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Document 52021XC0325(02)

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 2021/C 103/13

C/2021/1952

OJ C 103, 25.3.2021, p. 18–20 (BG, ES, CS, DA, DE, ET, EL, EN, FR, HR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)

25.3.2021   

EN

Official Journal of the European Union

C 103/18


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

(2021/C 103/13)

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

‘Őrségi tökmagolaj’

EU No: PGI-HU-02482 — 12.9.2018

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Őrségi tökmagolaj’

2.   Member State or Third Country

Hungary

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.5: Oils and fats (butter, margarine, oil, etc.)

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

‘Őrségi tökmagolaj’ is an unrefined vegetable oil pressed from the toasted seeds of pumpkin (Cucurbita pepo L.) grown specifically for oil-pressing purposes.

Pure pumpkin seed oil, pressed from pumpkin seed only, is free of any other matter. It is a viscous liquid full of character and free of extraneous odours or tastes. It has a full-bodied, smooth, spicy taste reminiscent of walnut. It is very dark green in colour.

Polyunsaturated fatty acids account for much of its fat content.

Physical and chemical characteristics:

Polyunsaturated fatty acid content: minimum 55 %

Soap content: maximum 0,005 % (m/m)

Acid value: maximum 4,0 mg KOH/g cooking oil

Peroxide value: maximum 10,0 meq O2/kg cooking oil

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

 

Storage and preparation of the basic ingredient

 

Grinding

 

Kneading

 

Toasting

 

Pressing

 

Resting, sedimentation

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

‘Őrségi tökmagolaj’ is produced within the administrative boundaries of the following municipalities:

Bajánsenye, Csákánydoroszló, Csörötnek, Döbörhegy, Felsőjánosfa, Felsőmarác, Halogy, Hegyhátszentjakab, Hegyhátszentmárton, Ispánk, Ivánc, Kercaszomor, Kerkáskápolna, Kisrákos, Kondorfa, Körmend, Magyarszombatfa, Molnaszecsőd, Nádasd, Nagymizdó, Nagyrákos, Őrimagyarósd, Őriszentpéter, Pankasz, Rábagyarmat, Rádócköldek, Szaknyér, Szalafő, Szarvaskend, Szatta, Szentgotthárd, Szőce, Velemér, Viszák.

5.   Link with the geographical area

The link between ‘Őrségi tökmagolaj’ and the geographical area is based on the product’s reputation and other attributes.

Oil pumpkin has been grown – and pumpkin seed oil pressed from its seed – in the historical Őrség villages for close to a hundred years now. The use and consumption of pumpkin seed oil formed part of everyday life:

‘They like to sop up the oil as soon as it boils on the fire. Otherwise, as already mentioned, it accompanies salads, cabbage, potatoes, peppers, red onion, or cucumber. It is even used to bake scones. Apart from sunflower seed oil, which is extremely rare, few other cooking oils can be found in the kitchens of the Őrség…’(Kardos, László: Az őrség népi táplálkozása. Budapest, 1943, pp. 90-91).

The traditional method of producing ‘Őrségi tökmagolaj’ has been preserved to this day. Planted at the end of almost every vegetable garden, oil pumpkin formed an integral part of family farms. According to ethnographic data, domestic oil pressing was a common practice in the Őrség in the early 1900s.

Small-scale oil pressing took off again in the 1980s, becoming ever more widespread. The magazine Szabad Föld reported the following in its 10 March 1984 edition: ‘The production of pumpkin seed oil – a traditional late-winter occupation – is already well underway in the villages of the Őrség. Demand for this appetising oil – which can also be used as a remedy for digestive complaints – has grown so much in recent years that oil-pressing plants (known as oil mills) that closed down only 10-15 years ago are back in operation in these villages. In the past, families produced only enough oil to satisfy their own needs. Nowadays, more and more of the oil is being sold. It is being bought by cooperative trading house TSZKER, mostly for export.’ This is confirmed by a study carried out by Attila Selmeczi Kovács in 1992: ‘From the end of the last century, small workshops producing pumpkin seed oil spread throughout Western Transdanubia, but instead of the traditional crushing tools, they used various cottage-industry grinders that were far more productive. Properly crushed or ground seed flour is kneaded to make it suitable for heating. In the Western Transdanubian regions of the Őrség and Hetes, for example, where the production of pumpkin seed oil remains a cottage industry to this day, 6 kg of pumpkin seed meal is made by adding 1 litre of boiling water, kneading continuously. A soft, pulpy paste is formed, which is divided into portions varying in size according to the capacity of the oil press, and toasted one portion at a time. The paste is stirred continuously while toasting, until it reaches its optimum level, which is determined by experience.’ (Selmeczi Kovács, Attila - Az olajsütés. A nyersanyag és a technológia kapcsolata. In: Néprajzi értesítő, volume 74, 1992, pp. 75-89).

The reputation of ‘Őrségi tökmagolaj’ is based on its excellent organoleptic qualities conferred by the specific, traditional production technique. Key factors are many years of experience, expertise, and using the right equipment and pans to obtain a truly delicious, premium oil from high-value seeds. Thanks to the technique for producing pumpkin seed oil used in the Őrség region, ‘Őrségi tökmagolaj’ has a more intense, more aromatic taste than ordinary pumpkin seed oil produced by cold pressing. The pumpkin seeds are toasted at a lower temperature, but heated for longer, giving ‘Őrségi tökmagolaj’ a smooth, spicy, distinctive taste reminiscent of walnut.

For these very reasons, ‘Őrségi tökmagolaj’ is of particular importance to the world of gastronomy. In 2016 a professional jury presented the national ‘Magyarország tortája’ [Country Cake] award to ‘Őrség Zöld Aranya’, a cake made using dough containing ‘Őrségi tökmagolaj’, with a mirror jelly topping also made from ‘Őrségi tökmagolaj’. Since then, ‘Őrség Zöld Aranya’ has proved highly popular among consumers and is a permanent feature in Hungary’s best confectioners.

‘Őrségi tökmagolaj’ is increasingly popular among both consumers and tourists. In 2011, a special one-hour edition of Hungarian public television programme Gasztroangyal presented the traditional production method for ‘Őrségi tökmagolaj’.

‘Őrségi tökmagolaj’ also enjoys a reputation abroad: it won a silver medal at the Second International Pumpkin Seed Oil Exhibition, held in 2019. It has become a recognised brand name over recent decades.

Reference to publication of the specification

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

https://gi.kormany.hu/foldrajzi-arujelzok


(1)  OJ L 343, 14.12.2012, p. 1.


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