This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

(Regulation (EU) No 1151/2012)

‘Mel da Serra da Lousã’

EU No: PDO-PT-0222-AM01 – 6.6.2024

PDO (X) PGI ( )

1.   Name of product

‘Mel da Serra da Lousã’

2.   Member State to which the geographical area belongs

Portugal

3.   Member State authority communicating the standard amendment

Directorate-General for Agriculture and Rural Development – Quality and Genetic Resources Division

—

4.   Description of the approved amendment(s)

Explanation of why the amendment(s) fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012:

Reasons why the amendment or amendments fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012:

These amendments are not considered Union amendments within the meaning of Article 53 of Regulation (EU) No 1151/2012, as amended by Regulation (EU) 2021/2117, since:

(a)	they do not include a change in the name of the protected designation of origin or protected geographical indication, or in the use of that name;

(b)	they do not risk voiding the links demonstrating that the quality or characteristics of the product are essentially due to a particular geographical environment with its inherent natural and human factors, for a protected designation of origin;

(c)	they do not concern a traditional speciality guaranteed;

(d)	they do not entail further restrictions on the marketing of the product.

Mel da Serra da Lousã

First amendment: ‘Description of the product specification, I page 7’

Current text:...‘The honey produced comes exclusively from wild flower nectaries already referred to in Part II’...

PROPOSED AMENDMENT

‘The honey produced comes exclusively from wild flower nectaries already referred to in Part II’... for... ‘Mel da Serra da Lousã is made exclusively from the nectar collected by bees from wild flower floral nectaries’...

Grounds for this amendment:

The description has not been amended in relation to the current specification; the product specification has simply been adapted to the new formats for approving product specifications pursuant to Article 7(1) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012, as amended by Regulation (EU) 2021/2117 of the European Parliament and of the Council of 2 December 2021.

The amendment affects the single document.

The proposed amendments improve the description of Mel da Serra da Lousã and do not constitute material changes.

Second amendment: ‘Organoleptic properties’, page 7 of the product specification

Current text:

PROPOSED AMENDMENT

‘2.1.

Organoleptic properties

It is amber to dark amber in colour, almost black, as a result of its floral properties, and is also influenced by the lesser or greater presence of sweet chestnut trees (Castanea sativa Mill.).

The heather nectar strongly accentuates the aroma of the honey and also has a strong flavour and some astringency, properties that give it a unique character.

It has a high viscosity resulting from a naturally low moisture content of less than 20 %.

The honey crystallises at low temperatures and tends to have a regular texture, with a reduced intensity of colour.’

Grounds for this amendment:

The content has not been amended in relation to the current specification; the product specification has simply been adapted to the new formats for approving product specifications pursuant to Article 7(1) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012, as amended by Regulation (EU) 2021/2117 of the European Parliament and of the Council of 2 December 2021.

Regarding its colouring, the link to the flora in the local geographical area is justified ‘as a result of its floral properties, and is also influenced by the lesser or greater presence of sweet chestnut trees (Castanea sativa Mill.)’. This information was already implicit in the initial specification, as chestnut trees are dominant in the local area and we therefore consider this clarification of the amendment to be important.

The amendment affects the single document.

The proposal is in line with Article 7(1) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012, as amended by Regulation (EU) 2021/2117 of the European Parliament and of the Council of 2 December 2021.

Third amendment: ‘Organoleptic properties’, page 7 of the product specification

Current version: ‘For its chemical properties, the limits are as follows:

—	humidity – less than 20 %

—	sucrose – exempt

—	reducing sugars – greater than 65 %

—	total ash – less than 0,6 %

—	water-insoluble substances – less than 0,1 %

—	total maximum acidity – less than 40 mg/kg

—	diastase index – higher than 10

—	hydroxymethylfurfural content – less than 35 mg/kg

Pollen prospection – local flora.’

PROPOSED AMENDMENT

‘2.2.

Chemical properties — humidity – less than 20 % — reducing sugars – greater than 65 % — total ash – less than 0,6 % — water-insoluble substances – less than 0,1 % — diastase index – higher than 10 — hydroxymethylfurfural content – less than 35 mg/kg

Pollen prospection – local flora.’

Grounds for this amendment:

The aim is to remove two of the chemical parameters from ‘Mel da Serra da Lousã’, ‘sucrose’ and ‘maximum total acidity’, because they are not specific or characteristic properties of this honey.

As regards the presence of sucrose in honey with a tolerance of up to 5 % (with a few exceptions where the tolerance rises to 10 %), this parameter has been laid down in national legislation since at least 1985. See paragraph 6.2 of the Annex to Decree-Law No 131/85 of 29 April 1985 and paragraph 1.2 of Annex 1 to Decree-Law No 214/2003 of 18 September 2003, including amendments. This national legislation transposes Council Directive 2001/110/EC of 20 December 2001 relating to honey into national law, and includes definitions of the properties of honey and the rules governing its production and marketing. Paragraph 1.2 of Annex II to the Directive also provides that sucrose is tolerable up to a limit of 5 %, with certain exceptions where it is tolerable up to 10 % and 15 % respectively. In addition, the Directive does not contain specific rules on quality schemes for agricultural products and foodstuffs, with the exception of recital 7, which states that ‘Honey the name of which includes indications concerning floral, vegetable, regional, territorial or topographical origin or specific quality criteria may not have filtered honey added to it.’

‘Mel da Serra da Lousã, PDO’ contains levels of sucrose laid down in general law, but although this parameter is not a specific characteristic of honey, it is an indicator of possible adulteration in honey (e.g. the addition of sucrose).

As regards ‘total maximum acidity’, Council Directive 2001/110/EC of 20 December 2001 relating to honey, recast Council Directive 74/409/EEC of 22 July 1974 and was transposed by Decree-Law No 214/2003. This made the rules on the conditions for the production and marketing of honey more accessible and adapted general EU legislation applicable to foodstuffs, in particular that on labelling, contaminants and methods of analysis. In accordance with Article 9 of Council Directive 2001/110/EC, Decree-Law No 214/2003 adopted, in Portuguese legislation, the new EU provisions on the definitions and characteristics of honey and the rules under which it must be produced and marketed, repealing Decree-Law No 131/85 of 29 April 1985, as it does not meet EU objectives.

What was stipulated in Decree-Law No 131/85, based on NP – 1309, was that the (maximum) acidity of a 4 cm3 solution IN/100 g of product No 5 in Annex II of the above Directive now provides for ‘Free acid:– in general – 50 milliequivalents of acids per 1 000 g.’ This means a change not only in the type of acidity examined, but also in the values and units.

According to Elsa Caveiro in the Caracterização de méis comerciais rotulados com a designação de mel de urze [Characterisation of commercial honeys labelled as heather honey], Escola Superior Agrária de Bragança, www.bibliotecadigital.ipb.pt; https://bibliotecadigital.ipb.pt/handle/10198/15037, accessed on 31 January 2024) a number of studies on Portuguese heather honey (Erica sp.) (including Mel da Serra da Lousã PDO), describe acidity values ranging from 21,9 to 45,2 meq/kg-1. ‘These honeys were found to have total acidity values ranging from 17,0 to 51,5 meq.kg-1 [102]. These honeys are thus characterised by higher acidity, linked to the presence of organic acids, often present in dark honeys with medium to high conductivity, indicative of their high mineralisation.’

In line with the trend of higher acidity levels in heather honeys, such as Mel da Serra da Lousã PDO, although they have higher levels than conventional honeys, they still comply with the free acidity levels laid down in general law.

It thus follows that the ‘Total maximum acidity’ parameter for honey has been replaced by the ‘Free acid’ parameter, which does not contain any specific characteristics which are important to the characterisation of Mel da Serra da Lousã.

This is a standard amendment – see Article 53 of Regulation (EU) No 1151/2012 and Article 6 of Regulation (EU) No 664/2014, for the following reasons:

(a)	it does not involve a change in the name ‘Mel da Serra da Lousã’ PDO or in the use of this name;

(b)	it does not risk voiding the links demonstrating that the quality or characteristics of ‘Mel da Serra da Lousã’ are essentially due to a particular geographical environment with its inherent natural and human factors;

(c)	it does not entail further restrictions on the marketing of the product.

Fourth amendment: ‘Commercial presentation’

Packaging and labelling, page 7 of the product specification:

Current version:

PROPOSED AMENDMENT

‘2.3.

Commercial presentation

It is presented to the consumer in liquid form in glass jars, models of which have been approved by the producer group, in 30 g, 250 g, 500 g and 1 kg sizes.

The jar must be shrink-wrapped to guarantee that it is sealed.’

Grounds:

Rules on presentation should be included in the description of the product; for this reason only the form of presentation of the product is given here, including the option of smaller jars suited to the current market.

The jar must be sealed in order to ensure no changes can be made to the product.

The rules on labelling have been moved to paragraph 8.

The rules on conservation have been withdrawn because these are generally applicable to all food products.

The amendment affects the single document.

‘Definition of the geographical area’: An updated map of the geographical area has been added, amending the annex to the specification and Figure 1 on page 3. This is an update of the information. The amendment affects the single document.

Fifth amendment: ‘Evidence that the product originates in the defined geographical area’

Current version:

PROPOSED AMENDMENT

‘4.1.

Identification of economic operators Any economic operator wishing to use the designation of origin “Mel da Serra da Lousã” must undertake to comply with the specifications by means of an identification declaration sent to the producer group by 15 March with the following information: — information about the operator (identity, status, activity); — a description of the means of production (number and location of apiaries and number of beehives); — the economic operator’s commitment.

4.2.	Control of production conditions

Producers shall carry out the beekeeping activity of mobile beehives in the demarcated area.

Producers shall sign a contract with the delegated body responsible for checking compliance.

Economic operators producing honey eligible for the designation shall submit to the producer group by 15 April of each year an annual declaration of production and stocks for the previous year, from 1 April to 31 March, containing the number of beehives, the total honey production and the total honey production declared under the designation.

Operators involved in production shall maintain traceability by means of an updated register of entries and product launches through production logs.

The production logs issued exclusively by the producer group in accordance with a template validated by the DGADR – Direção-Geral de Agricultura e Desenvolvimento Rural [Directorate-General for Agriculture and Rural Development] must be kept on the spot and at the disposal of inspectors.

This register must make it possible to identify the origin and destination of the honey, the location of the apiaries and the number of beehives, as well as the quantities of honey broken down by batch and sales.

The entries in the production logs shall include the date of harvest and the volume of the batch, and the units packaged and the corresponding numbers of the certification marks.

The honeys will all undergo physico-chemical and organoleptic analysis. These checks are carried out on the honey after the decanting phase. The physico-chemical analysis checks the honey’s compliance with the designation criteria. The guarantee of origin is provided by a pollen analysis.

The seal provided by the producer group bearing the name of the designation facilitates identification of the product as well as checks on the volumes produced and marketed. The seal must be visibly affixed to the bottle and may form an integral part of the label.’

Grounds:

The elements proving that the product originates in the defined geographical area have been detailed in two regulations annexed to the product specification, with the following modifications:

(a)	the deadline for producers to submit information on the number of apiaries and beehives has been extended from 31 December to 15 April;

(b)

the entire procedure concerning specific monitoring rules and organoleptic analyses provided for in Article 3(1) to (4) and (6) of the technical regulation has been deleted, because the product specification must include only the procedures that have to be provided by the operators to prove the origin of the products, raw materials and other aspects that the product specification states must originate in the identified geographic area. It is not necessary to lay down the specific monitoring rules that must be included in the control plan;

(c)	the provisions of Article 3(2) and (5), (8) to (11) and (15) are redundant because, pursuant to Regulation (EU) No 1151/2012, verification of compliance with the product specification applies at all stages of production in line with a control plan.

This amendment does not concern the single document.

Sixth amendment: ‘Description of the method of obtaining the product’

Current version:

Article 2(1) of the technical regulation

‘1.1.

Honey obtained from mobile beehives in apiaries located in the mountains and valleys of the Serra da Lousã, where beekeeping is traditionally practised using wild flowers, in particular from heather and chestnut trees.

1.2.	Bee populations must be in perfect health and must be certified accordingly.

1.3.	Artificial feeding and the use of growth stimulants and pesticides are prohibited from the beginning of April to the end of August.’

PROPOSED AMENDMENT

‘5.1.

Production and harvesting

Mel da Serra da Lousã is obtained from mobile hives located in the mountains and valleys of Serra da Lousã in the period from 1 May to the end of August.

The honey must be harvested as soon as the heather and chestnut trees have stopped flowering, provided that weather conditions permit, to minimise mixing with honey from other flowers. The honey must be harvested from hives with mobile frames.

The honey is harvested from frames that are completely capped and do not contain any bee or drone brood, either open or closed.

The use of smokers must be kept to a minimum.’

Grounds:

The production methods were taken from the technical regulation attached to the product specification.

In addition to updating the original wording, this proposal makes the following changes:

(a)	removal of the requirement to maintain the good health of the bee population as this is a general rule applicable to honey and thus need not be included in the specifications;

(b)

removal of the ban on artificial feeding and the use of growth stimulants and pesticides from the beginning of April to the end of August, because if the harvest is carried out in July (as is permitted), it makes no sense for colonies to be deprived of feeding and treatment for varroa for one month;

(c)	the sentence ‘where beekeeping is traditionally practised using wild flowers, in particular from heather and chestnut trees’ already appears in the product description;

(d)	there were no specifications for harvesting although these are essential for the production of Mel da Serra da Lousã, which involves the process of collecting from the supers and frames filled with honey.

These amendments do not concern the single document.

Seventh amendment: ‘Extraction’

Current version:

Article 2 (2) of the technical regulation

PROPOSED AMENDMENT

‘5.2.

Extraction

Honey extraction operations must be carried out hygienically, in a closed area authorised for this purpose by a licensed establishment of the Lousamel Producer Group or by the producers’ primary production units.

The frames are received and marked with the producer’s indication and constitute a batch.

Weighing of the approved frames is carried out to control production.

The extraction process is carried out mechanically with appropriate equipment. It is forbidden to obtain honey by compression of the combs.

The honey may be extracted by centrifugation only.

Filtering through mesh may be used.’

Grounds:

The production methods were taken from the technical regulation attached to the product specification.

In addition to updating the wording, this proposal includes identification of the frames and the weighing of each batch, to improve the explanations on how to extract the honey.

Eighth amendment: ‘Storage’

Current version:

Article 2 (3) of the technical regulation

PROPOSED AMENDMENT

‘5.3.

Storage

After centrifugation the honey is transferred to containers made of stainless steel or other food-grade material.

During the time stored in food-grade containers, the honey is matured (for at least 30 days) at room temperature.

The honey must be stored in a dry place and protected from sunlight.

Containers suitable for packaging are duly identified with the details of the producer and the product.’

Grounds:

The production methods were taken from the technical regulation attached to the product specification.

This proposal updates and improves the current wording, and adds storage rules.

Ninth amendment: ‘Specificity of the geographical area – natural factors’

Current version:

PROPOSED AMENDMENT

Grounds:

Improvements have been made to the soil and climate characterisation, which previously contained little information on natural factors, although tables 1 and 2 have been retained with their current wording.

The amendment affects the single document.

Tenth amendment: ‘Specificity of the geographical area – human factors’

Current version:

PROPOSED AMENDMENT

‘6.1.2.

The Serra da Lousã’s natural history has always been closely linked to human activity. With its strong legacy of pastoral activity, the woodland of the Serra da Lousã has undergone major changes with the help of the forestry services, often assisted by rural populations determined to counter the growing rural exodus. These changes have been marked not only by the sowing of large areas of pine trees, but also by the maintenance of a core of deciduous trees (oak, birch and chestnut trees) and the preservation of ligneous vegetation alongside the abundant brooks and streams flowing down from the shale hills.

The links between the land and the inhabitants are a feature of the resilience of the highland areas and reflect the various initiatives that intersect with them, such as the honey-producing area (protected designation of origin) of the Serra da Lousã (Penela, Miranda do Corvo, Lousã, Góis, Arganil, Pampilhosa da Serra, Figueiró dos Vinhos, Castanheira de Pera and Pedrógão Grande).

Beekeeping has been one of the livelihoods in the mountains and valleys of Serra da Lousã, covering all the parishes of the municipalities of Lousã, Miranda do Corvo, Penela, Figueiró dos Vinhos, Pedrógão Grande, Castanheira de Pera, Pampilhosa da Serra, Arganil, Góis and Vila Nova de Poiares, from time immemorial, as evidenced by the apiculture terminology often adopted in the place names of this vast area, which shows the importance and long history of beekeeping in the region. Examples of the region’s place names that still attest to the importance of beekeeping are Alvares, Colmeal, Cortiços and Vale de Cortiços, Malhadas, Malhadas Chã, Malhada Velha, Vale de Abelhas, Vale de Colmeias, Mestras and Ribeiro das Mestras.

Beekeepers essentially observe the following steps to ensure honey production in the geographical area:

Phase 1

The bees collect nectar mainly from the flora in the mountains, predominantly heather, with a lesser or greater presence of sweet chestnut trees (Castanea sativa Mill.) to make honey.

Phase 2

Once the honey in the frames is sufficiently mature, they are removed from the hives and transferred to the location where centrifugation takes place. After centrifugation, the honey can be filtered through mesh.

Phase 3

The honey is stored in food storage containers. Packaging, storage and labelling take place at premises authorised by the producer group. The Serra da Lousã is part of the Natura 2000 network (15 158 hectares) and uniquely combines the cultural and human features of the Aldeias do Xisto (Schist Villages) with the nature and recreational possibilities offered by the landscape. It is home to red deer, wild boar and roe deer that roam among the cork oak, chestnut, oak and, of course, pine trees. It is intersected by countless footpaths/mountain bike paths and by trails that lead to Santo António da Neve, Alto do Trevim, Lousã Castle and Senhora da Piedade, not forgetting the river beaches.

Its highest point – the Upper Trevim (1 205 metres) – is a place of remarkable landscapes and vistas in the centre of Portugal, from its most remote inland area to the coast. As such, it is one of the most important landmarks in the central region of the country. Meanwhile, autumn brings out the colour in the foliage of deciduous trees.’

Grounds: The text on the natural factors of the geographical area’s characteristics has been expanded because there was little information on this aspect in the product specification.

The production data has been removed since it was not relevant.

The amendment affects the single document.

Eleventh amendment: ‘Specificity of the product’

Current version:

PROPOSED AMENDMENT

‘6.2.

Mel da Serra da Lousã has specific characteristics resulting from the geographical area, such as the colour of the honey, which ranges from amber to dark amber, almost black as a result of its floral composition, and is also influenced by the lesser or greater presence of sweet chestnut trees (Castanea sativa Mill.).

The heather nectar strongly accentuates the aroma of the honey and also has a strong flavour and some astringency, properties that give it a uniquely local character.

The honey is also characterised by a high viscosity, as a result of its naturally low moisture content.

Pollen prospection – local flora.

Both the tree layer and in particular the shrub layer feature flora among which heather predominates and imparts a very specific aroma and astringency to the honey. It is amber to dark amber in colour, almost black, as a result of its floral properties, and is also influenced by the lesser or greater presence of sweet chestnut trees (Castanea sativa Mill.).’

Grounds: The description of the specificity of the product was not included in the initial product specification, but it is provided for under Article 7(1)(e) and (f) of Regulation (EU) No 1151/2012 and is important in demonstrating Mel da Serra da Lousã’s link to the geographical area.

This amendment does not void the links proving that the quality or characteristics of the honey are essentially or exclusively due to the geographical area and does not entail any further restrictions on the marketing of the product. As such, these are standard amendments which affect the single document.

Twelfth amendment: ‘Link between the product and the geographical area’

Current version:

PROPOSED AMENDMENT

‘6.3.

How the specificities of the geographical area influence those of the product (link)

Mel da Serra da Lousã has a very strong link with its territory of origin, a vast mountainous area characterised by forestry, with a tree layer, particularly shrubs, with flora among which heather predominates and imparts to the honey an aroma and astringency that give it unique characteristics, such as its amber to dark amber or very dark amber colour. This is the result of its floral composition, strongly influenced by the lesser or greater presence of sweet chestnut trees (Castanea sativa Mill.) and its strong aroma and flavour, with some astringency, accentuated by the heather nectar.

In the geographical area of the mountains and valleys of Serra da Lousã, beekeeping has existed since time immemorial. For this reason, beekeeping terminology often crops up in the region’s place names, proving the importance of this activity in the geographical area. Examples of such places are Colmeal, Cortiços and Vale Cortiços, Malhada, Vale de Abelhas, Vale de Colmeias, Mestras and Ribeiro das Mestras.

Bibliographic references (Álvaro Viana de Lemos, “Lousã and its municipality”) demonstrate the importance of honey in the region by pointing to its specific character “Serra has always produced honey; although dark and with a unique flavour, it is of great nutritional value...” (page 96); “Desserts were only ever made with honey...” (page 152) “...eggs and honey” (page 153); “Serra honey also has its admirers, and is not inferior in nutritional and therapeutic qualities...” (page 154).

Honey has been celebrated for 32 years in Lousã every November at the honey and chestnut fair, and also at the Lousã Autumn Flavours Gastronomic Festival in October, where various recipes are presented with Mel da Serra da Lousã PDO, such as salted black pudding with Mel da Serra da Lousã PDO and apple, sheep’s cheese caramelised with Mel da Serra da Lousã PDO, Mel da Serra da Lousã PDO honey cake and Mel da Serra da Lousã PDO honey pudding.

Due to its impact on gastronomy, Mel da Serra da Lousã PDO was the subject of a documentary made by Tiago Cerveira, gaining particular prominence at the International Food Film Menu 2022 Festival, where it received an award in the “Food Gifts from the Regions of Gastronomy” category, voted on by a jury of international experts.

Citing the jury: “A Million Food Stories – Honey” is an excellent documentary highlighting the importance of bees and honey. It also explains the role of a cooperative in supporting beekeepers by providing science and research, and sustaining the quality expected of a product with a protected geographical indication. This then links to gastronomy in Coimbra as European Region of Gastronomy for 2021-2022 and to the chef who acts as an ambassador by demonstrating the versatility of honey and honey products such as pollen. A very fine illustration in the form of excerpts from interviews and images of products.’

Grounds:

The description of the causal link between the specificity of the product and the geographical area was taken from different sections of the introduction of the initial product specification.

Under Article 7(1)(e) and (f) of Regulation (EU) No 1151/2012, it is important to demonstrate Mel da Serra da Lousã’s link with the geographical area.

The amendment affects the single document.

Thirteenth amendment: ‘Inspection body’

Current wording – Product specification, point V

PROPOSED AMENDMENT

Grounds:

The wording of this section has been amended to bring the heading and content into line with Article 7(1)(g) of Regulation (EU) No 1151/2012 and the official control rules approved by Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 (official control).

The amendment affects the single document.

The product specification must contain the name and address of the control authorities (DGADR on the Portuguese mainland) verifying compliance with the provisions of the product specification – Article 7(1)(g) of Regulation (EU) No 1151/2012.

Fourteenth amendment: ‘Labelling’

Current version:

‘1.

Product specification Packaging and labelling The honey is packed in liquid form in 500 g and 1 kg bottles, bearing the following on the label: Mel da Serra da Lousã; 500 g and 1 kg; Denomination of Origin; and the label on the reverse side provides space for the name, business and company name of the producer and the “use by” date: Best before end. (Annexes 4 to 6).

2.

Section 5 of the technical regulation 5.1. The bottles shall use the common label of the model annexed to this Regulation (ANNEXES 1 and 2). 5.2. In order to ensure the inviolability of the contents, the certification seal shall be affixed, in line with the model to this Regulation. 5.3. The producer group or individual producers may use a secondary label with their identification and/or other information on the preservation and/or consumption of Mel Serra da Lousã (ANNEX 3).

3.	The annexes contain the logos to be used on the labels.’

PROPOSED AMENDMENT

‘8.

The labelling of honey bearing the designation “Mel Serra da Lousã – Protected Designation of Origin” must include:

—	the wording “Mel Serra da Lousã – Protected Designation of Origin” or “PDO”;

—	the European Union PDO logo;

—	the identity of the producer/operator (name, business or company name and address);

—	the logo below, indicating: it is adapted for various types of packaging.

The labels are numbered by the producer group.’

Grounds:

To bring the wording into line with the optional labelling rules laid down in Article 7(1)(h) and Article 12(4) and (5) of Regulation (EU) No 1151/2012 and Article 3 of Regulation (EU) No 668/2014, to strengthen the checks and identify the registered designation.

To replace the previous logo in order to give the designation a new image.

This amendment does not concern the single document.

Conclusions

1.

The application for an amendment to the product specification describes and justifies the amendments, demonstrates that the proposed changes constitute ‘standard amendments’ and summarises the reasons why the amendments are needed, in accordance with Article 6b of Regulation (EU) No 664/2014 of 18 December 2014 and in line with the analysis of the specification in the previous paragraph.

2.	All the proposed amendments are standard amendments, as they are not Union amendments (Article 53 of Regulation (EU) No 1151/2012 and Articles 6 and 6b of Regulation (EU) No 664/2014) of 18 December 2014.

3.	The registration of the designation of origin ‘Mel da Serra da Lousã’ PDO did not have a single document, because such a document was not needed when the designation was registered.

4.	The proposed single document presented complies with the provisions of Annex I to Implementing Regulation (EU) No 668/2014.

This amendment affects the single document.

SINGLE DOCUMENT

‘Mel da Serra da Lousã’

EU No: PDO-PT-0222-AM01 – 6.6.2024

PDO (X) PGI ( )

1.   Name(s) (of PDO or PGI)

‘Mel da Serra da Lousã’

2.   Member State or third country

Portugal

3.   Description of the agricultural product or foodstuff

3.1.   Combined nomenclature code

04 – DAIRY PRODUCE; BIRDS’ EGGS; NATURAL HONEY; EDIBLE PRODUCTS OF ANIMAL ORIGIN, NOT ELSEWHERE SPECIFIED OR INCLUDED

0409 – Natural honey

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

Mel da Serra da Lousã is made exclusively from the nectar collected by bees from wild flower floral nectaries. It is a honey produced in mobile frame hives located in the mountains and valleys of the Serra da Lousã for decantation or centrifugation. It is presented in liquid form.

Chemical characteristics:

—	humidity – less than 20 %

—	reducing sugars – greater than 65 %

—	total ash – less than 0,6 %

—	water-insoluble substances – less than 0,1 %

—	diastase index – higher than 10 – hydroxymethylfurfural content – less than 35 mg/kg

Organoleptic properties:

Colour: It is a honey whose shade varies from amber to dark amber, almost black.

Aroma and flavour: The heather nectar strongly accentuates the aroma of the honey and also has a strong flavour and some astringency.

Consistency: The honey has a high viscosity.

Pollen prospection: local flora.

3.3.   Feed (for products of animal origin only)

Artificial feeding, growth stimulants and also vitamin supplements are permitted.

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

Both production and post-production activities (extraction, storage and packaging) must take place in the defined geographical area.

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

The honey is packaged at premises registered with the producer group where the honey comes from holdings registered with the protected designation of origin.

The volume of the containers used for honey for direct consumption generally varies between 30 g and 1 kg.

The containers must be sealed in a way that prevents the loss of natural aromas and the entry of foreign odours or atmospheric humidity, which can affect the product.

The packaging, models of which are approved by the producer group, must be made of transparent and colourless glass, but other materials may be authorised subject to food packaging standards.

The jar must be shrink-wrapped to guarantee that it is sealed.

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

The labelling of honey bearing the designation ‘Mel Serra da Lousã – Protected Designation of Origin’ must include:

—	the wording ‘Mel Serra da Lousã – Protected Designation of Origin’ or ‘PDO’;

—	the European Union PDO logo;

—	the identity of the producer/operator (name, business or company name and address);

—	the number of the bottle;

—	the logo below.

The labels are numbered by the producer group.

4.   Concise definition of the geographical area

Limited to the municipalities of Lousã, Miranda do Corvo, Penela, Figueiró dos Vinhos, Pedrógão Grande, Castanheira de Pera, Pampilhosa da Serra, Arganil, Góis and Vila Nova de Poiares.

5.   Link with the geographical area

The honey produced in this area has certain organoleptic and analytical properties, as described under the ‘product description’ section, which links it to the natural environment and the know-how of its producers.

The honey is produced in the hills of the Serra da Lousã, which have steep slopes and nearly flat plains extending to the north-west. It has deeply indented watercourses, including the Ribeira de Pena to the north, the Ribeira de São João to the north-west, and the Ribeira de Pera and the Ribeira de Alge to the south, from which the quartz ridge of Penedos de Góis juts out.

The soils are mostly acidic, poorly developed, thin and with a low organic matter content, marked by the profound and secular imprint of human activity.

There is a great climatic diversity in these mountain ranges, with the presence of both Mediterranean and temperate macro-bioclimates. Overall, though, the temperate influence has a greater impact in this area, with the Mediterranean macro-bioclimate affecting mainly the easternmost areas, at the lowest altitude.

The local orography produces a wide range of high-altitude climatic variability, as is characteristic of the high Iberian mountains, with increasing rainfall and decreasing temperatures as the altitude rises. As a result, there are various bioclimatic levels in the area occurring at high altitudes, whereby the higher areas are naturally more exposed to low temperatures and to more frequent and lengthy periods of snow and fog. The most easterly and lower-lying areas are thus found on the meso-Mediterranean lowland, where the climate is warmer with less rainfall.

The hilly terrain and climatic variations give rise to very diverse vegetation. Holm oak is found in the highest, sunny and dry areas, cork oak in sunnier areas and chestnut and oak trees (Quercus robur and Q. pyrenaica) in the wettest and coldest areas. Well-conserved habitats are associated with deeply indented watercourses, in particular that of the azereiro [Portuguese laurel] (Prunus lusitanica), and with holly (Ilex aquifolium), which are surviving remnants of great importance to certain species of fauna. There is scientific evidence that the gold-striped salamander (Chioglossa lusitanica) originates from here. There are also substantial populations of red deer (Cervus elaphus) and roe deer (Capreolus capreolus).

The shrub species that dominate in the region are detailed owing to their importance to beekeeping.

Table

Main shrub species from the melliferous flora of the Serra da Lousã

Scientific name	Common name	Flowering season	Remarks
Cistus ladanifer	Gum rockrose	May-June	Mainly polliniferous; it also produces nectar
Cistus monspeliensis	Rockrose	April-June	Pollen
Cistus salvifollus	Sage-leaved rockrose	May-August	Pollen
Hallimium halyssoides	Cistus	April-June	Pollen
Cytisus spp	Broom	April-June
Calluna vulgaris	Heather	August-October	Nectar
Erica arborea	White heather	March-June	Nectar
Erica umbellata	Red heather	April-June	Nectar
Erica cinerea	Heather	April-June	Nectar
Chamaespartium tridentatum	Gorse	April-May	Nectar and pollen; used when there is a shortage of flowers
Ulex spp	Gorse	February-December	Nectar and pollen; used when there is a shortage of flowers
Arbutus unedo	Strawberry tree	September-November	Nectar

Human factors

Beekeeping has been one of the livelihoods in the mountains and valleys of Serra da Lousã, covering all the parishes of the municipalities of Lousã, Miranda do Corvo, Penela, Figueiró dos Vinhos, Pedrógão Grande, Castanheira de Pera, Pampilhosa da Serra, Arganil, Góis and Vila Nova de Poiares, from time immemorial, as evidenced by the apiculture terminology often adopted in the place names of this vast area, which demonstrates the importance and long history of beekeeping in the region. Examples of the region’s place names that still attest to the importance of beekeeping are Alvares, Colmeal, Cortiços and Vale de Cortiços, Malhadas, Malhadas Chã, Malhada Velha, Vale de Abelhas, Vale de Colmeias, Mestras and Ribeiro das Mestras.

Beekeepers essentially observe the following steps to ensure honey production in the geographical area.

Phase 1: The bees collect nectar mainly from the flora in the mountains, predominantly heather, with a lesser or greater presence of sweet chestnut trees (Castanea sativa Mill.) to make honey.

Phase 2: Once the honey in the frames is sufficiently mature, they are removed from the hives and transferred to the location where centrifugation takes place.

After centrifugation, the honey can be filtered through mesh.

Phase 3: The honey is stored in food storage containers. Packaging, storage and labelling take place at premises authorised by the producer group.

Specificity of the product: Mel da Serra da Lousã has specific characteristics resulting from the geographical area, such as the colour of the honey, which ranges from amber to dark amber, almost black, as a result of its floral composition, and it is also influenced by the lesser or greater presence of sweet chestnut trees (Castanea sativa Mill.).

Both the tree layer and in particular the shrub layer feature flora among which heather predominates and imparts a very specific aroma and astringency to the honey. It is amber to dark amber in colour, almost black, as a result of its floral properties, and is also influenced by the lesser or greater presence of sweet chestnut trees (Castanea sativa Mill.).

The heather nectar strongly accentuates the aroma of the honey and also has a strong flavour and some astringency, properties that give it a uniquely local character.

Its high viscosity is due to its naturally low moisture content and the pollen prospection associated with the local flora.

How the specificities of the geographical area influence those of the product (link): Mel da Serra da Lousã has a very strong link with its territory of origin, a vast mountainous area characterised by forestry, with a tree layer, particularly shrubs, with flora among which heather predominates and imparts to the honey a very characteristic aroma and astringency.

that give it unique characteristics, such as its amber to dark amber or even very dark amber colour. This is the result of its floral composition, strongly influenced by the lesser or greater presence of sweet chestnut trees (Castanea sativa Mill.) and its strong aroma and flavour, with some astringency, accentuated by the heather nectar.

Bibliographic references (Álvaro Viana de Lemos, ‘Lousã and its municipality’) show the importance of honey in the region by pointing to its specific character ‘Serra has always produced honey; although dark and with a unique flavour, it is of great nutritional value...’ (page 96); ‘Desserts were only ever made with honey...’ (page 152) ‘...eggs and honey’ (page 153); ‘Serra honey also has its admirers, and is not inferior in nutritional and therapeutic qualities...’ (page 154).

Honey has been celebrated for 32 years in Lousã every November at the honey and chestnut fair, and also at the Lousã Autumn Flavours Gastronomic Festival in October, where various recipes are presented with Mel da Serra da Lousã PDO, such as salted black pudding with Mel da Serra da Lousã PDO and apple, sheep’s cheese caramelised with Mel da Serra da Lousã PDO, Mel da Serra da Lousã PDO honey cake and Mel da Serra da Lousã PDO honey pudding.

Due to its impact on gastronomy, Mel da Serra da Lousã PDO was the subject of a documentary made by Tiago Cerveira, gaining particular prominence at the International Food Film Menu 2022 Festival, where it received an award in the ‘Food Gifts from the Regions of Gastronomy’ category, voted on by a jury of international experts. Citing the jury: ‘ “A Million Food Stories – Honey” is an excellent documentary highlighting the importance of bees and honey. It also explains the role of a cooperative in supporting beekeepers by providing science and research, and sustaining the quality expected of a product with a protected geographical indication. This then links to gastronomy in Coimbra as European Region of Gastronomy for 2021-2022 and to the chef who acts as an ambassador by demonstrating the versatility of honey and honey products such as pollen. A very fine illustration in the form of excerpts from interviews and images of products.’

Reference to publication of the product specification

https://tradicional.dgadr.gov.pt/images/prod_imagens/mel/docs/CE_MelLousa_220224.pdf

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(1)   OJ L 179, 19.6.2014, p. 17.