14.2.2023

Official Journal of the European Union

C 55/5

Publication of an application for approval of a non-minor amendment 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

(2023/C 55/04)

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

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

‘Moutarde de Bourgogne’

EU No: PGI-FR-0503-AM01 - 24.9.2021

PDO ( ) PGI (X)

1. Applicant group and legitimate interest

ASSOCIATION MOUTARDE DE BOURGOGNE

Maison de l’Agriculture

1 rue des Coulots

21 121 Breteniere

FRANCE

Tel. +33 0380686677

Email: amb.moutarde@gmail.com

The Burgundy mustard association (Association Moutarde de Bourgogne) is made up of all mustard seed producers in Burgundy, as well as seed storage bodies and manufacturers of Burgundy mustard paste. It therefore has a legitimate interest in proposing an amendment to the specification for the ‘Moutarde de Bourgogne’ PGI.

2. Member State or Third Country

France

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

☐	Name of product

☒	Description of product

☒	Geographical area

☒	Proof of origin

☒	Production method

☒

Link

☒

Labelling

☒	Other: Contact details of the competent Member State authority, of the applicant group and of the inspection bodies.

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)

5.1. Amendments that impact critical elements

— Description of product

The paragraph ‘Characteristics of “Moutarde de Bourgogne”’ has been rewritten in order to allow production of an unsieved form known as ‘moutarde à l'ancienne’ (wholegrain mustard) alongside the original sieved form, distinguishing between the specific descriptive elements of the two forms. The key organoleptic characteristics of this product are common to both forms and have been clearly identified.

—	the text ‘strong or extra-strong mustard containing white wine’ has been deleted because it does not correctly describe the organoleptic characteristics of the product, and because the expression ‘containing white wine’ is a reiteration of the production method;

—	the qualifying term ‘pale’ in respect of the yellow colour has been deleted because it does not reflect the actual colour of the ‘Moutarde de Bourgogne’ paste;

—	the word ‘Burgundy’ has been removed from the description of the smells and aromas of the wine, as the origin cannot be established by organoleptic examination;

—	the intensity of the sharpness has been qualified by the term ‘varying’, as it may vary from one mustard paste to another.

In the paragraph ‘Physico-chemical properties of “Moutarde de Bourgogne”’, the physico-chemical characteristics of the product obtained without sieving have been added in accordance with the amendment request.

The dry matter content and fat content are lower in the unsieved product due to the presence of seeds which are not or only partially crushed.

These details of the description of the product are set out in the single document in paragraph 3.2.

5.2. Amendments that do not impact critical elements

— Heading ‘Evidence that the product originates from the geographical area’

The following introductory paragraph has been added to allow checks on the various operators in the sector: ‘Any operator wishing to be involved in all or part of the specification for “Moutarde de Bourgogne” must seek the authorisation of the group before any production takes place. ’

The requirement for certain operators to be members of a common law association other than the applicant group has been deleted.

These amendments do not affect the single document.

— Heading ‘Description of the production method’

The paragraph referring to a production plan managed by APGMB (Association des Producteurs de Graines de Moutarde de Bourgogne – Association of Burgundy Mustard Seed Producers) has been deleted in order to allow operators who are not members of this common law association, which is different from the applicant group, to produce mustard seeds.

The species Brassica juncea with a white seed coat has been deleted from the list of authorised species of mustard seed. Only the species Brassica nigra and Brassica juncea with a brown seed coat are retained. The species Brassica juncea with a white seed coat is hardly present in the production area. Its seeds are not considered sufficiently characteristic for the production of ‘Moutarde de Bourgogne’.

The description of the botanical characteristics of the varieties (colour, size, shape, surface) has been removed, as it is not relevant in a product specification.

The description of the wines with a designation of origin, and in particular the list of grape varieties used to make them or of their organoleptic characteristics, has been deleted, since it is an extract which is considered unnecessary and which is also included in the respective specifications of the various white wines with a designation of origin produced in Burgundy. The use of white wine with a designation of origin produced in the Burgundy wine-growing area is a characteristic of the production method for ‘Moutarde de Bourgogne’.

Vinegar has been added to the authorised ingredients. Its addition in small quantities can compensate for the drop in the acidity of the white wines caused by global warming. Vinegar has historically been used to improve the preservation of mustard paste.

The list of ingredients now states that only sucrose is authorised as sugar.

The paragraph in the description of the product that contains a list of authorised varieties drawn up by the group has been deleted and replaced in paragraph ‘5.2.1. Production of mustard seeds’ by: ‘Farmers use only varieties included in the French catalogue of varieties. ’ The restriction to certain varieties solely at the wish of the group was neither relevant nor legally justified.

The following paragraph has been added to the specification to regulate the storage of seeds: ‘The storage agency will group together in its storage facility the produce of the various producers listed in the production plan. All seeds will be cleaned to meet the compliance criteria for the characteristics of the seeds. The use of storage insecticide is prohibited. ’

These amendments do not affect the single document.

In paragraph ‘5.2.3. Characteristics of mustard seeds prior to delivery to manufacturers’:

—

the thousand-seed weight has been deleted. It has been replaced in the current specification with a minimum weight of 2,35 grams. The thousand-seed weight depends on the year’s climatic conditions, which producers do not control. An additional paragraph provides for a derogation procedure to lower this threshold ‘if climatic conditions have been such as to compromise the harvest’. This derogation procedure is too imprecise to remain in place. The thousand-seed weight can facilitate processing into mustard paste and determines the technological yield of this processing, but it does not affect the flavour of the mustard paste;

—

the reference value for the volatile isothiocyanate content is replaced by the equivalent content in its precursor, sinigrin. Volatile isothiocyanate, which gives the mustard its sharpness, is not present in the seed but only in the mustard after the seed has been crushed and sinigrin has provoked an enzymatic reaction;

—	the minimum water and volatile matter content has been deleted because only an excess of water in the seed can have a negative qualitative impact;

—	the protein content has been deleted. This criterion traditionally used in the selection of seed varieties has no impact on the quality of the finished product.

The same changes have been made to point 3.3 of the single document.

In paragraph ‘5.2.4. Producing mustard paste’:

—	in the composition of the dilution liquid, a distinction has been introduced between white wine and water, which are mandatory ingredients, and vinegar, which is optional. The possibility of introducing vinegar is optional;

—	the proportion of 25 % white wine in the dilution liquid has been maintained for sieved mustard only. It has been added that this proportion is 15 % for ‘moutarde à l'ancienne’;

—

the quantity of vinegar has been determined on the basis of the acetic acid content that the vinegar adds, which may not exceed 4 % of the dilution liquid. This restriction makes it possible, when using vinegar, to maintain the organoleptic characteristics of ‘Moutarde de Bourgogne’ and, in particular, its white wine aromas. Comparative tastings have shown that in this concentration the vinegar does not change the essential characteristics of the product.

These amendments do not affect the single document.

— Heading ‘Link with the geographical area’

The paragraph ‘Evidence of the link with the geographical area’ has been brought into line with the description of the product and the introduction of an unsieved form. The original link is relevant for both forms, whether sieved or not. The original link in the product specification for sieved mustard is also valid for unsieved mustard, which, incidentally, was the first form produced historically. The two forms are distinguishable from each other only by their colour and texture.

Chapter 5 of the single document has been drafted along those lines.

— Specific labelling details

In order to ensure that consumers are properly informed when mustard is not sieved, it is stated that ‘the legal name “moutarde à l'ancienne” must appear on the label and may not be larger than the registered name “Moutarde de Bourgogne”.’

The same changes have been made to point 3.6 of the single document.

1.1. AMENDMENTS TO WORDING

The structure of the specification has been changed to comply with the desired format:

—	the summary has been deleted;

—	the heading ‘Competent Authority in the Member State’ has been inserted;

—	Heading ‘Applicant group’: the address has been updated, the composition of the group has been summarised and the details of its composition and history have been deleted without any change in its composition;

—	Heading ‘Description of product’

The characteristics of the ingredients have been moved from ‘Description of the foodstuff’ to heading ‘5. Description of the production method, 5.1 Characteristics of the ingredients’.

Under physico-chemical characteristics, it is stated that the elements already included in the previous specification apply only to sieved mustard, whereas the standards for unsieved mustard are different and defined (see section 5.1 of this document). For sieved mustard, in dry matter and fat, the word ‘content’ (‘contenu’) has been replaced by the more appropriate term ‘concentration’ (‘teneur’). As regards the amount of seed coat remaining in the sieved paste, it has been specified that this is assessed after sieving and crushing.

The same changes have been made to point 3.3 of the single document.

— Heading ‘Definition of the geographical area’

The reference to the Burgundy region has been deleted because the names of the French administrative regions have changed.

The list of municipalities suitable for the production of mustard seeds has been updated, as many municipalities have merged and/or changed their name.

The description of the natural factors has been deleted from this heading and summarised below under the heading ‘Link with the geographical area’, in line with the new structure of the specification.

The following has been added to the specification: ‘Maps of this geographical area can be found on the website of the Institut national de l’origine et de la qualité (National Institute of Origin and Quality). ’

The maps have been deleted.

These amendments do not affect the perimeter of the geographical area.

These amendments do not affect the single document.

— Heading ‘Evidence that the product originates from the geographical area’

The traceability features have been updated to take account of changes in the production method and in operators’ practices. These amendments do not give rise to additional restrictions of trade in the product or its raw materials.

These amendments do not affect the single document.

— Heading ‘Description of the production method’

In general, the chapter has been restructured in order to:

—	include features of the characteristics of the ingredients that were previously included in the description of the product,

—	update the numbering and titles of chapters and sub-chapters,

—	describe the production method in a linear manner,

—	delete overlaps with other headings in the specification,

—	delete what is covered by the checks performed by the certifying body.

The original text describing the production method in general terms and the schematic overviews of the production stages have been deleted where they were deemed unnecessary or moved and summarised in the appropriate sub-chapters.

Under authorised ingredients, the reference to ‘the 1995 EU Additives Directive’ has been replaced by ‘the general rules’, allowing for its updating. The words ‘with the exception [...] of natural and artificial mustard essences, and mustard extract or essential oil’, which are deemed not to be sufficiently explicit and thus difficult to understand during inspections, are replaced by: ‘Mustard may contain flavouring preparations or natural flavouring substances, with the exception of mustard flavouring, in particular allyl isothiocyanate’, a similar wording to that of the French rules on mustard.

In this chapter ‘5.2.3. Characteristics of mustard seeds prior to delivery to manufacturers’,

—	overlaps with other headings in the specification have been deleted;

—	the wording of the paragraph on the concentrations of immature seeds and impurities and extraneous matter has been simplified to allow more effective control without changing the reference values;

—	in the table on physico-chemical criteria, specifications such as average level and lower and upper monitoring limits have been removed, as they refer to indicators and not to requirements as such.

The wording of the single document has been brought into line with these amendments.

— Evidence of the link with the geographical origin

This chapter has been completely rewritten so that it can be included in the single document, respecting the maximum total of 2 500 words set out in Regulation (EU) No 668/2014.

The new wording therefore does not concern the demonstration of the link with the geographical area, which is based on the specific quality of ‘Moutarde de Bourgogne’.

Mustard seed has been produced in Burgundy since ancient times. The region’s soils and climate have always favoured the production of high-quality mustard seeds with a strong sharpness and an attractive colour, which give the paste a good texture.

In addition, Burgundy possesses the asset of well-known vineyards. The combination of white wine and mustard seeds makes for an unusual recipe with a unique flavour.

These amendments do not affect the single document.

— References to the inspection body

The wording has been updated.

— Specific labelling details

The wording has been clarified.

— National requirements:

The main points to be checked are being added to the section on national requirements, in accordance with the national legislation in force.

— Other elements

The summary, bibliography and annexes have been deleted.

Single document: The summary sheet published in 2009 has been rewritten entirely in accordance with the new template and thus transformed into a single document.

SINGLE DOCUMENT

‘Moutarde de Bourgogne’

EU No: PGI-FR-0503-AM01 – 24.9.2021

PDO ( ) PGI (X)

1. Name(s)

‘Moutarde de Bourgogne’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 2.8: Mustard paste

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

When sieved, ‘Moutarde de Bourgogne’ is yellow in colour with a thick, homogeneous and smooth texture. When it is unsieved, it shall bear the additional legal name ‘moutarde à l'ancienne’. It is distinguished by its yellow-brown colour and its thick texture containing grains that have been more or less crushed.

Whether or not it is sieved, it is characterised by a strong and typical aroma of white wine, a sharpness of varying intensity and a pronounced taste of white wine.

The physico-chemical characteristics of ‘Moutarde de Bourgogne’ are as follows:

If the ‘Moutarde de Bourgogne’ is sieved:

—	the dry matter concentration from seeds must be at least 24 % in weight of the finished product;

—	the fat concentration from mustard seed must be at least 9 % in weight of the finished product;

—	after sieving and crushing, the quantity of seed coating remaining in the paste must be less than 2 % of the total weight.

If the ‘Moutarde de Bourgogne’ is not sieved, it may bear the additional legal name ‘moutarde à l'ancienne’, subject to the following criteria:

—	the dry matter content from seeds must be at least 20 % in weight of the finished product;

—	the fat concentration from mustard seed must be at least 5 % in weight of the finished product.

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

Characterisation of raw materials:

Mustard seeds

—	The species retained are: Brassica juncea (brown seed coat only) and Brassica nigra.

—	Varieties listed in the French catalogue of varieties.

—

Characteristics in %:

—	Unripe seeds: no more than 1,5 % of the total number of mustard seeds

—	Impurities, foreign matter and other plant products: no more than 0,7 % of the total weight of the mustard seed.

—	The seeds must not have undergone any heating.

—

Odour and flavour

—	The humidified mustard seed powder must provide a sensation of freshness and sharpness on the palate. It must not have foreign flavours and odours, such as rancid or mouldy notes.

—	Visual absence of mould and insects.

—

Physico-chemical criteria

Analyses/units

—	Water and volatile matter content % mass

max. 9 %

—	Fat content % mass on a dry weight basis

> = 28 %

—	Sinigrin content (precursor to volatile isothiocyanate)

> = 84 μmol/g DM

White wine

‘Moutarde de Bourgogne’ is produced with a white wine with a designation of origin, produced in the Burgundy wine-growing region.

Other authorised ingredients and additives

The other authorised ingredients and additives are:

—	in the dilution liquid: water. Spirit vinegar may be used.

—

salt

—	sugar (sucrose)

—	spices and culinary herbs

—	additives: those permitted by the general rules, with the exception of:

—	artificial colourings

—	any stabiliser or thickening agent.

The mustard may contain flavouring preparations or natural flavouring substances, with the exception of mustard flavouring, in particular allyl isothiocyanate.

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

The seeds and mustard paste must be produced in the defined geographical area.

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

None

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

The labelling must include the following elements in the same field of vision:

—	the registered name ‘Moutarde de Bourgogne’ – and, for products that do not undergo sieving, the legal name ‘moutarde à l'ancienne’, which may not be larger than the registered name ‘Moutarde de Bourgogne’.

4. Concise definition of the geographical area

The geographical area for the production of ‘Moutarde de Bourgogne’ mustard paste comprises all the municipalities in the departments of Côte-d’Or, Nièvre, Saône-et-Loire and Yonne.

Within this area, a zone was chosen that was suitable for growing mustard seed. As the zone was defined in line with geological and soil criteria to ensure suitability for mustard-growing, acid brown soils and high-altitude brown podzolic soils were excluded. Mustard-growing trials have shown that these soils have limited potential because of poor grain-filling and insufficient sinigrin content (precursor to volatile isothiocyanate), making it impossible to obtain a characteristic mustard paste.

5. Link with the geographical area

The link to the origin of the sieved or unsieved ‘Moutarde de Bourgogne’ is based on its specific quality.

Burgundy’s semi-continental climate and its predominantly clay-limestone soils make it possible to produce high-quality mustard seeds with a strong sharpness and an attractive colour, which give the paste a good texture. To these natural factors must be added the know-how of the region’s producers, built up since ancient times, who have benefited from renowned vineyards. The combination of white wine with a designation of origin and mustard seeds makes for an unusual recipe with a unique flavour.

Burgundy is a region with a fairly homogeneous semi-continental climate, with a more oceanic trend on the Nivernais and more contrasting in the east. In winter, average temperatures are 1,4 °C in Dijon and 2,8 °C in Nevers; in summer, 19,5 °C in Dijon and 18,4 °C in Nevers. Average rainfall is 650 to 900 mm per year. The region enjoys about 1 830 hours of sunshine per year. The Burgundian climate is suitable for mustard-growing.

Mustard-growing does not require a significant amount of water: the plant is highly resistant to drought. However, a period of rain during the grain-filling stage at the end of May is favourable to it.

Growing trials were carried out on various soil types from 1994 to the end of 2000 by the Chambre d’Agriculture de Côte-d’Or (Côte d’Or Chamber of Agriculture). They revealed that certain soils do not allow the production of compliant mustard seeds, in particular as regards the minimum size of the seeds and their minimum content of sinigrin, a precursor to volatile isothiocyanate.

The acidic brown soils of the entire crystalline ridge of the Morvandelle and Haut Charolais areas of Burgundy, which rest on on a crystalline basement, shale and deposits of Triassic sandstone, and the high-altitude podzolic soils of the crystalline basement of Haut-Morvan may not be used for the production of mustard seeds.

An area where mustard-growing may be considered has been demarcated and a list of the municipalities concerned established.

It was mainly for geographical reasons that Burgundy developed a mustard industry.

In Gallo-Roman times, Dijon was a staging post on the spice road, and the inhabitants of Burgundy adopted the habit of consuming spices. When the spice road was diverted by the barbarian invasions, the Burgundians, inspired by the local population, used mustard as an alternative. As wild mustard was growing naturally in the area, the locals began to mix dried and roughly crushed mustard seeds with an acidic dilution liquid, thus producing a mustard paste which is now known as ‘à l’ancienne’.

There are close historic ties between Burgundy and mustard. One hypothesis attributes the origin of the word mustard to the motto of the Dukes of Burgundy, ‘Moult me tarde’, which mustard-makers put on the pot as a tribute to their feudal lords.

Wine and mustard are closely linked.

In ‘La vie privée des français’ (1792), Pierre Jean-Baptiste Legrand d’Aussy wrote that ‘it was natural, moreover, that the province which supplied many of the best wines in the Kingdom would produce the best mustard using its wines. ’

Mustard producers use acidic Burgundy white wines of low alcoholic strength and with an aromatic strength that makes it possible to typify the mustard organoleptically. The original acidity of the small wines can be maintained by adding vinegar for preservation and organoleptic improvement.

At a very early stage, mustard-makers used the name ‘Moutarde de Bourgogne’ to sell their products. There are old records containing this name or references to Burgundy. For example:

On 7 July 1891, Messrs Méras (Léon and Ernest), manufacturers in Sens, filed the trademark ‘Moutarde de Bourgogne, extra-blanche supérieure’ (Burgundy mustard, superior extra-white) with the Registry of the Commercial Court of Sens.

When sieved, ‘Moutarde de Bourgogne’ is yellow in colour with a thick, homogeneous and smooth texture. Where the product is not sieved, the name ‘Moutarde de Bourgogne’ shall be supplemented by the additional legal name ‘moutarde à l’ancienne’. It is yellow-brown in colour and has a thick texture, containing grains that have been more or less crushed.

Whether or not it is sieved, ‘Moutarde de Bourgogne’ is characterised by a strong and typical aroma of white wine, a pronounced taste of white wine and a sharpness of varying intensity. The dilution liquid must contain a large proportion of white wine with the designation of origin ‘Bourgogne’, which ensures the particular quality of ‘Moutarde de Bourgogne’. The white wine must constitute at least 15 % of the dilution liquid in the case of unsieved mustard and at least 25 % of the dilution liquid in the case of sieved mustard.

Reference to publication of the specification

https://extranet.inao.gouv.fr/fichier/CDC-MoutardeDeBourgognev-propre.pdf

(1) OJ L 343, 14.12.2012, p. 1.

14.2.2023

Official Journal of the European Union

C 55/14

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

(2023/C 55/05)

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

’ Kullings kalvdans'

EU No: PGI-SE-02511 — 5.6.2019

PDO ( ) PGI (X)

1. Name(s) [of PDO or PGI]

’Kullings kalvdans'

2. Member State or Third Country

Sweden

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 the product to which the name in (1) applies

‘Kullings kalvdans’ is an oven-baked product produced from bovine colostrum (beestings). ‘Kullings kalvdans’ is sold plain or flavoured with cinnamon or cardamom.

‘Kullings kalvdans’ is exclusively sold fresh.

Products sold with the protected designation ‘Kullings kalvdans’ fulfil the following requirements:

Shape: ‘Kullings kalvdans’ is sold in round or square packs depending on its size.

Weight: 0,1-2 kg

Colour: The surface layer is a deep golden yellow. Below the surface, the colour changes to a paler yellow.

Texture: Smooth with retained creaminess and roundness.

Consistency: Varies from creamy to just firm.

Aroma: A strong, concentrated scent of milk with hints of creaminess and butter notes.

Flavour: Round, full and intense with some sweetness. Notes of carefully heated milk and unsalted butter and butterscotch.

Aftertaste: Long, pleasant aftertaste that fills the whole mouth.

Mouthfeel: Creamy and smooth, going over to soft and fine-grained. Silky and elegant.

Fat content: 4-6 %

Protein: 8-10 %

Carbohydrate: 8-9 % Of which lactose: 4-5 %

Salt: 0,2-0,3 %

‘Kullings kalvdans’ flavoured with cinnamon or cardamom has the following additional characteristics:

Colour: The surface layer has brown or hazel speckles.

Aroma: ‘Kullings kalvdans’ flavoured with cardamom: A distinct scent of cardamom reminiscent of freshly baked Swedish cardamom crisp rolls.

‘Kullings kalvdans’ flavoured with cinnamon: A distinct scent of cinnamon evocative of Swedish cinnamon buns.

Flavour: ‘Kullings kalvdans’ flavoured with cardamom: A distinct taste of cardamom and a more pronounced sweetness. Aftertaste with clear hints of cardamom.

‘Kullings kalvdans’ flavoured with cinnamon: A distinct taste of cinnamon with mild notes of cocoa and caramel. The taste of cinnamon is strongest at the surface and fades towards the bottom. Aftertaste with hints of cinnamon.

Other ingredients: Sugar, salt (NaCl), cinnamon or cardamom.

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

The cows’ feed primarily comprises fodder, different varieties of grass and clover, which are mainly grown on the respective farms. During the summer, the cows are kept outdoors and graze on grass, clover and various herbs. In addition to fodder, some form of concentrated feed is usually needed, for example grain. The farmers pay attention to the properties of the fodder and the cows’ nutritional requirements in order to achieve optimal conditions for successful calving and lactation.

Unpasteurised fresh or frozen colostrum.

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

The entire production process – from receipt of the raw material to mixing, spicing and baking the colostrum – must take place within the geographical area indicated under point 4.

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

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

4. Concise definition of the geographical area

The production area for ‘Kullings kalvdans’ is delimited by the following road sections (1):

Nossebro – Jonslund, road 186;

Jonslund – Vara Vickerås 1:3, road 2506;

Vara Vickerås 1:3 – Eling, road 2519;

Eling – Larv, road 2520;

Larv – Vara Malmene 8:1, road 2650;

Vara Malmene 8:1 – Floby, road 2661;

Floby – Floby, road 2663;

Floby – Falköping Floby-Åsen, road 2658;

Falköping Floby-Åsen – Falköping Jäla 8:3, road 2649;

Falköping Jäla 8:3 – Falköping Jäla 8:9, road 1850;

Falköping Jäla 8:9 – Herrljunga Brogärdet 1:2, road 2646;

Herrljunga Brogärdet 1:2 – Herrljunga Duvered 1:2, road 1857;

Herrljunga Duvered 1:2 – Döve, road 1851;

Döve – Älmestad, road 1859;

Älmestad – Murum, road 182;

Murum – Ulricehamn Hällstads-Djupedal 1:1, road 1827;

Ulricehamn Hällstads-Djupedal 1:1 – Stommen, road 1826;

Stommen – Fänneslunda, road 1815;

Fänneslunda – Herrljunga Sannum 1:7, road 1814;

Herrljunga Sannum 1:7 – Borgstena, road 1807;

Borgstena – Borgstena, road 183;

Borgstena – Borås Tämta 2:4, road 182;

Borås Tämta 2:4 – Stommen, road 42;

Stommen – Asstorp, road 1772;

Asstorp – Vralen, road 1773;

Vralen – Bredared, road 1768;

Bredared – Sandhult, road 1766;

Sandhult – Hedared, road 180;

Hedared – Töllsjö, road 1682;

Töllsjö – Bollebygd, road 1758;

Bollebygd – Härryda Rya 3:3, road 554;

Härryda Rya 3:3 – Lerum, road 523;

Lerum – Lerum, road 1938;

Lerum – Lerum, road 1940;

Lerum – Gråbo, road 1939;

Gråbo – Nossebro, road 190.

1)	Road routes and numbers refer to the situation in June 2022.

5. Link with the geographical area

The link between the specific properties of ‘Kullings kalvdans’ and the geographical area is based on product characteristics which are due to its geographical origin and in particular human factors prevalent in that area.

Specificities of the product

‘Kullings kalvdans’ is a pure natural product made from colostrum. Because of the high protein content of colostrum, the milk coagulates when heated. This gives ‘Kullings kalvdans’ its characteristic texture (smooth and creamy), consistency (creamy to just firm), colour (light yellow with a golden surface), taste (round, full, with some sweetness, butterscotch) and scent (milk, cream and butter).

As ‘Kullings kalvdans’ is made from colostrum alone, the colostrum cream settles at the top of the kalvdans during baking, contributing to the golden surface colour and the characteristic flavour of ‘Kullings kalvdans’.

The characteristics of ‘Kullings kalvdans’ are therefore different from those of the kalvdans more common on the Swedish market, which is made from ordinary cows’ milk or a mixture of ordinary milk and colostrum to which thickeners such as eggs and/or flour have been added to achieve a firm consistency.

Causal link

‘Kullings kalvdans’ is an artisan product manufactured by dairies. Production takes place using methods derived from the old tradition in Västergötland of making kalvdans from colostrum only. In 2013 the producers received an award from Gastronomiska Akademin for preserving this tradition.

In the past, all cows would calve at more or less the same time of year. Kalvdans was therefore a seasonal product. However, ‘Kullings kalvdans’ is produced all year round. This is possible because the producers have developed a system whereby the dairy farms label the colostrum at the time of milking with the name of the farm, the animal’s individual number, the date of milking and the protein content, and then freeze the colostrum until it is used in production. This identifies each batch of colostrum and guides the dairy in the preparation of the correct colostrum mixture to produce ‘Kullings kalvdans’.

In order for ‘Kullings kalvdans’ to have the correct characteristics, the colostrum used is obtained exclusively from local farms in Västra Götaland. These farms pay special attention to the properties of the fodder and the cows’ nutritional requirements in order to achieve optimal conditions for successful calving and lactation. The farms also participate in the system of labelling and freezing colostrum according to the criteria drawn up by the producers of ‘Kullings kalvdans’.

‘Kullings kalvdans’ is made using colostrum from the first three to four milkings after calving. In that time, the cow produces around five litres more colostrum than the calf needs to survive.

The quality of the colostrum, including its protein content and the amount of cream, play an important role in the characteristics of ‘Kullings kalvdans’. Colostrum has approximately twice as high a protein and fat content as normal milk, but these levels – like the colour, scent and taste of the colostrum – are influenced by factors including the cows’ feed, breed and the number of milkings since calving.

The dairy workers’ ability to mix colostrum that has different levels of protein and cream is crucial to the texture, consistency and taste of ‘Kullings kalvdans’. A high protein content produces a hard kalvdans, while the amount of cream affects the taste, texture, consistency, colour and mouthfeel of the kalvdans.

By mixing colostrum from different farms, cows and milkings, the dairy can also adapt the texture and consistency to local and traditional preferences

Reference to publication of the specification

https://www.livsmedelsverket.se/globalassets/foretag-regler-kontroll/livsmedelsinformation-markning-halsopastaenden/skyddade-beteckningar/ansokan_kullings_kalvdans_2022_08_29.pdf

(1) OJ L 343, 14.12.2012, p. 1.

		ISSN 1977-091X
Official Journal of the European Union		C 55

English edition	Information and Notices	Volume 66 14 February 2023

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2023/C 55/01	Non-opposition to a notified concentration (Case M.11019 – PREMERENI / SUAS CLEAN ENERGY / JVs) ( 1 )	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2023/C 55/02	Euro exchange rates – 13 February 2023	2

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2023/C 55/03	Prior notification of a concentration (Case M.11038 – ROTHSCHILD & CO / ANDERA PARTNERS / FINANCIERE CANELLA) – Candidate case for simplified procedure ( 1 )	3
	OTHER ACTS
	European Commission
2023/C 55/04	Publication of an application for approval of a non-minor amendment 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	5
2023/C 55/05	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	14

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	(1) Text with EEA relevance.