17.2.2016

EN

Official Journal of the European Union

C 61/26

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Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 61/10)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘AGNEAU DE PAUILLAC’

EU No: FR-PGI-0105-01316 — 24.2.2015

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

Association de ľAgneau de Pauillac

Route de Labarthe

33190 Gironde-sur-Dropt

FRANCE

Tel. +33 556711445

Fax +33 556711692

Email: agneaudepauillac@eleveursgirondins.fr

The Association comprises an upstream committee with three cooperatives and a downstream committee with a representative of the wholesale distributors, a representative of the retailers and a restaurant representative. The association therefore has a legitimate right to request amendments to the product specification.

2.   Member State or Third Country

France

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

—	☐	Name of product
—	☒	Description of product
—	☐	Geographical area
—	☒	Proof of origin
—	☒	Method of production
—	☐	Link
—	☒	Labelling
—	☒	Other (applicant, type of product, steps taking place in the geographical area, changes in the wording of the ‘Link to the origin’ section, details of the CB, national requirements)

4.   Type of amendment(s)

—	☒	Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.
—	☐	Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Reasons of the group

The amendment application has been submitted to take account of technical and economic developments in the sector, in particular the closure of the main slaughterhouse in the geographical area.

5.1.   Description of product

The wording of this section has been revised in order to:

Change the slaughter age from 75 to 80 days

This amendment is related to the decision to abolish the weighing of carcasses with the pluck (see point 5.3 Method of production — slaughter), which was prohibited by the Decree of 24 April 2001 on the weighing and labelling of sheep carcasses. The weight of the pluck is about 1 kg. Therefore lambs of 11 kg weighed with the pluck actually weighed around 10 kg, which is less than the minimum required for ‘Agneau de Pauillac’. In order to maintain the conformation and weight characteristics of ‘Agneau de Pauillac’, the rearing period has been increased so that the lambs reach a minimum carcass weight of 11 kg after weighing without the pluck.

Add the rearing method: raised in a sheepfold

This element was included in the ‘Method of production’ section of the former specification. The objective is thus to align these two chapters with each other and to include also in this section an element of the specificity of ‘Agneau de Pauillac’.

Add fat cover 3

Fat cover 3 has been added. ‘Agneau de Pauillac’ must therefore have fat cover 2 or 3. These two fat cover classes are the most qualitative in terms of presentation and are the intermediate classes on a scale of 5.

This addition does not alter the appearance of the carcasses, whose fat cover is good in both cases. According to the EUROP classification grid, the carcasses have a thin layer or a light layer of fat and the muscles are more or less visible.

Add the colour of the fat: ‘slightly pinkish’

‘Slightly pinkish’ complements the ‘white’ colour of the fat. The colour ‘slightly pinkish’ was included in the ‘Method of production’ section of the former specification. In other words, the two chapters have now been aligned with each other.

Supplement the description of the product in order to associate the organoleptic qualities of the meat, such as the intense taste of lamb and the tenderness, with the physical characteristics already presented in the former specification, i.e. the colour of the meat and the quality of the fat. These organoleptic characteristics are directly linked to the rearing method typically used for ‘Agneau de Pauillac’.

Add different types of presentation

The different types of presentation were not indicated in the former specification. These elements have been added so as to be consistent with the chapter on the production method.

Information on presentation for retail sale has been added while the information on presentation with the pluck has been removed.

Offal are expressly excluded from the PGI.

5.2.   Proof of origin

The wording of this part has been reviewed and supplemented. Traceability information has been supplemented with a passage on record-keeping (lambing and health records) and on declaration requirements (identification declaration).

Finally, the sentence relating to breeders situated in derogation zones introduced when the PGI was recognised has been deleted. There are no longer such operators. At the same time as the PGI was recognised, a derogation was granted to certain breeders who had been excluded from the recognition when, in connection with examining the application, the area had been limited solely to the department of Gironde.

5.3.   Method of production

Numerous drafting changes have been made, including rewordings, clarifications, moving around paragraphs and deleting superfluous paragraphs.

The presentation of the life cycle has been reviewed.

The following parts have been supplemented or amended:

—   Rearing

—   Breed

A genetic pattern has been added, with detailed information on the authorised breeds of breeding females and males (below). Those breeds were already presented in the Label Rouge specification previously associated with the ‘Agneau de Pauillac’ PGI. These breeds have been selected to guarantee compliance with the requirements for ‘Agneau de Pauillac’; the females are breeds that are well-suited to out-of-season breeding and have maternal qualities and the males are meat breeds that contribute to the good conformation of the lambs.

The ‘Agneau de Pauillac’ PGI results from a cross between:

—   mothers from a hardy breed: Tarasconnaise, Lacaune meat, Blanche du Massif Central, pure breeds or first-generation crossings with Charollais, Rouge de l'Ouest, Suffolk, Berrichon du Cher.

—   fathers from a meat breed: Berrichon du Cher, Charollais, Rouge de l'Ouest, Suffolk.

—   Rearing

Provisions have been added concerning the sleeping area per animal (ewes and lambs) and living conditions (water, ventilation, lighting, length of trough, number of drinking troughs, obligatory bedding). Slatted floors are expressly prohibited. The purpose of these provisions is to ensure animal welfare.

The principal characteristic of ‘Agneau de Pauillac’ — i.e. to be suckled and to be raised on a sheep farm — remains unchanged.

—   Feeding

The feeding conditions of the lambs are unchanged. The lambs are fed principally on milk through suckling by the mother. The specification has been supplemented in order to clarify that the use of a milk replacer in addition to the maternal milk is not allowed, including in the event of adoption. In addition, lambs fed formula milk and issued from mothers whose milk production is inadequate are excluded from the PGI, in order not to affect the characterisation of meat under the PGI.

The specification has been amended by limiting the supplementary feed given to the lambs to 45 % of the total feed, so that milk remains predominant in the diet. The use of silage and wrapping in the lambs' feed is expressly prohibited, because it can have a negative influence on the taste of the meat.

As regards the feeding of the mothers, the specification has been supplemented in order to specify the nature of the fodder and the percentage of food self-sufficiency. It is set at 75 % of dry matter, as this takes into account the practices of breeders located in the geographical area, who have the resources necessary to feed their animals and let the breeding flock graze for at least seven months a year.

The list of raw materials used in the composition of the supplementary feed for ewes and lambs has been clarified in order to better regulate the feeding of the animals.

—   Collection and transport of lambs

Time limits have been set and added to ensure that the transport and waiting times before slaughter are not excessively long, since there is no longer an obligation to slaughter the animal in the geographical area:

—	the transport time is limited to 8 hours at the most,

—	the time between leaving the holding and the slaughter of the lamb is limited to 48 hours at the most,

—	the duration of any stays in a transit centre is limited to 24 hours at the most.

In the transit centre, the lambs are fed with feed authorised under this specification during breeding and have permanent access to drinking water. They have a plant litter. They are kept in satisfactory conditions of comfort (area, atmosphere, calm).

In the event of delays at the slaughterhouse, the specification provides for the same measures.

A ban on administering tranquilising substances before transport has been added, as has the requirement to wash and disinfect vehicles after unloading.

—   Slaughtering

The following amendments have been made:

—	the conditions for the constitution of slaughter batches have been specified to ensure the conformation of the animals before slaughter;

—	the weighing conditions have been revised due to the ban on weighing the carcass with the pluck issued by the Order of 24 April 2001 on weighing and labelling of sheep carcasses;

—	the conditions for the drying of the carcasses have been specified to ensure that the characteristics of ‘Agneau de Pauillac’ are maintained: — maximum drying period of 20 hours after slaughter, — minimum duration of the reduction in the internal temperature of the meat set at 10 hours,

—	the conditions for the classification of carcasses have been specified: pre-selection and final sorting after chilling, change in the number of markings on the carcass

—   Packaging and cutting

Information on presentation for retail sale has been added while the information on presentation with the pluck has been removed.

5.4.   Labelling

This section has been supplemented by the requirement to affix, in compliance with the regulatory requirements:

—	the European Union's PGI logo in compliance with the graphic charter;

—	the name and address of the inspection body.

5.5.   Other amendments

Applicant

This is a formal amendment whereby this part is reserved for the details of the group, which remain unchanged.

Type of product

This is a formal amendment aimed at including here the terminology of the product classes, i.e. ‘Class 1.1 Fresh meat (and offal)’.

Geographical area

The obligation to slaughter the animals in the geographical area has been removed in view of the difficulties of maintaining slaughter tools and equipment in the area and, in particular, because of the closure of the slaughterhouse in Bordeaux (main slaughterhouse).

In addition, a new map showing the area has been included in the specification, and it replaces the old map.

Link to the origin

This chapter has been reorganised. The amendments are textual and do not entail any substantive changes.

National requirements

In the light of developments in national legislation and regulations, the ‘National requirements’ section now contains a table indicating the main items to be checked and the evaluation methods to be used.

Contact details of the certifying body

The contact details of the certifying body have been updated.

SINGLE DOCUMENT

‘AGNEAU DE PAUILLAC’

EU No: FR-PGI-0105-01316 — 24.2.2015

PDO ( ) PGI ( X )

1.   Name(s)

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.1 — Fresh meat (and offal)

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

‘Agneau de Pauillac’ is an unweaned lamb aged not more than 80 days. It is suckled and reared principally on its mother's milk. It is raised in a sheepfold.

It is a cross between:

—   mothers from a hardy breed: Tarasconnaise, Lacaune meat, Blanche du Massif Central, pure breeds or first-generation crossings with Charollais, Rouge de l'Ouest, Suffolk, Berrichon du Cher.

—   fathers from a meat breed: Berrichon du Cher, Charollais, Rouge de l'Ouest, Suffolk.

‘Agneau de Pauillac’ weighs between 11 and 15 kg and has EURO conformation and fat cover 2 or 3 according to the EUROP grid.

The meat of ‘Agneau de Pauillac’ has a light colour. Its fat is white or slightly pinkish and firm. It is remarkably tender, with a low-grain texture and an intense flavour of lamb.

‘Agneau de Pauillac’ is marketed:

—	as a whole carcass;

—

or cut;

—	or packaged for retail sale.

Offal is excluded from the PGI.

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

In the supplementary feed of mothers and lambs, only the following raw materials may be used:

—	Dehydrated fodder;

—	Cereal grains and products derived therefrom;

—	Oil seeds, oil fruits and products derived therefrom;

—	Legume seeds and products derived therefrom;

—	Tubers, roots and products derived therefrom;

—	Other seeds and fruits, and products derived therefrom;

—	Sugarcane products and products derived therefrom;

—	Vegetable fat;

—

Minerals.

Fodder rape is not allowed in exclusive feeding. In any case, the intake or grazing of rapeseed must not last more than three weeks.

The following are prohibited:

—	meat meal, bone meal, meat and bone meal and any other animal protein, including milk;

—	animal fat;

—	antibiotics and growth promoters (belonging to the category of zootechnical additives);

—

urea.

3.3.1.   Feeding of the lambs

The lambs are fed through suckling by the mother.

The use of a milk replacer in addition to the maternal milk is not allowed, including in the event of adoption.

Supplementary feeding may be provided for the lambs. It must not exceed 45 % of the total feed. It consists of a balanced concentrate prepared on the farm or purchased commercially, with the nitrogen content limited to 18 % in total, cereal supplements to 20 % and fat to 5 %.

It is composed primarily of cereals in the following proportion: a minimum of 50 % of cereal grains, of which not more than 15 % are products derived from cereals.

The fodder may come from:

—	natural grassland and rangeland,

—	cultivated grassland based on grasses and forage legumes,

—	catch crops: sorghum, rape seed, beetroot,

—	feed grain (rye, oats).

The use of silage and wrapping is prohibited.

3.3.2.   Feeding of the ewes

The mothers are fed on natural fodder obtained by grazing or in the sheepfold and on concentrates.

There is an obligatory minimum grazing period of 7 months.

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

‘Agneau de Pauillac’ is born and bred with its mother within the geographical area defined under point 4.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

All ‘Agneau de Pauillac’ carcasses are presented in a particular way before weighing:

—	the carcasses are hung on special hooks, with their hind legs spread or crossed;

—	the carcass is dressed in the caul;

—	elastic is used to hold the two shoulders together and give a more compact appearance to the carcass;

—	the pluck is removed from the carcass during evisceration.

When ‘Agneau de Pauillac’ is sold as a whole carcass, it may be packaged and shipped in a cloth bag called ‘stockinette’.

When marketed for retail sale, it is packed under vacuum or protected atmosphere.

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

The labelling must include:

—	the name of the PGI: ‘Agneau de Pauillac’;

—	the European Union's PGI logo;

—	the name and address of the inspection body.

4.   Concise definition of the geographical area

The geographical area corresponds to the department of Gironde.

5.   Link with the geographical area

Specificity of the geographical area

The geographical area is located in the western central extremity of the Aquitaine Basin bounded in the south by the Pyrenees, in the east by the Massif Central and in the west by the Atlantic Ocean.

The department of Gironde borders on the Atlantic Ocean.

It consists of low wetland and woodland in the south and west and of healthier, gravelly land along the rivers of the Garonne and Dordogne, which come together in the Gironde estuary.

The Gironde benefits from favourable, relatively homogeneous climatic conditions owing to its proximity to large bodies of water, which play an important role in regulating temperatures (the Gulf Stream). It is characterised by a temperate oceanic climate. Winters are mild and wet, while summers are hot, dry and sunny. Rainfall is moderately frequent and more abundant during winter. The average annual precipitation is about 900 mm.

As regards human factors, in the 18th century there were numerous flocks of sheep in the Gironde, and especially in Médoc (the northern part of the department, stretching from the Atlantic Ocean to the Gironde estuary) and Entre-Deux-Mers (the part of the department between the Garonne and Dordogne rivers).

The Gironde is farmland but also a place of transhumance. Every autumn, the shepherds from the Médoc marshes left the flooded wetlands for the gravelly areas on the banks of the Gironde. As it is healthier and produces large quantities of pasturable grassland, this land helped the shepherds avoid the usual excess mortality affecting flocks during the winter period. At the same time, flocks from the Pyrenees came to winter in Entre-Deux-Mers or the southern part of the department.

Despite the development of wine-growing, the seasonal movement of sheep flocks has continued. Wine-growers concerned about the health of their vines continue to use sheep flocks to manure their land. However, shepherds keep any lambs that have been born in the sheepfold until their departure. Indeed, the lambs are too young and too unruly to be able to follow their mothers in the rows of vines.

In spring, when the flock had to leave the farmland and the vines, which were beginning to bud, and it was not possible to continue the journey to the mountains with lambs that were so young, it became common practice to slaughter these lambs and sell them on the spot. Starting in the 19th century, this practice enabled the development of a significant business involving the sales of lambs to slaughterers, mainly in the Bordeaux region.

Specificity of the product

‘Agneau de Pauillac’ is an unweaned lamb aged not more than 80 days. It is suckled and reared principally on its mother's milk. It is raised in a sheepfold.

The meat of ‘Agneau de Pauillac’ is characterised by:

—	a light colour;

—	a remarkable tenderness;

—	a low-grain texture;

—	an intense taste of lamb.

‘Agneau de Pauillac’ is a product with a long-standing reputation.

Causal link

The causal link of ‘Agneau de Pauillac’ is based on its established quality resulting from a specific rearing method and on its reputation.

‘Agneau de Pauillac’ is derived from the know-how related to transhumance in an area with mild and wet winters, where the grassland has the advantage of being abundant.

Transhumant shepherds have nowadays settled in one place, but the production method based on the grazing of ewes and the suckling of lambs by their mothers still persists even today.

‘Agneau de Pauillac’ is an unweaned lamb that is suckled and reared principally on its mother's milk. It is raised in a sheepfold and suckled by its mother until the age of 80 days at the most.

The fact that it stays with its mother and is reared exclusively in a sheepfold limits the stress of the lamb, which in turn contributes to the tenderness of the meat.

‘Agneau de Pauillac’ owes its light colour and remarkable tenderness to its milk diet and young age. The absence of fodder in the diet ensures that the meat keeps its light colour.

The meat of ‘Agneau de Pauillac’ is also characterised by an intense taste that results from the weight/age combination and makes it possible to obtain meat with an intense taste that is not too strong. The provision of a cereal-based supplement makes it possible to obtain well-conformed lambs and this intense taste.

Therefore ‘Agneau de Pauillac’ distinguishes itself from other suckling lambs by the more pronounced colour and flavour of its meat.

‘Agneau de Pauillac’ is a product with a long-standing reputation, as evidenced by various documents (menu of the dinner hosted by the President of the French Republic for His Majesty the King of England on 2 May 1903; Larousse Gastronomique of 1938 describing ‘Agneau de Pauillac’ as ‘l'agneau de lait, animal qui n'est pas encore sevré et n'a pas brouté’, ‘le plus parfait’ (‘the most perfect suckling lamb, an unweaned animal that has not yet grazed’)).

This lamb, the product of a secular tradition perpetuated by the breeders' know-how, is nowadays recognised and appreciated as a type of lamb with a very different taste and flavour from traditional heavy lamb and suckling lamb from dairy farms.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-047ec294-20a8-4288-9942-b5c15034cf3d

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(1)  OJ L 343, 14.12.2012, p. 1.

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