COMMISSION RECOMMENDATION

of 10 June 2022

on the definition of nanomaterial

(Text with EEA relevance)

(2022/C 229/01)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union, and in particular Article 292 thereof,

Whereas:

(1)

Commission Recommendation 2011/696/EU (1) has been applied as a reference for determining whether a material should be considered a ’nanomaterial’ for legislative and policy purposes in the Union, supporting efficient and consistent implementation across sectors. Recommendation 2011/696/EU refers to a later review of the definition of nanomaterial in the light of experience and of scientific progress.

(2)

Between 2013 and 2021, the Commission carried out such a review of Recommendation 2011/696/EU, addressing the objective, scope, clarity and use of its definition of nanomaterial. The review in particular focused on whether the particle number-based size distribution threshold of 50 % should be increased or decreased and whether to include materials with internal structure or surface structure in the nanoscale such as complex nanocomponent materials including nanoporous and nanocomposite materials that may be used in specific sectors.

(3)

Technical and scientific elements underpinning the review of the definition of nanomaterial in Recommendation 2011/696/EU were summarised and published in the Commission’s Joint Research Centre’s (JRC) Science for Policy reports ‘Towards a review of the EC Recommendation for a definition of the term ‘nanomaterial’ Part 1 (2), 2 (3) and 3 (4) on the experience of stakeholders with the implementation of the definition and with the identification of possible points of revision. In addition, JRC published two reports providing guidance on the implementation of the definition (5), (6) including relevant developments in standardisation by the International Organization for Standardization (ISO) and the European Committee for Standardization (CEN), results of the NanoDefine project of the Commission’s 7th Framework Programme for Research (7), and further information available in the public domain.

(4)	Elements for possible modifications of the definition were the subject of a targeted stakeholder consultation between 6 May and 30 June 2021. Information received during that consultation was considered in the Commission’s review of the definition of nanomaterial.

(5)	The results of the review and the stakeholder consultation, the description of the modifications made and their rationale are explained in the Commission staff working document (SWD(2022)150) accompanying this Recommendation.

(6)	A definition of nanomaterial that is appropriate in the general context of Union policy and legislation (‘the definition’) should be recommended, covering natural, incidental or manufactured materials.

(7)

The definition should be based on the relative fraction of particles in a defined range within the particle number-based distribution of the external dimension of the constituent particles of a material, irrespective to its potential inherent hazardous properties or risks to human health and the environment.

(8)

The definition and its core terms should, where applicable, be based on existing scientifically defined and standardised terms adopted by the international communities (ISO, CEN). The core terms used in the definition should remain sufficiently specific and should enable practical implementation of the definition within the Union regulatory context. Implementation should be supported by guidance that should be developed by the JRC and kept updated with evolving science and technical progress, listing recommended measurement methods and best practice tools7.

(9)

The term nanomaterial should address materials consisting of particles in solid state, present on their own or bound as constituent parts of aggregates or agglomerates. The term ’consist of’ rather than ’contain’ should be used to acknowledge that the particles are the principal component of the material. Other non-particulate components potentially present (e.g. additives necessary to preserve its stability or solvents that may be separated without affecting the particle size distribution) are part of the (nano-) material but should not be taken into account when assessing whether a material is a nanomaterial.

(10)

The definition should exclude non-solid (i.e. liquid and gaseous) particles. This should ensure that the highly dynamic nature of the external dimensions of non-solid particles, such as micelles or nanoscale droplets in emulsions or sprays, does not prevent the use of the external dimension as the defining qualifier in the definition.

(11)

The definition should not cover large solid products or components, even when they have an internal structure or a surface structure at the nanoscale, such as coatings, certain ceramic materials and complex nanocomponents, including nanoporous and nanocomposite materials. Some of these products or components may have been manufactured by using nanomaterials and may even still contain them.

(12)	The definition should continue to follow the 2010 opinion of the Commission’s Scientific Committee on Emerging and Newly Identified Health Risks (SCENIHR) (8) by defining ‘nanoscale’ as the size range from 1 nm to 100 nm.

(13)

The review of the definition did not identify scientific evidence that the default threshold of 50 % of particles with external dimensions at the nanoscale should be increased or decreased to address particular concerns or cover or exclude specific types of materials. The flexibility of the default threshold value in specific cases, provided in Recommendation 2011/696/EU, should be removed to ensure regulatory consistency and coherence, and to avoid that a specific material is considered a nanomaterial under one regulatory framework but not under another, hence avoiding legal uncertainty for economic operators, consumers and regulators.

(14)

The definition should cover both particles on their own and identifiable constituent particles in agglomerates or aggregates. The review of the definition highlighted that the identification and measurement of constituent particles in aggregates can be very challenging. Thus, the qualifier ’identifiable’ is bound by practical considerations pertaining to their identification. These considerations should be further elaborated in guidance.

(15)

The term ‘particle’ should be defined as a minute piece of matter with defined physical boundaries, thus pursuant to the definition of ‘particle’ adopted in ISO 26824:2013. Any technical aspects of the definition of particle, e.g. with regard to its mobility, should be further clarified in guidance.

(16)

A single molecule, including a macromolecule such as a protein that may be larger than 1 nm, should not be considered as a particle. In very specific cases, the distinction may depend on a precise understanding of the term ‘single molecule’. Illustrative cases and explanations should be presented in guidance.

(17)

SCENIHR indicated that setting the 1 nm to 100 nm range may lead to a limited number of materials, such as (nano)tubes that would have a diameter smaller than 1 nm and a length exceeding 100 nm, not to be considered as nanomaterials . To address this potential omission, Recommendation 2011/696/EU included in the definition fullerenes, graphene flakes and single wall carbon nanotubes with one or more external dimensions below 1 nm as nanomaterials. However, other materials may have the same size characteristics as these carbon-based materials. It is also likely that scientific progress and innovation will result in more similar materials, requiring regular and continuous updates of the scope of the definition. To avoid this, the definition should therefore include all solid particles with at least one external dimension smaller than 1 nm in the tally of particles at the nanoscale to be compared against the 50 % threshold, if at least one of the other dimensions of these particles exceeds 100 nm.

(18)

Due to their much smaller number in all reasonably foreseeable and relevant situations, particles with at least two orthogonal external dimensions larger than 100 μm do not significantly influence the relative contribution of 1 nm to 100 nm particles in the total number of particles, and therefore do not affect to a significant extent the classification of materials. The definition should allow to restrict the determination of the particle number-based size distribution only to constituent particles with at least two orthogonal external dimensions below 100 μm, provided that the choice is documented by appropriate measurement results. Practical application of this option should be presented in guidance.

(19)

Experience has shown (9) that use of specific surface area as a proxy indicator when identifying a nanomaterial can lead to interpretation and technical difficulties, for example, as a high specific surface area may be due to an internal nanostructure rather than indicate the presence of a large number of small constituent particles. Therefore, the review of the definition identified that the related option provided in point 5 of Recommendation 2011/696/EU was not appropriate and should be removed from being a qualifier in the definition of a nanomaterial.

(20)

The NanoDefine9 project demonstrated, based on a large set of different industrial materials, that there were no inconsistencies in classification of non-nanomaterials, based on the median value determined from the particle number-based size distributions and on the volume specific surface area being less than 6 m2/cm3 (even if particle shape is unknown), respectively. Therefore, a material with a volume specific surface area less than 6 m2/cm3 should not be considered a nanomaterial.

(21)	The nanomaterial definition in Recommendation 2011/696/EU should therefore be updated.

(22)

Scientific and technical progress continues and may affect the rationale behind the elements used for identifying a nanomaterial. A review of the definition should therefore be considered whenever new scientific evidence or regulatory experiences demonstrate that the definition is no longer adequate.

(23)

The definition should neither affect nor reflect the scope of application of any instrument of Union legislation or of any provisions establishing, for a group of materials, additional or specific requirements (including those for safety). It may in some cases be considered necessary to exclude certain materials from the scope of application of specific legislation or legislative provisions even if they are nanomaterials according to this Recommendation. It may likewise be considered necessary to develop regulatory requirements for additional materials not falling under the definition of the present Recommendation, in the scope of application of specific Union legislation or legislative provisions targeting nanomaterials. Such legislation should, however, aim to differentiate between a ‘nanomaterial’ and a member of such subgroup as to maintain consistency with the definition and consequently other legislation.

(24)

The definition in this Recommendation may serve different policy, legislative and research purposes when addressing materials or issues concerning products of nanotechnologies. It may even be used in another act providing a definition of nanomaterial for horizontal policy and legislative use adopted by the Commission or Union legislator, in which case such act would replace this Recommendation.

HAS ADOPTED THIS RECOMMENDATION:

1.

’Nanomaterial’ means a natural, incidental or manufactured material consisting of solid particles that are present, either on their own or as identifiable constituent particles in aggregates or agglomerates, and where 50 % or more of these particles in the number-based size distribution fulfil at least one of the following conditions: (a) one or more external dimensions of the particle are in the size range 1 nm to 100 nm; (b) the particle has an elongated shape, such as a rod, fibre or tube, where two external dimensions are smaller than 1 nm and the other dimension is larger than 100 nm; (c) the particle has a plate-like shape, where one external dimension is smaller than 1 nm and the other dimensions are larger than 100 nm. In the determination of the particle number-based size distribution, particles with at least two orthogonal external dimensions larger than 100 μm need not be considered. However, a material with a specific surface area by volume of < 6 m2/cm3 shall not be considered a nanomaterial.

2.

For the purposes of point 1, the following definitions apply: (a) ‘particle’ means a minute piece of matter with defined physical boundaries; single molecules are not considered ‘particles’; (b) ‘aggregate’ means a particle comprising of strongly bound or fused particles; (c) ‘agglomerate’ means a collection of weakly bound particles or aggregates where the resulting external surface area is similar to the sum of the surface areas of the individual components.

3.

It is recommended that the definition of the term ‘nanomaterial’ set out in the latest recommendation or other act providing a definition of nanomaterial for horizontal policy and legislative use adopted by the Commission or Union legislator is used when addressing materials or issues concerning products of nanotechnologies: (a) by the Commission, when preparing legislation, policy programmes or research programmes and when implementing such legislation or programmes also with other Union institutions and agencies; (b) by Member States, when preparing legislation, policy programmes or research programmes and when implementing such legislation or programmes; (c) by economic operators, when preparing and conducting their own policies and research.

4.	This Recommendation updates Recommendation 2011/696/EU.

---

(1)  Commission Recommendation 2011/696/EU of 18 October 2011 on the definition of nanomaterial (OJ L 275, 20.10.2011, p. 38).

(2)  Towards a review of the EC Recommendation for a definition of the term “nanomaterial; Part 1: Compilation of information concerning the experience with the definition; EUR 26567 EN; doi:10.2788/36237 (2014).

(3)  Towards a review of the EC Recommendation for a definition of the term “nanomaterial; Part 2: Assessment of collected information concerning the experience with the definition; EUR 26744 EN; doi: 10.2787/97286 (2014).

(4)  Towards a review of the EC Recommendation for a definition of the term “nanomaterial; Part 3: Scientific-technical evaluation of options to clarify the definition and to facilitate its implementation; EUR 27240 EN; doi:10.2788/678452 (2015)

(5)  An overview of concepts and terms used in the European Commission’s definition of nanomaterial; EUR 29647 EN; doi:10.2760/459136 (2019)

(6)  Identification of nanomaterials through measurements ; EUR 29942 EN; doi:10.2760/053982 (2019)

(7)  The NanoDefine Methods Manual ; EUR 29876 EN; doi:10.2760/79490 (2020)

(8)  http://ec.europa.eu/health/scientific_committees/emerging/docs/ scenihr_o_032.pdf

(9)  NanoDefine, Evaluation report on the applicability ranges of the volume specific surface area (VSSA) method and the quantitative relation to particle number-based size distribution for real-world samples, Deliverable number 3.5, 2015 and Reliable nanomaterial classification of powders using the volume-specific surface area method”, J Nanopart Res 19, 61 (2017); DOI: 10.1007/s11051-017-3741-x

Euro exchange rates (1)

13 June 2022

(2022/C 229/02)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,0455
JPY	Japanese yen	140,51
DKK	Danish krone	7,4397
GBP	Pound sterling	0,85850
SEK	Swedish krona	10,6160
CHF	Swiss franc	1,0375
ISK	Iceland króna	138,70
NOK	Norwegian krone	10,3222
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	24,724
HUF	Hungarian forint	399,30
PLN	Polish zloty	4,6373
RON	Romanian leu	4,9459
TRY	Turkish lira	18,0495
AUD	Australian dollar	1,4998
CAD	Canadian dollar	1,3435
HKD	Hong Kong dollar	8,2071
NZD	New Zealand dollar	1,6635
SGD	Singapore dollar	1,4538
KRW	South Korean won	1 349,93
ZAR	South African rand	16,8070
CNY	Chinese yuan renminbi	7,0434
HRK	Croatian kuna	7,5215
IDR	Indonesian rupiah	15 376,17
MYR	Malaysian ringgit	4,6195
PHP	Philippine peso	55,720
RUB	Russian rouble
THB	Thai baht	36,425
BRL	Brazilian real	5,2785
MXN	Mexican peso	21,2102
INR	Indian rupee	81,6060

---

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

Commission notice on current State aid recovery interest rates and reference/discount rates applicable as from 1 July 2022

(Published in accordance with Article 10 of Commission Regulation (EC) No 794/2004 (1) )

(2022/C 229/03)

Base rates calculated in accordance with the Communication from the Commission on the revision of the method for setting the reference and discount rates (OJ C 14, 19.1.2008, p. 6.). Depending on the use of the reference rate, the appropriate margins have still to be added as defined in this communication. For the discount rate this means that a margin of 100 basispoints has to be added. The Commission Regulation (EC) No 271/2008 of 30 January 2008 amending Regulation (EC) No 794/2004 foresees that, unless otherwise provided for in a specific decision, the recovery rate will also be calculated by adding 100 basispoints to the base rate.

Modified rates are indicated in bold.

Previous table published in OJ C 192, 11.5.2022, p. 91.

From	To	AT	BE	BG	CY	CZ	DE	DK	EE	EL	ES	FI	FR	HR	HU	IE	IT	LT	LU	LV	MT	NL	PL	PT	RO	SE	SI	SK	UK
1.7.2022	…	0,02	0,02	0,00	0,02	5,73	0,02	0,44	0,02	0,02	0,02	0,02	0,02	0,26	6,24	0,02	0,02	0,02	0,02	0,02	0,02	0,02	5,81	0,02	5,10	0,50	0,02	0,02	1,19
1.6.2022	30.6.2022	-0,19	-0,19	0,00	-0,19	4,85	-0,19	0,24	-0,19	-0,19	-0,19	-0,19	-0,19	0,26	6,24	-0,19	-0,19	-0,19	-0,19	-0,19	-0,19	-0,19	4,88	-0,19	4,40	0,22	-0,19	-0,19	1,02
1.5.2022	31.5.2022	-0,35	-0,35	0,00	-0,35	4,85	-0,35	0,08	-0,35	-0,35	-0,35	-0,35	-0,35	0,26	5,40	-0,35	-0,35	-0,35	-0,35	-0,35	-0,35	-0,35	4,06	-0,35	3,38	0,08	-0,35	-0,35	0,86
1.4.2022	30.4.2022	-0,49	-0,49	0,00	-0,49	4,00	-0,49	0,00	-0,49	-0,49	-0,49	-0,49	-0,49	0,26	4,66	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	3,42	-0,49	3,38	-0,01	-0,49	-0,49	0,66
1.3.2022	31.3.2022	-0,49	-0,49	0,00	-0,49	4,00	-0,49	-0,03	-0,49	-0,49	-0,49	-0,49	-0,49	0,26	4,02	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	2,85	-0,49	2,74	-0,04	-0,49	-0,49	0,66
1.2.2022	28.2.2022	-0,49	-0,49	0,00	-0,49	3,29	-0,49	-0,03	-0,49	-0,49	-0,49	-0,49	-0,49	0,26	3,17	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	2,04	-0,49	2,74	-0,05	-0,49	-0,49	0,66
1.1.2022	31.1.2022	-0,49	-0,49	0,00	-0,49	2,49	-0,49	-0,01	-0,49	-0,49	-0,49	-0,49	-0,49	0,26	2,38	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	-0,49	1,21	-0,49	2,27	-0,03	-0,49	-0,49	0,51

---

(1)  OJ L 140, 30.4.2004, p. 1.

Update of the list of border crossing points as referred to in Article 2(8) of Regulation (EU) 2016/399 of the European Parliament and of the Council on a Union Code on the rules governing the movement of persons across borders (Schengen Borders Code) (1)

(2022/C 229/04)

The publication of the list of border crossing points as referred to in Article 2(8) of Regulation (EU) 2016/399 of the European Parliament and of the Council of 9 March 2016 on a Union Code on the rules governing the movement of persons across borders (Schengen Borders Code) (2) is based on the information notified by the Member States to the Commission pursuant to Article 39 of the Schengen Borders Code.

In addition to the publication in the Official Journal, a regular update is available on the website of the Directorate-General for Migration and Home Affairs.

LIST OF BORDER CROSSING POINTS

FRANCE

Replacement of the information published in OJ C 483, 1.12.2021, p. 19.

Air borders

(1)	Ajaccio-Napoléon-Bonaparte

(2)	Albert-Bray

(3)	Angers-Marcé

(4)	Angoulême-Brie-Champniers

(5)	Annecy-Methet

(6)	Auxerre-Branches

(7)	Avignon-Caumont

(8)	Bâle-Mulhouse

(9)	Bastia-Poretta

(10)	Beauvais-Tillé

(11)	Bergerac-Dordonge-Périgord

(12)	Béziers-Vias

(13)	Biarritz-Pays Basque

(14)	Bordeaux-Mérignac

(15)	Brest-Bretagne

(16)	Brive-Souillac

(17)	Caen-Carpiquet

(18)	Calais-Dunkerque

(19)	Calvi-Sainte-Catherine

(20)	Cannes-Mandelieu

(21)	Carcassonne-Salvaza

(22)	Châlons-Vatry

(23)	Chambéry-Aix-les-Bains

(24)	Châteauroux-Déols

(25)	Cherbourg-Mauperthus

(26)	Clermont-Ferrand-Auvergne

(27)	Colmar-Houssen

(28)	Deauville-Normandie

(29)	Dijon-Longvic

(30)	Dinard-Pleurtuit-Saint-Malo

(31)	Dôle-Tavaux

(32)	Epinal-Mirecourt

(33)	Figari-Sud Corse

(34)	Grenoble-Alpes-Isère

(35)	Hyères-le Palivestre

(36)	Paris-Issy-les-Moulineaux

(37)	La Môle-Saint-Tropez (annual opening from 1 July to 15 October)

(38)	La Rochelle-Ile de Ré

(39)	La Roche-sur-Yon

(40)	Laval-Entrammes

(41)	Le Castellet (Annual opening from 1 June to 31 July. Opening exceptional from 22 to 31 October 2022.)

(42)	Le Havre-Octeville

(43)	Le Mans-Arnage

(44)	Le Touquet-Côte ďOpale

(45)	Lille-Lesquin

(46)	Limoges-Bellegarde

(47)	Lorient-Lann-Bihoué

(48)

Lyon-Bron

(49)	Lyon-Saint-Exupéry

(50)	Marseille-Provence

(51)	Metz-Nancy-Lorraine

(52)	Monaco-Héliport

(53)	Montpellier-Méditérranée

(54)	Nantes-Atlantique

(55)	Nice-Côte d’Azur

(56)	Nîmes-Garons

(57)	Orléans-Bricy

(58)	Orléans-Saint-Denis-de-l’Hôtel

(59)	Paris-Charles de Gaulle

(60)	Paris-le Bourget

(61)	Paris-Orly

(62)	Pau-Pyrénées

(63)	Perpignan-Rivesaltes

(64)	Poitiers-Biard

(65)	Quimper-Pluguffan (open from the beginning of May to the beginning of September)

(66)	Rennes Saint-Jacques

(67)	Rodez-Aveyron

(68)	Rouen-Vallée de Seine

(69)	Saint-Brieuc-Armor

(70)	Saint-Etienne Loire

(71)	Saint-Nazaire-Montoir

(72)	Strasbourg-Entzheim

(73)	Tarbes-Lourdes-Pyrénées

(74)	Toulouse-Blagnac

(75)	Toulouse-Francazal

(76)	Tours-Val de Loire

(77)	Troyes-Barberey

(78)	Valence – Chabeuil ( as of 1 June 2021)

Sea borders

(1)

Ajaccio

(2)

Bastia

(3)

Bayonne

(4)

Bordeaux

(5)

Boulogne

(6)

Brest

(7)	Caen-Ouistreham

(8)

Calais

(9)	Cannes-Vieux Port

(10)

Carteret

(11)

Cherbourg

(12)

Dieppe

(13)

Douvres

(14)

Dunkerque

(15)

Granville

(16)

Honfleur

(17)	La Rochelle-La Pallice

(18)

Le Havre

(19)	Les Sables-d’Olonne-Port

(20)

Lorient

(21)

Marseille

(22)	Monaco-Port de la Condamine

(23)	Nantes-Saint-Nazaire

(24)

Nice

(25)	Port-de-Bouc-Fos/Port-Saint-Louis

(26)	Port-la-Nouvelle

(27)	Port-Vendres

(28)

Roscoff

(29)

Rouen

(30)	Saint-Brieuc

(31)	Saint-Malo

(32)

Sète

(33)

Toulon

Land borders

(1)	Bourg Saint Maurice railway station (open from the beginning of December to mid-April)

(2)	Moûtiers railway station (open from the beginning of December to mid-April)

(3)	Ashford International railway station

(4)	Cheriton/Coquelles

(5)	Chessy-Marne-la-Vallée railway station

(6)	Fréthun railway station

(7)	Lille-Europe railway station

(8)	Paris-Nord railway station

(9)	St-Pancras railway station

(10)	Ebbsfleet railway station

(11)	Pas de la Case-Porta

(12)	Roissy TGV railway station - airport

List of previous publications

OJ C 247, 13.10. 2006, p. 25.

OJ C 77, 5.4. 2007, p. 11.

OJ C 153, 6.7. 2007, p. 22.

OJ C 164, 18.7. 2008, p.45.

OJ C 316, 28.12.2007, p. 1.

OJ C 134, 31.5.2008, p. 16.

OJ C 177, 12.7.2008, p. 9.

OJ C 200, 6.8.2008, p. 10.

OJ C 331, 31.12.2008, p. 13.

OJ C 3, 8.1.2009, p. 10.

OJ C 37, 14.2.2009, p. 10.

OJ C 64, 19.3.2009, p. 20.

OJ C 99, 30.4.2009, p. 7.

OJ C 229, 23.9.2009, p. 28.

OJ C 263, 5.11.2009, p. 22.

OJ C 298, 8.12.2009, p. 17.

OJ C 74, 24.3.2010, p. 13.

OJ C 326, 3.12.2010, p. 17.

OJ C 355, 29.12.2010, p. 34.

OJ C 22, 22.1.2011, p. 22.

OJ C 37, 5.2.2011, p. 12.

OJ C 149, 20.5.2011, p. 8.

OJ C 190, 30.6.2011, p. 17.

OJ C 203, 9.7.2011, p. 14.

OJ C 210, 16.7.2011, p. 30.

OJ C 271, 14.9.2011, p. 18.

OJ C 356, 6.12.2011, p. 12.

OJ C 111, 18.4.2012, p. 3.

OJ C 183, 23.6.2012, p. 7.

OJ C 313, 17.10.2012, p. 11.

OJ C 394, 20.12.2012, p. 22.

OJ C 51, 22.2.2013, p. 9.

OJ C 167, 13.6.2013, p. 9.

OJ C 242, 23.8.2013, p. 2.

OJ C 275, 24.9.2013, p. 7.

OJ C 314, 29.10.2013, p. 5.

OJ C 324, 9.11.2013, p. 6.

OJ C 57, 28.2.2014, p. 4.

OJ C 167, 4.6.2014, p. 9.

OJ C 244, 26.7.2014, p. 22.

OJ C 332, 24.9.2014, p. 12.

OJ C 420, 22.11.2014, p. 9.

OJ C 72, 28.2.2015, p. 17.

OJ C 126, 18.4.2015, p. 10.

OJ C 229, 14.7.2015, p. 5.

OJ C 341, 16.10.2015, p. 19.

OJ C 84, 4.3.2016, p. 2.

OJ C 236, 30.6.2016, p. 6.

OJ C 278, 30.7.2016, p. 47.

OJ C 331, 9.9.2016, p. 2.

OJ C 401, 29.10.2016, p. 4.

OJ C 484, 24.12.2016, p. 30.

OJ C 32, 1.2.2017, p. 4.

OJ C 74, 10.3.2017, p. 9.

OJ C 120, 13.4.2017, p. 17.

OJ C 152, 16.5.2017, p. 5.

OJ C 411, 2.12.2017, p. 10.

OJ C 31, 27.1.2018, p. 12.

OJ C 261, 25.7.2018, p. 6.

OJ C 264, 26.7.2018, p. 8.

OJ C 368, 11.10.2018, p. 4.

OJ C 459, 20.12.2018, p. 40.

OJ C 43, 4.2.2019, p. 2.

OJ C 64, 27.2.2020, p. 17.

OJ C 231, 14.7. 2020, p. 2.

OJ C 58, 18.2.2021, p. 35.

OJ C 81, 10.3. 2021, p. 27.

OJ C 184, 12.5. 2021, p. 8.

OJ C 219, 9.6. 2021, p. 9.

OJ C 279, 13.7. 2021, p. 4.

OJ C 290, 20.7. 2021, p. 10.

OJ C 380, 20.9. 2021, p. 3.

OJ C 483, 1.12. 2021, p. 19.

OJ C 201, 18.5. 2022, p. 82.

---

(1)  See the list of previous publications at the end of this update.

(2)  OJ L 77, 23.3.2016, p. 1.

Publication of an application for registration of a name 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

(2022/C 229/05)

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) within three months from the date of this publication.

SINGLE DOCUMENT

‘VACA GALLEGA – BUEY GALLEGO’

EU No: PGI-ES-02308 – 27.4.2017

PDO ( ) PGI (X)

1.   Name

‘Vaca Gallega – Buey Gallego’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.1. Fresh meat and offal

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

Fresh meat from Galician cows and steers of the Galician blond, Galician brown (Cachena, Caldelana, Frieiresa, Limiana and Vianesa), Asturiana de los Valles, Limousin, Blonde d’Aquitaine, Friesian, and Brown Alpine breeds, whether pure-bred or crosses between them.

A distinction is made between the following types of animal on the basis of their sex, age and the system of production:

a)

Cows: females that have calved at least once before slaughter. Their meat is red to cherry-red in colour, and marbled with thin streaks. The fat is creamy-white to yellowy-white in colour, with a firm texture and fibres that are firm to the touch. — Carcass conformation: E, U, R and O (except O-). Where the carcasses are from cattle of the Galician brown breed, the conformation will not apply. — Degree of fat cover: 5, 4 and 3.

b)

Steers: males that are castrated before they are 1 year old and are more than 48 months old at slaughter. Their meat is red to purple-red in colour, with a pronounced marbling. The fat is pearly-white to yellow, with a firm texture and fibres that are firm to the touch. — Carcass conformation: E, U and R. — Degree of fat cover: 5 and 4.

‘Vaca Gallega – Buey Gallego’ meat has a smell of animal fat because of its fat cover (the average percentage of intramuscular fat in the carcasses is greater than 5,6 %); it is tender and succulent in the mouth with a marked and long-lasting meaty flavour and a slightly acidic aftertaste.

The carcasses, quarters, loin and the other cuts intended for filleting and for sale to the consumer fresh and by the cut must be presented chilled. They will lose the protection of the PGI if they undergo freezing.

The word ‘selección’ may be used to label meat covered by the PGI from carcasses of both ‘Vaca Gallega’ and ‘Buey Gallego’ that are notable for the amount of marbling and the orangey-yellow colour of their covering fat and meet the following requirements:

—	Carcass conformation: E, U and R+.

—	Degree of fat cover: 5 and 4+.

3.3.   Feed (for products of animal origin only)

During their productive lives, the feed of the cows and steers is based on grazing, fresh fodder (grass and cereals) and conserved fodder (grass silage, maize silage and hay), supplemented with grain, potatoes, turnips, straw and compound feed.

The mild Atlantic climate favours the abundant and early harvest of high energy and protein-quality fodder, ensuring the animals’ supply of feed. Account is also taken of the fact that the average annual stocking density must not exceed 2 LUs per hectare of utilised agricultural area (UAA).

The majority of the fodder used must come from the holding itself and at least 80 % of it must come from the geographical area covered by the PGI. The species found in the Galician meadows comprise mainly grasses (fescue, bent grass, meadow grasses, ray-grasses and cocksfoot) and, to a lesser extent, legumes (clover and bird’s-foot trefoil). The energy input of the feed is supplemented by mature and immature maize silage and cereal meal.

During the finishing phase the animals’ diet may be supplemented with compound feed, up to a maximum of 1 kg of dry matter per day and an average live weight of 100 kg during that phase. Such feed must be made from raw materials of plant origin. It must contain at least 80 % cereals and cereal derivatives, legumes and oilseeds. The use of products that could interfere with the normal rate of growth of the cows and steers, as well as the use of recycled animal by-products, is expressly prohibited.

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

The birth, rearing, fattening and slaughter of the cows and steers and the cutting of the carcasses must take place in the defined geographical area.

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

The product may be aged, filleted, packaged and labelled in meat processing plants registered with the Regulatory Board or in establishments that have already signed a collaboration agreement with the Regulatory Board covering the control, labelling and marketing of the protected product.

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

All carcasses, quarters, cuts and portions must bear the registered name ‘Vaca Gallega – Buey Gallego’ and the following PGI logo:

The words ‘Vaca Gallega’ or ‘Buey Gallego’ (depending on the type of meat) must appear on each label in the same visual field as the registered name and the PGI logo, as shown below:

4.   Concise definition of the geographical area

The geographical area covered by the protected geographical indication ‘Vaca Gallega – Buey Gallego’ is the whole of the Autonomous Community of Galicia.

5.   Link with the geographical area

The link between the geographical area and ‘Vaca Gallega – Buey Gallego’ meat is founded on the specific characteristics of the product and is strengthened by its reputation.

Physical characteristics and natural factors in the geographical area

The rearing and fattening of cows and steers suitable for the production of ‘Vaca Gallega – Buey Gallego’ are historically linked to the specific geographical environment of Galicia, in particular because of its soil and climatic conditions for forage production.

The Galician landscape is dominated by rolling hills and low mountains which are rarely higher than 800 m, mixed in with sheltered valleys, which make year-round grazing possible. These are irrigated by a large network of rivers providing water for irrigation and for the cows and steers to drink. The water is relatively high in sodium and chlorides, but low in calcium, magnesium and silicon.

The soils lie mainly on granitic rocks, schists and shale, characterised by their acidity and high organic-matter content. The climate is temperate with a strong ocean influence, and is marked by mild temperatures (weighted average greater than 13 oC) and abundant precipitation (over 1 100 mm/year).

These environmental conditions have produced a very varied flora, consisting mainly of hemicryptophytes, with a predominance of locally adapted acidophilic species. Of particular note are the natural meadow species, especially grasses (mainly fescue, bent grass, meadow grasses, rye-grasses and cocksfoot) and also legumes (clover and bird’s-foot trefoil), with many ecotypes and varieties with an indigenous genetic base. They flourish in the area and are valued for having adapted to it.

These natural conditions promote forage production and allow the cows and steers to be fed, for the most part, on the resources of the holding itself.

Historical and human factors

The rearing of cows and steers in Galicia dates back to the prehistoric era. From the 12th century onwards, a model of production developed in which cows and steers were gradually incorporated into the operation of family farms. Its importance has been evident since the 18th century, when cows and steers worked in the fields and at the end of their lives were fattened for meat. Between the 16th and 20th centuries, one third of Spanish cattle were reared in Galicia.

In the mid 20th century, the hardships of the post-war period led families to continue with traditional production practices as a means of survival, which meant that the key element in the quality of this product was preserved, namely a particular method of fattening, using local resources. Livestock rearing remains founded on small family farms which maintain the symbiosis between livestock, land and people and are committed to the feeding and careful management practices passed down through the generations.

In summary, historians have revealed the secret of these cows and steers: small producers and small-sized herds, animals that work in the fields – but not to excess – and, in stalls at the end of their working lives, are carefully fattened on fresh meadow grass and other feed. This fattening method, which combines care of the cows and steers with moderate exercise and which gradually became widespread across the whole region, with evidence of it going back centuries, improves the final quality of the meat and helps to distinguish it. Its reputation was such that as early as in the 18th and 19th centuries many experts, such as Martín Sarmiento, N. Casas and R. Jordana y Morera, presented Galicia and its livestock farmers as an example for the rest of Spain: small holdings where agriculture and livestock rearing are combined to create wealth, populate the land and produce the kingdom’s best livestock and meat.

The most common system of production is semi-extensive because of its compatibility with the Galician terrain and the degree of fragmentation and small-scale nature of the farms. The cows and steers usually graze during the day and are kept in stables at night, which is when they are given additional feed.

A finishing period for the cows and steers of at least 6 months before slaughter is needed in order to complete their fattening. This is why, in keeping with Galician tradition, the animals are kept in stables – or their movements in the field are at least limited – before slaughter.

Specific characteristics of the product

The average intramuscular fat percentage of ‘Vaca Gallega – Buey Gallego’ carcasses is above 5,6 %, which is significantly higher than the average values of other cow and steer carcasses. This is considered a positive factor that is key to the sensory quality of the meat (its taste, tenderness, succulence and palatability).

‘Vaca Gallega – Buey Gallego’ meat has a good lipid profile, characterised by its high relative monounsaturated and polyunsaturated fatty acid content. Moreover, the n-6/n-3 fatty acid ratio is excellent as it is on average below 2,05.

Causal link between the geographical area, human factors and the specific characteristics of the product

Meat production methods in Galicia revolve around a mixed system in which grazing alternates with feeding in stalls. The holdings make use of their own feed resources and harvest surpluses, producing marbled meat that stands out for its characteristics and sensory quality.

The feed comprises fodder, principally very productive grasses and legumes whose ecotypes and varieties are valued for their adaptation to the local environment. These, together with the minimum finishing period of 6 months during which the energy input of the feed of the cows and steers is supplemented by mature and immature maize silage, cereal meal and also compound feed, means that ‘Vaca Gallega – Buey Gallego’ carcasses contain the above percentage of intramuscular fat, which is higher than the average values of other carcasses.

The usual custom of letting the cattle graze, the feed comprising fodder of which at least 80 % is produced in Galicia, where native acidophilic grass species predominate, and the chemical composition of the region’s water give ‘Vaca Gallega – Buey Gallego’ carcasses a good lipid profile, with a preponderance of monounsaturated and polyunsaturated fatty acids relative to saturated fatty acids. These factors also give the meat a smell of animal fat, a long-lasting meaty flavour and a slightly acidic aftertaste, which are typical of the protected product.

The link between the geographical area and the characteristics of the product is established in the Report certifying the link between the geographical area and the quality of Galician cow and steer meat, drawn up by the Fundación Centro Tecnolóxico da Carne (11.4.2016).

Reputation

‘Vaca Gallega – Buey Gallego’ meat is appreciated by consumers and frequently referred to in culinary texts from the 19th and 20th centuries. In 1878 Museros y Rovira stated: ‘Its meat is lean and has an exquisite flavour because of the feed it has been given.’ In 1894 Ángel Muro, the foremost gourmet in Spanish culinary history, described it thus: ‘Good quality beef from cow or steer, with a rich, dark-red colour, and veins like marble.’

For many experts, this meat is one of a select group of meats considered among the best in the world, both in delicatessen butchers’ and in the haute cuisine sector in many countries. (On his Internet: www.stephanedecotterd.com chef Stéphane Décotterd noted ‘Le bœuf de Galice, la meilleure viande du monde?’ [‘Galician beef: the best meat in the world?’], published on 11.2.2017, and in El Mundo journalist Manuel Darriba wrote an article entitled ‘El buey gallego. 1.600 kilos de la mejor carne del mundo’ [‘The Galician steer: 1 600 kilos of the best meat in the world’], published on 8.11.2009.) ‘Vaca Gallega – Buey Gallego’ meat is a famous and renowned product, as shown by the fact that it can be found in specialist butchers’ shops, on menus in high-end restaurants and in dishes prepared by well-known chefs.

In the national and international media there are numerous references, such as: journalist Carlos Herrera in XLSemanal: ‘...when the Iñaki bar in Balmaseda tossed a piece on their grill, the heavens literally opened. It was a real piece of Galician beef ...’ (8.4.2018); journalist Marie-Claire Digby in The Irish Times: ‘The best piece of beef chef Gareth Smith has ever eaten was from one of those Galician cows ...’ (2.12.2016). The meat has also been viewed favourably by many food critics (Mike Gibson, Killian Fox, Jay Rayner, Lydia Itoi, Jeffrey Steingarten, Jacob Richler, Janet Mendel, etc.), bloggers and opinion formers specialising in beef from cows and steers.

Reference to publication of the product specification

https://mediorural.xunta.gal/sites/default/files/produtos/en-tramitacion/Pliego-de-condiciones-IGP-Vaca-Gallega-Buey-Gallego-febreiro-2022.pdf

---

(1)  OJ L 343, 14.12.2012, p. 1.

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 229/06)

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

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

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

‘Murazzano’

EU No: PDO-IT-0015-AM01 - 18.11.2020

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consorzio di Tutela del Formaggio Murazzano DOP [‘Murazzano’ PDO Cheese Protection Association], via Piazza Oberto, 1 – 12060 Bossolasco (CN), Italy. Email: consorzio.murazzano@gmail.com; Certified Email: consorziomurazzano@sicurezzapostale.it.

The Consorzio di Tutela del Formaggio Murazzano DOP [‘Murazzano’ PDO Cheese Protection Association] is made up of ‘Murazzano’ cheese producers and is entitled to submit an amendment application pursuant to 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)

☒	Name of product

☒	Description of product

☐	Geographical area

☒	Proof of origin

☒	Method of production

☒

Link

☒

Labelling

☒	Other: Reorganisation of the product specification; redrafting of the article on controls and insertion of details of the control body

4.   Type of amendment(s)

☐	Amendment to 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.

☒	Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

It should first be stated that the main reason for amending the product specification for ‘Murazzano’ is to bring the rules for ‘Murazzano’ PDO together in one document and to add some information that was not present when the product was registered, thus bringing the product specification and the single document into line with the legislative requirements.

‘Murazzano’ was registered as a PDO by Regulation (EC) No 1107/96 of 26 June 1996, pursuant to Article 17 of Regulation (EEC) No 2081/92. The documents on the basis of which registration was obtained were Presidential Decree No 334 of 30 June 1983, by means of which the designation of origin was recognised in Italy, a four-page document entitled ‘Murazzano’ D.O.P. [‘Murazzano’ PDO] and the summary.

The product specification is currently broken down into three articles: Article 1 contains the recognition of the product name; Article 2 defines the recognised product, how it is to be produced and its characteristics; Article 3 defines the production area.

The summary contains information on the name, the description of the product, the geographical area, the method of production, the link with the geographical area and some details on labelling and controls.

Name of product

This amendment merely concerns the form of the text. It concerns Article 1 of the existing product specification (Presidential Decree No 334 of 30 June 1983).

Current version:

New version:

Description of product

Amendment to Article 2 of the product specification (Presidential Decree No 334 of 30 June 1983) and point 3.2 of the single document.

Current version:

‘Full-fat, fresh cheese produced exclusively from ewe’s milk or from a mixture of a minimum of 60 % ewe’s milk to which cow’s milk has been added up to a maximum of 40 %.

Shape: cylindrical with flat faces that have a slightly raised edge.

Size: diameter of approx. 10-15 cm, edge height approx. 3-4 cm with upwards or downwards variations depending on the length of the production period.

Weight: 300 to 400 g.

Colour of the paste: milky white.

Texture of the paste: soft, slightly firm, sometimes with a small number of eyes, finely grained, neither colour pigments nor specific flavourings are used.

Outer layer: no rind, fresh cheeses are milky white, whilst a fine, straw-yellow film forms on cheeses that have ripened for longer.

Taste: fine, delicately fragrant, with a pleasant flavour bringing to mind ewe’s milk.

Fat content in the dry matter: at least 50 %.’

New version:

The minimum weight has been changed from 300 g to 250 g.

This amendment is necessary in order to meet market demand and to facilitate the work of small-scale producers at times of the year when milk production is lower. It has also been specified that the weights refer to the cheese after the minimum ripening period, since ripening or maturing for a prolonged period cause a loss of moisture and thus of weight and size.

The minimum fat content in the dry matter has been reduced from a minimum of 53 % to a minimum of 50 % with a 2 % tolerance for the product produced exclusively from ewe’s milk and from a minimum of 50 % to a minimum of 47 % with a 2 % tolerance for the product produced from mixed ewe’s and cow’s milk. This was done on the basis of the following observations and considerations:

The fat figure laid down in the 1983 product specification was taken from a study dating back to 1964. That study concerned a livestock rearing situation that was very different from today. It is enough to say that in those days the Delle Langhe sheep breed numbered more than 30 000 animals, whereas nowadays there are only 2 000 left, and to consider all of the consequences of genetic impoverishment that such a major reduction can bring in terms of selective breeding.

The average output recorded in 1963 was around 100 kg per animal, whereas nowadays it is around 150 kg per animal.

There are no data concerning the figure for fat in the ewe’s milk at the time of the 1964 study, but it is clear that the fat content in cheese is influenced by the content of the various components (fat, protein, lactose, ash) in the milk from which it is made. In consequence, an increase in output has a negative effect on the percentage content of fat, protein, etc. in a single litre of milk.

A recent, in-depth study on this issue carried out by the University of Turin in 2012 revealed that the fat content in milk varies significantly between holdings, with this undoubtedly being influenced by genetic factors as well as by the feeding practices kept up in accordance with tradition. Another undoubtedly relevant factor is that, as this is very much a craft product, a significant degree of variation was found in the fat residue in the whey, i.e. in the fat lost during processing and not retained in the curds.

These figures naturally had a significant impact on the fat content of the cheese, so much so that the University of Turin observed that on many occasions the fat content in ‘Murazzano’ was lower than that indicated in 1964 and subsequently in the 1983 product specification.

What is more, it can be assumed that the figures given in the existing product specification were determined using less precise analysis techniques than those available today.

Reference to the Delle Langhe breed has been added with regard to the ewe’s milk.

Until now, this detail had been mentioned only in the document entitled ‘Murazzano’ mentioned in the introduction. It has thus been added to Article 2 of the product specification and point 3.2 of the single document.

The description of the colour of the paste, outer layer and taste have been supplemented by adding the characteristics of ‘Murazzano’ that has been ripened for longer, so as to make the description of ‘Murazzano’ consistent with the amendment made concerning the longer ripening period (see the amendment to the method of production outlined below).

Proof of origin

A specific article has been added to the product specification so as to bring it into line with the legislation in force.

The new article reads as follows:

Method of production

Amendment to Article 2 of the product specification. The part on feed and the number of milkings has been amended and the coagulation temperature tolerance and ripening period have been specified.

Amendment to Article 2 of the product specification and point 3.3 of the single document – feed.

Current version:

New version:

The production area lies entirely on non-irrigated land in high or moderately high hills. Therefore, fodder production can fall in years of low rainfall, which is also linked to climate change.

For some years now, the area of origin has also seen a very large-scale intensification of hazelnut growing and, to a lesser extent, wine growing, with a consequent reduction in the available forage areas. To this should be added the increasing presence of wolves, which attack flocks and frighten sheep, causing difficulties with grazing in more disadvantaged areas that are more difficult to mow. This increasingly means that use is sometimes made of secure housing for the animals and marginal grazing areas are abandoned, with a resulting increase in the use of conserved fodder.

It has thus been permitted to possibly supplement the livestock’s diet with modest quantities of feedingstuffs, including complementary feedingstuffs. Any modest supplementing of the diet with feedingstuffs, including complementary feedingstuffs, stems from the need to ensure that the animals receive balanced nutrition during lactation and gestation, including in the interests of animal welfare. This practice can also prove necessary as a result of adverse atmospheric/climatic conditions that might limit the availability of local forage resources (grazing, hay). What is more, possible modest supplementing of the diet can in no way influence the distinctiveness of the product or the characteristics of the milk.

Amendment to Article 2 of the product specification and point 3.3 of the single document – raw material.

Current version:

New version:

With the use of milk refrigeration and storage systems, which have kept improving over time, the possibility has been introduced of producing the cheese using milk from two or more milkings, thus allowing small-scale producers to make cheese every two or more days, particularly in certain periods of the year when output falls.

Amendment to Article 2 of the product specification and point 3.3 of the single document – method of production.

Current version:

New version:

A detailed description has been given of what is referred to in the existing product specification as traditional methods. It has also been specified that the milk may undergo heat treatment to sanitise it.

It has been specified that the milk may be inoculated with milk enzymes and/or natural starter cultures.

For the coagulation temperature, the word ‘around’ has been replaced with ‘tolerance of ± 3 °C’, which is the normal temperature variation for the traditional working methods.

The requirement to wash the cheeses daily during ripening has been removed and it has been more clearly specified that, during the first 4 days, which is the minimum ripening period, the cheeses must be washed with lukewarm water. This amendment request is based on observations recorded over many years which demonstrate that amending this requirement does not influence the final quality of the cheese.

Amendment to Article 2 of the product specification and point 3.2 of the single document – ripening period.

Current version:

New version:

While the 1983 product specification referred to 10 days of ripening, it is now ever more common for some of the ‘Murazzano’ cheese produced to be ripened for longer and this is very much appreciated by the market. Accordingly, the reference to 10 days has been removed and a maximum ripening period of 90 days has been introduced.

This practice marks a return to an old tradition. Indeed, in the past it was quite common for ‘Murazzano’ to be ripened for far longer than 10 days in order to enhance its quality.

In addition, the possibility has been introduced for ‘Murazzano’ to be preserved in burnie (hermetically sealed glass vessels), into which the cheese is placed.

This is also a return to a tradition that is nowadays being practised by an ever increasing number of producers. Burnie were used in the past primarily so as to conserve cheese for the winter when little if any milk, and thus cheese, was produced.

When this technique is used, the cheese is placed into the burnie after at least 20 days of ripening and can be preserved for up to 15 months.

Link

A dedicated article has been added to the product specification and the information in points (d) and (f) of the summary has been rewritten so as to bring it into line with Regulation (EU) No 1151/2012.

Current version:

‘(d)	HISTORY: the cheese, which has historically been made in the production area, owes its name to the Municipality of Murazzano, the main centre of production. Over time the product has retained the specific characteristics resulting from the mountain foothill environment.

(f)

GEOGRAPHICAL LINK: noteworthy natural factors are the climatic conditions in the mountain foothill area concerned, which influence the quality of the fodder fed to both the cattle and the sheep. As for human factors, the cheese has historically been present in the area around Cuneo as it is a product that has been widely available in catering establishments.’

New version:

Labelling

The part on labelling given in point (h) of the summary has been expanded upon.

Current version:

‘(h)	LABELLING: the product is marketed with the symbol of its protection association.’

New version:

Other

The product specification has been reorganised in order to make it easier to read. The new product specification thus has the following eight articles: Article 1 – Name, Article 2 – Product characteristics, Article 3 – Geographical area, Article 4 – Proof of origin, Article 5 – Method of production, Article 6 – Link with the environment, Article 7 – Controls, Article 8 – Labelling.

The article on controls in point (g) of the summary has been amended so as to bring it into line with the legislation in force and details of the control body have been added.

Current version:

‘(g)	CONTROLS: NAME: Ministry of Agriculture and Forestry Policy – Central Anti-Fraud Inspectorate; Consorzio di Tutela del Formaggio Murazzano [“Murazzano” Cheese Protection Association] as the body charged with supervision’

New version:

SINGLE DOCUMENT

‘Murazzano’

EU No: PDO-IT-0015-AM01 - 18/11/2020

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

‘Murazzano’

2.   Member State or Third Country

Italy

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 designation of origin ‘Murazzano’ is reserved for cheese having the following characteristics: full-fat, fresh cheese produced exclusively from ewe’s milk from sheep of the Delle Langhe breed or from a mixture of a minimum of 60 % ewe’s milk to which cow’s milk has been added up to a maximum of 40 %. It is used as a table cheese and has the characteristics listed below.

Shape: cylindrical with flat faces that have a slightly raised edge.

Size: diameter of approx. 10-15 cm, edge height approx. 3-4 cm.

Weight: 250 to 400 g.

The size and weight refer to the cheese after the minimum ripening period.

Description of the paste: soft, slightly firm, sometimes with a small number of eyes, finely grained; as the cheese ripens, the colour goes from milky white to straw yellow; the texture changes with ripening, from soft to increasingly firm with the gradual loss of moisture, eventually becoming semi-hard or hard.

Neither colour pigments nor specific flavourings are used.

Outer layer: fresh cheeses have no rind, the outer layer is milky white, sometimes with a fine, light straw-yellow film. As the cheese ripens, the outer colour becomes an ever-darker straw-yellow.

Taste: fine, delicately fragrant, with a pleasant flavour bringing to mind ewe’s milk; as the cheese ripens, its smell and taste become stronger.

Fat content in the dry matter: minimum of 50 % with a 2 % tolerance for the product produced exclusively from ewe’s milk and 47 % with a 2 % tolerance for the product produced from mixed ewe’s and cow’s milk.

The minimum ripening period is 4 days and the maximum ripening period is 90 days. Ripening for up to 15 months, without the addition of other products, is permitted only if use is made of the traditional burnie (hermetically sealed glass vessels), into which the cheese is placed after at least 20 days of ripening.

The cheese may be sold whole or in portions and it may be pre-packaged.

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

The annual feed ration of the livestock whose milk is to be processed into ‘Murazzano’ PDO cheese must be composed of green or conserved fodder, making up at least 70 % of the dry matter, and concentrated or complementary feedingstuffs, making up at most 30 % of the dry matter. At least 80 % of the fodder must come from the area of origin. Grazing is practised when the season allows it. Feed sourced from outside the defined geographical area may in no case exceed 50 % of the dry matter on an annual basis. Vitamin and mineral supplements are allowed up to the limits allowed by law.

The production area lies entirely on non-irrigated land in high or moderately high hills. Therefore, fodder production can fall in years of low rainfall, which is also linked to climate change.

For some years now, the area of origin has also seen a very large-scale intensification of hazelnut growing and, to a lesser extent, wine growing, with a consequent reduction in the available forage areas. To this should be added the increasing presence of wolves, which attack flocks and frighten sheep, causing difficulties with grazing in more disadvantaged areas that are more difficult to mow. This increasingly means that use is sometimes made of secure housing for the animals and marginal grazing areas are abandoned, with a resulting increase in the use of conserved fodder.

It has thus been permitted to possibly supplement the livestock’s diet with modest quantities of feedingstuffs, including complementary feedingstuffs. Any modest supplementing of the diet with feedingstuffs, including complementary feedingstuffs, stems from the need to ensure that the animals receive balanced nutrition during lactation and gestation, including in the interests of animal welfare. This practice can also prove necessary as a result of adverse atmospheric/climatic conditions that might limit the availability of local forage resources (grazing, hay). What is more, possible modest supplementing of the diet can in no way influence the distinctiveness of the product or the characteristics of the milk.

Ewe’s milk from sheep of the Delle Langhe breed or from a mixture of a minimum of 60 % ewe’s milk to which cow’s milk has been added up to a maximum of 40 %. The milk from two or more milkings is used. It may undergo heat treatment to sanitise it and be inoculated with milk enzymes and/or natural starter cultures. Liquid calf rennet is added to the milk.

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

The dairy flocks and herds whose milk is processed into ‘Murazzano’ must be located within the defined geographical area.

The milk must be produced and processed and the cheese ripened within the defined geographical area.

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

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

The logo/symbol of ‘Murazzano’ cheese is a stylised capital ‘M’ inlaid on one of the flat faces of a ‘Murazzano’ cheese wheel, out of which a wedge has been cut for tasting. The symbol is blue (pantone Blue 0729) or black (pantone Black U) on a white background and is included on the label used in the packaging of ‘Murazzano’. The label may be affixed only after the minimum ripening period.

The product ripened/preserved in traditional burnie is to be marked with a specific label (sticker) affixed to the outside of the glass or, alternatively, to the product preserved inside.

As the ewe’s milk used to produce ‘Murazzano’ cheese can come only from animals belonging to the Delle Langhe breed, it is permitted to include the wording ‘Con latte di pecora delle Langhe’ [‘With milk from Delle Langhe sheep’] on the packaging or on a special label. ‘Murazzano’ cheese produced 100 % from ewe’s milk can include the wording ‘Solo latte di pecora delle Langhe’ [‘Milk from Delle Langhe sheep only’] on the packaging or on a special label.

4.   Concise definition of the geographical area

The production (including ripening) area includes the entire administrative territory of the municipalities of Albaretto Torre, Arguello, Bastia Mondovì, Belvedere Langhe, Benevello, Bergolo, Bonvicino, Borgomale, Bosia, Bossolasco, Camerana, Castelletto Uzzone, Castellino Tanaro, Castelnuovo di Ceva, Castino, Cerreto Langhe, Ceva, Cigliè, Cissone, Clavesana, Cortemilia, Cravanzana, Feisoglio, Gorzegno, Gottasecca, Igliano, Lequio Berria, Levice, Marsaglia, Mombarcaro, Monesiglio, Montezemolo, Murazzano, Niella Belbo, Paroldo, Perletto, Pezzolo Valle Uzzone, Priero, Prunetto, Roascio, Roccacigliè, Rocchetta Belbo, Sale Langhe, Sale San Giovanni, Saliceto, San Benedetto Belbo, Serravalle Langhe, Somano, Torre Bormida, Torresina.

5.   Link with the geographical area

The municipalities in the ‘Murazzano’ PDO production area lie in the hilly area known as the Alta Langa [High Langa], an area bordered to the north by the lower Langhe of vineyards and renowned designation of origin wines, to the south by the Ligurian Apennines, to the east by the Monferrato area and to the west by the lowlands of the Province of Cuneo.

It is a geographical area which has not undergone geological disruptions over time, with its flora being shielded from the major changes that such disruptions bring. This has made the ‘Murazzano’ geographical area an ‘oasis’ where plant species typical of very different environments have also found shelter. Indeed, alongside species typical of European lowlands and those of Mediterranean origin, this is also an ideal habitat for many species of central and southern European origin and species of Atlantic origin, which are much less common in the areas bordering the ‘Murazzano’ PDO production area.

The presence of such a wide and diverse range of plant species means that the animals are fed a mixed and varied diet throughout the year.

During the period when grazing is possible (normally from April to October), the sheep feed directly on the green fodder produced by meadows and grasslands. When this is not possible, the diet is still mainly made up of hay obtained from the area’s plant species.

The distinctiveness of ‘Murazzano’ PDO’s taste and aromas thus derives from the complexity and very wide range of the typical flora of the production area, the aromatic components of which are transferred to the milk and then to the cheese.

Another essential element for ‘Murazzano’ PDO cheese production is the Delle Langhe sheep breed, a native breed that has for centuries been associated with the Alta Langa area (the first written reference can be found in Pliny the Elder’s Naturalis Historia). For a long time, this animal was the sole sustenance for rural families since it allowed them to exploit these areas which, owing to their position, the difficulty of accessing them and their low productivity, were little suited to more intensive uses or other types of livestock rearing. Delle Langhe is a breed of medium-large, very hardy sheep with good milk output even in non-optimal conditions. Precisely thanks to these characteristics, the breed has been able to best express its production potential in the ‘Murazzano’ PDO production area, so much so that it is still today a key element of the area’s agricultural economy.

Sheep rearing, cheese production and stewardship of the land are inextricably linked elements which, despite the necessary and inevitable developments over the centuries, have never disappeared. They not only serve a productive function, but also play a very important role in preserving an area of high natural and landscape value and maintaining the vitality of the environment as a whole.

The ‘Murazzano’ PDO production technique, which to this day retains a strong link with traditional practice, brings to the fore the characteristics arising from the interaction between environment, animals, factors of production and the know-how of local people. The fact that the curds are broken twice, the small size of the cheeses and the fact that the curds are quickly placed into the moulds are all factors intended to allow the whey to drain off quickly, while the frequent turning of the cheese, the specific salting methods and the ripening and maturation conditions make it possible to obtain the distinctive characteristics typical of the cheese.

‘Murazzano’ PDO that has not undergone long ripening gives notes – which are smelled before they are tasted – of the various plant and fodder species that make up the animals’ diet, and such cheese has a delicate taste and a soft paste ranging in colour from milky white to straw yellow. With longer ripening, as the cheese matures and ages, its smell and flavour become stronger and it can develop a soft, fine rind with a very thin under-rind as well as a firmer, darker-coloured paste, and give off aromatic notes that can nobly evoke sheep’s fleece.

The combination of the specific climatic conditions, the animals’ diet and the characteristics of the milk produced by the Delle Langhe sheep breed, together with the distinctive production technique and the skill of the cheese-makers who have been able to make judicious use of these conditions, are thus the key elements underlying ‘Murazzano’ PDO cheese production, an expression of the collective know-how of the people of the Langhe resulting from a shared history going back centuries.

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 Internet: 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), 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’

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(1)  OJ L 343, 14.12.2012, p. 1.

Publication of an application for registration of a name 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

(2022/C 229/07)

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) within three months from the date of this publication.

SINGLE DOCUMENT

‘Αρνάκι Λήμνου / Arnaki Limnou’

EU No: PGI-GR-02791 – 27.7.2021

PDO ( ) PGI (X)

1.   Name(s) of PGI

‘Αρνάκι Λήμνου / Arnaki Limnou’

2.   Member State or Third Country

Greece

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.1. Fresh meat (and offal)

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

‘Arnaki Limnou’ is the meat of lambs slaughtered at the age of 60-120 days, weighing over 10 kg. The meat with the designation ‘Arnaki Limnou’ comes from the carcasses of animals born on the islands of Limnos and Agios Efstratios (Regional Unit of Limnos). They are born from sheep traditionally reared and adapted to these islands, which are fed on the vegetation of the clearly defined (island) geographical area.

‘Arnaki Limnou’ meat is tender, succulent and soft in nature, with a distinctive, characteristic and pleasant aroma and taste. The colour of the meat is light red and uniform in appearance and its fat is pure white. It has subcutaneous fat and well-developed muscle mass, especially in the cuts that are in high demand and have high commercial value such as the loin, hind legs and ribs (chops).

‘Arnaki Limnou’ meat has a high percentage of fat in its edible tissues, which is mostly intramuscular (‘marbling’). This gives the product particular organoleptic characteristics and contributes to its tenderness and flavour.

The fat content in the edible tissues of ‘Arnaki Limnou’ carcasses ranges from 10 to 15 %, while similar carcasses from other parts of Greece have an average fat content in edible tissues of 1,5 to 3 %.

The chemical composition of the edible tissues of ‘Arnaki Limnou’ meat is given in the following table:

Product		Protein	Fat
‘Arnaki Limnou’		17,6 to 23,4 %	10,0 to 15,0 %

The meat of ‘Arnaki Limnou’ is sold fresh in the following forms:

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whole

—	half-carcass

—	as cuts by weight.

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

The lambs are born between the end of November and the end of February and are fed mainly on their mothers’ milk, suckling for a period of 45-60 days. At the end of this period, the lambs become accustomed to consuming coarse fodder using adaptation feeds consisting of coarse foodstuffs such as the hay of cereals and legumes produced locally. After weaning, there is usually a period of 1 to 2 months in spring when the lambs graze on local vegetation with the adult sheep.

The population of sheep reared on Limnos and Agios Efstratios (‘Limnos sheep’) has been influenced to a limited extent by the Mytilini (or Lesvos) and Chios breeds.

The diet of the adult sheep is largely based on free grazing in the pastures of the specific geographical area. The sheep’s diet also includes supplementary mixes containing, usually, products derived from cereals, legumes, cereal straw (mainly durum wheat), clover and oilseed products, which are mainly produced in the demarcated geographical area, vitamins and trace elements.

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

The designation ‘Arnaki Limnou’ can be used solely and exclusively for lambs born, reared and slaughtered within the demarcated area. This includes bleeding and skinning. The sheep from which the lambs are born have also been born and reared in the demarcated geographical area.

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

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

In addition to the labelling requirements laid down in national and EU legislation, regardless of how the product is presented for sale (whole, half-carcass or in cuts), the following special logo is attached to the meat of ‘Arnaki Limnou’:

The above logo must be accompanied by a code number identifying the animal and the holding from which the carcass originated, as well as the date of slaughter. The code number is formed of:

—	the numerical code corresponding to the holding on which the animals were produced

—	the identity code of the live animal corresponding to the carcass

—	the date of slaughter.

For example, a carcass from a holding with code number EL8330**** and live animal number 002, slaughtered on 01/12/2020, would be given the unique code 8330****002-01/12/2020.

If the meat of ‘Arnaki Limnou’ is cut and packaged, the label referred to above is transferred either to the individual cuts of meat or to the external casing, if the product has already been packaged, so that the relevant information is conveyed to the final consumer.

4.   Concise definition of the geographical area

The geographical area in which ‘Arnaki Limnou’ is produced is defined by the geographical limits of the islands of Limnos and Agios Efstratios.

5.   Link with the geographical area

The product’s link with the demarcated area is based on the specific quality characteristics of the meat. The meat of ‘Arnaki Limnou’ is a renowned product. It has agreeable organoleptic characteristics resulting from the traditional methods of rearing the lambs and sheep, and their diet based primarily on the rich vegetation of the pastures in the demarcated geographical area.

Specificity of the geographical area

The islands of Limnos and Agios Efstratios belong to the island group of the north-east Aegean. Limnos consists largely of level treeless expanses and plains. The fields of wheat and cereals, vineyards, scrublands and broad pastures which account for more than half of the island are some of the main features of the landscape. The island of Agios Efstratios (or ‘Ai Stratis’) presents a similar picture.

The two islands are inextricably linked, both socially and culturally, as well as economically and through trade. Numerous products have been traded and transported between the two islands over the years. This uninterrupted movement of livestock also included sheep, which contributed to their homogeneous development on the two islands. The island of Agios Efstratios has a regular coastal shipping link with Limnos only.

Natural factors

As in the rest of Greece, the climate in the area is typically Mediterranean. The winters are mild and wet. The summers are relatively hot and dry, and there are generally long periods of sunshine for most of the year. Nevertheless, the climate in the area is drier, with occasional strong winds and infrequent rainfall.

As Aegean islands, Limnos and Agios Efstratios provided a significant route for the gradual migration of local plant species to Greece from the east, owing to the proximity of plants originating in Asia Minor.

The sheep of the two islands feed largely on the rich herbaceous vegetation with its varieties of aromatic plants and scrub. Studies have shown that the natural vegetation of Limnos consists of 756 plant species, mostly therophytes (55 %). Among them are eight species endemic to Greece, one endemic to the north-eastern Aegean and one endemic to Limnos. Furthermore, despite its small size, the island of Agios Efstratios has 438 different plant species.

In general, phrygana (scrubland) is widespread on the islands of Limnos and Agios Efstratios. Indeed, 25 % of the pastures in the area are scrublands. The following are typical species of phrygana: Kermes oak, thorny burnet, thyme, oregano, spiny broom, vervain, sage, lavender-leaved anthyllis, spurge, St John’s wort, pink rock rose, rock rose, sage-leaved rock rose and hyssop. The following plants are also present in the area: Mediterranean spurge, sticky fleabane and Greek horehound.

In the ‘maquis’, the woody vegetation of the two islands also includes the following species: Judas tree, spiny broom, esparto, lentisc, green olive tree, wild olive, rosemary, wild asparagus, butcher’s broom and others.

The area also has dunes with vegetation formed of sclerophyllous scrub.

In addition, the vegetation of the two islands often includes natural grasses and legumes, which are the ideal species for sheep to graze on.

Livestock

Due to its long-standing and continuous adaptation to its surroundings, by following a lengthy selection and breeding process, the sheep population has adapted perfectly to the specific local soil and climate conditions and has developed very specific characteristics, such as self-sufficiency and resistance to adverse environmental conditions, resistance to endemic diseases and high-quality productivity.

The animals are of average size and well-proportioned. They have adapted to the difficult geophysical and climate conditions of the area, and to the microclimate and environment of the islands of Limnos and Agios Efstratios.

Generally, the sheep and lambs’ diet helps to produce meat with a characteristic fatty acid profile. The fat composition of the meat is linked to the sufficient proportion of polyunsaturated fatty acids present in the plants, which is considered to be highly desirable as it has been associated with a particular flavour of the meat produced. The free grazing of the animals also increases the concentration of other desirable micronutrients in the meat, such as vitamins and natural antioxidants.

Human factors

The traditional method of farming the animals is based on the typical walled paddocks – ‘mantres’ – in which the animals are housed close to the pastures. Using this traditional form of animal housing (‘mantres’) allows for direct access to the surrounding pastures.

The livestock farmers’ traditional practices affect the characteristics of the ‘Arnaki Limnou’ product. In particular, the late weaning of the lambs (at around 60 days) contributes to the growth of healthy lambs with generous deposits of fat on their bodies. In addition, managing the flocks using the traditional paddock farming system ensures that the sheep do not need to cover large distances to find food, as the pastures are close to the paddocks and distances on the islands are small. There is therefore little strain on the animals, allowing them to store considerably more intramuscular fat than other similar animals and to develop muscle mass.

As far as possible, until they are slaughtered, weaned lambs, along with adult animals, have continuous access to the pastures. Adult animals and lambs graze throughout the year and, thanks to the semi-extensive farming method, have direct access to pastures with a rich variety of aromatic edible plants and herbs. This produces aromatic components in the fatty tissue and contributes to the agreeable organoleptic characteristics of the product. Such characteristics include the taste, in combination with the tenderness of the meat, which is due to the amount of intramuscular fat.

The semi-extensive farming method, based on making the most of the area’s natural ecosystem through grazing, has been developed over time as a result of, and to suit, the specific conditions of the surroundings. In fact, it is a way of preserving the area’s ecosystem and biodiversity and, at the same time, an integral part of the local cultural heritage.

The art of sheep farming has passed from generation to generation, with livestock practices and experience being handed down to younger farmers, who continue to produce the renowned, high-quality ‘Arnaki Limnou’ to this day. For centuries, flocks have been managed by experienced ‘kehagiades’, as livestock farmers are known locally, using the traditional paddock farming system. This has established a viable and sustainable model of semi-extensive sheep farming.

Specificity of the product

‘Arnaki Limnou’ meat is tender, succulent and soft as regards its organoleptic characteristics. The overall fat content is high and, for the most part, the fat is intramuscular (‘marbling’), which has a positive effect on the flavour and tenderness of the product.

Due to the age selected for slaughter, the carcass is relatively heavy. It also has well-developed muscle mass, especially in the cuts that are in high demand and have high commercial value such as the loin, hind legs and ribs (chops).

Causal link between the geographical area and the specific character of the product

‘Arnaki Limnou’ has pleasant organoleptic characteristics and is a very widespread product that has been produced continuously for many years on the two islands. The specific environmental factors, and the human practices that have long prevailed, in the demarcated geographical area of the islands of Limnos and Agios Efstratios have led to the development of a product with agreeable characteristics, distinguishing ‘Arnaki Limnou’ from other similar products.

Sheep farming is the basis of livestock farming activity and takes place on both islands. The grazing vegetation on the two islands is very similar. Limnos has large pasture areas covering a third of the total area of the island. Scrubland accounts for around 25 % of the island’s pastures. The vegetation in these areas is low, widely spaced and scattered. Thorny burnet predominates, along with thyme and a great number of aromatic plants.

The pastures of Limnos and Agios Efstratios have significant grazing capacity and benefit from the presence of a variety of aromatic plants. This results in meat products in which the fat has acquired organoleptic characteristics defined by the variety of aromatic and other plants in the pastures. The quality and organoleptic characteristics of the product are therefore determined by the extensive access of the animals to pastures.

The gentle terrain of the demarcated area, with its low-lying plains, allows easy access to pastures close to the traditional housing facilities. There is therefore little strain on the animals, allowing them to store considerably more intramuscular fat than other similar animals and to develop muscle mass.

Specifically, the sheep that graze on the islands of Limnos and Agios Efstratios consume a rich variety of aromatic edible plants and herbs. They do not need to go far to find food as the islands are small.

Given the climate conditions, the animals can live outside on the pastures, rather than in livestock housing, all year round. Therefore, after the period of feeding exclusively on milk, the lambs have access to pastures until they are slaughtered. The high fat content of the edible tissues is due to grazing. The animal’s diet consists largely of free grazing.

The adult sheep have almost permanent year-round access to pastures, as do the lambs for the period between weaning and slaughter. It is this combination of direct grazing on the rich vegetation of the two islands and the long period of suckling by animals reared according to the semi-extensive method that gives the quality of the meat its defining characteristics, as it results in carcasses with sufficient muscle mass and intramuscular fat.

The quantity of intramuscular fat in ’Arnaki Limnou’ meat has a direct effect on the moisture content and texture of the meat and on its flavour and the aromas released during cooking.

The identity of the product with the designation ‘Arnaki Limnou’ is based on the semi-extensive farming method, free grazing and the traditional practices employed by livestock farmers. The demand for the product ‘Arnaki Limnou’, with the agreeable characteristics described, is an incentive for preserving those livestock farming practices in order to guarantee those characteristics.

All of the above contribute to the agreeable quality and pleasant organoleptic characteristics of ‘Arnaki Limnou’ meat that have led to its reputation. The product is linked to the gastronomic tradition of the islands, where local recipes such as ‘kaspakino’ lamb are among the favourites of the local population and tourists alike.

Reference to publication of the specification

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/2021/prodiagrafes_arnaki_limnou150222.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.