# Official Journal C 315/2009

| | ISSN 1725-2423
  doi:10.3000/17252423.C_2009.315.eng |
| --- | --- |
| Official Journal
  of the European Union | C 315 |
| | |
| English edition | Information and Notices | Volume 5223 December 2009 |

ISSN 1725-2423

doi:10.3000/17252423.C_2009.315.eng

Official Journal

of the European Union

C 315

English edition

Information and Notices

Volume 5223 December 2009

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| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS AND BODIES |
| | Commission |
| 2009/C 315/01 | Non-opposition to a notified concentration (Case COMP/M.5720 — BAYERNLB/LBLUX) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

2009/C 315/01

Non-opposition to a notified concentration (Case COMP/M.5720 — BAYERNLB/LBLUX) (
  1
  )

1

1

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES |
| | Commission |
| 2009/C 315/02 | Euro exchange rates | 2 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

2009/C 315/02

Euro exchange rates

2

| | V   Announcements |
| --- | --- |
| | ADMINISTRATIVE PROCEDURES |
| | Commission |
| 2009/C 315/03 | Call for proposals — EAC/01/10 — Youth in Action Programme 2007-2013 | 3 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY |
| | Commission |
| 2009/C 315/04 | Prior notification of a concentration (Case COMP/M.5685 — Louis Dreyfus/Fin Lov/SBM/Mangas Gaming) — Candidate case for simplified procedure (
  1
  ) | 8 |
| | OTHER ACTS |
| | Council |
| 2009/C 315/05 | Notice for the attention of those persons, entities and bodies that have been included by the Council on the list of persons, entities and bodies to which Article 6(2) of Council Regulation (EC) No 329/2007 applies (Annex V) | 9 |
| 2009/C 315/06 | Notice for the attention of those persons, entities and bodies that have been included by the Council on the list of persons, entities and bodies to which Article 6 of Council Regulation (EU) No 1284/2009 applies (Annex II) | 10 |
| 2009/C 315/07 | Notice for the attention of the persons, groups and entities on the list provided for in Article 2(3) of Council Regulation (EC) No 2580/2001 on specific restrictive measures directed against certain persons and entities with a view to combating terrorism (see Annex to Council Regulation (EU) No 1285/2009 of 23 December 2009) | 11 |
| | Commission |
| 2009/C 315/08 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 12 |
| 2009/C 315/09 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 18 |
| 2009/C 315/10 | Publication of a cancellation request pursuant to Article 12(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 26 |
| 2009/C 315/11 | Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 27 |

V   Announcements

ADMINISTRATIVE PROCEDURES

Commission

2009/C 315/03

Call for proposals — EAC/01/10 — Youth in Action Programme 2007-2013

3

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY

Commission

2009/C 315/04

Prior notification of a concentration (Case COMP/M.5685 — Louis Dreyfus/Fin Lov/SBM/Mangas Gaming) — Candidate case for simplified procedure (
  1
  )

1

8

OTHER ACTS

Council

2009/C 315/05

Notice for the attention of those persons, entities and bodies that have been included by the Council on the list of persons, entities and bodies to which Article 6(2) of Council Regulation (EC) No 329/2007 applies (Annex V)

9

2009/C 315/06

Notice for the attention of those persons, entities and bodies that have been included by the Council on the list of persons, entities and bodies to which Article 6 of Council Regulation (EU) No 1284/2009 applies (Annex II)

10

2009/C 315/07

Notice for the attention of the persons, groups and entities on the list provided for in Article 2(3) of Council Regulation (EC) No 2580/2001 on specific restrictive measures directed against certain persons and entities with a view to combating terrorism (see Annex to Council Regulation (EU) No 1285/2009 of 23 December 2009)

11

Commission

2009/C 315/08

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

12

2009/C 315/09

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

18

2009/C 315/10

Publication of a cancellation request pursuant to Article 12(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

26

2009/C 315/11

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

27

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

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(1)   Text with EEA relevance

1

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

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

| 23.12.2009 | EN | Official Journal of the European Union | C 315/1 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/1

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Non-opposition to a notified concentration

(Case COMP/M.5720 — BAYERNLB/LBLUX)

(Text with EEA relevance)

2009/C 315/01

On 16 December 2009, 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 German 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 32009M5720. 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 32009M5720. EUR-Lex is the on-line access to the European law.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

| 23.12.2009 | EN | Official Journal of the European Union | C 315/2 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/2

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Euro exchange rates (1)

22 December 2009

2009/C 315/02

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,4279 |
| JPY | Japanese yen | 130,83 |
| DKK | Danish krone | 7,4420 |
| GBP | Pound sterling | 0,89305 |
| SEK | Swedish krona | 10,4295 |
| CHF | Swiss franc | 1,4987 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,3650 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 26,266 |
| EEK | Estonian kroon | 15,6466 |
| HUF | Hungarian forint | 274,28 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7080 |
| PLN | Polish zloty | 4,1770 |
| RON | Romanian leu | 4,2193 |
| TRY | Turkish lira | 2,1798 |
| AUD | Australian dollar | 1,6259 |
| CAD | Canadian dollar | 1,5109 |
| HKD | Hong Kong dollar | 11,0744 |
| NZD | New Zealand dollar | 2,0294 |
| SGD | Singapore dollar | 2,0076 |
| KRW | South Korean won | 1 685,05 |
| ZAR | South African rand | 11,0340 |
| CNY | Chinese yuan renminbi | 9,7498 |
| HRK | Croatian kuna | 7,2830 |
| IDR | Indonesian rupiah | 13 543,20 |
| MYR | Malaysian ringgit | 4,9100 |
| PHP | Philippine peso | 66,389 |
| RUB | Russian rouble | 43,6041 |
| THB | Thai baht | 47,492 |
| BRL | Brazilian real | 2,5468 |
| MXN | Mexican peso | 18,4699 |
| INR | Indian rupee | 66,8200 |

Currency

Exchange rate

USD

US dollar

1,4279

JPY

Japanese yen

130,83

DKK

Danish krone

7,4420

GBP

Pound sterling

0,89305

SEK

Swedish krona

10,4295

CHF

Swiss franc

1,4987

ISK

Iceland króna

NOK

Norwegian krone

8,3650

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

26,266

EEK

Estonian kroon

15,6466

HUF

Hungarian forint

274,28

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7080

PLN

Polish zloty

4,1770

RON

Romanian leu

4,2193

TRY

Turkish lira

2,1798

AUD

Australian dollar

1,6259

CAD

Canadian dollar

1,5109

HKD

Hong Kong dollar

11,0744

NZD

New Zealand dollar

2,0294

SGD

Singapore dollar

2,0076

KRW

South Korean won

1 685,05

ZAR

South African rand

11,0340

CNY

Chinese yuan renminbi

9,7498

HRK

Croatian kuna

7,2830

IDR

Indonesian rupiah

13 543,20

MYR

Malaysian ringgit

4,9100

PHP

Philippine peso

66,389

RUB

Russian rouble

43,6041

THB

Thai baht

47,492

BRL

Brazilian real

2,5468

MXN

Mexican peso

18,4699

INR

Indian rupee

66,8200

---

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

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V Announcements

ADMINISTRATIVE PROCEDURES

Commission

| 23.12.2009 | EN | Official Journal of the European Union | C 315/3 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/3

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CALL FOR PROPOSALS — EAC/01/10

Youth in Action Programme 2007-2013

2009/C 315/03

INTRODUCTION

This call for proposals is based on Decision No 1719/2006/EC (1) of the European Parliament and of the Council of 15 November 2006, establishing the ‘Youth in Action programme’ for the period 2007 to 2013, hereinafter referred to as ‘Youth in Action Programme’. The detailed conditions of this call for proposals can be found in the Programme Guide for the Youth in Action Programme (2007-2013) published on the Europa website (see point VIII). The Programme Guide constitutes an integral part of this call for proposals.

I.   Objectives and priorities

The general objectives stated in the Decision establishing of the Youth in Action Programme are the following:

| — | promote young people’s active citizenship in general and their European citizenship in particular, |
| --- | --- |

—

promote young people’s active citizenship in general and their European citizenship in particular,

| — | develop solidarity and promote tolerance among young people, in particular in order to foster social cohesion in the European Union, |
| --- | --- |

—

develop solidarity and promote tolerance among young people, in particular in order to foster social cohesion in the European Union,

| — | foster mutual understanding between young people in different countries, |
| --- | --- |

—

foster mutual understanding between young people in different countries,

| — | contribute to developing the quality of support systems for youth activities and the capabilities of civil society organisations in the youth field, |
| --- | --- |

—

contribute to developing the quality of support systems for youth activities and the capabilities of civil society organisations in the youth field,

| — | promote European cooperation in the youth field. |
| --- | --- |

—

promote European cooperation in the youth field.

These general objectives shall be implemented at project level taking into consideration the following permanent priorities:

| — | European citizenship, |
| --- | --- |

—

European citizenship,

| — | participation of young people, |
| --- | --- |

—

participation of young people,

| — | cultural diversity, |
| --- | --- |

—

cultural diversity,

| — | inclusion of young people with fewer opportunities. |
| --- | --- |

—

inclusion of young people with fewer opportunities.

In addition to the abovementioned permanent priorities, the 2010 annual priorities are:

| — | European Year for Combating Poverty and Social Exclusion.
  This priority is intended to encourage projects aimed at raising young people's awareness of everyone’s responsibility in tackling poverty and marginalisation as well as at promoting the inclusion of groups with fewer opportunities. This concerns in particular, projects aimed at stimulating young people's reflection on the prevention, ways out and consequences of poverty; projects tackling the issue of marginalisation and various forms of discrimination, such as those based on gender, disability or ethnic, religious, linguistic or migrant grounds. In this context, particular attention will be paid in particular to projects promoting the active involvement of: (a) disabled young people, encouraging exchange between young people with and without disabilities, as well as projects focusing on the issue of disability in our society; (b) young people from migrant backgrounds or ethnic, religious or linguistic minorities. In this context, projects involving Roma young people shall be encouraged wherever relevant. |
| --- | --- |

—

European Year for Combating Poverty and Social Exclusion.

This priority is intended to encourage projects aimed at raising young people's awareness of everyone’s responsibility in tackling poverty and marginalisation as well as at promoting the inclusion of groups with fewer opportunities. This concerns in particular, projects aimed at stimulating young people's reflection on the prevention, ways out and consequences of poverty; projects tackling the issue of marginalisation and various forms of discrimination, such as those based on gender, disability or ethnic, religious, linguistic or migrant grounds. In this context, particular attention will be paid in particular to projects promoting the active involvement of: (a) disabled young people, encouraging exchange between young people with and without disabilities, as well as projects focusing on the issue of disability in our society; (b) young people from migrant backgrounds or ethnic, religious or linguistic minorities. In this context, projects involving Roma young people shall be encouraged wherever relevant.

| — | Youth unemployment and promotion of young unemployed people's active participation in society.
  This priority is intended to encourage projects tackling the issue of youth unemployment and aimed at stimulating young unemployed people's active participation in society. |
| --- | --- |

—

Youth unemployment and promotion of young unemployed people's active participation in society.

This priority is intended to encourage projects tackling the issue of youth unemployment and aimed at stimulating young unemployed people's active participation in society.

| — | Awareness-raising and mobilization of young people around global challenges (such as sustainable development, climate change, migrations, the Millennium Development Goals).
  This priority is intended to encourage projects aimed at raising young people's consciousness of their role as active citizens in a globalized world as well as at fostering their sense of global solidarity and commitment vis-à-vis current issues. |
| --- | --- |

—

Awareness-raising and mobilization of young people around global challenges (such as sustainable development, climate change, migrations, the Millennium Development Goals).

This priority is intended to encourage projects aimed at raising young people's consciousness of their role as active citizens in a globalized world as well as at fostering their sense of global solidarity and commitment vis-à-vis current issues.

II.   Structure of the Youth in Action Programme

In order to achieve its objectives, the Youth in Action Programme foresees five operational Actions.

This call for proposal concerns the support to the following Actions and sub-Actions listed below:

Action 1: Youth for Europe

| — | Sub-Action 1.1: Youth Exchanges (lasting up to 15 months): Youth Exchanges offer an opportunity for groups of young people from different countries to meet and learn about each other’s cultures. The groups plan together their Youth Exchange around a theme of mutual interest. |
| --- | --- |

—

Sub-Action 1.1: Youth Exchanges (lasting up to 15 months): Youth Exchanges offer an opportunity for groups of young people from different countries to meet and learn about each other’s cultures. The groups plan together their Youth Exchange around a theme of mutual interest.

| — | Sub-Action 1.2: Youth Initiatives (lasting from 3 to 18 months): Youth Initiatives support group projects designed at local, regional and national level. They also support the networking of similar projects between different countries, in order to strengthen their European aspect and to enhance cooperation and exchanges of experiences between young people. |
| --- | --- |

—

Sub-Action 1.2: Youth Initiatives (lasting from 3 to 18 months): Youth Initiatives support group projects designed at local, regional and national level. They also support the networking of similar projects between different countries, in order to strengthen their European aspect and to enhance cooperation and exchanges of experiences between young people.

| — | Sub-Action 1.3: Youth Democracy Projects (lasting from 3 to 18 months): Youth Democracy Projects support young people’s participation in the democratic life of their local, regional or national community, and at international level. |
| --- | --- |

—

Sub-Action 1.3: Youth Democracy Projects (lasting from 3 to 18 months): Youth Democracy Projects support young people’s participation in the democratic life of their local, regional or national community, and at international level.

Action 2: European Voluntary Service

The Action supports young people's participation in various forms of voluntary activities, both within and outside the European Union. Under this Action, young people take part individually or in groups in non-profit, unpaid voluntary activities abroad (lasting up to 24 months).

Action 3: Youth in the World

| — | Sub-Action 3.1: Cooperation with the Neighbouring Countries of the European Union (lasting up to 15 months): this sub-Action supports projects with Neighbouring Partner Countries, namely Youth Exchanges and Training and Networking Projects in the youth field. |
| --- | --- |

—

Sub-Action 3.1: Cooperation with the Neighbouring Countries of the European Union (lasting up to 15 months): this sub-Action supports projects with Neighbouring Partner Countries, namely Youth Exchanges and Training and Networking Projects in the youth field.

Action 4: Youth Support Systems

| — | Sub-Action 4.3: Training and networking of those active in youth work and youth organisations (lasting from 3 to 18 months): this sub-Action supports in particular the exchange of experiences, expertise and good practice as well as activities which may lead to long-lasting quality projects, partnerships and networks. |
| --- | --- |

—

Sub-Action 4.3: Training and networking of those active in youth work and youth organisations (lasting from 3 to 18 months): this sub-Action supports in particular the exchange of experiences, expertise and good practice as well as activities which may lead to long-lasting quality projects, partnerships and networks.

Action 5: Support for European cooperation in the youth field

| — | Sub-Action 5.1: Meetings of young people and those responsible for youth policy (lasting from 3 to 9 months): this sub-Action supports cooperation, seminars and structured dialogue between young people, those active in youth work and those responsible for youth policy. |
| --- | --- |

—

Sub-Action 5.1: Meetings of young people and those responsible for youth policy (lasting from 3 to 9 months): this sub-Action supports cooperation, seminars and structured dialogue between young people, those active in youth work and those responsible for youth policy.

III.   Eligible applicants

Applications shall be submitted by:

| — | non-profit or non-governmental organisations, |
| --- | --- |

—

non-profit or non-governmental organisations,

| — | local, regional public bodies, |
| --- | --- |

—

local, regional public bodies,

| — | informal groups of young people, |
| --- | --- |

—

informal groups of young people,

| — | bodies active at European level in the youth field, |
| --- | --- |

—

bodies active at European level in the youth field,

| — | international non-profit organisations, |
| --- | --- |

—

international non-profit organisations,

| — | profit-making organisations organising an event in the area of youth, sport or culture. |
| --- | --- |

—

profit-making organisations organising an event in the area of youth, sport or culture.

Applicants have to be legally established in one of the Programme or in Neighbouring Partner Countries in the Western Balkans.

Some Actions of the Programme are however targeting a more limited range of promoters. The eligibility of applicant promoters is therefore defined in the Programme Guide specifically for each Action/sub-Action.

IV.   Eligible countries

The Programme is open to the following countries:

| (a) | the EU Member States; |
| --- | --- |

(a)

the EU Member States;

| (b) | the EFTA States that are party to the EEA Agreement, in accordance with the provisions of that Agreement (Iceland, Liechtenstein and Norway); |
| --- | --- |

(b)

the EFTA States that are party to the EEA Agreement, in accordance with the provisions of that Agreement (Iceland, Liechtenstein and Norway);

| (c) | the candidate countries benefiting from a pre-accession strategy, pursuant to the general principles and the general conditions and arrangements laid down in the framework agreements concluded with these countries for their participation in Community programmes (Turkey); |
| --- | --- |

(c)

the candidate countries benefiting from a pre-accession strategy, pursuant to the general principles and the general conditions and arrangements laid down in the framework agreements concluded with these countries for their participation in Community programmes (Turkey);

| (d) | third countries that have signed agreements with the Community relevant to the youth field. |
| --- | --- |

(d)

third countries that have signed agreements with the Community relevant to the youth field.

Some Actions of the Programme are however targeting a more limited range of countries. The eligibility of countries is therefore defined in the Programme Guide specifically for each Action/sub-Action.

V.   Award criteria

| (i) | sub-Actions 1.1, 1.2, 3.1, 4.3 and Action 2:






  — | the relevance to the objectives and priorities of the Programme (30 %), |
| --- | --- | --- |

(i)

sub-Actions 1.1, 1.2, 3.1, 4.3 and Action 2:

—

the relevance to the objectives and priorities of the Programme (30 %),

| — | the quality of the project and methods proposed (50 %), |
| --- | --- |

—

the quality of the project and methods proposed (50 %),

| — | the profile of participants and promoters (20 %). |
| --- | --- |

—

the profile of participants and promoters (20 %).

| (ii) | sub-Action 1.3:






  — | the relevance to the objectives and priorities of the Programme (30 %), |
| --- | --- | --- |

(ii)

sub-Action 1.3:

—

the relevance to the objectives and priorities of the Programme (30 %),

| — | the quality of the thematic concept (20 %), |
| --- | --- |

—

the quality of the thematic concept (20 %),

| — | the quality of the project and methods proposed (30 %), |
| --- | --- |

—

the quality of the project and methods proposed (30 %),

| — | the profile and number of participants and promoters (20 %). |
| --- | --- |

—

the profile and number of participants and promoters (20 %).

| (iii) | sub-Action 5.1:






  — | the relevance to the objectives and priorities of the Programme (20 %), |
| --- | --- | --- |

(iii)

sub-Action 5.1:

—

the relevance to the objectives and priorities of the Programme (20 %),

| — | the relevance to EU youth policy objectives (20 %), |
| --- | --- |

—

the relevance to EU youth policy objectives (20 %),

| — | the quality of the project and methods proposed (40 %), |
| --- | --- |

—

the quality of the project and methods proposed (40 %),

| — | the profile and number of participants and promoters (20 %). |
| --- | --- |

—

the profile and number of participants and promoters (20 %).

VI.   Budget and duration

The Programme has an overall budget of EUR 885 million for the period 2007-2013. The annual budget is subject to a decision of the budgetary authorities.

Foreseen budget 2010 for the following Actions and sub-Actions:

| Sub-Action 1.1 | Youth Exchanges | 28 826 417 |
| --- | --- | --- |
| Sub-Action 1.2 | Youth Initiatives | 10 271 681 |
| Sub-Action 1.3 | Youth Democracy Projects | 6 423 262 |
| Action 2 | European Voluntary Service | 43 055 567 |
| Sub-Action 3.1 | Cooperation with the Neighbouring Countries of the European Union | 8 206 160 |
| Sub-Action 4.3 | Training and networking of those active in youth work and youth organisations | 14 029 397 |
| Sub-Action 5.1 | Meetings of young people and those responsible for youth policy | 4 507 356 |

Sub-Action 1.1

Youth Exchanges

28 826 417

Sub-Action 1.2

Youth Initiatives

10 271 681

Sub-Action 1.3

Youth Democracy Projects

6 423 262

Action 2

European Voluntary Service

43 055 567

Sub-Action 3.1

Cooperation with the Neighbouring Countries of the European Union

8 206 160

Sub-Action 4.3

Training and networking of those active in youth work and youth organisations

14 029 397

Sub-Action 5.1

Meetings of young people and those responsible for youth policy

4 507 356

VII.   Deadlines for applications

The application must be submitted for the deadline corresponding to the start date of the project. For projects submitted to a National Agency there are five application deadlines per year:

| Projects starting between | Application deadline |
| --- | --- |
| 1 May and 30 September | 1 February |
| 1 July and 30 November | 1 April |
| 1 September and 31 January | 1 June |
| 1 December and 30 April | 1 September |
| 1 February and 31 July | 1 November |

Projects starting between

Application deadline

1 May and 30 September

1 February

1 July and 30 November

1 April

1 September and 31 January

1 June

1 December and 30 April

1 September

1 February and 31 July

1 November

For projects submitted to the Executive Agency there are three application deadlines a year:

| Projects starting between | Application deadline |
| --- | --- |
| 1 August and 31 December | 1 February |
| 1 December and 30 April | 1 June |
| 1 March and 31 July | 1 September |

Projects starting between

Application deadline

1 August and 31 December

1 February

1 December and 30 April

1 June

1 March and 31 July

1 September

VIII.   Further information

Further information may be found in the Youth in Action Programme Guide on the following websites:

http://ec.europa.eu/youth

http://eacea.ec.europa.eu/youth/index_en.htm

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(1)  OJ L 327, 24.11.2006, p. 30.

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PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY

Commission

| 23.12.2009 | EN | Official Journal of the European Union | C 315/8 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/8

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Prior notification of a concentration

(Case COMP/M.5685 — Louis Dreyfus/Fin Lov/SBM/Mangas Gaming)

Candidate case for simplified procedure

(Text with EEA relevance)

2009/C 315/04

| 1. | On 14 December 2009, the Commission received a notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which the undertakings Louis Dreyfus S.A.S. (‘LD’, France), Financières Lov S.A.S. (‘Fin Lov’, France) and Société Anonyme des Bains de Mer et du Cercle des Etrangers à Monaco (‘SBM’, Monaco) acquire within the meaning of Article 3(1)(b) of the Regulation joint control of the undertaking Mangas Gaming S.A.S. (‘MG’, France) by way of purchase of shares. |
| --- | --- |

1.

On 14 December 2009, the Commission received a notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which the undertakings Louis Dreyfus S.A.S. (‘LD’, France), Financières Lov S.A.S. (‘Fin Lov’, France) and Société Anonyme des Bains de Mer et du Cercle des Etrangers à Monaco (‘SBM’, Monaco) acquire within the meaning of Article 3(1)(b) of the Regulation joint control of the undertaking Mangas Gaming S.A.S. (‘MG’, France) by way of purchase of shares.

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






  — | for LD: trading in cereals and commodities (rice, sugar, ethanol, coffee, cotton, citrus fruit, oilseeds, etc.), energy trading and property, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for LD: trading in cereals and commodities (rice, sugar, ethanol, coffee, cotton, citrus fruit, oilseeds, etc.), energy trading and property,

| — | Fin Lov is a holding company within the Lov Group: Lov Group is mainly active in audiovisual production, hotels, online gaming (via Mangas Gaming), power and online music promotion, |
| --- | --- |

—

Fin Lov is a holding company within the Lov Group: Lov Group is mainly active in audiovisual production, hotels, online gaming (via Mangas Gaming), power and online music promotion,

| — | for SBM: hotels, restaurants, casinos and property; it is active in online gaming via its stake in MG, |
| --- | --- |

—

for SBM: hotels, restaurants, casinos and property; it is active in online gaming via its stake in MG,

| — | for MG: online gaming. |
| --- | --- |

—

for MG: online gaming.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. However, the final decision on this point is reserved. 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. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. However, the final decision on this point is reserved. 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. | 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 or 22967244) or by post, under reference number COMP/M.5685 — Louis Dreyfus/Fin Lov/SBM/Mangas Gaming, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| 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 or 22967244) or by post, under reference number COMP/M.5685 — Louis Dreyfus/Fin Lov/SBM/Mangas Gaming, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1.

(2)  OJ C 56, 5.3.2005, p. 32.

---

OTHER ACTS

Council

| 23.12.2009 | EN | Official Journal of the European Union | C 315/9 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/9

---

Notice for the attention of those persons, entities and bodies that have been included by the Council on the list of persons, entities and bodies to which Article 6(2) of Council Regulation (EC) No 329/2007 applies (Annex V)

2009/C 315/05

The following information is brought to the attention of the persons, entities and bodies that appear in Annex V to Council Regulation (EC) No 329/2007 of 27 March 2007 (1).

The Council of the European Union has determined that the persons, entities and bodies that appear on the above-mentioned list fulfil the criteria set out in Article 6(2) of Regulation (EC) No 329/2007 (of 27 March 2007) concerning restrictive measures against the Democratic People's Republic of Korea, and they have consequently been included in Annex V to that Regulation. The Regulation provides for a freezing of all funds, other financial assets and economic resources belonging to the persons, entities or bodies concerned and that no funds, other financial assets and economic resources shall be made available to or for the benefit of such persons, entities or bodies, whether directly or indirectly.

The attention of the persons, entities and bodies concerned is drawn to the possibility of making an application to the competent authorities of the relevant Member State(s) as indicated in the web-sites in Annex II of the Regulation, in order to obtain an authorisation to use frozen funds for basic needs or specific payments (cf. Articles 7 and 8 of the Regulation).

The persons, entities or bodies concerned may submit a request to the Council, together with supporting documentation, that the decision to include them on the above-mentioned list should be reconsidered.

Any such requests should be sent to the following address:

| Council of the European Union |
| --- |
| General Secretariat |
| Rue de la Loi 175 |
| 1048 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

Council of the European Union

General Secretariat

Rue de la Loi 175

1048 Bruxelles/Brussel

BELGIQUE/BELGIË

The attention of the persons, entities and bodies concerned is also drawn to the possibility of challenging the Council's Regulation before the General Court of the European Union, in accordance with the conditions laid down in Article 263(4) and (6) of the Treaty on the Functioning of the European Union.

---

(1)  OJ L 88, 29.3.2007, p. 1.

---

| 23.12.2009 | EN | Official Journal of the European Union | C 315/10 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/10

---

Notice for the attention of those persons, entities and bodies that have been included by the Council on the list of persons, entities and bodies to which Article 6 of Council Regulation (EU) No 1284/2009 applies (Annex II)

2009/C 315/06

The following information is brought to the attention of the persons, entities and bodies that appear in Annex II to Council Regulation (EU) No 1284/2009 of December 2009 (1).

The Council of the European Union has determined that the persons, entities and bodies that appear on the above-mentioned list fulfil the criteria set out in Article 6 of Regulation (EU) No 1284/2009 imposing certain specific restrictive measures in respect of the Republic of Guinea, and they have consequently been included in Annex II to that Regulation. The Regulation provides for a freezing of all funds, other financial assets and economic resources belonging to the persons, entities or bodies concerned and that no funds, other financial assets and economic resources shall be made available to or for the benefit of such persons, entities or bodies, whether directly or indirectly.

The attention of the persons, entities and bodies concerned is drawn to the possibility of making an application to the competent authorities of the relevant Member State(s) as indicated in the web-sites in Annex III of the Regulation, in order to obtain an authorisation to use frozen funds for basic needs or specific payments (cf. Articles 8 and 9 of the Regulation).

The persons, entities or bodies concerned may submit a request to the Council, together with supporting documentation, that the decision to include them on the above-mentioned list should be reconsidered.

Any such requests should be sent to the following address:

| Council of the European Union |
| --- |
| General Secretariat |
| Rue de la Loi 175 |
| 1048 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

Council of the European Union

General Secretariat

Rue de la Loi 175

1048 Bruxelles/Brussel

BELGIQUE/BELGIË

The attention of the persons, entities and bodies concerned is also drawn to the possibility of challenging the Council's Regulation before the General Court of the European Union, in accordance with the conditions laid down in Article 263(4) and (6) of the Treaty on the Functioning of the European Union.

---

(1)  OJ L 346, 23.12.2009.

---

| 23.12.2009 | EN | Official Journal of the European Union | C 315/11 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/11

---

Notice for the attention of the persons, groups and entities on the list provided for in Article 2(3) of Council Regulation (EC) No 2580/2001 on specific restrictive measures directed against certain persons and entities with a view to combating terrorism

(see Annex to Council Regulation (EU) No 1285/2009 of 23 December 2009)

2009/C 315/07

The following information is brought to the attention of the persons, groups and entities listed in Council Regulation (EU) No 1285/2009 of 23 December 2009 (1).

The Council of the European Union has determined that the reasons for including the persons, groups and entities that appear on the abovementioned list of persons, groups and entities subject to the restrictive measures provided for under Council Regulation (EC) No 2580/2001 of 27 December 2001, on specific restrictive measures directed against certain persons and entities with a view to combating terrorism (2), are still valid. Consequently, the Council has decided to maintain those persons, groups and entities on the list.

Regulation (EC) No 2580/2001 provides for a freezing of all funds, other financial assets and economic resources belonging to the persons, groups and entities concerned and that no funds, other financial assets and economic resources may be made available to them, whether directly or indirectly.

The attention of the persons, groups and entities concerned is drawn to the possibility of making an application to the competent authorities of the relevant Member State(s) as listed in the Annex to the Regulation in order to obtain an authorisation to use frozen funds for essential needs or specific payments in accordance with Article 5(2) of that Regulation. An updated list of competent authorities is available on the web at the following address:

http://ec.europa.eu/comm/external_relations/cfsp/sanctions/measures.htm

The persons, groups and entities concerned may submit a request to obtain the Council's statement of reasons for maintaining them on the abovementioned list (unless the statement of reasons has already been communicated to them), to the following address:

| Council of the European Union |
| --- |
| (Attn: CP 931 designations) |
| Rue de la Loi 175 |
| 1048 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

Council of the European Union

(Attn: CP 931 designations)

Rue de la Loi 175

1048 Bruxelles/Brussel

BELGIQUE/BELGIË

The persons, groups and entities concerned may submit at any time a request to the Council, together with any supporting documentation, that the decision to include and maintain them on the list should be reconsidered, to the address provided above. Such requests will be considered when they are received. In this respect, the attention of the persons, groups and entities concerned is drawn to the regular review by the Council of the list according to Article 1(6) of Common Position 2001/931/CFSP. In order for requests to be considered at the next review, they should be submitted within two months from the date of publication of this notice.

The attention of the persons, groups and entities concerned is also drawn to the possibility of challenging the Council's Regulation before the General Court of the European Union, in accordance with the conditions laid down in Article 263(4) and (6) of the Treaty on the Functioning of the European Union.

---

(1)  OJ L 346, 23.12.2009.

(2)  OJ L 344, 28.12.2001, p. 70.

---

Commission

| 23.12.2009 | EN | Official Journal of the European Union | C 315/12 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/12

---

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2009/C 315/08

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘SAUCISSE DE MORTEAU’ or ‘JÉSUS DE MORTEAU’

EC No: FR-PGI-0005-0556-26.09.2006

PGI ( X ) PDO ( )

1.   Name:

‘Saucisse de Morteau’ or ‘Jésus de Morteau’

2.   Member State or third country:

France

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

| Class 1.2. | Meat products (cooked, salted, smoked, etc.) |
| --- | --- |

Class 1.2.

Meat products (cooked, salted, smoked, etc.)

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

‘Saucisse de Morteau’ is a straight sausage with a regular, cylindrical form and a diameter of at least 40 mm (diameter of the casing at the time of filling) made from pork. ‘Saucisse de Morteau’ is filled into a natural, colourless pork casing (large intestine). The casing is closed at one end by a small wooden stick and by a string made of natural fibre at the other.

‘Jésus de Morteau’ is a particular form of ‘Saucisse de Morteau’ with a less regular cylindrical appearance and a diameter of at least 65 mm (diameter of the casing at the time of filling). ‘Jésus de Morteau’ is also filled into a natural, colourless pork casing (large intestine or caecum). If a caecum casing is used, the small wooden stick is not always present as the caecum is naturally closed at one end.

‘Saucisse de Morteau’ and ‘Jésus de Morteau’ can therefore have physical variations given the diversity of the casings used. When cooked, each slice of ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ has a coarsely minced yet uniform texture and is consistent and firm in appearance.

Smoking gives the sausages a typical amber colour, somewhere between brown and golden. Nevertheless, the colour is not uniform throughout the product. ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ are prepared from a mixture of lean pork and pork cutting fat (hard fat), coarsely minced and mixed. The transparency of the casings allows the lean pork to appear as dark patches and the fat as light patches. ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ has a firm consistency.

The smoke flavour is one of the major characteristics of ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ and is due both to the sawdust and resinous wood used and to the duration of the smoking process. In the raw product, this flavour is distinct. However, when cooked and in the mouth, the smoked flavour is balanced and lasting without being sharp or bitter. ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ are also characterised by their meaty taste without being too dry or too fatty.

The texture of cooked ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ is tender and smooth, with coarse, firm mince. In the mouth, the product must not be tough or rubbery, but firm and juicy.

The physico-chemical properties of ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ are as follows:

| moisture content with fat removed | : | ≤ 75 % (raw product) |
| --- | --- | --- |
| fat | : | ≤ 30 % for a moisture content of 75 % (raw product) |
| collagen/protein | : | 16 % maximum (raw product) |
| sugar content | : | ≤ 1 % for a moisture content of 75 % (raw product) |

moisture content with fat removed

:

≤ 75 % (raw product)

fat

:

≤ 30 % for a moisture content of 75 % (raw product)

collagen/protein

:

16 % maximum (raw product)

sugar content

:

≤ 1 % for a moisture content of 75 % (raw product)

3.3.   Raw materials:

Quality criteria for selecting meat

Rearing of animals

The animals selected for fattening are females and castrated males. Uncastrated males, including young males that have not yet reached sexual maturity, males castrated of a single testicle, males with cryptorchidism, hermaphrodites and cull sows are not accepted. The proportion of fattening pigs sensitive to halothane must be less than 3 % and all must be non-carriers of the RN- allele.

In order to establish healthy rearing conditions and limit the need for additives and treatment, a procedure for cleaning, disinfecting and drying has been put in place between each batch at all stages of fattening pig production. The use of tranquillising medicaments is prohibited in the 48 hours prior to the animal’s departure from the farm and during transport. At the time of loading, the animal has been fasted for at least 12 hours.

Slaughter and cutting

There is a waiting time of at least two hours prior to slaughter. The pigs are rinsed down when they arrive at the slaughterhouse and 30 minutes prior to anaesthesia.

The minimum warm weight for pig carcases is 80 kg. Blemishes are limited to 5 % for all carcases in a client batch. The following are considered as blemishes:

| — | hair removal blemishes, |
| --- | --- |

—

hair removal blemishes,

| — | rind blemishes, |
| --- | --- |

—

rind blemishes,

| — | burst blood vessels, |
| --- | --- |

—

burst blood vessels,

| — | bruising, |
| --- | --- |

—

bruising,

| — | fractures, |
| --- | --- |

—

fractures,

| — | presence of foreign matter (grease stain, traces of faeces, offal fragments and any other undesirable foreign substance). |
| --- | --- |

—

presence of foreign matter (grease stain, traces of faeces, offal fragments and any other undesirable foreign substance).

The pH is an indicator of the technological quality of the carcases and, therefore, has to be controlled. Control methods involving sampling have to be specified and documented at slaughterhouse level. The ultimate pH (taken at least 18 hours after slaughter) falls within the range 5,50 ≤ pH < 6,20. The measurement is taken 5 cm above the sirloin end at a depth of 2-3 cm.

The cuts that may be used in the mixture are as follows (no other cuts are permitted):

| — | leg, |
| --- | --- |

—

leg,

| — | shoulder, |
| --- | --- |

—

shoulder,

| — | belly, |
| --- | --- |

—

belly,

| — | backfat, |
| --- | --- |

—

backfat,

| — | loin, |
| --- | --- |

—

loin,

| — | trimmings (if used, the jowl must be prepared and not have any glands or red blotches). |
| --- | --- |

—

trimmings (if used, the jowl must be prepared and not have any glands or red blotches).

The proportions of meat used should be within the following ranges:

| — | pork cutting fat (hard fat): 15-35 % of the meat to be used in the mixture, |
| --- | --- |

—

pork cutting fat (hard fat): 15-35 % of the meat to be used in the mixture,

| — | lean pork meat: 65-85 % of the meat to be used in the mixture. |
| --- | --- |

—

lean pork meat: 65-85 % of the meat to be used in the mixture.

The use of frozen raw materials (pork fat or lean meat) is permitted and limited to 15 % of the mixture. Frozen raw materials must be minced within 24 hours of thawing. ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ from a mixture containing raw materials that had been frozen must be smoked within 24 hours of the thawed meat being minced.

Cuts that can be used for making ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ may not be frozen for longer than 12 months (lean meat) or 9 months (fat).

Cuts with one or more of the following defects are non-compliant:

| — | hair removal blemishes, |
| --- | --- |

—

hair removal blemishes,

| — | rind blemishes, |
| --- | --- |

—

rind blemishes,

| — | burst blood vessels, |
| --- | --- |

—

burst blood vessels,

| — | bruising, |
| --- | --- |

—

bruising,

| — | fractures, |
| --- | --- |

—

fractures,

| — | presence of foreign matter (grease stain, traces of faeces, offal fragments and any other undesirable foreign substance), |
| --- | --- |

—

presence of foreign matter (grease stain, traces of faeces, offal fragments and any other undesirable foreign substance),

| — | abscesses. |
| --- | --- |

—

abscesses.

Loin meat with colour score 1 or 2 (based on the Japanese colour scale or equivalent) and blade shoulder meat with colour score 6 is eliminated. Meat with soft and oily fat is eliminated.

3.4.   Feed (for products of animal origin only):

The diet of the fattening pigs to be used to make ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ contains whey (fresh or dried, mainly skimmed). The proportion of whey in the fattening diet is between 15 % and 35 % of the dry matter. The complementary feedingstuff for whey contains at least 50 % grains and miller’s offals.

The fattening diet must contain less than 1,7 % linoleic acid.

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

The production of ‘Saucisse de Morteau’ and ‘Jésus de Morteau’, from preparation of the mixture through to smoking, must take place within the geographical area.

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

For reasons of food safety, the frozen, cooked or sliced product must be packaged when passed on to the consumer.

3.7.   Specific rules concerning labelling:

Labelling of the product must contain the following information:

| — | name under which product is sold: ‘Saucisse de Morteau’ or ‘Jésus de Morteau’. |
| --- | --- |

—

name under which product is sold: ‘Saucisse de Morteau’ or ‘Jésus de Morteau’.

Each product is sold under either the name ‘Saucisse de Morteau’ or the name ‘Jésus de Morteau’.

By default, the name ‘Saucisse de Morteau’ is used, but products that satisfy the criteria for ‘jésus’-type sausages may use the name ‘Jésus de Morteau’ instead.

If the sausage has not been smoked in a ‘thué’ smokehouse, then visual or written communications relating to the product may not make reference to this type of smokehouse.

4.   Concise definition of the geographical area:

The geographical area of production for ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ is made up of all four departments of the Franche-Comté region (i.e. Doubs, Jura, Haute-Saône and Territoire de Belfort).

This geographical area corresponds to the area with traditional expertise for making and smoking ‘Saucisse de Morteau’. It also corresponds to the area where ‘tuyés’ and traditional smokehouses are to be found throughout the entire Franche-Comté region.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

As the activity to have played a major role in shaping the landscape, agriculture in the Franche-Comté region is geared mainly towards cattle farming, with a particular focus on dairy production. The region has a very well-developed cheesemaking industry with Protected Designation of Origin status. There is a large number of ‘fruitières’ (as the cheese dairies are known locally) scattered throughout the area.

These dairies produce whey, a choice raw material for animal feed because it is low in fat and unsaturated fatty acids but yet relatively rich in lysine and threonine (essential amino acids for pigs in particular). It is therefore the development of the cheese dairies (which, due to their small size make use of whey on site without being transported or chilled) that has enabled whey-based pig rearing to develop in the Franche-Comté region.

The link between cheese production and pig production is therefore a direct and traditional one and, in contrast to nearly all other regions, this tradition has survived here.

Pig production in this area encouraged the development of artisanal and industrial pig processors by providing these operators with a raw material that had not been diverted to national or international markets. That explains the continued existence of a relatively dense network of small and medium-size slaughterhouses and cutters in the area of production supplying a network of more than 30 local processors. The fact that there are still so many is a reflection of the dynamism of the area.

Another characteristic feature of Franche-Comté is its large, mainly coniferous, forest, particularly in the mountainous zone. It is the availability of resinous wood that has enabled the practice of smoking to develop.

Generally speaking, smoked products are traditionally products from eastern France and Europe. Historically, smoking was used to dry and thus preserve products, and was particularly prevalent in colder, mountainous areas where the process of smoking could be tied in with the need to heat dwellings. This gave rise to the concept of the ‘thué’ in Franche-Comté. A ‘thué’ was the farm’s heating centre and smokehouse, used to temporarily store pork in order to dry, smoke and thus preserve it. The practice, which was initially developed in Haut-Doubs, is the origin of the expertise in smoking that then spread throughout the entire Franche-Comté region with the appearance of smoking structures based on the principles of the ‘thué’.

5.2.   Specificity of the product:

Characteristics associated in particular with the selection of raw materials and with a special method of processing

Specific characteristics linked to the production process are as follows:

| — | systematic use of wooden sticks for ‘Saucisse de Morteau’, although in the case of ‘Jésus de Morteau’ the caecum is used as a casing, |
| --- | --- |

—

systematic use of wooden sticks for ‘Saucisse de Morteau’, although in the case of ‘Jésus de Morteau’ the caecum is used as a casing,

| — | use of large intestine as a casing for ‘Saucisse de Morteau’ stuffing and caecum or large intestine as a casing for ‘Jésus de Morteau’, |
| --- | --- |

—

use of large intestine as a casing for ‘Saucisse de Morteau’ stuffing and caecum or large intestine as a casing for ‘Jésus de Morteau’,

| — | the casing used for ‘Saucisse de Morteau’ is at least 40 mm in diameter at the time of filling, whereas the casing for ‘Jésus de Morteau’ has a diameter of at least 65 mm, |
| --- | --- |

—

the casing used for ‘Saucisse de Morteau’ is at least 40 mm in diameter at the time of filling, whereas the casing for ‘Jésus de Morteau’ has a diameter of at least 65 mm,

| — | the filling is coarsely minced with the calibre of the grain being at least 8 mm for fat and meat, |
| --- | --- |

—

the filling is coarsely minced with the calibre of the grain being at least 8 mm for fat and meat,

| — | slow smoking with resinous wood, |
| --- | --- |

—

slow smoking with resinous wood,

| — | specific amber colour after smoking. |
| --- | --- |

—

specific amber colour after smoking.

The product owes its taste and smell, specific texture (separate grains of fat and lean meat, tenderness) and visual appearance (white-coloured fat and uniformly coloured lean meat) to the specific characteristics of the raw material.

The raw material comes from pigs which have been genetically selected and on a specific diet.

The pigs are fed on a whey diet with a restricted linoleic acid content (1,7 % of their diet), and so it is possible to select fat that is only slightly unsaturated. This characteristic gives fat grains which are distinctly separate in the mixture and have a pleasing white colour. It also makes ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ more resistant to heat during smoking or cooking, and prevents the fat from melting.

The low levels of unsaturated fatty acids (the result of being fed on whey) also prevent the sausages from developing a rancid odour.

Unsaturated fat is also more adhesive and limiting levels of it allowing the product to capture the smoke better. In the presence of destructured fats, the smoke aromas are captured on the periphery of the casing and form an impermeable film that prevents the smoke from penetrating deep into the sausage.

Whey feed, combined with selective genetic criteria, mean that the resulting meat is uniformly pink in colour. In conjunction with the firm, white fats, this helps keep the special grain of ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ very visible.

A reputation dating back to the 18th century

For a long time, ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ enjoyed a local and regional reputation, spread only by merchants and people passing through the area from the 18th century onwards. The product was part of the traditional rural diet, and was associated in particular with Sunday meals or, in the case of the ‘Jésus de Morteau’, Christmas meals. Its reputation then spread outside the original area as people could identify it clearly both due to its high degree of recognisability (coarse grain, colour, wooden peg) and to its organoleptic qualities (coarse mince, smoky taste).

‘Saucisse de Morteau’ and ‘Jésus de Morteau’ are products which are well known by the general public, restaurant owners and consumers alike. A public awareness survey conducted in 2008 showed that 71 % of consumers knew about the product. People immediately regard it as a symbol of Franche-Comté cuisine, alongside the various cheeses and wines of the region. This strong link between Franche-Comté and ‘Saucisse de Morteau’ is still alive today and puts the product at the heart of Franche-Comté’s culinary heritage.

Although this reputation is due mainly to the name ‘Saucisse de Morteau’, the name ‘Jésus de Morteau’ is also well-known in its own right, particularly in the region, where it can often be found alongside ‘Saucisse de Morteau’ on shop shelves.

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):

Characteristics linked to the geographical area of production

‘Saucisse de Morteau’ and ‘Jésus de Morteau’ characteristically undergo a slow smoking process. Slow smoking means that smoke has to be produced on a constant basis as this is an important factor for smoking. This expertise in slow-smoking is manifested in an ability to achieve slow combustion without a flame and to produce sawdust and wood according to various criteria, and is passed on in regional businesses. The practice itself and human skills associated with it developed as a response to local restrictions. Conifers grow in great numbers in the Franche-Comté forest, particularly in the mountainous zone. Local meat curers, very logically, used the types of wood at their disposal. The practice of using resinous wood and the practice of slow-smoking, which was originally developed in the mountainous areas, also spread throughout the entire Franche-Comté region. The presence of conifers means that the smoking process which ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ undergo was developed solely on the basis of resinous woods — in contrast to other types of smoked sausage sold at national and European level, which are smoked using wood from deciduous trees. Slow-smoking by means of resinous wood is an extremely specific characteristic of ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ giving it its amber colour and a smoked taste closely linked to the area in which it is produced.

Furthermore, in conjunction with the smoking practice, the practices of coarse mincing, using wooden pegs and filling the sausages into the pig’s large intestine are all traditional local practices specific to the Franche-Comté region. The Franche-Comté region is an area that corresponds to a zone of expertise.

Reputation closely linked to place of origin

The product’s reputation is one of the fundamental elements linking it to the geographic area. This is manifested, among other things, by the annual ‘Saucisse de Morteau’ festival and competition which take place on the 15 August weekend and in October, respectively.

Reference to publication of the specification:

http://www.inao.gouv.fr/repository/editeur/pdf/CDCIGP/CDCSaucisseDeMorteauOuJesusDeMorteau.pdf

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| 23.12.2009 | EN | Official Journal of the European Union | C 315/18 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/18

---

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2009/C 315/09

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months of the date of this publication

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘QUESO DE FLOR DE GUÍA’/‘QUESO DE MEDIA FLOR DE GUÍA’/‘QUESO DE GUÍA’

EC No: ES-PDO-005-0605-21.05.2007

PGI ( ) PDO ( X )

1.   Name:

‘Queso de Flor de Guía’/‘Queso de Media Flor de Guía’/‘Queso de Guía’

2.   Member State or Third Country:

Spain

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product (as in Annex II):

| Class 1.3. | Cheeses |
| --- | --- |

Class 1.3.

Cheeses

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

General description

These types of cheeses have a markedly seasonal character and are firmly rooted in the traditional production system (lactation from January to July, when pasturage is available in the protected area and the milk is processed in the dairies, and then the dry period from August to December, when the transhumance takes place towards the island’s summit in search of suitable pasturage). This is a fundamental characteristic and determines the production period, as it has always done traditionally.

The Protected Designation of Origin ‘Queso de Flor de Guía’/‘Queso de Media Flor de Guía’/‘Queso de Guía’ covers the following types of cheese:

‘Queso de Flor de Guía’: a full-fat or half-fat cheese made primarily from Canary Island sheep’s milk, although mixing sheep’s milk with other kinds of milk is permitted, provided that the following proportions are observed:

| — | milk from the Canary Island breed of sheep must make up at least 60 % of the total amount, |
| --- | --- |

—

milk from the Canary Island breed of sheep must make up at least 60 % of the total amount,

| — | the maximum proportion of milk from Canary Island cattle and crossbreeds thereof is 40 %, |
| --- | --- |

—

the maximum proportion of milk from Canary Island cattle and crossbreeds thereof is 40 %,

| — | the maximum proportion of milk from any of the Canary Islands’ breeds of goats is set at 10 %. |
| --- | --- |

—

the maximum proportion of milk from any of the Canary Islands’ breeds of goats is set at 10 %.

The main characteristic of this cheese is that the milk is curdled using only vegetable rennet made from the dried flower heads of the cardoon varieties Cynara cardunculus var. ferocissima and Cynara scolymus.

‘Queso de Media Flor de Guía’: a full-fat or half-fat cheese made primarily from Canary Island sheep’s milk, although mixing sheep’s milk with other kinds of milk is permitted, provided that the following proportions are observed:

| — | milk from the Canary Island breed of sheep must make up at least 60 % of the total amount, |
| --- | --- |

—

milk from the Canary Island breed of sheep must make up at least 60 % of the total amount,

| — | the maximum proportion of milk from Canary Island cattle and crossbreeds thereof is 40 %, |
| --- | --- |

—

the maximum proportion of milk from Canary Island cattle and crossbreeds thereof is 40 %,

| — | the maximum proportion of milk from any of the Canary Islands’ breeds of goats is set at 10 %. |
| --- | --- |

—

the maximum proportion of milk from any of the Canary Islands’ breeds of goats is set at 10 %.

It is characteristic of this type of cheese that the milk is curdled using at least 50 % vegetable rennet made from the dried flower heads of the cardoon varieties Cynara cardunculus var. ferocissima and Cynara scolymus.

‘Queso de Guía’: a full-fat or half-fat cheese made primarily from Canary Island sheep’s milk, although mixing sheep’s milk with other kinds of milk is permitted, provided that the following proportions are observed:

| — | milk from the Canary Island breed of sheep must make up at least 60 % of the total amount, |
| --- | --- |

—

milk from the Canary Island breed of sheep must make up at least 60 % of the total amount,

| — | the maximum proportion of milk from Canary Island cattle and crossbreeds thereof is 40 %, |
| --- | --- |

—

the maximum proportion of milk from Canary Island cattle and crossbreeds thereof is 40 %,

| — | the maximum proportion of milk from any of the Canary Islands’ breeds of goats is set at 10 %. |
| --- | --- |

—

the maximum proportion of milk from any of the Canary Islands’ breeds of goats is set at 10 %.

For this type of cheese, the milk is curdled using animal rennet and/or vegetable rennet (Cynara cardunculus var. ferocissima, Cynara scolymus) and/or other authorised starter cultures.

Based on the degree of maturity, the protected cheeses are classified as:

| — | ‘semi-mature’, if the maturing process lasts between 15 and 60 days; or |
| --- | --- |

—

‘semi-mature’, if the maturing process lasts between 15 and 60 days; or

| — | ‘mature’, if the maturing process lasts longer than 60 days. |
| --- | --- |

—

‘mature’, if the maturing process lasts longer than 60 days.

Physical and organoleptic characteristics

The physical and organoleptic characteristics of these cheeses are as follows:

‘Queso de Flor de Guía’:

| Shape | : | cylindrical. |
| --- | --- | --- |
| Height | : | 4-6 cm. |
| Diameter | : | between 15 cm and 30 cm. |
| Weight | : | between 0,5 kg and 5 kg. |
| Rind | : | cheeses that have been matured for a short period of time have quite a fine, elastic and soft external rind that is a dull, ivory-white colour and tends to be shaped like a flan. Cheeses that have been matured for longer have a harder, well-defined rind that is dark brown in colour. In both cases, the rind bears the imprint of the cheese mould on its base and has well-defined cloth marks on its smooth edges. |
| Body | : | semi-mature cheeses have a very soft, cream-coloured body which is dense when cut and has a very creamy texture and a highly aromatic, acidic and bitter flavour, while mature cheeses have a hard, yellow-brown body which emits a pleasant odour when broken and has a bitter flavour and a sensation of sharpness. |
| Odour | : | medium intensity, lactic, vegetal (cardoon and nuts). |
| Aromas | : | medium-high intensity, with the same identifiers as for odour. |
| Elementary flavours | : | bitter, salty and acidic flavours. |
| Trigeminal sensations | : | mildly burning and astringent. |
| Aftertaste | : | medium persistence. |
| Aroma durability | : | medium. |
| Texture | : | dense, compact and pasty cheeses. |

Shape

:

cylindrical.

Height

:

4-6 cm.

Diameter

:

between 15 cm and 30 cm.

Weight

:

between 0,5 kg and 5 kg.

Rind

:

cheeses that have been matured for a short period of time have quite a fine, elastic and soft external rind that is a dull, ivory-white colour and tends to be shaped like a flan. Cheeses that have been matured for longer have a harder, well-defined rind that is dark brown in colour. In both cases, the rind bears the imprint of the cheese mould on its base and has well-defined cloth marks on its smooth edges.

Body

:

semi-mature cheeses have a very soft, cream-coloured body which is dense when cut and has a very creamy texture and a highly aromatic, acidic and bitter flavour, while mature cheeses have a hard, yellow-brown body which emits a pleasant odour when broken and has a bitter flavour and a sensation of sharpness.

Odour

:

medium intensity, lactic, vegetal (cardoon and nuts).

Aromas

:

medium-high intensity, with the same identifiers as for odour.

Elementary flavours

:

bitter, salty and acidic flavours.

Trigeminal sensations

:

mildly burning and astringent.

Aftertaste

:

medium persistence.

Aroma durability

:

medium.

Texture

:

dense, compact and pasty cheeses.

‘Queso de Media Flor de Guía’:

| Shape | : | cylindrical. |
| --- | --- | --- |
| Height | : | 4-8 cm. |
| Diameter | : | between 15 cm and 30 cm. |
| Weight | : | between 0,5 kg and 5 kg. |
| Rind | : | the colour and thickness vary depending on maturing time. Consequently, cheeses matured for a short period of time have a fine, ivory-coloured rind, while the most mature cheeses have a thicker, brown-coloured rind. The rind has smooth edges and bears the imprint of the cheese mould on its base. |
| Body | : | the body of the cheese is ivory-white to yellow in colour, depending on how mature it is, compact when cut and creamy to very hard in texture, depending on maturity. It has a mildly acidic flavour with a slight sharpness. |
| Odour | : | medium intensity, lactic, vegetal (cardoon and nuts), animal (rennet) and occasionally floral or with the smell of roasting. |
| Aromas | : | medium-high intensity, with the same identifiers as for odour and with the aroma of the starter cultures. |
| Elementary flavours | : | bitter, salty and mildly acidic flavour. |
| Trigeminal sensations | : | mildly burning, sharp and astringent. |
| Aftertaste | : | medium-low persistence. |
| Aroma durability | : | medium-low. |
| Texture | : | dense, compact and sometimes rubbery or creamy cheeses. |

Shape

:

cylindrical.

Height

:

4-8 cm.

Diameter

:

between 15 cm and 30 cm.

Weight

:

between 0,5 kg and 5 kg.

Rind

:

the colour and thickness vary depending on maturing time. Consequently, cheeses matured for a short period of time have a fine, ivory-coloured rind, while the most mature cheeses have a thicker, brown-coloured rind. The rind has smooth edges and bears the imprint of the cheese mould on its base.

Body

:

the body of the cheese is ivory-white to yellow in colour, depending on how mature it is, compact when cut and creamy to very hard in texture, depending on maturity. It has a mildly acidic flavour with a slight sharpness.

Odour

:

medium intensity, lactic, vegetal (cardoon and nuts), animal (rennet) and occasionally floral or with the smell of roasting.

Aromas

:

medium-high intensity, with the same identifiers as for odour and with the aroma of the starter cultures.

Elementary flavours

:

bitter, salty and mildly acidic flavour.

Trigeminal sensations

:

mildly burning, sharp and astringent.

Aftertaste

:

medium-low persistence.

Aroma durability

:

medium-low.

Texture

:

dense, compact and sometimes rubbery or creamy cheeses.

‘Queso de Guía’

| Shape | : | cylindrical. |
| --- | --- | --- |
| Height | : | 4-8 cm. |
| Diameter | : | between 15 cm and 30 cm. |
| Weight | : | between 0,5 kg and 5 kg. |
| Rind | : | both the thickness and the colour vary depending on the maturing time, so that semi-mature cheeses have quite a fine external rind that is ivory in colour, while the most mature cheeses have thick, dark-brown rinds, having passed through every shade of yellow in between. They bear the imprint of the cheese mould on their base and may or may not bear a symmetrical flower. |
| Body | : | the colour of the cheese varies from ivory-white to yellow, while its consistency ranges from very soft to hard, although the cheeses are generally dense and compact when cut. Salty and acidic flavours predominate, and there may occasionally be a hint of bitterness and sharpness. |
| Odour | : | medium intensity, predominantly lactic, followed by animal. |
| Aromas | : | Medium intensity, with the same identifiers as for odour, with a particular emphasis on lactic aromas. |
| Elementary flavours | : | above all a salty and acidic flavour, with a slight hint of bitterness detectable in some cheeses. |
| Trigeminal sensations | : | predominantly a sensation of astringency, followed by burning, but at a medium to low level in both cases. |
| Aftertaste | : | medium persistence. |
| Aroma durability | : | medium-low to low. |
| Texture | : | dense, compact and sometimes creamy cheeses. |

Shape

:

cylindrical.

Height

:

4-8 cm.

Diameter

:

between 15 cm and 30 cm.

Weight

:

between 0,5 kg and 5 kg.

Rind

:

both the thickness and the colour vary depending on the maturing time, so that semi-mature cheeses have quite a fine external rind that is ivory in colour, while the most mature cheeses have thick, dark-brown rinds, having passed through every shade of yellow in between. They bear the imprint of the cheese mould on their base and may or may not bear a symmetrical flower.

Body

:

the colour of the cheese varies from ivory-white to yellow, while its consistency ranges from very soft to hard, although the cheeses are generally dense and compact when cut. Salty and acidic flavours predominate, and there may occasionally be a hint of bitterness and sharpness.

Odour

:

medium intensity, predominantly lactic, followed by animal.

Aromas

:

Medium intensity, with the same identifiers as for odour, with a particular emphasis on lactic aromas.

Elementary flavours

:

above all a salty and acidic flavour, with a slight hint of bitterness detectable in some cheeses.

Trigeminal sensations

:

predominantly a sensation of astringency, followed by burning, but at a medium to low level in both cases.

Aftertaste

:

medium persistence.

Aroma durability

:

medium-low to low.

Texture

:

dense, compact and sometimes creamy cheeses.

Chemical characteristics

The chemical characteristics vary depending on the level of maturity and have the following minimum values:

‘Queso de Flor de Guía’:

| Protein | : | 22,50 % (in dry matter). |
| --- | --- | --- |
| Fat | : | 29,50 % (in dry matter). |
| Dry matter | : | 56,50 %. |

Protein

:

22,50 % (in dry matter).

Fat

:

29,50 % (in dry matter).

Dry matter

:

56,50 %.

‘Queso de Media Flor de Guía’:

| Protein | : | 23,50 % (in dry matter). |
| --- | --- | --- |
| Fat | : | 27,50 % (in dry matter). |
| Dry matter | : | 55,50 %. |

Protein

:

23,50 % (in dry matter).

Fat

:

27,50 % (in dry matter).

Dry matter

:

55,50 %.

‘Queso de Guía’:

| Protein | : | 24,10 % (in dry matter). |
| --- | --- | --- |
| Fat | : | 27,50 % (in dry matter). |
| Dry matter | : | 57,00 %. |

Protein

:

24,10 % (in dry matter).

Fat

:

27,50 % (in dry matter).

Dry matter

:

57,00 %.

3.3.   Raw materials (for processed products only):

The raw materials used to produce each cheese are as follows:

Milk from Canary Island sheep must make up at least 60 % of the total amount.

The maximum proportion of milk from Canary Island cattle and crossbreeds thereof is 40 %.

The maximum proportion of milk from any of the Canary Islands’ breeds of goats is set at 10 %.

The milk is curdled using vegetable rennet made from the dried flower heads of the cardoon varieties Cynara cardunculus var. ferocissima and Cynara scolymus, in the minimum quantities specified above.

The minimum parameters for the composition of the milk are as follows:

Sheep’s milk:

| Protein content | : | a minimum of 3,90 % (by weight). |
| --- | --- | --- |
| Fat content | : | a minimum of 6,50 % (by weight). |
| Total dry matter | : | a minimum of 15,15 %. |

Protein content

:

a minimum of 3,90 % (by weight).

Fat content

:

a minimum of 6,50 % (by weight).

Total dry matter

:

a minimum of 15,15 %.

Cows’ milk:

| Protein content | : | a minimum of 3,20 % (by weight). |
| --- | --- | --- |
| Fat content | : | a minimum of 3,20 % (by weight). |
| Total dry matter | : | a minimum of 13,00 %. |

Protein content

:

a minimum of 3,20 % (by weight).

Fat content

:

a minimum of 3,20 % (by weight).

Total dry matter

:

a minimum of 13,00 %.

Goats’ milk:

| Protein content | : | a minimum of 3,40 % (by weight). |
| --- | --- | --- |
| Fat content | : | a minimum of 4,30 % (by weight). |
| Total dry matter | : | a minimum of 14,00 %. |

Protein content

:

a minimum of 3,40 % (by weight).

Fat content

:

a minimum of 4,30 % (by weight).

Total dry matter

:

a minimum of 14,00 %.

3.4.   Feed (for products of animal origin only):

For the sheep, grazing constitutes the principal source of feed. The wide variety of flora in the area and the presence of numerous endemisms are of particular interest, as they give the cheese its very particular organoleptic characteristics. Along with the practice of transhumance, this constitutes one of the main characteristics of this PDO.

The pastures grazed by the sheep are very varied and rich in native flora. The grassland designated as grazing pasture is of particular note and is associated with the intensive and productive historical use of the pastureland. The grazing pastures are populated by grasses of the Poetea bulbosae class, dominated by the grass known as bulbous meadow grass, along with various varieties of subterranean clover, which, together with Poa pitardiana, covers large swathes of the region.

Shrub thickets also form part of the sheep’s diet, but to a lesser extent. These thickets are made up of legume species with high forage value, specifically tagasaste or tree lucerne and broom, both of which are varieties of flora native to the Canary Islands.

Grazing may be supplemented with concentrated feed if weather conditions have been poor. Sheep are given supplementary feed only during lactation and during the final stage of the dry period, when they come in for milking once a day, but this is limited to concentrated feed, as they obtain the fibre in their diet from grazing. The supplementary feed usually consists only of maize, although sometimes bran, oats and beet are also added.

As regards the practice of transhumance, once the sheep have stopped producing milk (dry period), which is usually between August and December, they are moved, by transhumance, to a larger area to graze. The practice of transhumance takes them outside the area covered by the PDO at times when no protected cheese is being produced. Consequently, for the cheeses to be protected, they must be produced between the months of January and July, when the sheep are grazing inside the protected area.

The cattle are fed intensively, but always with vegetation harvested by the farmer, as follows:

| (a) | from May to October, with the crops sown by the farmer (maize, sorghum, cereals and fodder crops), as well as with whatever is growing in the fields at this time of year and is harvested by the farmer (e.g. reeds, chestnut-tree branches, tree lucerne, forage shrubs, etc.); |
| --- | --- |

(a)

from May to October, with the crops sown by the farmer (maize, sorghum, cereals and fodder crops), as well as with whatever is growing in the fields at this time of year and is harvested by the farmer (e.g. reeds, chestnut-tree branches, tree lucerne, forage shrubs, etc.);

| (b) | from October to April, the rains bring new vegetation, such as miscleras, cardoons, hedge mustard, tree lucernes and broom, which the cattle eat along with the various kinds of grasses growing in the fields at this time of year. |
| --- | --- |

(b)

from October to April, the rains bring new vegetation, such as miscleras, cardoons, hedge mustard, tree lucernes and broom, which the cattle eat along with the various kinds of grasses growing in the fields at this time of year.

The above-mentioned feed is supplemented with concentrated feed, which is given to the cattle all year round, but in increased quantities and quality during the season when production is at its highest and pastures are less plentiful. The supplementary feed basically consists of flax, soya, maize, middlings and beet.

The goats are fed on the basis of intensive or semi-extensive farming.

The goats obtain the fibre in their diet inside the protected area from:

| — | fodder grown by the farmers on their agricultural land and given to the goats in the stable, the crops being, in decreasing order of importance, vetch, oats, maize, fodder kale, Lathyrus, rye, sorghum, etc., |
| --- | --- |

—

fodder grown by the farmers on their agricultural land and given to the goats in the stable, the crops being, in decreasing order of importance, vetch, oats, maize, fodder kale, Lathyrus, rye, sorghum, etc.,

| — | the shrubs and grasses cut by the farmers in the fields, which vary depending on the season and are the same as those described above for the sheep, |
| --- | --- |

—

the shrubs and grasses cut by the farmers in the fields, which vary depending on the season and are the same as those described above for the sheep,

| — | natural pasturage in the enclosed areas in which the herds are sometimes kept, which is the same as that described above for the sheep. |
| --- | --- |

—

natural pasturage in the enclosed areas in which the herds are sometimes kept, which is the same as that described above for the sheep.

Concentrates are used as supplementary feed only at times of the year when lactation and milking take place. These concentrates basically contain maize, bran, oats and beet. They are administered once a day during the period in question.

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

All of the stages in the production of ‘Queso de Flor de Guía’/‘Queso de Media Flor de Guía’/‘Queso de Guía’ take place in the geographical area identified in the PDO, thus following traditional practice in the area.

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

—

3.7.   Specific rules concerning labelling:

For protected cheeses that have been made with raw milk obtained from the producer’s own animals, this may be indicated on the label by means of the word ‘artesano’.

4.   Concise definition of the geographical area:

The production area for milk suitable for the products covered by this Protected Designation of Origin coincides with the area in which processing and maturing take place and is restricted to three municipalities in the north-western district of Gran Canaria. These are as follows:

Gáldar: this area, which covers 67,6 km2, has a perimeter which resembles a very irregular triangle with its apex facing the island’s interior, at an altitude of more than 1 500 m above sea level.

Moya: located in the central part of northern Gran Canaria, this municipality covers an area of 36,3 km2.

Santa María de Guía: covering an area of 37,72 km2, this municipality is 1 500 m above sea level and slopes progressively down towards the coast at a steep gradient of more than 11,5 %.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

‘Queso de Flor de Guía’/‘Queso de Media Flor de Guía’‘/Queso de Guía’ is produced only in three municipalities in the protected district. There have been flocks and herds of Canary Island breeds in these three municipalities since before 1526. Historians recounting the tradition of cheese-making in these municipalities bear witness to the tradition and to settlers living alongside these animals as a means of subsistence and trade.

The tradition of livestock farming and cheese-making still continues in the three municipalities in question, with approximately 100 livestock farms making farmhouse-made artisanal cheese using the traditional production methods.

The method used to produce ‘queso de flor’ is attributed to the old Castilian population which settled in the area that is now known as ‘Altos de Guía’ (the Guía highlands), which encompasses the important area of Gáldar’s medium-altitude estates. The secret of why the livestock-farming and cheese-making tradition has continued is the isolation in which the inhabitants lived for centuries as a result of the precarious nature of the means of transport, being restricted to the use of bridle paths until almost the beginning of this century, which turned the community in on itself, as is logical in the almost total absence of communication. An additional factor is the tacit secret kept by producers of ‘queso de flor, de media flor y de cuajo’, which they guarded like a precious possession to be left only to their children.

The steep terrain and the absence of roads connecting the artisanal centres to any villages other than Guía favoured the creation of a small agricultural market there at the end of the 19th century, which was attended by farmers and cheese-makers from the surrounding area, essentially from the Altos de Guía, Moya and Gáldar.

5.2.   Specificity of the product:

The first characteristic that gives the product its specificity is the proportion of milk from the various indigenous livestock breeds:

| — | at least 60 % sheep’s milk from the Canary Island breed of sheep, |
| --- | --- |

—

at least 60 % sheep’s milk from the Canary Island breed of sheep,

| — | a maximum of 40 % cows’ milk, preferably from the Canary Island breed of cattle, although crossbreeds are also acceptable, |
| --- | --- |

—

a maximum of 40 % cows’ milk, preferably from the Canary Island breed of cattle, although crossbreeds are also acceptable,

| — | a maximum of 10 % goats’ milk from an indigenous breed. |
| --- | --- |

—

a maximum of 10 % goats’ milk from an indigenous breed.

The second characteristic that gives the product its specificity is the practice of grazing the sheep, whose milk makes up the largest percentage of that used to produce the cheese. Grazing necessarily gives the sheep a diet that includes plants native to the Canary Islands, which gives the milk that will be used to make the cheese particular distinctive and unique organoleptic characteristics.

Furthermore, although the goats and cattle are not usually grazed, the farmer gathers grass and fodder from inside the production area to serve as their basic feed, which is why the milk they produce has specific organoleptic characteristics resulting from that diet.

The third characteristic that gives the product its specificity is the fact that ‘queso de flor’ and ‘queso de media flor’ are made using vegetable rennets obtained from Cynara cardunculus var. ferocissima and Cynara scolymus, which grow wild in the production area.

It is these factors that give the cheeses their particular and unique organoleptic characteristics, namely their texture, flavour and aroma.

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 cardoon flower and the rennet give the cheese of the region its specific characteristics, as they are used only in this part of the island, producing what is known as ‘Queso de Flor de Guía’. The type of rennet used is obtained from what is commonly known as cardoon flower, which is the dried flower head of one of the cardoon species that grows in the district in question, thus establishing a causal link between the geographical area and the quality or characteristics of the product.

Despite being relatively small, the mountainous nature of the geographical production area means that it has a wide range of microclimates. The area has a perimeter which resembles a very irregular triangle, with its apex facing the island’s interior, and reaches an altitude of more than 1 500 m, which is another important factor in its climate.

The climatic conditions in the municipality of Santa María de Guía derive from its northern location, which covers three different altitudes, whereas Moya is influenced by its windward position and is more humid and rainy at medium altitudes and at the summit, while Gáldar, which is below 400 m in altitude, is drier. These microclimates give the cheeses their particular characteristics.

There are approximately 1 000 plant species growing wild in these municipalities, about 100 of which are endemic, which is the result of the microclimates and the different altitudes. Many of the species that grow wild here are native forage crops, such as broom, miscleras, cardoon, hedge mustard and tree lucerne, which form the principal source of feed for the livestock from January to July when they are in the geographical area, before they are moved elsewhere from August to December as part of the transhumance, giving the protected cheese the organoleptic and olfactory-gustatory characteristics that set it apart and link it to the environment in which it is produced.

To sum up, we can say that the characteristics that differentiate these protected cheeses are very closely linked to the geographical production area, which has a number of unique factors:

| (a) | its indigenous breeds, namely the Canary Island breed of cattle, the Canary Island breed of sheep and any of the Canary Islands’ breeds of goats (Majorera, Palmera or Tinerfeña), which are pure native Canary Island breeds, as recognised by law, and produce the milk used to make the cheeses; |
| --- | --- |

(a)

its indigenous breeds, namely the Canary Island breed of cattle, the Canary Island breed of sheep and any of the Canary Islands’ breeds of goats (Majorera, Palmera or Tinerfeña), which are pure native Canary Island breeds, as recognised by law, and produce the milk used to make the cheeses;

| (b) | rich and varied vegetation, with endemic species and high-quality grazing; |
| --- | --- |

(b)

rich and varied vegetation, with endemic species and high-quality grazing;

| (c) | a long tradition of grazing livestock, which goes back to the 15th century and was continued by later settlers, for whom it became one of their principal means of support, thus making cheese-making into a traditional practice that has come down to us today; |
| --- | --- |

(c)

a long tradition of grazing livestock, which goes back to the 15th century and was continued by later settlers, for whom it became one of their principal means of support, thus making cheese-making into a traditional practice that has come down to us today;

| (d) | a specific geographical location in the aforementioned district and a topography that favours a wide range of microclimates and allows the livestock to graze all year round; |
| --- | --- |

(d)

a specific geographical location in the aforementioned district and a topography that favours a wide range of microclimates and allows the livestock to graze all year round;

| (e) | a unique countryside characterised by extensive pastures and rural settlements with links to this economic activity; |
| --- | --- |

(e)

a unique countryside characterised by extensive pastures and rural settlements with links to this economic activity;

| (f) | a farming system that demonstrates that the production of this product is closely linked to the territory, the climate and the integration of its producers into the environment. Even when kept stabled, the animals are fed on grass and fodder grown and harvested by the farmer within the protected area. |
| --- | --- |

(f)

a farming system that demonstrates that the production of this product is closely linked to the territory, the climate and the integration of its producers into the environment. Even when kept stabled, the animals are fed on grass and fodder grown and harvested by the farmer within the protected area.

Reference to publication of the specification:

http://www.gobiernodecanarias.org/boc/2007/065/008.html

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| 23.12.2009 | EN | Official Journal of the European Union | C 315/26 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/26

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Publication of a cancellation request pursuant to Article 12(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2009/C 315/10

This publication confers the right to object to the cancellation request pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months of the date of this publication.

CANCELLATION REQUEST

COUNCIL REGULATION (EC) No 510/2006

Cancellation request pursuant to Article 12(2)

‘GÖGGINGER BIER’

EC No: DE-PGI-117-1237-27.05.2008

PGI ( X ) PDO ( )

1.   Registered name proposed for cancellation:

‘Gögginger Bier’

2.   Member State or third country:

Germany

3.   Type of product:

| Class 2.1. | Beer |
| --- | --- |

Class 2.1.

Beer

4.   Person or body making request for cancellation:

| Name | : | Brauerei Ott GmbH & Co. KG |
| --- | --- | --- |
| Address | : | Wilhelm-Schussen-Straße 12 |
| 88427 Bad Schussenried |
| DEUTSCHLAND |

Name

:

Brauerei Ott GmbH & Co. KG

Address

:

Wilhelm-Schussen-Straße 12

88427 Bad Schussenried

DEUTSCHLAND

Nature of legitimate interest in making the request:

The requester is the legal successor to the previous applicant (see below) and user of the geographical indication ‘Gögginger Bier’ and therefore possesses a legitimate interest in this cancellation request.

5.   Reasons for cancellation:

Schussenrieder Bierbrauerei Ott has bought Brauerei Adler, which used to be in the geographical area of Krauchenwies-Göggingen, and has moved production to Bad Schussenried. There are no plans to resume production in Krauchenwies-Göggingen. Schussenrieder Bierbrauerei Ott’s products therefore no longer meet the requirements of the PGI specification for ‘Gögginger Bier’. By letter of 26 September 2007, the Karlsruhe regional government office (Regierungspräsidium Karlsruhe), as the competent control authority, confirmed that Brauerei Adler was the only local brewery in the geographical area of Krauchenwies-Göggingen and that it can therefore be assumed that there are no other potential producers likely to be interested in using the protected geographical indication.

Under these circumstances, legitimate interests of third parties in objecting to the cancellation of the protected geographical indication are therefore not apparent.

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| 23.12.2009 | EN | Official Journal of the European Union | C 315/27 |
| --- | --- | --- | --- |

23.12.2009

EN

Official Journal of the European Union

C 315/27

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Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2009/C 315/11

This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9

‘MELA VAL DI NON’

EC No: IT-PDO-0105-0197-10.12.2007

PGI ( ) PDO ( X )

1.   Heading in the specification affected by the amendment:

| — |  | Name of product |
| --- | --- | --- |
| — | | Description |
| — |  | Geographical area |
| — |  | Proof of origin |
| — | | Method of production |
| — |  | Link |
| — |  | Labelling |
| — |  | National requirements |
| — | | Other [Legal references] |

—



Name of product

—

Image

Description

—



Geographical area

—



Proof of origin

—

Image

Method of production

—



Link

—



Labelling

—



National requirements

—

Image

Other [Legal references]

2.   Type of amendment:

| — | | Amendment to single document or summary sheet |
| --- | --- | --- |
| — |  | Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published |
| — |  | Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) |
| — |  | Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—

Image

Amendment to single document or summary sheet

—



Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published

—



Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)

—



Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s):

It has been deemed appropriate to make reference, in Article 2 of the current specification on the product description, to the background colouration of the skin, which varies progressively from green to yellow, so as to facilitate the harvesting of apples of the Red Delicious variety at the most suitable stage of ripening.

In addition, since the current product specification indicates the chemical, physical and organoleptic characteristics of the fruit without specifying the stage at which they must be checked, a time frame has been identified during which these characteristics must be assessed. The quality parameters measured during this time frame are to be considered valid for the entire commercial life of the product, since, as a result of modern preservation techniques, no significant degradation will occur in the fruit’s firmness, sugar level or acidity.

The reference to the limit on planting density of 4 800 plants/ha has been removed from Article 5 of the specification on the method of production, since setting a density limit only makes sense if it is tied in with biological, agronomical and soil/climate parameters, while it serves no useful purpose if it is included without any other reference.

It has also been deemed appropriate to remove from Article 5 of the current specification the reference to the average yield per holding of 68 t/ha, since it penalises small holdings compared with large ones.

In addition, a paragraph concerning storage of the fruit has been added to Article 5. Given that, in particularly good years, producers do not have suitable facilities for storing all the fruit harvested, the possibility of storage in other suitable facilities under the supervision of the authorised inspection body has been introduced.

Lastly, the references to Community law in Article 7 of the current specification have been updated, with Regulation (EC) No 510/2006 replacing Regulation (EEC) No 2081/92.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘MELA VAL DI NON’

EC No: IT-PDO-0105-0197-10.12.2007

PGI ( ) PDO ( X )

1.   Name:

‘Mela val di Non’

2.   Member State or third country:

Italy

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product (Annex II):

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

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

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

The ‘Mela Val di Non’ protected designation of origin is reserved for apples of the Golden Delicious, Renetta Canada and Red Delicious varieties that meet the following criteria.

External appearance when released for consumption:

intact, with a fresh, healthy appearance, clean and free of foreign matter and odours.

The fruit must be:

| — | oblong, truncated cone-shaped for Golden Delicious and Red Delicious; |
| --- | --- |

—

oblong, truncated cone-shaped for Golden Delicious and Red Delicious;

| — | truncated cone-shaped or slightly flattened for Renetta Canada. |
| --- | --- |

—

truncated cone-shaped or slightly flattened for Renetta Canada.

The coloration of the fruit is typically:

| | from green to yellow, sometimes with red tones, for Golden Delicious; |
| --- | --- |

from green to yellow, sometimes with red tones, for Golden Delicious;

| | greenish yellow with rough skin for Renetta del Canada; |
| --- | --- |

greenish yellow with rough skin for Renetta del Canada;

| | red on a green/yellow background for Red Delicious. |
| --- | --- |

red on a green/yellow background for Red Delicious.

Chemical characteristics

Within two months of harvest, the fruit must have the following minimum sugar content:

| | 12° Bx for Golden Delicious; |
| --- | --- |

12° Bx for Golden Delicious;

| | 9° Bx for Renetta Canada; |
| --- | --- |

9° Bx for Renetta Canada;

| | 9° Bx for Red Delicious. |
| --- | --- |

9° Bx for Red Delicious.

Within two months of harvest, the fruit must have the following minimum acidity levels:

| | 5 meq NaOH/100 g for Golden Delicious; |
| --- | --- |

5 meq NaOH/100 g for Golden Delicious;

| | 8 meq NaOH/100 g for Renetta Canada; |
| --- | --- |

8 meq NaOH/100 g for Renetta Canada;

| | 3,5 meq NaOH/100 g for Red Delicious. |
| --- | --- |

3,5 meq NaOH/100 g for Red Delicious.

In addition, within two months of harvest, Golden Delicious apples must have a minimum score in the Thiault index — ‘total sugars (g/l) + acidity (g/l) of malic acid x 10’ — of 170.

Physical characteristics

Within two months of harvest, firmness must not be less than:

| | 5 kg/cm2 for Golden Delicious; |
| --- | --- |

5 kg/cm2 for Golden Delicious;

| | 5 kg/cm2 for Renetta Canada. |
| --- | --- |

5 kg/cm2 for Renetta Canada.

| | 5,5 kg/cm2 for Red Delicious; |
| --- | --- |

5,5 kg/cm2 for Red Delicious;

The ‘Mela Val di Non’ PDO is reserved for apples of the ‘Extra’ Class and Class I. The minimum size is 65 mm. The minimum quality standards for the different varieties and classes are those laid down by Regulation (EEC) No 920/1989, as amended.

The much appreciated organoleptic characteristics of ‘Mela Val di Non’ apples derive from the correct balance of the above physical/chemical criteria.

In particular:

| — | Golden Delicious apples are distinguished by their crunchy and juicy flesh and by their particular sweet-acidic taste, |
| --- | --- |

—

Golden Delicious apples are distinguished by their crunchy and juicy flesh and by their particular sweet-acidic taste,

| — | Renetta Canada apples have varying consistency and taste depending on when they are eaten, ranging from a crunchy and distinctly acidic flesh to a doughy, sweet flesh, but nevertheless maintain strongly individual organoleptic characteristics, |
| --- | --- |

—

Renetta Canada apples have varying consistency and taste depending on when they are eaten, ranging from a crunchy and distinctly acidic flesh to a doughy, sweet flesh, but nevertheless maintain strongly individual organoleptic characteristics,

| — | Red Delicious apples have a more doughy flesh with a predominantly sweetish taste. |
| --- | --- |

—

Red Delicious apples have a more doughy flesh with a predominantly sweetish taste.

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:

The ‘Mela Val di Non’ PDO must be grown and harvested within the production area indicated in Section 4.

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

—

3.7.   Specific rules on labelling:

The abbreviation ‘PDO’ and the words ‘Mela Val di Non’ must appear on sales packaging or on individual apples. No indication of origin not expressly provided for or additional wording likely to mislead consumers may be added to the designation.

4.   Concise definition of the geographical area:

The ‘Mela Val di Non’ PDO production area is the catchment area of the River Noce as it flows through the Val di Sole and the Val di Non, also known as the Valli del Noce or Anaunia, in the Autonomous Province of Trento.

This area, covering the two valleys, comprises the whole of the territory of the following municipalities:

Andalo, Amblar, Bresimo, Brez, Cagnò, Caldes, Campodenno, Castelfondo, Cavareno, Cavedago, Cavizzana, Cis, Cles, Cloz, Commezzadura, Coredo, Croviana, Cunevo, Dambel, Denno, Dimaro, Don, Flavon, Fondo, Livo, Malè, Malosco, Mezzana, Monclassico, Nanno, Ossana, Peio, Pellizzano, Rabbi, Revò, Romallo, Romeno, Ronzone, Ruffrè, Rumo, Sanzeno, Sarnonico, Sfruz, Smarano, Spormaggiore, Sporminore, Taio, Tassullo, Terres, Terzolas, Ton, Tres, Tuenno, Vermiglio, Vervò.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Natural environment

Soil: ‘Mela Val di Non’ apples are grown in an area that is highly suited to the production of apples of excellent organoleptic quality. The area’s soils are formed from ‘dolomitic’ rock and in themselves provide an element of uniqueness. One of the characteristics of this type of soil is its exceptionally high level of exchangeable magnesium, often as much as twice the level considered normal in other fruit-growing areas.

The organic matter content of the soil, at between 4 % and 6 %, is excellent, as is the nitrogen content. The soil also has good levels of other macroelements and of minor elements.

Climate: The fruit-growing area has an extremely favourable south-south-east exposure and a climate ranging from temperate-oceanic to continental-alpine, strongly mitigated by the area’s particular tectonic formation (wide glacial valley).

The area’s low rainfall (an average of five to seven rainy days per month) means that there are up to 300 days of sunshine every year. The complete absence of fog and mist throughout the year, linked to the low humidity, results in a very clear atmosphere which allows the strong sunlight to play its full role in biosynthesising the sugars and in developing the full ‘bouquet’ of aromas. These factors characterise the apples produced in this specific area.

During the hottest part of the day, the clearness of the air is also aided by a southerly breeze (known as the Ora del Garda) that regularly gets up in the late morning, caused by the movement of air masses originating over the wide lake basin of Lake Garda, the largest lake in Italy.

Air quality throughout the production area is constantly monitored by APPA (Agenzia provinciale per la protezione dell’ambiente (Provincial Environmental Protection Agency)), which can certify the absence of urban atmospheric pollution in the whole ‘Mela Val di Non’ production area.

The natural surroundings, in an Alpine area with a typical range of flora and its own particular wild fauna, as described by botanists and naturalists, attest to the environmental and land-based synthesis between cultivation and nature.

Human environment

Alongside the natural environment, centuries-long human activity has had a decisive effect on the strong link between ‘Mela Val di Non’ apples and the defined production area, as described in the historical information concerning the proof of origin and proven by an extensive range of historical/cultural and scientific sources.

The deep roots of the rural population in the production area, its age-old experience, its agricultural skills handed down from generation to generation, and the ongoing pursuit and use of specific, traditional cultivation methods have created the conditions to permit apple-growing to consolidate over time to become what it is today, an historical, traditional and cultural asset of the whole area and the basis of its economy.

Today, indeed, no fewer than 15 000 people out of a total population of 35 000 in the area work in apple production.

Therefore, the life of the area’s population moves in time with the cycles of apple production (in particular blossoming, ripening and harvesting) and many popular festivals, cultural events and conferences are linked to apples and to the very real significance of apple-growing in integrated mountain agriculture, in terms both of conserving the landscape and natural environment and of agricultural traditions.

5.2.   Specificity of the product:

The cool spring temperatures, during the initial phases in the development of the young fruit, encourage the presence of natural gibberellins in the plant. These lead to efficient cell multiplication, producing particularly crunchy, naturally elongated fruit with, in the Delicious varieties, a typical truncated cone shape.

Rational irrigation prevents growth stress and allows the balanced growth of flesh and skin, ensuring that the fruit grow harmoniously throughout the summer, producing, in the case of the Delicious varieties, a particularly smooth skin without defects caused by russeting.

In addition, the Alpine climate (hot days and cold nights) permits an excellent balance between the high level of photosynthetic products produced during the day and the low level of sugar normally lost during the night. The balance is very positive, inasmuch as sugar losses caused by nocturnal respiration, which are directly proportional to night-time temperatures, are severely restricted by a climate that is particularly cool, even during summer nights.

The almost constant clear nights also play another vital role, covering the growing and ripening fruit in morning dew that, as it evaporates with the first rays of the sun, cools the fruit, producing an agreeable reaction in the skin, giving it a pink tone in the case of Golden Delicious and Renetta Canada and a bright, glossy red colour in that of Red Delicious.

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 links between the exceptional factors described above are such that the natural and human environments and the climate of the valleys concerned form an indissoluble whole.

This has helped give rise to a highly distinctive apple product with unique organoleptic and quality characteristics that is highly renowned and appreciated, with ‘Mela Val di Non’ apples everywhere enjoying a high reputation, among both consumers and the trade.

According to official surveys, ‘Mela Val di Non’ apples have for several decades constituted a category by themselves.

It should also be stressed that ‘Mela Val di Non’ apples usually command prices on average 20 % to 25 %, and occasionally as much as 40 % to 45 %, higher than apples of the same size and colour, i.e. of the same commercial class, grown elsewhere.

Moreover, this consistently higher price, linked to the specific provenance of the apples, is enjoyed by all three varieties for which protection as ‘Mela Val di Non’ PDO is requested, i.e. Golden Delicious, Renetta Canada and Red Delicious.

The natural variability of the product, which can be observed in the objectively wide range of analytical results describing the quality of ‘Mela Val di Non’ apples, is nevertheless characterised by a higher average quality. This is recognised by consumers, who are prepared to pay considerably more for apples grown in this production area.

As well as being appreciated by consumers for their particular qualities linked to the environment, the renown of ‘Mela Val di Non’ apples everywhere is shown by the prizes and certificates of merit they have won at numerous national and international fairs and exhibitions.

In short, these results are due to the ‘all-embracing’ involvement, as regards culture, work and economic activity, of the inhabitants of the area in the production process of ‘Mela Val di Non’ apples, which has created a strong link between the product and the environment and, in particular, brought about a strong ‘emotional’ link over time between the people of the valleys and this exceptional fruit.

Reference to publication of the specification:

This Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Mela Val di Non’ as a protected designation of origin in the Official Gazette of the Italian Republic No 253 of 30 October 2007.

The full text of the product specification is available by clicking on the following link: http://www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg

or

by going directly to the home page of the Ministry (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE [regolamento (CE) n. 510/2006]’.

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