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: 2024-11-25
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Azores, Portugal, beef, consumer information, designation of origin, frozen product, labelling, product designation, quality control of agricultural products, refrigerated product








C_202407097EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2024/7097


25.11.2024






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/2024/7097)

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


                     ‘Carne dos Açores’
                  


EU No: PGI-PT-0155-AM01 - 27.8.2024
                  


PDO ( ) PGI (X)

1.   Name of product


               ‘Carne dos Açores’
            
2.   Member State to which the geographical area belongs

Portugal
3.   Member State authority communicating the standard amendment

Directorate-General for Agriculture and Rural Development
—
4.   Description of the approved amendment(s)

Statement explaining why the amendment or amendments fall under the definition of a standard amendment:
The proposed amendment is a standard amendment since it does not include a change to the name, alter the links between ‘Carne dos Açores’ and the geographical area or restrict marketing.
1.   Description of the product
Amendment to the ‘Description of the product’ section to adapt the product to new market needs.
The requirement for cutting to take place in the Azores, which is an archipelago of nine islands, aims to improve quality control, concentrate added value and optimise product dispatch, taking into account the remoteness from the market and the logistics of maritime transport between the nine islands and the reference markets.
This amendment affects the single document.
2.   Characteristics
Regulation (EU) No 1308/2013 does not refer to weight limits for the categories of bovine animals, so weight at slaughter appears to be of no importance in characterising the meat. The carcass weight limits for the various age categories have therefore been removed.
Carcass conformation and fat cover have been removed for the ‘veal’ category because that category is not classified in the legislation in force.
Conformation class S has been included in all categories in accordance with the current Union scale, as have fat cover classes 4 and 5, which are important for marketing and reaching new markets niches.
The introduction of beef in conformation class P is intended for processing into minced meat, thus adding value to the product.
The inclusion of castrated males allows for the marketing of males that are reared and finished at pasture with the females, without compromising the quality of the meat.
This amendment affects the single document.
3.   Commercial presentation
Inclusion of quarter-carcasses and minced meat to respond to the market and add value to the product.
Inclusion of deep-freezing, which enables new markets to be reached by removing constraints linked to distance, as the Azores are an outermost region of the EU.
Removal of the description of the cuts in order to reduce restrictions on commercial presentation.
This amendment affects the single document.
4.   Inclusion of points 2.4 ‘Cutting and packaging’ and 2.5 ‘Feed’
Cutting and packaging in the Azores strengthens the link with the origin of the product and reinforces traceability control.
The method of production of the meat does not require specific breeds or crosses, it mostly involves slow-growing breeds, the average age at slaughter is 15 months (young bulls), and the quantity and quality of the pastures are seasonal. Forage finishing standardises the carcasses and enhances the quality of the meat.
The system allows for cattle from farms that do not have the requisite facilities to be grouped together, particularly on islands where grass production is very seasonal, thereby enabling live transport by sea to be reduced. It will enhance rearing, increase the number of animals slaughtered and concentrate added value in the region.
The diet is typical of forage diets and takes into account the fact that the preserved fodder and maize silage originate in the region, making the most of endogenous resources.
Both the duration of the finishing and the diet make it possible to maintain the compositional and dietetic quality of the meat based on grazing/forage.
This amendment affects the single document.
5.   Guarantee of the product’s geographical origin
The proposal simplifies the wording.
The amendment does not affect the single document.
6.   Description of the method of obtaining the product in accordance with authentic and unchanging local methods
The photographs in Annex 1 have been removed.
The possibility of forage finishing has been included. This does not alter the specific characteristics of ‘Carne dos Açores’ because the method of production of the meat does not require specific breeds or crosses, it mostly involves slow-growing breeds, whose average age at slaughter is 15 months (young bulls), and the quantity and quality of the pastures are seasonal. Forage finishing standardises the carcasses and enhances the quality of the meat.
The system allows for cattle from farms that do not have the requisite facilities to be grouped together, particularly on islands where grass production is very seasonal, thereby enabling live transport by sea to be reduced. It will enhance rearing, increase the number of animals slaughtered and concentrate added value in the region.
The diet is typical of forage diets and takes into account the fact that the preserved fodder and maize silage originate in the region, making the most of endogenous resources.
The duration of the finishing and the diet make it possible to maintain the compositional and dietetic quality of the meat based on grazing/forage.
A stocking density limit of 2,5 livestock units per hectare of utilised agricultural forage area has been introduced. This ensures that the extensive and semi-extensive systems that characterise this method of production are maintained.
The wording has been simplified.
This amendment affects the single document.
7.   Elements establishing the link between the product and the geographical environment
Annex II containing the recipe for stew has been removed.
The photographs have been removed from the annex and some have been included in the text.
The historical references to the climate have been summarised into a more succinct text, which contains all the elements relating to the natural factors influencing meat production.
The amendment does not affect the single document.
8.   Inspection and certification body
This section has been amended to bring the heading and content into line with the official control rules approved by Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 (official controls).
This amendment affects the single document.
9.   Labelling
The amendment simplifies and adapts the content to the legislation in force and removes the obligations laid down in the general legislation.
The amendment does not affect the single document.
10.   Contribution to sustainable development
Added, since ‘Carne dos Açores’ contributes to the environmental, economic and social sustainability of the Azores.
The amendment does not affect the single document.
SINGLE DOCUMENT


                     ‘Carne dos Açores’
                  


EU No: PGI-PT-0155-AM01 - 27.8.2024
                  


PDO ( ) PGI (X)

1.   Name(s) (of PDO or PGI)


               ‘Carne dos Açores’
            
2.   Member State or Third Country

Portugal
3.   Description of the agricultural product or foodstuff

3.1.   
Combined nomenclature code








—


02 - MEAT AND EDIBLE MEAT OFFAL




3.2.   
Description of the product to which the name in (1) applies


The name ‘Carne dos Açores’ refers to meat from bovine animals that are born, reared, slaughtered and cut in the Autonomous Region of the Azores in accordance with the traditional practices set out below.

                  ‘Carne dos Açores’ is tender, has small amounts of intramuscular fat, a high juiciness factor, a smooth texture and a distinctive aroma and flavour that are peculiar to and characteristic of the traditional production methods, namely the type of feeding and the practice of pasturing. It has the following characteristics:
3.2.1.   Veal







 


Age at the time of slaughter: at least 5 months and less than 9 months;










 


Colour of fat: white to ivory white;










 


Colour of meat: pinkish.




3.2.2.   Young cattle







 


Age at the time of slaughter: young bulls aged at least 9 months and less than 24 months and uncalved females;










 


Colour of fat: ivory white;










 


Meat colour: red to dark red;










 


Carcass classification: conformation classes S, E, U, R and O and fat cover corresponding to classes 2, 3, 4 and 5.




3.2.3.   Castrated males







 


Age at the time of slaughter: castrated males aged at least 12 months;










 


Colour of fat: yellowish;










 


Colour of meat: dark red;










 


Carcass classification: conformation classes S, E, U, R and O and fat cover corresponding to classes 2, 3, 4 and 5.




3.2.4.   Cows







 


Age at the time of slaughter: calved females;










 


Colour of fat: yellowish;










 


Colour of meat: dark red;










 


Carcass classification: conformation classes S, E, U, R, O and P and fat cover corresponding to classes 1 to 5.




3.3.   
Feed (for products of animal origin only)


The calves’ diet is traditional, based essentially on their mothers’ milk, at least for the first 3 months. From that age onwards they receive a traditional diet consisting mainly of grasses from natural or improved pastures.
Up to the age at which they are slaughtered, the animals feed on the pastures of the Azores as tradition demands; this diet is often supplemented with silage and hay obtained on the farms themselves, and with energy and protein concentrates.
The products traditionally used to supplement the diet include cereals (wheat, oats, barley and maize), protein crops (yellow lupin and sweet lupins), oilseed cakes (soya and sunflower), dehydrated lucerne, citrus pulp, beet pulp and foliage, peanut leaves and maize distillers.
The herds graze in rotation and are moved from one pasture to another by the farmers whenever the vegetation starts to become scarce or the pasture needs to regrow.
The animals graze in herds of varying stocking density, which is generally higher in the lower areas and lower in the higher areas but does not exceed 2,5 livestock units per hectare.
Without prejudice to the above, bovine animals over 12 months of age may be fed a forage finishing diet that ensures zootechnical performance, uniformity of carcasses and meat quality.
The forage finishing diet is made up of 70 % preserved fodder and/or maize silage obtained exclusively in the geographical area of production and 30 % energy and protein concentrate, taking into account the nutritional value of the feed.
This forage finishing diet lasts a maximum of 100 days.
3.4.   
Specific steps in production that must take place in the identified geographical area


Birth, rearing, slaughter and cutting.
3.5.   
Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to



                  ‘Carne dos Açores’ is presented chilled as whole carcasses, half-carcasses, quarter-carcasses, whole or sliced cuts and minced meat.
Freezing/deep-freezing is permitted for whole or sliced cuts and minced meat.
Beef derived from carcasses in conformation class P of the Union scale for the classification of carcasses is intended exclusively for processing into minced meat.
3.6.   
Specific rules concerning labelling of the product the registered name refers to


The label must include the words ‘Carne dos Açores IGP’ [Carne dos Açores PGI] or ‘Carne dos Açores Indicação Geográfica Protegida’ [Carne dos Açores Protected Geographical Indication], the Union symbol and the certification and identification mark of the inspection body.
4.   Concise definition of the geographical area

The geographical area of production of ‘Carne dos Açores’ is the Azores archipelago, which is made up of nine islands: Santa Maria, São Miguel, Terceira, São Jorge, Graciosa, Pico, Faial, Flores and Corvo.
5.   Link with the geographical area

The specificity of ‘Carne dos Açores’ is closely linked to the geographical area owing to the combined effect of favourable soils, climate and hydrography, living conditions, the abundance of natural pastures, and the rearing method developed by farmers, which is suited to the characteristics of the archipelago.
Reared in the natural environment, the animals feed mainly on the region’s pastures and spend a large part of their lives outdoors in idyllic landscapes. This environment influences the animals’ development and well-being.
Finishing completes intermuscular fat deposition by creating a layer of fat on the carcass. This encourages the maturation process and thus the development of flavour and texture.
The fact that the animals are put out to grass early and that they are moved around the pastures, combined with the beauty of the landscape and minimum grazing periods, promotes the specific organoleptic characteristics of ‘Carne dos Açores’, namely its delicacy, soft texture, juiciness, colouring and small amounts of intramuscular fat.
The organoleptic qualities and particular flavour of the meat can be explained by the diversity of plant varieties present in the pastures, including the natural grasslands.
The link between ‘Carne dos Açores’ and its geographical area is also based on its reputation.
The quantity and quality of the meat produced in the Azores became apparent as early as the 16th and 17th centuries. Those characteristics had nothing to do with a particular breed but rather with the beef production system.
In addition to dairy farms and meat farms, some islands also have mixed farms with cattle intended for both milk and meat production, but in all cases the animals’ diet is based on grazing.
This is why ‘Carne dos Açores’ has for centuries enjoyed an important place in Azorean and Portuguese cuisine. Traditional recipes made with beef, which, due to its extremely high quality, used to be served only on very special occasions, such as during the ‘Festas do Espírito Santo’ [Whitsun festivities], are still enjoyed today.
During these festivities, ‘Sopas do Espírito Santo’ [Holy Ghost soup], made from meat from the Azores, are served, as well as roast meat and ‘Alcatra’ [slow-cooked pot roast] from the island of Terceira.
There are many other meat-based recipes, such as ‘Bife à Região dos Açores’ [Azores-style regional steak], a recipe created around 60 years ago by chef Alcides Cabral de Melo.
The island of São Miguel is also the home of the famous ‘Cozido das Furnas’ [Furnas stew], where beef and other ingredients are cooked in the natural calderas of Furnas.
The use of ‘Carne dos Açores’ in gastronomy has made it possible to maintain and preserve its centuries-old reputation. Its quality is recognised by the greatest chefs, as evidenced here: ‘The meat has a distinctive flavour; we are able to buy good, fresh meat; there are products that have a distinctive flavour, not least because of where they are grown’.
The Azores are known for the quality of their products, with meat and dairy products being among the most sought after.

Reference to publication of the product specification


https://tradicional.dgadr.gov.pt/images/prod_imagens/carne/docs/20240806_CADERNO_ESPECIFICACOES_IGP.pdf



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


ELI: http://data.europa.eu/eli/C/2024/7097/oj
ISSN 1977-091X (electronic edition)