# Official Journal C 235/2013

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2013.235.eng |
| --- | --- |
| Official Journal
  of the European Union | C 235 |
| | |
| English edition | Information and Notices | Volume 5614 August 2013 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2013.235.eng

Official Journal

of the European Union

C 235

English edition

Information and Notices

Volume 5614 August 2013

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2013/C 235/01 | Non-opposition to a notified concentration (Case COMP/M.6885 — SDNV/Germanischer Lloyd) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 235/01

Non-opposition to a notified concentration (Case COMP/M.6885 — SDNV/Germanischer Lloyd) (
  1
  )

1

1

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2013/C 235/02 | Euro exchange rates | 2 |
| | NOTICES FROM MEMBER STATES |
| 2013/C 235/03 | Commission information notice pursuant to Article 16(4) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community — Repeal of public service obligations in respect of scheduled air services (
  1
  ) | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 235/02

Euro exchange rates

2

NOTICES FROM MEMBER STATES

2013/C 235/03

Commission information notice pursuant to Article 16(4) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community — Repeal of public service obligations in respect of scheduled air services (
  1
  )

1

3

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2013/C 235/04 | Prior notification of a concentration (Case COMP/M.7013 — Platinum Equity/CBS Outdoor) — Candidate case for simplified procedure (
  1
  ) | 4 |
| | OTHER ACTS |
| | European Commission |
| 2013/C 235/05 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 5 |
| 2013/C 235/06 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 13 |
| 2013/C 235/07 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 19 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2013/C 235/04

Prior notification of a concentration (Case COMP/M.7013 — Platinum Equity/CBS Outdoor) — Candidate case for simplified procedure (
  1
  )

1

4

OTHER ACTS

European Commission

2013/C 235/05

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

5

2013/C 235/06

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

13

2013/C 235/07

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

19

| | |
| --- | --- |
| | (1)   Text with EEA relevance |

---

(1)   Text with EEA relevance

1

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 14.8.2013 | EN | Official Journal of the European Union | C 235/1 |
| --- | --- | --- | --- |

14.8.2013

EN

Official Journal of the European Union

C 235/1

---

Non-opposition to a notified concentration

(Case COMP/M.6885 — SDNV/Germanischer Lloyd)

(Text with EEA relevance)

2013/C 235/01

On 15 July 2013, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6885. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6885. EUR-Lex is the on-line access to the European law.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 14.8.2013 | EN | Official Journal of the European Union | C 235/2 |
| --- | --- | --- | --- |

14.8.2013

EN

Official Journal of the European Union

C 235/2

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Euro exchange rates (1)

13 August 2013

2013/C 235/02

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3290 |
| JPY | Japanese yen | 130,27 |
| DKK | Danish krone | 7,4592 |
| GBP | Pound sterling | 0,85955 |
| SEK | Swedish krona | 8,6624 |
| CHF | Swiss franc | 1,2358 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,7960 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,874 |
| HUF | Hungarian forint | 298,87 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7027 |
| PLN | Polish zloty | 4,1913 |
| RON | Romanian leu | 4,4261 |
| TRY | Turkish lira | 2,5624 |
| AUD | Australian dollar | 1,4549 |
| CAD | Canadian dollar | 1,3715 |
| HKD | Hong Kong dollar | 10,3073 |
| NZD | New Zealand dollar | 1,6618 |
| SGD | Singapore dollar | 1,6812 |
| KRW | South Korean won | 1 483,44 |
| ZAR | South African rand | 13,2219 |
| CNY | Chinese yuan renminbi | 8,1348 |
| HRK | Croatian kuna | 7,5385 |
| IDR | Indonesian rupiah | 13 690,22 |
| MYR | Malaysian ringgit | 4,3305 |
| PHP | Philippine peso | 58,223 |
| RUB | Russian rouble | 43,9468 |
| THB | Thai baht | 41,531 |
| BRL | Brazilian real | 3,0483 |
| MXN | Mexican peso | 16,9142 |
| INR | Indian rupee | 81,4460 |

Currency

Exchange rate

USD

US dollar

1,3290

JPY

Japanese yen

130,27

DKK

Danish krone

7,4592

GBP

Pound sterling

0,85955

SEK

Swedish krona

8,6624

CHF

Swiss franc

1,2358

ISK

Iceland króna

NOK

Norwegian krone

7,7960

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,874

HUF

Hungarian forint

298,87

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7027

PLN

Polish zloty

4,1913

RON

Romanian leu

4,4261

TRY

Turkish lira

2,5624

AUD

Australian dollar

1,4549

CAD

Canadian dollar

1,3715

HKD

Hong Kong dollar

10,3073

NZD

New Zealand dollar

1,6618

SGD

Singapore dollar

1,6812

KRW

South Korean won

1 483,44

ZAR

South African rand

13,2219

CNY

Chinese yuan renminbi

8,1348

HRK

Croatian kuna

7,5385

IDR

Indonesian rupiah

13 690,22

MYR

Malaysian ringgit

4,3305

PHP

Philippine peso

58,223

RUB

Russian rouble

43,9468

THB

Thai baht

41,531

BRL

Brazilian real

3,0483

MXN

Mexican peso

16,9142

INR

Indian rupee

81,4460

---

(1)  Source: reference exchange rate published by the ECB.

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NOTICES FROM MEMBER STATES

| 14.8.2013 | EN | Official Journal of the European Union | C 235/3 |
| --- | --- | --- | --- |

14.8.2013

EN

Official Journal of the European Union

C 235/3

---

Commission information notice pursuant to Article 16(4) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community

Repeal of public service obligations in respect of scheduled air services

(Text with EEA relevance)

2013/C 235/03

| Member State | Italy |
| --- | --- |
| Routes concerned | Bolzano–Roma Fiumicino and vice versa |
| Date of entry into force of the public service obligations | 1 December 2009 |
| Date of repeal | 30 June 2013 |
| Address where the text and any relevant information and/or documentation relating to the public service obligation can be obtained | Reference document: OJ C 158, 11.7.2009

  Contact for further details:





  Ministry of Infrastructure and Transport |
| Directorate-General for Airports and Air Transport |
| Tel. +39 659084908 / 4041 / 4350 |
| Fax +39 659083280 |
| E-mail: segreteria_dgata@mit.gov.it |
| Internet: http://www.mit.gov.it |

Member State

Italy

Routes concerned

Bolzano–Roma Fiumicino and vice versa

Date of entry into force of the public service obligations

1 December 2009

Date of repeal

30 June 2013

Address where the text and any relevant information and/or documentation relating to the public service obligation can be obtained

Reference document: OJ C 158, 11.7.2009

Contact for further details:

Ministry of Infrastructure and Transport

Directorate-General for Airports and Air Transport

Tel. +39 659084908 / 4041 / 4350

Fax +39 659083280

E-mail: segreteria_dgata@mit.gov.it

Internet: http://www.mit.gov.it

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 14.8.2013 | EN | Official Journal of the European Union | C 235/4 |
| --- | --- | --- | --- |

14.8.2013

EN

Official Journal of the European Union

C 235/4

---

Prior notification of a concentration

(Case COMP/M.7013 — Platinum Equity/CBS Outdoor)

Candidate case for simplified procedure

(Text with EEA relevance)

2013/C 235/04

| 1. | On 7 August 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Platinum Equity, LLC (‘Platinum’, USA), acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of CBS Outdoor Europe (‘CBS Outdoor’, United Kingdom), by way of purchase of shares. |
| --- | --- |

1.

On 7 August 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Platinum Equity, LLC (‘Platinum’, USA), acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of CBS Outdoor Europe (‘CBS Outdoor’, United Kingdom), by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:






  — | Platinum: merger, acquisition and operation of companies that provide services and solutions to customers in a broad range of business, including information technology, telecommunications, logistics, metal services, manufacturing and distribution, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

Platinum: merger, acquisition and operation of companies that provide services and solutions to customers in a broad range of business, including information technology, telecommunications, logistics, metal services, manufacturing and distribution,

| — | CBS Outdoor: provision of outdoor advertising displays and related services in France, Ireland, Italy, the Netherlands, Spain and the United Kingdom. |
| --- | --- |

—

CBS Outdoor: provision of outdoor advertising displays and related services in France, Ireland, Italy, the Netherlands, Spain and the United Kingdom.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the EC Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the EC Merger Regulation (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the EC Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the EC Merger Regulation (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7013 — Platinum Equity/CBS Outdoor, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7013 — Platinum Equity/CBS Outdoor, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

(2)  OJ C 56, 5.3.2005, p. 32 (‘Notice on a simplified procedure’).

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OTHER ACTS

European Commission

| 14.8.2013 | EN | Official Journal of the European Union | C 235/5 |
| --- | --- | --- | --- |

14.8.2013

EN

Official Journal of the European Union

C 235/5

---

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 235/05

This publication confers the right to oppose the application, pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘MIEL DE TENERIFE’

EC No: ES-PDO-0005-0943-24.01.2012

PGI ( ) PDO ( X )

1.   Name

‘Miel de Tenerife’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 1.4. | Other products of animal origin (eggs, honey, various dairy products except butter, etc.) |
| --- | --- |

Class 1.4.

Other products of animal origin (eggs, honey, various dairy products except butter, etc.)

3.2.   Description of the product to which the name in point 1 applies

‘Miel de Tenerife’ is the honey produced by melliferous bees on the island of Tenerife, from the nectar of flowers or secretions from other parts of plants that grow in the island's different ecosystems. It is produced in beehives with movable frames and is not subject to heat treatment during processing. It may be liquid, creamy or crystallised, or in the form of honeycomb or chunk honey.

It comes in a wide variety of colours, flavours and types, reflecting the variety of ecosystems and flora on the island.

Varieties and types

‘Miel de Tenerife’ may be:

| — | multifloral honey: the honey is not characterised by the predominance of one specific plant species, but a mixture of several, |
| --- | --- |

—

multifloral honey: the honey is not characterised by the predominance of one specific plant species, but a mixture of several,

| — | single flower honey: the honey is characterised by the predominance of a given plant species and each type has the organoleptic, physical and chemical and pollen characteristics established in this specification. The ‘Miel de Tenerife’ PDO covers the following single flower honeys: Retama del Teide, Tajinaste, Avocado, Chestnut, Brezal, Relinchón, Barrilla, Fennel, Poleo, Agave, Malpica and Tedera, |
| --- | --- |

—

single flower honey: the honey is characterised by the predominance of a given plant species and each type has the organoleptic, physical and chemical and pollen characteristics established in this specification. The ‘Miel de Tenerife’ PDO covers the following single flower honeys: Retama del Teide, Tajinaste, Avocado, Chestnut, Brezal, Relinchón, Barrilla, Fennel, Poleo, Agave, Malpica and Tedera,

| — | honeydew honey. |
| --- | --- |

—

honeydew honey.

Specific characteristics of PDO ‘Miel de Tenerife’

Common characteristics of PDO ‘Miel de Tenerife’

—   Physical and chemical characteristics

PDO ‘Miel de Tenerife’ honey has the following characteristics:

| Moisture | Not more than 18 % |
| --- | --- |
| Water activity (aw) | Not more than 0,620 |
| Hydroxymethylfurfural (HMF) | Not more than 20 mg/kg honey at the time of packaging |
| Diastase activity (α-amylase) | Not less than 12 Schade units |
| Free acidity | Not more than 50 mEq/kg |
| pH | From 3,40 to 6,00 |
| Proline | Not less than 150 mg/kg honey |
| Fructose + glucose | More than 60 g/100 g honey |
| Sucrose | Less than 4 g/100 g honey |

Moisture

Not more than 18 %

Water activity (aw)

Not more than 0,620

Hydroxymethylfurfural (HMF)

Not more than 20 mg/kg honey at the time of packaging

Diastase activity (α-amylase)

Not less than 12 Schade units

Free acidity

Not more than 50 mEq/kg

pH

From 3,40 to 6,00

Proline

Not less than 150 mg/kg honey

Fructose + glucose

More than 60 g/100 g honey

Sucrose

Less than 4 g/100 g honey

—   Pollen characteristics

The pollen spectra of Tenerife honeys are composed of plant species found on the island, belonging mainly to the following families: Aquifoliaceae, Cistaceae, Rubiaceae, Crassulaceae, Fabaceae, Brassicaceae, Oleaceae, Lamiaceae, Globulariaceae, Arecaceae, Rosaceae, Dipsacaceae, Salicaceae, Euphorbiaceae, Asteraceae, Polygonaceae, Tropaeolaceae, Anacardiaceae, Resedaceae, Amaranthaceae, Cactaceae, Lauraceae and Aizoaceae, in proportions matching the island's ecosystems. They do not contain pollen of flora not found on the island.

—   Organoleptic characteristics

Sensory analysis of Tenerife honeys shows that they have no sensory defects (fermentation, smoke taint, etc.); their organoleptic characteristics — smell, taste and texture — are very varied, as are their colours, which range from water white to dark amber, owing to the diversity and specificity of the flora from which they are obtained.

In sensory analysis, the degree to which the organoleptic characteristics of a honey match those of a reference model, measured on a scale of 0 to 10, is called ‘typicity’. The typicity of PDO ‘Miel de Tenerife’ single flower and honeydew honeys is always at least 6,5 out of 10.

Additional characteristics for the different types of honey

In addition to the common characteristics defined above, the different types of ‘Miel de Tenerife’ have the specific characteristics set out in the table below:

| TYPE OF HONEY | | ADDITIONAL CHARACTERISTICS |
| --- | --- | --- |
| | PHYSICAL/CHEMICAL | POLLEN | ORGANOLEPTIC |
| Electrical conductivity (mS/cm) | Colour (Pfund scale) | Specific pollen (%) | Pollen density (Maurizio class) | Smell | Olfactory-gustatory sensation (aroma) | Colour |
| Retama del Teide | From 0,150 to 0,500 | From 12 mm to 114 mm | > 30 % Spartocytisus supranubius | II-IV | Low intensity floral, vegetal | Warm and low intensity | Extra white to amber, with golden hues |
| Tajinaste | From 0,140 to 0,400 | From 2 mm to 65 mm | > 9 % Echium spp. | I-III | Low intensity, vegetal | Light, low intensity floral, warm | Transparent to very light amber, white when crystallised, with beige notes |
| Avocado | From 0,700 to 0,800 | ≥ 95 mm | > 2 % Persea americana | I-II | Intense, warm, caramel-like | Intense and persistent, caramel, malt, with final salty notes | Dark to very dark brown, sometimes verging on black |
| Chestnut | ≥ 0,850 | ≥ 90 mm | > 75 % Castanea sativa | III-V | Very intense, woody with resinous notes | Very intense and persistent, woody, animal, resinous and evident bitter taste | Dark to very dark brown, with a few greenish notes |
| Brezal | From 0,400 to 0,800 | ≥ 110 mm | > 25 % Erica spp. | II-III | Medium intensity, chemical, with floral notes | Medium intensity, resinous, astringent | Amber to dark amber, with reddish notes when held up to the light, dark beige when crystallised |
| Relinchón | From 0,300 to 0,500 | From 34 mm to 85 mm | > 4 % Hirstfeldia incana | I-II | Medium intensity, vegetal, with occasional sulphur-like notes | Medium intensity, vegetal and fruity | Light, with very evident yellow colour, which remains when the honey crystallises |
| Barrilla | From 0,250 to 0,400 | From 25 mm to 80 mm | > 13 % Mesembryanthemum crystallinum | II-IV | Low intensity, warm, waxy and lactic | Medium intensity, warm, caramel, lactic | Light beige, with streaks due to rapid crystallisation |
| Fennel | From 0,400 to 0,700 | ≥ 85 mm | > 2 % Foeniculum vulgare | I-IV | Intense, spiciness reminiscent of the plant from which it is obtained | Spicy, toasted with pronounced hints of liquorice | Dark to very dark brown |
| Poleo | From 0,150 to 0,400 | From 40 mm to 114 mm | > 1 % Bystropogon origanifolius | I-III | Very intense, chemical like, occasionally sharp | Intense chemical phenolic and heavily floral | Extra light amber to amber |
| Agave | From 0,400 to 0,800 | ≥ 70 mm | Traces

  Agave americana | II-III | Intense, animal, nuanced | Intense and persistent animal-like, roasted | Amber to dark amber depending on the accompanying flora |
| Malpica | From 0,300 to 0,400 | From 70 mm to 100 mm | > 4 % Carlina xeranthemoides | II-III | Strongly fruity and floral | Mild, floral and fruity | Light amber with golden mother-of-pearl tones when crystallised |
| Tedera | From 0,170 to 0,400 | From 11 mm to 75 mm | > 3 % Aspalthium bituminosum | I-II | Intensely vegetal, and fruity | Medium intensity, markedly vegetal | Light amber with bright yellow tones which are less evident when it crystallises |
| Multifloral | From 0,150 to 0,800 | > 12 mm | Variable percentage of pollens found in Tenerife's flora | I-V | Variable, from very mild to intense | Variable, from light to intense | Varies, covering all shades of amber |

TYPE OF HONEY

ADDITIONAL CHARACTERISTICS

PHYSICAL/CHEMICAL

POLLEN

ORGANOLEPTIC

Electrical conductivity (mS/cm)

Colour (Pfund scale)

Specific pollen (%)

Pollen density (Maurizio class)

Smell

Olfactory-gustatory sensation (aroma)

Colour

Retama del Teide

From 0,150 to 0,500

From 12 mm to 114 mm

> 30 % Spartocytisus supranubius

II-IV

Low intensity floral, vegetal

Warm and low intensity

Extra white to amber, with golden hues

Tajinaste

From 0,140 to 0,400

From 2 mm to 65 mm

> 9 % Echium spp.

I-III

Low intensity, vegetal

Light, low intensity floral, warm

Transparent to very light amber, white when crystallised, with beige notes

Avocado

From 0,700 to 0,800

≥ 95 mm

> 2 % Persea americana

I-II

Intense, warm, caramel-like

Intense and persistent, caramel, malt, with final salty notes

Dark to very dark brown, sometimes verging on black

Chestnut

≥ 0,850

≥ 90 mm

> 75 % Castanea sativa

III-V

Very intense, woody with resinous notes

Very intense and persistent, woody, animal, resinous and evident bitter taste

Dark to very dark brown, with a few greenish notes

Brezal

From 0,400 to 0,800

≥ 110 mm

> 25 % Erica spp.

II-III

Medium intensity, chemical, with floral notes

Medium intensity, resinous, astringent

Amber to dark amber, with reddish notes when held up to the light, dark beige when crystallised

Relinchón

From 0,300 to 0,500

From 34 mm to 85 mm

> 4 % Hirstfeldia incana

I-II

Medium intensity, vegetal, with occasional sulphur-like notes

Medium intensity, vegetal and fruity

Light, with very evident yellow colour, which remains when the honey crystallises

Barrilla

From 0,250 to 0,400

From 25 mm to 80 mm

> 13 % Mesembryanthemum crystallinum

II-IV

Low intensity, warm, waxy and lactic

Medium intensity, warm, caramel, lactic

Light beige, with streaks due to rapid crystallisation

Fennel

From 0,400 to 0,700

≥ 85 mm

> 2 % Foeniculum vulgare

I-IV

Intense, spiciness reminiscent of the plant from which it is obtained

Spicy, toasted with pronounced hints of liquorice

Dark to very dark brown

Poleo

From 0,150 to 0,400

From 40 mm to 114 mm

> 1 % Bystropogon origanifolius

I-III

Very intense, chemical like, occasionally sharp

Intense chemical phenolic and heavily floral

Extra light amber to amber

Agave

From 0,400 to 0,800

≥ 70 mm

Traces

Agave americana

II-III

Intense, animal, nuanced

Intense and persistent animal-like, roasted

Amber to dark amber depending on the accompanying flora

Malpica

From 0,300 to 0,400

From 70 mm to 100 mm

> 4 % Carlina xeranthemoides

II-III

Strongly fruity and floral

Mild, floral and fruity

Light amber with golden mother-of-pearl tones when crystallised

Tedera

From 0,170 to 0,400

From 11 mm to 75 mm

> 3 % Aspalthium bituminosum

I-II

Intensely vegetal, and fruity

Medium intensity, markedly vegetal

Light amber with bright yellow tones which are less evident when it crystallises

Multifloral

From 0,150 to 0,800

> 12 mm

Variable percentage of pollens found in Tenerife's flora

I-V

Variable, from very mild to intense

Variable, from light to intense

Varies, covering all shades of amber

Honeydew honeys have the following characteristics:

| — | electrical conductivity: not less than 0,800 (mS/cm), |
| --- | --- |

—

electrical conductivity: not less than 0,800 (mS/cm),

| — | colour: not less than 95 mm Pfund, |
| --- | --- |

—

colour: not less than 95 mm Pfund,

| — | pH: greater than 3,81 (usually higher, average values 4,43), |
| --- | --- |

—

pH: greater than 3,81 (usually higher, average values 4,43),

| — | free acidity: between 23 mEq/kg and 50 mEq/kg, |
| --- | --- |

—

free acidity: between 23 mEq/kg and 50 mEq/kg,

| — | pollen characteristics: at least 0,3% honeydew elements and a variable pollen spectrum, with a high proportion of anemophilous species, |
| --- | --- |

—

pollen characteristics: at least 0,3% honeydew elements and a variable pollen spectrum, with a high proportion of anemophilous species,

| — | organoleptic characteristics: amber to dark amber in colour with greenish tones, vegetal-like, warm and toasted smell, and warm, toasted aroma of medium intensity with salty sensations. |
| --- | --- |

—

organoleptic characteristics: amber to dark amber in colour with greenish tones, vegetal-like, warm and toasted smell, and warm, toasted aroma of medium intensity with salty sensations.

3.3.   Raw materials (for processed products only)

Not applicable.

3.4.   Feed (for products of animal origin only)

Not applicable.

3.5.   Specific steps in production that must take place in the defined geographical area

‘Miel de Tenerife’ is produced, extracted and prepared for sale in the defined geographical area, i.e. on the island of Tenerife.

The honey is obtained from hives installed in the island's different ecosystems.

The combs containing the capped honey are transported to rooms on the premises where the honey is extracted by cold centrifuging only and filtered as soon as it comes out of the extractor, so that the stored honey is free of physical impurities, ready for packaging, irrespective of its physical state.

The extracted honey is poured off into special honey settling tanks or pails made from food-grade material, labelled with the information needed to ensure traceability.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

‘Miel de Tenerife’ is packaged in containers made of food-grade materials (glass, PET, etc.) which are hermetically closed and have a seal to guarantee that the packaging has not been opened.

PDO ‘Miel de Tenerife’ must be packaged within the defined geographical area in suitable, registered centres to guarantee the origin of the product and ensure that its quality is maintained; this permits proper monitoring and control from source, to ensure that the quality of the honey is not impaired because of temperature, moisture or absorption of foreign substances or odours when transported outside Tenerife by sea or by air. It also minimises the risk of it being mixed with other, non-PDO honeys.

3.7.   Specific rules concerning labelling

PDO ‘Miel de Tenerife’ intended for consumption must have a label or secondary label bearing the PDO logo, which is checked by the inspection body and issued by the management body. That label must be affixed before the product is marketed in such a way as to render re-use impossible.

Black and white reproduction of the ‘Miel de Tenerife’ PDO logo:

| | COLOURS:
  Green (Pantone 349)
  Blue (Pantone 300)
  Ochre (Pantone 110 CB) |
| --- | --- |

Image

COLOURS:

Green (Pantone 349)

Blue (Pantone 300)

Ochre (Pantone 110 CB)

The botanical origin of the single flower honeys that meet the specific requirements for each variety laid down in point 3.2 of this document must be indicated on the label.

4.   Concise definition of the geographical area

The production area is the territory of the island of Tenerife, situated in the Canary Islands Archipelago in the Atlantic Ocean, between 28° and 29° N and 16° and 17° W.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

5.1.1.   Natural factors

Tenerife is the largest island in the Canary Archipelago and has the highest altitude.

| — | The land is dominated by a mountain range that crosses the island from north-east to south-west, with altitude gradually increasing towards Las Cañadas and Mount Teide in the centre. Teide is the highest peak on the island and in all of Spain, with an elevation of 3 718 m. |
| --- | --- |

—

The land is dominated by a mountain range that crosses the island from north-east to south-west, with altitude gradually increasing towards Las Cañadas and Mount Teide in the centre. Teide is the highest peak on the island and in all of Spain, with an elevation of 3 718 m.

| — | The climate has been fundamental to the development of human activity on the island. The trade winds create a marked difference in climate between the windward and leeward sides of the island. Thus the temperature may vary from under 10 °C at the summit to over 20 °C on the coast, and precipitation may vary from an average of 200 mm on the coast to over 2 000 mm at the summit. The result of all this is that the island has different vegetation zones depending on altitude and orientation, with a very rich flora. |
| --- | --- |

—

The climate has been fundamental to the development of human activity on the island. The trade winds create a marked difference in climate between the windward and leeward sides of the island. Thus the temperature may vary from under 10 °C at the summit to over 20 °C on the coast, and precipitation may vary from an average of 200 mm on the coast to over 2 000 mm at the summit. The result of all this is that the island has different vegetation zones depending on altitude and orientation, with a very rich flora.

| — | The soil characteristics are very specific, due to the island's volcanic origin and the wide variety of soil types, which range from deep, fertile soil to rocky, little-evolved soils known as malpaíses. The variety of soil conditions is a significant factor in the distribution of plant species and the presence of very specific species adapted to very specific soil types. The composition of the plants and their nectar is also influenced by the very particular composition of the substrates on which they grow. |
| --- | --- |

—

The soil characteristics are very specific, due to the island's volcanic origin and the wide variety of soil types, which range from deep, fertile soil to rocky, little-evolved soils known as malpaíses. The variety of soil conditions is a significant factor in the distribution of plant species and the presence of very specific species adapted to very specific soil types. The composition of the plants and their nectar is also influenced by the very particular composition of the substrates on which they grow.

All these factors shape the different vegetation zones from sea to summit, notably: tabaibales and cardonales (spurge scrub), thermophilous woodland (Spanish juniper, mastic trees, wild olive, etc.), monteverde (laurel forests — mainly in the north of the island), pine forest and retamar de cumbre (summit broom scrub), forming a very specific and varied flora which has earned Tenerife the popular epithet of ‘miniature continent’.

The island of Tenerife is home to a total of 1 370 plant species, 740 of which are endemic. Of these, almost a hundred are considered to be of key importance to bees for their nectar, pollen or propolis. The presence of endemic plants and the different types of flora produced by the island's geomorphology and specific soil and climatic conditions mean that Tenerife has combinations of flora that are unique in the world, and are reflected in the diversity and characteristics of its honey.

5.1.2.   Human factors

Tenerife's beekeepers are continuing a tradition that goes back over 600 years. Small-scale honey production to supplement the family income is a very common feature of the island's rural economy.

The beekeeping practices are as follows:

| — | Most of the beehives are made of wood. |
| --- | --- |

—

Most of the beehives are made of wood.

| — | The hives are moved around the island (transhumance). |
| --- | --- |

—

The hives are moved around the island (transhumance).

| — | The bees are removed by the traditional brushing method. |
| --- | --- |

—

The bees are removed by the traditional brushing method.

| — | The bees are not artificially fed while they are making honey in the hives. |
| --- | --- |

—

The bees are not artificially fed while they are making honey in the hives.

| — | Smokers are still used and natural, traditional plant products such as spurge (Euphorbia spp.), verode (Kleinia neriifolia), pine, agave (Agave spp.) or conifers (dried leaves or needles of Pinus canariensis) are used as fuel. |
| --- | --- |

—

Smokers are still used and natural, traditional plant products such as spurge (Euphorbia spp.), verode (Kleinia neriifolia), pine, agave (Agave spp.) or conifers (dried leaves or needles of Pinus canariensis) are used as fuel.

| — | Uncapping is carried out in the traditional way using knives or combs and the honey is extracted from the frames by cold centrifuging; it is then immediately filtered and stored, free of impurities. |
| --- | --- |

—

Uncapping is carried out in the traditional way using knives or combs and the honey is extracted from the frames by cold centrifuging; it is then immediately filtered and stored, free of impurities.

| — | Throughout the production process care is taken not to impair the quality of the honey, which is why it is never subjected to heat treatment over 44 °C and cannot be pasteurised. |
| --- | --- |

—

Throughout the production process care is taken not to impair the quality of the honey, which is why it is never subjected to heat treatment over 44 °C and cannot be pasteurised.

| — | The Abeja Negra Canaria (Canary Island black bee), a species adapted to the climate and orography after centuries of evolution, is another characteristic feature of the island's beekeeping sector. |
| --- | --- |

—

The Abeja Negra Canaria (Canary Island black bee), a species adapted to the climate and orography after centuries of evolution, is another characteristic feature of the island's beekeeping sector.

5.2.   Specificity of the product

The distinctiveness of Tenerife honeys is reflected in their physical, chemical, pollen and sensory characteristics.

Tenerife honeys are distinguished by their freshness (HMF values: ≤ 20 mg/kg of honey; diastase activity: at least 12 Schade units).

They are ripe honeys with a moisture content of 18 % or less and an Aw of 0,620 or less.

They are intact because they have not been subjected to intense heat treatment. They may be heated to a maximum temperature of 44 °C. This ensures that the very distinctive character conferred on them by the island's specific flora and its bees remains unaltered.

It is specific as a result of the island's botanical diversity, with many endemic plants, which is reflected in the variety of honeys produced, with very distinctive colours, sensory profiles and textures, including a number of unique single flower honeys that can be produced only in Tenerife.

‘Miel de Tenerife’ has pollen spectra that distinguish it from honeys produced in other parts of the world, including pollen of species that are endemic to the island, which is in itself direct proof of the link between these honeys and Tenerife. Over the years, through studying the different pollen spectra in batches of ‘Miel de Tenerife’ it has been possible to define the geographical markers that characterise the honeys, i.e. the endemic or introduced plant species which, owing to their representativeness or frequency of appearance in the overall pollen spectrum of Tenerife honeys, demarcate them geographically, restricting them to a given area.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

‘Miel de Tenerife’ is a distinct, unique product, directly linked with the place where it is produced, as the bees make the honey from flora that is specific, and in many cases, unique in the world.

‘Miel de Tenerife’ is marked by the island's rich biodiversity, generated by very specific environmental conditions deriving from its volcanic origin, mountainous topography and the specific water regime produced by the Atlantic trade winds, which help create a wide variety of microclimates and diverse natural habitats, with a large number of endemic plant species of great apicultural value.

In addition to its specific flora, Tenerife has a beekeeping sector that is an integral part of the island's rural environment, where traditional beekeeping is practised on a small scale and production is very carefully handled, resulting in fresh honeys with a low moisture content owing to the prevailing climate, which therefore keep well.

The absence of aggressive heat treatment at all stages of the production process ensures that a natural product is obtained, with the original composition and biological and organoleptic characteristics conferred on it by the flowers and bees of Tenerife, resulting in a diverse range of honeys with very different colours and properties. The Retama del Teide, Tajinaste, Poleo, Avocado, etc. honeys in themselves distinguish 'Miel de Tenerife' as a specific product.

There is a long tradition of honey production in Tenerife, which has been maintained uninterrupted until today. The link between Tenerife and the honey sector is evidenced not only by historical references, but also in the place names, traditions and folklore that constitute the island's cultural heritage.

‘Miel de Tenerife’ features in many recipes and traditional desserts, including gofio with honey and almonds, an authentic traditional dish that has survived to this day. The different varieties of ‘Miel de Tenerife’ are much appreciated by the local people and by visitors; it is often mentioned in the media (press, radio, television and Internet) and for over 15 years it has been marketed under the name ‘Miel de Tenerife’.

Publication reference of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://www.gobiernodecanarias.org/agricultura/icca/Doc/Productos_calidad/PLIEGO_DE_CONDICIONES_DOP_MIEL_DE_TENERIFE.pdf

---

(1)  OJ L 343, 14.12.2012, p. 1.

(2)  Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

---

| 14.8.2013 | EN | Official Journal of the European Union | C 235/13 |
| --- | --- | --- | --- |

14.8.2013

EN

Official Journal of the European Union

C 235/13

---

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 235/06

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘CHÂTAIGNE D’ARDÈCHE’

EC No: FR-PDO-0005-0874-12.04.2011

PGI ( ) PDO ( X )

1.   Name

‘Châtaigne d’Ardèche’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 1.6. | Fruit, vegetables and cereals, fresh or processed |
| --- | --- |

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

3.2.   Description of product to which the name in (1) applies

The designation of origin ‘Châtaigne d’Ardèche’ is reserved for fruit of ancient local varieties of Castanea sativa Miller belonging to a population adapted to the local environmental conditions of the Ardèche region (ecotype) and displaying the following common characteristics:

the fruit is elliptical in shape, with a pointed apex, terminating with a style. They are light chestnut brown to dark brown in colour and are marked by vertical grooves. They have a small hilum. After peeling, their kernel is creamy white to pale yellow in colour and has a ribbed surface. The pellicle (or inner skin) can penetrate the kernel to the point of dividing it in two.

Chestnuts with the designation of origin ‘Châtaigne d’Ardèche’ may come in the form of fresh unpeeled chestnuts, peeled whole dry chestnuts, or chestnut flour.

The ‘Châtaigne d’Ardèche’ displays typical aromas, characterised by light notes of pastry, pain au lait, onion squash, sweet potato and honey. In its dried forms (dried chestnut and chestnut flour), it also has the underlying scent of nuts such as almonds and hazelnuts, and cake. It has a distinctly perceptible sweet taste, which may be accompanied by a slightly bitter taste. These two flavours may be more pronounced in its dried preserved forms.

In analytical terms, 100 g of fresh chestnut kernels give the following values:

| — | percentage of dry matter: more than 37 %, |
| --- | --- |

—

percentage of dry matter: more than 37 %,

| — | total carbohydrates: at least 34 %. |
| --- | --- |

—

total carbohydrates: at least 34 %.

The fruit intended to be sold fresh to the consumer is put up in batches of equal size containing at most 100 fruit per kg. The rest of the fruit may be put up in batches containing up to 200 fruit per kg.

The fruit is presented as follows:

| — | fresh chestnuts have a shiny pericarp and turgescent kernel. At most 10 % of the chestnuts in each container exhibit traces of internal attack by a fungus or an insect, |
| --- | --- |

—

fresh chestnuts have a shiny pericarp and turgescent kernel. At most 10 % of the chestnuts in each container exhibit traces of internal attack by a fungus or an insect,

| — | whole dried and peeled chestnuts are off-white to pale yellow in colour. The kernel’s vertical ribs are clearly visible and can exhibit residual traces of pellicle. The proportion of dried chestnuts with defects does not exceed 5 %. Each fruit contains 10 % moisture at most, |
| --- | --- |

—

whole dried and peeled chestnuts are off-white to pale yellow in colour. The kernel’s vertical ribs are clearly visible and can exhibit residual traces of pellicle. The proportion of dried chestnuts with defects does not exceed 5 %. Each fruit contains 10 % moisture at most,

| — | chestnut flour is off-white to pale yellow in colour. It contains 10 % moisture at most. Its granular composition, with the granules being less than or equal to 800 μm (and for at least 80 % less than or equal to 300 μm) in size, gives it a texture which is fine to the touch. |
| --- | --- |

—

chestnut flour is off-white to pale yellow in colour. It contains 10 % moisture at most. Its granular composition, with the granules being less than or equal to 800 μm (and for at least 80 % less than or equal to 300 μm) in size, gives it a texture which is fine to the touch.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

—

3.5.   Specific steps in production that must take place in the identified geographical area

All operations, from harvesting until the final product is obtained, must take place in the geographical area.

3.6.   Specific rules on slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

The labelling on unit packages contains the following indications in the same field of view on the front of the packaging, in the following order:

| — | the name of the designation of origin ‘Châtaigne d’Ardèche’ in a font at least as large as the largest font on the label, |
| --- | --- |

—

the name of the designation of origin ‘Châtaigne d’Ardèche’ in a font at least as large as the largest font on the label,

| — | where applicable, either one of the indications ‘Farine de châtaignes’ or ‘Châtaignes sèches entières’ immediately afterwards, without any indication in between, |
| --- | --- |

—

where applicable, either one of the indications ‘Farine de châtaignes’ or ‘Châtaignes sèches entières’ immediately afterwards, without any indication in between,

| — | the European Union PDO logo, and |
| --- | --- |

—

the European Union PDO logo, and

| — | the crop year (except for fresh chestnuts). |
| --- | --- |

—

the crop year (except for fresh chestnuts).

4.   Definition of the geographical area

The geographical area of the ‘Châtaigne d’Ardèche’ is located to the west of the Rhône valley, on the edge of the Massif Central, and mainly covers the department of Ardèche.

This geographical area has been defined using criteria associated with natural factors (such as undulating landscape, poor and acidic soils, sloping terrain) and human factors (presence of old chestnut groves, presence of a developed site associated with chestnut cultivation, existence of a customary practice of producing the ‘Châtaigne d’Ardèche’) typical of the area in which the ‘Châtaigne d’Ardèche’ grows.

This area comprises 197 municipalities, 188 of which are in the department of Ardèche, 7 in the department of Gard and 2 in the department of Drôme. This geographical area covers the following territory:

| | department of Ardèche:






  — | the following cantons in their entirety: Lamastre, Vernoux-en-Vivarais, Saint-Pierreville, Thueyts, Privas, Vals-les-Bains, Aubenas and Valgorge, |
| --- | --- | --- |

department of Ardèche:

—

the following cantons in their entirety: Lamastre, Vernoux-en-Vivarais, Saint-Pierreville, Thueyts, Privas, Vals-les-Bains, Aubenas and Valgorge,

| — | the canton of Antraigues-sur-Volane, except for the municipality of Lachamp-Raphaël, |
| --- | --- |

—

the canton of Antraigues-sur-Volane, except for the municipality of Lachamp-Raphaël,

| — | the canton of Cheylard, except for the municipalities of (Le) Chambon and Saint-Andéol-de-Fourchades, |
| --- | --- |

—

the canton of Cheylard, except for the municipalities of (Le) Chambon and Saint-Andéol-de-Fourchades,

| — | the canton of Joyeuse, except for the municipalities of Beaulieu, Chandolas, Grospierres, Labeaume and Saint-Alban-Auriolles, |
| --- | --- |

—

the canton of Joyeuse, except for the municipalities of Beaulieu, Chandolas, Grospierres, Labeaume and Saint-Alban-Auriolles,

| — | the canton of Largentière, except for the municipalities of Chauzon, Uzer and Vinezac, |
| --- | --- |

—

the canton of Largentière, except for the municipalities of Chauzon, Uzer and Vinezac,

| — | the canton of Saint-Félicien, except for the municipality of Lafarre, |
| --- | --- |

—

the canton of Saint-Félicien, except for the municipality of Lafarre,

| — | the canton of (Les) Vans, except for the municipalities of Banne, Berrias-et-Casteljau, Saint-André-de-Cruzières and Saint-Sauveur-de-Cruzières, |
| --- | --- |

—

the canton of (Les) Vans, except for the municipalities of Banne, Berrias-et-Casteljau, Saint-André-de-Cruzières and Saint-Sauveur-de-Cruzières,

| — | the canton of (La) Voulte-sur-Rhône, except for the municipalities of Charmes-sur-Rhône and (La) Voulte-sur-Rhône, |
| --- | --- |

—

the canton of (La) Voulte-sur-Rhône, except for the municipalities of Charmes-sur-Rhône and (La) Voulte-sur-Rhône,

| — | the municipalities of Burzet, Pereyres, Saint-Pierre-de-Colombier, Rochessauve, Saint-Julien-en-Saint-Alban, Montpezat-sous-Bauzon, (Le) Roux, Saint-Martin-sur-Lavezon, Saint-Pierre-la-Roche, Sceautres, Labatie-d’Andaure, Saint-Agrève, Saint-Jeure-d’Andaure, Borne, Laval-d’Aurelle, Saint-Laurent-les-Bains, Lachapelle-sous-Chanéac, Intres, Saint-Jean-Roure, Saint-Julien-Boutières, Saint-Martin-de-Valamas, Alboussière, Champis, Saint-Romain-de-Lerps, Saint-Sylvestre, Toulaud, Boucieu-le-Roi, Colombier-le-Jeune, Saint-Barthélémy-le-Plain, Saint-Jean-de-Muzols, Aubignas, Berzème, Darbres, Lussas, Mirabel, Saint-Gineis-en-Coiron, Saint-Jean-le-Centenier, Saint-Laurent-sous-Coiron and Saint-Pons; |
| --- | --- |

—

the municipalities of Burzet, Pereyres, Saint-Pierre-de-Colombier, Rochessauve, Saint-Julien-en-Saint-Alban, Montpezat-sous-Bauzon, (Le) Roux, Saint-Martin-sur-Lavezon, Saint-Pierre-la-Roche, Sceautres, Labatie-d’Andaure, Saint-Agrève, Saint-Jeure-d’Andaure, Borne, Laval-d’Aurelle, Saint-Laurent-les-Bains, Lachapelle-sous-Chanéac, Intres, Saint-Jean-Roure, Saint-Julien-Boutières, Saint-Martin-de-Valamas, Alboussière, Champis, Saint-Romain-de-Lerps, Saint-Sylvestre, Toulaud, Boucieu-le-Roi, Colombier-le-Jeune, Saint-Barthélémy-le-Plain, Saint-Jean-de-Muzols, Aubignas, Berzème, Darbres, Lussas, Mirabel, Saint-Gineis-en-Coiron, Saint-Jean-le-Centenier, Saint-Laurent-sous-Coiron and Saint-Pons;

| | department of Gard:






  — | the municipalities of Bordezac, Gagnières, Peyremale, Aujac, Courry, Meyrannes and Saint-Brès; |
| --- | --- | --- |

department of Gard:

—

the municipalities of Bordezac, Gagnières, Peyremale, Aujac, Courry, Meyrannes and Saint-Brès;

| | department of Drôme:






  — | the municipalities of Tain-l’Hermitage and Gervans. |
| --- | --- | --- |

department of Drôme:

—

the municipalities of Tain-l’Hermitage and Gervans.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Natural factors

The geographical area is located on the south-east edge of the Massif Central. The chestnut trees have become established in soils which are mainly plutonic or metamorphic rock in origin. The common characteristics of these soils are their acidity (a pH of between 4,8 and 5,5), lack of nutrients, and being well-drained. The chestnut trees prefer steep slopes where they are exposed to a maximum number of hours of sunshine and intensive or more demanding cultivation is not possible. Furthermore, the chestnut groves of the Ardèche region characteristically grow at an altitude of between 300 m and 900 m, and experience an average of 700 mm to 800 mm of rain a year, with at most two dry months. The climate of the area is mesothermic, with long temperate summers and cold winters.

Human factors

Chestnuts have been a significant crop in the Ardèche region since the Middle Ages.

Since the 18th century, in tandem with a significant increase in the area of land under chestnut trees in the Ardèche region, local producers have been empirically selecting ancient local varieties of Castanea sativa Miller adapted to the local climate and soils and making grafts of the best ones. Therefore, since very early on, the production of chestnuts in the Ardèche region has been based on those varieties which are best adapted to local conditions and therefore display superior and specific common qualities of taste. Furthermore, chestnuts from these varieties are produced solely in the Ardèche region.

The ‘Châtaigne d’Ardèche’ is grown in extensive traditional orchards, on areas of sloping, often terraced ground, with a restricted density of 100 chestnut trees per hectare. Scions of the trees are grafted onto Castanea stock. In addition to maintaining chestnut groves in such a way as to respect their multifunctionality and preserve traditional landscapes and local practices (by maintaining grass cover between the trees or cultivating authorised bilberry bushes), natural cultivation methods have been favoured: fertilisers and chemical additives are prohibited, and currently nearly no treatments are applied while the chestnuts are growing. No chestnut tree produces more than 100 kg of fresh chestnuts annually, and no chestnut grove produces more than an average of 5 tonnes of fresh chestnuts per hectare annually anywhere on the farm.

The chestnuts are harvested when they are fully mature, after fruit fall. The use of any vibration equipment or chemical to hasten fruit fall is prohibited. The fruit must be collected rapidly after falling, so that fruit processing stations receive healthy specimens. Before being processed or placed in cold storage, the fruit is kept in aerated packaging in a dark, dry, well-ventilated place.

Conservation techniques to prolong the life of this fresh but fragile fruit have long been sought after. The oldest of these is, without a doubt, hot-air drying. In the 18th century, chestnuts could be dried on racks in a chimney stack, in specially adapted ovens, or in clèdes (dry-stone structures with a drying floor). Currently, drying takes place over a minimum of seven days. The chestnuts are dried moderately and gradually by circulating hot air of at most 50 °C around them to avoid sudden dehydration which could change the nature of the fruit completely, until a moisture content of at most 10 % is attained. This ensures that the chestnuts keep well. Drying takes place at the latest on the 31 January following harvest. Once dry, the chestnuts are peeled with the help of chestnut peelers, then sorted to remove defective fruit (at most 5 % of the fruit is attacked by fungi or insects). The remaining fruit may then be marketed as dried chestnuts or ground in a mill to obtain chestnut flour of the requisite fineness.

5.2.   Specificity of the product

The designation ‘Châtaigne d’Ardèche’ comes exclusively from ancient local varieties of Castanea sativa Miller selected and produced in their area of origin.

Different names have been given to the ancient local varieties originating from this population depending on the location, but they all exhibit common specific characteristics.

The ‘Châtaigne d’Ardèche’ is distinguishable from other chestnuts commonly found on the market by the following characteristics:

| — | small- to medium-sized fruit. The harvested fruit generally ranges from small to medium in diameter:






  — | 30 % of the fruit is of medium diameter (65 to 85 fruit/kg), |
| --- | --- | --- |

—

small- to medium-sized fruit. The harvested fruit generally ranges from small to medium in diameter:

—

30 % of the fruit is of medium diameter (65 to 85 fruit/kg),

| — | 50 % of the fruit is of small diameter (86 to 100 fruit/kg), |
| --- | --- |

—

50 % of the fruit is of small diameter (86 to 100 fruit/kg),

| — | 20 % of the fruit is of very small diameter (more than 100-200 fruit/kg), |
| --- | --- |

—

20 % of the fruit is of very small diameter (more than 100-200 fruit/kg),

| — | a small, rectangular hilum which does not extend to the lateral sides of the chestnut, |
| --- | --- |

—

a small, rectangular hilum which does not extend to the lateral sides of the chestnut,

| — | a richness of aromas and, in the case of the fresh form of the chestnut, a melt-in-the-mouth texture after roasting. The organoleptic analyses carried out on the fruit after roasting reveal the following specific sensory characteristics:






  — | a relatively firm texture which develops progressively towards a very noticeable smooth, melt-in-the-mouth texture, |
| --- | --- | --- |

—

a richness of aromas and, in the case of the fresh form of the chestnut, a melt-in-the-mouth texture after roasting. The organoleptic analyses carried out on the fruit after roasting reveal the following specific sensory characteristics:

—

a relatively firm texture which develops progressively towards a very noticeable smooth, melt-in-the-mouth texture,

| — | an only slightly bitter taste, |
| --- | --- |

—

an only slightly bitter taste,

| — | typical aromas: light notes of pastry, pain au lait, onion squash, sweet potato and honey, |
| --- | --- |

—

typical aromas: light notes of pastry, pain au lait, onion squash, sweet potato and honey,

| — | a markedly sweet taste: analyses of the carbohydrate composition of the ‘Châtaigne d’Ardèche’ reveal that a significant percentage of the chestnut (generally more than 14 % (of dry matter)) is composed of monosaccharides and disaccharides, which exceeds the values commonly observed and explains why it tastes so sweet. |
| --- | --- |

—

a markedly sweet taste: analyses of the carbohydrate composition of the ‘Châtaigne d’Ardèche’ reveal that a significant percentage of the chestnut (generally more than 14 % (of dry matter)) is composed of monosaccharides and disaccharides, which exceeds the values commonly observed and explains why it tastes so sweet.

The dry forms of the ‘Châtaigne d'Ardèche’ (dried chestnuts and chestnut flour) are characterised more specifically by the following:

| — | in addition to the aforementioned aromatic characteristics, there are also aromas of nuts, such as almonds and hazelnuts, and an aroma of cake, |
| --- | --- |

—

in addition to the aforementioned aromatic characteristics, there are also aromas of nuts, such as almonds and hazelnuts, and an aroma of cake,

| — | the sweetness and bitterness are more noticeable than in the fresh chestnut, |
| --- | --- |

—

the sweetness and bitterness are more noticeable than in the fresh chestnut,

| — | a light colour, from off-white to pale yellow, |
| --- | --- |

—

a light colour, from off-white to pale yellow,

| — | a moisture content of at most 10 %, |
| --- | --- |

—

a moisture content of at most 10 %,

| — | flour of a texture which is fine to the touch. |
| --- | --- |

—

flour of a texture which is fine to the touch.

5.3.   Causal link between the geographical area and the quality or characteristics of the product

The land of the Ardèche region has become remarkably well-adapted to the production of chestnuts. Chestnut trees established themselves there very early on, first of all as wild trees (as early as the Tertiary period), and then as cultivated trees (written sources testify to this having taking place since the Middle Ages). This adaptation can be seen to this day in the sloping landscapes of the Ardèche, marked as they are by low walls and terraces, the supporting elements of traditional chestnut groves.

The specific characteristics of the ‘Châtaigne d’Ardèche’ stem from:

| — | light, well-drained and acidic soils, which allow the varieties of chestnut trees selected to establish themselves and develop well, |
| --- | --- |

—

light, well-drained and acidic soils, which allow the varieties of chestnut trees selected to establish themselves and develop well,

| — | the climate which, owing to long hours of sunshine and rainfall at the start of autumn, favours fruit development, |
| --- | --- |

—

the climate which, owing to long hours of sunshine and rainfall at the start of autumn, favours fruit development,

| — | the adaptation of ancient local varieties of Castanea sativa Miller to local natural conditions and traditional production techniques, which gives the chestnuts their aromatic richness and melt-in-the-mouth texture, |
| --- | --- |

—

the adaptation of ancient local varieties of Castanea sativa Miller to local natural conditions and traditional production techniques, which gives the chestnuts their aromatic richness and melt-in-the-mouth texture,

| — | the location of the chestnut trees on areas of sloping ground, which affords them optimal exposure to sunlight and contributes towards a significant amount of sugar being stored in the fruit, |
| --- | --- |

—

the location of the chestnut trees on areas of sloping ground, which affords them optimal exposure to sunlight and contributes towards a significant amount of sugar being stored in the fruit,

| — | the low density of the orchards and the low intensity of the crop favour the production of fruit which expresses its full aromatic potential, |
| --- | --- |

—

the low density of the orchards and the low intensity of the crop favour the production of fruit which expresses its full aromatic potential,

| — | the following local practices, which are applied from the time of harvest until the final product is obtained, and which serve to preserve this potential:






  — | harvesting of the fruit when it is fully mature, which allows its characteristic aromatic richness and sweetness to be preserved, |
| --- | --- | --- |

—

the following local practices, which are applied from the time of harvest until the final product is obtained, and which serve to preserve this potential:

—

harvesting of the fruit when it is fully mature, which allows its characteristic aromatic richness and sweetness to be preserved,

| — | sorting of the chestnuts in a way appropriate for the local varieties, and controlled storage and processing conditions, which allow these characteristics to be preserved until the final product is obtained, |
| --- | --- |

—

sorting of the chestnuts in a way appropriate for the local varieties, and controlled storage and processing conditions, which allow these characteristics to be preserved until the final product is obtained,

| — | sorting of the dried chestnuts before milling, which helps the flour’s characteristic light colour to be obtained, |
| --- | --- |

—

sorting of the dried chestnuts before milling, which helps the flour’s characteristic light colour to be obtained,

| — | gradual and moderate drying, which favours the organoleptic expression of the ‘Châtaigne d'Ardèche’ without a biscuit-like taste being obtained and enables the dried chestnuts and chestnut flour to develop a light colour, |
| --- | --- |

—

gradual and moderate drying, which favours the organoleptic expression of the ‘Châtaigne d'Ardèche’ without a biscuit-like taste being obtained and enables the dried chestnuts and chestnut flour to develop a light colour,

| — | the care taken when milling, so as to obtain the requisite fineness, |
| --- | --- |

—

the care taken when milling, so as to obtain the requisite fineness,

| — | and, finally, the low moisture content of the dried chestnuts and chestnut flour, which helps strengthen their sweet taste and the developed aromas. |
| --- | --- |

—

and, finally, the low moisture content of the dried chestnuts and chestnut flour, which helps strengthen their sweet taste and the developed aromas.

These specific characteristics have allowed the ‘Châtaigne d’Ardèche’, whether fresh, dried or in the form of flour, to change from an essential food for the local population up until the 19th century to becoming a key ingredient in local cooking in the present day.

Since the end of the 19th century, several renowned local hundred-year-old enterprises have developed products of some repute, such as glacé chestnuts and sweetened chestnut purée, using the ‘Châtaigne d’Ardèche’ as the main ingredient.

The ‘Châtaigne d’Ardèche’ appears on the menus of the great chefs. The inventory of France’s culinary heritage, produced by the Conseil National des Arts Culinaires, lists the ‘Châtaigne d’Ardèche’, in the various ways it is used, as a flagship product.

Reference to publication of the specification

(Article 5(7), paragraph 7 of Regulation (EC) No 510/2006 (3))

https://www.inao.gouv.fr/fichier/CDCChataigneDArdeche2013.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.

(2)  Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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| 14.8.2013 | EN | Official Journal of the European Union | C 235/19 |
| --- | --- | --- | --- |

14.8.2013

EN

Official Journal of the European Union

C 235/19

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Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 235/07

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘PANE TOSCANO’

EC No: IT-PDO-0005-01016-18.07.2012

PGI ( ) PDO ( X )

1.   Name

‘Pane Toscano’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Product type

| Class 2.4. | Bread, pastry, cakes, confectionery, biscuits and other baker's wares |
| --- | --- |

Class 2.4.

Bread, pastry, cakes, confectionery, biscuits and other baker's wares

3.2.   Description of the product to which the name in point 1 applies

The PDO ‘Pane Toscano’ refers to bread made by a typical method in Tuscany which requires the exclusive use of sourdough starter, water and type ‘0’ soft-wheat wholegrain flour from wheat varieties grown in the production area defined in point 4.

When the product is marketed, ‘Pane Toscano’ PDO should have the following characteristics:

| — | shape and weight: loaves weighing between 450 g and 550 g, rhomboid in shape, locally known as ‘filoncino’; loaves weighing between 900 g and 1,1 kg or between 1,80 kg and 2,20 kg, rectangular in shape with rounded corners, locally known as ‘filone’, |
| --- | --- |

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shape and weight: loaves weighing between 450 g and 550 g, rhomboid in shape, locally known as ‘filoncino’; loaves weighing between 900 g and 1,1 kg or between 1,80 kg and 2,20 kg, rectangular in shape with rounded corners, locally known as ‘filone’,

| — | thickness: between 5 cm and 10 cm, |
| --- | --- |

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thickness: between 5 cm and 10 cm,

| — | crust: crunchy, with a dark, opaque nut-brown colour, |
| --- | --- |

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crust: crunchy, with a dark, opaque nut-brown colour,

| — | crumb: white or ivory colour, with characteristic irregular holes, |
| --- | --- |

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crumb: white or ivory colour, with characteristic irregular holes,

| — | aroma: roasted hazelnuts, |
| --- | --- |

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aroma: roasted hazelnuts,

| — | flavour: neutral, i.e. unsalted, and slightly acidic, |
| --- | --- |

—

flavour: neutral, i.e. unsalted, and slightly acidic,

| — | moisture content: no more than 30 % by weight. |
| --- | --- |

—

moisture content: no more than 30 % by weight.

3.3.   Raw materials (for processed products only)

Type ‘0’ soft-wheat wholegrain flour with the following product and technical characteristics:

| Parameter | Value |
| --- | --- |
| W (Chopin) | Between 160 and 230 |
| P/L (index) | Between 0,35 and 0,65 |
| H2O absorption | Over 54 % |
| C:D (Brabender resistance) | Greater than 6’ |
| Falling number | Greater than 260 |

Parameter

Value

W (Chopin)

Between 160 and 230

P/L (index)

Between 0,35 and 0,65

H2O absorption

Over 54 %

C:D (Brabender resistance)

Greater than 6’

Falling number

Greater than 260

Flours with a W (Chopin) value higher than that given in the table may only be used to prepare the sourdough starter.

Water.

Natural yeast or sourdough, consisting of a portion of dough from a previous preparation which, kept in a suitable environment, undergoes a gradual process of fermentation and acidification. When suitably refreshed this sourdough, called the ‘starter’, is able to initiate the rising process when combined with new dough.

3.4.   Feed (for products of animal origin only)

—

3.5.   Specific steps in production that must take place in the defined geographical area

Wheat cultivation, harvesting and storage; the processing of the grain to obtain the wholegrain flour.

Producing the natural yeast or sourdough, as it is or freeze-dried, and keeping aside some of the yeast to refresh the starter; preparing the starter (‘biga’), raising the dough and finally baking the bread.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

‘Pane Toscano’ PDO is marketed whole or sliced in packaged form. Slicing and packaging must be carried out exclusively in the area of production. These operations must be performed immediately after the bread is cooled so as to preserve the aroma of ‘Pane Toscano’ PDO and to avoid excessive variations in the humidity of the product when whole and of the surface of the slices, which would change their organoleptic characteristics. The product may also be sliced and packaged in a modified atmosphere.

Alternatively, it is permitted to sell the product unpackaged as long as it is identifiable by a label suitable for food use, applied directly to the loaf before baking, which bears the logo of the PDO and other mandatory information.

3.7.   Specific rules concerning labelling

The following information must be provided:

| — | the logo of the ‘Pane Toscana’ PDO, |
| --- | --- |

—

the logo of the ‘Pane Toscana’ PDO,

| — | the EU graphic symbol of the PDO pursuant to Regulation (EC) No 1898/2006 which must be placed in the same visual field as the denomination ‘Pane Toscano’, |
| --- | --- |

—

the EU graphic symbol of the PDO pursuant to Regulation (EC) No 1898/2006 which must be placed in the same visual field as the denomination ‘Pane Toscano’,

| — | the name and address or location of the individual and/or associated baker, |
| --- | --- |

—

the name and address or location of the individual and/or associated baker,

| — | no other qualifications may be added to those listed in this single document, including the adjectives: type, flavour, use, selection or similar adjectives. |
| --- | --- |

—

no other qualifications may be added to those listed in this single document, including the adjectives: type, flavour, use, selection or similar adjectives.

However, the following are permitted:

| — | the use names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer. These indications may feature on the label on condition that their font size is no larger than that of the denomination ‘Pane Toscano’, |
| --- | --- |

—

the use names, trade names of companies and consortia and private logos, provided that they have no laudatory purport and are not such as to mislead the consumer. These indications may feature on the label on condition that their font size is no larger than that of the denomination ‘Pane Toscano’,

| — | possible information for the consumer regarding the use and organoleptic characteristics of ‘Pane Toscano’ PDO, as well as historical and cultural references. |
| --- | --- |

—

possible information for the consumer regarding the use and organoleptic characteristics of ‘Pane Toscano’ PDO, as well as historical and cultural references.

The ‘Pane Toscano’ PDO logo consists of an image representing the contours of Tuscany.

Image

4.   Concise definition of the geographical area

The area where the wheat, flour and yeast are obtained, and where ‘Pane Toscano’ PDO is produced and packaged, comprises the entire administrative territory of the Tuscany region.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The production area for ‘Pane Toscano’ PDO slopes downwards from the interior to the coast and from north to south, and is bordered by the Apennine mountains which protect it against bad weather from the east and particularly from the north-east, while it is completely exposed to winds and precipitation from the west. From the climate point of view the area is characterised by temperatures and precipitation which are quite different from those in all neighbouring areas, seen at regional level, during the wheat growing season from November to July. The climate data (minimum, average and maximum temperature, total precipitation and sunshine) during the period from 1981 to 2010 reveals that the minimum temperatures are the most characteristic factor for the parameters (W and P/L) of the flour used, and that in spite of the variations present in the region, the area is clearly different from the others. In this area soft wheat is grown on the wide plains (the Arno and Tiber valleys), but above all on the huge Apennine hilly areas or uplands. These environments have led to the emergence of different local wheat ecotypes, the ‘parents’, from which came many of the varieties grown today especially for making the flour suitable for the production of ‘Pane Toscano’ PDO. The same varieties grown in other areas, even those neighbouring Tuscany, do not have the same commercial and technical parameters necessary to produce ‘Pane Toscano’; this confirms the specific nature and influence of climatic conditions, as well as of genetic heritage. The rheological characteristics of the flour due to the climate are therefore ideal for raising the bread using sourdough produced and kept alive, from one baking session to the next, thanks to the production know-how passed on among the bakers in the area who are able to define the exact dosage and production time required to achieve constant product quality.

5.2.   Specificity of the product

‘Pane Toscano’ PDO is characterised by its keeping qualities, an indication of correct raising, which protects it against mould for a much longer period than modern commercial breads. It is distinguished by its organoleptic qualities, particularly its aroma of roasted hazelnuts and the ‘neutral’, i.e. unsalted, flavour of its crumb, by its crunchy crust and its crumb’s irregular holes and white-to-ivory colour. It is also distinguished by its high nutritional value and digestibility due to the use of a mixture of flours low in gluten and with the nutritional value of the wheatgerm (unlike today's normal practice of adding the wheatgerm during processing), and to the historic absence of salt in its ingredients.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The link between the geographical area and the quality and product characteristics of ‘Pane Toscano’ PDO is inherent in the long time taken to process the bread, which allows the sourdough to extract from the unsalted wholegrain flour the components which, when the bread is baked, give it its typical flavour, appearance and keeping qualities.

These characteristics derive from the age-old, typical bread-baking method employed in Tuscany which excludes the addition of salt to the dough and requires a natural sourdough starter to raise the dough, the use of wholegrain type ‘0’ soft wheat flour mainly obtained from selected wheat varieties grown in Tuscany since the beginning of the 20th century.

The absence of salt in ‘Pane Toscano’ appears to stem from a historic, typically Tuscan, dispute between the then rival cities of Florence and Pisa in the 12th century.

The sourdough starter in particular must interact with flours which have the wheat quality characteristics listed in point 3.3 and which are produced in the area defined in point 4, i.e. low hardness, low W value and medium P/L value. These characteristics, which are statistically proven for the varieties grown in the area of ‘Pane Toscano’ PDO rather than in neighbouring areas, are confirmed by a significant climatic specificity which influences the genotype thanks to, in particular, the minimum temperatures.

Most of the wheat varieties grown today for producing this bread are derived from parent varieties selected in the Valdichiana valley in the early 20th century, and are thus perfectly adapted to the geography of the ‘Pane Toscano’ production area.

Another factor is that the bakers continue to use flour produced without removing the wheatgerm, which clearly makes the bread more nutritionally valuable.

The presence of wheatgerm, today seemingly absent in flours used to make generic bread, not only positively influences the nutritional value of ‘Pane Toscano’ but also the raising process due to wheatgerm being rich in enzymes which help break down the compound sugars. A further element characterising this production is the knowledgeable use of sourdough obtained by bakers who, by simply mixing it with water and the flour used for ‘Pane Toscano’, create the conditions for lactic-acid fermentation, resulting in compounds which, during baking, give the bread its typical aroma and flavour. Finally, the non-use of salt not only influences the fermentation processes, it also clearly characterises the flavour of this typical Tuscan food product.

In this context of various interacting elements, the most important of all is the bakers’ craft which, thanks to their profound knowledge of the quality parameters each must respect and of the preparation of the sourdough, and thanks to their close attention during the raising and baking phases, results in a highly typical product with a high nutritional value.

Reference to the publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

The full text of the product specification is available on the following website:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (in the top right-hand corner of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

(2)  Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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