31.12.2014

EN

Official Journal of the European Union

C 468/1

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Euro exchange rates (1)

30 December 2014

(2014/C 468/01)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,2160
JPY	Japanese yen	145,41
DKK	Danish krone	7,4436
GBP	Pound sterling	0,78230
SEK	Swedish krona	9,4746
CHF	Swiss franc	1,2028
ISK	Iceland króna
NOK	Norwegian krone	9,0420
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	27,728
HUF	Hungarian forint	314,98
LTL	Lithuanian litas	3,45280
PLN	Polish zloty	4,3103
RON	Romanian leu	4,4847
TRY	Turkish lira	2,8587
AUD	Australian dollar	1,4878
CAD	Canadian dollar	1,4132
HKD	Hong Kong dollar	9,4340
NZD	New Zealand dollar	1,5536
SGD	Singapore dollar	1,6085
KRW	South Korean won	1 334,19
ZAR	South African rand	14,1487
CNY	Chinese yuan renminbi	7,5442
HRK	Croatian kuna	7,6598
IDR	Indonesian rupiah	15 099,67
MYR	Malaysian ringgit	4,2559
PHP	Philippine peso	54,420
RUB	Russian rouble	69,1315
THB	Thai baht	40,019
BRL	Brazilian real	3,2394
MXN	Mexican peso	17,9293
INR	Indian rupee	77,1686

---

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

---

31.12.2014

EN

Official Journal of the European Union

C 468/2

---

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

(2014/C 468/02)

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

‘CHEVROTIN’

EC No: FR-PDO-0105-0970-23.2.2012

PGI ( ) PDO ( X )

1.   Sections of the specification affected by the amendments

—

    ☐ Product name

—

    ☒ Product description

—

    ☒ Geographical area

—

    ☒ Proof of origin

—

    ☒ Production method

—

    ☐ Link

—

    ☐ Labelling

—

    ☐ National requirements

—

    ☒ Other: packaging

2.   Type of amendments

—

    ☒ Amendment to the Single Document or Summary Sheet

—

    ☐ Amendment to the Specification of a registered PDO or PGI for which neither the Single Document nor the Summary Sheet has been published

—

    ☐ Amendment to the Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006)

—

    ☐ Temporary amendment to the Specification resulting from the adoption of obligatory sanitary or phytosanitary measures by the public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendments

3.1.   Description

A description of the cheese’s paste has been added to better characterise the product.

The fat content of the dry matter has been lowered: 40 % rather than 45 %. This decrease is justified by the variations that have been observed in milk fat levels depending on the goats’ grazing conditions. As the milk is made into cheese each day, fat content can vary greatly. This variable had not previously been properly taken into account.

3.2.   Geographical area

Part of the territory of the municipality of Annecy-le-Vieux has been added to the defined geographical area. Further to a farmer’s request to be included in the defined area, an investigation was carried out to establish whether this land complied with the list of criteria established for the initial definition of the defined geographical area. The committee of experts responsible for reviewing the boundaries of the defined area considered that part of the territory within the municipality of Annecy-le-Vieux does indeed comply with these criteria.

The characteristics that describe the geographical area have been moved to the section ‘Link with the geographical area’ and redrafted.

3.3.   Proof of origin

Cheesemakers’ obligations as regards declarations have been laid down. These amendments are related to the reform of the inspection system for designations of origin introduced by Order No 2006/1547 of 7 December 2006 on increasing the value of agricultural, forestry, food and marine products. Specifically, the plan is to identify cheesemakers with a view to awarding certificates recognising their ability to meet the requirements of the specifications for the product that constitutes their livelihood, and to issue statements testifying that they have the requisite knowledge and that the products sold under the ‘appellation d’origine’ label have been duly monitored and statements providing information on how the livestock have been fed.

A provision on the quality control of products has been added, so as to verify quality at the end of the production process.

The fact that the identifying stamp on the cheese is round has been specified.

3.4.   Production method

Milk production

The definition of the herd has been specified on the basis of the national text for the previous specification registered: ‘Herd means, in the context of this specification, the entire herd of goats comprising lactating goats, dry goats, female kids and billy goats.’

A clerical error in the national text has been corrected: the rate of 80 % alpine breed goats refers to the herd as a whole and not just to female goats.

A specification has been added with regard to the breed of goat used. The Alpine breed is actually composed of a variety of phenotypes, ranging from chamois to ‘pie noir’ or ‘noir’, so this amendment is intended to clarify which phenotypes farmers are authorised to use. In common parlance, phenotypes other than the chamois phenotype are called ‘Chèvres des Savoie’ - Savoy goats.

To facilitate checks, the capping calculation method for average production per lactating goat has been based on the national text for the previous specification registered.

As regards feed:

—	A positive list of the authorised fodder and the raw materials and additives that can be used in the composition of feed supplements has been specified in order to lay down the types of feed that are authorised and to facilitate checks.

—	Specifically, dehydrated fodder has been added to the feed listed as fodder. The types of feed that can be given to the goats have been better defined.

—

Maximum feed levels have been laid down for supplements and dehydrated fodder, to prevent them being used to replace the grass in the goats’ diet. Use of feed supplements for lactating goats has been limited to 300 grams per litre of milk produced and if dehydrated fodder is used, the use of feed supplements and dehydrated fodder has been limited to 500 grams per litre of milk produced.

—	The option of using dehydrated fodder from outside the geographical area has been added to facilitate checking the origin of the overall feed ration.

—	Provisions aimed at prohibiting the use of genetically modified feed or planting transgenic crops in the farms have been added to protect the link with the geographic area.

—	To ensure the goats are fed quality feed, it has been specified that all feed must be kept in appropriate storage conditions to preserve its nutritional value.

Rules have been laid down on manure spreading in the land parcels used to grow the goats’ feed, as organic fertiliser may modify the composition of the flora of the pasture land; establishing limits therefore enables the naturally diverse flora to be preserved and the link with the geographical area to remain intact.

The production process

The operations that must take place on the (dairy) farm have been listed and moved from specification section ‘Description of the product production method’ to ‘The production process’.

The provision on ‘Chevrotin’ production plants has been changed to lay down rules for plants using milk from animals other than goats to produce other dairy products.

The phrase ‘Simply decreasing the temperature of the milk promotes the development of natural yeasts and avoids the development of psychotropic flora’ has been deleted, as it merely provides information and does not constitute a point to be checked.

To facilitate checks, it has been specified that farms where all or part of the milk produced is used to make ‘Chevrotin’ must respect all the production conditions for the milk laid down in the specification.

A clerical error in the national text has been corrected based on the national text for the previous specification registered:

the renneting temperature range has been changed (30 to 38 °C instead of 32 to 36 °C during renneting, as this range is maintained for the duration of the coagulation process).

The composition of the lactic yeasts has been specified so as to ensure that the selected yeast cultures respect the specific flora and allow the full expression of what typifies ‘Chevrotin’.

The definition of the moulding cloth has been changed. It may be made of cotton and not only of linen. The intention is to correct the initial drafting, which only permitted linen whereas in fact cotton can also be used for this purpose.

Maturation

The maturing supports are no longer exclusively limited to spruce planks. ‘Chevrotin’ producers have ascertained that supports other than wood can be used once the drying phase, which must be done on spruce planks, is complete. It is during this phase that the wood serves to regulate the water content and promote the growth of the flora needed for maturation. Experience has shown that using other types of simpler supports during maturation does not compromise the cheese’s characteristics. Various cheesemakers have experimented with using different supports (or matting) with no adverse effects on quality (no problems of excess water or contamination with unwanted flora). In fact, in collective maturing plants these more inert supports are useful for combating unwanted germs, as they are easy to clean.

3.5.   Labelling

The requirement to include the reference ‘appellation d’origine contrôlée’ on the labelling has been deleted and replaced by a requirement to include the European Union’s protected designation of origin symbol, in the interests of legibility and synergy in the provision of information about PDO-registered products. The words ‘appellation d’origine protégée’ can also appear on the label.

The obligation to include the ‘INAO’ logo has been removed in line with current national legislation.

3.6.   National requirements

In accordance with the above-mentioned national reform of the inspection system for designations of origin, a table has been added which sets out the main points to be checked and the relevant evaluation method to be used.

3.7.   Other changes

Packaging

The rules on packaging remain unchanged (the whole cheese is packaged in an individual package with a false bottom made of spruce wood). The amendment concerns when the cheese can be packaged (from the 15th day of maturation and not ‘from the end of the maturation period’ as stated in heading 2 of the registered specification).

This practice ensures that the product retains its quality after the maturation period. The influence of the packaging is actually positive in that it acts like a ‘micro cellar’ and helps to produce a more supple texture by ensuring the cheese does not dry out and by promoting proteolysis. This practice also prevents any spoiling (e.g. the occurrence of black spotting that may appears at the end of the maturation process on cheeses left uncovered on wooden planks or matting) and any deterioration of the rind (fissures, malformation).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘CHEVROTIN’

EC No: FR-PDO-0105-0970-23.2.2012

PGI ( ) PDO ( X )

1.   Name

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheeses

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

The ‘Chevrotin’ cheese is made exclusively from raw whole goat’s milk: it is cylindrical with a diameter of 9 to 12 cm, height of 3 to 4,5 cm and weighs between 250 and 350 grams.

It is an uncooked pressed paste cheese, with a washed rind that is partially or completely covered after maturing with a fine white bloom principally composed of geotrichum, with a minimum fat content of 40 grams per 100 grams of cheese after total desiccation, when the total dry matter content must not be less than 45 grams per 100 grams of cheese.

‘Chevrotin’ is packaged in an individual package with a false bottom made of a strip of spruce wood.

It is packaged whole.

It has a supple and creamy paste and may have a harder centre and some small eyes. ‘Chevrotin’ is cream in colour, faintly salty and has a caprine taste.

3.3.   Raw materials (for processed products only)

The milk used to produce ‘Chevrotin’ comes from herds comprising a minimum of 80 % of Alpine goats, including the breed called ‘chèvre des Savoie’ listed by the French Livestock Breeders Institute (l’Institut de l’élevage) in the context of the goat breed conservation programme.

3.4.   Feed (for products of animal origin only)

Feed consists of pasture grass and hay.

The main constituent of the goats’ feed is the vegetation they graze upon in the production area for five months per annum.

Farmers have a minimum of 1 000 m2 pasture per goat.

Only the feed listed below is authorised to feed the whole herd:

—	The only coarse fodder authorised is the vegetation the goats graze upon and the hay from natural meadows and from artificial grassland planted with grasses and legumes stored in good conditions;

—	dehydrated fodder: dehydrated beetroot pulp and dried alfalfa;

—

the following raw materials, used in the composition of feed supplements: all cereals and derived products, molasses as a binder, whole or crushed peas, field beans, lupine, soya, sunflower cake, copra, linseed, palm kernel, colza, soya, cotton, potatoes, vegetable fats, all minerals, macro-elements and whey from the farm stored in good conditions to prevent any contamination with pathogenic germs. The only additives authorised are trace elements and vitamins.

The fodder produced in the area must represent at least 70 % of the herd’s total feed ration, expressed in dry matter. Use of feed supplements for lactating goats is limited to 300 grams per litre of milk produced.

Should dehydrated fodder be used, feed supplements and dehydrated fodder may not exceed 500 grams per litre of milk produced.

Genetically modified plants, or GMO derived by-products or feed supplements, may not be used as feed for the goats.

The planting of transgenic crops is prohibited in all areas of holdings producing milk intended for processing into ‘Chevrotin’ protected designation of origin. This prohibition extends to all plant species that can be given as feed to the farm animals, and any crop that could contaminate them. The legislation in force applies with regard to accepted thresholds, which apply to each feed ingredient.

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

The milk is produced and the cheese manufactured and matured in the geographical area.

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

In order to ensure that the cheese is protected and to preserve its essential qualities as regards the rind, the texture of the paste and the intensity of its aroma, the ‘Chevrotin’ cheese is packaged whole. This packaging includes a false bottom made of spruce wood that is in contact with at least one of the sides of the cheese. Packaging takes place in the geographical area.

3.7.   Specific rules on labelling

Each ‘appellation d’origine’‘Chevrotin’ cheese is sold with an individual label bearing the name of the protected designation of origin.

The name of the protected designation of origin is written in characters at least 20 % larger than any other character used on the label.

A translucent casein disc contains the name of the protected designation of origin and the producer’s identification number. It is affixed to the side of each cheese during production.

The labelling must include the European Union’s PDO symbol. It may also include the words ‘appellation d’origine protégée’ [‘protected designation of origin’].

4.   Concise definition of the geographical area

Department of Haute-Savoie

Municipalities fully covered in the area:

Abondance, Alex, Allèves, Arâches, Aviernoz, Bellevaux, Bernex, Boëge, Bogève, Bluffy, Bonnevaux, Brizon, Burdignin, Chamonix-Mont-Blanc, Châtel, Chevenoz, Chevaline, Combloux, Cons-Sainte-Colombe, Cordon, Demi-Quartier, Dingy-Saint-Clair, Domancy, Doussard, Entremont, Entrevernes, Essert-Romand, Faverges, Giez, Habère-Lullin, Habère-Poche, La Balme-de-Thuy, La Baume, La Chapelle-d’Abondance, La Chapelle-Saint-Maurice, La Clusaz, La Côte-d’Arbroz, La Forclaz, La Rivière-Enverse, La Tour, La Vernaz, Lathuile, Le Biot, Le Bouchet, Le Grand-Bornand, Le Petit-Bornand-les-Glières, Le Reposoir, Les Clefs, Les Contamines-Montjoie, Les Gets, Les Houches, Les Villards-sur-Thônes, Leschaux, Lullin, Magland, Manigod, Marlens, Megève, Mégevette, Mieussy, Montmin, Montriond, Mont-Saxonnex, Morillon, Morzine, Nancy-sur-Cluses, Nâves-Parmelan, Novel, Onnion, Passy, Praz-sur-Arly, Reyvroz, Sallanches, Samoëns, Saxel, Serraval, Servoz, Seythenex, Seytroux, Sixt-Fer-à-Cheval, Saint-André-de-Boëge, Saint-Eustache, Saint-Ferréol, Saint-Gervais-les-Bains, Saint-Jean-d’Aulps, Saint-Jean-de-Sixt, Saint-Jean-de-Tholomé, Saint-Jeoire, Saint-Laurent, Saint-Sigismond, Saint-Sixt, Talloires, Taninges, Thollon-les-Mémises, Thônes, Thorens-Glières, Vacheresse, Vailly, Vallorcine, Verchaix, Villard-sur-Boëge, Villaz, Ville-en-Sallaz, Viuz-en-Sallaz.

Municipalities partly covered in the area:

Annecy-le-Vieux, Ayze, Duingt, Gruffy, La Roche-sur-Foron, Lugrin, Marignier, Marnaz, Perrignier, Scionzier, Saint-Jorioz, Viuz-la-Chiésaz.

Department of Savoie

Municipalities fully covered in the area:

Aillon-le-Jeune, Aillon-le-Vieux, Allondaz, Arith, Bellecombe-en-Bauges, Cléry, Cohennoz, Crest-Volland, Doucy-en-Bauges, École-en-Bauges, Flumet, Jarsy, La Compôte, La Giettaz, La Motte-en-Bauges, La Thuile, Le Châtelard, Le Noyer, Les Déserts, Lescheraines, Notre-Dame-de-Bellecombe, Puygros, Saint-François-de-Sales, Saint-Nicolas-la-Chapelle, Sainte-Reine, Thoiry, Ugine.

Municipalities partly covered in the area:

Hauteluce, Le Montcel, Marthod, Mercury, Montailleur, Plancherine, Saint-Jean-d’Arvey, Saint-Jean-de-la-Porte, Saint-Offenge-Dessus, Thénésol, Verrens-Arvey, Villard-sur-Doron.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Natural factors

The territory of the geographical area extends over the mountainous part of the Department of Haute-Savoie consisting of the three mountain ranges of Chablais, Mont-Blanc and Aravis, and the Bauges mountain range in the Department of Savoie. It is characterised by:

—	a cold and damp climate (annual rainfall of over 1 200 mm with summer rainfall in excess of 60 mm);

—	the prevalence of the bioclimatic montane level throughout the area;

—	the existence of hard calcareous ridges studding the landscape, which also explain the calcareous soil in the meadows;

—	meadow vegetation with a predominance of species adapted to the characteristics of this montane level.

The geographical area of this designation is typified by selective climatic conditions and by the diversity of the biotopes. Because of this the flora and the vegetation are original and varied.

The originality of the flora results in a high proportion (at low altitude, immediately at the montane level) then in a predominance (above 1 500 m) of unusual species (as well as the usual meadow grasses, i.e. Poa alpina, Festuca violacea), or indeed of genera and families barely seen in neighbouring meadows (the Gentianaceae for instance).

The mountain meadows in the area where ‘Chevrotin’ is produced are remarkable for their flowering vegetation on account of the proliferation there of certain grasses that are rare in intensive farming conditions, particularly Lolium perenne (due to the altitude) and by the exuberance of certain specific dicotyledons, i.e. Geranium silvaticum and Chaerophyllium hirsutum.

Greatest diversity can be observed in the mountain pastures, particularly on account of the differences in the soil cover. The soils vary from one slope to another of the same mountain, depending on the duration of snow cover, the local parent rock, the nature of upstream areas, the circulation of water in the slopes and, lastly, the angle of inclination of the mountains.

The goat herds therefore frequently encounter a whole range of environments and plant groups in the same pasture area, ranging from plants that thrive in acid soil to those that prefer alkaline conditions, from plants that thrive in dry conditions to those that prefer moist ones.

Human factors

This combination of the climatic and geological conditions makes the designated area extremely suitable as pasture land and for fodder production; this has resulted in a regional economy that is mainly concentrated around grass-based farming systems, stockbreeding and most importantly milk production.

Over the centuries, the local population has established an agri-pastoral system based on a pasture period (of at least 5 months) including mountain pasture grazing and a winter period during which the animals are mainly fed on hay.

This mountain environment is the perfectly suited to the Alpine breed and the local goat population is known as the ‘Chèvre des Savoie’ - the Savoy goat; they are particularly well-adapted, by virtue of their hardiness and their qualities as dairy goats, to provide a source of food and income in harsh circumstances and for cheese production.

This is the context in which keeping goats has long been a source of income for the families in the region, who kept goats alongside cattle. The resulting products (milk, cheese, meat) were intended for consumption by the family.

Some texts dating as far back as the 18th century refer to the existence of a cheese called ‘Chevrotin’ in this region.

However, the key testimony remains the lease contracts where the farmer (who was an Alpine farmer) frequently had to pay rent in the form of cheeses. ‘Chevrotin’ is regularly listed among these cheeses.

Cheesemaking expertise has been passed down from generation to generation (the cheese is made with the warm milk immediately after milking, or after a maximum delay of 14 hours and at a minimum temperature of 10 °C; it is slightly warmed in a vat, pre-ripened and then washed).

5.2.   Specificity of the product

Among the whole range of goat’s cheeses, ‘Chevrotin’ stands out in that it is produced using a rapid coagulation technique and has a washed rind.

‘Chevrotin’ is an uncooked pressed paste cheese, with a washed rind, produced from whole raw goat’s milk, and is exclusively made on the farm.

‘Chevrotin’ has a thin rind with a pinkish tinge that is partially or completely covered in a fine white bloom. It has a supple and creamy paste and may have a harder centre and some small eyes. ‘Chevrotin’ is cream in colour, faintly salty and has a caprine taste.

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 geographical area is located in the calcareous northern foothills of the Alps and is subject to heavy rainfall, given its direct exposure to squalls from the west. This humidity together with a relatively moderate altitude provides optimum conditions for the growth of vegetation and forest.

The techniques for herding the goats based on the natural resources according to extensive farming techniques promotes the diversity of this alpine flora, which can be detected in the cheese’s aromatic profile.

The proximity of these two farming traditions (keeping cattle and goats) in the geographical area could explain the fact that the technique used to manufacture ‘Chevrotin’ is very similar to that used to make the region’s cow’s milk cheeses.

The manner in which ‘Chevrotin’ is manufactured, i.e. exclusively at the farm using raw milk that is not processed in any way before renneting, enables the milk’s natural flora to be preserved, particularly the lactic and surface flora.

The know-how of each producer, at each key stage of the cheese-making process (the cheese is made with the warm milk, immediately after milking, or after a maximum delay of 14 hours and at a minimum temperature of 10 °C; it is slightly warmed in a vat, pre-ripened and then washed), helps bring out the milk’s physical and chemical characteristics (mineral balance, conservation of the fat content) and encourages the flora present in the milk.

The microflora and more specifically geotrichum candidum not only give ‘Chevrotin’ its specific appearance, but also play a key role in how the paste develops. They are therefore largely responsible for the quality of the cheese as regards its external appearance, texture (supple and creamy) and flavour. They are the only permanent flora on the surface of the ‘Chevrotin’ and are responsible for the fine white bloom that is the cheese’s signature finish. The low weight and small size of the cheese mean that it requires only a short maturation period and has a thin rind.

Successive generations of farmers have selected, at times through trial and error, a specific microflora that is adapted both to the microclimatic conditions and to the particular cheesemaking techniques used.

Reference to publication of the specification

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

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

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(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.

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31.12.2014

EN

Official Journal of the European Union

C 468/10

---

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

(2014/C 468/03)

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

‘MAÇÃ DE ALCOBAÇA’

EC No: PT-PGI-0117-0261-7.12.2011

PGI ( X ) PDO ( )

1.   Headings in the product specification affected by the amendment

—

    ☐ Name of product

—

    ☒ Description of product

—

    ☒ Geographical area

—

    ☐ Proof of origin

—

    ☐ Method of production

—

    ☐ Link

—

    ☒ Labelling

—

    ☐ National requirements

—

    ☐ Other [to be specified]

2.   Type of amendment(s)

—

    ☐ Amendment to Single Document or Summary Sheet

—

    ☒ Amendment to Specification of registered PDO or PGI for which neither the Single Document nor the Summary Sheet have been published

—

    ☐ Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006)

—

    ☐ Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s)

3.1.   Description of product

Amendments have been made to the list of groups of apple varieties covered by the PGI and it now includes the Pink group which, in the soil and climatic conditions described, produces fruit with the characteristics laid down for ‘Maçã de Alcobaça’.

Like the other groups of varieties covered by the specification, apples of the Pink group grown in the defined geographical area also have a specific aroma and sweet-tart taste that distinguish them from other apples.

It is this balance which makes ‘Maçã de Alcobaça’, including the Pink group apples, crisper and juicier; this is due to the specific temperature and humidity conditions deriving from proximity to the sea and the natural barrier formed by the Aire-Candeeiros-Montejunto mountain system, which runs from north to south parallel to the coast.

The Pink group has other specific quality and organoleptic characteristics that may also be attributed to the particular environmental conditions found in the geographical area. These include very firm and crunchy flesh, a very distinctive deep pink colour, an intense aroma, conspicuous scattered lenticels on the epidermis and solid russeting in the stalk cavity.

The Pink group varieties have adapted well to the geographical area and produce a good yield.

In addition to whole, fresh fruit, and in view of new consumer requirements, the product may now be sold either whole, unpeeled or peeled, or in pieces, unpeeled or peeled. The peeling and cutting is done by physical means.

3.2.   Geographical area

This has been extended to include the municipalities of Peniche, Lourinhã, Torres Vedras, Bombarral, Cadaval, Rio Maior, Marinha Grande, Batalha and Leiria, because:

—	the soil and climatic conditions in the area historically known as the Coutos de Alcobaça are similar to those found in the area now defined and proposed,

—	the orchards have the same characteristics as the existing ones,

—	the apples produced have quality characteristics which meet the specific requirements laid down in the specification for ‘Maçã de Alcobaça’ — PGI.

The main chemical and organoleptic differences that distinguish ‘Maçã de Alcobaça’ derive from the specific environmental conditions found in the geographical area where it is grown, influenced by proximity to the sea and the natural barrier formed by the Aire-Candeeiros-Montejunto mountain system, which runs from north to south parallel to the coast.

The Aire, Candeeiros and Montejunto ranges form a clearly visible line of mountains, running roughly parallel to the coast, which separate the ‘Maçã de Alcobaça’ production area from all the neighbouring geographical areas.

The hydrology is also different, as virtually all the rivers and streams in the geographical area flow towards the sea. In the north they flow towards the Mondego river basin while in the east they flow towards the Tagus river basin.

As regards geology, the ‘Maçã de Alcobaça’ geographical area runs along a longitudinal fault line running north to south (which follows the summit line), where Jurassic formations predominate.

In no other region of Portugal do orography and the Atlantic influence combine to create an environment such as that found in the geographical area defined for ‘Maçã de Alcobaça’.

Proximity to the sea, the mountain barrier, clouds, fog, morning mists, dewy nights, sunshine, humid air and soil combine in a unique way, both in relation to the country as a whole and in relation to the adjacent areas. It is the combination of all these factors and not just one or some of them, that produces ‘Maçã de Alcobaça’ PGI, whose distinctive characteristics are well known.

3.3.   Labelling

Irrespective of the product’s commercial presentation, the following must always appear on the labelling: the words Maçã de Alcobaça — IGP or Indicação Geográfica Protegida and the ‘Maçã de Alcobaça’ logo.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘MAÇÃ DE ALCOBAÇA’

EC No: PT-PGI-0117-0261-7.12.2011

PGI ( X ) PDO ( )

1.   Name

2.   Member State or Third Country

Portugal

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

Fruit of the Casa Nova, Golden Delicious, Red Delicious, Gala, Fuji, Granny Smith, Jonagold, Reineta and Pink groups which, when produced in the defined geographical area, are very firm and crunchy and have a high sugar and acid content, which gives them a sweet-tart taste and intense aroma.

A study of the nutritional and functional characteristics of ‘Maçã de Alcobaça’ varieties (Table 1 — Almeida and Pintado, 2008) gives high average values for total acid content. This is crucial to the sugar-acid balance which gives Alcobaça apples the specific aroma and sweet-tart taste that distinguish them from other apples.

Table 1

Soluble solid content and titratable acidity of the apple cultivars analysed

Average range of values for the apple varieties	Soluble solids (g/100g)	Titratable acidity (g malate/100g)
	10,2-15,3	0,2-0,76

Source: Domingos Almeida & Manuela Pintado, 2008. Caracterização nutritiva e funcional de variedades de Maçã de Alcobaça. Projecto Agro 937

The apples also have other quality and organoleptic characteristics that are considered specific and can be attributed to the particular environmental conditions found in the production area. These include the very firm, crunchy flesh, the deep red colour of the red and bicoloured fruit, the intense aroma, the conspicuous scattered lenticels on the epidermis and solid russeting in the stalk cavity.

Alcobaça apples may be marketed:

(a)	whole, unpeeled or peeled: and

(b)	in pieces, unpeeled or peeled

3.3.   Raw materials (for processed products only)

Not applicable

3.4.   Feed (for products of animal origin only)

Not applicable

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

All the steps in the production of ‘Maçã de Alcobaça’, from the planting of the orchards to the harvesting of the fruit, take place in the defined geographical area.

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

The apples are harvested at a stage of ripeness that allows them to continue to ripen and be stored in a cold environment under proper conditions; the apples are not all packaged as soon as they are harvested and delivered to the storage/packaging centre; checks are performed on all the operations and records permitting traceability back to source.

For the other forms of commercial presentation, all the mandatory requirements for the unprocessed apples must be met, except size and class.

Washing, cutting and packaging must not alter the characteristics of unprocessed ‘Maçã de Alcobaça’, and batches of peeled or cut apples that do not meet the requirements laid down are rejected. The apples are washed whole and uncut so that this will not alter the characteristics of the unprocessed product.

To reduce oxidation, peeling, cutting and packaging must take place in a chilled environment. The apples must be packaged in barrier packaging made of special film that does not allow gas exchange with the outside, where an altered, i.e. low-oxygen, atmosphere is then introduced. The product must then be prepared for sale, stored and transported in a chilled atmosphere.

3.7.   Specific rules concerning labelling

In addition to the mandatory wording required by the law, the following must also appear on the labelling:

(a)	the words Maçã de Alcobaça — IGP or Indicação Geográfica Protegida;

(b)	the ‘Maçã de Alcobaça’ logo, shown below:

4.   Concise definition of the geographical area

Administratively, the defined geographical area comprises the municipalities of Alcobaça, Batalha, Bombarral, Cadaval, Caldas da Rainha, Leiria, Lourinhã, Marinha Grande, Nazaré, Óbidos, Peniche, Porto de Mós, Rio Maior and Torres Vedras.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The ‘Maçã de Alcobaça’ production area lies roughly between the Serra dos Candeeiros and the sea, which creates a very specific microclimate. This, together with well-suited soil, creates conditions that are ideal for growing apples of high organoleptic quality with specific characteristics that distinguish them from apples grown in other regions.

The area’s physical geography is diverse, so it is the specific microclimate that explains why these apple varieties behave differently there. Since the area is close to the Atlantic, temperatures are consistent; the daily average is around 15 °C. Total precipitation ranges from an annual average of 600 mm to 900 mm close to the Serra dos Candeeiros in the Alcobaça district. Air humidity is affected by the proximity of the sea and prevailing north and north-westerly winds, and the annual figure is around 80 %. Sunshine, although attenuated by the Mediterranean influence, is affected by cloud cover and the average ranges from 2 400 to 2 500 hours.

It is the area’s very specific microclimate that explains why these apple varieties grow so well and behave differently there.

5.2.   Specificity of the product

The apple varieties described, grown in the defined geographical area, are very firm and crunchy and have a high sugar and acid content that gives them a specific sweet-tart taste and an intense aroma.

When compared to the apple reference values set out in the tables published by the Instituto Ricardo Jorge (Table 2 — INSA, 2006), the average values found in a study of the nutritional and functional characteristics of ‘Maçã de Alcobaça’ varieties (Table 1 — Almeida and Pintado, 2008), show a marked difference in total acid content (almost double).

Table 2

Nutritional composition of apples

Apple	Energy (kcal/100 g)	Water (g/100 g)	Fibre (g/100 g)	Carbohydrates (g/100 g)	Organic acids (g/100 g)	Protein (g/100 g)	Fat (g/100 g)	Ash (g/100 g)
	57	82,9	2,1	13,6	0,20	0,2	0,5	0,32

Source: INSA (2006)

A study entitled Caracterização nutritiva e funcional de variedades de Maçã de Alcobaça gives, inter alia, the nutritional composition of ‘Maçã de Alcobaça’ (Table 3). The figures set out in Table 3 show that the average carbohydrate and protein values for ‘Maçã de Alcobaça’ are higher than the values for most other apples set out in the Tabela da Composição de Alimentos published by the Instituto Nacional de Saúde Dr Ricardo Jorge (Table 2 — INSA, 2006).

Table 3

Nutritional composition of certain varieties of Alcobaça apple. The values are for fresh weight of the edible part of the fruit (skin and flesh)

Average	Energy (kcal/100g)	Water (g/100g)	Fibre (g/100g)	Carbohydrates (g/100g)	Protein (g/100g)	Fat (g/100g)	Ash (g/100g)
	52,7	84,5	2,1	14,9	0,37	0,10	0,22

Source: Domingos Almeida & Manuela Pintado, 2008. Caracterização nutritiva e funcional de variedades de Maçã de Alcobaça. Projecto Agro 937

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)

Notwithstanding genetic (Iglesias et al., 2008; 2012) and ecophysiological (Gonzalez-Talice et al., 2013) factors that affect the quality and organoleptic characteristics of ‘Maçã de Alcobaça’, notably as regards colour and aroma, the importance of the environmental conditions, particularly temperature and humidity, cannot be disregarded.

The specific temperature and humidity conditions created by proximity to the sea and the Aire-Candeeiros-Montejunto mountain system which runs from north to south, parallel to the coast, determine the nutritional composition of ‘Maçã de Alcobaça’, which makes it crisper and juicier and distinguishes it from other apples.

However, the apples have obtained PGI status not only because of their distinctive qualities but also because of the prestigious reputation they have enjoyed on the market for hundreds of years.

The ‘Maçã de Alcobaça’ production area corresponds to the area historically known as the Coutos de Alcobaça. This was originally demarcated in the 12th and 13th centuries for political reasons and there is evidence to show that it did in fact extend further south.

Thus the monks took over the land that was suitable for farming, which corresponds to the areas where the apples are grown today.

Fruit growing, especially apple growing, started to become an important activity. At a time when there were few sweets, apples were eaten for dessert at the end of sumptuous meals. According to M. Vieira Natividade, ‘the monks always tended their fruit trees with great care.’

The apples grown in the Alcobaça region started to become known for their organoleptic qualities: ‘They had qualities that made them stand out: the gradual progression from sweetness to acidity through the long list of varieties; the wonderful fragrance, the beautiful vivid colour, …’ (Natividade, M. V.; 1912 — Frutas d’Alcobaça).

M. Vieira Natividade also wrote that: ‘there were so many apple orchards that still today in the Alcobaça region fruit means apple and orchard means apple orchard.’

Publication reference of the specification

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

http://www.dgadr.mamaot.pt/images/docs/val/dop_igp_etg/Valor/CE_Maca_Alcobaca_Nov2013.pdf

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(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.

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