# Official Journal C 44/2010

| | ISSN 1725-2423
  doi:10.3000/17252423.C_2010.044.eng |
| --- | --- |
| Official Journal
  of the European Union | C 44 |
| | |
| English edition | Information and Notices | Volume 5320 February 2010 |

ISSN 1725-2423

doi:10.3000/17252423.C_2010.044.eng

Official Journal

of the European Union

C 44

English edition

Information and Notices

Volume 5320 February 2010

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| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2010/C 044/01 | Euro exchange rates | 1 |
| 2010/C 044/02 | Commission communication concerning the procedure laid down by Article 1, paragraph 4 of Council Directive 96/67/EC, cancelling and replacing Commission communication of 17 December 2009 | 2 |
| 2010/C 044/03 | Commission notice concerning the date of application of the protocols on rules of origin providing for diagonal cumulation of origin between the European Union, Albania, Bosnia and Herzegovina, Croatia, the former Yugoslav Republic of Macedonia, Montenegro, Serbia and Turkey | 5 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2010/C 044/01

Euro exchange rates

1

2010/C 044/02

Commission communication concerning the procedure laid down by Article 1, paragraph 4 of Council Directive 96/67/EC, cancelling and replacing Commission communication of 17 December 2009

2

2010/C 044/03

Commission notice concerning the date of application of the protocols on rules of origin providing for diagonal cumulation of origin between the European Union, Albania, Bosnia and Herzegovina, Croatia, the former Yugoslav Republic of Macedonia, Montenegro, Serbia and Turkey

5

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2010/C 044/04 | Prior notification of a concentration (Case COMP/M.5733 — Gestamp Automoción/Edscha Hinge & Control Systems) (
  1
  ) | 7 |
| | OTHER ACTS |
| | European Commission |
| 2010/C 044/05 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 8 |
| 2010/C 044/06 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 13 |
| 2010/C 044/07 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 18 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2010/C 044/04

Prior notification of a concentration (Case COMP/M.5733 — Gestamp Automoción/Edscha Hinge & Control Systems) (
  1
  )

1

7

OTHER ACTS

European Commission

2010/C 044/05

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

8

2010/C 044/06

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

13

2010/C 044/07

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

18

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

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(1)   Text with EEA relevance

1

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 20.2.2010 | EN | Official Journal of the European Union | C 44/1 |
| --- | --- | --- | --- |

20.2.2010

EN

Official Journal of the European Union

C 44/1

---

Euro exchange rates (1)

19 February 2010

2010/C 44/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3519 |
| JPY | Japanese yen | 124,17 |
| DKK | Danish krone | 7,4429 |
| GBP | Pound sterling | 0,87830 |
| SEK | Swedish krona | 9,8460 |
| CHF | Swiss franc | 1,4658 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,1055 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,765 |
| EEK | Estonian kroon | 15,6466 |
| HUF | Hungarian forint | 271,30 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7092 |
| PLN | Polish zloty | 4,0043 |
| RON | Romanian leu | 4,1310 |
| TRY | Turkish lira | 2,0616 |
| AUD | Australian dollar | 1,5171 |
| CAD | Canadian dollar | 1,4215 |
| HKD | Hong Kong dollar | 10,4999 |
| NZD | New Zealand dollar | 1,9477 |
| SGD | Singapore dollar | 1,9125 |
| KRW | South Korean won | 1 568,07 |
| ZAR | South African rand | 10,4097 |
| CNY | Chinese yuan renminbi | 9,2375 |
| HRK | Croatian kuna | 7,2900 |
| IDR | Indonesian rupiah | 12 620,45 |
| MYR | Malaysian ringgit | 4,6147 |
| PHP | Philippine peso | 62,550 |
| RUB | Russian rouble | 40,6330 |
| THB | Thai baht | 44,849 |
| BRL | Brazilian real | 2,4557 |
| MXN | Mexican peso | 17,3990 |
| INR | Indian rupee | 62,6000 |

Currency

Exchange rate

USD

US dollar

1,3519

JPY

Japanese yen

124,17

DKK

Danish krone

7,4429

GBP

Pound sterling

0,87830

SEK

Swedish krona

9,8460

CHF

Swiss franc

1,4658

ISK

Iceland króna

NOK

Norwegian krone

8,1055

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,765

EEK

Estonian kroon

15,6466

HUF

Hungarian forint

271,30

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7092

PLN

Polish zloty

4,0043

RON

Romanian leu

4,1310

TRY

Turkish lira

2,0616

AUD

Australian dollar

1,5171

CAD

Canadian dollar

1,4215

HKD

Hong Kong dollar

10,4999

NZD

New Zealand dollar

1,9477

SGD

Singapore dollar

1,9125

KRW

South Korean won

1 568,07

ZAR

South African rand

10,4097

CNY

Chinese yuan renminbi

9,2375

HRK

Croatian kuna

7,2900

IDR

Indonesian rupiah

12 620,45

MYR

Malaysian ringgit

4,6147

PHP

Philippine peso

62,550

RUB

Russian rouble

40,6330

THB

Thai baht

44,849

BRL

Brazilian real

2,4557

MXN

Mexican peso

17,3990

INR

Indian rupee

62,6000

---

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

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| 20.2.2010 | EN | Official Journal of the European Union | C 44/2 |
| --- | --- | --- | --- |

20.2.2010

EN

Official Journal of the European Union

C 44/2

---

Commission communication concerning the procedure laid down by Article 1, paragraph 4 of Council Directive 96/67/EC, cancelling and replacing Commission communication of 17 December 2009 (1)

2010/C 44/02

According to the provisions of Article 1(4) of Council Directive 96/67/EC of 15 October 1996 on access to the groundhandling market at Community airports (2), the Commission is required to publish, for information, a list of the airports referred to in the Directive.

| | Airports whose annual traffic is more than 2 million passenger movements or 50 000 tonnes of freight in 2008 | Other airports open to commercial traffic in 2008 |
| --- | --- | --- |
| Austria | Wien | Salzburg, Linz, Graz, Innsbruck, Klagenfurt |
| Belgium | Brussels National, Charleroi–Brussels South, Liège, Oostend–Brugge | Antwerpen, Kortrijk–Wevelgem |
| Bulgaria | Sofia | Varna, Bourgas, Plovdiv, Gorna Oriahvitsa |
| Cyprus | Larnaca | Paphos |
| Czech Republic | Praha/Ruzyně | Brno/Tuřany, Karlovy Vary, Mnichovo Hradiště, Ostrava/Mošnov, Pardubice, Olomouc, Benešov, Broumov, Břeclav, Bubovice, Ceska Lipa, Ceske Budejovice, Dvur Kralové nad Labem, Frydlant nad Ostravici, Havlickuv Brod, Hodkovice nad Mohelkou, Holesov, Horice, Hosín, Hranice, Chomutov, Chotebor, Chrudim, Jaromer, Jicin, Jihlava, Jindrichuv Hradec, Kladno, Kolin, Krnov, Krisanov, Kyjov, Letkov, Letňany, Marianske Lazne, Medlanky, Mikulovice, Mlada Boleslav, Moravska Trebova, Most, Nove Nesto nad Metuji, Plasy, Podhorany, Policka, Pribram, Pribyslav, Rakovnik, Rana, Roudnice, Sazena, Skutec, Slany, Sobeslav, Stankov, Strakonice, Strunkovice, Sumperk, Tabor, Tocna, Touzim, Usti nad Orlici, Velke Porici, Vlasim, Vrchlabi, Vysoké Mýto, Vyskov, Zabreh, Zbraslavice, Zamberk |
| Denmark | Copenhagen Airport, Billund Airport, Aarhus Airport, Aalborg Airport, Esbjerg Airport and Bornholm Airport | Karup, Sønderborg |
| Estonia | | Tallinn, Tartu, Pärnu, Kärdla, Kuressaare, Ruhnu, Kinhu, Viljandi, Ridali, Rapla, Narva |
| Finland | Helsinki-Vantaa | Enontekiö, Helsinki–Malmi, Ivalo, Joensuu, Jyväskylä, Kajaani, Kemi–Tornio, Kittillä, Kruunupyy, Kuopio, Kuusamo, Lappenranta, Maarianhamina, Mikkeli, Oulu, Pori, Rovaniemi, Savonlinna, Seinäjoki, Tampere–Pirkkala, Turku, Vaasa, Varkaus |
| France | Paris-CDG, Paris-Orly, Nice-Côte d’Azur, Lyon-Saint Exupéry, Marseille-Provence, Toulouse-Blagnac, Bâle-Mulhouse, Bordeaux-Mérignac, Nantes-Atlantique, Beauvais-Tille | Pointe-à-Pitre–Le Raizet, Strasbourg, Martinique Aimé Césaire (ex-Fort de France Lamentin), St. Denis Gillot, Montpellier–Méditerranée, Lille Lesquin, Ajaccio–Campo-Dell'oro, Chalons–Vatry, Biarritz–Anglet–Bayonne, Bastia Poretta, Brest–Bretagne, Pau Pyrénées, Toulon/Hyères, Clermont–Ferrand–Auvergne, Rennes St Jacques, Carcassonne, Grenoble St Geoirs, Tarbes–Lourdes–Pyrénées, Perpignan–Rivesaltes, Limoges, Cayenne Rochambeau, Figari Sud Corse, Metz Nancy Lorraine, Calvi Ste Catherine, Bergerac Roumanière, Chambéry/Aix Les Bains, Dzaoudzi Pamanzi, Nîmes/Arles Camargue, La Rochelle Ile De Re, Lorient–Lann-Bihoue, St Martin Grand Case, Dinard–Pleurtuit–St-Malo, St Barthelemy, Rodez Marcillac, Paris Le Bourget, Quimper–Cornouaille, St Pierre Pierrefonds, Caen Carpiquet, Poitiers–Biard–Futuroscope, Avignon Caumont, Tours–Val De Loire, Div. Alpes Maritime Hélistation, Deauville St Gatien, Annecy–Haute-Savoie, Le Havre Octeville, Lannion, Béziers–Agde–Vias, Rouen Vallée De Seine, St Pierre–Pointe Blanche, Maripasoula, Brive Laroche, Castres Mazamet, Aurillac Tronquières, Cannes Mandelieu, Dijon Bourgogne, Saint Nazaire Montoir, Port Grimaud, Le-Mans–Arnage, Lyon Bron, St Etienne Bouthéon, Cherbourg–Maupertus, Saint-Tropez/La Mole, Agen La Garenne, Angers/Marce, Le Puy-En-Velay–Loudes, Le-Touquet-Côte-D'opale, Ouessant, Miquelon, Saul, Courchevel, Colmar Houssen, Le Castellet, St Brieuc Armor, Chateauroux Deols, Dole Tavaux, Auxerre Branches, Nancy Essey, Angoulême, Valenciennes-Denain, Pontoise, Montbéliard Courcelle, Marie Galante, Troyes Barberey, Valence–Chabeuil, Charleville Mézières, Gap Tallard, Bourges, Orléans St Denis L'hôtel, Epinal Mirecourt, Cannes Quai du Large Hélistation, Amiens Glisy, Nevers–Fourchambault, Saint-Yan, Les Saintes/Terre De Haut, Laval Entrammes, Vannes Meucon, Vichy Charmeil, Morlaix Ploujean, Roanne Renaison, La Roche Sur Yon, Calais Dunkerque, Albi Le Sequestre, Moulins/Montbeugny, Châlon Champforgeuil, Cholet-Le-Pontreau, Ile-D'Yeu–Grand-Phare, Montluçon Guéret, Albert Bray, Beauvoir Côte de Lumière/Hélistation, Besançon-La-Vèze, Grenoble Le Versoud, Mâcon Charnay, St Georges de l'Oyapok (Guyane Française), Camopi, Cahors Lalbenque, Périgueux–Bassilac, Saumur–Saint-Florent, Saint-François, Ancenis, Basse-Terre–Baillif, Belle Ile, Aubenas Ardèche Méridionale, Desirade–Grande Anse, Isola 2000/Hélistation, Blois Le Breuil, Rochefort–Saint-Agnant, La Baule Escoublac |
| Germany | Berlin–Tegel, Schönefeld, Bremen, Dortmund, Düsseldorf, Frankfurt–Main, Hahn, Hamburg, Hannover–Langenhagen, Köln–Bonn, München, Stuttgart, Leipzig–Halle, Nürnberg | Dresden, Münster–Osnabrück, Paderborn–Lippstadt, Karlsruhe–Baden-Baden, Weeze, Augsburg, Altenburg–Nobitz, Berlin–Tempelhof, Borkum, Braunschweig, Erfurt, Frankfurt–Hahn, Friedrichshafen, Heringsdorf, Hof-Plauen, Kassel–Calden, Kie–Holtenau, Lübeck–Blankensee, Mannheim City, Memmingen, Mönchengladbach, Saarbrücken-Ensheim, Rostock–Laage, Schwerin–Parchim, Siegerland, Westerland–Sylt, Zweibrücken |
| Greece | Athens, Iraklio, Thessaloniki, Rodos, Corfu-Kerkyra, Kos, Chania | Zante, Alexandroupoulis, Aktio, Araxos, Kalamata, Kalymnos, Kastoria, Kavala, Kozani, Aghialos, Astypalaia, Chios, Ioannina, Ikaria, Karpathos, Kasos, Kastelorizo, Kefalonia, Kithira, Leros, Limnos, Mykonos, Milos, Mytilene, Naxos, Paros, Samos, Santorini, Syros, Sitia, Skiathos, Skyros |
| Hungary | Budapest Ferihegy | Győr–Pér Repülőtér, Pécs–Pogány Repülőtér, Fly Balaton Repülőtér Sármellék, Airport Debrecen |
| Ireland | Dublin, Shannon, Cork | Donegal Airport, Ireland West Airport Knock, Kerry Airport, Galway Airport, Sligo Airport and Waterford Airport |
| Italy | Roma-Fiumicino, Milano-Malpensa, Milano-Linate, Venezia Tessera, Bergamo, Catania Fontanorossa, Napoli Capodichino, Roma-Ciampino, Palermo, Bologna, Pisa San Giustio, Verona, Torino, Cagliari, Bari Palese | Firenze, Olbia Costa Smeralda, Treviso, Lamezia Terme, Alghero Fertilia, Genova Sestri, Albenga (3), Ancona Falconara (3), Aosta (3), Bolzano (3), Brescia (3), Brindisi (3), Crotone (3), Cuneo Levaldigi (3), Foggia Gino Lisa (3), Forli (3), Grosseto (3), Lampedusa (3), Marina di Campo (3), Pantelleria (3), Parma (3), Perugia Sant'Egidio (3), Pescara (3), Rimini (3), Reggio Calabria (3), Taranto Grottaglie (3), Tortoli (3), Trapani Birgi (3), Trieste Ronchi dei Legionari (3) |
| Latvia | Riga International | Liepaja, Ventspils |
| Lithuania | Vilnius | Palanga International Airport, Kaunas Airport, Siauliai Airport |
| Luxembourg | Luxembourg | — |
| Malta | Luqa-Malta | — |
| Netherlands | Amsterdam-Schiphol, Maastricht-Aachen | Eindhoven, Groningen, Rotterdam |
| Poland | Warszawa-Okecie, Kraków-Balice, Katowice-Pyrzowice | Gdańsk im. Lecha Wałęsy, Wroclaw–Strachowice, Poznań–Lavica, Lodz–Lublinek, Szczecin–Goleniow, Bydgoszcz, Rzeszow–Jasionka, Zielona Gora–Babimost, Szczytno–Szymany, Mielec |
| Portugal | Lisboa, Faro, Porto, Madeira | Ponta Delgada, Porto Santo, Horta, Santa Maria, Graciosa, Pico, São Jorge, Flores, Corvo, Bragança, Vila Real, Cascale, Lajes |
| Romania | Aeroportul International Henri Coanda–Bucuresti | Aeroportul International Bucuresti Baneasa–Aurel Vlaicu, Aeroportul International Timisoara–Traian Vuia, Aeroportul International Mihail Kogalniceanu–Constanta, Aeroportul Arad, Aeroportul Bacau, Aeroportul Baia Mare, Aeroportul Cluj-Napoca, Aeroportul Craiova, Aeroportul Iasi, Aeroportul Oradea, Aeroportul Satu Mare, Aeroportul Sibiu, Aeroportul Stefan cel Mare–Suceava, Aeroportul Targu Mures–Transilvania, Aeroportul Tulcea |
| Slovakia | Bratislava | Košice, Nitra, Piešťany, Poprad–Tatry, Prievidza, Sliač, Žilina |
| Slovenia | | Airport Jože Pučnik Ljubljana, Airport Edvard Rusjan Maribor, Airport Portorož |
| Spain | Alicante, Barcelona, Bilbao, Fuerteventura, Girona, Gran Canaria, Ibiza, Lanzarote, Madrid, Málaga, Menorca, Palma de Mallorca, Sevilla, Tenerife Norte, Tenerife Sur, Valencia | Almeria, Asturias, Coruña (A), Granada, Jerez, Murcia/San Javier, La Palma, Reus, Santiago de Compostela, Vigo, Vitoria, Albacete, Badajoz, Burgos, Ceuta/Helipuerto, Córdoba, Madrid/Cuatro Vientos, Madrid/Torrejón, Gomera (La), Hierro (El), Huesca–Pirineos, León, Logroño, Melilla, Pamplona, Salamanca, San Sebastián, Santander, Valladolid, Zaragoza |
| Sweden | Göteborg-Landvetter, Stockholm-Arlanda, Stockholm/Skavsta | Stockholm/Bromma, Malmö–Sturup, Arvidsjaur, Arvika, Borlänge, Eskilstuna, Falköping, Gällivare/Vassare, Gävle, Göteborg/Säve, Hagfors, Halmstad, Helsingborg/Hamnen, Hemavan Tärnaby, Hultsfred–Vimmerby, Jokkmokk, Jönköping, Kalmar, Karlsborg, Karlskoga, Karlstad, Kiruna, Kiruna/Luosajärvi, Kramfors–Sollefteå, Kristianstad, Lidköping, Linköping/Malmen, Linköping/Saab, Ljungbyhed, Luleå/Kallax, Lycksele, Mora/Siljan, Norrköping/Kungsängen, Oskarshamn, Pajala–Ylläs, Ronneby, Skellefteå, Skövde, Stockholm/Västerås, Storuman, Strömstad/Näsinge, Sundsvall-Härnösand, Sveg, Såtenäs, Söderhamn, Torsby/Fryklanda, Trollhättan–Vänesborg, Umeå, Uppsala, Vidsel, Vilhelmina, Visby, Växjö/Kronoberg, Åre-Östersund, Ängelholm, Örebro, Örnsköldsvik |
| United Kingdom | Heathrow, Gatwick, Stansted, Manchester, Luton, Birmingham, Edinburgh, Glasgow, Bristol, East Midlands International, Liverpool Belfast International, Newcastle, Aberdeen, London City, Leeds Bradford Prestwick, Belfast City | Cardiff Wales, Southampton, Bournemouth, Kent International, Barra, Benbecula, Blackpool, Cambridge, Campbeltown, City of Derry, Coventry, Doncaster Sheffield, Dundee, Durham Tees Valley, Exeter, Gloucestershire, Humberside, Inverness, Islay, Isles of Scilly, Kirkwall, Lands End, Lerwick, Lydd, Newquay, Norwich, Penzance Heliport, Plymouth, Scatsa, Shoreham, Southend, Stornoway, Sumburgh, Tiree Wick |

Airports whose annual traffic is more than 2 million passenger movements or 50 000 tonnes of freight in 2008

Other airports open to commercial traffic in 2008

Austria

Wien

Salzburg, Linz, Graz, Innsbruck, Klagenfurt

Belgium

Brussels National, Charleroi–Brussels South, Liège, Oostend–Brugge

Antwerpen, Kortrijk–Wevelgem

Bulgaria

Sofia

Varna, Bourgas, Plovdiv, Gorna Oriahvitsa

Cyprus

Larnaca

Paphos

Czech Republic

Praha/Ruzyně

Brno/Tuřany, Karlovy Vary, Mnichovo Hradiště, Ostrava/Mošnov, Pardubice, Olomouc, Benešov, Broumov, Břeclav, Bubovice, Ceska Lipa, Ceske Budejovice, Dvur Kralové nad Labem, Frydlant nad Ostravici, Havlickuv Brod, Hodkovice nad Mohelkou, Holesov, Horice, Hosín, Hranice, Chomutov, Chotebor, Chrudim, Jaromer, Jicin, Jihlava, Jindrichuv Hradec, Kladno, Kolin, Krnov, Krisanov, Kyjov, Letkov, Letňany, Marianske Lazne, Medlanky, Mikulovice, Mlada Boleslav, Moravska Trebova, Most, Nove Nesto nad Metuji, Plasy, Podhorany, Policka, Pribram, Pribyslav, Rakovnik, Rana, Roudnice, Sazena, Skutec, Slany, Sobeslav, Stankov, Strakonice, Strunkovice, Sumperk, Tabor, Tocna, Touzim, Usti nad Orlici, Velke Porici, Vlasim, Vrchlabi, Vysoké Mýto, Vyskov, Zabreh, Zbraslavice, Zamberk

Denmark

Copenhagen Airport, Billund Airport, Aarhus Airport, Aalborg Airport, Esbjerg Airport and Bornholm Airport

Karup, Sønderborg

Estonia

Tallinn, Tartu, Pärnu, Kärdla, Kuressaare, Ruhnu, Kinhu, Viljandi, Ridali, Rapla, Narva

Finland

Helsinki-Vantaa

Enontekiö, Helsinki–Malmi, Ivalo, Joensuu, Jyväskylä, Kajaani, Kemi–Tornio, Kittillä, Kruunupyy, Kuopio, Kuusamo, Lappenranta, Maarianhamina, Mikkeli, Oulu, Pori, Rovaniemi, Savonlinna, Seinäjoki, Tampere–Pirkkala, Turku, Vaasa, Varkaus

France

Paris-CDG, Paris-Orly, Nice-Côte d’Azur, Lyon-Saint Exupéry, Marseille-Provence, Toulouse-Blagnac, Bâle-Mulhouse, Bordeaux-Mérignac, Nantes-Atlantique, Beauvais-Tille

Pointe-à-Pitre–Le Raizet, Strasbourg, Martinique Aimé Césaire (ex-Fort de France Lamentin), St. Denis Gillot, Montpellier–Méditerranée, Lille Lesquin, Ajaccio–Campo-Dell'oro, Chalons–Vatry, Biarritz–Anglet–Bayonne, Bastia Poretta, Brest–Bretagne, Pau Pyrénées, Toulon/Hyères, Clermont–Ferrand–Auvergne, Rennes St Jacques, Carcassonne, Grenoble St Geoirs, Tarbes–Lourdes–Pyrénées, Perpignan–Rivesaltes, Limoges, Cayenne Rochambeau, Figari Sud Corse, Metz Nancy Lorraine, Calvi Ste Catherine, Bergerac Roumanière, Chambéry/Aix Les Bains, Dzaoudzi Pamanzi, Nîmes/Arles Camargue, La Rochelle Ile De Re, Lorient–Lann-Bihoue, St Martin Grand Case, Dinard–Pleurtuit–St-Malo, St Barthelemy, Rodez Marcillac, Paris Le Bourget, Quimper–Cornouaille, St Pierre Pierrefonds, Caen Carpiquet, Poitiers–Biard–Futuroscope, Avignon Caumont, Tours–Val De Loire, Div. Alpes Maritime Hélistation, Deauville St Gatien, Annecy–Haute-Savoie, Le Havre Octeville, Lannion, Béziers–Agde–Vias, Rouen Vallée De Seine, St Pierre–Pointe Blanche, Maripasoula, Brive Laroche, Castres Mazamet, Aurillac Tronquières, Cannes Mandelieu, Dijon Bourgogne, Saint Nazaire Montoir, Port Grimaud, Le-Mans–Arnage, Lyon Bron, St Etienne Bouthéon, Cherbourg–Maupertus, Saint-Tropez/La Mole, Agen La Garenne, Angers/Marce, Le Puy-En-Velay–Loudes, Le-Touquet-Côte-D'opale, Ouessant, Miquelon, Saul, Courchevel, Colmar Houssen, Le Castellet, St Brieuc Armor, Chateauroux Deols, Dole Tavaux, Auxerre Branches, Nancy Essey, Angoulême, Valenciennes-Denain, Pontoise, Montbéliard Courcelle, Marie Galante, Troyes Barberey, Valence–Chabeuil, Charleville Mézières, Gap Tallard, Bourges, Orléans St Denis L'hôtel, Epinal Mirecourt, Cannes Quai du Large Hélistation, Amiens Glisy, Nevers–Fourchambault, Saint-Yan, Les Saintes/Terre De Haut, Laval Entrammes, Vannes Meucon, Vichy Charmeil, Morlaix Ploujean, Roanne Renaison, La Roche Sur Yon, Calais Dunkerque, Albi Le Sequestre, Moulins/Montbeugny, Châlon Champforgeuil, Cholet-Le-Pontreau, Ile-D'Yeu–Grand-Phare, Montluçon Guéret, Albert Bray, Beauvoir Côte de Lumière/Hélistation, Besançon-La-Vèze, Grenoble Le Versoud, Mâcon Charnay, St Georges de l'Oyapok (Guyane Française), Camopi, Cahors Lalbenque, Périgueux–Bassilac, Saumur–Saint-Florent, Saint-François, Ancenis, Basse-Terre–Baillif, Belle Ile, Aubenas Ardèche Méridionale, Desirade–Grande Anse, Isola 2000/Hélistation, Blois Le Breuil, Rochefort–Saint-Agnant, La Baule Escoublac

Germany

Berlin–Tegel, Schönefeld, Bremen, Dortmund, Düsseldorf, Frankfurt–Main, Hahn, Hamburg, Hannover–Langenhagen, Köln–Bonn, München, Stuttgart, Leipzig–Halle, Nürnberg

Dresden, Münster–Osnabrück, Paderborn–Lippstadt, Karlsruhe–Baden-Baden, Weeze, Augsburg, Altenburg–Nobitz, Berlin–Tempelhof, Borkum, Braunschweig, Erfurt, Frankfurt–Hahn, Friedrichshafen, Heringsdorf, Hof-Plauen, Kassel–Calden, Kie–Holtenau, Lübeck–Blankensee, Mannheim City, Memmingen, Mönchengladbach, Saarbrücken-Ensheim, Rostock–Laage, Schwerin–Parchim, Siegerland, Westerland–Sylt, Zweibrücken

Greece

Athens, Iraklio, Thessaloniki, Rodos, Corfu-Kerkyra, Kos, Chania

Zante, Alexandroupoulis, Aktio, Araxos, Kalamata, Kalymnos, Kastoria, Kavala, Kozani, Aghialos, Astypalaia, Chios, Ioannina, Ikaria, Karpathos, Kasos, Kastelorizo, Kefalonia, Kithira, Leros, Limnos, Mykonos, Milos, Mytilene, Naxos, Paros, Samos, Santorini, Syros, Sitia, Skiathos, Skyros

Hungary

Budapest Ferihegy

Győr–Pér Repülőtér, Pécs–Pogány Repülőtér, Fly Balaton Repülőtér Sármellék, Airport Debrecen

Ireland

Dublin, Shannon, Cork

Donegal Airport, Ireland West Airport Knock, Kerry Airport, Galway Airport, Sligo Airport and Waterford Airport

Italy

Roma-Fiumicino, Milano-Malpensa, Milano-Linate, Venezia Tessera, Bergamo, Catania Fontanorossa, Napoli Capodichino, Roma-Ciampino, Palermo, Bologna, Pisa San Giustio, Verona, Torino, Cagliari, Bari Palese

Firenze, Olbia Costa Smeralda, Treviso, Lamezia Terme, Alghero Fertilia, Genova Sestri, Albenga (3), Ancona Falconara (3), Aosta (3), Bolzano (3), Brescia (3), Brindisi (3), Crotone (3), Cuneo Levaldigi (3), Foggia Gino Lisa (3), Forli (3), Grosseto (3), Lampedusa (3), Marina di Campo (3), Pantelleria (3), Parma (3), Perugia Sant'Egidio (3), Pescara (3), Rimini (3), Reggio Calabria (3), Taranto Grottaglie (3), Tortoli (3), Trapani Birgi (3), Trieste Ronchi dei Legionari (3)

Latvia

Riga International

Liepaja, Ventspils

Lithuania

Vilnius

Palanga International Airport, Kaunas Airport, Siauliai Airport

Luxembourg

Luxembourg

—

Malta

Luqa-Malta

—

Netherlands

Amsterdam-Schiphol, Maastricht-Aachen

Eindhoven, Groningen, Rotterdam

Poland

Warszawa-Okecie, Kraków-Balice, Katowice-Pyrzowice

Gdańsk im. Lecha Wałęsy, Wroclaw–Strachowice, Poznań–Lavica, Lodz–Lublinek, Szczecin–Goleniow, Bydgoszcz, Rzeszow–Jasionka, Zielona Gora–Babimost, Szczytno–Szymany, Mielec

Portugal

Lisboa, Faro, Porto, Madeira

Ponta Delgada, Porto Santo, Horta, Santa Maria, Graciosa, Pico, São Jorge, Flores, Corvo, Bragança, Vila Real, Cascale, Lajes

Romania

Aeroportul International Henri Coanda–Bucuresti

Aeroportul International Bucuresti Baneasa–Aurel Vlaicu, Aeroportul International Timisoara–Traian Vuia, Aeroportul International Mihail Kogalniceanu–Constanta, Aeroportul Arad, Aeroportul Bacau, Aeroportul Baia Mare, Aeroportul Cluj-Napoca, Aeroportul Craiova, Aeroportul Iasi, Aeroportul Oradea, Aeroportul Satu Mare, Aeroportul Sibiu, Aeroportul Stefan cel Mare–Suceava, Aeroportul Targu Mures–Transilvania, Aeroportul Tulcea

Slovakia

Bratislava

Košice, Nitra, Piešťany, Poprad–Tatry, Prievidza, Sliač, Žilina

Slovenia

Airport Jože Pučnik Ljubljana, Airport Edvard Rusjan Maribor, Airport Portorož

Spain

Alicante, Barcelona, Bilbao, Fuerteventura, Girona, Gran Canaria, Ibiza, Lanzarote, Madrid, Málaga, Menorca, Palma de Mallorca, Sevilla, Tenerife Norte, Tenerife Sur, Valencia

Almeria, Asturias, Coruña (A), Granada, Jerez, Murcia/San Javier, La Palma, Reus, Santiago de Compostela, Vigo, Vitoria, Albacete, Badajoz, Burgos, Ceuta/Helipuerto, Córdoba, Madrid/Cuatro Vientos, Madrid/Torrejón, Gomera (La), Hierro (El), Huesca–Pirineos, León, Logroño, Melilla, Pamplona, Salamanca, San Sebastián, Santander, Valladolid, Zaragoza

Sweden

Göteborg-Landvetter, Stockholm-Arlanda, Stockholm/Skavsta

Stockholm/Bromma, Malmö–Sturup, Arvidsjaur, Arvika, Borlänge, Eskilstuna, Falköping, Gällivare/Vassare, Gävle, Göteborg/Säve, Hagfors, Halmstad, Helsingborg/Hamnen, Hemavan Tärnaby, Hultsfred–Vimmerby, Jokkmokk, Jönköping, Kalmar, Karlsborg, Karlskoga, Karlstad, Kiruna, Kiruna/Luosajärvi, Kramfors–Sollefteå, Kristianstad, Lidköping, Linköping/Malmen, Linköping/Saab, Ljungbyhed, Luleå/Kallax, Lycksele, Mora/Siljan, Norrköping/Kungsängen, Oskarshamn, Pajala–Ylläs, Ronneby, Skellefteå, Skövde, Stockholm/Västerås, Storuman, Strömstad/Näsinge, Sundsvall-Härnösand, Sveg, Såtenäs, Söderhamn, Torsby/Fryklanda, Trollhättan–Vänesborg, Umeå, Uppsala, Vidsel, Vilhelmina, Visby, Växjö/Kronoberg, Åre-Östersund, Ängelholm, Örebro, Örnsköldsvik

United Kingdom

Heathrow, Gatwick, Stansted, Manchester, Luton, Birmingham, Edinburgh, Glasgow, Bristol, East Midlands International, Liverpool Belfast International, Newcastle, Aberdeen, London City, Leeds Bradford Prestwick, Belfast City

Cardiff Wales, Southampton, Bournemouth, Kent International, Barra, Benbecula, Blackpool, Cambridge, Campbeltown, City of Derry, Coventry, Doncaster Sheffield, Dundee, Durham Tees Valley, Exeter, Gloucestershire, Humberside, Inverness, Islay, Isles of Scilly, Kirkwall, Lands End, Lerwick, Lydd, Newquay, Norwich, Penzance Heliport, Plymouth, Scatsa, Shoreham, Southend, Stornoway, Sumburgh, Tiree Wick

---

(1)  OJ C 307, 17.12.2009, p. 3.

(2)  OJ L 272, 25.10.1996, p. 36.

(3)  Data from Eurostat due to the absence of data transmission by Member States. Airports under 15 000 passengers may not be listed.

---

| 20.2.2010 | EN | Official Journal of the European Union | C 44/5 |
| --- | --- | --- | --- |

20.2.2010

EN

Official Journal of the European Union

C 44/5

---

Commission notice concerning the date of application of the protocols on rules of origin providing for diagonal cumulation of origin between the European Union, Albania, Bosnia and Herzegovina, Croatia, the former Yugoslav Republic of Macedonia, Montenegro, Serbia (1) and Turkey

For the purpose of the creation of diagonal cumulation of origin among the European Union, Albania, Bosnia and Herzegovina, Croatia, the former Yugoslav Republic of Macedonia, Montenegro, Serbia and Turkey, the European Union and the countries concerned notify each other, through the European Commission, of the origin rules in force with the other countries.

Based on the notifications received from the countries concerned, the table here enclosed gives an overview of the protocols on rules of origin providing for diagonal cumulation specifying the date from which such cumulation becomes applicable. This table replaces the previous one (OJ C 323, 31.12.2009, p. 26).

It is recalled that cumulation can only be applied if the countries of final manufacture and of final destination have concluded free trade agreements, containing identical rules of origin, with all the countries participating in the acquisition of originating status, i.e. with all the countries in which all the materials used originate. Materials originating in a country which has not concluded an agreement with the countries of final manufacture and of final destination must be treated as non-originating.

It is also recalled that the materials originating in Turkey covered by the EU/Turkey customs union can be incorporated as originating materials for the purpose of diagonal cumulation between the European Union and the countries participating in the Stabilisation and Association Process with which an origin protocol is in force.

The ISO-Alpha-2 codes for countries listed in the table are given here below:

| — | Albania | AL |
| --- | --- | --- |
| — | Bosnia and Herzegovina | BA |
| — | Croatia | HR |
| — | The former Yugoslav Republic of Macedonia | MK (2) |
| — | Montenegro | ME |
| — | Serbia | RS |
| — | Turkey | TR |

—

Albania

AL

—

Bosnia and Herzegovina

BA

—

Croatia

HR

—

The former Yugoslav Republic of Macedonia

MK (2)

—

Montenegro

ME

—

Serbia

RS

—

Turkey

TR

Date of application of the protocols on rules of origin providing for diagonal cumulation between the European Union, Albania, Bosnia and Herzegovina, Croatia, the former Yugoslav Republic of Macedonia, Montenegro, Serbia and Turkey

| | EU | AL | BA | HR | MK | ME | RS | TR |
| --- | --- | --- | --- | --- | --- | --- | --- | --- |
| EU | | 1.1.2007 | 1.7.2008 | | 1.1.2007 | 1.1.2008 | 8.12.2009 | (3) |
| AL | 1.1.2007 | | 22.11.2007 | 22.8.2007 | 26.7.2007 | 26.7.2007 | 24.10.2007 | |
| BA | 1.7.2008 | 22.11.2007 | | 22.11.2007 | 22.11.2007 | 22.11.2007 | 22.11.2007 | |
| HR | | 22.8.2007 | 22.11.2007 | | 22.8.2007 | 22.8.2007 | 24.10.2007 | |
| MK | 1.1.2007 | 26.7.2007 | 22.11.2007 | 22.8.2007 | | 26.7.2007 | 24.10.2007 | 1.7.2009 |
| ME | 1.1.2008 | 26.7.2007 | 22.11.2007 | 22.8.2007 | 26.7.2007 | | 24.10.2007 | 1.3.2010 |
| RS | 8.12.2009 | 24.10.2007 | 22.11.2007 | 24.10.2007 | 24.10.2007 | 24.10.2007 | | |
| TR | (3) | | | | 1.7.2009 | 1.3.2010 | | |

EU

AL

BA

HR

MK

ME

RS

TR

EU

1.1.2007

1.7.2008

1.1.2007

1.1.2008

8.12.2009

(3)

AL

1.1.2007

22.11.2007

22.8.2007

26.7.2007

26.7.2007

24.10.2007

BA

1.7.2008

22.11.2007

22.11.2007

22.11.2007

22.11.2007

22.11.2007

HR

22.8.2007

22.11.2007

22.8.2007

22.8.2007

24.10.2007

MK

1.1.2007

26.7.2007

22.11.2007

22.8.2007

26.7.2007

24.10.2007

1.7.2009

ME

1.1.2008

26.7.2007

22.11.2007

22.8.2007

26.7.2007

24.10.2007

1.3.2010

RS

8.12.2009

24.10.2007

22.11.2007

24.10.2007

24.10.2007

24.10.2007

TR

(3)

1.7.2009

1.3.2010

---

(1)  Albania, Bosnia and Herzegovina, Croatia, the former Yugoslav Republic of Macedonia, Montenegro and Serbia are the countries participating in the Stabilisation and Association Process.

(2)  ISO code 3166. Provisional code which does not prejudge in any way the definitive nomenclature for this country, which will be agreed following the conclusion of negotiations currently taking place under the auspices of the United Nations.

(3)  For goods covered by the EU-Turkey customs union, the date of application is 27 July 2006.

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 20.2.2010 | EN | Official Journal of the European Union | C 44/7 |
| --- | --- | --- | --- |

20.2.2010

EN

Official Journal of the European Union

C 44/7

---

Prior notification of a concentration

(Case COMP/M.5733 — Gestamp Automoción/Edscha Hinge & Control Systems)

(Text with EEA relevance)

2010/C 44/04

| 1. | On 12 February 2010, 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 Gestamp Automoción, S.L. (‘Gestamp’, Spain) (belonging to Spanish Group Corporación Gestamp, S.L.) acquires within the meaning of Article 3(1)(b) of the EC Merger Regulation control of parts of the automotive hinge systems and control business unit of Edscha AG (‘Edscha’, Germany) by way of purchase of assets and shares. |
| --- | --- |

1.

On 12 February 2010, 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 Gestamp Automoción, S.L. (‘Gestamp’, Spain) (belonging to Spanish Group Corporación Gestamp, S.L.) acquires within the meaning of Article 3(1)(b) of the EC Merger Regulation control of parts of the automotive hinge systems and control business unit of Edscha AG (‘Edscha’, Germany) by way of purchase of assets and shares.

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






  — | for Gestamp: supply of metal components such as control systems for the automotive industry and steel services, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Gestamp: supply of metal components such as control systems for the automotive industry and steel services,

| — | for Edscha: supply of hinge and control systems for the automotive industry. |
| --- | --- |

—

for Edscha: supply of hinge and control systems for the automotive industry.

| 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.5733 — Gestamp Automoción/Edscha Hinge & Control Systems, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 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.5733 — Gestamp Automoción/Edscha Hinge & Control Systems, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

---

OTHER ACTS

European Commission

| 20.2.2010 | EN | Official Journal of the European Union | C 44/8 |
| --- | --- | --- | --- |

20.2.2010

EN

Official Journal of the European Union

C 44/8

---

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

2010/C 44/05

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘SZEGEDI FŰSZERPAPRIKA-ŐRLEMÉNY’ OR ‘SZEGEDI PAPRIKA’

EC No: HU-PDO-0005-0395-21.10.2004

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

| Name: | FVM – Élelmiszerlánc-elemzési Főosztály |
| --- | --- |
| Address: | Budapest |
| Kossuth Lajos tér 11. |
| 1055 |
| MAGYARORSZÁG/HUNGARY |

Name:

FVM – Élelmiszerlánc-elemzési Főosztály

Address:

Budapest

Kossuth Lajos tér 11.

1055

MAGYARORSZÁG/HUNGARY

Tel.

+36 13014419

Fax

+36 13014808

E-mail:

zobore@fvm.hu

2.   Group:

| Name: | Szegedi Fűszerpaprika Konzorcium |
| --- | --- |
| Address: | Szeged-Szőreg |
| Szerb u. 173. |
| 6771 |
| MAGYARORSZÁG/HUNGARY |

Name:

Szegedi Fűszerpaprika Konzorcium

Address:

Szeged-Szőreg

Szerb u. 173.

6771

MAGYARORSZÁG/HUNGARY

Tel.

+36 62558390

Fax

+36 62405120

E-mail:

szokol@rubinpaprika.hu

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

| Class 1.8 — | Spices |
| --- | --- |

Class 1.8 —

Spices

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

‘Szegedi fűszerpaprika-őrlemény’ or ‘Szegedi paprika’

4.2.   Description:

‘Szegedi fűszerpaprika-őrlemény’ or ‘Szegedi paprika’ is a ground paprika produced by grinding the pods of the pepper plant (Capsicum annuum L. var. Longum DC.) grown from state-recognised varieties of sowing seeds.

Only the following varieties may be used as a raw material for ‘Szegedi fűszerpaprika-őrlemény’ or ‘Szegedi paprika’: Bíbor, Bolero, Délibáb, Fesztivál, Folklor, Kárminvörös, Mihályteleki, Napfény, Remény, Rubinvörös, Sláger, Szegedi F-03 (hot), Szegedi non-hot 57-13, Szegedi 178 (hot), Szegedi 179 (hot), Szegedi 20, Szegedi 80, Viktória, Zuhatag.

Organoleptic characteristics:

The organoleptic characteristics of ‘Szegedi fűszerpaprika-őrlemény’ or ‘Szegedi paprika’ are as follows:

—   physical characteristics: uniform, homogeneous, with an adequate grinding fineness, i.e. neither coarse-grained nor mosaic,

—   colour: ranging from vivid fiery red to brighter red,

—   aroma: intense, spicy and evocative of baked vegetables,

—   flavour: characteristically sweet, reminiscent of ripe and baked butternut squash and fresh garden plants, long lasting, mellow, pleasantly spicy and non-pungent, i.e. a capsaicin content not exceeding 100 mg/kg.

In addition to the above, hot varieties have a dominant hot flavour. The intensity of heat is determined by the capsaicin content. If this is 100-200 mg/kg, the ground paprika will taste moderately hot; if it exceeds 200 mg/kg, it will taste hot.

Physical and chemical properties:

—

—

| Total pigment content at time of packaging, per dry matter, minimum, g/kg (2)

  or ASTA colour value at packaging, minimum (2) | 3,9 |
| --- | --- |
| 120 |
| Permissible degradation of total pigment content per month, minimum, ASTA colour value (3) | 5 |
| Maximum moisture content, % (m/m) | 11,0 |
| Sand content in the dry matter, maximum, % (m/m) | 0,5 |

Total pigment content at time of packaging, per dry matter, minimum, g/kg (2)

or ASTA colour value at packaging, minimum (2)

3,9

120

Permissible degradation of total pigment content per month, minimum, ASTA colour value (3)

5

Maximum moisture content, % (m/m)

11,0

Sand content in the dry matter, maximum, % (m/m)

0,5

—

4.3.   Geographical area:

The raw paprika produced within the administrative border of the following localities in the Szeged paprika-growing region may be used as the raw material for ‘Szegedi fűszerpaprika-őrlemény’ or ‘Szegedi paprika’ with the protected designation of origin: Algyő, Ambrózfalva, Apátfalva, Árpádhalom, Ásotthalom, Baks, Balástya, Bordány, Csanádpalota, Csanytelek, Csengele, Csikóspuszta, Csongrád, Derekegyháza, Deszk, Dóc, Domaszék, Eperjes, Fábiánsebestyén, Felgyő, Ferencszállás, Forráskút, Földeák, Hódmezővásárhely, Királyhegyes, Kistelek, Kiszombor, Klárafalva, Kövegy, Kútvölgy, Kübekháza, Magyarcsanád, Makó, Maroslele, Mártély, Mindszent, Mórahalom, Nagyér, Nagylak, Nagymágocs, Óföldeák, Ópusztaszer, Öttömös, Pitvaros, Pusztaszer, Rákos, Röszke, Rúzsa, Sándorfalva, Szatymaz, Szeged, Szegvár, Székkutas, Szentes, Tiszasziget, Tompahát Tömörkény, Újszentiván, Üllés, Zákányszék, Zsombó; Battonya, Békéssámson, Csanádalberti, Csanádapáca, Csorvás, Dombegyház, Gábortelep, Gádoros, Gerendás, Kardoskút, Kaszaper, Kisdombegyház, Kunágota, Magyarbánhegyes, Magyardombegyház, Magyartés, Medgyesbodzás, Medgyesegyháza, Mezőhegyes, Mezőkovácsháza, Nagybánhegyes, Nagyszénás, Orosháza, Pusztaföldvár Tótkomlós, Végegyháza; Csólyospálos.

Production and packaging must be performed within the same geographical area.

4.4.   Proof of origin:

The traceability of the product is ensured by the documents generated in the course of registering the producers and processors, during production and processing, the best-before dates recorded on the packaging materials, the LOT numbers and the numbered labels issued by the Consortium.

Compliance with the rules is monitored by the regional offices of the Agriculture Administration Office.

4.5.   Method of production:

As the first step of production, the production area is prepared. Subsequently, depending on the chosen production method, the seeds are sown or the seedlings planted. Where seedlings are used, they are grown between the end of February and the beginning of April. They are planted in May by hand or using mechanical transplanters. Where seeds are used, they are sown in early April.

The production process involves the following plant-care procedures that contribute to the optimal development of the paprika plant: watering, fertilisation, plant protection.

The paprika is harvested in several stages, according to ripeness of the pods.

Ideally, the harvested pods are kept in storage for post-ripening (in well-ventilated facilities) for a period of two weeks, according to methods determined by the technical possibilities of the producers.

Subsequently, the post-ripened pods are prepared for drying. They are selected, washed and sliced. These operations fundamentally influence the quality of the end product.

The paprika can be dried in small sacks hung under eaves, in drying chambers or with conveyor-belt driers. By the end of drying, the water content of the paprika pods will have reduced from approx. 80 % to below 10 %.

Following preliminary chopping, the dried paprika is ground by passing it through a tightly set pair of horizontal millstones. The significance of grinding by millstones lies in the fact that as the paprika passes through the millstones, it warms up. Warming and grinding releases the oil in the seeds and the fat-soluble pigments in the skin, which in turn coat the plant granules, giving the ground paprika an even colour.

The final phase of grinding by millstones is the conditioning process, in the course of which the moisture content of the ground paprika is increased by 1,5-3 % through intensive mixing and the addition of potable-grade water. Conditioning assumes an important role in developing the visual features of the ground paprika, in that the process ensures an optimal medium — with a water content of 8-11 % — for the bioactive components of the ground paprika to exert their protective effect on the natural pigments.

At the end of the grinding process, the paprika is sifted through a sieve with a mesh aperture diameter of ≤ 0,5 mm, and packaged using methods and materials in compliance with food health regulations.

The above-described post-ripening, grinding and conditioning fundamentally determine the quality of the product, which can only be guaranteed by immediate packaging in order to prevent changes in the water content set in the conditioning procedure. The complexity of these procedures requires expertise available only in the given geographical area. Therefore, in an effort to ensure not only the origin but also the quality of the product, every phase in the production of ‘Szegedi fűszerpaprika-őrlemény’ or ‘Szegedi paprika’ — i.e. growing and processing the raw material, and packaging — must be performed in the geographical area set out in point 4.3.

4.6.   Link:

The first written record of the link between paprika and the town of Szeged originates from 1748. Initially, paprika was an ornamental plant and a medicinal herb, and only later became a principal spice in Hungarian cuisine. While production was limited to satisfying household needs until the mid-19th century, by the end of the century paprika processing reached industrial proportions and trade grew significantly. Paprika production in this region started in lower Szeged; the residents of this part of town produced paprika in the black sandy soils of the floodplain of the river Tisza. From the turn of the century to the 1930s, the area of paprika crops increased from 2 000 to 5 000 Hungarian acres. After World War One, ‘Szegedi paprika’ — available until then in pharmacies only — went on from Austria to make fame in Germany, and soon exports to the USA began. In 1934, the Szeged area was declared a restricted zone, and ground paprika produced outside the zone could not be sold as ‘Szegedi paprika’. By that time, the majority of paprika-producing Szeged families had been growing paprika for 3-4 generations, and there were 10-20 mills in the area.

The ground paprika is produced from paprika varieties with an elongated, drooping fruit grown in the Szeged area. Thanks to century-old traditions of plant breeding, the varieties that have preserved these genetic features have adapted extremely well to the soil and climate of the region. The ground product — following post-ripening, selection, rinsing and gentle drying of the raw pepper pods — was produced by grinding by millstones, providing the best quality. After grinding, the paprika was spread out for the night in a cool larder, allowing the ground paprika to absorb the right quantity of water from the moisture content of the air. The conditioning procedure using modern technology is based on this phase of traditional peasant paprika processing.

The exceptional qualities of the product originate not only from the hundreds of years of care, expertise and traditional processing techniques described above, but also from the agricultural and climatic conditions in the region. Alluvial and marsh soils with a good drainage and high humus levels emerged on the Holocene river areas of the Szeged region, in the natural floodplains of the Körös, Maros and Tisza rivers. The Tisza brought loess and mud deposits to the area; the Maros sand and the Körös fine sand. The breeding of the described paprika varieties has been made possible by the easily warming, non-cracking, salt-free soils with good air and water drainage, which developed on the unique deposits of these rivers.

The number of hours of sunshine in the Szeged region is around 2 000 a year, making it one of the warmest regions in Hungary. The paprika here will never ripen to the same extent as in the southern paprika-growing countries (which, by comparison, have 3 000 hours of sunshine a year). Consequently, at the time they are harvested, the ‘Szegedi paprika’ pods have a residual sugar content. The characteristically sweet flavour of the ground paprika comes from the condensation reaction between part of these sugars and the pod’s protein content, the caramelisation of the sugar caused by the drying and grinding process, and the oils in the seeds.

Paprika’s temperature requirement in the growing season is at least 3 000 °C. The average heat sum in the Szeged region is approx. 3 400 °C, ensuring that paprika grown in the region ripens to a brilliant red. At the same time, the ground paprika owes its characteristic colour to post-ripening, which precedes drying in the region’s traditional paprika-producing procedure. This procedure is also connected to the climatic features of the region, in that by the end of a relatively short growing period, only a part of the harvest will have developed the features of quality genetically encoded in these varieties. The post-ripening of the paprika brings out further characteristics that contribute to good quality. In the course of post-ripening, natural desiccation (loss of water) causes a drop in sugar levels, but never to an extent that would alter the product’s characteristic flavour. At the same time, the total pigment content increases by 30-50 %, together with the amount of red pigments. The pigment content of post-ripened ground paprika is higher and more stable than that of paprika that is immediately dried and ground.

The Hungarian Patent Office registered the designation of origin on 27 November 1998 (registration number: 3), and pursuant to the Lisbon Agreement, the International Bureau of the World Intellectual Property Organisation entered it in the international register of designations of origin on 6 May 1969 (registration number: 502).

4.7.   Inspection body:

| Name: | Mezőgazdasági Szakigazgatási Hivatal Központ, Élelmiszer- és Takarmánybiztonsági Igazgatóság |
| --- | --- |
| Address: | Budapest |
| Mester u. 81. |
| 1095 |
| MAGYARORSZÁG/HUNGARY |

Name:

Mezőgazdasági Szakigazgatási Hivatal Központ, Élelmiszer- és Takarmánybiztonsági Igazgatóság

Address:

Budapest

Mester u. 81.

1095

MAGYARORSZÁG/HUNGARY

Tel.

+36 4563010

Fax

—

E-mail:

oevi@oai.hu

4.8.   Labelling:

In addition to the requirements specified under the law, the protected designation of origin ‘Szegedi fűszerpaprika-őrlemény’ or ‘Szegedi paprika’ or its abbreviation, as well as (after entering in the Community register) the Community logo, must be indicated on the product packaging.

The members of the Consortium must add a numbered label, issued by the Consortium, to every unit. The issuer must keep a record of the numbered labels.

---

(1)  OJ L 93, 31.3.2006, p. 12.

(2)  The pigment content may be higher, according to the needs of the buyer. The actual pigment content of the lot must be indicated on the Quality Certificate accompanying the consignment.

(3)  Ground paprika can be given a maximum best-before date of 12 months.

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| 20.2.2010 | EN | Official Journal of the European Union | C 44/13 |
| --- | --- | --- | --- |

20.2.2010

EN

Official Journal of the European Union

C 44/13

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

2010/C 44/06

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘OLIVE DE NIMES’

EC No: FR-PDO-0005-0568-10.11.2006

PGI ( ) PDO ( X )

1.   Name:

‘Olive de Nîmes’

2.   Member State or Third Country:

France

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

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

Class 1.6.

Fruit, vegetables and cereals fresh or processed.

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

The ‘Olive de Nîmes’ is a whole olive of a pure green colour, without a stalk and exclusively of the Picholine variety. The olive is neither crushed nor damaged.

The olives are debittered by macerating them in an alkaline solution of potash or soda, of a density of not more than 1 032. After soaking until the olives have been partly debittered, the alkaline solution is replaced with clean drinking water to rinse them. The olives are then placed in sea salt brine.

The olives are juicy and characteristically crunchy, with a salty, buttery and typically hazelnut flavour.

The minimum size corresponds to a maximum of 34 fruits per 100 grams.

Batches must be of uniform colour and size.

3.3.   Raw materials:

N.A.

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

N.A.

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

Every part of the process of growing, preparing and packing the olives must take place within the defined geographical area.

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

For sale to the final consumer, the olives may be packed in containers holding a maximum of 8 kg (net drained weight).

Packing must take place within the area because the olive is a fragile fruit and handling must be limited. It is vulnerable to knocks (because it marks easily) and differences in temperature that can occur during transport.

This requirement helps maintain the look of the olive and protect it as well as ensuring better traceability.

3.7.   Specific rules concerning labelling:

In addition to the compulsory information provided for by legislation on the labelling and presentation of foodstuffs, Protected Designation of Origin ‘Olive de Nîmes’ labels must include the following:

| — | the name of the designation ‘Olive de Nîmes’, |
| --- | --- |

—

the name of the designation ‘Olive de Nîmes’,

| — | the words: ‘appellation d'origine contrôlée’ (protected designation of origin) or the letters ‘AOC’. If the name of a holding or a brand appears on the label independently of the address, the name of the designation is repeated between the words: ‘appellation’ and ‘contrôlée’. |
| --- | --- |

—

the words: ‘appellation d'origine contrôlée’ (protected designation of origin) or the letters ‘AOC’. If the name of a holding or a brand appears on the label independently of the address, the name of the designation is repeated between the words: ‘appellation’ and ‘contrôlée’.

These details must all be in the same field of vision and on the same label.

They must be indicated in conspicuous, clearly legible and indelible characters of a sufficient size to stand out from the label on which they are printed so as to be clearly distinguishable from all other written or graphic information.

4.   Concise definition of the geographical area:

The geographical production area of the ‘Olive de Nîmes’ covers the olive production area of Gard and the eastern part of that of Hérault, except for the Causses, the mountains of the Cévennes and the Camargue.

Its natural borders are the River Rhône to the east and the Camargue region to the south. The northern border is a climatic one, the line up to which Picholine is grown. To the north-east it follows the border of the Department of Gard (garrigue massifs at an altitude of more than 300 metres). To the west, the border goes beyond the Vidourle Valley and follows a line of wooded peaks from Ganges to Pic St Loup to le Lez.

The geographical area is characterised by hills and slopes, generally lower than 350 metres in altitude. The land is largely made up of tertiary molasse, cretaceous limestone and limestone clay, and alluvial terraces. The climate is Mediterranean and is affected by the mistral.

The production area covers 223 municipalities, 183 in Gard and 40 in Hérault:

The Department of Gard:

Aigaliers; Aigremont; Aigues-Vives; Alès; Anduze; Aramon Argilliers; Arpaillargues-et-Aureillac; Aspères; Aubais; Aubord; Aubussargues; Aujargues; Bagard; Baron; Beauvoisin; Belvezet; Bernis; Bezouce; Blauzac; Boisset-et-Gaujac; Boissières; Boucoiran-et-Nozières; Bouillargues; Bouquet; Bourdic; Bragassargues; Brignon; Brouzet-les-Quissac; Bruguière (la); Cabrières; Cadière-et-Cambo (la); Caissargues; Calmette (la); Calvisson; Canaules-et-Argentières; Cannes-et-Clairan; Cardet; Carnas; Cassagnoles; Castelnau-Valence; Castillon-du-Gard; Caveirac; Clarensac; Codognan; Collias; Collorgues; Combas; Comps; Congénies; Conqueyrac; Corconne; Crespian; Cruviers-Lascours; Deaux; Dions; Domazan; Domessargues; Durfort-et-Saint-Martin-de-Sossenac; Estezargues; Euzet; Flaux; Foissac; Fons; Fons-sur-Lussan; Fontanès; Fontarèches; Fournes; Gailhan; Gajan; Gallargues-le-Montueux; Garons; Garrigues-Sainte-Eulalie; Générac; Jonquières-Saint-Vincent; Junas; Langlade; Lecques; Lédenon; Lédignan; Lezan; Liouc; Logrian-Florian; Lussan; Manduel; Marguerittes; Martignargues; Maruejols-Les-Gardon; Massanes; Massillargues-Attuech; Mauressargues; Méjannes-Les-Alès; Meynes; Milhaud; Mons; Montagnac; Montaren-et-Saint-Médiers; Monteils; Montfrin; Montignargues; Montmirat; Montpezat; Moulezan; Moussac; Mus; Nages-et-Solorgues; Ners; Nîmes; Orthoux-Sérignac-Quilhan; Parignargues; Poulx; Puechredon;Quissac; Redessan; Remoulins; Ribaute-les-Tavernes; Rochefort-Du-Gard; Rodilhan; Rouvière (la);Saint-Bauzely; Saint-Bénezet; Saint-Bonnet-du-Gard; Saint-Césaire-de-Gauzignan; Saint-Chaptes; Saint-Christol-les-Alès; Saint-Clément; Saint-Come-et-Maruéjols; Saint-Dézéry; Saint-Dionisy; Sainte-Anastasie; Saint-Etienne-de-l′Olm; Saint-Geniès-de-Malgoires; Saint-Gervasy; Saint-Hilaire-de-Brethmas; Saint-Hilaire-d′Ozilhan; Saint-Hippolyte-de-Caton; Saint-Hippolyte-de-Montaigu; Saint-Hippolyte-du-Fort; Saint-Jean-de-Ceyrargues; Saint-Jean-de-Crieulon; Saint-Jean-de-Serres; Saint-Just-et-Vacquieres; Saint-Laurent-la-Vernède; Saint-Mamert-du-Gard; Saint-Maurice-de-Cazevieille; Saint-Maximin; Saint-Nazaire-des-Gardies; Saint-Privat-des-Vieux; Saint-Quentin-la-Poterie; Saint-Siffret; Saint-Théodorit; Saint-Victor-des-Oules; Salinelles; Sanilhac-Sagries; Sardan; Sauve; Sauzet; Savignargues; Saze; Sernhac; Serviers-et-Labaume; Seynes; Sommières; Souvignargues; Théziers; Tornac; Uchaud; Uzès; Vallabrix; Vallérargues; Vergèze; Vers-Pont-du-Gard; Vestric-et-Candiac; Vézenobres; Vic-le-Fesc; Villevieille.

Municipalities partially covered by the geographical area: Allègre; Beaucaire; Bellegarde; Goudargues; Saint-Gilles; Vauvert; Verfeuil.

The Departement of Hérault:

Assas; Baillargues; Beaulieu; Boisseron; Buzinargues; Campagne; Castries; Claret; Fontanès; Galargues; Garrigues; Guzargues; Lauret; Lunel; Lunel-Viel; Matelles (les); Montaud; Moulès-et-Baucels; Restinclières; Saint-Bauzille-De-Montmel; Saint-Brès; Saint-Christol; Saint-Croix-de-Quintillargues; Saint-Drézéry; Saint-Geniès-Des-Mourgues; Saint-Hilaire-de-Beauvoir; Saint-Jean-de-Cornies; Saint-Jean-de-Cuculles; Saint-Mathieu-de-Tréviers; Saint-Seriès; Saint-Vincent-de-Barbeyrargues; Saturargues; Saussines; Sauteyrargues; Sussargues; Vacquières; Valergues; Valflaunès; Vérargues; Villetelle.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Natural environment

The production area is characterised by hills and slopes, generally lower than 350 metres in altitude. The land is largely made up of tertiary molasse, cretaceous limestone and limestone clay, and alluvial terraces. The climate is Mediterranean with very dry summers and heavy rainfall in autumn. The region is affected by winds, particularly the mistral from the north, and can be subject to harsh winters.

History

The presence of olive trees since antiquity shows the close relationship between the Nîmes region and olive-growing.

Oil has been produced in this region since ancient times, but the widespread production and consumption of green table olives is more recent, dating from the 18th century. It was the perfection of a debittering method by the Piccolini brothers that allowed the development of production: by mixing wood ash (oak and olive wood) and lime water, the Piccolini brothers obtained an alkaline solution that could debitter green olives. This method was widely taken up by olive preservers, particularly in Nîmes, and all green olives debittered using the Piccolini method became known as Picholines.

It is thought that, subsequently, the name Picholine was given to a type of olive tree selected from the Plant de Collias variety, which originated in Collias, a municipality in the geographical area of the designation, and which is particularly suited to the Piccolini method introduced at the time: selection from the tree of the most finest, firmest olives suitable for this method.

In the second half of the 19th century, chemists developed sodium hydroxide, making it possible to debitter olives in greater quantities, thus encouraging the establishment of ‘industrial’ preserving plants.

However, the 19th century saw the decline of olive growing in the face of competition from vine growing and imports of other oils and fats. The decline continued until the Second World War, when the shortage of imported oils and fats caused by five years of conflict encouraged renewed interest in olive-oil production.

In 1945, there were 22 preserving plants near Nîmes, treating 2 000 tonnes of Picholine olives, and numerous olive markets.

The great frost of 1956 decimated olive groves in the Nîmes region.

The taste of the fruit and the botanical properties of the tree have helped spread the Picholine beyond its area of origin, particularly after the frost of 1956 when the variety was declared to be of national interest and replanted everywhere.

Nevertheless, Gard still produces more green Picholine olives than any other department (23 % of national production). This is undoubtedly because the hardiness of the Picholine variety makes it perfectly suited to the soil and climate conditions of the designation’s production region. In the Nîmes basin, where the variety originated, the majority of trees are of the Picholine variety, while other local varieties can be found in the Cévennes foothills. In Collias and the surrounding villages, Picholine trees more than 200 years old can be seen.

5.2.   Specificity of the product:

The ‘Olive de Nîmes’ is traditionally prepared in the area of origin of the Picholine using the traditional method of reduced lactic fermentation, i.e. whole olives are macerated in an alkaline solution of potash or soda of a density of not more than 1 032.

After soaking until the olives have been partly debittered, the alkaline solution is replaced with clean drinking water.

The olives are soaked in water for at least 36 hours and are rinsed a minimum of four times.

The olives are then placed in sea salt brine of a maximum density of 1 060. The use of citric acid and lactic acid is authorised to reduce the pH of the brine to 4,7.

This production method gives the ‘Olive de Nîmes’ its crunchy texture and its buttery and typically and hazelnut flavour.

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):

Know-how regarding grove management and processing has been passed down during the long history of olive production in the Gard.

The Picholine variety demonstrates a certain resistance to the winter cold and its solidly attached fruits resist the strong winds of autumn. In addition, the fact that the variety can be used for the production of both olive oil and table olives has increased its attractiveness to growers.

The constraints imposed by the natural environment have given rise to a characteristic method of training the trees:

| — | the trees are traditionally kept short, both to facilitate the green harvesting of table olives and to resist the wind, |
| --- | --- |

—

the trees are traditionally kept short, both to facilitate the green harvesting of table olives and to resist the wind,

| — | work to create olive-growing parcels has also helped shape the landscape, with its numerous low-walled terraces, traditionally known as ‘faïsse’ or ‘banquaou’, to retain the scanty soils where slopes are too steep. |
| --- | --- |

—

work to create olive-growing parcels has also helped shape the landscape, with its numerous low-walled terraces, traditionally known as ‘faïsse’ or ‘banquaou’, to retain the scanty soils where slopes are too steep.

Traditionally, harvesting was between September (for table olives) to December (for oil) and occupied a large workforce, which according to the local expression ‘allait oliver’ (went oliving).

Harvesting is mainly carried out by hand, since Picholine olives are well attached to the stem and mechanical harvesting could damage them.

In addition, the configuration of traditional olive groves (small area, presence of low walls, and often limited accessibility) is not suited to mechanisation.

The olives are prepared using the traditional method of reduced or partial lactic fermentation, i.e. the process is arrested before the solution reaches the stone.

Fermentation is traditionally used in the area to preserve the colour of the fruit, its particular flavour, the absence of tartness and its crunchiness.

The cultivation of this olive has overcome many difficulties, but because the variety is so well adapted to the soil and people are attached to this original product and because of the know-how of local olive preservers the Olive de Nîmes has held on and is now being positively revalued by both producers and consumers.

Reference to the publication of the specification:

http://www.inao.gouv.fr/repository/editeur/pdf/CDC-AOP/olive-de-nimes.pdf

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(1)  OJ L 93, 31.3.2006, p. 12.

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| 20.2.2010 | EN | Official Journal of the European Union | C 44/18 |
| --- | --- | --- | --- |

20.2.2010

EN

Official Journal of the European Union

C 44/18

---

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

2010/C 44/07

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘Image’ (LONGKOU FEN SI)

EC No: CN-PGI-0005-0623-16.07.2007

PGI ( X ) PDO ( )

1.   Name:

‘Image’ (Longkou Fen Si)

2.   Member State or Third Country:

People’s Republic of China

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

| Class 2.7: | Pasta |
| --- | --- |

Class 2.7:

Pasta

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

Longkou Fen Si is a threadlike dry starch product made from green beans and peas.

In appearance, Longkou Fen Si is white and translucent; every single piece is of the same thickness (with no doubling or broken pieces); it is soft and elastic; it tastes pure and does not have a strange aroma and it has no impurity apparent to naked eye. Its most typical characteristic is its ability to endure boiling temperatures without any gelatinisation. Even after being boiled for one hour, pieces will still not stick to each other and there will be no gelatinisation and no/few broken pieces.

Longkou Fen Si is characterised by a high starch content of over 75 %, water content less than 15 %, thread diameter less than 0,7 mm, and the ratio of broken vermicelli less than 10 % when boiled in water for 45 minutes, and ash content less than 0,5 %.

3.3.   Raw materials (for processed products only):

Longkou Fen Si is made from green beans or peas.

There is no restriction on the place of origin of the raw materials; imported produce may also be used.

No fertilisers or chemicals may be used to grow the green beans and peas. Preference is give to produce grown in the same year. The maximum storage period of raw materials should not exceed one year; other conditions include:

| — | the use of plump, unbroken seeds, |
| --- | --- |

—

the use of plump, unbroken seeds,

| — | no more than 1 % impurities or seeds of different colour,
  and |
| --- | --- |

—

no more than 1 % impurities or seeds of different colour,

and

| — | moisture content less than 13,5 %. |
| --- | --- |

—

moisture content less than 13,5 %.

Water should be from the water sources in the geographical area.

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

—

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

Soaking the green beans or peas, precipitation and separation of starch paste, beating the paste, filtering and (sun or hot air) drying must take place in the defined geographical area.

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

Dried Longkou Fen Si is packed according to customers’ requirements.

3.7.   Specific rules concerning labelling:

The Longkou Fen Si product label should include the following information: product name, name and address of the manufacturer, trademark, package specification, date of production and shelf life, ingredients and batch number.

4.   Concise definition of the geographical area:

The area is located in the north of Shandong Peninsula, covering Longkou City, Zhaoyuan City, Penglai City, Laiyang City and Laizhou City, within the administrative region of Yantai City of Shandong Province in China. The Yellow River and the Jie River run through the area.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Such rivers as the the Yellow River and the Jie River run through the geographical area, and the water quality is good. The region is typically a warm continental monsoon region, with a semi-humid climate. It has four distinct seasons, moderate wind, suitable temperatures, low air humidity, long daylight hours and a unique microbial system.

5.2.   Specificity of the product:

Longkou Fen Si is characterised by its high starch content, high flexibility, and its lack of impurities. When Longkou Fen Si is cooked in boiled water for 45 minutes, the ratio of broken vermicelli is less than 10 %.

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).:

Natural factors

Water quality. Starch quality control is of great importance in the production process. The primary method of producing starch is as follows: after pulping the soaked green beans or peas, remove the skin residue; the starch is condensed under the effect of Streptococcus lactis; then extract the starch by drying. This technique is known as acidic steep liquor fermentation. In this process, Streptococcus lactisplays an essential role, while water quality is a key element in the growth and reproduction of Streptococcus lactis. Water that is unpolluted and odourless, fresh tasting, not bitter, and rich in minerals is commonly called sweet water. The presence of metal particles and inorganic salts in the sweet water has a great impact on the growth and reproduction of beneficial microorganisms and the enzymes they produce. This in turn will influence the condensation and retention of starch and its quality. Polluted water or water with an excessively high or low PH value or too many chlorine or sulfate ions will continuously inhibit the growth and reproduction of microorganisms, and may cause the microorganisms to produce clusterin, thus rendering them incapable of condensing the starch. It follows that water quality has a great impact on the output rate of the starch and the quality of the Longkou Fen Si. It is commonly said that processing vermicelli is just like extracting silver from the water. The same craftsman, with the same techniques, can produce high quality vermicelli in the Longkou Fen Si geographical area, but will not produce vermicelli of similar quality in other areas, and will even be unable to extract starch in some areas. This clearly shows the influence of water quality on Longkou Fen Si. There are many mountains and hills in the region of Yantai. Water in the rivers comes from mountain springs. They are free of pollution, with a PH value of 6.9-7.4 and a low content of chloride and sulfate ions. The water here is suitable for extracting starch from green beans and peas using acidic steeping liquor fermentation, and is conducive to the high starch yield in Longkou Fen Si.

Climate and geographical environment. Another key factor for the quality of Longkou Fen Si is drying. Longkou Fen Si production can be divided into two periods: spring and autumn. The spring period runs from the Spring Equinox to the Summer Solstice, and the autumn one from the White Dew to the Heavy Snow, making six months in all. Vermicelli produced in the periods from the Grain Rain to the beginning of summer and from the Autumn Equinox to the beginning of winter are the best. At other times, vermicelli quality is inferior to the spring and autumn production. This is mainly because the temperature is too low in winter, so it is difficult for the Streptococcus lactis to reproduce in fermentation. Vermicelli which dries too slowly or even gets frozen is of inferior quality, while during summer, the temperature is too high, and it is hard to control contamination by other bacteria in fermentation. Other problems may be too much rain, too little wind and excessively strong sunlight when drying. All these factors combined result in inferior quality vermicelli. The temperature in the production area of Longkou Fen Si is favourable to Streptococcus lactis reproduction. And the suitable wind speed and humidity aid the drying process.

With technological improvements, hot air drying is gradually taking over from the traditional process of sun drying. It is a modified process imitating the basic conditions of sun drying. At present, sun drying and hot air drying are both used in the production of Longkou Fen Si.

Human factors

It is a fact that, as early as in the Northern Wei period, people in Zhaoyuan had mastered the techniques of producing starch, and started to produce ordinary vermicelli in the Song Dynasty.

In the 19th century, workshops producing vermicelli from green beans were established in the present Beilizhuang Village of Zhangxing Town in Zhaoyuan City; these are the oldest vermicelli workshops preserved today.

In 1860, Hongtai Vermicelli Shop was founded in Hongkong to purchase vermicelli produced in Zhaoyuan and shipped them from Longkou. The characters ‘Longkou Fen Si’ were on the outer packages, and ever since then the product has been known by the name Longkou Fen Si.

In 1862, the Qing government established the East Customs Office at Yantai with a subsidiary office at Longkou which was very active in promoting the transportation and sales of Longkou Fen Si. Longkou Port was opened for external trade in January 1914. More and more people in Zhaoyuan started running vermicelli shops in Longkou, stimulating the export of Longkou Fen Si. As a result, Longkou Fen Si now enjoys a high reputation at home and abroad.

Given its long standing reputation, the name Longkou Fen Si has been used to boost the export trade by the foreign trade departments in Shandong Province.

Reference to publication of the specification:

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

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(1)  OJ L 93, 31.3.2006, p. 12.

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