# Official Journal C 38/2021

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 38 |
| | |
| English edition | Information and Notices | Volume 643 February 2021 |

ISSN 1977-091X

Official Journal

of the European Union

C 38

English edition

Information and Notices

Volume 643 February 2021

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| Contents | page |
| --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2021/C 38/01 | Euro exchange rates — 2 February 2021 | 1 |

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2021/C 38/01

Euro exchange rates — 2 February 2021

1

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2021/C 38/02 | Prior notification of a concentration (Case M.10064 - AnaCap/Carrefour/Market Pay) – Candidate case for simplified procedure (
  1
  ) | 2 |
| | OTHER ACTS |
| | European Commission |
| 2021/C 38/03 | 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 | 4 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2021/C 38/02

Prior notification of a concentration (Case M.10064 - AnaCap/Carrefour/Market Pay) – Candidate case for simplified procedure (
  1
  )

1

2

OTHER ACTS

European Commission

2021/C 38/03

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

4

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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

European Commission

| 3.2.2021 | EN | Official Journal of the European Union | C 38/1 |
| --- | --- | --- | --- |

3.2.2021

EN

Official Journal of the European Union

C 38/1

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Euro exchange rates (1)

2 February 2021

(2021/C 38/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2044 |
| JPY | Japanese yen | 126,46 |
| DKK | Danish krone | 7,4373 |
| GBP | Pound sterling | 0,88075 |
| SEK | Swedish krona | 10,1593 |
| CHF | Swiss franc | 1,0808 |
| ISK | Iceland króna | 156,10 |
| NOK | Norwegian krone | 10,3463 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,900 |
| HUF | Hungarian forint | 355,70 |
| PLN | Polish zloty | 4,4953 |
| RON | Romanian leu | 4,8743 |
| TRY | Turkish lira | 8,6629 |
| AUD | Australian dollar | 1,5847 |
| CAD | Canadian dollar | 1,5422 |
| HKD | Hong Kong dollar | 9,3361 |
| NZD | New Zealand dollar | 1,6793 |
| SGD | Singapore dollar | 1,6041 |
| KRW | South Korean won | 1 344,07 |
| ZAR | South African rand | 18,0067 |
| CNY | Chinese yuan renminbi | 7,7756 |
| HRK | Croatian kuna | 7,5810 |
| IDR | Indonesian rupiah | 16 878,40 |
| MYR | Malaysian ringgit | 4,8712 |
| PHP | Philippine peso | 57,708 |
| RUB | Russian rouble | 90,9307 |
| THB | Thai baht | 36,120 |
| BRL | Brazilian real | 6,4904 |
| MXN | Mexican peso | 24,3492 |
| INR | Indian rupee | 87,9060 |

Currency

Exchange rate

USD

US dollar

1,2044

JPY

Japanese yen

126,46

DKK

Danish krone

7,4373

GBP

Pound sterling

0,88075

SEK

Swedish krona

10,1593

CHF

Swiss franc

1,0808

ISK

Iceland króna

156,10

NOK

Norwegian krone

10,3463

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,900

HUF

Hungarian forint

355,70

PLN

Polish zloty

4,4953

RON

Romanian leu

4,8743

TRY

Turkish lira

8,6629

AUD

Australian dollar

1,5847

CAD

Canadian dollar

1,5422

HKD

Hong Kong dollar

9,3361

NZD

New Zealand dollar

1,6793

SGD

Singapore dollar

1,6041

KRW

South Korean won

1 344,07

ZAR

South African rand

18,0067

CNY

Chinese yuan renminbi

7,7756

HRK

Croatian kuna

7,5810

IDR

Indonesian rupiah

16 878,40

MYR

Malaysian ringgit

4,8712

PHP

Philippine peso

57,708

RUB

Russian rouble

90,9307

THB

Thai baht

36,120

BRL

Brazilian real

6,4904

MXN

Mexican peso

24,3492

INR

Indian rupee

87,9060

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(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

| 3.2.2021 | EN | Official Journal of the European Union | C 38/2 |
| --- | --- | --- | --- |

3.2.2021

EN

Official Journal of the European Union

C 38/2

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Prior notification of a concentration

(Case M.10064 - AnaCap/Carrefour/Market Pay)

Candidate case for simplified procedure

(Text with EEA relevance)

(2021/C 38/02)

1.

This notification concerns the following undertakings:

| — | AnaCap Financial Partners III, L.P (UK), controlled by AnaCap Group Holdings Limited (‘AnaCap’, UK), |
| --- | --- |

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AnaCap Financial Partners III, L.P (UK), controlled by AnaCap Group Holdings Limited (‘AnaCap’, UK),

| — | Carrefour S.A. (‘Carrefour’, France), |
| --- | --- |

—

Carrefour S.A. (‘Carrefour’, France),

| — | Market Pay SAS (‘Market Pay’, France), currently controlled by Carrefour. |
| --- | --- |

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Market Pay SAS (‘Market Pay’, France), currently controlled by Carrefour.

AnaCap and Carrefour acquire within the meaning of Article 3(1)(b) and Article 3(4) of the Merger Regulation joint control of Market Pay.

The concentration is accomplished by way of purchase of shares.

2.

| — | for AnaCap: a private equity fund based in the UK and established in 2005. Since inception AnaCap has sponsored the raising of funds that make investments in business opportunities in the European financial services sector. AnaCap Financial Partners III, L.P is the third private equity fund raised by AnaCap; |
| --- | --- |

—

for AnaCap: a private equity fund based in the UK and established in 2005. Since inception AnaCap has sponsored the raising of funds that make investments in business opportunities in the European financial services sector. AnaCap Financial Partners III, L.P is the third private equity fund raised by AnaCap;

| — | for Carrefour: a French-headquartered global group specializing in the retail business of food products and non-food products (e.g. gas station, travel agency, and retail bank); |
| --- | --- |

—

for Carrefour: a French-headquartered global group specializing in the retail business of food products and non-food products (e.g. gas station, travel agency, and retail bank);

| — | for Market Pay: a payment solutions provider based in France and founded in 2016 by Carrefour. |
| --- | --- |

—

for Market Pay: a payment solutions provider based in France and founded in 2016 by Carrefour.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the 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.10064 — AnaCap/Carrefour/Market Pay

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

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(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

| 3.2.2021 | EN | Official Journal of the European Union | C 38/4 |
| --- | --- | --- | --- |

3.2.2021

EN

Official Journal of the European Union

C 38/4

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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

(2021/C 38/03)

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

‘Plăcintă dobrogeană’

EU No: PGI-RO-02510 – 16.5.2019

PDO ( ) PGI (X)

1.   Name(S)

‘Plăcintă dobrogeană’

2.   Member State or Third Country

Romania

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

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

‘Plăcintă dobrogeană’ is a baked, frozen par-baked or frozen unbaked pastry product made out of pastry sheets filled with salted soft cheese (telemea) mixed with curd and eggs. The sheets are obtained by stretching and pulling the dough. The filled sheets are rolled, creased and arranged into a spiral in round trays. The weight of the product is between 500 g and 2 000 g. It has a salty taste due to the mixture of telemea cheese, curd, eggs and yoghurt, baked together with the unrisen dough sheets.

When cut the alternating layers of yellowish-white cheese filling and the sheets of dough can be seen.

‘Plăcintă dobrogeană’ is sold in three ways:

| — | baked, whole or cut into portions and weighed at the time of sale, |
| --- | --- |

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baked, whole or cut into portions and weighed at the time of sale,

| — | frozen pre-baked, |
| --- | --- |

—

frozen pre-baked,

| — | frozen unbaked. |
| --- | --- |

—

frozen unbaked.

‘Plăcintă dobrogeană’ has a soft, tender consistency due to the yoghurt and egg mixture poured onto it, unlike other products of the same type which have a crunchy texture with an often brittle surface. The other difference to similar products is the use of non-frozen dough sheets made of freshly prepared dough for each batch of finished products.

The dominant aromas are of baked cheese, dough and egg.

3.2.1.   Organoleptic characteristics

The appearance of the baked ‘Plăcintă dobrogeană’ is: in one piece, the same shape as the tray, with a homogeneous semi-glazed surface, toasted but unburnt. There is a fine golden-yellow crust, coppery in places. When cut the alternating layers of light cheese filling, sheets of unrisen dough and (sometimes) air bubbles can be seen.

The frozen pre-baked pie differs slightly in appearance, the yellow colour being lighter than that of the baked pie.

The appearance of the frozen unbaked ‘Plăcintă dobrogeană’ is: in one piece, with a homogeneous surface, creamy white in colour due to the raw dough sheets covered by the yoghurt and egg mixture.

3.2.2.   Physical and chemical characteristics

| Total fat: | min. 8 % | - max. 25 % |
| --- | --- | --- |
| Moisture: | min. 30 % | - max. 50 % |
| Salt: | min. 1,5 % | - max. 2 % |
| Proteins: | min. 8 % | - max. 13 % |
| Filling: | min. 55 % | - max. 70 % |

Total fat:

min. 8 %

- max. 25 %

Moisture:

min. 30 %

- max. 50 %

Salt:

min. 1,5 %

- max. 2 %

Proteins:

min. 8 %

- max. 13 %

Filling:

min. 55 %

- max. 70 %

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

The following raw materials and ingredients are required to make ‘Plăcintă dobrogeană’: salted cheese (telemea), curd, wheat flour, eggs, yoghurt, water, sunflower oil, wine vinegar, salt.

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

All steps in the manufacture of ‘Plăcintă dobrogeană’ take place in the defined geographical area. The production process for ‘Plăcintă dobrogeană’ comprises the following specific steps: reception of raw materials and ingredients, dough preparation, sheet stretching, filling preparation, filling, washing with the yoghurt and egg mix, baking and par-baking, quick freezing.

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

The label includes the following:

| — | the name of the product, ‘Plăcintă dobrogeană’, followed by the words ‘Indicație Geografică Protejată’ (Protected Geographical Indication) or the abbreviation ‘IGP’ (PGI) (translated into the language(s) of the country in which the product is marketed), |
| --- | --- |

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the name of the product, ‘Plăcintă dobrogeană’, followed by the words ‘Indicație Geografică Protejată’ (Protected Geographical Indication) or the abbreviation ‘IGP’ (PGI) (translated into the language(s) of the country in which the product is marketed),

| — | the type of product (baked, frozen pre-baked or frozen unbaked), |
| --- | --- |

—

the type of product (baked, frozen pre-baked or frozen unbaked),

| — | the manufacturer’s name, |
| --- | --- |

—

the manufacturer’s name,

| — | the logo of the inspection and certification body. |
| --- | --- |

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the logo of the inspection and certification body.

4.   Concise definition of the geographical area

The geographical area comprises two administrative areas: Tulcea County and Constanța County, as delineated according to the administrative structure of Romania.

Both administrative areas form a contiguous area in south-eastern Romania, also known as Dobrogea.

5.   Link with the geographical area

The causal link between the geographical origin and the characteristics of the product consists of the reputation, the human factor and the product’s characteristics.

The product’s reputation is due to historical proof of its antiquity and repute, transmitted through oral sources collected and transcribed in magazines and books to be handed down to future generations.

The link between the product and the geographical area is recorded on page 44 of the book ‘Valori identitare în Dobrogea’ [Values of Dobrogean identity] by Evliya Celebi. While travelling through Dobrogea, Celebi enthuses about the ‘great floating mills on the Danube, true workshops of milling and baking, in which the ground flour was transformed into bread and plăcinte’.

In 2009, during the 7th Harvest Day in the municipality of Cumpăna, the attraction was the biggest-ever ‘Plăcintă dobrogeană’, which was highlighted in the local newspaper Ziua de Constanța of 5 October 2009.

In the magazine Ferma, year XX 16 (221) of 15-30 September 2018, pp. 128-129, there is an article on ‘Plăcintă dobrogeană, produced for over 150 years ...’. During the XXVI International ExpoAgroUtil Exhibition the president of the International Sunflower Association expressed his particular appreciation of ‘Plăcintă dobrogeană’. In the same article, a member of the Romanian Union of Journalists states that ‘Plăcintă dobrogeană’ maintains the local tradition from generation to generation.

In another edition of Ferma, No 7 of 15-30 April 2019, it was noted that ‘Plăcintă dobrogeană’ was promoted during the autumn event organised by the National Centre for Tourist Information and Promotion (CNIPT) in Măcin.

This combination of tradition and the experience of patissiers was what helped develop the image and reputation of ‘Plăcintă dobrogeană’ both inside and outside the country (for example an article published in the ‘Agroklub’ magazine in Serbia), the article in the newspaper Ziua de Constanța and the Ferma magazine articles.

As a result the reputation of the product is attributable to the designation and is due to the geographical area, Dobrogea, and thus it is marketed under the name of ‘Plăcintă dobrogeană’.

The human factor plays a major role in the preparation of ‘Plăcintă dobrogeană’.

The sheets are stretched and dried until they are very thin, translucent, elastic and slightly shiny, qualities which are known only to local people.

The preparation of the sheets in this way ensures that the product, when baked, has a flaky texture and flavour without specific folding of the sheets.

When preparing the filling, the pie-maker mixes the cheese and the egg and places it, with a shaking and dropping motion of the hand, on half the sheet (in the case of creased sheets) or on the entire sheet (in the case of rolled sheets); this technique has been passed down from generation to generation.

Rolling or creasing is only done along the length of the sheet. The pie-makers know how tightly the filled sheets have to be rolled or creased in order for the ‘Plăcintă dobrogeană’ to have a light consistency when baked.

The specific nature of ‘Plăcintă dobrogeană’ is due to the methods and skill handed down from one generation to the next in Dobrogea. The sheets are stretched tightly by hand, without tearing them, a testament to the pie-maker’s skills, as are the rolling and creasing of the sheets, due to the fact that ‘Plăcintă dobrogeană’ must not have an untidy (torn) appearance when placed in the tray, but rather that of a continuous spiral, in order to preserve its lightness resulting from the incorporation of air when rolling/creasing the sheets.

Unlike similar products, ‘Plăcintă dobrogeană’ has the following specific characteristics:

| — | round, with a weight of between 500g and 2 000g, and in the shape of the tray in which it was baked due to being washed with a yoghurt and egg mixture, and the surface is homogeneous, semi-shiny, browned but not burnt, golden-yellow, the colour being slightly darker for the baked product and lighter for the pre-baked product due to the yoghurt and egg mix, |
| --- | --- |

—

round, with a weight of between 500g and 2 000g, and in the shape of the tray in which it was baked due to being washed with a yoghurt and egg mixture, and the surface is homogeneous, semi-shiny, browned but not burnt, golden-yellow, the colour being slightly darker for the baked product and lighter for the pre-baked product due to the yoghurt and egg mix,

| — | when sliced the ‘Plăcintă dobrogeană’ looks different to other products of the same type because of the aerated filling structure resulting from local methods, |
| --- | --- |

—

when sliced the ‘Plăcintă dobrogeană’ looks different to other products of the same type because of the aerated filling structure resulting from local methods,

| — | a salty taste of baked telemea cheese, curd, eggs and yoghurt together with unrisen dough sheets, which distinguishes it from other products of the same type, |
| --- | --- |

—

a salty taste of baked telemea cheese, curd, eggs and yoghurt together with unrisen dough sheets, which distinguishes it from other products of the same type,

| — | fluffy, due the air trapped during the rolling/creasing and filling, using the specific technique, unlike similar products which have a dense, doughy filling. |
| --- | --- |

—

fluffy, due the air trapped during the rolling/creasing and filling, using the specific technique, unlike similar products which have a dense, doughy filling.

Other characteristics of the product

‘Plăcintă dobrogeană’ is linked to important religious festivals and therefore subject to special rules in terms of preparation and consumption. The New Year’s ‘Plăcintă dobrogeană’ has a long cycle of preparation throughout the year. ‘Plăcintă dobrogeană’ is made during the entire ‘white week’ [Shrovetide], at Christmas, on the ‘hram’ [patron saint’s day] and during the cycle of family celebrations such as the wedding ceremony and the ‘Tuesday after the wedding’, when the bride’s ‘Plăcintă dobrogeană’ was traditionally made.

Together all these specific elements make ‘Plăcintă dobrogeană’ different from other similar products.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://www.madr.ro/docs/ind-alimentara/2018/documentatie-placinta-dobrogeana/Caiet-de-sarcini-PLACINTA-DOBROGEANA-IGP.pdf

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

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