Publication of an application for approval of non-minor amendments to a product specification 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 foodstuffs2019/C 361/10
Date: 2019-10-25
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: France, Grand Est, confectionery product, consumer information, designation of origin, labelling, product designation, quality control of agricultural products








C_2019361EN.01001101.xml










25.10.2019   


EN


Official Journal of the European Union


C 361/11






Publication of an application for approval of non-minor amendments to a product specification 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
(2019/C 361/10)
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) within three months of the date of this publication.
APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

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


‘BERGAMOTE(S) DE NANCY’



EU No: PGI-FR-0195-AM01
—
30.10.2017



PDO () PGI (X)

1.   Applicant group and legitimate interest






Name: Association des Fabricants de Bergamote de Nancy IGP




Address: co AIAL - 2, avenue de la forêt de Haye — ENSAIA — UDL/BP 172




54 505 Vandœuvre-lès-Nancy Cedex




FRANCE




Email: Bergamote-de-nancy@iaa-lorraine.fr
Composition: the group consists of producers of ‘Bergamote(s) de Nancy’. It therefore has a legitimate right to propose amendments to the product specification.
2.   Member state or third country

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

☒ Name of product
☒ Description of product
☒ Geographical area
☒ Proof of origin
☒ Method of production
☒ Link
☒ Labelling
☒ Other: addition of information regarding packaging, updating of contact details, inspection bodies, national requirements
4.   Type of amendment(s)

☐ Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
☒ Amendments to the product specification of a registered PDO or PGI for which a single document or equivalent has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
5.   Amendment

5.1.   Heading ‘Name of product’

The name ‘Bergamote(s) de Nancy’ has been replaced by: ‘Bergamote de Nancy’/‘Bergamotes de Nancy’, as both names are used either to denote the individual sweet or to denote the sweets when they are packaged in bulk or in consumer sales units.
5.2.   Heading ‘Description of product’

Glucose syrup has been added to the list of ingredients, as it had been omitted from the product description, although it is mentioned in the section describing the production method.
The words ‘natural essence of bergamot’ have been replaced by ‘essence of bergamot’ so as to comply with the rules on flavourings currently in force (Regulation (EU) No 1334/2008).
The phrase:

‘“Bergamote(s) de Nancy” is a sweet made of boiled sugar […]’

has been replaced by

‘“Bergamote de Nancy”/“Bergamotes de Nancy” is a sweet made solely of sugar […]’

The word ‘boiled’ has been deleted, as it describes how an ingredient has been processed and not the what the sweet is made of.
The sentence ‘Its natural colour is obtained by cooking over an open flame’, referring to the uncooled syrup once it has been poured, has been added. This is simply a repeat of the information given in the section on the production method, as it is what gives the sweet its main characteristic.
When the syrup is boiled over an open flame it naturally takes on an amber colour so there is no need to add food colouring.
It has been added that ‘Bergamote de Nancy’/‘Bergamotes de Nancy’ is a ‘hard’ sweet. The hardness is not new — it is one of the sweet’s characteristic features, the result of boiling the sugar. The adjective ‘hard’ has been added in the interests of greater precision.
The sentence ‘It is consumed as it is’ has been deleted because it does not describe the product.
The sentence ‘Bergamote de Nancy does not contain any chemical additives or any colouring except the ingredients listed above’ has been deleted. Only the rules that specifically relate to the product have been retained.
The sentence ‘It is the only traditional French sweet flavoured with natural bergamot essence’ has been deleted. It does not serve any purpose because the production of other sweets flavoured with bergamot essence is not prohibited.






—


Individual wrapping of the sweets:




The sentence ‘Bergamote de Nancy’/‘Bergamotes de Nancy’ are packaged individually has been added under ‘Description of product’.
The sweets can easily stick together and become opaque and milky-coloured, softer and stickier in the mouth. The confectioners wrap them individually to protect them from the air and ensure that they keep better and for longer. Thus, individual wrapping done quickly and with minimal handling preserves the specific qualities of ‘Bergamote de Nancy’/‘Bergamotes de Nancy’, above all its hardness and transparency.
5.3.   Heading ‘Geographical area’

The references to the Lorraine region have been deleted, as the boundaries and the name of the region have changed, following the reorganisation of France’s administrative divisions. Only the list of departments has been retained. The geographical area remains unchanged.






—


Individual packaging in the defined geographical area:




The sentence ‘The sweets are made and individually wrapped within the geographical area’. has been added so that the steps that take place in the geographical area are clearly stated. The sweets are individually wrapped within moments of cutting, as they are very sensitive to humidity and handling. This means they are protected as quickly as possible to ensure that they keep as well and for as long as possible.
5.4.   Heading ‘Proof of origin’

The information regarding traceability has been set out in a table listing the different stages: ‘Delivery and storage of the raw materials’, ‘Production, Individual wrapping’ and ‘Packaging, storage and sale’. The table also lists the supporting documents required: ‘technical data file’, ‘test results’, etc. These amendments, which are designed to ensure that the traceability rules are more strictly enforced, reflect current practices, which were not set out as clearly in the original specification.
5.5.   Heading ‘Method of production’

The paragraph ‘The premises and material used for the production of Bergamote de Nancy must meet the hygiene requirements laid down in the legislation in force (Decree No 91-409 of 26 April 1991)’ has been deleted because it refers to general legislation.
In order to present the various stages in the production process more clearly, a product life cycle has been added. The production method has not changed but has simply been set out in the form of a diagram.

Raw materials used:

The words ‘glucose syrup R43 or R45’ have been replaced by ‘glucose syrup with a dextrose equivalent (DE) value of between 35 and 41’ as the terms R43 and R45 are suppliers’ references for the same dextrose equivalent. Giving the exact definition has no effect on the product.
The words ‘natural bergamot essence that is in conformity with Council Directive 88/388/EEC and standard NF T75 2015 (Annex 5)’ have been replaced by ‘bergamot essence that is in conformity with the EU legislation in force’. This new wording is a reference to general rules, which may change. The ingredient used remains the same.
Water is added as a raw material because it is used to prepare the syrup, and then evaporates when the syrup is boiled. Thus an ingredient omitted from the specification, because it evaporates, has now been included, as it is essential for the production of ‘Bergamote de Nancy’/‘Bergamotes de Nancy’. The phrase ‘any leftovers from previous batches of “Bergamote de Nancy”/ “Bergamotes de Nancy” may also be used, within the limit of 15 % of the start weight’ has been added.
The purpose of this amendment is to authorise the use of leftovers from previous batches which did not qualify for PGI after being cut: sweets rejected because they were broken or misshapen. These pieces are mixed in when the syrup is boiled. To ensure that the characteristics of the final product are unaffected, the proportion is limited to 15 %. They do not affect the composition of the syrup because they themselves are pieces of cooled, hardened syrup so their composition is the same. This reflects current practice and codifies it.

Production process:

The following paragraph has been added:

‘a) Preparation of the syrup: This stage consists of dissolving the sugar and any leftovers from previous batches in water. The final mixture (syrup) is then made by adding glucose syrup. This is brought to the boil and clarified by skimming.’

The purpose of this paragraph is to describe the preparation of the syrup, which the current specification does not do. It sets out the producers’ established practices and, by improving the description given, ensures that the requisite quality is obtained.

Making the sweets:

The phrase:

‘the sugar is boiled over an open flame and when it reaches the “hard crack” stage (temperature close to 150 °C), natural bergamot essence is added at the rate of 2 g minimum per kilo of syrup’

has been replaced by:

‘The syrup is boiled over an open flame and when it reaches the “hard crack” stage, i.e. 152 °C (+/– 5 °C), the bergamot essence is added all at once away from the heat at the rate of 2 g (+/– 10 %) per kilo of boiled syrup. The bergamot essence must be mixed in quickly so that not too much of it evaporates. It is stirred in gently to prevent any risk of premature crystallisation of the sugar.’

The purpose of this amendment is to ensure that the production stage is described clearly and accurately. The current specification states that the sugar is boiled, whereas it is in fact the syrup, which is made of sugar, that is boiled. The temperature range for ‘hard crack’ (152 °C (+/– 5 °C) has been laid down to facilitate checks. Finally, the text explains how the bergamot essence must be mixed into the syrup (in one go, away from the heat) and the quantity of bergamot essence per kilo of syrup is more clearly defined (2 g (+/- 10 %). A precise definition of the dose is important for ensuring the requisite quality. If there is not enough, the sweets do not have their typical flavour. If there is too much, they taste too strong and the flavour is unpleasant. These amendments do not affect the product’s specific characteristics, or the causal link with the geographical area.
The sentence:

‘The syrup is poured onto a cooling table or marble slab to cool and then cut by hand (using a roller and cutter) or by a forming machine’

has been replaced by:

‘The syrup is cooled on a table or marble slab that has been greased with oil or edible fat.
The hardened syrup is then cut by hand using a cutter or mechanically using a forming machine.’

Thus the way the confectioners cool the syrup and cut the sweets is now more clearly described. The producers do not actually have cooling tables (tables kept at a low temperature) but tables made of various different materials or marble slabs where the syrup cools when it is poured out because of the temperature difference.






—


Individual wrapping of the sweets:




The sentence ‘The sweets are individually wrapped in transparent wrappers to protect them from humidity and thus stop them sticking together’. has been added to the specification under ‘Method of production’ so that the method of production is consistent with the product description and the definition of the geographical area where this step takes place. The producers always wrap the sweets individually.
The sweets are wrapped individually within the geographical area because they need to be packaged soon after they are made so that they do not deteriorate, e.g. by sticking together, which means they would no longer meet the product description (shape of the sweet). In addition, if they are kept in contact with the air for too long once they have been made and before packaging their appearance could change and they could become opaque and milky-coloured. They would also become softer and stickier in the mouth. The confectioners wrap the sweets individually to protect them from the air and ensure that they keep better and for longer. Thus, prompt individual wrapping with minimum handling preserves the specific quality of ‘Bergamote de Nancy’/‘Bergamotes de Nancy’, above all its transparency and hardness.
5.6.   Heading ‘Link’

The whole of the section entitled ‘link with the geographical area’ has been summarised and restructured in order to better identify the specificities of the geographical area, the specificities of the product and the causal link. Thus the form has been altered but the link between the product and the area remains the same.
On the basis of this new wording, the section ‘Link with the geographical area’ in the single document has been adapted, so that it does not exceed 2 500 words, as required by Article 6 of Commission Implementing Regulation (EU) No 668/2014.
The Annexes have been deleted as the information has either been incorporated into the specification (map of the geographical area) or is non-binding (summary of the specifications for bergamot oil according to standard AFNOR NF T 75-215). These are formal alterations which do not affect the provisions in force.
5.7.   
Heading ‘Labelling
’


The words ‘Name of product: Bergamote de Nancy’ have been replaced by: ‘Name of product: Bergamote de Nancy’ or ‘Bergamotes de Nancy’ as both names are used. In general, the name ‘Bergamote de Nancy’ is written on the individual sweet wrappers and the name ‘Bergamotes de Nancy’ on the collective packaging (sachets, tins, etc.).
The phrase ‘the words “Natural bergamot essence”’ has been replaced by ‘the words “Bergamot essence”’ in the list of ingredients, followed by ‘Bergamot essence is a natural product’ or ‘Bergamot essence is natural’ as already indicated in the second paragraph of point 5.2 of this application. This makes it possible to avoid deviations that could lead to inconsistency with existing rules.
The words ‘the expiry date (set at a maximum of four months after the production date) identifying the production batch by: “best before ...”’ have been replaced by: ‘the best before date, which must be no more than 8 months after the date of production’.
This amendment extends the best before date from 4 months to 8 months, as marketing channels have evolved and the product is now more widely distributed. In these circumstances, the four-month limit was too restrictive. Extending the best before date does not affect the product’s specific characteristics if the limit is set at 8 months. Ageing and sensory tests have been carried out and the 8-month limit does not affect the specific characteristics of the sweets. Moreover, the individual wrapping helps to preserve them.
5.8.   Heading ‘Other’







—


Packaging in bulk and in consumer sales units




The words: ‘it is marketed: in bulk (more than 1 kg) or in consumer sales units, in tins or cardboard boxes, or in sachets made of transparent material but not polythene’ have been added in order to specify the formats in which the product is sold. These are the formats the producers have traditionally used. The use of polythene bags is prohibited because this material, owing to its composition, causes the sweets to alter more rapidly, in particular as regards colour and transparency.






—


Updating of contact details:




The contact details of the competent authority in the Member State have been added and those of the applicant group have been updated, as they have changed.






—


Inspection bodies:




The contact details of the inspection body have been replaced by those of the authority responsible for inspections. The reason for this amendment is to avoid having to amend the specification if the inspection body changes.






—


National requirements:




The main points that need to be checked have been listed under national requirements in accordance with the national legislation in force.
SINGLE DOCUMENT


‘BERGAMOTE DE NANCY’/‘BERGAMOTES DE NANCY’


EU No: PGI-FR-0195-AM01 — 30.10.2017



PDO () PGI (X)

1.   Name(s)

‘Bergamote de Nancy’/‘Bergamotes de Nancy’
2.   Member State or third country

France
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares
3.2.   Description of the product to which the name in (1) applies

‘Bergamote de Nancy’/‘Bergamotes de Nancy’ is a sweet made solely of sugar, glucose syrup and bergamot essence. Its natural colour is obtained by cooking over an open flame.
‘Bergamote de Nancy’/‘Bergamotes de Nancy’ is a confectionery product. It is a square-shaped, flat, hard, transparent, amber-coloured sweet and each sweet weighs from 2 g to 5 g.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The only raw materials used are:






—


Sugar: EC category 1 or EC category 2










—


Glucose syrup with a dextrose equivalent value of between 35 and 41










—


Bergamot essence










—


Water




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

Preparation of the syrup to the cutting of the individual sweets.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

The sweets are individually wrapped in transparent wrappers to protect them from humidity and stop them sticking together, which would lead to an alteration in their appearance.
The sweets are individually wrapped within moments of the hardened syrup being cut into squares, as they are very sensitive to humidity. They can easily stick to one another, become opaque and milky-coloured and undergo changes in consistency (becoming softer and stickier). The confectioners wrap the sweets individually in order to protect them as quickly as possible from air and to ensure that they keep better and for longer. Individual wrapping in the geographical area thus preserves the characteristic qualities of ‘Bergamotes de Nancy’, above all their transparency and hardness.
‘Bergamote de Nancy’/‘Bergamotes de Nancy’ is packaged individually and sold in different formats:






—


in bulk, more than 1 kg










—


or in consumer sales units, in tins or cardboard boxes, or in sachets made of transparent material but not polythene.




3.6.   Specific rules concerning labelling of the product to which the registered name refers

The following must appear on every package:






—


the name ‘Bergamote de Nancy’ or ‘Bergamotes de Nancy’,










—


the words ‘Bergamot essence’ in the list of ingredients, followed by the phrase ‘Bergamot essence is a natural product’ or ‘Bergamot essence is natural’,










—


the contact details of the producer,










—


the best before date, which must be no more than 8 months after the date of production.




4.   Concise definition of the geographical area

The geographical area consists of the following departments:






—


Meurthe et Moselle










—


Meuse










—


Moselle










—


Vosges




5.   Link with the geographical area


Specificity of the geographical area

The city of Nancy is the capital of Lorraine and was formerly the capital of the historic Duchy of Lorraine, which became part of the Kingdom of France in 1766. The court of Lorraine had its seat in Nancy at the time.
The first reference to a bergamot-flavoured sweet is found in Le cannaméliste français (1751) by Joseph Gilliers, chef d’office of Stanisław Leszczyński (Stanislaus I), the last Duke of Lorraine and Bar. The work lists all the foodstuffs, implements and techniques used in the office, and describes a particular type of sweet, a lozenge flavoured with natural bergamot essence, which was taken at the time to make one’s breath smell sweet.
In 1857, confectioner Jean Frédéric Godefroy Lillich set out the definitive method for making ‘Bergamote de Nancy’/‘Bergamotes de Nancy’, devising a technique whereby the flavour was better preserved in the boiled sugar.
The confectioners of Lorraine acquired this know-how and passed it on to one another.
The sweets are made by following a specific method: a mixture of sugars and water is boiled to the ‘hard crack’ stage at around 152 °C. After the natural bergamot essence is added, the mixture is poured onto a slab and cut using a cutter or forming machine.

Specificity of the product

‘Bergamote de Nancy’/‘Bergamotes de Nancy’ has the following characteristics:






—


it is a square-shaped, hard, transparent sweet,










—


it is flavoured with bergamot,










—


it has a natural amber colour.




‘Bergamote de Nancy’/‘Bergamotes de Nancy’ has long enjoyed a high reputation that extends beyond the borders of Lorraine.

Causal link

The link between ‘Bergamote de Nancy’/‘Bergamotes de Nancy’ and the geographical area derives from its particular qualities and its reputation.
Bergamot-flavoured sweets were originally invented at the court of Lorraine in Nancy as a breath sweetener. Due to its hardness the sweet had to be sucked, allowing the bergamot aroma to develop as it was kept in the mouth. The exclusive use of natural bergamot essence continued and gave the sweet its name, which consists of the name of the fruit from which the essence is extracted — bergamot — and the city where it was created: Nancy
The hardness of ‘Bergamote de Nancy’/‘Bergamotes de Nancy’ is a result of the sugar-cooking process. The know-how of the confectioners in the geographical area involves cooking the syrup, which consists of water and sugars, over an open flame and bringing it to a temperature close to 150 °C, which is the ‘hard crack’ stage. The sugar is boiled and then becomes hard and brittle, like glass, when it cools. This cooking method also gives it a natural amber colour. A hard sweet could also be obtained using modern vacuum sugar cooking techniques, but food colouring would have to be added to give it colour. ‘Bergamote de Nancy’/‘Bergamotes de Nancy’ thus derives its specific characteristics from the original process devised by the confectioners of Nancy.
‘Bergamote de Nancy’/‘Bergamotes de Nancy’ enjoys a reputation that extends not only beyond the borders of Lorraine but also across international borders. At the world fair held in Nancy in 1909, the sweets were presented to the public in tins featuring a silk screen print of the Place Stanislas in Nancy. The sweets are described in Lorraine: produits du terroir et recettes traditionnelles [edited by J. Froc, M. Hyman and P. Hyman, et al.], with a foreword by the chair of the Lorraine regional council, which is part of the collection entitled Inventaire du patrimoine culinaire de la France (1998 edition, pp. 90-91). It is also defined in the Larousse Gastronomique (2000 edition, p. 105).
It is the only traditional French sweet flavoured with natural essence of bergamot. It has a definitive link with local know-how and the image of the city of Nancy and the Lorraine region.

Publication reference of the specification

(the second subparagraph of Article 6(1) of the Regulation)
https://extranet.inao.gouv.fr/fichier/3-CDCIGPBergamoteNancyQCOMUE042018.pdf


(1)  OJ L 343, 14.12.2012, p. 1.