la tierra’ (‘local’, ‘traditional’, ‘coloured’ and/or ‘earth’), grown in the Canary Islands from seed from the production area of the species Solanum tuberosum subspecies andigena, Solanum tuberosum subspecies tuberosum and the triploid Solanum chaucha, all introduced into the Canary Islands before the 20th century.
The varieties of protected ‘Papas Antiguas de Canarias’ are:






Common name


Synonyms




Negrita de El Hierro


Papa Negra, Papa Negra de año, Papa de año




Buena Moza or Palmera Blanca


Marciala Blanca, Palmera Blanca, Gobernadora Blanca, Forastera




Colorada


Marciala, Marciala Colorada, Palmera Colorada, Gobernadora Colorada, De Juan Niz




Corralera Tijarafera


 




Corralera Colorada


 




Corralera Legítima


 




Corralera


 




Negra de La Palma


Marciala Negra, Palmera Negra




Negra Veteada


 




Rayada or Jorge


Blanca y Morada




Haragana


 




De Ojo Azul


 




Blanca


 




Moñigo de Camello


 




De la Tierra


 




Azucena Negra


Azucena Roja, Azucena Pintada, Azucena Oscura, Negra




Azucena Blanca


 




Bonita Negra


Marrueco Negro




Bonita Blanca


Blanca Marrueca, Marrueca o Marroquina, Boba




Bonita Colorada


Marrueco/a Colorado/a, Bonita de Color, Bonita Roja




Bonita Llagada


Bonita Ojo Perdiz




Bonita Ojo de Perdíz


Bonita de Ojo Rosado, Ojo Perdiz




Borralla


Melonera, Montañera




Colorada de Baga


Colorada, Moruna, Londrera




Negra Yema de Huevo


Negra, Negra Ramuda, Morada o de Ojo Azul




Peluca Blanca


Peluquera Blanca




Peluca Negra


Peluqueras Negra




Peluca Roja


Peluca Rosada, Peluca Morada, Peluca Colorada, Peluca Encaranada, Peluquera Roja




Terrenta


Torrenta, Turrenta, Sietecueros, Bonita Terrenta




3.2.2.   Differentiating characteristics of the product

3.2.2.1.   Chemico-physical characteristics:
Protein content is no less than 1,5 % of the weight on the dry matter.
Dry-matter content is no less than 21 % and may reach 30 % in some areas.
These potatoes have a high dry-matter content, which gives them a floury aspect when cooked.
Its essential physical characteristic is its small size, ranging from 1 cm to 8 cm. This physical characteristic is one of the features of the product.
3.2.2.2.   Morphological characteristics:
Volcanic soil typical throughout the Canary Islands, characterised by the absence of organic material and by the large quantities of basalt mineral elements, has resulted in a unique product with special characteristics giving rise to a distinctive morphology in ‘Papas Antiguas de Canarias’:






—


‘Papas Antiguas de Canarias’ have a skin colour that ranges from deep purple through pink and orange to brown,










—


the colour of the flesh ranges from cream to deep yolk yellow. The intensity of this colour increases when cooked,










—


the shape of ‘Papas Antiguas de Canarias’ is round, its surface is irregular and features more or less deep eyes,










—


their typical size is small or very small, ranging from 1 cm to 8 cm.




3.2.2.3.   Organoleptic characteristics:


Visual phase








(a)


External appearance: See ‘morphological characteristics’ above.










(b)


Internal appearance: The colour range of these potatoes goes from light cream to deep yellow when cooked with, in some cases, quite attractive anthocyanin rings.






Olfactory phase


When cooked, ‘Papas Antiguas de Canarias’ have fresh, smooth and light aromas ranging from millet (maize) to chestnut.


Gustative phase


After cooking, all the varieties have a texture which is easily recognised on the palate by its non-grainy quality. The texture may be either floury, creamy and buttery or creamy, firm and not very floury. The flavour is reminiscent of roasted cereals and autumn nuts.
3.3.   Raw materials (for processed products only):

Not applicable.
3.4.   Feed (for products of animal origin only):

Not applicable.
3.5.   Specific steps in production that must take place in the defined geographical area:

Specific steps in production that must take place in the identified geographical area:
3.5.1.   Soil preparation and sowing

Preparation of the soil consists in aerating the soil by turning it over to a depth of between 15 cm and 20 cm. This is done between December and February.
3.5.2.   Tillage

There is a maximum of two ploughings. The first ploughing is deep, prior to planting with the aim of improving rainwater retention. The second ploughing is close to the sowing period.
The potatoes must be drilled 20 cm to 30 cm apart.
3.5.3.   Earthing up

When the young shoots reach 10 cm or 15 cm they are earthed up by piling up the soil around the stems of the plant.
3.5.4.   Harvesting

Manual or mechanical harvesting takes place when the tuber has reached commercial maturity, a physiological stage which is indicated by the yellowing of the aerial parts of the plant, the fall of the foliage and the ageing of the tuber. Harvest time runs from May to August, depending on when sowing has taken place.
3.6.   Specific rules concerning slicing, grating, packaging, etc.:

Packing is carried out in homogenous batches using new, clean packaging made from material suitable for the preservation of the product. The packaging must be mechanically sealed or sewn.
3.7.   Specific rules concerning labelling:

The product label must prominently display the Community ‘Protected Designation of Origin’ logo, the Protected Designation of Origin ‘Papas Antiguas de Canarias’ and any other statutory wording.
The potatoes covered by the protected designation of origin intended for consumption must bear a numbered label or secondary label to be checked by the inspection body. Before the product is put into circulation, the label must be affixed in such a way as to render re-use impossible.
The name of the island, the specific place of production and the cultivar of the protected potato may appear on the label.
4.   Concise definition of the geographical area:

The defined geographical area for the PDO ‘Papas Antiguas de Canarias’ comprises the land suitable for cultivation in the Canary Islands, i.e. the medium-altitude volcanic areas (‘medianías’) below 1 200 m above sea level.
The Canary Islands archipelago consists of seven islands: El Hierro, La Gomera, La Palma, Tenerife, Fuerteventura, Gran Canaria and Lanzarote. The archipelago is located off the north-west coast of Africa, between 27° 37′ and 29° 25′ N, and 13° 20′ and 18° 10′ W.
5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The specificity of the geographical area derives from its latitude, its climatic conditions and its orography. Moreover, all these conditions, together with the cultural planting traditions, result in the characteristics of the ‘Papas Antiguas de Canarias’.
Thus the factors giving the geographical area its specificity are:
—   Latitude: The geographical situation of the Canary Islands provides the optimum conditions for growing ‘Papas Antiguas de Canarias’. The Canary Islands lie between 27° 37′ and 29° 25′ N, and 13° 20′ and 18° 10′ W.
—   Soil and climatic conditions: The volcanic soil typical of the geographical area covered by this PDO is characterised by the absence of organic material and by the abundance of basalt mineral elements.
The kind of soils on which ‘Papas Antiguas de Canarias’ are grown are of the Alfisol and Aridisol types, commonly known as ‘tierra de barro’ (clay soil) and ‘tierra negras o en polvo’ (black or dusty soil) typical of the Canary Islands.
The area in which ‘Papas Antiguas de Canarias’ are grown coincides with the climatic region for Oleo-Rhamnatea crenulatae (namely the thermo-sclerophyllous forest of the Canaries thermal bioclimate and dry semi-arid ombroclimate) and Pruno-Laureata azoricae (laurel forest of the Canaries thermal bioclimate and sub-humid to humid ombroclimate). This climate together with the soil are critical factors for cultivation and production of ‘Papas Antiguas de Canarias’.
—   Orography: The area defined as the growing area of ‘Papas Antiguas de Canarias’ in the Canary Islands is restricted to the zone located at an altitude range with a very distinctive geographical personality, at below 1 200 metres above sea level, known as the ‘medianías’, whose climate is characterised by the cooler conditions at higher altitude, trade winds and the Canaries cold current together with blasts of wind from Africa (‘tiempo sur’). The ‘medianías’ are a uniquely important aspect of the landscape of the islands. It is land which has been slowly and painstakingly worked by Canary Island farmers who have had to struggle against the barriers to the development of agriculture posed by the steep slopes, the absence of soil, the scarcity of water and the strong winds.
—   Human factor: Historically, the growing of potatoes in the Canary Islands has been a family occupation with small subsistence-level orchards, which has made it possible to maintain traditional practices over the years. These practices consist in planting and preparing the ground, tilling and sowing manually or with little mechanisation, with tillage taking place preferably between December and February. In Lanzarote, on account of its specific soil and orographic conditions, planting is carried out with an impact tool known as a ‘plantón’. The human factor is also responsible for traditional practices such as the ‘aporcado’, or digging up of soil to pile it up against the stalks of the plant.
The local cultivars of ‘Papas Antiguas de Canarias’ are tubers which, in Europe, are traditionally grown in the Canary Islands and are not only an invaluable genetic heritage but also an important ethnographical and socio-economic asset, since they are closely linked to many customs and usages typical of the traditional agricultural systems of the islands, namely the ‘medianías’. Moreover, they have contributed to the maintenance of the incomes of farmers who have kept growing them.
These potatoes are part of the traditional food in these islands; they constitute the mainstay of our cuisine and are the quality product most requested by the tourists who visit us.
5.2.   Specificity of the product:

The specificity of ‘Papas Antiguas de Canarias’ derives from their physical-chemical characteristics, their special morphology, their unique organoleptic characteristics, their long growing season and the way in which they are farmed.






—


The high content in dry matter of more than 21 % is one of the physico-chemical characteristics identifying the protected potatoes.










—


Morphology: Their irregular spherical shape and small size (between 1 cm and 8 cm), combined with skin colour and the small depressions of the potato allow consumers to easily identify ‘Papas Antiguas de Canarias’ at the time of purchase.










—


Organoleptic characteristics: The range of attractive colours of the skin of ‘Papas Antiguas de Canarias’, which ranges from dark purple to brown, pink and orange, gives this product its alternative name of ‘papa de color’. These attractive colours are a specific characteristic.




When cooked, ‘Papas Antiguas de Canarias’ have fresh, smooth and light aromas ranging from millet (maize) to chestnut, with an unmistakeable persistence. The taste is also unique when cooked inasmuch as it is reminiscent of roasted cereal and autumn nuts. The texture of the edible part of ‘Papas Antiguas de Canarias’ when cooked is homogenous because it is not grainy. The lack of graininess is picked up on the palate and makes them easily recognised.






—


These potatoes have a long growing period, a very long rest period and keep well, unlike other varieties.










—


The growth of the tubers of ‘Papas Antiguas de Canarias’ requires short periods of light and low temperatures, although never less than 5 °C, even in winter. For this reason, the ‘medianías’ zone of the Canary Islands is ideal for them.










—


The specificity of the product is recognised by the Spanish authorities inasmuch as in Royal Decree No 31/2009 of 16 January 2009 adopting the commercial quality standard for potatoes for consumption on the Spanish market and amending Annex I to Royal Decree No 2192/1984 of 28 November 1984 adopting the rules on the quality standards for fresh fruit and vegetables marketed on the internal market ‘Papas Antiguas de Canarias’ are expressly exempted.




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 causal link between the geographical area and the quality and characteristics of the product is a direct consequence of the conditions in which it is produced, in particular the latitude of the geographical area (from 29° in the north to 27° in the south) and the soil and weather conditions of the defined geographical area.
Adaptation of the crop to the aridity of the basaltic volcanic soil type, the presence of hard volcanic sand or lapillo, the lack of organic elements, as well as a set of typically Canary Island edafo-climatic factors have forced these varieties to adapt to the environment in which they grow, resulting in a product with the specific chemical and organoleptic morphological characteristics set out in paragraph 3.2.2, which make it unmistakeable.
The Canary Islands are characterised by low rainfall and are typically mountainous (the highest peak in Spain is in the Canary Islands). The volcanic mountain landscape and the climatic factors together give rise on the islands to ‘horizontal rain’ caused by cooler conditions at higher altitude, trade winds and the Canaries cold current together with blasts of wind from Africa (‘tiempo sur’). ‘Horizontal rain’ does not soak the ground and thus the potatoes have a low moisture content and therefore a high percentage of dry matter with concentrated nutrients, pigments and aromatic compounds which differentiate them.
So far as concerns the human factor, farming of ‘Papas Antiguas de Canarias’ potatoes is manual or hardly mechanised as a result of the requirements of the terrain.
A traditional practice between growers of ‘Papa Antigua de Canarias’ is a complex historical seed exchange network between different production areas within the protected geographical area, which has resulted in the maintenance of varieties whose protection is sought and which have continued to adapt over the centuries until becoming unique varieties. The Canary Islands now have the first ‘Banco de Germoplasma de las Papas Antiguas de Canarias’ (Papas Antiguas de Canarias Germoplasm Bank) for the reproduction of native seeds.
The various factors involved in the special characteristics of ‘Papas Antiguas de Canarias’ cannot be separated since they act together and it is this which gives rise to a unique product which cannot be found anywhere else.
Therefore, it follows from the foregoing that the geographical (notably the latitude), orographic, soil (an important factor in this type of crop) and climatic conditions of this area, together with the tradition of farming and the experience of the farmers mean that the ‘Papas Antiguas de Canarias’ have differentiated and unique characteristics.

Reference to the publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)
http://www.gobiernodecanarias.org/boc/2011/025/006.html


(1)  OJ L 93, 31.3.2006, p. 12.