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)

‘Chufa de Valencia / Xufa de València’

EU No: PDO-ES-0055-AM03 – 5.6.2024

PDO (X) PGI ( )

1.   Name of product

2.   Member State to which the geographical area belongs

Spain

3.   Member State authority communicating the standard amendment

Directorate-General for Rural Development – Government of the Autonomous Community of Valencia

4.   Description of the approved amendment(s)

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

The proposed change does not affect any of the elements listed in Article 24(3) of Regulation (EU) No 2024/1143, and the proposed amendment should therefore be considered minor.

Modification of the defined geographical area

The geographical area defined in the product specification has been expanded to include five new municipalities which are adjacent to those already included and, as indicated in the study attached as supporting material, have similar characteristics, meaning they do not compromise the link with the geographical area.

The municipalities in question are as follows:

Rafelbunyol, Sagunto, Pobla de Farnals, El Puig and Massamagrell.

This amendment affects the single document.

SINGLE DOCUMENT

‘Chufa de Valencia / Xufa de València’

EU No: PDO-ES-0055-AM03 – 5.6.2024

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Combined Nomenclature code

—	07 - EDIBLE VEGETABLES AND CERTAIN ROOTS AND TUBERS

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

Name: ‘Chufa de Valencia / Xufa de València’

Description: Tuber of the tigernut sedge (Cyperus esculentus L. var. sativus Boeck.), of various shapes and sizes, with a thin skin, suberised tissue and a high fat and sugar content.

Chufa de Valencia / Xufa de València is the harvested, washed, dried (moisture content of between 6,5 % and 12 %) and selected (size greater than 3 mm) tigernut.

The tigernuts selected must have a characteristic appearance and must be sound, intact, clean and free from any blemishes which might affect their edibility or keeping quality.

Chufa de Valencia / Xufa de València PDO has the following chemical composition in terms of weight in dry matter:

—	Sugars: at least 11 %.

—	Fats: at least 25 %.

—	Protein: at least 6,5 %.

—	Starch: at least 25 %.

—	Raw fibre: at least 5 %.

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

—	Planting, which takes place between March and June, and harvesting, which takes place from the end of October.

—	Washing and drying of the tigernuts, which takes place over a period of three months. The climate of the area and the know-how of the experienced farmers are key to ensuring that the artisanal drying of the product is carried out correctly and that the tubers reach the desired final composition.

—	Cleaning, during which the dried tigernuts undergo a further cleaning process in order to eliminate defective tubers. Owing to the long experience of the local producers, this cleaning operation totally eliminates all tubers that do not meet the appropriate conditions.

—

Sorting and classification, during which the dried and cleaned tigernuts are sorted to eliminate crop remains and tigernuts damaged by pests or other causes and then, where necessary, classified by size. These are the last steps in obtaining the final product described in section 3.2. The producers’ knowledge of the tigernut, together with the techniques that have been developed and the means put in place, ensures that the tigernuts are sorted and classified satisfactorily to produce the final product.

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

—

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

Plants must include a reference to the ‘Chufa de Valencia’ Protected Designation of Origin on the packaging labels, as well as the numbered label issued by the Regulatory Board which enables the product to be traced during marketing. Labels will be provided to all producers that comply with the product specification.

4.   Concise definition of the geographical area

The production area for the protected tigernuts is in l’Horta Nord de Valencia and includes the following municipalities: Aldaia, Albalat dels Sorells, Alboraya, Albuixech, Alfara del Patriarca, Almàssera, Bonrepós i Mirambell, Burjassot, Emperador, Foios, Godella, Massalfassar, Massamagrell, Meliana, Moncada, Museros, Náquera, Paterna, Pobla de Farnals, Puçol, el Puig de Santa María, Rafelbunyol, Rocafort, Sagunto, Tavernes Blanques, València and Vinalesa, all located in the province of Valencia.

It is a flat area typical of the coastal sedimentary regions bordering the Mediterranean sea. It has a Mediterranean climate with a high relative humidity and little variation in temperature during the day, owing to its proximity to the sea.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Natural factors

—	Relief: flat, typical of the coastal sedimentary regions bordering the Mediterranean sea.

—	Soil: well-drained and level loamy sand.

—	Light, loose soils, fine sands, free from weeds.

—	Climate: Mediterranean, with high relative humidity and little variation in temperature during the day, owing to the proximity of the sea, which acts as a heat sink.

The high relative humidity is favourable for the crop, given the low rainfall in this region.

Hydrology: area with low rainfall (approximately 400 mm per year). The production area is watered by a network of irrigation channels, which are sourced from the river Turia and are used during the summer.

Human factors

The tigernut was brought to Spain by the Arabs in the 8th century as a delicately flavoured product and as the basis for the refreshing drink obtained by crushing the tigernuts. In the 13th century, under the influence of Islamic culture, the cultivation of tigernuts spread to the Mediterranean part of what is now the Community of Valencia. In 1975, A.J. Cavanilles mentioned the existence of 15 ha of tigernuts in Alboraya and Almàssera and referred to their cultivation and consumption. Numerous studies have been published by local researchers on the tigernut, its characteristics, its microbiology and the drink obtained by crushing the tigernuts.

Tigernut cultivation is traditional in this area and is of great socio-economic importance, as it is the main means of subsistence for more than 500 farmers. They have extensive expertise in managing the crop, which is crucial when it comes to preparing the soil, planting and managing the crop, and harvesting and drying it in order to obtain a final product of the highest quality.

5.2.   Specificity of the product

Of the chemical parameters that determine the quality of the tigernut, the fat and protein content are the main factors that differentiate the quality of Valencian tigernuts from those grown elsewhere, which have a lower fat and protein content than Valencian tigernuts. Furthermore, Valencian tigernuts have a thinner skin than those grown elsewhere. Thus, the Valencian tigernut is sweeter and more intense in flavour, has a thinner skin and is larger and more uniform in size.

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

The climate of the area has a decisive impact on the germination, development and production of the tigernut and, in conjunction with the soil conditions, which are chiefly the result of the accumulation of beach sand over the years, creates the ideal environment for that development and for the size and quality of the tubers, which are sweeter and more intense in flavour, have a thinner skin and are larger and more uniform in size.

Growing this product requires high average temperatures of between 13 °C and 25 °C and the absence of frosts during the growing period so that the tuber can germinate and develop. Moreover, the high relative humidity is favourable to the crop, given the low rainfall in this area. All of these conditions are present in the area covered by the PDO, as already shown in section 5.1.

The human factor, namely the know-how of the experienced farmers in the production area who grow the crop, also determines the quality of the product. In particular, rotation of the tigernut crop with other Mediterranean market garden products and efficient weed control, in conjunction with the other key steps in the growing process, are essential in order to obtain tigernuts of the requisite quality.

The processes that follow the harvest, in particular the slow and careful artisanal drying process, which alters the chemical composition of the tigernut tubers, give Chufa de Valencia its unique and characteristic properties.

Reference to publication of the product specification

https://breu.gva.es/b/bDPIoyNg7M

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(1)   OJ L 179, 19.6.2014, p. 17.