11.2.2010

Official Journal of the European Union

C 34/1

Euro exchange rates (1)

10 February 2010

2010/C 34/01

1 euro =

	Currency	Exchange rate
USD	US dollar	1,3740
JPY	Japanese yen	123,01
DKK	Danish krone	7,4449
GBP	Pound sterling	0,87980
SEK	Swedish krona	10,0335
CHF	Swiss franc	1,4658
ISK	Iceland króna
NOK	Norwegian krone	8,1110
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	26,108
EEK	Estonian kroon	15,6466
HUF	Hungarian forint	271,55
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,7091
PLN	Polish zloty	4,0663
RON	Romanian leu	4,1180
TRY	Turkish lira	2,0791
AUD	Australian dollar	1,5700
CAD	Canadian dollar	1,4667
HKD	Hong Kong dollar	10,6766
NZD	New Zealand dollar	1,9827
SGD	Singapore dollar	1,9483
KRW	South Korean won	1 591,64
ZAR	South African rand	10,5998
CNY	Chinese yuan renminbi	9,3847
HRK	Croatian kuna	7,3230
IDR	Indonesian rupiah	12 871,34
MYR	Malaysian ringgit	4,7149
PHP	Philippine peso	63,800
RUB	Russian rouble	41,5800
THB	Thai baht	45,576
BRL	Brazilian real	2,5411
MXN	Mexican peso	17,9438
INR	Indian rupee	63,8840

(1) Source: reference exchange rate published by the ECB.

11.2.2010

Official Journal of the European Union

C 34/2

Public holidays in 2010: EEA EFTA States and EEA institutions

2010/C 34/02

2010	Iceland	Liechtenstein	Norway	EFTA Surveillance Authority	EFTA Court
1 January	X	X	X	X	X
2 January		X
6 January		X
2 February		X
19 March		X
1 April	X		X
2 April	X	X	X	X
5 April	X	X	X	X	X
22 April	X
1 May	X	X	X	X	X
13 May	X	X	X	X	X
14 May				X
17 May			X
24 May	X	X	X	X	X
3 June		X
17 June	X
23 June					X
2 August	X
8 September		X
1 November		X		X	X
8 December		X
25 December	X	X	X	X	X
26 December	X	X	X	X	X
31 December		X

11.2.2010

Official Journal of the European Union

C 34/3

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2010/C 34/03

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ΦΑΒΑ ΣΑΝΤΟΡΙΝΗΣ’ (FAVA SANTORINIS)

EC No: EL-PDO-0005-0520-09.01.2006

PGI ( ) PDO ( X )

1. Name:

‘Φάβα Σαντορίνης’ (Fava Santorinis)

2. Member State or Third Country:

Greece

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 the product to which the name in (1) applies:

Dried, husked and crushed cotyledons of the plant Lathyrus clymenum L. (family: Fabaceae), yellowish in colour, shaped like flattened disks, approximately 2 mm in diameter, with a maximum moisture content of 13 %. They have a particularly high protein content and a significant carbohydrate content. The physical and chemical properties of Fava Santorinis make it very easy to cook (very short cooking time) and confer on cooked Fava Santorinis and on dishes in which it is used unique organoleptic qualities, such as a soft, light texture and a slightly sweet taste.

3.3. Raw materials:

—

3.4. Feed (for products of animal origin only):

—

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

The specific qualities of Fava Santorinis are formed during the following production stages: the cultivation of Lathyrus clymenum L. (‘pea’ plant), the ageing (drying) of its seeds, removal of the husks and packaging. These stages must take place in the defined area because the specific character of the product is due to the distinctive environmental and cultivation conditions and to the drying process (use of the soil of Santorini); the biggest risk of modifying the qualities of Fava Santorinis lies in a change in these parameters.

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

The packaging process should be carried out within the defined geographical area so as to guarantee quality and ensure that the origin of the final product can be effectively verified. Adequate packaging of the processed product should occur immediately and swiftly after removal of the husks and separation of the cotyledons in order to prevent the fragile final product from absorbing humidity. Packaging the product outside Santorini requires transporting it in bulk by sea, involving a high risk that it will absorb humidity and be contaminated by post-harvest pests and diseases, resulting in a deterioration in the quality of the product.

3.7. Specific rules concerning labelling:

—

4. Concise definition of the geographical area:

The geographical area where Fava Santorinis is produced covers the islands of Thira, Thirasia, Palea Kameni, Nea Kameni, Aspro (Aspronisi), Christiani and Askania in the Prefecture of the Cyclades in the region of the South Aegean in the Hellenic Republic.

These islands all have volcanic soil and a very specific microclimate. The climate in the region (described in more detail in point 5.1(a)) is hot and dry, with strong sunshine, prevailing north winds (meltemia) and an average annual relative humidity of 71 %.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

(a)

Climate: the data set out below are considered to be specific climatic factors which are essential for the quality of Fava Santorinis.

1.	relative humidity of 71 % as an annual average

2.	maximum annual rainfall of 370 millimetres

3.	northerly winds that prevail throughout the year

4.	an annual average temperature of 17,5 °C

5.	202 days of sunshine a year

6.	virtually no frost

(b)

Soil: the parent material of the volcanic soil which makes up nearly all of Santorini consists of tertiary deposits of Thira soil, pumice and lava. This soil is classified as deep, with moderate to no erosion gullies and slight gradients. Generally speaking, this soil has a fine structure and does not contain any basic inorganic nutrients such as potassium or nitrogen. It is also particularly lacking in organic matter. Lastly, land water resources are minimal to non-existent.

5.2. Specific characteristics of the product:

The main specificity of Fava Santorinis resides in the fact that it is produced using a particular type of plant, namely Lathyrus clymenum L. of the Fabaceae family. This plant is grown exclusively in the defined area and for the sole purpose of producing Fava Santorinis.

The specific qualities of the product derive from its unique origin, differentiating it from other similar products. Its main characteristics are as follows.

Physical properties: Fava Santorinis consists of the split cotyledons of the yellowish seeds, which are shaped like flattened discs, approximately 2 mm in diameter, with a maximum moisture content of 13 %. The percentage of broken cotyledons varies from 1 % to 5 % depending on the production process.

Chemical properties: owing to the soil and weather conditions and to the plant variety, Fava Santorinis has a particularly high carbohydrate content (63 %) and protein content (20 %).

It should also be noted that using Fava Santorinis in food preparations gives the food certain specific organoleptic characteristics which distinguish it from other pulse dishes. This is one of the reasons why Fava Santorinis is so highly prized. Its most typical characteristics are as follows.

Soft, light texture: this is due to the small size and uniformity of the cotyledons, and their high carbohydrate content.

Durability of the product: this is due to the high level of dehydration and decontamination of the seeds.

Ease of cooking: because they are small and uniform and have a high carbohydrate content, the cotyledons cook very quickly and a minimal amount of water is required.

Taste: the sugars found in the plant tissue give the product its taste, which is sweetish, unlike other similar products, which have a slightly bitter taste.

5.3. Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product:

The various specific characteristics of Fava Santorinis, as expressed in its physical and chemical properties and in the organoleptic characteristics of the food prepared using Fava Santorinis, are the result of the combination of environmental factors, local expertise and a unique genetic substrate.

Cultivation of Lathyrus clymenum L. of the Fabaceae family dates back to ancient times, and its particular characteristics have been recognised ever since. This is why Fava Santorinis is so highly prized compared to other similar products.

(a)

Quality: as mentioned above, the development of the specific qualities of Fava Santorinis is due to the combination of three factors. The influence of each of these factors is briefly described below.

Genetic material: since ancient times, the plant variety which produces Fava Santorinis (Lathyrus clymenum L. of the Fabaceae family) is grown exclusively on Santorini and on the surrounding islets. This is because the specific soil and weather conditions prevalent on these islands mean that it is difficult or even impossible to cultivate other varieties used to produce split peas. The last seeds gathered from the threshing floor were usually kept apart for sowing the following year. This practice has ensured that this plant, which is a distinct local variety of legume and is used exclusively to produce the renowned Fava Santorinis, has been grown on Santorini without interruption for 3 500 years.

Lathyrus clymenum L. gives Fava Santorinis its physical properties, since these are linked to the specific phenotypic expression of major taxonomic characteristics, such as the size and colour of the cotyledons. The specific chemical composition of the cotyledons is also a genetically controlled qualitative characteristic.

Expertise: The low moisture content of the seeds and the low percentage of crushed cotyledons are due to local expertise relating to both the exclusive cultivation of Lathyrus clymenum L. and the processing of its seeds.

While the sowing, harvesting and threshing methods reflect particular cultivation practices that are adapted to the local environment, the choice of multiplication material for the following year's planting ensures the continuity of the crop.

Specific know-how has been developed as regards the ageing of the seeds, consisting in two main elements which tie Fava Santorinis to the island's environment: the use of Santorini's soil and of dug-out stores to respectively preserve and store the seeds. This process protects the seeds from pest attacks and makes them hard enough to withstand further processing without breaking.

Environment: the influence of the environment relates to the cultivation of Lathyrus clymenum L., the development of quantitative properties such as the chemical composition of the cotyledons, and the existence of unique production factors such as Santorini's soil.

The particular environmental conditions that led to the selection of Lathyrus clymenum L. and to the shaping of its cultivation methods are strong winds, meagre water resources and poor soil. As a twining plant, it was protected from strong winds and, as a xerophilous plant, it could survive in the almost desert-like conditions; moreover, owing to its capacity to retain atmospheric nitrogen, the plant was able to cope with the lack of basic nutrients. The most compelling evidence that the plant was adapted to Santorini's environment is the fact that it survived the eruption of the volcano.

Lastly, water scarcity explains the plant's high sugar content, enabling it to better absorb water through osmotic processes.

(b)

Reputation: the documented presence of Fava Santorinis in the defined area dates back to the 16th century B.C., as attested by archaeological finds dating from the late Bronze Age at excavations in the West House at Akrotiri. Indeed, remains of stored seeds have been identified as Lathyrus clymenum L. seeds.

The name ‘fava’ first appeared in written texts in the 6th to 5th century B.C., in fragments of a lost tragedy by Aeschylus, where the term is used to describe poor-man's food.

The first link between the term ‘fava’ and the food we know today was established in the 2nd century A.D. by Dioskourides, who mentions ‘fava’ as the Latin word for broad beans (Vicia faba L.), the legume most commonly used to prepare the dish.

In the 6th century A.D., Cyril of Scythopolis mentions that ‘pisaria’, namely small peas, were used for preparing ‘fava’, thus linking for the first time in a literary text the Ancient Greek term ‘arakisko’ and the production of ‘fava’.

As one of Santorini's traditional products, ‘fava’ was ranked as the island's fourth most important crop in the inventory records of 1850 A.D. In 1914, Gennadios mentions in particular its excellent quality, recognising the ‘pea’ as the plant used to produce Fava Santorinis. The correlation is mentioned in any number of 20th century sources, but it was only in 1943 that Rechinger identified the local plant as Lathyrus clymenum L.

Only in the 21st century has it become clear that the local traditional name ‘arakas’ refers to Lathyrus clymenum L. Indeed, in order to compile this file, samples of the plant were sent to the Plant Taxonomy Laboratory of the Agricultural University of Athens and identified as Lathyrus clymenum L.

It is therefore clear that Fava Santorinis has been grown continuously in this area for over 3 600 years.

Reference to publication of the specification:

http://www.minagric.gr/greek/data/Fava%20Santorinis%20-%20specifications.pdf

11.2.2010

Official Journal of the European Union

C 34/8

2010/C 34/04

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘PRLEŠKA TÜNKA’

EC No: SI-PGI-0005-0533-24.03.2006

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State:

Title:

Ministrstvo RS za kmetijstvo, gozdarstvo in prehrano

Address:

Dunajska 58

SI-1000 Ljubljana

SLOVENIJA

Tel.

+386 14789109

Fax

+386 14789055

E-mail:

varnahrana.mkgp@gov.si

2. Applicant:

Title:

Društvo za promocijo in zaščito prleških dobrot

Address:

Križevci 11

SI-9242 Križevci pri Ljutomeru

SLOVENIJA

Tel.

+386 25888144

Fax

—

E-mail:

—

Composition:

Producers/processors ( X ) Other ( )

3. Type of product:

Group 1.2 —

Meat products (cooked, salted, smoked, etc.)

4. Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1. Title:

‘Prleška tünka’

4.2. Description:

‘Prleška tünka’ is composed of meat and minced lard (‘zaseka’). The pieces of meat (legs, loin, sirloin or neck of pork) are salted, dry-heat treated and smoked. The minced lard (minced bacon) is prepared by heat treatment of the hard back fat, which is minced and seasoned. The meat and lard are matured together in the vessel for at least 30 days.

‘Prleška tünka’ always comprises both meat and minced lard. The meat is of an even, light pink colour typical of salted, heat-treated meat, without any grey, dark or other discolouring. The minced lard is creamy white in colour, suitably spreadable and of an appropriate structure, containing pieces of the size of a grain of rice, and the flavour is characteristic.

The meat has the flavour of mature, salted, smoked meat and is appropriately salty, with a harmonious, pronounced flavour of spices. The flavour of the minced lard must be characteristic.

4.3. Geographical area:

‘Prleška tünka’ is produced in the geographical area of Prlekija, which covers the municipalities of Ljutomer, Razkrižje, Križevci, Veržej, Sveti Jurij, Radenci, Gornja Radgona and Ormož.

4.4. Proof of origin:

All producers must be located in the geographical area.

Each producer must keep data proving compliance with the requirements of the specification for ‘Prleška tünka’. Producers must keep details of the raw materials supplied, the production process, the duration of the maturing process, microbiological analysis and organoleptic analysis and records of the quantities of ‘Prleška tünka’ produced and sold. The Društvo za promocijo in zaščito prleških dobrot (Association for the promotion and protection of the specialities of Prlekija) checks the location of producers and their records containing evidence of their compliance with the requisite regulations and the specification. The Association also keeps a list of producers. The entire production process, from the use of raw materials to the final product, is traceable due to the stringent checks carried out on each producer. Producers are also checked by an independent control authority that meets the requirements of European standard EN 45011.

4.5. Method of production:

‘Prleška tünka’ is composed of meat and minced lard.

The meat of the leg, loin, sirloin or neck of pork, without the bone, skin and surface fat, is cured with 2,4 to 2,8 % of curing salt in relation to the weight of fresh meat (NaNO2 in the permitted concentration of 0,5-0,6 %). Up to 0,5 % of sugar may be added as well. The injection of brine into the meat is prohibited. The other spices that are permitted in the preparation of the meat are pepper, garlic, caraway and bay leaf. The curing temperature must be between 0 and 80 °C. The evenly cured meat undergoes dry heat treatment and smoking.

The minced lard is prepared by heat treatment of hard back fat, which is then minced into pieces with a diameter of 6-8 mm and salted with 2-2,4 % coarse salt, and which may be seasoned with black pepper and garlic.

In order to make ‘Prleška tünka’, the prepared meat and the minced lard are placed in alternate layers in a vessel known as a ‘tünka’. The bottom layer in the vessel is minced lard, which is followed by a layer of meat, a layer of minced lard, and so on. The top layer is always minced lard. When the pieces of meat are layered in the minced lard, they must not touch each other. The meat and minced lard are matured together in the vessel for at least 30 days.

‘Prleška tünka’ is stored in closed vessels or bags at a temperature of up to 12 °C.

Pre-packed ‘Prleška tünka’ can be of any weight but must have a meat to minced lard ratio of between 60:40 and 70:30.

Pre-packed units of ‘Prleška tünka’ contain the stipulated proportion of minced lard and meat taken from the maturing vessels prior to packing. In order to preserve the specific qualitative and organoleptic characteristics of ‘Prleška tünka’, especially the microbiological safety of the final product, it is necessary to pack ‘Prleška tünka’ in the defined geographical area immediately after maturing. It may be vacuum packed or packed in a modified atmosphere.

4.6. Link:

The protection of ‘Prleška tünka’ is based on the tradition of the specific technology used to produce ‘Prleška tünka’, which gives it its characteristic organoleptic properties.

Prlekija has been known for pig rearing since time immemorial. Farmers began to produce ‘tünka’ mainly in order to preserve meat over the year. That is how they started to layer meat in minced bacon lard, which they had previously partially melted, then salted and cooled (the verb ‘tünkati’ means to layer). They called the large wooden vessel in which they ‘greased’ the meat a ‘tünka’, and that expression has remained in use until today.

Records from the year 1487 show that ‘tünka’ was known on many church estates and in many towns in the geographical area.

According to an extant record, at the end of the 18th century Prlekija was known for minced lard, bacon, dry pork and the special wooden vessels — ‘tünkas’, in which this speciality was already preserved at that time.

Thus, through various generations, the production of ‘Prleška tünka’ became a traditional method of preserving meat throughout the year.

Various studies have shown that the specific technology of production and designation of ‘Prleška tünka’ has been preserved in precisely the geographical area defined in point 4.3, where nowadays the product is produced in a more modern way, while preserving the whole tradition of the original production method.

The reputation of ‘Prleška tünka’ today is underpinned by various certificates and awards that it has received in tests. Still today, a traditional meal in the Prlekija region is a piece of black bread, spread with lard and covered with a slice of meat from a ‘tünka’, accompanied by a gherkin.

4.7. Control body:

Title:

Bureau Veritas, d.o.o.

Address:

Linhartova 49a

SI-1000 Ljubljana

SLOVENIJA

Tel.

+386 14757670

Fax

+386 14747602

E-mail:

info@bureauveritas.si

4.8. Labelling:

Producers of ‘Prleška tünka’ that meet the conditions in the specification, as confirmed by a certificate, must label their products with the product name ‘Prleška tünka’, the common symbol in the form of a wooden vessel (‘tünka’), the national quality symbol and the corresponding Community symbol.

In addition to the information required by the applicable legislation, the declaration on the product must also include the name of the piece of meat (leg, loin, sirloin or neck) and the meat to lard ratio. The loin and sirloin may be declared as ‘šnita’ and the neck may be declared as ‘šijak’. The meat to lard ratio must always be declared in such a way that the total is 100.

11.2.2010

Official Journal of the European Union

C 34/11

2010/C 34/05

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘SCHROBENHAUSENER SPARGEL’/‘SPARGEL AUS DEM SCHROBENHAUSENER LAND’/‘SPARGEL AUS DEM ANBAUGEBIET SCHROBENHAUSEN’

EC No: DE-PGI-0005-0678-20.02.2008

PGI ( X ) PDO ( )

1. Name:

‘Schrobenhausener Spargel’, ‘Spargel aus dem Schrobenhausener Land’, ‘Spargel aus dem Anbaugebiet Schrobenhausen’

2. Member State or third country:

Germany

3. Description of the agricultural product or foodstuff:

3.1. Type of product (pursuant to Annex II to Regulation (EC) No 1898/2006):

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

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

‘Schrobenhausener Spargel’, ‘Spargel aus dem Schrobenhausener Land’ and ‘Spargel aus dem Anbaugebiet Schrobenhausen’ — hereinafter referred to as ‘Schrobenhausener Spargel’ — are the edible stalks of asparagus (Asparagus officinalis) which are put up for sale peeled or unpeeled. ‘Schrobenhausener Spargel’ is produced according to the rules of good farming practice.

White ‘Schrobenhausener Spargel’ may vary in colour from white to violet and may not exceed 22 cm in length. Green ‘Schrobenhausener Spargel’ may not exceed 27 cm in length.

‘Schrobenhausener Spargel’ is prepared in accordance with UNECE Standard FFV04 (asparagus).

It is characterised by its typically strong, slightly nutty flavour.

Harvesting once or twice a day and careful and appropriate handling after harvesting guarantee that it will reach consumers fresh regardless of the marketing channel.

3.3. Raw materials (only for processing products):

—

3.4. Feed (for products of animal origin only):

—

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

‘Schrobenhausener Spargel’ may be cultivated only in the identified areas.

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

After harvesting, the cut asparagus must be rapidly chilled to preserve its quality. The stalks are cut to length and sorted expertly. They must then be stored at 1-2 °C in a place with a high level of humidity. The cold chain must not be interrupted by the producer.

The contents of each package must be consistent, i.e. each unit may only contain asparagus from the Schrobenhausen region (see point 4) of the same quality, colour group and size. The visible part of the package must also be representative of the total content.

3.7. Specific rules concerning labelling:

‘Schrobenhausener Spargel’ must also be marked with the following image:

4. Concise definition of the geographical area:

The Bavarian cultivation area in which ‘Schrobenhausener Spargel’ is produced covers the municipalities of Aichach, Aresing, Berg im Gau, Brunnen, Gachenbach, Geisenfeld, Gerolsbach, Hohenwart, Inchenhofen, Karlskron, Kühbach, Langenmosen, Pfaffenhofen an der Ilm, Pörnbach, Pöttmes, Reichertshofen, Rohrbach, Schrobenhausen and Waidhofen, which are situated in the rural districts of Neuburg-Schrobenhausen, Aichach-Friedberg and Pfaffenhofen an der Ilm.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The name of the town of Schrobenhausen is inextricably linked to its best-known product, ‘Schrobenhausener Spargel’, as evidenced by the decades of use of the logo depicting the town of Schrobenhausen in silhouette.

Currently the oldest known document referring to asparagus-growing in Schrobenhausen dates back to 1851 (an article in Wochenblatt dated 12 July 1851).

Just five years later, in 1856, Graf von Sandizell was delivering asparagus to distinguished citizens in Munich. In 1913, Christian Schad from Gross-Gerau planted the first large-scale fields of asparagus.

The area has good growing conditions. Windblown sand soil predominates, with some light tertiary soil which has a typical content of silt and loam. Such soil warms up quickly in spring, is easily tilled and allows the asparagus stalks to grow fast and straight.

The soil is light, sandy and deep with high air permeability. In particular, the cultivation of ‘Schrobenhausener Spargel’ is restricted to the following types of soil:

Sand (S),

Slightly loamy sand (Sl),

Loamy sand (lS),

Very loamy sand (SL).

The Schrobenhausen growing area is at an elevation of some 400 m above sea level. The average annual temperature is 7,5 °C and average annual rainfall is 827 mm (precipitation over the past 25 years), with an average of 280 mm of rain falling in the period from June to August.

5.2. Specificity of the product:

The quality of ‘Schrobenhausener Spargel’ is attributable to the climatic conditions described and the types of soil in the defined geographical area.

Its high degree of recognition, demonstrated by a consumer survey carried out by the Technical University of Munich and which comes from the growing conditions (particularly fast growth gives it a tender quality and the typically strong, slightly nutty flavour), goes hand-in-hand with the good reputation and special renown of this agricultural product, which also exist outside the production area. For the consumer, the main reason for this, apart from the above-mentioned special taste of ‘Schrobenhausener Spargel’, is its freshness and origin.

The Asparagus Producers' Association of Southern Bavaria (Spargelerzeugerverband Südbayern e.V.) recommends the varieties which particularly meet the agronomic (field trials) and taste requirements based on sensory testing in relation to the specification. It lists these varieties on its homepage (http://www.spargel.de/anbau) and updates the data annually.

‘Schrobenhausener Spargel’ has also been included in Bavaria’s database for typical regional specialities, thus emphasising the specificity and exclusivity of the product.

5.3. Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product:

‘Schrobenhausener Spargel’ owes its specific qualities not only to the climate and special soils in the region but also to the long tradition of asparagus-growing in the Schrobenhausen production area and the expertise of the farmers who have been growing it for generations. Thanks to the light, sandy soil and the daily harvest ‘Schrobenhausener Spargel’ has particularly tender stalks.

Renown

Articles in Schrobenhausen’s Wochenblatt of 1914 and advertisements in the 1920s attest to the growing popularity of the asparagus in the Schrobenhausen region. By 1933 its reputation had spread to Munich. In the 1950s many smallholders were cultivating this ‘food of kings’. The growing area for ‘Schrobenhausener Spargel’ enjoyed its greatest rise in popularity in the mid 1970s and late 1980s.

The asparagus sector today covers some 900 ha of land (including nursery production) and is now one of the principal economic factors in the Schrobenhausen region.

The growers living in the geographical area have been handing down their skills and experience in asparagus-growing from one generation to another for over 90 years. This guarantees the best possible quality, the basis for successful marketing.

The asparagus season in the region is known as the ‘fifth season of the year’, attracting day trippers and tourists from far and near. A book of excursions through the region for cyclists and hikers is devoted to asparagus.

At that time of the year, the focus is on asparagus, both in the home and in restaurants. The local population and some 40 000 persons who visit Schrobenhausen each year for the asparagus season are constantly surprised with ever more creative recipes. During the season markets achieve most of their turnover from asparagus products.

Promoting the link between asparagus and the Schrobenhausen region, the European asparagus museum in Schrobenhausen also attracts many visitors, some 10 000 a year, from around the world.

A ‘Schrobenhausen Asparagus Queen’ has been crowned every year since 1975. She conducts many interviews with the press, radio and TV and carries the good name of ‘Schrobenhausener Spargel’ far beyond the region itself.

Its renown is also documented in studies by the Technical University of Munich and price data from the Central Market and Price Reporting Body (Zentrale Markt- und Preisberichtstelle) and is based on the qualities produced there.

Reference to publication of the specification:

Markenblatt Vol. 6 of 11.2.2005, Part 7, p. 1770

(http://www.publikationen.dpma.de/DPMApublikationen/dld_gd_file.do?id=8)

		ISSN 1725-2423 doi:10.3000/17252423.C_2010.034.eng
Official Journal of the European Union		C 34

English edition	Information and Notices	Volume 53 11 February 2010

Notice No	Contents	page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2010/C 034/01	Euro exchange rates	1

	NOTICES CONCERNING THE EUROPEAN ECONOMIC AREA
	EFTA Surveillance Authority
2010/C 034/02	Public holidays in 2010: EEA EFTA States and EEA institutions	2

	V Announcements
	OTHER ACTS
	European Commission
2010/C 034/03	Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs	3

2010/C 034/04	Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs	8

2010/C 034/05	Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs	11