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: 2026-06-24
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Croatia, Eastern Croatia, consumer information, designation of origin, labelling, leaf vegetable, product designation, quality control of agricultural products




C_202603349EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/3349


24.6.2026






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/2026/3349)

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


‘Čepinski kupus’


EU No: PDO-HR-03372 – 13.11.2024
                  

1.   Name(s)

‘Čepinski kupus’
2.   Geographical indication type

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

Croatia
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

07 – EDIBLE VEGETABLES AND CERTAIN ROOTS AND TUBERS

                  0704  – Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled
4.2.   Description of the agricultural product to which the registered name applies

‘Čepinski kupus’ is a vegetable crop derived from the Croatian autochthonous conservation variety of white cabbage Čepinski (Brassica oleracea var. Capitata). The variety was recognised as a conservation variety in 2016 and entered in the Croatian variety register.
At full physiological maturity, ‘Čepinski kupus’ has the shape of a slightly round to elongated cabbage head. The surface leaves cover half of the head, but their edges are slightly curled and do not fuse with the rest of the head.
The head is compact, with a well-developed, short and rounded stem (known colloquially as a kocen), is of medium weight (1-3 kg) and has a height of 10-25 cm.
A gradual gradation of the colour of the leaves is visible in a cross-section of the head. The first few leaves are an intense green colour. Towards the inside, the leaves are slightly greenish yellow to white.
The leaves are slightly brittle and of equal thickness from the tip to the base, with a firm, crunchy texture to the touch. The upper side of the leaf (the upper face) is more crinkled than the underside (the lower face). The crinkles have the shape of arches that extend evenly as far as the edge of the blade, making the edge of the blade very sinuous. The leaves have a pinnate reticulate venation.
The midrib is more prominent on the dorsal side and sunken on the ventral side of the leaf. The lateral branches of the first order are thinner than the main rib. By spreading the lateral branches of the first order, it is possible to observe the other, poorly developed lateral branches. The blade is whole, with deeply serrated edges.
Thanks to its composition, ‘Čepinski kupus’ has a floral-green, leafy scent and a very pronounced fresh-cabbage flavour, a slightly bittersweet taste and a recognisable fine, crunchy yet delicate texture when consumed.
The sugar content of ‘Čepinski kupus’ is at least 3 g/100 g, while the antioxidant activity is above 0,7 μmoL DPPH/g and the total polyphenol content is above 70 mg/kg.
‘Čepinski kupus’ is presented on the market in its fresh state.
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)

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

All stages in the cultivation of ‘Čepinski kupus’ must take place in the defined geographical area.
4.5.   Specific rules concerning packaging, slicing, grating etc. of the agricultural product the registered name refers to

After it is picked, ‘Čepinski kupus’ is packed in mesh bags that hold 15-30 kg of cabbage, or it is stored and delivered in bulk.
To prevent any damage to the heads given their delicate texture, and to preserve their freshness and ensure the distinctive quality of ‘Čepinski kupus’, packaging must take place in the defined geographical area.
4.6.   Specific rules concerning labelling of the agricultural product the registered name refers to

Each package features a label bearing the ‘Čepinski kupus’ logo, the name of the producer, the year of harvest, the product name and the PDO label in the same visual field.
The logo consists of two components: an overhead view of a stylised ‘head’ of cabbage, and a textual name. The font of the textual name is Museo 900. The values of the colours used to create the logo are PANTONE P 155-15 C (CMYK 55 0 90 35; RGB 101 142 57) and PANTONE P 154-7 C (CMYK 55 0 100 0; RGB 162 195 64). The logo must appear on all packages of the cabbage.





Figure 1 ‘Čepinski kupus’ logo
5.   Concise definition of the geographical area

The geographical area of production of ‘Čepinski kupus’ comprises the entire administrative area of Osijek-Baranja County. Osijek-Baranja County borders Hungary to the north, Serbia to the east, Vukovar-Syrmia County to the south-east, Slavonski Brod-Posavina County to the south, and Virovitica-Podravina County and Požega-Slavonia County to the west.
6.   Link with the geographical area


Specificity of the geographical area


Natural factors

The area in which ‘Čepinski kupus’ is grown has a moderate continental climate, which is mainly characterised by an absence of very dry months and more precipitation during the warm part of the year, which is very favourable to growing this vegetable crop. The climate is also characterised by relatively long, cold winters and warm, even hot, summers.
According to the Köppen classification, the region’s climatological formula is Cfwbx, indicating a moderately warm, rainy climate, with precipitation evenly spread throughout the year.
The average annual temperature is 10 °C. The average monthly temperature ranges from –1 °C to 21 °C. The coldest period is in January, when minimum temperatures can be below –25 °C. The warmest period is in July and August.
Average monthly relative humidity ranges from 73 % to 90 %, with maximum values in January and minimum values in July. Average annual precipitation varies in Osijek-Baranja County, ranging from 609 mm to 792 mm. Precipitation during the year reaches a maximum in June and a secondary maximum in November, with no extremely dry months. For the county – and Croatia as a whole – the distribution of precipitation during the growing period is of utmost importance, as it is almost optimal, with the usual deviations. In Osijek-Baranja County and the wider East Slavonia area, an average of 1 800-1 900 hours of sunshine can be expected during the year – 1 290-1 350 hours during the growing period – which has a significant impact on the amount of sugar in the product, among other things.
The agro-ecological characteristics in the production area of ‘Čepinski kupus’ are determined mainly by the automorphic soils (leached soils, regosols) and hydromorphic soils (swampy gley, marshy black soils) and, to a lesser extent, the halomorphic soils that have been partially or thoroughly agro- and/or hydro-ameliorated. Moreover, tests found that over half of the soils sampled in the area had a weakly acidic to neutral reaction, which is very favourable to growing ‘Čepinski kupus’ and means that the product can be stored for a lengthy period.
Significant areas of the defined geographical area of production of ‘Čepinski kupus’ are made up of finer to medium-textured soil classes.

Human factors

Thanks to its favourable climate and soil, Osijek-Baranja County has been known since ancient times for the production of ‘Čepinski kupus’, which is grown without any significant use of mechanisation.
Considerable effort goes into the production of ‘Čepinski kupus’, from production of the seeds and seedlings to the harvest, which is carried out exclusively by hand. It is very important to choose the optimum time for each stage of production (sowing, replanting, harvesting) of ‘Čepinski kupus’, for which the experience passed down from generation to generation in this area is essential. During the harvest, each head of cabbage is picked by hand and examined, ensuring that only technologically mature heads of the highest quality with distinctive organoleptic and chemical properties are selected. The removal of excess leaves and the careful handling of the head once it has been cut off are activities that producers approach with particular care, to ensure uniform product quality. Experience is used to determine the harvest time and to select the best heads based on colour, appearance, firmness and absence of undesirable damage. This know-how and experience are passed down from generation to generation, with the result that the entire production chain of ‘Čepinski kupus’ has remained unchanged for generations.

Specificity of the product

Numerous records show that ‘Čepinski kupus’ has been an important food product in this part of Croatia for centuries. Thanks to its availability during the autumn and winter months, ‘Čepinski kupus’ is a major source of bioactive substances, whether it is consumed fresh or fermented.
A study published in 2020 (Lončarić et al.: ‘Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages’, Molecules, 25 (16) 3696) showed that, of the four different cabbage cultivars investigated, ‘Čepinski kupus’ had the highest level of antioxidant activity. This is largely due to phenolic compounds and the ascorbic acid content (together accounting for around 80 % of antioxidant capacity). ‘Čepinski kupus’ was found to have high levels of phenolic compounds (above 70 mg/kg). The same study showed that thanks to its chemical composition, ‘Čepinski kupus’ had a characteristic, more pronounced fresh cabbage flavour than the other cultivars. This, combined with its slightly bittersweet taste, makes it a recognisable and desirable product for consumption in its fresh state or in the form of various specialities. Numerous volatile substances form the aroma of the cabbage, with aldehydes and ketones, terpenes, alcohols, esters, acids and other compounds dominating. ‘Čepinski kupus’ was found to have the most pronounced ‘green’, fresh scent, with floral and leafy tones, and the most pronounced aroma of fresh cabbage. All these chemical and organoleptic characteristics are the result of the genetics of the Čepinski autochthonous cabbage variety, as well as soil and climate conditions, which, combined with the experience of local inhabitants, create a recognisable product.
Another study of cabbages of four different cultivars grown in Croatia (the Varaždinski, Ogulinski, Čepinski and Bravo cultivars) found that ‘Čepinski kupus’ was second in terms of total polyphenols (Jakobek et al: ‘Bioactive polyphenolic compounds from white cabbage cultivars’, Croatian Journal of Food Science and Technology, 10(2) 164 172 (2018)), which, together with other antioxidants, contributes to its high level of antioxidant activity.
Thanks to its significant sugar content (over 3 g/100 g) ‘Čepinski kupus’ is a good raw material for the production of fermented cabbage, and its elastic and thin leaves are desirable characteristics of cabbage when it is used to prepare traditional dishes. ‘Čepinski kupus’ is characterised by a recognisable fine, crunchy yet delicate texture that reveals itself when the product is consumed in its fresh state.
As well as being known for its specific properties, ‘Čepinski kupus’ also displays good properties for growing under different conditions in its geographical area of production and has greater production potential. ‘Čepinski kupus’ is highly resistant to climate conditions. It thrives in relatively dry seasons, but also withstands the conditions that prevail in the autumn. It can be harvested relatively late, which has a positive impact on chemical composition, but also allows harvesting over a longer period.
The name ‘Čepinski kupus’ refers to a fresh cabbage derived from the Croatian autochthonous conservation variety of white cabbage named Čepinski. It is used in everyday speech and trade, as evidenced by culinary works and scientific articles, among other things. The Čepinski autochthonous variety is grown locally and is rarely found outside the boundaries of the geographical area of production of ‘Čepinski kupus’.

Causal link

The link between ‘Čepinski kupus’ and the geographical area is based on the quality the product enjoys thanks to its physical, chemical and organoleptic characteristics resulting from the interaction between the favourable climate and soil, and to harnessing the experience of local producers in the whole production cycle, from seed to mature cabbage head.
Thanks to its physical, chemical and nutritional characteristics, ‘Čepinski kupus’ is renowned far beyond the area in which it is grown, and the growing area is often associated with this vegetable crop. ‘Čepinski kupus’ is grown in a wider area around the town of Čepin in Osijek-Baranja County, which makes the cabbage recognisable under the name ‘Čepinski kupus’. There are numerous stories and anecdotes about Čepin and its inhabitants that connect the town with cabbage production, as well as the benefits its inhabitants have derived from this vegetable crop.
The Čepinski autochthonous variety was created and has been preserved through the interaction between the knowledge and experience of local farmers and the climate and soil suited to growing this particular crop. ‘Čepinski kupus’ is an autumn cabbage variety with a vegetation period of 105-115 days, making it suitable for the soils that are characteristic of the growing area (soils that are known to be good for growing vegetables, including cabbage). Tests on soil fertility in the area found that over half of the soils sampled had a weakly acidic to neutral reaction, which is very favourable to growing ‘Čepinski kupus’, thanks to an absence of diseases caused by acidic soil. This is one of the reasons why the soils produce highly durable products with good organoleptic characteristics.
The production area of ‘Čepinski kupus’ enjoys a temperate continental climate, with precipitation evenly spread throughout the year and plenty of sunshine. This has a favourable effect on the chemical composition of ‘Čepinski kupus’, giving the cabbage its characteristic aroma and taste. Since there is sufficient moisture in the atmosphere in this area in September and October – when it is needed for the late cabbage to develop – Osijek-Baranja County is known as the area for growing the Čepinski autochthonous cabbage variety, since this is where it achieves the recognisable characteristics of quality ‘Čepinski kupus’.
Local inhabitants’ experience of growing ‘Čepinski kupus’ plays a significant role, from producing the seedlings and cultivating the seeds themselves, to harvesting and identifying the technologically mature fruit – essential steps to achieve a high-quality end product with the distinctive characteristics of ‘Čepinski kupus’. All these operations are performed manually, on the basis of experience, which ensures that the harvested cabbage is of a uniform high quality and provides it with its distinctive characteristics.
The quality parameters of ‘Čepinski kupus’ are the result of the interplay between variety, soil and climate conditions, and the influence of human factors, ultimately resulting in a product with a rich chemical composition and desirable organoleptic characteristics.
Thanks to its desirable physical, chemical and organoleptic characteristics, ‘Čepinski kupus’ is widely used as a raw material in cooking and is known as one of the most suitable ingredients for preparing traditional dishes with cabbage.
The area in which ‘Čepinski kupus’ is grown has been synonymous with this product since ancient times, and has gained in importance in recent years with the development of tourism in this part of inland Croatia. Numerous sources point to the importance of this food product as a superior raw material from which a variety of specialities can be prepared, from side dishes, through main courses, to desserts (website ‘Moja zimnica, priprema i konzerviranje hrane’ [My winter provisions – preparation and preservation of food], www.mojazimnica.hr/kiseli-kupus/ (14.10.2021)).

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


https://poljoprivreda.gov.hr/UserDocsImages/dokumenti/hrana/zoi-zozp-zts/dokumenti-zoi-zozp-zts/031225%20Cepinski_specifikacija.pdf



(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/2026/3349/oj
ISSN 1977-091X (electronic edition)