ANNEX

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(1)  Doc. 11811/07 — COM(2007) 391 final, 12.7.2007.

(2)  Doc. 5597/11 — COM(2011) 12 final, 21.1.2011.

Sole Article

The single document and the reference to the publication of the product specification referred to in Article 50(2)(a) of Regulation (EU) No 1151/2012 for the name ‘Странджански манов мед’ (Strandzhanski manov med)/‘Maнов мед от Странджа’ (Manov med ot Strandzha) (PDO) are contained in the Annex to this Decision.

In accordance with Article 51 of Regulation (EU) No 1151/2012, the publication of this Decision shall confer the right to oppose to the registration of the name referred to in the first paragraph of this Article within three months from the date of publication of this Decision in the Official Journal of the European Union.

ANNEX

SINGLE DOCUMENT

‘СТРАНДЖАНСКИ МАНОВ МЕД’ (STRANDZHANSKI MANOV MED)/‘MAНОВ МЕД ОТ СТРАНДЖА’ (MANOV MED OT STRANDZHA)

EU No: PDO-BG-02306 — 12.4.2017

PDO ( X ) PGI ( )

1.   Name(s)

‘Странджански манов мед’ (Strandzhanski manov med)/‘Maнов мед от Странджа’ (Manov med ot Strandzha)

2.   Member State or Third Country

Bulgaria

3.   Description of the agricultural product or foodstuff

3.1.    Type of product

Class 1.4. Other products of animal origin (eggs, honey, various dairy products except butter, etc.)

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

‘Strandzhanski manov med’ is honey produced by honey bees from the secretions of living parts of plants and from the excretions of plant-sucking insects, which the bees collect, combine with specific substances of their own, store, dehydrate, and deposit in honeycomb cells to mature within the geographical area referred to in point 4. The product ‘Strandzhanski manov med’ is made from honeydew secreted by certain insects and the sap of oak acorns, which are collected by bees.

Organoleptic characteristics:

Exterior: opaque, slightly opalescent, with no traces of brood or other mechanical pulp and showing no signs of fermentation.

Colour: brown or dark brown to black in colour, with a greenish tint. After crystallisation, the colour may change to light brown or grey.

Consistency: dense, runny, semi-crystallised or crystallised mass.

Flavour: sweet, with slight acidity and bitter notes.

Aroma: roasted fruits and caramel.

Requirements concerning the composition of the honey:

Physical and chemical characteristics:

fructose and glucose content	not less than 45 g/100 g
sucrose content	not more than 5 g/100 g
moisture content	not more than 19 %
water-insoluble content	not more than 0,1 g/100 g
electrical conductivity	must exceed 0,95 mS/cm
free acidity	not more than 50 milliequivalents of acid per 1 000 g
diastase activity	above 12 Schade units after obtention
hydroxymethylfurfural (HMF) content	not more than 10 mg/kg after obtention of honey

‘Strandzhanski manov med’ is mainly distinguished from nectar-based honey for its high electrical conductivity due to its higher content of micronutrients: potassium (1 568-1 676 mg/kg), magnesium (149-169 mg/kg), lithium (0,11-0,33 mg/kg) and manganese (34-51 mg/kg) and antioxidants: phenol content (56- 65 mg/kg). It is characterised by high levels of melezitose (4-11 %) and erlose. Another distinctive characteristic is the presence of quercitol and kestose. Another characteristic of ‘Strandzhanski manov med’ is that it contains honeydew elements (HDE), namely fungal spores, conidia, hyphae, etc., which are a result of the specific production and harvesting process.

Pollen characteristics:

‘Strandzhanski manov med’ is honeydew honey with pollen content of diverse botanical origin. The wealth of plant species in Strandzha includes: Trifolium (white clover), Vicia (common vetch), Lotus (Lotus corniculatus), Tilia (linden), Echium (Boraginaceae family), Rubus, Matricaria (Asteraceae family), Daucus (Umbelliferae), Potentilla (Rosaceae), Paliurus, Dorycnium (Fabaceae family), Brassicaceae, Clematis (Clematitis vitalba), Cistus (sage-leaved rockrose, pink rockrose), Plantago and Chenopodiaceae.

The pollen characteristics of ‘Strandzhanski manov med’ are influenced by specific plants in the Strandzha region not found elsewhere in Bulgaria. These are: Ophrys reinholdii, Verbascum bugulifolium, Teucrium lamiifolium, laurel-leaved rockrose, Hypericum androsaemum, Stachys thracica and Epimedium pubigerum. They are also influenced by Tertiary relict flora — species which were widespread in the Strandzha region during the Tertiary Period — such as Cicer montbretii, Erica arborea, medlar, common heather, sage-leaved rockrose, Hypericum calycinum and others.

The European range of seven of these is limited to the Strandzha region and the Caucasus: Ilex colchica, Daphne pontica, Caucasian whortleberry, Rhododendron ponticum, Strandzha oak, Veronica turrilliana and Quercus polycarpa.

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

The feeding of bees is not permitted during the period of the honey harvest. The bees may be fed in spring and after the honey is extracted before winter in quantities necessary for the building-up of reserves and ensuring that the colony survives the winter. Colonies may be fed with sugar, sugar cake and sugar syrups. The bees may also be fed honey of their own production. Producers must ensure that winter reserves do not find their way into the surplus honey (‘Strandzhanski manov med’).

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

‘Strandzhanski manov med’ is obtained at apiaries (mainly of the stationary type) in the oak forests of the Strandzha massif, which must be located within the defined geographical area. ‘Strandzhanski manov med’ is obtained during the months of June, July and August. The bee colonies must be located in the defined geographical area throughout the year.

‘Strandzhanski manov med’ is produced in the following manner:

(1)	the transfer of the sealed honey frames to the premises;

(2)	uncapping and centrifugation of the honey comb;

(3)	filtering and pouring in containers intended for the storage;

(4)	transfer of the ready honey containers to the warehouse.

All stages of production must take place in the defined geographical area in order to safeguard the quality of the product and its full traceability.

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

With an objective to guarantee the quality and the full traceability of the product, the honey is packaged in the geographical area defined in point 4, the weight shall not exceed 1 500 gr.

With a view to guarantee the quality and especially to keep the organoleptic and physical and chemical characteristics of ‘Strandzhanski manov med’, the packaging and the labelling should be carried out in the defined geographical area as during transportation to a new location out of it the quality of the product could be changed by the increased temperatures. All the processes should be carried out in the geographical area in order to avoid the mixing with other honeys not covered by this Protected Designation of Origin as well as for the protection from absorption of extraneous odours. ‘Strandzhanski manov med’ must not be transported out of the geographical area with the aim of packaging because it is hygroscopic and the protection of the product from the humidity is of an essential importance as it worsens the organoleptic and physical and chemical characteristics.

The sale of ‘Strandzhanski manov med’ in bulk is prohibited.

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

—

4.   Concise definition of the geographical area

‘Strandzhanski manov med’ is produced in the following municipalities: Sozopol, Primorsko, Tsarevo, Malko Tarnovo and Sredets.

5.   Link with the geographical area

5.1.    Specificity of the geographical area

The geographical area covers the Strandzha massif and has a humid continental or oceanic climate. Also characteristic of the region are mild temperatures; frequent mists in spring and summer, sometimes persisting until late morning; mild temperatures and high air humidity. These conditions facilitate the dissolution of the secreted substances which the insects collect on the surface of foliage. The light mists help ensure that drops of sap are not wasted, as is the event of heavier mists these drops become larger and fall from the leaf. The combination of climatic factors — maritime humidity near mountains, but without heavy rainfall, and a relatively warm climate without extreme temperatures, together with the proximity of the sea and the oak forests, provides excellent conditions for the producers of the honeydew — aphids (Lachnus roboris, L. pallipes, Monelliopsis caryae, Tuberculatus (Tuberculloides) querceus and T. annulatus), the acorn weevil (Curculio Glandium) and the chestnut tortrix (Cydia Splendana).

The particular geographical situation of the mountain massif, with its proximity to three major water basins — the Black, Aegean, and Marmara seas, and the climatic factors thus created — relatively high air humidity and mild temperatures, as well as its paleontological history (absence of ice in the Quaternary Period) create conditions in which floristic elements can be found in combinations that are unique for the continent. The movement of humid air flows from the sea to the interior of the Strandzha region is facilitated by rounded mountain ridges, deep ravines and river valleys. Plant life which was widespread across Europe several million years ago during the Tertiary Period has been preserved here up to the present day.

The flora of the Strandzha region differs from European plant formations and closely resembles the Pontic flora of the Caucasus and Asia Minor, with many Tertiary relicts and endemic species that can be detected upon analysis of the pollen spectrum. The Strandzha region contains many protected areas, nature reserves and natural habitats, resulting in a favourable environment for honeybees and beekeeping. Strandzha is recognised as one of the five priority areas for environmental protection in the EU, and is included in the Pan-European ecological network Natura 2000. The region is dominated by oak and beech forests, with the highest proportion of oak forests consisting of Quercus petraea (sessile oak — 47,8 %) and Q. frainetto (Italian/Hungarian oak — 41,8 %), which provide sustenance for the aphids and weevils that produce the honeydew.

The poor soils — brown cinnamonic forest and podzolic yellow earth soils — and the absence of industrial activity restrict the cultivation of agricultural crops whose flowering could adversely influence the quality of the honey.

5.2.    Human factors

Beekeeping has always been a common activity in the Strandzha region. It is an age-old livelihood, as testified by the bee skeps and stumps which date from the end of the 19th century till today. The beekeepers manage the following steps in particular to ensure only the honeydew is produced:

Stage I

The bees collect honeydew, mainly from deciduous oak woods, and process it to produce mature honey: ‘Strandzhanski manov med’. During the main foraging period, supers and/or bodies are placed over the brood box to allow the separation of surplus honey.

Stage II

Once the honey in the comb is sufficiently mature, the comb is removed from the hives and transferred to the location where centrifuging takes place.

After centrifuging the honey is filtered, homogenised and clarified in settling tanks for at least 24 hours.

Stage III

The honey is kept in containers intended for the storage of food products. Decanting, packaging and labelling are carried out in clean and suitable premises. Crystallised honey is liquefied by means of heating at a temperature of not more than 42 °C, the temperature reached by the honey in the hive during the honey harvest. Diastatic activity is maintained at this temperature.

5.3.    Specificity of the product

The uniqueness of ‘Strandzhanski manov med’ is mainly due to its physical/chemical, pollen and organoleptic characteristics.

One specific characteristic of ‘Strandzhanski manov med’ is its particularly high electrical conductivity in comparison with other honeydew honeys — this must exceed 0,95 mS/cm.

The honey is characterised by a high diastase activity (due to the rich enzyme composition as a result of secondary processing done by aphids and weevil) and a low hydroxymethylfurfural (HMF) content.

These characteristics arise due to the extensive oak forests (covering over 70 % of the region) which, combined with mild temperatures and high air humidity, create the conditions for high surface area of foliage, providing a favourable environment for aphids and weevils. It is their excretions and the secretions of living parts of plants that are collected by bees and transformed into this honey.

The pollen spectrum of ‘Strandzhanski manov med’, including pollen of plants found only in the Strandzha region (see point 3.2), distinguishes it from honey produced elsewhere, which is in itself directly due to the link between the product ‘Strandzhanski manov med’ and the Strandzha massif. Studies of the pollen spectrum have allowed the determination of geographical markers — endemic and Tertiary relict species, which by their presence or frequency of presence in the pollen spectrum determine its geographical borders in the Strandzha region.

It is of particular importance that the apiaries be located in the defined geographical area throughout the year, i.e. they are of the stationary type.

‘Strandzhanski manov med’ has an appreciably darker colour, a specific aroma and a slightly acidic and bitter taste than the nectar-based honey.

5.4.    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)

‘Strandzhanski manov med’ is a product closely linked to its region of origin, as a result of the bioecological interdependence and balance between populations of honeydew-producing aphids and weevils, the presence of extensive oak and beech clusters and a typically mild climate. The local forest vegetation provides food for honeydew producers, and the specific mild climate of the Strandzha region (sufficient air humidity, moderate temperatures, mists in spring and summer) favours the secretion of honeydew and its collection by the bees. In the Strandzha region, the main forage for bees during the months of June, July and August is oak honeydew. During the period when honeydew is collected in Strandzha, there are no other abundantly nectariferous species, e.g. clusters of acacia or lime, which would flower and cause the mixing of nectar-based honey with the honeydew honey. The composition of the honeydew which provides sustenance for the bees leads to a higher content of micronutrients and antioxidants in this honey, in comparison to nectar-based honey. The intensity of the colour and the slight acidity and bitterness of the taste are due to the microflora present in the honeydew and the period when it is collected.

The protected status of the Strandzha natural area rules out intensive farming and contributes to the purity of the product. The phytogeography of the Strandzha region is unique in Europe. The pollen of plants typical of or found only in the Strandzha region distinguish the pollen spectrum of ‘Strandzhanski manov med’. Endemic Pontic species, found only along the southern Black Sea coast between Strandzha, the Pontic Mountains and the Caucasus, include Rhododendron ponticum, Daphne pontica, and Ilex colchica, and these contribute to the pollen characteristics of ‘Strandzhanski manov med’. This unique vegetation also influences the organoleptic characteristics and aroma of the honey, underpinning the natural connection between the environment and the product.

Reference to publication of the specification

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

http://www.mzh.government.bg/bg/politiki-i-programi/politiki-i-strategii/politiki-po-agrohranitelnata-veriga/zashiteni-naimenovaniya/zayavlenie-za-znp-strandzhanski-manov-medmanov-med-ot-strandzha/

Sole Article

The single document and the reference to the publication of the product specification referred to in Article 50(2)(a) of Regulation (EU) No 1151/2012 for the name ‘Paška sol’ (PDO) are contained in the Annex to this Decision.

In accordance with Article 51 of Regulation (EU) No 1151/2012, the publication of this Decision shall confer the right to oppose to the registration of the name referred to in the first paragraph of this Article within three months from the date of publication of this Decision in the Official Journal of the European Union.

ANNEX

SINGLE DOCUMENT

‘PAŠKA SOL’

EU No: PDO-HR-02178 — 15.9.2016

PDO ( X ) PGI ( )

1.   Name(s)

‘Paška sol’

2.   Member State or Third Country

Croatia

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.8. Other products listed in Annex I to the Treaty (spices etc.)

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

Protection of the name ‘Paška sol’ covers two products: fine sea salt and flower of salt.

The fine sea salt ‘Paška sol’ is non-ground sea salt obtained from the sea water of the Pag Bay which continuously pours into an evaporation pool system until it crystallises in the Pag island salt pans. It takes the form of small, regular, cube-shaped crystals which are white in colour and contain minerals and trace elements. Most of the crystals are up to 1 mm in size, so that > 98 % of all crystals can pass through a sieve with a mesh size of 1,3 mm. It has a concentrated, salty, bitter-free taste.

Composition:

Proportion of sodium chloride in total dry matter (%)	> 98,0
Water content (%)	< 0,40
Magnesium (%)	0,02 -0,20
Calcium (%)	0,01 -0,10
Potassium (%)	> 0,02
Arsenic (mg/kg)	< 0,25
Cadmium (mg/kg)	< 0,25
Lead (mg/kg)	< 0,20
Mercury (mg/kg)	< 0,10
Granulation	The residue on a sieve with a diameter of 1,3 mm is < 2 %,

The flower of salt ‘Paška sol’ is a product of the initial phase of manufacture of fine sea salt, i.e. during the production of concentrated sea water. It has a slightly sweetish taste. Its texture is crunchy and very brittle. It is white to pale yellow in colour owing to high levels of minerals. It has a distinctive flavour, is less salty than cooking salt and contains more natural minerals (magnesium, calcium, potassium, iodine). The granulation of the flower of salt ‘Paška sol’ is coarser than that of the fine sea salt ‘Paška sol’; its crystals have the shape of shells and crumble easily when rubbed between the fingertips.

Composition:

Proportion of sodium chloride in total dry matter (%)	> 97,0
Water content (%)	< 2,00
Magnesium (%)	> 0,07
Calcium (%)	0,02 -0,20
Potassium (%)	> 0,05
Arsenic (mg/kg)	< 0,25
Cadmium (mg/kg)	< 0,25
Lead (mg/kg)	< 0,30
Mercury (mg/kg)	< 0,10

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

—

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

All processes in the production of ‘Paška sol’, from the use of the pool to salt processing (production of saturated sea water, crystallisation, drying and sieving), must take place within the defined geographical 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

‘Paška sol’ is produced in the salt pans of Pag in the Pag Bay, surrounded from all sides with the land of the Pag island. Pag Bay is connected to the waters of the Velebit Channel by Pag Strait. The Pag salt pans are 3 km from the town of Pag and lie within the administrative boundaries of Zadar County.

5.   Link with the geographical area

Specificity of the geographical area

The specific characteristics of ‘Paška sol’ result from the climatic conditions of the defined geographical area and the fact that the Pag salt pans are in an isolated location, far from any heavy industry or agricultural activity.

The entire area of the island of Pag is distinctive, primarily because it is an island, and the salt pans are located in the particularly distinctive setting of Pag Bay, surrounded from all sides by the land mass of the island. In addition, transportation of the salt produced out of there is quite easy, as Pag is connected to the mainland by a bridge.

The defined geographical area enjoys a predominantly mild Mediterranean climate with low precipitation and over 2 500 hours of sunshine a year. The mild Mediterranean climate brings dry and hot summers and mild and wet winters.

The ideal geographical location of the Pag island and its salt pans near the mountain Velebit is conditioned by a continuous and rapid exchange of air resulting from the natural flow of the Maestral (a north-westerly wind that blows by day), and the Burin (a north-easterly wind that blows in the early evening and at night). The Maestral is a fresh wind accompanied by stable weather which tempers the sweltering summer heat, whereas the Burin is a weak night wind which blows from the land towards the sea.

The whole vast area on which the Pag salt pans are located and the large shallow cove of Pag Bay which surrounds the salt pans are covered by thick impermeable loam, particularly favourable for the production of ‘Paška sol’.

The distinctiveness of ‘Paška sol’ also comes from human factors. The special techniques and know-how of the ‘vodari’ (as they are referred to by Pag locals) with regard to maintaining salt pools and obtaining brine has been passed on from generation to generation. Through many years of experience, the ‘vodari’ know how to determine the best moment for harvesting the flower of salt without disturbing the balance on the surface of the saturated sea water or brine, and avoid making waves which tear the crystallised ‘crust’ on the surface of the pool, or the crystals of the flower of salt. In this way the flower of salt is prevented from falling to the bottom and being wasted.

Specificity of the product

‘Paška sol’ fine sea salt crystallises under controlled conditions in vacuum evaporators and does not undergo a process of grinding; rather, its specific properties result from its production method which helps the salt preserve all minerals and trace elements present in high-quality sea water. ‘Paška sol’ fine sea salt is completely white, with crystals of a regular cube shape and a granulation of 1,3 mm. It does not undergo a process of grinding, unlike sea salt obtained in the traditional way (crystallisation in pools), which has to be ground, is of uneven granulation, contains various impurities and is yellowish in colour.

‘Paška sol’ flower of salt consists of very small crystals which are natural white to pale yellow in colour owing to natural crystallisation on the surface of the sea in salt ponds under ideal conditions (very sunny and warm weather with no wind and no precipitation). Only the thin upper layer of flaky crystals is harvested or gathered with a traditional hand tool — a net comprising a wooden handle attached to a shovel blade frame covered with a stainless metal mesh with very fine holes. The flower of salt is harvested only over the course of a few hours early in the morning and late in the evening; afterwards, it is dried in the sun. The flower of salt ‘Paška sol’ is very brittle compared to the fine sea salt ‘Paška sol’; it crumbles easily when rubbed between the fingers and has a coarser granulation. It contains higher levels of natural iodine, calcium, magnesium and potassium.

Compared with other sea salts that have been researched, the proportion of heavy metals in ‘Paška sol’ is a hundred times lower than permitted, whereas the proportion of minerals is higher than in other salts produced in vacuum evaporators (scientific study, Centre for Marine Research (CMR) of the Ruđer Bošković Institute, 2011, ‘The quality of sea water in Pag Bay’).

The first written records of ‘Paška sol’ production date far back in history. The authors Koludrović and Franić state that ‘Paška sol’ was mentioned as early as in the 9th century: ‘Essential for feeding humans and livestock, the salt began to be traded very early on, with the oldest notarial documents providing details of the buying and selling of “Paška sol”’. (Koludrović A., Franić M., Sol i morske solane (Salt and salt pans), 1954, Zagreb). Usmiani, the author of the book ‘The Pag salt pans — production and trade from 1797 to 1813’, wrote: ‘Venice has always consumed “Paška sol”, since it was white and pure, and great importance was attached to it in the overall trading and financial potential of the region, especially of Pag itself’ (Usmiani A., Paška solana — proizvodnja i trgovina od 1797. do 1813. godine, 1984). The name ‘Paška sol’ has always been used, as evidenced by a variety of historical documents, and is still used in commercial and everyday language (Račun Solane Pag).

Causal link between the product and the geographical area

The elements creating the microclimate of the geographical region of Pag island, the favourable location of the salt pans, the specific method of producing the fine sea salt and flower of salt and several hundred years of tradition of producing salt affect the specific quality of the final product, ‘Paška sol’.

The salt pans or pools lie in the naturally shallow bay of Pag island, where currents are weak. The bottom of the bay is covered with impermeable loam, so, together with permanent winds (the Maestral and the Burin) blowing in the spring and summer months, conditions are favourable for the rapid evaporation of sea water in the pools and for salt panning.

The sea water of Pag Bay is exceptionally pure and well-filtered, as the bottom of Pag Bay is rich in shellfish, which are natural purifiers. Therefore, the sea water has very low values of heavy-metal, well below the Mediterranean Sea average, and much lower than the concentrations used to determine quality standards for the marine environment (scientific study, Centre for Marine Research (CMR) of the Ruđer Bošković Institute, 2011, Kvaliteta mora u Paškom zaljevu (‘The quality of sea water in Pag Bay’)).

The specificity of the method of producing ‘Paška sol’ lies in the fact that saturated sea water, before undergoing a controlled process of crystallisation in vacuum evaporators, rests for a while in accumulation pools. As a result, the saturated sea water does not have any impurities of organic and inorganic origin formed by marine microorganisms or transported by the wind and the birds which would subsequently be deposited on the bottom of the pool. The consequence of this specific method of production is that the controlled crystallisation of salt results in pure crystals, free of all foreign matter of either organic or inorganic origin; they have a regular cube-shaped structure (the crystals do not break), are white, and have a concentrated, salty, bitterless taste.

The specific quality of ‘Paška sol’ is further supported by the fact that the sea water of Pag Bay, from which ‘Paška sol’ is produced, and its marine environment, is of a high quality due to very low values of heavy-metal; scientific research has been conducted on this basis. The Institute for Oceanography and Fisheries discovered through research that values for heavy metals in the sea water of Pag Bay are significantly lower than the average values for heavy metals in the Mediterranean Sea. Consequently, ‘Paška sol’ also has considerably lower levels of heavy metals and higher levels of minerals than other types of salt (scientific study, Institute for Oceanography and Fisheries Split, 2009, Kakvoća morske vode u Paškom zaljevu (The quality of sea water in Pag Bay)).

In addition, human actors also ensure the high quality of the final product, as the tradition of producing ‘Paška sol’ fine sea salt and flower of salt is based on skills and many years of experience in maintaining the salt pools and obtaining brine for the final ‘Paška sol’ product.

Reference to publication of the product specification

(Article 6(1), subparagraph 2 of the present Regulation)

http://www.mps.hr/datastore/filestore/82/Izmijenjena-Specifikacija-proizvoda-Paska-sol.pdf

Sole Article

The application to amend the specification for the name ‘Graves supérieures’ (PDO) in accordance with Article 105 of Regulation (EU) No 1308/2013 is contained in the Annex to this Decision.

In accordance with Article 98 of Regulation (EU) No 1308/2013, the publication of this Decision in the Official Journal of the European Union confers the right to oppose the amendment of the specification referred to in the first paragraph of this Article within two months.

ANNEX

‘GRAVES SUPÉRIEURES’

PDO-FR-A1014-AM02

Date of submission of the application: 7 March 2016

APPLICATION FOR AMENDMENT OF THE SPECIFICATION

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 — Non-minor amendment

2.   Description of and reasons for the amendment

2.1.    Geographical area

Chapter I, section IV, point 1 of the specification is amended as follows:

—

The following words are added after the word ‘Virelade’: ‘and in the part of the municipality of Coimères corresponding to section A “des Herrères” of the first page of the land register (1934 revised plan) certified to be in accordance with the updated land register on 5 November 2010’. The purpose of this amendment is to include within the geographical area a part of the municipality of Coimères where similar vine training methods and a very similar planting area – in terms of landscape, topography, hydrology, geology and soil – to that of the neighbouring vineyards covered by the ‘Graves supérieures’ designation have long been used in wine production. This part of the municipality of Coimères is located immediately next to the geographical area covered by the ‘Graves supérieures’ PDO. The request to incorporate the municipality of Coimères was lodged in 1938 just after national recognition had been granted to the designation, after it was pointed out by an operator at that time that the municipality had been overlooked. Despite successive decisions by national bodies approving the inclusion of the municipality in the geographical area covered by the designation, the decision was never subsequently incorporated into official texts. The reason for including this municipality now is simply to rectify its omission many years ago.

—

The words ‘Martignas-sur-Jalle’ and ‘Saint-Jean-d'Illac’ are deleted. The purpose of this amendment is to exclude the municipalities of Martignas-sur-Jalle and Saint-Jean-d'Illac from the geographical area as wine production no longer takes place there and no vineyards or parcels covered by the PDO are situated in those municipalities. Point 6 of the Single Document has been amended accordingly.

2.2.    Demarcated parcel area

In chapter I, section IV, point 2 of the specification, after the words ‘of 10 February 2011’, the following words are added: ‘and of its standing committee of 4 September 2013, by delegation of the national committee’. The purpose of this amendment is to add the date on which the competent national authority approved a modification of the demarcated parcel area within the geographical area of production. Parcels are demarcated by identifying the parcels within the geographical area of production that are suitable for producing the protected designation of origin in question.

The Single Document is not affected by this amendment.

2.3.    Total alcoholic strength by volume

Chapter I, section IX, point 1(e) of the specification is amended as follows:

The above provisions are in line with Regulation (EU) No 1308/2013, Annex VII, Part II, point 1 of which states that ‘the upper limit for the total alcoholic strength may exceed 15 % vol. for wines with a protected designation of origin which have been obtained without enrichment, or enriched only by partial concentration processes listed in point 1 of Section B of Part I of Annex VIII, provided that the product specification in the technical file of the protected designation of origin concerned allows for that possibility’.

The possibility of increasing the total alcoholic strength by volume to 19 % for fortified wines was added in Regulation (EU) No 1308/2013 by Regulation (EU) 2017/2393. The purpose of this amendment is to consolidate the product specification, taking account of the fact that ‘Graves supérieures’ wines obtained from overripe grapes may reach a high alcoholic strength and that the legislation requires this to be set out in the specification.

The Single Document is not affected by this amendment.

2.4.    Link to the origin

In chapter I, section X, point 1, third indent of the specification, the number ‘43’ is replaced by ‘42’. This change reflects the correction made to the number of municipalities making up the geographical area following the removal of two municipalities (Martignas-sur-Jalle and Saint-Jean-d'Illac) and the addition of part of the municipality of Coimères.

The ‘Link to the origin’ section of the Single Document has been amended accordingly.

SINGLE DOCUMENT

1.   Name

‘Graves supérieures’

2.   Type of geographical indication

PDO — Protected designation of origin

3.   Categories of grapevine products

1.

Wine

4.   Description of the wine(s)

Still white wines with residual sugars obtained from overripe grapes harvested by hand in successive selections, based on the Semillon B variety which produces round, full-bodied wines with a golden colour and aromas of candied fruit. Any blending with the Sauvignon B and Muscadelle B varieties adds a note of freshness.

Minimum natural alcoholic strength by volume: 13,5 %.

Fermentable sugar content (G+F): at least 34 g/l.

The other analytical criteria are in line with EU rules.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	12
Minimum total acidity	In milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)	25
Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.    Essential oenological practices

Density and distance

Growing method

The minimum vine planting density is 5 000 plants per hectare.

The spacing between the vine rows must not exceed 2 metres, and the spacing between plants in the same row must be at least 0,8 metres.

Pruning rules

Growing method

Pruning is carried out at the unfolded leaves stage (Lorenz stage 9) at the latest.

Vines are pruned with a maximum of 12 buds per plant, using the following techniques:

—	‘short’ (or spur) pruning or ‘shoot’ (or long) pruning;

—	short pruning to two cordons, or fan pruning to four arms.

Grape harvest

Wine-making restriction

The wines are made from overripe grapes (presence of noble rot and/or raisining on the plant) harvested by hand in successive selections.

Enrichment

Specific oenological practice

Enrichment is permitted as set out in the product specification.

b.    Maximum yields

48 hectolitres per hectare

6.   Demarcated area

The grapes are harvested and the wines made, developed and aged in the territory of the following municipalities in the department of Gironde: Arbanats, Ayguemortes-les-Graves, Beautiran, Bègles, La Brède, Budos, Cabanac-Villagrains, Cadaujac, Canéjan, Castres-Gironde, Cérons, Cestas, Eysines, Gradignan, Guillos, Le Haillan, Illats, Isle-Saint-Georges, Landiras, Langon, Léogeats, Léognan, Martillac, Mazères, Mérignac, Pessac, Podensac, Portets, Pujols-sur-Ciron, Roaillan, Saint-Médard-d'Eyrans, Saint-Michel-de-Rieufret, Saint-Morillon, Saint-Pardon-de-Conques, Saint-Pierre-de-Mons, Saint-Selve, Saucats, Talence, Toulenne, Villenave-d'Ornon and Virelade, and in the part of the municipality of Coimères corresponding to section A ‘des Herrères’ of the first page of the land register (1934 revised plan) certified to be in accordance with the updated land register on 5 November 2010.

7.   Main wine grapes

Muscadelle B

Sauvignon B

Sauvignon gris G

Semillon B

8.   Description of the link(s)

The geographical area of the ‘Graves supérieures’ protected designation of origin is a strip some 10 km wide situated on the left bank of the Garonne, beginning north of Bordeaux and ending south-east of Langon.

As the name suggests, the ‘Graves supérieures’ area is characterised by soils made up of shingles, pebbles, largely coarse gravel and sand mixed with silt and clay, in places on a base of calcareous rock but generally on pure sand, iron-rich sandstone (alios) or clay. The area spans 42 municipalities of the Gironde department.

These soils are the result of a long and complex geological history, closely linked to the origins of the Garonne, changes in its course and successive glacial periods during the quaternary era. During those periods Pyrenees glaciers eroded valleys, creating gravel and boulders which rivers would then carry downstream to the Bordeaux region. Gravel hillocks of all types and sizes are the only remaining traces of these successive deposits.

The soils which have since formed there are all highly permeable owing to their high gravel and shingle content. ‘Graves supérieures’ wines owe their structure and image of excellence above all to these characteristic soils, among others. By encouraging the flow of water, the slopes ensure perfect surface drainage, also supported by a large hydrographic network made up of small streams, tributaries of the Garonne. In these types of soil, the vines' water supply is strictly regulated.

The vineyards benefit from a special and favourable climate, since they are protected from harsh weather to the west by pine forests playing an important role in regulating the temperature and from high temperatures and excess humidity thanks to the proximity of the Garonne, ensuring aeration and natural ventilation. They also benefit from oceanic influences which help to mitigate spring frost. The area's vineyard landscapes, consisting of gentle slopes where bright, polished pebbles reflect light onto the grapes, are set between the river and pine forests.

Home to the great white and red wines of Bordeaux, the ‘Graves supérieures’ area is the birthplace of techniques still used to this day. In this oceanic climate, vine growing has required the use of échalas (support poles) since the 17th and 18th centuries, followed by widespread trellising and a severe pruning method to ensure a well distributed grape harvest and sufficient leaf area for photosynthesis and optimum ripeness.

In line with the traditional methods, the parcel area selected for the harvesting of grapes consists of parcels with natural drainage resulting from either their drainage quality or their position on a hilltop or slope. It excludes locations that are subject to spring frost for reasons of geography or topography, either because they are too far from the Garonne to benefit from the river's heat-regulating effect, or because they are encircled by forest blocking the flow of cold air masses.

The precisely defined parcels ensure optimum development of the local vine varieties which have been selected over time for their keeping and ageing qualities, allowing the wines to be transported over long distances.

Wines with the ‘Graves supérieures’ protected designation of origin are exclusively white wines with residual sugars obtained from overripe grapes harvested by hand in successive selections. They are based on the Semillon B variety which produces round, full-bodied wines with a golden colour and aromas of candied fruit. The geographical area of the designation enjoys a climate which is particularly favourable to this harvesting technique. Blending with the Sauvignon B and Muscadelle B grape varieties, harvested using the same techniques, adds a note of freshness to the wines. This freshness also reflects the nature of the sandy soils or clayey matrix on which the parcels covered by the designation are planted, giving these wines with residual sugar a good balance, finesse and floral and fruity notes. Well suited to a few years of ageing, the wines can also be enjoyed young.

The minimum planting density is high so as to ensure an adequate harvest without overloading the vines, thereby guaranteeing the grapes' ripeness and optimum fruit concentration.

The ‘Graves supérieures’ protected designation of origin acquired international renown thanks to the nearby Port of Bordeaux, where a busy trade developed to market the wines across the globe, and to the unique geographical and soil conditions of the wine-making area.

9.   Essential further conditions

Area in immediate proximity

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

The area in immediate proximity, defined by derogation for the making, development and ageing of the wines, comprises the territory of the following municipalities of the department of Gironde: Barsac, Beguey, Bieujac, Bommes, Cadillac, Castets en Dorthe, Fargues, Langoiran, Loupiac, Le Pian sur Garonne, Preignac, Rions, Saint-Loubert, Saint-Maixant, Saint-Pierre-d'Aurillac, Sainte-Croix-du-Mont and Sauternes.

Broader geographical unit

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Wines with this protected designation of origin may specify on their labels the broader geographical unit ‘Vin de Graves’.

The size of the letters used for this broader geographical unit must not be larger, either in height or width, than two thirds of the size of the letters forming the name of the protected designation of origin.

10.   Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-d7275bf9-c6c4-43be-8478-caaef27859df

Sole Article

The application for approval of an amendment, which is not minor, to the product specification, referred to in the first subparagraph of Article 10(1) of Implementing Regulation (EU) No 668/2014, including the amended single document and the reference to the publication of the relevant product specification, for the registered name ‘Liquirizia di Calabria’ (PDO) is contained in the Annex to this Decision.

In accordance with Article 51 of Regulation (EU) No 1151/2012, the publication of this Decision shall confer the right to oppose to the amendment referred to in the first paragraph of this Article within three months from the date of publication of this Decision in the Official Journal of the European Union.

ANNEX

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

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

‘Liquirizia di Calabria’

EU No: PDO-IT-00644-AM02 — 10.5.2018

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Consorzio di tutela della Liquirizia di Calabria DOP (Liquirizia di Calabria PDO Protection Association)

Corso Luigi Fera, 79

87100 Cosenza

ITALIA

liquiriziadicalabria.dop@pecimpresa.it

The Consorzio di tutela della Liquirizia di Calabria DOP is entitled to submit an amendment application in accordance with Article 13(1) of Decree No 12511 of the Ministry of Agricultural, Food and Forestry Policy of 14 October 2013.

2.   Member State or Third Country

Italy

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

—	☐	Product name
—	☒	Product description
—	☐	Geographical area
—	☐	Proof of origin
—	☒	Production method
—	☐	Link
—	☐	Labelling
—	☒	Other [Inspection body; updating of references to legislation]

4.   Type of amendment(s)

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

5.   Amendment(s)

Description of product

Article 2 of the product specification — Point 3.2 of the Single Document

—	For the fresh root variety, the following values: ‘— Moisture: between 48 % and 52 %, — Glycyrrhizin: between 0,60 % and 1,40 %’ have been amended as follows: ‘— Moisture: ≤ 52 %, — Glycyrrhizin: ≤ 1,40 %’

The amendment aims to include within ‘Liquirizia di Calabria’ PDO liquorice of the fresh root variety whose moisture levels and glycyrrhizin content are below the minimum limit formerly prescribed.

The amendment of moisture levels for the fresh root variety is linked to the extreme variability of climate conditions, which affect the moisture of liquorice roots at the time of harvest. For this reason, it was deemed appropriate to remove the minimum value for moisture, while leaving the permitted maximum percentage unchanged.

The glycyrrhizin content amendment aims to include within ‘Liquirizia di Calabria’ PDO those specimens of fresh root with a glycyrrhizin content lower than 0,60 %. This amendment is in line with the specific character of the product, which distinguishes itself on the market by its lower levels of glycyrrhizin compared with liquorice roots grown in other regions.

—	For the dried root variety, the following values: ‘— Moisture: between 6 % and 12 %, — Glycyrrhizin: between 1,2 % and 2,4 %’ have been amended as follows: ‘— Moisture: ≤ 12 %, — Glycyrrhizin: ≤ 5 % of dry matter’

The amendment aims to include within ‘Liquirizia di Calabria’ PDO those specimens of dried root with humidity levels lower than the minimum limit formerly prescribed. It also aims to redefine the glycyrrhizin content, replacing a range of values with a single maximum permitted value, calculated as a percentage of dry matter.

The request to amend the moisture limit stems from the fact that moisture levels in dried root are strongly linked to environmental and process conditions, as well as packaging and storage methods. Therefore, a restriction based on the minimum level of moisture puts unnecessary limitations on the production system for ‘Liquirizia di Calabria’.

The glycyrrhizin limit needs to be amended in order for it to be consistent with the reported data about fresh root. Experimental evidence has shown that the glycyrrhizin value given in the existing specification for dried root is not in line with the prescribed levels for fresh root. This error needs to be rectified in order for the information given in the product specification to be correct.

The introduction of a single maximum permitted value for glycyrrhizin, and of an increase in that value, does not invalidate the information about the product’s specific character contained in the single document and on which the registration of the designation ‘Liquirizia di Calabria’ is based. The maximum content of glycyrrhizic acid in roots themselves — from which dried root is derived — is still in line with the existing value of 1,40 %, which is not being changed.

—	For the root extract variety, the following value: ‘— Glycyrrhizin content: between 3 % and 6 %’ has been amended as follows: ‘— Glycyrrhizin: ≤ 6 % of dry matter’

Besides specifying that glycyrrhizin levels should be calculated as a percentage of dry matter, the amendment takes into account the results of a recent study conducted as part of a project financed by the Ministry of Education, Universities and Research using funds from NOP R&C 2007-2013 and based on data from the last 17 years. The study revealed that in the last 17 years the concentration of glycyrrhizic acid in liquorice root extract produced in Calabria has progressively decreased.

Therefore, it was deemed appropriate to remove the minimum glycyrrhizin value laid down in the product specification. The amendment further confirms the specific character of the geographical area of cultivation, which allows ‘Liquirizia di Calabria’ PDO to stand out thanks to its clearly lower glycyrrhizin content compared with liquorice grown in other areas.

Method of production

Article 5 of the product specification

The following sentence:

is amended as follows:

The possibility has also been added to broaden the drying process to include the new generation of dryers (solar ones), in order to keep the product specification up to date with new food technology.

The amendments made in this article further specify the temperature limit for drying liquorice roots before they are placed on the market, in order to guarantee the quality of the product and the health of the plants.

Regarding the latter point, it should be noted that liquorice roots dried and stored in warehouses and sometimes on market stalls can be attacked by the furniture beetle, Anobium punctatum.

Specific studies have been conducted on ‘Liquirizia di Calabria’ with the twofold aim of monitoring the active substances at 30 °C, 40 °C, 50 °C and 60 °C to guarantee the quality of the product, and identifying the ideal temperature limit and maximum exposure time for killing the parasites mentioned above.

The results of the research showed that drying liquorice roots at temperatures up to 60 °C does not result in specific changes in their composition that could affect the quality of the product. The study demonstrated that the parasites are most tolerant to heat in the larval stage, but that even very brief exposures (5 mins) to temperatures over 52 °C lead to death in 100 % of larvae. Such an outcome is necessary to prevent beetles developing again from larvae in batches placed on the market.

Other

Inspection body

The name, address and contact details of the inspection body accountable for checking the product specification have been included in Article 7 of the product specification.

Updating of legal references

References to Regulation (EEC) No 510/2006 have been replaced with references to Regulation (EU) No 1151/2012.

SINGLE DOCUMENT

‘Liquirizia di Calabria’

EU No: PDO-IT-00644-AM02 — 10.5.2018

PDO ( X ) PGI ( )

1.   Name

‘Liquirizia di Calabria’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.    Type of product

Class 1.8. Other products of Annex I to the Treaty (spices etc.)

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

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

‘Liquirizia di Calabria’ Protected Designation of Origin is reserved exclusively for fresh or dried liquorice and its extract. This liquorice must come from cultivated or wild Glycyrrhiza glabra plants (family: Leguminosae), specifically the ‘typica’ variety known in Calabria as ‘Cordara’.

When released for consumption ‘Liquirizia di Calabria’ PDO must have the following characteristics:

fresh root:

—	colour: straw yellow,

—	flavour: sweet, aromatic, intense and lasting,

—	moisture: ≤ 52 %,

—	glycyrrhizin: ≤ 1,40 %;

dried root:

—	colour: straw yellow to ochre yellow,

—	flavour: sweet, fruity and slightly astringent,

—	moisture content: ≤ 12 %,

—	glycyrrhizin: ≤ 5 % of dry matter;

root extract:

—	colour: dark terracotta brown to black,

—	flavour: bittersweet, aromatic, intense and lasting,

—	moisture: between 9 % and 15 %,

—	glycyrrhizin: ≤ 6 % of dry matter

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

—

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

All production stages, from growing to harvesting, as well as drying and processing, must take place in the area defined in point 4.

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

‘Liquirizia di Calabria’ PDO is marketed in packaging made of cardboard, glass, metal, ceramic, polypropylene, high-density polyethylene and all materials permitted under the laws in force concerning the packaging of foodstuffs. Packages may weigh between 5 g and 25 kg. All packages must be sealed in such a way that opening the package breaks the seal.

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

The label must feature the logo of the designation, the serial number assigned by the inspection body and the date of packaging of the products contained in the individual packages. The logo of ‘Liquirizia di Calabria’ PDO is a stylised rhombus with equal sides and 90 ° angles. The minimum printing size of the whole logo is 0,5 cm high and wide. The logo may be printed in any colour.

4.   Concise definition of the geographical area

The production area for ‘Liquirizia di Calabria’ includes all the municipalities set out in detail in the production specification, where Glycyrrhiza glabra plants of the ‘typica’ variety, known in Calabria as ‘Cordara’, grow wild or are cultivated, up to an altitude of 650 m above sea level. The area is bounded to the north and separated from the Basilicata region by the Pollino Massif, which slopes down gently to Rocca Imperiale in the northeast. The area covers the lands in the Crati Valley on the right and left banks of the river, which runs south to north and flows into the Ionian Sea to the northeast after crossing the Sibari Plain. On the Tyrrhenian side, the areas included are those which, moving from north to south, are situated between the municipalities of Falconara Albanese and Nicotera. On the Ionian side, the areas included, starting from the north, comprise the broad Sibari Plain in Crotone province and reach as far as Calabria’s furthest tip.

5.   Link with the geographical area

Historically the production area for liquorice was coastal Calabria, in particular the main area comprising the municipalities of Villapiana, Cerchiara di Calabria, Cassano Ionio-Sibari, Corigliano Calabro and Rossano, all in the Sibari plain. This was due to the natural condition of the plain’s soils, which are stony, contain siliceous substances and have a neutral pH. The climate of the Sibari Plain, where most liquorice production is still concentrated, produces favourable conditions for the plant to grow widely, owing to the proximity of the mountains and a lack of winds due to the natural barrier of the surrounding Pollino and Sila Massifs. The liquorice plants grow wild and are cultivated along the coasts. They range from the plains on the coasts of the Tyrrhenian Sea (Lamezia Terme, Falerna, Nocera Tirenese, etc.) and the Ionian Sea (Crotone, Isola Capo Rizzuto, Chiaravalle, Badolato, Roccella Ionica, etc.) to the hilly inland areas. By way of Calabria’s main river valleys, they reach these uplands, which, thanks to their specific configuration, enjoy the beneficial effects of the sea. This means that the liquorice is present with the same characteristics even at a distance of some kilometres from the coast.

The climate, which is decidedly Mediterranean, with long, hot, dry summers and mild winters, means that the ‘typica’ (‘Cordara’) variety of Glychyrrhiza glabra is evenly spread throughout the area in question.

Compared with chemically and physically similar varieties, ‘Liquirizia di Calabria’ PDO is decidedly different in that it contains secondary metabolites, including glycyrrhizin, the active substance behind its commercial and pharmacognostic qualities. Glycyrrhizin is a saponin present in ‘Liquirizia di Calabria’ in percentages on average lower than those in similar species and varieties. This is why the product is in demand on the market. The findings of recent studies have further highlighted the difference between ‘Liquirizia di Calabria’ and liquorice from neighbouring regions as regards its glycyrrhizic acid content (which, as stated, is distinctly lower than that found in roots from other regions) as well as its lower sugar content. Another study, carried out into the volatile fraction of the root, showed a clear difference between the composition of ‘Liquirizia di Calabria’ and that of liquorices from other parts of Italy and from abroad. Lastly, a comparison with liquorice extracts from other countries showed that the phenolic compounds present in ‘Liquirizia di Calabria’ differed in quality and quantity.

In particular, it revealed very small percentages of liquiritigenin and isoliquiritigenin, but significant percentages of licochalcone A, which in other samples is either absent or present in combination with licochalcone B.

Calabria is a region with totally unique characteristics as compared to the rest of Italy, owing to its configuration and topography. The furthest extension of the Italian peninsula, Calabria is itself a long, narrow peninsula with 800 km of coastline, in some ways comparable with Puglia but in others completely different from it.

Calabria is split lengthways by high Apennine mountain chains, a feature which is unique among Italian regions. Calabria’s configuration and topography are responsible for its biological, soil and climate conditions, which make it unique and distinctive within Italy in terms of average temperatures, temperature range, humidity, rainfall, wind, sunshine, solar radiation and therefore soil temperature. These factors have been amply demonstrated in numerous scientific studies.

Over the centuries, this distinctive habitat has put strong selective pressure on the species to adapt, influencing its composition and nutritional and aromatic qualities to create a specific chemotype, ‘Liquirizia di Calabria’.

This particular type of liquorice is identified with the Calabria region and was already well known in the 17th century, as attested to by many documents, including the famous Trattato di terapeutica e farmacologia, Vol. I (1903). This text states that ‘The species from which it originates is Glycyrrhiza glabra (Leguminosae, Papillonaceae), native to south-west Europe. The medicinal root is sometimes known as Calabrian liquorice (Liquirizia di Calabria) to distinguish it from Russian liquorice, which is lighter in colour and produced from Glycyrrhiza glandulifera or echinata, found in southeast Europe’. In addition, the fourteenth edition of the famous Encyclopaedia Britannica (1928) states that ‘The preparation of the juice is a widely extended industry along the Mediterranean coast but the quality best appreciated in Great Britain is Made in Calabria’. The Encyclopaedia Britannica’s assessment is supported by a US Department of State report entitled ‘The Licorice Plant’ (1985).

The designation ‘Liquirizia di Calabria’ refers to a complex ‘product’ which is the result of interaction with human activities that have been handed down over the centuries and attained the status of a Calabrian tradition. This much is evident from Saint-Non’s painting of the late 18th century, Vincenzo Padula’s Stato delle persone in Calabria — I concari (1864), the SVIMEZ (Association for the Development of Industry in Southern Italy) document Piante officinali in Calabria: presupposti e prospettive (1951), Pece e liquirizia nei casali cosentini del Settecento: forma d’industrie e forze di lavoro (Augusto Placanica, 1980), I ‘Conci’ e la produzione del succo di liquerizia in Calabria (Gennaro Matacena, 1986), La dolce industria. Conci e liquirizia in provincia di Cosenza dal XVIII al XX secolo (Vittorio Marzi et al., 1991), and many other texts published between 1700 and 2000. In the second half of the 18th century, liquorice growing in Calabria extended all along the Ionian coast, in particular along the northern border with Basilicata and on the vast Sibari Plain, where it grew abundantly, as far as Crotone and Reggio Calabria. However, it was also abundant in the Crati Valley, which runs from Cosenza to the Sibari Plain, as well as along wide stretches of the Tyrrhenian coast.

Reference to publication of the specification

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

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.