HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"L 153/4
EN
Official Journal of the European Union
14.6.2012
REGULATIONS
COMMISSION IMPLEMENTING REGULATION (EU) No 501/2012
of 13 June 2012
entering a name in the register of protected designations of origin and protected geographical
indications ( (Zhenjiang
Xiang
Cu)
(PGI))
THE EUROPEAN COMMISSION,
(6)
In the absence of specific legislation of the European
Union, vinegar with a lower acidity can be lawfully
manufactured and marketed within the EU as well as
Having regard to the Treaty on the Functioning of the European
imported into the European Union. In addition,
Union,
(Zhenjiang Xiang Cu) is rice vinegar with its
distinctive characteristics and is linked to Chinese cuisine.
Having regard to Council Regulation (EC) No 510/2006 of
Therefore, neither a risk of confusion for consumers nor
20 March 2006 on the protection of geographical indications
an attempt to fair and traditional usage could be
and designations of origin for agricultural products and food
identified in the fact that (Zhenjiang
Xiang
stuffs (
Cu) is marketed in the EU with a minimum total acid

1 ), and in particular the third subparagraph of Article 7(5)
thereof,
content of 4,5 grams/100 ml.
Whereas:
(7) The
Commission
understands
that
China
would
accept
a
minimum acidity rate of (Zhenjiang
Xiang
Cu)
not lower than 5,0 grams per 100 ml, which would
(1) Pursuant
to
Article
6(2)
of
Regulation
(EC)
No
accordingly meet the request of the German authorities
510/2006, China’s application of 16 July 2007 to
and the aforementioned European Standard EN 13188.
register the name (Zhenjiang
Xiang
Cu)
as
a Germany has confirmed that this would resolve its
protected geographical indication (PGI) was published in
concerns.
the Official Journal of the European Union ( 2 ).
(8)
In order to have the largest consensus the minimum total
(2) Germany
submitted
an
objection
to
such
registration
acid content of (Zhenjiang
Xiang
Cu)
should,
under Article 7(2) of Regulation (EC) No 510/2006.
therefore, be set out at 5,00 grams/100 ml.
The objection was deemed admissible under point (c)
of the first subparagraph of Article 7(3) thereof.
(9)
In the light of the above, the name (Zhenjiang
Xiang Cu) should be entered in the Register of protected
(3) By
letter
dated
2
August
2011,
the
Commission
asked
designations of origin and protected geographical indi
the Parties concerned to seek agreement among them.
cations.
(4) Given
that
no
formal
agreement
was
reached
between (10) The
measures
provided
for
in
this
Regulation
are
in
Germany and China in accordance with the designated
accordance with the opinion of the Standing
timeframe and forms, the Commission should adopt a
Committee on Protected Geographical Indications and
decision in accordance with the procedure referred to in
Protected Designations of Origin,
Article 15(2) of Regulation (EC) No 510/2006.
HAS ADOPTED THIS REGULATION:
(5) The
statement
of
the
objection
alleged
that
registration
of
(Zhenjiang Xiang Cu) would jeopardise the
Article 1
existence of names, trademarks or products as specified
in point (c) of the first subparagraph of Article 7(3) of
The designation contained in the Annex to this Regulation shall
Regulation (EC) No 510/2006, due to the vinegar’s lower
be entered in the register.
(4,5 grams) minimum total acid content than the one
specified (5,0 grams) in German law as well as in
Article 2
European Standard EN 13188. Considering the acetic
acid content as a decisive quality criterion for vinegar,
The updated version of the single document is set out in Annex
the objector believes that marketing of such vinegar in
II to this Regulation.
the European Union would be misleading for the
consumer as it would lead to distortion of the
Article 3
competition.
This Regulation shall enter into force on the twentieth day
( 1 ) OJ L 93, 31.3.2006, p. 12.
following that of its publication in the Official Journal of the
( 2 ) OJ C 254, 22.9.2010, p. 10.
European Union.

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EN
14.6.2012 Official
Journal
of
the
European
Union L
153/5
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 13 June 2012.
For the Commission
The President
José Manuel BARROSO
ANNEX I
Agricultural products intended for human consumption listed in Annex I of the Treaty:
Class 1.8: other products of Annex I of the Treaty (spices etc.)
CHINA
(Zhenjiang Xiang Cu) (PGI)

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L 153/6
EN
Official Journal of the European Union
14.6.2012
ANNEX II
SINGLE DOCUMENT
COUNCIL REGULATION (EC) No 510/2006
‘
’ (ZHENJIANG XIANG CU)
EC No: CN-PGI-0005-0630-16.07.2007
PGI ( X ) PDO ( )
1. Name
‘ ’
(Zhenjiang
Xiang
Cu)
2. Member State or Third Country
People’s Republic of China
3. Description
of
the
agricultural
product
or
foodstuff
3.1. Type of product
Class 1.8: other products of Annex I of the Treaty (spices etc.)
3.2. Description of product to which the name in (1) applies
Zhenjiang Xiang Cu is a kind of brewed rice vinegar made from; sticky rice is the main raw material. It has a
distinctive fragrance and a delicate flavour. The colour is a strong lustrous reddish brown with umber. It has a strong
fragrance of fried rice and brewery products. The taste is dense and mild, fine and fresh, sour but not astringent,
delicious and slightly sweet. Depending on specifications, the total acidity (based on acetic acid) falls within the range
5,00 g-6,00 g per 100 ml (not more than 15,50 g), fixed acid (based on lactic acid) 1,20 g-1,60 g per 100 ml, amino
acid nitrogen (based on nitrogen) 0,12 g-0,18 g per 100 ml, and reducing sugar (based on dextrose) above 2,20 g
per 100 ml.
Depending on length of storage, Zhenjiang Xiang Cu is divided into two categories, viz. ‘Fragrant Vinegar’, which is
the regular form with a storage period of over 180 days, and ‘Mature Vinegar’, which refers to Zhenjiang Fragrant
Vinegar with a storage period of over 365 days.
3.3. Raw materials
1. Sticky rice: from the region of Zhenjiang. It has consistently good quality with strong glutinosity and appropriate
crude protein. The amylopectin content can be as high as 100.
2. Wheat bran: from processed local wheat of premium quality, rich in the nutritional elements required for the
fermentation of acetic acid bacteria.
3. Rice husk: from the processing of local rice; serves as carrier and forms the special gaseous environment for the
growth of acetic acid bacteria in fermentation.
4. Daqu: growth carrier of saccharifying strains fermented by traditional techniques from such local premium
materials as wheat, barley and green peas.
5. Frying rice: sticky soft scorched rice congee made from local premium rice; this is the main ingredient in the
characteristic fragrance and colour of Zhenjiang Fragrant Vinegar.
6. Water: pure water accumulated in the landform and geology peculiar to the region of Zhenjiang, rich in various
mineral substances. It has a slightly sweet flavour, appropriate hardness and pH value, suitable for brewing
vinegar.
3.4. Feed (for products of animal origin only)
—
3.5. Specific steps in production that must take place in the identified geographical area
The production of Zhenjiang Xiang Cu, including the preparation of Daqu and rice wine broth, fermentation of
brewing mass, extraction of the vinegar, steaming and storage/maturing of raw vinegar, must take place in the
defined geographical area.
3.6. Specific rules concerning slicing, grating, packaging, etc.
Glass bottles in compliance with food hygiene requirements; outer packaging may be cardboard boxes.

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EN
14.6.2012 Official
Journal
of
the
European
Union L
153/7
3.7. Specific rules concerning labelling
The Zhenjiang Xiang Cu label is printed and affixed permanently on the bottle. The main details on the label include
product name (Zhenjiang Xiang Cu), production techniques (solid fermentation), category of vinegar (brewed
vinegar), main ingredients, net weight, the manufacturer’s name and address, production date and product
standard code.
4. Concise
definition
of
the
geographical
area
The region of Zhenjiang is located in the southeast of China and on the southern bank of the Yangtze River. It lies
between 31°37′-32°19′ north latitude and 118°58′-119°58′ east longitude. The region comprises Jurong City,
Danyang City, Yangzhong City, Dantu District, Jingkou District, Runzhou District and Zhenjiang Development Zone.
5. Link
with
the
geographical
area
5.1. Specificity of the geographical area
Zhenjiang is located in the southeast of China, at the confluence of the Yangtze River and the Grand Canal. It has a
typical humid monsoon climate with a transition from a warm temperate zone to a subtropical zone. The annual
average sunshine duration is 2 050,7 hours, the rate of sunshine is 46,8 %, the annual average temperature is
15,4 °C, the average humidity 77 % and the annual average precipitation is above 1 000 mm. The region of
Zhenjiang is made up of sprawling low hills, fertile farmland, an intricate river network, and large numbers of
small islands and ports along the river; the area is green in a pleasant, bright and humid climate.
5.2. Specificity of the product
The colour of Zhenjiang Xiang Cu is a strong lustrous reddish brown with umber. The vinegar has a strong fragrance
of fried rice and brewery products. The taste is dense and mild taste, albeit with a sour touch which includes acetic
acid, lactic acid, malic acid, succinic acid, citric acid and gluconic acid, but which is not particularly astringent. It is
fine and fresh, delicious and slightly sweet.
5.3. Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product
Zhenjiang is located in the southeast of China and has a typical humid monsoon climate with a transition from a
warm temperate zone to a subtropical zone. It lies at the confluence of the Yangtze River and the Grand Canal, in a
country side of low green hills, fertile farmland, an intricate river network, and large numbers of small islands and
ports along the river. It abounds in such agricultural crops as rice, wheat, barley and green peas, with rich by-
products such as wheat bran and rice husk. The fact that Zhenjiang is humid and green can be conducive to the
yield and reproduction of acetic acid bacteria. Water from the hills and springs gathers in rivers, lakes and wetlands
after flowing through stone and rock, resulting in a rich content of mineral materials and producing a strong and
slightly sweet flavour, which is most suitable for brewing vinegar.
Zhenjiang City has long been known as the ‘City in the mountain forest and Home of Vinegar’. People in Zhenjiang
started to make vinegar 1 400 years ago. The use of Zhenjiang Xiang Cu became established in the Liang Dynasty; it
was regarded as the best rice vinegar in the early China Medicine Classics and won an international gold award in
the Qing Dynasty. Zhenjiang Xiang Cu has become the city’s visiting card. There are almost 100 manufacturing
plants producing vinegar in the city, where the fragrance of vinegar is in the air and vinegar-related eating habits and
food culture can be seen everywhere.
Reference to publication of the specification
(Article 5(7) of Regulation (EC) No 510/2006)

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