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 154/12
Date: 2023-05-02
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Aragon, Navarre, Rioja, Spain, consumer information, designation of origin, labelling, perennial vegetable, product designation, quality control of agricultural products




C_2023154EN.01005201.xml










2.5.2023   


EN


Official Journal of the European Union


C 154/52






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 154/12)
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


’ESPÁRRAGO DE NAVARRA'


EU No: PGI-ES-0098-AM01 — 5.2.2021


PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Consejo Regulador de la Indicación Geográfica Protegida ‘Espárrago de Navarra’ [‘Espárrago de Navarra’ PGI Regulatory Board]





Avda. Serapio Huici, 22, Edificio Peritos




31610 Villava (Navarre)




ESPAÑA




Tel. +34 948013045
Email: ajuanena@intiasa.es
The applicant group represents the collective interests of the producers of ‘Espárrago de Navarra’ and has a legitimate interest in this application to amend the product specification for the protected geographical indication ‘Espárrago de Navarra’. It is also the group that originally applied for protected status for this product.
The ‘Espárrago de Navarra’ PGI Regulatory Board is a public-law corporation made up of ‘Espárrago de Navarra’ producers. The Board’s aims include enhancing the product’s value and improving the performance of the PGI scheme, in accordance with Article 45 of Regulation (EU) No 1151/2012.
The Regulatory Board is officially recognised as the management body for ‘Espárrago de Navarra’ PGI in accordance with the first additional provision of the Act on Trans-Regional Protected Designations of Origin and Protected Geographical Indications (Act 6/2015 of 12 May 2015), and one of its specific duties is to propose amendments to the product specification.
2.   Member State or Third Country

Spain
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: name, applicable national legislation; control body




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)

5.B.   DESCRIPTION OF PRODUCT

5.B.1.   The following paragraph from the Description of product section (section B):

White, purple or green asparagus spears or succulent shoots of the Argenteuil, Ciprés, Dariana, Desto, Grolim, Juno, Steline and Thielim varieties of asparagus (Asparagus officinalis L.) that are tender, fresh, healthy and clean.

has been amended to read:

White or purple asparagus spears or succulent shoots of the Argenteuil, Ciprés, Dariana, Desto, Fortems, Grolim, Hercolim, Juno, Magnus, Plasenesp, Steline and Thielim varieties of asparagus (Asparagus officinalis L.) that are tender, fresh, healthy and clean.

Grounds for deleting ‘green’: The intention when the product specification was first drawn up was to make it possible for all asparagus grown in the defined area to be certified, so green and purple asparagus were included. However, growers aim to produce white asparagus using the earthing-up technique that is characteristic of ‘Espárrago de Navarra’ production. If the asparagus is allowed to emerge above the soil surface, it turns first pinkish, then purple and finally green, and considered to be of poorer quality. No green asparagus has been certified at any time in the years that the ‘Espárrago de Navarra’ scheme has been in operation, so the reference to that colour has been deleted in the interests of upholding the high standard of quality.
Grounds for adding new varieties: When the PGI scheme began, no native local varieties were available, and the asparagus being grown were either French varieties from the Argenteuil group or Dutch varieties from the Grolim group. The companies that sell asparagus plants (crowns) are selective in their processes and look for improved varieties, abandoning production of their predecessors and therefore making it difficult for ‘Espárrago de Navarra’ producers to procure plants of the permitted varieties.
In view of these problems faced by farmers, for some years now the public-sector business INTIA (formerly known as ITG) has been studying the new varieties of white asparagus appearing on the market to identify those best suited to the PGI area. These studies already led to an amendment to the list of permitted varieties in 2004, and trials have continued since then.
A trial comparing several varieties that have the specific characteristics required for ‘Espárrago de Navarra’ with some of the varieties listed in the product specification has been running since 2010. The preliminary stage of this trial was completed in 2015 with the recommendation that the list be expanded to include the varieties proposed above. The variables considered in this process were: early cropping (a useful characteristic for produce to be marketed fresh), average yield, spear diameter (as producers are paid more for thicker spears, more highly demanded by consumers) and the specific quality characteristics required for ‘Espárrago de Navarra’ (a lack of defects such as open tips or hollow or cracked spears). During the 2015 harvest, a sample of spears grown from these new varieties and Grolim, the permitted variety used as a benchmark, was taken and then heat-preserved and packed (jar, tin or similar) by one of the Navarrese processing facilities. Once the preserved product had stabilised, tests were conducted assessing the following:






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Fibre content, which, following a full review of the different characteristics, was identified as a key variable because one of the characteristics of ‘Espárrago de Navarra’ is that it is not particularly fibrous.










—


Sensory analysis to identify any organoleptic differences between the varieties being tested and the permitted varieties (in this case Grolim). No differences were found in the taste tests conducted.




Following these studies, it was concluded that the product specification should be amended to include the varieties that had yielded the best results, namely Hercolim, Magnus and Fortems from the Dutch group and Plasenesp from the French group.
Just like in the original product specification, the varieties are listed in alphabetical order.
5.B.2.   The following text from the Description of product section (section B):

Non-authorised varieties may account for up to 20 % of the asparagus grown.

has been amended to read:

Non-authorised varieties may account for up to 20 % of the asparagus grown by each operator.

Grounds for including ‘by each operator’: The words ‘by each operator’ have been added to make it clear that the 20 % limit applies to each individual operator. The reason for allowing non-authorised varieties to be used up to this percentage is so that new varieties can be tried out and later included in the product specification. Before the inclusion of a new variety can be requested, it must first be tested in the field to gauge whether it achieves the characteristics required of ‘Espárrago de Navarra’.
5.B.3.   The following text from the Description of product section (section B):

The asparagus of the authorised varieties may be intended for sale as fresh produce or in heat-preserved formats.

has been amended to read:

The asparagus of the authorised varieties may be presented on the market as fresh or fresh-cut produce or in heat-preserved formats.

Grounds for this change: This amendment makes the definition clearer. ‘Espárrago de Navarra’ is certified both as fresh produce and in heat-preserved formats (i.e. in jars, tins or similar containers) and can therefore be presented on the market in both of these ways. When sold as fresh produce – i.e. when they have not been heat-treated – the asparagus spears are presented either fresh or fresh and peeled (i.e. ready to cook). In the latter case they are classed as fresh-cut produce and have to be sold in packaging that keeps them fresh.
The fresh asparagus market is somewhat stagnant, and not knowing how to peel fresh asparagus is thought to be one of the reasons for consumers’ reluctance to buy it. The market for fresh-cut produce in plastic containers, vacuum-packed or in modified-atmosphere packaging has been developing in recent years, and is a system that has been working rather well for asparagus. There is therefore interest in offering this format for certified produce.
5.B.4.   In the Description of product section (section B), ‘Extra’ has replaced ‘extra’:

‘extra’ class asparagus must be of superior quality, well-formed and virtually straight, with the tip tightly closed.

has been amended to read:

‘Extra’ class asparagus must be of superior quality, well-formed and virtually straight, with the tip tightly closed.

Grounds for this change: This is a spelling correction.
5.B.5.   The following text has been added to the Description of product section (section B):

In order to be sold as fresh-cut produce the asparagus must be peeled – with a tolerance for peeling defects of only 10 % – and packed in a way that preserves its appearance and freshness until consumption. This produce must meet the same requirements as fresh asparagus spears except for minimum diameter, which is 9 mm, the result of peeling a spear with a diameter of 12 mm.

Grounds for this addition: This paragraph establishes the characteristics required of peeled fresh asparagus in the fresh-cut format. The characteristics and quality required of this produce are the same as for fresh asparagus, so a reference to the tolerance for peeling defects has been added. It makes sense for the product specification to reflect the fact – a circumstance that was in any case already being taken into account in the certification system – that, as with tinned asparagus, the diameter of peeled fresh asparagus should not be less than the result of peeling the thinnest allowable spears (diameter of 12 mm), considering that peeling subtracts on average 2 mm from the diameter. The diameter requirements for fresh asparagus remain unchanged.
5.B.6.   The following paragraph from the Description of product section (section B):

Heat-preserved asparagus must be ‘extra’ class or Class I produce, hermetically sealed into containers and heat-sterilised. Heat-preserved asparagus may be sold as whole asparagus or asparagus pieces and either peeled or unpeeled.

has been amended to read:

Heat-preserved asparagus must be ‘Extra’ class or Class I produce, hermetically sealed into containers and heat-sterilised. Heat-preserved asparagus may be sold as whole asparagus, short asparagus or asparagus tips, and either peeled or unpeeled.

Grounds for this change: When the product specification was first drawn up, it stated that heat-preserved asparagus could be presented as whole asparagus spears or in pieces. The rules for presenting heat-preserved asparagus can be found in the Standard on Heat-Preserved Fresh Produce (Order of the Prime Minister’s Office of 21 November 1984 approving the quality standards for heat-preserved fresh produce), which gives a number of options:






—


Whole asparagus: spears consisting of the tip and the stem and measuring at least 12 cm long;










—


Short asparagus: spears consisting of the tip and the stem and measuring between 7 cm and 12 cm long;










—


Asparagus tips: pieces consisting of the tip and part of the stem and measuring between 2 cm and 7 cm long;










—


Asparagus pieces: spears cut crosswise into tender pieces measuring between 2 cm and 7 cm long, with pieces that include the tip accounting for at least 25 % of the drained weight of the pack unless the label states otherwise;










—


Asparagus stems: spears cut crosswise into pieces of stem with no tips, measuring between 1,5 cm and 7 cm long.




Although all of the above formats are permitted by law, only the formats in which each unit in the package retains the entire tip – i.e. whole asparagus, short asparagus and asparagus tips – are certified as ‘Espárrago de Navarra’ because these are the higher-quality formats. The product specification should therefore make it clear that these are the only accepted forms of presentation.
Once again, ‘extra’ has been corrected to ‘Extra’.
5.C.   GEOGRAPHICAL AREA

5.C.1.   The following sentence has been deleted from the Geographical area section (section C of the product specification):

Asparagus is grown on an area of 6 523 hectares, comprising 4 759 hectares in Navarre, 1 121 hectares in La Rioja and 643 hectares in Aragon.

Grounds for this deletion: This information has been deleted as it reflected the area within the defined geographical area on which asparagus was being grown when the original product specification was drawn up. Since the number of hectares on which asparagus is grown varies from year to year, this information should not be in the product specification.
Deleting this text does not therefore entail any change to the geographical area defined in the product specification. It is merely the removal of obsolete information that should not be included.
5.D.   PROOF OF ORIGIN

5.D.1.   The whole of section 5 of the product specification (Proof of origin) has replaced. In the new wording of this section, the required registers (the asparagus bed register, the register of fresh produce facilities and the register of processing facilities), the product specification compliance checks that have to be performed the control body, and the delivery of certification labels (proof of certification), are now described in a manner that is more in line with the requirements for certifying asparagus as ‘Espárrago de Navarra’.
Grounds for this change: This change is merely intended to provide a better and more precise explanation of how it is demonstrated that the product originates in the defined geographical area and complies with the other requirements laid down in the product specification.
The previous wording of this section of the product specification was rather vague and did not give a clear picture of the checks and tests carried out by the control body to ensure compliance with the product specification.
The proposed new wording provides a more detailed explanation of the actual checks and tests that are carried out by the control body as part of the certification procedure, which is compliant with standard UNE-EN ISO/IEC 17065:2012 and has been accredited by the National Accreditation Body.
The text now also provides details of the control system, which is based on on-site inspections of asparagus beds and at processing plants, as well as sampling and testing while the year’s crop is being processed. This system is complemented by the producers’ own internal control systems. The text also now specifies the registers where the operators involved in producing the PGI asparagus have to be listed so that the control system can be implemented.
5.E.   METHOD OF PRODUCTION

5.E.1.   The following text has been moved from the Link section of the original product specification to the Method of production section (section E) of the amended one:
1)   Cultivation requirements:


Establishing the crop:


Once the soil has been studied to gauge its suitability for growing the product and estimate its basal fertiliser needs, the asparagus is planted through vegetative propagation using rhizomes or crowns obtained from seedbeds. They are placed in a row on the ground and covered with a layer of loose soil approximately 8 cm deep.


Planting density is 10 000-12 000 plants per hectare, with plants spaced approximately 45 cm apart and rows spaced around 2-2,1 m apart.


Tending the crop:


The plant is helped to develop to perfection by preparing the ridge of soil, tending and caring for the crop, irrigation, and the use of compound fertiliser and suitable plant protection treatments.


Harvesting the crop:


The asparagus is harvested by hand before the spears emerge above the ridge surface. Harvesting begins in the second year after planting, lasting 15 or 20 days, and from the third year onwards it spans the entire season, from April to mid-July.


Once the harvest is over, the asparagus plants are left to fern out, allowing stores of nutrients to accumulate in the crown. In November, once the ferns have turned yellow, they are cut down and the ridge is cleared.

Grounds for moving this text: In the previous version of the product specification, the processes involved in growing the asparagus were described only in the section on the link. Since these processes are carried out to grow asparagus to be marketed either fresh or heat-preserved – both formats covered by the PGI – the first change was to move the detailed descriptions of these processes from the Link section to the Method of production section.
Therefore, in the explanation below of the actual changes to this information on growing conditions the old text for comparison is from sub-heading c) (Cultivation conditions) in section F (Link) of the previous version of the product specification.
5.E.2.   The following paragraph from the Cultivation conditions sub-section of section E (Method of production):

Once the soil has been studied to gauge its suitability for growing the product and estimate its basal fertiliser needs, the asparagus is planted through vegetative propagation using rhizomes or crowns [note that the Spanish word used for ‘crowns’ in this version is ‘garras’] obtained from seedbeds. They are placed in a row on the ground and covered with a layer of loose soil approximately 8 cm deep.

has been amended to read:

The asparagus is planted through vegetative propagation using rhizomes or crowns [using the word ‘zarpas’ in the Spanish] obtained from seedbeds. They are placed in a row on the ground and covered with a layer of loose soil.

Grounds for changing the Spanish word for ‘crowns’ from garras to zarpas: Garras has been changed to zarpas as this is the term used by local farmers to refer to the plant material used for propagation, i.e. the asparagus crowns.
Grounds for the revision of the text: This is a description of how the crop is established. The thickness of the soil layer heaped over the crown is not decisive for the end quality of the product, but rather depends on the agricultural machinery at the operator’s disposal.
5.E.3.   The following paragraph from the Cultivation conditions sub-section of section E (Method of production):

Planting density is 10 000-12 000 plants per hectare, with plants spaced approximately 45 cm apart and rows spaced around 2-2,1 m apart.

has been amended to read:

On dryland (non-irrigated) beds, planting density is between 7 000 and 12 000 plants per hectare, whereas higher densities – up to 22 000 plants per hectare – can be used on irrigated beds and dryland beds located in wetter areas if growers wish to obtain higher yields in the first few years of cultivation.

Grounds for this change: Planting density influences the yield from a parcel but not the quality of the asparagus harvest itself. If a grower opts for a higher density in the early years, the resulting yield will be somewhat higher but the useful life of the asparagus bed is also shortened. If a lower density is used, the investment cost is lower, but so is the yield in the early years, and usually the asparagus bed will last for longer. It is therefore better to give a wide range, leaving density to the growers’ discretion.
Moreover, inter-row spacing depends on the machinery at the grower’s disposal and does not affect the quality of the asparagus obtained. The distance between plants is driven by the desired density, which, as stated above, does not affect the quality of the asparagus but rather the yield and the life of the asparagus bed.
5.E.4.   The following paragraph from the Cultivation conditions sub-section of section E (Method of production):

The plant is helped to develop to perfection by preparing the ridge of soil, tending and caring for the crop, irrigation, and the use of compound fertiliser and suitable plant protection treatments.

has been amended to read:

The plant is helped to develop to perfection by preparing the ridge of soil, tending and caring for the crop, irrigation, and the use of fertiliser and suitable plant protection treatments.

Grounds for this change: The cultivation techniques used have to be suitable and compliant with the legislation in force. When the product specification was first drafted it was normal practice to use compound fertilisers, but nowadays there is a wide range of possible fertilisers, some of which – such as organic fertilisers – are more suited to asparagus and more environmentally friendly. It is therefore better to leave this decision to the growers.
5.E.5.   The following paragraph from the Cultivation conditions sub-section of section E (Method of production):

The asparagus is harvested by hand before the spears emerge above the ridge surface. Harvesting begins in the second year after planting, lasting 15 or 20 days, and from the third year onwards it spans the entire season, from April to mid-July.

has been amended to read:

The asparagus is harvested by hand before the spears emerge above the ridge surface. Harvesting begins in the second year after planting, lasting 15 or 20 days, and from the third year onwards it spans the entire season.

Grounds for this change: The references to the months in which the crop is harvested had to be removed because the introduction of varieties that crop slightly earlier and the use of black plastic sheeting placed on the ridge mean that in some areas the harvest starts somewhat earlier and therefore also ends earlier.
Harvesting normally begins when the first asparagus spears emerge from the soil, which depends on the weather conditions in a given year, and ends when the asparagus is no longer of sufficient quality, usually in the first truly hot days of summer.
5.E.6.   The following paragraph from the Cultivation conditions sub-section of section E (Method of production):

Once the harvest is over, the asparagus plants are left to fern out, allowing stores of nutrients to accumulate in the crown [note: the Spanish term used here is ‘garra’]. In November, the ferns are cut down and the ridge is cleared.

has been amended to read:

Once the harvest is over, the asparagus plants are left to fern out, allowing stores of nutrients to accumulate in the crown [‘zarpa’ in the revised Spanish text]. Once the ferns have turned yellow, they are cut down. The ridge is then prepared once again.

Grounds for this change: The Spanish term used to refer to the asparagus crown has changed from garra to zarpa as this is the term the farmers use.
The text no longer states that the ferns have to be cut back in November because this stage is dependent on the soil conditions being suitable and the fern already having turned yellow. This will usually be in November, but in particularly rainy years the ferns will not yet have turned yellow and the soil will still be very damp and therefore not in a suitable condition, so the ferns will have to be cut back at a later date.
5.E.7.   The following text has been inserted into the Method of production section (section E):
2.   Heat-preservation:

Grounds for this addition: The fact that the description of growing conditions has been moved to the Method of production section necessitates a division into sub-sections, making it clearer what is being discussed in each.
5.E.8.   The following text has been deleted from the Method of production section (section E):

The asparagus of the authorised varieties must have been grown on registered parcels. The spears must be harvested by hand, taking great care to prevent them from breaking or drying out.

Grounds for this deletion: This information has been deleted because it was redundant, repeating what had gone before: it is already established earlier in the text that parcels have to be registered, that authorised varieties must be used, and that harvesting must be done by hand.
5.E.9.   The following text has been deleted from the Method of production section (section E):

The crop must be transported to handling and processing facilities with care, observing the rules established by the Board for that year’s harvest.

Grounds for this deletion: This sentence had been included to take account of the Harvest Rules that the ‘Espárrago de Navarra’ Regulatory Board used to publish every year, but stopped publishing when the certification system was established, rendering the sentence meaningless.
White asparagus dries out very easily. If the produce is not transported carefully, it will not be delivered to processing companies in good condition and will be rejected at the raw material sorting stage.
5.E.10.   In the Method of production section (section E of the product specification) the following text (under 2. Heat-preservation):

Scalding or blanching – The asparagus is immersed in hot water or steam at 87-95 °C in order to eliminate gases, inhibit enzyme activity, clean the product and reduce the number of micro-organisms present.

has been amended to read:

Scalding or blanching – The asparagus is immersed in hot water or steam in order to eliminate gases, inhibit enzyme activity, clean the product and reduce the number of micro-organisms present.

Grounds for this change: The text no longer mentions the temperature at which the product is scalded as this was an error. As scalding can be performed using steam or water it makes no sense to limit the temperature.
5.E.11.   In the Method of production section (section E of the product specification) the following text (under 2. Heat-preservation):

Packing – The product is placed in tinplate cans (tins) or glass jars. Once it has been weighed, the packing process ends with the addition of preserving liquid.

has been amended to read:

Packing – The product is placed in containers suitable for the ensuing heat-treatment process. Once it has been weighed, the packing process ends with the addition of preserving liquid.

Grounds for this change: It makes sense to allow the use of any type of container that can withstand the ensuing heat treatment to preserve the asparagus. When the product specification was drawn up, it gave generic references to tins and glass jars, the containers in widespread use at that time. Lighter materials that are perfectly capable of withstanding heat-sterilisation – such as aluminium – are constantly appearing on the market.
5.E.12.   In the Method of production section (section E of the product specification) the following text (under 2. Heat-preservation):

Exhaustion – This is an essential step in which a vacuum is created by removing the air from the container before it is sealed, reducing the likelihood of oxidation and the resulting loss of vitamins and nutrients.

has been amended to read:

Exhaustion – This is an optional step in which a vacuum is created by removing the air from the container before it is sealed, reducing the likelihood of oxidation and the resulting loss of vitamins and nutrients.

Grounds for this change: It makes more sense to make exhaustion an optional step.
The usual way of creating a vacuum is to add hot preserving liquid to a container packed with peeled and scalded asparagus and then sealing it shut.
Although this is the recommended process, at facilities where the addition of preserving liquid and sealing of the container occur quite some time before sterilisation, for food-safety reasons it is better for the preserving liquid to be added cold, even if this means that no vacuum is produced.
Keeping the product hot would allow thermophilic microorganisms to thrive, which could lead to spoilage. Facilities at which the asparagus is packed some time before sterilisation are therefore advised to use cold preserving liquid to fill the containers.
5.E.13.   In the Method of production section (section E of the product specification) the following text (under 2. Heat-preservation):

Sterilisation – This process completely destroys any microorganisms in the preserved product. Once containers have been sealed shut, they are heated using steam, hot water, a mixture of the two, or any other authorised heating system, for a certain amount of time in specified temperature and pressure conditions.

has been amended to read:

Sterilisation – This is the process of subjecting the sealed container of asparagus to heat treatment in order to destroy or inactivate all forms of living microorganisms capable of impairing the food in normal storage conditions. The heat treatment must be sufficient to ensure commercial sterility.

Grounds for this change: The new text gives a more accurate description of the concept of heat-sterilisation and it is now specified that this heat treatment must be sufficient to achieve a specific result.
In the checks carried out on registered facilities, heat-sterilisation is regarded as a critical point, and one of the control body’s requirements is that the heat treatment applied be sufficient to ensure commercial sterility. It is important to make this clear in the product specification.
5.E.14.   In the Method of production section (section E of the product specification) the following text (under 2. Heat-preservation):

Cooling – Once the heat treatment is complete, the tins are cooled as quickly as possible to ensure that the product does not overheat.

has been amended to read:

Cooling – Once the heat treatment is complete, the containers are cooled as quickly as possible to ensure that the product does not overheat.

Grounds for this change: The term ‘tins’ has been changed to ‘containers’ to make it clear that this requirement applies to all containers subjected to the sterilisation process.
5.E.15.   The following text has been added to the Method of production section (section E):
3.   Produce sold fresh:


The preparatory steps – i.e. delivery of the crop and washing – performed at fresh produce facilities are very similar to those carried out on asparagus that is to be preserved. The next step, for the fresh-cut format only, is peeling. The asparagus is then sorted and packed, ensuring that the contents of each pack are compliant with this product specification.


Once asparagus to be sold in the fresh-cut format has been peeled, it has to be packed and stored in conditions designed to keep it fresh until consumption.

Grounds for this addition: It makes sense to include this paragraph to give some idea of how the asparagus is handled at fresh produce facilities. Although the characteristics of the fresh produce are detailed under Description of product, the previous version of the product specification gave no indication of the process undergone by asparagus to be marketed fresh.
The text now points out that fresh-cut asparagus has to be packed and stored until consumption in a way that keeps it in good condition. Although fresh-cut produce is currently sold in heat-sealed modified-atmosphere trays or vacuum-packed, the text does not impose these methods because this format has many applications and there is constant development, with numerous types of film-wrap appearing on the market that might be suitable for asparagus.
5.E.16.   The following text has been deleted from the Method of production section (section E):

The Regulatory Board monitors and assigns quality scores to all of these operations – delivery, handling or processing, packing and certification of the end product.

Grounds for this deletion: This paragraph has been deleted because it is already clear from the Proof of origin section that the control system covers the entire production process.
Under the current certification model the Regulatory Board does not assign a quality score to each pack (product classification) – that is the producer’s responsibility. The control body is required to certify compliance with the product specification.
5.F.   LINK

5.F.1.   As explained above, the detailed description of the cultivation process has been moved from the Link section to the Method of production section of the product specification, to bring the text more into line with the rules on product specifications laid down in Article 7(1) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.
Consequently, the following sub-section within the Link section:
c)   Cultivation conditions


Establishing the crop:


Once the soil has been studied to gauge its suitability for growing the product and estimate its basal fertiliser needs, the asparagus is planted through vegetative propagation using rhizomes or crowns obtained from seedbeds. They are placed in a row on the ground and covered with a layer of loose soil approximately 8 cm deep.


Planting density is 10 000-12 000 plants per hectare, with plants spaced approximately 45 cm apart and rows spaced around 2-2,1 m apart.


Tending the crop:


The plant is helped to develop to perfection by preparing the ridge of soil, tending and caring for the crop, irrigation, and the use of compound fertiliser and suitable plant protection treatments.


Harvesting the crop:


The asparagus is harvested by hand before the spears emerge above the ridge surface. Harvesting begins in the second year after planting, lasting 15 or 20 days, and from the third year onwards it spans the entire season, from April to mid-July.


Once the harvest is over, the asparagus plants are left to fern out, allowing stores of nutrients to accumulate in the crown. In November, the ferns are cut down and the ridge is cleared.

has been replaced with:
c)   Human


The cultivation conditions described in section E are yet another factor that affects the specificity and quality of this product.


Through the expertise of the local growers and a tradition developed over several generations, the crop is planted, tended and harvested with great care and at the best time for each step. The fact that the asparagus is harvested by hand directly from the plant at just the right moment, before the spear emerges from the ridge, influences the quality of the end product.


The fact that the ‘first regional asparagus conference’ was held in Navarre in 1969 to discuss the various technical and agronomic issues affecting asparagus-growing is just one example of how important ‘Espárrago de Navarra’ cultivation is.

Grounds for this change: This is a mere editorial change which does not affect the actual link between the characteristics of the product and its geographical environment. The information on the historical link and the natural link has in fact remained unchanged, and the description of the human factors involved at the cultivation stage has been revised to make it more suitable for this section of the product specification, leaving the detailed explanations of cultivation operations for the Method of production section.
This amendment is justified on the grounds that it brings the text more into line with the descriptions of the various sections of the product specification listed in Article 7 (1) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.
The information has been supplemented with a reference to the ‘first regional asparagus conference’. Guidance detailing the requirements for growing ‘Espárrago de Navarra’ can be found in documents dating back to 1900, mostly from local publications. Due to the interest in growing it and the issues that were arising, in 1969 a conference was organised at which, over the course of several days, participants discussed cultivation characteristics, problems and possible solutions.
5.F.2.   Within the Link section (section F of the product specification), point a), entitled Reputation, has been revised and developed. The following paragraph:

Asparagus cultivation is traditional to the areas located on the banks of the river Ebro. At first it was carried out on small family farms, using specific cultivation techniques which have been passed down from generation to generation and fine-tuned over time.

has been amended to read:

The quality of ‘Espárrago de Navarra’ and the reputation it enjoys today, which were the basis for its registration as a Protected Geographical Indication, are the result of the work of growers coming from a tradition of asparagus cultivation in the areas located on the banks of the river Ebro. At first it was carried out on small family farms, using specific cultivation techniques which have been passed down from generation to generation and fine-tuned over time.

Grounds for this change: This paragraph has been revised to stress the fact that the reputation of ‘Espárrago de Navarra’ was a key factor in the registration of the name as a PGI. ‘Espárrago de Navarra’ is one of the protected names most widely recognised by Spanish consumers.
5.F.3.   Within the Link section (section F of the product specification), point a), entitled Reputation, has been revised. The following paragraph:

The product is mentioned on pages 373 and 374 of ‘El Practicón’, an 1893 cookery anthology, at the time a veritable compendium of international cuisine.

has been amended to read:

‘Espárrago de Navarra’ is mentioned in ‘El Practicón’, a cookery anthology written by Ángel Muro in 1893 and at the time a veritable compendium of international cuisine. In the section on asparagus, it refers to the produce from Navarre as being of superior quality.

Grounds for this change: The reference to the page numbers on which this reference can be found has been deleted because the pagination of the book varies by edition, so the reference was not always correct. The text now also gives the author’s name and quotes the actual line referring to the product.
5.F.4.   Within the Link section (section F of the product specification), point a), entitled Reputation, has been revised. The following paragraph:

The Specific Designation ‘Espárrago de Navarra’ was granted provisional approval by Regional Decree 52/86 of 14 February 1986 of the Ministry of Agriculture and Rural Affairs of the Government of Navarre.

has been amended to read:

With the aim of protecting the reputation that ‘Espárrago de Navarra’ had already earned, in 1986 the Specific Designation ‘Espárrago de Navarra’ was granted provisional approval by Regional Decree 52/86 of 6 October 1986 of the Ministry of Agriculture and Rural Affairs of the Government of Navarre.

Grounds for this change: The year in which the ‘Espárrago de Navarra’ Regulation was first published is now stated, in order to emphasise that, already back in 1986, the product was considered to have a sufficiently high reputation to qualify for recognition at regional level as a ‘Specific Designation’. Sales of ‘Espárrago de Navarra’ began to flounder in the 1970s, as asparagus started to be imported from other countries where production was cheaper. This brought down the price received by growers, with the amount of land used to grow the crop shrinking as a result. Spurred on by this situation, the producers set up a quality scheme to try and protect their asparagus and distinguish it from other produce, a process which culminated in the Regulation being published at national level.
5.F.5.   The following two paragraphs have been added at the end of point a), entitled Reputation, of the Link section (section F of the product specification):

The traditional method of cultivation and subsequent handling or processing at the facilities covered by the scheme have earned the product a good reputation over the years, making it one of the most widely recognised brands in Spain.


Consumers perceive ‘Espárrago de Navarra’ as a product of stand-out quality. In a 1997 market study conducted by the consultancy firm ACNielsen involving a panel of 546 Spanish consumers from outside the ‘Espárrago de Navarra’ geographical area, 42 % of participants were familiar with ‘Espárrago de Navarra’ and were particularly appreciative of its overall quality and organoleptic characteristics.

Grounds for this change: These paragraphs have been added to further illustrate the reputation of ‘Espárrago de Navarra’. Various promotion campaigns have been carried out since the Regulatory Board was set up in 1986. The market study referred to above was conducted in order to gauge how effective one of those campaigns was. Consumer awareness of the ‘Espárrago de Navarra’ brand was high – familiarity with a name from another region (seeing as the study was not conducted in the PGI area) among 42 % of respondents is a very meaningful result. The product is perceived by consumers as a type of white asparagus with a distinctive flavour.
5.H.   LABELLING

5.H.1.   In the Labelling section (section H of the product specification) the following text:

Each registered company must have the labels to be used to market the product approved by the Regulatory Board.


The words ‘Denominación Específica [Specific Designation] “Espárrago de Navarra”’ must appear on those labels.

has been amended to read:

The labels to be used to market ‘Espárrago de Navarra’ must be submitted to the Regulatory Board for information.


The words ‘Indicación Geográfica Protegida [Protected Geographical Indication] “Espárrago de Navarra”’ must appear on those labels.

Grounds for this change: This amendment firstly removes the requirement to have labels approved by the Regulatory Board. The labels to be used to market the product now merely need to be submitted to the Board for information. The reason for this amendment is that approving labels is not among the Regulatory Board’s duties under current national legislation, namely Article 17(h)(4) of the Act on Trans-Regional Protected Designations of Origin and Protected Geographical Indications (Act 6/2015 of 12 May 2015) and Article 13 of Royal Decree 267/2017 of 17 March 2017 implementing the Act on Trans-Regional Protected Designations of Origin and Protected Geographical Indications (Act 6/2015 of 12 May 2015) and the Food Labels Act (Act 12/2013, of 2 August 2013). Rather, it has the capacity to set minimum requirements that labels must meet and to review labels submitted by operators to ensure that they meet said minimum requirements and that, if the same branding or presentation is used for PGI and non-PGI asparagus, consumers are given sufficient information to allow them to distinguish easily between the two in terms of classification and origin and avoid any confusion. If the Regulatory Board has misgivings about an operator’s labels following this review, it is required to report these to the competent authority which will then issue its own verdict on the matter.
Secondly, the obsolete term Denominación Específica (‘Specific Designation’) has been replaced by Indicación Geográfica Protegida (‘Protected Geographical Indication’), i.e. the quality scheme under which this product is now registered. ‘Specific Designation’ was a term used for non-wine products under the Vine, Wine and Alcohol Statute (Act 25/1970 of 2 December 1970), which has since been repealed. It is no longer regulated or in use and therefore needed to be removed.
As a result of the above, the images of the logo and of model PGI certification labels illustrating this section of the product specification have also been amended to change the words Denominación Específica to Indicación Geográfica Protegida.
5.   OTHER

5.A.   NAME OF PRODUCT

5.A.1   The term Denominación Específica or ‘Specific Designation’ has been removed from section A (Name of product) of the product specification because it had been included by mistake and the protected name is simply ‘Espárrago de Navarra’ (it originally read ‘Specific Designation “Espárrago de Navarra”’). ‘Specific Designation’ referred to the quality scheme in place before the name was registered as a protected geographical indication under the EU scheme.
5.G.   CONTROL BODY

5.G.1.   The product specification no longer includes a point describing the structure of the Regulatory Board, the PGI management body. In its place there is now a point describing the control body, INTIA.
Grounds for this change: The section on the control system in the previous version of the product specification contained information that is not relevant in this context, namely a description of the structure, powers and duties of the PGI management body as set out in national legislation. This information has been deleted and replaced with details of the control body that checks compliance with the product specification in accordance with Article 37(1)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.
5.I.   APPLICABLE NATIONAL LEGISLATION

5.I.1.   The following list from section I of the product specification (Applicable national legislation):






—



Vine, Wine and Alcohol Statute (Act 25/1970 of 2 December 1970);











—



Decree 835/1972 of 23 March 1972 approving the implementing regulations for Act 25/1970;











—



Regional Decree 52/1986 of 14 February 1986 granting provisional approval of the Specific Designation ‘Espárrago de Navarra’;











—



Order of 6 October 1986 of the Regional Ministry of Agriculture and Rural Affairs of the Government of Navarre approving the Regulation governing the Specific Designation ‘Espárrago de Navarra’ and its Regulatory Board;











—



Order of 3 March 1987 of the Ministry of Agriculture, Fisheries and Food ratifying the Regulation governing the Specific Designation ‘Espárrago de Navarra’ and its Regulatory Board;











—



Order of 13 July 1993 of the Ministry of Agriculture, Fisheries and Food ratifying the Regulation governing the Specific Designation ‘Espárrago de Navarra’ and its Regulatory Board.





has been replaced with:






—



Order of the Prime Minister’s Office of 21 November 1984 approving the quality standards on heat-preserving fresh produce.





Grounds for this change: All of the legislation referred to in the previous list has been repealed.
Although product specifications are no longer required to include this section on applicable national legislation under Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs, it has been retained in order to keep the reference to the Order of the Prime Minister’s Office of 21 November 1984 approving the quality standards on heat-preserving fresh produce, as this is legislation that is specifically applicable to heat-preserved ‘Espárrago de Navarra’.
SINGLE DOCUMENT

’ESPÁRRAGO DE NAVARRA'


EU No: PGI-ES-0098-AM01 — 5.2.2021


PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]


‘Espárrago de Navarra’

2.   Member State or Third Country

Spain
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

‘Espárrago de Navarra’ consists of asparagus spears of the varieties covered by the PGI, grown on registered asparagus beds.
These are white or purple asparagus spears or succulent shoots of the Argenteuil, Ciprés, Dariana, Desto, Fortems, Grolim, Hercolim, Juno, Magnus, Plasenesp, Steline and Thielim varieties of asparagus (Asparagus officinalis L.) that are tender, fresh, healthy and clean.
Non-authorised varieties may account for up to 20 % of the asparagus grown by each operator.
The asparagus spears are presented as fresh or fresh-cut produce or in heat-preserved formats. They are subject to length, diameter and class requirements in application of general legislation, with additional minimum diameter requirements of 12 mm for fresh asparagus and 9 mm for the heat-preserved and fresh-cut formats.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The raw material for ‘Espárrago de Navarra’ consists of asparagus spears of the species Asparagus officinalis L. grown exclusively in the defined geographical area.
Asparagus to be sold fresh must consist of whole spears that are fresh in appearance and fresh-smelling, sound, unbruised, free of damage caused by insects or rodents, clean and well-drained after washing.
Fresh-cut asparagus must be peeled and packed in a way that keeps it fresh.
Heat-preserved asparagus must be ‘Extra’ class or Class I produce, hermetically sealed into containers and heat-sterilised. Heat-preserved asparagus may be sold as whole asparagus, short asparagus or asparagus tips, and either peeled or unpeeled.
3.4.   Specific steps in production that must take place in the identified geographical area

All growing and handling or processing operations must take place in the identified geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The asparagus spears are to be sold fresh, as fresh-cut produce or in heat-preserved formats.
The contents of each unit placed on the market must always be uniform and consist only of asparagus grown in the production area, of the authorised varieties, and meeting the quality and sizing requirements applicable to a single commercial category.
3.6.   Specific rules concerning labelling of the product the registered name refers to

The label used to market the product must include the words ‘Espárrago de Navarra’ and the PGI’s own official logo:





Each pack must also bear a certification label with a unique serial number, affixed at the registered facility in a way that ensures it cannot be reused. Certification labels are supplied and checked by the Regulatory Board (the PDO management body) and made available in non-discriminatory terms to all operators that request them and comply with the product specification. Here is an example of a certification label:





The labelling must state the presentation format used (fresh, fresh-cut, or heat-preserved).
4.   Concise definition of the geographical area

The production area consists of 263 municipalities located in the central part of the Ebro valley and belonging to Navarre (southern half) or the neighbouring regions, Aragon and La Rioja.
The handling and processing area is the same as the production area.
5.   Link with the geographical area

The link between the geographical area and ‘Espárrago de Navarra’ is based on its quality and reputation, shaped by the characteristics of the geographical area and how the produce is grown.
5.1.   Specificity of the product

The asparagus spears are hardly fibrous at all, thanks to the climatic and soil conditions in the area in which ‘Espárrago de Navarra’ is grown, and particularly the contrast between day and night temperatures at harvest time.
‘Espárrago de Navarra’ spears are white because they are grown using the traditional method of heaping soil onto the growing area to prevent the asparagus from coming into contact with the light.
5.2.   Specificity of the geographical area

The soil and climatic conditions of the defined geographical area play a crucial role in the quality of ‘Espárrago de Navarra’.
The raw material gets its distinctive characteristics – resulting in high-quality asparagus – from the landscape of gently rolling hills ranging in height from 200 m to 600 m, the local soils, which are generally sandy-clay loam – and, to a lesser extent, sandy loam – and slightly alkaline, the temperate Mediterranean climate, with fluctuations in temperature between night and day, and the location on the banks of the river Ebro and its tributaries, the Ega, Arga, Aragón, Leza and Cidacos.
The traditional way in which this asparagus is grown, using ridges of soil, and the way the crop is then handled or processed following tradition in the defined area, give ‘Espárrago de Navarra’ its final characteristics.
5.3.   How the specificity of the geographical area influences the specificity of the product

The characteristics of ‘Espárrago de Navarra’ are shaped by the geographical area in which it is grown. Although the local climate is temperate Mediterranean, the fluctuations in temperature between day and night lead to a more modest yield but less fibrous asparagus. The soil characteristics influence spear development, slowing down growth to some extent but with a positive impact on quality.
The traditional way in which this asparagus is grown, using ridges of soil, and harvested as soon as the spears emerge, results in the characteristic white asparagus of ‘Espárrago de Navarra’ PGI. The experienced way in which the produce is handled and packed both at preserving facilities and at fresh produce facilities results in a top-quality end product.
The traditional method of cultivation and subsequent handling or processing at the facilities covered by the scheme has earned the product a good reputation over the years, making it one of the most widely recognised brands in Spain.
The fact that the ‘first regional asparagus conference’ was held in Navarre in 1969 to discuss the various technical and agronomic issues affecting asparagus-growing is just one example of how important ‘Espárrago de Navarra’ cultivation is.
Consumers perceive ‘Espárrago de Navarra’ as a product of stand-out quality. In a 1997 market study conducted by the consultancy firm ACNielsen involving a panel of 546 Spanish consumers from outside the ‘Espárrago de Navarra’ geographical area, 42 % of participants were familiar with ‘Espárrago de Navarra’ and were particularly appreciative of its overall quality and organoleptic characteristics.
‘Espárrago de Navarra’ is named as a recognised product in numerous sources. One of the oldest known bibliographical references to ‘Espárrago de Navarra’ can be found in El Practicón, an 1893 cookery anthology which was at the time a veritable compendium of international cuisine.
The quality of this asparagus has been recognised for years. ‘Esparrago de Navarra’ was first recognised when Regional Order of 14 February 1986 granted provisional approval for the Regulations of its Regulatory Board.

Reference to publication of the specification

https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/pliegoenwordmodificado_v4003_tcm30-539985.pdf


(1)  OJ L 343, 14.12.2012, p. 1.