Diario Oficial de la Unión Europea del 7/6/2023 - Comunicaciones e Informaciones
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Source: Diario Oficial de la Unión Europea - Comunicaciones e Informaciones
7.6.2023
EN
Official Journal of the European Union
C 199/23
The allkerbr is a hybrid that resulted from deliberate selection work carried out in the 1950s and 1960s, primarily at the jebyn research station outside Pite in the county of Norrbotten. The work that led to the development of the hybrid fruit began in the 1930s in Vilhelmina located within the geographical area, where wild Nordic Arctic raspberries were cultivated. The allkerbr was created in the 1960s through hybridisation of the wild Nordic Arctic raspberry Rubus arcticus arcticus and the Alaskan Arctic raspberry Rubus arcticus stellatus under the leadership of researcher Gunny Larsson. She presented her thesis on the subject in 1970 and then continued the practical work on the further development and commercialisation of the allkerbr. The research station at Rbcksdalen in Ume, in the county of Vsterbotten, also played an important role in the commercialisation of the berry. From the 1970s until the mid 2000s, additional research was carried out there focusing on the allkerbr, in particular regarding harvesting and cleaning techniques, as well as diseases and their remedies. Nowadays, there are isolated plants in private gardens and other such sites in southern Sweden and also in other countries, but commercial cultivation of the fruit has so far been limited to the counties of Norrbotten and Vsterbotten. The three holdings currently cultivating the berry for commercial purposes are located in the municipalities of Ume AC, Boden BD and Jokkmokk BD.
The specific expertise built up over the years in the geographical area in relation to the cultivation, harvesting and preparation of the berry covers matters such as effective weed control which is important for a competitionsensitive crop like the allkerbr disease control and optimal harvesting time. The latter is crucial as the aroma of the fruit is fully developed only once the individual drupelets have grown and become fully ripe and very succulent.
The geographical area also enables this stage to be reached during the growing season. Optimising the harvesting time also means harvesting the allkerbr in several stages precisely in order to maximise the aroma intensity of the berries.
The natural conditions in the geographical area enabled the development of the allkerbr plant. They also create the low pest pressure necessary for cultivation and give the berries their particular sweetness. The predominance of coniferous trees, in particular spruce, in the geographical area also means large areas of land have a low pH, which is a requirement if the allkerbr is to thrive.
Optimal natural conditions and expertise in allkerbr cultivation are found in the geographical area, as well as a special culture surrounding the consumption of the berry. Allkerbr frn Norrland are an indispensable feature of special occasions for many people in the geographical area, eaten either fresh or more often in the form of jam, which is served with waffles, vanilla ice cream or a small amount of whipped cream. There is no corresponding culture in other parts of Sweden.
Reference to publication of the specification https www.livsmedelsverket.se/globalassets/foretag-regler-kontroll/livsmedelsinformation-markning-halsopastaenden/
skyddade-beteckningar/sub-ansokan-allakerbar-fran-norrland_230314.pdf
