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 2022/C 134/14
Date: 2022-03-25
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Czechia, Moravian-Silesian Region, Olomouc Region, Zlín Region, confectionery product, consumer information, designation of origin, labelling, product designation








C_2022134EN.01004001.xml










25.3.2022   


EN


Official Journal of the European Union


C 134/40






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
(2022/C 134/14)
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


‘Valašský frgál’


EU No: PGI-CZ-0805-AM01-28.8.2020


PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Sdružení Valašské lidové tradice [Folk Traditions of Valašsko Association]





Pavla Stoklasová, Velké Karlovice 326




756 06 Velké Karlovice




Tel. + 420 736136364
Email: stoklasova.pavla@seznam.cz
The legitimate interest derives from the fact that the association (the applicant) is the legitimate producer and the user of the name ‘Valašský frgál’ and its members operate establishments in the defined area.
2.   Member State or Third Country

Czech Republic
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 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)

I.   Amendments concerning the description of the product:
1.   amendment






i.


Point 4.2(1) of the Specifications






a.


After the seventh sentence of paragraph 1, the following two sentences should be added: ‘When distributed for sale for immediate consumption, the cakes may also be transported unpackaged in suitable containers to maintain quality and hygiene, subject to the labelling requirements of the legislation in force being met. They must not be repackaged; after being transported they are intended solely for direct sale.’










b.


Grounds: This amendment responds to consumer demand (at markets and fairs) for unpackaged products to be sold for immediate consumption as well as allowing a whole ‘Valašský frgál’ to be assembled from parts with different toppings.














ii.


Point 3.2(6) of the Single Document






a.


The first sentence of paragraph 6 should be amended by adding ‘and when distributed for sale for immediate consumption’ and the following two new sentences should be added after the amended first sentence of paragraph 1: ‘Unpackaged cakes must be transported in suitable containers to maintain quality and hygiene, and the labelling requirements of the legislation in force must be met. They must not be repackaged; after being transported they are intended solely for direct sale.’










b.


New wording of paragraph 6: ‘At the place of production and when distributed for sale for immediate consumption, the cakes may be sold unpackaged. Unpackaged cakes must be transported in suitable containers to maintain quality and hygiene, and the labelling requirements of the legislation in force must be met. They must not be repackaged; after being transported they are intended solely for direct sale.’










c.


Grounds: See Part I, first amendment, and i(b), second amendment








2.   amendment






i.


Point 4.2 of the Specification ‘Characteristics’, sixth indent, and, accordingly, point 4.5 ‘Method of producing the various toppings’, sixth paragraph (concerning bilberry toppings) of the Specification






a.


The sixth indent should be amended by adding ‘the same is true for strawberry, cranberry and forest fruit toppings; the properties correspond to the type of fruit used’ and ‘the same is true for strawberry, cranberry and forest fruit toppings.’ should be added at the end of paragraph 6 (concerning bilberry toppings).










b.


Grounds: The range of fruit used for the topping needs to be expanded as a result of innovation driven by consumer demand and improved availability of raw materials.














ii.


Point 3.2(3) of the Single Document and, accordingly, point 3.3(10) of the Single Document too






a.


The words ‘strawberry, cranberry, forest fruits’ should be added to the list of fruit in brackets in the first sentence of point 3.2(3).










b.


The first sentence of point 3.3(10) should be amended by adding the following words: ‘the same is true for strawberry, cranberry and forest fruit toppings’.










c.


Grounds: See Part I, second amendment, point i(b).








3.   amendment






i.


Point 4.2, ‘Composition’, first sentence, of ‘Specification’






a.


The words ‘semi-coarse’ and ‘or blend of fine-ground, semi-coarse and coarse flour’ should be deleted.










b.


Grounds: Producers traditionally use different blends of types of wheat flour without this affecting the product’s final characteristics, so the information about the types of wheat flour should be deleted for the sake of clarity.














ii.


Point 3.3(1) of the Single Document






a.


The words ‘semi-coarse wheat flour and/or a blend of three types of flour (fine-ground, semi-coarse and coarse)’ should be deleted.










b.


Grounds: See Part I, third amendment, point i(b).








4.   amendment






i.


Point 4.2 et seq. of the Specifications






a.


The word ‘sweetener’ is therefore replaced by ‘natural sweetener (fructose)’ throughout the document.










b.


Grounds: For the sake of terminological accuracy and clarity, one of the raw materials (the type of sweetener) needs to be harmonised throughout the document.














ii.


Point 3.3 et seq. of the Single Document






a.


The word ‘sweetener’ is therefore replaced by ‘natural sweetener (fructose)’ throughout the document.










b.


Grounds: See Part I, fourth amendment, point i(b).








5.   amendment






i.


Point 4.2 et seq. of the Specifications






a.


The term ‘egg yolks’ should be followed by ‘or whole eggs’ throughout the document.










b.


Grounds: In view of the variations between individual producers’ family recipes arising from the current specifications, the use of whole eggs, while relatively uncommon, cannot be excluded, as their use does not alter the product’s final characteristics.














ii.


Point 3.3 et seq. of the Single Document






a.


The term ‘egg yolks’ should be followed by ‘or whole eggs’ throughout the document.










b.


Grounds: See Part I, fifth amendment, point i(b).








6.   amendment






i.


Point 4.2 ‘Composition’, first sentence, of ‘Specification’






a.


The words ‘fruit juices (lemon, apple, pear)’ should be moved and inserted after the first sentence as a second sentence with the following wording: ‘Fruit juices (lemon, apple, pear) may be added.’










b.


Grounds: In the interests of consistency with the first sentence of ‘Composition’, the list of ingredients needs to be amended. Moreover, given the variations between individual producers’ family recipes arising from the current specifications, the rules on the use of fruit juices need to be amended. The variability results from the current wording of the final sentence of point 4.2 ‘Composition’.














ii.


Point 3.3(1) of the Single Document






a.


The words ‘fruit juices (lemon, apple, pear)’ should be moved and inserted after the first sentence as a second sentence with the following wording: ‘Fruit juices (lemon, apple, pear) may be added.’










b.


Grounds: See Part I, sixth amendment, point i(b).








7.   amendment






i.


Point 4.2 ‘Composition’ of ‘Specification’






a.


The words ‘total weight of the dough’ should be replaced throughout this paragraph by ‘total weight of the flour’.










b.


Grounds: After the geographical indication had been registered, rigorous checks on the proportions of raw materials used to make the dough revealed a formal error, with the proportions of individual raw materials used to make the dough mistakenly being stated in relation to the final weight of the dough. They should in fact be stated in relation to the weight of the flour. The proportions of raw materials must be in relation to the flour, otherwise the dough would be unusable.














ii.


Point 3.3(2) of the Single Document






a.


The words ‘total weight of the dough’ should be replaced throughout this paragraph by ‘total weight of the flour’.










b.


Grounds: See Part I, seventh amendment, point i(b).








II.   Amendments concerning the ‘Method of production’:
1.   amendment






i.


Point 4.5(1), final sentence, of the Specifications






a.


After the final sentence of paragraph 1, the following two sentences should be added: ‘When distributed for sale for immediate consumption, unpackaged cakes must be transported in suitable containers to maintain quality and hygiene and the labelling requirements of the legislation in force must be met. The cakes must not be repackaged; after being transported they are intended solely for direct sale.’










b.


Grounds: See Part I, first amendment, point i(b).








2.   amendment






i.


Point 4.5 ‘Method of producing the various toppings’ in the third paragraph (concerning carrot toppings) of the Specification






a.


The following should be added to the second sentence: ‘or, depending on local customs, only drinking water,’.










b.


The second sentence should now read: ‘Sugar or natural sweetener and milk or, depending on local customs, only drinking water are added and the mixture is boiled.’










c.


Grounds: Given the variations between individual producers’ family recipes arising from the current specifications, the rules on the use of certain ingredients in that type of topping need to be amended.








3.   amendment






i.


Point 4.5 of ‘Method of producing the various toppings’ in the sixth paragraph (concerning bilberry toppings) of the Specification






a.


The whole paragraph needs to be reworded.










b.


Previous text: ‘Bilberry topping is a combination of bake-stable bilberry jam and fresh, stewed or frozen bilberries, which are spread across the bilberry jam.’










c.


New wording (together with the second amendment in ‘Amendments concerning the description of the product’ of this application): ‘Bilberry topping is made from fresh, stewed or frozen bilberries, which may be spread onto bake-stable jam, and the same goes for strawberry, cranberry and forest fruit toppings.’










d.


Grounds: The range of fruit used for toppings needs to be expanded as a result of innovation driven by consumer demand and improved availability of raw materials. Furthermore, given the variations between individual producers’ family recipes under the current specifications, resulting from family and local traditions and the varying social status of bakers and their customers, the rules on this type of topping need to be amended.








4.   amendment






i.


Point 4.5 of ‘Method of producing the various toppings’ in the seventh paragraph (concerning apricot toppings) of the Specification






a.


The whole paragraph needs to be reworded.










b.


New wording: ‘Apricot topping is made from fresh, stewed or frozen apricots, cut into smaller pieces, which may be spread onto bake-stable jam.’










c.


Grounds: See Part II, third amendment, point i(d).








5.   amendment






i.


Point 4.5 of ‘Method of producing the various toppings in the eleventh paragraph (concerning carrot toppings) of the Specification






a.


The word “added” in the second sentence should be replaced by “may be added”.










b.


Grounds: Given the variations between individual producers’ family recipes arising from the current specifications, the rules on this type of topping need to be amended. The variability results from the current wording of the final sentence of point 4.2 “Composition”.














ii.


Point 3.3 in paragraph 15 of the Single Document






a.


The word “poppyseed” should be moved and inserted at the end of paragraph 15 with the following wording: “poppyseed may be added.”










b.


New wording: Carrot topping: fresh carrots, beet sugar or natural sweetener, vanilla sugar, butter, vegetable fat, vegetable oil, fine-ground wheat flour, drinking water, ground cinnamon, salt; poppyseed may be added.










c.


Grounds: See Part I, fifth amendment, point i(b).








III.   Editorial amendments
1.   amendment
In line with the new form for the Single Document, point 5 of the Single Document has been restructured by removing duplicated information and clarifying the whole text for the purposes of the new form. This is a purely formal amendment; there is no change to the Specification.
2.   amendment
In accordance with the changes to the legislation, the numbering of the Single Document needs to be brought into line with the current form.
3.   amendment
In point 2 of the Specification “Group”, the name of the group needs to be changed and the contract address and contact details need to be amended.
IV.   Amendments concerning only the Single Document
1.   amendment
Point 3 of the Single Document - Specific steps in production that must take place in the identified geographical area






a.


The words “slicing” should be inserted in the first sentence.










b.


New wording: “All steps, from the making of the dough (because of the method used, as the dough contains yeast, there cannot be any delays between the individual steps in production) to the spreading of the topping and the baking of the cake and its subsequent slicing and packaging, must take place in the defined geographical area in the interests of maintaining quality and hygiene.”










c.


Grounds: The clarification is needed to eliminate significant ambiguities, as the logical sequence of handling the cakes makes information on slicing crucial to the definition of the overall process of producing the cakes, which is in line with fourteenth sentence of paragraph 4.5(1).




2.   amendment
Point 3 of the Single Document “Specific rules concerning slicing, grating, packaging, etc.”






a.


The following sentence should be added: “The cakes may be sold unpackaged for immediate consumption.”










b.


Grounds: The amendment is necessitated by the wording of the seventh sentence of point 4.2(1) of the Specification and the first amendment resulting from Part I of this application.




SINGLE DOCUMENT

“VALAŠSKÝ FRGÁL”


EU No: PGI-CZ-0805-AM01 – 28.8.2020


PDO ( ) PGI (X)

1.   Name(s) [(PDO or PGI)]

“Valašský frgál”
2.   Member State or Third Country

Czech Republic
3.   Description of the agricultural product or foodstuff

3.1.   Type of product (as in Annex XI)







Class 2.3.


Bread, pastry, cakes, confectionery, biscuits and other baker’s wares




3.2.   Description of product to which the name in (1) applies

A round cake with a diameter of 30-32 cm. Also known colloquially as “vdolek”, “pecák” or “lopaťák”, it is made from a fine yeast-based dough and has a topping.
After baking, the colour of the cake is golden, whereas that of the topping is characteristic of the topping used, with a light-coloured crumble on the surface, which may be sprinkled with gingerbread crumbs and ground cinnamon, drizzled with butter and sprinkled with sugar.
The types of topping used are pear, curd cheese, poppyseed, povidla, fruit (plum, apple, bilberry, apricot, strawberry, cranberry, forest fruits), nut, cabbage (fresh cabbage or sauerkraut), carrot and kohlrabi. The topping accounts for about 42-48 % of the whole product.
The cake is placed on a circular paper base and most commonly packaged in a heat-shrinkable wrapper or another kind of food-grade wrapper used on the market. It may also be packaged in a carton, a plastic or wooden box or a greaseproof-paper wrapping.
Types of packaging: whole cakes: 600-700 g; halves 300-350 g; quarters: 150-175 g.
At the place of production and when distributed for sale for immediate consumption, the cakes may be sold unpackaged. Unpackaged cakes must be transported in suitable containers to maintain quality and hygiene, and the labelling requirements of the legislation in force must be met. They must not be repackaged, after being transported they are intended solely for direct sale.’
‘Valašský frgál’ may also be marketed frozen. The freezing process does not alter the product’s properties. It is placed in the freezer already packaged. The frozen product may be stored at a temperature of -18 °C or less for nine months. It is recommended that it be consumed within 24 hours after being defrosted. The necessary shelf-life and storage information is given on the packaging.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The following raw materials are used to make the dough: wheat flour, beet sugar or natural sweetener (fructose), vegetable fats or vegetable oil or lard or butter, pasteurised or fresh egg yolks or pasteurised or fresh whole eggs, milk powder or fresh milk or drinking water, bakers’ yeast and salt; nowadays, it is permitted to add an improver to the dough in order to keep the product fresh. Fruit juices (lemon, apple, pear) may be added.
The main ingredient is flour; the proportions of the other ingredients by weight must be as follows: fat (vegetable fat or oil or lard or butter) – at least 20 % of the total weight of the flour, sugar or natural sweetener (fructose) – at least 10 % of the total weight of the flour (if a natural sweetener is used, the amount used depends on its sweetness), egg yolks or whole eggs – at least 5 % of the total weight of the flour. The amount of fruit juice, yeast, salt and other flavour-imparting raw materials depends on the recipe used by individual producers.
The topping must account for about 42-48 % of the total weight of a ‘Valašský frgál’ before baking.
The following raw materials are used to make the topping:
Pear topping: pear curd made from dried pears, plum curd or fruit jam, dried apples, grated gingerbread, ethyl oxyhydrate-based flavouring (hereinafter ‘flavouring’), ground star anise, vanilla sugar, drinking water.
Curd-cheese topping: soft curd cheese, beet sugar or natural sweetener, pasteurised or fresh egg yolks or pasteurised or fresh whole eggs, drinking water, raisins, vanilla sugar or vanilla custard, fruit juice (optional), vegetable oil, flavouring, ground mace, curd-cheese stabiliser, forest fruit.
Poppyseed topping: ground poppyseed, beet sugar or natural sweetener, milk powder or fresh milk, drinking water, vegetable fat, fine-ground wheat flour, vanilla sugar, raisins, breadcrumbs, ground cinnamon, flavouring.
Povidla (fruit preserve) topping: plum povidla, vanilla sugar or natural sweetener, drinking water, flavouring.
Apple topping: grated apple or stewed apple, beet sugar or natural sweetener, vanilla sugar, ground cinnamon, chopped nuts, raisins, drinking water.
Nut topping: ground nuts (walnuts, hazelnuts or a mixture), beet sugar or natural sweetener, fine-ground wheat flour, milk, butter or vegetable fat or vegetable oil, breadcrumbs, apricot jam, drinking water, raisins, vanilla sugar, flavouring.
Carrot topping: fresh carrots, beet sugar or natural sweetener, vanilla sugar, butter, vegetable fat, vegetable oil, fine-ground wheat flour, drinking water, ground cinnamon, salt; poppyseed may be added.
Bilberry topping: fresh, stewed or frozen bilberries, bilberry jam. The same is true for strawberry, cranberry and forest fruit toppings.
Apricot topping: fresh, stewed or frozen apricots, apricot jam.
Plum topping: fresh, stewed or frozen plums, plum povidla, ground poppyseed, beet sugar or natural sweetener.
Cabbage topping: shredded fresh cabbage or well-rinsed sauerkraut, beet sugar or natural sweetener, butter or vegetable fat or vegetable oil, fine-ground wheat flour, drinking water, ground black pepper, salt.
Kohlrabi topping: fresh kohlrabi, beet sugar or natural sweetener, butter or vegetable fat or vegetable oil, fine-ground wheat flour, lemon juice or apple juice, drinking water, ground black pepper, fresh or dried parsley, salt.
3.4.   Specific steps in production that must take place in the identified geographical area

All steps, from the making of the dough (because of the method used, as the dough contains yeast, there cannot be any delays between the individual steps in production) to the spreading of the topping and the baking of the cake and its subsequent slicing and packaging, must take place in the defined geographical area in the interests of maintaining quality and hygiene. The production of the topping itself does not have to take place in the defined area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Slicing and packaging on the producer’s premises is necessitated by the nature of the product, which is intended for rapid consumption, and in order to maintain quality. If the finished product were to be transported unpackaged, its quality would be impaired owing to breaking or bending, or to the infringement of hygiene rules. Moreover, it is necessary to affix to the product packaging a label giving details of the producer, the composition of the product and all other mandatory details that guarantee that it originates in the defined area and that are used as the basis for any inspection that might be carried out. The cakes may be sold unpackaged for immediate consumption.
3.6.   Specific rules concerning labelling of the product to which the registered name refers

Producers of ‘Valašský frgál’ must indicate the name ‘Valašský frgál’ clearly on the product packaging. The protected geographical indication logo will also be placed on the packaging for the purposes of consumer information, checking by the inspection body and product traceability. If the product is sold unpackaged, it must be clearly indicated at the point of sale that ‘Valašský frgál’ is on sale there, and it must meet the labelling requirements of the legislation in force.
4.   Concise definition of the geographical area

Valašsko, which is a geographical region in the south-east of the Czech Republic. It comprises the following municipalities (from east to west): Velké Karlovice, Horní Bečva, Čeladná, Kunčice pod Ondřejníkem, Kozlovice, Měrkovice, Tichá, Vlčovice, Kopřivnice, Štramberk, Lichnov, Veřovice, Mořkov, Hodslavice, Straník, Kojetín, Loučka, Bernartice, Hůrka, Starojická Lhota, Vysoká, Hustopeče, Milotice, Špičky, Skalička, Horní Tešice, Rouské, Všechovice, Provodovice, Komárno, Podhradní Lhota, Rajnochovice, Držková, Rusava, Lukoveček, Fryšták, Mladcová, Zlín-Prštné, Zlín-Jaroslavice, Březnice, Želechovice, Lípa, Zádveřice, Vizovice, Slopné, Haluzice, Vlachovice, Vrbětice, Popov, Jestřábí, Štítná nad Vláří, Bylnice, Brumov, Nedašov, Nedašova Lhota, Študlov, Střelná, Francova Lhota, Valašská Senice, Hovězí, Halenkov and Nový Hrozenkov.
5.   Link with the geographical area

This application is based both on the specificity of the product and on its reputation throughout Valašsko and beyond. The first written records of large cakes called vdolek or frgál are to be found in a chronicle dating from 1826 entitled ‘Bromatologia moravo-rustica’ by J.H.A. Gallaš. It contains details of cakes made from wheat or rye flour and topped with curd cheese, povidla or a spread made from stewed and puréed dried pears typical of this region, which are made only in the defined area of Valašsko.
‘Valašský frgál’ is made according to traditional recipes from the defined area found in written records dating from 1826. The folk tradition of baking this specific cake is linked in particular to festive occasions in Valašsko, such as weddings, christenings, Christmas and Easter and the end of the harvest. Poor families ate it only at Christmas. Wealthier families also ate it on Sundays. The size of the cake (30-32 cm in diameter) came about because the whole surface of the peel, which was used to put bread into the oven, was used. These cakes were made mainly from home-produced raw materials, in particular dried fruit, curd cheese, home-ground flour, butter, lard, linseed oil, eggs and milk.
‘Valašský frgál’ with pear topping is the most famous type, the topping being made from dried pears. Traditionally, there was a pear tree next to every building in Valašsko. The most common variety of pear was known as ‘ovesňanka’, which, although small, had succulent and very sweet flesh. Other varieties of pear, in particular those which ripen in the autumn months, were also suitable for drying. They always had to be left until the onset of the first ground frosts to ripen properly. The pears were then slowly dried whole in a drying chamber that was heated by burning wood, preferably from fruit trees. It was very important that they dried out thoroughly and were then stored in woven bags hung up in attics. The recipes for making curd from dried pears and for making these large pasties with this and other toppings have been handed down from generation to generation for several centuries.
‘Valašský frgál’ differs from other cakes in particular by virtue of the following characteristics:
The method of making the dough and its composition: the runnier ingredients are first whisked together until they form a smooth paste. The fats, which have been softened, are then added and everything is again whisked together to obtain a smooth paste. Only then is the leavening agent added, and after that the flour is added gradually to form a smooth dough, which must be mixed until bubbles form (it contains a lot of air) and must not stick.






—


The dough is rolled into a round shape using a one-hand rolling pin that also originates in Valašsko. The even rolling-out of the dough from the centre to the edges means that, although thin, it is dense, soft and fine-textured when baked.










—


The use of a single kind of spread – or topping – on a frgál is also typical for Valašsko. This is a tradition; as historical sources also state, there is never more than one type of topping on a frgál. The most typical topping used is dried pear.










—


Another specific feature of ‘Valašský frgál’ is its high topping content, which accounts for about 42-48 % of the cake’s weight before baking.




In the 19th century, the reputation of these cakes spread as far away as Prague, the capital city. When the national exhibition was held at Holešovice in Prague at the end of the 19th century, they were brought from Valašsko along with many other products and were greatly admired. ‘Valašský frgál’ has maintained its reputation to the present day (a great deal of information can be found on the internet, in the regional and national press and in tourist guides) and has won a number of awards at exhibitions and fairs (Zlatá Salima 2006 and 2008, Perla Zlínska 2006, 2007 and 2008, Trendy 2006, HIT 2006 Moderní obchod, Značka kvality KLASA in 2007).

Reference to publication of the product specification

https://isdv.upv.cz/doc/vestnik/2021/vestnik_UPV_202108.pdf#page=187
Věstník No 8, 24.2.2021, p. 187 et seq.


(1)  OJ L 343, 14.12.2012, p. 1.