# Official Journal C 153/2018

| | ISSN 1977-091X |
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| Official Journal
  of the European Union | C 153 |
| | |
| English edition | Information and Notices | Volume 612 May 2018 |

ISSN 1977-091X

Official Journal

of the European Union

C 153

English edition

Information and Notices

Volume 612 May 2018

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| Notice No | Contents | page |
| --- | --- | --- |
| | I   Resolutions, recommendations and opinions |
| | RECOMMENDATIONS |
| | Council |
| 2018/C 153/01 | Council Recommendation of 15 March 2018 on a European Framework for Quality and Effective Apprenticeships | 1 |

Notice No

Contents

page

I   Resolutions, recommendations and opinions

RECOMMENDATIONS

Council

2018/C 153/01

Council Recommendation of 15 March 2018 on a European Framework for Quality and Effective Apprenticeships

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2018/C 153/02 | Euro exchange rates | 7 |
| | NOTICES FROM MEMBER STATES |
| 2018/C 153/03 | Update of reference amounts for the crossing of the external borders, as referred to in Article 6(4) of Regulation (EU) 2016/399 of the European Parliament and of the Council on a Union Code on the rules governing the movement of persons across borders (Schengen Borders Code) | 8 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2018/C 153/02

Euro exchange rates

7

NOTICES FROM MEMBER STATES

2018/C 153/03

Update of reference amounts for the crossing of the external borders, as referred to in Article 6(4) of Regulation (EU) 2016/399 of the European Parliament and of the Council on a Union Code on the rules governing the movement of persons across borders (Schengen Borders Code)

8

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2018/C 153/04 | Prior notification of a concentration (Case M.8899 — OTPP/Carlyle/European Camping Group) — Candidate case for simplified procedure (
  1
  ) | 9 |
| | OTHER ACTS |
| | European Commission |
| 2018/C 153/05 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 11 |
| 2018/C 153/06 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 15 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2018/C 153/04

Prior notification of a concentration (Case M.8899 — OTPP/Carlyle/European Camping Group) — Candidate case for simplified procedure (
  1
  )

1

9

OTHER ACTS

European Commission

2018/C 153/05

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

11

2018/C 153/06

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

15

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| | (1)   Text with EEA relevance. |

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(1)   Text with EEA relevance.

1

| EN | |
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EN

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I Resolutions, recommendations and opinions

RECOMMENDATIONS

Council

| 2.5.2018 | EN | Official Journal of the European Union | C 153/1 |
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2.5.2018

EN

Official Journal of the European Union

C 153/1

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COUNCIL RECOMMENDATION

of 15 March 2018

on a European Framework for Quality and Effective Apprenticeships

(2018/C 153/01)

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union, and in particular Article 166(4) and Article 292, in conjunction with Article 153(2) and Article 153(1) point (b), thereof,

Having regard to the proposal from the European Commission

Whereas:

| (1) | Quality and effective apprenticeships that lead to a combination of job related skills, work based experience and learning, and key competences facilitate young people’s entry in the labour market, as well as adults’ career progression and transition into employment. They are part of the formal vocational education and training (VET) systems and they exist in parallel to other work-based learning and/or vocational pathways. |
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(1)

Quality and effective apprenticeships that lead to a combination of job related skills, work based experience and learning, and key competences facilitate young people’s entry in the labour market, as well as adults’ career progression and transition into employment. They are part of the formal vocational education and training (VET) systems and they exist in parallel to other work-based learning and/or vocational pathways.

| (2) | Well-designed apprenticeship schemes benefit both employers and learners as well as reinforce the link between the world of work and the world of education and training. High quality standards avoid that apprenticeships are geared towards low-skilled jobs and poor training that damage their reputation. In addition to providing a pathway to excellence, quality apprenticeships can also contribute to fostering active citizenship and social inclusion by integrating people of different social and personal backgrounds into the labour market. |
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(2)

Well-designed apprenticeship schemes benefit both employers and learners as well as reinforce the link between the world of work and the world of education and training. High quality standards avoid that apprenticeships are geared towards low-skilled jobs and poor training that damage their reputation. In addition to providing a pathway to excellence, quality apprenticeships can also contribute to fostering active citizenship and social inclusion by integrating people of different social and personal backgrounds into the labour market.

| (3) | Quality and effective apprenticeships are established through structured partnerships involving all relevant stakeholders, particularly social partners, businesses, intermediary bodies such as chambers of industry, commerce and crafts, professional and sectorial organisations, vocational education and training institutions, youth and parent organisations, as well as local, regional and national authorities. Since 2013, the Commission in cooperation with Member States and relevant stakeholders promotes the supply, quality and image of apprenticeship through the European Alliance for Apprenticeships, which has so far mobilised more than 700 000 offers for apprenticeships, traineeships or first jobs offers. Business led initiatives like the European Pact for Youth have mobilised more offers and helped promote business-education partnerships across the Union. |
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(3)

Quality and effective apprenticeships are established through structured partnerships involving all relevant stakeholders, particularly social partners, businesses, intermediary bodies such as chambers of industry, commerce and crafts, professional and sectorial organisations, vocational education and training institutions, youth and parent organisations, as well as local, regional and national authorities. Since 2013, the Commission in cooperation with Member States and relevant stakeholders promotes the supply, quality and image of apprenticeship through the European Alliance for Apprenticeships, which has so far mobilised more than 700 000 offers for apprenticeships, traineeships or first jobs offers. Business led initiatives like the European Pact for Youth have mobilised more offers and helped promote business-education partnerships across the Union.

| (4) | The European cross-industry social partners have collected evidence building on quality and cost-effectiveness of apprenticeships through their parallel work and their Joint Statement Towards a Shared Vision of Apprenticeships from June 2016 that was the basis for the opinion on A Shared Vision for Quality and Effective Apprenticeships and Work-based Learning adopted on 2 December 2016 by the Advisory Committee on Vocational Training (ACVT). |
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(4)

The European cross-industry social partners have collected evidence building on quality and cost-effectiveness of apprenticeships through their parallel work and their Joint Statement Towards a Shared Vision of Apprenticeships from June 2016 that was the basis for the opinion on A Shared Vision for Quality and Effective Apprenticeships and Work-based Learning adopted on 2 December 2016 by the Advisory Committee on Vocational Training (ACVT).

| (5) | In order to ensure an even deeper and broader involvement of stakeholders, the Commission organised hearings at two stages, on 30 March and 7 June 2017, with European cross-industry and sectoral social partners, and the chambers of commerce, industry and crafts. |
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(5)

In order to ensure an even deeper and broader involvement of stakeholders, the Commission organised hearings at two stages, on 30 March and 7 June 2017, with European cross-industry and sectoral social partners, and the chambers of commerce, industry and crafts.

| (6) | The European Qualifications Framework (EQF) first established in 2008 and revised in 2017 (1), improves the transparency, comparability and portability of citizens’ qualifications, including apprentices. |
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(6)

The European Qualifications Framework (EQF) first established in 2008 and revised in 2017 (1), improves the transparency, comparability and portability of citizens’ qualifications, including apprentices.

| (7) | The Council Recommendation of 18 June 2009 on a European Quality Assurance Reference Framework for Vocational Education and Training (EQAVET) (2) established a reference instrument to help Member States promote and monitor continuous improvement of their vocational education and training systems. |
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(7)

The Council Recommendation of 18 June 2009 on a European Quality Assurance Reference Framework for Vocational Education and Training (EQAVET) (2) established a reference instrument to help Member States promote and monitor continuous improvement of their vocational education and training systems.

| (8) | Through the 2012 European Quality Charter on Internships and Apprenticeships, the European Youth Forum urged the European countries, European institutions and social partners to establish or reinforce legal quality frameworks for apprenticeships. |
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(8)

Through the 2012 European Quality Charter on Internships and Apprenticeships, the European Youth Forum urged the European countries, European institutions and social partners to establish or reinforce legal quality frameworks for apprenticeships.

| (9) | The Council Recommendation of 22 April 2013 on establishing a Youth Guarantee (3) recommends that Member States ensure that all young people under the age of 25 years receive a good-quality offer of employment, continued education, an apprenticeship or a traineeship within four months of becoming unemployed or leaving formal education. |
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(9)

The Council Recommendation of 22 April 2013 on establishing a Youth Guarantee (3) recommends that Member States ensure that all young people under the age of 25 years receive a good-quality offer of employment, continued education, an apprenticeship or a traineeship within four months of becoming unemployed or leaving formal education.

| (10) | The European social partners, the European Commission and the Lithuanian Presidency of the Council of the European Union engaged to contribute to the supply, quality and attractiveness of apprenticeships in a Joint Declaration establishing the European Alliance for Apprenticeships on 2 July 2013. |
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(10)

The European social partners, the European Commission and the Lithuanian Presidency of the Council of the European Union engaged to contribute to the supply, quality and attractiveness of apprenticeships in a Joint Declaration establishing the European Alliance for Apprenticeships on 2 July 2013.

| (11) | The Council Declaration on the European Alliance for Apprenticeships from 15 October 2013 noted that the effectiveness and attractiveness of apprenticeship should be encouraged by their adherence to several common guiding principles. |
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(11)

The Council Declaration on the European Alliance for Apprenticeships from 15 October 2013 noted that the effectiveness and attractiveness of apprenticeship should be encouraged by their adherence to several common guiding principles.

| (12) | The Council Recommendation on a Quality Framework for Traineeships (4) adopted on 10 March 2014 established a number of principles to improve the quality of traineeships outside formal education and training. |
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(12)

The Council Recommendation on a Quality Framework for Traineeships (4) adopted on 10 March 2014 established a number of principles to improve the quality of traineeships outside formal education and training.

| (13) | Under the Copenhagen process for European cooperation on vocational education and training, the Riga Conclusions of 22 June 2015, endorsed by the Ministers in charge of vocational education and training, made work-based learning in all its forms, with special attention to apprenticeships, and developing quality assurance mechanisms, two of the five European priorities for the period 2015-2020. |
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(13)

Under the Copenhagen process for European cooperation on vocational education and training, the Riga Conclusions of 22 June 2015, endorsed by the Ministers in charge of vocational education and training, made work-based learning in all its forms, with special attention to apprenticeships, and developing quality assurance mechanisms, two of the five European priorities for the period 2015-2020.

| (14) | The Education and Training 2020 Working Group on Vocational Education and Training developed 20 guiding principles on high-performance apprenticeships and work-based learning during its mandate 2014-2015. |
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(14)

The Education and Training 2020 Working Group on Vocational Education and Training developed 20 guiding principles on high-performance apprenticeships and work-based learning during its mandate 2014-2015.

| (15) | In its report on Erasmus+ and other tools to foster mobility in vocational education and training – a lifelong learning approach of 4 March 2016, the European Parliament called for measures to ensure quality standards for apprenticeships. |
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(15)

In its report on Erasmus+ and other tools to foster mobility in vocational education and training – a lifelong learning approach of 4 March 2016, the European Parliament called for measures to ensure quality standards for apprenticeships.

| (16) | Regulation (EU) 2016/589 of the European Parliament and of the Council (5) stipulates that apprenticeships based on an employment contract can be advertised on EURES — The European job mobility portal as of May 2018. |
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(16)

Regulation (EU) 2016/589 of the European Parliament and of the Council (5) stipulates that apprenticeships based on an employment contract can be advertised on EURES — The European job mobility portal as of May 2018.

| (17) | In its Communication of 10 June 2016 on A New Skills Agenda for Europe the Commission stressed its support to social partners to take forward the results of their joint projects, for example establishing a quality framework for apprenticeships. |
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(17)

In its Communication of 10 June 2016 on A New Skills Agenda for Europe the Commission stressed its support to social partners to take forward the results of their joint projects, for example establishing a quality framework for apprenticeships.

| (18) | The Commission Communication Investing in Europe’s Youth from 7 December 2016 (6), called for a renewed effort to support young people to get the best possible start in life by investing in their knowledge, skills and experiences, helping them to find or train for their first job. The aim was to help young people seize opportunities, integrate well into society, become active citizens and pursue a successful professional career, including through a quality framework outlining key principles for apprenticeship schemes. |
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(18)

The Commission Communication Investing in Europe’s Youth from 7 December 2016 (6), called for a renewed effort to support young people to get the best possible start in life by investing in their knowledge, skills and experiences, helping them to find or train for their first job. The aim was to help young people seize opportunities, integrate well into society, become active citizens and pursue a successful professional career, including through a quality framework outlining key principles for apprenticeship schemes.

| (19) | The Rome Declaration of 25 March 2017 includes the pledge to work towards a Union where young people receive the best education and training and can study and find jobs across the continent. |
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(19)

The Rome Declaration of 25 March 2017 includes the pledge to work towards a Union where young people receive the best education and training and can study and find jobs across the continent.

| (20) | The European Pillar of Social Rights proclaimed on 17 November 2017 sets out a number of principles to support fair and well-functioning labour markets and welfare systems, including the right to quality and inclusive education and training, to ensure skills relevant for the labour market and for participation in society. |
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(20)

The European Pillar of Social Rights proclaimed on 17 November 2017 sets out a number of principles to support fair and well-functioning labour markets and welfare systems, including the right to quality and inclusive education and training, to ensure skills relevant for the labour market and for participation in society.

| (21) | The Commission proposal for a Council Recommendation on graduate tracking adopted on 30 May 2017 aims to improve the availability of qualitative and quantitative information about what graduates, including apprentices, do after they complete their education and training. |
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(21)

The Commission proposal for a Council Recommendation on graduate tracking adopted on 30 May 2017 aims to improve the availability of qualitative and quantitative information about what graduates, including apprentices, do after they complete their education and training.

| (22) | The European Structural and Investment Funds (2014-2020), namely the European Social Fund (ESF) and the European Regional Development Fund (ERDF), as well as Erasmus+, the Union programme for the Competitiveness of Enterprises and Small and Medium-sized Enterprises (COSME), the Union Programme for Employment and Social Innovation (EaSI), and the Youth Employment Initiative (YEI), provide support for apprenticeships. |
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(22)

The European Structural and Investment Funds (2014-2020), namely the European Social Fund (ESF) and the European Regional Development Fund (ERDF), as well as Erasmus+, the Union programme for the Competitiveness of Enterprises and Small and Medium-sized Enterprises (COSME), the Union Programme for Employment and Social Innovation (EaSI), and the Youth Employment Initiative (YEI), provide support for apprenticeships.

| (23) | Recently, the European Parliament and stakeholders called on the Commission to boost long term mobility of apprentices across the EU, providing young people with the opportunity to develop both job specific skills and key competences. The Commission responded by introducing in the Erasmus+ programme a new activity called Erasmus Pro which specifically supports longer work placements abroad. |
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(23)

Recently, the European Parliament and stakeholders called on the Commission to boost long term mobility of apprentices across the EU, providing young people with the opportunity to develop both job specific skills and key competences. The Commission responded by introducing in the Erasmus+ programme a new activity called Erasmus Pro which specifically supports longer work placements abroad.

| (24) | In its reports on the Youth Guarantee from 2015 and 2017, the European Court of Auditors recommends that the Commission develop quality criteria for apprenticeships and other offers supported under this initiative. |
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(24)

In its reports on the Youth Guarantee from 2015 and 2017, the European Court of Auditors recommends that the Commission develop quality criteria for apprenticeships and other offers supported under this initiative.

| (25) | A common understanding among Member States of quality and effective apprenticeships supports their efforts to reform and modernise apprenticeship systems that provide an excellent learning and career pathway. A common understanding contributes to increasing mutual trust and thus facilitates cross-border mobility of apprentices. |
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(25)

A common understanding among Member States of quality and effective apprenticeships supports their efforts to reform and modernise apprenticeship systems that provide an excellent learning and career pathway. A common understanding contributes to increasing mutual trust and thus facilitates cross-border mobility of apprentices.

| (26) | The overall objective of this Recommendation is to increase the employability and personal development of apprentices and to contribute to the development of a highly skilled and qualified workforce, responsive to labour market needs. |
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(26)

The overall objective of this Recommendation is to increase the employability and personal development of apprentices and to contribute to the development of a highly skilled and qualified workforce, responsive to labour market needs.

| (27) | The specific objective is to provide a coherent framework for apprenticeships based on a common understanding of what defines quality and effectiveness, taking into account the diversity and traditions of vocational education and training systems and policy priorities in the various Member States. |
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(27)

The specific objective is to provide a coherent framework for apprenticeships based on a common understanding of what defines quality and effectiveness, taking into account the diversity and traditions of vocational education and training systems and policy priorities in the various Member States.

| (28) | This Recommendation does not affect the competences of the Member States to maintain or establish more advanced provisions for apprenticeships than the ones recommended here, nor to maintain or develop other forms of work-based learning and/or vocational education and training outside the scope of the Recommendation and to apply to them, in full or in part, the criteria set out below. |
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(28)

This Recommendation does not affect the competences of the Member States to maintain or establish more advanced provisions for apprenticeships than the ones recommended here, nor to maintain or develop other forms of work-based learning and/or vocational education and training outside the scope of the Recommendation and to apply to them, in full or in part, the criteria set out below.

HAS ADOPTED THIS RECOMMENDATION,

Member States should, in accordance with national legislation and in close cooperation with stakeholders, ensure that apprenticeship schemes are responsive to labour market needs and provide benefits to both learners and employers, by building on the criteria for quality and effective apprenticeships set out below.

For the purposes of this Recommendation and without prejudice to national terminology, apprenticeships are understood as formal vocational education and training schemes that

| a) | combine learning in education or training institutions with substantial work-based learning in companies and other workplaces, |
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a)

combine learning in education or training institutions with substantial work-based learning in companies and other workplaces,

| b) | lead to nationally recognised qualifications, |
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b)

lead to nationally recognised qualifications,

| c) | are based on an agreement defining the rights and obligations of the apprentice, the employer and, where appropriate, the vocational education and training institution, and |
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c)

are based on an agreement defining the rights and obligations of the apprentice, the employer and, where appropriate, the vocational education and training institution, and

| d) | with the apprentice being paid or otherwise compensated for the workbased component. |
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d)

with the apprentice being paid or otherwise compensated for the workbased component.

Criteria for learning and working conditions

Written agreement

| 1. | Before the start of the apprenticeship a written agreement should be concluded to define the rights and obligations of the apprentice, the employer, and where appropriate the vocational education and training institution, related to learning and working conditions. |
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1.

Before the start of the apprenticeship a written agreement should be concluded to define the rights and obligations of the apprentice, the employer, and where appropriate the vocational education and training institution, related to learning and working conditions.

Learning outcomes

| 2. | The delivery of a set of comprehensive learning outcomes defined in accordance with national legislation should be agreed by the employers and vocational education and training institutions and, where appropriate, trade unions. This should ensure a balance between job-specific skills, knowledge and key competences for lifelong learning supporting both the personal development and lifelong career opportunities of the apprentices with a view to adapt to changing career patterns. |
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2.

The delivery of a set of comprehensive learning outcomes defined in accordance with national legislation should be agreed by the employers and vocational education and training institutions and, where appropriate, trade unions. This should ensure a balance between job-specific skills, knowledge and key competences for lifelong learning supporting both the personal development and lifelong career opportunities of the apprentices with a view to adapt to changing career patterns.

Pedagogical support

| 3. | In-company trainers should be designated and tasked to cooperate closely with vocational education and training institutions and teachers to provide guidance to apprentices and to ensure mutual and regular feed-back. Teachers, trainers and mentors, specially in micro-, small and medium-sized companies, should be supported to update their skills, knowledge and competences in order to train apprentices according to the latest teaching and training methods and labour market needs. |
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3.

In-company trainers should be designated and tasked to cooperate closely with vocational education and training institutions and teachers to provide guidance to apprentices and to ensure mutual and regular feed-back. Teachers, trainers and mentors, specially in micro-, small and medium-sized companies, should be supported to update their skills, knowledge and competences in order to train apprentices according to the latest teaching and training methods and labour market needs.

Workplace component

| 4. | A substantial part of the apprenticeship, meaning at least half of it, should be carried out in the workplace with, where possible, the opportunity to undertake a part of the workplace experience abroad. Taking into account the diversity of national schemes, the aim is to progress gradually towards that share of the apprenticeship being workplace learning. |
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4.

A substantial part of the apprenticeship, meaning at least half of it, should be carried out in the workplace with, where possible, the opportunity to undertake a part of the workplace experience abroad. Taking into account the diversity of national schemes, the aim is to progress gradually towards that share of the apprenticeship being workplace learning.

Pay and/or compensation

| 5. | Apprentices should be paid or otherwise compensated, in line with national or sectoral requirements or collective agreements where they exist, and taking into account arrangements on cost-sharing between employers and public authorities. |
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5.

Apprentices should be paid or otherwise compensated, in line with national or sectoral requirements or collective agreements where they exist, and taking into account arrangements on cost-sharing between employers and public authorities.

Social protection

| 6. | Apprentices should be entitled to social protection, including necessary insurance in line with national legislation. |
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6.

Apprentices should be entitled to social protection, including necessary insurance in line with national legislation.

Work, health and safety conditions

| 7. | The host workplace should comply with relevant rules and regulations on working conditions, in particular health and safety legislation. |
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7.

The host workplace should comply with relevant rules and regulations on working conditions, in particular health and safety legislation.

Criteria for framework conditions

Regulatory framework

| 8. | A clear and consistent regulatory framework should be in place based on a fair and equitable partnership approach, including a structured and transparent dialogue among all relevant stakeholders. This may include accreditation procedures for companies and workplaces that offer apprenticeships and/or other quality assurance measures. |
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8.

A clear and consistent regulatory framework should be in place based on a fair and equitable partnership approach, including a structured and transparent dialogue among all relevant stakeholders. This may include accreditation procedures for companies and workplaces that offer apprenticeships and/or other quality assurance measures.

Involvement of social partners

| 9. | Social partners, including, where relevant, at sectoral level and/or intermediary bodies, should be involved in the design, governance and implementation of apprenticeship schemes, in line with national industrial relations systems and education and training practices. |
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9.

Social partners, including, where relevant, at sectoral level and/or intermediary bodies, should be involved in the design, governance and implementation of apprenticeship schemes, in line with national industrial relations systems and education and training practices.

Support for companies

| 10. | Financial and/or non-financial support should be envisaged, particularly for micro-, small and medium-sized companies, enabling cost-effective apprenticeships for companies, taking into account, when appropriate, cost-sharing arrangements between employers and public authorities. |
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10.

Financial and/or non-financial support should be envisaged, particularly for micro-, small and medium-sized companies, enabling cost-effective apprenticeships for companies, taking into account, when appropriate, cost-sharing arrangements between employers and public authorities.

Flexible pathways and mobility

| 11. | To facilitate access, entry requirements for apprenticeships should take into account relevant informal and non-formal learning and/or, if relevant, the accomplishment of preparatory programs. Qualifications acquired through apprenticeships should be included in nationally recognised qualification frameworks referenced to the European Qualifications Framework (7). Apprenticeships should allow access to other learning opportunities, including at higher education and training levels, career pathways and/or, where relevant, the accumulation of units of learning outcomes. Transnational mobility of apprentices, either at the workplace or education and training institutions, should be progressively promoted as a component of apprenticeship qualifications. |
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11.

To facilitate access, entry requirements for apprenticeships should take into account relevant informal and non-formal learning and/or, if relevant, the accomplishment of preparatory programs. Qualifications acquired through apprenticeships should be included in nationally recognised qualification frameworks referenced to the European Qualifications Framework (7). Apprenticeships should allow access to other learning opportunities, including at higher education and training levels, career pathways and/or, where relevant, the accumulation of units of learning outcomes. Transnational mobility of apprentices, either at the workplace or education and training institutions, should be progressively promoted as a component of apprenticeship qualifications.

Career guidance and awareness raising

| 12. | Career guidance, mentoring and learner support should be provided before and during the apprenticeship to ensure successful outcomes, to prevent and reduce drop-outs as well as support those learners to reengage into relevant education and training pathways. Apprenticeships should be promoted as an attractive learning pathway through widely targeted awareness-raising activities. |
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12.

Career guidance, mentoring and learner support should be provided before and during the apprenticeship to ensure successful outcomes, to prevent and reduce drop-outs as well as support those learners to reengage into relevant education and training pathways. Apprenticeships should be promoted as an attractive learning pathway through widely targeted awareness-raising activities.

Transparency

| 13. | The transparency of, and access to apprenticeship offers within and between Member States should be ensured, including with the support of public and private employment services as well as other relevant bodies, and, when appropriate, by using Union tools such as EURES as provided for in the EURES regulation. |
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13.

The transparency of, and access to apprenticeship offers within and between Member States should be ensured, including with the support of public and private employment services as well as other relevant bodies, and, when appropriate, by using Union tools such as EURES as provided for in the EURES regulation.

Quality assurance and tracking of apprentices

| 14. | Quality assurance approaches should be in place taking into account the European Quality Assurance Reference Framework for Vocational Education and Training (EQAVET) (8), including a process allowing a valid and reliable assessment of the learning outcomes. The tracking of employment and career progression of the apprentices should be pursued, in accordance with national and European legislation on data protection. |
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14.

Quality assurance approaches should be in place taking into account the European Quality Assurance Reference Framework for Vocational Education and Training (EQAVET) (8), including a process allowing a valid and reliable assessment of the learning outcomes. The tracking of employment and career progression of the apprentices should be pursued, in accordance with national and European legislation on data protection.

Implementation at national level

Within the scope of this Recommendation, for its implementation Member States should:

| 15. | Promote the active involvement of social partners in the design, governance and implementation of apprenticeship schemes, in line with national industrial relations systems and education and training practices; |
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15.

Promote the active involvement of social partners in the design, governance and implementation of apprenticeship schemes, in line with national industrial relations systems and education and training practices;

| 16. | Ensure equal access, promote gender balance and tackle discrimination in apprenticeship schemes; |
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16.

Ensure equal access, promote gender balance and tackle discrimination in apprenticeship schemes;

| 17. | Include the relevant implementing measures in the National Reform Programmes under the European Semester; |
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17.

Include the relevant implementing measures in the National Reform Programmes under the European Semester;

| 18. | Take into account this framework when making use of European Union funds and instruments supporting apprenticeships. |
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18.

Take into account this framework when making use of European Union funds and instruments supporting apprenticeships.

The Commission should provide the necessary support, including through the following actions:

Support services

| 19. | Developing a set of support services for knowledge sharing, networking and mutual learning to assist Member States and relevant stakeholders to implement apprenticeship schemes in line with this Framework. This should include the further training needs of VET teachers and trainers regarding digital innovations in apprenticeships. |
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19.

Developing a set of support services for knowledge sharing, networking and mutual learning to assist Member States and relevant stakeholders to implement apprenticeship schemes in line with this Framework. This should include the further training needs of VET teachers and trainers regarding digital innovations in apprenticeships.

Awareness-raising

| 20. | Promoting the excellence and attractiveness of apprenticeships, as well as a positive image among young people, their families and employers, through awareness raising campaigns such as the European Vocational Skills Week; |
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20.

Promoting the excellence and attractiveness of apprenticeships, as well as a positive image among young people, their families and employers, through awareness raising campaigns such as the European Vocational Skills Week;

Funding

| 21. | Supporting the implementation of this Recommendation through relevant Union funding, in accordance with the relevant legal framework; |
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21.

Supporting the implementation of this Recommendation through relevant Union funding, in accordance with the relevant legal framework;

Follow-up

| 22. | Monitoring the implementation of this Recommendation with the support of the tripartite Advisory Committee on Vocational Training, building on the existing monitoring instruments used in the framework of the European Semester; |
| --- | --- |

22.

Monitoring the implementation of this Recommendation with the support of the tripartite Advisory Committee on Vocational Training, building on the existing monitoring instruments used in the framework of the European Semester;

| 23. | Reporting to the Council on the implementation of the Framework within three years from the date of its adoption. |
| --- | --- |

23.

Reporting to the Council on the implementation of the Framework within three years from the date of its adoption.

---

(1)  OJ C 189, 15.6.2017, p. 15.

(2)  OJ C 155, 8.7.2009, p. 1.

(3)  OJ C 120, 26.4.2013, p. 1.

(4)  OJ C 88, 27.3.2014, p. 1.

(5)  OJ L 107, 22.4.2016, p. 1.

(6)  COM(2016) 940 final.

(7)  OJ C 189, 15.6.2017, p. 15.

(8)  OJ C 155, 8.7.2009, p. 1.

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 2.5.2018 | EN | Official Journal of the European Union | C 153/7 |
| --- | --- | --- | --- |

2.5.2018

EN

Official Journal of the European Union

C 153/7

---

Euro exchange rates (1)

30 April 2018

(2018/C 153/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2079 |
| JPY | Japanese yen | 132,12 |
| DKK | Danish krone | 7,4501 |
| GBP | Pound sterling | 0,87960 |
| SEK | Swedish krona | 10,4993 |
| CHF | Swiss franc | 1,1968 |
| ISK | Iceland króna | 122,20 |
| NOK | Norwegian krone | 9,6620 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,542 |
| HUF | Hungarian forint | 313,55 |
| PLN | Polish zloty | 4,2264 |
| RON | Romanian leu | 4,6614 |
| TRY | Turkish lira | 4,8896 |
| AUD | Australian dollar | 1,6013 |
| CAD | Canadian dollar | 1,5542 |
| HKD | Hong Kong dollar | 9,4801 |
| NZD | New Zealand dollar | 1,7145 |
| SGD | Singapore dollar | 1,6016 |
| KRW | South Korean won | 1 292,04 |
| ZAR | South African rand | 15,0121 |
| CNY | Chinese yuan renminbi | 7,6574 |
| HRK | Croatian kuna | 7,4100 |
| IDR | Indonesian rupiah | 16 796,15 |
| MYR | Malaysian ringgit | 4,7409 |
| PHP | Philippine peso | 62,452 |
| RUB | Russian rouble | 75,9587 |
| THB | Thai baht | 38,145 |
| BRL | Brazilian real | 4,1932 |
| MXN | Mexican peso | 22,5977 |
| INR | Indian rupee | 80,1685 |

Currency

Exchange rate

USD

US dollar

1,2079

JPY

Japanese yen

132,12

DKK

Danish krone

7,4501

GBP

Pound sterling

0,87960

SEK

Swedish krona

10,4993

CHF

Swiss franc

1,1968

ISK

Iceland króna

122,20

NOK

Norwegian krone

9,6620

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,542

HUF

Hungarian forint

313,55

PLN

Polish zloty

4,2264

RON

Romanian leu

4,6614

TRY

Turkish lira

4,8896

AUD

Australian dollar

1,6013

CAD

Canadian dollar

1,5542

HKD

Hong Kong dollar

9,4801

NZD

New Zealand dollar

1,7145

SGD

Singapore dollar

1,6016

KRW

South Korean won

1 292,04

ZAR

South African rand

15,0121

CNY

Chinese yuan renminbi

7,6574

HRK

Croatian kuna

7,4100

IDR

Indonesian rupiah

16 796,15

MYR

Malaysian ringgit

4,7409

PHP

Philippine peso

62,452

RUB

Russian rouble

75,9587

THB

Thai baht

38,145

BRL

Brazilian real

4,1932

MXN

Mexican peso

22,5977

INR

Indian rupee

80,1685

---

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

---

NOTICES FROM MEMBER STATES

| 2.5.2018 | EN | Official Journal of the European Union | C 153/8 |
| --- | --- | --- | --- |

2.5.2018

EN

Official Journal of the European Union

C 153/8

---

Update of reference amounts for the crossing of the external borders, as referred to in Article 6(4) of Regulation (EU) 2016/399 of the European Parliament and of the Council on a Union Code on the rules governing the movement of persons across borders (Schengen Borders Code)

(2018/C 153/03)

The publication of reference amounts for the crossing of the external borders, as referred to in Article 6(4) of Regulation (EU) 2016/399 of the European Parliament and of the Council of 9 March 2016 on a Union Code on the rules governing the movement of persons across borders (Schengen Borders Code) (1), is based on the information communicated by the Member States to the Commission in conformity with Article 39 of the Schengen Borders Code.

In addition to the publication in the Official Journal, a monthly update is available on the website of the Directorate-General for Migration and Home Affairs.

ESTONIA

Replacement of the information published in OJ C 146, 26.4.2016.

Under Estonian law, aliens arriving into Estonia without a letter of invitation, shall upon request by a border guard official upon entry into the country provide proof of sufficient monetary means to cover the costs of his/her stay in and departure from Estonia. Sufficient monetary means for each allowed day is considered to be 0,2 times the monthly minimum salary implemented by the Government of the Republic, i.e. 100 EUR.

Otherwise the person inviting shall assume responsibility for the costs of the alien’s stay in and departure from Estonia.

List of previous publications

| | OJ C 247, 13.10.2006, p. 19. |
| --- | --- |

OJ C 247, 13.10.2006, p. 19.

| | OJ C 153, 6.7.2007, p. 22. |
| --- | --- |

OJ C 153, 6.7.2007, p. 22.

| | OJ C 182, 4.8.2007, p. 18. |
| --- | --- |

OJ C 182, 4.8.2007, p. 18.

| | OJ C 57, 1.3.2008, p. 38. |
| --- | --- |

OJ C 57, 1.3.2008, p. 38.

| | OJ C 134, 31.5.2008, p. 19. |
| --- | --- |

OJ C 134, 31.5.2008, p. 19.

| | OJ C 37, 14.2.2009, p. 8. |
| --- | --- |

OJ C 37, 14.2.2009, p. 8.

| | OJ C 35, 12.2.2010, p. 7. |
| --- | --- |

OJ C 35, 12.2.2010, p. 7.

| | OJ C 304, 10.11.2010, p. 5. |
| --- | --- |

OJ C 304, 10.11.2010, p. 5.

| | OJ C 24, 26.1.2011, p. 6. |
| --- | --- |

OJ C 24, 26.1.2011, p. 6.

| | OJ C 157, 27.5.2011, p. 8. |
| --- | --- |

OJ C 157, 27.5.2011, p. 8.

| | OJ C 203, 9.7.2011, p. 16. |
| --- | --- |

OJ C 203, 9.7.2011, p. 16.

| | OJ C 11, 13.1.2012, p. 13. |
| --- | --- |

OJ C 11, 13.1.2012, p. 13.

| | OJ C 72, 10.3.2012, p. 44. |
| --- | --- |

OJ C 72, 10.3.2012, p. 44.

| | OJ C 199, 7.7.2012, p. 8. |
| --- | --- |

OJ C 199, 7.7.2012, p. 8.

| | OJ C 298, 4.10.2012, p. 3. |
| --- | --- |

OJ C 298, 4.10.2012, p. 3.

| | OJ C 56, 26.2.2013, p. 13. |
| --- | --- |

OJ C 56, 26.2.2013, p. 13.

| | OJ C 98, 5.4.2013, p. 3. |
| --- | --- |

OJ C 98, 5.4.2013, p. 3.

| | OJ C 269, 18.9.2013, p. 2. |
| --- | --- |

OJ C 269, 18.9.2013, p. 2.

| | OJ C 57, 28.2.2014, p. 1. |
| --- | --- |

OJ C 57, 28.2.2014, p. 1.

| | OJ C 152, 20.5.2014, p. 25. |
| --- | --- |

OJ C 152, 20.5.2014, p. 25.

| | OJ C 224, 15.7.2014, p. 31. |
| --- | --- |

OJ C 224, 15.7.2014, p. 31.

| | OJ C 434, 4.12.2014, p. 3. |
| --- | --- |

OJ C 434, 4.12.2014, p. 3.

| | OJ C 447, 13.12.2014, p. 32. |
| --- | --- |

OJ C 447, 13.12.2014, p. 32.

| | OJ C 38, 4.2.2015, p. 20. |
| --- | --- |

OJ C 38, 4.2.2015, p. 20.

| | OJ C 96, 11.3.2016, p. 7. |
| --- | --- |

OJ C 96, 11.3.2016, p. 7.

| | OJ C 146, 26.4.2016, p. 12. |
| --- | --- |

OJ C 146, 26.4.2016, p. 12.

| | OJ C 248, 8.7.2016, p. 12. |
| --- | --- |

OJ C 248, 8.7.2016, p. 12.

| | OJ C 111, 8.4.2017, p. 11. |
| --- | --- |

OJ C 111, 8.4.2017, p. 11.

| | OJ C 21, 20.1.2018, p. 3. |
| --- | --- |

OJ C 21, 20.1.2018, p. 3.

| | OJ C 93, 22.3.2018, p. 4. |
| --- | --- |

OJ C 93, 22.3.2018, p. 4.

---

(1)  See the list of previous publications at the end of this update.

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 2.5.2018 | EN | Official Journal of the European Union | C 153/9 |
| --- | --- | --- | --- |

2.5.2018

EN

Official Journal of the European Union

C 153/9

---

Prior notification of a concentration

(Case M.8899 — OTPP/Carlyle/European Camping Group)

Candidate case for simplified procedure

(Text with EEA relevance)

(2018/C 153/04)

| 1. | On 24 April 2018, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).
  This notification concerns the following undertakings:






  — | Ontario Teachers’ Pension Plan Board (‘OTPP’, Canada), |
| --- | --- | --- |

1.

On 24 April 2018, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).

This notification concerns the following undertakings:

—

Ontario Teachers’ Pension Plan Board (‘OTPP’, Canada),

| — | the Carlyle Group (‘Carlyle’, USA), |
| --- | --- |

—

the Carlyle Group (‘Carlyle’, USA),

| — | European Camping Group SAS (‘ECG’, France). |
| --- | --- |

—

European Camping Group SAS (‘ECG’, France).

OTPP acquires within the meaning of Articles 3(1)(b) and 3(4) of the Merger Regulation joint control of ECG, together with Carlyle, which already had sole control of ECG. Hence, the concentration entails a change of control over ECG from sole control by Carlyle to joint control by Carlyle and OTPP. The concentration is accomplished by way of purchase of shares.

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






  — | OTPP is a corporation without share capital incorporated under the Teachers’ Pension Act (Ontario), having its principal office and business address in Toronto, Ontario, Canada. OTPP is concerned with the administration of pension benefits and the investment of pension plan assets on behalf of approximately 318 000 active and retired teachers in the Canadian province of Ontario; |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

OTPP is a corporation without share capital incorporated under the Teachers’ Pension Act (Ontario), having its principal office and business address in Toronto, Ontario, Canada. OTPP is concerned with the administration of pension benefits and the investment of pension plan assets on behalf of approximately 318 000 active and retired teachers in the Canadian province of Ontario;

| — | Carlyle is a global alternative asset manager, which manages funds that invest globally across four investment disciplines: (i) Corporate Private Equity; (ii) Real Assets; (iii) Global Market Strategies; and (iv) Solutions; |
| --- | --- |

—

Carlyle is a global alternative asset manager, which manages funds that invest globally across four investment disciplines: (i) Corporate Private Equity; (ii) Real Assets; (iii) Global Market Strategies; and (iv) Solutions;

| — | ECG (former Homair Investissement SAS) is a company incorporated in France and active in the outdoor holiday accommodation sector. ECG offers mobile home holidays via five brands (i.e. Homair, Eurocamp, Al Fresco, Roan and Go4Camp). ECG operates approximately 20 000 holiday units, of which over 90 % are mobile homes. These are installed across 300 campsites, either owned by ECG or by partners, mainly in France, Italy, Spain and Croatia. |
| --- | --- |

—

ECG (former Homair Investissement SAS) is a company incorporated in France and active in the outdoor holiday accommodation sector. ECG offers mobile home holidays via five brands (i.e. Homair, Eurocamp, Al Fresco, Roan and Go4Camp). ECG operates approximately 20 000 holiday units, of which over 90 % are mobile homes. These are installed across 300 campsites, either owned by ECG or by partners, mainly in France, Italy, Spain and Croatia.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.
  Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the 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 the Merger Regulation. However, the final decision on this point is reserved.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the 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. The following reference should always be specified:
  M.8899 — OTPP/Carlyle/European Camping Group
  Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:





  Email: COMP-MERGER-REGISTRY@ec.europa.eu |
| --- | --- |
| Fax +32 22964301 |
| Postal address: |
| European Commission |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

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. The following reference should always be specified:

M.8899 — OTPP/Carlyle/European Camping Group

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

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

Fax +32 22964301

Postal address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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

---

OTHER ACTS

European Commission

| 2.5.2018 | EN | Official Journal of the European Union | C 153/11 |
| --- | --- | --- | --- |

2.5.2018

EN

Official Journal of the European Union

C 153/11

---

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

(2018/C 153/05)

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

SINGLE DOCUMENT

‘LIČKA JANJETINA’

EU No: PGI-HR-02179 – 13.9.2016

PDO ( ) PGI ( X )

1.   Name(s)

‘Lička janjetina’

2.   Member State or Third Country

Croatia

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Category 1.1 Fresh meat (and offal)

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

‘Lička janjetina’ is meat obtained from the slaughter of male and female lambs born from an autochthonous breed of sheep, the Lika Curly (‘lička pramenka’).

Lambs of the Lika Curly breed which are used to produce ‘Lička janjetina’ are slaughtered when they are between 90 and 160 days old and have a body weight of between 22 kg and 36 kg. A dressed carcass used to produce ‘Lička janjetina’ ranges from 12 kg to 18 kg in weight and up to 80 cm in length. The fresh meat of ‘Lička janjetina’ ranges from bright to a more intense red in colour and has a delicate muscle structure, with firm deposits of subcutaneous and visceral fat, which are white with a yellowish tint, and an intense, but not overpowering, aroma of mutton.

‘Lička janjetina’ is eaten in cooked form only. When ‘Lička janjetina’ is cooked, the fat gradually melts and the meat becomes juicy and tender and develops an intense, but not overpowering, taste and aroma of mutton; the aromatic profile of ‘Lička janjetina’ contains volatile compounds (aldehydes, alcohols, ketones) from the feed of the Lika Curly lambs, containing plant species from the pastures and meadows in the geographical area where the Lika Curly is bred.

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

Prior to slaughter, lambs intended for the production of ‘Lička janjetina’ are fed sheep’s milk (by suckling), meadow hay and a mix of cereals (oats, triticale, barley, rye, wheat and corn) during the winter and put out to pasture during the summer. Lambs of the Lika Curly spend a minimum of 30 days on pasture.

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

Rearing, mating and lambing of the Lika Curly (sheep) and the rearing and slaughter of lambs of that breed must all take place within the geographical area referred to under point 4.

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

‘Lička janjetina’ is placed on the market solely as a fresh whole carcass or half-carcass, without the lower parts of the leg or the organs in the thoracic, abdominal and pelvic cavities. The head, kidneys and kidney tallow form integral parts of the carcass.

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

‘Lička janjetina’ is labelled in the slaughterhouse by placing an indelible mark on the haunches, shoulders or ribs of the chilled carcass. The indelible mark is oval in shape and comprises the word ‘lička’, situated at the top, the indication ‘žig klaonice’ (‘slaughterhouse mark’] in the middle, and the word ‘janjetina’ at the bottom.

4.   Concise definition of the geographical area

The geographical area of Lika is found in two administrative regions, the majority of it in Lika-Senj County and a smaller part in Zadar County. The area in which the Lika Curly is raised and ‘Lička janjetina’ produced covers the town of Gospić and the municipalities of Donji Lapac, Karlobag, Lovinac, Perušić, Plitvička jezera, Udbina, Vrhovine, Senj, Brinje and Otočac in Lika-Senj County and Gračac in Zadar County.

5.   Link with the geographical area

Protection is sought for the name of the product ‘Lička janjetina’ owing to the reputation of the product, which stems from the quality of the meat and a long tradition of raising the sheep in a specific way.

Description of the geographical area

Lika is a continental region bound by mountain ranges (the Velebit range to the south, the Velika Kapela range to the west, Mount Plješivica to the east and Mount Mala Kapela to the north) containing numerous karst plains (or ‘polje’) (Gacko polje, Ličko polje, Krbavsko polje, Ličko Pounje, etc.). It is a site of agricultural production; cereals (except corn) are cultivated there, used primarily as feed for sheep. Karst plains are an accumulative tectonic-type landform. The shape of their surface has a favourable influence on the structure of the soil. Clayey sand and sandy soils predominate. The area of Lika has a harsh mountain climate with a relatively short vegetation period. On its plateaus and plains, the average temperature in January hovers around – 2 °C, and during the first six months of the year the minimum temperature falls below 0 °C. In Lika, the strong action of the northwest wind, coupled with the long winters, affects plant cover and composition and the distribution of plant communities.

Specific way of raising the sheep

The inhabitants of the Lika region have always raised sheep of the Lika Curly breed the old traditional way – on open pastures. This is attested to in several historical accounts (Kosović, B. (1935), Postanak naziva Lika i Ličani [Origin of the names ‘Lika’ and ‘Ličani’], Lički kalendar, pp. 62-63, 75-79), and this method of rearing has persisted even to the present day. The way sheep were raised in Lika differs significantly from the approach used in other similar areas, because in the mountainous areas of the region, under conditions of abundant pasture during the summer and meagre nutrition in the winter, Lika Curly sheep would spend the whole time in the same area. In Dalmatia, on the other hand, because of the meagreness of pasture in the summer months, sheep of the Dalmatian Curly breed were often removed to higher pastures, returning to lower-altitude areas in late autumn. The traditional method of raising sheep practised in the Lika region has also affected the characteristics of the Lika Curly sheep: because they are very physically active, they are very hardy, disease-resistant and modest in terms of their accommodation and nutritional requirements.

Link between the way the sheep are raised and their meat

Owing to the specific method of raising this autochthonous breed of Lika Curly sheep out in the open in the mountainous areas of Lika, the meat of ‘Lička janjetina’ also has a distinctive taste, colour and aroma in comparison to lamb from other areas. This has been confirmed by a variety of scientific studies. The meat from Lika lambs reared on pasture, because of their more intensive movement and physical activity, is of a more intense red colour than meat from lambs reared on holdings. In addition to the breed, the change in the colour of the meat is also directly linked to the body weight of the Lika lamb prior to slaughter (between 22 kg and 36 kg). As the Lika lambs become older and their body weight increases, so too does oxidative activity and amount of myoglobin, so the meat of those animals is a more intense red colour (Kaić, A. (2013), Fizikalno-kemijska svojstva mesa i sastav trupa janjadi ličke pramenke [Physico-chemical characteristics of the meat and composition of the carcasses of Lika Curly lambs], doctoral dissertation).

The characteristics of the cooked meat of ‘Lička janjetina’, which has an intense, but not overpowering, taste and aroma of mutton, is influenced by the geographical area in which the sheep are raised, the fact that they feed on the diverse and abundant vegetation of mountain pastures, and their age (90-160 days) and body weight at the time of slaughter (22-36 kg). Owing to better nutritional conditions (milk, pasture and hay), Lika lambs are slaughtered later than lambs from other areas of Croatia (Cres lambs are slaughtered when 80 days old, Pag lambs when 33 days old), so the carcasses of Lika lambs are also longer (up to 80 cm) and more developed than the carcasses of Cres or Pag lambs (Kasap et al. (2010), Neke odlike trupova janjadi ličke pramenke [Certain characteristics of Lika Curly lamb carcasses], scientific study, pp. 858-861).

The aromatic profile of the cooked meat of ‘Lička janjetina’ is distinctive owing to the botanical composition of the meadows and pastures on which the Lika lambs are raised. The aroma of Dalmatian lamb is different because the botanical composition of the meadows and pastures there is different.

Over 85 % of the volatile compounds in the total aromatic profile of the cooked meat of ‘Lička janjetina’ are accounted for by aldehydes, alcohols and ketones. The three most abundant volatile compounds in the meat of ‘Lička janjetina’ are hexanaldehyde, the alcohol ethanol and the ketone 2,3-octanedione. The volatile compound most representative of the influence of raising the animals on pasture is 2,3-octanedione.

The vegetation of pastureland in Lika can be classified partly as pasture of the continental lowlands (natural and sown meadows), and partly as stony meadows (natural pastures), with a floristic composition of 96 species. A significant share is represented by aromatic herbs, of which the dominant ones are the protected common heather (Calluna vulgaris) and bracken (Pteridium aquilinum). Parsley-piert (of the genus Aphanes), health speedwell (Veronica officinalis) and a number of lichens also occur widely.

Research has shown that the feed, the plant communities of the Lika pasturelands and meadows and the composition of the feed ration play a vital role in determining the aromatic profile of ‘Lička janjetina’.

Apart from ewe’s milk, the feed ration, i.e. nutritional intake of Lika Curly lambs grazing on Lika’s meadows and pastures, is composed of the following plant species: Bromus erectus (erect brome), Scorzonera villosa, Chrysopogon gryllus (scented grass), Festuca pseudovina (hard fescue), Dichantium ischaemum (yellow bluestem), Satureo edraianthetum, Filipendula hexapetala (dropwort), Lotus corniculatus (common bird’s-foot trefoil), Leontodon hispidus (rough hawkbit), Sanguisorba muricata (small burnet), Eryngium amethystinum (amethyst eryngo), Sesleria tenuifolia, Trinia carniolica, Gentiana symphyandra (great yellow gentian) and Genista holopetala (broom).

This suggests that the main factor distinguishing the volatile aromatic compounds of ‘Lička janjetina’ from those of other comparable lambs is the geographical area in which the lambs were raised (the so-called ‘territorial effect’) (Krvavica et al. (2015), Isparljivi spojevi arome ličke janjetine [Volatile aromatic compounds of ‘Lička janjetina’], scientific study, pp. 238-246).

Reputation

The reputation of ‘Lička janjetina’ has been emphasised in the Lika region particularly since 1998, when an event called Autumn in Lika (‘Jesen u Lici’) was launched. At this event, visitors are introduced to the identity of the Lika region, and local Lika products prepared. The aim of this annual gastronomic event on the cultural tourism calendar is to introduce visitors to the authentic folk-songs and folk-dances of the Lika region and prepare and showcase local traditional products of the region, spit-roasted ‘Lička janjetina’ and Lika-style sour lamb stew among them.

The link between the reputation of the product ‘Lička janjetina’ and the Lika area is also attested to by the culinary work Vodič Hrvatske gastro ikone [Guide to Croatian culinary icons], which lists ‘Lička janjetina’ (Andrić, V. et al. (2007), Vodič kroz hrvatske gastro ikone, Gastronomad, Zagreb, pp. 210-211) as one of the ‘culinary icons’ of the Lika region. Hrvatska eno-gastronomija [Oeno-gastronomy of Croatia] also refers to ‘Lička janjetina’ as a product which defines the Lika region in gastronomic terms and is one of its most well-known specialities. ‘Lička janjetina’ is prepared under a baking lid or on a spit.

The reputation and quality ‘Lička janjetina’ still possesses today is evidenced by the fact that the name of the product and its method of preparation are mentioned in specialised publications and journals on meat (Cvrtila et al. (2007), Kakvoća janjećeg mesa [Quality of meat of lamb], Meso 9/2:114-120, p. 115).

Recipes for preparing ‘Lička janjetina’ are referred to in various culinary publications, such as, for example, in the series ‘Hrvatska tradicionalna jela i pila’ [Traditional Croatian foods and beverages].

Reference to publication of the product specification

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

http://www.mps.hr/datastore/filestore/110/IZMJENJENA_SPECIFIKACIJA_LICKA_JANJETINA_18072017.pdf

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

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| 2.5.2018 | EN | Official Journal of the European Union | C 153/15 |
| --- | --- | --- | --- |

2.5.2018

EN

Official Journal of the European Union

C 153/15

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

(2018/C 153/06)

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

SINGLE DOCUMENT

‘LUCANICA DI PICERNO’

EU No: PGI-IT-02313 – 5.6.2017

PDO ( ) PGI ( X )

1.   Name

‘Lucanica di Picerno’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

The Protected Geographical Indication ‘Lucanica di Picerno’ is reserved for the prepared meat product with the following characteristics:

Physical characteristics:

‘Lucanica di Picerno’ has a characteristic curved ‘U’ shape. The product weighs between 250 g and 350 g. It is between 3,0 cm and 3,6 cm in diameter and between 20 cm and 35 cm long.

‘Lucanica di Picerno’ intended for slicing weighs up to 1,2 kg, is between 3,0 and 3,6 cm in diameter and is between 40 cm and 70 cm long.

Organoleptic characteristics:

Colour: when the product is cut, the slices are firm and ruby red in colour, and adipose tissue is present.

Smell and flavour: the product’s sensory distinctiveness comes from the predominant aroma of ‘wild fennel’ (Foeniculum vulgare), defined as the smell and aftertaste of fennel seed, associated with a ‘spicy’ aroma, defined as the smell and aftertaste of pepper (Piper nigrum), and the aroma of ‘chili’ (Capsicum annuum), defined as the smell and aftertaste of chili flakes or seeds. In a descriptive sensory analysis, the ‘spicy’ and ‘chili’ aromas are less intense than that of ‘wild fennel’.

A spicy version of the product is permitted, in which the perceived intensity of the ‘chili’ aroma is greater, although the ‘wild fennel’ aroma must still predominate.

Chemical and chemico-physical characteristics:

Fat content from 18 % to 35 %;

Moisture content from 35 % to 50 %;

Water activity (Aw) max. 0,88;

pH between 5,4 and 5,8.

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

The raw material used to produce ‘Lucanica di Picerno’ PGI is fresh meat obtained from carcasses of heavy pigs, classified as such within the corresponding weight category under Regulation (EU) No 1308/2013 of the European Parliament and of the Council (2); carcasses received by production facilities must come under classes E, U, R and O in accordance with the European Union legislation in force; heavy pigs are reared for at least 9 months in such a way as to achieve high weights and give meat that is suitable for ‘Lucanica di Picerno’ production.

Meat from the following is not permitted:

| 1) | pigs with unfavourable traits, with particular reference to the gene responsible for sensitivity to stress (PSS); |
| --- | --- |

1)

pigs with unfavourable traits, with particular reference to the gene responsible for sensitivity to stress (PSS);

| 2) | genetic types and animals that are otherwise deemed non-compliant for the purposes of this product specification; |
| --- | --- |

2)

genetic types and animals that are otherwise deemed non-compliant for the purposes of this product specification;

| 3) | purebreds of the Belgian Landrace, Hampshire, Piétrain, Duroc and Spotted Poland breeds. |
| --- | --- |

3)

purebreds of the Belgian Landrace, Hampshire, Piétrain, Duroc and Spotted Poland breeds.

Pigs in prime health are sent for slaughter after they have reached nine months of age. Boars and sows are not slaughtered. In addition, it is prohibited to use carcasses that have not been thoroughly bled or carcasses with evident myopathies (PSE and DFD) or evident signs of inflammation or trauma.

‘Lucanica di Picerno’ may be produced using only cuts such as shoulder (boned and with nerves removed), neck, chuck, belly, tip of tenderloin and minced ham.

The following ingredients are permitted when preparing the meat mixture (expressed as a percentage of its total weight):

| — | Salt from 2,0 % to 2,5 %; |
| --- | --- |

—

Salt from 2,0 % to 2,5 %;

| — | Mild or hot chili pepper (Capsicuum annum) from 0,1 % to 0,15 %; |
| --- | --- |

—

Mild or hot chili pepper (Capsicuum annum) from 0,1 % to 0,15 %;

| — | Wild fennel (Foeniculum vulgare) seeds from 0,13 % to 0,18 %; |
| --- | --- |

—

Wild fennel (Foeniculum vulgare) seeds from 0,13 % to 0,18 %;

| — | Black pepper (Piper nigrum) from 0,05 % to 0,1 %; |
| --- | --- |

—

Black pepper (Piper nigrum) from 0,05 % to 0,1 %;

| — | Dextrose and sucrose max. 0,5 %. |
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—

Dextrose and sucrose max. 0,5 %.

The following adjuvants, additives and preservatives are also permitted when preparing the meat mixture:

| — | Sodium nitrite (E250); |
| --- | --- |

—

Sodium nitrite (E250);

| — | Potassium nitrate (E252): up to 0,10 g/kg; |
| --- | --- |

—

Potassium nitrate (E252): up to 0,10 g/kg;

| — | Ascorbic acid (E300) up to 0,1 % or sodium ascorbate (E301) up to 0,1 %. |
| --- | --- |

—

Ascorbic acid (E300) up to 0,1 % or sodium ascorbate (E301) up to 0,1 %.

Preparations of microbial cultures intended to trigger fermentation (microbial starters) may also be added when preparing the meat mixture.

Ingredients such as milk, milk products and GMO ingredients are not permitted.

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

All steps in production of ‘Lucanica di Picerno’, from trimming of the meat cuts to maturing of the product, take place in the identified geographical area.

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

‘Lucanica di Picerno’ may be marketed unpackaged or packaged in vacuum packs or in a protective atmosphere; it may be marketed whole, in pieces or sliced.

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

Labels must feature the ‘Lucanica di Picerno’ PGI logo and the European symbol.

It is permitted to use tags, seals and other information material, provided that they have no laudatory purport and are not such as to mislead the consumer.

On labels it is also permitted to use names, holding names, company names or private trademarks, provided that they have no laudatory purport and are not such as to mislead the customer.

The designation’s logo is:

4.   Concise definition of the geographical area

The ‘Lucanica di Picerno’ production area lies in the territories of Picerno, Tito, Satriano di Lucania, Savoia di Lucania, Vietri di Potenza, Sant’Angelo Le Fratte, Brienza, Balvano, Ruoti, Baragiano, Bella, Muro Lucano, Castelgrande and Sasso di Castalda.

5.   Link with the geographical area

The request to register ‘Lucanica di Picerno’ PGI is based on the characteristic use of the wild fennel present in the meat mixture, the aroma of which has been shown, in a sensory analysis of the finished product, to predominate over the other ingredients; it is also based on the fact that the product is processed locally.

Indeed, ‘Lucanica di Picerno’ PGI is produced using long-standing, historical methods and owes its characteristics to a series of links with the environment, understood broadly and including the human factor, the centuries-old production method and the interaction between these.

Processing in the area in question has been handed down from generation to generation and specific expertise has been developed thanks to local producers who, over time, have refined their technical skills in the various stages, namely:

| — | trimming, i.e. cutting off parts that cannot be used such as nerves, connective tissue and soft fat; |
| --- | --- |

—

trimming, i.e. cutting off parts that cannot be used such as nerves, connective tissue and soft fat;

| — | cutting into small pieces and mincing of the pieces thus obtained; |
| --- | --- |

—

cutting into small pieces and mincing of the pieces thus obtained;

| — | spicing the meat mixture; |
| --- | --- |

—

spicing the meat mixture;

| — | allowing the mixture to rest for a period of between 4 and 24 hours so as to allow the ingredients to combine in a balanced manner; |
| --- | --- |

—

allowing the mixture to rest for a period of between 4 and 24 hours so as to allow the ingredients to combine in a balanced manner;

| — | packing the mixture into natural casing, as a result of which the sausage takes on its classic ‘U’ shape. |
| --- | --- |

—

packing the mixture into natural casing, as a result of which the sausage takes on its classic ‘U’ shape.

‘Lucanica di Picerno’ is ruby red in colour and its slices, which are tender and firm, give an intense, predominant flavour of fennel seed on the palate, together with a spicy aroma from black pepper; these factors together contribute to its distinctive sensory profile.

Testimony to the distinctive sensory profile comes from analyses carried out using the ‘Flavour Profile’ method, which show that, on a linear, non-structured assessment scale of up to 100 representing perceived intensity, the ‘wild fennel’ aroma predominates over the ‘spicy’ and ‘chili’ aromas.

The choice of ingredients, above all wild fennel, together with the undoubted talent in the area for prepared meat production, thus contribute to creating a product that can easily be distinguished in organoleptic terms from other local products of the same type.

Climate conditions in the area are typical of the Lucanian Apennines, with hot, dry summers followed by seasons with plentiful precipitation and frequently snowy winter months. These conditions of temperature and humidity are the main factors encouraging the exuberant growth of fennel, an ingredient traditionally used to produce ‘Lucanica di Picerno’. Indeed the recipe from Picerno, originating from peasant household tradition, involved the use of this seasoning at a ratio of around a hundred seeds per kilo of meat mixture, thus underlining the distinctive feature of this product. It is worth noting here that Picerno played host to a veritable wild fennel market. The seeds of this ancient perennial aromatic plant were present everywhere and were gathered and sold by elderly people. At present the wild fennel is generally, but not necessarily, taken from the identified geographical area.

In addition, the way in which ‘Lucanica di Picerno’ sausages are traditionally hung on special racks when they are being matured gives them their characteristic ‘U’ shape which distinguishes the product to this day.

The production of ‘Lucanica di Picerno’ is thus strongly rooted in the area, as proven by the presence of numerous operators who, following the craft methods used by their ancestors, take particular care when selecting and processing the meat and maturing the sausages, thus creating a distinctive product and affirming a link uniting ‘Lucanica di Picerno’ production from its origins to the present day.

Reference to publication of the specification

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

This Ministry initiated the national opposition procedure by publishing the application for registration of ‘Lucanica di Picerno’ PGI in Official Gazette of the Italian Republic No 91 of 19 April 2017.

The consolidated text of the product specification can be consulted on the following website:

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

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all’esame dell’UE’.

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

(2)  OJ L 347, 20.12.2013, p. 671.

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