# Official Journal C 31/2020

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 31 |
| | |
| English edition | Information and Notices | Volume 6330 January 2020 |

ISSN 1977-091X

Official Journal

of the European Union

C 31

English edition

Information and Notices

Volume 6330 January 2020

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 31/01 | Non-opposition to a notified concentration (Case M.9688 — Cinvend/Astorg/LGC Science Group) (
  1
  ) | 1 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 31/01

Non-opposition to a notified concentration (Case M.9688 — Cinvend/Astorg/LGC Science Group) (
  1
  )

1

1

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 31/02 | Euro exchange rates — 29 January 2020 | 2 |
| 2020/C 31/03 | Public Holidays 2020 | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 31/02

Euro exchange rates — 29 January 2020

2

2020/C 31/03

Public Holidays 2020

3

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2020/C 31/04 | Prior notification of a concentration (Case M.9680 — La Voix Du Nord/SIM/Mediacontact/Roof Media) Candidate case for simplified procedure (
  1
  ) | 4 |
| 2020/C 31/05 | Prior notification of a concentration (Case M.9709 — ENI/CDP Equity /GreenIT) Candidate case for simplified procedure (
  1
  ) | 6 |
| 2020/C 31/06 | Prior notification of a concentration (Case M.9587 — ENGIE/EDP Renovaveis/EDPR Offshore España) (
  1
  ) | 7 |
| | OTHER ACTS |
| | European Commission |
| 2020/C 31/07 | Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 8 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2020/C 31/04

Prior notification of a concentration (Case M.9680 — La Voix Du Nord/SIM/Mediacontact/Roof Media) Candidate case for simplified procedure (
  1
  )

1

4

2020/C 31/05

Prior notification of a concentration (Case M.9709 — ENI/CDP Equity /GreenIT) Candidate case for simplified procedure (
  1
  )

1

6

2020/C 31/06

Prior notification of a concentration (Case M.9587 — ENGIE/EDP Renovaveis/EDPR Offshore España) (
  1
  )

1

7

OTHER ACTS

European Commission

2020/C 31/07

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

8

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

---

(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

| 30.1.2020 | EN | Official Journal of the European Union | C 31/1 |
| --- | --- | --- | --- |

30.1.2020

EN

Official Journal of the European Union

C 31/1

---

Non-opposition to a notified concentration

(Case M.9688 — Cinvend/Astorg/LGC Science Group)

(Text with EEA relevance)

(2020/C 31/01)

On 24 January 2020, 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 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/homepage.html?locale=en) under document number 32020M9688. EUR-Lex is the on-line access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9688. EUR-Lex is the on-line access to European law.

---

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

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 30.1.2020 | EN | Official Journal of the European Union | C 31/2 |
| --- | --- | --- | --- |

30.1.2020

EN

Official Journal of the European Union

C 31/2

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Euro exchange rates (1)

29 January 2020

(2020/C 31/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1001 |
| JPY | Japanese yen | 120,06 |
| DKK | Danish krone | 7,4728 |
| GBP | Pound sterling | 0,84580 |
| SEK | Swedish krona | 10,5753 |
| CHF | Swiss franc | 1,0729 |
| ISK | Iceland króna | 135,90 |
| NOK | Norwegian krone | 10,0563 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,208 |
| HUF | Hungarian forint | 337,39 |
| PLN | Polish zloty | 4,2837 |
| RON | Romanian leu | 4,7770 |
| TRY | Turkish lira | 6,5559 |
| AUD | Australian dollar | 1,6299 |
| CAD | Canadian dollar | 1,4496 |
| HKD | Hong Kong dollar | 8,5503 |
| NZD | New Zealand dollar | 1,6868 |
| SGD | Singapore dollar | 1,4971 |
| KRW | South Korean won | 1 296,65 |
| ZAR | South African rand | 16,0719 |
| CNY | Chinese yuan renminbi | 7,6310 |
| HRK | Croatian kuna | 7,4420 |
| IDR | Indonesian rupiah | 14 991,61 |
| MYR | Malaysian ringgit | 4,4884 |
| PHP | Philippine peso | 55,929 |
| RUB | Russian rouble | 68,9755 |
| THB | Thai baht | 34,070 |
| BRL | Brazilian real | 4,6089 |
| MXN | Mexican peso | 20,6109 |
| INR | Indian rupee | 78,4170 |

Currency

Exchange rate

USD

US dollar

1,1001

JPY

Japanese yen

120,06

DKK

Danish krone

7,4728

GBP

Pound sterling

0,84580

SEK

Swedish krona

10,5753

CHF

Swiss franc

1,0729

ISK

Iceland króna

135,90

NOK

Norwegian krone

10,0563

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,208

HUF

Hungarian forint

337,39

PLN

Polish zloty

4,2837

RON

Romanian leu

4,7770

TRY

Turkish lira

6,5559

AUD

Australian dollar

1,6299

CAD

Canadian dollar

1,4496

HKD

Hong Kong dollar

8,5503

NZD

New Zealand dollar

1,6868

SGD

Singapore dollar

1,4971

KRW

South Korean won

1 296,65

ZAR

South African rand

16,0719

CNY

Chinese yuan renminbi

7,6310

HRK

Croatian kuna

7,4420

IDR

Indonesian rupiah

14 991,61

MYR

Malaysian ringgit

4,4884

PHP

Philippine peso

55,929

RUB

Russian rouble

68,9755

THB

Thai baht

34,070

BRL

Brazilian real

4,6089

MXN

Mexican peso

20,6109

INR

Indian rupee

78,4170

---

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

---

| 30.1.2020 | EN | Official Journal of the European Union | C 31/3 |
| --- | --- | --- | --- |

30.1.2020

EN

Official Journal of the European Union

C 31/3

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Public Holidays 2020

(2020/C 31/03)

| Belgique/België | 1.1, 2.1, 13.4, 1.5, 8.5, 21.5, 1.6, 21.7, 2.11, 11.11, 25.12, 28.12, 29.12, 30.12, 31.12 |
| --- | --- |
| България | 1.1, 3.3, 19.4, 20.4, 6.5, 24.5, 25.5, 6.9, 7.9, 22.9, 24.12, 25.12 |
| Česká republika | 1.1, 10.4, 13.4, 1.5, 8.5, 5.7, 6.7, 28.9, 28.10, 17.11, 24.12, 25.12, 26.12. |
| Danmark | 1.1, 9.4, 10.4, 12.4, 13.4, 8.5, 21.5, 31.5, 1.6, 25.12, 26.12 |
| Deutschland | 1.1, 10.4, 13.4, 1.5, 21.5, 1.6, 3.10, 25.12, 26.12 |
| Eesti | 1.1, 24.2, 10.4, 12.4, 1.5, 31.5, 23.6, 24.6, 20.8, 24.12, 25.12, 26.12 |
| Éire/Ireland | 1.1, 17.3, 13.4, 1.5, 1.6, 1.8, 26.10, 25.12, 26.12 |
| Ελλάδα | 1.1, 6.1, 2.3, 25.3, 17.4, 20.4, 1.5, 8.6, 15.8, 28.10, 25.12, 26.12 |
| España | 1.1, 6.1, 10.4, 1.5, 15.8, 12.10, 8.12, 25.12 |
| France | 1.1, 13.4, 1.5, 8.5, 21.5, 1.6, 14.7, 15.8, 1.11, 11.11, 25.12 |
| Hrvatska | 1.1, 6.1, 12.4, 13.4, 1.5, 11.6, 30.5, 22.6, 5.8, 15.8, 1.11, 18.11, 25.12, 26.12 |
| Italia | 1.1, 6.1, 13.4, 25.4, 1.5, 2.6, 15.8, 1.11, 8.12, 25.12, 26.12 |
| Κύπρος/Kıbrıs | 1.1, 6.1, 2.3, 25.3, 1.4, 17.4, 20.4, 1.5, 8.6, 15.8, 1.10, 28.10, 24.12, 25.12, 26.12. |
| Latvija | 1.1, 10.4, 12.4, 13.4, 1.5, 4.5, 10.5, 31.5, 22.6, 23.6, 24.6, 18.11, 24.12, 25.12, 26.12, 31.12 |
| Lietuva | 1.1, 16.2, 25.2, 11.3, 12.4, 13.4, 1.5, 3.5, 7.6, 24.6, 6.7, 15.8, 1.11, 2.11, 24.12, 25.12, 26.12 |
| Luxembourg | 1.1, 13.4, 1.5, 9.5, 21.5, 1.6, 23.6, 15.8, 1.11, 25.12, 26.12 |
| Magyarország | 1.1, 15.3, 10.4, 13.4, 1.5, 1.6, 20.8, 23.10, 1.11, 25.12, 26.12 |
| Malta | 1.1, 10.2, 19.3, 31.3, 10.4, 1.5, 7.6, 29.6, 15.8, 8.9, 21.9, 8.12, 13.12, 25.12 |
| Nederland | 1.1, 10.4, 12.4, 13.4, 27.4, 5.5, 21.5, 22.5, 31.5, 1.6, 25.12, 26.12 |
| Österreich | 1.1, 6.1, 13.4, 1.5, 21.5, 1.6, 11.6, 15.8, 26.10, 1.11, 8.12, 25.12, 26.12 |
| Polska | 1.1, 6.1, 13.4, 1.5, 3.5, 11.6, 15.8, 1.11, 11.11, 25.12, 26.12 |
| Portugal | 1.1, 10.4, 12.4, 25.4, 1.5, 10.6, 11.6, 15.8, 5.10, 1.11, 1.12, 8.12, 25.12 |
| România | 1.1, 2.1, 24.1, 17.4, 19.4, 20.4, 1.5, 1.6, 7.6, 8.6, 15.8, 30.11, 1.12, 25.12, 26.12 |
| Slovenija | 1.1, 2.1, 8.2, 12.4, 13.4, 27.4, 1.5, 2.5, 31.5, 25.6, 15.8, 31.10, 1.11, 25.12, 26.12 |
| Slovensko | 1.1, 6.1, 10.4, 13.4, 1.5, 8.5, 5.7, 29.8, 1.9, 15.9, 1.11, 17.11, 24.12, 25.12, 26.12 |
| Suomi/Finland | 1.1, 6.1, 10.4, 13.4, 1.5, 21.5, 19.6, 25.12 |
| Sverige | 1.1, 6.1, 10.4, 13.4, 1.5, 21.5, 19.6, 24.12, 25.12, 31.12 |
| United Kingdom | Wales and England: 1.1, 10.4, 13.4, 8.5, 25.5, 31.8, 25.12, 28.12
  Northern Ireland: 1.1, 10.4, 8.5, 25.5, 3.8, 30.11, 25.12, 28.12
  Scotland: 1.1, 17.3, 10.4, 13.4, 8.5, 25.5, 13.7, 31.8, 25.12, 28.12 |

Belgique/België

1.1, 2.1, 13.4, 1.5, 8.5, 21.5, 1.6, 21.7, 2.11, 11.11, 25.12, 28.12, 29.12, 30.12, 31.12

България

1.1, 3.3, 19.4, 20.4, 6.5, 24.5, 25.5, 6.9, 7.9, 22.9, 24.12, 25.12

Česká republika

1.1, 10.4, 13.4, 1.5, 8.5, 5.7, 6.7, 28.9, 28.10, 17.11, 24.12, 25.12, 26.12.

Danmark

1.1, 9.4, 10.4, 12.4, 13.4, 8.5, 21.5, 31.5, 1.6, 25.12, 26.12

Deutschland

1.1, 10.4, 13.4, 1.5, 21.5, 1.6, 3.10, 25.12, 26.12

Eesti

1.1, 24.2, 10.4, 12.4, 1.5, 31.5, 23.6, 24.6, 20.8, 24.12, 25.12, 26.12

Éire/Ireland

1.1, 17.3, 13.4, 1.5, 1.6, 1.8, 26.10, 25.12, 26.12

Ελλάδα

1.1, 6.1, 2.3, 25.3, 17.4, 20.4, 1.5, 8.6, 15.8, 28.10, 25.12, 26.12

España

1.1, 6.1, 10.4, 1.5, 15.8, 12.10, 8.12, 25.12

France

1.1, 13.4, 1.5, 8.5, 21.5, 1.6, 14.7, 15.8, 1.11, 11.11, 25.12

Hrvatska

1.1, 6.1, 12.4, 13.4, 1.5, 11.6, 30.5, 22.6, 5.8, 15.8, 1.11, 18.11, 25.12, 26.12

Italia

1.1, 6.1, 13.4, 25.4, 1.5, 2.6, 15.8, 1.11, 8.12, 25.12, 26.12

Κύπρος/Kıbrıs

1.1, 6.1, 2.3, 25.3, 1.4, 17.4, 20.4, 1.5, 8.6, 15.8, 1.10, 28.10, 24.12, 25.12, 26.12.

Latvija

1.1, 10.4, 12.4, 13.4, 1.5, 4.5, 10.5, 31.5, 22.6, 23.6, 24.6, 18.11, 24.12, 25.12, 26.12, 31.12

Lietuva

1.1, 16.2, 25.2, 11.3, 12.4, 13.4, 1.5, 3.5, 7.6, 24.6, 6.7, 15.8, 1.11, 2.11, 24.12, 25.12, 26.12

Luxembourg

1.1, 13.4, 1.5, 9.5, 21.5, 1.6, 23.6, 15.8, 1.11, 25.12, 26.12

Magyarország

1.1, 15.3, 10.4, 13.4, 1.5, 1.6, 20.8, 23.10, 1.11, 25.12, 26.12

Malta

1.1, 10.2, 19.3, 31.3, 10.4, 1.5, 7.6, 29.6, 15.8, 8.9, 21.9, 8.12, 13.12, 25.12

Nederland

1.1, 10.4, 12.4, 13.4, 27.4, 5.5, 21.5, 22.5, 31.5, 1.6, 25.12, 26.12

Österreich

1.1, 6.1, 13.4, 1.5, 21.5, 1.6, 11.6, 15.8, 26.10, 1.11, 8.12, 25.12, 26.12

Polska

1.1, 6.1, 13.4, 1.5, 3.5, 11.6, 15.8, 1.11, 11.11, 25.12, 26.12

Portugal

1.1, 10.4, 12.4, 25.4, 1.5, 10.6, 11.6, 15.8, 5.10, 1.11, 1.12, 8.12, 25.12

România

1.1, 2.1, 24.1, 17.4, 19.4, 20.4, 1.5, 1.6, 7.6, 8.6, 15.8, 30.11, 1.12, 25.12, 26.12

Slovenija

1.1, 2.1, 8.2, 12.4, 13.4, 27.4, 1.5, 2.5, 31.5, 25.6, 15.8, 31.10, 1.11, 25.12, 26.12

Slovensko

1.1, 6.1, 10.4, 13.4, 1.5, 8.5, 5.7, 29.8, 1.9, 15.9, 1.11, 17.11, 24.12, 25.12, 26.12

Suomi/Finland

1.1, 6.1, 10.4, 13.4, 1.5, 21.5, 19.6, 25.12

Sverige

1.1, 6.1, 10.4, 13.4, 1.5, 21.5, 19.6, 24.12, 25.12, 31.12

United Kingdom

Wales and England: 1.1, 10.4, 13.4, 8.5, 25.5, 31.8, 25.12, 28.12

Northern Ireland: 1.1, 10.4, 8.5, 25.5, 3.8, 30.11, 25.12, 28.12

Scotland: 1.1, 17.3, 10.4, 13.4, 8.5, 25.5, 13.7, 31.8, 25.12, 28.12

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 30.1.2020 | EN | Official Journal of the European Union | C 31/4 |
| --- | --- | --- | --- |

30.1.2020

EN

Official Journal of the European Union

C 31/4

---

Prior notification of a concentration

(Case M.9680 — La Voix Du Nord/SIM/Mediacontact/Roof Media)

Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 31/04)

1.

This notification concerns the following undertakings:

| — | La Voix du Nord (France), belonging to the group Rossel & Cie (Belgium), |
| --- | --- |

—

La Voix du Nord (France), belonging to the group Rossel & Cie (Belgium),

| — | Mediacontact (France), belonging to the group SIPA (France), |
| --- | --- |

—

Mediacontact (France), belonging to the group SIPA (France),

| — | Société d’Investissements Medias (‘SIM’, France), belonging to the group Crédit Mutuel (France), |
| --- | --- |

—

Société d’Investissements Medias (‘SIM’, France), belonging to the group Crédit Mutuel (France),

| — | Roof Media (France), currently jointly controlled by Mediacontact and La Voix du Nord. |
| --- | --- |

—

Roof Media (France), currently jointly controlled by Mediacontact and La Voix du Nord.

SIM acquires within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control, with La Voix du Nord and Mediacontact, of the whole of Roof Media.

The concentration is accomplished by way of purchase of shares.

2.

| — | La Voix du Nord is active in the print and digital media sector, both free and fee-paying, mainly in Hauts-de-France and Champagne-Ardenne; |
| --- | --- |

—

La Voix du Nord is active in the print and digital media sector, both free and fee-paying, mainly in Hauts-de-France and Champagne-Ardenne;

| — | Mediacontact is active in the print and digital media sector, both free and fee‐paying, mainly in western France; |
| --- | --- |

—

Mediacontact is active in the print and digital media sector, both free and fee‐paying, mainly in western France;

| — | SIM represents the commercial brand ‘EBRA’ (Est Bourgogne Rhône Alpes), which is a media arm of the Crédit Mutuel group active in the print and digital media sector, both free and fee-paying; |
| --- | --- |

—

SIM represents the commercial brand ‘EBRA’ (Est Bourgogne Rhône Alpes), which is a media arm of the Crédit Mutuel group active in the print and digital media sector, both free and fee-paying;

| — | Roof Media specialises in streaming technology for video content. |
| --- | --- |

—

Roof Media specialises in streaming technology for video content.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.9680 – La Voix du Nord/SIM/Mediacontact/Roof Media

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

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

Fax +32 22964301

Postal address:

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

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

1

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

2

---

| 30.1.2020 | EN | Official Journal of the European Union | C 31/6 |
| --- | --- | --- | --- |

30.1.2020

EN

Official Journal of the European Union

C 31/6

---

Prior notification of a concentration

(Case M.9709 — ENI/CDP Equity /GreenIT)

Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 31/05)

1.

This notification concerns the following undertakings:

| — | Eni S.p.A. (‘ENI’), Italy; |
| --- | --- |

—

Eni S.p.A. (‘ENI’), Italy;

| — | CDP Equity S.p.A. (‘CDP Equity’), Italy. |
| --- | --- |

—

CDP Equity S.p.A. (‘CDP Equity’), Italy.

ENI and CDP Equity acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of a newly created JV.

The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

2.

| — | ENI is a company active in the oil and natural gas sector; |
| --- | --- |

—

ENI is a company active in the oil and natural gas sector;

| — | CDP Equity is a holding company of Cassa Depositi e Prestiti Group, investing in Italian companies of major national interest with long-term perspective; |
| --- | --- |

—

CDP Equity is a holding company of Cassa Depositi e Prestiti Group, investing in Italian companies of major national interest with long-term perspective;

| — | The JV, GreenIT, is intended to be active in the production and wholesale supply of electricity from renewable sources on the Italian market. |
| --- | --- |

—

The JV, GreenIT, is intended to be active in the production and wholesale supply of electricity from renewable sources on the Italian market.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.9709 — ENI/CDP Equity/GreenIT

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

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

Fax +32 22964301

Postal address:

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

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

1

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

2

---

| 30.1.2020 | EN | Official Journal of the European Union | C 31/7 |
| --- | --- | --- | --- |

30.1.2020

EN

Official Journal of the European Union

C 31/7

---

Prior notification of a concentration

(Case M.9587 — ENGIE/EDP Renovaveis/EDPR Offshore España)

(Text with EEA relevance)

(2020/C 31/06)

1.

This notification concerns the following undertakings:

| — | ENGIE S.A. (‘ENGIE’, France), |
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ENGIE S.A. (‘ENGIE’, France),

| — | EDP Renovaveis S.A. (‘EDPR’, Spain), belonging to the EDP group, |
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EDP Renovaveis S.A. (‘EDPR’, Spain), belonging to the EDP group,

| — | EDPR Offshore España S.L.U. (‘EDPR Offshore España’, Spain), belonging to the EDP group. |
| --- | --- |

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EDPR Offshore España S.L.U. (‘EDPR Offshore España’, Spain), belonging to the EDP group.

ENGIE and EDPR acquire within the meaning of Articles 3(1)(b) and 3(4) of the Merger Regulation joint control of EDPR Offshore España.

The concentration is accomplished by way of purchase of shares and a contribution of assets.

2.

| — | for ENGIE: An industrial company active in the fields of gas, electricity and energy services, |
| --- | --- |

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for ENGIE: An industrial company active in the fields of gas, electricity and energy services,

| — | for EDPR: A renewable energy subsidiary of EDP Group active in developing, building and operating wind farms and solar plants worldwide, |
| --- | --- |

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for EDPR: A renewable energy subsidiary of EDP Group active in developing, building and operating wind farms and solar plants worldwide,

| — | for EDPR Offshore España: A subsidiary of EDPR active in offshore windfarm activities worldwide. |
| --- | --- |

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for EDPR Offshore España: A subsidiary of EDPR active in offshore windfarm activities worldwide.

3.

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

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.9587 — ENGIE/EDP Renovaveis/EDPR Offshore España

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

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

Fax +32 22964301

Postal address:

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

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

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

1

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OTHER ACTS

European Commission

| 30.1.2020 | EN | Official Journal of the European Union | C 31/8 |
| --- | --- | --- | --- |

30.1.2020

EN

Official Journal of the European Union

C 31/8

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Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2020/C 31/07)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘LILIPUTAS’

EU No: PGI-LT-00868-AM01 — 10.4.2019

PDO () PGI (X)

1.   Name(s)

‘Liliputas’

2.   Member State or third country

Lithuania

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheeses

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

‘Liliputas’ is a handmade, high-fat (50 % in dry matter), semi-hard cheese in the shape of a cylinder with rounded ends. It is 7,5-13,0 cm in height, 7,0-8,5 cm in diameter and 0,4-0,7 kg in weight. The cheese is made in the village of Belvederis from pasteurised, standardised cow’s milk, by coagulating the milk and then processing the coagulum, wrapping the cheese mass in woven cotton napkins and pressing it in traditional cylindrical moulds. The cheese is matured for 20-30 days by means of internal microflora and surface microflora, namely the microscopic mould Penicillium pallidum Smith, which grows naturally in cheese cellars in the geographical area defined in point 4.

The cheese got the name ‘Liliputas’ because of its size and derives its organoleptic characteristics from maturing in small rounds in the presence of the microscopic mould Penicillium pallidum Smith.

Table 1

Organoleptic indicators of ‘Liliputas’ cheese

| Indicator | Description |
| --- | --- |
| Appearance | The rind is smooth, with no thick layer underneath, and is covered with a paraffin/polymer or other composite coating. It may bear the imprints of the napkin and the cheese mould. |
| Flavour and aroma | Lactic-acid, fresh flavour and aroma of fermented cheese. There may be a hint of sharpness and saltiness. |
| Texture | Homogeneous, quite firm, elastic, yielding in the mouth. |
| Cross-section | The cross-section may or may not show small, unevenly distributed oval, angular or slightly flattened holes. |
| Colour | Cream to yellow, uniform throughout. |

Indicator

Description

Appearance

The rind is smooth, with no thick layer underneath, and is covered with a paraffin/polymer or other composite coating. It may bear the imprints of the napkin and the cheese mould.

Flavour and aroma

Lactic-acid, fresh flavour and aroma of fermented cheese. There may be a hint of sharpness and saltiness.

Texture

Homogeneous, quite firm, elastic, yielding in the mouth.

Cross-section

The cross-section may or may not show small, unevenly distributed oval, angular or slightly flattened holes.

Colour

Cream to yellow, uniform throughout.

Table 2

Physical and chemical characteristics of ‘Liliputas’ cheese

| Indicator | Amount (%) |
| --- | --- |
| Fat content in dry matter | 50,0 ±1,6 |
| Minimum dry matter content | 56,0 |
| Common salt content | 2,0-3,0 |

Indicator

Amount (%)

Fat content in dry matter

50,0 ±1,6

Minimum dry matter content

56,0

Common salt content

2,0-3,0

Table 3

Average nutritional value of 100 g of ‘Liliputas’ cheese

| Fat (g) | Protein (g) | Carbohydrates (g) | Energy value |
| --- | --- | --- | --- |
| Kcal | KJ |
| 30,0 | 23,5 | — | 364 | 1 510 |

Fat (g)

Protein (g)

Carbohydrates (g)

Energy value

Kcal

KJ

30,0

23,5

—

364

1 510

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

| — | cow’s milk, |
| --- | --- |

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cow’s milk,

| — | lactic acid and aromatic bacteria starter cultures, |
| --- | --- |

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lactic acid and aromatic bacteria starter cultures,

| — | milk-coagulating enzymes, |
| --- | --- |

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milk-coagulating enzymes,

| — | common salt. |
| --- | --- |

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common salt.

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

| — | Preparation and enzymatic coagulation of the milk. Milk for cheese production is pasteurised and standardised in such a way that the fat content in dry matter of the mature cheese meets the requirements laid down in point 3.2. The milk is coagulated by adding the enzyme, starter cultures and calcium chloride. |
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Preparation and enzymatic coagulation of the milk. Milk for cheese production is pasteurised and standardised in such a way that the fat content in dry matter of the mature cheese meets the requirements laid down in point 3.2. The milk is coagulated by adding the enzyme, starter cultures and calcium chloride.

| — | Processing of the coagulum and curd grains. The coagulum is mechanically processed until the grains are of the required size and then stirred. During formation of the curd grains, a third of the whey is drained off, after which the curd grains are heated. After heating, the curd grains are stirred until they reach a size of 4-5 mm, are no longer sticky and become dry and solid. The moisture content of the cheese must be no higher than 44 %. |
| --- | --- |

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Processing of the coagulum and curd grains. The coagulum is mechanically processed until the grains are of the required size and then stirred. During formation of the curd grains, a third of the whey is drained off, after which the curd grains are heated. After heating, the curd grains are stirred until they reach a size of 4-5 mm, are no longer sticky and become dry and solid. The moisture content of the cheese must be no higher than 44 %.

| — | Shaping and pressing of the cheese. The cheese is formed from the curd layer. The process takes 20-25 minutes, after which the curd layer is cut into pieces, which are placed in the cylindrical moulds by hand to compress under their own weight. During self-pressing, the cheeses are turned two or three times. Self-pressing takes 20-25 minutes.
  After self-pressing, the cheeses are taken out of the moulds, wrapped in damp napkins to allow a rind to form and placed back in the moulds before putting the lids on. The moulds containing the cheeses are placed in presses and pressed for between one and a half and two hours. After pressing, the cheeses are taken out of the moulds, the napkins are removed and any crusts that may have formed between the cheese mould and the lid during pressing are trimmed off. |
| --- | --- |

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Shaping and pressing of the cheese. The cheese is formed from the curd layer. The process takes 20-25 minutes, after which the curd layer is cut into pieces, which are placed in the cylindrical moulds by hand to compress under their own weight. During self-pressing, the cheeses are turned two or three times. Self-pressing takes 20-25 minutes.

After self-pressing, the cheeses are taken out of the moulds, wrapped in damp napkins to allow a rind to form and placed back in the moulds before putting the lids on. The moulds containing the cheeses are placed in presses and pressed for between one and a half and two hours. After pressing, the cheeses are taken out of the moulds, the napkins are removed and any crusts that may have formed between the cheese mould and the lid during pressing are trimmed off.

| — | Salting of the cheese. The cheeses are weighed and placed in brine. After 36-48 hours (determined on the basis of the progress and capabilities of the technological process), the cheeses are removed from the brine, placed on shelves, dried and then placed on the maturing racks in the cellar, which is kept at a temperature of 10– 14 °C and a humidity of 93-94 % and where the microscopic mould Penicillium pallidum Smith grows naturally. |
| --- | --- |

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Salting of the cheese. The cheeses are weighed and placed in brine. After 36-48 hours (determined on the basis of the progress and capabilities of the technological process), the cheeses are removed from the brine, placed on shelves, dried and then placed on the maturing racks in the cellar, which is kept at a temperature of 10– 14 °C and a humidity of 93-94 % and where the microscopic mould Penicillium pallidum Smith grows naturally.

| — | Maturing of the cheese. The cheeses on the racks are turned at least every five days, as described by the first producers of the cheese, in order to prevent them from lying on their sides and to maintain their shape. During the maturing process, the cheese becomes covered with a coating of microscopic mould, which is washed off after 20-30 days, determined on the basis of a visual inspection and following an assessment of the organoleptic parameters of the cheese (flavour, aroma, consistency). Once the coating of mould has been washed from the surface of the cheese, the cheese is dried and covered with a wax coating. |
| --- | --- |

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Maturing of the cheese. The cheeses on the racks are turned at least every five days, as described by the first producers of the cheese, in order to prevent them from lying on their sides and to maintain their shape. During the maturing process, the cheese becomes covered with a coating of microscopic mould, which is washed off after 20-30 days, determined on the basis of a visual inspection and following an assessment of the organoleptic parameters of the cheese (flavour, aroma, consistency). Once the coating of mould has been washed from the surface of the cheese, the cheese is dried and covered with a wax coating.

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

To preserve the unique characteristics of the cheese, to protect it from drying out, which happens if the protective paraffin layer becomes damaged, and because of its small size (weighing 0,4-0,7 kg), it is sold only uncut.

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

The label must clearly show the product name, i.e. ‘Liliputas’, the name of the manufacturer and the EU symbol.

4.   Concise definition of the geographical area

‘Liliputas’ cheese is made in the village of Belvederis, which is a small Lithuanian village in Jurbarkas District municipality that is situated in the Panemunė Regional Park, on the right bank of the river Nemunas, 1 km west of Seredžius.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Belvederis is the historical cradle of dairy specialists in Lithuania. In 1921, an agricultural school was set up in the manor house, where the subjects taught included dairying. After a few years, it was reorganised as a dairy college and, in 1944, as a technical dairy college. For many years, it fostered Lithuania’s dairy training traditions. During its 34 years of existence, the college/technical college trained more than 800 dairy specialists, most of whom gained their experience in Lithuania’s oldest cheese dairy, which was built in 1928 and is where ‘Liliputas’ is made. The milk used to produce the cheeses was heated in a vat with a wood-burning furnace. The separator was manual, and the cheese moulds wooden. The cheeses were washed using hand-held brushes, in the cellar in winter and in the open air in summer. The cheese dairy was next to an ice house, which was used to store blocks of ice brought from the river Nemunas. The ice was used to cool the cheese cellars. Initially, Belvederis cheese dairy produced larger (2,5-3,0 kg), round semi-hard cheeses, but, from 1958, when the dairy was extended, it started to produce small 0,4-0,7 kg cheeses, and the name ‘Liliputas’ caught on right away. Master cheese-maker Jonas Jarušaitis was the first to master the production of this cheese. In its first year of production, barely 8 tonnes of the cheese were matured, but, 40 years later, production had increased to 130 tonnes. The old wooden cheese moulds have been kept for posterity at Belvederis cheese dairy, along with souvenir cardboard packaging boxes and a postcard dating from the mid-20th century, which depicts cheeses being washed in a vat and issues an invitation to attend a kingly banquet and taste handmade Belvederis cheeses and other delicacies.

Today, ‘Liliputas’ is still made using the unique and authentic technology of 1958. The production skills and knowledge handed down from generation to generation by the employees of the cheese dairy have made it possible to preserve the product’s distinctive size, organoleptic characteristics and quality.

5.2.   Specificity of the product

A specific characteristic of ‘Liliputas’ cheese is that it is small, weighing only 0,4-0,7 kg, and is covered by a wax coating that protects it against damage. ‘Liliputas’ cheese gets its fresh, lactic-acid flavour and aroma from maturing in small rounds in a cool, damp cellar, cloaked with spores of the microscopic mould Penicillium pallidum Smith. No traces of the microscopic mould are visible on the walls, shelves or ceiling in the maturing room, but, a few days after the ‘Liliputas’ cheeses have been salted and lined up on the shelves, they start to resemble silkworm cocoons. In order to prevent the microscopic mould from penetrating into the cheese while it matures, it is protected by the rind formed during pressing. In order to form the rind, the cheeses are removed from the cylindrical moulds after self-pressing and wrapped in woven cotton napkins before being placed back in the cylindrical moulds and pressed in presses.

The cheeses are produced in the traditional way, almost entirely by hand, i.e. the curd layer is cut and placed in the moulds and the cheeses are wrapped in napkins, turned, washed, wiped and waxed by hand, a process during which each individual cheese is handled more than 50 times.

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 application for registration of a protected geographical indication is based on tradition, the specific production method and reputation.

In the public consciousness, Belvederis, as the cradle of dairy science in Lithuania, is directly associated with the peerless ‘Liliputas’ cheese, which has been produced in the same way since 1958. Belvederis cheese dairy is currently the only producer of this unique handmade cheese.

‘Liliputas’ cheese gets its specific flavour and aroma from maturing in small rounds by means of internal microflora and the microscopic mould Penicillium pallidum Smith, which grows in cellars in the geographical area defined in point 4 when they are kept at a constant temperature of 10-14 °C and a humidity of 93-94 %.

‘Liliputas’ cheese has been exhibited at many exhibitions, both in Lithuania and abroad, meeting with great success at exhibitions in Leipzig, Poznań, Zagreb, London, Paris, Copenhagen, Vienna and elsewhere. ‘Liliputas’ won a gold medal at the ‘Agra-76’ exhibition in what was then the German Democratic Republic. It was awarded a first-class diploma in the cheese quality survey/competition in 1984 in Uglich, USSR, and won a gold medal in the ‘Lithuanian Product of the Year 2002’ competition, which was organised by the Lithuanian Confederation of Industrialists. At the international food and drink exhibition ‘World Food Moscow 2005’, it won a bronze medal, and, at the international exhibition for the agricultural and processing industries ‘Zolotaya osen 2008’, also in Moscow, ‘Liliputas’ graced the Lithuanian national stand put together by the Lithuanian Ministry of Agriculture. At ‘AgroBalt 2010’, a specialised international exhibition for companies in the agricultural, food and packaging industries, ‘Liliputas’ won an award for its natural and ecological qualities. Both ‘Liliputas’ and its dedicated producers have been written about many times in the Lithuanian press (1999-2003).

Although ‘Liliputas’ costs twice as much as cheese produced in a mechanised dairy, it has a loyal following of customers who appreciate quality and natural and handmade products. Production volumes have remained stable over the years.

Reference to publication of the specification

http://zum.lrv.lt/lt/veiklos-sritys/maisto-sauga-ir-kokybe/produktai-su-saugomomis-nuorodomis/zemes-ukio-ir-maisto-produktai/atnaujinamos-produktu-specifikacijos

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

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