OpenLegislation

Annex I

United Kingdom

Original text. Later amendments are not shown.

The following amendments to the specification for the protected designation of origin "Patata di Bologna" have been approved:

The changes for the individual elements are as follows:

  • Water: the method of analysis to be used by the laboratory is specified.

  • Protein: the protein content range is changed to 0,9-2,6 % and the method of analysis to be used by the laboratory is specified.

  • Fat: a range of 0,09-1,12 % of edible potato; only the maximum value is changed.

The current detection limit of the selected method of analysis is 0,1 % and concentrations below this limit are therefore non-determinable. Given that the true attainable minimum is unknown, it is considered appropriate to indicate only the maximum value.

The method of analysis to be used by the laboratory is specified.

  • Carbohydrates: the carbohydrate content range is extended from 13,5-17,0 % to 8,0-19,0 %. Regarding the analysis, it is specified, moreover, that analytical data are obtained by subtraction from 100 of the water, ash, fat, protein and fibre values (obtained, in turn, through the specified methods of analysis). Thus the proposed changes in minimum and maximum values of certain parameters also involve a variation in the value range for carbohydrates.

  • Dietary fibre: the range defining the fibre content is extended from 2,2-2,7 % to 0,9-4,0 %. The method of analysis to be used by the laboratory is specified.

  • Minerals: It is considered appropriate no longer to indicate each mineral in parenthesis and to replace the term 'minerals' with the term 'crude ash', specifying the method of analysis to be used and redefining the values.

The wider value range for crude ash, which is to be used as a parameter for mineral content, stems from the need to take account of the various factors that might influence its content. Given the difficulty of determining with precision the different variables which may influence the content of ash, an extended content range seems both appropriate and necessary, as does specifying a procedure not only of sampling but also of preparing the sample prior to analysis.

Of the individual minerals listed in the previous version of the product specification for the 'Patata di Bologna' PDO, it is considered appropriate to indicate only the mineral which is present in substantial quantities and characterises the potato's nutrient value, i.e. potassium (K), expressed as K in mg/100 g of edible potato. The minimum value is 250 mg/100 g, determined by means of 'EPA 3015A/EPA 6010B' analysis.

  • Vitamins: the term 'vitamins' is too generic. It is proposed, therefore, that this parameter no longer be used since analytical determination of all the vitamins present in the product would have a significant impact on the cost of analysis, without producing relevant data in terms of nutrition and characterisation. Nor would an analysis of vitamin C (L-ascorbic acid), the vitamin with the highest concentration in the tuber, provide data capable of characterising the product, given that several unrelated parameters (duration of storage, method of analysis, seasonal conditions, rapid degradation during analytical detection) have an incidence on its content.

  • Dry matter: the value indicated in parenthesis is removed since this information is redundant and contradicts the above-mentioned parameter for water content in the average composition per 100 g of edible potato.