Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2007/C 160/08)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘MARRONE DI ROCCADASPIDE’

EC No: IT/PGI/005/0447/3.1.2005

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

2.   Group:

3.   Type of product:

Group 1.6: Fruit, vegetables and cereals, fresh or processed, listed in Annex 1 — chestnut.

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name: ‘Marrone di Roccadaspide’

4.2.   Description: The ‘Marrone di Roccadaspide’ PGI denotes fruit obtained from the Anserta, Abate and Castagna Rossa ecotypes, which are linked to the Marrone variety. When released for consumption in the fresh state, it should have the following characteristics: Fruit shape: basically hemispherical, in some cases slightly ellipsoidal; Pericarp: dark chestnut brown, tending towards a reddish colour, with darker stripes that are generally not too noticeable; Episperm: thin, tending to adhere to the meat and intruding only slightly into the seed; Size: maximum 85 nuts per kg of selected and/or graded product; Seed: milky-white in colour, with a firm texture and sweet flavour, and a maximum of 5 % of septate nuts. When marketed dry (peeled or otherwise), it must have the following characteristics: (a) Dry unpeeled chestnuts: moisture content of whole nuts: not exceeding 15 %. The product must be sound (absence of larvae, mould, etc.). Dry chestnut yield (with shell): not exceeding 50 % by weight; (b) Peeled dry chestnuts: must be sound and pale-straw coloured; defects (worm damage, deformations, etc.) may not be present in more than 20 % of the nuts.

The ‘Marrone di Roccadaspide’ PGI is characterised by a markedly sweet flavour and a high sugar content. Other organoleptic characteristics include a crunchy and not very floury texture.

The organoleptic characteristics are checked by a panel of tasters selected by the inspection body.

4.3.   Geographical area: The ‘Marrone di Roccadaspide’ PGI production area comprises the land situated more than 250 metres above sea level in the municipalities of the province of Salerno listed in the product specification.

4.4.   Proof of origin: Every phase of the production process must be monitored and a record kept of incoming and outgoing products at each stage. This, together with the drawing up, by the inspection body, of lists of the producers, land parcels and packing stations concerned, ensures the product's traceability throughout the production chain. Any natural or legal person whose name appears on those lists may be subject to checks by the inspection body, in accordance with the terms of the specification and the corresponding monitoring plan. If the inspection body becomes aware of any instance of non-compliance, even if this is limited to a single stage of the production process, the product may not be marketed under the ‘Marrone di Roccadaspide’ protected geographical indication.

4.5.   Method of production: The product specification stipulates, inter alia, that the density should not exceed 130 plants in full production per hectare.

Training of the trees: for volume, with a semi-open vase. Branching begins at 2 metres from the ground. The trees are trained using early branches in the summer/autumn. Pruning must be carried out at least every five years. Given its high permeability, the soil does not require specific work aimed at preventing rainwater stagnation and does not, therefore, need to be tilled, etc. The grass cover must be cut when it is 30-40 cm high.

Harvesting, which must be performed in the autumn — in no case after the first ten days in November — and for not more than two weeks at a time, is carried out manually or, using harvesting machines which do not damage the product, mechanically.

All the production work and every process with the exception of packing are performed in the territory of the municipalities listed in Article 4. This ensures product traceability.

4.6.   Link: The soil in the Cilento is of volcanic origin, deep, cool, neither conducive to stagnation nor asphyctic, has an acid or neutral reaction (pH between 4,5 and 6,5) and a high mineral content, and is thus well-suited to chestnut cultivation. The average temperature all year round the year ranges between + 8 °C and + 15 °C. The annual precipitation exceeds 600-800 mm. The area is thus characterised by a typically Mediterranean climate, with rather mild winters and summers which include dry spells, in some cases protracted ones. This is an environment in which large quantities of high-quality fruit can be produced, even amid fairly low temperatures. The Codex diplomaticus cavensis, a document kept in the archives of the Benedictine Abbey at Cava de' Tirreni and referring to a series of agreements between farmers and landowners, shows that chestnut-growing was being practised in the province of Salerno in Medieval times. Basilian monks also contributed to the spread of chestnut-growing in some Cilento areas. The knowledge and skills concerned have been passed on from generation to generation, so much so that Man, through his expertise and patient work, constitutes a powerful link between the product and its environment. Since the 1800s, as well as constituting one the staple local foods, chestnuts have played a fundamental role in the local economy, being used for bartering with neighbouring areas. Over the centuries festivals, written documents and recipes have served to strengthen the links between chestnut-growing and the area. Human skill and knowledge, combined with optimal characteristics in terms of soil and climate characteristics, make this a unique product with an unquestioned reputation.

4.7.   Inspection body:

4.8.   Labelling: The packaging or labels affixed to packaging must bear, in clear and legible print of the same size, the following indication: ‘Marrone di Roccadaspide’ followed by the wording: ‘Indicazione Geografica Protetta’ (or its Italian acronym I.G.P.); the name, company name and address of the packager or producer; the quantity of product in the packaging, and the PGI logo. All the indications may be displayed on the label in print whose height and width must not exceed half of those used to indicate the protected geographical indication. The logo consists of two ellipses, the image representing a chestnut, which is inclined by 41,6° clockwise and the wording Marrone di Roccadaspide, followed by the indication in Italian ‘Indicazione Geografica Protetta’. The particulars of the logo are set out in the specification. Products prepared using the denomination ‘Marrone di Roccadaspide’, even after processing and treatment, may be released for consumption in packaging bearing the reference to this designation but may only use the EU logo on condition that:

the product ‘Marrone di Roccadaspide’ certified as such is the sole component of the product group concerned,

users of the protected designation product: are authorised by the holders of the intellectual property right concerned, grouped together in a syndicate and assigned a supervisory role by the Ministry for Agricultural and Forestry Policy. The syndicate will be responsible for registering them and ensuring the correct use of the protected designation. In the absence of a supervisory syndicate, these functions shall be carried out by the Ministry of Agricultural and Forestry Policy, as the national authority responsible for implementing Regulation (EC) No 510/2006.

Non-exclusive use of ‘Marrone di Roccadaspide’ chestnuts shall give rise only to the right to include the name, in accordance with the rules currently applicable, among the ingredients of the product which contains it or into which it has been processed.

(1)  OJ L 93, 31.3.2006, p. 12.