Publication of an application for approval of an amendment which is not minor to a product specification 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

(2020/C 208/04)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 (1) of the European Parliament and of the Council within three months from the date of this publication.

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘SUSKA SECHLOŃSKA’

EU No: PGI-PL-0600-AM01 – 10.10.2019

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Name of the group: Stowarzyszenie Producentów Owoców i Warzyw w Ujanowicach

Address for correspondence:

Sechna 32

34-603 Ujanowice

POLSKA/POLAND

Tel. +48 18334158

Email: biuro@suskasechlonska.pl

Stowarzyszenie Producentów Owoców i Warzyw w Ujanowicach is a group of producers of ‘suska sechlońska’. This was the applicant group which submitted the application for registering ‘suska sechlońska’ as a PGI.

2.   Member State or third country

Poland

3.   Heading in the product specification affected by the amendment(s)

☐	Name of product

☒	Description of product

☐	Geographical area

☐	Proof of origin

☒	Method of production

☒

Link

☐

Labelling

☐	Other [to be specified]

4.   Type of amendment(s)

☒	Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

☐	Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendments

Description of the product

In point 3.2 of the Single Document (Description of the product), and in point 4 of the PGI specification for ‘suska sechlońska’, the following sentence: ‘The size of “suska sechlońska”, depending on the size of the fruit variety used, is between 1,5 cm and 4,5 cm. There are between 44 and 99 individual fruits per 1 kg.’ is replaced with: ‘The size of “suska sechlońska”, depending on the size of the fruit variety used, is between 1,5 cm and 4,5 cm. There are between 44 and 99 individual fruits per 0,5 kg.’.

This amendment is necessary to rectify a typographical error.

Method of production (product specification) and link (Single Document)

In point 7 of the specification for ‘suska sechlońska’ (Method of production), the following sentence: ‘Throughout the entire production process of “suska sechlońska”, the use of any preservatives is forbidden, and all the steps described above must be performed by hand.’ is replaced with: ‘Throughout the entire production process of “suska sechlońska”, all the steps described above must be performed by hand.’. The following subparagraph ‘preserving the product’ is inserted following the subparagraph ‘optional pitting’: ‘In order to extend the “use by” date of “uska sechlońska”, the following preservative may be used in its production: potassium sorbate (E202). It may be added, as an aqueous solution, during the last drying stage, immediately before packing, by soaking and turning the prunes or by spraying.’

This amendment, which lifts the prohibition on using preservatives in the production of ‘suska sechlońska’ and allows the use of potassium sorbate (E202), is due to the fact that the prunes used to be traditionally sold in bulk or in air-permeable packaging (linen or jute sacks), and the smoking and drying process was sufficient for extending the product’s shelf-life. This was because of the antiseptic properties of smoke and the decrease in water content during drying. In addition, the product was not stored for a long time, as it was made mainly for Christmas and meant for own consumption or sold locally.

The traditional method of making ‘suska sechlońska’ is still used today. However, because of the changing sales method (the requirements of distributors and retail chains) and hygiene and sanitary requirements for food packaging, prunes must now be packaged in sealed plastic packaging. As a result, there have been cases of the product moulding and its quality being impaired. This can be dangerous to food safety and consumers’ health, and negatively affects the product’s reputation.

Under EU rules on food additives, preservatives may be added to dried fruit. The addition of a preservative does not change the properties of the product and does not affect the specific qualities of ‘suska sechlońska’ defined in the product specification.

In point 7 of the specification for ‘suska sechlońska’ (Method of production – arranging the fruit), the following sentence: ‘The height of the fruit layer on the grid does not normally exceed 20 cm’ is replaced with: ‘Plums undergoing the drying and smoking process are arranged in a layer 20 to 40 cm thick’.

A similar amendment was made to point 5 of the Single Document, and the sentence: ‘Plums undergoing the drying and smoking process are arranged in a layer 30 to 50 cm thick.’ is replaced with ‘Plums undergoing the drying and smoking process are arranged in a layer 20 to 40 cm thick’.

This change is needed in order to formalise the practice used by producers. They have noticed that decreasing the thickness of the layer of plums arranged for drying and smoking has a positive effect on the time and effectiveness of both processes, and does not change the characteristic properties of ‘suska sechlońska’. Moreover, analogical information in the product specification (Method of production) and in the Single Document (point 5 – link with the geographical area) has been made uniform.

SINGLE DOCUMENT

‘SUSKA SECHLOŃSKA’

EU No: PGI-PL-0600-AM01 – 10.10.2019

PDO () PGI (X)

1.   Name(s)

‘Suska sechlońska’

2.   Member State or third country

Poland

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 product to which the name in (1) applies

The name ‘suska sechlońska’ comes from the local dialect. ‘Suska’ signifies a ‘suszka’, i.e. a dried and smoked plum. The adjective ‘sechlońska’ comes from the place-name Sechna, in the municipality of Laskowa, from where the tradition of drying originates.

‘Suska sechlońska’ is an unpitted or pitted prune which has undergone drying and smoking.

Its size depends on the size of the fruit of the plum variety used and ranges from 1,5 to 4,5 cm, with 44 to 99 prunes per 0,5 kg. Its shape depends on the variety of the fruit used for drying and may range from oblate to prolate. ‘Suska sechlońska’ is characterised by an elastic, pulpy flesh as well as a wrinkled and sticky skin of deep blue to black. It is slightly sweet in taste, with a smoky aftertaste and aroma. The water content of the finished product is between 24 % and 42 % at the time of sale.

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

Fruits used for the production of ‘suska sechlońska’ are those of Prunus domestica L. ssp. domestica and varieties derived therefrom (Promis, Tolar, Nektawit, Valjevka and Stanley). Fruits of these varieties have desirable characteristics for the drying and smoking process, including a high sugar content and a relatively low water content.

The fruit must be healthy, without signs of rotting or mechanical damage and it must be free of visible damage caused by insects, mites or other pests. The fruit used must be free of any other damage, contamination or other unspecified organisms which would make it unfit for consumption.

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

The kilns used for drying must be located within the defined geographical area, and the entire drying and smoking process must also take place there. The wood and raw materials used in production may come from outside the defined geographical area. The use of resinous wood is forbidden. The entire drying and smoking process is carried out in special fruit kilns typical of the area.

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

—

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

—

4.   Concise definition of the geographical area

The geographical area in which ‘suska sechlońska’ is produced covers 239,55 km2 and is located within the administrative boundaries of four municipalities of Małopolskie Province: Laskowa, Iwkowa, Łososina Dolna and Żegocina. The name ‘sechlońska’ comes from the village of Sechna, a locality in the municipality of Laskowa, and is traditionally used throughout the geographical area in which ‘suska sechlońska’ is produced.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The geographical area defined in (4) is located at an altitude of over 300 m above sea level and has a wide variety of slope gradients, most of them falling between 5° and 25°.

Characteristic fruit kilns, designed and built by the local people in a style adapted to the local terrain, form an integral part of the landscape. The area covered by the four municipalities in question boasts as many as 677 such kilns. This is clear evidence of the product’s very close link to the geographical area. The number of kilns is one of the aspects distinguishing the area in question from neighbouring areas.

Kilns consist of brick foundations around a hearth and a covered chamber with a wooden grid. The average chamber size is from around 2 metres in width and from around 3,5 metres in length. A wooden barrier divides the chamber into two parts through its centre. The grid, consisting of adjacent knot-free wooden sticks of 4 cm in width, 3 cm in height and about 1 metre in length, forms the bottom part of the chamber. The sticks are placed at one level. They are arranged in such a way as to ensure spontaneous circulation of smoke and warm air at a height of around 180 cm above the hearth. The chamber is closed by means of a wooden door which is used to fill the fruit kiln with plums and which also helps to keep in the warmth and protect against adverse atmospheric conditions. There is a hearth under each chamber. The structure is protected by a gabled roof. Fruit kilns usually have two or three chambers; it is, however, also possible to find kilns with only a single chamber or with as many as five chambers.

The temperature in the kiln when producing ‘suska sechlońska’ ranges from 45 °C to 60 °C.

Plums undergoing the drying and smoking process are arranged in a layer 20 to 40 cm thick. Once a day, the producers use a special shovel to turn over the mass of drying plums. The process lasts between 4 and 6 days, depending on the thickness of the plum layer. This method of drying and smoking plums has been developed thanks to the indigenous skills of local producers and is used solely for the production of ‘suska sechlońska’ in the defined geographical area.

5.2.   Specificity of the product

‘Suska sechlońska’ undergoes both drying and smoking. The plums are dried and smoked in kilns using hot smoke, which distinguishes ‘suska sechlońska’ from plums dried using hot air. During the smoking process, the plum loses some of the water from its tissues and absorbs smoke, which has antiseptic properties. The reduction of the water content in the tissue during smoking and the antiseptic effect of the smoke hinder the development of putrefactive bacteria, thus prolonging the life of the product. The smoke gives the fruit a unique colour, aroma and taste. As the plums are dried in a layer 20 to 40 cm thick and turned once a day, the juice produced by the plums during the drying process envelops the dried fruit, giving it a sweetish aftertaste. ‘Suska sechlońska’ obtained in this manner has a characteristic sweet flavour, with a detectable smoky aftertaste and aroma and a characteristic appearance: sticky skin of deep blue to black.

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 link between ‘suska sechlońska’ and the region is based on its reputation, built on a long tradition of making the product and the unique skills of local producers.

‘Suska sechlońska’ owes its high quality to the unique skills of local producers and the traditional production methods they use. The design of the drying kilns and the drying method reflect the know-how of local producers and are clearly distinct from production methods used in other parts of Poland as well as in the neighbouring regions. The way in which the drying kilns are made ensures that warm air and smoke circulate simultaneously, thereby drying and smoking the plums.

The link between ‘suska sechlońska’ and the geographical area is demonstrated by the fact that the very name ‘Sechna’ stems from the smoking and drying tradition (‘Sechna’ – ‘sechnie’ denotes suszenie – drying). This demonstrates the product’s uniqueness and the deep-rooted tradition of the production method in the geographical area referred to in (4).

Legend has it that the history of plum-drying began with a local clergyman, who spread the custom of plum-smoking among his parishioners. The long tradition of ‘suska sechlońska’ is evidenced in a work entitled Ujanowice – wieś powiatu limanowskiego (Ujanowice – a village of the Limanowa District) by Jan Ligęza, published in 1905 (Volume 9 of the Works of the Ethnographic Commission of the Polish Academy of Arts and Sciences). The custom has survived to modern times and the production method has remained practically unchanged. The oldest kiln, no longer operational, is over 100 years old. The characteristic kilns designed by local producers constitute proof that the old method has survived. These kilns fit in perfectly with the landscape of the area.

Drying and smoking is so popular that songs and poems celebrating the tradition have been written about it. This old song is an example:

[... Oh Sechna, smoke-blackened Sechna,

if it weren’t for the fruit kilns you would be the capital …]

The product’s renown is attested by press articles such as: Suszenie śliwek (Drying plums), Gazeta Krakowska, September 2004; Suska sechlońska lepsza niż Kalifornijska (Suska sechlońska better than California prune), Gazeta Krakowska, 27 April 2007; or Suska sechlońska puka do Unii (Suska sechlońska knocking on the EU’s door), Dziennik Polski, 2–3 May 2007 – an article documenting the application for a Protected Geographical Indication.

The reputation of ‘suska sechlońska’ is also reflected in the prizes and distinctions awarded to it in various competitions: distinction in the 2000 Nasze Kulinarne Dziedzictwo (Our Cultural Heritage) competition; prize at the Perła 2004 (Pearl 2004) competition for the best Polish regional food product; first prize in the 2006 Małopolski Smak (Małopolskie Flavour) poll.

The Prune Festival (Święto Suszonej Śliwki), held at Dobrociesz since 2001 and featuring prunes in various guises, also bears testimony to the product’s reputation, its link to the area and the tradition of drying plums. Further confirmation of the reputation of ‘suska sechlońska’ is the ‘Prune Tourist Trail’ mapped out by the local authorities. The trail indicates farms with plum orchards and kilns.

Reference to publication of the specification

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

https://www.gov.pl/web/rolnictwo/wnioski-przekazane-komisji-europejskiej

---

(1)  OJ L 343, 14.12.2012, p. 1.