Designation of Origin
Mallorcan paprika

Mallorcan paprika is a spice obtained by grinding peppers of the native tap de cortí variety of the Capsicum Annumm L. species produced on the island of Mallorca, once dried and ground at the processing plants located exclusively on the aforementioned island.

Protected Denomination of Origin Mallorcan Paprika is reserved exclusively for peppers made from plants of the native tap de cortí variety and in accordance with the specifications of the same.

 

CHARACTERISTICS

 

Mallorcan Paprika features the following characteristics:

 

Organoleptic characteristics

 

  • Taste: sweet, creamy on the palate; absence of bitterness and a spicy sensation.
  • Colour: uniform orange-red.
  • Aroma: medium intensity, refreshing, with a clear perception of paprika. No empireumatic or roasted aromas.
  • Texture: fine and smooth.

 

Physical-chemical characteristics

 

  • Maximum granulometry: 0.5 mm
  • Extractable colour: minimum 100 degrees ASTA
  • Colour coordinate: L* ≥40
  • Colour coordinate b* ≥38
  • Maximum humidity: 4.2%
  • Fats: between 7% and 12% sss
  • Capsaicines ≤4 ppm

 

 

ASSOCIATION WITH THE GEOGRAPHIC ENVIRONMENT

 

There are two basic elements that guarantee this product and associate it with the geographic environment: the first is production using peppers of the native tap de cortí variety, and the second is the quality and specific nature of the processing process aimed at ensuring top-quality paprika.

The unique quality of Mallorcan paprika is attributable to the geographic environment in which it is produced, the favourable geo-climatic conditions and the use of the tap de cortí variety and traditional cultivation practices, in addition to the preparation system involving the removal of part of the seeds and the entire stem and the natural process of drying the peppers in the sun.

Mallorca´s unique geo-climatic characteristics provide the ideal conditions for the growth of the tap de cortí variety pepper without the use of a greenhouse.

In Mallorca, from April to September, the tap de cortí pepper growing season, the climatic conditions meet the needs of the crop, as it is demanding in terms of sunshine, high temperatures and humidity. The ideal temperature for growing the tap de cortí pepper is 22 to 28 °C during the day and 16 to 18 °C at night. With regard to hygrometry, the ideal content for this crop lies between 50% and 70%.

Moreover, the soil in Mallorca is suitable for the production of tap de cortí peppers, as it is  calcareous in nature, with medium to strong consistency, a significant proportion of coarse elements and an alkaline pH trend. It has high levels of stoniness, beneficial to the water-based system, as it acts as a cover and reduces evaporation. The structure of the soil is made up of horizontal layers between which fine clay accumulates, ideal for the pepper plant´s root system, which features a taproot.

In the production phase, the human factor is decisive in relation to the quality of the pepper. The selection of seeds for the nursery, which is done in a traditional manner and in accordance with the producer´s experience, has given rise to a plant that is totally adapted to the environment, whereby the tap de cortí variety is proof of the genetic selection of the best specimens, conducted in a traditional manner, and which is still carried out today. Farmers and processors have amassed their experience in the selection of seeds largely through observing the behaviour of the pepper plant and the ripening of the fruit, which has been passed down from generation to generation.

Harvesting is conducted manually and experience determines the best time for it: this is based on the appearance of the pepper, which is prone to over-ripening, or in other words, the exocarp and mesocarp turn completely red and the placenta is reddish.

As such, the production system is fully bound to the natural environment, which has undoubtedly given this variety of pepper its own characteristics.

In relation to the production system, the sun-drying process is particularly worthy of note, and is possible due to the abundant number of hours of sunshine in Mallorca and to the fact that the day/night temperature difference is moderate and has no effect whatsoever on the quality of the product.

The removal of part of the pepper seeds is also important in the production of Mallorcan paprika; this increases the relative content of carotenoids, as they are mainly found in the pulp of the fruit.

This unusual quality ensures Mallorcan paprika an excellent reputation associated with the production area and backed up by historical, gastronomic and consumer references and character studies.

 

Historical references

 

Paprika was brought to Mallorca from America in the 16th century and it wasn´t until the late 17th century that it began to appear as a condiment in the island´s oldest recipe books.

Josep Antoni Cabanyes i Ballester, a merchant and patron who lived in Mallorca from 1837 to 1839, mentions paprika several times in his book Notas y observaciones hechas en mí viaje y permanencia en Mallorca, and remarks that it was common to see strings of peppers hung on house facades to dry.

Archduke L. Salvador, in his work Die Balearen (1869-1891), explains that peppers are one of the most important vegetables in Mallorca, saying that:

The most important use of peppers is in the production of paprika, for which purpose they are hung and dried on the outer walls of houses, their bright red colour making them easy to spot. Once dried, the peppers are ground and the product is used to marinate different kinds of meat.

According to the 1884 Palma customs records, 13,287 kg of Mallorcan paprika were exported to mainland Spain, 740 kg to Europe and Africa and 2,139 kg to the American continent that year.

The book Agricultura práctica regional by Pere Antoni Cerdà (1910) states:

Paprika [referring to Mallorcan paprika] is used to make Mallorcan sobrasada (pork sausage), much appreciated both in Mallorca and abroad.

Antoni Contestí, the owner of a paprika plant in Mallorca founded in 1912, in the book Nuestros artes y oficios de antaño (Llabrés, J. y Vallespir, J.), testifies to the importance the production of paprika came to have in Mallorca, with production plants in Randa, Pòrtol, Llucmajor, Santa Maria del Camí, Palma, Sant Jordi, etc. He also mentions that a kilogram was priced at 2 pesetas and that tap de cortí pepper was the variety used for grinding, proof of its suitability for the production of paprika.

One of the companies currently involved in the production of Mallorcan paprika has photographic documentation of the production process and handwritten documentation covering several seasons (1967-1985), specifying the amount (in kilos) of peppers processed and the amount of Mallorcan paprika produced, in addition to other technical data (oven temperature, ambient temperature, degree of humidity, etc.), labour costs, etc.

There is documentary evidence that the Fira del Pebre Bord has been held in Felanitx (Mallorca) since 1871. At this fair, which takes place in late October, it was customary to buy Mallorcan paprika to make the sobrasada produced at traditional pig slaughter festivals.

 

 

Gastronomic references and social reputation

 

Mallorcan paprika is a spice that is widely used in many typical Mallorcan dishes such as: cocas, tumbet, pancuit, espinagades, cuinats, coliflor ofegada, etc. As mentioned previously, it began to appear as a condiment in the island´s oldest recipe books in the 17th century and is still widely used today.

Consumers place great value the product, a fact that is illustrated in the study “El consumo de los alimentos de las Islas Baleares 2016”, conducted by the Institute of Agrifood Quality, which concludes that 42% of Mallorcans buy Mallorcan paprika.

An indicator of the considerable appreciation of Mallorcan paprika is that the recommended sale price is 95% higher than that of other types of paprika.

In brief, the fine reputation of Mallorcan paprika is the result of its unique sensory characteristics and, in particular, its colour, aroma and flavour.

Its uniform orange-red colour is, without a doubt, the distinguishing feature that most consumers attribute to Mallorcan paprika. The characteristic colouring is due to the high carotenoid content in the fruit, which provides high ASTA colour values, attributable, on the one hand, to the climatological characteristics of Mallorca (Mediterranean climate, high number of sunshine hours, springs and summers with a significant temperature differences between daytime and nighttime); and, on the other, to the genetic characteristics of the tap de cortí variety and, furthermore, to the unique production and processing method.

A study conducted by the University of the Balearic Islands illustrated that the carotenoid content of paprika made from the tap de cortí variety grown in the Iberian Peninsula is lower than that grown in Mallorca, a conclusion that shows the influence of the agro-climatic characteristics of Mallorca on Mallorcan paprika.

The influence of the production method on the final colouring of the product is also relevant, especially in the removal of part of the pepper seeds prior to grinding, which increases the proportion of carotenoids in Mallorcan paprika, which come from the pulp of the fruit and reduce the fat content in the end product.

The stability of the colour of Mallorcan paprika is attributable to the initial natural drying process using the heat of the sun and the subsequent oven-drying process at a temperature of below 65 °C. 

The characteristic refreshing aroma is a result of the production method, the first step of which is the removal of the stem prior to grinding, which eliminates the less aromatic part of the fruit, and then the slow drying process, which leads to a gradual reduction in moisture and prevents any empyreumatic or roasted aromas.

The sweet taste and absence of bitterness is an intrinsic characteristic of tap de cortí variety peppers, due to the fact they have a low capsaicin content.

The aforementioned factors enable us to conclude that the climatic conditions of the production region, together with the experience of the farmers and processors, have given rise to a top-quality product with a long tradition and an excellent reputation.

 

 

PRODUCTION, PREPARATION AND PACKAGING CONDITIONS

 

The production phases of Protected Designation of Origin Mallorcan Paprika are broken down as follows:

 

1.  The selection of seeds and cultivation of peppers

The selection of seeds consists of choosing the best specimens from the annual harvest, whereby the peppers with the best morphological characteristics are separated from the rest and used to produce seedlings for the following year. This guarantees a thorough selection by farmers and processors who have been striving to improve the plant material over the years.

The selected pepper seeds are sown in the nursery from February to April. Reseeding in the field takes place two months after the nursery process, between April and June.

Planting is carried out using the mulching system to increase the temperature of the soil, reduce water evaporation and control spontaneous vegetation growth. The plantation density is 32,000 to 42,000 plants per hectare.

With regard to farming practices, the soil is worked to a good depth, fertiliser is applied both under and on top of the soil, and the irrigation system is localised to ensure water efficiency. There are normally three harvests, staggered from late August to October. The peppers are harvested when they are fully red and the placenta is also reddish, or in other words, overripe, to ensure the characteristic colour of the paprika, and when the peppers plants have already lost a significant degree of moisture.

 

 

2. The processing of peppers and the production of paprika

 Natural drying on the same farm.

The peppers are dried from between one day and a week in a well-aired greenhouse with side openings.

Once dried, the peppers are transported to the processing facilities in rigid, well-aired containers of a capacity no greater than 10 kg in order to prevent any damage to the product.

 

 

2.2. Oven drying

Once at the processing facility, the peppers are subjected to a second oven-drying process: they are dried at a temperature of between 50 and 65 °C for 6 to 12 hours in a continuous oven or for a week in a wood-fired oven.

 2.3. Pepper crushing and stem removal

The peppers are crushed by hand, with the help of weights, or by machine using a hammer mill.

When processing fresh peppers whose stems have not been removed beforehand, they are removed either by hand or mechanically.

2.4. Grinding

This process is carried out in stone mills, ensuring that there is no increase in temperature, which would be detrimental to the quality of the product.  

2.5. Sifting

The sifting process is conducted using a 0.5 mm mesh to ensure the correct granulometry.

2.6. Packaging

Packaging is conducted as soon as possible after sifting. The containers are new and clean and weigh no more than 5 kg. The materials used guarantee the product is stored and marketed in the correct manner.

Packaging should be regarded as the last stage in the process and is essential with regard to conserving the product and ensuring the unique quality of Mallorcan Paprika.

Due to the specific characteristics of the product, in particular its high level of hygroscopicity, the absorption of environmental moisture both alters the texture of the product and causes unsaturated lipids to oxidise.

This oxidative rancidity of lipids is directly associated with the loss of carotenoids and, hence, with the loss of the characteristic red-orange colour of Mallorcan Paprika. The oxidation of fats is the biggest cause of the loss of carotenoids, as the paprika fats dissolve the carotenoids and provide them with stability. As such, Mallorcan Paprika should always be packaged exclusively in Mallorca.

 

 

MARKETING

 

In order to achieve the quality of Mallorcan paprika, the respective specifications must be complied with, in accordance with the following conditions:

  • The product must originate from pepper farms producing the tap de cortí variety, located on the island of Mallorca and enrolled with the register of producers and plantations.
  • The paprika must be produced and packaged at establishments enrolled with the register of processors-packagers working exclusively with peppers of the tap de cortí variety produced in Mallorca and on registered plantations.

As a means of guaranteeing traceability throughout the process, the movement of the peppers and paprika from the plantation to the packaging of the end product will be registered, thereby registering the quantity and origin of each batch. This will establish the correlation between each batch of packaged product and each batch of peppers from the plantations.

Both the plantations and the processing and packaging establishments are subject to audits and controls by a certification body, in order to ascertain that the products covered by the Protected Designation of Origin scheme meet the requirements of the specifications.

These controls are based on inspections of the plantations, processors and packagers, with documentary reviews, and in particular of the traceability system and physical-chemical and sensory analyses.

Mallorcan Paprika is marketed packaged at the origin and only the paprika produced, processed and packaged that meets the requirements and characteristics set forth in the specifications is packaged and marketed under the Protected Designation of Origin scheme.

The label of each container of Mallorcan Paprika marketed under the Protected Designation of Origin scheme must include:

  • Mallorcan Paprika
  • The wording Protected Designation of Origin
  • An alphanumeric code of correlative numbering to facilitate the control of product traceability

 

Mallorcan paprika - Balearic Islands - Agrifoodstuffs, designations of origin and Balearic gastronomy
Production data

Year 2022

Registrants: 10

Surface Ha: 12

Production Kg: 10.837

Number of makers: 2

Denominació d’Origen Protegida Pebre Bord de Mallorca
C. Agustí Font, 35 07260 Porreres
Tel. 629635422
Fax: 971 72 51 80

info@pebreborddemallorca.com
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