Steirisches Kürbiskernöl g.g.A.

 
Record number: 11
 
 
 
 
Disclosure date
First mention of "Kirbis Öell" (pumpkin oil) around 1739. 
  
 

Photo: BMLFUW/A...

Title
Steirisches Kürbiskernöl g.g.A.
(Styrian Pumpkin Seed Oil PGI)
  
 
Abstract or claim
The pumpkin seed oil is obtained by pressing the hulless seeds of the Styrian oil pumpkin (Cucurbita pepo var. styriaca, sometimes referred to as var. oleifera). The pumpkin variety is characterised by seeds which, on account of a mutation, have lost their hard seed coats.
Styrian pumpkin seed oil’s inimitable aroma and subtle nutty taste is due to the unique pumpkin seeds, the specific soil and climatic conditions and the particular processing methods.
Steirisches Kürbiskernöl is produced according to the specification as Protected Geographical Indication (PGI) pursuant to EC Regulation 1263/96 ECJ L 163/19 ff/96.
  
Name of product, product class
Pumpkin seed oil, salad oil
  
Name of  region
Styria, Austria
 
Field of search
Food and Agriculture
 
Name(s) of information provider
Erzeugerring “Steirisches Kürbiskernöl g.g.A“ (“Styrian Pumpkin Seed Oil PGI” Growers’ Association)
  
Names of applicant for title
Erzeugungsorganisation Steirisches Gemüse G.m.b.H
Mag. Christian Konrad
Am Engelsdorfgrund 10
8041 Graz 
  
Holder of knowledge or associated resources
about 70 industrial oil mills and other farmers in Styria 
  
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
Erzeugungsorganisation Steirisches Gemüse G.m.b.H
Mag. Christian Konrad
Am Engelsdorfgrund 10
8041 Graz 
 
Descriptors 
- History:
Pumpkin cultivation in general:
Pumpkins are one of the oldest vegetables in the world. Pumpkins already grew in Central and South America 10,000 years ago. The oldest record of oil squash (Cucurbita pepo L.) comes from the south of Mexico and dates back to 10,700 to 9,200 BC.
After America was discovered at the end of the 15^th  century, pumpkin and squash came to Europe, where they quickly spread.
These were pumpkin seeds with a hard husk, which are still cultivated in many parts of the world today.
 
The development of Steirisches Kürbiskernöl (Styrian pumpkin seed oil) is closely connected to Styria.
The earliest record of pumpkin cultivation in Styria comes from the inventory of an estate in Gleinstätten from the year 1697, where “six Mäßl (54 L) pumpkin seeds” are mentioned.
 
“The hulled pumpkin seeds” are mentioned for the first time in the inventory of a farm in Ettendorf in 1735 during the handover of the farm. That the pumpkin seeds are hulled suggests the use of oil presses.
 
People were at least aware of the usefulness of pumpkin seeds around 1739. In a reference book from this year, there is an entry about pumpkin seeds that reads, “… they are often used in cooling emulsions and milks, and for other beverages and soups. A white, sweet oil is obtained from pressing them, which makes the skin soft and supple.”
The first documentary mention of “pumpkin oil” also occurs in the same year. And three years later, in 1742, a document concerning an estate in Styrian Rassach records that “14 pounds of pumpkin oil” were part of the inheritance.
 
In 1773, Maria Theresa ordered that pumpkin oil should not be used as a common food, but instead that it belonged in “apothecaries” for making “ointments and plasters”.
 
According to records, besides its culinary and medicinal use, people also considered using pumpkin seed oil for military purposes – namely, as cart grease.
 
In 1880, Styrian farmers discovered a “soft-shelled seed variety” and started to cultivate it. The breeding of this mutant would continue to be developed.
 
At this time, pumpkin oil was obtained by beam presses. Before World War One, pumpkin oil was only used for the self-subsistence of the farmers. But increasing industrialisation ushered in the first hydraulic oil presses.
 
In 1996, the EU awarded “Styrian pumpkin seed oil” the status of a Protected Geographic Indication product.
In 1998, the Erzeugerring “Steirisches Kürbiskernöl g.g.A.” (“Styrian Pumpkin Seed Oil” Growers’ Association) was established.  
 
- Region:
Styrian pumpkin seed oil is pressed exclusively in southern Styria (the political districts of Deutschlandsberg, Feldbach, Graz-Umgebung, Hartberg; Leibnitz, Radkersbrug, Voitsberg, and Weiz) and southern Burgenland (the political districts of Jennersdorf, Güssing, and Oberwart).
 
The cultivation of the pumpkins used for pressing is restricted to the following regions: the districts of Deuschlandsberg, Feldbach, Fürstenfeld, Graz-Umgebung, Hartberg, Leibnitz, Radkersburg, Voitsberg, Weiz, Jennersdorf, Güssing, Oberwart, Hollabrunn, Horn, Mistelbach, Melk, Gänserndorf (limited to the judicial district of Zistersdorf]) and Korneuburg-Stockerau (limited to the judicial district of Stockerau).
 
Climate and soil conditions:
The cultivation area of the pumpkins used in the production of Steirisches Kürbiskernöl PGI is characterised by a particular, warm and humid climate, characteristic of the Illyrian region and the foothills of the Alps.
 
Mild temperatures, particularly in autumn, are the result of high pressures areas from the Adriatic Sea.
 
The average temperature in January is around 0 °C and around 22 °C in July. Temperatures of more than 30 °C in midsummer are not uncommon and sometimes the temperature climbs to 35 °C.
 
The climate of southern Styria is characterised by significant variations in temperature between day and night, relatively high humidity, as well as numerous hours of sunshine. Thus, southern Styria is considered to be one of the sunniest regions of Europe.
 
This particular microclimate and the sandy, well-aerated loamy soil in the region have a big influence on the quality of the Steirisches Kürbiskernöl PGI.
 
- Steirisches Kürbiskernöl g.g.A. (Styrian Pumpkin Seed Oil PGI):
Pumpkins (Cucurbita) are a plant genus of the cucurbit family (Cucurbitaceae).
 
Nowadays, the soft-shelled seed variety Cucurpita pepo var. Styriaca is cultivated exclusively for producing Steirisches Kürbiskernöl PGI.
 
The distinctive feature of this natural mutation of the pumpkin is its hulless seed (the four outer layers of cells of the husk are not lignified or thickened).
 
Pumpkin cultivation:
The seeds are sown at the end of April/early May in rows, so there is enough room between the rows for mechanical hoeing several times a year.
 
Each farm cultivates on average about five hectares. There are also about a hundred farms that cultivate very small areas, which grow the Syrian oil pumpkin for their own use.
 
Harvest:
Depending on the weather, the ripe oil pumpkins are harvested between mid-September and mid-October. Owing to the large number of small farms, part of the harvest is still done by hand, whereas the larger fields are harvested mechanically.
 
Processing:
The seeds are scraped out of the pulp by hand. This process alone requires several weeks. The "Ausheppeln", which is the colloquial term for removing the seeds, often takes on the character of a family celebration in the fields.
 
Immediately after the harvest, the pumpkin seeds are washed and dried until they have a water content of only about 8 %.
 
Oil production:
The pumpkin seeds are pressed according to the traditional method without any refinements.
The tear-drop shaped, dark green, hulless seeds are finely ground in stone mills (no community mills). Water and salt are then added and the resulting mass is kneaded into a mash. The mash is then gently roasted and continuously stirred by a stirrer. The pumpkin seeds need to be roasted to separate the protein contained within the seeds from the oil. The water content is reduced considerably and the characteristic flavour begins to develop. The roasted mass is then checked for flavour, consistency and grain size.
The roasted seed mash is then gently pressed mechanically and the oil is obtained without the use of any chemical additives.
 
The press cake is then used as fodder for cattle and pigs. 
 
The freshly pressed oil sits for at least 7 days, so the suspended sediments can settle to the bottom. If the oil is stored in a cool and dark place, the oil is good for at least 9 months.
 
About 2.5 to 3 kg of pumpkin seeds are required to produce 1 litre of Steirisches Kürbiskernöl PGI.
The experience of the master presser plays a crucial role in how many pumpkin seeds are needed to produce the oil.
 
The mash used to be pressed between two wooden boards in a solid wooden device (what is known as a “Styrian oil cow“). The mash was pressed by striking a wooden wedge (“beating out the oil“), which is where the profession of “Ölschläger” (“oil beater“) gets its name.
 
Steirisches Kürbiskernöl PGI is an organic speciality that contains no other oils or preservatives. The addition of water and salt is allowed to help press the pumpkin seeds.
 
Flavour and appearance:
Steirisches Kürbiskernöl PGI is viscous edible oil. It is dark green in colour with reddish reflections and it has an intensive, nutty taste.
 
The strength of the roasted flavour depends on the intensity of the roasting process.
 
Quality control and labelling:
A quality control system has been established to guarantee that only pumpkin seeds grown in the protected area are pressed to produce Steirisches Kürbiskernöl PGI. The pressing must be done there, too.
Every bottle of Steirisches Kürbiskernöl PGI. has a ribbon around it with an individual inspection number. The ribbon guarantees complete control from the field to the counter, and ensures that all of the strict quality criteria have been met in the production of the pumpkin seed oil.
 
Inspections are performed by certified inspection agencies according to EU regulations.
 
Nutrition:
Steirisches Kürbiskernöl PGI. has a high percentage of polyunsaturated fatty acids (particularly linoleic acid) as well as nutritionally valuable ingredients:
fat content 90 %, of which linoleic acid 40 - 60 % and oleic acid 25 - 40 % (together around 80 %), palmitic acid 10 - 25 %, stearic acid 3 - 6 %, and other fatty acids 1 - 2 %.
 
- Marketing:

Photo: BMLFUW/Rita Newman

Steirisches Kürbiskernöl PGI is sold year round.
Marketing is done by the Erzeugerring “Steirisches Kürbiskernöl g.g.A.“ (“Styrian Pumpkin Seed Oil” Growers’ Association).
 
Connection between the geographical area and traditional knowledge:
- The particular sandy, well-aerated loamy soil and
  the mild, Illyrian climate that ensures warm and
  humid weather in the growing region make it possible
  to cultivate a natural seed variety of pumpkin with
  hulless seeds.
- The unique flavour and aroma of Steirisches
  Kürbiskernöl PGI are directly related to the numerous hours of sunshine,
  the significant variations in temperature between day and night as well
  as the relatively high humidity.
- Thanks to this type of cultivation and the specific geographical conditions,
  pumpkin seed oil can be produced with exceptional taste and consistency.
- The production of Steirisches Kürbiskernöl PGI is the result of traditional
  knowledge, which has been passed down by those involved in its production
  (farmers and the oil mills): the traditional knowledge and experience of the
  pumpkin farmers (adapting the crop husbandry to the environmental conditions,
  harvesting know-how, and traditional pressing without refinements) as well as
  the expertise of wholesale buyers and retailers in marketing.
 
- Utilisation:
Steirisches Kürbiskernöl PGI is very well-suited for seasoning soups, salads, main courses and desserts. The truly exceptional taste of Steirisches Kürbiskernöl PGI reveals itself in combination with cheese.
 
One of the characteristic features of the oil is how well it coats salads.
Regional pumpkin specialities are roasted pumpkin seeds to nibble on, pumpkin cream soup, pumpkin seed spread and scrambled eggs cooked in pumpkin seed oil.
 
- Protection:
The description of the specification for the registration as PGI is located at the Austrian Patent Office. (National application no: 1215-GR/95)
  
Key words 
Food and Agriculture, Traditional Knowledge, Austria, Styria, region, pumpkin, oil, pumpkin seed oil, Cucurbita pepo var. Styriaca, Steirisches Kürbiskernöl
 
Bibliography/ References
- Council Regulation (EEC) No 2081/92 Application for Registration: Art. 17, PGI.
  (National application No: 1215-GR/95)
 - Christoph Wagner, Lois Lammerhuber: Steirisches Kürbiskernöl Pichler Verlag
  1997 ISBN: 3854311540
- Der Steirische Ölkürbis und einige frühe Quellen über Kürbisanbau. – In:
  TEPPNER, H. (Ed.), Die Koralpe. Beiträge zur Botanik, Geologie, Klimatologie und
  Volkskunde, Seiten 57-63 (mit 1 Abb.). – Graz.
www.tappler.com  (Weitere historische Literaturquellen)
http://www.defra.gov.uk/foodrin/foodname/fatsoils/austria/steirisc.htm  
http://kernoel.cc/PPF/sid/2/index1.asp  
http://www.kernoel.org/
www.genuss-region.at
- Südsteiermark
http://de.wikipedia.org/wiki/S%C3%BCdsteiermark  
- Kürbiskernöl
http://de.wikipedia.org/wiki/K%C3%BCrbiskern%C3%B6l
- Südsteiermark
http://de.wikipedia.org/wiki/S%C3%BCdsteiermark
 
All internet references last accessed on 14 March 2011.
 
Language code
German
 
Product of www.genuss-region.at  
Yes
 
Regional contact 
Erzeugerring „Steirisches Kürbiskernöl g.g.A“
Julius Strauß Weg 1a
A-8430 Leibnitz/ Steiermark
Tel.: 03452/72151
E-mail: bernhard.glawogger@lk-stmk.at
www.Steirisches-kuerbiskernoel-gga.at 
 
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
  

22.02.2012, Lebensministerium III/4