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: 2024-12-03
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Centre-Val de Loire, France, Loire Region, consumer information, designation of origin, fresh meat, frozen product, labelling, offal, poultrymeat, product designation, quality control of agricultural products, refrigerated product








C_202407238EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2024/7238


3.12.2024






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/2024/7238)

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 du Maine’
                  


EU No: PGI-FR-0148-AM02 - 4 September 2024
                  


PDO ( ) PGI (X)

1.   Name of product


               ‘Volailles du Maine’
            
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)

Explanation as to why the amendment(s) falls/fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012
The amendments described and substantiated do not include a change in the name of the protected geographical indication or a change in the use of that name. They are not likely to destroy the link referred to in Article 5(2)(b), nor do they lead to new restrictions on the marketing of the product. These amendments therefore meet the definition of a standard amendment.






1.


Heading ‘Description of product’
The proposed amendment corrects an error whereby the minimum weights for male and female ducks were reversed. These were given as 2 900 g for females and 1 600 g for males, whereas the figures should have been 1 600 g for females and 2 900 g for males
The amendment affects the single document.










2.


Method of production
The amendments concern only the criteria for rearing hens.
Subsection 5.7.1 ‘Buildings’
                     
The wording has been clarified:

                        ‘Hens are floor-reared in single-storey poultry houses and in low-density conditions, with no more than nine hens per m2.’
                     
Subsection 5.7.2 ‘Runs’
                     
The wording has been clarified: ‘Runs are grassy and wooded and covered in permanent grassland.’
                     
The only substantive amendment requested concerns the hen runs: the addition of 100 linear metres of hedgerows, together with a requirement of 30 or more trees.
The amendment does not affect the single document.




SINGLE DOCUMENT


                     ‘Volailles du Maine’
                  


EU No: PGI-FR-0148-AM02 - 4 September 2024
                  


PDO ( ) PGI (X)

1.   Name(s) [of the PDO or PGI]


               ‘Volailles du Maine’
            
2.   Member State or Third Country

France
3.   Description of the agricultural product or foodstuff

3.1.   Code for Combined Nomenclature







—


02 - MEAT AND EDIBLE MEAT OFFAL










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 11  - not cut in pieces, fresh or chilled










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 12  - not cut in pieces, frozen










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 13  - Cuts and offal, fresh or chilled










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 14  - Cuts and offal, frozen










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 24  - not cut in pieces, fresh or chilled










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 25  - not cut in pieces, frozen










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 26  - Cuts and offal, fresh or chilled










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 27  - Cuts and offal, frozen










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 41  - not cut in pieces, fresh or chilled










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 42  - not cut in pieces, frozen










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 44  - other, fresh or chilled










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 45  - other, frozen










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 51  - not cut in pieces, fresh or chilled










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 52  - not cut in pieces, frozen










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 54  - other, fresh or chilled










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 55  - other, frozen










—


02 - MEAT AND EDIBLE MEAT OFFAL

                        0207  - Meat and edible offal, of the poultry of heading 0105 , fresh, chilled or frozen

                        0207 60  - of guinea fowl




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


                  ‘Volailles du Maine’ are presented in the form of raw meat, fresh or frozen:






—


carcasses (with or without offal),










—


cuts,










—


parts of cuts,










—


offal.




They belong to the following families and types:






—



Gallus: chicken, poulard, capon, mini capon, hen;










—



Numida meleagris: guinea fowl, guinea fowl capon;










—



Meleagris gallopavo: turkey;










—



Cairina muschata: duck;










—



Anser anser: goose.





                  ‘Volailles du Maine’ meat is poultry meat with a flexible (non-ossified) sternum tip suitable for roasting or pan-frying in the case of table poultry and poultry meat with a rigid (ossified) sternum tip suitable for braising, preserving or boiling in the case of hens.
Features of ‘Volailles du Maine’:






—


Good conformation.










—


Resistant bones.










—


The flesh is plump, the breasts are well developed, broad, long and fleshy, and the legs are fleshy, except in the case of hens.










—


Degree of fat cover:






Poultry type


Degree of fat cover




Chicken, roasting turkey, turkey (cut into pieces)


Thin layer of fat on the breast, back and thighs




Guinea fowl


Very thin layer of fat on the breast, back and thighs




Capon, mini capon, poulard, guinea fowl, capon


Thick layer of fat on the breast, back and thighs




Goose


Medium to thick layer of fat on the breast, back and thighs




Duck


Medium layer of fat on the breast, back and thighs




Hen


Medium layer of fat on the breast, back and thighs









                  ‘Volailles du Maine’ meet the following quality criteria:






—


carcasses: Class A and minimum weight:







 


Minimum eviscerated weight without offal (g)


Minimum dressed weight (g)




Chicken


950  – 81 /84  days
1 150  – 100  days


1 300  – 81 /84  days
1 500  – 100  days




Hen


900 


 




Capon


2 400 


2 900 




Mini capon


1 600 


2 000 




Poulard


1 550 


1 900 




Guinea fowl


800 


1 100 




Guinea fowl capon


1 300 


1 800 




Roasting turkey


2 300  – females
3 100  – males


2 700  – females
3 600  – males




Turkey (cut into pieces)


2 800  – females
4 100  – males


 




Duck


1 250  – females
2 300  – males


1 600  – females
2 900  – males




Goose


2 700 


3 100 














—


cuts and pieces of cuts: Class A and taken from carcasses complying with the minimum weight;










—


offal (liver, gizzard, heart): integrity preserved, uniform colour.




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

—
3.4.   Specific steps in production that must take place in the identified geographical area

The following operations must take place in the geographical area: rearing of poultry.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—
3.6.   Specific rules concerning labelling of the product the registered name refers to

—
4.   Concise definition of the geographical area

The geographical area of ‘Volailles du Maine’ is defined according to climatic and historical criteria. The area comprises the departments of Sarthe and Mayenne and the adjacent areas drained by the basin of the River Maine and all its tributaries: the Loir, Sarthe and Mayenne, and the watercourses that join them.






—


The departments of Sarthe (72) and Mayenne (53) in their entirety










—


Eure-et-Loir (28):




Cantons: Nogent-le-Rotrou.
Municipalities: Authon-du-Perche, Beaumont-les-Autels, Béthonvilliers, Chapelle-Guillaume, Chapelle-Royale, Charbonnières Coudray-au-Perche, Frazé, Friaize, La Bazoche-Gouet, Le Thieulin, Les Autels-Villevillon, Les Étilleux, Luigny Miermaigne, Montigny-le-Chartif, Moulhard, Saint-Bomer.






—


Indre-et-Loire (37):




Cantons: Château-Renault, Langeais, Saint-Cyr-sur-Loire, Vouvray
Municipalities: Neuillé-le-Lierre, Noizay, Tours (only in the part north of the Loire)






—


Loir-et-Cher (41):




Cantons: Montoire-sur-le-Loir, Perche, Vendôme
Municipalities: Épiais, Oucques La Nouvelle, Rhodon






—


Maine-et-Loire (49):




Cantons: Angers, Angers 2, Angers 3, Angers 4, Angers 5, Angers 6, Angers 7, Beaufort-en-Anjou, Longué-Jumelles, Segré-en-Anjou Bleu, Tiercé
Municipalities: Bécon-les-Granits, Champtocé-sur-Loire, Erdre-en-Anjou (area of the former municipality of La Pouëze), Ingrandes-Le Fresne sur Loire, La Possonnière, Les Ponts-de-Cé (only in the part north of the Loire), Saint-Augustin-des-Bois, Saint-Georges-sur-Loire, Saint-Germain-des-Prés, Saint-Sigismond, Saumur (only in the part north of the Loire), Val d'Erdre Auxence






—


Orne (61):




Cantons: Alençon, Alençon 1, Alençon 2, Bagnoles de l'Orne Normandie, Bretoncelles, Ceton, Damigny, Écouves, L'Aigle, Mortagne-au-Perche, Tourouvre au Perche
Municipalities: Aube, Aunou-sur-Orne, Avrilly, Bagnoles de l'Orne Normandie (area of the former municipality of Saint-Michel-des-Andaines), Beaufai, Beauvain, Belfonds, Boitron, Chahains, Chailloué, Champsecret Domfront en Poiraie, Écorcei, Fay, Godisson, Joué-du-Bois, L'Orée-d'Écouves, La Chapelle-près-Sées, La Chaux, La Ferrière-Béchet, La Ferté Macé, La Lande-de-Goult, La Motte-Fouquet, Le Bouillon, Le Cercueil, Le Champ-de-la-Pierre, Le Ménil-Scelleur, Les Monts d'Andaine, Lonlay-l'Abbaye, Lonlay-le-Tesson, Macé Magny-le-Désert, Mahéru, Méhoudin, Mortrée, Neauphe-sous-Essai, Rai, Rouperroux, Saint-Bômer-les-Forges, Saint-Brice, Saint-Clair-de-Halouze, Saint-Ellier-les-Bois, Saint-Gervais-du-Perron, Saint-Gilles-des-Marais, Saint-Martin-des-Landes, Saint-Martin-l'Aiguillon, Saint-Ouen-le-Brisoult, Saint-Patrice-du-Désert, Saint-Pierre-des-Loges, Saint-Sauveur-de-Carrouges, Saint-Symphorien-des-Bruyères, Sainte-Marguerite-de-Carrouges, Sainte-Marie-la-Robert, Sées, Tanville
5.   Link with the geographical area

The link to the origin of the ‘Volailles du Maine’ PGI is based on natural and human factors in the Maine region which result in the production of poultry with specific characteristics (hens, chickens, turkeys, ducks, guinea fowl, poulards, capons and geese). These characteristics have enabled the production to establish and develop a reputation over time.
The geographical area comprises the departments of Sarthe, Mayenne and some neighbouring areas. It corresponds more or less to the historical province of Maine.
The geographical area of the ‘Volailles du Maine’ PGI is a region of contact and transition between different geological formations. The western part, corresponding to the eastern edge of the Armorican Massif, is characterised by acidic soils developed on Precambrian shale and is slightly hilly. The northern part, on a gentle slope, has deeper soils with good water storage. This part corresponds to the overlap of the Armorican Massif with the secondary formations of the Paris Basin and is an intermediate area with sandy and limestone soils. In the south there is an alluvial area originating in a dense natural hydrographic network around the tributaries of the Maine. The altitude is generally between 25 metres and 100 metres. At 416 metres, the Mont des Avaloirs is the highest point of the area.
The area as a whole therefore has two main types of soil: acid-prone soils which are well suited to the farming of natural grasslands, and calcareous soils suitable for cereal cultivation.
The geographical area is characterised by a climate which is temperate and somewhat oceanic, with relatively homogeneous rainfall (650 mm/m2 to 800 mm/m2) and limited seasonal variations. The average monthly temperature is uniform and varies between 4 °C and 18 °C. The temperature variation between seasons and between day and night is relatively low.
This climate, which is characterised by general mildness and few extreme events (with no sudden variation in temperature, rainfall or sunshine), is suitable for poultry to spend a lot of time in the open air.
The geographical area has a large natural hydrological network consisting of three major rivers: the Mayenne, the Sarthe and its main tributary, the Loir. These guarantee water supply in the area, with no risk of shortages. They join to form the Maine north of Angers. The Maine flows into the Loire, marking the southern boundary of the area.
The geographical area of ‘Volailles du Maine’ has traditionally been a polyculture-livestock region of which poultry are an integral feature. The breeding traditions of this region are still maintained and are characterised, in particular, by traditional know-how which places the use of runs at the centre of poultry rearing. During the fattening period, producers make wide grassy runs with trees available for the birds to access from 09:00 until nightfall. The birds are fed mainly on cereals. There is also a finishing phase for festive poultry and chickens over 100 days old.
As early as 1960, breeders in the Maine Basin proved to be among the pioneers of poultry quality. They drew up product specifications, which were checked by an independent body, for the different poultry species in order to meet the needs of urban consumers in search of quality free-range poultry and added two products a few decades later: guinea fowl capons and mini capons. Even then, the product specification for ‘Volailles du Maine’ included an obligation to allow birds out into the open.
Moreover, the small size of the farms and the limited number of birds allow farmers to maintain a link between humans and animals. Like their predecessors, today’s breeders have the technical knowledge necessary for proper management of the farms. This experience, acquired over the years, has made it possible to maintain the production of quality poultry in the long term while at the same time providing for its development and progress in order to take account of certain societal expectations such as animal welfare.
All species of ‘Volailles du Maine’ have good conformation, resistant bones, plump flesh, well-developed, broad, long and fleshy breasts and fleshy legs (with the exception of hens for the latter criterion).
Their degree of fat cover also makes it possible to produce:






—


chickens and turkeys with a thin layer of fat on the breast, back and thighs;










—


guinea fowl with a very thin layer of fat on the breast, back and thighs;










—


capons, mini capons, poulards and guinea fowl capons with a thick layer of fat on the breast, back and thighs;










—


geese with a medium to thick layer of fat on the breast, back and thighs;










—


ducks and hens with a medium layer of fat on the breast, back and thighs.





               ‘Volailles du Maine’ chickens, turkeys, guinea fowl, capons, mini capons, poulards, guinea fowl capons, geese and ducks are characterised by carcasses with flexible (non-ossified) sternum tips, while the carcasses of ‘Volailles du Maine’ hens have rigid (ossified) sternum tips.

               ‘Volailles du Maine’ thus benefit from a set of natural conditions enabling them to use and explore open-air runs to the full.
The slightly hilly terrain and the generally slow-drying and acidic soils lend themselves to runs which are easy to explore, allowing the birds to find additional food such as grass, but also earthworms or insects present in the runs.
Water, which comes from rainfall but also from the hydrographic network, is present in sufficient quantities throughout the year and allows for regular crop and cereal production, which is the historical, immutable basis of the feed given to ‘Volailles du Maine’. Moreover, this regular water resource has facilitated and continues to facilitate the establishment of perennial plants such as trees and hedgerows, the latter providing encouragement to the birds to explore their runs. They also provide shelter for the runs and protection against possible predators.
The temperate, slightly oceanic climate promotes the growth of grass throughout the year and allows the birds to be let out, whatever the season, from 09:00 to dusk.
The know-how of the Maine breeders is focused on:






—


the use of slow-growing strains which enable long rearing;










—


optimised management of runs with birds which are encouraged to go outside by the climatic conditions and a favourable external environment;










—


the use of cereal-based feed.




It is on these old farming methods, which are still in use, that the reputation of ‘Volailles du Maine’ is based.
Many writers (Racine, Scarron) and gastronomes (Grimaud de la Reynière, Brillat-Savarin) have praised the quality of ‘Volailles du Maine’. In 1668, Racine, a famous French writer, wrote in Les Plaideurs: ‘That he ate a good Maine capon there’, but the quality of the hens, grain chickens, turkeys, geese, etc. was not to be outdone. Louis XIV, Colbert and Madame de Sévigné noted their enjoyment of the products.
In the 18th and 19th centuries, the reputation of ‘Volailles du Maine’ was equal to that of ‘Volailles de Bresse’, as evidenced by historical references.
Between the 1950s and 1980s, there were many live markets in the Maine region, the largest being those of Le Mans, La Flèche, Loué and Château-Gontier. These markets, which were very highly regarded, attracted buyers from all over France but also from neighbouring countries such as Belgium.
The production of poultry on runs in the Maine region still accounts for 20 % of the region’s agricultural production value and around 20 % of the production of French poultry with quality and origin labels, making it one of the largest production areas in the country.

Reference to publication of the product specification


https://info.agriculture.gouv.fr/boagri/document_administratif-5729a365-d812-4790-85d8-4a6aa780610d



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


ELI: http://data.europa.eu/eli/C/2024/7238/oj
ISSN 1977-091X (electronic edition)