27.3.2010

EN

Official Journal of the European Union

C 78/7

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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

2010/C 78/07

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 of the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘FARINE DE CHÂTAIGNE CORSE/FARINA CASTAGNINA CORSA’

EC No: FR-PDO-005-0581-22.12.2006

PGI ( ) PDO ( X )

1.   Name:

‘Farine de châtaigne corse/Farina castagnina corsa’

2.   Member State or third country:

France

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

Class 1.6 —

Fruit, vegetables and cereals, whether or not processed

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

‘Farine de châtaigne corse/Farina castagnina corsa’ is creamy white to reddish-brown in colour and is finely and evenly ground, with the following granulometry: at least 70 % of the flour mass must pass through a sieve with a 106-micron mesh, 100 % through a sieve with a 450-micron mesh.

It is notable for its pronounced sweet taste and complex scents and flavours, combining aromatic families such as dried chestnut, dried fruit, biscuits, spices and milk products.

Flour produced from roasted chestnuts is darker in colour, with strong hues, and a more pronounced taste and flavour of biscuit.

It has a humidity level less than or equal to 10 %.

Chestnuts used to produce flour come from the following local varieties of the species Castanea sativa Mill. and local cultivars of the species Castanea sativa:

Aligialincu, Ariata, Arizinca, Bastelicacciu, Campana, Campanari, Campanese, Carpinaghja, Chijina, Faretu, Frisgiata, Furcutone, Giallu, Giucatoghju, Ghjentile, Ghjentilone, Insetu, Insetu petrinu, Insetu pinzutu, Insitina, Leccia, Nocella, Macedia, Marrunaghja, Minuta, Morianinca, Murasgione, Palatina di Monte, Palatina Prunaccia, Petra, Petra Ferrigna, Pianella, Pilosa, Pitrina, Povaru Pa, Radacampana, Radulacciu, Rossa, Rossa canale, Rossa pilosa, Rossuccia, Rossula, Russella, Russina, Terra Magnese, Tighjulana or Teghja, Tricciuta, Venachese, Vicu, Zittimi.

Hybrid varieties are prohibited.

Chestnuts are harvested from 1 October to 31 December, after the fruit has fallen naturally. Since chestnut trees are large, the ripe fruit has traditionally been harvested on the ground.

Chestnuts come from trees that are at least 10 years’ old. The trees are kept according to age-old practices allowing them to develop to their full potential, i.e. a maximum density of 60 trees per hectare, with a distance of at least 12 metres between each tree, tended regularly by cleaning the soil without chemical weeding, pruned and trimmed regularly, enhanced only using organic fertiliser or by liming. Irrigation using fixed equipment is prohibited in order to preserve the traditional method of cultivating chestnut groves.

The maximum annual yield is limited to 150 kg of fresh chestnuts per tree and to 6 tonnes per hectare to ensure the natural production of a chestnut grove in line with local customary practice.

—   Drying: in a traditional kiln with wood of local essences of chestnut tree, alder, strawberry tree, heather, ash, beech or oak, possibly adding shelled chestnut skins, or by mechanical forced-air dryer. The drying time lasts at least 18 days for a traditional kiln and at least six days for a mechanical dryer.

—   Shelling: this involves manually or mechanically separating the two skins (the shell and the tan) from the kernel.

—   Sorting: the aim is to eliminate fruit that has been blemished by parasites or mould or badly shelled. A batch of chestnuts ready for grinding should not contain more than 5 % blemished or badly shelled fruit. Chestnuts are stored in a dry, aerated place before being processed.

—   Roasting: an additional, optional stage, which involves cooking the sorted fruit in a pre-heated, wood-fired kiln cleaned of any combustion residue. This is a traditional practice used in some villages to complete the shelling stage and prepare the fruit for grinding.

—   Grinding: without crushing the fruit in advance, using a grinding mill with millstones made of granite, flint or shale.

3.3.   Feed (for products of animal origin only):

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3.4.   Specific rules concerning slicing, grating, packaging, etc.:

Within the geographical area chestnut flour is packaged in disposable containers with a maximum capacity of 5 kg.

With the exception of flour sold directly, the flour is packaged in vacuum-packs or in food gas-injection modified atmosphere packaging.

Chestnut flour is a fragile product that tends to deteriorate depending on the conditions of storage and conservation, especially when the outside temperature rises at the end of winter.

Packaging the product in the geographical area under the appropriate conditions set out above prevents further handling and the deterioration of the product associated with the risk of humidification, i.e. rancidity or mould.

To ensure that this very fragile product is of the highest quality, the flour cannot be marketed with the registered designation of origin ‘Farine de châtaigne corse/Farina castagnina corsa’ after 31 December of the year following that of the harvesting of the chestnuts used to produce the flour.

3.5.   Specific rules concerning labelling:

In addition to the compulsory information provided for by legislation on labelling and the presentation of foodstuffs, the labelling of all packaging must contain the following information:

—	the name ‘Farine de châtaigne corse/Farina castagnina corsa’ written in characters at least the same size as half of the largest characters on the label,

—	‘appellation d’origine contrôlée’ or ‘AOC’ (registered designation of origin) immediately before or after the designation with no text in between,

—	the optional text ‘séchage au feu de bois’ (wood-fired drying) depending on the method of drying used,

—	the optional text ‘passé au four’, ‘passé au four — infurnata’, or ‘passé au four — affurnata’ (roasted in a kiln) for flour produced from roasted chestnuts.

All packaging is identified by a marking system approved by the INAO (National Institute for Designations of Origin) and distributed by the producer group.

4.   Concise definition of the geographical area:

The geographical area is spread over 270 municipalities, with 233 municipalities completely covered and 37 municipalities partially covered.

Département of Southern Corsica:

Municipalities completely covered: Altagène, Ambiegna, Arbori, Argiusta-Moriccio, Arro, Aullène, Azilone-Ampaza, Azzana, Balogna, Bastelica, Bocognano, Campo, Cannelle, Carbini, Carbuccia, Cardo-Torgia, Cargiaca, Ciamannacce, Corrano, Cozzano, Cristinacce, Cuttoli-Corticchiato, Evisa, Forciolo, Frasseto, Guagno, Guargualé, Guitera-Les-Bains, Letia, Levie, Lopigna, Marignana, Mela, Moca-Croce, Murzo, Ocana, Olivese, Orto, Ota, Palneca, Pastricciola, Peri, Petreto-Bicchisani, Piana, Poggiolo, Quasquara, Quenza, Renno, Rezza, Rosazia, Salice, Sampolo, Sari-d’Orcino, Sarrola-Carcopino, Serra-di-Scopamene, Soccia, Sorbollano, Sant’Andréa-d’Orcino, Santa-Maria-Siche, Tasso, Tavaco, Tavera, Tolla, Ucciani, Urbalacone, Valle-di-Mezzana, Vero, Zerubia, Zevaco, Zicavo, Zigliara, Zoza.

Municipalities partially covered: Albitreccia, Calcatoggio, Casaglione, Cauro, Coggia, Eccica-Suarella, Grosseto-Prugna, San-Gavino-di-Carbini, Vico, Zonza.

Département of Upper Corsica:

Municipalities completely covered: Aiti, Alando, Albertacce, Altiani, Alzi, Ampriani, Antisanti, Asco, Bigorno, Bisinchi, Brando, Bustanico, Cagnano, Calacuccia, Cambia, Campana, Campi, Campile, Campitello, Canari, Canavaggia, Carcheto-Brustico, Carpineto, Carticasi, Casabianca, Casalta, Casamaccioli, Casanova, Casevecchie, Castellare-di-Mercurio, Castello-di-Rostino, Castifao, Castiglione, Castineta, Castirla, Chisa, Corscia, Corte, Croce, Crocicchia, Erbajolo, Erone, Favalello, Felce, Feliceto, Ficaja, Focicchia, Gavignano, Ghisoni, Giocatojo, Isolaccio-di-Fiumorbo, Lano, Lento, Loreto-di-Casinca, Lozzi, Lugo-Di-Nazza, Luri, Manso, Matra, Mausoleo, Mazzola, Meria, Moïta, Moltifao, Monacia-d’Orezza, Monte, Morosaglia, Muracciole, Murato, Muro, Nessa, Nocario, Noceta, Novale, Olcani, Olmeta-di-Capocorso, Olmeta-di-Tuda, Olmi-Capella, Olmo, Omessa, Ortale, Ortiporio, Parata, Penta-Acquatella, Perelli, Pero-Casevecchie, Pianello, Piano, Piazzali, Piazzole, Piedicorte-di-Gaggio, Piedicroce, Piedigriggio, Piedipartino, Pie-d’Orezza, Pietralba, Pietracorbara, Pietra-di-Verde, Pietraserena, Pietricaggio, Pietroso, Piève, Piobetta, Pioggiola, Poggio-di-Nazza, Poggio-di-Venaco, Poggio-d’Oletta, Poggio-Marinaccio, Polveroso, Popolasca, Porri, Porta, Prato-di-Giovellina, Prunelli-di-Casacconi, Pruno, Quercitello, Rapaggio, Rapale, Riventosa, Rospigliani, Rusio, Rutali, Saliceto, Scata, Scolca, Sermano, Silvareccio, Sisco, Sorio, Soveria, Stazzona, Sant’Andrea-di-Bozio, Sant’Andrea-di-Cotone, San-Damiano, San-Gavino-d’Ampugnani, San-Gavino-di-Fiumorbo, San-Giovanni-di-Moriani, San-Lorenzo, San-Martino-di-Lota, Santa-Lucia-di-Mercurio, Santa-Maria-di-Lota, Santo-Pietro-di-Venaco, Santa-Reparata-di-Moriani, Tarrano, Tomino, Tox, Tralonca, Vallecalle, Valle-d’Alesani, Valle-di-Rostino, Valle-d’Orezza, Vallica, Velone-Orneto, Venaco, Verdese, Vezzani, Vignale, Vivario, Volpajola, Zalana, Zuani.

Municipalities partially covered: Borgo, Canale-Di-Verde, Castellare-Di-Casinca, Cervione, Chiatra, Furiani, Giuncaggio, Linguizzetta, Lucciana, Oletta, Pancheraccia, Penta-Di-Casinca, Poggio-Mezzana, Prunelli-Di-Fiumorbo, Serra-Di-Fiumorbo, Sorbo-Ocagnano, San-Giuliano, Santa-Lucia-Di-Moriani, Santa-Maria-Poggio, San-Nicolao, Taglio-Isolaccio, Talasani, Tallone, Valle-Di-Campoloro, Ventiseri, Venzolasca, Vescovato.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the physical environment

Almost 90 % of Corsica’s soil is perfectly suited to the chestnut tree, a calcifuge plant that first appeared on the island in the 12th century.

The geographical area of the registered designation of origin ‘Farine de châtaigne corse/Farina castagnina corsa’ extends over a vast region notable for the following:

—	acid soil, of the acid brown type or of the series of rankers enriched by the transport of fine elements and with a pH of between 4 and 6,

—	soil low in limestone (less than 4 %),

—	deep, not too humid, fresh, aerated and well-drained soil,

—	essentially siliceous soil, but also land with old alluvial deposits and volcanic terrain,

—	an altitude generally between a minimum of 400 m and a maximum of 1 200 m. Exceptionally, in some geographical areas such as humid and cool valleys, the chestnut tree can be planted below 400 m,

—

average annual temperatures roughly between 10 °C and 13 °C and quite a long, dry summer season. The chestnut tree is usually found in temperate regions. It can withstand the rigours of winter but is more sensitive to the late frosts of spring. It is averse to violent, drying winds and to strong sunshine,

—	rainfall of between 800 and 1 500 mm. The chestnut tree is more demanding in terms of humidity: at least 700 mm per annum, with a wet spring and late summer, when the growing season begins and the kernel takes on its final shape.

Specificity of the human environment

The chestnut trees of Corsica — with the rare exceptions of hybrids or exotic species introduced to help fight against disease — all belong to the species Castanea sativa Mill., which originates from the Mediterranean Basin.

Now, thanks to pollen analyses, it seems certain that the chestnut tree has been native to Corsica for thousands of years, even if the Phoenicians, the Greeks, the Romans and many others spread the species over a wide area through the centuries.

Until the early 20th century, a good chestnut harvest was associated with well-being in chestnut-growing regions, where, eaten fresh, roasted or boiled, dried or processed into flour, the chestnut formed the staple diet. Fresh chestnuts were preserved in barrels or in holes in the ground covered with branches of strawberry tree. That way, the fruit would survive winter without going bad. Most chestnuts, however, would be dried and then processed into flour. From December to June, chestnut flour was used to produce a host of preparations. Various reports and accounts bear witness to this, including an anecdote by Robiquet (La Corse, 1835), which tells of a wedding feast in the canton of Alesani where guests could choose from 22 different dishes made from chestnut flour. Sometimes mixed with wheat, barley or rye flour, chestnut flour was also used to produce a sort of leavened bread known as ‘pisticcine’ or ‘frascaghiola’.

Until the early 20th century, chestnut flour was consumed on a daily basis in the form of gruel, pancakes or bread. Once looked down on as the food of peasants and a poor substitute, today, in a strange reversal of taste, preparations based on chestnut flour are much sought after delicacies and festive dishes, with a strong local identity.

5.2.   Specificity of the product:

Chestnut flour has a pronounced sweet taste, is creamy white to reddish-brown in colour, with complex, unique scents and flavours ranging from dried chestnut, dried fruit, biscuits or spices to milk products, and is finely and evenly ground.

Corsican chestnut flour has a humidity level less than or equal to 10 %.

Roasting the chestnuts in a kiln (optional) lends the flour a darker colour, with strong hues, and a more pronounced taste and flavour of biscuit.

Rich in calories, the various preparations based on chestnut flour provide the necessary carbohydrates, fats, mineral salts and vitamins. Their low protein content is partly offset by the dairy products (milk, cream, brocciu or fresh cheese) and charcuterie that often accompany them. An expression from the Niolu region ‘pane di legnu e vinu di petra’ (wooden bread and stony wine) — which refers to the frugality and monotony of such food — shows the prominence of chestnut bread in the traditional diet.

In Corsica, chestnut and the flour it produces are ‘celebrated’ several times a year in various fairs, including:

—	a Chestnut Day held in Evisa in November. The chestnut producers guild was founded on this day in 2003 to mark its tenth anniversary,

—	‘A Fiera di a Castagna’, a chestnut fair held in Bocognano in December, devoted to the chestnut and its derivatives, was founded 20 years ago and has played a key role in reviving the fortunes of the chestnut trade. The largest of the island’s fairs, it attracts some 30 000 visitors each year.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

Corsica and the chestnut make a perfect match. The island’s soil fulfils all the pedological criteria of the chestnut tree, while its climate helps the tree to develop.

Over the centuries, the ‘bread tree’ has emerged as the basis for the staple diet of the people of inland Corsica. The 40 or so varieties on offer today have been selected according to their ability to be processed into flour. For beyond the fruit in its raw state, producers have always been interested in the chestnut for its flour.

The chosen varieties have been those fruits that make best use of the advantages Corsica’s soil has to offer. For example, a ‘late’ harvest (as of mid-October) allows the fruits to benefit in full from the effects of sunlight.

Richness in sugar is another criterion for selecting the Corsican varieties, which lends Corsican chestnut flour its characteristic, pronounced sweet taste.

The varieties used to this day have also been selected according to their ability to be dried (with a final moisture content less than or equal to 10 %) and shelled. This careful selection of the most suitable fruits for processing into flour, combined with the natural qualities of the Corsican soil, has created this uniquely distinctive product.

The various stages involved in processing fresh chestnut into flour produce colours ranging from creamy white to reddish-brown and complex, unique scents and flavours combining dried chestnut, dried fruit, biscuits, spices and milk products.

Roasting the chestnuts in a kiln (optional) lends the flour a darker colour, with strong hues, and a more pronounced taste and flavour of biscuit.

These flavours are accentuated by a fine, homogenous texture reminiscent of the smoothness of silk. Corsican chestnut flour owes its fineness to the fact that the chestnuts have always been crushed in grinding mills with millstones made of granite, flint or shale, on account of Corsica’s agro-pastoral system with extensive cultivation of cereals.

The choice of variety, use of traditional tools, and the know-how of the Corsican chestnut-producing sector combine to make Corsican chestnut flour a unique product from an exceptional soil.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

http://www.inao.gouv.fr/repository/editeur/pdf/CDCAOP/CDCFarineDeChataigneCorseFarinaCastagninaCorsa.pdf

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(1)  OJ L 93, 31.3.2006, p. 12.

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