# Official Journal C 481/2022

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 481 |
| | |
| English edition | Information and Notices | Volume 6519 December 2022 |

ISSN 1977-091X

Official Journal

of the European Union

C 481

English edition

Information and Notices

Volume 6519 December 2022

---

| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | Council |
| 2022/C 481/01 | Council Decision of 25 October 2022 appointing members and alternate members of the Advisory Committee on Freedom of Movement for Workers for Denmark, Germany, Greece, Croatia, Italy, Cyprus, Luxembourg, Malta and Portugal | 1 |
| | European Commission |
| 2022/C 481/02 | Euro exchange rates – 16 December 2022 | 4 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2022/C 481/01

Council Decision of 25 October 2022 appointing members and alternate members of the Advisory Committee on Freedom of Movement for Workers for Denmark, Germany, Greece, Croatia, Italy, Cyprus, Luxembourg, Malta and Portugal

1

European Commission

2022/C 481/02

Euro exchange rates – 16 December 2022

4

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2022/C 481/03 | Prior notification of a concentration (Case M.10987 – BAIN CAPITAL / CAVERION) – Candidate case for simplified procedure (
  1
  ) | 5 |
| 2022/C 481/04 | Prior notification of a concentration (Case M.10919 – APOLLO / ATLAS AIR WORLDWIDE HOLDINGS) – Candidate case for simplified procedure (
  1
  ) | 7 |
| | OTHER ACTS |
| | European Commission |
| 2022/C 481/05 | Publication of an application for registration of a name 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 | 8 |
| 2022/C 481/06 | Publication of an application for registration of a name 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 | 11 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2022/C 481/03

Prior notification of a concentration (Case M.10987 – BAIN CAPITAL / CAVERION) – Candidate case for simplified procedure (
  1
  )

1

5

2022/C 481/04

Prior notification of a concentration (Case M.10919 – APOLLO / ATLAS AIR WORLDWIDE HOLDINGS) – Candidate case for simplified procedure (
  1
  )

1

7

OTHER ACTS

European Commission

2022/C 481/05

Publication of an application for registration of a name 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

8

2022/C 481/06

Publication of an application for registration of a name 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

11

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

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(1)   Text with EEA relevance.

1

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

| 19.12.2022 | EN | Official Journal of the European Union | C 481/1 |
| --- | --- | --- | --- |

19.12.2022

EN

Official Journal of the European Union

C 481/1

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COUNCIL DECISION

of 25 October 2022

appointing members and alternate members of the Advisory Committee on Freedom of Movement for Workers for Denmark, Germany, Greece, Croatia, Italy, Cyprus, Luxembourg, Malta and Portugal

(2022/C 481/01)

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 492/2011 of the European Parliament and of the Council of 5 April 2011 on freedom of movement for workers within the Union (1), and in particular Articles 23 and 24 thereof,

Having regard to the lists of candidates submitted to the Council by the Governments of Denmark, Germany, Greece, Croatia, Italy, Cyprus, Luxembourg, Malta and Portugal,

Whereas:

| (1) | By means of its Decision of 20 September 2022 (2), the Council appointed the members and alternate members of the Advisory Committee on Freedom of Movement for Workers for the period from 25 September 2022 to 24 September 2024. |
| --- | --- |

(1)

By means of its Decision of 20 September 2022 (2), the Council appointed the members and alternate members of the Advisory Committee on Freedom of Movement for Workers for the period from 25 September 2022 to 24 September 2024.

| (2) | The governments of Denmark, Germany, Greece, Croatia, Italy, Cyprus, Luxembourg, Malta and Portugal have submitted lists of nominations for several posts to be filled, |
| --- | --- |

(2)

The governments of Denmark, Germany, Greece, Croatia, Italy, Cyprus, Luxembourg, Malta and Portugal have submitted lists of nominations for several posts to be filled,

HAS ADOPTED THIS DECISION:

Article 1

The following are hereby appointed as members and alternate members of the Advisory Committee on Freedom of Movement for Workers for the period ending on 24 September 2024:

I.   GOVERNMENT REPRESENTATIVES

| Country | Members | Alternates |
| --- | --- | --- |
| Denmark | Mr Stig HANSEN NØRGAARD
  Ms Rikke MARK SEERUP | Ms Lone HENRIKSEN |
| Germany | Mr Friedemann BENDER
  Mr Oliver MAOR | Ms Dagmar HILPERT |
| Greece | Mr Georgios NERANTZIS
  Ms Angeliki LINTZOU | Ms Angeliki TZORTZAKI |
| Croatia | Mr Petar STRIŽAK
  Ms Martina ŠPUNDAK | Ms Iva MUSIĆ OREŠKOVIĆ |
| Italy | Mr Daniele LUNETTA | |
| Cyprus | Mr Prodromos PRODROMOU
  Mr Antonis KAFOUROS | Ms Alexia TSAOUSI |
| Luxembourg | Ms Patrice FURLANI
  Mr Tom MEYER | Mr Armin SKROZIC |
| Portugal | Ms Ana Margarida SILVA
  Ms Helena BENTES | |

Country

Members

Alternates

Denmark

Mr Stig HANSEN NØRGAARD

Ms Rikke MARK SEERUP

Ms Lone HENRIKSEN

Germany

Mr Friedemann BENDER

Mr Oliver MAOR

Ms Dagmar HILPERT

Greece

Mr Georgios NERANTZIS

Ms Angeliki LINTZOU

Ms Angeliki TZORTZAKI

Croatia

Mr Petar STRIŽAK

Ms Martina ŠPUNDAK

Ms Iva MUSIĆ OREŠKOVIĆ

Italy

Mr Daniele LUNETTA

Cyprus

Mr Prodromos PRODROMOU

Mr Antonis KAFOUROS

Ms Alexia TSAOUSI

Luxembourg

Ms Patrice FURLANI

Mr Tom MEYER

Mr Armin SKROZIC

Portugal

Ms Ana Margarida SILVA

Ms Helena BENTES

II.   TRADE UNION REPRESENTATIVES

| Country | Members | Alternates |
| --- | --- | --- |
| Denmark | Ms Lotte DICKOW SCHMIDTH
  Ms Christina BORRIES | Ms Käthe MUNK RYOM |
| Germany | Ms Alexandra KRAMER
  Mr Nicolas ENGELBARTS | Ms Maria DIMCHEVA |
| Greece | Ms Stavroula DIMITRIADOU
  Mr Vasilios MANTAZIS | Ms Vaso KRATIMENOU |
| Croatia | Ms Vesna MAMIĆ
  Ms Ana KRANJAC JULARIĆ | Ms Ivana ŠEPAK ROBIĆ |
| Italy | Mr Andrea MALPASSI
  Mr Michele BERTI | Ms Ilaria Arianna FONTANIN |
| Cyprus | Ms Marina STAVRINOU KOUKOU
  Mr Christos KARYDIS | Mr Stelios CHRISTODOULOU |
| Malta | | Ms Isabella FARRUGIA |
| Portugal | Mr José Manuel DA LUZ CORDEIRO
  Mr Fernando José MACHADO GOMES | Ms Ana Elisabete MARTINS CLEMENTE BORGES |

Country

Members

Alternates

Denmark

Ms Lotte DICKOW SCHMIDTH

Ms Christina BORRIES

Ms Käthe MUNK RYOM

Germany

Ms Alexandra KRAMER

Mr Nicolas ENGELBARTS

Ms Maria DIMCHEVA

Greece

Ms Stavroula DIMITRIADOU

Mr Vasilios MANTAZIS

Ms Vaso KRATIMENOU

Croatia

Ms Vesna MAMIĆ

Ms Ana KRANJAC JULARIĆ

Ms Ivana ŠEPAK ROBIĆ

Italy

Mr Andrea MALPASSI

Mr Michele BERTI

Ms Ilaria Arianna FONTANIN

Cyprus

Ms Marina STAVRINOU KOUKOU

Mr Christos KARYDIS

Mr Stelios CHRISTODOULOU

Malta

Ms Isabella FARRUGIA

Portugal

Mr José Manuel DA LUZ CORDEIRO

Mr Fernando José MACHADO GOMES

Ms Ana Elisabete MARTINS CLEMENTE BORGES

III.   EMPLOYERS’ ASSOCIATIONS REPRESENTATIVES

| Country | Members | Alternates |
| --- | --- | --- |
| Denmark | Ms Maja KLUGER DIONIGI
  Ms Trine Birgitte HOUGAARD | Ms Birgitte NYMARK |
| Germany | Ms Noora NEUMAYER
  Mr Nicolas KELLER | Ms Teresa HORNUNG |
| Croatia | Ms Nuša ŽUNEC
  Mr Dario ĆORIĆ | Ms Mirela GUDAN |
| Italy | Ms Paola ASTORRI
  Mr Paolo BALDAZZI | Mr Fabio ANTONILLI |
| Cyprus | Mr Giorgos HADJIKALLIS
  Mr Emilios MICHAEL | Mr Andreas ALEXI |
| Luxembourg | Mr Philippe HECK
  Mr Raymond HORPER | Ms Cristelle BRETNACHER-CERVELLATI |
| Portugal | Ms Cristina NAGY MORAIS
  Mr Nuno BERNARDO | Mr Afonso Manuel ALVES E PINHO DE CARVALHO |

Country

Members

Alternates

Denmark

Ms Maja KLUGER DIONIGI

Ms Trine Birgitte HOUGAARD

Ms Birgitte NYMARK

Germany

Ms Noora NEUMAYER

Mr Nicolas KELLER

Ms Teresa HORNUNG

Croatia

Ms Nuša ŽUNEC

Mr Dario ĆORIĆ

Ms Mirela GUDAN

Italy

Ms Paola ASTORRI

Mr Paolo BALDAZZI

Mr Fabio ANTONILLI

Cyprus

Mr Giorgos HADJIKALLIS

Mr Emilios MICHAEL

Mr Andreas ALEXI

Luxembourg

Mr Philippe HECK

Mr Raymond HORPER

Ms Cristelle BRETNACHER-CERVELLATI

Portugal

Ms Cristina NAGY MORAIS

Mr Nuno BERNARDO

Mr Afonso Manuel ALVES E PINHO DE CARVALHO

Article 2

The members and alternate members not yet nominated will be appointed by the Council at a later date.

Article 3

This Decision shall enter into force on the date of its adoption.

Done at Luxembourg, 25 October 2022.

For the Council

The President

J. SÍKELA

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(1)  OJ L 141, 27.5.2011, p. 1.

1

(2)  Council Decision of 20 September 2022 appointing the members and alternate members of the Advisory Committee on Freedom of Movement for Workers (not yet published in the Official Journal )

2

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European Commission

| 19.12.2022 | EN | Official Journal of the European Union | C 481/4 |
| --- | --- | --- | --- |

19.12.2022

EN

Official Journal of the European Union

C 481/4

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Euro exchange rates (1)

16 December 2022

(2022/C 481/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0619 |
| JPY | Japanese yen | 145,53 |
| DKK | Danish krone | 7,4379 |
| GBP | Pound sterling | 0,87233 |
| SEK | Swedish krona | 11,0153 |
| CHF | Swiss franc | 0,9879 |
| ISK | Iceland króna | 150,10 |
| NOK | Norwegian krone | 10,4833 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,262 |
| HUF | Hungarian forint | 407,10 |
| PLN | Polish zloty | 4,6925 |
| RON | Romanian leu | 4,9213 |
| TRY | Turkish lira | 19,8039 |
| AUD | Australian dollar | 1,5866 |
| CAD | Canadian dollar | 1,4506 |
| HKD | Hong Kong dollar | 8,2632 |
| NZD | New Zealand dollar | 1,6687 |
| SGD | Singapore dollar | 1,4413 |
| KRW | South Korean won | 1 389,70 |
| ZAR | South African rand | 18,6708 |
| CNY | Chinese yuan renminbi | 7,4037 |
| HRK | Croatian kuna | 7,5385 |
| IDR | Indonesian rupiah | 16 575,47 |
| MYR | Malaysian ringgit | 4,6984 |
| PHP | Philippine peso | 58,967 |
| RUB | Russian rouble | |
| THB | Thai baht | 37,145 |
| BRL | Brazilian real | 5,6233 |
| MXN | Mexican peso | 21,0634 |
| INR | Indian rupee | 87,8240 |

Currency

Exchange rate

USD

US dollar

1,0619

JPY

Japanese yen

145,53

DKK

Danish krone

7,4379

GBP

Pound sterling

0,87233

SEK

Swedish krona

11,0153

CHF

Swiss franc

0,9879

ISK

Iceland króna

150,10

NOK

Norwegian krone

10,4833

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,262

HUF

Hungarian forint

407,10

PLN

Polish zloty

4,6925

RON

Romanian leu

4,9213

TRY

Turkish lira

19,8039

AUD

Australian dollar

1,5866

CAD

Canadian dollar

1,4506

HKD

Hong Kong dollar

8,2632

NZD

New Zealand dollar

1,6687

SGD

Singapore dollar

1,4413

KRW

South Korean won

1 389,70

ZAR

South African rand

18,6708

CNY

Chinese yuan renminbi

7,4037

HRK

Croatian kuna

7,5385

IDR

Indonesian rupiah

16 575,47

MYR

Malaysian ringgit

4,6984

PHP

Philippine peso

58,967

RUB

Russian rouble

THB

Thai baht

37,145

BRL

Brazilian real

5,6233

MXN

Mexican peso

21,0634

INR

Indian rupee

87,8240

---

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 19.12.2022 | EN | Official Journal of the European Union | C 481/5 |
| --- | --- | --- | --- |

19.12.2022

EN

Official Journal of the European Union

C 481/5

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Prior notification of a concentration

(Case M.10987 – BAIN CAPITAL / CAVERION)

Candidate case for simplified procedure

(Text with EEA relevance)

(2022/C 481/03)

1.

This notification concerns the following undertakings:

| — | Bain Capital Investors, LLC (‘Bain Capital’, USA), |
| --- | --- |

—

Bain Capital Investors, LLC (‘Bain Capital’, USA),

| — | Caverion Corporation (‘Caverion’, Finland). |
| --- | --- |

—

Caverion Corporation (‘Caverion’, Finland).

Bain Capital will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Caverion.

The concentration is accomplished by way of public bid.

2.

| — | Bain Capital is a private equity investment firm that invests, through its family of funds, in companies across a number of industries, including information technology, healthcare, retail and consumer products, communications, financial services and industrial/manufacturing, |
| --- | --- |

—

Bain Capital is a private equity investment firm that invests, through its family of funds, in companies across a number of industries, including information technology, healthcare, retail and consumer products, communications, financial services and industrial/manufacturing,

| — | Caverion is a public limited liability company incorporated under the laws of Finland. Caverion operates in building technology and industrial processes installation and maintenance, notably in heating, electricity, energy, ventilation, cooling, building automation and building security technical disciplines. In addition, Caverion provides maintenance services for industrial manufacturing processes such as hydropower, pulp & paper manufacturing and chemical processes. |
| --- | --- |

—

Caverion is a public limited liability company incorporated under the laws of Finland. Caverion operates in building technology and industrial processes installation and maintenance, notably in heating, electricity, energy, ventilation, cooling, building automation and building security technical disciplines. In addition, Caverion provides maintenance services for industrial manufacturing processes such as hydropower, pulp & paper manufacturing and chemical processes.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.10987 – BAIN CAPITAL / CAVERION

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

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

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

1

(2)  OJ C 366, 14.12.2013, p. 5.

2

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| 19.12.2022 | EN | Official Journal of the European Union | C 481/7 |
| --- | --- | --- | --- |

19.12.2022

EN

Official Journal of the European Union

C 481/7

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Prior notification of a concentration

(Case M.10919 – APOLLO / ATLAS AIR WORLDWIDE HOLDINGS)

Candidate case for simplified procedure

(Text with EEA relevance)

(2022/C 481/04)

1.

This notification concerns the following undertakings:

| — | Apollo Management, L.P. (‘Apollo’, United States), |
| --- | --- |

—

Apollo Management, L.P. (‘Apollo’, United States),

| — | Atlas Air Worldwide Holdings, Inc. (‘Atlas Air’, United States). |
| --- | --- |

—

Atlas Air Worldwide Holdings, Inc. (‘Atlas Air’, United States).

Apollo will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Atlas Air.

The concentration is accomplished by way of purchase of shares.

2.

| — | Apollo is a global asset manager active in portfolio investments, |
| --- | --- |

—

Apollo is a global asset manager active in portfolio investments,

| — | Atlas Air provides outsourced aircraft and aviation operating services, mostly for cargo, and to a more limited extent, for passengers, and is active in Africa, Asia, Pacific, Europe, the Middle East, North America and South America. |
| --- | --- |

—

Atlas Air provides outsourced aircraft and aviation operating services, mostly for cargo, and to a more limited extent, for passengers, and is active in Africa, Asia, Pacific, Europe, the Middle East, North America and South America.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.10919 – APOLLO / ATLAS AIR WORLDWIDE HOLDINGS

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

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

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

1

(2)  OJ C 366, 14.12.2013, p. 5.

2

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OTHER ACTS

European Commission

| 19.12.2022 | EN | Official Journal of the European Union | C 481/8 |
| --- | --- | --- | --- |

19.12.2022

EN

Official Journal of the European Union

C 481/8

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Publication of an application for registration of a name 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

(2022/C 481/05)

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) within three months from the date of this publication.

SINGLE DOCUMENT

‘Rökt Vättersik’

EU No: PDO-SE-02591 – 7.11.2019

PDO (x) PGI ( )

1.   Name(s) [of PDO or PGI]

‘Rökt Vättersik’

2.   Member State or Third Country

Sweden

3.   Description of the agricultural product or foodstuff

3.1.   
  Type of product

Class 1.7. Fresh fish, molluscs, and crustaceans and products derived therefrom

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

‘Rökt Vättersik’ is a whitefish (Coregonus ssp.) from Lake Vättern that is smoked in a smokehouse.

‘Rökt Vättersik’ is sold unpackaged or vacuum-packed for added shelf life.

It has the following characteristics:

Size: Usually between 0,3 and 0,6 kg, but larger specimens are possible.

Fat: 0,5-2,5 %. The fat content varies according to the catch site.

Outer colour: From dark nougat with a violet tinge (back) and dark cafe latte with a brassy tinge (belly) to a light brassy sheen.

Meat colour: Varied light and darker shades of caput mortuum with a tinge of nougat.

Consistency: The fish meat has a distinctly cooked feel, and is pleasantly firm to the bite.

Flavour: Deep salty flavour and a distinct smoky taste, with a slight sweet-sour note of tar.

Aroma: A deep, distinct aroma of smoke.

3.3.   
  Feed (for products of animal origin only) and raw materials (for processed products only)

The whitefish mainly feed on glacial relict small crustaceans (Mysis sp., Pallasea sp. and Pontoporeia sp.), fish roe, gastropods, mussels, crustaceans and small fish naturally present in Lake Vättern.

Whitefish (Coregonus ssp.) from Lake Vättern, known as ‘Vättersik’.

3.4.   
  Specific steps in production that must take place in the identified geographical area

All steps in production, from catching the fish, naturally present in Lake Vättern, to producing ‘Rökt Vättersik’ by then smoking the fish, must take place in the geographical area described in (4).

3.5.   
  Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—

3.6.   
  Specific rules concerning labelling of the product the registered name refers to

—

4.   Concise definition of the geographical area

The production area of ‘Rökt Vättersik’ consists of Lake Vättern and the surrounding land within a radius of 10 km of the waterline at normal water levels.

5.   Link with the geographical area

The link between the geographical area and the characteristics of ‘Rökt Vättersik’ are based on both the natural conditions in the geographical area and on human factors.

Description of the natural factors relevant to the link

Lake Vättern, the fifth-largest lake in Europe, was separated from what is now the Baltic Sea around 8 000 years ago. Today the surface of the lake is 88,5 m above the level of the Baltic Sea.

Isolation from other water systems meant that the whitefish (Coregonus ssp.) population of Lake Vättern developed separately from other whitefish populations and is now genetically distinct from other whitefish populations.

Lake Vättern is a typical nutrient-poor coldwater lake (average water temperature is around 10 °C) with clear water (water transparency is around 15 m) and slow water exchange (around 60 years).

The cold water provides a good habitat for typical coldwater species, such as the Lake Vättern whitefish, and for the glacial relict crustaceans that constitute its main source of food.

As a result of the cold, nutrient-poor water of Lake Vättern, the whitefish in Lake Vättern are leaner (fat content 0,5-2,5 %, depending on the time of year and catch site) and smaller in size (usually 0,3-0,6 kg) than whitefish caught in other water systems.

Its low fat content gives ‘Rökt Vättersik’ distinctly firmer flesh, and a pleasanter firmness to the bite, than other types of smoked fish commonly available on the market. The low fat content also helps make the taste of ‘Rökt Vättersik’ more subtle and elegant than that of other common types of smoked fish.

Description of the human factors relevant to the geographical link

From a historical perspective, the production of ‘Rökt Vättersik’ has been of great importance for the people living by Lake Vättern. Traditionally fishermen smoked and sold ‘Rökt Vättersik’ themselves. This tradition still lives on, even if today there are also those who only either fish or smoke whitefish from Lake Vättern.

Fishing and smoking whitefish is a traditional craft based on knowledge of such factors as the behaviour of Lake Vättern whitefish and how to smoke lean fish, gained over the generations and often passed down within families.

The whitefish is present at different points around Lake Vättern and at different depths, depending on factors such as food supply and the time of year. In the period between August and November, the whitefish live in shallow waters at a depth of no more than 30 metres, near spawning sites. From December, the whitefish move in increasingly deep waters, so that by the end of February they are fished for at a depth of 90-120 metres. The food supply is greater in the shallower areas of Lake Vättern in spring, meaning that the whitefish return to the shallower areas of the lake.

When fishing for the whitefish, fishermen must be familiar with its seasonal migration patterns as it searches for food. They select fishing grounds on the lake where the whitefish is most likely to be present at that particular time.

When the whitefish is smoked, the smoking must be adjusted to a number of factors for the product to achieve the characteristics of ‘Rökt Vättersik’. The smoking process must be adapted to factors such as the season, climate and air pressure. The fishing grounds and fishing period – the time of the year at which the whitefish is caught – also affect the smoking process, as the fat content of the fish varies.

Knowledge of the special characteristics of each smokehouse – how much smoke the oven produces and how it is distributed within the oven – is also of decisive importance for the characteristics of the finished product.

As each smokehouse has its own special characteristics, smokers follow a smoking procedure adapted to their own smokehouse. Depending on the design of the smokehouse, the whitefish may need to be moved around inside the smokehouse during the smoking process to ensure it is smoked evenly. The development of the smoke inside the smokehouse is controlled by alternate use of dried and soaked or freshly cut wood.

The time required for smoking varies depending on the temperature (usually 70-80 °C) and the development of the smoke in the smokehouse. The smoker decides when the whitefish is ready by checking its texture, smelling the fish and feeling how tight the fins are.

Reference to publication of the product specification

https://www.livsmedelsverket.se/globalassets/foretag-regler-kontroll/livsmedelsinformation-markning-halsopastaenden/skyddade-beteckningar/ansokan_vattersik_2022_07_07.pdf

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

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| 19.12.2022 | EN | Official Journal of the European Union | C 481/11 |
| --- | --- | --- | --- |

19.12.2022

EN

Official Journal of the European Union

C 481/11

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Publication of an application for registration of a name 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

(2022/C 481/06)

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) within three months from the date of this publication.

SINGLE DOCUMENT

‘Αφρίνα / Αfrina’

ΕU No: PGI-GR-02822 – 6.12.2021

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Αφρίνα / Αfrina’

2.   Member State or Third Country

Greece

3.   Description of the agricultural product or foodstuff

3.1.   
  Type of product

Class 2.6. Salt

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

‘Αφρίνα / Afrina’ is a fleur de sel produced exclusively in the ‘white’ salt marsh of Mesolongi. It is unprocessed sea salt which is additive-free and does not undergo any treatment after harvesting.

‘Αφρίνα / Afrina’ consists of fine, white sodium chloride crystals formed on the briny surface of the crystallising pools under favourable climatic conditions (wind, temperature and sunshine). It is less salty than salt, with a slightly bitter taste due to it high magnesium content and therefore ideal for raw or roasted dishes or even desserts. It is rich in trace elements – metals contained in seawater – and especially magnesium (Mg).

‘Αφρίνα / Afrina’ is collected by hand only and has the organoleptic, physical and chemical characteristics set out in Tables 1 and 2.

Table 1

Organoleptic and physical characteristics

| Appearance | White crystals |
| --- | --- |
| Taste | Salty |
| Smell | Odourless |
| Granulometry | > 3 mm 0 %
  1-3 mm 45-55 %
  < 1 mm 45-55 % |

Appearance

White crystals

Taste

Salty

Smell

Odourless

Granulometry

> 3 mm 0 %

1-3 mm 45-55 %

< 1 mm 45-55 %

Table 2

Chemical composition

| Chemical parameter | Content (%) |
| --- | --- |
| Moisture | 1,0 -5,0 |
| Insoluble in water | 0,020 -0,120 |
| Calcium (in dry matter) | 0,010 -0,300 |
| Magnesium (in dry matter) | 0,060 -0,300 |
| Sulphates (in dry matter) | 0,200 -1,100 |
| NaCl (in dry matter) | 97,0 -99,5 |

Chemical parameter

Content (%)

Moisture

1,0 -5,0

Insoluble in water

0,020 -0,120

Calcium (in dry matter)

0,010 -0,300

Magnesium (in dry matter)

0,060 -0,300

Sulphates (in dry matter)

0,200 -1,100

NaCl (in dry matter)

97,0 -99,5

3.3.   
  Feed (for products of animal origin only) and raw materials (for processed products only)

—

3.4.   
  Specific steps in production that must take place in the identified geographical area

The operations that must take place in the geographical area are:

| — | extraction from the sea; |
| --- | --- |

—

extraction from the sea;

| — | circulation of the extracted water in the evaporation ponds; |
| --- | --- |

—

circulation of the extracted water in the evaporation ponds;

| — | supply to the crystallising pools; |
| --- | --- |

—

supply to the crystallising pools;

| — | harvesting; |
| --- | --- |

—

harvesting;

| — | natural draining of ‘Αφρίνα / Afrina’. |
| --- | --- |

—

natural draining of ‘Αφρίνα / Afrina’.

3.5.   
  Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—

3.6.   
  Specific rules concerning labelling of the product the registered name refers to

—

4.   Concise definition of the geographical area

The geographical area in which ‘Αφρίνα / Afrina’ is produced, according to historical, geographical and anthropological criteria, lies within the municipality of Iera Polis Mesolongiou, in the Aitoloakarnania Regional Unit within the Region of Western Greece, and is defined by the geographical limits of the ‘white’ salt marsh:

| — | North of the Foinikia marshes |
| --- | --- |

—

North of the Foinikia marshes

| — | East-north-east of the old Mesolongi-Aitolikos national road |
| --- | --- |

—

East-north-east of the old Mesolongi-Aitolikos national road

| — | West of the Mesolongi lagoon |
| --- | --- |

—

West of the Mesolongi lagoon

| — | South-south-east of the municipal unit of Iera Polis Mesolongiou. |
| --- | --- |

—

South-south-east of the municipal unit of Iera Polis Mesolongiou.

5.   Link with the geographical area

‘Αφρίνα / Afrina’ is produced in the Mesolongi lagoon and has acquired an excellent reputation and considerable renown both in Greece and abroad. The product’s reputation and characteristics that are due to its geographical origin therefore form the basis of its link with the geographical area.

This reputation is based mainly on its texture and taste, which are determined by the specific microclimate of the Mesolongi salt pans and lagoon and the traditional harvesting by hand, which has remained virtually unchanged over the years.

The Mesolongi salt pans are an ideal production environment, protected under the Ramsar Convention and Natura 2000. The product’s reputation is enhanced by the unique nature of the Mesolongi salt pan ecosystem and the fame of the Mesolongi lagoon – Homer’s ‘very beautiful lake’. Professor Christos Siasos (Agrinioculture, 2014) describes Mesolongi as the ‘land of white treasure’.

The active surfaces of the salt pans (evaporation ponds and crystallising pools) are clayey as clay is impermeable to water. The seawater condenses in the evaporation ponds and the salt crystallises in the pools. The crystallising pools have an even surface throughout their length and width. This means that even small waves can carry ‘Αφρίνα / Afrina’ to the edge of the pools where it is then collected.

The production of ‘Αφρίνα / Afrina’ requires continuous evaporation/concentration of a sufficient quantity of seawater up to the point when the salt content begins to crystallise. Concentration occurs naturally, thanks to solar energy and the prevailing microclimate i.e. the wind speed, temperature and relative humidity. Saline waters require strong winds in addition to sunshine for concentration, especially during the summer period, while there must be no heavy rainfall during the growing season in order for the salt to crystallise.

A thin layer of salt crystals forms on the surface of the crystallising pools, which are large. Westerly winds carry the surface layer of these crystals to the eastern side of the pools where ‘Αφρίνα / Afrina’ is finally collected.

The human factor is also important, as the traditional harvesting operation, which has remained virtually unchanged over the years, has also helped to create and maintain the product’s reputation. Skilled workers collect ‘Αφρίνα / Afrina’ by hand, using wooden tools, ensuring the uniformity of the finished product thanks to their training and experience. Identifying and separating the product requires experience and skill. This traditional technique is passed down from one generation of salt workers to the next.

Harvesting the surface salt crystals by hand gives the product a high purity with a total absence of sludge (because the crystals do not come into contact with the bottom of the crystallising pool) and a natural white colour. There is therefore no need to wash the product, and this means it has a higher content of inorganic salts, particularly soluble magnesium salts. The magnesium content of ‘Αφρίνα / Afrina’ therefore exceeds that of other common salts and processed commercial salts, and this gives it a special flavour (slightly bitter, less salty) and makes it ideal for raw or roasted dishes, or even desserts.

‘Αφρίνα / Afrina’ is the name traditionally used for the fleur de sel produced in the Mesolongi region. The word ‘Αφρίνα / Afrina’ itself, which comes from the word for ‘foam’ (afrós), indicates how the product is made. In his book Mesolongi (1925), K. A. Stasinopoulos wrote: ‘The naturally-evaporated luxury salt, Afrina, is also produced in the lagoon. Foam is formed by the gentle waves breaking on the shores of the lagoon. The sun’s heat condenses the foam and Afrina is formed’.

The product’s reputation is confirmed by many historical and bibliographical references.

The first historical references to ‘Αφρίνα / Afrina’ date back to the beginning of the previous century. In his book To alas (Salt) (1906) K. A. Stasinopoulos wrote that ‘the best of all naturally-evaporated salts and of all Greek salts in general is Afrina from Mesolongi’. ‘Αφρίνα / Afrina’ was recognised as being of superior quality and taste and was greatly sought after as a luxury gift (Mesolongi, K. A. Stasinopoulos, 1925).

Its taste and texture have won great praise from experts, for example: In To alas (Salt) (1906) K. A. Stasinopoulos wrote: ‘the foam is as white as snow and as delicate as ether’. In addition, Professor Christos Siasos (Agrinioculture, 2014) mentions the following characteristics: ‘The breeze produces flake-like forms around the crystallising pools, before the salt is extracted from the pools. These flakes constitute the fleur de sel called Afrina in this region. Afrina is collected by hand. It is considered to be the best and tastiest salt. It has a distinctive texture, melts in the mouth and produces an explosion of flavours.’

In her award-winning book Speak the Mesolongi dialect (1979), which contains around 2000 local words and expressions, the writer Akakia Kordosi from Mesolongi noted: ‘Afrina: salt foam’.

In her book ‘SALT – Salt in European history and culture’ (1997), Theodora Petanidou, professor at the University of the Aegean, writes that ‘Afrina is the traditional name in the Mesolongi region for the small amount of salt crystals that form on the briny surface’.

Contemporary references in print and online, on radio and television and in specialised cookery programmes maintain and strengthen the product’s special reputation and renown.

‘Αφρίνα / Afrina’ is used by many well-known chefs. One example is in the dish for which the young chef Nikos Billis won an award at San Pellegrino, where he represented Mediterranean countries (Gastronomos, 2016). Stelios Parliaros, George Calombaris, Sotiris Kontizas, Argyros Barbarigos and others also use ‘Αφρίνα / Afrina’ in their dishes.

It is worth mentioning that Greece’s first Salt Museum was established in 2019 in the Tourlida area of Mesolongi, confirming the region’s reputation and its close link with salt.

The excellent quality of ‘Αφρίνα / Afrina’ has been consistently acknowledged in recent years. It is not by chance that it has received two awards at international food and flavour competitions – a silver medal in 2016 at the Olymp Awards Food and Beverage Competition held in Athens and a distinction in 2020 at the Great Taste awards in London. The fact that ‘Αφρίνα / Afrina’ was chosen as a commemorative gift for leaders at the South EU summit in Athens in 2016 is also of note.

Reference to publication of the specification

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/2021/prodiagrafes_afrina280622.pdf

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

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