Publication of an application for registration of a geographical indication pursuant to Article 15(4) of Regulation (EU) 2024/1143 of the European Parliament and of the Council
Date: 2026-03-18
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Poland, consumer information, designation of origin, fresh meat, frozen product, labelling, poultrymeat, product designation, quality control of agricultural products, refrigerated product








C_202601824EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/1824


18.3.2026






Publication of an application for registration of a geographical indication pursuant to Article 15(4) of Regulation (EU) 2024/1143 of the European Parliament and of the Council
(C/2026/1824)

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, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission.
SINGLE DOCUMENT

Designations of origin and geographical indications of agricultural products



                     ‘Polska gęś owsiana’
                  


PGI-PL-03326 – 23.8.2024
                  

1.   Name(s)


               ‘Polska gęś owsiana’
            
2.   Geographical indication type

PDO ☐ PGI ☒
3.   Country to which the defined geographical area belongs

Poland
4.   Description of the agricultural product

4.1.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143

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

                  0207 52  – Not cut in pieces, frozen

                  0207 54  – Other, fresh or chilled

                  0207 55  – Other, frozen
4.2.   Description of the agricultural product to which the registered name applies

Only geese of the White Kołuda (biała kołudzka) breed are used for ‘polska gęś owsiana’. The product is marketed in the form of whole geese, either frozen or fresh/chilled. It may be shrink-wrapped, vacuum-packed or packaged in a protective environment. The product may also be marketed in the form of goose pieces.
Carcasses, including the neck and offal (stomach, heart, liver), weigh no less than 4 kg. The meat is springy and supple and, when touched, has the characteristic feel of raw meat. Muscle bruising on the breast or thighs is not permissible. Areas of slight discolouration with a diameter of up to 15 mm are permissible on other parts of the carcass. Bruising should not exceed 40 mm in total. The carcasses are bled very well, without there being any visible signs of redness or any plasma remnants inside the carcass.
Sensory tests show that, compared to other geese, the meat is more delicate after roasting and the colour of the raw meat is lighter. The colour of the fat is distinctly lighter, with the fat being less yellow.
4.3.   Derogations on sourcing of feed (for products of animal origin designated by a Protected Designation of Origin only) and restrictions on sourcing of raw materials (for processed products designated by a Protected Geographical Indication only)

The breeding of ‘polska gęś owsiana’ geese is broken down into a rearing period and a period of fattening with oats.
During the initial rearing period, i.e. until the age of 4 weeks, the goslings are fed a concentrated feed mix (complete feedingstuffs) to be eaten at will. From the age of 5 weeks, the goslings must be given 230-240 g of feed per bird per day, rising to 270 g at the age of 12 weeks. Right from the first week, the goslings should receive green fodder, hay (depending on when they are received for rearing) or a herb mix. From the first week of rearing until the completion of fattening with oats, the geese should be given mineral feedingstuffs in separate feeders or added to their feed. During the period of fattening with oats, which lasts for no less than 21 days before slaughter, the geese receive whole oats to be eaten at will. This averages 500 g per bird per day. In total, the duration of rearing and fattening with oats may not be shorter than 105 days.
4.4.   Specific steps in production that must take place in the identified geographical area

The entire production process, comprising the rearing and slaughter of the geese and the chilling and freezing of their meat, take place in the identified geographical area. The slaughter process is carried out close to the farm because of the need to avoid the geese being transported over long distances and to promptly perform post-slaughter technical operations such as plucking, gutting and chilling of the carcasses. These operations require a high degree of precision and high-level technical skills owing to the delicate nature of the carcasses, which are easily damaged. Avoiding long-distance transport is key for ensuring the birds’ well-being and carcasses of high quality. Transport over long distances causes stress and the risk of injuries, which bring down the parameters of the meat. A high level of stress causes metabolic changes (e.g. faster glycogen utilisation), which can cause the meat to be less tender, darker in colour, of less appealing texture, less succulent, etc. Slaughterhouses being located close to farms makes it possible to maintain the highest possible production standards and reduce losses. Only carcasses that meet the specified quality criteria and are free of physical defects qualify to be marketed as whole geese. Selection and assessment are carried out at the slaughterhouse, as part of internal control, by appropriately trained and qualified staff. Carcasses are frozen immediately after the post-slaughter process has been completed, allowing the physico-chemical and organoleptic characteristics that define ‘polska gęś owsiana’ to be maintained.
4.5.   Specific rules concerning packaging, slicing, grating etc. of the agricultural product the registered name refers to

The packing of whole geese and the cutting of carcasses into pieces in the event of sale as goose pieces are closely and directly linked to the slaughter process, both logistically and as regards timing. In order to ensure product integrity and minimise the risk of mechanical damage, microbiological contamination or cold chain breakdown, all activities linked to packing must be carried out in the identified geographical area. This approach ensures that high quality is maintained particularly as regards the meat’s structural integrity and its sensorial properties.
4.6.   Specific rules concerning labelling of the agricultural product the registered name refers to

—
5.   Concise definition of the geographical area

The Republic of Poland within its administrative boundaries.
6.   Link with the geographical area

The link between ‘polska gęś owsiana’ and its geographical origin is based on a given quality and its reputation.
The given quality of ‘polska gęś owsiana’ is linked to farmers’ skills stemming from traditional goose-rearing practices. Fattening geese with oats has a very long history in Polish lands and this technique was originally handed down from generation to generation. The long-lasting agrarian crisis in Polish lands at the end of the 19th century caused an upsurge in interest in increasing the efficiency of goose rearing. There was no single universal method at that time, but all handbooks recommended using oats for fattening, e.g. M. Karczewska’s ‘Racjonalne żywienie drobiu’ [Rational Poultry Feeding], published in 1912. Also worthy of note is E. Tomaszewski’s ‘Tucz gęsi’ [Goose Fattening] of 1936, which compiles seven different fattening methods from different parts of Poland. Crucially, oats were used in each of these methods. Recommendations on using oats to fatten geese can also be found in subsequent materials published since the 1950s. The characteristic quality stems, among other things, from the specific manner of feeding developed by farmers (green fodder, hay, herb mix and subsequently oats), the set minimum lifespan of the geese and well-developed rearing practices. These factors have been refined over the years by Polish producers, leading to the undisputed reputation of ‘polska gęś owsiana’. The quality characteristics that are typical of this species also derive from its intense flavour, light coloured fat and suitably structured muscle tissue. These properties result from the application of a well-established rearing system that ends with a period of fattening with oats, as well as environmental conditions and farmers’ know-how. Knowledge and experience along with well-established rearing practices have a major impact on ensuring that rearing is carried out correctly, including feed selection, management of the fattening period and the way the animals are treated. These factors are measurably reflected in the quality of the carcasses and the physico-chemical and sensorial parameters of the final product. There is thus a clear causal link between geographical origin and the characteristics of the final product. The know-how built up has determined a need to apply the traditional rearing practice involving a sequential feeding method where oats are used in the final period of geese rearing. Over the years, farmers have noticed that the best results in terms of quality are achieved when fattening with oats lasts at least 21 days. The effectiveness of oat fattening is dependent on the geese’s alimentary canal being prepared correctly. Producers’ knowledge alone makes such preparation possible, and it is achieved through appropriate feeding on green fodder, hay or herb mix during the rearing period. This influences the geese’s alimentary canal and prepares them for fattening with oats. Farmers’ expertise and skills determine the frequency of feeding and the quantities given. The desired objectives cannot be achieved through the use of other feedingstuffs. Besides the specific diet during the rearing period, ‘polska gęś owsiana’ is also characterised by a significantly longer life cycle. That cycle may not be shorter than 105 days. A shorter production cycle does not allow satisfactory results to be obtained in terms of quality. Farmers’ know-how also influenced the selection of goose breeds to be used. Their selection process led to only the White Kołuda breed being used. It is adapted to the utmost degree to the dietary and environmental conditions in Poland and the prevailing rearing conditions. The rearing results achieved in Poland are similar irrespective of the region where it takes place. This goose breed is well-tried and best-performing as regards fattening, has appropriate conformation and is characterised by the good flavour of its meat. Other breeds achieve satisfactory results only in certain selected regions. However, the White Kołuda breed was bred precisely to be well-adapted to the climate in Poland, which is changeable and marked by contrasts and transitions. The highly changeable weather makes it necessary to rear a type of goose that is well adapted to these conditions. The National Research Institute of Animal Production’s Experimental Station in Kołuda Wielka conducted dedicated breeding work, including in relation to feeding on oats, and this further facilitated the development of uniform production practices across the entire country. The production practices applied by farmers were also studied in order to develop the best approach. The obligation to use White Kołuda geese to produce ‘polska gęś owsiana’, as well as a series of rearing approaches, were approved and introduced in 2001, when the National Poultry Council – Chamber of Commerce (Krajowa Rada Drobiarstwa – Izba Gospodarcza) drew up the first set of rules for using the common mark ‘Młoda polska gęś owsiana’ [Young Polish oat-fed goose]. This made it possible for all farmers to follow a uniform approach. For more than 20 years the National Poultry Council – Chamber of Commerce has had a Goose Producers’ Committee, the objective of which is to develop a common approach on an ongoing basis, pass on best practices and oversee their application.

               ‘Polska gęś owsiana’ has a very significant reputation on the domestic market and on foreign markets (Germany). This reputation stems from the given quality and is linked to a long history, tradition and events organised in relation to the product. It is also linked to the guarantee that a product of specified quality will be provided. This guarantee is in turn closely tied in with the post-slaughter selection and assessment of goose carcasses so as to rule out any unacceptable damage. The people carrying out this assessment must be appropriately qualified and specially trained. Information confirming the reputation of ‘polska gęś owsiana’ can also be found in FAO material from 2002, i.e. FAO Animal Production and Health Paper – 154, Roger Buckland, McGill University Montreal, Canada and Gérard Guy, Institut de la recherche agronomique SEPFG d’Artiguères, France, Food and Agriculture Organization of the United Nations, Rome, 2002 p. 427: ‘The carcass of a goose fattened with oats is called “oat goose”, and is one of the specialities of Polish agriculture. “Oat goose” meat is considered a high quality product on the German market. The high quality is a result of both the genetic traits of the goose and of the feeding system used.’ Further proof of the reputation of ‘polska gęś owsiana’ comes from the scientific community’s significant interest in it. At least ten scientific articles directly relating to it have been published in the last 20 years. This scientific research compares and analyses functional properties and the parameters of meat and fat quality, including fatty acid profiles, protein quality and how the product behaves when cooked. Scientific articles also stress the high quality of the final product, e.g. ‘Fattening with oats results in good quality meat and fat, with excellent sensory properties.’, M. Buzala, M. Adamski, and B. Janicki. 2014, ‘Characteristics of performance traits and quality of meat and fat in Polish oat geese’. World’s Poult. Sci. Assoc. 70:531-542. Goose rearing is typical of the whole of Poland, with geese being an inseparable element of Polish cuisine and agriculture.
The reputation of ‘polska gęś owsiana’ has a very long history going back at least to the 19th century when Poland was partitioned between Russia, Prussia and Austria. At that time, geese were universally reared and then sold to Prussia. Even then, geese were reared in the area of Poland under Russian rule primarily so that they could be sold to the west where their quality meant that they were in high demand. Figures concerning exports of livestock from the Kingdom of Poland show that there was a very dynamic poultry trade, which in 1897 reached a level of 3,103 million birds, almost all of which were geese. The trade in geese between the parts of Poland ruled by the different powers was very well organised and was run by traders known as zagonnicy. By mid-November whole flocks of some 3 000 to 4 000 birds were being driven across Greater Poland. Entire villages specialised in rearing and selling ‘polska gęś owsiana’. Also involved in the goose trade were ochweśnicy from the area of today’s Greater Poland (Wielkopolskie province), in particular Ślesin and its surroundings. This was the group that developed the special ochweśnicka argot. Knowledge of this argot was a barrier to entry and reduced competition in the trade in this exceptional product. Large flocks of geese and a portion of the entire trade passed through the hands of the ochweśnicy. The consumption of ‘polska gęś owsiana’ in Polish lands was also particularly linked to the figure of Saint Martin. Saint Martin’s Day was and is celebrated on 11 November, a date that is particularly important in Poland as it is the anniversary of the restoration of independence. In many places in Poland, the celebrations of these two events have been and are linked. From the beginning of the 21st century, grassroots initiatives linked to celebrating the feast day of ‘polska gęś owsiana’ began to be organised in Poland, for example this feast day was celebrated at the Frykówka restaurant in Pszczyna from 2003 onwards. Despite the grassroots approach towards marking this feast day, it has always been celebrated around 11 November, the name day for Martin. The name ‘polska gęś owsiana’ was used even when the celebrations were on a local or regional scale (e.g. the ‘Czas na Gęsinę’ [Time for goose meat] initiative organised by Kujawsko-Pomorskie province). Since 2009, the celebrations of this feast day have been organised and coordinated. Since that year, Slow Food Polska has organised a nationwide event in Poland called ‘Gęsina na św. Marcina’ [Goose Meat for Saint Martin’s Day]. Dozens of restaurants across Poland take part in this event. In 2009, this event was also named the FIRST NATIONWIDE FESTIVAL OF POLSKA GĘŚ OWSIANA. Currently several dozen restaurants take part in this event each year. In 2025 it was held for the 26th time. Moreover, Poland has a series of regional and local events dedicated to geese and in particular ‘polska gęś owsiana’, organised either in conjunction with the aforementioned event or as standalone initiatives. Internet and social media research has shown that the number of mentions of ‘polska gęś owsiana’ is significantly higher around 11 November. These mentions are predominantly characterised by positive emotions, content and interactions. A positive tone (excitement, joy) and positive interaction are associated specifically with mentions of the proper name ‘polska gęś owsiana’. Negative emotions and comments generally concern price or limited supply. ‘Polska gęś owsiana’ has also been mentioned in agricultural television programmes such as Agrobiznes, quiz shows such as Milionerzy [Polish Who Wants to Be a Millionaire] and cookery shows. In one of the seasons of Tomasz Jakubiak’s show, the chef visited a goose farm during his trip around the country seeking out the best local and seasonal products. The meat was also prepared on TVP Polonia’s breakfast show on Saint Martin’s Day, with its value and worth being highlighted. Authoritative voices in the culinary world have played a key role in shaping the image of ‘polska gęś owsiana’. Thanks to them, this product is perceived as a luxury product reserved for special occasions. Analyses show that ‘polska gęś owsiana’ is no longer merely a food product but has also become a cultural symbol. Its image and reputation are the result of a synergy between its deep roots in Polish tradition and modern communication channels. ‘Polska gęś owsiana’ also wins prizes in competitions. For example, 2025 saw ‘Polska Gęś Owsiana’ receive a special diploma and medal in the ‘Market product’ category at the Poultry Tech fair in Nadarzyn (2-4.12.2025), and a special distinction from the Marshal of Podkarpackie Province at the Ekogala fair in Rzeszów (13-14.12.2025).
Each year, around 25 000 tonnes of goose meat on average are produced in Poland. Almost 80 % of the output is intended for export, primarily to the German market. In 2021, 12 300 tonnes of goose meat were exported from Poland to Germany, representing 83,6 % of sales to the EU and 70 % of all sales outside Poland. Germany is the most important buyer of Polish goose meat. That is why dedicated research on the reputation of ‘polska gęś owsiana’ was carried out on the German market. The research involved 1 000 consumers and 93 managers. Conducted in September 2023, the research confirmed the high recognisability and positive image of ‘polska gęś owsiana’ among consumers and HoReCa managers. Among consumers, 62 % of those surveyed said they were familiar with the name, in particular people aged 61-65 and higher-income households. German consumers prefer domestic goose meat, but Poland follows very closely behind in second place. Decisive for the quality of the product were primarily the taste, delicateness and tenderness of the meat as well as the rearing method and type of feed. Among the HoReCa group, the recognisability of ‘polska gęś owsiana’ stood at 69 %. This product scored highest for purchase declarations (40 %) and was perceived as being of higher quality than ‘polska gęś’ [Polish goose] with no qualifier. Its most important strengths were taste, aroma during roasting, the delicateness of the meat and the natural feeding method. The results of the research confirm the strong position of ‘polska gęś owsiana’ as a high-quality product that is attractive both to individual consumers and to the catering sector.

Reference to the publication of the product specification of the geographical indication


https://www.gov.pl/web/rolnictwo/wnioski-przekazane-komisji-europejskiej



(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/2026/1824/oj
ISSN 1977-091X (electronic edition)