# Official Journal C 231/2013

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2013.231.eng |
| --- | --- |
| Official Journal
  of the European Union | C 231 |
| | |
| English edition | Information and Notices | Volume 569 August 2013 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2013.231.eng

Official Journal

of the European Union

C 231

English edition

Information and Notices

Volume 569 August 2013

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2013/C 231/01 | Non-opposition to a notified concentration (Case COMP/M.6972 — BC Partners/Springer Science + Business Media) (
  1
  ) | 1 |
| 2013/C 231/02 | Non-opposition to a notified concentration (Case COMP/M.6961 — Goldman Sachs/Gávea Investimentos/JV) (
  1
  ) | 1 |
| 2013/C 231/03 | Non-opposition to a notified concentration (Case COMP/M.6697 — OW Bunker/Bergen Bunkers) (
  1
  ) | 2 |
| 2013/C 231/04 | Non-opposition to a notified concentration (Case COMP/M.6891 — Agrofert/Lieken) (
  1
  ) | 2 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 231/01

Non-opposition to a notified concentration (Case COMP/M.6972 — BC Partners/Springer Science + Business Media) (
  1
  )

1

1

2013/C 231/02

Non-opposition to a notified concentration (Case COMP/M.6961 — Goldman Sachs/Gávea Investimentos/JV) (
  1
  )

1

1

2013/C 231/03

Non-opposition to a notified concentration (Case COMP/M.6697 — OW Bunker/Bergen Bunkers) (
  1
  )

1

2

2013/C 231/04

Non-opposition to a notified concentration (Case COMP/M.6891 — Agrofert/Lieken) (
  1
  )

1

2

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2013/C 231/05 | Euro exchange rates | 3 |
| | NOTICES FROM MEMBER STATES |
| 2013/C 231/06 | Notice of application for an oil and gas exploration licence designated the Case la Rocca licence — Region of Sicily — Regional Ministry of Energy and Public Utility Services — Regional Department of Energy — Regional Office for Hydrocarbons and Geothermal Energy (U.R.I.G.) | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 231/05

Euro exchange rates

3

NOTICES FROM MEMBER STATES

2013/C 231/06

Notice of application for an oil and gas exploration licence designated the Case la Rocca licence — Region of Sicily — Regional Ministry of Energy and Public Utility Services — Regional Department of Energy — Regional Office for Hydrocarbons and Geothermal Energy (U.R.I.G.)

4

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2013/C 231/07 | Prior notification of a concentration (Case COMP/M.6863 — Avnet EMG/MSC Investoren) (
  1
  ) | 6 |
| 2013/C 231/08 | Prior notification of a concentration (Case COMP/M.6978 — Banco Popular SA/Group Crédit Mutuel/ATM Business) (
  1
  ) | 7 |
| 2013/C 231/09 | Prior notification of a concentration (Case COMP/M.7002 — M&G/Alliance Medical) — Candidate case for simplified procedure (
  1
  ) | 8 |
| | OTHER ACTS |
| | European Commission |
| 2013/C 231/10 | 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 | 9 |
| 2013/C 231/11 | 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 | 14 |
| 2013/C 231/12 | 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 | 20 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2013/C 231/07

Prior notification of a concentration (Case COMP/M.6863 — Avnet EMG/MSC Investoren) (
  1
  )

1

6

2013/C 231/08

Prior notification of a concentration (Case COMP/M.6978 — Banco Popular SA/Group Crédit Mutuel/ATM Business) (
  1
  )

1

7

2013/C 231/09

Prior notification of a concentration (Case COMP/M.7002 — M&G/Alliance Medical) — Candidate case for simplified procedure (
  1
  )

1

8

OTHER ACTS

European Commission

2013/C 231/10

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

9

2013/C 231/11

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

14

2013/C 231/12

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

20

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

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(1)   Text with EEA relevance

1

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

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 9.8.2013 | EN | Official Journal of the European Union | C 231/1 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/1

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Non-opposition to a notified concentration

(Case COMP/M.6972 — BC Partners/Springer Science + Business Media)

(Text with EEA relevance)

2013/C 231/01

On 31 July 2013, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in 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 website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6972. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6972. EUR-Lex is the on-line access to the European law.

---

| 9.8.2013 | EN | Official Journal of the European Union | C 231/1 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/1

---

Non-opposition to a notified concentration

(Case COMP/M.6961 — Goldman Sachs/Gávea Investimentos/JV)

(Text with EEA relevance)

2013/C 231/02

On 25 July 2013, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in 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 website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6961. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6961. EUR-Lex is the on-line access to the European law.

---

| 9.8.2013 | EN | Official Journal of the European Union | C 231/2 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/2

---

Non-opposition to a notified concentration

(Case COMP/M.6697 — OW Bunker/Bergen Bunkers)

(Text with EEA relevance)

2013/C 231/03

On 11 December 2012, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in 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 website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32012M6697. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32012M6697. EUR-Lex is the on-line access to the European law.

---

| 9.8.2013 | EN | Official Journal of the European Union | C 231/2 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/2

---

Non-opposition to a notified concentration

(Case COMP/M.6891 — Agrofert/Lieken)

(Text with EEA relevance)

2013/C 231/04

On 15 May 2013, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in 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 website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6891. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6891. EUR-Lex is the on-line access to the European law.

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 9.8.2013 | EN | Official Journal of the European Union | C 231/3 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/3

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Euro exchange rates (1)

8 August 2013

2013/C 231/05

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3360 |
| JPY | Japanese yen | 128,68 |
| DKK | Danish krone | 7,4574 |
| GBP | Pound sterling | 0,86200 |
| SEK | Swedish krona | 8,6828 |
| CHF | Swiss franc | 1,2307 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,8840 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,816 |
| HUF | Hungarian forint | 298,91 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7028 |
| PLN | Polish zloty | 4,2066 |
| RON | Romanian leu | 4,4540 |
| TRY | Turkish lira | 2,5708 |
| AUD | Australian dollar | 1,4726 |
| CAD | Canadian dollar | 1,3909 |
| HKD | Hong Kong dollar | 10,3626 |
| NZD | New Zealand dollar | 1,6747 |
| SGD | Singapore dollar | 1,6848 |
| KRW | South Korean won | 1 486,97 |
| ZAR | South African rand | 13,1930 |
| CNY | Chinese yuan renminbi | 8,1771 |
| HRK | Croatian kuna | 7,5038 |
| IDR | Indonesian rupiah | 13 743,95 |
| MYR | Malaysian ringgit | 4,3373 |
| PHP | Philippine peso | 58,193 |
| RUB | Russian rouble | 44,0086 |
| THB | Thai baht | 41,750 |
| BRL | Brazilian real | 3,0760 |
| MXN | Mexican peso | 16,9438 |
| INR | Indian rupee | 81,3110 |

Currency

Exchange rate

USD

US dollar

1,3360

JPY

Japanese yen

128,68

DKK

Danish krone

7,4574

GBP

Pound sterling

0,86200

SEK

Swedish krona

8,6828

CHF

Swiss franc

1,2307

ISK

Iceland króna

NOK

Norwegian krone

7,8840

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,816

HUF

Hungarian forint

298,91

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7028

PLN

Polish zloty

4,2066

RON

Romanian leu

4,4540

TRY

Turkish lira

2,5708

AUD

Australian dollar

1,4726

CAD

Canadian dollar

1,3909

HKD

Hong Kong dollar

10,3626

NZD

New Zealand dollar

1,6747

SGD

Singapore dollar

1,6848

KRW

South Korean won

1 486,97

ZAR

South African rand

13,1930

CNY

Chinese yuan renminbi

8,1771

HRK

Croatian kuna

7,5038

IDR

Indonesian rupiah

13 743,95

MYR

Malaysian ringgit

4,3373

PHP

Philippine peso

58,193

RUB

Russian rouble

44,0086

THB

Thai baht

41,750

BRL

Brazilian real

3,0760

MXN

Mexican peso

16,9438

INR

Indian rupee

81,3110

---

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

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NOTICES FROM MEMBER STATES

| 9.8.2013 | EN | Official Journal of the European Union | C 231/4 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/4

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NOTICE OF APPLICATION FOR AN OIL AND GAS EXPLORATION LICENCE DESIGNATED THE‘CASE LA ROCCA’LICENCE

REGION OF SICILY

REGIONAL MINISTRY OF ENERGY AND PUBLIC UTILITY SERVICES — REGIONAL DEPARTMENT OF ENERGY

REGIONAL OFFICE FOR HYDROCARBONS AND GEOTHERMAL ENERGY (U.R.I.G.)

2013/C 231/06

On 3 April 2013, in accordance with Sicilian Regional Law No 14 of 3 July 2000, Irminio S.r.l., having its registered office at Via Principe di Villafranca 50, 90139 Palermo, Italy (Tax Code and VAT No 03922140821) and registered with the Palermo Chamber of Commerce (Economic and Administrative Index (REA) No 160160), applied to the Regional Minister for Energy and Public Utility Services, Viale Campania 36, 90144 Palermo, Italy, the competent authority for granting mining rights in the Region of Sicily, for an oil and gas exploration licence, designated the ‘Case la Rocca’ licence, for an area of 8 000 ha (80 km2) in the municipality of Ragusa in the province of Ragusa. The area is delineated on Military Geographical Institute (IGMI) map (or Foglio) No 276 of Ragusa, scale 1:100 000, and on the more detailed maps (or Tavolette) Nos 276 IV SO, Donnafugata, 276 III NE, Donnalucata, 276 IV SE, Monte Renna, and 276 IV NE, Comiso.

The perimeter of the area for which the licence is requested is an irregular polygon and is delineated by continuous lines between points A, B, C, D, E, F, G, and H.

The abovementioned points are defined as follows:

| A. | point coinciding with point ‘O’ of the ‘Contrada Giardinello’ licence application area. Point located at the northern corner of Casa Veninata in Contrada Stanislao. Appears on detailed map No 276 IV SO, Donnafugata; |
| --- | --- |

A.

point coinciding with point ‘O’ of the ‘Contrada Giardinello’ licence application area. Point located at the northern corner of Casa Veninata in Contrada Stanislao. Appears on detailed map No 276 IV SO, Donnafugata;

| B. | point coinciding with point ‘N’ of the ‘Contrada Giardinello’ licence application area. Point at the north corner of the house located at an elevation of 580 m in Contrada Castiglione, approximately 350 m to the north/north-west of Villa Arezzo. See detailed map No 276 IV NE, Comiso; |
| --- | --- |

B.

point coinciding with point ‘N’ of the ‘Contrada Giardinello’ licence application area. Point at the north corner of the house located at an elevation of 580 m in Contrada Castiglione, approximately 350 m to the north/north-west of Villa Arezzo. See detailed map No 276 IV NE, Comiso;

| C. | point coinciding with point ‘B’ of the ‘S. Anna’ concession. Point located on the north-east corner of Case Cosentino in Contrada Cento Pozzi. See detailed map No 276 IV NE, Comiso; |
| --- | --- |

C.

point coinciding with point ‘B’ of the ‘S. Anna’ concession. Point located on the north-east corner of Case Cosentino in Contrada Cento Pozzi. See detailed map No 276 IV NE, Comiso;

| D. | point coinciding with point ‘A’ of ‘S. Anna’ concession. Point located at the southern corner of the Villa Monelli building in Contrada da Badia. See detailed map No 276 IV SE, Monte Renna; |
| --- | --- |

D.

point coinciding with point ‘A’ of ‘S. Anna’ concession. Point located at the southern corner of the Villa Monelli building in Contrada da Badia. See detailed map No 276 IV SE, Monte Renna;

| E. | point coinciding with point ‘E’ of the ‘S. Anna’ concession. Point located at the northern corner of Casa Nifosi, at an elevation of 446 m in Contrada Giubiliana. See detailed map No 276 IV SE, Monte Renna; |
| --- | --- |

E.

point coinciding with point ‘E’ of the ‘S. Anna’ concession. Point located at the northern corner of Casa Nifosi, at an elevation of 446 m in Contrada Giubiliana. See detailed map No 276 IV SE, Monte Renna;

| F. | point coinciding with point ‘D’ on the ‘S. Anna’ concession. Point situated on the western corner of the crossroads at an elevation of 577 m at Contrada Cimillà, between km 5 and 6 along the road which connects Ragusa and Marina di Ragusa. See detailed map No 276 IV SE, Monte Renna; |
| --- | --- |

F.

point coinciding with point ‘D’ on the ‘S. Anna’ concession. Point situated on the western corner of the crossroads at an elevation of 577 m at Contrada Cimillà, between km 5 and 6 along the road which connects Ragusa and Marina di Ragusa. See detailed map No 276 IV SE, Monte Renna;

| G. | point coinciding with point ‘G’ on the ‘Ragusa’ concession and point ‘b’ on the Irminio concession. Consists of a limestone pillar at the western corner of Case Arrezzo in Contrada Pozzillo. See detailed map No 276 IV SE, Monte Renna; |
| --- | --- |

G.

point coinciding with point ‘G’ on the ‘Ragusa’ concession and point ‘b’ on the Irminio concession. Consists of a limestone pillar at the western corner of Case Arrezzo in Contrada Pozzillo. See detailed map No 276 IV SE, Monte Renna;

| H. | point coinciding with point ‘P’ in the ‘Contrada Giardinello’ licence application area. Point at the south-east corner of the house located in Contrada Perrone, at an elevation of approximately 75 m, 325 m south-east of Contrada Perronello. See detailed map No 276 III NE, Donnalucata. |
| --- | --- |

H.

point coinciding with point ‘P’ in the ‘Contrada Giardinello’ licence application area. Point at the south-east corner of the house located in Contrada Perrone, at an elevation of approximately 75 m, 325 m south-east of Contrada Perronello. See detailed map No 276 III NE, Donnalucata.

Geographical coordinates

| Point | Longitude E (M. Mario) | Latitude |
| --- | --- | --- |
| A | 2° 06′ 02,85′′ | 36° 52′ 29,92′′ |
| B | 2° 10′ 41,42′′ | 36° 55′ 59,93′′ |
| C | 2° 14′ 07,72′′ | 36° 55′ 08,73′′ |
| D | 2° 09′ 26,66′′ | 36° 53′ 12,66′′ |
| E | 2° 10′ 50,50′′ | 36° 51′ 35,87′′ |
| F | 2° 13′ 35,88′′ | 36° 52′ 51,54′′ |
| G | 2° 13′ 01,00′′ | 36° 50′ 51,09′′ |
| H | 2° 09′ 16,10′′ | 36° 47′ 59,10′′ |

Point

Longitude E (M. Mario)

Latitude

A

2° 06′ 02,85′′

36° 52′ 29,92′′

B

2° 10′ 41,42′′

36° 55′ 59,93′′

C

2° 14′ 07,72′′

36° 55′ 08,73′′

D

2° 09′ 26,66′′

36° 53′ 12,66′′

E

2° 10′ 50,50′′

36° 51′ 35,87′′

F

2° 13′ 35,88′′

36° 52′ 51,54′′

G

2° 13′ 01,00′′

36° 50′ 51,09′′

H

2° 09′ 16,10′′

36° 47′ 59,10′′

Interested parties may submit an application for a licence for this area within 90 days of the date of publication of this notice in the Official Journal of the European Union. Applications received after that period will be declared inadmissible. The Decree granting the exploration licence will be issued within six months of the closing date for the submission of competing applications. In accordance with Article 5(1) of Directive 94/22/EC, notice is also given that the criteria on the basis of which prospection licences, exploration licences and exploitation concessions are issued have already been published in
  Official Journal of the European Communities C 396 of 19 December 1998, with reference to Legislative Decree of the President of the Republic No 625 of 25 November 1996 (published in Official Gazette of the Italian Republic No 293 of 14 December 1996), which transposes and implements the abovementioned Directive into Italian law, and were specified in Sicilian Regional Law No 14 of 3 July 2000 (published in Official Gazette of the Region of Sicily No 32 of 7 July 2000).

The conditions and requirements regarding the performance or cessation of activities are laid down in the abovementioned Sicilian Regional Law No 14 of 3 July 2000 and in the Standard Specifications issued in Decree No 91 of 30 October 2003 and Decree No 88 of 20 October 2004 of the Regional Minister for Industry and published in Official Gazette of Sicily Region Part I, No 49 of 14 November 2003, and Part I, No 46 of 5 November 2004, respectively.

The application documents have been deposited at the Regional Office for Hydrocarbons and Geothermal Energy of the Regional Department of Industry and Mining at Via Ugo La Malfa 101, 90146 Palermo, Italy, where they may be consulted by any interested party.

Chief Engineer

Salvatore GIORLANDO

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 9.8.2013 | EN | Official Journal of the European Union | C 231/6 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/6

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Prior notification of a concentration

(Case COMP/M.6863 — Avnet EMG/MSC Investoren)

(Text with EEA relevance)

2013/C 231/07

| 1. | On 1 August 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Avnet EMG GmbH (‘Avnet’, Germany) a wholly owned subsidiary of Avnet Inc. (‘Avnet Inc.’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the undertaking MSC Investoren GmbH (‘MSC’, Germany), by way of purchase of shares. |
| --- | --- |

1.

On 1 August 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Avnet EMG GmbH (‘Avnet’, Germany) a wholly owned subsidiary of Avnet Inc. (‘Avnet Inc.’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the undertaking MSC Investoren GmbH (‘MSC’, Germany), by way of purchase of shares.

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






  — | for Avnet: distribution of electronic components, computer products, and technology services, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Avnet: distribution of electronic components, computer products, and technology services,

| — | for MSC: distribution of electronic components. |
| --- | --- |

—

for MSC: distribution of electronic components.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6863 — Avnet EMG/MSC Investoren, to the following address:





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

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6863 — Avnet EMG/MSC Investoren, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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| 9.8.2013 | EN | Official Journal of the European Union | C 231/7 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/7

---

Prior notification of a concentration

(Case COMP/M.6978 — Banco Popular SA/Group Crédit Mutuel/ATM Business)

(Text with EEA relevance)

2013/C 231/08

| 1. | On 2 August 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Banco Popular Español SA (‘Banco Popular’, Spain) and Group Crédit Mutuel (‘Crédit Mutuel’, France) acquire joint control of a newly created company (‘ATM Business’, Spain) constituting a full function joint venture within the meaning of Article 3(4) of the Merger Regulation. |
| --- | --- |

1.

On 2 August 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Banco Popular Español SA (‘Banco Popular’, Spain) and Group Crédit Mutuel (‘Crédit Mutuel’, France) acquire joint control of a newly created company (‘ATM Business’, Spain) constituting a full function joint venture within the meaning of Article 3(4) of the Merger Regulation.

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






  — | for Banco Popular SA: commercial, retail, investment and wholesale banking activities as well as the provision of insurance services, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Banco Popular SA: commercial, retail, investment and wholesale banking activities as well as the provision of insurance services,

| — | for Group Crédit Mutuel: retail banking and insurance, |
| --- | --- |

—

for Group Crédit Mutuel: retail banking and insurance,

| — | for ATM Business: provision of the services necessary for the authorization, data capture, process, settlement and reconciliation of ATM transactions effected by cardholders located in Spain. |
| --- | --- |

—

for ATM Business: provision of the services necessary for the authorization, data capture, process, settlement and reconciliation of ATM transactions effected by cardholders located in Spain.

| 3. | On preliminary examination, the European 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 Merger Regulation 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 European 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 Merger Regulation it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6978 — Banco Popular SA/Group Crédit Mutuel/ATM Business, to the following address:





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

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6978 — Banco Popular SA/Group Crédit Mutuel/ATM Business, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

---

| 9.8.2013 | EN | Official Journal of the European Union | C 231/8 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/8

---

Prior notification of a concentration

(Case COMP/M.7002 — M&G/Alliance Medical)

Candidate case for simplified procedure

(Text with EEA relevance)

2013/C 231/09

| 1. | On 2 August 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which M&G Investment Management Limited (‘M&G’, United Kingdom), controlled by Prudential plc (United Kingdom), acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the Alliance Medical group of companies (‘Alliance Medical’, United Kingdom), by way of a debt-to-equity swap. |
| --- | --- |

1.

On 2 August 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which M&G Investment Management Limited (‘M&G’, United Kingdom), controlled by Prudential plc (United Kingdom), acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the Alliance Medical group of companies (‘Alliance Medical’, United Kingdom), by way of a debt-to-equity swap.

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






  — | for M&G: a wholly-owned subsidiary of Prudential plc, an international insurance group, and the investment management division of Prudential plc in Europe, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for M&G: a wholly-owned subsidiary of Prudential plc, an international insurance group, and the investment management division of Prudential plc in Europe,

| — | for Alliance Medical: primarily the provision of outsourced diagnostic imaging services for hospitals and doctors' surgeries, and the manufacture and distribution of radiopharmaceuticals and tracers used for diagnostic imaging. |
| --- | --- |

—

for Alliance Medical: primarily the provision of outsourced diagnostic imaging services for hospitals and doctors' surgeries, and the manufacture and distribution of radiopharmaceuticals and tracers used for diagnostic imaging.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the EC 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 EC Merger Regulation (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 EC 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 EC Merger Regulation (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7002 — M&G/Alliance Medical, to the following address:





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

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7002 — M&G/Alliance Medical, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

(2)  OJ C 56, 5.3.2005, p. 32 (‘Notice on a simplified procedure’).

---

OTHER ACTS

European Commission

| 9.8.2013 | EN | Official Journal of the European Union | C 231/9 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/9

---

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

2013/C 231/10

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

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘WEST COUNTRY LAMB’

EC No: UK-PGI-0005-0667-21.12.2007

PGI ( X ) PDO ( )

1.   Name

‘West Country Lamb’

2.   Member State or Third Country

United Kingdom

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 1.1. | Fresh meat (and offal) |
| --- | --- |

Class 1.1.

Fresh meat (and offal)

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

‘West Country Lamb’ is the name applied to carcases, sides or cuts of lamb derived from sheep born and raised in the West Country region of England and slaughtered in accordance with Meat South West (MSW) or equivalent standards.

The sheep must be no more than 12 months old at the time of slaughter. The meat from animals that are (i) born before 1 October in any year and (ii) slaughtered between 1 January and 30 April the following year must be subjected to maturation. This may comprise a minimum of five days refrigerated conditioning between slaughter and sale to the final consumer, or one of the maturation processes specified in the 1994 Meat & Livestock Commission (MLC) Lamb Blueprint (these include electrical stimulation and hip suspension). The finished weight must be between 9 kg and 26 kg dead weight.

The specific grass-based diet improves the chemical composition of lamb muscle (see Table 1 below) and also improves organoleptic qualities of the meat when compared to concentrate fed sheep.

Table 1

Fatty acid composition (mg/100 g) and vitamin E content (mg/kg) of lamb loin muscle

| | Grass | Concentrates |
| --- | --- | --- |
| 18:2 (3) | 98 | 143 |
| 18:3 (4) | 52 | 29 |
| EPA (5) | 23 | 15 |
| DHA (6) | 6,5 | 4,9 |
| Vitamin E | 4,6 | 1,9 |
| 18:2/18:3 | 1,9 | 5,0 |

Grass

Concentrates

18:2 (3)

98

143

18:3 (4)

52

29

EPA (5)

23

15

DHA (6)

6,5

4,9

Vitamin E

4,6

1,9

18:2/18:3

1,9

5,0

This results in more richly flavoured meat, giving an excellent eating experience. The colour of the fat can be from white to cream, but the specific diet encourages a cream colour. The meat colour varies from pink to dark red, with the maturation resulting in the meat being darker red. The carcase classification specification (based on the EUROP system), to ensure optimum eating quality, is:

| — | carcases classified as conformation R or better, with a fatness of 2 to 3H, |
| --- | --- |

—

carcases classified as conformation R or better, with a fatness of 2 to 3H,

| — | carcases weighing less than 15 kg may have conformation O. |
| --- | --- |

—

carcases weighing less than 15 kg may have conformation O.

| | Increasing fatness => |
| --- | --- |
| Improving conformation => | | 1 | 2 | 3L | 3H | 4L | 4HL | 5 |
| E | | | | | | | |
| U | | | | | | | |
| R | | | | | | | |
| O | | 9-15 kg | 9-15 kg | 9-15 kg | | | |
| P | | | | | | | |

Increasing fatness =>

Improving conformation =>

1

2

3L

3H

4L

4HL

5

E

U

R

O

9-15 kg

9-15 kg

9-15 kg

P

Carcase size may vary, reflecting market preferences and the type of sheep.

After slaughter ‘West Country Lamb’ is marketed to the trade in a number of forms as follows:

| — | whole carcase excluding inedible offal, hide, head and feet. The kidneys and associated fat may be left in situ, |
| --- | --- |

—

whole carcase excluding inedible offal, hide, head and feet. The kidneys and associated fat may be left in situ,

| — | whole side: half the carcase split lengthwise, |
| --- | --- |

—

whole side: half the carcase split lengthwise,

| — | primal cuts: produced by dividing carcases/sides into smaller, recognised parts (to satisfy customer preferences). These cuts may be presented bone-in or boneless and in protective packaging. |
| --- | --- |

—

primal cuts: produced by dividing carcases/sides into smaller, recognised parts (to satisfy customer preferences). These cuts may be presented bone-in or boneless and in protective packaging.

‘West Country Lamb’ may be sold fresh (refrigerated) or frozen.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

The lambs may be fed supplement at the weaning and finishing stage, in which case, the details of the ingredients and purchase are recorded by the farmer in the feed log and checked by the assurance inspectors to ensure a minimum forage intake of 70 %. The scheme requires an extensive system with a suitable period of grazing, typically two months, prior to slaughter.

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

The lambs must be born, reared and finished within the West Country region.

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

—

3.7.   Specific rules concerning labelling

—

4.   Concise definition of the geographical area

The geographical area consists of the six counties of Cornwall, Devon, Dorset, Gloucestershire, Somerset and Wiltshire, which together make up the West Country region of England.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The West Country of England is described as a grassland peninsula. The distinction between grassland and arable farming has developed partly as the result of the different soil type. The West Country has a high proportion of gley and brown soils which support grass growth but are not ideally suited to arable farming. Arable growing areas have a higher proportion of clay and sandy soils, more easily drained. Further, the West Country of England has the highest average temperature and the highest minimum and maximum temperatures in the UK.

The West Country is the largest, most agricultural region in England. Its environment is one of the richest in the UK. Its farms produce an estimated 21 % of sheep in England and it is this, together with its 24 % share of beef production, which has helped shape and maintain the landscape and heritage of the region. The high density of livestock has encouraged the development of a large meat processing sector which creates much-needed employment opportunities in the region.

The West Country’s combination of warm and mild temperatures, well-distributed rainfall through the year, and deep moisture-retentive soils means the grass and forage crops can be made and grazed for almost all the year. Grass grows in much of the region for over 300 days of the year. This year-round production is the norm in the West Country and explains why livestock production predominates. In addition, over 25 % of West Country grassland is situated either in National Parks or Areas of Outstanding Natural Beauty (AONBs) and the region has over 57 % of the UK’s flower-rich meadows. Research undertaken by Bristol University shows that lamb flavour is deeper and more liked on grass than concentrate feeding.

Additionally, because of the unique mild climate and year-round grass growth, lambs are produced in the region throughout the year.

5.2.   Specificity of the product

There is a high reliance on fresh grass and conserved grass in the West Country. This produces a characteristic effect on meat quality and the nutritional value of lamb in terms of fatty acid composition, vitamin E content and sensory quality. Scientific experiments have clearly demonstrated these effects. They showed a difference in fatty acid composition between lambs produced on a grain-based (concentrate) diet and on a grass-based diet (Table 1). Those fed grass had a fatty acid profile which was quite different from those fed concentrate. Linoleic acid and its product (arachidonic acid), both n-6 (omega-6) fatty acids, were higher in muscle of the lambs fed concentrate; and linolenic acid and its products eicosapentaenoic EPA and docosahexaenoic DHA, all n-3 (omega-3) fatty acids, were higher in muscle of the lambs fed grass. The ratio of n-6 fatty acids to n-3 fatty acids was significantly higher in the animals fed concentrate. The recommended ratio for the human diet is 4 or below which was easily achieved in the grass-fed lamb but not in the concentrate — fed lamb. A simple ratio which distinguishes grass — fed from concentrate — fed lamb is 18:2/18:3, this being 1,9 and 5,0 in Table 1 for grass and concentrate — fed lamb respectively.

Grass, whether fresh or conserved, is a source of α-linolenic acid, which can be converted in the animal to long chain n-3 (omega-3) polyunsaturated fatty acids (PUFA), valuable nutrients in the human diet. Grass also contains vitamin E and both n-3 fatty acids and vitamin E are at higher concentrations in grass-fed sheep. These nutrients also affect the taste of the meat.

Thus, grass and grass forage diets demonstrably produce a distinctive fatty acid profile in muscle that distinguishes them from concentrate diets. Values of around 1,5 % linolenic acid, 0,7 % EPA and > 0,2 % DHA are descriptive of grass-reared lamb. These are %s of the fatty acids present, which is the way fatty acid composition is often described. This effect benefits ‘West Country Lamb’. Vitamin E found naturally in grass is incorporated into muscle and fat tissue in sheep. Those fed grass silage had at least double the concentration of vitamin E in muscle than those fed concentrate. This causes the meat to retain its bright red colour longer during retail display.

British studies conclude that the taste of lamb is better in grass-finished sheep than grain-fed ones. The score for lamb flavour is much higher with grass compared to concentrate. The score for abnormal flavour is much lower with grass feeding.

An independent report shows the special characteristics to be a low ratio of n-6 to n-3 fatty acids and a high concentration of vitamin E:

| — | 18:2/18:3 ratio less than 4, |
| --- | --- |

—

18:2/18:3 ratio less than 4,

| — | vitamin E > 3,0 mg/kg loin muscle. |
| --- | --- |

—

vitamin E > 3,0 mg/kg loin muscle.

The Polled Dorset and Dorset Horn breeds of sheep are just two examples of regional breeds that have developed to take advantage of the nearly all year round grass growth of the region. These breeds are used by many farmers because of their natural, frequent breeding characteristics which mean they are able to lamb in the autumn. This enables producers to have lambs ready to market from late January onwards. Other lowland flocks lamb in January and February, whereas lambing on the farms located in the upland areas of Bodmin Moor, Dartmoor and Exmoor tends to take place in April and May, thus providing natural year-round production and supply of lambs.

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

The West Country of England, as a result of its climate, topography, geology and the consequent lushness of grass production, imparts particular qualities to sheep reared in the region, and thence to the meat from those animals. A high proportion of its farmed area is grass, which is ideally suited to sheep production and can also be used in supplementary feed.

There is a strong and objective scientific case that lamb produced and processed in the West Country of England has qualities that are inherently linked to that geographical area, because of the greater availability of and reliance on grass in the diet, leading to higher concentrations of n-3 PUFA and vitamin E in the meat.

Grass growth is affected by soil type, temperature, rainfall and sunshine. A further important factor is topography i.e. altitude, with grass growth declining as altitude increases. The more favourable climate in the West Country increases the number of grass-growing days in the West Country in comparison with other regions. Grass grows for more than 220 days of the year in all parts of the West Country which is not true of any other part of Britain, with parts achieving over 300 days of grass growth.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (7))

http://archive.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/wc-lamb-pgi-final-20121127.pdf

---

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

(2)  Replaced by Regulation (EU) No 1151/2012.

(3)  Linoleic.

(4)  Linolenic.

(5)  Eicosapentaenoic.

(6)  Docosahexaenoic.

(7)  See footnote 2.

---

| 9.8.2013 | EN | Official Journal of the European Union | C 231/14 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/14

---

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

2013/C 231/11

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

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘WEST COUNTRY BEEF’

EC No: UK-PGI-0005-0668-21.12.2007

PGI ( X ) PDO ( )

1.   Name

‘West Country Beef’

2.   Member State or third country

United Kingdom

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 1.1. | Fresh meat (and offal) |
| --- | --- |

Class 1.1.

Fresh meat (and offal)

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

‘West Country Beef’ is the name applied to carcases, sides or cuts of beef derived from cattle born and raised in the West Country region of England and slaughtered in accordance with Meat South West (MSW) or equivalent standards, in approved abattoirs within the West Country region, or outside of the area. These approved plants will have been inspected by an independent inspector to ensure full traceability and authenticity of product. The plants will be licensed by Meat South West as approved to process ‘West Country Beef’.

All livestock is reared in line with agreed, high standards of husbandry and welfare, providing assurance of its safety.

Production must meet the following minimum requirements:

| — | born, reared and finished within the West Country region, |
| --- | --- |

—

born, reared and finished within the West Country region,

| — | fed a forage-based diet, |
| --- | --- |

—

fed a forage-based diet,

| — | comply with all current legislation, |
| --- | --- |

—

comply with all current legislation,

| — | possess and be aware of all relevant codes of practice, |
| --- | --- |

—

possess and be aware of all relevant codes of practice,

| — | ensure the health and welfare of the stock based on The Five Freedoms, |
| --- | --- |

—

ensure the health and welfare of the stock based on The Five Freedoms,

| — | ensure that full traceability systems are in place, |
| --- | --- |

—

ensure that full traceability systems are in place,

| — | ensure livestock are managed by competent stockmen and trained staff, |
| --- | --- |

—

ensure livestock are managed by competent stockmen and trained staff,

| — | ensure the safety and welfare of animals during transport, marketing and prior to slaughter, |
| --- | --- |

—

ensure the safety and welfare of animals during transport, marketing and prior to slaughter,

| — | slaughter occurs in an approved and licensed facility with full traceability to ensure authenticity of product. |
| --- | --- |

—

slaughter occurs in an approved and licensed facility with full traceability to ensure authenticity of product.

The farms and processing plants are inspected by independent inspectors with a defined inspection protocol.

To comply with the requirements of the ‘West Country Beef’ scheme, producers are required during the inspections to demonstrate the cattle are born, reared and finished within the West Country region. A feed log is required and proof provided that the cattle have been fed on a diet comprising of at least 70 % forage. The scheme requires an extensive system with a very minimum of six months grazing.

The specific grass-based diet improves the chemical composition of beef muscle (see Table 1 below) and also improves organoleptic qualities of the meat, when compared to concentrate fed cattle.

Table 1

Fatty acid composition (mg/100 g muscle) and vitamin E content (mg/kg) of beef loin muscle

| | Concentrates | Silage | Grass |
| --- | --- | --- | --- |
| 18:2 (3) | 210 | 87 | 76 |
| 18:3 (4) | 8,1 | 48,7 | 35,6 |
| EPA (5) | 2,6 | 19,7 | 19,2 |
| DHA (6) | 0,5 | 5,1 | 2,8 |
| 18:2/18:3 | 27,2 | 1,8 | 2,1 |
| Vitamin E | 1,4 | 3,3 | 4,2 |

Concentrates

Silage

Grass

18:2 (3)

210

87

76

18:3 (4)

8,1

48,7

35,6

EPA (5)

2,6

19,7

19,2

DHA (6)

0,5

5,1

2,8

18:2/18:3

27,2

1,8

2,1

Vitamin E

1,4

3,3

4,2

This results in more consistently tasty meat, giving an excellent eating experience. The natural marbling of the meat with intra-muscular fatty tissues adds flavour and succulence. The colour of the fat can be from white to yellow, but the specific diet encourages a cream colour. The meat colour varies from pink to dark red, with the maturation resulting in the meat being darker red.

The cattle are finished for a minimum of 60 days. The majority of stock start to finish naturally themselves — the age or weight varies as there are breed differences (a finishing weight between 200 kg and 500 kg dead weight is ideal).

The meat will receive a minimum of 10 days conditioning at refrigeration temperatures, a process known as maturation starting at the date of kill. During maturation the natural enzymes within, the meat break down the connective tissues and thus improve the tenderness and eating quality of the meat. For cuts that are traditionally slow cooked such as brisket and shin there is no minimum maturation time. These periods may be reduced by the application of high voltage electrical stimulation as these reduce the risk of cold shortening, or hip suspension, which improves the tenderness of the meat. Records are kept to show temperatures, processes and times to ensure the carcases are cooled and matured correctly.

The carcase classification specification (based on the EUROP system), to ensure optimum eating quality, is:

| — | carcases classified as conformation O+ or better, with a fatness of 2 to 4H. |
| --- | --- |

—

carcases classified as conformation O+ or better, with a fatness of 2 to 4H.

| | Increasing fatness => |
| --- | --- |
| Improving conformation => | | 1 | 2 | 3 | 4L | 4H | 5L | 5H |
| E | | | | | | | |
| U+ | | | | | | | |
| –U | | | | | | | |
| R | | | | | | | |
| O+ | | | | | | | |
| –O | | | | | | | |
| P+ | | | | | | | |
| –P | | | | | | | |

Increasing fatness =>

Improving conformation =>

1

2

3

4L

4H

5L

5H

E

U+

–U

R

O+

–O

P+

–P

After slaughter ‘West Country Beef’ is marketed to the trade in a number of forms as follows:

| | whole carcase, excluding inedible offal, hide, head and feet; |
| --- | --- |

whole carcase, excluding inedible offal, hide, head and feet;

| | whole side: half of the carcase, split lengthwise; |
| --- | --- |

whole side: half of the carcase, split lengthwise;

| | hindquarter/forequarter: the whole side split between the 10th/11th ribs from the anterior (or otherwise similarly by arrangement); |
| --- | --- |

hindquarter/forequarter: the whole side split between the 10th/11th ribs from the anterior (or otherwise similarly by arrangement);

| | primal cuts: produced by dividing carcases/sides into smaller, recognised parts (to satisfy customer preferences). These cuts may be presented bone-in or boneless and in protective packaging. |
| --- | --- |

primal cuts: produced by dividing carcases/sides into smaller, recognised parts (to satisfy customer preferences). These cuts may be presented bone-in or boneless and in protective packaging.

‘West Country Beef’ may be sold fresh (refrigerated) or frozen.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

The livestock may be fed supplements at the weaning and finishing stage, in which case, the details of the ingredients and purchase are recorded by the farmer and checked by the assurance inspectors. The time the animal is supplemented is determined taking into account factors such as animal welfare and marketing.

The maximum amount of supplementary feed is 30 %, with forage at 70 %. The supplementary feeding would be when required, such as during winter months or the weaning and finishing periods.

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

All livestock is reared in line with agreed, high standards of husbandry and welfare, providing assurance of its safety.

Production must meet the following minimum requirements:

| — | born, reared and finished within the West Country region, |
| --- | --- |

—

born, reared and finished within the West Country region,

| — | fed a forage-based diet, |
| --- | --- |

—

fed a forage-based diet,

| — | comply with all current legislation, |
| --- | --- |

—

comply with all current legislation,

| — | possess and be aware of all relevant codes of practice, |
| --- | --- |

—

possess and be aware of all relevant codes of practice,

| — | ensure the health and welfare of the stock based on The Five Freedoms, |
| --- | --- |

—

ensure the health and welfare of the stock based on The Five Freedoms,

| — | ensure that full traceability systems are in place, |
| --- | --- |

—

ensure that full traceability systems are in place,

| — | ensure livestock are managed by competent stockmen and trained staff, |
| --- | --- |

—

ensure livestock are managed by competent stockmen and trained staff,

| — | ensure the safety and welfare of animals during transport, marketing and prior to slaughter, |
| --- | --- |

—

ensure the safety and welfare of animals during transport, marketing and prior to slaughter,

| — | slaughter occurs in an approved and licensed facility with full traceability to ensure authenticity of product. |
| --- | --- |

—

slaughter occurs in an approved and licensed facility with full traceability to ensure authenticity of product.

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

—

3.7.   Specific rules concerning labelling

—

4.   Concise definition of the geographical area

The geographical area consists of the six counties of Cornwall, Devon, Dorset, Gloucestershire, Somerset and Wiltshire, which together make up the West Country region of England.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The West Country of England is properly describable as a grassland peninsula. The distinction between grassland and arable farming has developed partly as the result of the different soil type. The West Country has a high proportion of gley and brown soils which support grass growth but are not ideally suited to arable farming. Arable growing areas have a higher proportion of clay and sandy soils, more easily drained. Further, the West Country has the highest average temperature and the highest minimum and maximum temperatures in the UK.

The West Country is the largest, most agricultural region in England. Its environment is one of the richest in the UK. Its farms produce an estimated 24 % of beef in England and it is this, together with its 21 % share of sheep production, which has helped shape and maintain the landscape and heritage of the region. The high density of livestock has encouraged the development of a large meat processing sector which creates much-needed employment opportunities in the region.

The West Country’s combination of warm and mild temperatures, well-distributed rainfall through the year, and deep moisture-retentive soils means the grass and forage crops can be made and grazed for almost all the year. Grass grows in much of the region for over 300 days of the year. This year-round production is the norm in the West Country and explains why livestock production predominates. In addition, over 25 % of the West Country’s grassland is situated either in National Parks or Areas of Outstanding Natural Beauty (AONBs) and the region has over 57 % of the UK’s flower-rich meadows. Research undertaken by Bristol University shows that beef flavour is deeper and more liked on grass than concentrate feeding.

5.2.   Specificity of the product

There is a high reliance on fresh grass and conserved grass in the West Country. This produces a characteristic effect on meat quality and the nutritional value of beef in terms of fatty acid composition, vitamin E content and sensory quality. Scientific experiments have clearly demonstrated these effects. They showed a difference in fatty acid composition between steers produced on a grain-based (concentrate) diet and on a grass-based diet (Table 1). Those fed grass silage had higher levels of fat in muscle and the fatty acid profile was quite different. Linoleic acid and its product (arachidonic acid), both n-6 (omega-6) fatty acids, were higher in muscle of the steers fed concentrate; and linolenic acid and its products eicosapentaenoic EPA and docosahexaenoic DHA, all n-3 (omega-3) fatty acids, were higher in muscle of the steers fed grass silage and fresh grass. The ratio of n-6 fatty acids to n-3 fatty acids was much higher in the animals fed concentrate. The recommended ratio for the human diet is 4 or below which was easily achieved in the grass-fed beef but not in the concentrate — fed beef. A simple ratio which distinguishes grass — fed from concentrate — fed beef is 18:2/18:3, this being around 2 and 27 in Table 1 for grass and concentrate — fed beef respectively.

Grass, whether fresh or conserved, is a source of α-linolenic acid, which can be converted in the animal to long chain n-3 (omega-3) polyunsaturated fatty acids (PUFA), valuable nutrients in the human diet. Grass also contains vitamin E and both n-3 fatty acids and vitamin E are at higher concentrations in grass-fed beef. These nutrients also affect the taste of the meat.

Thus, grass and grass forage diets demonstrably produce a distinctive fatty acid profile in muscle that distinguishes them from concentrate diets. Values of around 1 % linolenic acid, 0,5 % EPA and 0,1 % DHA are descriptive of grass-reared beef. These are %s of the fatty acids present, which is the way fatty acid composition is often described. This effect benefits ‘West Country Beef’. Vitamin E found naturally in grass is incorporated into muscle and fat tissue in cattle. Steers fed grass silage had at least double the concentration of vitamin E in muscle than those fed concentrate (Table 1). This causes the meat to retain its bright red colour for two extra days during retail display.

British studies concluded that the taste of beef is better in grass-finished cattle than grain-fed cattle. The score for beef flavour was higher with grass than concentrate. The score for abnormal flavour was highest for concentrate.

The independent report commissioned by Meat South West from which the above conclusions were extracted shows a summary of the special characteristics to be a low ratio of n-6 fatty acids to n-3 fatty acids and a high concentration of vitamin E:

| — | 18:2/18:3 ratio less than 4, |
| --- | --- |

—

18:2/18:3 ratio less than 4,

| — | vitamin E > 3,0 mg/kg loin muscle. |
| --- | --- |

—

vitamin E > 3,0 mg/kg loin muscle.

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

The West Country of England, as a result of its climate, topography, geology and the consequent lushness of grass production, imparts particular qualities to cattle reared in the region, and thence to the meat from those animals. A high proportion of its farmed area is grass, which is ideally suited to cattle production and can also be used in supplementary feed.

There is a strong and objective scientific case that beef produced and processed in the West Country of England has qualities that are inherently linked to that geographical area, because of the greater availability of and reliance on grass in the diet, leading to higher concentrations of n-3 PUFA and vitamin E in the meat.

Grass growth is affected by soil type, temperature, rainfall and sunshine. A further important factor is topography i.e. altitude, with grass growth declining as altitude increases. The more favourable climate in the West Country increases the number of grass-growing days in comparison with other regions. Grass grows for more than 220 days of the year in all parts of the West Country which is not true of any other part of Britain, with parts achieving over 300 days of grass growth. As a result, cattle produced in the West Country have a greater access to grass and grass products than those in most other parts of Britain or elsewhere in the EU.

These values are achieved in beef from cattle which are born, reared and finished in the West Country of England where animals have access to fresh grass for longer than in other regions because of the warm wet climate and where production systems are based on extensive production from grass. Climate changes in the future are likely to favour grass farming in the West Country even more than at present.

Meat South West estimates the total contribution of the red meat sector to the West Country economy at GBP 3 billion per annum and 28 000 jobs. The continuation of livestock production is essential if the region’s environment and heritage are to be protected. Indeed it is that special environment that is the basis for the characteristics that are inherently developed in ‘West Country Beef’ as a consequence of the source animals being raised in the region.

Historically the most common cattle breeds in the region have been South Devon and Ruby Red. However, many native and continental breeds are also well suited to the region’s landscape and perform well on the region’s grasses. ‘West Country Beef’ can therefore be produced from any breed of cattle. The diversity of landscapes allows a stratified livestock industry to exist within the region’s boundaries. The upland areas of Exmoor, Dartmoor and Bodmin Moor provide the breeding grounds and summer grazing for traditional beef herds, and the lowland grasslands and coastal regions, where grass continues to grow for most of the year, provides ideal finishing pastures.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (7))

http://archive.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/wc-beef-pgi-final-20121127.pdf

---

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

(2)  Replaced by Regulation (EU) No 1151/2012.

(3)  Linoleic.

(4)  Linolenic.

(5)  Eicosapentaenoic.

(6)  Docosahexaenoic.

(7)  See footnote 2.

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| 9.8.2013 | EN | Official Journal of the European Union | C 231/20 |
| --- | --- | --- | --- |

9.8.2013

EN

Official Journal of the European Union

C 231/20

---

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

2013/C 231/12

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

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘YORKSHIRE WENSLEYDALE’

EC No: UK-PGI-0005-0652-08.10.2007

PGI ( X ) PDO ( )

1.   Name

‘Yorkshire Wensleydale’

2.   Member State or Third Country

United Kingdom

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

Class 1.3.

Cheeses

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

‘Yorkshire Wensleydale’ cheese is a pressed cheese made from cow’s milk. It can be made with either fresh raw milk, or pasteurised milk.

‘Yorkshire Wensleydale’ is moulded into traditional truckles/cylinders ranging in weight from 500 g to 21 kg and also into 20 kg blocks shaped moulds. The cheese can be sold as a young cheese at 2 weeks old but can also be aged for up to 12 months depending on the level of maturity required.

The physico-chemical properties of the cheese are:

| — | pH: 4,4 to 5,4, |
| --- | --- |

—

pH: 4,4 to 5,4,

| — | dry matter: minimum 54 %, |
| --- | --- |

—

dry matter: minimum 54 %,

| — | fat content: minimum 48 % of the dry matter, |
| --- | --- |

—

fat content: minimum 48 % of the dry matter,

| — | sodium chloride: maximum 2,2 %. |
| --- | --- |

—

sodium chloride: maximum 2,2 %.

Characteristics of the cheese:

| — | consistency: firm, slightly compact and flaky, |
| --- | --- |

—

consistency: firm, slightly compact and flaky,

| — | colour: from white to ivory-yellow, |
| --- | --- |

—

colour: from white to ivory-yellow,

| — | aroma: lactic, slightly acidic, developing strong notes and long overall persistence in cheeses that have been well aged, |
| --- | --- |

—

aroma: lactic, slightly acidic, developing strong notes and long overall persistence in cheeses that have been well aged,

| — | flavour: slightly acidic, mellow and honeyed after taste becoming strong and flavoursome, in cheeses that have been well aged. Pleasant and distinctive aftertaste, |
| --- | --- |

—

flavour: slightly acidic, mellow and honeyed after taste becoming strong and flavoursome, in cheeses that have been well aged. Pleasant and distinctive aftertaste,

| — | appearance: milky white and slightly open, |
| --- | --- |

—

appearance: milky white and slightly open,

| — | texture: firm but slightly crumbly and flaky. |
| --- | --- |

—

texture: firm but slightly crumbly and flaky.

The microbiological limits are as follows:

| — | Escherichia coli: < 100 colonies/gram, |
| --- | --- |

—

Escherichia coli: < 100 colonies/gram,

| — | Staphylococcus aureus: < 100 colonies/gram, |
| --- | --- |

—

Staphylococcus aureus: < 100 colonies/gram,

| — | salmonella species: absence in 25 grams. |
| --- | --- |

—

salmonella species: absence in 25 grams.

3.3.   Raw materials (for processed products only)

The specific starter cultures are developed from a commercially available primary culture. The mother cultures are ‘woken up’ from their freeze-dried state and grown as individuals to the point they get into the milk to do their job of souring the milk. So typically, 18 mother cultures run on a 3-day cycle, in 3 groups of 6. The best three from their respective group are identified daily on the basis of their age and vitality. These are then grown in large tanks which will then be blended together immediately before cheese making and used as the starter culture on that particular day.

3.4.   Feed (for products of animal origin only)

—

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

The following production stages must take place in the geographical area of Wensleydale as described at Section 4 below:

| — | if appropriate, pasteurisation of the milk, |
| --- | --- |

—

if appropriate, pasteurisation of the milk,

| — | the milk is transferred into cheese vats, and bulk starter culture is added and stirred during the ripening period, |
| --- | --- |

—

the milk is transferred into cheese vats, and bulk starter culture is added and stirred during the ripening period,

| — | the rennet is added and the milk is allowed to coagulate, |
| --- | --- |

—

the rennet is added and the milk is allowed to coagulate,

| — | the coagulum is cut to release the curds from the whey. The curds and whey are ‘scalded’ (with heat from the sides of the vat to firm up the curd particles and to drive out more moisture) and stirred until the point at which the curds can be settled and the whey drained, |
| --- | --- |

—

the coagulum is cut to release the curds from the whey. The curds and whey are ‘scalded’ (with heat from the sides of the vat to firm up the curd particles and to drive out more moisture) and stirred until the point at which the curds can be settled and the whey drained,

| — | cutting, turning and stirring of the curd to achieve the desired texture and moisture content of the curd, |
| --- | --- |

—

cutting, turning and stirring of the curd to achieve the desired texture and moisture content of the curd,

| — | salting of the curd by hand, |
| --- | --- |

—

salting of the curd by hand,

| — | mould filling, |
| --- | --- |

—

mould filling,

| — | pressing, |
| --- | --- |

—

pressing,

| — | bandaging (where applicable) and primary packing, |
| --- | --- |

—

bandaging (where applicable) and primary packing,

| — | initial ripening stage for a minimum of one week. |
| --- | --- |

—

initial ripening stage for a minimum of one week.

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

—

3.7.   Specific rules concerning labelling

—

4.   Concise definition of the geographical area

Wensleydale, in North Yorkshire, with the market town of Hawes at its centre. This area is defined by (and inclusive of) Sedbergh to the west and Bedale to the east. To the south, the dale is bordered by Wharfedale, Nidderdale, Ribblesdale and Ripon, and Swaledale to the north.

The area defined above is synonymous with the manufacture of ‘Yorkshire Wensleydale’ cheese and is based on the traditional and historical area for the making of ‘Yorkshire Wensleydale’ cheese over the centuries. Today, there are only two sites that are still making ‘Yorkshire Wensleydale’ — the creameries at Hawes and Kirkby Malzeard.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The application is based on a specific quality and reputation attributable to the geographical origin.

The historical tradition of cheesemaking in the area dates back through centuries. The cheese was first made in the area by French Cistercian monks who settled in the 11th and 12th centuries. Evidence suggests that the monks of Wensleydale became proficient farmers and were skilled in animal husbandry, and cheese making from the milk became a valuable source of food. It is acknowledged that the early monastic cheese was made from sheep’s milk, but cow’s milk became the dominant source of milk following the dissolution of the monasteries in the 16th century.

Following the dissolution of the monasteries by Henry VIII in the mid-1500’s the cheese making skills were passed to local farmers, who made cheese as a way of preserving surplus milk. This tradition continued well into the 20th century with Kit Calvert (‘The Complete Dalesman’ and father figure of Yorkshire Wensleydale from 1933 to 1966) stating in his book Kit Calvert of Wensleydale, that ‘... when the 2nd World War was declared (1939), 173 farmers wives were making Wensleydale cheese in Wensleydale and the surrounding area.’

In 1897, local corn and provisions merchant, Edward Chapman became the first commercial cheesemaker in the area when he opened the first creamery in Hawes. He bought milk from local farms and made Wensleydale cheese. Edward Chapman’s dairy faced closure during the depression of the 1930’s, but was rescued by Kit Calvert, who rallied the creditors and persuaded them to support him to run the Hawes Creamery. For the next 30 years, Kit Calvert built a thriving cheese business with operations at Hawes, Kirkby Malzeard, Masham and Coverham. Kit sold his business to the Milk Marketing Board in 1966.

‘Yorkshire Wensleydale’ cheese continues to be made to a recipe which has changed little in the last 115 years since commercial cheesemaking began in 1897 in Hawes. The recipe used today closely replicates those used in farm houses for generations too. Much of the cheesemaking process is done by hand as it has been for many generations and the cheese is made using bulk starter cultures which are sub-cultured and propagated specifically for ‘Yorkshire Wensleydale’ cheese. So the skills needed to make a product meeting the required description and quality standards for this cheese continue to be as relevant today as in the past. Photographic evidence from the early days of commercial cheese illustrate that methods have changed little over the years.

5.2.   Specificity of the product

‘Yorkshire Wensleydale’ cheese has a creamy-white colour with a firm but forgiving, flaky, open textured appearance. The outside of the cheese is more yellow in colour. This is the hallmark of a handmade ‘Yorkshire Wensleydale’ cheese (particularly in cloth-bound cheeses). ‘Yorkshire Wensleydale’ differs from Wensleydale cheese made outside the designated area in that it has a softer and creamier texture and a creamier, sweeter and less acidic flavour than standard Wensleydale. The flavour of ‘Yorkshire Wensleydale’ is more complex due to the unique starter cultures that are used in the cheesemaking process. The unique bulk starter cultures are selected for their ability to produce excellent and complex lactic flavours as well as a consistent and predictable rate of acid development. Because of the unique recipe of ‘Yorkshire Wensleydale’, it can be eaten as a young and fresh cheese or it can be matured carefully for many months to develop a rich and full flavour.

The starter cultures used in the cheesemaking process for ‘Yorkshire Wensleydale’ are an important factor in the quality of the finished cheese. The starter cultures used are grown from mesophilic aromatic cultures, which can be either sub-cultured daily from traditional mother cultures and grown overnight in bulk starter media or grown from deep-frozen or freeze-dried cultures — again grown overnight in the same bulk starter media — typically reconstituted skimmed milk.

The primary cultures are commercially available but are sub-cultured for months. The mother cultures are ‘woken up’ from their freeze-dried state and grown and run as individual cultures for their life cycle. Groups of 18 mother cultures run on a 3-day cycle, forming 3 groups of 6. On a daily basis the best three cultures from their respective group are identified and grown in large tanks which will then be blended together immediately before cheese making and used as the starter culture for the days make.

The individual cultures are grown as individuals to the point they get into the milk to do their job of souring the milk. The three cultures are chosen on the basis of their age and vitality on the day and usually consist of a young culture, another of medium age and a third more mature culture. As the older ones lose their vitality and performance, they are thrown out and a new culture is ‘woken up’ and introduced to the team. However, after being woken up, it may be weeks or months before they actually get used for cheesemaking. By running these cultures as separate mother cultures, they gain individual characteristics and strengths and build up immunity to phage. This is a unique and complex system which has been used in the production of ‘Yorkshire Wensleydale’ cheese for a long time.

The quality and consistency of these starter cultures contribute to many aspects of the cheesemaking process and hence the final quality of the cheese. The addition of the specific starter to the pasteurised milk contributes to the initial acidity of the milk and helps with the coagulation of the milk after the addition of rennet.

These specific starter cultures are fundamentally responsible for the consistent acid development throughout the cheesemaking process from rennet addition through to salting. These cultures which are a mixture of acid producing bacteria and flavour producing bacteria are one of the two key contributors to the flavour and texture of the finished cheese. The quality of the milk is the other key contributor to the finished cheese flavour. Also, the action of the starter cultures goes on long after the cheese has been made in the cheese room. The cultures go on working throughout the cheese maturation process to affect flavour, texture and appearance.

The cheesemaking process requires every vat of cheese to be closely monitored with recorded times, temperatures and acidity levels all being documented. The skill, experience and intuition of the cheesemakers and technical personnel are essential to ensure ‘Yorkshire Wensleydale’ cheese is of a consistent quality as is the need to be able to identify the various factors that affect the cheese making process on a day-to-day and vat-to-vat basis. These include seasonal variations in milk quality — spring, summer or winter milk; performance of the starter cultures — how and when to exclude or introduce new cultures; the effects of the weather. When working with living cultures and a naturally varying milk quality, no one day may be the same as the next; the make may be fast or slow and therefore to ensure that a consistent cheese is made, the process relies on the skill, experience and savoir faire of the cheesemakers who have been specifically trained.

To produce a consistently good ‘Yorkshire Wensleydale’ cheese, the cheesemaker may make adjustments throughout each stage of the process — for example ‘ripening’ times may be changed depending on whether the starters are fast or slow. Scald temperatures may be changed also to control the rate of acid development; the speed/rate that the whey is released and the size of the cut curd pieces, and the time at which the salt is added and the amount added are all dependent upon the rate of acid development during the make, again based upon whether the cultures are fast or slow.

All of the key cheesemaking parameters followed in the making of ‘Yorkshire Wensleydale’, including the quantity and type of starter cultures, the ripening periods, rennetting time, scald time and temperatures and stirring time, together with the rate of acidity development and final salting acidity are unique to ‘Yorkshire Wensleydale’ and this style of cheese and are different to a more commercially available and mass produced Wensleydale made outside of the designated area.

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

When Cistercian monks settled in the valley of Wensleydale during the 11th and 12th centuries, they brought with them their cheesemaking skills, which were later passed on to local farmers. ‘Yorkshire Wensleydale’ cheese continues to be made to a recipe which has remained largely unchanged since commercial cheesemaking began in the area in 1897. The recipe used today closely replicates the handmade cheesemaking processes used for many generations. The specific starter cultures which are sub-cultured and propagated specifically for ‘Yorkshire Wensleydale’, together with the skills needed to make a product meeting the required description and quality standards for this cheese continue to be as relevant today as in the past.

The unique characteristics of flavour, texture and appearance of ‘Yorkshire Wensleydale’, with its sweet, milky and lactic flavour, with crumbly and flaky texture are all the result of the unique starter cultures and the atmosphere of the creamery and the knowledge and skill of the cheesemakers and their skill to craft a cheese of such consistent quality.

In addition to the skill and labour involved with the cheesemaking process, it is the reputation of the product that has the greatest influence on the specificity of the product. The reputation of ‘Yorkshire Wensleydale’ cheese is based upon quality, consistency, provenance and authenticity.

The reputation of ‘Yorkshire Wensleydale’ is significant. Wensleydale cheese originated in the designated area during the 11th and 12th centuries and has continued its evolution ever since. Wensleydale cheese was exclusively made in the designated area up until well into the 20th century, when its style and name were copied by cheesemakers up and down the country and it became a more generic style of cheese called Wensleydale. However, the tradition of cheesemaking to a time honoured recipe has continued throughout in the designated areas. The fortunes of cheesemakers in the designated area have seen highs and lows. Indeed, cheesemaking nearly ended in Wensleydale during the depression of the 1930’s, but was rescued by Kit Calvert. Disaster was averted in 1992, when Dairy Crest finally agreed to sell the Hawes Creamery to a management team after the creamery was closed. Family farms in Wensleydale have supplied milk for cheesemaking for generations and successive generations of cheesemakers have converted this milk into award winning and sought after cheese.

Today, ‘Yorkshire Wensleydale’ can be bought in all of the major UK retailers, independent delicatessens and throughout the food service sector. ‘Yorkshire Wensleydale’ also finds increasing support in many export markets such as the USA and Canada where it is recognised as a top quality added value cheese with true roots of provenance and authenticity.

Many awards and accolades for ‘Yorkshire Wensleydale’ have been won over the years. Examples of such awards include Best Territorial Cheese and Reserve Supreme Champion at the Nantwich International Cheese Show in 2000 and Best British Cheese and a Gold award at the 2004 World Cheese awards.

The link between ‘Yorkshire Wensleydale’ cheese and the geographical area is strongly associated in consumers’ minds. The product is featured in numerous tourist guides aimed at visitors to the area and this has helped its reputation both within the immediate geographical area but also beyond with the product sought after as a premium cheese in all kinds of retail outlets and also in restaurants. There are many references to the cheese in cookery books, history books and in literature.

‘Yorkshire Wensleydale’ is sold in the most prestigious cheese shops and delicatessens in major cities throughout the UK and overseas. Harrods, Fortnum & Mason and John Lewis in London stock this cheese as the genuine Wensleydale cheese with true provenance authenticity and overall eating quality. ‘Yorkshire Wensleydale’ may be bought in premium retailers in Manhattan and Hong Kong. Neals Yard Dairy in London, one of the UK’s top cheese retailers and acknowledged authorities on UK artisan and hand crafted cheese sell ‘Yorkshire Wensleydale’ from Hawes as their only Wensleydale because of its distinctive qualities and authenticity.

Various highly acclaimed chefs including Jamie Oliver and Rosemary Shrager use ‘Yorkshire Wensleydale’ in their recipes and cheese boards.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

https://whitehall-admin.production.alphagov.co.uk/government/uploads/system/uploads/attachment_data/file/193717/yorks-wensleydale-cheese-pgi.pdf

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

(2)  Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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