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Document 52022XC0621(02)

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 2022/C 238/10


OJ C 238, 21.6.2022, p. 16–18 (BG, ES, CS, DA, DE, ET, EL, EN, FR, GA, HR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)



Official Journal of the European Union

C 238/16

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2022/C 238/10)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.



EU No: PGI-ES-0167-AM01 – 18.1.2022

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Turrón de Agramunt / Torró d’Agramunt’

2.   Member State or Third Country


3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

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

‘Turrón de Agramunt / Torró d’Agramunt’ is made from honey, peeled and roasted almonds or hazelnuts, sugar and/or glucose syrup, egg whites, or the dried equivalent, and wafer.

Depending on the commercial type (suprema or extra), the minimum percentage of basic raw materials must be as follows:




Hazelnuts or









Egg white or dried equivalent



Suprema and extra nougat covered by this protected geographical indication (PGI) must have the characteristics defined in the relevant technical health regulations.

The table below shows the required chemical composition of samples of ‘Turrón de Agramunt’ (% of finished product):


Almond nougat

Hazelnut nougat






Moisture content (maximum)





Protein content (minimum)





Fats (minimum)





Ash (maximum)





‘Turrón de Agramunt’ has the following organoleptic characteristics:

colour: light golden brown;

texture: irregular, rough and porous. Firm but breaks without effort. Crunchy yet melts in the mouth;

sweetness: very intense;

shape: round cakes and rectangular portions or bars.

These characteristics are the result of a judicious mix of ingredients and a precise cooking time.

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


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

Both the production (including the roasting of the hazelnuts and almonds, the cooking of the mixture, the moulding and cutting once set) and packaging of the nougat covered by the PGI ‘Turrón de Agramunt / Torró d’Agramunt’ must take place in the geographical area described in point 4.

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

The nougat is presented in the form of bars (rectangular blocks or round cakes) weighing from 15 g to 1 kg.

The product is packaged at ambient temperature soon after it has been made.

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

The name of the PGI ‘Turrón de Agramunt / Torró d’Agramunt’, the PGI’s own logo and any other information generally required under the legislation in force must appear on the labels.

4.   Concise definition of the geographical area

Nougat covered by the ‘Turrón de Agramunt / Torró d’Agramunt’ PGI is produced and packaged in the municipality of Agramunt in the Catalan district of Urgell in the province of Lleida.

5.   Link with the geographical area

The link between ‘Turrón de Agramunt’ and the geographical area of production is based on its reputation and the local expertise, which comes from a long historical tradition. The municipality, which gives the PGI its name and which itself constitutes the geographical area of production, is indissociable from the nougat.


Like all good traditions, the actual origin of ‘Turrón de Agramunt’ is shrouded in legend. The activity of the turronaires (nougat makers) is documented from the end of the 18th century, by which time it was already a tradition, meaning that it must be older. The destruction of the municipal archives during the Napoleonic Wars and the fact that the activity is carried out alongside farming make it difficult to confirm earlier dates.

The nougat makers of Agramunt became so popular that they not only took part in the traditional popular festivals but also entered the world of literature with Serafí Pitarra’s play La Dida (‘The Wet Nurse’). The heroine of the play, set in 1700, is Paula of Agramunt, the wet nurse, a nougat maker by trade.

The nougat was hand-produced:

The honey was poured into a pan and then stirred constantly with a wooden instrument called a remo (‘oar’) as soon as it began to boil, in order to prevent it from burning.

In the past, nougat makers used to roast the hazelnuts 2 days before mixing them with the honey, since if they had not cooled sufficiently, the nougat could easily break.

The mixture would darken and, in order to whiten it, two dozen egg whites, beaten until stiff, were added. When the most experienced nougat maker decided that the mixture was ready, a wooden spoon was placed first into the pan and then into a bucket of cold water. When it had cooled slightly, a weight of hazelnuts equal to that of the honey was added and the mixture continued to be stirred until it became homogeneous.

It was then left to thicken for half an hour before being cut with a special cutter called a rajola (tile). After cutting, it was weighed and formed into the traditional flat and round or elongated shapes and sandwiched between two slices of pan de ángel (a type of wafer), attached to the nougat using a wooden implement. When they were completely cool and dry, the bars were placed in a wooden box lined with zinc or a tin box in order to preserve them until they were sold.

The manufacture of ‘Turrón de Agramunt’ has changed little since its beginnings. As in all industries, technical progress and modernisation have brought changes, with some of the manual tasks now being carried out by machine, but the raw materials are basically the same and the only changes made have been in order to make them easier to process.

Social aspects

Production has increased slightly each year, rising from 45 325 kg of ‘Turrón de Agramunt’ in 1995 to 71 980 kg in 1999.

As well as providing a large number of jobs, the Agramunt nougat industry is a source of considerable activity in the service sector, principally in transport and tourism:

the lack of a rail link to Agramunt means that all the nougat has to be transported by road;

a large number of visitors come to watch the nougat being made. In addition, since 1989, the Feria del Turrón de Agramunt (Agramunt nougat fair) has taken place every October. This draws many visitors and has become one of the largest fairs in Lleida.

Publication reference of the specification

The updated product specification can be found at while the amendment application is being processed and will be published on once the application has been approved.

(1)  OJ L 179, 19.6.2014, p. 17.