Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
Date: 2019-01-07
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Denmark, Sjælland (region), consumer information, designation of origin, labelling, potato, product designation, quality control of agricultural products








C_2019003EN.01001101.xml










7.1.2019   


EN


Official Journal of the European Union


C 3/11






Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
(2019/C 3/06)
The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1)

The application for approval of this minor amendment can be found in the Commission's DOOR database.
SINGLE DOCUMENT

‘Lammefjordskartofler’


EU No: PGI-DK-02209 — 15.12.2016


PDO ( ) PGI ( X )

1.   Name(s)

‘Lammefjordskartofler’
2.   Member State or Third Country

Denmark
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 (1) applies

‘Lammefjordskartofler’ (Lammefjord potatoes) are characterised by the fact that their skin is thin and much smoother and shinier than that of potatoes grown elsewhere. Their thin skin distinguishes ‘Lammefjordskartofler’ from other ware potatoes in that they can be eaten with the skin on. It also means that their flesh retains its pale colour during storage, whereas the surface of ware potatoes grown in other types of soil gradually darkens and their flesh becomes increasingly yellowish. Their skin obtains this specific character from the Lammefjord's very distinctive soil type, which prevents it from becoming damaged as the potatoes are growing and being harvested.
‘Lammefjordskartofler’ are mature potatoes, i.e. they are not new potatoes. They mature in the ground and are accordingly not harvested until around 1 July.
‘Lammefjordskartofler’ are washed.
They remain suitable for boiling throughout the season.
‘Lammefjordskartofler’ must conform to the quality standards for Class 1 ware potatoes, see Order No 450 of 16 May 2011 on the production etc. of potatoes, Annex 13, or the requirements laid down in the UNECE standard for ware potatoes (FFV-52).
No more than 5 % of the surface of a potato may be covered with common scab, powdery scab, netted scab or black scurf. No more than 8 % (by weight) of tubers in a batch of ‘Lammefjordskartofler’ may display such defects.
With regard to size, the circumference of potatoes contained in a single package may vary by no more than 15 mm so as to provide consumers with a product of uniform dimensions.
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 defined geographical area

All steps in the production of ‘Lammefjordskartofler’, from the planting to the sorting of the potatoes, take place within the defined area.

Cultivation

‘Lammefjordskartofler’ PGI are grown in accordance with the GlobalG.A.P. (Global Partnership for Good Agricultural Practices) standard. ‘Lammefjordskartofler’ must be grown without using sludge as a fertiliser.
They are not harvested until around 1 July so as to ensure that they are sufficiently mature and thus fit for storage. The aim is to complete harvesting by mid-October because of the falling temperatures.

Storage

‘Lammefjordskartofler’ are stored in small wooden crates and not loose or in a clamp. They must be stored at a temperature of no more than 5 °C and be heated before they are packaged. This minimises the risk of damage to the potatoes.

Sorting

The sorting of ‘Lammefjordskartofler’ in compliance with the specific requirements regarding common scab, powdery scab, netted scab or black scurf calls for particular expertise and attentiveness and is for that reason carried out at registered packing centres on the Lammefjord.
Undertakings that pack ‘Lammefjordskartofler’ are also subject to the GlobalG.A.P. standard.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Packs of ‘Lammefjordskartofler’ presented to final consumers may weigh up to 15 kg.
3.6.   Specific rules concerning labelling of the product the registered name refers to

All packaging, be it prepacks or open packaging, must bear the following:






(a)


Identification: ‘Lammefjordskartofler’. Name and address of packing centre










(b)


Ware potatoes










(c)


Sizing as indicated in the product specification










(d)


Variety.




4.   Concise definition of the geographical area

The Lammefjord region is made up of four reclaimed fjord areas in Odsherred on Zealand (Denmark):






—


the reclaimed portion of the Lammefjord, which is physically delimited by the Ringkanal and the Audebo dam,










—


Svinninge Vejle, which is bounded to the south, west and north by the Ringkanal and to the east by the Svinninge-Hørve railway line,










—


Sidinge Fjord, which is delimited by Sidinge dam and a surface water channel,










—


Klintsø, which is delimited by drainage channels.




5.   Link with the geographical area

5.1.   Specificity of the geographical area

The product is grown on the reclaimed seabed of the Lammefjord with its layer of silt. Sidinge Fjord was the first area to be drained in the Lammefjord region (starting in 1841), followed by Svinninge Vejle. The reclaiming of the largest area, the Lammefjord, started in 1873. Klintsø was the last area to be drained.
The subsoil consists of clay and marl or clay and gyttja-containing sand topped by a layer of gyttja several metres thick formed from plant and animal matter. Large areas of Lammefjord are more or less free of stones and the large numbers of old mussel and oyster shells give the soil a naturally high calcium content.
With its mild winters and cool summers and steady rainfall throughout the year, Lammefjord has an ideal potato-growing climate. While Odsherred gets relatively little rainfall, the drainage channels in the area around the Lammefjord allow effective irrigation. In this way the local producers can themselves determine to a certain extent how much water is supplied to their potatoes. As the natural rainfall is generally insufficient, the producers can themselves help to optimise growing conditions – unlike in other parts of the country where excessive rainfall can adversely affect potato harvests.
5.2.   Specificity of the product

Potatoes from the Lammefjord region are very different from those grown in other areas in that they retain their characteristic pale surface even during storage. They retain their colour as the sand in the soil has been polished and is smoother and rounder than in classic sandy soils, which means that the potatoes do not have cracks in them when they are harvested. Potatoes from the Lammefjord region can therefore be put into cold storage and handled at all times of year without causing surface discoloration. The surface of a potato will darken during storage if cracked.
Unlike other mature ware potatoes, ‘Lammefjordskartofler’ can be eaten with their skin on.
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 specific quality of ‘Lammefjordskartofler’ is related to the growing conditions provided by the former bed of the sea arm. The special soil conditions allow gentle handling of the potatoes, which have a smooth surface as a result. The rounded grains of sand in the sandy soil prevent the surface of the potatoes from becoming cracked when they are harvested, meaning that their surface is smooth when they are stored. Potatoes with a smooth surface are less susceptible to scab than those grown in soil with a higher content of stone and sand particles which can cause the potatoes to become cracked when they are growing and being harvested. ‘Lammefjordskartofler’ are therefore well suited to storage.
The name ‘Lammefjordskartoffel’ is known throughout Denmark. Many grocery shops sell them in packaging with the word ‘Lammefjordskartofler’ printed on it, and each day lorries marked with large ‘Lammefjordskartofler’ logos raise awareness of the Lammefjord area by transporting the potatoes grown there to the large grocery terminals around the capital and in Jutland.
‘Lammefjordskartofler’ are one of the reasons why the general public associates Lammefjord with high-quality vegetables, and potatoes in particular. ‘Den store danske Encyklopædi’ describes Lammefjord as follows: ‘The drained fjord bed is highly fertile, producing cereals, seeds and vegetables. Lammefjord is known for its carrots and potatoes. Until 1980 it also had a reputation for flower bulbs and asparagus’.
The Lammefjord is often singled out in reports in the Danish and foreign media about the success enjoyed in recent years by Danish restaurants with menus based on Nordic ingredients.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)
https://www.foedevarestyrelsen.dk/SiteCollectionDocuments/Kemi%20og%20foedevarekvalitet/Varestandarder-handelsnormer-kvalitet/Revideret%20varespecifikation%20BGB-Lammefjordskartofler%20april%202017.pdf


(1)  OJ L 179, 19.6.2014, p. 17.