ANNEX ISupplementary provisions
ANNEX I The specification for the protected geographical indication ‘Tettnanger Hopfen’ is amended as follows: Method of production: (1) The fourth, fifth and sixth sentences shall be deleted as follows: In Tettnang growers cannot start their work until the spring, unlike in other hop-growing regions where the wire support systems are put in place during the winter. This is due to the trellis systems specific to the region: whereas a single-row system predominates in other regions, in Tettnang there are six rows of hops between each row for machinery. Explanation: the (various) new trellis systems are being introduced for economic reasons, as they in particular make it easier to use machinery. (2) In the seventh sentence the words ‘In early to mid-April’ shall be replaced by the words ‘From the beginning of March until mid-April’. Explanation: extending the pruning period allows growers to better adapt to the increase in less favourable weather conditions due to changing climate, as well as to optimise the use of manpower. (3) The following 16th and 17th sentences shall be deleted: One peculiarity is that a green cover crop is sown during the flowering phase (unlike in other regions, the hop-growers in the Tettnang region have voluntarily forbidden the use of herbicides), which means that no further tillage is required. This prevents the soil becoming too compact and washed out, and promotes the formation of humus. Explanation: new trellis systems may necessitate the use of herbicides. This only takes place in the (relatively seldom) cases when weed growth is strong, and is necessary in order to increase the water available to hop plants. This should not be detrimental to the quality of the hops themselves. (4) In the 20th sentence the figure ‘62 °C’ shall be replaced by the figure ‘65 °C’. Explanation: new scientific information may make it necessary to dry the hops at temperatures of up to 65 °C. The raising of the maximum drying temperature is in line with the general conditions of the hop delivery contract; the quality table for German certified hops contained therein states that raw hops must be dried at a temperature of 60 – 65 °C. Drying at a higher temperature also helps increase the energy efficiency of the process. The hops’ fine aroma is not affected by this.