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 2023/C 55/05
Date: 2023-02-14
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Sweden, Västra Götaland county, confectionery product, consumer information, designation of origin, fresh product, labelling, milk product, product designation, quality control of agricultural products








C_2023055EN.01001401.xml










14.2.2023   


EN


Official Journal of the European Union


C 55/14






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
(2023/C 55/05)
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

’ Kullings kalvdans'


EU No: PGI-SE-02511 — 5.6.2019


PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

’Kullings kalvdans'
2.   Member State or Third Country

Sweden
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.4. Other products of animal origin (eggs, honey, various dairy products except butter, etc.)
3.2.   Description of the product to which the name in (1) applies

‘Kullings kalvdans’ is an oven-baked product produced from bovine colostrum (beestings). ‘Kullings kalvdans’ is sold plain or flavoured with cinnamon or cardamom.
‘Kullings kalvdans’ is exclusively sold fresh.
Products sold with the protected designation ‘Kullings kalvdans’ fulfil the following requirements:
Shape: ‘Kullings kalvdans’ is sold in round or square packs depending on its size.
Weight: 0,1-2 kg
Colour: The surface layer is a deep golden yellow. Below the surface, the colour changes to a paler yellow.
Texture: Smooth with retained creaminess and roundness.
Consistency: Varies from creamy to just firm.
Aroma: A strong, concentrated scent of milk with hints of creaminess and butter notes.
Flavour: Round, full and intense with some sweetness. Notes of carefully heated milk and unsalted butter and butterscotch.
Aftertaste: Long, pleasant aftertaste that fills the whole mouth.
Mouthfeel: Creamy and smooth, going over to soft and fine-grained. Silky and elegant.
Fat content: 4-6 %
Protein: 8-10 %
Carbohydrate: 8-9 % Of which lactose: 4-5 %
Salt: 0,2-0,3 %
‘Kullings kalvdans’ flavoured with cinnamon or cardamom has the following additional characteristics:
Colour: The surface layer has brown or hazel speckles.
Aroma: ‘Kullings kalvdans’ flavoured with cardamom: A distinct scent of cardamom reminiscent of freshly baked Swedish cardamom crisp rolls.
‘Kullings kalvdans’ flavoured with cinnamon: A distinct scent of cinnamon evocative of Swedish cinnamon buns.
Flavour: ‘Kullings kalvdans’ flavoured with cardamom: A distinct taste of cardamom and a more pronounced sweetness. Aftertaste with clear hints of cardamom.
‘Kullings kalvdans’ flavoured with cinnamon: A distinct taste of cinnamon with mild notes of cocoa and caramel. The taste of cinnamon is strongest at the surface and fades towards the bottom. Aftertaste with hints of cinnamon.
Other ingredients: Sugar, salt (NaCl), cinnamon or cardamom.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The cows’ feed primarily comprises fodder, different varieties of grass and clover, which are mainly grown on the respective farms. During the summer, the cows are kept outdoors and graze on grass, clover and various herbs. In addition to fodder, some form of concentrated feed is usually needed, for example grain. The farmers pay attention to the properties of the fodder and the cows’ nutritional requirements in order to achieve optimal conditions for successful calving and lactation.
Unpasteurised fresh or frozen colostrum.
3.4.   Specific steps in production that must take place in the identified geographical area

The entire production process – from receipt of the raw material to mixing, spicing and baking the colostrum – must take place within the geographical area indicated under point 4.
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

-
4.   Concise definition of the geographical area

The production area for ‘Kullings kalvdans’ is delimited by the following road sections (1):
Nossebro – Jonslund, road 186;
Jonslund – Vara Vickerås 1:3, road 2506;
Vara Vickerås 1:3 – Eling, road 2519;
Eling – Larv, road 2520;
Larv – Vara Malmene 8:1, road 2650;
Vara Malmene 8:1 – Floby, road 2661;
Floby – Floby, road 2663;
Floby – Falköping Floby-Åsen, road 2658;
Falköping Floby-Åsen – Falköping Jäla 8:3, road 2649;
Falköping Jäla 8:3 – Falköping Jäla 8:9, road 1850;
Falköping Jäla 8:9 – Herrljunga Brogärdet 1:2, road 2646;
Herrljunga Brogärdet 1:2 – Herrljunga Duvered 1:2, road 1857;
Herrljunga Duvered 1:2 – Döve, road 1851;
Döve – Älmestad, road 1859;
Älmestad – Murum, road 182;
Murum – Ulricehamn Hällstads-Djupedal 1:1, road 1827;
Ulricehamn Hällstads-Djupedal 1:1 – Stommen, road 1826;
Stommen – Fänneslunda, road 1815;
Fänneslunda – Herrljunga Sannum 1:7, road 1814;
Herrljunga Sannum 1:7 – Borgstena, road 1807;
Borgstena – Borgstena, road 183;
Borgstena – Borås Tämta 2:4, road 182;
Borås Tämta 2:4 – Stommen, road 42;
Stommen – Asstorp, road 1772;
Asstorp – Vralen, road 1773;
Vralen – Bredared, road 1768;
Bredared – Sandhult, road 1766;
Sandhult – Hedared, road 180;
Hedared – Töllsjö, road 1682;
Töllsjö – Bollebygd, road 1758;
Bollebygd – Härryda Rya 3:3, road 554;
Härryda Rya 3:3 – Lerum, road 523;
Lerum – Lerum, road 1938;
Lerum – Lerum, road 1940;
Lerum – Gråbo, road 1939;
Gråbo – Nossebro, road 190.






1)


Road routes and numbers refer to the situation in June 2022.




5.   Link with the geographical area

The link between the specific properties of ‘Kullings kalvdans’ and the geographical area is based on product characteristics which are due to its geographical origin and in particular human factors prevalent in that area.

Specificities of the product

‘Kullings kalvdans’ is a pure natural product made from colostrum. Because of the high protein content of colostrum, the milk coagulates when heated. This gives ‘Kullings kalvdans’ its characteristic texture (smooth and creamy), consistency (creamy to just firm), colour (light yellow with a golden surface), taste (round, full, with some sweetness, butterscotch) and scent (milk, cream and butter).
As ‘Kullings kalvdans’ is made from colostrum alone, the colostrum cream settles at the top of the kalvdans during baking, contributing to the golden surface colour and the characteristic flavour of ‘Kullings kalvdans’.
The characteristics of ‘Kullings kalvdans’ are therefore different from those of the kalvdans more common on the Swedish market, which is made from ordinary cows’ milk or a mixture of ordinary milk and colostrum to which thickeners such as eggs and/or flour have been added to achieve a firm consistency.

Causal link

‘Kullings kalvdans’ is an artisan product manufactured by dairies. Production takes place using methods derived from the old tradition in Västergötland of making kalvdans from colostrum only. In 2013 the producers received an award from Gastronomiska Akademin for preserving this tradition.
In the past, all cows would calve at more or less the same time of year. Kalvdans was therefore a seasonal product. However, ‘Kullings kalvdans’ is produced all year round. This is possible because the producers have developed a system whereby the dairy farms label the colostrum at the time of milking with the name of the farm, the animal’s individual number, the date of milking and the protein content, and then freeze the colostrum until it is used in production. This identifies each batch of colostrum and guides the dairy in the preparation of the correct colostrum mixture to produce ‘Kullings kalvdans’.
In order for ‘Kullings kalvdans’ to have the correct characteristics, the colostrum used is obtained exclusively from local farms in Västra Götaland. These farms pay special attention to the properties of the fodder and the cows’ nutritional requirements in order to achieve optimal conditions for successful calving and lactation. The farms also participate in the system of labelling and freezing colostrum according to the criteria drawn up by the producers of ‘Kullings kalvdans’.
‘Kullings kalvdans’ is made using colostrum from the first three to four milkings after calving. In that time, the cow produces around five litres more colostrum than the calf needs to survive.
The quality of the colostrum, including its protein content and the amount of cream, play an important role in the characteristics of ‘Kullings kalvdans’. Colostrum has approximately twice as high a protein and fat content as normal milk, but these levels – like the colour, scent and taste of the colostrum – are influenced by factors including the cows’ feed, breed and the number of milkings since calving.
The dairy workers’ ability to mix colostrum that has different levels of protein and cream is crucial to the texture, consistency and taste of ‘Kullings kalvdans’. A high protein content produces a hard kalvdans, while the amount of cream affects the taste, texture, consistency, colour and mouthfeel of the kalvdans.
By mixing colostrum from different farms, cows and milkings, the dairy can also adapt the texture and consistency to local and traditional preferences

Reference to publication of the specification

https://www.livsmedelsverket.se/globalassets/foretag-regler-kontroll/livsmedelsinformation-markning-halsopastaenden/skyddade-beteckningar/ansokan_kullings_kalvdans_2022_08_29.pdf


(1)  OJ L 343, 14.12.2012, p. 1.