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

(2016/C 164/06)

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

‘ΦΑΒΑ ΦΕΝΕΟΥ’ (FAVA FENEOU)

EU No: EL-PGI-0005-01339 — 26.5.2015

PDO ( ) PGI ( X )

1.   Name

‘Φάβα Φενεού’ (Fava Feneou)

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

‘Fava Feneou’ is an edible pulse obtained from Lathyrus sativus L. (grass pea). The seeds are harvested and the dried, husked and crushed cotyledons consumed as food. Ground or cooked into a thick puree, they are known as fava.

Physical characteristics of the seeds: yellowish colour, very small — 1 000 seeds do not weigh more than 150 g, a somewhat angular, irregular shape, small diameter (4-7 mm) and small percentage of broken cotyledons (1-5 %). The moisture content is not more than 13 %.

The chemical characteristics that distinguish ‘Fava Feneou’ are high levels of:

‘Fava Feneou’ is therefore very nutritious.

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

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

All stages of the production process from cultivation (preparing the ground, sowing, irrigation, application of fertiliser, weed control, plant protection) to harvesting and drying the product, as well as collecting the seed for the following year's crop, must take place within the defined geographical area.

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

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

The packaging must bear the words ‘Φάβα Φενεού’ PGI and any other indications prescribed by national and EU law.

4.   Concise definition of the geographical area

‘Fava Feneou’ is produced in the Municipal Units of Feneos and Stymfalia in the Municipality of Sikyona, in the Prefecture of Corinthia in the Peloponnese region.

5.   Link with the geographical area

Specificity of the geographical area

Soil

The soil is clayey sand to sandy clay, medium textured and has high water retention capacity. Generally speaking, it is humic soil, sufficiently enriched with organic matter. It contains enough nitric nitrogen, magnesium and phosphorus, while potassium levels are low to negligible. It also has enough calcium, which is needed for healthy development of the plants, the pods and the seeds. Most of the soil is slightly acidic (pH < 7) and its salinity (electrical conductivity) is of an acceptable level that causes no problem for the crop. The land on which ‘Fava Feneou’ is grown is the bed of the old Lake Doxa, which was a natural lake, and because of this it retains moisture. The land surrounding Lake Stymfalia is a fertile plain that is watered by the lake. All these factors create favourable conditions for growing ‘Fava Feneou’.

Climate

‘Fava Feneou’ is grown mainly on the Feneos and Stymfalia plateaus. The presence of the mountains — Helmos — Dourdouvana, Killini and Oliyirtos — Saïtas — that protect the Feneos plateau, and the artificial Lake Doxa on the one hand, and Mount Oliyirtos and Mount Killini that surround the Stymfalia plateau and Lake Stymfalia, a natural lake on the plain, on the other, create suitable geomorphological and climatic conditions for the cultivation of a very nutritious, high-quality product.

Generally speaking, the area has a continental climate with cold winters and hot summers. However, owing to the extensive forest cover on the mountains that surround the Feneos and Stymfalia plateaus the climate is milder than it would otherwise be, with wetter winters and cooler summers. The presence of the lakes — Lake Doxa on the Feneos plateau and Lake Stymfalia on the Stymfalia plateau — also helps to ensure mild spring weather.

The specific characteristics of the area's microclimate that contribute to the optimal development of the crop are:

Human factor

The human factor plays a key role in ensuring the quality of ‘Fava Feneou’.

Because ‘Fava Feneou’ is mainly grown by families, cultivation methods have remained stable and unchanged over time.

The growers' ability to judge exactly when the pods are ready for harvesting (when they turn a typical yellow-brown colour) ensures that the seeds are rich in nutrients, so that ‘Fava Feneou’ has high nutritional value.

Finally, the growers' ability and experience in selecting the best seeds for the following year's crop, by visual observation of their phenotypic characteristics, is a key factor in ensuring that the seeds are vigorous and viable, so that they will produce healthy, uniform and strong plants the following year.

Specificity of the product

‘Fava Feneou’ has been grown continuously in the defined geographical area since the end of the 19th century. It has been grown for many years because of its physical characteristics: small seeds, yellowish colour, fine appearance and moisture content (not more than 13 %), but mainly because of its especially high nutritional value, as it is rich in protein, carbohydrates and plant fibre.

Description of the link between the quality of the product and the defined geographical area

The soil and climatic conditions in the Feneos area, the unique natural environment, the use of traditional growing methods, which have remained virtually unchanged for decades, and the growers' know-how and experience are the factors directly responsible for the product's high protein, carbohydrate and plant (dietary) fibre content, characteristics which make ‘Fava Feneou’ a specific, highly nutritious food for human consumption.

‘Fava Feneou’ is very well adapted to the area's soil and climatic conditions. The medium-textured, slightly acidic to neutral soil (pH < 7), which contains a sufficient amount of organic matter and is well drained, the relatively mild, wet winters with no late frosts and the cool summers, are crucial in determining the quality and specific characteristics of the crop. The result is a high-quality product that is rich is protein, carbohydrates and plant fibre.

The unique natural environment, i.e. the Feneos and Stymfalia plateaus, which are enclosed and protected by mountains — Helmos — Dourdouvana, Κillini and Oliyirtos — Saïtas (Feneos plateau) and Oliyirtos and Killini (Stymfalia plateau), and the presence of Lake Doxa and Lake Stymfalia, help to create ideal soil and climatic conditions, making it possible to grow a top quality product that is increasingly sought after on the Greek market.

The cultivation methods used by the local growers are the fruit of many years' experience and are the same as those their forebears used, as they still do things in the traditional way (e.g. weeding and harvesting mainly by hand). The local cultivation practices, the expertise and the knowledge of exactly when to harvest the product, the rigorous selection of the seeds to safeguard the purity of ‘Fava Feneou’, together with the area's specific soil and climatic conditions, help determine the product's specific characteristics and its superior quality.

Description of the link between the product's reputation and the defined geographical area

The reputation of ‘Fava Feneou’ is confirmed by historical and bibliographical references, the use of the name on packaged products found on the market, articles in local and national newspapers, media broadcasts and material found on the internet, mainly relating to food and tourism, etc.

Publication reference of the specification

(the second subparagraph of Article 6(1) of this Regulation)

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/prodiagrafes_favas_feneou.pdf

(1)  OJ L 343, 14.12.2012, p. 1.