Publication of an application for registration of a name 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 231/12
Date: 2022-06-15
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Indonesia, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, salt, saltwater




C_2022231EN.01003101.xml










15.6.2022   


EN


Official Journal of the European Union


C 231/31






Publication of an application for registration of a name 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 231/12)
This publication confers the right to oppose the 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.
SINGLE DOCUMENT

‘Garam Amed Bali / Bunga Garam Amed Bali’


EU No: PDO-ID-02610 – 1.6.2020


PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

‘Garam Amed Bali / Bunga Garam Amed Bali’
2.   Member State or Third Country

Indonesia
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.6 Salt
3.2.   Description of the product to which the name in (1) applies

‘Garam Amed Bali’ refers to Amed Bali salt and ‘Bunga Garam Amed Bali’ refers to Amed Bali fleur de sel.
‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’ are hand-harvested sea salt originating exclusively from the area of Amed in Bali, obtained by capturing the salt minerals contained in seawater with clay soil. The dried clay soil enriched with salt minerals is then rinsed with fresh seawater through a filtration system made of woven bamboo to release the salt minerals and to produce the brine, which is then deposited on the salt drying pans made from halved coconut or palm tree trunks for crystallisation. They are unrefined, unwashed, and additive-free sea salts. Their physical and properties are described below.
3.2.1.   ‘Garam Amed Bali’

‘Garam Amed Bali’ is sea salt consisting of crystals which form at the bottom of salt drying pans. The salt is harvested by hand with a special tool. The crystals are mostly cube-shaped with the presence of a few tetragonal-shaped ones, with grain size between
0,8 mm and 2,0 mm, white in colour, shiny, clean, and easy to dissolve, having savoury taste, crunchy and crispy textures with old wood fragrance, not bitter, and not spicy.
3.2.2.   ‘Bunga Garam Amed Bali’

‘Bunga Garam Amed Bali’ consists of light and fine flakes and brittle crystals that–under favourable wind and sun conditions–form on the surface of the brine in the salt drying pans. ‘Bunga Garam Amed Bali’ is harvested by hand by skimming the surface of the salt drying pans using a special tool before it settles to the bottom of the salt drying pans. With minimal rubbing between fingers, it is easily crushed into small, light, mostly in cube-shaped crystals with the presence of a few tetragonal-shaped ones, with grain size between 0,6 mm and 1,7 mm, white in colour, shiny, and clean. It is savoury and possesses crunchy and crispy textures with old wood fragrance, not bitter, and not spicy. As it dissolves extremely easily, it can be used immediately as table salt.
The table below shows the physical and organoleptic test results of ‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’:











Object Tested


Physical


Sight




Grain Size


Crystal Shape


Colour


Glossiness


Cleanliness


Foreign Substance




Garam Amed Bali


0,8 – 2,0 mm


Mostly in cube- shaped with the presence of a few tetragonal-shaped


White


Glossy


Clean


Trace




Bunga Garam Amed Bali


0,6 – 1,7 mm


Mostly in cube- shaped with the presence of a few tetragonal-shaped


White


Glossy


Clean


Trace



















Object Tested


Smell


Touch


Taste




Scent


Hardness


Dryness


Chewiness


Solubility


Feel in Mouth


Other Tastes




Garam Amed Bali


Old wood fragrance


Soft


Dry


Soft


Very soluble


Strong saltiness without bitterness


Savoury, crunchy, and crispy




Bunga Garam Amed Bali


Old wood fragrance


Soft, easily crushed


Dry


Soft


Extremely soluble


Strong saltiness without bitterness


More savoury, crunchy, and crispy




The mineral composition analysis of the ‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’ (please see Annexes 4 bis and 8) are as follows:








Mineral Element


Unit of Measurement


Garam Amed Bali


Bunga Garam Amed Bali




Sodium Chloride (NaCl)


% by weight (dry matter)


greater than 91,0


greater than 88,0




Water (H2O)


% by weight (in wet matter)


less than 5,0


less than 5,0




Lead (Pb)


mg/kg


not detected


less than 0,16




Mercury (Hg)


mg/kg


not detected


not detected




Arsenic (As)


mg/kg


not detected


not detected




Copper (Cu)


mg/kg


greater than 0,3


not detected




Zinc (Zn)


mg/100 g


greater than 0,1


not detected




Sodium (Na)


mg/100 g


greater than 39,200 


greater than 40,250 




Iron (Fe)


mg/100 g


greater than 2


greater than 0,15




Magnesium (Mg)


mg/100 g


greater than 740


greater than 910




Potassium (K)


mg/100 g


greater than 310


greater than 290




Calcium (Ca)


mg/100 g


greater than 520


greater than 340




Manganese (Mn)


mg/kg


greater than 2


greater than 2




Iodine (calculated as KIO3)


mg/kg


greater than 4


greater than 2,5




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







—


Preparing the drying pans and filtration device










—


Preparing the salting plots










—


Placing clay soil into the salting plots










—


Filling up the salting plots with seawater










—


Filtrating










—


Stirring the brines










—


Drying the salt










—


Harvesting




3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

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

The Indonesian GI logo (see below) for ‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’ must be used on the packaging of all products. The logo is made available to all enterprises who do the packaging.





It is also mandatory to use the EU PDO logo.
A traceability numeric code is given to enable tracing of the salt maker, their group, the type of product (whether salt or fleur de sel), the month of harvest, and year of production.
4.   Concise definition of the geographical area

The defined geographical area comprises 2 communes named Amed and Lebah, which are part of Purwakerthi Village in Abang Sub-district of Karangasem Regency. This area is on the north eastern coast of the island of Bali, 20 km from Amlapura, the capital city of Karangasem Regency, and 100 km from Denpasar, the capital city of the province of Bali. In Purwakerthi Village, the delimitated area is 1 km along the coastline and 1 km to the mainland.
5.   Link with the geographical area

5.1.   Specificities of the geographical area

The specific characteristics of ‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’ are a result of the natural factors and climate conditions in the defined geographical area and of human factors.

Natural factors

Amed is located on a narrow coastal strip next to a deep sea, clear and clean ocean with calm waves. The ocean is characterised by its deep-water currents, cleanliness, mineral density and purity of its seawater.
The table below shows an analysis of the seawater of Amed, which contains a high sodium chloride and low pollutant contents. These contents are better than the standards set by the Indonesian National Standards (SNI).
Analysis of the seawater of Amed by the Center for Industrial Pollution Prevention Technology (the Ministry of Industry of the Republic of Indonesia).
















No


Sample


Smell


Taste


Colour


Content (% )


Metal Pollutant (mg/kg)




Sodium Chloride (NaCl) Minimum, dry


Water (H2O) Maximum, wet


Insoluble Substance Maximum, dry


Lead (Pb) Maximum


Copper (Cu) Maximum


Mercury (Hg)
Maximum


Arsenic (As)
Maximum




1


Amed seawater


Normal


Salty


Normal Clear


3,20 


_


<0,005


0,97 


<0,01


<0,001


<0,005




The equipment used to produce ‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’ are made from local trees (coconut and palm trees) and bamboo.
Clay soil around Amed beach is used to capture the salt minerals from seawater and enrich the salt with other beneficial minerals.
The production is conducted only during the dry season between June and October through which the sun is at its peak, with the presence of a moderate breeze that provides even heat distribution during the salt crystallisation process.
There are no activities such as heavy industry and shipping that cause environmental damages in the defined geographical area.

Human factors

The specificity of the geographical area also derives from human history dating back centuries ago during the rule of the Kings of Karangasem, where salt served as an official tribute by the Amed people to the kingdom. ‘Garam Amed Bali’ has been produced over 700 years using traditional salt making process.
The salt production in the Amed coastal area has been passed down from generations until to date in traditional way with the know-how, wisdom, and culture of local salt producers. The start of the salt production season is determined by elders who have a thorough understanding of weather conditions and have decades of salt-making experience.
The process is using a unique technique and equipment.
First, the process starts with preparing the equipment. The drying pans are made of old coconut/palm tree trunks that are halved and rid of their contents. A halved tree trunk is
2,5 m long and around 25-30 cm wide. The filtration device is made of woven bamboo, coated with thick plastic in the inner side, filled from the bottom up with compacted stones, gravels, and sand. Above the sand layer, woven palm/coconut leaves or coarse cloth are placed as a barrier.
Second, the salting plots are prepared. They have an area of 200 square meters consisting of 4 square sections where each side is 7 meters long. Local clay soil which captures the salt minerals is placed into the salting plot and flattened.
Third, from 375 to 600 liters of seawater from the seashore of Amed are poured every morning onto the clay soil in the salting plot. Water pumps can also be used to pump the water into the salting plots. The process of watering the clay soil in the salting plot runs for 4 consecutive days until it contains salt minerals and dries.
Fourth, the salt-enriched clay soil in each section of the salting plot is raked, collected and transferred into the filtration device. The salt makers will step inside the filtration device to stomp, level, and compact the salt-enriched clay soil.
Fifth, at midday, from 120 to 200 liters of fresh seawater are poured into the filtration device and have clay soil hot enough to produce good quality brine. This addition of seawater allows the clay soil to soak and release the salt minerals overnight.
Sixth, the filtered saltwater or brine, is collected in a brine reservoir made of a hollowed coconut or palm tree trunk or a concrete tube and stirred before it is transferred to the drying pans to dry and crystallize for 4 days, until the fleur de sel and salt crystals are formed. Fleur de sel forms only when favourable wind and sun conditions occur.
Finally, the fleur de sel that forms on the surface of the brine during crystallisation process is harvested by hand by skimming the surface with a wooden scraper. The crystalised brine that settles on the base of the drying pans is harvested with wooden scraper as salt.
The tradition of capturing salt minerals using local clay soil; filtering using a device that is made of leaves, stone, gravel, and sand; and the crystallising using locally grown, halved coconut/palm tree trunks is very specific to Amed salt. Other salts are mostly harvested simply by evaporating seawater in salt marshes or in green house.
5.2.   Specificities of the product


Quality or characteristics of the product

‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’ are produced using specific traditional processes and traditional tools.
They are naturally white in colour, glossy, clean, and easy to dissolve.
They are crystal white, mostly cube-shaped with the presence of a few tetragonal-shaped ones, and are different from other salts whose crystals are triclinic-shaped with the presence of a few tetragonal-shaped ones.
They are rich in minerals such as magnesium, calcium, and potassium. The magnesium content is especially much higher than that of other sea salts whose content is only up to 50 mg/100 g at most.
Their texture is soft and dry, and the grain size is uniformly between 0,6 mm and 2,0 mm; whereas the texture of other salts is harder, and their grain size is bigger–between 2 mm and 5 mm. The Amed salt has no bitter aftertaste, is not spicy, and has a woody scent.
‘Bunga Garam Amed Bali’ has higher content of magnesium, calcium and potassium minerals than ‘Garam Amed Bali’. It is finer and more fragile, brittle and tasty. It breaks easily into very small crystals when rubbed, and dissolves very easily when in contact with the moisture of food, which then enhances its original taste.
‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’ are ready for immediate use without any further processing.
Due to their high quality (specialty or premium) salt or and status as gourmet salt, ‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’ are now consumed widely by households, hotels, restaurants, and catering industry. Nowadays, national newspaper and prominent chefs hold ‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’ in high esteem.
5.3.   Link between the specificities of the product and the specificities of the geographical area

The unique qualities of ‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’ derive from the pure Amed seawater, the use of Amed clay soil to capture salt minerals, the use of traditional equipment, and exclusive method of crystallising the salt that have been practised from more than 700 years ago.
The high mineral content and purity of the seawater which contains less than 0,005 % of insoluble substances due to deep-sea currents, together with the traditional capturing process of salt minerals using clay soil and traditional filtration device determine the chemical composition of ‘Garam Amed Bali’ and ‘Bunga Garam Amed Bali’, and contribute to their high magnesium content compared to other salts.
The purity is also highlighted by the sensorial characteristics of the salt that is crystal white, unwashed, and thus ready for use as human food product without any further processing, unlike some other salts that are reprocessed by the salt collectors by repeatedly diluting with fresh seawater and then recrystallised.
The specific taste that does not leave any bitterness; texture; grain size, which is smaller compared to other salts; and colour are also directly attributable to the mineral content and the cleanliness of Amed seawater, and to the traditional production process of capturing salt minerals using clay soil and the unique filtration system.
The crystallisation process in coconut or palm tree trunks gives the salt and fleur de sel a specific taste and woody scent.
‘Bunga Garam Amed Bali’ consists of light flakes or salt crystals that contain higher content of magnesium, calcium and potassium minerals than ‘Garam Amed Bali’, hence the former’s more savoury, crunchy, and crispy taste. It is finer, more fragile and brittle, breaks easily into very small crystals, and dissolves extremely easily when in contact with the moisture. ‘Bunga Garam Amed Bali’ forms on the surface of the brine in the salt drying pans when favourable wind and sun conditions are present during the salt crystallisation process before harvesting the salt.
The use of drying pans made of coconut/palm tree trunks is perfectly suitable for salt making in Amed where there are not enough coastal areas, i.e., land alongside the beach that is used to dry and evaporate brine, but where many coconut and palm trees are available to prepare the drying pans.

Reference to publication of the specification

-


(1)  OJ L 343, 14.12.2012, p. 1.