# Official Journal C 318/2013

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2013.318.eng |
| --- | --- |
| Official Journal
  of the European Union | C 318 |
| | |
| English edition | Information and Notices | Volume 561 November 2013 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2013.318.eng

Official Journal

of the European Union

C 318

English edition

Information and Notices

Volume 561 November 2013

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| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2013/C 318/01 | Non-opposition to a notified concentration (Case COMP/M.6967 — BNP Paribas Fortis/Belgacom/Belgian Mobile Wallet) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 318/01

Non-opposition to a notified concentration (Case COMP/M.6967 — BNP Paribas Fortis/Belgacom/Belgian Mobile Wallet) (
  1
  )

1

1

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | Council |
| 2013/C 318/02 | Council Decision of 30 October 2013 adopting the Council's position on draft amending budget No 8 of the European Union for the financial year 2013 | 2 |
| 2013/C 318/03 | Council Decision of 30 October 2013 adopting the Council's position on draft amending budget No 9 of the European Union for the financial year 2013 | 3 |
| | European Commission |
| 2013/C 318/04 | Euro exchange rates | 4 |
| 2013/C 318/05 | Publication of the countervalues in national currency of the financial thresholds expressed in euro in Annex I to Council Regulation (EC) No 116/2009 and in the Annex to Council Directive 93/7/EEC | 5 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2013/C 318/02

Council Decision of 30 October 2013 adopting the Council's position on draft amending budget No 8 of the European Union for the financial year 2013

2

2013/C 318/03

Council Decision of 30 October 2013 adopting the Council's position on draft amending budget No 9 of the European Union for the financial year 2013

3

European Commission

2013/C 318/04

Euro exchange rates

4

2013/C 318/05

Publication of the countervalues in national currency of the financial thresholds expressed in euro in Annex I to Council Regulation (EC) No 116/2009 and in the Annex to Council Directive 93/7/EEC

5

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY |
| | European Commission |
| 2013/C 318/06 | Notice of the impending expiry of certain anti-dumping measures | 6 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2013/C 318/07 | Prior notification of a concentration (Case COMP/M.7005 — Schneider Electric/Invensys) (
  1
  ) | 7 |
| | OTHER ACTS |
| | European Commission |
| 2013/C 318/08 | Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 8 |
| 2013/C 318/09 | Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 14 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

2013/C 318/06

Notice of the impending expiry of certain anti-dumping measures

6

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2013/C 318/07

Prior notification of a concentration (Case COMP/M.7005 — Schneider Electric/Invensys) (
  1
  )

1

7

OTHER ACTS

European Commission

2013/C 318/08

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

8

2013/C 318/09

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

14

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

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(1)   Text with EEA relevance

1

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

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 1.11.2013 | EN | Official Journal of the European Union | C 318/1 |
| --- | --- | --- | --- |

1.11.2013

EN

Official Journal of the European Union

C 318/1

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Non-opposition to a notified concentration

(Case COMP/M.6967 — BNP Paribas Fortis/Belgacom/Belgian Mobile Wallet)

(Text with EEA relevance)

2013/C 318/01

On 11 October 2013, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

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

—

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

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6967. EUR-Lex is the online access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6967. EUR-Lex is the online access to the European law.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

| 1.11.2013 | EN | Official Journal of the European Union | C 318/2 |
| --- | --- | --- | --- |

1.11.2013

EN

Official Journal of the European Union

C 318/2

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COUNCIL DECISION

of 30 October 2013

adopting the Council's position on draft amending budget No 8 of the European Union for the financial year 2013

2013/C 318/02

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union, and in particular Article 314 thereof, in conjunction with the Treaty establishing the European Atomic Energy Community, and in particular Article 106a thereof,

Having regard to Regulation (EU, Euratom) No 966/2012 of the European Parliament and of the Council of 25 October 2012 on the financial rules applicable to the general budget of the Union and repealing Council Regulation (EC, Euratom) No 1605/2002 (1), and in particular Article 41 thereof,

Whereas:

| — | the Union's budget for the financial year 2013 was definitively adopted on 12 December 2012 (2), |
| --- | --- |

—

the Union's budget for the financial year 2013 was definitively adopted on 12 December 2012 (2),

| — | on 26 September 2013, the Commission submitted a proposal containing draft amending budget No 8 to the general budget for the financial year 2013, |
| --- | --- |

—

on 26 September 2013, the Commission submitted a proposal containing draft amending budget No 8 to the general budget for the financial year 2013,

| — | the Council's position is taken in conjunction with the adoption of its position on draft amending budget No 9/2013 and is subject to the European Parliament's approval of the agreement on the multiannual financial framework for 2014-2020, |
| --- | --- |

—

the Council's position is taken in conjunction with the adoption of its position on draft amending budget No 9/2013 and is subject to the European Parliament's approval of the agreement on the multiannual financial framework for 2014-2020,

| — | given the fact that draft amending budget No 8 to the general budget for 2013 needs to be adopted without delay, it is justified to shorten, in accordance with Article 3(3) of the Council's Rules of Procedure, the 8-week period for the information of national Parliaments, as well as the 10-day period foreseen for placing the item on the Council's provisional agenda laid down in Article 4 of Protocol No 1 on the role of national Parliaments in the European Union, |
| --- | --- |

—

given the fact that draft amending budget No 8 to the general budget for 2013 needs to be adopted without delay, it is justified to shorten, in accordance with Article 3(3) of the Council's Rules of Procedure, the 8-week period for the information of national Parliaments, as well as the 10-day period foreseen for placing the item on the Council's provisional agenda laid down in Article 4 of Protocol No 1 on the role of national Parliaments in the European Union,

HAS DECIDED AS FOLLOWS:

Sole Article

The Council's position on draft amending budget No 8 of the European Union for the financial year 2013 was adopted on 30 October 2013.

This Decision shall apply from the date of the European Parliament's approval of the agreement on the multiannual financial framework for 2014-2020 and of the Council's position on draft amending budget No 9/2013.

The full text can be accessed for consultation or downloading on the Council's website: http://www.consilium.europa.eu/

Done at Brussels, 30 October 2013.

For the Council

The President

L. LINKEVIČIUS

---

(1)  OJ L 298, 26.10.2012, p. 1.

1

(2)  OJ L 66, 8.3.2013, p. 1, with corrigendum in OJ L 134, 18.5.2013, p. 21.

2

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| 1.11.2013 | EN | Official Journal of the European Union | C 318/3 |
| --- | --- | --- | --- |

1.11.2013

EN

Official Journal of the European Union

C 318/3

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COUNCIL DECISION

of 30 October 2013

adopting the Council's position on draft amending budget No 9 of the European Union for the financial year 2013

2013/C 318/03

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union, and in particular Article 314 thereof, in conjunction with the Treaty establishing the European Atomic Energy Community, and in particular Article 106a thereof,

Having regard to Regulation (EU, Euratom) No 966/2012 of the European Parliament and of the Council of 25 October 2012 on the financial rules applicable to the general budget of the Union and repealing Council Regulation (EC, Euratom) No 1605/2002 (1), and in particular Article 41 thereof,

Whereas:

| — | the Union's budget for the financial year 2013 was definitively adopted on 12 December 2012 (2), |
| --- | --- |

—

the Union's budget for the financial year 2013 was definitively adopted on 12 December 2012 (2),

| — | on 3 October 2013, the Commission submitted a proposal containing draft amending budget No 9 to the general budget for the financial year 2013, |
| --- | --- |

—

on 3 October 2013, the Commission submitted a proposal containing draft amending budget No 9 to the general budget for the financial year 2013,

| — | given the fact that draft amending budget No 9 to the general budget for 2013 needs to be adopted without delay, it is justified to shorten, in accordance with Article 3(3) of the Council's Rules of Procedure, the 8-week period for the information of national Parliaments, as well as the 10-day period foreseen for placing the item on the Council's provisional agenda laid down in Article 4 of Protocol No 1 on the role of national Parliaments in the European Union, |
| --- | --- |

—

given the fact that draft amending budget No 9 to the general budget for 2013 needs to be adopted without delay, it is justified to shorten, in accordance with Article 3(3) of the Council's Rules of Procedure, the 8-week period for the information of national Parliaments, as well as the 10-day period foreseen for placing the item on the Council's provisional agenda laid down in Article 4 of Protocol No 1 on the role of national Parliaments in the European Union,

HAS DECIDED AS FOLLOWS:

Sole Article

The Council's position on draft amending budget No 9 of the European Union for the financial year 2013 was adopted on 30 October 2013.

The full text can be accessed for consultation or downloading on the Council's website: http://www.consilium.europa.eu/

Done at Brussels, 30 October 2013.

For the Council

The President

L. LINKEVIČIUS

---

(1)  OJ L 298, 26.10.2012, p. 1.

1

(2)  OJ L 66, 8.3.2013, p. 1, with corrigendum in OJ L 134, 18.5.2013, p. 21.

2

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European Commission

| 1.11.2013 | EN | Official Journal of the European Union | C 318/4 |
| --- | --- | --- | --- |

1.11.2013

EN

Official Journal of the European Union

C 318/4

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Euro exchange rates (1)

31 October 2013

2013/C 318/04

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3641 |
| JPY | Japanese yen | 133,99 |
| DKK | Danish krone | 7,4587 |
| GBP | Pound sterling | 0,85020 |
| SEK | Swedish krona | 8,8052 |
| CHF | Swiss franc | 1,2333 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,1040 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,729 |
| HUF | Hungarian forint | 294,89 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7030 |
| PLN | Polish zloty | 4,1783 |
| RON | Romanian leu | 4,4360 |
| TRY | Turkish lira | 2,7167 |
| AUD | Australian dollar | 1,4353 |
| CAD | Canadian dollar | 1,4251 |
| HKD | Hong Kong dollar | 10,5759 |
| NZD | New Zealand dollar | 1,6450 |
| SGD | Singapore dollar | 1,6897 |
| KRW | South Korean won | 1 446,55 |
| ZAR | South African rand | 13,6151 |
| CNY | Chinese yuan renminbi | 8,3109 |
| HRK | Croatian kuna | 7,6210 |
| IDR | Indonesian rupiah | 15 375,34 |
| MYR | Malaysian ringgit | 4,3043 |
| PHP | Philippine peso | 58,971 |
| RUB | Russian rouble | 43,7777 |
| THB | Thai baht | 42,462 |
| BRL | Brazilian real | 2,9962 |
| MXN | Mexican peso | 17,6733 |
| INR | Indian rupee | 83,8680 |

Currency

Exchange rate

USD

US dollar

1,3641

JPY

Japanese yen

133,99

DKK

Danish krone

7,4587

GBP

Pound sterling

0,85020

SEK

Swedish krona

8,8052

CHF

Swiss franc

1,2333

ISK

Iceland króna

NOK

Norwegian krone

8,1040

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,729

HUF

Hungarian forint

294,89

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7030

PLN

Polish zloty

4,1783

RON

Romanian leu

4,4360

TRY

Turkish lira

2,7167

AUD

Australian dollar

1,4353

CAD

Canadian dollar

1,4251

HKD

Hong Kong dollar

10,5759

NZD

New Zealand dollar

1,6450

SGD

Singapore dollar

1,6897

KRW

South Korean won

1 446,55

ZAR

South African rand

13,6151

CNY

Chinese yuan renminbi

8,3109

HRK

Croatian kuna

7,6210

IDR

Indonesian rupiah

15 375,34

MYR

Malaysian ringgit

4,3043

PHP

Philippine peso

58,971

RUB

Russian rouble

43,7777

THB

Thai baht

42,462

BRL

Brazilian real

2,9962

MXN

Mexican peso

17,6733

INR

Indian rupee

83,8680

---

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

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| 1.11.2013 | EN | Official Journal of the European Union | C 318/5 |
| --- | --- | --- | --- |

1.11.2013

EN

Official Journal of the European Union

C 318/5

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Publication of the countervalues in national currency of the financial thresholds expressed in euro in Annex I to Council Regulation (EC) No 116/2009 and in the Annex to Council Directive 93/7/EEC

2013/C 318/05

Pursuant to the requirement under Annex I(B) of Council Regulation (EC) No 116/2009 and point B of the Annex to Council Directive 93/7/EEC, as modified by Directives 96/100/EC and 2001/38/EC, the financial thresholds applicable to certain categories of cultural goods should be converted into the national currencies of those Member States which do not have the euro as their currency and published in the Official Journal of the European Union.

The countervalues listed hereafter were calculated on the basis of the average daily value of each of the currencies concerned, expressed in euro, during the 24 months ending on the last day of August 2013. These revised values take effect on 31 December 2013.

| EUR | 1 | 15 000 | 30 000 | 50 000 | 150 000 |
| --- | --- | --- | --- | --- | --- |
| BGN Bulgarian lev | 1,9558 | 29 337 | 58 674 | 97 790 | 293 370 |
| CZK Czech koruna | 25,3454 | 380 181 | 760 362 | 1 267 270 | 3 801 811 |
| DKK Danish krone | 7,447864 | 111 718 | 223 436 | 372 393 | 1 117 180 |
| GBP Pound sterling | 0,833405 | 12 501 | 25 002 | 41 670 | 125 011 |
| HRK Croatian kuna | 7,529151 | 112 937 | 225 875 | 376 458 | 1 129 373 |
| HUF Hungarian forint | 293,1897 | 4 397 845 | 8 795 691 | 14 659 484 | 43 978 453 |
| LTL Lithuanian litas | 3,4528 | 51 792 | 103 584 | 172 640 | 517 920 |
| LVL Latvian lats | 0,699525 | 10 493 | 20 986 | 34 976 | 104 929 |
| PLN Polish zloty | 4,224944 | 63 374 | 126 748 | 211 247 | 633 742 |
| RON Romanian leu | 4,417259 | 66 259 | 132 518 | 220 863 | 662 589 |
| SEK Swedish krona | 8,72674 | 130 901 | 261 802 | 436 337 | 1 309 011 |

EUR

1

15 000

30 000

50 000

150 000

BGN Bulgarian lev

1,9558

29 337

58 674

97 790

293 370

CZK Czech koruna

25,3454

380 181

760 362

1 267 270

3 801 811

DKK Danish krone

7,447864

111 718

223 436

372 393

1 117 180

GBP Pound sterling

0,833405

12 501

25 002

41 670

125 011

HRK Croatian kuna

7,529151

112 937

225 875

376 458

1 129 373

HUF Hungarian forint

293,1897

4 397 845

8 795 691

14 659 484

43 978 453

LTL Lithuanian litas

3,4528

51 792

103 584

172 640

517 920

LVL Latvian lats

0,699525

10 493

20 986

34 976

104 929

PLN Polish zloty

4,224944

63 374

126 748

211 247

633 742

RON Romanian leu

4,417259

66 259

132 518

220 863

662 589

SEK Swedish krona

8,72674

130 901

261 802

436 337

1 309 011

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

| 1.11.2013 | EN | Official Journal of the European Union | C 318/6 |
| --- | --- | --- | --- |

1.11.2013

EN

Official Journal of the European Union

C 318/6

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Notice of the impending expiry of certain anti-dumping measures

2013/C 318/06

1.   As provided for in Article 11(2) of Council Regulation (EC) No 1225/2009 of 30 November 2009 on protection against dumped imports from countries not members of the European Community (1), the Commission gives notice that, unless a review is initiated in accordance with the following procedure, the anti-dumping measures mentioned below will expire on the date mentioned in the table below.

2.   Procedure

Union producers may lodge a written request for a review. This request must contain sufficient evidence that the expiry of the measures would be likely to result in a continuation or recurrence of dumping and injury.

Should the Commission decide to review the measures concerned, importers, exporters, representatives of the exporting country and Union producers will then be provided with the opportunity to amplify, rebut or comment on the matters set out in the review request.

3.   Time limit

Union producers may submit a written request for a review on the above basis, to reach the European Commission, Directorate-General for Trade (Unit H-1), N-105 8/20, 1049 Brussels, Belgium (2) at any time from the date of the publication of the present notice but no later than three months before the date mentioned in the table below.

4.   This notice is published in accordance with Article 11(2) of Regulation (EC) No 1225/2009.

| Product | Country(ies) of origin or exportation | Measures | Reference | Date of expiry (3) |
| --- | --- | --- | --- | --- |
| Wire rod | The People's Republic of China | Anti-dumping duty | Council Regulation (EC) No 703/2009 (OJ L 203, 5.8.2009, p. 1) | 6.8.2014 |

Product

Country(ies) of origin or exportation

Measures

Reference

Date of expiry (3)

Wire rod

The People's Republic of China

Anti-dumping duty

Council Regulation (EC) No 703/2009 (OJ L 203, 5.8.2009, p. 1)

6.8.2014

---

(1)  OJ L 343, 22.12.2009, p. 51.

(2)  Fax +32 22956505.

(3)  The measure expires at midnight of the day mentioned in this column.

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PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 1.11.2013 | EN | Official Journal of the European Union | C 318/7 |
| --- | --- | --- | --- |

1.11.2013

EN

Official Journal of the European Union

C 318/7

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Prior notification of a concentration

(Case COMP/M.7005 — Schneider Electric/Invensys)

(Text with EEA relevance)

2013/C 318/07

| 1. | On 24 October 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Schneider Electric SA (‘Schneider Electric’, France) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking Invensys plc (‘Invensys’, United Kingdom) by way of public bid announced on 31 July 2013. |
| --- | --- |

1.

On 24 October 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Schneider Electric SA (‘Schneider Electric’, France) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking Invensys plc (‘Invensys’, United Kingdom) by way of public bid announced on 31 July 2013.

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






  — | Schneider Electric is the holding of an international group of companies that designs, manufactures and sells products and systems in energy management, electrical distribution, industrial control and automation, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

Schneider Electric is the holding of an international group of companies that designs, manufactures and sells products and systems in energy management, electrical distribution, industrial control and automation,

| — | Invensys operates world-wide in the electronics and engineering areas with products such as: automation solutions, factory automation products and equipment, power control products, controls and control systems for buildings. |
| --- | --- |

—

Invensys operates world-wide in the electronics and engineering areas with products such as: automation solutions, factory automation products and equipment, power control products, controls and control systems for buildings.

| 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.7005 — Schneider Electric/Invensys, to the following address:





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

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7005 — Schneider Electric/Invensys, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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OTHER ACTS

European Commission

| 1.11.2013 | EN | Official Journal of the European Union | C 318/8 |
| --- | --- | --- | --- |

1.11.2013

EN

Official Journal of the European Union

C 318/8

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

2013/C 318/08

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

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

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

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘PECORINO SARDO’

EC No: IT-PDO-0217-01127-04.07.2013

PGI ( ) PDO ( X )

1.   Heading in the product specification affected by the amendment

| — |  | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — |  | Geographical area |
| — |  | Proof of origin |
| — |  | Method of production |
| — |  | Link |
| — | ☒ | Labelling |
| — |  | National requirements |
| — | ☒ | Other (to be specified) |

—



Name of product

—

☒

Description of product

—



Geographical area

—



Proof of origin

—



Method of production

—



Link

—

☒

Labelling

—



National requirements

—

☒

Other (to be specified)

2.   Type of amendment

| — | ☒ | Amendment to single document or summary sheet |
| --- | --- | --- |
| — |  | Amendment to specification of registered PDO or PGI for which neither the single document nor the summary has been published |
| — |  | Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) |
| — |  | Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—

☒

Amendment to single document or summary sheet

—



Amendment to specification of registered PDO or PGI for which neither the single document nor the summary has been published

—



Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)

—



Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s)

Description of product

The technical and technological parameters of grated ‘Pecorino Sardo Maturo’ are defined. It is specified that grated ‘Pecorino Sardo Maturo’ must be packaged immediately.

This amendment is necessary to ensure product quality and traceability, given that the wording of the current product specification — ‘“Pecorino Sardo Maturo” may be used as a table cheese or grated’ — is too generic.

Labelling

The conditions that enable the distinctive PDO logo to be associated with private brands are defined.

The current amendment application is warranted in view of the need to better regulate the use of the protected designation in association with private brands in line with local, loyal and uninterrupted usages.

Furthermore, some portion types are being introduced, including shavings, flakes, small cubes, slices, etc. The current amendment application is related, on the one hand, to advances in technical knowledge and, on the other hand, to the need to meet the requirements of the end consumer, which are moving increasingly towards a self-service and takeaway logic. Supplying adapted products that meet these new, and now widespread, market requirements is essential in order to maintain growth and remain competitive.

Other

The specification has been divided into articles to improve readability.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (3)

‘PECORINO SARDO’

EC No: IT-PDO-0217-01127-04.07.2013

PGI ( ) PDO ( X )

1.   Name

‘Pecorino Sardo’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Product type

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

Class 1.3.

Cheeses

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

The ‘Pecorino Sardo’ PDO is reserved for semi-cooked cheeses, made exclusively from whole ewe's milk, which may be thermised or pasteurised and of which there are two varieties: ‘Dolce’ (mild), matured for a short period (20 to 60 days) and ‘Maturo’ (matured), matured for a period of no less than two months; it is cylindrical in shape with flat sides and a straight or slightly convex heel. The ‘Dolce’ variety of the ‘Pecorino Sardo’ PDO must meet the following criteria:

| — | weight: between 1 kg and 2,3 kg, |
| --- | --- |

—

weight: between 1 kg and 2,3 kg,

| — | heel height: 8-10 cm, |
| --- | --- |

—

heel height: 8-10 cm,

| — | diameter of the sides: 15-18 cm, |
| --- | --- |

—

diameter of the sides: 15-18 cm,

| — | rind: smooth, soft, thin and white or light straw-coloured, |
| --- | --- |

—

rind: smooth, soft, thin and white or light straw-coloured,

| — | body: white, soft, springy and compact-textured with small, sparse holes, |
| --- | --- |

—

body: white, soft, springy and compact-textured with small, sparse holes,

| — | taste: sweet and aromatic or slightly acidic, |
| --- | --- |

—

taste: sweet and aromatic or slightly acidic,

| — | fat content in dry matter: not less than 40 %. |
| --- | --- |

—

fat content in dry matter: not less than 40 %.

The size and weight may vary depending on the technical production conditions and the length of the maturing period.

The ‘Maturo’ variety of the ‘Pecorino Sardo’ PDO must meet the following criteria:

| — | weight: between 1,7 kg and 4 kg, |
| --- | --- |

—

weight: between 1,7 kg and 4 kg,

| — | heel height: 10-13 cm, |
| --- | --- |

—

heel height: 10-13 cm,

| — | diameter of the sides: 15-22 cm, |
| --- | --- |

—

diameter of the sides: 15-22 cm,

| — | rind: smooth, firm and straw-coloured for young cheese or brown for more mature cheese, |
| --- | --- |

—

rind: smooth, firm and straw-coloured for young cheese or brown for more mature cheese,

| — | body: white, light and springy for young cheese, hard and sometimes slightly grainy for more mature cheeses, which tend to become straw-yellow as the cheese matures, and compact-textured or with sparse holes, |
| --- | --- |

—

body: white, light and springy for young cheese, hard and sometimes slightly grainy for more mature cheeses, which tend to become straw-yellow as the cheese matures, and compact-textured or with sparse holes,

| — | taste: pleasantly sharp, |
| --- | --- |

—

taste: pleasantly sharp,

| — | fat content in dry matter: not less than 35 %. |
| --- | --- |

—

fat content in dry matter: not less than 35 %.

The size and weight may vary depending on the technical production conditions and the length of the maturing period.

The PDO for ‘Pecorino Sardo’ cheese also incorporates grated cheese obtained from ‘Pecorino Sardo Maturo’ which is entitled to and certified as complying with the designation of origin in question. Extension of the ‘Pecorino Sardo’ PDO is therefore reserved for grated cheese that meets the following technical and technological criteria:

| 1. | fat content in dry matter: not less than 35 %; |
| --- | --- |

1.

fat content in dry matter: not less than 35 %;

| 2. | maturing period in the production area: not less than 4 months; |
| --- | --- |

2.

maturing period in the production area: not less than 4 months;

| 3. | humidity: not greater than 42 %; |
| --- | --- |

3.

humidity: not greater than 42 %;

| 4. | additives: in accordance with the legislation; |
| --- | --- |

4.

additives: in accordance with the legislation;

| 5. | organoleptic properties: in accordance with the definitions laid down by the production standard; |
| --- | --- |

5.

organoleptic properties: in accordance with the definitions laid down by the production standard;

| 6. | rind thickness: approximately 6 mm; |
| --- | --- |

6.

rind thickness: approximately 6 mm;

| 7. | amount of rind: no more than 18 %. |
| --- | --- |

7.

amount of rind: no more than 18 %.

If the cheese earlier underwent the surface treatment outlined in the product specification, the rind should be adequately cleaned so as to remove any residue or traces of such treatment.

3.3.   Raw materials (for processed products only)

‘Pecorino Sardo’ is made exclusively from thermised or pasteurised whole ewe's milk produced in the region of Sardinia.

3.4.   Feed (for products of animal origin only)

The sheep feed is essentially based on the direct use of natural pastures, meadows and grasslands, supplemented by fodder and concentrated feed.

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

The whole production process (livestock rearing, milk production, heat treatment, coagulation, semi-cooking, moulding, draining and/or pressing, salting and maturing of the cheese) must take place within the area indicated in point 4.

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

—

3.7.   Specific rules concerning labelling

In order to ensure traceability and control, the manufacturer applies the ‘Pecorino Sardo’ PDO logo to the cheese wheels by means of an indelible food ink stamp, when they are released in the production zone.

Designation of origin label at release:

Image

Given the product's characteristics and the various intermediate processing phases, the mark might no longer be visible, following the release of goods. In this case, traceability shall be ensured by the label.

When released to the market, all types of ‘Pecorino Sardo’ PDO cheese can be identified through the outside ring of the label.

The identification of individual ‘Pecorino Sardo’ cheeses is supplemented by the presence of an adhesive mark, on the outside ring of the label. In addition to this mark, the word ‘Dolce’ or ‘Maturo’ indicates the product type; legislative references to the PDO registration are also indicated on the inside of the label and an alphanumeric code clearly identifies the individual cheese.

In line with local, loyal and uninterrupted usages, the use of the PDO in association with trade names or private brands is permitted on the labels and packaging used for marketing and sales purposes, provided that these have no laudatory purport and are not such as to mislead the consumer. It is prohibited to add to the designation any description not expressly provided for in the production specification.

‘Pecorino Sardo’ PDO cheese, having completed the compulsory maturing period in the production area, may be sold whole, grated or in portions as follows: small cubes, slices, flakes, shavings and similar, and grated. The portions prepared as above must contain an identification number, located within the mark printed on the outside ring of the label. In addition to this mark, the word ‘Dolce’ or ‘Maturo’ is indicated, according to the product type. Legislative references for the PDO registration are also provided. For all other forms, there are specific requirements for the indication of this number. Prior preparation of the ‘pre-packaged’ product is allowed when the product is packaged at the point of sale for immediate, assisted sales.

4.   Concise definition of the geographical area

The milk's area of origin and the area in which ‘Pecorino Sardo’ PDO cheese is produced and matured consists of the whole of the Autonomous Region of Sardinia.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Sardinia is the second largest island in the Mediterranean Sea in terms of geographical area and population density, but it is also a small continent in terms of the significant diversity of its natural and human environments.

The specific features of the island include:

| 1. | the particular environmental and climatic conditions; |
| --- | --- |

1.

the particular environmental and climatic conditions;

| 2. | the area's ancient and deep-rooted farming tradition. |
| --- | --- |

2.

the area's ancient and deep-rooted farming tradition.

Where point 1 is concerned, it appears that many natural features that have disappeared in other parts of the peninsula have been preserved in Sardinia: solitary coasts, mountains, forests, rare animals and endemic plants. The typically Mediterranean climate is mild in winter and warm in summer: rainfall is more frequent in the north and on the western side of the island and there are generally between 200 and 230 days of sunshine a year. The climate is also particularly affected by the sea and by the strong winds that blow regularly in the area throughout the year. About 18 % of the region is covered by forests, characterised in particular by the presence of holm oak and downy oak woods. Wild olive and juniper trees are mostly found in coastal areas and in the central eastern region. In the rest of the region, there are vast expanses of mastic, cistus and arbutus bushes and many other wild species of flora typical of the island.

With regard to point 2, it should be noted that, since the Nuragic period, sheep farming has been, for many of the island's population, the main, if not the only, source of income and the farming and dairy sheep sectors are among the leading sectors still today in terms of the number of employed and the amount of turnover in the socio-economic context of the area.

5.2.   Specificity of the product

Specificity of the product:

| 1. | rind: smooth, soft, straw-coloured for young cheese or brown for more mature cheese; |
| --- | --- |

1.

rind: smooth, soft, straw-coloured for young cheese or brown for more mature cheese;

| 2. | body: white, light and springy for young cheese, hard and sometimes slightly grainy for more mature cheeses, which tend to become straw-coloured as the cheese matures, and compact-textured or with sparse holes; |
| --- | --- |

2.

body: white, light and springy for young cheese, hard and sometimes slightly grainy for more mature cheeses, which tend to become straw-coloured as the cheese matures, and compact-textured or with sparse holes;

| 3. | taste: sweet and aromatic for young cheeses, pleasantly sharp for the more mature cheeses. |
| --- | --- |

3.

taste: sweet and aromatic for young cheeses, pleasantly sharp for the more mature cheeses.

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 particular characteristics of ‘Pecorino Sardo’ PDO described in Section 5.2 are determined by a combination of natural and human factors, specific to the area of origin.

As regards natural factors, note should be taken of the particular environmental and climatic conditions referred to in Section 5.1. These mean that the area of origin of ‘Pecorino Sardo’ is particularly suited to pasture and that the natural meadows, rich in diverse bush vegetation, represent a very important food source for the sheep reared on the island, giving the milk used to make ‘Pecorino Sardo’ cheese its distinctive qualities.

In terms of human factors, attention is drawn to the skill and undisputed expertise of the master cheese-makers in the dairy sheep sector, who know exactly how to combine the teachings of an ancient tradition with modern knowledge and technology, enabling them to enhance the organoleptic and sensory properties of ‘Pecorino Sardo’.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (4))

The Ministry launched the national opposition procedure with the publication of the amendment application regarding ‘Pecorino Sardo’ PDO in the Official Gazette of the Italian Republic No 88 of 15 April 2013.

The full text of the product specification is available on the following website:

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

or by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (at the top right of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

---

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

(2)  OJ L 93, 31.3.2006, 12. Replaced by Regulation (EU) No 1151/2012.

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

(4)  See footnote 3.

---

| 1.11.2013 | EN | Official Journal of the European Union | C 318/14 |
| --- | --- | --- | --- |

1.11.2013

EN

Official Journal of the European Union

C 318/14

---

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

2013/C 318/09

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

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

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

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘LOMNICKÉ SUCHARY’

EC No: CZ-PGI-0105-01093-14.02.2013

PGI ( X ) PDO ( )

1.   Heading in the specification affected by the amendment

| — |  | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — |  | Geographical area |
| — |  | Proof of origin |
| — | ☒ | Method of production |
| — |  | Link |
| — | ☒ | Labelling |
| — |  | National requirements |
| — | ☒ | Other — change relating to producers' association, changes relating to inspection bodies |

—



Name of product

—

☒

Description of product

—



Geographical area

—



Proof of origin

—

☒

Method of production

—



Link

—

☒

Labelling

—



National requirements

—

☒

Other — change relating to producers' association, changes relating to inspection bodies

2.   Type of amendment(s)

| — | ☒ | Amendment to single document or summary sheet |
| --- | --- | --- |
| — |  | Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published |
| — |  | Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) |
| — |  | Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—

☒

Amendment to single document or summary sheet

—



Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published

—



Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)

—



Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s)

| 1. | Point 4.2 of the summary: amendment concerning fat content — the original applicant's agent wrongly based the specification on the old standard, No ON 562 890, for sugared rusks from the Čokoládovny national enterprise, which was forwarded as Annex 8. In that standard, fat was also replaced by fat in dry matter (FDM) in the ‘three-way ratio’ for the daily intake of fats, carbohydrates and proteins. Owing to the complexity of checking the FDM parameter, the finished product's FDM content will no longer be specified, but rather its total fat content. This parameter is also more significant from the consumer's point of view. The new wording regarding fat content is therefore: ‘Total fat not less than 11 % by weight;’. |
| --- | --- |

1.

Point 4.2 of the summary: amendment concerning fat content — the original applicant's agent wrongly based the specification on the old standard, No ON 562 890, for sugared rusks from the Čokoládovny national enterprise, which was forwarded as Annex 8. In that standard, fat was also replaced by fat in dry matter (FDM) in the ‘three-way ratio’ for the daily intake of fats, carbohydrates and proteins. Owing to the complexity of checking the FDM parameter, the finished product's FDM content will no longer be specified, but rather its total fat content. This parameter is also more significant from the consumer's point of view. The new wording regarding fat content is therefore: ‘Total fat not less than 11 % by weight;’.

| 2. | Point 4.2 of the summary: we are amending the specification of the aflatoxin content so that its wording is always in line with the binding parameters for foodstuffs; the new wording is as follows: ‘Aflatoxin B1, B2, G1, G2 — must meet the legal requirements.’. |
| --- | --- |

2.

Point 4.2 of the summary: we are amending the specification of the aflatoxin content so that its wording is always in line with the binding parameters for foodstuffs; the new wording is as follows: ‘Aflatoxin B1, B2, G1, G2 — must meet the legal requirements.’.

| 3. | Point 4.2 of the summary: we are clarifying some terminology and the details of the ingredients used to impart flavour:






  — | the term ‘hydrogenated fat’ is replaced by ‘baker's fat’, in line with current terminological usage, |
| --- | --- | --- |

3.

Point 4.2 of the summary: we are clarifying some terminology and the details of the ingredients used to impart flavour:

—

the term ‘hydrogenated fat’ is replaced by ‘baker's fat’, in line with current terminological usage,

| — | vanillin may be added to the dough instead of vanilla, for economic reasons or if the latter is in short supply on the market, |
| --- | --- |

—

vanillin may be added to the dough instead of vanilla, for economic reasons or if the latter is in short supply on the market,

| — | a survey of producers revealed that some add cinnamon or mace to certain types of ‘Lomnické suchary’; they have therefore been added to the list of ingredients, whereas debittered apricot kernels have been deleted, as they are no longer produced. |
| --- | --- |

—

a survey of producers revealed that some add cinnamon or mace to certain types of ‘Lomnické suchary’; they have therefore been added to the list of ingredients, whereas debittered apricot kernels have been deleted, as they are no longer produced.

| 4. | Point 4.2 of the summary: we are deleting diabetic rusks from the list of types of ‘Lomnické suchary’ because, under Section 4 of the Czech Decree on the labelling of foodstuffs and tobacco products (No 113/2005, as amended on 23 December 2008), which is in line with EU legislation, labelling which could cause ordinary foodstuffs to be confused with dietary foodstuffs must not be used. |
| --- | --- |

4.

Point 4.2 of the summary: we are deleting diabetic rusks from the list of types of ‘Lomnické suchary’ because, under Section 4 of the Czech Decree on the labelling of foodstuffs and tobacco products (No 113/2005, as amended on 23 December 2008), which is in line with EU legislation, labelling which could cause ordinary foodstuffs to be confused with dietary foodstuffs must not be used.

| 5. | Point 4.5 of the summary: checks have brought to light a number of technical inaccuracies and a mistake in the rising time, probably resulting from a clerical error. Slabs of dough are left to rise in greased tins for only about 10-20 minutes. We are also amending the description of the baking method to indicate that moisture and temperature depend on the type of oven used and that these parameters must always be adapted to the type of oven used in order to maintain the quality of ‘Lomnické suchary’. The original part of the description of the production method concerned is replaced by the following: ‘The dough is cut into buns, which, after rising, are rolled into long slabs and placed in greased baking tins and left to prove for about 10-20 minutes. After proving, they are baked in an oven heated to about 200-250 °C for about 30-45 minutes.’. |
| --- | --- |

5.

Point 4.5 of the summary: checks have brought to light a number of technical inaccuracies and a mistake in the rising time, probably resulting from a clerical error. Slabs of dough are left to rise in greased tins for only about 10-20 minutes. We are also amending the description of the baking method to indicate that moisture and temperature depend on the type of oven used and that these parameters must always be adapted to the type of oven used in order to maintain the quality of ‘Lomnické suchary’. The original part of the description of the production method concerned is replaced by the following: ‘The dough is cut into buns, which, after rising, are rolled into long slabs and placed in greased baking tins and left to prove for about 10-20 minutes. After proving, they are baked in an oven heated to about 200-250 °C for about 30-45 minutes.’.

| 6. | Points 4.5 and 4.8 of the summary: in view of the return to the traditional way of selling the product and the scope for choosing other forms of packaging, we are also amending the packaging requirements. The sentence which reads: ‘The rusks are wrapped in aluminium foil of food quality and those packages are placed in printed cardboard boxes.’ is replaced by the following: ‘The rusks are packaged in food-grade aluminium foil and those packages are placed in printed cardboard boxes or tins. Other packaging methods are possible if suitable for the variety concerned and in conformity with the mandatory provisions. Producers may sell some of what they produce direct to final consumers for immediate consumption, in which case the rusks do not need to be packaged in aluminium foil.’. The labelling requirements are therefore also being reworded as follows: ‘If packaged in boxes, these are labelled with the name “Lomnické suchary” and the variety. The words “Lomnické suchary” appear in larger letters than the rest of the text. The rusks are depicted on at least one side of the box. If the rusks are packaged in other ways, or sold loose direct to consumers, the producer must ensure that the “Lomnické suchary” designation and the variety are indicated in a suitable and visible manner.’. This wording replaces all of the original wording.
  In the light of the abovementioned error relating to standard No ON 562 890 (cf. Amendment No 1), forwarded as Annex 8 to the specification, the last two sentences in point 4.5 of the specification are also deleted. |
| --- | --- |

6.

Points 4.5 and 4.8 of the summary: in view of the return to the traditional way of selling the product and the scope for choosing other forms of packaging, we are also amending the packaging requirements. The sentence which reads: ‘The rusks are wrapped in aluminium foil of food quality and those packages are placed in printed cardboard boxes.’ is replaced by the following: ‘The rusks are packaged in food-grade aluminium foil and those packages are placed in printed cardboard boxes or tins. Other packaging methods are possible if suitable for the variety concerned and in conformity with the mandatory provisions. Producers may sell some of what they produce direct to final consumers for immediate consumption, in which case the rusks do not need to be packaged in aluminium foil.’. The labelling requirements are therefore also being reworded as follows: ‘If packaged in boxes, these are labelled with the name “Lomnické suchary” and the variety. The words “Lomnické suchary” appear in larger letters than the rest of the text. The rusks are depicted on at least one side of the box. If the rusks are packaged in other ways, or sold loose direct to consumers, the producer must ensure that the “Lomnické suchary” designation and the variety are indicated in a suitable and visible manner.’. This wording replaces all of the original wording.

In the light of the abovementioned error relating to standard No ON 562 890 (cf. Amendment No 1), forwarded as Annex 8 to the specification, the last two sentences in point 4.5 of the specification are also deleted.

| 7. | As the name and address of the producers' association have changed and both the inspection body responsible for monitoring compliance with the specification and the inspection body responsible for qualitative and quantitative analyses have changed, we have also updated these details. |
| --- | --- |

7.

As the name and address of the producers' association have changed and both the inspection body responsible for monitoring compliance with the specification and the inspection body responsible for qualitative and quantitative analyses have changed, we have also updated these details.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (3)

‘LOMNICKÉ SUCHARY’

EC No: CZ-PGI-0105-01093-14.02.2013

PGI ( X ) PDO ( )

1.   Name

‘Lomnické suchary’

2.   Member State or Third Country

Czech Republic

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 2.4. | Bread, pastry, cakes, confectionery, biscuits and other baker's wares |
| --- | --- |

Class 2.4.

Bread, pastry, cakes, confectionery, biscuits and other baker's wares

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

The following types of ‘Lomnické suchary’ are produced: ‘Lomnické suchary cukrované’ (sugared rusks), ‘Lomnické suchary oříškové’ (hazelnut rusks), ‘Lomnické suchary mandlové’ (almond rusks) and ‘Lomnické suchary arašídové’ (peanut rusks).

The finished product must meet the following requirements in a sensory test:

| shape | : | slices of maximum thickness 18 mm; |
| --- | --- | --- |
| surface | : | evenly sugared; |
| colour | : | uniformly golden brown when broken; |
| porosity | : | consistent, without cavities, hard particles or traces of unmixed dough; |
| texture | : | hard, crunchy, crisp; |

shape

:

slices of maximum thickness 18 mm;

surface

:

evenly sugared;

colour

:

uniformly golden brown when broken;

porosity

:

consistent, without cavities, hard particles or traces of unmixed dough;

texture

:

hard, crunchy, crisp;

taste and smell: specific to the individual variety, with a hint of orange (lemon) peel. The rusks must not have a burnt, bitter or stale taste or any other foreign taste or odour.

Physical and chemical requirements:

| moisture not more than | : | 4 % by weight; |
| --- | --- | --- |
| sucrose in dry matter not less than | : | 33,5 % by weight; |
| total fat not less than | : | 11 % by weight; |
| ash in dry matter not more than | : | 0,80 % by weight; |
| ‘mineral matter’ in dry matter not more than | : | 0,10 % by weight. |

moisture not more than

:

4 % by weight;

sucrose in dry matter not less than

:

33,5 % by weight;

total fat not less than

:

11 % by weight;

ash in dry matter not more than

:

0,80 % by weight;

‘mineral matter’ in dry matter not more than

:

0,10 % by weight.

Metals: arsenic, cadmium, lead, mercury — must meet the legal requirements.

Microbiological examination: samples must meet the legal requirements.

Aflatoxin B1, B2, G1, G2 — must meet the legal requirements.

3.3.   Raw materials (for processed products only)

‘Lomnické suchary’ are intended for direct consumption. They are made from fine wheat flour, with or without sugar, and baker's fat, yeast, dried milk and dried egg yolks, orange peel or lemon peel; cinnamon, vanilla or mace may be added, depending on the variety. Dried egg yolk can be replaced by a quantity of fresh egg yolks equivalent to the dry matter; the vanilla may be replaced by vanillin. Ground hazelnuts, almonds and peanuts, respectively, are added to the individual varieties. Baked slices of rusk are packed in icing sugar.

3.4.   Feed (for products of animal origin only)

—

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

The entire production process, from the preparation of the dough to drying, must take place on the producer's premises in order to maintain the product's quality and hygiene. The rusk is a crisp product and the production technique used means that individual stages cannot be carried out elsewhere.

The main features of the technological process are as follows: the prepared ingredients, according to the recipe for a given variety of rusk, are placed in a mixer. The ingredients are mixed thoroughly. A prepared leavening agent and potable water are added to these and everything is mixed thoroughly to form a stiff dough. After rising, they are baked for about 30-45 minutes in an oven heated to a temperature of 200-250 °C. The baked rusk logs are left to cool and, after softening, are cut into even slices and rolled individually in icing sugar. The rusk slices are dried in the oven at a temperature of 190-200 °C, after which they are evened out and sent for packaging.

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

The rusks are packaged in food-grade aluminium foil and the packages are placed in printed cardboard boxes or tins. Other packaging methods are possible if suitable for the variety concerned and in conformity with the mandatory provisions. Producers may sell some of what they produce direct to final consumers for immediate consumption, in which case the rusks do not need to be packaged in aluminium foil.

Products that are to be dispatched and need to be kept for longer must be packaged as soon as the manufacturing process is complete in order to preserve their quality. ‘Lomnické suchary’ are crunchy and absorb humidity easily. If transported in larger quantities, therefore, they could deteriorate in quality by breaking and becoming moist. This is also done in order to enhance the shelf-life and traceability of the product.

3.7.   Specific rules concerning labelling

If packaged in boxes, these are labelled with the name ‘Lomnické suchary’ and the variety. The words ‘Lomnické suchary’ appear in larger letters than the rest of the text. The rusks are depicted on at least one side of the box. If the rusks are packaged in other ways, or sold loose direct to consumers, the producer must ensure that the ‘Lomnické suchary’ designation and the variety are indicated in a suitable and visible manner.

4.   Concise definition of the geographical area

District of Semily, which includes the towns of Lomnice nad Popelkou, Vysoké nad Jizerou and Jablonec nad Nisou.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The defined production area for ‘Lomnické suchary’ is an area of foothills whose inhabitants earned their living mainly from farming and crafts in the past.

The first records of ‘Lomnické suchary’ being produced in the defined geographical area date back to 1810, when Michal Jína began producing rusks in Lomnice nad Popelkou. Initially, biscuits were baked at home and taken to market in baskets. In the second half of the 19th century, in 1856, his grandson mechanised the production of ‘Lomnické suchary’, with which he supplied not only the whole of Austro-Hungary, but also other European countries. In 1907, his son, Josef Jína, built a factory at Lomnice nad Popelkou which was equipped with machinery that was modern for its day. He placed great emphasis on product quality. The firm was modernised in 1942 and nationalised in 1948, and rusk production was continued by an enterprise called Lomnický průmysl sucharů, which from 1958 was part of Průmysl trvanlivého pečiva Praha and, subsequently, of Čokoládovny Praha — Modřany.

After November 1989, this enterprise was privatised by Nestlé, which ceased production of ‘Lomnické suchary’ in 1994. In 1995, the firm Vekos was set up under the management of Ladislav Kodejška junior, who re-established the production of ‘Lomnické suchary’ according to old recipes he obtained from his father, who had trained at the Jína bakery. In recent years, other small producers manufacturing ‘Lomnické suchary’ according to old recipes have sprung up, e.g. EGE Impex, Lomnické suchary s.r.o., and Ladislav Kodejška. An association of ‘Lomnické suchary’ producers was set up in September 2005.

5.2.   Specificity of the product

The appearance and taste of ‘Lomnické suchary’ are determined by the traditional recipe that has been used for almost 200 years and the know-how of people living in the defined area. It is a specific product which is made only in the defined area.

‘Lomnické suchary’ are specific by virtue of their design and taste, which is to say that they have a distinctive shape, appearance and taste. Their sugared surface is unique to ‘Lomnické suchary’, not being found elsewhere. The addition of almonds, hazelnuts or peanuts to impart flavour is also a specific feature. The consistently high quality is linked to the outstanding flavour. It is a specific product which is made only in the defined area.

For as long as ‘Lomnické suchary’ have been made, they have been labelled as ‘Lomnické suchary’, with or without an indication of the producer's name, e.g. Jína, Kodejška, EGE Impex, Vekos, etc.

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 200-year history of ‘Lomnické suchary’ production in the defined area is confirmed by numerous references in the press, past and present, and documentation archived at the town museum in Lomnice nad Popelkou. The long-standing link with the production area and the quality of ‘Lomnické suchary’ are evidenced by a number of publications (e.g. Město sucharů a textilu Lomnice nad Popelkou (Lomnice nad Popelkou: town of rusks and textiles), publ. Josef Mizera and Co., series C, Vol. IX, Brno, 1946, and Popis a dějiny okresu Lomnického n. P. (Description and history of the district of Lomnice nad Popelkou), J. Fučík, 1926), leaflets from different periods, rhymes, an invitation to a trade fair, words of thanks from the President and Internet links. Josef Jína won the Grand Prix at the Paris World Exhibition in 1927 for his ‘Lomnické suchary’. ‘Lomnické suchary’ were already known by this name at the end of the 19th century and in the first half of the 20th century in Austria, Germany and Italy. They were also exported to America between the wars. Nowadays, ‘Lomnické suchary’ from the defined area are supplied to almost all of the Czech Republic. Throughout their history, descendants of the original founding family, the Jínas, have been involved to a varying extent in their production. In 2003, owing to the product's unique qualities, the designation ‘Lomnické suchary’ was registered in the Czech Republic as a designation of origin, under number 198.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (4))

http://isdv.upv.cz/portal/pls/portal/portlets.ops.det?popk=211&plang=cs

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

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

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

(4)  See footnote 3.

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