Publication of an application for approval of an amendment, which is not minor, 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 2020/C 223/07
Date: 2020-07-07
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Basilicata, Italy, consumer information, designation of origin, dried product, fresh vegetable, fruit vegetable, labelling, processed food product, product designation




C_2020223EN.01003101.xml










7.7.2020   


EN


Official Journal of the European Union


C 223/31






Publication of an application for approval of an amendment, which is not minor, 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
(2020/C 223/07)
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 from the date of this publication.
APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS 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


‘Peperone di Senise’


EU No: PGI-IT-1532-AM01 – 5.9.2019


PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Consorzio di Tutela del Peperone di Senise IGP
Contrada Mercato CO Casa Comunale, Snc
85038 Senise (Province of Potenza)
ITALIA
info@peperonediseniseigp.it
The Consorzio di Tutela del Peperone di Senise IGP (Association for the Protection of Peperone di Senise PGI) is entitled to submit an amendment application under Article 13(1) of Decree No 12511 of 14 October 2013 of the Ministry of Agricultural, Food and Forestry Policy.
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










☒


Method of production










☐


Link










☒


Labelling










☐


Other [to be specified]




4.   Type of amendment(s)







☐


Amendment to the 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 the 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.   Amendments


Name of product

The name ‘Peperone di Senise’ should be changed to ‘Peperoni di Senise’.
In point 3 of the summary sheet of 25 March 1996, the name ‘Peperone di Senise’ was entered instead of ‘Peperoni di Senise’ as it appears in both point (f) of the summary sheet and throughout the entire product specification for the name that Italy submitted in 1996 under the registration procedure laid down in Article 17 of Council Regulation (EEC) No 2081/92.
The purpose of this amendment is to ensure that the two documents are consistent and to avoid confusion over the correct name to be used to describe this product.

Description of product

Article 6 of the product specification








1.


The ‘colour when ready for sale’ for the three types of pepper (‘pointed’, ‘truncate’ and ‘hooked’):






—


‘green;










—


purplish red;’




has been amended as follows:
‘colour when ready for sale: from green to purplish red;’
The amendment takes into account the product’s gradual change in colour from green to red as it ripens.












2.


The following sentence:
‘The dry product must be threaded:






—


In strings (“serte”)/garlands (“collane”) of varying lengths ranging from 1,5 to 2,0 m, with pods (that are the same shape as the fresh peppers) arranged in a spiral with each pepper placed at an angle of approximately 120° to the next one. Water content must not exceed 10-12 % and the peppers must be a burgundy colour.’




has been amended as follows:
‘The dry product must be threaded:
In strings (“serte”)/garlands (“collane”) of varying lengths up to a maximum of 2,0 m, with pods (that are the same shape as the fresh peppers) arranged in a spiral with each pepper placed at an angle to the next one. Water content must not exceed 18 % and the peppers must be a burgundy colour.’
This amendment is needed so that the product can be placed on the market in strings/garlands of shorter lengths (less than 1,5 metres) than those currently provided for, in order to meet specific market demands.
Water content has had to be increased because, as stipulated in the product specification, forced drying is not permitted. The climate, however, does not enable the 12 % moisture level to be maintained during certain periods of the year, meaning that, even though it was produced in accordance with the requirements of the product specification, the product could not be certified.












3.


The dried product can also now be sold as follows:
‘As individual pods, whole or stemless and seedless, with water content not exceeding 18 % and burgundy in colour.’
The amendment provides for the sale of ‘Peperoni di Senise’ as individual pods or without the stem or seeds. This amendment is aimed at meeting the demands of consumers who prefer to purchase the product in packs of individual peppers rather than as garlands/strings.












4.


The sentence:
‘As fine “powder” produced by grinding the dried peppers that have been heated in an oven to remove their residual moisture.’
has been replaced by the following:
‘ground, made from dried peppers that may have been heated in an oven to remove their residual moisture.’
The sentence has been reworded to include the production of ground ‘Peperoni di Senise’ that is coarser than the powder version currently provided for, in order to meet specific market demands.





Point 3(b) of the summary sheet









5.


The following text:
‘A particularly hardy plant, it adapted itself well to the soil and climatic conditions of Italy, especially those in the south, although dependent on the availability of water.’
has been moved to the relevant section of the Single Document (point (5).












6.


The following text:
‘The fruit of the Senise pepper is characterised by a thin wall and the low water content of the pericarp, which allows rapid drying through natural methods by direct exposure to sunlight.’
has been amended as follows:
‘“Peperoni di Senise” are characterised by a thin wall and the low water content of the pericarp, which allows rapid drying through natural methods, by indirect exposure to sunlight or in ventilated rooms.’
The reference to the ‘fruit of the Senise pepper’ has been clarified by referring to it specifically as ‘Peperoni di Senise’ and the Single Document has been aligned with the amendment to Article 4(4) of the ‘Processing Procedure’ section of the product specification. The aim of the amendment, which respects the procedures for the natural drying of the product, is to prevent direct sunlight from damaging the pepper’s very thin and delicate skin.












7.


The following text:
‘The processed product is found in “strings” or “garlands” of sun-dried fruits or in a fine “powder” obtained by grinding the dried fruits.’
has been amended as follows:
‘The processed product comes:






—


into strings (“serte”)/garlands (“collane”) of varying lengths up to a maximum of 2 m, with pods (that have the same morphological characteristics as fresh Senise peppers) arranged in a spiral with each pepper placed at an angle to the next one. Water content must not exceed 18 % and the pods must be a burgundy colour.










—


As individual pods, whole or stemless and seedless, with water content not exceeding 18 % and burgundy in colour.










—


Ground, produced from dried peppers that have been heated in an oven to remove their residual moisture.’




The Single Document has been aligned with the amendment to the last paragraph of Article 6 in the product specification.





Method of production


Article 4

8.   The following sowing and transplanting periods:

‘Sowing
period: between the last 10 days of February and the second ten-day period of March;
Transplanting
period: between the second ten-day period of May and the first 10 days of June;’

have been amended as follows:

‘Sowing
period: February March
Transplanting
period: May – June;’

The amendments to the sowing and transplanting periods are linked to the climate changes that have occurred over the years. It should be noted that these changes do not affect the product’s organoleptic characteristics.


9.   The following phrase concerning the transplanting method:






‘—


in holes made with a wooden dibble;’




is hereby amended as follows:






‘—


in holes made with a wooden dibble or other suitable transplanting tools’




The option of using innovative transplantation techniques has been added in order to obtain a product of the same quality, considerably reducing the problems that can be caused by manual transplanting and has no impact on the quality of the product itself.


10.   The following plant spacing requirements:






‘—


single row: rows that are 25–30 cm long with 70–80 cm between rows;










—


twin-row: rows that are 35 cm long with 35 cm between the rows in the twin-row and 120 cm between two twin-rows;










—


Sunken beds (rasole): rows that are 35 cm long with 40 cm between rows.’




have been amended as follows:

‘The peppers can be planted in single rows, twin-rows or in sunken beds (rasole) with or without mulch, with a minimum planting density of 30 000 plants per hectare and a maximum planting density of 57 000 plants per hectare.’

Planting distances have been dispensed with as they placed excessive constraints on cultivation and were onerous for farmers. The requirement to make sufficient investment has been added and a plant density bracket specified. Neither of these changes has any adverse impact upon the product characteristics. Finally, the new wording introduces the option of mulching for the purposes of improving pest control.


11.   The following provision on the harvesting period:
‘harvesting period: from the first 10 days of August when the pods develop their distinctive purplish red colour;’
has been amended as follows:

‘harvesting period: from the moment the pods are ready for sale as described in Article 6, until the end of the plant’s cropping season.’

The reference to the first 10 days of August has been replaced with a reference to the peppers being ready for sale, to describe the harvesting period. The amendment is due to climatic variations that affect the plant’s production and harvesting period.


12.   The following provision of the ‘Processing Procedure’ section:

‘The product must be harvested when fully ripe.’

has been amended as follows:

‘The product must be harvested from the moment the colour of the pods turns from green to red until they become fully ripe (purplish red).’

The option of harvesting the peppers before they are fully ripe is needed to prevent them from becoming overripe when stored. The pods do in fact continue to ripen after harvesting, reaching the same shade of red as when fully ripe.


13.   The following provision of the ‘Processing Procedure’ section:

‘The peppers must be laid out on sheets of cloth or nets in dry and well-ventilated rooms for at least two to three days, away from the light.’

has been amended as follows:

‘The peppers may be kept in harvesting crates or laid out on nets in dry and well-ventilated premises for at least two to three days, away from the light.’

Harvesting crates are now used instead of sheets of cloth as a better guarantee of health and hygiene.


14.   The following provision of the ‘Processing Procedure’ section:

‘Fine string must be threaded through each of the stems in sequence, with the pods arranged in a spiral with each pepper spaced at approximately 120° to the next one. This is how the distinctive garlands (“collane”)/strings (“serte”) are made.’

has been amended as follows:
‘The peppers may be dried:






1.


by threading fine string through each of the stems in sequence, forming the distinctive garlands (“collane”)/strings (“serte”) of pods arranged in a spiral with each pepper placed at an angle to the next one;










2.


by placing them directly on trellises.’




The processing procedure has been amended, removing ‘at approximately 120 ’, a restriction which refers to the slanted spiral formation of the pods and is often difficult for operators to verify. The new wording makes it possible for individual peppers to be dried separately on trellises. This facilitates the subsequent steps involved in producing the dried product.


15.   The following provision of the ‘Processing Procedure’ section:

‘The strings of peppers must be exposed to the sun until the water content reaches 10–12 %. They will then need to be placed in well-ventilated rooms.’

has been amended as follows:

‘Peppers on strings or in the form of individual whole pods must either be exposed to indirect sunlight or placed in well-ventilated drying rooms.’

The provision on drying, which requires direct exposure to sunlight until the water content reaches 10–12 %, is replaced with a provision requiring either indirect sun exposure or drying in well-ventilated rooms as a possible alternative. The purpose of the amendment is to prevent direct sunlight from damaging the pepper’s very thin and delicate skin.
It was necessary to remove the specification regarding the water content because, at certain times of the year, the climate does not enable moisture levels to be kept below 12 %. This variation does not affect the product’s organoleptic characteristics.


16.   The following provisions of the ‘Processing Procedure’ section:






‘—


After the drying stage, the peppers need to be heated in an oven to remove the residual moisture and facilitate milling.










—


The product has to be milled into a powder.’




have been amended as follows:

‘Once the drying stage is over, the peppers to be ground can be heated in an oven in order to remove the residual moisture.’

The new wording makes heating in an oven optional, so that it is only done if the product contains excess moisture. In addition, references to the peppers being turned into powder through milling have been replaced by the more succinct term ‘grinding’, which is a technically more accurate term for describing how the product is processed.



Article 5

17.   The paragraph:

‘Only the agronomic practices that give the product its unique characteristics are allowed in the cultivation of “Peperoni di Senise” with Protected Geographical Indication status.’

has been moved to the relevant article (Article 4).


18.   The paragraph:
‘The regional inspection bodies and the Association for the Protection of “Peperoni di Senise” to be set up on the initiative of the Promotion Committee shall be responsible for verifying and checking:






—


the shape of the pods referred to in Article 6;










—


that the pericarp consists of 13–15 % dry matter.




The Association for the Protection of the product must, amongst other things:






—


verify that agricultural holdings adhere to the product specification;










—


provide “Peperoni di Senise” producers with the services and assistance needed to implement this product specification;










—


keep the register of producers and collect data and information on “Peperoni di Senise”;










—


promote and manage the trademark and plans for the regulation and scheduling of the protected production in order to safeguard its economic and commercial value and quality standards;










—


carry out surveillance and supervision activities, in cooperation also with the authorities and bodies of the State, in order to prevent and suppress any infringements, irregularities and illegal acts committed to the detriment of “Peperoni di Senise”.’




has been amended as follows:

‘Each stage in the production process is monitored, with all inputs and outputs being recorded. The traceability of the product is guaranteed this way, as well as by entering the cadastral parcels on which the peppers are grown, along with details of producers and packagers on lists kept for this purpose and managed by the inspection body. All natural and legal persons registered on the lists are subject to checks by the inspection body, in accordance with the terms of the product specification and the relevant inspection plan.’

The reference to the activities of the regional inspection bodies and the Association has been removed as these are not relevant to Article 7 of Regulation (EU) No 1151/2012. With the amendment, the paragraph has been reworded, replacing the previous text with a paragraph whose contents are in line with the provisions of Article 7(d) and Article 37 of the above Regulation. In this way, the new version of the product specification has been adjusted according to the provisions of the current legislation.



Link

The information in point (f) in the summary sheet, which determined the entry of the ‘Peperoni di Senise’ in the European Union’s PDO-PGI register, has been added to the product specification. This information has also been included in point 5 of the Single Document attached to this amendment request.
The following Article has been added:

‘“Peperoni di Senise” have a unique character which, due to the particular soil and environmental conditions of the production area, greatly differentiates them from other products of the same species, with characteristics of excellence and quality, namely the thin skin of the pods and the firmly attached stem.
From time immemorial the original production area of the “Peperoni di Senise” has been ideal for growing vegetables, being a well-irrigated area of ancient tradition and with soil and climatic conditions particularly suited to the requirements for pepper cultivation.
Therefore the Senise area is definitely one of the areas where pepper growing was successfully introduced long ago, and where the pepper plant adapted itself to the soil and environment, keeping much of the hardiness of the first “plants” brought into the area.
“Peperoni di Senise” have a very thin skin which makes for easy drying using natural methods that are specific to the production area and means that the pods are ideal for grinding. Another key characteristic is the stem which does not detach from the pod even after drying. This makes it possible to tie the fruits together to make the typical “garlands”.’


Packaging


Article 7

19.   The following text:

‘“Peperoni di Senise” must be placed on the market as follows:
Fresh: in wooden crates with a capacity of 12–15 kg.
Dried: in 1,5–2,0 m-long strings (garlands).
Processed: in 500 and 1 000 g opaque glass containers or in 50 and 100 g plastic-coated paper sachets, with a transparent window.’

has been amended as such:
‘“Peperoni di Senise” must be placed on the market as follows:
Fresh: in food packaging that meets the legal provisions in force.
Dried:






—


in strings (garlands) of up to a maximum of 2,0 m in length.










—


As individual pods, whole or stemless and seedless, in food packaging that meets the legal provisions in force.




Processed: Ground, in food packaging that meets the legal provisions in force.’
The amendment introduces new packaging provisions for the product, in fresh, dry and ground form, allowing packers to meet the varied market demand.
As regards the dry product, the new provisions also take into account the amendments to Article 6 of the product specification concerning the length of strings/garlands and the introduction of individual pods with or without stems and seeds as an additional product format.
The amended text also applies to point 3.5 of the Single Document.



Labelling


Article 9

1.   The following sentence has been added as it already appears in the summary sheet with which the name was originally registered.

‘The product marketed for consumption must bear the wording “Peperoni di Senise” I.G.P. [PGI], followed by the logo.’



2.   Logo
As a result of new market needs, it was considered appropriate to change the image of the ‘Peperoni di Senise’ PGI logo to make it more innovative.
The logo is as follows:

The description and technical specifications necessary for the reproduction of the logo have been included in the product specification.
Amendments 20 and 21 also apply to point 3.6 of the Single Document.



Article 8

3.   The inspection body’s references to checks on compliance with the product specification have been clarified. The paragraph:

‘Implementation of this product specification shall be supervised by the Ministry of Agricultural, Food and Forestry Resources, which may for the purposes of monitoring production and trade of “Peperoni di Senise” use the services of the producers’ association in accordance with Article 10 of Regulation (EEC) No 2081/92.’

has been replaced as follows:

‘Verification of compliance with the product specification is carried out in accordance with Article 37 of Regulation (EU) No 1151/2012. The inspection authority responsible for verifying the product specification is Agroqualità S.p.A. Viale Cesare Pavese, 305 I – 00144 Rome, Italy – Tel. +39 0654228675 – Fax +39 0654228692 – Email: agroqualita@agroqualita.it’



SINGLE DOCUMENT

‘Peperoni di Senise’


EU No: PGI-IT-1532-AM01 – 5.9.2019


PDO ( ) PGI (X)

1.   Name(s)

‘Peperoni di Senise’
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 designation ‘Peperoni di Senise’ is produced from the cultivation of the Capsicum annuum pepper of the Solenaceae family native to the Americas.
The pepper population grown in Senise cannot be classified as any officially recognised cultivar but is a locally widespread ecotype.
‘Peperoni di Senise’ are characterised by a thin wall and the low water content of the pericarp, which allows rapid drying through natural methods, by indirect exposure to sunlight or in ventilated rooms.
The ‘Peperoni di Senise’ are marketed for consumption both fresh and processed.
The fresh product comes in the following types: ‘pointed’, ‘truncate’ and ‘hooked’.
The processed product comes:






—


in strings (‘serte’)/garlands (‘collane’) of varying lengths up to a maximum of 2,0 m, with pods (that are the same shape as the fresh peppers) arranged in a spiral with each pepper placed at an angle to the next one. Water content must not exceed 18 % and the peppers must be a burgundy colour.










—


As individual pods, whole or stemless and seedless, with water content not exceeding 18 % and burgundy in colour.










—


Ground, produced from dried peppers that may be heated in an oven to remove their residual moisture.




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

‘Peperoni di Senise’ are grown and processed within the geographical production area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

‘Peperoni di Senise’ must be placed on the market as follows:
Fresh: in food packaging that meets the legal provisions in force.
Dried:






—


In strings (garlands) of up to a maximum of 2,0 m.










—


As individual pods, whole or stemless and seedless, in food packaging that meets the legal provisions in force.










—


Processed: Ground, in food packaging that meets the legal provisions in force.




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

The product marketed for consumption must bear the wording ‘Peperoni di Senise’ P.G.I., followed by the logo.
The logo:



Additional references to names, business names and agricultural holdings may be used, provided that the product always meets the requirements of this product specification and is not likely to mislead consumers.
4.   Concise definition of the geographical area

The geographical indication production area includes the suitable areas of the municipalities of Senise, Francavilla S.S., Chiaromonte, Valsinni, Colobraro, Tursi, Noepoli, S. Giorgio Lucano, Sant’Arcangelo, Roccanova, Montalbano Jónico and Craco.
5.   Link with the geographical area

‘Peperoni di Senise’ have a unique character which, due to the particular soil and environmental conditions of the production area, greatly differentiates them from other products of the same species, with characteristics of excellence and quality, namely the thin skin of the pods and the firmly attached stem.
From time immemorial the original production area of the ‘Peperoni di Senise’ has been ideal for growing vegetables, being a well-irrigated area of ancient tradition and with soil and climatic conditions particularly suited to the requirements for pepper cultivation.
Therefore the Senise area is definitely one of the areas where pepper growing was successfully introduced long ago, and where the pepper plant adapted itself to the soil and environment, keeping much of the hardiness of the first ‘plants’ brought into the area.
‘Peperoni di Senise’ have a very thin skin which makes for easy drying using natural methods that are specific to the production area and means that the pods are ideal for grinding. Another key characteristic is the stem which does not detach from the pod even after drying. This makes it possible to tie the fruits together to make the typical ‘garlands’.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)
The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335”
Or alternatively:
by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (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.