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 327/05
Date: 2022-08-30
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Austria, Burgenland, Styria, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, vegetable oil








C_2022327EN.01000501.xml










30.8.2022   


EN


Official Journal of the European Union


C 327/5






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 327/05)
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


’Steirisches Kürbiskernöl'


EU No: PGI-AT-1460-AM02 – 9.12.2019


PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Gemeinschaft der Arbeitsgemeinschaft Steirischer Kürbisbauern Gen.m.b.H. [Association of Styrian pumpkin farmers],
Landesinnung Steiermark des Lebensmittelgewerbes Berufszweig Ölpresser [Oil-presser branch of the Styrian food industry guild].
c/o Gemeinschaft Steirisches Kürbiskernöl g.g.A. [Association for the ‘Steirisches Kürbiskernöl’ PGI]





Julius Strauß Weg 1a




8430 Leibnitz




ÖSTERREICH




Tel. +43 345272151




Fax +43 34527215115




Email: office@steirisches-kuerbiskernoel-gga.at




2.   Member State or Third Country

Austria
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 [national requirements]




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)

The specification applicable to date, comprising several individual documents, has been merged into one document and revised, primarily to take account of requirements governing the production process and proof of origin and to correct the geographical area, which was originally illustrated correctly on a map but defined too narrowly in the text, and to define and correct it in line with changes to political district names. The detailed description of the control system is provided for the purpose of clarification and to avoid any distortion of competition and helps to ensure the quality and distinctiveness of ‘Steirisches Kürbiskernöl’.
In detail:


Description of product:


Point 5b of the current product specification - Description

‘Dark-coloured, viscous edible oil, predominantly used as salad oil. Produced by soft pressing naturally hulless Styrian pumpkin seeds (Cucurbita pepo var. styriaca). Rich in polyunsaturated fats and highly nutritious.’

and the explanation

‘“Steirisches Kürbiskernöl” is a dark, viscous edible oil with a nutty flavour. One particular quality is that it adheres well to salad leaves. As it is rich in polyunsaturated fats, it is highly nutritious.
Analysis:
Specific weight: 0,90–0,92 kg/l
Fat content 90 %,
of which linoleic acid 40– 60 % and oleic acid 25–40 % together approx. 80 %; palmitoleic acid 10–25 %, stearic acid 3–6 %, other fatty acids 1–2 %
The base product for the oil is the “Styrian oil pumpkin”Cucurbita pepo var. styriaca (also known as the hulless oil pumpkin), a mutant variety whose four outermost cell layers (seed husks) do not become woody and thick. This gives the seeds their typical olive- to dark-green colour. According to Austrian geneticist Erich Tschermak von Seysnegg, the Styrian pumpkin probably came about spontaneously due to a loss-of-function mutation in the last century.
The seeds have the following nutritional composition:
The composition varies depending on the crop year:
Fat: 45–53 %
Protein: 32–38 %
Carbohydrates: 3–5 %
Crude fibre: 2–4 %
Minerals: 4–6 % (potassium, phosphorus, calcium, magnesium, iron, copper, manganese, selenium, zinc)
Vitamins: E, B1, B2, B6, C, A, D.
Approx. 615 kcal per 100 g portion.
Other important nutrients:
Phytosterol and citrulline (pharmacological effect on prostate disorders)
Squalene (cholesterol levels)
Due to the nutrients present, Styrian pumpkin seeds are very different to normal seeds that have been hulled. The difference between “hulled” and “hulless” pumpkins in terms of nutritional value is illustrated below (Eduard von Boguslawski):









Seeds


abs. dry weight


as % of dry weight




Crude fat


Crude pot.


Crude fibre




Hulled pumpkins


90,0 


39,6 


27,7 


19,6 




Styrian oil pumpkin


90,0 


48,6 


36,3 


4,4 




“Steirisches Kürbiskernöl” is therefore different from other edible oils on two important counts: the regionally typical base product (naturally hulless pumpkin seeds) and the unique pressing process (no refining).’

are to be replaced, to improve and clarify the description, by:

‘5b)   Description:
“Steirisches Kürbiskernöl” is obtained from naturally hulless Styrian oil pumpkin seeds (Cucurbita pepo var. styriaca).
The seeds must be certified seeds from a variety of Styrian oil pumpkin authorised in Austria and listed on the Austrian list of varieties.
The pumpkin seeds are always roasted prior to pressing. This gives a dark-coloured, dichroic oil that appears dark green/reddish against the light.
“Steirisches Kürbiskernöl” is a viscous oil with a characteristic smell.
It has a more or less nutty flavour depending on the intensity of the roasting process.
The oil is neither filtered nor refined. It is not deslimed, (partially) deacidified, bleached, deodorised and/or fractioned.
“Steirisches Kürbiskernöl” consists of 100 % pure oil obtained from the first pressing of hulless Styrian oil pumpkin seeds from the defined growing area and pressed in the defined area.
Blending it with other oils or seeds is not allowed.
The oil is rich in polyunsaturated fats and is highly nutritious.
Average parameters for “Steirisches Kürbiskernöl”:
The oil content, specific weight and fatty acid profile of the naturally hulless pumpkin seeds from Styrian oil pumpkins may vary considerably, depending on the soil and weather conditions at the location where the pumpkins are grown and the degree of ripeness.
Specific weight: 0,90–0,92 kg/l
Fat content 99 % minimum,
of which linoleic acid 37–60 % and oleic acid 25–44 %, together approx. 80 %,
palmitic acid 10–20 %,
stearic acid 3–7 %,
other fatty acids 1–2 %.
“Steirisches Kürbiskernöl” differs from other edible oils on several important counts. First, due to the regionally typical base product (naturally hulless Styrian oil pumpkin seeds) in the geographically defined growing area and, second, due to the typical pressing process (mechanical/hydraulic) following roasting of the seeds.’
Reasons:
The particular quality and appearance of ‘Steirisches Kürbiskernöl’ have always been seen as a product of the regional climate in the defined growing area, the farmers’ expertise in growing, caring for and harvesting the crop and the traditional method of production of oil pressing. Thus, only oil obtained from naturally hulless Styrian oil pumpkin seeds (Cucurbita pepo var. styriaca) has been described as protected origin ‘Steirisches Kürbiskernöl’ with its incomparable taste and aroma. The wording, part of which was contained in the original specification and part of which has now been added, is intended to express unequivocally that only 100 % pure oil obtained from the first pressing of hulless Styrian oil pumpkin seeds from the defined growing area and pressed in the defined area may be labelled as ‘Steirisches Kürbiskernöl’. As only certified seed from varieties of Styrian oil pumpkin authorised in Austria and listed on the Austrian list of varieties are grown, this guarantees that only types of crops which are suitable for the Austrian growing area and therefore maintain the quality of the pumpkin seeds needed to ensure the quality and characteristic taste of ‘Steirisches Kürbiskernöl’ are propagated.
The product specification used to date gave the fat content as 90 %; this has now been corrected to ‘minimum 99 %’, as it is usually between 99 % and 100 %. The fatty acids listed have been adjusted accordingly.
The previous list of the nutrient composition of the pumpkin seeds has been deleted, since these values do not apply in the same way to the oil obtained from the seeds, so could therefore possibly confuse the consumers and yet are relevant for monitoring purposes. Likewise, the values determined by Eduard von Boguslawski and set out in the table previously presented concerning the differences in nutrients between Styrian oil pumpkins and hulled pumpkins do not clearly reference the edible portion of the seed, which has led to criticism, so this table has also been deleted.
The revision of the description serves to make the information more precise and maintain consumer confidence in the quality, uniqueness and reputation of ‘Steirisches Kürbiskernöl’. This does not affect the oil product quality or its organoleptic qualities, such as colour, aroma and taste, in particular.



Geographical area:


Point 5c of the current product specification - geographical area

‘“Steirisches Kürbiskernöl” is pressed exclusively in the traditional area of southern Styria (political districts of Deutschlandsberg, Feldbach, Fürstenfeld, Graz-Umgebung, Hartberg, Leibnitz, Radkersburg, Voitsberg and Weiz) and southern Burgenland (districts of Jennersdorf, Güssing and Oberwart). The base product (naturally hulless Styrian pumpkin seeds) originates solely from the above traditional area and from parts of Lower Austria (political districts of Hollabrunn, Horn, Mistelbach, Melk, Gänserndorf, limited to the court district of Zistersdorf, and Korneuburg-Stockerau, limited to the court district of Stockerau).’

and the explanation

‘The special quality of the product derives from two components. First, the special Illyrian and subalpine climate in the seed-growing area – traditional growing area, see Annex 1a) map showing the area of southern Styria (political districts of Deutschlandsberg, Feldbach, Fürstenfeld, Graz-Umgebung, Hartberg, Leibnitz, Radkersburg, Voitsberg and Weiz), the area of southern Burgenland (districts of Jennersdorf, Güssing and Oberwart), Lower Austria (political districts of Melk, Horn and Mistelbach) – and, second, the traditional method of production developed especially in the Styria area, see map 1b) map – area of southern Styria (political districts of Bad Radkersburg, Deutschlandsberg, Feldbach, Fürstenfeld, Graz-Umgebung, Hartberg, Leibnitz, Voitsberg and Weiz, (see map of Styria) and southern Burgenland (political districts of Güssing, Jennersdorf and Oberwart).’

are to be replaced by:

‘5c)   Geographical area
“Steirisches Kürbiskernöl” is pressed exclusively in the traditional area of southern Styria (political districts of Deutschlandsberg, Graz, Graz-Umgebung, Hartberg-Fürstenfeld, Leibnitz, Südoststeiermark, Voitsberg and Weiz) and southern Burgenland (districts of Jennersdorf, Güssing and Oberwart).
The base product (naturally hulless Styrian oil pumpkin seeds) originates solely from the above traditional area of southern Styria and southern Burgenland and from the following political districts of Lower Austria: Hollabrunn, Horn, Mistelbach, Melk, Gänserndorf, limited to the court district of Zistersdorf, and Korneuburg-Stockerau, limited to the court district of Stockerau.’
Reasons:
In order to correct a mistake made in the original text part of the specification, this clarifies that the political districts of the traditional area in which ‘Steirisches Kürbiskernöl’ can be pressed include the political district of Graz, which lies in the middle of the area illustrated to date by a map in the original specification. Thus, this is a correction in keeping with the map included in the original application for registration.
The new district of Südoststeiermark, formed by merging the districts of Radkersburg and Feldbach. and the new district of Hartberg-Fürstenfeld, formed by merging the districts of Fürstenfeld and Hartberg, have been included simply for the purpose of clarification and rectification.



Proof of origin:


The statements in the current product specification on the history of the product, which had to be explained under point 5d (‘Origins’) when the designation was recognised, have been moved, together with the explanation, to point 5f (‘Link with the geographical area’) (see text under that point). In their place, the following provisions on guaranteeing traceability are to be included under point 5d (‘Proof of origin’) in the new specification:

‘5d)   Proof of origin:
In order to be able to track the entire flow from cultivation through to processing, movements of the naturally hulless Styrian oil pumpkin seeds (Cucurbita pepo var. styriaca) must be documented through to the end product of “Steirisches Kürbiskernöl” PGI. In order to be able to clearly track areas under crop, annual harvests, type of use of the pumpkin seeds and quantities of oil produced, producers must document all the following points in writing or in electronic format:
Every producer must have a valid control contract (possibly integrated into the crop contract) and must provide proof of origin in accordance with point d) depending on its place in the production process.
Where several market operators have merged as a production cooperative, the cooperative must conclude a valid contract with a control agency and must conclude internal contracts on specification control tasks with its members, i.e. with individual producers (farmers, oil millers).
5d1)   Areas under crop
Annual proof that the areas under crop are located in the defined PGI growing area must be provided by the seed producers to an agency authorised in the control system, in keeping with the control contract (possibly integrated into the crop contract) in writing or in electronic format. The agency may be an accredited control agency or an association of producers monitored by an accredited control agency. The report must contain a list of surface areas subject to the prescribed controls (e.g. AMA multiple application or similar document). This report enables all oil pumpkin growing areas to be recorded which are of relevance to the production of “Steirisches Kürbiskernöl” in the respective production year.
5d2)   Harvests
Each individual seed producer must document in writing or electronically the quantity of pumpkin seeds that have been harvested straight from the field, dried and cleaned (i.e. from which pulp and bits of hull have been removed) and report it to an agency authorised in the control system in keeping with the control contract (possibly integrated into the crop contract) by 31 December of the crop year. The agency may be an accredited control agency or an association of producers monitored by an accredited control agency.
This report enables the overall quantity harvested annually by each seed producer in the control system to be recorded. This allows the average yield per ha and producer to be calculated. The total annual harvest can then be determined; this in turn is a basic precondition in terms of controlling the overall flow.
The flow of pumpkin seeds harvested, straight from the field, from harvest year XY from the seed producer to the various contractors (washing, drying and cleaning installations) must also be documented in writing (e.g. weigh note wet/dry in kg or invoice) or electronically and reported to an agency authorised in the control system in keeping with the control contract (possibly integrated into the crop contract).
5d3)   Use of seeds
If the pumpkin seeds from the defined growing area, harvested straight from the field, dried and cleaned (i.e. from which pulp and bits of husk have been removed) from crop year XY are sold, the seed producer and every other undertaking involved in the production chain up to the oil mill (wholesalers, warehouse keepers, oil mills, etc.) or an agency instructed by them must confirm the origin of the seeds in writing or in electronic format. The agency may be an accredited control agency or an association of producers monitored by an accredited control agency. The following important information must be documented in writing or in electronic format in order to guarantee the traceability of the flow, even where product is delivered to third parties: the seed producer, the quantity of seeds [in kg] produced in accordance with the specification from crop year XY and the consignee.
The document needed for this (e.g. quantity note, accompanying document, electronic record, etc.) must be numbered sequentially. If the seeds are resold, this document is passed to the next person in possession of the seeds.
Furthermore, the producer (oil miller, farmer) must document the client (farmer, merchant), the quantity of seeds [in kg], the production date, the pressing factor and the container size every time the seeds are pressed to produce “Steirisches Kürbiskernöl” PGI. This simultaneously documents the pressing location/oil mills.
If a participant in the PGI system uses seeds for a purpose other than pressing to obtain “Steirisches Kürbiskernöl” produced in accordance with the specification (e.g. for snacks, seed, bakery products, the pharmaceutical industry, mixing with other oils or foods, etc.), the person in possession of the seeds produced in accordance with the specification or an association of producers must document this in writing or electronic format and record the quantity [in kg] and the intended use.
This documentation must be updated continually and must be summarised and transmitted to the association of producers every six months (by 30 June for the first semester of the current year and by the end of the current year for the second semester). The seeds used other than for pressing to obtain “Steirisches Kürbiskernöl” PGI must be deducted from the total quantity when calculating the flow. The firms/processors subject to controls must create their own unique, traceable product/article numbers (e.g. PGI snacking seeds and snacking seeds in general) and must submit records.
All processing firms which participate in the PGI system and process seeds in accordance with the specification (e.g. in the production of snacking seeds, bakery goods, etc.) must verify the corresponding flows; seeds produced in accordance with the specification must be processed, stored and labelled separately from other pumpkin seeds.
5d4)   Serial control numbers on containers:
Every container (excluding for own consumption) must be allocated a serial control number from which the name of the direct marketer or pumpkin seed oil producer (production batches) or the name of the contractor (farmer or merchant or oil mill or distributor) can be identified. This control number must also enable the date of production (oil pressing) to be identified.
The control number and quantity data (in litres or kg) must be visible on the product label on “Steirisches Kürbiskernöl” PGI.
This control number system allows both the flow in each firm and the total flow of all producers to be tracked and verified.
Controls must cover the following points:






—


geographical location of the grower (of pumpkin seeds) and processor (further processing, especially pressing) in accordance with the specification;










—


misuse of documents (e.g. certificates) or control numbers, e.g. by buying or mixing goods and separate goods flows;










—


flow between seed producers, processors or contractors, oil producers and merchants;










—


product properties in accordance with the specification (e.g. only from first pressing of hulless Styrian oil pumpkins [pepo var. styriaca], 100 % pure);










—


correct product labelling.’




Reasons:
As the specification to date does not contain any information on the proof of origin, it was considered sensible to include information to improve and guarantee the traceability of the product under point 5d) of the product specification. In order to clearly track areas under crop, annual harvests, use of the seeds and the quantity of oil produced, even where seeds/oil are sold to a third party, the specification now requires a multi-stage proof and control system to be applied, which includes a control numbering system as well as area under crop and harvest reports.



Method of production:


Point 5e of the current product specification - extraction process:

‘The washed and dried naturally hulless pumpkin seeds are milled, softly opened and then pressed. This soft process ensures that most of the important nutrients in the Styrian pumpkin seeds are retained.’

and the explanation:

‘The naturally hulless pumpkin seeds (Cucurbita pepo var. styriaca) are thoroughly dried. The dried seeds are fine-milled in a suitable mill, mixed with water and kneaded to form a pulp. Some salt can then be added to bring out the taste. In order to produce “Steirisches Kürbiskernöl”, the pulp has to be slowly heated in a pan with a stirring system prior to pressing; this reduces the water content considerably and gives it its typical taste. The roasted seed pulp is soft-pressed mechanically to give the pumpkin seed oil without any chemical additives.’

are to be replaced by:

‘5e)   Production process:

“The naturally hulless Styrian oil pumpkin seeds (Cucurbita pepo var. styriaca) are a mutation, the four outermost cell layers (seed husks) of which do not become woody and thick. This gives the seeds their typical olive- to dark-green colour.
Only seed of Styrian oil pumpkins of the varieties authorised in Austria and listed in the Austrian list of varieties that has been certified on the basis of the Austrian field methods or field methods of other Member States that are similar in content may be used for cultivation.
This guarantees that only types of crops which are suitable for the Austrian growing area are propagated. This is essential to maintain the quality of the pumpkin seeds, which is necessary to ensure the quality and characteristic taste of ‘Steirisches Kürbiskernöl”.

As the washed and dried pumpkin seeds store well, they are usually pressed on demand, in order to ensure that the pumpkin seed oil marketed is as fresh and flavourful as possible.
The traditional production process is to fine-mill the washed and dried naturally hulless pumpkin seeds in a suitable mill. The dried seeds are mixed with water and salt and kneaded to form a pulp.
In order to aid pressing and, primarily, to denature the high protein content of hulless pumpkin seeds (pepo var. styriaca), it is usual and permissible to add table salt. As “Steirisches Kürbiskernöl” is obtained without any other chemical additives, most of the valuable nutrients are retained.
The pulp is slowly heated in a pan with a stirring system prior to pressing; this reduces the water content considerably and gives it its typical taste.
It may have a more or less roasted flavour depending on the intensity of the roasting process.
The oil is obtained from the roasted pulp in a purely mechanical/hydraulic process without further heating.
“Steirisches Kürbiskernöl” is obtained from the first pressing only.
The suspended solids in the natural oil take a few days to settle, after which the oil is bottled in containers that protect it from the light (usually dark glass bottles). This is necessary as the pumpkin seed oil is sensitive to light.’

Reasons:
The distinctive quality of ‘Steirisches Kürbiskernöl’ depends in part on the expertise of the farmers in the traditional production process of the crop and of the oil pressing process. The wording of the original specification, which has now been supplemented, describes this traditional production process in greater detail; in particular, the pressing process is defined more accurately by explaining that the oil is obtained from the roasted pulp ‘in a purely mechanical/hydraulic process’ without further heating.
As ‘Steirisches Kürbiskernöl’ is sensitive to light, the product specification includes the fact that the oil must be bottled in containers that protect it from the light, usually in dark glass bottles. This safeguards the quality of ‘Steirisches Kürbiskernöl’.
Including the requirement that only seed of Styrian oil pumpkins of the varieties authorised in Austria and listed in the Austrian list of varieties that has been certified on the basis of the Austrian field methods or field methods of other Member States that are similar in content may be used should guarantee that only types of crops which are suitable for the Austrian growing area and can therefore guarantee the quality of the pumpkin seeds needed to ensure the quality and characteristic taste of ‘Steirisches Kürbiskernöl’ are propagated and used as seed.
These specific requirements for the raw material are justified in two respects:






1.


Particular variety authorisation:
There are authorised varieties of Styrian oil pumpkin in Austria. Austrian authorisation of pumpkin seed requires testing of the cultivation value of the variety (Section 46(2) of the Seed Law) over and above the requirements of Directive 2002/55/EC on the marketing of vegetable seed. During testing, the properties that determine cultivation value are established by carrying out comparisons with similar authorised varieties (e.g. resistance to harmful organisms, yield, etc.), to illustrate the particular suitability of the pumpkin varieties authorised in Austria for the Austrian growing areas. Access to the Austrian variety acceptance procedure is open to all varieties irrespective of their place of origin.










2.


Seed propagation
Under the 2006 Seed Regulation, oil pumpkin seed can only be marketed in Austria as propagation seed and as certified seed. However, Directive 2002/55/EC (Article 20(2)) also allows standard seed. Standard seed is only subject to seed marketing controls. There is no provision for official monitoring of the production process (including during propagation). Thus, there is no check in the field to ensure that the stated variety was used (this can only be established in practice in the field). With certified seed, on the other hand, the authenticity of the variety is verified in official checks in the field.
These checks on the propagation areas are based on the field methods for the Styrian oil pumpkin published by the Federal Office for Food Safety in the Sorten- und Saatgutblatt Austrian variety and seed journal, which contain specific requirements for propagation areas and crops. These field methods should also be applied in a similar manner in the context of any seed certification in other Member States in order to ensure that the oil pumpkins produced will meet the expected quality.
Austrian law, both on variety recognition (examination of cultivation value) and on seed propagation (certified seed), is stricter than EU regulations or the regulations of other Member States. The enhanced requirements for variety recognition and seed propagation compared to EU law thus guarantee the suitability of the variety specifically for the Austrian growing areas and ensure that seed of the Styrian oil pumpkin variety is actually propagated.






Link with the geographical area:


The statements made under point 5d of the current product specification (‘History’):

‘The development of “Steirisches Kürbiskernöl” is closely linked with Styria. There is evidence that oil was already being pressed from pumpkin seeds in the 18th century. The traditional pressing process was carried out and hulless pumpkin seeds started to be cultivated in Styria. Mechanisation of harvesting and processing was also driven from here.’

and the explanation:

‘The “Steirisches Kürbiskernöl” manufactured in Austria, especially in Styria, is obtained from naturally hulless Styrian oil pumpkin seeds (Cucurbita pepo var. styriaca).
The formation and development of “Steirisches Kürbiskernöl” is very closely linked with Styria. Numerous literary references prove that pumpkin seed oil was already being pressed at our latitudes in the early 18th century (see contribution by Professor Teppner in “Die Koralpe”, p. 57-63, 1982).
Styria still has old oil mills that date back to the 18th century which were already being used at that time to produce pumpkin seed oil from hulled seeds. One example of note is “Pechmann’s old oil mill”, which was bought by the Egger family (ancestors of the current owner, Ms Irmgard Schober) from the rulers of Brunnsee in 1774 and has been operated as an oil mill ever since. Other ancestors who owned the oil mill after the Egger family were Georg Friedl, Josef Pechmann, Friedrich Pechmann and now Irmgard Schober. Additional proof of the manufacture of pumpkin seed oil is attached in the form of attestations of the cultivation of pumpkin seeds by the Karl Hartlieb oil mill in 1910.
Experienced pressers developed a soft pressing process to produce the valuable pumpkin seed oil. Compared to other European production countries (south-eastern Europe), the seeds, which were usually hulled at that time, were shelled prior to pressing. Styrian farmers discovered the “soft-hulled mutations” and started to cultivate these valuable pumpkin seeds. “Naturally hulless pumpkin seeds” were subsequently cultivated exclusively in Styria. As agriculture intensified, manual removal of the seeds from the pumpkins was no longer economically viable. Crops increased from 1970 onwards, as harvesting and processing were mechanised at the initiative of Styrian farmers. The association of Styrian pumpkin farmers founded in 1978 took over the marketing of pumpkin seeds for numerous farmers. The areas under crop have increased constantly since then.’

were moved to this point and, together with the statements to date in point 5f) of the current product specification (‘Link with the geographical area’):

‘As warm, humid weather prevails in the growing areas (Illyrian-subalpine climate in Styria), Styrian oil pumpkins do not ripen until the autumn. This results in a high content of unsaturated fats. This crop plays an important economic role in these areas in maintaining small-scale farm holdings (current crop area of around 10 000 ha). The production of “Steirisches Kürbiskernöl” also provides important jobs and an income for around 70 commercial oil presses in less favoured areas at risk of outward migration. There is particular consumer demand for “Steirisches Kürbiskernöl”.’

and the explanation:

‘Climate conditions:
Due to the Illyrian-subalpine climate (warm and humid weather), Styrian oil pumpkins do not ripen until the autumn. This increases the high content of nutritionally valuable unsaturated fats. Oil pumpkins grown in a Pannonian climate, on the other hand, ripen earlier (resulting in a harvest in the warm period of the year) and are therefore lower in unsaturated fats.
Economic importance:
The development of “Steirisches Kürbiskernöl” is inseparably linked with Styria (see 5d)). A total of between 8 000 and 9 000 ha is currently under crop in Styria. Pumpkin crops provide an interesting alternative to increasingly unprofitable cereal farming for approx. 2 000 holdings in the structurally weak border regions.
The production of pumpkin seed oil also provides 70 commercial oil mills and a number of agricultural pressers (direct marketing) with an alternative to increasingly unprofitable cereal milling. Safeguarding the cultivation of pumpkin seeds is a particular regional political concern within the meaning of the preamble to Regulation (EEC) No 2081/92. As a regional speciality, pumpkin seed oil provides many jobs in farming and commerce in the established growing area, thereby helping the population to stay in this area at risk of outward migration and earn an income. This regional speciality affords small-scale farm holdings and commercial businesses an attractive alternative source of income.’

are to be reworded and updated as follows:

‘5f)   Link with the geographical area:
Climatic characteristics:
Due to the weather that prevails in the growing areas (e.g. Illyrian-subalpine climate in Styria), Styrian oil pumpkins do not ripen until late summer or autumn. This ensures that the high content of nutritionally valuable unsaturated fats is achieved (increased).
Economic importance and reputation:
The oil pumpkin fields are an important element of the landscape in the defined area and the inhabitants identify closely with “Steirisches Kürbiskernöl” as one of the leading products of the region.
This is also very important to tourism. Cultivation of this crop is inextricably linked to Styria and plays an important economic role in the specified areas in terms of maintaining small-scale farm holdings. Pumpkin crops provide an interesting alternative to other increasingly unprofitable crops for approx. 3 000 holdings in the structurally weak regions.
Since “Steirisches Kürbiskernöl” was registered in the EU protection of origin register in 1996, the area under crop has almost doubled within the geographically defined area. This is due to the consistent specialist advice given to farmers and to the protection of origin system, which have further positioned and highlighted this traditional product as a premium product.
The production of pumpkin seed oil also provides 50 commercial oil mills and a number of agricultural pressers (direct marketing) with an alternative to increasingly unprofitable cereal milling. Safeguarding the cultivation of pumpkins is a particular regional political concern within the meaning of the preamble to Regulation (EEC) No 2081/92 and its follow-on regulations. As a regional speciality, pumpkin seed oil provides many jobs in farming and commerce in the established growing area, thereby helping the population to stay in this area at risk of outward migration and earn an income. This regional speciality affords small-scale farm holdings and commercial businesses an attractive alternative source of income.
Investments of several million euros in both marketing and production over recent years have raised the profile of “Steirisches Kürbiskernöl” among consumers.
The quality of the naturally hulless seeds of the Styrian oil pumpkin in the geographically defined growing area, the expertise of farmers in growing, caring for and harvesting the crop, and the production method of oil pressing give “Steirisches Kürbiskernöl” its special quality.
The reputation of “Steirisches Kürbiskernöl”, which is based on the particular quality of the product, has thus extended beyond the Austrian borders.
Historical background:
The formation and development of “Steirisches Kürbiskernöl” is very closely linked with Styria.
Numerous literary references prove that pumpkin seed oil was already being pressed in the region in the 18th century (Professor Teppner, “Die Koralpe”, p. 57–63, 1982).
Styria still has old oil mills that date back to the 18th century which were already being used at that time to produce pumpkin seed oil from hulled seeds. One example of note is “Pechmann’s old oil mill”, which was bought by the Egger family (ancestors of the current owner, Ms Irmgard Schober) from the rulers of Brunnsee in 1774 and has been operated as an oil mill ever since. Other ancestors who owned the oil mill after the Egger family were Georg Friedl, Josef Pechmann, Friedrich Pechmann and now Irmgard Schober. Additional proof of the manufacture of pumpkin seed oil is contained in attestations of the cultivation of pumpkin seeds by the Karl Hartlieb oil mill in 1910.
Cultivation of hulless pumpkin seeds started in Styria. Mechanisation of harvesting and processing was also driven from here. According to Austrian geneticist Erich Tschermak von Seysnegg, the Styrian pumpkin probably came about spontaneously due to a loss-of-function mutation in the last century.
Experienced pressers have developed a soft pressing process to produce the valuable pumpkin seed oil since the 18th century. Compared to other European production countries (south-eastern Europe), the seeds, which were usually hulled at that time, were shelled prior to pressing. Styrian farmers discovered the “soft-hulled mutations” and started to cultivate these valuable pumpkin seeds. “Naturally hulless pumpkin seeds” were subsequently cultivated exclusively in Styria. As agriculture intensified, manual removal of the seeds from the pumpkins was no longer economically viable. Crops increased from 1970 onwards, as harvesting and processing were mechanised at the initiative of Styrian farmers. The association of Styrian pumpkin farmers founded in 1978 took over the marketing of pumpkin seeds for numerous farmers. The areas under crop have increased constantly since then.’
Reasons:
The statements in the current product specification on the history of the product under point 5d (‘History’), which should have been explained under the point ‘Proof of origin’ when the designation was recognised, have been moved, along with the explanation, to point 5f (‘Link with the geographical area’) and grouped together with the statements in the current product specification under point 5f (‘Link with the geographical area’) and merely structurally edited. This has not led to any substantive changes.



Labelling:


The statements to date in the current product specification under point 5h (‘Labelling’):

‘“Steirisches Kürbiskernöl”’

and the explanation:

‘“Steirisches Kürbiskernöl” within the meaning of our application is pressed exclusively in the areas named under point 5e from pumpkin seeds designated “Cucurbita pepo var. styriaca” which also only come from the areas named under point 5e. “Steirisches Kürbiskernöl” means the pumpkin seed oil from the first pressing.’

are to be replaced by:

‘“Steirisches Kürbiskernöl” PGI must be labelled in accordance with the provisions of Regulation (EU) No 1151/2012.
Producers’ own logos and trademarks may also be displayed on the product alongside the labelling required under Regulation (EU) No 1151/2012 and its implementing provisions.
All pumpkin seed oil goods included in the “Steirisches Kürbiskernöl” PGI control system that are placed on the market must bear the registered name “Steirisches Kürbiskernöl” and be labelled as PGI in accordance with the law.
Each individual container for sale must also be marked with a serial control number (see 5d4)) and the quantity (in litres or kg) and the name of the control agency. Brands must also use a control number as stated in point 5d4).’

Reasons:
The additions support the prescribed control measures and improve transparency and information for consumers.


Other:








—



National legislation





The reference to date to the ‘Codex Alimentarius’ as the generally valid national requirement under “national legislation” has been omitted, as this point is no longer mandatory in a specification.
SINGLE DOCUMENT

’Steirisches Kürbiskernöl'


EU No: PGI-AT-1460-AM02 – 9.12.2019


PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

“Steirisches Kürbiskernöl”
2.   Member State or Third Country

Austria
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.5. Oils and fats (butter, margarine, oil, etc.)
3.2.   Description of the product to which the name in (1) applies

’Steirisches Kürbiskernöl’ is a 100 % pure, dark-coloured, viscous, dichroic oil that appears dark green/reddish against the light. It is obtained from the first pressing of naturally hulless seeds from a variety of certified Styrian oil pumpkin seed (Cucurbita pepo var. styriaca) authorised in Austria and included in the Austrian list of varieties.
The oil has a nutty flavour and a characteristic smell. It is rich in polyunsaturated fats and is highly nutritious.
The parameters for ‘Steirisches Kürbiskernöl’ are as follows:
Specific weight: 0,90–0.,92 kg/l
Fat content 99 % minimum,
of which linoleic acid 37–60 % and oleic acid 25–44 %, together approx. 80 %,
palmitic acid 10–20 %,
stearic acid 3–7 %,
other fatty acids 1–2 %.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

‘Steirisches Kürbiskernöl’ may only be obtained from naturally hulless Styrian oil pumpkin seeds (Cucurbita pepo var. styriaca) from the defined area. Only seed of Styrian oil pumpkins of the varieties authorised in Austria that has been certified on the basis of the Austrian field methods for Styrian oil pumpkin or field methods of other Member States that are similar in content may be used.
The restriction to varieties authorised in Austria and seed certified on the basis of certain field methods is necessary to ensure the quality of ‘Steirisches Kurbiskernöl’. This ensures that only types suitable for Austrian growing areas are propagated. Varieties of oil pumpkins authorised in Austria have been tested in the designated growing areas and the results of those tests have shown that they have adapted to the prevailing climate and soil conditions in the growing areas. This is essential for the quality of the final product (oil pumpkin varieties not suited to the area are very prone to disease) and also reduces the financial risk for pumpkin farmers. The same applies for the certification, whereby the crops are inspected in the growing areas using the field methods for Styrian oil pumpkin, which focus in particular on requirements relating to varietal identity, impurities and plant health (in particular as regards viruses). Since the oil pumpkin is a cross-pollinator, minimum distances should be respected to prevent foreign crosses with hybrids and inbred lines.
3.4.   Specific steps in production that must take place in the identified geographical area

‘Steirisches Kürbiskernöl’ must be pressed using the traditional production process in the defined geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

‘Steirisches Kürbiskernöl’ must be bottled in containers that protect it from the light (usually dark glass bottles). This is to maintain the quality of the product, which is sensitive to light.
3.6.   Specific rules concerning labelling of the product the registered name refers to

Every container for sale must have a serial control number, from which the name of the direct marketer or pumpkin seed oil producer or the name of the contractor and the production (pressing) date can be identified. The quantity (in litres or kg) and the name of the control agency must also be included. Brands must also use a control number.
4.   Concise definition of the geographical area

‘Steirisches Kürbiskernöl’ is pressed in the region of southern Styria (political districts of Deutschlandsberg, Graz, Graz-Umgebung, Hartberg-Fürstenfeld, Leibnitz, Südoststeiermark, Voitsberg and Weiz) and the region of southern Burgenland (districts of Jennersdorf, Güssing and Oberwart). The raw material (naturally hulless Styrian pumpkin seeds) originates solely from the above traditional area of southern Styria and southern Burgenland and from the following districts of Lower Austria: political districts of Hollabrunn, Horn, Mistelbach, Melk, Gänserndorf, limited to the court district of Zistersdorf, and Korneuburg-Stockerau, limited to the court district of Stockerau.
5.   Link with the geographical area

The registration of the ‘Steirisches Kürbiskernöl’ PGI is based on the product quality resulting from the combination of a special basic product, the Styrian oil pumpkin (Cucurbita pepo var. styriaca), and a gentle pressing process developed in Styria, and on the reputation of ‘Steirisches Kürbiskernöl’ (which is almost fundamental to the identity of the Styrian population) and a great appreciation of ‘Steirisches Kürbiskernöl’.

Specificity of the geographical area and human factors

There is evidence that pumpkins have been cultivated in Styria for about 300 years. The prototype Styrian oil pumpkin that first arose from a mutation in the 19th century, which was distinguished by the fact that its seed husks did not become woody, was carefully nurtured in Styria and initially cultivated exclusively in Styria. Cultivation was later expanded to areas whose climate conditions were conducive to the pumpkin maturing only in late summer or autumn.
The oil pumpkin is a plant that needs warmth, is relatively drought-resistant, and adapts well to dry periods. However, it does need abundant precipitation in early summer (end of June to mid-August) for high seed yields. The annual average temperature must be at least 8 °C. There must be no late frosts in spring or early frosts in autumn. Warm autumn weather is particularly important for the oil pumpkins to mature well. Wet, cold weather and strong winds can be very damaging.
The Illyrian climate area (south-eastern Styria, South Burgenland) is therefore perfectly suited for pumpkin cultivation. It is characterised by high temperatures, sufficient and evenly distributed precipitation (approx. 600–800 mm/year) and high humidity. Traditional pumpkin cultivation areas include the Lower Austrian areas referred to above, which belong to the equally sunny (approximately 1 850–2 100 hours of sunshine) but slightly drier (average annual rainfall between 500 and 750 mm/year) pre-Alpine Pannonian climate zone.
Pumpkin growers’ expertise with regard to cultivation and crop management has allowed Styria to drive forward technological advances in the cultivation and harvesting process and in seed processing. The hulless seeds have in turn led to the development of the gentle pressing process typical of Styria, in which the local producers’ knowledge of the length of time and temperature for seed roasting has been instrumental in giving the resulting oil its quality, particularly its dark green to reddish colour and nutty taste. The pulp produced by finely milling the seeds and mixing them with water and salt is slowly heated in a pan with a stirring system prior to pressing; this reduces the water content considerably and gives it its typical taste. It may have a more or less roasted flavour depending on the intensity of this roasting process. The oil is then obtained from the roasted pulp in a purely mechanical/hydraulic process without further heating.

Specificity of the product

A 100 % pure, viscous, dark-coloured, dichroic oil that appears dark green/reddish against the light and is obtained from the first pressing of naturally hulless seeds from certified Styrian oil pumpkins (Cucurbita pepo var. styriaca) produced using a traditional pressing process developed in the region.
The oil has a nutty flavour and characteristic smell. It is rich in polyunsaturated fats and is highly nutritious.

Causal link

The climate conditions in the growing areas mean that the Styrian oil pumpkin matures only in late summer or autumn, resulting in a high level of nutritionally valuable unsaturated fatty acids. The hulless seeds, experience and expertise of the farmers and oil pressers in growing, caring for and harvesting the crop and the traditional pressing process developed in the geographically defined area guarantee the aforementioned typical taste and special quality of ‘Steirisches Kürbiskernöl’. High priority is given to maintaining quality. Sensory workshops and pumpkin growing conferences help to preserve traditional expertise and adapt it to modern findings.
The importance and regard of the product is reflected in its strong roots and in the high degree of familiarity and identification of the Styrian population with ‘Steirisches Kürbiskernöl’. Styrian pumpkin seed oil is one of the culinary ambassadors of the region, alongside Styrian apples, Styrian horseradish and Styrian wine, and is referred to as Styria’s ‘black gold’ or ‘green gold’. According to local folklore, Styrian pumpkin seed oil is what gives the Styrian people their unique strength and zest for life. The media reports extensively on how the crop is doing, the yield for the year, and the start of the pumpkin harvest (for example, the ‘Kürbisernte: In den nächsten Tagen geht es los’ article by Karlheinz Lind on the imminent start of the pumpkin harvest in Neues Land, the weekly magazine of the Styrian Farmers’ Federation of 25 August 2021). The Styrians are proud of ‘their’ oil; fears of irregularities or reports of seeds allegedly originating outside the allowed area are widely reported in the media (e.g. Verena Kainrath’s ‘Krieg der Kerne in der Steiermark’ article on the seed wars in Styria in Der Standard on 20 May 2015).
‘Steirisches Kürbiskernöl’ is a nationally and internationally recognised advertisement for Styrian cuisine. Its use is practically multi-purpose in the preparation of starters, mains and desserts, and in the refinement of confectionery. Accordingly, an internet search for this oil offers countless recipe suggestions.
The firmly rooted regional identification with ‘Steirisches Kürbiskernöl’ has found expression in numerous traditional events that have developed around this product (such as the Styrian oil pumpkin fair) and even led to the creation of a Styrian oil-pumpkin-themed range of folk dress (dirndl, suit and a special ‘oilseed hat’).
High-profile awards for the oil bestowed by experienced specialist juries, whose deliberations are informed by precise laboratory tests, at prize ceremonies with hundreds of guests, are particularly important for marketing the oil. An internet search for these awards offers plentiful reports on the annual official regional award, the freestyle creation of a dish involving the oil and mushrooms, and the annual selection of the best Styrian pumpkin seed oil by the leading gourmet guide ‘Gault & Millau’ (see also, for example, Michael Saria’s article on the Gault & Millau tests in the Kleine Zeitung on 16 June 2021).

Reference to publication of the specification

https://www.patentamt.at/herkunftsangaben/steirischeskuerbiskernoel/


(1)  OJ L 343, 14.12.2012, p. 1.