Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2015-10-23
Institutions: European Commission
Subjects: Italy, Sardinia, consumer information, designation of origin, labelling, perennial vegetable, product designation, quality control of agricultural products




C_2015351EN.01002401.xml










23.10.2015   


EN


Official Journal of the European Union


C 351/24





Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(2015/C 351/12)
This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).
APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.


‘CARCIOFO SPINOSO DI SARDEGNA’


EC No: IT-PDO-0105-01325 — 7.4.2015


PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest






‘Consorzio di Tutela del Carciofo Spinoso di Sardegna D.O.P.’




Corso Europa 33 07039 Valledoria (SS)




ITALIA




Tel./Fax +39 079582248




E-mail: carcspindisardegna@tiscali.it




The Consorzio di Tutela (protection consortium) of the ‘Carciofo Spinoso di Sardegna’ PDO is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.
2.   Member State or Third Country

Italy
3.   Heading in the product specification affected by the amendment(s)








—


☐


Name of product




—


☒


Description of product




—


☐


Geographical area




—


☐


Proof of origin




—


☒


Production method




—


☒


Link




—


☐


Labelling




—


☒


Other [packaging]




4.   Type of amendment(s)








—


☒


Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.




—


☐


Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.




5.   Amendment(s)


Description of product

We ask that the following section of Article 2 of the specification:

‘Colour: green with extensive purple-brown shading;’

be amended as:

‘Colour: green, at times with extensive purple-brown shading;’

The amendment is necessary because the shading, even if present, can sometimes be less obvious, due to the fact that its tone of colour does not contrast sufficiently with that of the bract bases. This factor could lead to difficulties in assessing and interpreting the product when carrying out on-the-spot checks.
We ask that the following paragraph regarding the chemical properties of the ‘Carciofo Spinoso di Sardegna’ PDO be removed:

‘iron: no greater than 0,80 mg per 100 g of fresh matter.’

The analysis of the iron (Fe) content of a sample of heads from the period 2012-13 showed a significant average difference (p < 0,001) in comparison with those from the period 2013-14, in that the 2012-13 sample produced values of 0,55 ± 0,17 mg/100 g, while the 2013-14 sample produced values of 1,25 ± 0,54 mg/100 g.
The variability between years of the iron content of the plant tissues may be attributed to different weather conditions, in particular rainfall patterns, which may have an impact on the availability of iron in the soil.
We therefore believe that iron content is not a suitable production parameter for the ‘Carciofo Spinoso di Sardegna’ PDO, indeed, the high variability of the parameter may prevent the certification of a product that has otherwise been produced in full compliance with the product specification. It is therefore necessary to amend Article 2 of the specification by removing iron content from the chemical properties laid out in the specification.

Production method

We ask that the following section of Article 5 of the specification:

‘Planting density must be between 0,7 and 1,2 plants per m2’

be amended as:

‘Planting density must be between 0,6 and 1,2 plants per m2. The plants can be grown as annuals or perennials’.

The need to increase the planting distance, thus allowing a decrease of the number of plants per m2, arises from operational needs linked to crop management, mechanisation and the need to streamline and improve pest-management sustainability. Indeed, increasing the space between plants will allow improved handling of harvesting machinery, as well as improving weeding and localised containment of infestations. A lower number of plants per m2 allows for both better management and increased productivity of the crop, especially when micro-propagation is used to produce improved clones that are usually more robust.
Finally, this overall reduction will help reduce the likelihood of outbreaks of downy mildew, powdery mildew and grey mould, by improving aeration around the crop, thereby reducing the need for pest-management by making it more efficient.

Link

The deletion of the iron parameter from the analytical quantification, as requested, does not affect the specificity of ‘Carciofo Spinoso di Sardegna’. The special features that distinguish ‘Carciofo Spinoso di Sardegna’ from all other artichokes are, inter alia, its balanced flavour, due to its carbohydrate and phenol content and its low sodium content. The presence of these elements has always made it possible for ‘Carciofo Spinoso di Sardegna’ to be eaten raw, a characteristic that justifies its protected designation and demonstrates its link to its production area.

Packaging

The paragraph:
‘The “Carciofo Spinoso di Sardegna” is released for consumption in the following types of closed packaging to which the logo is affixed:






—


Trays containing between 2 and 12 whole and/or cut heads;










—


500 g to 5 kg baskets in materials for foodstuffs;










—


Wooden, cardboard and plastic crates for foodstuffs containing between 4 to 60 heads.’




should be amended as follows:
‘The “Carciofo Spinoso di Sardegna” is released for consumption in the following types of closed or open packaging to which the logo is affixed:
Closed packaging:






—


Trays containing between 1 and 12 whole and/or cut heads;










—


500 g to 5 kg baskets in materials for foodstuffs;










—


Wooden, cardboard and plastic packaging containing between 1 and 60 heads, with or without stalks, of a suitable size for the amount of heads in each type of packaging.




Open packaging:






—


Packaging containing whole heads (between 1 and 6) identified by a tamper-proof food wrapper. The wrapper should cover a single head or a maximum of 6 heads. The designation's logo and all the information required by the product specification should be indicated on the wrapper.’




The amendment requests related to packaging are necessary in order to address the needs of a market that is constantly evolving and to guarantee greater penetration of the large retail outlet market, which ‘Carciofo Spinoso di Sardegna’ has so far not succeeded in doing, due in part to the packaging used up to this point. The amendment provides for the introduction of individual packaging, the substitution of the term ‘crates’ for the more generic term ‘packaging’ in order for other forms of closed packaging to be considered, for example packets and plastic wrappers (flow packaging), and finally, the introduction of open packaging, in order to allow ‘Carciofo Spinoso di Sardegna’ to be marketed either individually as single heads or in bundles of up to 6 heads.
SINGLE DOCUMENT

‘CARCIOFO SPINOSO DI SARDEGNA’


EC No: IT-PDO-0105-01325 — 7.4.2015


PDO ( X ) PGI ( )

1.   Name


‘Carciofo Spinoso di Sardegna’

2.   Member State or Third Country

Italy
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 the product to which the name in (1) applies

The ‘Carciofo Spinoso di Sardegna’ is obtained from the local ‘Spinoso Sardo’ ecotype which belongs to the Cynara scolymus botanical species and is characterised by the following morphological particularities: a medium-size, perennial, rhizomatous plant, with the insertion point of the main head located at a height of between 45 and 70 cm; it is assurgent, highly suitable for pollen production, with staggered production. The green-coloured, prickly leaves are of medium size and highly varied in shape, as illustrated by the existence of numerous single blade leaves and other lobed and, more frequently, pinnatisect leaves. The heads form a prolonged cone shape, moderately compact, and of a minimum length of 6 cm and a diameter of between 6 and 13 cm; large, long green external bracts, at times with extensive purple-brown shading, with pointed summits ending in a yellow thorn; straw yellow internal bracts with purple veins; stalks of a length of between 10 and 40 cm (an exception allowed for by Regulation (EC) No 1466/2003) and of a thickness of between 1 and 3,5 cm.
The PDO ‘Carciofo Spinoso di Sardegna’ must possess the following characteristics:
Physical characteristics: shape: prolonged, conical, moderately compact head; colour: green, at times with extensive purple-brown shading; yellow-coloured thorns on bracts; stem structure: tender and edible inside, not very fibrous; edible part: no less than 30 % of the weight of the fresh head.
Chemical characteristics: carbohydrate content no less than 2,5 g per 100 g of fresh matter; polyphenols content no less than 50 mg of 100 g of fresh matter; sodium: no greater than 0,125 g of 100 g of fresh matter;
Organoleptic properties: aroma: intense thistly and floral; texture: bracts that are fleshy yet tender and crispy at the base; flavour: full-bodied with a balanced blend of bitter and sweet notes thanks to the presence of polyphenol derivatives and cynarin; astringency: the presence of tannins, which are natural components of artichokes, is hardly noticeable, since it is offset by the prevalent sweet flavours resulting from the significant carbohydrate content. The traditional manner of eating the stems as well as the heads of ‘Carciofo Spinoso di Sardegna’ uncooked allows for better absorption of the nutritional properties it contains. Only ‘Carciofo Spinoso di Sardegna’ belonging to the ‘Extra’ and ‘I’ marketing classes may be granted PDO status.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

—
3.4.   Specific steps in production that must take place in the identified geographical area

All production steps for the ‘Carciofo Spinoso di Sardegna’ are carried out within the territory indicated under 4.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

Given their tendency to perish rapidly in terms of a loss of freshness, i.e. of shine and turgidity in the heads, stems and leaves, it is necessary to reduce handling to the minimum and to package them immediately after harvesting, so as to allow for the traditional manner of eating ‘Carciofo Spinoso di Sardegna’ uncooked. This constraint guarantees a definite advantage in terms of freshness by lessening the oxidation and sweating to which the product would be exposed, which would consequently alter its physical, organoleptic and chemical characteristics.
The ‘Carciofo Spinoso di Sardegna’ is released for consumption in the following types of closed or open packaging to which the logo is affixed:
Closed packaging:






—


Trays containing between 1 and 12 whole and/or cut heads;










—


500 g to 5 kg baskets in materials for foodstuffs;










—


Wooden, cardboard and plastic packaging containing between 1 and 60 heads, with or without stalks, of a suitable size for the amount of heads in each type of packaging.




Open packaging:






—


Packaging containing whole heads (between 1 and 6) identified by a tamper-proof food wrapper. The wrapper should cover a single head or a maximum of 6 heads. The designation's logo and all the information required by the product specification should be indicated on the wrapper.




Materials considered appropriate for the packaging of the product according to Community rules on the subject may continue to be used. Each pack must contain ‘Carciofo Spinoso di Sardegna’ of the same market class. The visible part of the contents of the package must, moreover, be representative of the entire contents.
3.6.   Specific rules concerning labelling of the product to which the registered name refers

Labels affixed to packaging must bear: the ‘Carciofo Spinoso di Sardegna’ PDO designation and the Community logo; the indication of class ‘Extra’ or ‘I’; size; the number of heads contained; all other indications laid down by law; and the logo.
The logo for the designation consists of a stylised representation of an anthropomorphic spiny artichoke (‘carciofo spinoso’), with the head of the vegetable becoming a proper head thanks to drawing of a smile and leaves that are transformed into open arms, stretched out in a friendly and welcoming gesture. The message conveyed is that of a sweet-tasting product, despite its prickly appearance.



The PDO must appear on the label in clear, indelible lettering of a colour that strongly contrasts with that of the label itself and in such a way that it can be clearly distinguished from the other information which may be printed in lettering half the size of that used for the PDO. It is forbidden to add to the Protected Designation of Origin any description that is not expressly provided for, though business and brand names may be used, on condition that they have no laudatory purport and are not such as to mislead the purchaser.
4.   Concise definition of the geographical area

The ‘Carciofo Spinoso di Sardegna’ must be grown and packaged in the production area which includes the following municipalities:

Cagliari Province: Assemini, Assemini Isola Amministrativa (I.A.), Barrali, Castiadas, Decimomannu, Decimoputzu, Donori, Elmas, Escolca (I.A.), Guasila, Mandas, Maracalagonis, Monastir, Muravera, Nuraminis, Serdiana, Pimentel, Pula, Quartu Sant' Elena, Quartucciu, Samatzai, San Sperate, San Vito, Selargius, Selegas, Sestu, Sinnai (I.A.), Ussana, Uta, Villanovafranca, Villaputzu, Villasimius, Villasor and Villaspeciosa;

Carbonia-Iglesias Province: Giba, Masainas, Piscinas, San Giovanni Suergiu, Santadi, Sant'Anna Arresi, Tratalias and Villaperuccio;

Medio Campidano Province: Furtei, Gonnosfanadiga, Pabillonis, Pauli Arbarei, Samassi, San Gavino Monreale, Sanluri, Sardara, Segariu, Serramanna, Serrenti, Villacidro and Villamar;

Oristano Province: Arborea, Baratili San Pietro, Bauladu, Bosa, Cabras, Cuglieri, Flussio, Magomadas, Marrubiu, Milis, Mogoro, Narbolia, Nurachi, Ollastra, Oristano, Palmas Arborea, Riola Sardo, San Nicolò Arcidano, Santa Giusta, San Vero, Siamaggiore, Seneghe, Sennariolo, Simaxis, Solarussa, Terralba, Tramatza, Tresnuraghes, Uras, Zeddiani and Zerfaliu;

Nuoro Province: Dorgali, Galtellì, Irgoli, Loculi, Onifai, Orosei, Posada, Siniscola and Torpè;

Ogliastra Province: Arzana (I.A.), Barisardo, Baunei, Cardedu, Girasole, Lanusei (I.A.), Loceri (I.A.), Lotzorai, Tertenia and Tortolì;

Sassari Province: Alghero, Banari, Castelsardo, Florinas, Ittiri, Montresta, Olmedo, Ossi, Valledoria, Viddalba, Villanova Monteleone, Porto Torres, Putifigari, Uri, Santa Maria Coghinas, Sassari, Usini, Sedini, Sennori, Sorso and Tissi;

Olbia-Tempo Province: Badesi, Budoni and San Teodoro.
The production area indicated above is the one in which the ‘Carciofo Spinoso di Sardegna’ has traditionally been grown. In these municipalities there are, at the same time, all the right soil and climatic characteristics for cultivation and an extensive heritage of experience, traditions and technical growing skills which has been built up and guarantees the product's characteristics.
5.   Link with the geographical area

All of the soils within the production area identified in 4, where the ‘Carciofo Spinoso di Sardegna’ is grown, are of alluvial origin; they are fresh, rich in phosphorus, iron, magnesium, calcium, potassium and organic matter and tend to be pH neutral or slightly sub-alkaline.
The average winter temperature is 11,3 °C, while the summer average is 24 °C. Frost is very rare and snow exceptional. Rainfall is spread irregularly over the year, with a peak during the winter and an almost complete lack of rain over the summer.
The particular characteristics of the ‘Carciofo Spinoso di Sardegna’ are its limited astringency, its pleasant flavour, resulting from the balanced blend of bitter and sweet notes, and the tenderness of its flesh encouraging its consumption uncooked. Other characteristics include the high level of polyphenols and other nutrients it contains and the particularly limited levels of sodium and iron.
Finally, but definitely no less importantly, the particular constitution of the head, which contains bracts which are tightly stuck to one another, prevents external, harmful substances from penetrating it, thereby ensuring the product's wholesomeness.
The characteristics justifying the application for the recognition of ‘Carciofo Spinoso di Sardegna’ as a PDO and which differentiate it from other products of the same product type are: its limited astringency, pleasant flavour, resulting from the balanced blend of bitter and sweet notes, the tenderness of its flesh encouraging its consumption uncooked, high content of nutrients of significance in cleansing the organism (stimulating diuresis, removing toxins from the liver and lowering cholesterol levels in the blood), significant carbohydrate content, coupled with mineral salts, iron, potassium, phosphorous and various types of vitamins, especially A group vitamins.
These particularities derive from the strong link to the island territory, which is particularly suitable both because of traditional growing techniques and the favourable climatic, soil and morphological conditions. The significant quantity of calcium, magnesium and potassium present in the vast majority of fields in which the artichoke is grown is the principal reason for the plant's characteristic resistance to stress consequent upon high temperatures and low relative humidity. In the same way, the ‘fresh’, deep soil of these fields, of largely alluvial origin and which does not become waterlogged, provides an optimum exchange medium, guaranteeing the complete take-up by the plants of the phosphorous, iron, potassium and other mineral salts responsible for the distinct characteristics of ‘Carciofo Spinoso di Sardegna’.
Climatic factors influence the quality of the ‘Carciofo Spinoso di Sardegna’, inasmuch as they determine the general functions of the plant such as photosynthesis and the absorption of water and nutrients. Sunlight is a very important climatic factor in determining the qualitative characteristics of the ‘Carciofo Spinoso di Sardegna’, particularly the intensity of the sun's rays which, even in the winter months, influences the production of the plant's reserves, such as carbohydrates, which govern its taste, making the artichoke particularly well suited to being eaten uncooked. It should, moreover, be noted that the intensity of sunlight is the same throughout the production area, since the differences in latitude between the areas concerned in the North and the South have no influence on the correct development of the plant.
In addition to the intrinsic suitability of the territory, the human resources of the area, with their traditions, experience and skills, allow for the selection of the best artichokes through manual harvesting, sorting and sizing. The cutting down of stems and the pinching out of superfluous shoots carried out by highly specialised local workers facilitate the harvesting of a choice product. The optimal combination of agronomic factors, such as the time of planting, the density of cultivation, the intelligent use of irrigation, fertiliser and plant protection products, as well as the limited one to three-year lifespan of the artichoke plant, with the consequent robustness of the plant, accentuate the natural predisposition of the ‘Carciofo Spinoso di Sardegna’ to be eaten uncooked.
From a historical standpoint, the origins of the production, cultivation and, more particularly, the link to the local environment of the artichoke lay in the Phoenician period; this traditional activity has been passed down the centuries to the present day, where it represents a crucial component of the island's and the country's agriculture. Written evidence of the presence of artichokes in Sardinia can be found from the second half of the 18th century in the treatise ‘Agricoltura di Sardegna’ by Andrea Manca dell'Arca, a noble from Sassari, published in 1780, with one section entitled: ‘Cardoons and Artichokes. Spread. Varieties. Cultivation. Uses.’ The existence of the ‘Carciofo Spinoso di Sardegna’ in the first few decades of the last century is also attested to in the work of Max Leopold Wagner in ‘Das ländliche Leben Sardiniens im Spiegel der Sprache’ published in Heidelberg, Germany, in 1921. In the early decades of the 20th century, a substantial modernisation of the island's agriculture took place, which also concerned artichoke production, with the move away from supplying the local market towards specialised production aimed at the Italian and international markets. It was in this period of major changes in trade that the ‘Carciofo Spinoso di Sardegna’ made its name and ‘on the markets of the mainland the artichoke was most definitely not marketed indistinctly or anonymously; “its Sardinian provenance” has represented a guarantee of quality and of origin since the early years of the 20th century, one which is appreciated and sought out by consumers’, as is apparent from numerous sources. The historical origin of the product has prompted consumers over time to identify the ‘Carciofo Spinoso di Sardegna’ with the image of Sardinia itself, to the extent that it has entered into common parlance and ‘Carciofo Spinoso di Sardegna’ can be found on the menus of various restaurants, on product labels and in commercial documents; this is why the need has arisen to place formal rules on the use of the designation, in order to make the link between the product's characteristics and the territory of Sardinia inseparable and to protect consumers and producers from any incorrect or undue use of the name.

Reference to publication of the specification:

(second subparagraph of Article 6(1) of this Regulation)
The Ministry has launched the national objection procedure with the publication of the proposal for amending the product specification for the ‘Carciofo Spinoso di Sardegna’ PDO in the Official Gazette of the Italian Republic No 42 of 20 February 2015.
The full text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335
or:
by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all'esame dell'UE’.


(1)  OJ L 343, 14.12.2012, p. 1.