Publication of an amendment 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

2013/C 157/04

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).

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

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

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘DINDE DE BRESSE’

EC No: FR-PDO-0217-0144-08-04-2010

PGI ( ) PDO ( X )

1.   Heading in the specification affected by the amendment

2.   Type of amendment(s)

3.   Amendment(s)

3.1.   Description of product

The total rearing period of a minimum of 28 weeks has been added to the description of product.

The maximum weight for the turkeys has been removed.

‘Dinde de Bresse’ may not be sold outside the Christmas/New Year period, a period which runs from 1 November to 31 January depending on the date on which the turkey poults can be obtained.

Turkeys can be presented in various forms: they can be sold ‘partially eviscerated’, ‘oven-ready’ or ‘eviscerated’ with the head and a collar of feathers. They must meet the following requirements: they must have good conformation and a thick fat layer all over the carcase, i.e. plump flesh with a well-developed breast; their skin must be fine, without blemishes, quills, tears, bruises or discoloration.

3.2.   Geographical area

There are various stages which must take place within the geographical area of the designation: turkeys covered by the protected designation of origin must be reared, slaughtered and prepared within the geographical area. The preparation of the turkeys (finishing the plucking and cleaning of the collar of feathers) must also be carried out within the geographical area by the operators in this sector. This preparation stage is part of the classification of turkeys under the ‘Dinde de Bresse’ protected designation of origin and is crucial for good product presentation and quality.

Moreover, material errors in the list of municipalities have been corrected and a map of the geographical area of the protected designation of origin has been attached to the specification.

3.3.   Method of production

Details have been added with regard to the general feeding rules for ‘Dinde de Bresse’:

3.4.   Link with the geographical area

This part has been rewritten to show the characteristics of the geographical area, as well as the characteristics of the product and its link with the geographical area. The heading has been added pursuant to Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs.

3.5.   References to inspection bodies

This part has been updated with the contact details of the inspection body for PDOs.

3.6.   Labelling

Further details have been added on the content of identification marks, on the process for issuing and affixing them, as well as on the use of the ‘Bresse’ designation on the accompanying documents and invoices, and on the content of the seal and labelling.

3.7.   National requirements

In accordance with the national reform of the inspection system, the specification must contain a table listing the main inspection points and the assessment methods to be used.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs  (3)

‘DINDE DE BRESSE’

EC No: FR-PDO-0217-0144-08-04-2010

PGI ( ) PDO ( X )

1.   Name

‘Dinde de Bresse’

2.   Member State or third country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

‘Dinde de Bresse’ belongs to the genus Meleagris and the species Gallopavo dom. Adult turkeys have the following specific characteristics: black feathers, red caruncles, delicate feet, which are completely smooth and black, and white skin and flesh.

The designation refers to male and female turkeys with a minimum age of 28 weeks which are sold only over the Christmas/New Year period, a period which runs from 1 November to 31 January depending on the date on which the turkey poults can be obtained.

The turkeys must be sold ‘partially eviscerated’ and meet the following requirements: they must have good conformation and a thick fat layer all over the carcase, i.e. plump flesh with a well-developed breast; their skin must be fine, without blemishes, quills, tears, bruises or discoloration; the backbone must be concealed by the fat layer; there must be no changes in the natural shape of the breastbone. The extremities must not have any fractures. The collar of feathers on the neck must be clean. Any dirt must be removed from the feet.

They must have a minimum weight of:

They may be sold ‘oven-ready’ or ‘eviscerated’, along with the head and a collar of feathers, on the condition that the extremities, with the exception of the phalanges, have not been removed.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

The Bresse turkeys are reared in three successive stages: the start-up, growth and final fattening periods.

During the ‘start-up’ period, which lasts a maximum of 10 weeks, the turkey feed is made up of a minimum of 30 % cereals and cereal by-products in the initial start-up period (0 to 28 days) and a minimum of 50 % cereals and cereal by-products, including 20 % maize, for the subsequent start-up period (29 to 70 days).

The raw materials used in the start-up feed may come from outside the geographical area. They are made up exclusively of plants, dairy products and minerals:

The total amount of fatty matter in the feed is limited to 6 %.

During the start-up period, the authorised additives are those stipulated by the legislation in force with the following restrictions:

During the growth period, which lasts a minimum of 15 weeks, in addition to free-range grass, the ‘growth’ feed for turkeys is made up of cereals, whether cooked, cracked or ground (without any other processing), and dairy products. Maize must make up a minimum of 50 % of the total ration. Dairy products consist of milk and its by-products. They may be distributed in liquid or in powdered form and be mixed with the cereals. If they are distributed as dry matter, the powdered dairy products must make up 5 % of the total ration. During this period, the cereals must come from the geographical area of the designation of origin but the dairy products may come from outside the geographical area.

The ‘growth’ period is followed by a ‘final fattening’ period, which lasts a minimum of three weeks, in a covered and closed building that is quiet and well ventilated. During this period, the feed is made up of the ‘growth’ feed described above, to which rice or potatoes may be added that may come from the geographical area or outside it.

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

The turkeys are reared, slaughtered and prepared (finishing the plucking and cleaning of the collar of feathers) in the geographical area.

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

—

3.7.   Specific rules concerning labelling

To be sold under the protected designation of origin, each ‘Dinde de Bresse’ must bear the farmer’s ring, the seal with a badge and the label issued by the grouping.

In addition to the label on the packaging, all the accompanying documents and invoices must bear the name of the protected designation of origin ‘Dinde de Bresse’ and the words ‘protected designation of origin’ or ‘PDO’.

Models of identification marks

The non-transferable ring consists of a metal band bearing the word ‘Bresse’ and the farmer’s identification number.

The non-transferable seal consists of a metal clip bearing the word ‘Bresse’ with a badge bearing:

The label bears:

Conditions for affixing identification marks

The various identification marks listed above are issued by the grouping to any operator who complies with the specification.

The farmer attaches the ring to the left foot of the turkey before dispatch from the farm.

The seal with a badge is affixed to the front of the breastbone when the turkeys are selected for the protected designation of origin before dispatch.

The ring and the seal may only be used once and they must be affixed carefully so that they are tamper-proof.

The label is affixed to the breastbone during the final selection of the turkeys for the protected designation of origin.

Any unused rings, seals with badges and labels must be returned by the operators to the grouping.

4.   Concise definition of the geographical area

The production area covers the geographical area defined as Bresse, an undulating plain which is located in the eastern part of the mid-Saône basin and which includes parts of the departments of Ain, Jura, Saône-et-Loire.

The turkeys under the protected designation of origin must be reared, slaughtered and prepared within the geographical area which covers the following municipalities or parts thereof:

department of Ain (01): the municipalities of Bâgé-le-Châtel, Bourg-en-Bresse-Est, Bourg-en-Bresse-Nord-Centre, Bourg-en-Bresse-Sud, Montrevel-en-Bresse, Péronnas, Pont-de-Vaux, Pont-de-Veyle, Saint-Trivier-de-Courtes and Viriat;

the following municipalities and parts thereof: l’Abergement-Clémenciat (Nord Châtillon), Beaupont, Bény, Biziat, Certines, Ceyzériat (west of D52), Chanoz-Châtenay, Châtillon-sur-Chalaronne (north-west), Chaveyriat, Coligny (west of N83/D52), Condeissiat, Courmangoux (west of D52), Dompierre-sur-Chalaronne (Nord Chalaronne), Dompierre-sur-Veyle (part), Domsure, Druillat (part), Garnerans, Illiat, Jasseron (west of D52), Marboz, Meillonnas (west of D52), Mézériat, Neuville-les-Dames, Pirajoux, Pressiat (west of D52), Saint-Didier-sur-Chalaronne (Nord Chalaronne), Saint-Etienne-du-Bois, Saint-Etienne-sur-Chalaronne (Nord Chalaronne), Saint-Julien-sur-Veyle, Saint-Martin-du-Mont (west of D52), Salavre (west of N83), Sulignat, Thoissey, Tossiat (west of D52), La Tranclière, Treffort-Cuisiat (west of D52), Verjon (west of N83), Villemotier and Vonnas;

department of Jura (39): the following municipalities and parts thereof: Annoire (south of Doubs), Asnans-Beauvoisin (west of D468), Augea (west of N83), Balanod (west of N83), Beaufort (west of N83), Bletterans, Bois-de-Gand (west), Bonnaud, Cezancey (west of N83), Chaînée-des-Coupis (south-west), Chapelle-Voland, La Chassagne (south of D468), Chaumergy (part), Chaussin (south of D468), La Chaux-en-Bresse (west of D95), Chazelles, Chêne-Sec, Chilly-le-Vignoble, Commenailles, Condamine, Cosges, Courlans, Courlaoux, Cousance (west of N83), Cuisia (west of N83), Desnes (west), Digna (west of N83), Les Essards-Taignevaux (west of D468), Fontainebrux, Foulenay (part), Francheville (west of D95 + north of D468), Frébuans, Froideville (part), Gevingey (west of N83), Les Hays, Larnaud, Longwy-sur-le-Doubs (part), Mallerey, Maynal (west of N83), Messia-sur-Sorne (north of N83), Montmorot (south of N78 + west of N83), Nanc-lès-Saint-Amour (west of N83), Nance, Neublans-Abergement, Orbagnia (west of N83), Petit-Noir (west of Doubs), Relans, Les Repôts, Ruffey-sur-Seille (part), Rye (west of D468), Sainte-Agnès (west of N83), Saint-Amour (west of N83), Saint-Jean-d’Etreux (west of N83), Trenal, Vercia (west of N83), Villevieux, Vincelles (west of N83) and Vincent (west of D95);

department of Saône-et-Loire (71): all the municipalities of the cantons of Beaurepaire-en-Bresse, Cuisery, Louhans, Montpont-en-Bresse, Montret, Saint-Germain-du-Bois, Saint-Germain-du-Plain and Saint-Martin-en-Bresse;

the following municipalities and parts thereof: Authumes, Beauvernois, Bellevesvre, Chalon-sur-Saône (left bank), Champagnat (west of N83), La Chapelle-Saint-Sauveur, Charrette-Varennes (part), Châtenoy-en-Bresse, La Chaux, Ciel, Condal, Cuiseaux (part), Dampierre-en-Bresse, Dommartin-les-Cuiseaux, Epervans, Flacey-en-Bresse, Fretterans (part), Frontenard, Frontenaud, Joudes (west of N83), Lacrost, Lans, Lays-sur-le-Doubs (part), Longepierre (south), Le Miroir, Montjay, Mouthier-en-Bresse, Navilly (south of Doubs), Oslon, Pierre-de-Bresse, Pontoux, Préty, La Racineuse, Ratenelle, Romenay, Saint-Bonnet-en-Bresse, Saint-Marcel, Sermesse, Torpes, Tournus (part), Toutenant, La Truchère, Varennes-Saint-Sauveur, Verdun-sur-le-Doubs and Verjux.

With regard to the municipalities where only a part is included in the geographical area, the borders are marked on maps and plans filed with the town hall of the municipalities in question.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The production area for the protected designation of origin ‘Dinde de Bresse’ is based on that defined by experts in the 1936 decision to recognise the ‘Volaille de Bresse’ designation of origin. It consists of a very homogeneous landscape made up of an undulating plain where hedgerows predominate. It is composed of periglacial plio-quaternary geological materials, resulting in soils with a high clay content which are not porous. The arable layer is mainly composed of siliceous clay with very fine grains mostly without stones or limestone in it. The climate is influenced by the sea and it rains a great deal throughout the year. Most of the year is humid. There is frequent rain and fog in winter.

These geological, morphological and climatic conditions are particularly favourable for grass and cereal crops which require a great deal of water such as maize, which was first cultivated in Bresse at the beginning of the 17th century (i.e. just over a century after its arrival on the Andalusian coast). This crop played a major role in the agricultural system of Bresse, as it was not just a basic food crop for humans but was also used as feed for farm animals, in particular poultry. It provided food with a high energy content that led to the rearing of rich poultry, on which the reputation of ‘Dinde de Bresse’ rests. Turkeys have been reared in Bresse since the end of the 16th century.

The farms are not very large and are fragmented, with fields interspersed with many hedges and other plants. In this context, traditional mixed farming based on grass and crop farming and on poultry and cattle farming (dairy and suckling cattle) became established over the centuries. At the beginning of the 20th century, turkey rearing became common in these farms, with each farm having its own flock of turkeys with black feathers and feet. The scattered and isolated nature of the farms in Bresse, with their pastures and hedges, makes it possible, even now, to rear a large number of free-range geese whilst continuing to use traditional rearing methods.

These farms tend to be family-run and the farmers spend most of their time making sure that that the farm is self-sustainable. In most farms, the farmers grow their own crops (wheat, barley, oats, maize, etc.) to feed the turkeys, in particular for the growth and final fattening stages. They maintain the land by draining it (digging ditches and channels), cutting back hedges and bushes and maintaining fences over large areas to continue using free-range rearing methods.

The rearing of ‘Dinde de Bresse’ must take into account the specific characteristics of this type of large poultry which flies little and is prone to disease. It requires closely monitoring the flock at all stages of the turkey’s life, from its arrival as a poult to its slaughter (by maintaining hygiene to avoid disease, monitoring the weather conditions, matching the feed to the turkey’s growth and to what it can obtain by grazing on the land, protecting it against predators, etc.).

5.2.   Specificity of the product

‘Dinde de Bresse’ is reared following the seasons of the geographical area as closely as possible so that it reaches physiological maturity in time for the Christmas/New Year period. It is smaller in size than turkeys intended for cutting up.

It is characterised by its fresh meat which is not frozen and whose skin and flesh have particular features: the skin is fine and white, the flesh is white, the breast is well developed and there is a thick fat layer. It also has specific organoleptic features after having been cooked: the meat is juicy and tender, and it has a characteristic flavour.

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 culture of mixed farming in Bresse, which is a direct result of the landscape, is the main reason for the development of turkey rearing in Bresse. The hedges, bushes and woods bordering the farms protect the turkeys from the wind and provide a biodiversity pool for feeding them. The humidity of the soil encourages the proliferation of molluscs, worms and other larvae which become part of the feed of the turkeys grazing on the land and provide them with the proteins which are good for slow growth and the development of a well-developed breast. The decalcified soil contributes to a smaller skeleton and bones in the turkeys.

Rearing methods are based on selecting turkeys which have a particular set of characteristics (white skin and flesh) and on traditional feeding methods through free-range grazing (earthworms, grass, etc.). This feed is then supplemented with cereals grown in the geographical area and dairy products (diluted milk, whey, powdered milk, buttermilk, etc.). These feeding conditions, i.e. the fact that the turkeys have access to grass and can exercise their muscles in the space provided, will influence the contractile properties of the muscles and the type and number of proteins and enzymes present in the muscles. The energy metabolism of the muscles has a major influence on the texture of the meat of ‘Dinde de Bresse’. In addition, the high nutritional content of maize, which is an important part of the diet of the turkeys, leads to ‘fat’ poultry.

During the final fattening stage, the turkeys are moved indoors so that the fattening over a minimum three-week period takes place away from light. During this period, the farmers are particularly attentive to the preparation of the feed, in particular, they alternate raw cereal grains with cooked cereal grains, rice or potatoes, which, when mixed with dairy products, produce an appetising wet mash for the turkeys.

After several weeks on this special diet, and because the turkeys are allowed to reach a higher age before slaughter, the farmers obtain turkeys with full physiological maturity and with intramuscular fat and a thick layer of fat all over. Moreover, reducing the muscular activity of the turkeys during the period just before slaughter plays an important part in the ability of the muscles to retain water. The distribution of fat in the muscles and the ability of the muscles to retain water will affect the juiciness and tenderness of the meat; these qualities will be heightened when the meat is cooked. The presence of elements which influence flavour, i.e. water-soluble elements and lipids, will also guarantee that the chemical reactions during cooking will produce meat with a good flavour.

During slaughter, in order not to damage the skin and to preserve the feathers at the base of the neck, the operator will take great care with the slaughter and plucking (through complete bleeding so that the turkeys are pure white and careful plucking to avoid broken skin). In short, the turkeys which are sold with a ring of feathers around the neck must be carefully prepared. Some turkeys are trimmed in the ‘Bresse tradition’ (feet and wings pressed against the body) and wrapped tightly in sown cloth to spread the turkey fat evenly. These gourmet products will be sold following the ‘glorieuses’, four poultry fairs which have been organised every year in December since 1862 in the Bresse region. The fairs shows how proud farmers are of their products and how they put their heart into their prestigious line of work.

‘Dinde de Bresse’ has strong roots in the local gastronomy and is cooked and promoted by top French chefs who appreciate its excellent flavour.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (4))

https://www.inao.gouv.fr/fichier/CDCDindeDeBresse.pdf

(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)  Replaced by Regulation (EU) No 1151/2012.

(4)  See footnote 3.