Marchfeldspargel g.g.A

  
Record number: 10
 
Disclosure date
There have been reports of asparagus being produced in the area around Vienna since 1565. Asparagus has been cultivated in the Marchfeld area to a significant extent since the turn of the nineteenth century.
  
  

Photo: BMLFUW/A...

Title
Marchfeld Spargel g.g.A
(Marchfeld asparagus PGI) 
 
 
Abstract or claim
Traditional knowledge of specific production and harvesting methods of asparagus (Asparagus officinalis L.) in the specific soils and climatic conditions of the Marchfeld plain in Lower Austria.
Marchfeldspargel (‘Marchfeld asparagus’) is produced according to the specification as a Protected Geographical Indication (PGI) pursuant to EC Regulation 1236/96 OJ. L 163/19 ff/96 amended by Regulation 564/2002, OJ. L 86/7/2002.
  
Name of product, product class
Asparagus, vegetables 
 
Name of region
Marchfeld, Lower Austria, Austria
 
Field of search
Food and Agriculture
 
Name(s) of information provider
ARGE Marchfeldspargel
 
Names of applicant for title
Bund der Marchfelder Spargelgüter
A-2304 Mannsdorf 21
 
Holder of knowledge or associated resources
13 farms in the Marchfeld plain, East of Vienna 
  
Grantee(s), holder(s), assignee(s) of title, if any
Bund der Marchfelder Spargelgüter
A-2304 Mannsdorf 21 
 
Descriptors
- History:
Sources suggest that asparagus first appeared in Austria around 1530, with the main harvesting regions originally to be found in Bohemia and Moravia.
 
Evidence of asparagus cultivation in the region around Vienna dates back to around 1565, according to the authors of the book ‘Asparagus’.
Asparagus played a major role at the Imperial Court from around 1743 onwards. When it was in season, the ladies-in-waiting of Maria Theresa were presented with asparagus on an almost daily basis on meat days and fasting days.
 
The existence of instructions for growing asparagus published in Vienna would suggest there was a need for know-how relating to the vegetable in the immediate vicinity of the city that was home to the Imperial Residence.
Due to a lack of adequate transportation and means of cooling food, however, it was impossible to move asparagus over great distances at the time.
 
Towards the end of the eighteenth/beginning of the nineteenth century, Viennese cookbooks feature a wide range of recipes based on asparagus.
The Marchfeld has been an important name in asparagus cultivation since the nineteenth century, when a number of farms were suppliers to the Imperial Court.
In 1809, when Kaiser Franz I (II) found himself holed up in Castle Wolkersdorf while fleeing from Napoleon, he had fresh asparagus delivered daily.
The chronicler of the Gänserndorf municipality, Otto Schilder, emphasises that in the nineteenth century, the area of Auersthal, Raggendorf and Groß Schweinbarth was of real importance for asparagus cultivation. 
 
An archive map of the Lower Austrian Chamber of Agriculture cites those areas in Austria which played a role in asparagus cultivation until 1938; the majority of these were in the north-eastern part of Lower Austria. Around 200 hectares of land were devoted to growing asparagus in Austria at this time.
 
The growers' association "Bund der Marchfeld Spargelgüter" has existed since 1980. Marchfeldspargel has been marketed with a common label since that time.
 
‘Marchfeldspargel’ was recognised as a Protected Geographical Indication (or PGI) within the European Union in 1996.
 
- Region:
The name Marchfeld describes the fertile plain east of Vienna between the rivers Danube and March. It is demarcated by the Danube to the south, the March to the east, the Weinviertel hills to the north and the Vienna city boundary to the west.
 
Climate and soil conditions:
The Marchfeld region is in the western foothills of the climate of the Pannonian Steppes.
Along with southern Styria, it has the most days’ sunshine per year of any region in Austria, and is one of the warmest areas in the country.
The area’s combination of high mean temperatures and sufficient moisture provide the prefect prerequisites for the cultivation of plants.
 
The climatic conditions there, coupled with the particular soil types (riverside, chernozem, colluvial and alluvial soils with high humus levels and varying high levels of loam and loess) form the perfect combination for asparagus growing.
 
- Marchfeldspargel g.g.A. (Marchfeld asparagus PGI):
The asparagus stalks are the shoots of cultivated varieties (Asparagus officinalis L.) developed from the family of asparagus plants for supply in their fresh state. They are divided into four categories according to their colour: white, violet, violet- green or green asparagus.
 
Only selected varieties are cultivated because of the special climate and soil conditions.
 
The following varieties are cultivated:
German varieties: Ruhm von Braunschweig, Schwetzinger Meisterschuss, Huchels Auslese, Lukullus, Vulkan, Presto, Merkur, Hermes, Eposs, Ravel and Ramos.
Especially for green asparagus (anthocyanin-free): Spaganiva, Schneewittchen and Schneekopf.
– Dutch varieties: Venlim, Carlim, Gijnlim, Boonlim, Backlim, Thielim,
  Horlim, Prelim and Grolim.
– French varieties: Larac, Cito, Aneto, Desto, Selection ‘Darbonne n°4’,
  Selection ‘Darbonne n°3’ Jacq. Ma. 2001, Jacq. Ma. 2002, Andreas,
  Dariana, Cipres and Viola.
– US variety: Mary Washington
 
Approximately 320 hectares of land in the Marchfeld plain are used for the cultivation of asparagus at the present time (2007).
 
Cultivation:
Before an asparagus field is planted, the soil has to be deeply loosened up and mixed with humus.
The asparagus farmers do not produce the young plants themselves; instead, growers will deliver seeds of high quality to multiplier firms, which then grow plants from these. Ditches around two metres apart have to be dug in the prepared field for planting to take place. Nowadays, the plants are usually placed by machine, pressed into the ground to a depth of 15-20 cm, and then covered with soil.
 
Fertilisation:
Farmyard manure and straw compost are especially well-suited to soil improvement. Regular fertilising guarantees relatively consistent harvest volume.
 
Growth description:
Asparagus culture does not produce a crop for either of the first two years. The farmer still has plenty of work to do, however, as weeds have to be constantly kept under control and the plants have to be protected against pests or diseases. The plants go to seed, and the plant is cropped at the end of November. The buds on the asparagus plant form over the summer; it’s from these that the first asparagus spears will emerge the following year. Above the buds, banks are built to prevent discolouration of the asparagus.
 
 
 
 
 
Harvest:
The harvesting season for asparagus (harvesting of asparagus is also referred to as ‘Stechen’, literally ‘pricking’, in German) usually gets underway at the end of April, and lasts around 8 weeks, until mid-June.  Delays are possible due to the weather.
The harvesting should come to an end around 20 June, depending on the state of the crop and weather conditions. A particularly hot May can bring the harvest to an end by around 15 June.
 
The harvest lasts around six weeks. 
  
The asparagus is carefully picked by hand. The asparagus harvester goes through the rows, looking for spots on the ground where the soil is slightly raised, concealing an asparagus spear. He unearths this by hand and cuts it off at a depth of 25 to 30 cm using an asparagus knife. The hole in the ground is filled back in with a trowel, and the bank smoothed out to ensure new bulges or breaks in the soil can be spotted easily.
 
 
Depending on the crop, one person can usually harvest between 3.5 and 5 kilos of asparagus in an hour. 
 
 
The asparagus is taken to the farm immediately after harvesting, and chilled with iced water (this prevents valuable ingredients from being lost), sorted by diameter, accurately graded, then stored in the cooling house. It is either sold direct from the farm or packed and dispatched around the country the same day.
 
Although the harvest volume is estimated at 1,400 tons, this figure is dependent upon weather conditions. Around 60% of Austrian asparagus is produced in the Marchfeld region.
 
Pest control:
Once the asparagus season has come to an end and the sticks go into the ‘leaves’, great care has to be taken that the asparagus is not afflicted by diseases or pests. Diseases which can affect asparagus include asparagus rust and dead stem. Asparagus flies, asparagus beetles (Crioceris duodecimpunctata, Crioceris asparagi) can cause damage to asparagus culture, and measures have to be taken in the case of mass cultivation.
 
Flavour and appearance:
Marchfeld asparagus is characterised by its special subtle flavour.
Asparagus contains very few bitter substances, and is particularly seductive thanks to its tenderness.
 
As well as this, Marchfeld asparagus spears are cut shorter during harvesting than comparable products, as a result of which they feature a less ‘wooden’ texture and flavour.
 
Quality control and quality distinction:
The members of the ARGE Marchfeldspargel (‘Marchfeld Asparagus Working Group’) produce according to IP (‘Integrated Production’) guidelines, in other words subject to organic guidelines.
 
The asparagus is sorted by size according to diameter in line with common standards.
White: Solo Plus = + 25 mm, Solo = 20-25 mm, Classic = 15-20 mm, Classic fein = 10-15 mm
Green: Solo Plus = + 25 mm, Solo = 20-25 mm, Classic = 15- 20 mm,
 
The content of every package or bundle of asparagus has to be evenly distributed, and may only include asparagus from the same place, of the same quality and of the same colour group. The asparagus is only packaged using materials that can be reclosed, offer protection from evaporation, and deflect light.
 
The following special regulations apply to the labelling of Marchfeldspargel g.g.A.: common logo; protected designation as ‘Marchfeldspargel g.g.A’; and a name, address, colour group, class, sorting, weight and number of packages.
 
Nutrition:
Asparagus is extremely low in calories (17 kcal/100g), contains protein, fibre, various vitamins and minerals. It obtains its typical flavour from essential oils, aspartic acid, vanillin and other active substances.
 
One serving (500 g) supplies 100 % of the daily requirement for Vitamin C and folic acid, 90 % for Vitamin E, 50 % for Vitamin B1 and 45 % for Vitamin B2.
 
Asparagus has a cleansing and diuretic effect.
Because it contains very few nutrients and much fibre, asparagus is excellent for weight reduction and sensitive stomachs.
Green asparagus is rich in vitamins and tastes more aromatic because of the amount of chlorophyll it contains.
 
- Marketing:
Asparagus is either sold directly from the farm where it was produced or packaged on the same day and dispatched to gastronomic outlets and retailers throughout Austria. 
 

Photo: BMLFUW/Rita Newman

Marchfeldspargel is brought to market in tightly packaged bundles, or in layered form, in packages or small packages.
 
The freshly harvested asparagus is marketed throughout Austria within 24 hours.
 
Labelling: common logo: Marchfeldspargel, name, address
 
Out of a total crop of 1,400 tons of Marchfeldspargel, around one-third is marketed directly from farms, one-third sent to gastronomic outlets, and one-third to retailers. The proportion of the total being sent to chain stores is also on the increase.
 
- Utilisation:
Due to its high water content (c. 93%), asparagus should be processed as freshly as possible.
 
- Protection
The description of the specification for the registration as a PGI is to be found in the Austrian Patent Office. (National application No: 1196-GR/95)
  
Key words
Food and agriculture, traditional knowledge, Austria, Lower Austria, region, Marchfeld, Asparagus, Asparagus officinalis L., Marchfeldspargel g.g.A., Marchfeld asparagus PGI
  
Bibliography/ References
- Council Regulation (EEC) No 2081/92 Application for Registration:
  Art. 17, PGI. (National application No: 1196-GR/95)
- Ingrid Haslinger: - Der Marchfeldspargel; Das Kaisergemüse. Kulinaria
   Europas Pichler Verlag : 1997 ISBN: 3854311451
- Friedrich Hampel. Gemüsespeisen, Beilagen und Garnituren. Wien,
  um 1925.
- Englert, Grieser, Hastreiter, Heller. Asparagus. Hrsg. Peter Wodarz,
  Berlin 1993, S. 24.
- Haus-, Hof- und Staatsarchiv Wien, OMeA SR 368, 1743/13.
- Marchfeld Spargel
  http://www.defra.gov.uk/foodrin/foodname/fruitveg/austria/marchfel.htm
- Marchfeld Spargel
  http://www.spargel.co.at/
- Marchfelderhof
  http://www.marchfelderhof.at
- Marchfeld Spargel
  www.genuss-region.at
- Verordnung (EG) Nr. 510/2006 des Rates zum Schutz von geografischen
  Angaben und Ursprungsbezeichnungen für Agrarerzeugnisse und
  Lebensmittel
  "MARCHFELDSPARGEL”. EG-Nr.: G/AT/01462/95/07/03
  http://www.patentamt.at/Home/Markenschutz/Herkunftsangaben/HA3_07_ED_Marchfeldspargel_1.pdf
 
All internet references last accessed on 12 November 2009. 
 
Language code
German
 
Product of www.genuss-region.at  
yes
 
Regional contact 
ARGE Marchfeldspargel
c/o Gerhard Sulzmann
Hauptstraße 21
2304 Mannsdorf/ Niederösterreich
Tel. 02212/2414, Fax 02212/2897
www.spargel.co.at 
E-mail: sulzmann@aon.at
 
Authors: Eva Sommer, Erhard Höbaus
 

20.12.2011, Lebensministerium III/4