{
  "url": "https://openlegislation.uk/eu-regulation-2013-264/annex-II/division-SINGLE/division-3/division-3.6",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-264/annex-II/division-SINGLE/division-3/division-3.6.json",
  "legislation": "eur/2013/264",
  "legislation_title": "Commission Implementing Regulation (EU) No 264/2013 of 18 March 2013 approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Cipolla Rossa di Tropea Calabria (PGI))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-264",
  "path": "annex/II/division/SINGLE/division/3/division/3.6",
  "kind": "division",
  "number": "3.6",
  "heading": "Specific rules on slicing, grating, packaging, etc.",
  "text": "After harvesting, the ‘Cipolla Rossa di Tropea Calabria’ bulbs are processed as follows:\nthe bulbs of new young onions must have their earth-stained outer skins removed; their stalks are then cut to a length of between 30 and 60 cm before being assembled into small bunches ready to be loaded into crates;\nwhen the onions are to be consumed fresh (‘fresh onions’), the skins are removed from the bulbs and the stalks are cut to a length ranging between 35 and 60 cm; the onions are then assembled in bunches weighing between 1,5 and 6 kg and are loaded into crates of varying sizes;\nas regards onions for conservation (or ‘storage’ onions), the bulbs are laid on the ground in rows, covered with leaves and then left to dry for 8 to 15 days so that they gain in density and resilience and become a bright red colour. Once they have been dehydrated, the bulbs are either ‘topped’, in other words separated from the parts visible above ground, or used to produce braids, in which case the above-ground part is left intact. The minimum number of onions required to form a braid is six, regardless of their size. These onions are packaged in bags or crates, whose weight can vary up to a maximum of 25 kg.\nPackaging must take place in the production area and must comply with traditional methods, which are deep-rooted in tradition and local historical folklore, so as to ensure that the product can be traced and checked and to maintain product quality.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/264/annex/II/division/SINGLE/division/3/division/3.6",
    "retrieved_at": "2026-11-01T14:48:46.592689+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}