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 2023/C 128/06
Date: 2023-04-12
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: County of Karlovac, Croatia, consumer information, designation of origin, labelling, leaf vegetable, product designation, quality control of agricultural products, vegetable product








C_2023128EN.01001101.xml










12.4.2023   


EN


Official Journal of the European Union


C 128/11






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
(2023/C 128/06)
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


‘Ogulinski kiseli kupus / Ogulinsko kiselo zelje’


EU No: PDO-HR-1233-AM01


PDO (X ) PGI ( )

1.   Applicant group and legitimate interest






Udruga proizvođača I prerađivača ogulinskog kupusa [Association of Producers and Processors of Ogulin Cabbage]




Sabljak selo 4,




HR-47300 Ogulin




HRVATSKA




Email : pz.ogulin@gmail.com
2.   Member State or Third Country

Croatia
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)

1.   DESCRIPTION OF PRODUCT
Amendment of point 2 of the original product specification relating to the description of the product (2.1. General definition of the product, 2.2. Description of the raw material, and 2.3. Description of the final product).








1.1.


The first amendment relates to point 2.1 of the specification (General definition of the product), which has been simplified by no longer mentioning or describing in the definition of the product the variety of cabbage from which the product is obtained, since the raw material used in production is described in point 2.2 of the specification (Description of the raw material). The same sentence further emphasises the natural fermentation process of the fresh cabbage in that the words ‘without the addition of preservatives’ have been added at the end of the sentence.
The definition of the product in point 3.2 of the single document has been amended in the same way. The first part of the amendment is editorial, and the addition to the sentence has no impact on key elements.












1.2.


The second amendment relates to point 2.2 of the specification (Description of the raw material). The amendment relates to the introduction of additional varieties of cabbage from which, in addition to the indigenous Ogulinski variety listed in the original specification, the product ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ may be produced. These are the hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator, which are listed in the catalogue of varieties of vegetable species published in the Official Journal of the European Union and are grown in the defined geographical area. The reason is that producers increasingly face very low yields from the Ogulinski variety due to the bacterial disease Xanthomonas. These hybrid varieties have become domesticated in the defined geographical area in which they are planted. They have the same shape of head, taste and odour as, but are more disease-resistant and have higher yields than, the Ogulinski variety. The introduction of new raw materials does not affect the distinctive characteristics of the final product.
Consequently, the original text under point 2.2. Description of the raw material, which reads as follows:
‘The raw material used to produce sour cabbage with designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has the following organoleptic properties by which it is distinguished from other varieties of cabbage: light green-coloured outer leaves, a round and flattened head and with a fresh, mildly aromatic taste and odour. The heads, weighing more than 1 kilogram, must be firm, intact, clean, and free of visible external substances, pests, or extraneous odours and/or tastes. (Annex 4, Figure 1 Appearance of the indigenous Ogulinski variety with leaf rosette, average head with leaves and the half head).’
has been replaced by the following text:
‘The raw material used to produce sour cabbage with the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” is a fresh cabbage of the indigenous Ogulinski variety registered in the Popis utvrđenih domaćih i odomaćenih stranih sorti poljoprivrednog bilja koje se nalaze u proizvodnji u Republici Hrvatskoj (List of identified domestic and domesticated varieties of agricultural crops in production in the Republic of Croatia) (Annex 3, NN No 12/94. p. 313) and of the hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator listed in the catalogue of varieties of vegetable species published in the Official Journal of the European Union.
The Ogulinski variety has the following organoleptic characteristics: light green-coloured outer leaves, a round and flattened head, with a mildly aromatic taste and a fresh, mildly aromatic odour. (Annex 4, Figure 1 Appearance of the indigenous Ogulinski variety with leaf rosette, average head with leaves and the half head).
The hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator have the same shape of head, taste and odour as the Ogulinski variety.
The heads, weighing more than 1 kilogram, must be firm, intact, clean, and free of visible external substances, pests, or extraneous odours and/or tastes.
“Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” may be made from one of the listed cabbage varieties or from a mixture of several of those varieties.’
Point 3.3 of the single document has been amended in the same way. This amendment has an impact on key elements.












1.3.


The third amendment relates to point 2.3 of the specification (Description of the final product). The amendment relates to the description of the product covering the morphological characteristics of the product (the shape of the head), by removing from the description the part relating to the length of the stem, since a long stem is not decisive in any description of the distinctive characteristics of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’. The other characteristics remain unchanged, regardless of the variety.
Under the same point, in the description of the chemical properties, the proportion of acetic acid of the product has been deleted. The reason is that the proportion of acetic acid may vary from the value originally set, but in no segment do these variations in percentage affect the quality or distinctive properties of the final product.
Consequently, the original text, which reads as follows:
‘The product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has the following chemical properties: NaCl content of 1,5–4 %, a lactic acid content of 0,5–2,5 % and an acetic acid content of up to 0,7 % (Annex 6 Analitički izvještaj za kiseli kupus rezani i kiseli kupus glavica (Analytical report on sour cabbage in whole or shredded form)) (2010).’
has been replaced by the following text:
‘The product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has the following chemical properties: NaCl content of 1,5–4 % and a lactic acid content of 0,5–2,5 % (Annex 6 Analitički izvještaj za kiseli kupus rezani i kiseli kupus glavica (Analytical report on sour cabbage in whole or shredded form)) (2010).’
Point 3.2 of the single document has been amended in the same way. This amendment has an impact on key elements of the product description.
Also, in the same point of the specification, the limit on the size of the pre-packaging laid down in the original specification has been deleted. The purpose of this amendment is to bring the packaging of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ into line with market demands.
Point 3.5 of the single document has been amended in the same way. This amendment has no impact on key elements.




2.   GEOGRAPHICAL AREA
Amendment of point 3 of the original specification (Geographical area)








2.1.


Since the amendment of the specification includes varieties in addition to the indigenous Ogulinski variety, the words ‘fresh cabbage of Ogulinski variety’ have been deleted from the description of the production area of the raw material, as that area also includes the hybrid varieties introduced in the amendment of the specification.
This amendment has no impact on key elements.












2.2.


For the sake of clarity, the definition of the geographical area has been shortened by not repeating twice the text ‘the wider region around the town of Ogulin and the municipalities of Josipdol, Plaški, Tounj and Saborsko’, but rather, after the first mention of the text, a colon followed by the existing list of cadastral municipalities. Also, the word ‘wider’ before the word ‘region’ has been deleted in order to make the definition unambiguous.
Point 4 of the single document has been amended in the same way. This amendment is purely editorial.




3.   PROOF OF ORIGIN
Amendment of point 4 of the original specification (Designation of origin of ‘Ogulinski kiseli kupus’)








3.1.


In the first paragraph, the words ‘fresh cabbage of Ogulinski variety’ have been deleted, since the amendment of the specification includes additional hybrid varieties.
This amendment has no impact on key elements or on the single document.












3.2.


The obligation for producers to register with the competent authority has been amended, by replacing the reference to the specific register with general wording that includes all relevant registers.
This amendment is purely editorial and has no impact on the single document.












3.3.


Since the amendment to the specification also includes hybrid varieties, the text relating to the keeping of a Cabbage production book and Book of the pickling facility has been amended in line with the changed circumstances.
This amendment has no impact on key elements or on the single document.




4.   METHOD OF PRODUCTION
Amendment of point 5.1 of the original specification (Production of cabbage (raw material))








4.1.


The first sentence in the first paragraph of this point of the original specification, which refers to the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’, has been amended to include hybrid varieties.
Consequently, the original text, which reads as follows:
‘Sour cabbage with the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” must be produced from the Brasicceae family, the Brasica oleracea L. var. Capitata species, the indigenous Ogulin variety, since it provides a proper quality. [...]’
has been replaced by the following text:
‘Sour cabbage with the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” must be produced from plants of the Brasicceae family, species Brasica oleracea L., var. Capitata, of the indigenous Ogulinski variety and the hybrid varieties listed in point 2.1.’
This amendment has an impact on key elements. This amendment corresponds to the amendment in point 3.3 of the single document.












4.2.


The second paragraph of the original specification has been amended by aligning the planting and harvesting dates with those of the new varieties. The current earliest date for harvesting has been moved from mid-August to mid-July, and the latest dates for planting have been moved from the end of June for harvesting in October to mid-July for harvesting in October and November.
This amendment has no impact on key elements or on the single document.




5.   LINK








5.1.


Amendment of point 6.1 of the original specification (Details of the geographical area)












5.1.1.


The first sentence, which relates to the link between the product and the geographical area, has been amended to clarify that the distinctive characteristics of the final product are due to the combined influence of natural and human factors during the growing and pickling of cabbages in the defined geographical area.
Consequently, the original text, which reads as follows:
‘The link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and its geographical area of production is the result of the characteristics of the area itself, such as the climate, the type of soil of the Ogulin area and the characteristics of the cabbage itself, as an indigenous Ogulin variety which has acclimated in this area with all its specificities and survived to this day.’
has been replaced by the following sentence:
‘The causal link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and the production area is based on the product’s distinctive characteristics and the combined influence of natural and human factors during the growing and pickling of the cabbage varieties grown in the Ogulin area.’
The introductory paragraph of point 5 of the single document has been amended in the same way. This amendment has an impact on key elements.












5.1.2.


In the second paragraph of the original specification, the text relating to the growing of cabbages in the defined geographical area has been amended to emphasise the fact that, in the defined area, the largest share of cabbage production was formerly accounted for by the indigenous Ogulinski variety, but that changed over time, as the local inhabitants began growing hybrid cabbage varieties.
This amendment has no impact on key elements or on the single document.












5.1.3.


In the same point, under the heading ‘Soil of the Ogulin area’, the sentence in the third paragraph originally referring to the resistance of the indigenous variety to the cold has been amended to cover all the cabbage plants used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’, since the hybrid varieties have also fully adapted to the geographical area and have the same characteristics as the indigenous Ogulinski variety.
This amendment has no impact on key elements or on the single document.












5.2.


Amendment of point 6.2 of the original specification (Details of the quality of the product)












5.2.1.


The first paragraph, which refers to the growing of the cabbage in the defined geographical area, has been amended by adding a reference to the hybrid varieties used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’.
Consequently, the original text, which reads as follows:
‘Protection of the designation of origin of “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” includes the indigenous Ogulin variety of cabbage. Ogulin variety of cabbage became domesticated variety of cabbage that has been grown in the Ogulin area for many years. This is the kind of variety that meets the needs of producers, processors and consumers in terms of its quality.’
has been replaced by the following text:
‘The protection of the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” includes the indigenous Ogulinski variety of cabbage and the hybrid varieties listed in point 2.2. The Ogulinski variety of cabbage is a domesticated variety that has been grown in the Ogulin area for many years. Over time, due to the indigenous variety’s poor resistance to diseases, producers and processors in the Ogulin area have turned to hybrid varieties that are disease-resistant and have much higher yields. The hybrid varieties have a waxy coating on their leaves, which makes them disease-resistant.’
This amendment has an impact on key elements. This amendment corresponds to the amendment in point 3.3 of the single document.












5.2.2.


The sentence referring to the first appearance of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ on the market has been amended by adding a reference to cabbage growing in the Ogulin area from the 15th century.
The same amendment has been made in point 5 of the single document. This amendment has no impact on key elements.












5.2.3.


The original text of the specification describing the specificities in the production of cabbages, from the preservation of seeds of the indigenous variety to hand-picking, has been amended to focus on the human factor, i.e. good production practices in the planting of selected seedlings, and the impact of natural factors on the crop, regardless of the variety of cabbage used.
Consequently, the text which reads as follows:
‘The specificity of Ogulin cabbage variety lies in the production process from seeds to fresh cabbage, and continues in the processing of fresh cabbage into sour cabbage. The first specificity is the traditional preservation of seeds (indigenous Ogulin variety) in the production in the Ogulin area where typical plants are isolated and left for seeds. The reproduction material for the next sowing and planting season is obtained by selecting seeds. Another specificity of production is the planting of selected seedlings on the production area, where, with the help of good cultivation practices and the specific pedological and climatic conditions of the area, crops with characteristics typical for Ogulin cabbage variety are obtained. One of the specificities also lies in the fact that the typical heads are exclusively hand-picked, which calls for experienced and skilled harvesters.’
has been replaced by the following text:
The specificity of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is the result of a combination of good production practice involving the planting of selected seedlings and the hand-picking of cabbage heads, and the specific soil and climate conditions of the geographical production area that give the crops their typical, common distinctive characteristics.
The same sentence has been added in point 5 of the single document. This amendment has no impact on key elements.












5.2.4.


The sentence referring to preserving the tradition of production of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ has been amended to reflect the changed circumstances, which include hybrid varieties alongside the indigenous variety, and so the reference to the Ogulinski variety has been removed from the sentence.
This amendment is purely editorial. The same amendment has been made in point 5 of the single document.












5.2.5.


Since the original specification was based on the Ogulinski variety, and the amendment includes hybrid varieties, the description of the specificity of the product has been amended to reflect the changed circumstances, and the characteristics which were linked solely to the Ogulinski variety and have no direct impact on the distinctive organoleptic characteristics of the final product ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ have been deleted.
Consequently, the original text, which reads as follows:
‘The product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has specific morphological properties that set it apart from other products produced through the fermentation of fresh cabbage of other varieties. The head of the cabbage has an extremely long stem with many thin, translucent and very flexible leaves with thin veins. The specificity of the product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” lies in its round and flattened heads, its yellow-coloured leaves and the thinness of their veins. It is rich in vitamin C due to its long stem.’
has been replaced by the following text:
‘Ogulinski kiseli kupus’/“Ogulinsko kiselo zelje” has specific morphological properties: the heads of the cabbage are round and flattened and have many thin, almost translucent and very flexible leaves with thin veins. The leaves are yellow/golden yellow in colour, with less prominent veins.’
Point 5 of the single document has been amended in the same way. This amendment has an impact on key elements.












5.3.


Amendment of point 6.3 of the original specification (Causal link between the geographical area and the product)
‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ has distinctive characteristics resulting from natural and human factors during the growing and pickling of the cabbage in the defined geographical area. In addition to the indigenous Ogulinski variety, the hybrid varieties listed in the amendment of point 2.2 have adapted to the specific natural conditions over the years, and the cabbage pickled through natural fermentation from those varieties grown in the Ogulin area acquire the distinctive characteristics of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’. For that reason, in point 6.3 of the original specification, changes have been made to the description of the link between the geographical area and the product.












5.3.1.


The introductory paragraph of the original specification, which reads as follows: ‘The casual link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and the Ogulin area is reflected in the specificity of the raw material, i.e. in the preservation of the indigenous Ogulin cabbage variety seeds..’
has been replaced by the following text:
‘The causal link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and the production area is based on the product’s distinctive characteristics and the combined influence of natural and human factors during the growing and pickling of the cabbage varieties grown in the Ogulin area.’
Point 5 of the single document has been amended in the same way. This amendment has an impact on key elements.












5.3.2.


After the introductory paragraph, a new sentence has been added to emphasise the fact that the production area is known for the production and processing of cabbage.
This amendment has no impact on key elements or on the single document.












5.3.3.


The sentence indicating the impact of pedo-climatic factors has been clarified.
This amendment is purely editorial and has no impact on the single document.












5.3.4.


A new paragraph has been added after the sentence describing the flooding of soils during winter, which summarises the section already mentioned in point 6.2 of the specification that describes the link between the geographical area, the fresh cabbage and climate conditions, and the natural fermentation of the cabbage.
Point 5 of the single document has been amended in the same way. This amendment has no impact on key elements.












5.3.5.


The sentence highlighting the importance of the human factor in particular relation to the hand-picking of fresh heads and removing the pickled heads from the pool has been clarified.
This amendment is purely editorial. The same amendment has been made in point 5 of the single document.












5.3.6.


The sentence referring to the gastronomy of the region has been moved to after the sentence referred to under amendment 5.3.5.
This amendment is purely editorial and has no impact on the single document.












5.3.7.


The sentence referring to meteorological conditions and types of soil has been amended so as to include all the varieties used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’.
This amendment has no impact on key elements or on the single document.




6.   LABELLING
In point 8 Specific product labelling rules of the original specification, the last sentence, which limits the size of the packaging, has been deleted so as to bring the packaging of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ into line with market demands.
This amendment has no impact on key elements or on the single document.
SINGLE DOCUMENT

’OGULINSKI KISELI KUPUS / OGULINSKO KISELO ZELJE'


EU No: PDO-HR-1233-AM01 — 28.10.2021


PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

’Ogulinski kiseli kupus / Ogulinsko kiselo zelje'
2.   Member State or Third Country

Croatia
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6 Fruit, vegetables and cereals, fresh or processed
3.2.   Description of the product to which the name in (1) applies

‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is a product obtained through the natural lactic acid fermentation of fresh cabbage, without the addition of preservatives.
Before being placed on the market, ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ in whole or shredded form has the following organoleptic and physicochemical properties: its leaves are yellow to golden yellow in colour, it has an odour characteristic of a lacto-fermented product, and a harmonious and sour (lactic acid) taste. Its leaves are thin, almost translucent and very flexible, and they have thin veins. An ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ cabbage head is round and flattened. It is firm without being tough and is free of foreign impurities.
‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ has the following chemical properties: an NaCl content of 1,5–4 % and a lactic acid content of 0,5–2,5 %.
It is placed on the market as shredded sour cabbage and as a whole head of cabbage.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The raw material used to produce the sour cabbage ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is a fresh cabbage (of the species Brassica oleracea var. Capitata) of the indigenous Ogulinski variety registered in the Popis utvrđenih domaćih i odomaćenih stranih sorti poljoprivrednog bilja koje se nalaze u proizvodnji u Republici Hrvatskoj (List of identified domestic and domesticated varieties of agricultural crops in production in the Republic of Croatia) and of the hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator listed in the catalogue of varieties of vegetable species published in the Official Journal of the European Union.
The Ogulinski variety has the following organoleptic characteristics: light green coloured outer leaves, a round and flattened head, with a mildly aromatic taste and a fresh, mildly aromatic odour. The hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator have the same shape of head, taste and odour as the Ogulinski variety.
The heads, weighing more than 1 kilogram, must be firm, intact, clean, and free of visible external substances, pests, or extraneous odours and/or tastes.
‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ may be made from one of the listed cabbage varieties or from a mixture of several of those varieties.
3.4.   Specific steps in production that must take place in the identified geographical area

The procedure for producing ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’, from planting and harvesting to pickling, must occur in registered establishments in the geographical area set out in point 4.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

To prevent the colour and/or taste of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ from changing, the product must be packaged within 24 hours in order to preserve and ensure its quality. ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is placed on the market as shredded sour cabbage and as a whole head of cabbage.
3.6.   Specific rules concerning labelling of the product the registered name refers to

Regardless of the form of packaging, when the product is placed on the market the label must contain the inscription ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’.
4.   Concise definition of the geographical area

The production area of the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ and of the finished product itself covers the region around the town of Ogulin and the municipalities of Josipdol, Plaški, Tounj and Saborsko, i.e. the cadastral municipalities of Blato, Carevo polje, Cerovnik, Hreljin Ogulinski, Janja Gora, Jezero, Josipdol, Latin, Lička Jesenica, Međeđak, Modruš, Musulinski Potok, Ogulin, Oštarije, Otok Oštarijski, Plaški, Ponikve, Pothum, Petar Ogulinski, Saborsko, Skradnik, Trojvrh, Tržić Tounjski, Vitunj and Zagorje.
5.   Link with the geographical area

The causal link between ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ and the production area is based on the product’s distinctive characteristics and the combined influence of natural and human factors during the growing and pickling of the cabbage varieties grown in the Ogulin area.
The production area of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is a microregion located in the south-west of Karlovac County, bordering Primorje Gorski Kotar County to the west and Lika-Senj County to the south. This is the part of Croatia where the submontane subregion merges with the mountainous subregion, which is also known as ‘upland Croatia’.
The pedo-climatic factors of this area have had a significant effect on creating the specific and distinctive quality of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’.
The climate of the defined geographical area is predominantly continental, though it gradually changes to mountainous. This climate is noteworthy for the amount and distribution of precipitation and its mean air temperatures. Average annual precipitation (1 557 mm) is up to 50 % higher than in other cabbage-growing areas, with greater amounts of rain and even snow during winter. The average mean daily temperature during the period in which the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is grown (April–October) is 10,1 oC, which is lower than the temperatures in other cabbage-growing areas. The minimum temperature required for growing the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ ranges from 1 oC to 3 oC. The climate of the area is characterised by great differences between daytime and night-time temperatures, which results in heavy dew in summer. Since the Ogulin plain has no irrigation potential, this summer dew is the key factor sustaining growth of the raw material required to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ as it ensures that the cabbage obtains sufficient moisture.
The average mean temperature in winter in the production area of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is – 5,9 oC, which is conducive to continuous fermentation in the pickling room.
Homogeneous soils with a silty loam to silty clay loam texture predominate in the Ogulin region. During winter, the considerable snowfall leads to frequent flooding of these soils, resulting in the formation of brown, deep-profile, arable soils with a favourable ratio of sand, silt and clay. This type of soil is well supplied with organic nutrients, nitrogen and potassium, as well as a sufficient amount of water, and is suited to growing the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’. These specific pedo-climatic conditions are ideal for growing the raw material used in the production of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’.
In addition to the natural characteristics of the production area, the human factor, i.e. knowledge and skill in the growing and processing of the cabbage, is of key importance, with all stages in the production of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’, from harvesting to placing the heads in the fermentation pool, being done by hand. This calls for skill and experience. Consequently, the specificity of the product ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ most certainly lies in preserving the tradition of the production and processing of the cabbage from the last century to the present day (Modruški zbornik, year 2, Katedra Čakavskog sabora Modruše, Z. Kosanović, 2008, pp. 151–156; pp. 176–182).
In the production areas where ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is produced, the product is exclusively hand-picked, which calls for experienced and skilled harvesters. The raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ ripens very unevenly, resulting in uneven-sized heads. The skills of harvesters are essential here: by looking at and touching the product, they know from experience whether it is of sufficient quality in terms of appearance, firmness and size to be picked or not. This ensures that the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is of the quality required. The harvester decides according to the size of the head whether it should be placed in a fermentation pool for pickling, or else shredded. This is impossible to achieve with mechanical harvesting.
To ensure the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is not damaged, the harvester sorts the heads in the field, places them into a container and transfers them – by hand – to the fermentation pool.
The specificity of the Ogulin production area, along with the specific quality of fresh cabbage and climate conditions of the area, result in the cabbage being processed in plants by means of natural fermentation. This means that the temperatures in the first weeks of fermentation are sufficiently high to initiate fermentation, so only a 5–6 % clear solution of table salt is added to the cabbage, and lactic acid is produced under anaerobic conditions, which acts as a natural preservative. Human knowledge and experience also come into play once the pickling process has ended. Each ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ cabbage head is removed from the fermentation pool by hand and, by looking at and touching the head, a decision is made whether it is sufficiently pickled.
‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ has specific morphological properties: the heads of the cabbage are round and flattened and have many thin, almost translucent and very flexible leaves with thin veins. The leaves are yellow/golden yellow in colour, with less prominent veins. The specificity of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is its very pleasant taste and aroma, which is characteristic of sour cabbage. These specific features have been the subject of scientific studies (Ferdo Vešnik, Utjecaj sorte na kvalitetu kiselog kupusa [The impact of variety on the quality of sour cabbage], 1969, Poljoprivredna znanstvena smotra No 6, pp. 3–17 and Poljoprivredna znanstvena smotra No 18, pp. 3–17).
A specific feature of the production of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is that the finished product is stored naturally in pickling rooms and removed from the fermentation pool during the winter months; the shredded cabbage is then vacuum-packed within 12 hours, the heads within 24 hours. This ensures that the distinctive organoleptic characteristics of the product are preserved.
Through this production method, heavily influenced by the specific natural and human factors, the distinctive organoleptic and chemical characteristics of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ are achieved (Analitičko izvješće za Ogulinski kiseli kupus [Analytical report on Ogulinski kiseli kupus], 2010, Modruški zbornik, Ogulinski kiseli kupus kroz povijest [Ogulinski kiseli kupus throughout history], Ž Kosanović, 2008, p. 160).
Cabbage growing in the Ogulin area dates back to the 15th century. The specificity of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ prompted producers and processors from the Ogulin area to start packaging the product and placing it on the market in vacuum-packed form. Vacuum-packed sour cabbage heads under the name ‘Ogulinski kiseli kupus’ first appeared on the market in 1973 (Ogulinski kiseli kupus kroz povijest, Modruški zbornik, year 2. Katedra Čakavskog sabora Modruše, 2008, pp. 166 and 132).
In the words of Kosanović ‘[…] the variety of this cabbage planted in more remote regions achieved a much lower yield and lower quality than the variety planted on the Ogulin plain. Starting in 1973, this was done in several locations and on several occasions. From then until around 1980, “Ogulinski kiseli kupus” was planted in the area around Ljubljana, Ilirska Bistrica, Varaždin, Križevci, Zemun, Futog, Velika Kladuša, Zadar, Privlaka (near Vinkovci), and elsewhere. Nowhere did “Ogulinski kiseli kupus” achieve the same yield or quality as on the Ogulin plain. The influence of the area’s soil and climate is obvious […]’ (Modruški zbornik, year 2, Katedra čakavskog sabora, Ogulinski kupus kroz povijest, Ž. Kosanović, 2008, p. 132).

Reference to publication of the specification

https://poljoprivreda.gov.hr/UserDocsImages/dokumenti/hrana/zoi-zozp-zts/dokumenti-zoi-zozp-zts/Specifikacija_Ogulinski_kiseli_kupus_23032022.pdf


(1)  OJ L 343, 14.12.2012, p. 1.