Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
Date: 2023-10-20
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: France, Nouvelle-Aquitaine, Occitanie, designation of origin, fresh meat, frozen product, labelling, poultrymeat, product designation, product safety, quality control of agricultural products








C_202300389EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2023/389


20.10.2023






Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
(C/2023/389)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).
COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

[Regulation (EU) No 1151/2012]



                     ‘Volailles de Gascogne’
                  


EU No: PGI-FR-0175-AM01 – 31.7.2023
                  


PDO ( ) PGI (X)

1.   Name of product


               ‘Volailles de Gascogne’
            
2.   Member State to which the geographical area belongs

France
3.   Member State authority communicating the standard amendment

Ministry of Agriculture and Food Sovereignty
—
4.   Description of the approved amendment(s)

1.   Competent authority of the Member State

The ‘Competent authority of the Member State’ section containing the contact details for the National Institute of Origin and Quality (Institut national de la qualité et de l'origine – INAO) as the competent authority of the Member State in accordance with Regulation (EU) No 1151/2012 has been added.
The amendment does not affect the single document.
2.   Applicant group

The ‘Applicant group’ section has been amended to contain only the details of the group, its legal form and its composition.
The amendment does not affect the single document.
3.   Type of product

The ‘Type of product’ section has been updated in accordance with the nomenclature in force.
The amendment does not affect the single document.
4.   Name of product

The ‘Name of product’ section has been restricted to the name of the PGI ‘Volailles de Gascogne’. The products covered by the designation are listed in the description part.
The amendment does not affect the single document.
5.   Product description

The ‘Product description’ section is amended to add poulard and guinea fowl capon as well as giblets to the list of types of poultry concerned.
It should be noted that, in the current specification, poulard was not included either in the list of products covered by the PGI or in the description, although it appeared in the table showing the conditions for the habitat and run. It has therefore now been formally added to the list of products covered by the PGI.
Guinea fowl capon supplements the ‘Volailles de Gascogne’ range of festive products.
The giblets concerned are the liver, gizzard and heart. They are taken from poultry carcasses selected for the PGI. They can be marketed on their own under the PGI.
The description is supplemented by a table showing the various types of poultry, their colour, minimum rearing time and the minimum weight of the carcasses.
The weight of the capon, which, in the current specification, is a live weight, is converted into a carcass weight.
The list of cuts has been deleted, as laid down in Regulation (EC) No 543/2008 relating to marketing standards for poultrymeat.
A clarification that cuts may come from carcasses of Class A or having slight defects has been added. The carcasses from which the cuts are produced must comply with the minimum weight of the carcasses eviscerated without giblets. The appearance of the cuts must comply with the presentation criteria for Class A.
The obligation for carcasses to be of Class A has also been added to the description.
Marketing of whole carcasses, cuts and giblets in deep-frozen form is provided for.
The description has been revised to describe the characteristics of the poultry: fleshy, with a well-developed muscle mass, sufficient fat cover, fine skin and firmness of flesh.
The amendment affects the single document.
6.   Definition of the geographical area

The wording of the ‘Definition of the geographical area’ section has been amended, but the geographical area itself has not been modified. The lists of municipalities, neighbouring cantons or districts mentioned initially have been replaced by the list of municipalities in force in the product specification.
The amendment affects the single document.
7.   Evidence that the product originates from the geographical area

The ‘Evidence that the product originates from the geographical area’ section has been amended. An obligation to identify in advance the operators responsible for conducting the necessary checks has been added. The evidence of traceability (step / tracked information / associated documentation) has been set out in a table.
The amendment does not affect the single document.
8.   Method of production

The ‘Method of production’ section has been amended as follows:






—



                        ‘Establishment’
                     
A table has been added with the phenotypes of the strains selected for production under the PGI, specifying the plumage and the colours of the skin and feet.
Requirements for the delivery of the chicks within 36 hours of hatching have also been added.










—



                        ‘Habitat and run’
                     
The conditions for rearing in mobile buildings have been supplemented.
Provisions concerning the size of hatches (4 linear metres / 100 m2) and the opening times have been added.
The description of the runs has been amended. The term ‘shaded’ has been replaced by the term ‘tree-covered’, and the number of trees or shrubs has been specified, depending on the number of birds in the run.
For the rearing of guinea fowl or guinea fowl capons, the size of the birds and the obligation to have perches have been added.
A calculation basis has been added for determining the duration of the fallowing time.










—



                        ‘Duration and method of rearing’
                     
The summary table of habitat and run conditions and slaughter age for the various types of poultry has been updated and amended to:






—


delete the ‘maximum number of birds per building’ column, which is another way of expressing the ‘maximum density per building’;










—


add the surface area of the runs for the chickens, according to the farming method;










—


change the key dates for capons and poulards from 81 days to 91 days to have the option to keep the chickens for a few additional days;










—


scrap the obligation to finish poulards in confinement with effect from day 105;










—


increase the density in the buildings, from 6,25 poulards per m2 after 81 days to 9 per m2 after 91 days;










—


scrap the obligation to finish guinea fowl in confinement with effect from day 105;










—


increase the density of turkeys on runs from 20 m2 to 6 m2 per turkey;










—


add rules specific to guinea fowl capons.














—



                        ‘Feed’
                     
A positive list of permitted categories of raw materials is added. A ban on the use of palm oil and GMO maize is provided for.
The cereal content has been changed from a minimum of 75 % to a minimum of 70 %. Lowering the cereal content will make it easier to use protein crops other than imported soya. As they are less rich in protein, increasing their percentage in the ration and reducing that of cereals will make it possible to compensate for the deficit in protein intake.
A maximum percentage of total fat in the feed of 6 % is added.
The specification is supplemented by a table showing the fattening and finishing periods and specifying the minimum proportion of maize for each type of poultry.
For yellow-fleshed poultry (chicken, capon, poulard), the proportion of maize fixed at 50 % at the fattening stage is kept; the obligation to supply maize mainly from the geographical area, on the other hand, has been replaced by the obligation to use non-GMO maize.
For white-fleshed poultry, a proportion of maize has been added and set at 20 %.
The turkey finishing period as of day 64 has been maintained; it has been scrapped for guinea fowl.










—



                        ‘Conditions for removal, transport and slaughter’
                     
Provisions have been added to specify the conditions for removal, the maximum period between the end of removal and slaughter, the maximum transport time and a recovery time before slaughter.










—



                        ‘Slaughter – cutting’
                     
Provisions have been added to the product specification on the time between slaughter and chilling and on the maximum temperature of the carcasses.
The following has been added to the specification:






—


Poultry which do not meet the minimum age and weight requirements are not to be classified as ‘Volailles de Gascogne’ PGI.










—


Carcasses packaged under the ‘Volailles de Gascogne’ PGI must comply with the Class A presentation criteria.










—


Cuts must be taken from carcasses which comply with the minimum weight and may have slight defects; however, they must comply with the Class A presentation criteria.














—


Deep-freezing
It has been added that deep-freezing must take place within 3 days of slaughter. Non-deep freezing is prohibited.










—



                        ‘Production of offal’
                     
As regards the giblets, specific provisions have been added for the treatment and classification of giblets under the PGI.
The amendment does not affect the single document.




9.   Link

The ‘Link’ section has been reorganised into three parts to distinguish the specific characteristics of the geographical area, the product and the causal link.
The amendment affects the single document.
10.   Inspection body

The ‘Inspection body’ section has been amended in accordance with national guidelines aimed at harmonising how specifications are drafted, to contain only the name and contact details of the competent national authorities (the INAO (National Institute of Origin and Quality) and the DGCCRF (Directorate-General for Competition, Consumer Affairs and Fraud Prevention)).
The INAO can provide the name and contact details of the certifying body.
The amendment does not affect the single document.
11.   Labelling

The ‘Labelling’ section has been amended in accordance with national guidelines aimed at harmonising how specifications are drafted. The current paragraph has been deleted and replaced by a sentence indicating the mandatory regulatory elements.
The amendment does not affect the single document.
12.   National requirements

In accordance with changes to national legislation and rules, the ‘National requirements’ section is presented in the form of a table indicating the main items to be checked and the evaluation methods to be used.
The amendment does not affect the single document.
SINGLE DOCUMENT


                     ‘Volailles de Gascogne’
                  


EU No: PGI-FR-0175-AM01 – 31.7.2023
                  


PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]


               ‘Volailles de Gascogne’
            
2.   Member State or third country

France
3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.1. Fresh meat (and offal)
3.2.   Description of the product to which the name in (1) applies


                  ‘Volailles de Gascogne’ are birds of the Galliformes order. They belong to various families and include several types of bird:






—


chickens, poulards, capons,










—


guinea fowl, guinea fowl capons,










—


turkeys.





                  ‘Volailles de Gascogne’ come from hardy, slow-growing strains adapted to a long period of rearing on tree-covered and/or grassland areas, in the open air or free-range.
These rearing conditions, together with a cereal-based feed, combine to give fleshy poultry with a well-developed muscle mass, sufficient fat cover, fine skin and firmness of flesh.









Product


Skin colour


Minimum rearing time


Minimum weight of whole carcasses for sale




 


 


 


Ready to cook


Partially eviscerated




Chicken


Yellow or white


81 days


1  kg


1,3  kg




Capon


Yellow or white


150 days


1,7  kg


2,0  kg




Poulard


Yellow or white


120 days


1,650  kg


1,950  kg




Guinea fowl


Brown


94 days


0,850  kg


1,1  kg




Guinea fowl capon


Brown


150 days


1,4  kg


1,8  kg




Turkey


Pale yellow or white


140 days


2,3  kg


2,7  kg




3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Throughout their life, the poultry receive a diet geared to their physiological needs, according to their age. This feed consists mainly of cereals including non-GMO maize. The share of maize is particularly high in the feed for ‘Volailles de Gascogne’, and for yellow-fleshed poultry it makes up at least 50 % of the cereal content.
The constituent raw materials of the feed are exclusively plant-based raw materials, dairy products and minerals.
From the time of fattening, the poultry are given a feed containing at least 70 % cereal, on a weighted average basis. The percentage of products derived from cereals must not exceed 15 % of the total weight of the feed formula.
The maximum total fat content of the feed is 6 %.
3.4.   Specific steps in production that must take place in the defined geographical area


                  ‘Volailles de Gascogne’ are reared in the demarcated geographical area, from their establishment on the holding until their removal from it.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The poultry are offered for sale in one of the following forms:






—


whole carcasses partially eviscerated,










—


eviscerated carcasses with or without giblets, with or without head (ready to cook),










—


cuts,










—


giblets: livers, heart, gizzards.




The whole poultry, cuts and giblets can be marketed fresh or deep-frozen.
The carcasses and cuts of ‘Volailles de Gascogne’ must comply with the following presentation criteria:
Whole birds must be Class A carcasses.
Cuts may come from carcasses of Class A standard or having slight defects. The carcasses from which the cuts are produced must comply with the minimum weight of the carcasses eviscerated without giblets. The appearance of the cuts must comply with the presentation criteria for Class A.
3.6.   Specific rules concerning labelling of the product the registered name refers to

—
4.   Concise definition of the geographical area

The geographical area comprises






—


the following departments: Gers (32), Lot-et-Garonne (47), Hautes-Pyrénées (65), Landes (40), Pyrenees (64), in their entirety;










—


municipalities in the following departments, on the basis of the Official Geographic Code (COG) as per 1 January 2022:






—


In the department of Dordogne (24):






—


Bardou, Bayac, Beaumontois en Périgord, Besse, Biron, Boisse, Bouniagues, Bourniquel, Campagnac-lès-Quercy, Capdrot, Colombier, Conne-de-Labarde, Cunèges, Eymet, Faurilles, Faux, Fonroque, Gageac-et-Rouillac, Gardonne, Gaugeac, Issigeac, Lamonzie-Saint-Martin, Lavalade, Lavaur, Lolme, Loubejac, Marsalès, Mazeyrolles, Mescoules, Monbazillac, Monestier, Monmadalès, Monmarvès, Monpazier, Monsac, Monsaguel, Montaut, Montferrand-du-Périgord, Naussannes, Orliac, Plaisance, Pomport, Prats-du-Périgord, Rampieux, Razac-d’Eymet, Razac-de-Saussignac, Ribagnac, Rouffignac-de-Sigoulès, Sadillac, Saint-Aubin-de-Cadelech, Saint-Aubin-de-Lanquais, Saint-Avit-Rivière, Saint-Avit-Sénieur, Saint-Capraise-d’Eymet, Saint-Cassien, Saint-Cernin-de-Labarde, Saint-Cernin-de-l’Herm, Sainte-Croix, Saint-Julien-Innocence-Eulalie, Saint-Léon-d’Issigeac, Saint-Marcory, Saint-Perdoux, Sainte-Radegonde, Saint-Romain-de-Monpazier, Saussignac, Serres-et-Montguyard, Sigoulès-et-Flaugeac, Singleyrac, Soulaures, Thénac, Vergt-de-Biron, Villefranche-du-Périgord.














—


In the department of Gironde (33):






—


Aillas, Aubiac, Auriolles, Auros, Bagas, Baigneaux, Balizac, Barie, Bassanne, Bazas, Bellebat, Bellefond, Bernos-Beaulac, Berthez, Bieujac, Birac, Blaignac, Blasimon, Bommes, Bourdelles, Bourideys, Brannens, Brouqueyran, Camiran, Captieux, Casseuil, Castelmoron-d’Albret, Castelviel, Castets et Castillon, Caudrot, Caumont, Cauvignac, Cazalis, Cazats, Cazaugitat, Cessac, Cleyrac, Coimères, Coirac, Courpiac, Cours-de-Monségur, Cours-les-Bains, Coutures, Cudos, Daubèze, Dieulivol, Escaudes, Escoussans, Les Esseintes, Faleyras, Fargues, Floudès, Fontet, Fossès-et-Baleyssac, Frontenac, Gajac, Gans, Gironde-sur-Dropt, Giscos, Gornac, Goualade, Grignols, Hostens, Hure, Labescau, Ladaux, Lados, Lamothe-Landerron, Landerrouat, Landerrouet-sur-Ségur, Langon, Lartigue, Lavazan, Léogeats, Lerm-et-Musset, Lignan-de-Bazas, Listrac-de-Durèze, Loubens, Louchats, Loupiac-de-la-Réole, Lucmau, Lugasson, Marimbault, Marions, Martres, Masseilles, Massugas, Mauriac, Mazères, Mérignas, Mesterrieux, Mongauzy, Monségur, Montagoudin, Montignac, Morizès, Mourens, Neuffons, Le Nizan, Noaillac, Noaillan, Origne, Pellegrue, Le Pian-sur-Garonne, Pompéjac, Pondaurat, Porte-de-Benauge, Préchac, Le Puy, Puybarban, La Réole, Rimons, Roaillan, Romagne, Roquebrune, Ruch, Saint-André-du-Bois, Saint-Antoine-du-Queyret, Saint-Brice, Saint-Côme, Saint-Exupéry, Saint-Félix-de-Foncaude, Saint-Ferme, Saint-Genis-du-Bois, Saint-Germain-de-Grave, Saint-Hilaire-de-la-Noaille, Saint-Hilaire-du-Bois, Saint-Laurent-du-Bois, Saint-Laurent-du-Plan, Saint-Léger-de-Balson, Saint-Loubert, Saint-Macaire, Saint-Maixant, Saint-Martial, Saint-Martin-de-Lerm, Saint-Martin-de-Sescas, Saint-Martin-du-Puy, Saint-Michel-de-Castelnau, Saint-Michel-de-Lapujade, Saint-Pardon-de-Conques, Saint-Pierre-d’Aurillac, Saint-Pierre-de-Bat, Saint-Pierre-de-Mons, Saint-Sève, Saint-Sulpice-de-Guilleragues, Saint-Sulpice-de-Pommiers, Saint-Symphorien, Saint-Vivien-de-Monségur, Sainte-Foy-la-Longue, Sainte-Gemme, Sauternes, Sauveterre-de-Guyenne, Sauviac, Savignac, Semens, Sendets, Sigalens, Sillas, Soulignac, Soussac, Taillecavat, Targon, Toulenne, Le Tuzan, Uzeste, Verdelais, Villandraut.














—


In the department of Tarn-et-Garonne (82):






—


Belvèze, Bourg-de-Visa, Brassac, Castelsagrat, Espalais, Fauroux, Gasques, Golfech, Goudourville, Lacour, Lamagistère, Miramont-de-Quercy, Montaigu-de-Quercy, Montjoi, Perville, Pommevic, Roquecor, Saint-Amans-du-Pech, Saint-Beauzeil, Saint-Clair, Saint-Nazaire-de-Valentane, Touffailles, Valeilles, Valence.












A map showing the geographical area can be found on the website of the INAO.
5.   Link with the geographical area

The link to the origin of the ‘Volailles de Gascogne’ PGI is based on the long-standing reputation of the poultry produced in the area and the natural and human factors which have led to the development of this production in the Gascony region. The method of rearing, the use of hardy, slow-growing breeds and a diet rich in maize encourage the slow development of firm-fleshed poultry, the basis for the renown of ‘Volailles de Gascogne’.
The region is bordered to the south by the Pyrenees, to the west by the Bay of Biscay, and to the north by the hills bordering the Garonne valley. Gascony is the name of a former duchy which, extending to include Guyenne around the 10th century, covered the same territory in the South-West of France until the Revolution.
This vast area can be divided into three parts:






—


a huge sandy plain, shaped like a triangle, sloping gently towards the Atlantic Ocean and covered with heathlands (known as the Landes de Gascogne);










—


from the foothills of the Pyrenees to the country north of Agen towards Armagnac, a dense network of streams and rivers has carved a landscape of steep-sided valleys known as the ‘Coteaux de Gascogne’;










—


the broad Garonne valley, which drains the waters of the Pyrenees and the Massif Central through two of its tributaries, the Lot and the Tarn, and the slopes of which are covered with orchards, vineyards and meadows.




The Gascony region has a temperate oceanic climate, characterised by minor variations in temperature, with relatively mild winters and moderately warm summers.
The well-watered valleys and the mild climate are ideal for growing cereal crops, in particular maize, which is the basis for the feed given to the ‘Volailles de Gascogne’.
This cereal, which arrived from Spain under the name ‘Indian corn’, quickly became an important crop in the region. Its benefits for poultry were noted by Abbé Rozier in his 1787 agricultural treatise: ‘Poultry of all species visibly benefit when fed raw or cooked maize in flour or in pellet form. They take on much fat, and their meat acquires a fine and delicate flavour, with the most prized coming from places where this grain is grown in large quantities.’
            
In the 16th century, under the reign of Henri IV, agriculture boomed, and the widespread use of sharecropping allowed for a more intensive use of the soil. Poultry was used as a currency to pay rent to the landowners.
The farmyard was managed mainly by women, and poultry served as a form of currency for many services. From there, poultry farming developed to become a real source of income through direct sales at local markets.
In 1960, the Agricultural Guidance Law inaugurated an official quality mark in France: the red label. Under the leadership of a number of farmers, the first professional poultry sector in the region was established.
Specific poultry sheds were built, supplying several slaughterhouses including ‘Les fermiers de Gascogne’, which was recognised in 1971 with a red label for the quality of its chickens. ‘Volailles de Gascogne’ was recognised as a PGI in 1996.
The range of quality poultry continues to grow, to now include chicken, poulard, capon, guinea fowl, guinea fowl capon and turkey.
As in the past, today’s poultry have kept their robust character and are still reared in the open air. They are still fed with cereals, accounting for at least 70 % of their feed, with a high proportion of maize. This feed is permanently available in the shed so that the poultry, free to come and go, can feed according to their needs.

               ‘Volailles de Gascogne’ are poultry derived from hardy, slow-growing strains, reared in tree-covered and/or grassy runs in the open air or free-range.
They are fleshy poultry with a well-developed muscle mass, sufficient fat cover, fine skin and firmness of flesh.
As a result of its mild climate and dense network of rivers, the region has developed into a mixed crop and livestock farming area. The fertile land in the plains is used for cereals or vegetable production, and the slopes which are too steep are left as grassland or woodland and used for livestock farming, in particular open-air/free-range poultry.
The mild climate has made possible:






—


the cultivation of maize, which has become an essential part of the feed for ‘Volailles de Gascogne’. Maize provides the birds with an important share of their energy and fosters muscle development and the fleshy appearance of ‘Volailles de Gascogne’;










—


rearing in tree-covered runs, enabling the birds to meet their natural needs for exploration and scratching, while being protected from the sun and predators. This activity promotes the development of muscle mass and the firmness of the flesh of these slow-growing birds.





               ‘Volailles de Gascogne’ holdings have been modernised while preserving the know-how associated with this kind of mixed crop and livestock farming well suited to the geography of the region. The maize-rich feed and the method of rearing in the open air and/or free-range in tree-covered runs give the poultry their specific characteristics and quality, recognised by many butchers and restaurateurs.
The ‘Gault et Millau l’expert gourmand’ website refers to ‘Volailles de Gascogne’ as a classic ingredient for restaurants. ‘Snails, salmon, foie gras, pan-fried cod, marbled steak and chips or “volaille de Gascogne” – let us enjoy and savour these still much sought-after classic dishes rather than searching for originality at all costs.’
            
It is this appreciation of the reputation of ‘Volailles de Gascogne’ that demonstrates their quality and consistency.

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-df9d655a-57ab-48b5-9fbe-1cba5d056f5e


(1)  
            OJ L 179, 19.6.2014, p. 17.


ELI: http://data.europa.eu/eli/C/2023/389/oj
ISSN 1977-091X (electronic edition)