Publication of an application for approval of an amendment to a product specification pursuant to Article 59(4) of Regulation (EU) 2024/1143 of the European Parliament and of the Council
Date: 2026-03-03
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: France, bivalve mollusc, consumer information, designation of origin, labelling, product designation, quality control of agricultural products








C_202601297EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/1297


3.3.2026






Publication of an application for approval of an amendment to a product specification pursuant to Article 59(4) of Regulation (EU) 2024/1143 of the European Parliament and of the Council
(C/2026/1297)

Within three months from the date of this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge an opposition with the Commission in accordance with Article 61 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1).
APPLICATION FOR AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

(Article 66 of Regulation (EU) 2024/1143)



                     ‘Moules de bouchot’
                  


EU No: TSG-FR-0048-AM01 – 9.9.2024
                  

1.   Name of product to which the amendment(s) relate(s)


               ‘Moules de bouchot’
            
2.   Member State or Third Country from which the application originates

France
3.   Heading in the product specification concerned by the amendment(s)

Product description
Production method
Other
4.   Description and reasons for the amendment(s)

HEADING: Product description
DESCRIPTION
In the section ‘Product description’, the introductory paragraph on the scope of the product specification has been deleted.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
This paragraph, which formed part of the narrative, did not contain an explicit rule on production.
HEADING: Product description
DESCRIPTION
The description has been supplemented as follows:

                     ‘The “Moules de bouchot” are presented:






—


Fresh and whole, live, possibly in modified-atmosphere packaging, or










—


Cooked (whole, shelled or half-shelled), deep-frozen or in modified-atmosphere packaging, or










—


Shelled and cooked, for secondary processing, deep-frozen or in modified-atmosphere packaging. In the case of small mussels, the flesh must not be presented in its original state in the finished product.’
                        




SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
Until now, the TSG ‘Moules de bouchot’ has only covered whole and live fresh mussels. However, given that it is a seasonal product which cannot be marketed for the whole year – and in response to changes in consumption patterns – the applicant group wishes to include new ways of presenting the product: cooked mussels (whole, shelled or half-shelled), deep-frozen or in modified-atmosphere packaging. The mussels used meet the same cultivation and sorting conditions. The specific nature of the production method is therefore preserved. The parameters on processing have been laid down in such a way as to preserve the characteristics of the product offered to consumers.
For the sake of consistency, it is specified that whole and live fresh ‘Moules de bouchot’ may be presented in modified-atmosphere packaging. This method of conserving the product does not affect its quality.
HEADING: Product description
DESCRIPTION
The product specification includes the following definition of the second stage of processing:


                     ‘The second stage of processing is defined in this specification as the process by which products are made from shelled and cooked “Moules de bouchot”, which is the first stage of processing. The manufacturing process includes a separation stage (mixing, grinding, etc.) which means that the flesh of the mussel is not recognisable in the finished product.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
With the dual aim of limiting the environmental impact of the production of ‘Moules de bouchot’ (reduction of waste) and reducing the amount of discarded food, the applicant group is asking for the inclusion of a third presentation type intended for the manufacture of processed products (second stage of processing). The mussels used meet the same cultivation and sorting conditions. It is only that the minimum permitted thickness is reduced from 12 mm to 7 mm in order to include smaller mussels which are currently excluded from the TSG. The specific nature of the production method is therefore preserved.
HEADING: Product description
DESCRIPTION
The following paragraph has been supplemented by the words ‘or in proximity to it’:

                     ‘These species are selected for their ability to thrive:






—


in the cultivation conditions on the foreshore or in proximity to it set out in this specification...’
                        




Meanwhile, the expression ‘total or partial’ is used with regard to exposure of the stakes at low tide.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The concept of the stakes (‘bouchots’) being exclusively on the foreshore, or in proximity to it, has been included in this section and reiterated throughout the specification. It has been specified that mussel cultivation shall take place on the foreshore and also ‘in proximity to it’. Historically, as detailed in the current specification, cultivation took place on the foreshore, the area between the high and low tidal ranges; in recent decades, however, competition with other coastal activities (pleasure boats, tourism, etc.) has increased. The stake concessions are owned by the state and provided to shellfish farmers. These have sometimes been relocated to other locations bordering the foreshore which present favourable conditions for cultivating ‘Moules de bouchot’. In order not to penalise mussel farmers who have no say in where these concessions are moved, the proposal is no longer to restrict mussel farming to the foreshore in the strict sense of the term, while giving a more precise definition to the exposure of the stakes. This will ensure that the cultivation conditions which contribute to the quality of the product are maintained. These rules are set out in the ‘Production method’ section.

                  ‘Total or partial’ has been added to take account of daily tidal ranges. Not all stakes are completely exposed every day, but the ebb and flow of the tides bring mussels into contact with currents and changes in pressure that also impact their characteristics. Regarding the above amendment, the reference to the foreshore has been deleted. As explained above, it is more accurate to refer only to areas frequently exposed at low tide.
HEADING: Product description
DESCRIPTION
The point on ‘Thickness’ has been amended as follows:

                     ‘The minimum thickness of the mussels is:






—


12 mm for mussels sold live, fresh and whole;










—


12 mm for mussels sold cooked (whole, shelled or half-shelled);










—


7 mm for mussels sold cooked and intended for secondary processing.’
                        




It is specified that:


                     ‘Any mussels smaller than the above rule (depending on the presentation concerned) shall not account for more than 10 % of the mussels as a whole.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The word ‘shells’ has been replaced by the word ‘mussels’ to remove any ambiguity, the mussel shell being made up of two valves. It is laid down that the thickness of the mussels is:






—



                        ‘12 mm for mussels sold cooked (whole, shelled or half-shelled)’: this size is the same as for live, fresh and whole mussels, which is unchanged. Mussels intended for sale to the consumer in their unaltered state are all the same size. Only the type of presentation differs.










—



                        ‘7 mm for mussels sold cooked and shelled and intended for secondary processing’: as mentioned above, the threshold has been lowered to allow mussels to qualify that are presently undersized under the current specification. However, this threshold value makes it possible to keep batches homogenous, so that cooking is standardised from a technological standpoint.




The margin of error for the proportion of undersized mussels in point 3.9 ‘Minimum requirements and specific control procedures’ is included in the product description. The amount has been raised from 5 % to a maximum of 10 %. This amount takes account of the precision of sorting equipment and acceptable levels of batch homogeneity.
HEADING: Product description
DESCRIPTION
The following wording has been added:


                     ‘For “Moules de bouchot”, the “simplified ratio” is greater than or equal to 21,86 %.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The current product specification provides that ‘Moules de bouchot’ score 100 or more on the Lawrence and Scott indicator scale and allows the simplified ratio to be used. However, the latter does not provide values within the same range; for this reason the applicable target value should be given in this case, which is equivalent to 100 on the scale.
HEADING: Product description
DESCRIPTION
In the subheading on ‘Foreign bodies’, the paragraph has been amended as follows:


                     ‘In order to limit the presence of foreign bodies (such as crabs or grains of sand), when seeding, ropes and net coils are attached to the stakes such that they are off the ground. The presence of foreign bodies, if any, shall not exceed 10 % of the mussels.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The current specification states that ‘Moules de bouchot’ do not contain foreign bodies and that there is a gap of 30 cm between the ground and the bottom of the rope or net coil. These provisions have been revised to take account of the reality of cultivation in the natural environment. Firstly, although a gap of 30 cm is needed to allow mussel harvesting equipment to pass through, this rule cannot be precisely adhered to because of the variability of the height of the sand at the base of the stakes which shifts with the tides. Only the principle of zero-contact with the ground is maintained, together with a ban on harvesting mussels in contact with the ground (in the point on ‘Harvesting’). Secondly, the accidental presence of foreign bodies, crabs (Pinnotheres pisum) in particular, cannot be completely prevented since the larvae of these crabs move into seawater bodies to find hosts. A maximum of 10 % of mussels containing foreign bodies is considered acceptable in order to guarantee the consumer a product that is almost free of such foreign bodies.
HEADING: Product description
DESCRIPTION
Under the sub-heading ‘Organoleptic characteristics’, the cooked flesh is described as ‘cream to orangey’ in colour. The word ‘yellow’ in addition to orangey has been deleted.
The sentence describing the mussels as ‘smooth, silky and not floury, making [the mussels] more resistant to air exposure’ has been deleted.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The word ‘yellow’ has been removed so that the description is more faithful to the colours as they are.
The sentence describing the mussels as ‘smooth, silky and not floury, making [the mussels] more resistant to air exposure’ has been deleted, as these characteristics do not set the product apart from other mussels. Also, the second notion in the sentence (greater resistance to air exposure) has already been described elsewhere in the specification. The product description has been refocused on the characteristic features of ‘Moules de bouchot’.
HEADING: Product description
DESCRIPTION
The following sentence has been added under the subheading ‘Organoleptic characteristics’:


                     ‘A maximum of 10 % of the mussels are permitted to have a different colouring.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
This follows on from the paragraph denoting the flesh as being ‘cream to orangey’ in colour in point 3.7 ‘Specific character of the agricultural product or foodstuff’ of the product specification in force.
HEADING: Product description
DESCRIPTION
The sentence on the farming method whereby the mussels are ‘not affected by unpleasant tastes or smells’ has been deleted.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
This sentence on the farming method has been deleted as it was a required outcome reflecting a required method, specifically the absence of contact with the ground during seeding and the ban on harvesting mussels that had fallen on the ground or had been in contact with it. The required method has been maintained and is monitored when checking compliance with the rules on production.
HEADING: Product description
DESCRIPTION
The following paragraph has been deleted:


                     ‘Arrangements for measuring some of these criteria in batches of mussels ready to be marketed are set out in point 3.6 (Production method).’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The arrangements on measurements are included in the ‘Product description’ section.
HEADING: Production method
DESCRIPTION
In the introduction to the section ‘Description of the production method’, the following paragraph has been added:


                     ‘From catching to harvesting, all stages are carried out at suitable sites on the coastline, on declared and recognised concessions listed on a maritime register (or equivalent depending on the country) with an identifier giving a precise location provided by the competent authorities of the country concerned. The producer may have more than one line of stakes on each declared and recognised concession. Each line shall be individually traceable throughout each of the steps from seeding to harvesting, including the taking of samples for analytical checks.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
This paragraph lays down the rules to be complied with to allow the traceability of ‘Moules de bouchot’ and the monitoring of production conditions.
HEADING: Production method
DESCRIPTION
The description of the stakes, which was already given in point 3.8, has been included in the subheading ‘Fixing the stakes’ and expanded as follows:


                     ‘Mussels are cultivated on stakes made from wood or natural fibres, with no chemical treatment, glue or binder’.

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
In addition to wood that is the material traditionally used, stakes made from natural fibre such as from palm trees – offering greater resistance to sea conditions – are allowed. However, chemical treatments, glues and binders are prohibited, so as to prevent any contamination of the mussels.
HEADING: Production method
DESCRIPTION
The references to ‘or parts of plots’ and ‘in cultivation areas’ have been deleted.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The current product specification contains references to ‘or parts of plots’ and ‘in cultivation areas’ which would correspond to a PDO or PGI but are not consistent with a TSG.
HEADING: Production method
DESCRIPTION
Deletion of the sentence: ‘The rows at the top form a storage area for mussels that are big enough for human consumption.’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
This sentence is descriptive and is not a rule on production.
HEADING: Production method
DESCRIPTION
The description of the lines of stakes is amended as follows:


                     ‘Each plot contains parallel lines of vertical stakes, set apart and unbound, and arranged according to the following maximum density:’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
In the past, the stakes were connected by intertwined branches of willow or chestnut. This technique is now banned in France to avoid silting up. It is thus necessary to clarify that the stakes are ‘set apart and unbound’.
Furthermore, the wording that the lines of stakes are ‘perpendicular to the coast’ has been deleted as it does not affect the quality of the product.
Finally, the words ‘are specified as follows’ have been replaced by ‘the following maximum density’ for reasons of clarity.
HEADING: Production method
DESCRIPTION
Under the subheading ‘Catching and transporting the larvae’, the definitions of the various stages of mussel development are amended as follows:






—



                           ‘Larvae: still small enough to move about. Larvae caught on collectors or directly on the stakes can still detach themselves, either by sliding along using their feet or by letting themselves float in the water column;










—


Spat: name given to larvae attached to a collector;










—


Juvenile: name given to excess mussels taken from the stakes and placed in net tubing for subsequent winding around a stake (this operation is called juvenile coiling).’
                        




SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
These definitions have been amended to better reflect reality. The materials used for the collectors, i.e. ‘hemp and/or coconut fibre ropes’, are no longer specified; they must rather be ‘natural and biodegradable fibres’.
HEADING: Production method
DESCRIPTION
The definition of ‘pelisse’ mussels has been added:


                     ‘Pelisse: name given to excess mussels taken from cultivation ropes and placed in net tubing for subsequent winding around a stake (this operation is called “pelisse” coiling).’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
A definition of ‘pelisse’ mussels is needed following a request to use them. The reasons for authorising this method are explained below.
HEADING: Production method
DESCRIPTION
The definition of young mussels has been deleted.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The definition of young mussels does not contribute to the description of the production method.
HEADING: Production method
DESCRIPTION
Under the subheading on ‘Catching’, the description of the supports has been amended as follows:


                     ‘[…] getting the mussel larvae to gather on collectors (specially adapted supports made of natural biodegradable fibres) or directly on the stakes.’.

The word ‘natural’ to describe the supports has been deleted.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
It is the materials (stakes and ropes) used that are natural, rather than the supports, which cannot be natural since they are placed there by producers. The sentence has been merged with the sentence below on catching directly on the stakes: ‘The larvae can also be caught directly on the stakes.’
               
HEADING: Production method
DESCRIPTION
The reference to the maritime register has been supplemented by ‘(or equivalent depending on the country)’.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The words ‘(or equivalent depending on the country)’ have been added in order to include systems for identifying production sites in force in the country concerned, which may be different from the one applying in France.
HEADING: Production method
DESCRIPTION
The third subparagraph has been amended as follows:


                     ‘Catching is carried out on sites with high natural concentrations of mussel larvae brought in by sea currents.’
                  

The phrase ‘hatchery or nursery products may not be used’ under the subheading ‘Seeding’ has been moved to the subheading ‘Catching’.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The words ‘the sites have’ is replaced by ‘is carried out’ to make it easier to understand.
The sentence on hatchery products has been moved to streamline the drafting of the product specification.
HEADING: Production method
DESCRIPTION
The paragraph on moving the ropes to locations with no catching areas has been deleted from the subheading ‘Development of the spats’.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
This sentence is descriptive and does not contain any rules on production.
HEADING: Production method
DESCRIPTION
The second subparagraph has been amended as follows:


                     ‘The spats develop on collectors placed in waiting sites or directly on the stakes.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The wording has been amended to include the appropriate technical terms.
HEADING: Production method
DESCRIPTION
Under the subheading on ‘Seeding’, the first sentence has been amended as follows:

                  ‘Seeding involves fixing the spat ropes or juvenile coils to the stakes.’ Meanwhile, the references to coiling the juveniles around the stakes and the definition of the juveniles have been deleted.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The main purpose of these amendments is to simplify the wording. There is no need to repeat definitions.
In addition, the words ‘coiling’ and ‘and’ have been deleted. The seeding technique has evolved: it is possible to attach the rope or the coil to either side of the stake instead of coiling it. This has no impact on the distribution of mussels on the stake, as they then move and colonise the stake in the same way.
HEADING: Production method
DESCRIPTION
Under the subheading ‘Seeding’, the following paragraphs have been added:


                     ‘In the case of mussel mortality events on spat sites or after seeding (health problems, predations, etc.), the stakes may be seeded or re-sown by coiling with “pelisse” mussels up to the threshold of the number of stakes seeded by ropes or coils, using juveniles or by the natural method, as an average over the previous two years (N-1 and N-2).
In this case, an adjustment period of at least 2 months on the stake is necessary in order to acclimatise the “pelisse” mussels. This period does not count towards the minimum length of cultivation.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
These paragraphs are intended to authorise and regulate the use of ‘pelisse’ mussels as described in point 4.2.2 on the seeding of the stakes. For a number of years, producers have been facing spat mortality events and very significant predations, likely linked to climate change. They sometimes have to seed the same stake several times. In some cases, the last recourse for production and to provide income to the producer is to use these extra mussels taken from the cultivation ropes. The use of ‘pelisse’ mussels is regulated and there are limitations from one year to the next. It is not the usual method of seeding. ‘Pelisse’ mussels come from ropes and are therefore not used to being frequently exposed. They need a period of adaptation; thus the minimum cultivation period is extended by 2 months.
HEADING: Production method
DESCRIPTION
It is stated that ‘Seeding shall be carried out:






—


not later than 31.12 of the catch year for seeding with spat ropes and juvenile coiling










—


from 1.8 to 31.10 of the catch year for “pelisse” mussel coiling.’
                     




SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The purpose of this provision is to limit the age and size of mussels during the seeding stage in order to ensure the production of mussels actually cultivated on stakes. The mussels are placed on the stakes in the year they are caught.
HEADING: Production method
DESCRIPTION
The following paragraph has been deleted:


                     ‘If, exceptionally, there is a shortage of larvae on the ropes, the competent authorities of the country in question may authorise that the juveniles (to be put into the net tubing) be caught from natural grounds subject to the health supervision rules applied by that country to production sites.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
Since this paragraph can be likened to a temporary amendment, which is not authorised by Regulation (EU) 2024/1143 for a traditional speciality guaranteed, it has been deleted.
HEADING: Production method
DESCRIPTION
Deletion: ‘The mussels are cultivated on stakes in plots or parts of plots on the foreshore.’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
This sentence has been deleted because it is redundant given the provisions elsewhere in the specification.
HEADING: Production method
DESCRIPTION
The maximum length of the stakes has been deleted and the paragraph has been expanded as follows:


                     ‘
                     “Moules de bouchot” are cultivated on vertical stakes (part of which is in the ground), which cannot be moved once the spats are secured. The height of the seeded part of the stake is restricted to 3,50 metres, counting from its top end, at the time of seeding.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
Depending on the ground type, it may be necessary to use longer stakes for greater resistance to natural conditions (currents and tides). Moreover, the total length does not impact the product; what matters is how high the seeding takes place, which is unchanged.
In addition, in order to clarify the control procedures, it is specified that the height of the seeded part [of the stake] is counted ‘from its top end, at the time of seeding’.
HEADING: Production method
DESCRIPTION
The following sentence has been added: ‘The mussels at the top of the stake shall be exposed at least 1 hour and thirty minutes before low tide by a coefficient of 90 and at an atmospheric pressure of 1 013 hPa.’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The purpose of this amendment is to clarify the conditions under which mussels are considered to be ‘in areas frequently exposed’. It reflects the current cultivation conditions.
HEADING: Production method
DESCRIPTION
Deletion: ‘A minimum 30 cm gap is left between the ground and the bottom of the ropes or net coils when they are fixed to the stakes.’
               
Replaced by: ‘The bottom of the rope or net coil is not in contact with the ground at the time of seeding.’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
Amendment in line with the arguments on amendment No 7 to the product description.


                     ‘These provisions have been revised to take account of the reality of cultivation in the natural environment. [...] although a gap of 30 cm is needed to allow mussel harvesting equipment to pass through, this rule cannot be precisely adhered to because of the variability of the height of the sand at the base of the stakes which shifts with the tides. Only the principle of zero-contact with the ground is maintained, together with a ban on harvesting mussels in contact with the ground (in the sub-section on “Harvesting”).’
                  

HEADING: Production method
DESCRIPTION
In the point on ‘Cultivation on stakes’, the words ‘This stage – from when the mussels are put onto the stakes to the start of preparations for sale’ have been deleted and replaced by the following sentence: ‘The cultivation phase begins with the last seeding operation on the stake or the removal of excess mussels.’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The purpose of this editorial amendment is to better define the start of the cultivation phase.
HEADING: Production method
DESCRIPTION
Deletion of: ‘Cultivation first involves placing the right number of individual mussels on the stakes. The mussels in the outer layer grow more quickly than those near the stake. The mussels may be transferred to new stakes during the growth period: the outer layer of mussels is collected and put into net tubing, which is then coiled around a new stake. This is known as boudinage.
This can take place several times in the course of the mussels’ growth.
The resultant coils are generally fixed to the stakes towards the top of the foreshore.’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The content of this paragraph is descriptive and does not set out any rules on production. Meanwhile, the first part of the subheading on ‘Catching and transporting the larvae’ already contains the definition of boudinage.
HEADING: Production method
DESCRIPTION
The first sentence under the subheading ‘Harvesting’ has been amended as follows:


                     ‘Harvesting shall take place at the earliest at the end of the minimum cultivation period, extended for the acclimatisation period where appropriate.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
Details have been added for ease of understanding. The words ‘at the earliest’ and ‘minimum cultivation period’ are added to clarify that cultivation may be extended beyond 6 months (up to a maximum of 24 months); the words ‘extended for the acclimatisation period where appropriate’ have been added to emphasise that the cultivation period must be extended by 2 months in the case of seeding by coiling with ‘pelisse’ mussels.
The words ‘and may be done by hand or by machine’ have been deleted as they do not lay down any rules. All existing harvesting methods are permitted.
HEADING: Production method
DESCRIPTION
In line with the amendment to the subheading ‘Organoleptic characteristics’ (amendment No 7 to the product description), the sentence on the ban on collecting fallen mussels has been amended as follows:


                     ‘The collection of mussels which fall to the base of the stakes and are in contact with the ground is prohibited. This is to prevent unpleasant smells or taste, e.g. of slime.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
An explanation of the impact of this ban has been included and the words ‘and are in contact with the ground’ have been added so that no mussels in contact with the ground are harvested either.
HEADING: Production method
DESCRIPTION
The wording under the subheading ‘Storage and depuration’ has been refined. The targets are unchanged.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The wording has been refined to improve coherence and understanding. The storage stage is an optional step which consists of placing the harvested mussels in reserves located on the foreshore or in tanks supplied with seawater. The mussels can be farmed regardless of the tidal range, which makes it possible to ensure that the mussels can be placed on the market at times when the tidal ranges are too low or the tide charts are not consistent with harvesting mussels on stakes. Depuration, which is mandatory in certain production tanks, takes place after storage.
HEADING: Production method
DESCRIPTION
The first sentence under the subheading ‘Washing and sizing’ has been amended as follows:


                     ‘After any time spent in reserve or in depuration tanks, the mussels are de-clumped, washed, sized and sorted.’
                  

SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The words ‘in dispatching centres’ are deleted. These words could give the impression that this operation could only be carried out in specialised centres. However, any producer with compliant equipment can carry it out.
The word ‘sized’ has been added and replaces the sentence ‘The bars in the grids used for calibrating the mussels must be at least 12 mm apart’, which has been deleted. ‘Moules de bouchot’ are always sized on the basis of the rule in the product description. However, there are other techniques apart from sorting on bars. This amendment allows the use of these techniques.
HEADING: Production method
DESCRIPTION
Under ‘Packaging’, the following paragraph has been deleted: ‘To qualify for the “Moules de bouchot” TSG, packs must contain mussels that are 12 mm or more thick, with a maximum 5 % of smaller mussels.’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
In order to streamline the wording, this information has been included in the description of the product under the sub-heading ‘Thickness’.
HEADING: Production method
DESCRIPTION
Deletion of: ‘The minimum flesh-to-shell ratio is measured on the Lawrence and Scott indicator scale, as follows:
ratio = dry weight of flesh * 1 000/(total weight – weight of shell)
The following “simplified” indicator can also be used: “simplified” ratio = weight of flesh after cooking/total weight before cooking’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The contents of this paragraph appear in the description of the product under the ‘Flesh ratio’ sub-heading so have been deleted from the ‘Packaging’ section in order to avoid duplication.
HEADING: Production method
DESCRIPTION
Deletion of: ‘In response to a substantiated request, the competent authorities of the country in question may, in exceptional circumstances (i.e. unfavourable natural feeding conditions), decide that the ratio for mussels ready for packaging can be adjusted for a particular harvest. However, the ratio may never be 10 % or more below the minimum of 100.’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
This paragraph provided for the possibility of derogating from the flesh-to-shell ratio in exceptional circumstances, which can be likened to a temporary amendment, i.e. a standard amendment. As this is a TSG, under Regulation (EU) 2024/1143 this is not authorised.
HEADING: Production method
DESCRIPTION
Deletion of: ‘In addition, the mussels must be:






—


clean on the outside, and










—


alive.’
                     




SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
These features are not specific to the TSG for mussels sold whole and alive. In addition, the extension to cooked presentations is at odds with the concept of mussels that are ‘live’ when placed on the market.
HEADING: Production method
DESCRIPTION
A section on ‘Processing’ has been added.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
This new section describes the procedure for obtaining the new presentations that have been introduced. This stage is optional. The presentation of whole, live ‘Moules de bouchot’ is maintained. It lays down:






—


the criteria for sorting mussels for each of the presentations: thickness greater than or equal to 12 mm in the case of whole cooked, shelled and half-shelled ‘Moules de bouchot’, and a thickness greater than or equal to 7 mm in the case of cooked ‘Moules de bouchot’ intended for secondary processing.










—


Shelling technique and cooking time of less than 3 minutes.










—


Maximum processing and stabilisation time of 48 hours.










—


Stabilisation by deep-freezing or in a modified atmosphere.




These parameters are intended to ensure a good level of quality and, in particular to see to it that the flesh of the mussels keeps its shape in the quick cooking process. The time between harvesting or removing mussels from the water and stabilisation makes it possible to process the mussels in an optimum state of freshness, with account taken of time needed for logistics and preparation.
HEADING: Production method
DESCRIPTION
In the subheading ‘Packaging’, deletion of: ‘They may be sold in bags of 2 kg to 15 kg, or cartons of 0,5 kg to 7 kg.’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The container capacity ranges have been deleted. The maximum capacity of 15 kg is maintained in order to keep the ‘Moules de bouchot’ intact (risk of crushing in larger containers). The types of sales units and their capacities are no longer laid down so as to allow packers to adapt to their markets.
HEADING: Production method
DESCRIPTION
The first sentence under the subheading ‘Marketing’ has been amended as follows: ‘Individual packs of “Moules de bouchot” shall be labelled with:’
               
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The wording has been simplified to make it easier to understand.
HEADING: Production method
DESCRIPTION
Addition of: ‘In addition to these provisions, cooked “Moules de bouchot” intended for secondary processing must be clearly identified so that all users know they are not to be presented whole in the finished product and that the manufacturing process must therefore include a crushing, grinding or mixing stage.
The mandatory indication “For processing in crushed form only. Not to be sold in original state to consumers” must appear in bold on the following forms:






—


Labels;










—


Delivery notes;










—


Invoices.’
                     




SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The purpose of this paragraph is to ensure that ‘Moules de bouchot’ below the size range of 7 to 12 mm, which are intended only for secondary processing, cannot be presented to the consumer in their unaltered state. In this way, the image of the TSG ‘Moules de bouchot’ intended directly for the consumer is not harmed. Mandatory labelling enables users (processors, etc.) to be properly informed so that they comply with the product processing rules.
HEADING: Other (please specify)
DESCRIPTION
The contact details of the applicant group (postal address and email address) have been changed and included in the relevant section.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
Update of information following TSG registration.
HEADING: Other (please specify)
DESCRIPTION
Amendments under the heading ‘Grounds for registration’.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
Update of titles in accordance with the regulations in force; no changes to the grounds for registration.
HEADING: Other (please specify)
DESCRIPTION
Amendments to the section ‘Description of the key elements establishing the product’s traditional character’.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
Drafting changes have been made to bring this section into line with the amendments made to the product specification. However, these amendments have no impact on demonstrating the specificity and traditional character of ‘Moules de bouchot’. The main amendment consists of combining two parts of the current specification – 3.7 ‘Specific characteristics of the agricultural product or foodstuff’ and 3.8 ‘Traditional character of the agricultural product or foodstuff’ – in point 4.3. ‘Description of the key elements establishing the product’s traditional character’.
HEADING: Other (please specify)
DESCRIPTION
The table in the Annex ‘Main points to be checked’ has been amended.
SUMMARY OF THE REASONS FOR WHICH THE AMENDMENT IS REQUIRED
The table has been amended by deleting the control rates which are not covered by the TSG specification and by updating the points to be checked/tested and the target values to reflect the amendments made to the product specification.
PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED


                     ‘Moules de bouchot’
                  


EU No: TSG-FR-0048-AM01 – 9.9.2024
                  

1.   Name


               ‘Moules de bouchot’
            
2.   Member State or Third Country applying for registration

France
3.   Class of product, as referred to in Annex XVIII to Implementing Regulation (EU) 2025/26

Class 1.7. Fresh fish, molluscs, and crustaceans and products derived therefrom
4.   Grounds for registration

4.1.   The product







☒


results from a mode of production, processing or composition corresponding to a traditional practice for that product or foodstuff;










☐


is produced from raw materials or ingredients that are those traditionally used.




Cultivation on ‘bouchots’ is a traditional technique for producing mussels on vertical stakes fixed on the foreshore or in proximity to it, arranged in straight lines, which are fully or partly exposed at the lowest tides. This technique gives the mussels specific qualities, namely a hard shell which is well preserved due to their capacity to withstand exposure (the shell remains closed).
4.2.   The name of the product







☒


has been traditionally used to refer to the specific product;










☐


identifies the traditional character or specific character of the product.




The name of the product is derived from the method of cultivating the mussels on stakes known as ‘bouchots’.
The application concerns the name ‘Moules de bouchot’ in French only.
When the product is marketed, it is possible to add an additional sentence – to be translated into the other official languages of the European Union – to the effect that it has been ‘produced in accordance with French tradition’.
5.   Description

5.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics (Articles 54(1), first subparagraph, point (b), of Regulation (EU) 2024/1143 and Article 24 of Implementing Regulation (EU) 2025/26)

Mussels qualifying for the traditional speciality guaranteed ‘Moules de bouchot’ are presented:






—


Fresh and whole, live, possibly in modified atmosphere packaging, or










—


Cooked (whole, shelled or half-shelled), deep-frozen or in modified atmosphere packaging, or










—


Shelled and cooked, for secondary processing, deep-frozen or in modified-atmosphere packaging. In the case of small mussels, the flesh must not be presented in its original state in the finished product.




The second stage of processing is defined in this specification as the process by which products are made from shelled and cooked ‘Moules de bouchot’, which is the first stage of processing. The manufacturing process includes a separation stage (mixing, grinding, etc.) which means that the flesh of the mussel is not recognisable in the finished product.
Two species are cultivated to produce ‘Moules de bouchot’: Mytilus edulis and Mytilus galloprovincialis (or crosses between the two).
These species are selected for their ability to thrive:






—


in the cultivation conditions on the foreshore or in proximity to it set out in this specification, and










—


with methods and a period of cultivation that ensure the products’ specificity and consistency.




The anatomical and organoleptic characteristics of ‘Moules de bouchot’ are due both to the species itself and also to the particular production method.
Producing the mussels on stakes in areas frequently exposed, in whole or in part, by the outgoing tide means:






—


they develop strong adductor muscles to keep the shell closed when the tide is out, and










—


the shell is more resistant and solid when the mussels are harvested because it is hardened by frequent exposure to the open air and the sun.





Anatomical characteristics


Thickness

The minimum thickness of the mussels is:






—


12 mm for mussels sold live, fresh and whole;










—


12 mm for mussels sold cooked (whole, shelled or half-shelled);










—


7 mm for mussels sold cooked and intended for secondary processing.




Any mussels smaller than the above rule (depending on the presentation concerned) shall not account for more than 10 % of the mussels as a whole.

Flesh ratio

A distinctive feature of mussels produced on stakes is the flesh-to-shell ratio. This ratio is measured on the Lawrence and Scott indicator scale. ‘Moules de bouchot’ score 100 or more.
The minimum flesh-to-shell ratio is measured on the Lawrence and Scott indicator scale, as follows:
ratio = dry weight of flesh * 1 000 / (total weight – weight of shell)
The following ‘simplified’ indicator can also be used:

                        ‘simplified’ ratio = weight of flesh after cooking/total weight before cooking

                        ‘For “Moules de bouchot”, the “simplified ratio” is greater than or equal to 21,86 %.’
                     

Foreign bodies

In order to limit the presence of foreign bodies (such as crabs or grains of sand), when seeding, ropes and net coils are attached to the stakes such that they are off the ground. The presence of foreign bodies, if any, shall not exceed 10 % of the mussels.

Organoleptic characteristics

When cooked, the mussel flesh is a cream to more or less orangey colour depending on the mussels’ diet (the presence of carotene and vitamin A in the phytoplankton) and physiological (reproductive) stage. A maximum of 10 % of the mussels are permitted to have a different colouring.
5.2.   Description of the production method that the producers must follow, including, where appropriate, the nature and characteristics of the raw materials or ingredients used, if relevant including the commercial designation of the species involved and its scientific name, and the method by which the product is prepared (Articles 54(1), first subparagraph, point (c), of Regulation (EU) 2024/1143 and Article 24 of Implementing Regulation (EU) 2025/26)

From catching to harvesting, all stages are carried out at suitable sites on the sea coastline, on the basis of declared and recognised concessions appearing on a maritime register (or equivalent depending on the country) with an identifier giving a precise location provided by the competent authorities of the country concerned.
The producer may have more than one line of stakes on each declared and recognised concession. Each line shall be traced separately. throughout each of the steps from seeding to harvesting, including the taking of samples for analytical checks.
The production method for ‘Moules de bouchot’ involves the following steps:

Fixing the stakes

Mussels are cultivated on stakes made from wood or natural fibres, with no chemical treatment, glue or binder, within plots on the foreshore or in proximity to it. These are parts of the shoreline affected by wave movements and consisting of the section between the high tide and low tide marks. The stakes are arranged in a series of rows running down from the top of the foreshore.
Each plot contains parallel lines of vertical stakes, set apart and unbound, and arranged according to the following maximum density:






—


350 stakes per triple 100 m line,










—


250 stakes per double 100 m line,










—


200 stakes per single 100 m line.





Catching and transporting the larvae

The mussels go through the following stages of development:






—


larvae: still small enough to move about. Larvae caught on collectors or directly on the stakes can still detach themselves, either by sliding along using their feet or by letting themselves float in the water column;










—


spat: name given to larvae attached to a collector;










—


juvenile: name given to excess mussels taken from the stakes and placed in net tubing for subsequent winding around a stake (this operation is called juvenile coiling).










—



                           ‘pelisse’: name given to excess mussels taken from cultivation ropes and placed in net tubing for subsequent winding around a stake (this operation is called ‘pelisse’ coiling).





Catching

This is a preliminary stage to the actual cultivation of the ‘Moules de bouchot’ which involves getting the mussel larvae to gather on collectors (specially adapted supports made of natural biodegradable fibres) or directly on the stakes.
Catching is carried out at suitable sites on the coastline, on declared and recognised concessions listed on a maritime register (or equivalent depending on the country) with an identifier giving a precise location provided by the competent authorities of the country concerned.
Catching is carried out on sites with high natural concentrations of mussel larvae brought in by sea currents. Hatchery or nursery products may not be used.

Development of the spats

The spats develop on collectors placed in waiting sites or directly on the stakes.

Cultivation and harvesting ‘Moules de bouchot’
                           


Seeding

Seeding involves fixing the spat ropes or juvenile coils to the stakes.
In the case of mussel mortality events on spat sites or after seeding (health problems, predations, etc.), the stakes may be seeded or re-sown by coiling with ‘pelisse’ mussels up to the threshold of the number of stakes seeded by ropes or coils, using juveniles or by the natural method, as an average over the previous two years (N-1 and N-2).
In this case, an adjustment period of at least 2 months on the stake is necessary in order to acclimatise the ‘pelisse’ mussels. This period does not count towards the minimum length of cultivation.
Seeding shall be carried out:






—


not later than 31.12 of the catch year for seeding with spat ropes and juvenile coiling;










—


from 1.8 to 31.10 of the catch year for ‘pelisse’ mussel coiling.





                        ‘Moules de bouchot’ are cultivated on vertical stakes (part of which is in the ground), which cannot be moved once the spats are secured. The height of the seeded part of the stake is restricted to 3,50 metres, counting from its top end, at the time of seeding.
The mussels at the top of the stake shall be exposed at least 1 hour and thirty minutes before low tide by a coefficient of 90 and at an atmospheric pressure of 1 013 hPa.
The bottom of the rope or net coil is not in contact with the ground at the time of seeding.

Cultivation on stakes

The cultivation phase begins with the last seeding operation on the stake or the removal of excess mussels.
Cultivation takes at least 6 months and can extend to 24 months.

Harvesting

Harvesting shall take place at the earliest at the end of the minimum cultivation period, extended for the acclimatisation period where appropriate. It involves removing clumps of mussels from the stakes.
The collection of mussels which fall to the base of the stakes and are in contact with the ground is prohibited. This is to prevent unpleasant smells or taste, e.g. of sludge.

Depuration and storage

The storage and/or depuration stage starts after the mussels have been harvested and before they are packaged.
The cumulative storage and depuration period may not exceed 15 days from the date of harvest, including a maximum of 8 days on dry land, in onshore tanks.

Storage

Storage can take place either on the premises of the producers (see cultivation stage), where they are also suppliers, or in an authorised dispatch (or packaging) centre.
Storage is a step intended to counter the lack of access to stakes on account of tidal times and ranges.
After harvesting, the mussels are placed:






—


in the sea, on the foreshore, in reserves using containers or




onshore tanks;






—


or on dry land in onshore tanks fed with seawater.





Depuration

This is done where necessary to ensure that the mussels are fit for human consumption in line with the rules in force in the country where they are produced and marketed.
It is carried out before packaging by immersion in seawater in depuration centres or dispatch centres.

Washing and sizing

After any time spent in reserve or in depuration tanks, the mussels are de-clumped, washed, sized and sorted.

Processing (optional step)


Whole cooked, shelled and half-shelled mussels

Only mussels with a thickness of 12 mm or more may be used for these presentations.
Processing shall consist of the following steps:






—


The mussels shall be cooked and, where appropriate, shelled by cooking or any other method to maintain the integrity of the flesh.










—


The cooking time may not exceed 3 minutes.










—


The mussels are then stabilised by deep-freezing or in a modified atmosphere.










—


The total processing and stabilisation time of the mussels may not exceed 48 hours. This period shall run from the harvesting or removal from water if the mussels are stored after harvesting in tanks or on the foreshore until the product is stabilised by deep-freezing or in a modified atmosphere.





Cooked mussels for secondary processing

The mussels used for this presentation come from sorting the ‘Moules de bouchot’ and have a minimum thickness of 7 mm.
Processing shall consist of the following steps:






—


The mussels are shelled by cooking.










—


The cooking time may not exceed 3 minutes.










—


The mussels are then stabilised by deep-freezing or in a modified atmosphere.










—


The total processing and stabilisation time in respect of the mussels may not exceed 48 hours. This period shall run from the harvesting or removal from water if the mussels are stored after harvesting in tanks or on the foreshore until the product is stabilised by deep-freezing or in a modified atmosphere.





Packaging (dispatch)


                     ‘Moules de bouchot’ are packaged and marketed in containers
with a maximum capacity of 15 kg.

Marketing

Individual packs of ‘Moules de bouchot’ shall be labelled with:






—


the name of the TSG, ‘Moules de bouchot’, appearing:






—


in characters which are the largest on the label;










—


in characters of identical height and width;










—


in characters of the same colour;










—


in a single block;














—


with the term ‘spécialité traditionnelle garantie’ (traditional speciality guaranteed), immediately preceded or followed by the STG (TSG) logo with no intervening text;










—


all other text, in particular that required under general rules, must be clearly separate from the name of the TSG.




In addition to these provisions, cooked ‘Moules de bouchot’ intended for secondary processing must be clearly identified so that all users know they are not to be presented whole in the finished product and that the manufacturing process must therefore include a crushing, grinding or mixing stage.
The mandatory indication ‘For processing in crushed form only. Not to be sold in original state to consumers’ must appear in bold on the following forms:






—


Labels;










—


Delivery notes;










—


Invoices.




5.3.   Description of the key elements establishing the product’s traditional character (Article 54(1), first subparagraph, point (d), of Regulation (EU) 2024/1143 and Article 24 of Implementing Regulation (EU) 2025/26)

Specific characteristics of the agricultural product or foodstuff:
The specific characteristics of ‘Moules de bouchot’, stemming from conditions, methods and duration of cultivation that ensure their specificity and regularity, are as follows:






—


Hard shell




They develop hard shells as a result of being produced in areas where the outgoing tide regularly exposes them to fresh air and sun. This is why ‘Moules de bouchot’ have such a solid shell.






—


Strong adductor muscle




By the same token, the mussels develop strong adductor muscles to keep the shell closed throughout the frequent periods of exposure when the tide is out.






—


Cream to orangey colour of the cooked flesh




The cultivated mussels are sufficiently well spaced and grow in an environment with a plentiful diet of phytoplankton that lends the flesh a consistent cream to more or less orangey colour. A maximum of 10 % of the mussels are permitted to have a different colouring.






—


Cleanness and absence of odour from slime and foreign bodies





                  ‘Moules de bouchot’ are cultivated on vertical stakes, without contact with the ground when seeding occurs. Mussels that have come into contact with the ground are not harvested. These production conditions restrict the presence of foreign bodies (such as crabs or grains of sand) and the taste or smell of slime.






—


Flesh-to-shell ratio (minimum 100)




The fact that the stakes are spaced evenly and sparsely and the care taken to distribute the mussels evenly up and down the stakes mean in turn that there is an even spread of mussels across the expanse of water available.
This provides the mussels with the nutritional elements present at different depths in the water and makes for a consistent Lawrence and Scott (flesh-to-shell) ratio of at least 100.
Traditional character of the agricultural product or foodstuff:
The traditional character of ‘Moules de bouchot’ is as follows:






—


They are caught naturally;










—


They are cultivated on stakes made of wood or natural fibres arranged vertically in lines;










—


Their growth is due exclusively to nutritional elements naturally present in the marine environment.




Cultivation activity consists of close surveillance by the mussel farmer and transferring the spats and juveniles so as to ensure consistent growth of all the farmed shellfish.

Cultivating mussels on wooden stakes

The tradition of cultivating mussels on stakes goes back to 1235. The story has it that an Irishman, Patrick Walton, was shipwrecked that year in the Bay of Aiguillon; ‘… the only person saved, he settled in Esnandes and lived off birds he would snare in a special (allouret) net stretched above the water between two large poles embedded in the seabed. He soon noticed that mussels gathering on the poles grew bigger and were of a superior quality to wild mussels. He then decided to try to cultivate the molluscs.’ (Marteil, 1979).
To this end, he set up lines of stakes on which the mussels could gather and grow. He called the stakes bouchots, ‘a word of Celtic origin stemming from bout (closure) and choat/chot (wooden stake)’ (Marteil, 1979).
This form of cultivation is still practised today on the same principles. The equipment has evolved a little thanks to certain technical developments.
Over the centuries since, the handful of writers who have taken an interest in mussel farming have emphasised that Patrick Walton’s techniques have altered very little. For example, Coste wrote in 1855 that ‘the techniques that he [Walton] instituted were so well suited to the ongoing needs of the new industry that almost eight centuries later they are still common practice for the communities whose heritage they have become.’
                  
After 1930, the traditional poles were replaced by stakes (more solid lengths of tree trunk that are thicker than the poles, which also did not last very long).
Changes were made to the cultivation areas after 1950 as a consequence of the first decrees regulating mussel farming. They came under the ownership of the French state, which issued licences for their use and supervised them; stakes could no longer be arranged in a ‘V’ shape as this leads to a build-up of slime. Since then, the stakes have been arranged in parallel lines. Fixing the stakes is regulated; the rules vary from one region to another depending on local conditions – the immediate surroundings, the type of beach, sea currents, presence of nutritional elements, etc.
Production methods change in order to improve yields, but the lines of stakes still form the basis of the cultivation areas.

Staggering lines of stakes

In 1855, Coste wrote that the lines of stakes could be staggered in up to four levels.
This practice still continues today. The stakes are arranged in a series of rows running down the slope from the top of the foreshore. The rows at the top form a storage area for mussels that are big enough for human consumption.

Use of natural surroundings only


                     ‘Moules de bouchot’ are shellfish cultivated strictly in their natural surroundings. They are still fertilised naturally in the sea without human involvement, feed exclusively on natural, living phytoplankton and no chemical treatment is used in their marine environment during their growth.
6.   Labelling requirements

—


(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2026/1297/oj
ISSN 1977-091X (electronic edition)