# Official Journal C 407/2022

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 407 |
| | |
| English edition | Information and Notices | Volume 6524 October 2022 |

ISSN 1977-091X

Official Journal

of the European Union

C 407

English edition

Information and Notices

Volume 6524 October 2022

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 407/01 | Non-opposition to a notified concentration (Case M.10347 – SYNTHOS / TRINSEO (SYNTHETIC RUBBER BUSINESS)) (
  1
  ) | 1 |
| 2022/C 407/02 | Non-opposition to a notified concentration (Case M.10725 – SK CAPITAL PARTNERS / POLYMER ADDITIVES HOLDINGS) (
  1
  ) | 2 |
| 2022/C 407/03 | Non-opposition to a notified concentration (Case M.10902 – FEV CONSULTING / MITSUBISHI CORPORATION / JV) (
  1
  ) | 3 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 407/01

Non-opposition to a notified concentration (Case M.10347 – SYNTHOS / TRINSEO (SYNTHETIC RUBBER BUSINESS)) (
  1
  )

1

1

2022/C 407/02

Non-opposition to a notified concentration (Case M.10725 – SK CAPITAL PARTNERS / POLYMER ADDITIVES HOLDINGS) (
  1
  )

1

2

2022/C 407/03

Non-opposition to a notified concentration (Case M.10902 – FEV CONSULTING / MITSUBISHI CORPORATION / JV) (
  1
  )

1

3

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 407/04 | Euro exchange rates — 21 October 2022 | 4 |
| | NOTICES FROM MEMBER STATES |
| 2022/C 407/05 | Electronic identification schemes notified pursuant to Article 9(1) of Regulation (EU) No 910/2014 of the European Parliament and of the Council on electronic identification and trust services for electronic transactions in the internal market | 5 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 407/04

Euro exchange rates — 21 October 2022

4

NOTICES FROM MEMBER STATES

2022/C 407/05

Electronic identification schemes notified pursuant to Article 9(1) of Regulation (EU) No 910/2014 of the European Parliament and of the Council on electronic identification and trust services for electronic transactions in the internal market

5

---

| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2022/C 407/06 | Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indications in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014 | 11 |

V   Announcements

OTHER ACTS

European Commission

2022/C 407/06

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indications in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

11

---

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

---

(1)   Text with EEA relevance.

1

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

EN

---

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 24.10.2022 | EN | Official Journal of the European Union | C 407/1 |
| --- | --- | --- | --- |

24.10.2022

EN

Official Journal of the European Union

C 407/1

---

Non-opposition to a notified concentration

(Case M.10347 – SYNTHOS / TRINSEO (SYNTHETIC RUBBER BUSINESS))

(Text with EEA relevance)

(2022/C 407/01)

On 21 October 2021, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ 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 policy’ 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/homepage.html?locale=en) under document number 32021M10347. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32021M10347. EUR-Lex is the online point of access to European Union law.

---

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

---

| 24.10.2022 | EN | Official Journal of the European Union | C 407/2 |
| --- | --- | --- | --- |

24.10.2022

EN

Official Journal of the European Union

C 407/2

---

Non-opposition to a notified concentration

(Case M.10725 – SK CAPITAL PARTNERS / POLYMER ADDITIVES HOLDINGS)

(Text with EEA relevance)

(2022/C 407/02)

On 15 July 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ 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 policy’ 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/homepage.html?locale=en) under document number 32022M10725. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10725. EUR-Lex is the online point of access to European Union law.

---

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

---

| 24.10.2022 | EN | Official Journal of the European Union | C 407/3 |
| --- | --- | --- | --- |

24.10.2022

EN

Official Journal of the European Union

C 407/3

---

Non-opposition to a notified concentration

(Case M.10902 – FEV CONSULTING / MITSUBISHI CORPORATION / JV)

(Text with EEA relevance)

(2022/C 407/03)

On 14 October 2022, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ 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 policy’ 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/homepage.html?locale=en) under document number 32022M10902. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32022M10902. EUR-Lex is the online point of access to European Union law.

---

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

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 24.10.2022 | EN | Official Journal of the European Union | C 407/4 |
| --- | --- | --- | --- |

24.10.2022

EN

Official Journal of the European Union

C 407/4

---

Euro exchange rates (1)

21 October 2022

(2022/C 407/04)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 0,9730 |
| JPY | Japanese yen | 147,59 |
| DKK | Danish krone | 7,4382 |
| GBP | Pound sterling | 0,87728 |
| SEK | Swedish krona | 11,0868 |
| CHF | Swiss franc | 0,9855 |
| ISK | Iceland króna | 141,10 |
| NOK | Norwegian krone | 10,4315 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,511 |
| HUF | Hungarian forint | 412,88 |
| PLN | Polish zloty | 4,7885 |
| RON | Romanian leu | 4,9125 |
| TRY | Turkish lira | 18,0988 |
| AUD | Australian dollar | 1,5646 |
| CAD | Canadian dollar | 1,3465 |
| HKD | Hong Kong dollar | 7,6376 |
| NZD | New Zealand dollar | 1,7347 |
| SGD | Singapore dollar | 1,3917 |
| KRW | South Korean won | 1 404,32 |
| ZAR | South African rand | 18,0021 |
| CNY | Chinese yuan renminbi | 7,0504 |
| HRK | Croatian kuna | 7,5325 |
| IDR | Indonesian rupiah | 15 199,12 |
| MYR | Malaysian ringgit | 4,6101 |
| PHP | Philippine peso | 57,287 |
| RUB | Russian rouble | |
| THB | Thai baht | 37,349 |
| BRL | Brazilian real | 5,1117 |
| MXN | Mexican peso | 19,5521 |
| INR | Indian rupee | 80,7390 |

Currency

Exchange rate

USD

US dollar

0,9730

JPY

Japanese yen

147,59

DKK

Danish krone

7,4382

GBP

Pound sterling

0,87728

SEK

Swedish krona

11,0868

CHF

Swiss franc

0,9855

ISK

Iceland króna

141,10

NOK

Norwegian krone

10,4315

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,511

HUF

Hungarian forint

412,88

PLN

Polish zloty

4,7885

RON

Romanian leu

4,9125

TRY

Turkish lira

18,0988

AUD

Australian dollar

1,5646

CAD

Canadian dollar

1,3465

HKD

Hong Kong dollar

7,6376

NZD

New Zealand dollar

1,7347

SGD

Singapore dollar

1,3917

KRW

South Korean won

1 404,32

ZAR

South African rand

18,0021

CNY

Chinese yuan renminbi

7,0504

HRK

Croatian kuna

7,5325

IDR

Indonesian rupiah

15 199,12

MYR

Malaysian ringgit

4,6101

PHP

Philippine peso

57,287

RUB

Russian rouble

THB

Thai baht

37,349

BRL

Brazilian real

5,1117

MXN

Mexican peso

19,5521

INR

Indian rupee

80,7390

---

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

---

NOTICES FROM MEMBER STATES

| 24.10.2022 | EN | Official Journal of the European Union | C 407/5 |
| --- | --- | --- | --- |

24.10.2022

EN

Official Journal of the European Union

C 407/5

---

Electronic identification schemes notified pursuant to Article 9(1) of Regulation (EU) No 910/2014 of the European Parliament and of the Council on electronic identification and trust services for electronic transactions in the internal market (1)

(2022/C 407/05)

| Title of the scheme | eID means under the notified scheme | Notifying Member State | Level of assurance | Authority responsible for the scheme | Date of publication in the Official Journal of the EU |
| --- | --- | --- | --- | --- | --- |
| German eID based on Extended Access Control | National Identity Card
  Electronic Residence Permit
  eID Card for Union Citizens and EEA Nationals | Federal Republic of Germany | High | Federal Ministry of the Interior |
| Alt-Moabit 140 |
| 10557 Berlin |

Title of the scheme

eID means under the notified scheme

Notifying Member State

Level of assurance

Authority responsible for the scheme

Date of publication in the Official Journal of the EU

German eID based on Extended Access Control

National Identity Card

Electronic Residence Permit

eID Card for Union Citizens and EEA Nationals

Federal Republic of Germany

High

Federal Ministry of the Interior

Alt-Moabit 140

10557 Berlin

DGI2@bmi.bund.de

+49 30 186810

26.9.2017

14.12.2020

SPID – Public System of Digital Identity

SPID eID means provided by:

| — | Aruba PEC S.p.A. |
| --- | --- |

—

Aruba PEC S.p.A.

| — | Namirial S.p.A. |
| --- | --- |

—

Namirial S.p.A.

| — | InfoCert S.p.A. |
| --- | --- |

—

InfoCert S.p.A.

| — | In.Te.S.A. S.p.A. |
| --- | --- |

—

In.Te.S.A. S.p.A.

| — | Poste Italiane S.p.A |
| --- | --- |

—

Poste Italiane S.p.A

| — | Register S.p.A. |
| --- | --- |

—

Register S.p.A.

| — | Sielte S.p.A. |
| --- | --- |

—

Sielte S.p.A.

| — | Telecom Italia Trust Technologies S.r.l. |
| --- | --- |

—

Telecom Italia Trust Technologies S.r.l.

Italy

High

Substantial Low

| AgID - Agency for Digital |
| --- |
| Italy |
| Viale Liszt 21 |
| 00144 Roma |

AgID - Agency for Digital

Italy

Viale Liszt 21

00144 Roma

eidas-spid@agid.gov.it

+39 06 85264 407

10.9.2018

| — | Lepida S.p.A. |
| --- | --- |

—

Lepida S.p.A.

13.9.2019

National Identification and Authentication System (NIAS)

Personal Identity Card (eOI)

Republic of Croatia

High

| Ministry of Public Administration, Republic of Croatia |
| --- |
| Maksimirska 63 |
| 10000 Zagreb |

Ministry of Public Administration, Republic of Croatia

Maksimirska 63

10000 Zagreb

e-gradjani@uprava.hr

7.11.2018

Estonian eID scheme: ID card

Estonian eID scheme: RP card

Estonian eID scheme: Digi-ID

Estonian eID scheme: e-Residency Digi-ID

Estonian eID scheme: Mobiil-ID

Estonian eID scheme: diplomatic identity card

| — | ID card |
| --- | --- |

—

ID card

| — | RP card |
| --- | --- |

—

RP card

| — | Digi-ID |
| --- | --- |

—

Digi-ID

| — | e-Residency Digi-ID |
| --- | --- |

—

e-Residency Digi-ID

| — | Mobiil-ID |
| --- | --- |

—

Mobiil-ID

| — | Diplomatic identity card |
| --- | --- |

—

Diplomatic identity card

Republic of Estonia

High

| Police and Border Guard Board |
| --- |
| Pärnu mnt 139 |
| 15060 Tallinn |

Police and Border Guard Board

Pärnu mnt 139

15060 Tallinn

eid@politsei.ee

+372 612 3000

7.11.2018

Documento Nacional de Identidad electrónico (DNIe)

Spanish ID card (DNIe)

Kingdom of Spain

High

| Ministry of Interior - Kingdom of Spain |
| --- |
| C/ Julián González Segador, s/n |
| 28043 Madrid |

Ministry of Interior - Kingdom of Spain

C/ Julián González Segador, s/n

28043 Madrid

divisiondedocumentacion@policia.es

7.11.2018

Luxembourg national identity card (eID card)

Luxembourg eID card

Grand Duchy of Luxembourg

High

| Ministry for Home Affairs |
| --- |
| BP 10 |
| L-2010 Luxembourg |

Ministry for Home Affairs

BP 10

L-2010 Luxembourg

minint@mi.etat.lu

secretariat@ctie.etat.lu

+352 2478 4600

7.11.2018

Belgian eID scheme FAS/ eCards

Belgian Citizen eCard

Foreigner eCard

Kingdom of Belgium

High

| Policy & Support Federal Public Service (BOSA)/Directorate General Digital Transformation |
| --- |
| Simon Bolivarlaan 30 |
| 1000 Brussel |

Policy & Support Federal Public Service (BOSA)/Directorate General Digital Transformation

Simon Bolivarlaan 30

1000 Brussel

eidas@bosa.fgov.be

27.12.2018

Cartão de Cidadão (CC)

Portuguese national identity card (eID card)

Portuguese Republic

High

| AMA – Administrative Modernisation Agency |
| --- |
| Rua de Santa Marta 55, 3o |
| 1150 - 294 Lisbon |

AMA – Administrative Modernisation Agency

Rua de Santa Marta 55, 3o

1150 - 294 Lisbon

ama@ama.pt

+351 217 231 200

28.2.2019

Italian eID based on National ID card (CIE)

Carta di Identità Elettronica (CIE)

Italy

High

| Ministry of Interior |
| --- |
| Piazza del Viminale 1 |
| 00184 Roma |

Ministry of Interior

Piazza del Viminale 1

00184 Roma

segreteriaservizidemografici@interno.it

+39 06 465 27751

13.9.2019

National identification scheme of the Czech Republic

Czech eID card

Czech Republic

High

| Ministry of the Interior of the Czech Republic |
| --- |
| Nad Štolou 936/3 |
| P. O. BOX 21 |
| 170 34 Prague 7 |

Ministry of the Interior of the Czech Republic

Nad Štolou 936/3

P. O. BOX 21

170 34 Prague 7

eidas@mvcr.cz

13.9.2019

Dutch Trust Framework for Electronic Identification (Afsprakenstelsel Elektronische Toegangsdiensten)

Means issued under eHerkenning (for businesses)

Kingdom of the Netherlands

High

Substantial

| Ministry of the Interior and Kingdom Relations - Logius |
| --- |
| Postbus 96810 |
| 2509 JE Den Haag |

Ministry of the Interior and Kingdom Relations - Logius

Postbus 96810

2509 JE Den Haag

info@eherkenning.nl

13.9.2019

Slovak eID Scheme

Slovak eID card

Slovak Republic

High

| Office of the Deputy Prime Minister of the Slovak Republic for Investments and Informatization |
| --- |
| Štefánikova 15 |
| 811 05 Bratislava |

Office of the Deputy Prime Minister of the Slovak Republic for Investments and Informatization

Štefánikova 15

811 05 Bratislava

eidas@vicepremier.gov.sk

+421 2 2092 8177

18.12.2019

Latvian eID Scheme

eID karte

eParaksts karte

eParaksts karte+

eParaksts

Latvia

High

Substantial

| Office of Citizenship and Migration Affairs (OCMA) of the Ministry of Interior of Republic of Latvia |
| --- |
| Čiekurkalna 1. līnija 1 k-3 |
| LV-1026, Rīga |

Office of Citizenship and Migration Affairs (OCMA) of the Ministry of Interior of Republic of Latvia

Čiekurkalna 1. līnija 1 k-3

LV-1026, Rīga

rigas.1.nodala@pmlp.gov.lv

| Latvia State Radio and Television Centre (LVRTC) |
| --- |
| Ērgļu iela 14 Rīga LV-1012 |

Latvia State Radio and Television Centre (LVRTC)

Ērgļu iela 14 Rīga LV-1012

eparaksts@eparaksts.lv

18.12.2019

Belgian eID Scheme FAS / itsme®

itsme® mobile App

Kingdom of Belgium

High

| Policy & Support Federal Public Service (BOSA)/Directorate General Digital Transformation |
| --- |
| Simon Bolivarlaan 30 |
| 1000 Brussel |

Policy & Support Federal Public Service (BOSA)/Directorate General Digital Transformation

Simon Bolivarlaan 30

1000 Brussel

eidas@bosa.fgov.be

18.12.2019

Danish eID Scheme (NemID)

NemID Key card

NemID mobile app

NemID token

NemID on hardware

NemID IVR

NemID Magna card (key card)

Kingdom of Denmark

Substantial

| Agency for Digitisation of the Ministry of Finance |
| --- |
| Landgreven 4 |
| 1017 Copenhagen K |

Agency for Digitisation of the Ministry of Finance

Landgreven 4

1017 Copenhagen K

digst@digst.dk

+45 3392 5200

8.4.2020

Chave Móvel Digital (CMD)

Digital Mobile Key (mobile eID)

Portuguese Republic

High

| AMA – Administrative Modernisation Agency |
| --- |
| Rua de Santa Marta 55 3o |
| 1150 - 294 Lisbon |

AMA – Administrative Modernisation Agency

Rua de Santa Marta 55 3o

1150 - 294 Lisbon

ama@ama.pt

+351 217 231 200

8.4.2020

Lithuanian eID Scheme

(ATK - Asmens tapatybės kortelė)

Lithuanian National Identity card

Republic of Lithuania

High

| The Ministry of the Interior |
| --- |
| of the Republic of Lithuania |
| Šventaragio str. 2 |
| Vilnius LT-01510 |

The Ministry of the Interior

of the Republic of Lithuania

Šventaragio str. 2

Vilnius LT-01510

bendrasisd@vrm.lt

+37052717130

21.8.2020

Dutch eID Scheme (DigiD)

DigiD

Kingdom of the Netherlands

Substantial

High

| Kingdom Relations - Logius |
| --- |
| Postbus 96810 2509 JE |
| The Hague |

Kingdom Relations - Logius

Postbus 96810 2509 JE

The Hague

logiussecretariaatproductiehuis@logius.nl

21.8.2020

Maltese eID scheme (Identity Malta)

Electronic identity card (e-ID Card) Residence document (e-RP Card)

Republic of Malta

High

| Identity Malta |
| --- |
| Castagna Building Valley Road, Msida |

Identity Malta

Castagna Building Valley Road, Msida

enquiries@identitymalta.com

+35625904900

10.12.2021

French eID scheme (FranceConnect+ /The Digital Identity La Poste)

L’Identité numérique La Poste (La Poste Mobile App)

The French Republic

Substantial

| DINUM (Interministerial Digital Direction) |
| --- |
| 20 avenue de Ségur 75007 PARIS |

DINUM (Interministerial Digital Direction)

20 avenue de Ségur 75007 PARIS

eidas@franceconnect.gouv.fr

10.12.2021

Swedish eID (Svensk e-legitimation)

Freja eID Plus

Kingdom of Sweden

Substantial

| Agency for Digital Government |
| --- |
| Storgatan 37 |
| 852 30 Sundsvall |
| Sweden |

Agency for Digital Government

Storgatan 37

852 30 Sundsvall

Sweden

e-legitimation@digg.se

+46 77 111 44 00

18.2.2022

Danish eID scheme MitID

MitID Mobile App MitID App

enhanced security MitID chip

MitID code display MitID Audio code reader

MitID Password

Kingdom of Denmark

Substantial

High

| Agency for Digital Government |
| --- |
| Landgreven 4, 1301 København K |

Agency for Digital Government

Landgreven 4, 1301 København K

digst@digst.dk/

eIDAS@digst.dk

- 45 33925200

24.10.2022

Norwegian eID scheme Bank ID

Bank ID

Kingdom of Norway

High

| The Norwegian Digitalisation Agency |
| --- |
| Post box 1382 Vika, 0114 Oslo, Norway |

The Norwegian Digitalisation Agency

Post box 1382 Vika, 0114 Oslo, Norway

Post@Digdir.no

- 47 22 45 10 00

24.10.2022

Norwegian eID scheme Buypass ID

Buypass ID

Kingdom of Norway

High

| The Norwegian Digitalisation Agency |
| --- |
| Post box 1382 Vika, 0114 Oslo, Norway |

The Norwegian Digitalisation Agency

Post box 1382 Vika, 0114 Oslo, Norway

Post@Digdir.no

- 47 22 45 10 00

24.10.2022

---

(1)  OJ L 257, 28.8.2014, p. 73.

---

V Announcements

OTHER ACTS

European Commission

| 24.10.2022 | EN | Official Journal of the European Union | C 407/11 |
| --- | --- | --- | --- |

24.10.2022

EN

Official Journal of the European Union

C 407/11

---

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indications in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2022/C 407/06)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

Communicating the approval of a standard amendment to the product specification of a protected designation of origin or protected geographical indication originating in a Member State

(Regulation (EU) No 1151/2012)

‘Χαλλούμι / Halloumi / Hellim’

EU No: PDO-CY-01243-AM01 – 1.8.2022

PDO (X) PGI ( )

1.   Name of product

‘Χαλλούμι / Halloumi / Hellim’

2.   Member State to which the geographical area belongs

Cyprus

3.   Member State authority communicating the standard amendment

Department of Agriculture – Ministry of Agriculture, Rural Development and the Environment

4.   Description of the approved amendment(s)

In accordance with the Single Document and the Specification, and with the scientific data supporting them, the approved amendments affect neither the physical, chemical and/or organoleptic characteristics of the product nor its link with the geographical area. This is also evidenced by the fact that the characteristics of the product, which are described in the Single Document and in the Specification and which are essentially attributable to the characteristics of the goat and sheep’s milk, are associated with and linked to the type of milk, i.e. goat and sheep’s milk, not to the milk of specific breeds. Moreover, some of the characteristics of the goat and sheep’s milk which, as described in the Single Document and in the Specification, affect the characteristics of Χαλλούμι (Halloumi) / Hellim, result from the consumption of the local flora, either fresh or dried. However, there is no indication in the Specification or the Single Document, or any scientific data, linking the characteristics of Χαλλούμι (Halloumi) / Hellim to a particular type of feed and/or to a percentage of a given feed and/or to a specific breed combination (sheep and goats) with a specific type and percentage of feed. Therefore, any exclusions of breeds and percentage limits on feed other than those provided for in the legislation (Regulation (EU) No 664/2014) complicate the application of PDO Χαλλούμι (Halloumi) / Hellim in practice and have no positive impact whatsoever on the quality of the product and/or on the strengthening of the link with the defined area.

Furthermore, it is important to note that the approved amendments also simplify the procedure for verifying compliance with the specification for PDO Χαλλούμι (Halloumi) / Hellim, since they allow for better tracing.

In the Single Document, in Section 3.3 ‘Feed and raw materials’, the second paragraph under the heading ‘Raw materials’, which refers to breeds of productive animals whose milk is used in the production of Χαλλούμι (Halloumi) / Hellim, is amended as follows:

‘The sheep and goat’s milk comes from local and other breeds, including their crosses, that are reared within the defined geographical area.’

In addition, in Section 3.3 ‘Feed and raw materials’ of the Single Document, the second paragraph under the heading ‘Feed’ is amended as follows:

‘The sheep and goat’s milk comes from local and other breeds, including their crosses, that graze throughout the year, provided weather conditions permit. All the coarse fodder in the sheep and goats’ diet is locally produced (green forage, hay, silage, straw/stubble and grazing on wild plants). As regards feed supplements, cereals, including barley and maize, protein feed such as husked, partly decorticated soybean meal, products and by-products of various raw materials such as wheat bran, and inorganic substances, vitamins and micronutrients may be used.’

Increased demand for milk has led farmers to seek new, more productive breeds with better quality milk. This, in effect, complicates the procedure for inspecting and tracing the milk intended for the production of Χαλλούμι (Halloumi) / Hellim. Moreover, as regards feed supplements, due to the tendency to include other cereals and protein feed, setting a specific percentage for barley and bran is a hindering factor that significantly hampers the inspection procedure.

Therefore, in order to simplify and facilitate inspections and ensure full compliance with the specification, the approved amendments will be applied.

Product description

Product description

The name ‘Halloumi’ will be used throughout the text, representing the names indicated above, i.e.:

| | ‘Χαλλούμι’ (Halloumi) / ‘Hellim’ |
| --- | --- |

‘Χαλλούμι’ (Halloumi) / ‘Hellim’

There are two types of Halloumi – fresh and mature.

Fresh Halloumi is made from curds produced by curdling milk with rennet. It is cooked and formed into its characteristic shape. It is semi-hard and elastic, folded (into a rectangular or semi-circular shape), white to light-yellowish in colour, has a close texture and is easily sliced, with a characteristic smell and taste. It smells strongly of milk/whey and has an aroma and taste of mint, a barnyard smell and a pungent, salty taste. The maximum moisture content is 46 %, the minimum fat content is 43 % (in dry weight) and the maximum salt content is 3 %.

Mature Halloumi is made from curds produced by curdling milk with rennet. It is cooked and formed into its characteristic shape and left to mature in salted whey for at least 40 days. It is semi-hard to hard, less elastic, folded (into a rectangular or semi-circular shape), white to yellowish in colour, has a close texture and is easily sliced, with a characteristic smell and taste. It smells strongly of milk/whey and has an aroma and taste of mint, a barnyard smell and a pungent, salty taste; it is slightly bitter and very salty. The maximum moisture content is 37 %, the minimum fat content is 40 % (in dry weight), the maximum salt content is 6 % and the acidity is 1,2 % (expressed as lactic acid in dry weight).

Halloumi cheeses weigh from 150 to 350 grams.

SINGLE DOCUMENT

‘Χαλλούμι / Halloumi / Hellim’

‘Χαλλούμι / Halloumi / Hellim’

EU No: PDO-CY-01243-AM01 – 1.8.2022

EU No: PDO-CY-01243-AM01 – 1.8.2022

PDO (X) PGI ( )

PDO (X) PGI ( )

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

Name(s) [of PDO or PGI]

‘Χαλλούμι / Halloumi / Hellim’

2.   Member State or Third Country

Member State or Third Country

Cyprus

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.3. Cheeses

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

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

The name ‘Halloumi’ will be used throughout the text, representing the names indicated above, i.e.:

| | ‘Χαλλούμι’ (Halloumi) / ‘Hellim’ |
| --- | --- |

‘Χαλλούμι’ (Halloumi) / ‘Hellim’

There are two types of Halloumi – fresh and mature.

Fresh Halloumi is made from curds produced by curdling milk with rennet. It is cooked and formed into its characteristic shape. It is semi-hard and elastic, folded (into a rectangular or semi-circular shape), white to light-yellowish in colour, has a close texture and is easily sliced, with a characteristic smell and taste. It smells strongly of milk/whey and has an aroma and taste of mint, a barnyard smell and a pungent, salty taste. The maximum moisture content is 46 %, the minimum fat content is 43 % (in dry weight) and the maximum salt content is 3 %.

Mature Halloumi is made from curds produced by curdling milk with rennet. It is cooked and formed into its characteristic shape and left to mature in salted whey for at least 40 days. It is semi-hard to hard, less elastic, folded (into a rectangular or semi-circular shape), white to yellowish in colour, has a close texture and is easily sliced, with a characteristic smell and taste. It smells strongly of milk/whey and has an aroma and taste of mint, a barnyard smell and a pungent, salty taste; it is slightly bitter and very salty. The maximum moisture content is 37 %, the minimum fat content is 40 % (in dry weight), the maximum salt content is 6 % and the acidity is 1,2 % (expressed as lactic acid in dry weight).

Halloumi cheeses weigh from 150 to 350 grams.

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

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

Regarding the milk used to make Halloumi, the following applies, without prejudice to the provisions of Regulation (EU) No 664/2014:

The sheep and goat’s milk comes from local and other breeds, including their crosses, that graze throughout the year, provided weather conditions permit. All the coarse fodder in the sheep and goats’ diet is locally produced (green forage, hay, silage, straw/stubble and grazing on wild plants). As regards feed supplements, cereals, including barley and maize, protein feed such as husked, partly decorticated soybean meal, products and by-products of various raw materials such as wheat bran, and inorganic substances, vitamins and micronutrients may be used.

The cow’s milk comes from black and white cows that are housed in sheds and fed on forage, hay, silage and straw that are produced in Cyprus, mainly from native forage plants, and on feed supplements. Specifically, the cows’ diet consists of locally produced forage (35-40 %) (green forage plants, hay, silage and straw/stubble). The remaining 60-65 % of their diet consists of feed supplements containing mainly barley, maize, soya and bran. As regards the feed supplements, 20 % of the barley and the bran is produced locally, while the soya and maize are imported.

Milk (fresh sheep or goat’s milk or a mixture thereof, with or without cow’s milk added), rennet (but not pig rennet), fresh or dried Cypriot mint leaves (Mentha viridis) and salt. The proportion of sheep or goat’s milk or the mixture thereof must always be greater than the proportion of cow’s milk. In other words, when cow’s milk is used in addition to sheep or goat’s milk or a mixture thereof, the proportion of cow’s milk in the Halloumi must not be greater than the proportion of sheep or goat’s milk or the mixture thereof. The milk used for making Halloumi is Cypriot full-fat milk. The milk must be pasteurised or have been heated to a temperature above 65 °C. It must not be condensed milk or contain any of the following: milk powder, condensed milk, casein salts, colourings, preservatives or other additives. It must not contain antibiotics, pesticides or other harmful substances.

Mentha viridis

The sheep and goat’s milk comes from local and other breeds, including their crosses, that are reared within the defined geographical area.

The cow’s milk comes from black and white cows that were gradually introduced in Cyprus, starting at the beginning of the 20th century, and are now very well adapted to local conditions.

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

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

The sheep, goat and cow’s milk that is the raw material for the production of ‘Halloumi’ cheese is produced within the defined geographical area. Halloumi itself is also produced within the defined geographical area.

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

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

‘Halloumi’ cheese must be packaged within the defined geographical area for the following reasons: (a) immediately after it has been produced, Halloumi must be packaged to prevent further ripening, (b) the Halloumi production process (production-packaging) cannot be interrupted (continuous production), (c) to ensure traceability, the product must be packaged by the producer and labelled accordingly, (d) to prevent any cheese produced outside Cypriot territory being marketed as PDO Halloumi, so as to guarantee the quality and origin of the product and ensure that the requisite controls can be carried out.

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

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

Regarding the composition of the milk used to produce ‘Halloumi’, in cases where a mixture of milks is used, the different types of milk must be mentioned on the label, in decreasing order of percentage.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The administrative boundaries of the districts of Nicosia, Limassol, Larnaca, Famagusta, Paphos and Kyrenia.

5.   Link with the geographical area

Link with the geographical area

Specificity of the geographical area

Specificity of the geographical area

Natural factors: Cyprus has a Mediterranean climate characterised by hot, dry summers and mild, wet winters. The island’s terrain also plays a very important role: the mountains receive a relatively high amount of rainfall and affect the hydrology and environment of the lower lying areas, as the numerous streams are fed with water from springs for several months after the rains have stopped. In relation to its size Cyprus has one of the richest floras in the Mediterranean, owing to its geological structure, climate, geographical position, the surrounding sea and the land configuration (Tsintidis et al., 2002). There are 1 908 different species of plant, 140 of which are endemic, i.e. they are found only in Cyprus (Department of Forests, 2004). Lastly, the local breeds of dairy animals in Cyprus include the local fat-tailed sheep, which is well adapted to the dry climate and high temperatures of the area, and the local Machaira and Pissouri goats. The Chios sheep and the Damascus goat (introduced in the 1950s and 1930s respectively) are also local breed types, as their morphological and production characteristics have diverged from those of the populations of origin after a long-standing national breeding programme.

Human factors: historical references show that Halloumi production in Cyprus was known from the most ancient times. Halloumi is mentioned as ‘calumi’ in a codex containing five manuscripts on the history of Cyprus that is kept in the library of the Correr Museum in Venice. Dating back to 1554, this is the oldest written reference to Halloumi that has been found up to now. There are also later references to Halloumi, inter alia by Archimandrite Kyprianos in 1788.

The importance of Halloumi in the life of the local people can be clearly seen through art (poetry, literature) and the place it occupied in agricultural shows (Lyssi, 1939). The list of classes and cash prizes and the conditions for entry for the Lyssi Agricultural Show, which was published in both Greek and Turkish, includes the products that can be entered in the competition. The Turkish name for ‘Halloumi’ is ‘Hellim’. Turkish Cypriot Halloumi producers use both names for our traditional product or just the name ‘Hellim’. There is ample evidence that the two names ‘Halloumi’ and ‘Hellim’ refer to the same traditional Cypriot product, for which both names are used (Halkin Sesi newspaper, 1959 and 1962 and product packaging for export bearing both names).

The close link between the product and the island’s inhabitants is also evident from the fact that today ‘Halloumas’, ‘Hallouma’, ‘Halloumakis’ and ‘Halloumis’ are common Cypriot surnames.

From ancient times Halloumi was an important element in the Cypriot diet (Bevan, 1919; Pitcairn, 1934; Zigouris, 1952) and met the needs of Cypriot families all year round. Halloumi was ‘the famous Cypriot cheese, produced in a special way’, one of the most common accompaniments to bread in every Cypriot household, essential to every rural family (Xioutas, 2001). As well as being consumed locally, from ancient times Halloumi was exported to various countries (Archimandrite Kyprianos, 1788), including Egypt, Syria, Greece, Turkey, Palestine, France, Sudan, the United Kingdom, America, Australia and China (Dawe, 1928).

The production process is unique, in particular the stages of cooking the product at a high temperature for a specific length of time, the folding and the addition of Cypriot mint. Cooking the curds is very important since, according to a relevant study, it enhances the product’s organoleptic qualities. Specifically, cooking the curds at a high temperature produces high levels of certain basic chemical compounds that help determine the taste of Halloumi. Some of these compounds are lactones, such as delta-dodecalactone (characterised by a fruity flavour) and delta-decalactone (characterised by a creamy flavour), whereas some are methyl ketones, which are characterised by a milk-like flavour (P. Papademas, 2000).

The typical folding of the curds, as part of the traditional processing, sets Halloumi apart from all other cheeses. The practice of folding came into use because, traditionally, this made it easier to put the cheeses into the containers where they were kept in whey. Also, the mint leaves are placed between the curd layers (during the folding process) so that they are held in place, allowing the mint to give its characteristic aroma to the final product. The use of mint (Mentha viridis) at the folding stage gives the final product its characteristic aroma thanks to the presence of the terpenes pulegone (‘mint terpene’) and carvone (Papademas and Robinson, 1998). It is the local producers who have the knowledge of this production process.

Mentha viridis

Specificity of the product

Specificity of the product

The specific characteristics of the product include:

| (a) | the property that it does not spread or melt at high temperatures (it can be eaten not only as it is but also fried, grilled, etc.); |
| --- | --- |

(a)

the property that it does not spread or melt at high temperatures (it can be eaten not only as it is but also fried, grilled, etc.);

| (b) | the heat treatment of the curds in whey at a temperature of over 90 oC for at least 30 minutes, which is a unique feature of the production process and contributes to the specific organoleptic characteristics of the product; |
| --- | --- |

(b)

the heat treatment of the curds in whey at a temperature of over 90 oC for at least 30 minutes, which is a unique feature of the production process and contributes to the specific organoleptic characteristics of the product;

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| (c) | the folding that gives it its characteristic shape; |
| --- | --- |

(c)

the folding that gives it its characteristic shape;

| (d) | its organoleptic characteristics (with a characteristic smell and taste – it smells strongly of milk/whey and has an aroma and taste of mint, a barnyard smell and a pungent, salty taste) due mainly to the sheep and goat’s milk, which is affected by the animals’ diet, the mint that is added during the production process and the volatile compounds that are formed during the heat treatment of the curds in whey; and |
| --- | --- |

(d)

its organoleptic characteristics (with a characteristic smell and taste – it smells strongly of milk/whey and has an aroma and taste of mint, a barnyard smell and a pungent, salty taste) due mainly to the sheep and goat’s milk, which is affected by the animals’ diet, the mint that is added during the production process and the volatile compounds that are formed during the heat treatment of the curds in whey; and

| (e) | its traditional character, derived from the fact that it has been made in Cyprus since ancient times according to the traditional method handed down from one generation to the next, and it is the local producers who have the knowledge of this process today. |
| --- | --- |

(e)

its traditional character, derived from the fact that it has been made in Cyprus since ancient times according to the traditional method handed down from one generation to the next, and it is the local producers who have the knowledge of this process today.

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

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

The link between Halloumi and the geographical environment resides in the specificity of the island’s Mediterranean climate. The local vegetation consumed by the dairy animals passes from the stage of green pasture to semi-dry and finally dry fodder, following the characteristic phases of the local microclimate. Some of these plants are endemic. This local Cypriot vegetation, consumed by the animals either fresh or dried, has a crucial effect on the quality of the milk and consequently the specific characteristics of the cheese (Papademas, 2000). The presence of the bacillus Lactobacillus cypricasei (lactobacillus from Cypriot cheese), which has been isolated only from Cypriot Halloumi, testifies to the link between the island’s microflora and the product (Lawson et al., 2001). Also, the addition of Cypriot mint further contributes to the product’s characteristic flavour. Other factors affecting the product’s organoleptic characteristics, especially its taste and smell, are the type of milk used, as sheep and goat’s milk contain specific low molecular weight fatty acids, and the volatile compounds formed during the production process.

Lactobacillus cypricasei

Regarding the link between human factors and the product, Halloumi is considered traditional to Cyprus, since, as described in point 5.1, it has played a very important role in the life and diet of the island’s inhabitants, both Greek Cypriots and Turkish Cypriots, since ancient times and knowledge of the production process has been handed down from one generation to the next. Both its characteristic folded shape and its specific property of not melting at high temperatures are due to this traditional production process that has been passed down through the generations.

Reference to publication of the product specification

Reference to publication of the product specification

http://www.moa.gov.cy/moa/da/da.nsf/All/82B33F7D83ABF5A8C225879C00346BA5?OpenDocument

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(1)  OJ L 179, 19.6.2014, p. 17.

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