Application for PGI / 1
1. ------IND- 2015 0570 F-- EN------20151105 ------PROJET
Table of Contents
1.PREAMBLE
2.COMPETENT AUTHORITY OF THE MEMBER STATE
3.APPLICANT GROUP
3.1NAME
3.2ADDRESS
3.3CREATION DATE
3.4LEGAL FORM
3.5PURPOSE
3.6COMPOSITION OF THE ASSOCIATION (DEFENCE AND MANAGEMENT BODY - ODG)
3.7REPRESENTATIVENESS
3.8FINANCING
4.PRODUCT NAME
5.TYPE OF PRODUCT
6.DESCRIPTION OF THE PRODUCT
6.1GENERAL DESCRIPTION
6.2PHYSICAL CHARACTERISTICS
APPEARANCE
COLOUR
WEIGHT
ORGANOLEPTIC CHARACTERISTICS
MANNER OF PRESENTATION AND PACKAGING
6.3PHYSICAL AND CHEMICAL CHARACTERISTICS
FATTY ACIDS
pH
FREE ALKALI
RESIDUAL SODIUM CHLORIDE
GLYCEROL
6.4BACTERIOLOGICAL CHARACTERISTICS
6.5RAW MATERIALS: VEGETABLE FAT
6.6RAW MATERIALS: OTHER
6.7METHOD USED TO OBTAIN SAVON DE MARSEILLE
6.8SPECIFIC STEPS IN MANUFACTURING WHICH MUST TAKE PLACE IN THE GEOGRAPHICAL AREA CONCERNED
7.DELIMITATION OF THE GEOGRAPHICAL AREA
8.PROOF OF ORIGIN
8.1IDENTIFICATION OF OPERATORS
8.2ALL TRACEABILITY ELEMENTS FOR STEP1: MANUFACTURE OF THE SOAP PASTE
8.3ALL TRACEABILITY ELEMENTS FOR STEP2: SOAP MANUFACTURE
8.4Diagram summarising the traceability elements
8.5TABLE SUMMARISING THE TRACEABILITY ELEMENTS
9.CONNECTION WITH THE MANUFACTURING ORIGIN
9.1SPECIFICITY OF THE GEOGRAPHICAL AREA
9.2SPECIFICITIES OF THE PRODUCT
9.3A PRODUCT WHOSE SPECIFICITY DERIVES FROM ITS GEOGRAPHICAL FOOTHOLD
10.MONITORING STRUCTURE
10.1IDENTIFICATION
10.2INSPECTION FREQUENCY
10.3FINANCING PROCEDURES
11.DECLARATION AND RECORD-KEEPING OBLIGATIONS
12.PROCEDURES FOR SERVING NOTICE AND FOR EXCLUSION
12.1DEALING WITH FAILURES TO COMPLY WITH THE SPECIFICATIONS
12.2MEASURES TAKEN IN THE EVENT OF BREACHES WITH REGARD TO THE SPECIFICATIONS
12.3PROCEDURE
13.AFSM COMMITMENTS TO PROGRESS IN SOCIAL AND ENVIRONMENTAL RESPONSIBILITY
14.LABELLING
15.ANNEXES
1.PREAMBLE
SAVON DE MARSEILLE is a product deemed authentic, traditional, natural, ecological, vegetable-based, effective, healthy, etc. It entirely fits in with the trend for ‘natural/authentic’products that so stimulates and impacts upon the consumption of today's food, health, hygiene and cosmetic products.
The specifications submitted by AFSM for SAVON DE MARSEILLE PGI are intended to protect, sustain and guarantee these qualities and values of SAVON DE MARSEILLE.
The specifications are also intended to ensure that SAVON DE MARSEILLE is not pigeonholed within its ancestral legacy, which does not meet all of today's consumers' expectations; such an outcome would have a mild or even negative economic impact in its geographical production area.
These specifications sustain and guarantee this ancestral know-how, the characteristics and qualities of SAVON DE MARSEILLE, and give SAVON DE MARSEILLE the means to express itself in the national and international marketplace.
2.COMPETENT AUTHORITY OF THE MEMBER STATE
The Protected Geographical Indication (PGI) has been lodged with:
Name: INPI (French National Institute of Industrial Property)
Address: 15rue des Minimes – CS50001 – 92677Courbevoie Cedex
Telephone: 0820210211
Fax: 0156658600
Email:
3.APPLICANT GROUP
3.1NAME
Association des Fabricants de Savon de Marseille (Marseille Soap Manufacturers' Association - AFSM)
3.2ADDRESS
24Quai Rive Neuve 13007Marseille
Telephone: 0496120091
Fax: 0490444786
Email:
3.3CREATION DATE
Declaration date: 21May2014
3.4LEGAL FORM
Association governed by the Law of 1July1901
3.5PURPOSE
The aim of the association is to unite the products under quality and origin identification labels marks and, in time, to become their quality organisation.
The purpose of the association is to:
-promote and protect the soap-maker's trade;
-undertake any scientific, technical, commercial, or other studies and actions favourable to the development and growth of its member undertakings;
-implement a charter defining the quality of the soap and Savon de Marseille in particular;
-provide information and professional training.
See Annex3 for more details on the purpose
See Annex2 for the statutes of the association
3.6COMPOSITION OF THE ASSOCIATION (DEFENCE AND MANAGEMENT BODY - ODG)
Any natural or legal person approved by the management board, who operates within the geographical area defined in the Protected Geographical Indication applications and who undertakes to abide by the specifications may be a member of the association.
The members of AFSM are as follows:
Company / Address / Telephone number / Email address / Given name/Surname / FunctionLaboratoire M&L (L'Occitane) / ZI Saint Maurice 04100 Manosque / 0492702525 / / Jean-Louis Pierrisnard / Scientific director and Research & Development
Savonnerie Marseillaise de la Licorne / 34cours Julien 13006Marseille / 0496120091 / / Serge Bruna / Director
ENSA / 223avenue Estienne d'Orves 83500La Seyne sur Mer / 0494941547 / / Georges Schembri / Director
Tomelea / 223avenue Estienne d'Orves 83500La Seyne sur Mer / 0494941547 / / Simon Schembri / Director
Proredis / Zone artisanale du Moulin 04220Corbières / 0624669314 / / David Volpe / Director
La Savonnerie de Nyons / ZAC des Laurons2 – 26110Nyons / 0475268534 / / Erwan Allée / Director
Savonnerie de Haute Provence / 7, ZAI Les Plaines du Logisson 04180Villeneuve / 0492792323 / / Daniel Margot / Director
Savonnerie des Petites Séries / 7, ZAI Les Plaines du Logisson 04180Villeneuve / 0492758308 / / Daniel Margot / Director
Le Chatelard SARL / Quartier Le Serre 26170Saint Auban sur l'Ouvèze / 0475286950 / / Sébastien Montaud / Manager
SA Laboratoires BEA / ZAE Les Chalus 04300Forcalquier / 0492753769 / / Patrick Richaud / Commercial director
La Savonnerie des Alpilles / 762avenue des Vergers Z.I du Pont 13750Plan d’Orgon / 0490732986 / / Jean-Paul Grangeon
Emilie Grangeon / Manager
Export & Marketing manager
Sandralex / Zone de Valdonne 13124Peypin / 0442722138 / / Alex Chauvin / Director
3.7REPRESENTATIVENESS
AFSM is:
-95% of turnover in the trade within the geographical region
-1440employees
-Overall turnover of EUR302500000
-More than one in two soap bars leaving our production plants are sold as exports.
The AFSM membership is distributed as follows within the geographical region:
Company / Town/city / DepartmentLaboratoire M&L (L'Occitane) / Manosque / 04
Savonnerie Marseillaise de la Licorne / Marseille / 13
ENSA / La Seyne sur Mer / 83
Tomelea / La Seyne sur Mer / 83
Proredis / Corbières / 04
La Savonnerie de Nyons / Nyons / 26
Savonnerie de Haute Provence / Villeneuve / 04
Savonnerie des Petites Séries / Villeneuve / 04
Le Chatelard SARL / Saint Auban sur l'Ouvèze / 26
SA Laboratoires BEA / Forcalquier / 04
La Savonnerie des Alpilles / Plan d'Orgon / 13
Sandralex / Peypin / 13
3.8FINANCING
The association to defend and promote the PGI will be financed by the following deductions:
-EUR0.05 per kilogram of SAVON DE MARSEILLE sold.
-The annual subscription to the association.
The association will also request local subsidies from local authorities: the General Council, the chambers of commerce for industry and crafts, etc.
4.PRODUCT NAME
SAVON DE MARSEILLE
5.TYPE OF PRODUCT
Solid soap in block, bulk, bar or flake form.
6.DESCRIPTION OF THE PRODUCT
6.1GENERAL DESCRIPTION
Hard and homogeneous soap presented in a variety of shapes, sizes and colours, perfumed or non-perfumed, chips or flakes; minimum vegetable oil content 72%, to the exclusion of any other animal or synthetic oil.
6.2PHYSICAL CHARACTERISTICS
APPEARANCE
SAVON DE MARSEILLE is a hard and homogeneous soap at a temperature of 20°C, presented in bars of various shapes and sizes.
See Annex1 of the AFSM Savon de Marseille Code
COLOUR
SAVON DE MARSEILLE may be coloured using pigments that comply with the cosmetic regulations in force.
WEIGHT
SAVON DE MARSEILLE may be presented in various weights.
ORGANOLEPTIC CHARACTERISTICS
SAVON DE MARSEILLE may be perfumed with essential oils, or aromatic compositions, adhering to the maximum percentage stipulated in the specifications.
See Annex1 of the AFSM Savon de Marseille Code
MANNER OF PRESENTATION AND PACKAGING
SAVON DE MARSEILLE may be sold in bulk (flakes), loose or packaged in any compatible type of packaging.
SAVON DE MARSEILLE may be packaged in X-folded cellophane, blown or extruded, flow pack, pleated, cardboard box, plastic or paper packaging, etc.
SAVON DE MARSEILLE may be packaged individually or in batches of 2, 3, 4, etc.
The manner of presentation will be likely to change as packaging and conservation techniques develop, to the extent that this has no impact on the quality of the product. However traceability must ensure that it is always possible to establish the origin of SAVON DE MARSEILLE.
6.3PHYSICAL AND CHEMICAL CHARACTERISTICS
FATTY ACIDS
SAVON DE MARSEILLE must have a minimum overall fatty acid content of 68% by mass of finished product, without additions.
This content is measured as per AFNOR methodNFT60-304 ‘Determination of total alkali and fat content.’
A percentage of 68% fatty acids gives a quality SAVON DE MARSEILLE. Effectively, the finished product has much lower water content (in contrast to household soap) and is richer in fatty acids, bringing the consumer economic and quality benefits.
pH
SAVON DE MARSEILLE has a pH of between 9 and 10
FREE ALKALI
The term ‘total free alkali’ must be expressed as the sum of caustic free alkali and carbonated free alkali.
The total free alkali content, expressed as NaOH, must not exceed 0.2% (by mass of finished product).
It is measured according to the method described in AFNOR standard NFT60-308 ‘Determination of the total free alkali content.’
RESIDUAL SODIUM CHLORIDE
The presence of sodium chloride in the finished product is associated with the manufacturing process; the residual sodium chloride content must under no circumstances exceed 1.5% by mass of finished product.
This content is determined according to the method described in AFNOR standardNFT60-312 ‘Chloride measurement - potentiometric method.’
GLYCEROL
The percentage of glycerol in the finished soap depends on the nature of the oils used, the wash ratio (the quantity of glycerol water relative to soap), and the number of washes. The quantity of glycerol must not exceed 3%.
The glycerol content is determined according to one of the following two standards:
If the glycerol content is lower than 0.5% (by mass of finished product): AFNOR standard NF ISO 2272 (classification index T 60-311) ‘Determination of low contents of free glycerol by molecular absorption spectrometry’
If the glycerol content is 0.5% or higher (by mass of finished product): AFNOR standardNFT60-310 ‘Glycerol measurement - Titrimetric method’
6.4BACTERIOLOGICAL CHARACTERISTICS
SAVON DE MARSEILLE, however finished and packaged, complies with cosmetics regulations in force (RegulationEC1223/2009)
6.5RAW MATERIALS: VEGETABLE FAT
SAVON DE MARSEILLE is manufactured using only vegetable fat: vegetable oils, acid oils or fatty acids.
The fatty acid content is measured by gas chromatography preceded by transesterification of the fat into methyl esters according to the method presented in AFNOR standard NF ISO 5508 (classification index T 60-234) ‘Analysis by gas chromatography of methyl esters of fatty acids;’ the methyl esters are prepared according to AFNOR standard NF T 60-233 ‘Preparation of methyl esters from fatty acids.’
The fats used in SAVON DE MARSEILLE have specific characteristics as regards their fatty acid content and meet precise acidity criteria.
The maximum permitted acidities in the fat used (free fatty acid content expressed as the percentage by mass of the predominant acid in the fat in question) are as follows:
FAT / ACIDITY / Expressed as:Vegetable oil (copra, palm) / 8% / Lauric acid
Vegetable oil (palm type) / 8% / Palmitic acid
Vegetable oil (olive, rape, soy type) / 8% / Oleic acid
Acid olive pomace oil / 80% / Oleic acid
Distilled fatty acids / ≥99% / Majority acid
Acidity is measured according to one of the following two AFNOR standards:
StandardNFT60-204 ‘Fats of animal and vegetable origin – Determination of the acidity index – Titrimetric methods’
or
StandardNFT60-221 ‘Fats of animal and vegetable origin – Determination of the acidity index – Potentiometric methods’
The fats used make it possible to obtain a SAVON DE MARSEILLE of consistent quality in terms of its organoleptic characteristics: appearance, colour and smell.
Fats such as palm or coconut are available in sufficient quantity and meet the needs of the trade in terms of manufacturing as well as they meet the consumer's expectations of quality in use; a soap that is gentle on the skin, with abundant lather.
6.6RAW MATERIALS: OTHER
6.6.1Additions
In order to protect the specific characteristics of Savon de Marseille, additions are restricted and their nature monitored.
BULK: the addition of bulk such as carbonates and silicates is not permitted.
ADDITIVES: Only ingredients authorised under the legislation on cosmetic products and body hygiene products may be incorporated into Savon de Marseille; these ingredients may not exceed a maximum of 3% of the mass of the finished product.
SUPERFATTING AGENTS AND GLYCEROL:
Vegetable oil type superfatting agents enabling the overall irritation of the product to be reduced. The maximum percentage is 3%
Residual or added glycerol may not exceed 3% (in addition to the glycerol mentioned in 6.3)
The glycerol content is determined according to one of the two standards indicated in point6.3.
PROCESSING AIDS: In order to obtain a stable product that does not go rancid, we add antioxidants to those already present in the oils, as well as sequestrants. The maximum cumulative percentage of antioxidants and sequestrants is 0.4%.
6.7METHOD USED TO OBTAIN SAVON DE MARSEILLE
6.7.1STAGE1: MANUFACTURE OF THE SOAP PASTE: MARSEILLAIS PROCESS
SAVON DE MARSEILLE is obtained by continuous or discontinuous hot saponification of fat of exclusively vegetable origin with sodium hydroxide.
The saponification phases are as follows:
-Phase1: Making the paste
The vegetable fat and the soda are placed in a steel or stainless steel vessel known as a ‘chaudron’ (cauldron) in the trade. The soap paste is cooked for a number of hours at a high temperature. The cooking time depends on the reaction kinetics of the saponification and the nature of the oils. It may be up to 24h. Saponification is an exothermic reaction (one which releases heat) and must therefore be performed gradually. The maximum temperature is 105°C at atmospheric pressure, and 130°C in an autoclave (pressure between 2bars and 3bars)
-Phase2: Salting out
This step consists in adding salt to the soap paste in order to cause the glycerol lyes to separate in the bottom of the vessel in what is called a ‘relargage’ or release. The quantity of salt depends on the lye limit point and the graining point relative to the mixture of fats used.
-Phase3: Cooking
Cooking consists in completing the saponification reaction by transforming the remaining fat into soap. In this phase, the maximum temperature is 105°C at atmospheric pressure, and 130°C in an autoclave (pressure between 2bars and 3bars)
-Phase4: Washing
The washing step is intended to remove the glycerol and the impurities present in the soap paste with the aid of a sodium chloride solution
-Phase5: Liquidation
Liquidation is the transition phase of the crystalline structure of the soap into its smooth phase. This step is achieved by adding water.
-Phase6: Drying
Drying is what will make it possible to give the soap its final fatty acid concentration (minimum 68%). Drying is either done poured in settings, or using a vacuum atomiser.
This saponification is potentially followed by the addition of additives such as those described in point6.6.
In the case of cosmetic distilled fatty acids whose acidity is ≥99%, the washing and liquidation phases are not compulsory.
6.7.2STAGE2: SOAP MANUFACTURE
Soap manufacture consists in transforming the soap paste into the finished product (soaps ready for placement on the market)
SAVON DE MARSEILLE manufacturing flow chart
- Mixing raw materials
The raw material mixing phase is performed using a mixer and/or a grinder. All of the ingredients, such as the soap paste in the form of chips, will be mixed and/or ground with perfume, colourants and other additives. A soft, creamy, smooth paste of uniform colour and perfume will thus be obtained.
The soap-maker's know-how is indispensable when adjusting the water content and oil content of the soap paste in order to obtain a mixture that is easy to work with.
- Shaping the bulk product: refining/extrusion
The refining/extrusion phase is performed using an extruder, which amalgamates and compresses the soap flakes from the previous phase into a solid mass.
First, the soap paste is refined, then compressed and extruded using a feed screw that forces it into the conical end of the extruder. This operation makes it possible to produce compact, homogeneous bars whose appearance may be modified with adaptors fitted to the head of the extruder cone.
It is vital to control the vacuum, pressure and temperature of the extruder, in order to be able to extract the soap from the feed screw and obtain a homogeneous soap. This operation requires real know-how in terms of knowledge of the soap and of the machines. The extruder head temperature must be between 30°C and 50°C. The vacuum must be between atmospheric pressure and -60mm of mercury. The pressure varies according to the model of the machine, as well as according to the type of extrusion chosen.
- Cutting the bulk product
Soap coming out of the extruder through an adaptor is called billet ('bondon'). This billet is then cut to the desired length using a machine called a cutter.
- Moulding the bulk product (optional phase):
The bulk product is moulded using a press, giving the soap its final shape. There are two types of mould:
-‘spit moulds’ (moules à cracher) can be used to obtain soaps of all shapes (flowers, animals, figurines, etc.),
-‘return moulds’ (moules à rentrer) are mainly used to produce rectilinear shapes.
It is vital to control the pressure and temperature of the mould if the soap is to be moulded correctly. The mould temperature is between -15°C and ambient temperature. When using a pneumatic press, the pressure must be between 2bars and 5bars.
- Soap packaging (optional phase)
The last phase is packaging in cellophane, paper or cardboard, etc. followed by boxing.
Since this phase has connection with the final quality of the soap, it may be performed outside the geographical area.
6.8SPECIFIC STEPS IN MANUFACTURING WHICH MUST TAKE PLACE IN THE GEOGRAPHICAL AREA CONCERNED
SAVONS DE MARSEILLE PGI will be manufactured using 100% soap paste manufactured according to the Marseillais process described in point6.7.1., and will be produced in the geographical region.
The geographical area concerned is as follows:
-Department of Bouches du Rhône: the whole department
-Department of Var: the whole department
-Department of Alpes de Hautes Provence: the whole department
-Department of Drôme: only the Canton of Buis les Baronnies, and the Canton of Nyons.
See Annex11 for the list of communes
7.DELIMITATION OF THE GEOGRAPHICAL AREA
The geographical area in which SAVON DE MARSEILLE is manufactured comprises four departments: Bouches du Rhône, Var, Alpes de Haute Provence and two cantons in Drôme: the canton of Nyons and Buis-les-Barronies.
- BOUCHES DU RHÔNE
Bouches du Rhône is historically the region with know-how regarding the production of SAVON DE MARSEILLE. Soap developed in Marseille thanks to the olive oil culture as well as the commercial attractiveness of the port. The first soap works appeared in Marseille in 1228. LouisXIV oversaw regulation of its manufacture in order to guarantee optimum quality, by means of the Edict of Colbert (1688). In 1913, 90soap works manufactured 180000 tons of savons de Marseille, which were sold worldwide.