8.4.2014

EN

Official Journal of the European Union

C 103/13

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Publication of an 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

(2014/C 103/08)

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

‘PESCABIVONA’

EC No: IT-PGI-0005-01139-31.07.2013

PGI ( X ) PDO (   )

1.   Name

‘Pescabivona’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables and cereals, fresh or processed

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

The name ‘Pescabivona’ denotes fruits of the following four peach ecotypes, originating from and developed in the production area:

Murtiddara or Primizia Bianca, Bianca, Agostina, Settembrina.

When released for consumption, ‘Pescabivona’ PGI fruit must comply with the rules in force on marketing peaches and nectarines and have the following qualities:

—	clingstone peaches with firm white flesh, spheroid in shape and with a base skin colour of white-yellow-green, with red shades over the top (fruits of the Settembrina ecotype have a band of red along the suture line);

—	limited spread of the red over-colour, covering no more than 50 % of the skin;

—	minimum chemical and physical properties as shown in the table below for each ecotype.

Ecotype	Soluble solids	Soluble solids/titratable acidity ratio	Flesh consistency
Murtiddara or Primizia Bianca	> 10	> 1,20	> 3
Bianca	> 10	> 1,20	> 3
Agostina	> 10	> 1,20	> 3
Settembrina	> 10	> 1,20	> 3,5

Soluble solids expressed as °Bx; soluble solids/titratable acidity ratio expressed as °Bx/meq in 100 ml; flesh consistency measured with an 8 mm tip and expressed as kg/0,5 cm2.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

—

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

All production stages, from production to harvesting, must take place within the identified geographical area.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

The label must include the wording ‘indicazione geografica protetta’ (Protected Geographical Indication), the EU symbol, and the logo identifying the product as ‘Pescabivona’ as shown below, all within the same visual field.

References to brand names may be used, provided that they are smaller than the ‘Pescabivona’ logo, have no laudatory purport, and are not such as to mislead the consumer.

4.   Concise definition of the geographical area

The ‘Pescabivona’ PGI production area includes parts of the municipality of Bivona and of neighbouring municipalities such as Alessandria della Rocca, Santo Stefano Quisquinia and Santo Biagio Platani in the province of Agrigento, and Palazzo Adriano in the province of Palermo.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The geographical area is located within inland Sicily and characterised by hilly and mountainous terrain. The area is sheltered by the Monti Sicani massif and falls within the catchment basin of the Magozzolo river. During autumn, winter and spring, the climate is mild, with winter lows that provide just the right level of cold, and summers are dry and very hot. In pedological terms, the area is characterised by regosols, brown earths and vertisols. The soils are medium to deep, porous, permeable, and contain slightly alkaline to neutral organic matter.

5.2.   Specificity of the product

The distinctive characteristics of ‘Pescabivona’ are the limited spread of the red over-colour on the skin, covering less than 50 % of the surface, and the sweetness and firmness of the flesh, with an increased ratio of sugars to acids. The ripening period for the four ecotypes runs from the first half of June to the end of October.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The application for recognition of the PGI ‘Pescabivona’ is based on the product’s reputation, which consumers associate with its colouring, such as the limited spread of the red over-colour covering less than 50 % of the skin, with its taste, which is particularly pleasant due to the sweetness from an increased ratio of sugars to acids, and with its remarkably firm flesh. The distribution of the ripening periods for the four ecotypes enables production of high-quality fruit even in periods when the supply and quality of peaches drops due primarily to weather conditions.

Peach-growing in the geographical area dates back to the early 1950s, and the first specialised peach orchards were planted in the north of the Bivona region, using the best local varieties grown from seed as propagation material. Amongst the different plants, one proved to be particularly good and was named ‘Agostina’ in view of its ripening period (August). Over time, thanks to the geographical area’s suitability for peach-growing, farmers selected the other three ecotypes: Murtiddara and Bianca for mid-season ripening, and Settembrina for late ripening.

There are also cultural factors that help to understand the link between ‘Pescabivona’ and the geographical area. The history, traditions and economy of the geographical area are influenced by the reputation of ‘Pescabivona’. Proof of this can be found in the positive reaction of consumers at the festival that has been held annually since 1984 in Bivona, in scientific literature and the popular press. The article ‘In Bivona there is a white-fleshed peach that…’, (published in the Magazine ‘The Farming Observer’ — Verona, XXXVIII (24), 1982) cites the ‘Pescabivona’ among the principal white-fleshed Sicilian peaches that, thanks to their organoleptic characteristics, are able to supply a niche market in the larger Sicilian cities. When describing the characteristics of Sicilian peach as compared to international cultivars, the article ‘Taking “old” varieties to renew peach production in Sicily’ (Farming Observer Supplement No 27/2006) actually cites the ‘Pescabivona’ ecotype and comments on the effort made by farmers to promote native varieties. Lastly, articles published in tourism reviews describe this area of Sicily as a peach-growing centre, explaining the importance of this fruit throughout the area of Bivona — known as ‘the peach capital’ — to which the ‘Pescabivona’ owes its name and its reputation (Terre del vino — Wine lands — ‘The Bivona peach has the taste of autumn’, p. 80, No 10, October 2007; www.laRepubblica.it — ‘On a trip to Bivona to fill up on peaches’ of 24.08.2012; http://www.lafrecciaverde.it — ‘Agrifood section: Pescabivona — a tradition born on the banks of the Magazolo’, dated 20.11.2010).

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (at the top right of the screen), and then on ‘Disciplinari di Produzione all’esame dell’UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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