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

‘Ludbreški hren’

EU No: PGI-HR-02798 – 17.8.2021

PDO ( ) PGI (X)

1.   Name(s)

‘Ludbreški hren’

2.   Member State or Third Country

Republic of Croatia

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables and cereals, fresh or processed

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

The name ‘Ludbreški hren’ refers to the raw, i.e. unprocessed, root of the horseradish variety of the same name. The root placed on the market is up to 50 cm long and weighs up to 700 grams.

‘Ludbreški hren’ is the root of a vegetable crop derived from the wild horseradish plant (Armoracia rusticana P. Gaertn., B. Mey. & Schreb.) that grows as a native species and eponymous conservation variety exclusively in the defined geographical area. It is a strong, robust plant whose stem has large, upright leaves that may grow to up to 150 cm high.

The root of ‘Ludbreški hren’ represents the underground part of the root and is often branched, cylindrical, thickened and fleshy. The root has a slightly tapered shape and a round cross-section. The surface of the root is smooth to slightly rough, and is yellowy-white on the outside and white to off-white on the inside.

‘Ludbreški hren’ has the following organoleptic characteristics: hotness, pungency and a refreshing taste. ‘Ludbreški hren’ is consumed as a fresh product, mainly as a side dish and condiment.

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

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

All stages in the production of ‘Ludbreški hren’, from producing the cuttings to the final product placed on the market, must take place in the geographical area defined in point 4.

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

The storage and packaging of ‘Ludbreški hren’ must take place in the geographical area defined in point 4, to guarantee the origin, ensure the control and safeguard the quality of the product, while minimising the exposure of the root to atmospheric conditions.

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

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4.   Concise definition of the geographical area

The production area of ‘Ludbreški hren’ comprises the geographical area of the entire Varaždin County. Varaždin County is bordered by Slovenia to the northwest, Međimurje County to the north, Koprivnica-Križevci County to the east, Zagreb County to the south, and Krapina-Zagorje County to the southwest.

5.   Link with the geographical area

The application for registration of the product name ‘Ludbreški hren’ is based on the tradition of production and the reputation of the product.

Specificity of the geographical area

Most of the geographical area referred to in point 4 is arable land, which is why the local inhabitants have been farmers since time immemorial, and the horseradish root is a staple in the diet of the inhabitants of the Varaždin region. Extensive cultivation could never satisfy the needs of a growing population or of industrial processing. So, as demand grew for horseradish as a raw material in the food industry, horseradish started to be grown over larger areas.

In Varaždin County, the best place for growing horseradish is on the plains and gentle slopes and in the small valleys carved by rivers and streams. Horseradish grows best on deep, fertile and loose soil, and the pH reaction of the soil must be neutral to slightly acidic.

According to the Köppen climate classification, Varaždin County is characterised by a moderately warm and humid climate with warm summers (Cfb). The annual 30 year mean temperature is 9,9 °C, while the average annual precipitation total is 879 mm. The monthly mean daytime temperatures during the vegetation period for horseradish (April-October) range from 15 °C to 20 °C, which is ideal for growing horseradish. It is not uncommon for temperatures during summer to reach more than 30 °C. The first autumn frost appears in October, when the temperature during the night falls below 0 °C. The three summer months (June-August) are the wettest, with average precipitation of over 90 mm, accounting for about a third of annual precipitation. Some 60 % of the precipitation occurs during the vegetation period (April-September). The distribution of precipitation is well suited to the cultivation of ‘Ludbreški hren’. Occasionally, winters in Varaždin County can be cold and snowless, with minimum daily temperatures below –10 °C.

Since the soil and microclimate play a significant role in the selection of a suitable cultivar, ‘Ludbreški hren’ thrives in this area and obtains its distinctive characteristics under these climatic and soil conditions.

In addition to the natural characteristics of the production area mentioned above, the human factor is also crucial, including the traditional planting method and knowledge of the technique for cultivating horseradish, which are important for preserving the characteristics of the conservation variety.

The cultivation of ‘Ludbreški hren’ requires considerable human labour when refining the cuttings for planting, pruning the side shoots during vegetation, and extracting and refining the root for the market. In order to produce an evenly and well-formed, cylindrical and fleshy ‘Ludbreški hren’ root with a slightly tapered shape and a round cross-section, producers uproot the plant once the leaves have grown to around 20 cm. During this process, excess secondary shoots are removed from the root head, leaving only the most developed root, which is pressed back into the ground. Removal of the secondary root and earthing-up should be planned for and carried out in cloudy weather, with no wind, preferably before any rain, to reduce stress on the plant.

One particular feature of the production technique is the gradual harvesting process, from October and throughout the winter, while the root is in the ground. Also, horseradish is extracted by hand or using special devices for extracting roots from a greater depth, and deep extraction is essential so as not to damage the 1-year-old root, which will serve as planting material the following year.

It is thanks to these climatic conditions and soil characteristics, along with the specific methods and acquired knowledge of horseradish cultivation, that ‘Ludbreški hren’ has been produced in the area under point 4 for many years now and earned its reputation as a prized original, traditional product obtained from the conservation variety of the same name.

Specificity of the product

‘Ludbreški hren’ is a product obtained from the horseradish conservation variety of the same name. Its characteristics, such as a pronounced sensorial hotness, pungency and refreshing taste, are a result of the interaction between the environment (climate, relief, location) and the traditional production method and cultivation technique. Conservation varieties are varieties originating from domestic plant genetic sources that were not created as a result of systematic selective breeding and that are preserved and propagated in Croatia. Spontaneous hybridisation, natural selection under the influence of the environment, and careful selection by growers over many years have created numerous valuable eco-populations of vegetables of various characteristics in many Croatian regions. Only those eco-populations that have adapted best to local conditions, produced satisfactory yields and been of good quality have been used for further propagation. ‘Ludbreški hren’ is one such vegetable conservation variety (Annex 3.3: Croatian Agronomic Society, 2014, Čuvajmo stare sorte povrća [Let’s conserve old vegetable varieties]).

The ‘Ludbreški hren’ plant grows most intensively at temperatures of 17–20 °C. It is also resistant to low temperatures and can survive winter temperatures as low as –45 °C while dormant.

The root of ‘Ludbreški hren’ is the underground part of the root of the plant and has a recognisable and regular, slightly tapered shape and a round cross-section. It is characterised by a hotness, pungency, and a refreshing taste.

‘Ludbreški hren’ is marketed over a lengthy timespan, from Christmas to Easter (the newspaper Ludbreške novine, 2007, p. 4). The fact that fresh ‘Ludbreški hren’ can be sold throughout this lengthy period – the winter months, no less – is most certainly because it remains outside in the open air and is harvested/extracted gradually, usually from the end of October and throughout the winter, while the root is dormant.

The reputation of ‘Ludbreški hren’ and consumer preferences are evidenced by the daily newspaper 24sata, which published a survey by its panel of food experts in which ‘Ludbreški hren’ was voted the favourite among six types of horseradish, with respondents themselves stating that it was for the ‘wider public’ (24sata: Hrenovi su bili fini, ali svi su plakali [The horseradishes were good, but everyone’s eyes were watering up], 2016, pp. 16-17).

The popular food magazine Oblizeki even posted an article presenting a five-course meal prepared using ‘Ludbreški hren’: cold appetiser – Tartar of tuna with avocado and a spread of extra-hot ‘Ludbreški hren’; warm appetiser – Salmon with extra-hot ‘Ludbreški hren’ and lamb’s lettuce; main course – Chicken ravioli with mushrooms and a topping of ‘Ludbreški hren’ with parsley; first dessert – Mini apple cake with ‘Ludbreški hren’ and cranberries; second dessert – Cake with white chocolate, raspberries and grated ‘Ludbreški hren’ (Oblizeki, website: Hren kušajte i u slasticama s jabukama i s čokoladom [Try horseradish even with apple and chocolate desserts], 2016).

It is an interesting fact that ‘Ludbreški hren’ has even featured on public television quiz shows; in 2018, it was the subject of a question on the quiz show ‘Potjera’ [The Chase].

The reputation of ‘Ludbreški hren’ is also evidenced by a recipe for the preparation of a horseradish sauce posted on a website dedicated to winter recipes, which states that it is best to use ‘Ludbreški hren’, adding that ‘This variety is characterised by the fact that it is grown exclusively in the Ludbreg area. It is an old, native variety from our region, which bears a fruit with a characteristic taste and aroma.’ (Website ‘Moja zimnica’, Umak od hrena [Horseradish sauce], 2.3.2021).

In 2021, the Ludbreg Cultural and Information Centre launched a food project entitled ‘Je gotovo?!’ [Is it ready?], in which video recipes are produced. The town of Ludbreg describes the project on its website and states that ‘The gastronomic tradition of Ludbreg itself includes – alongside dairy products, honey, wine, pumpkin products, the famous Ludbreg strawberry and the highly renowned “Ludbreški hren” – dishes that have been passed down from generation to generation.’ (Town of Ludbreg, 1.3.2022). This offers further confirmation of the reputation ‘Ludbreški hren’ enjoys.

Causal link between the geographical area and the product

The optimal climatic and soil conditions for the cultivation of horseradish in the defined geographical area, together with the specific cultivation technique and skill of producers, have led to a tradition of producing ‘Ludbreški hren’ and earned the product its reputation.

The defined geographical area’s monthly mean daytime temperatures during the growing season and distribution of precipitation are optimal for the cultivation of ‘Ludbreški hren’, which is produced commercially in this area exclusively. The flat terrain of the Drava Plain is particularly significant because it ensures an even flow of water in the production area, and in addition to the existing watercourses, there are also groundwaters that provide an additional supply of water to the soils on which ‘Ludbreški hren’ is grown.

The tradition of production is reflected in efforts to preserve the native horseradish variety of the same name through sustainable selection as a valuable plant genetic source. The skill in growing ‘Ludbreški hren’ is important, from preparing the seedlings to refining the root for the market. Another specific characteristic is the refining of the plant during vegetation and the recognition of the optimal level of ripeness so that the root ultimately acquires its distinctive shape and organoleptic properties. Leaving the product in the field until late autumn is one of the legacies of local producers who wish to preserve the native conservation variety from which ‘Ludbreški hren’ is produced and all its characteristics by passing down the production technique by word of mouth from generation to generation.

The mutual connection between ‘Ludbreški hren’ and Varaždin County is demonstrated by the numerous references to it in local newspapers, but also in other documents and publications available. Various newspapers, food guides and magazines refer to ‘Ludbreški hren’ as a typical product of the defined geographical area, which demonstrates the reputation the product has gained over time and its continued presence in the region’s agriculture and gastronomy.

Thanks to the work of generations of local inhabitants and their cultivation skills, ‘Ludbreški hren’ has acquired a recognisable status that has been confirmed by many agricultural and scientific journals and is commercially recognised.

To prevent traditional products such as ‘Ludbreški hren’ from being forgotten, numerous educational workshops have been held in kindergartens and junior classes in Varaždin County for many years now. Here, the know-how and skill used to prepare traditional native products are passed on to children, so that they can learn how to appreciate and consume those very same products in adulthood. In the same vein, a ‘Ludbreška slovarica’ [Ludbreg spelling book] has been produced, which is used in the classrooms of Ludbreg primary school to help pupils learn the alphabet, but also to become acquainted with their region. In the book, ‘Ludbreški hren’ is one of the associations with the letter ‘h’ (Ludbreška slovarica, 2017).

The fact that ‘Ludbreški hren’ is regularly showcased at festivals, exhibitions and events demonstrates the reputation the product enjoys. The local action group Izvor, which covers the Ludbreg region, participated in the ‘Okusi hrvatsko’ [Taste Croatian!] fair in Baška voda in 2015, where the best home-made products and promotional material from the group’s region were presented and promoted, and the products on display included home-made ‘Ludbreški hren’ (Croatian Rural Development Network, 2015, Okusi hrvatsko, p. 36). The production of traditional ‘Ludbreški hren’ by small producers helps preserve its tradition and prevent the production of traditional products from dying out. At the same time, consumers are increasingly interested in buying ‘Ludbreški hren’.

Various online publications on how to prepare delicacies, as well as recipes and tourist guides, describe ‘Ludbreški hren’ as a typical product of the Varaždin region which many consumers consider to be a speciality of Varaždin (Čuvari tradicije, okusa i mirisa Varaždinskog županije [Guardians of the traditions, flavours and aromas of Varaždin County], 2019, p. 35).

‘Ludbreški hren’ is also included on the list of traditional and native products of the Varaždin region as a typical product of the region (Katalog proizvoda i proizvođača Varaždinske županije [Catalogue of traditional products and producers of Varaždin County], 2020, p. 15).

To promote Croatia and its regions, the Croatian Tourist Board has also posted various publications (brochures, blogs) on its website on how to prepare delicacies, as well as recipes and tourist guides, describing ‘Ludbreški hren’ as a typical product of the Ludbreg region that represents an old native species of vegetable that is still grown in small, family-run farms in the region (Croatian Tourist Board, Gastronomy and oenology, horseradish).

Reference to publication of the product specification

https://poljoprivreda.gov.hr/UserDocsImages/dokumenti/hrana/proizvodi_u_postupku_zastite-zoi-zozp-zts/Specifikacija_proizvoda_Ludbreski_hren.pdf

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(1)   OJ L 343, 14.12.2012, p. 1.