VI/1570/96
ANNEX I
APPLICATION FOR REGISTRATION: Art. 5 ( ) Art. 17 (X)
PDO ( )
PGI (X)
National file No : 121
COMPETENT SERVICE OF THE MEMBER STATE:
NAME : Ministero delle Risorse Agricole, Alimentari e Forestali
Direzione generale delle politiche agricole ed agroindustriali nazionaliDivisione VIoTel: 0039/6/46655113
Fax : 0039/6/4742314
ADDRESS: via XX Settembre, no. 20 - ROME
APPLICANT GROUP:
(a) NAME: Consorzio per la tutela del Fagiolo di Lamon
(b) ADDRESS: V.le Carlo Rizzarda, 21 - 32032 FELTRE
(c) COMPOSITION: producer/processor ( Χ )
other ( )
NAME OF PRODUCT: Fagiolo di Lamon della Vallata Bellunese
TYPE OF PRODUCT: (see list in Annex VI) plant product marketed in special
packaging.
DESCRIPTION OF PRODUCT: summary of requirements under Art. 4(2)
(a) NAME: see (3) Fagiolo di Lamon della Vallata Bellunese
(b) DESCRIPTION:
The Fagiolo di Lamon della Vallata Bellunese has four main ecotypes: Spagnolo,
Spagnolit, Calonega and Canalino.
1 - The Spagnolo type has an ovoid shape and a fairly thin skin; the seed has
typical wine-red striations; the pod is 11.5 cm long and each pod holds 4-5 seeds.
2 - The Spagnolit type has a rather rounded shape, sometimes with bright striations
on a dirty-white ground.
It is the most prized type, for its delicate flavour and for the especially tender skin.
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3 - The Calonega type is widely grown because it combines a high yield with
excellent cooking qualities. It has a flattened shape with bright red striations on a
dirty-white ground.
4 - The Canalino type has a seed with dark red striations. It is especially resistant
to disease, has a fairly thick skin and the pod is particularly coriaceous.
Chemical analysis of the product shows a high content of proteins (phaseolins in
particular) and a very low cellulose content characteristics peculiar to the Fagiolo
di Lamon della Vallata Bellunese.
(c) GEOGRAPHICAL AREA:
The area including the Feltrino, Bellunese and Val Belluria Mountain Communities.
(d) EVIDENCE OF ORIGIN:
The bean was introduced to the Belluno area by the humanist Pietro Valeriano,
who received some seeds in 1532 as a gift from Pope Clement VII.
There is also evidence from the mid-1600s of the presence of this legume in the
Belluno area.
An essay on agriculture in the Feltre District from 1700 mentions a highly-prized
type of beans, and in the same period other experts recognized the beans from
Feltre as being the best in the province. The preliminary deeds for the Austrian
land registry (1862) also mention the bean being grown in Lamon.
(e) ACQUISITION:
Preparation of the seed-bed calls for ploughing 20-30 cm deep. The seeds are
planted in the ground by pit sowing, with 4 - 5 seeds per pit; the space between
pits is 40-50 cm, with 100-120 cm between rows.
The density is therefore 8/10 seeds/nr. The plants are supported, starting as soon
as they first appear, on poles or reeds, preferably tied at the end with wire.
Beans benefit greatly from irrigation and respond well to organic fertilizers.
Harvesting is done by hand.
(f) LINK:
The development and importance of the bean, which has been in the province of
Belluno since before 1600, has gone through high and low periods. From a highlyprized legume exported to the provinces in the plains and also abroad, after World
War II it went through a period of great crisis. After emigration, and then the
coming of industrialization, the workforce turned toward other sources of income,
and the fields were abandoned.
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An attempt to regain the image, the quantity and, above all, the quality has been
taking place in the last few decades. The people have shown great interest in the
project for revaluating the bean, especially at a part-time level; many areas, once
abandoned, are being reclaimed bit by bit.
The calcareous dolomitic soils and the fluvioglacial terracing typical of the foothills
zone of the defined area lying under the layer of loam rich in stable organic matter
is the ideal substrate for growing a bean with inimitable organoleptic qualities,
characterized by a very thin, soluble skin attributable to the typical high potassium
content of the soils in the production area.
The potassium, which in fact competes with calcium and magnesium, forms more
soluble compounds, helping to make some of the components of the skin break
down more easily during cooking.
(g) CONTROL:
Ministero delle Risorse Agricole, Alimentari e Forestali, which may avail itself of
a producers' consortium as provided for in Art. 10 of EEC Regulation No 2081/92.
(h) LABELLING:
The product marketed for consumption must bear the wording "Fagiolo di Lamon
della Vallata Bellunese", followed by the Protected Geographical indication
mention and the distinguishing mark (if any). The product is to be marketed in both
fresh and dried forms.
For fresh beans, the package sizes permitted are:
1 K g - 5 K g - 15 K g - 20 Kg.
For dried beans, the package sizes permitted are:
0.5 Kg - 1 Kg - 2 Kg - 5 Kg - 10 Kg.
(i) NATIONAL LEGISLATIVE REQUIREMENTS (where applicable):
TO BE COMPLETED BY THE COMMISSION
EEC No : G/IT/01530/96.03.25
Date of receipt of dossier : ../../....