18.11.2017

EN

Official Journal of the European Union

C 391/14

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Publication of an amendment application 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

(2017/C 391/09)

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).

APPLICATION FOR THE APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION THAT 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

‘PATATA DELL'ALTO VITERBESE’

EU No: PGI-IT-01038-AM01 — 5.5.2017

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

CO.P.VIT Soc. Coop. Agr.

Via Rugarella 8

01021 Acquapendente (VT)

ITALIA

Tel. +39 0763733264

Fax +39 0763731064

Email: info@copavit.it

The cooperative CO.P.VIT Soc. Coop. Agr. 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)

—	☐	Product name
—	☒	Product description
—	☐	Geographical area
—	☐	Proof of origin
—	☒	Production method
—	☒	Link
—	☐	Labelling
—	☒	Other: (Packaging)

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)

Product description

(1)

The following sentence in Article 2 of the specification and point 3.2 of the single document: ‘The name “Patata dell'Alto Viterbese” refers to the tuber of the species Solanum tuberosum, varieties Monalisa, Amber, Agate, Vivaldi, Finka, Marabel, Universa, Chopin, Arizona and Agria, grown in the area defined in Article 3, showing the following characteristics when marketed:’ is amended as follows: ‘The name “Patata dell'Alto Viterbese” refers to ripe tubers of the Solanum tuberosum species in the Solanaceae family obtained using seed tubers of potato varieties listed in the common catalogue of agricultural plant varieties. They are grown in the area defined in Article 3 and present the following characteristics when marketed:’ The use of other varieties of plants listed in the common catalogue of agricultural plant varieties is permitted. The amendment allows farmers to use varieties made available each year through scientific research, provided the product's characteristics that have determined its reputation over the years are maintained.

(2)

The following sentence in Article 5 of the product specification: ‘If whole tubers are used their size should not exceed 55 mm.’ is amended as follows: ‘If whole tubers are used their size should not exceed 65 mm.’ The maximum size of the seed potatoes used is increased by 10 mm. This amendment enables the specification to be adapted to farming practices as they have developed in recent years.

(3)

The following sentence in Article 5 of the product specification: ‘Ploughing to a depth of not less than 30 cm must take place in September/October to allow the winter rain, frost and snow to break down the biggest clods of earth to obtain a soil texture more suited to setting seed potatoes.’ is amended as follows: ‘Ploughing or subsoiling to a depth of not less than 30 cm must take place in the period from September to December of the year before sowing to allow the winter rain, frost and snow to break down the biggest clods of earth to obtain a soil texture more suited to setting seed potatoes.’ Provision is made for subsoiling, which is recommended in organic farming and other environment and climate-friendly farming practices because it helps eliminate plough pans and avoid impoverishment of the soil's organic matter. The period during which tillage (ploughing and subsoiling) can take place has been extended to meet tillage needs linked to the climate changes observed in recent years.

(4)

The following sentence in Article 5 of the product specification: ‘The amount of seed used per hectare is between 1 000 and 1 200 kg for cut seed tubers and between 1 800 and 3 000 kg for whole seed tubers.’ is amended as follows: ‘The amount of seed used per hectare is between 800 and 1 200 kg for cut seed tubers and between 1 500 and 3 000 kg for whole seed tubers.’ The minimum number of both cut seed and whole seed tubers has been reduced to allow farmers registered in the ‘Patata dell'Alto Viterbese’ PGI certification system to use new farming techniques that make it possible to reduce planting costs.

(5)

The following sentence in Article 5 of the product specification: ‘the potato may be grown on the same parcel after a year of growing other crops.’ is amended as follows: ‘the potato may be grown on the same parcel after a year of growing other crops not belonging to the Solanaceae botanical family.’ The amendment makes it clear that rotation must take place with crops that do not belong to the Solanaceae family. This amendment aims to ensure better pest control.

(6)

The following sentence is deleted: ‘Local disinfestation is allowed when sowing of the whole field or of individual furrows takes place.’ Local disinfestation is covered by the Lazio Region's integrated pest management and is therefore already mandatory for ‘Patata dell'Alto Viterbese’ producers under the relevant specifications.

(7)

The following sentence in Article 5 of the product specification: ‘Shortly after the emergency the field must be hoed and then earthed up.’ is amended as follows: ‘Shortly after the emergency the field must be hoed and then earthed up at least once.’ Provision is made for earthing up more than once. The amendment allows better control of weeds.

(8)

The following sentence in Article 5 of the specification and point 3.6 of the single document: ‘When the potatoes have been sorted for a second time, either by hand or using special machinery, they are placed in ozonated water in order to slow down the oxidation process.’ is amended as follows: ‘When the potatoes have been sorted for a second time, either by hand or using special machinery, they are placed in a special solution in order to slow down the oxidation process.’ Taking account of technological developments, the amendment allows packagers to use alternatives to ozonated water to slow down oxidation of the potato.

Link

(9)

The following sentence in Article 6 of the specification and point 5.1 of the single document: ‘The soils are acidic, with a pH between 5,0 and 6,5 — to which the acid-tolerant potato is well suited — and have high levels of potassium (between 600 and 1 000 ppm) and trace elements.’ is amended as follows: ‘The soils are subacidic to subalkaline, with a pH between 5,5 and 7,5 — to which the acid-tolerant potato is well suited — and have high levels of potassium (between 600 and 1 300 ppm) and trace elements.’ The description of the chemical characteristics of the soil has been adapted following analyses carried out on the fields of ‘Patata dell'Alto Viterbese’ growers. The amendment affects neither the product's characteristics, which remain unchanged, nor the reputation of the PGI that forms the main link between the product and the geographical area.

Other

Packaging

(10)

The following paragraphs in Article 8 of the specification and point 3.6 of the single document: ‘Fresh potatoes: — vertbags, girsacs, cardboard bags and boxes of: 1 kg, 1,5 kg, 2 kg, 2,5 kg, 5 kg, — net bags of: 1 kg, 1,5 kg, 2 kg, 2,5 kg, — bags of: 2,5 kg, 3 kg, 4 kg, 5 kg, 10 kg, — cardboard boxes of: 5 kg, 10 kg, 12,5 kg, 15 kg, 20 kg, 25 kg, — wooden crates of: 12,5 kg, 15 kg, 18 kg, 20 kg, 25 kg, — baskets of: 10 kg, 12,5 kg, 15 kg, 20 kg, 25 kg;’ ‘Ready-to-eat potatoes: — transparent plastic food bags, sealed in a modified atmosphere, of 0,5 kg, 1,0 kg, 2 kg, 5 kg and 10 kg, — transparent plastic food bags, sealed and vacuum-packed, of 0,5 kg, 1 kg, 1,5 kg, 2 kg, 5 kg and 10 kg, — transparent plastic food bags, sealed with the product covered in water, of 0,5 kg, 1 kg, 2 kg, 5 kg and 10 kg in terms of drained weight.’ are replaced as follows: ‘Fresh potatoes: — vertbags, girsacs, cardboard bags and boxes, net bags, bags, wooden crates and baskets of 1 kg to 25 kg.’ ‘Ready-to-eat potatoes: — transparent plastic food bags, sealed in a modified atmosphere, of 0,5 kg to 10 kg, — transparent plastic food bags, sealed and vacuum-packed, of 0,5 kg to 10 kg, — transparent plastic food bags, sealed with the product covered in water, of 0,5 kg to 10 kg in terms of drained weight.’ The amendment regroups the main types of packaging, allowing any weight between 1 kg and 25 kg for fresh potatoes and between 0,5 kg and 10 kg for ready-to-eat potatoes to better respond to market needs.

(11)

The following sentence in Article 8 of the specification and point 3.6 of the single document: ‘The product may not be sold in bulk unless the individual tubers are labelled in line with the rules laid down in this Article.’ is amended as follows: ‘The product may not be sold in bulk.’ The conditions for selling the product in bulk are repealed since bulk sale is not being used in practice.

SINGLE DOCUMENT

‘PATATA DELL'ALTO VITERBESE’

EU No: PGI-IT-01038-AM01 — 5.5.2017

PDO ( ) PGI ( X )

1.   Name(s) (of PDO or PGI)

‘Patata dell'Alto Viterbese’

2.   Member State or Third Country

Italy

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 product to which the name in (1) applies

The name ‘Patata dell'Alto Viterbese’ refers to ripe tubers of the Solanum tuberosum species in the Solanaceae family obtained using seed tubers of potato varieties listed in the common catalogue of agricultural plant varieties grown in the defined area. They present the following characteristics when marketed:

Physical characteristics:

—	shape: regular oval or elongated oval,

—	size: between 40 and 75 mm,

—	peel: yellow, smooth,

—	pulp: yellow,

—	edible part: not less than 97 %.

Ready-to-eat potatoes are not subject to any constraints in terms of shape or size. They are free of peel and cut according to market needs.

Chemical characteristics (per 100 grams of edible potato):

—	water content: between 75 and 85 %,

—	starch: at least 10 g.

Quality tolerances:

Any defects up to 3 mm in depth are considered superficial and are not taken into consideration, except for superficial scab affecting more than 15 % of the tuber's surface.

In addition, the following quality tolerances are allowed in each package of products marketed:

—	external defects: — unripe, not whole, shrivelled and misshapen tubers: 1 % by weight, — tubers turned green: 3 % by weight, — tubers with superficial scab: 3 % by weight, — tubers with mechanical damage: 3 % by weight, — tubers damaged by fungal disease: 2 % by weight,

—	internal defects: — tubers showing ferruginous blemishes: 3 % by weight, — tubers showing sub-epidermal spots: 5 % by weight, — tubers with hollow hearts: 3 % by weight,

—	processing defects: — tubers with adhering soil: 1 % by weight, — loose soil and other impurities: 0 % by weight.

The quality tolerances must by no means exceed 10 % of total weight. No tolerance is allowed for foreign smell or taste.

With regard to stains, packaged ready-to-eat potatoes are subject to a limit of 5 % by weight.

Size tolerances:

Each package of products for the fresh market may contain tubers that are smaller or larger than indicated up to 5 %.

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

—

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

All stages in the growing of the ‘Patata dell'Alto Viterbese’ must take place in the geographical production area defined under point 4.

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

The product may be marketed immediately or placed in cold stores protected from light at a temperature of 5-8 °C and relative humidity between 88 and 93 %. The tubers may not be cold-stored for more than 9 months.

The potatoes may be treated with sprout-suppressant gas.

Ready-to-eat potatoes:

The potatoes are washed in water to remove soil and any other impurities.

They are then put through a mechanical peeler and sorted for the first time to eliminate tubers unsuited for food purposes and any impurities still present (stones, various plant material, etc.).

They are then cut or further processed as whole tubers.

When the potatoes have been sorted for a second time, either by hand or using special machinery, they are placed in a special solution in order to slow down the oxidation process.

They are then weighed and packaged in suitable food containers.

The types of packaging used for ‘Patata dell'Alto Viterbese’ must be one of the following:

Fresh potatoes:

—	vertbags, girsacs, cardboard bags and boxes, net bags, bags, wooden crates and baskets of 1 kg to 25 kg.

Ready-to-eat potatoes:

—

transparent plastic food bags, sealed in a modified atmosphere, of 0,5 to 10 kg; transparent plastic food bags, sealed and vacuum-packed, of 0,5 to 10 kg; transparent plastic food bags, sealed with the product covered in water, of 0,5 to 10 kg in terms of drained weight. transparent plastic buckets, sealed with the product covered in water, of 5 kg and 10 kg.

The product may not be sold loose.

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

In addition to the EU symbol and relevant references and the information required by law, the label on the packaging must display the following: ‘Patata dell'Alto Viterbese’ followed by ‘PGI’ or ‘Protected Geographical Indication’; it is forbidden to add any description that is not expressly provided for.

4.   Concise definition of the geographical area

The PGI area comprises the following municipalities in the Province of Viterbo: Acquapendente, Bolsena, Gradoli, Grotte di Castro, Latera, Onano, S. Lorenzo Nuovo, Valentano and Proceno.

5.   Link with the geographical area

The area of production of the ‘Patata dell'Alto Viterbese’ PGI lies to the north of Lazio, in the province of Viterbo, between Lake Bolsena, Umbria and Tuscany. The area, which falls within the Vulsini volcanic complex, is characterised by potassium-rich volcanic soils and a microclimate influenced by Lake Bolsena. The volcanic origin of the local soils have a great bearing on their characteristics such as the presence of pyroclastic and lava formations, a light sandy texture with high permeability and low apparent density. The soils are subacidic to subalkaline, with a pH between 5,5 and 7,5 — to which the acid-tolerant potato is well suited — and have high levels of potassium (between 600 and 1 300 ppm) and trace elements.

The climatic conditions are influenced by the proximity of Lake Bolsena, an imposing lake basin whose moderating effect produces a microclimate that is particularly conducive to growing the ‘Patata dell'Alto Viterbese’. The average rainfall in the area ranges between 850 and 1 200 mm per year and is concentrated in autumn and spring, while summers are dry. The average annual temperature varies between 13,5 °C and 15,5 °C. The area's homogeneous climate and soil characteristics are confirmed by the Lazio Phytoclimatic Chart, which situates the ‘Patata dell'Alto Viterbese’ PGI in one single area of production, which is a mesaxeric region of the upper hilly (submontane) thermotype and the lower hyper-humid ombrotype.

‘Patata dell'Alto Viterbese’ has the following characteristics:

—	the flesh is intensely yellow throughout,

—	the colour of the peel is uniform and consistent,

—	the flavour is strong and pleasant,

—	the product has a very wide range of culinary uses.

The characteristics of the ‘Patata dell'Alto Viterbese’ PGI are a result of the environment in which it is grown (soil, climate, growing methods, type of storage), which clearly demonstrates the link between the ‘Patata dell'Alto Viterbese’ and its area of production. The success of the product is precisely due to the soil's chemical composition, pH, trace elements and minerals, and the vicinity of Lake Bolsena. During the spring (April/May), when the potato plants sprout up and start to grow, the temperature in the PGI area is between 12 and 14,5 °C, which is ideal for the first physiological stages. In summer, thanks to the proximity of Lake Bolsena, the temperature in the area usually rises gradually from 17 °C to about 24 °C in July. During this time the potato plant completes its full biological cycle and reaches the ripening stage. The area's optimum climate conditions (temperature below 24 °C) allow a better transfer of carbohydrates and mineral elements to the tubers of the plant. Precipitation averages between 800 and 1 200 mm per year. However, there is no rainfall in the month of August, which, combined with high temperatures of up to 30 °C, favours maturation and senescence. The dry conditions during the harvesting of ‘Patata dell'Alto Viterbese’ also lend it its characteristic qualities such as the uniform colour of the peel and the overall appearance of the tubers (rain causes dark spots on the peel).

The characteristics of the ‘Patata dell'Alto Viterbese’, which result from its interaction with the environment, have given the product a reputation that is evidenced by a number of retrieved documents (sales notes, invoices, etc.) which attest to the long-standing historical, cultural and social link between the product and its territory. Trade journals, photographs, stories by local authors and audiovisual testimonials bear witness to the growing of the ‘Patata dell'Alto Viterbese’ since the early 1900s. The renown currently enjoyed by the ‘Patata dell'Alto Viterbese’ is supported by many publications, articles and recipes. Among the most significant are two publications by the Comunità Montana Alta Tuscia Laziale, namely ‘L'Alta Tuscia nel Piatto' — Guida ai Sapori e ai Saperi dell'Alta Tuscia’ (2008) (Alta Tuscia on a plate — Guide to the culinary delights and insights of Alta Tuscia) and ‘I Prodotti Agroalimentari Tipici dell'Alta Tuscia’ (2001) (Typical foods of Alta Tuscia), which cite the ‘Patata dell'Alto Viterbese’ as a typical product of the area, and feature a special section describing its flavour characteristics, uses and local recipes. The ‘Patata dell'Alto Viterbese’ was also mentioned on the occasion of the food and wine event ‘Golosando tra le Specialità della Comunità Montana Alta Tuscia Laziale’ (the Comunità Montana Alta Tuscia Laziale Gastronomic Fair), which was held in Orvieto on 9 October 2004. The guide ‘Tuscia a tavola – ricette, curiosità, prodotti tradizioni gastronomiche della provincia di Viterbo’ (The cuisine of Tuscia — recipes, trivia, gastronomic traditions and products of the province of Viterbo) by Italo Arieti (sixth edition, Primaprint publishers, Viterbo, 2005) dedicates a section to the ‘Patata dell'Alto Viterbese’. The ‘Patata dell'Alto Viterbese’ is also listed as a Lazio speciality in an article of the Informatore Agrario (Farming News) magazine, entitled ‘Ma quante belle patate …viaggio in Italia tra le patate di grande tradizione’ (Beautiful potatoes galore … Italian discovery tour of traditional potato varieties) (November-December 2008, pp. 22-27). Also worth mentioning are the references to ‘Patata dell'Alto Viterbese’ on the internet praising its pasty consistency, which makes it ideal for preparing gnocchi (potato dumplings). Traditional festivals demonstrate the product's prominence in local customs: both the Gnocchi Festival, which opened in S. Lorenzo Nuovo in 1977, and the Potato Festival, which has been held in Grotte di Castro since 1985, have been organised with active involvement from the local population. Another noteworthy initiative is the promotional event for ‘Patata dell'Alto Viterbese’ featuring horticultural shows of established and experimental potato varieties organised by cooperatives of local farmers since 2001, which is now in its fifth edition. The cultural link is also apparent from the widespread use of the potato in many other typical recipes in the local gastronomic tradition such as Minestra con ‘l'orloge’ (soup with ‘watches’), so called because of the shape in which the potatoes are cut, Pasta e patate (pasta and potatoes), a simple rural dish of the Alto Viterbese area, and Frittata di patate (potato omelette), prepared without the usual eggs.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

The Ministry launched the national objection procedure with the publication of the proposal to amend ‘Patata dell'Alto Viterbese’ PGI in Official Gazette of the Italian Republic No 66 of 20 March 2017.

The consolidated text of the product specification can be consulted on the following website:

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) and clicking on ‘Prodotti DOP e IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP, IGP e STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di produzione all'esame dell'UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

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