EU Protected Food Names Scheme - UK registered names
Regulation (EEC) No 2081/92 - Application for Registration Article 17
Protected
Geographical Indication
National application No: - Whitstable Oysters
1. Competent service of the Member State:
Name: United Kingdom - Department for Environment, Food and Rural Affairs
Tel: 020 7238 6687
Fax: 020 7328 5728
2. Applicant group:
a) Name: The Ancient Oyster Companies of Whitstable and Faversham
b) Address: c/o Elaine Kirkaldie, Marketing Director, Seasalter Shellfish (Whitstable) Ltd, East Quay, The Harbour, Whitstable, Kent CT5 1AB
c) Composition: producer / processor (2) other (0)
3. Name of product:
Whitstable Oysters
4. Type of product (see list in Annex VI):
Shellfish Class 1.7
5. Specification - Summary of requirement under Article 4(2)):
a) Name:
Whitstable Oysters
b) Description of Product:
Shellfish of the species Ostrea edulis (Native oyster) and Crassostrea gigas (cultivated European oyster) the meat of which is fat and succulent.
c) Geographical area:
The oyster beds in the vicinity of Whitstable, Kent.
d) Background:
Oysters have been produced in the area since Roman times. This link between Whitstable and the oyster is well documented in many books.
e) Acquisition:
Broodstock taken from the sea off Whitstable. Oyster spat raised in a hatchery on a diet of microscopic algae. At 3mm transferred to an outside nursery to acclimatise. When they have grown to sufficient size they are laid off on the oyster beds. After 3 - 5 years of growing the fully grown oysters are collected from the beds during Spring tides. They are washed, graded and placed in depuration tanks for 2 days. Then rinsed in fresh water and packed.
f) Link
Whitstable is renowned for the quality of its oysters the meat of which is fat and succulent. Oysters have been produced in the area since Roman times
g) Inspection bodies:
Product Authentication International Ltd
Address: Rowland House, 65 High Street, Worthing, West Sussex, BN11 1DN.
Tel: 01903 237799
Fax: 01903 204445
h) Labelling:
PGI
i) National requirements (if any):
EC No:
Page last modified: 7 August 2007
Page published:21 July 2003