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

The asparagus stalks (= young shoots of the asparagus species ‘Asparagus officinalis L.’) must be intact, healthy, free of damage from inappropriate washing, clean, fresh in appearance and smell, pest-free and free of damage from rodents or insects, crushing, bruising or abnormal external moisture, and of foreign odours and/or taste. The cut at the base of the stalks must be as clean as possible. In addition, the asparagus stalks must not be hollow, split, or peeled. Small cracks which have appeared after harvesting are permitted to a limited extent. Marchfeld asparagus has a typical, fine asparagus aroma, with few bitter substances. Its taste must not be bitter or woody.

The asparagus is divided into four categories according to its colour:

• white asparagus,

• violet asparagus: tips of a colour between pink and violet/purple and a partly white stalk,

• violet-green asparagus: partly violet and green colouring,

• green asparagus: tips and most of the stalk must be green.

White and violet asparagus must not exceed 22 cm in length, violet-green and green asparagus must not exceed 25 cm in length.

Varieties:

• German: Ruhm von Braunschweig, Schwetzinger Meisterschuss, Huchels Auslese, Lukullus, Vulkan, Presto, Merkur, Hermes, Eposs, Ravel, Ramos.

  Green asparagus varieties (= anthocyanin-free) Spaganiva, Schneewittchen, Schneekopf,

• Dutch: Venlim, Carlim, Gijnlim, Boonlim, Backlim, Thielim, Horlim, Prelim, Grolim,

• French: Larac, Cito, Aneto, Desto, Selection ‘Darbonne n^o4’, Selection ‘Darbonne n^o3’, Jacq. Ma. 2001, Jacq. Ma. 2002, Andreas, Dariana, Cipres, Viola,

• United States: Mary Washington