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: 2012-10-05
Institutions: European Commission
Subjects: Spain, agricultural product, designation of origin, foodstuff, leguminous vegetable, product designation








C_2012300EN.01001901.xml










5.10.2012   


EN


Official Journal of the European Union


C 300/19





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 300/14
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


‘GARBANZO DE ESCACENA’


EC No: ES-PGI-0005-0945-01.02.2012


PGI ( X ) PDO ( )

1.   Name:

‘Garbanzo de Escacena’
2.   Member State or Third Country:

Spain
3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:







Class 1.6:


Fruit, vegetables and cereals fresh, or processed




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

The product covered by the protected geographical indication under the name of ‘Garbanzo de Escacena’ is the fruit of the vegetable species Cicer arietinum L. of the local ecotype Campo de Tejada and of the varieties that are or may be registered as the ‘Lechoso’ commercial type.
Under the applicable national legislation, the protection will only cover the chickpeas classified in the ‘Extra’ category, which will be put on the market packaged as dry legumes.
Chickpeas in the ‘Extra’ category are superior in quality, and their seeds have the shape, appearance, development and colour that are characteristic of this commercial type. They are free from defects, except for very minor superficial changes, provided that these do not compromise their general appearance and quality or presentation in the package.
Physical and morphological characteristics:






(a)


the colour of the chickpea is a very pale yellowish-white;










(b)


the shape of the seed is long and flattened on the sides, with surface irregularities such as deep grooves and bumps;










(c)


no more than 2 % of chickpeas that do not correspond to the characteristics set out in points (a) and (b) above may be accepted, provided that they do not compromise the general appearance;










(d)


the minimum size is 8 mm, and no more than 4 % of chickpeas may have a smaller diameter;










(e)


the weight of 1 000 chickpeas must be a minimum of 490 g.




Organoleptic characteristics:






(a)


creamy albumen with little graininess;










(b)


soft, fine skin that sticks to the seed;










(c)


excellent on the palette;










(d)


the flavour is always pleasant and free of strange flavours.




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:

In view of the direct relationship between the quality of the final product and the ecotype used, the climate and soil of the production zone, the only specific production step that must be carried out in the geographical area is the growth of the chickpea in the field.
3.6.   Specific rules concerning slicing, grating, packaging, etc.:

The industries that package the protected product will carry out the steps below in the following order:






—


the chickpeas are checked for quality on entry to ensure that each batch is of uniform quality,










—


the chickpeas are cleaned and foreign material removed by closed sieving with an air flow,










—


the chickpeas are treated against dried bean beetles in the first 30 days after the harvest if this has not been done in the warehouse,










—


sieving and sizing using round-holed sieves,










—


removal of defective seeds using a densimetric table,










—


packed in packages of no more than 5 kg,










—


final quality check of the packaging and product,










—


labels issued by the Regulatory Board are affixed.




Dried chickpeas are marketed no more than a maximum period of 2,5 years after harvest.
Bulk chickpeas may not be marketed under the protected geographical indication.
3.7.   Specific rules concerning labelling:

It is compulsory for the individual marketing labels of each commercial undertaking to bear the designation protected geographical indication ‘Garbanzo de Escacena’, together with the PGI logo below:



Packaging will bear numbered guarantee seals issued by the Regulatory Body.
4.   Concise definition of the geographical area:

The production area of the products covered by the protected geographical indication ‘Garbanzo de Escacena’ consists of the municipalities of Escacena del Campo, Paterna del Campo, Manzanilla, Villalba del Alcor, La Palma del Condado and Villarrasa (all situated in the province of Huelva), and Castilleja del Campo, Aznalcóllar, Sanlúcar la Mayor, Albaida del Aljarafe and Olivares (in the province of Seville).
5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The production area of the products covered by the protected geographical indication ‘Garbanzo de Escacena’ is located in the ancient historical region known as El Campo de Tejada. This area of flat arable land occupies the Guadalquivir River valley depression, with its natural boundaries formed by the Morena Mountains to the north and the CN-431 Seville-Huelva highway to the south.
‘Garbanzo de Escacena’ is only grown in areas with vertisol topoform soils known as tierras negras (black lands) or barros (mud ground) in Huelva and tierras de bujeo (muddy lands) in Seville.
These are deep soils with a high clay content (mainly montmorillonite), which, due to the relatively flat terrain, drain poorly, retain high humidity levels and are very base rich with a low level of nitrogen and phosphorus and a high level of potassium.
With regard to the climate, one specific factor, owing to the proximity to the coast and Coto Doñana National Park, is the south-west breezes present throughout most of summer.
This sea breeze, which blows from dawn until dusk, causes a 10-15 % increase in relative air humidity.
5.2.   Specificity of the product:

‘Garbanzo de Escacena’ is specific in itself because it is the fruit of the vegetable species Cicer arietinum L. of the ‘Lechoso’ commercial variety, which has adapted to the geographical environment in which it is traditionally grown, developing the now protected local ecotype.
The specific properties of the ‘Garbanzo de Escacena’ are a creamy albumen with little graininess and a soft fine skin that sticks to the seed.
Another specificity is its large size, measuring a minimum of 8 mm.
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 chickpea and the geographical area is based on reputation, the culmination of the high quality of the area ecotype and the long tradition of farming in this area. This means that local farmers have a perfect understanding of the best techniques and how to pick the most appropriate lands.
1.   Link to the geographical environment of the ‘Garbanzo de Escacena’

The quality of the chickpea cannot be obtained outside of the area because it is dependent on the soil type, geographical location, climate and local ecotype of this legume. The combination of potassium-rich clay soils, the climate of the arable plains in the Guadalquivir valley, tempered in the afternoons and evenings by the sea breeze in spring and summer, together with, crucially, the intrinsic quality of the local ecotype of the varieties registered under the ‘Lechoso’ commercial type give rise to a product whose physical characteristics are set out in Section 3.2. The product has exceptional organoleptic characteristics such as a very fine and creamy albumen and does not form starchy lumps after cooking for two reasons:






—


the microclimate in the area, due to the proximity to the sea that leads to high humidity on certain nights,










—


the potassium-rich soil in which the product is sown.




2.   Fame and reputation of ‘Garbanzo de Escacena’

In 1996, the Ministry of Agriculture, Fisheries and Food published ‘Inventario Español de Productos Tradicionales’ (Spanish Inventory of Traditional Products) as part of the Euroterroirs project funded by the European Union, which aimed to showcase European food and agricultural heritage. The introduction to the inventory reads:
‘The aim of this inventory is to take a census of specific methods and production techniques which, in a given place or environment, be it in rural or urban Spain, bring together tradition, methods, and production and marketing techniques …’
Page 428 of this inventory refers to the ‘Garbanzo de Escacena’ and describes it as a chickpea characterised by its large size, very pale yellow colour and deep grooves.
In the 1970s and 1980s, production of the ‘Garbanzo de Escacena’ entered into a period of decline, brought on, among other factors, by poor marketing. The chickpea was sold only in bulk.
The sector decided to ‘Concentrate supply by origin and create quality brands, keys to Andalusia agriculture’, as set out in the title of the article by Angel Gómez published by Diario de Economía de ABC on 28 May 1991.
In 1981, the commercial brand ‘Escacena’ was registered for chickpeas by Juan Bautista Bernal Escobar, and on 10 November 1984, this commercial brand was acquired by the Campo de Tejada Cooperative, which has marketed the area’s chickpea under the brand ‘Campo de Tejada’. This fact can be checked in the large number of sale invoices of chickpeas to various customers of the Cooperative since 1985.

Diario ABC de Sevilla (28 May 1991, p. 66) published an article by Angel Gómez which highlighted the quality of the product and the reputation it holds in distribution channels ‘… Campo de Tejada Cooperative, leader in chickpea production …’.
‘… The production is always sold at good prices, not only present in commercial distribution locally, but also in the major chains nation-wide, and high quality specialist niches, such as the Club Vino Selección, for which the area’s chickpeas feature in the excellent quality products offered in the food boutiques …’
‘Garbanzo de Escacena’ is also referred to in subsequent publications such as ‘Catalogación y caracterización de los productos típicos agroalimentarios de Andalucía’ (Catalogue and Characterisation of Andalusia’s Typical Food and Agriculture), Fundación Unicaja, 1996 by Ana Cristina Gómez Muñoz, Manuel Santos Murillo and Pedro Caldentey Albert. In the section on legumes (pp. 666-667), there is a five page article on ‘Garbanzo de Escacena’, analysing its composition, geographical area, historical records, distinguishing features, production techniques, development and main commercial dealers.
The gastronomy page of the website Ruta del Vino de Condado de Huelva presents ‘Garbanzos de Escacena’ to visitors and tourists as a typical dish that is worth trying. ‘Asparagus, squid, vinegars, fried breadcrumbs and “Garbanzo de Escacena” soups are a good choice for first courses.’
On 2 February 2009, the website vinosdeandalucia.com advertised an event promoting Iberian pork in the Alcuza de Sevilla Restaurant from 9 to 14 February 2009 in an article by José F. Ferrer:

‘Stew of Iberian pig’s face with “Garbanzos de Escacena”, diced ham and spicy cured sausage.’

The gastronomy section of the website playasdehuelva.com underscores the reputation of ‘Garbanzos de Escacena’:

‘Lastly, with regard to the Mediterranean diet, we refer to vegetables, of which chickpeas play a particularly important role (noteworthy are the ‘Escacena del Campo’ brand), the mainstay of various Andalusian stews and chickpeas with spinach.’


Reference to the publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)
The full text of the product specification is available at:
http://www.juntadeandalucia.es/agriculturaypesca/portal/export/sites/default/comun/galerias/galeriaDescargas/cap/industrias-agroalimentarias/denominacion-de-origen/Pliegos/Pliego_Mantecados_Estepa.pdf
or via the homepage of the Regional Ministry of Agriculture and Fisheries (http://www.juntadeandalucia.es/agriculturaypesca/portal), by following the navigation pathway ‘Industrias Agroalimentarias’ > ‘Calidad y Promoción’ > ‘Denominaciones de Calidad’ > ‘Otros Productos’; the specifications are located under the name of the quality designation.


(1)  OJ L 93, 31.3.2006, p. 12.