# Official Journal C 186/2009

| | ISSN 1725-2423
  doi:10.3000/17252423.C_2009.186.eng |
| --- | --- |
| Official Journal
  of the European Union | C 186 |
| | |
| English edition | Information and Notices | Volume 528 August 2009 |

ISSN 1725-2423

doi:10.3000/17252423.C_2009.186.eng

Official Journal

of the European Union

C 186

English edition

Information and Notices

Volume 528 August 2009

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS AND BODIES |
| | Commission |
| 2009/C 186/01 | Commission communication pursuant to Article 16(4) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community — Public service obligations in respect of scheduled air services (
  1
  ) | 1 |
| 2009/C 186/02 | Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty — Cases where the Commission raises no objections (
  1
  ) | 2 |
| 2009/C 186/03 | Non-opposition to a notified concentration (Case COMP/M.5500 — General Motors/Delphi Steering Business) (
  1
  ) | 6 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

2009/C 186/01

Commission communication pursuant to Article 16(4) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community — Public service obligations in respect of scheduled air services (
  1
  )

1

1

2009/C 186/02

Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty — Cases where the Commission raises no objections (
  1
  )

1

2

2009/C 186/03

Non-opposition to a notified concentration (Case COMP/M.5500 — General Motors/Delphi Steering Business) (
  1
  )

1

6

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES |
| | Commission |
| 2009/C 186/04 | Euro exchange rates | 7 |
| 2009/C 186/05 | Administrative Commission of the European Communities on social security for migrant workers — Rates for conversion of currencies pursuant to Council Regulation (EEC) No 574/72 | 8 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

2009/C 186/04

Euro exchange rates

7

2009/C 186/05

Administrative Commission of the European Communities on social security for migrant workers — Rates for conversion of currencies pursuant to Council Regulation (EEC) No 574/72

8

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY |
| | Commission |
| 2009/C 186/06 | Prior notification of a concentration (Case COMP/M.5606 — Uniqa/Veneto Banca/JV) — Candidate case for simplified procedure (
  1
  ) | 10 |
| 2009/C 186/07 | Prior notification of a concentration (Case COMP/M.5582 — Gonvarri/Severstal/JV) — Candidate case for simplified procedure (
  1
  ) | 12 |
| 2009/C 186/08 | Prior notification of a concentration (Case COMP/M.5540 — Lion Capital/CEDC/Russian Alcohol Group) — Candidate case for simplified procedure (
  1
  ) | 13 |
| | OTHER ACTS |
| | Commission |
| 2009/C 186/09 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on protected geographical indications and designations of origin | 14 |
| 2009/C 186/10 | 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 | 20 |
| 2009/C 186/11 | 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 | 23 |
| 2009/C 186/12 | 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 | 28 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY

Commission

2009/C 186/06

Prior notification of a concentration (Case COMP/M.5606 — Uniqa/Veneto Banca/JV) — Candidate case for simplified procedure (
  1
  )

1

10

2009/C 186/07

Prior notification of a concentration (Case COMP/M.5582 — Gonvarri/Severstal/JV) — Candidate case for simplified procedure (
  1
  )

1

12

2009/C 186/08

Prior notification of a concentration (Case COMP/M.5540 — Lion Capital/CEDC/Russian Alcohol Group) — Candidate case for simplified procedure (
  1
  )

1

13

OTHER ACTS

Commission

2009/C 186/09

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on protected geographical indications and designations of origin

14

2009/C 186/10

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

20

2009/C 186/11

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

23

2009/C 186/12

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

28

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

---

(1)   Text with EEA relevance

1

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

EN

---

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

| 8.8.2009 | EN | Official Journal of the European Union | C 186/1 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/1

---

Commission communication pursuant to Article 16(4) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community

Public service obligations in respect of scheduled air services

(Text with EEA relevance)

2009/C 186/01

| Member State | Italy |
| --- | --- |
| Concerned routes | Alghero–Rome Fiumicino and return
  Alghero–Milan Linate and return
  Cagliari–Rome Fiumicino and return
  Cagliari–Milan Linate and return
  Olbia–Rome Fiumicino and return
  Olbia–Milan Linate and return |
| Date of entry into force of the public service obligations | 15 days after the date of publication of this notice |
| Address where the text and any relevant information and/or documentation related to the public service obligation can be obtained | Ente Nazionale per l'Aviazione Civile (ENAC) |
| Direzione centrale regolazione economica |
| Direzione Trasporto Aereo |
| Viale del Castro Pretorio 118 |
| 00185 Roma RM |
| ITALIA |
| http://www.enac.gov.it |
| E-mail: osp@enac.gov.it |

Member State

Italy

Concerned routes

Alghero–Rome Fiumicino and return

Alghero–Milan Linate and return

Cagliari–Rome Fiumicino and return

Cagliari–Milan Linate and return

Olbia–Rome Fiumicino and return

Olbia–Milan Linate and return

Date of entry into force of the public service obligations

15 days after the date of publication of this notice

Address where the text and any relevant information and/or documentation related to the public service obligation can be obtained

Ente Nazionale per l'Aviazione Civile (ENAC)

Direzione centrale regolazione economica

Direzione Trasporto Aereo

Viale del Castro Pretorio 118

00185 Roma RM

ITALIA

http://www.enac.gov.it

E-mail: osp@enac.gov.it

---

| 8.8.2009 | EN | Official Journal of the European Union | C 186/2 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/2

---

Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty

Cases where the Commission raises no objections

(Text with EEA relevance)

2009/C 186/02

| Date of adoption of the decision | 19.3.2009 |
| --- | --- |
| Reference number of State Aid | N 522/08 |
| Member State | Poland |
| Region | Wielkopolskie |
| Title (and/or name of the beneficiary) | Regionalna pomoc ad hoc dla spółki Franklin Templeton Investments Poland Sp z o.o. |
| Legal basis | Uchwała Rady Ministrów nr 154/2008 z dnia 5 sierpnia 2008 r. w sprawie ustanowienia programu wieloletniego pod nazwą: „Wsparcie finansowe inwestycji realizowanej przez Franklin Templeton Investments Poland Sp z o.o. pod nazwą: Centrum Usług Wspólnych – Transfer Agency w Poznaniu, w latach 2008–2011”, projekt umowy ramowej o udzielenie dotacji celowej pomiędzy Ministrem Gospodarki a Franklin Templeton Investments Poland Sp z o.o.; art. 117 ustawy z dnia 30 czerwca 2005 r. o finansach publicznych (Dz.U. z 2005 r., nr 249 poz. 2104 ze zm.) |
| Type of measure | Aid scheme |
| Objective | Regional development, Employment |
| Form of aid | Direct grant |
| Budget | Overall budget PLN 4 962 500 |
| Intensity | 6,26 % |
| Duration (period) | until 2011 |
| Economic sectors | Service activities |
| Name and address of the granting authority | Minister Gospodarki |
| Plac Trzech Krzyży 3/5 |
| 00-507 Warszawa |
| POLSKA/POLAND |

Date of adoption of the decision

19.3.2009

Reference number of State Aid

N 522/08

Member State

Poland

Region

Wielkopolskie

Title (and/or name of the beneficiary)

Regionalna pomoc ad hoc dla spółki Franklin Templeton Investments Poland Sp z o.o.

Legal basis

Uchwała Rady Ministrów nr 154/2008 z dnia 5 sierpnia 2008 r. w sprawie ustanowienia programu wieloletniego pod nazwą: „Wsparcie finansowe inwestycji realizowanej przez Franklin Templeton Investments Poland Sp z o.o. pod nazwą: Centrum Usług Wspólnych – Transfer Agency w Poznaniu, w latach 2008–2011”, projekt umowy ramowej o udzielenie dotacji celowej pomiędzy Ministrem Gospodarki a Franklin Templeton Investments Poland Sp z o.o.; art. 117 ustawy z dnia 30 czerwca 2005 r. o finansach publicznych (Dz.U. z 2005 r., nr 249 poz. 2104 ze zm.)

Type of measure

Aid scheme

Objective

Regional development, Employment

Form of aid

Direct grant

Budget

Overall budget PLN 4 962 500

Intensity

6,26 %

Duration (period)

until 2011

Economic sectors

Service activities

Name and address of the granting authority

Minister Gospodarki

Plac Trzech Krzyży 3/5

00-507 Warszawa

POLSKA/POLAND

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/index.htm

| Date of adoption of the decision | 17.6.2009 |
| --- | --- |
| Reference number of State Aid | N 582/08 |
| Member State | Ireland |
| Region | — |
| Title (and/or name of the beneficiary) | Health Insurance Integenerational Solidarity Relief |
| Legal basis | Health Insurance (Miscellaneous Provisions) Bill 2008 |
| Type of measure | Aid scheme |
| Objective | Services of general economic interest |
| Form of aid | Direct grant, Parafiscal levy |
| Budget | Annual budget: EUR 300 million; Overall budget: EUR 1 200 million |
| Intensity | — |
| Duration (period) | 1.1.2009-31.12.2012 |
| Economic sectors | Financial intermediation |
| Name and address of the granting authority | Department of Finance |
| Government Buildings |
| Upper Merrion Street |
| Dublin 2 |
| IRELAND |

Date of adoption of the decision

17.6.2009

Reference number of State Aid

N 582/08

Member State

Ireland

Region

—

Title (and/or name of the beneficiary)

Health Insurance Integenerational Solidarity Relief

Legal basis

Health Insurance (Miscellaneous Provisions) Bill 2008

Type of measure

Aid scheme

Objective

Services of general economic interest

Form of aid

Direct grant, Parafiscal levy

Budget

Annual budget: EUR 300 million; Overall budget: EUR 1 200 million

Intensity

—

Duration (period)

1.1.2009-31.12.2012

Economic sectors

Financial intermediation

Name and address of the granting authority

Department of Finance

Government Buildings

Upper Merrion Street

Dublin 2

IRELAND

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/index.htm

| Date of adoption of the decision | 30.6.2009 |
| --- | --- |
| Reference number of State Aid | N 36/09 |
| Member State | France |
| Region | — |
| Title (and/or name of the beneficiary) | Régime cadre temporaire d’interventions publiques en capital investissement dans les PME |
| Legal basis | Article 20 de la Constitution du 4 octobre 1958, articles L. 2251-1, L. 2253-1, L. 3231-1, L. 3231-6 et L. 4211-1 du CGCT, |
| Type of measure | Aid scheme |
| Objective | Risk capital |
| Form of aid | Provision of risk capital |
| Budget | Annual budget: EUR 25 million; Overall budget: EUR 50 million |
| Intensity | — |
| Duration (period) | 2009 to 31.12.2010 |
| Economic sectors | All sectors |
| Name and address of the granting authority | DIACT |
| 8 rue de Penthièvre |
| 75008 Paris |
| FRANCE |

Date of adoption of the decision

30.6.2009

Reference number of State Aid

N 36/09

Member State

France

Region

—

Title (and/or name of the beneficiary)

Régime cadre temporaire d’interventions publiques en capital investissement dans les PME

Legal basis

Article 20 de la Constitution du 4 octobre 1958, articles L. 2251-1, L. 2253-1, L. 3231-1, L. 3231-6 et L. 4211-1 du CGCT,

Type of measure

Aid scheme

Objective

Risk capital

Form of aid

Provision of risk capital

Budget

Annual budget: EUR 25 million; Overall budget: EUR 50 million

Intensity

—

Duration (period)

2009 to 31.12.2010

Economic sectors

All sectors

Name and address of the granting authority

DIACT

8 rue de Penthièvre

75008 Paris

FRANCE

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/index.htm

| Date of adoption of the decision | 8.5.2009 |
| --- | --- |
| Reference number of State Aid | N 249/09 |
| Member State | France |
| Region | — |
| Title (and/or name of the beneficiary) | Renforcement des fonds propres de l'entité qui sera issue du rapprochement des organes centraux des groupes Caisse d'Épargne et Banque Populaire |
| Legal basis | article 6,III de la loi 2008-1061 du 16.10.2008 de finances rectificative |
| Type of measure | Individual aid |
| Objective | Aid to remedy serious disturbances in the economy |
| Form of aid | Other forms of equity intervention |
| Budget | Annual budget: —; Overall budget: EUR 2 450 million |
| Intensity | — |
| Duration (period) | — |
| Economic sectors | Financial intermediation |
| Name and address of the granting authority | Ministère de l'économie, de l'industrie et de l'emploi |
| 139 rue de Bercy |
| 75012 Paris |
| FRANCE |

Date of adoption of the decision

8.5.2009

Reference number of State Aid

N 249/09

Member State

France

Region

—

Title (and/or name of the beneficiary)

Renforcement des fonds propres de l'entité qui sera issue du rapprochement des organes centraux des groupes Caisse d'Épargne et Banque Populaire

Legal basis

article 6,III de la loi 2008-1061 du 16.10.2008 de finances rectificative

Type of measure

Individual aid

Objective

Aid to remedy serious disturbances in the economy

Form of aid

Other forms of equity intervention

Budget

Annual budget: —; Overall budget: EUR 2 450 million

Intensity

—

Duration (period)

—

Economic sectors

Financial intermediation

Name and address of the granting authority

Ministère de l'économie, de l'industrie et de l'emploi

139 rue de Bercy

75012 Paris

FRANCE

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/index.htm

| Date of adoption of the decision | 7.7.2009 |
| --- | --- |
| Reference number of State Aid | N 379/09 |
| Member State | Netherlands |
| Region | — |
| Title (and/or name of the beneficiary) | Prolongation and amendments of the Dutch credit guarantee scheme |
| Legal basis | Rules of the 2008 Credit Guarantee Scheme of the State of the Netherlands |
| Type of measure | Aid scheme |
| Objective | Aid to remedy serious disturbances in the economy |
| Form of aid | Guarantee |
| Budget | Annual budget: —; Overall budget: EUR 200 000 million |
| Intensity | — |
| Duration (period) | 30.6.2009-31.12.2009 |
| Economic sectors | Financial intermediation |
| Name and address of the granting authority | Ministerie van Financiën |
| Korte Voorhout 7 |
| 2511 CW Den Haag |
| NEDERLAND |

Date of adoption of the decision

7.7.2009

Reference number of State Aid

N 379/09

Member State

Netherlands

Region

—

Title (and/or name of the beneficiary)

Prolongation and amendments of the Dutch credit guarantee scheme

Legal basis

Rules of the 2008 Credit Guarantee Scheme of the State of the Netherlands

Type of measure

Aid scheme

Objective

Aid to remedy serious disturbances in the economy

Form of aid

Guarantee

Budget

Annual budget: —; Overall budget: EUR 200 000 million

Intensity

—

Duration (period)

30.6.2009-31.12.2009

Economic sectors

Financial intermediation

Name and address of the granting authority

Ministerie van Financiën

Korte Voorhout 7

2511 CW Den Haag

NEDERLAND

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/index.htm

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| 8.8.2009 | EN | Official Journal of the European Union | C 186/6 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/6

---

Non-opposition to a notified concentration

(Case COMP/M.5500 — General Motors/Delphi Steering Business)

(Text with EEA relevance)

2009/C 186/03

On 30 April 2009, 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 32009M5500. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32009M5500. EUR-Lex is the on-line access to the European law.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

| 8.8.2009 | EN | Official Journal of the European Union | C 186/7 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/7

---

Euro exchange rates (1)

7 August 2009

2009/C 186/04

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,4357 |
| JPY | Japanese yen | 136,89 |
| DKK | Danish krone | 7,4448 |
| GBP | Pound sterling | 0,85670 |
| SEK | Swedish krona | 10,3008 |
| CHF | Swiss franc | 1,5288 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,7515 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,910 |
| EEK | Estonian kroon | 15,6466 |
| HUF | Hungarian forint | 272,80 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7023 |
| PLN | Polish zloty | 4,1670 |
| RON | Romanian leu | 4,2168 |
| TRY | Turkish lira | 2,1300 |
| AUD | Australian dollar | 1,7161 |
| CAD | Canadian dollar | 1,5540 |
| HKD | Hong Kong dollar | 11,1272 |
| NZD | New Zealand dollar | 2,1315 |
| SGD | Singapore dollar | 2,0628 |
| KRW | South Korean won | 1 761,67 |
| ZAR | South African rand | 11,6875 |
| CNY | Chinese yuan renminbi | 9,8084 |
| HRK | Croatian kuna | 7,3350 |
| IDR | Indonesian rupiah | 14 308,44 |
| MYR | Malaysian ringgit | 5,0257 |
| PHP | Philippine peso | 68,557 |
| RUB | Russian rouble | 45,4450 |
| THB | Thai baht | 48,778 |
| BRL | Brazilian real | 2,6336 |
| MXN | Mexican peso | 18,7072 |
| INR | Indian rupee | 68,5760 |

Currency

Exchange rate

USD

US dollar

1,4357

JPY

Japanese yen

136,89

DKK

Danish krone

7,4448

GBP

Pound sterling

0,85670

SEK

Swedish krona

10,3008

CHF

Swiss franc

1,5288

ISK

Iceland króna

NOK

Norwegian krone

8,7515

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,910

EEK

Estonian kroon

15,6466

HUF

Hungarian forint

272,80

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7023

PLN

Polish zloty

4,1670

RON

Romanian leu

4,2168

TRY

Turkish lira

2,1300

AUD

Australian dollar

1,7161

CAD

Canadian dollar

1,5540

HKD

Hong Kong dollar

11,1272

NZD

New Zealand dollar

2,1315

SGD

Singapore dollar

2,0628

KRW

South Korean won

1 761,67

ZAR

South African rand

11,6875

CNY

Chinese yuan renminbi

9,8084

HRK

Croatian kuna

7,3350

IDR

Indonesian rupiah

14 308,44

MYR

Malaysian ringgit

5,0257

PHP

Philippine peso

68,557

RUB

Russian rouble

45,4450

THB

Thai baht

48,778

BRL

Brazilian real

2,6336

MXN

Mexican peso

18,7072

INR

Indian rupee

68,5760

---

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

---

| 8.8.2009 | EN | Official Journal of the European Union | C 186/8 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/8

---

ADMINISTRATIVE COMMISSION OF THE EUROPEAN COMMUNITIES ON SOCIAL SECURITY FOR MIGRANT WORKERS

Rates for conversion of currencies pursuant to Council Regulation (EEC) No 574/72

2009/C 186/05

Article 107(1), (2) and (4) of Regulation (EEC) No 574/72

Reference period: July 2009

Application period: October, November and December 2009

| 7-2009 | EUR | BGN | CZK | DKK | EEK | LVL | LTL | HUF | PLN |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
| 1 EUR = | 1 | 1,95580 | 25,7932 | 7,44576 | 15,6466 | 0,700596 | 3,45280 | 272,060 | 4,29649 |
| 1 BGN = | 0,511300 | 1 | 13,1881 | 3,80702 | 8,00010 | 0,358214 | 1,76542 | 139,104 | 2,19679 |
| 1 CZK = | 0,0387699 | 0,0758261 | 1 | 0,288671 | 0,606617 | 0,027162 | 0,133865 | 10,5477 | 0,166574 |
| 1 DKK = | 0,134305 | 0,262673 | 3,46415 | 1 | 2,10141 | 0,0940932 | 0,463727 | 36,5389 | 0,577038 |
| 1 EEK = | 0,0639116 | 0,124998 | 1,64849 | 0,475871 | 1 | 0,0447762 | 0,220674 | 17,3878 | 0,274596 |
| 1 LVL = | 1,42736 | 2,79162 | 36,8161 | 10,6278 | 22,3333 | 1 | 4,92838 | 388,326 | 6,13262 |
| 1 LTL = | 0,289620 | 0,566439 | 7,47023 | 2,15644 | 4,53157 | 0,202907 | 1 | 78,7939 | 1,24435 |
| 1 HUF = | 0,00367567 | 0,00718887 | 0,0948072 | 0,0273681 | 0,0575117 | 0,00257516 | 0,0126913 | 1 | 0,0157924 |
| 1 PLN = | 0,232748 | 0,455209 | 6,00333 | 1,73299 | 3,64172 | 0,163062 | 0,803633 | 63,3214 | 1 |
| 1 RON = | 0,237054 | 0,463630 | 6,11439 | 1,76505 | 3,70909 | 0,166079 | 0,818500 | 64,4928 | 1,01850 |
| 1 SEK = | 0,0923688 | 0,180655 | 2,38249 | 0,687756 | 1,44526 | 0,0647132 | 0,318931 | 25,1298 | 0,396862 |
| 1 GBP = | 1,16155 | 2,27176 | 29,9601 | 8,64861 | 18,1743 | 0,813776 | 4,01060 | 316,010 | 4,99058 |
| 1 NOK = | 0,111739 | 0,218540 | 2,88212 | 0,831985 | 1,74834 | 0,0782842 | 0,385814 | 30,3998 | 0,480087 |
| 1 ISK = | 0,00557373 | 0,0109011 | 0,143764 | 0,0415007 | 0,0872099 | 0,00390493 | 0,019245 | 1,51639 | 0,0239475 |
| 1 CHF = | 0,657801 | 1,28653 | 16,9668 | 4,89783 | 10,2923 | 0,460852 | 2,27125 | 178,961 | 2,82623 |

7-2009

EUR

BGN

CZK

DKK

EEK

LVL

LTL

HUF

PLN

1 EUR =

1

1,95580

25,7932

7,44576

15,6466

0,700596

3,45280

272,060

4,29649

1 BGN =

0,511300

1

13,1881

3,80702

8,00010

0,358214

1,76542

139,104

2,19679

1 CZK =

0,0387699

0,0758261

1

0,288671

0,606617

0,027162

0,133865

10,5477

0,166574

1 DKK =

0,134305

0,262673

3,46415

1

2,10141

0,0940932

0,463727

36,5389

0,577038

1 EEK =

0,0639116

0,124998

1,64849

0,475871

1

0,0447762

0,220674

17,3878

0,274596

1 LVL =

1,42736

2,79162

36,8161

10,6278

22,3333

1

4,92838

388,326

6,13262

1 LTL =

0,289620

0,566439

7,47023

2,15644

4,53157

0,202907

1

78,7939

1,24435

1 HUF =

0,00367567

0,00718887

0,0948072

0,0273681

0,0575117

0,00257516

0,0126913

1

0,0157924

1 PLN =

0,232748

0,455209

6,00333

1,73299

3,64172

0,163062

0,803633

63,3214

1

1 RON =

0,237054

0,463630

6,11439

1,76505

3,70909

0,166079

0,818500

64,4928

1,01850

1 SEK =

0,0923688

0,180655

2,38249

0,687756

1,44526

0,0647132

0,318931

25,1298

0,396862

1 GBP =

1,16155

2,27176

29,9601

8,64861

18,1743

0,813776

4,01060

316,010

4,99058

1 NOK =

0,111739

0,218540

2,88212

0,831985

1,74834

0,0782842

0,385814

30,3998

0,480087

1 ISK =

0,00557373

0,0109011

0,143764

0,0415007

0,0872099

0,00390493

0,019245

1,51639

0,0239475

1 CHF =

0,657801

1,28653

16,9668

4,89783

10,2923

0,460852

2,27125

178,961

2,82623

| 7-2009 | RON | SEK | GBP | NOK | ISK | CHF |
| --- | --- | --- | --- | --- | --- | --- |
| 1 EUR = | 4,21845 | 10,8262 | 0,860920 | 8,94939 | 179,413 | 1,52022 |
| 1 BGN = | 2,15689 | 5,53541 | 0,440188 | 4,57582 | 91,7338 | 0,777287 |
| 1 CZK = | 0,163549 | 0,419729 | 0,0333778 | 0,346967 | 6,95582 | 0,0589386 |
| 1 DKK = | 0,566557 | 1,45400 | 0,115625 | 1,20194 | 24,0960 | 0,204172 |
| 1 EEK = | 0,269608 | 0,691918 | 0,0550228 | 0,57197 | 11,4666 | 0,0971596 |
| 1 LVL = | 6,02123 | 15,4528 | 1,22884 | 12,7740 | 256,086 | 2,16989 |
| 1 LTL = | 1,22175 | 3,13547 | 0,249340 | 2,59192 | 51,9616 | 0,440285 |
| 1 HUF = | 0,0155056 | 0,039793 | 0,00316445 | 0,0328950 | 0,659462 | 0,00558781 |
| 1 PLN = | 0,981837 | 2,51977 | 0,200378 | 2,08296 | 41,7581 | 0,353828 |
| 1 RON = | 1 | 2,56638 | 0,204084 | 2,12149 | 42,5306 | 0,360374 |
| 1 SEK = | 0,389653 | 1 | 0,0795221 | 0,826645 | 16,5722 | 0,140421 |
| 1 GBP = | 4,89993 | 12,5751 | 1 | 10,3952 | 208,397 | 1,76581 |
| 1 NOK = | 0,471367 | 1,20971 | 0,0961987 | 1 | 20,0475 | 0,169868 |
| 1 ISK = | 0,0235125 | 0,0603421 | 0,00479853 | 0,0498815 | 1 | 0,00847328 |
| 1 CHF = | 2,77490 | 7,12146 | 0,566313 | 5,88692 | 118,018 | 1 |

7-2009

RON

SEK

GBP

NOK

ISK

CHF

1 EUR =

4,21845

10,8262

0,860920

8,94939

179,413

1,52022

1 BGN =

2,15689

5,53541

0,440188

4,57582

91,7338

0,777287

1 CZK =

0,163549

0,419729

0,0333778

0,346967

6,95582

0,0589386

1 DKK =

0,566557

1,45400

0,115625

1,20194

24,0960

0,204172

1 EEK =

0,269608

0,691918

0,0550228

0,57197

11,4666

0,0971596

1 LVL =

6,02123

15,4528

1,22884

12,7740

256,086

2,16989

1 LTL =

1,22175

3,13547

0,249340

2,59192

51,9616

0,440285

1 HUF =

0,0155056

0,039793

0,00316445

0,0328950

0,659462

0,00558781

1 PLN =

0,981837

2,51977

0,200378

2,08296

41,7581

0,353828

1 RON =

1

2,56638

0,204084

2,12149

42,5306

0,360374

1 SEK =

0,389653

1

0,0795221

0,826645

16,5722

0,140421

1 GBP =

4,89993

12,5751

1

10,3952

208,397

1,76581

1 NOK =

0,471367

1,20971

0,0961987

1

20,0475

0,169868

1 ISK =

0,0235125

0,0603421

0,00479853

0,0498815

1

0,00847328

1 CHF =

2,77490

7,12146

0,566313

5,88692

118,018

1

| 1. | Regulation (EEC) No 574/72 determines that the rate for the conversion into a currency of amounts denominated in another currency shall be the rate calculated by the Commission and based on the monthly average, during the reference period specified in paragraph 2, of reference rates of exchange of currencies published by the European Central Bank. |
| --- | --- |

1.

Regulation (EEC) No 574/72 determines that the rate for the conversion into a currency of amounts denominated in another currency shall be the rate calculated by the Commission and based on the monthly average, during the reference period specified in paragraph 2, of reference rates of exchange of currencies published by the European Central Bank.

| 2. | The reference period shall be:






  — | the month of January for rates of conversion applicable from 1 April following, |
| --- | --- | --- |

2.

The reference period shall be:

—

the month of January for rates of conversion applicable from 1 April following,

| — | the month of April for rates of conversion applicable from 1 July following, |
| --- | --- |

—

the month of April for rates of conversion applicable from 1 July following,

| — | the month of July for rates of conversion applicable from 1 October following, |
| --- | --- |

—

the month of July for rates of conversion applicable from 1 October following,

| — | the month of October for rates of conversion applicable from 1 January following. |
| --- | --- |

—

the month of October for rates of conversion applicable from 1 January following.

The rates for the conversion of currencies shall be published in the second Official Journal of the European Union (‘C’ series) of the months of February, May, August and November.

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY

Commission

| 8.8.2009 | EN | Official Journal of the European Union | C 186/10 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/10

---

Prior notification of a concentration

(Case COMP/M.5606 — Uniqa/Veneto Banca/JV)

Candidate case for simplified procedure

(Text with EEA relevance)

2009/C 186/06

| 1. | On 3 August 2009, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Uniqa Versicherungen AG (‘Uniqa’, Austria), which is jointly controlled by Raiffeisen Zentralbank Österreich (‘RZB’, Austria), Austria Versicherungsverein auf Gegenseitigkeit Privatstiftung (‘Austria Verein, Austria’) and Collegialität Versicherung auf Gegenseitigkeit, (‘CollVerein, Austria’) and Veneto Banca Holding S.C.p.A. (‘VB’, Italy) acquire within the meaning of Article 3(1)(b) of the Council Regulation joint control of Claris a vehicle company currently owned by VB, (‘JV’, Italy), by way of purchase of shares in a newly created company constituting a joint venture. |
| --- | --- |

1.

On 3 August 2009, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Uniqa Versicherungen AG (‘Uniqa’, Austria), which is jointly controlled by Raiffeisen Zentralbank Österreich (‘RZB’, Austria), Austria Versicherungsverein auf Gegenseitigkeit Privatstiftung (‘Austria Verein, Austria’) and Collegialität Versicherung auf Gegenseitigkeit, (‘CollVerein, Austria’) and Veneto Banca Holding S.C.p.A. (‘VB’, Italy) acquire within the meaning of Article 3(1)(b) of the Council Regulation joint control of Claris a vehicle company currently owned by VB, (‘JV’, Italy), by way of purchase of shares in a newly created company constituting a joint venture.

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






  — | for Uniqa: insurance group, active in all insurance sectors (life, non-life and reinsurance), |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Uniqa: insurance group, active in all insurance sectors (life, non-life and reinsurance),

| — | for RZB: financial services to local and international/multinational corporate customers as well as to financial institutions worldwide, |
| --- | --- |

—

for RZB: financial services to local and international/multinational corporate customers as well as to financial institutions worldwide,

| — | for Austria Verein: private foundation under Austrian law, |
| --- | --- |

—

for Austria Verein: private foundation under Austrian law,

| — | for CollVerein, Austria: mutual insurance society under Austrian law, |
| --- | --- |

—

for CollVerein, Austria: mutual insurance society under Austrian law,

| — | for VB: holding company of an Italian group active in banking and financial services, |
| --- | --- |

—

for VB: holding company of an Italian group active in banking and financial services,

| — | for JV: will be active in the life insurance sector in Italy. |
| --- | --- |

—

for JV: will be active in the life insurance sector in Italy.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

| 4. | 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 or 22967244) or by post, under reference number COMP/M.5606 — Uniqa/Veneto Banca/JV, 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 or 22967244) or by post, under reference number COMP/M.5606 — Uniqa/Veneto Banca/JV, 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.

(2)  OJ C 56, 5.3.2005, p. 32.

---

| 8.8.2009 | EN | Official Journal of the European Union | C 186/12 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/12

---

Prior notification of a concentration

(Case COMP/M.5582 — Gonvarri/Severstal/JV)

Candidate case for simplified procedure

(Text with EEA relevance)

2009/C 186/07

| 1. | On 31 July 2009, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Severstal (Russia) acquires within the meaning of Article 3(1)(b) of the Council Regulation joint control of Holding Gonvarri Russia S.L. (‘Gonvarri Russia’) belonging to the group Gonvarri Corporación Financiera S.L. (‘Gonvarri’, Spain) by way of purchase of shares. |
| --- | --- |

1.

On 31 July 2009, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Severstal (Russia) acquires within the meaning of Article 3(1)(b) of the Council Regulation joint control of Holding Gonvarri Russia S.L. (‘Gonvarri Russia’) belonging to the group Gonvarri Corporación Financiera S.L. (‘Gonvarri’, Spain) by way of purchase of shares.

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






  — | for Gonvarri: steel processing and distribution and the design, development and manufacture of metal parts for motor vehicles, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Gonvarri: steel processing and distribution and the design, development and manufacture of metal parts for motor vehicles,

| — | for Severstal: steel producing and mining activities, |
| --- | --- |

—

for Severstal: steel producing and mining activities,

| — | for Gonvarri Russia: steel processing and distribution. |
| --- | --- |

—

for Gonvarri Russia: steel processing and distribution.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. 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 of Regulation (EC) No 139/2004. 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 or 22967244) or by post, under reference number COMP/M.5582 — Gonvarri/Severstal/JV, 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 or 22967244) or by post, under reference number COMP/M.5582 — Gonvarri/Severstal/JV, 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.

---

| 8.8.2009 | EN | Official Journal of the European Union | C 186/13 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/13

---

Prior notification of a concentration

(Case COMP/M.5540 — Lion Capital/CEDC/Russian Alcohol Group)

Candidate case for simplified procedure

(Text with EEA relevance)

2009/C 186/08

| 1. | On 31 July 2009, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Lion Capital LLP (‘Lion Capital’, United Kingdom) and Central European Distribution Corporation (‘CEDC’, USA) acquire within the meaning of Article 3(1)(b) of the Council Regulation joint control of the undertaking CJSC Russian Alcohol Group and of its subsidiaries (‘Russian Alcohol Group’, Russia) by way of the grant of certain contractual veto rights. |
| --- | --- |

1.

On 31 July 2009, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Lion Capital LLP (‘Lion Capital’, United Kingdom) and Central European Distribution Corporation (‘CEDC’, USA) acquire within the meaning of Article 3(1)(b) of the Council Regulation joint control of the undertaking CJSC Russian Alcohol Group and of its subsidiaries (‘Russian Alcohol Group’, Russia) by way of the grant of certain contractual veto rights.

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






  — | for Lion Capital: private equity investor, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Lion Capital: private equity investor,

| — | for CEDC: manufacturer of vodkas and distributor of alcoholic beverages, |
| --- | --- |

—

for CEDC: manufacturer of vodkas and distributor of alcoholic beverages,

| — | for the Russian Alcohol Group: manufacturer and distributor of vodkas and ready mixed alcoholic beverages. |
| --- | --- |

—

for the Russian Alcohol Group: manufacturer and distributor of vodkas and ready mixed alcoholic beverages.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

| 4. | 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 or 22967244) or by post, under reference number COMP/M.5540 — Lion Capital/CEDC/Russian Alcohol Group, 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 or 22967244) or by post, under reference number COMP/M.5540 — Lion Capital/CEDC/Russian Alcohol Group, 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.

(2)  OJ C 56, 5.3.2005, p. 32.

---

OTHER ACTS

Commission

| 8.8.2009 | EN | Official Journal of the European Union | C 186/14 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/14

---

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on protected geographical indications and designations of origin

2009/C 186/09

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘CHORIZO RIOJANO’

EC No: ES-PGI-0005-0654-16.10.2007

PGI ( X ) PDO ( )

1.   Name:

‘Chorizo Riojano’

2.   Member State or third country:

Spain

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product (as in Annex II):

| Class 1.2. | Meat products. |
| --- | --- |

Class 1.2.

Meat products.

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

‘Chorizo riojano’ is a ‘sarta’-type chorizo classified as ‘Extra’, without additives, manufactured in the territory of the Autonomous Community of La Rioja, having the following characteristics:

Morphological characteristics

The chorizo covered by this protected geographical indication is characterised by its shape — string or horseshoe — which is more or less cylindrical, 30 to 40 mm in diameter, weighing at least 200 g and of a firm and compact consistency, generally of a wrinkled aspect, short, smooth and well bound, with no unusual coloration and in which meat and fat are clearly differentiated.

Physical and chemical characteristics

Moisture: max. 45 %.

Collagen/protein ratio: max. 14 %.

Fat on the dry matter: max 57 %.

Nitrates expressed as NaNO3: max. 100 ppm.

Nitrites expressed as NaNO2: max. 20 ppm.

Total phosphates expressed as P2O5: max. 7 500 ppm

(which corresponds to the natural content in the meat, without added phosphates).

Organoleptic characteristics

Balanced and intense aroma which is lingering, mostly of pepper, together with garlic notes; no rancid or bitter smells. The flavour is intense, lingering and balanced between the lean and the fat; not very acid, spicy where pepper is used, and no rancid or unusual flavours. Its texture is balanced, it holds together well, is easy to chew and is not too gummy.

3.3.   Raw materials (for processed products only):

Meat and fat which stand out for their suitability for the pigmeat industry, lean cuts from female or neutered male pigs, trimmed of nerves, and rind-free pancetta or salt pork, seasoned with fine dry salt, 100 % category ‘extra’ pepper and raw fresh peeled garlic, all of which is then stuffed into natural, i.e. pig intestine casings.

The added salt pork must be consistent, in other words, sections of soft buttery abdominal fat which would become viscous on being minced and exude fat when the sausage is being matured and cured are unsuitable. However, the amount added must not be too great — it must never exceed 57 % of the dry matter — and this is one of the clues to the difference between ‘chorizo riojano’ and the others, which undergo a sharp change in their pH, making them more difficult to mature properly and, subsequently, preserve.

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

—

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

Preparation of raw material

The meat factories which manufacture ‘Chorizo Riojano’ must be capable of receiving the carcasses and/or meat cuts correctly and keep them in appropriate conditions such as to avoid their pH from decreasing at any time or suffering changes to their colour and/or texture, and must check their purity on reception by means of the appropriate tests and analyses.

Quartering, boning and cutting must take place as soon as possible, taking care not to allow meat to accumulate in the areas where these operations take place.

The temperature in the area where the meat is handled must not exceed 12 °C.

Refrigeration of the meat and fat before mincing

Inside the cold chambers where the chilled carcasses are kept, the carcasses themselves should be suspended in a way which prevents them from coming into contact with each other.

Mincing the meat and fat to the size for each product

‘Chorizo Riojano’ production is kept separate — in both time and place — from all other production, including that of other chorizos of different categories.

The meat, when ready to process, is mature and acidified, not frozen, with a pH of less than 6,3, so that it will cure easily, ensuring that the filling in the middle of the sausage will dry easily.

It is equally important to ensure that the meat is not moist. This means allowing the meat juices to flow out if necessary.

Once the meat and the fat are ready, dicing and mincing is more or less intense and the cuts must be clean in order to minimise damage to the protein chains and to the adipose cells, resulting in proper adhesion between grains, proper drying and, finally achieving the characteristic aspect and colour of the sliced product.

All areas used for manufacturing must be air-conditioned and the relative humidity and air circulation and renewal must be suitable technologically and in terms of health and hygiene.

Adding salt and the other condiments and spices

Once the meat and the fat have been minced, fine dry salt, raw peeled garlic and 100 % extra category pepper — cayenne in the case of spicy chorizo — is then added.

Mixing and kneading the ingredients

Once the raw materials have been minced and the remaining ingredients added, they are all mixed together, making sure that any air trapped in the mixture is driven out in order to encourage a better binding of all the ingredients and prevent the chorizo from breaking up when it is cut.

Additional kneading in a vacuum drum is essential in order to achieve the ideal texture of the minced meat mixture.

Resting and cooling the mixture

After mincing, mixing and kneading, the mixture must be rested 12 to 24 hours before it is stuffed into the casings.

The cold chambers used for such purposes must be separate from of the rest and be kept at a temperature of 0 to 6 °C.

Filling the natural pork casings

Once the mixture is ready, it is stuffed into the natural pork casings. The nozzles are smooth and not too long in order to avoid raising the temperature. For the same reason, the mixture must be put into the casings using sufficient pressure since otherwise spaces would be created in the sausages which could lead to a colouring of the mixture or allow the latter to become mouldy.

The natural casings must be perfectly clean and with no sign of alteration, cut or disease which would render them unsuitable for use for human consumption.

The casings are washed beforehand to make them elastic and help them adjust to the filling without separating or forming wrinkles.

Tying

Once the mixture or filling has been inserted into the casing, the latter is tied using white or, in the case of spicy chorizo, red cotton twine.

Ageing for a relatively long time

Ageing requires the chorizos to be left to hang in ventilated premises but at a temperature of 16 °C or less, in which the relative humidity and circulation of the air lend themselves to the product losing its moisture and acquiring its characteristic consistency, aroma, colour and flavour, unless ageing takes place in natural dryers, in which case the temperature may reach 20 °C.

In order to monitor the ageing conditions (temperature, relative humidity and ventilation) and maintain them at a constant level, use may be made of special chambers where such conditions may be regulated by hand or automatically.

During the fermentation or ageing process, the installations must provide visible and accessible space and monitoring equipment to check at any time the temperature and the humidity levels and monitor the progress of the product.

Drying in air-conditioned chambers or in natural environments

After the ageing stage is completed, the chorizo is moved for the post-ageing and drying stage to the hanging or drying installations. During this finishing stage, the microbial and enzyme processes of the chorizo continue to take place which stabilise the colour and the aroma. The curing period for Chorizo Riojano varies according to the length and/or diameter of the product. Any chorizo which has become wrinkled, contains air bubbles or displays any other defect is discarded.

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

—

3.7.   Specific rules concerning labelling:

The product is accompanied by a numbered back label issued by the Regulatory Board bearing the words ‘Indicación Geográfica Protegida Chorizo Riojano’, together with the corresponding logo. The aforementioned back label is affixed by the manufacturer of the product and is inscribed in such a way as to prevent re-use.

The processors covered by the ‘Chorizo Riojano’ protected geographical indication must be entered in the appropriate registers, since they are ultimately responsible for compliance with the specifications of the indication.

The Regulatory Board is responsible for keeping the register up do date.

4.   Concise definition of the geographical area:

The area where manufacturing, ageing, drying and labelling takes place covers the Autonomous Community of La Rioja.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Natural factor: The defined geographical area is subject to three climatic influences: this combination of climatic factors makes La Rioja the ideal place for naturally ageing and drying this product by allowing the physical and chemical changes which occur within the chorizo to take place slowly and properly, enhancing the appearance of the sliced product, its flavour and its very characteristic aroma.

Today, the climatic factor is not so important since the latter stages of the manufacture of the product take place in controlled-atmosphere chambers where ventilation, hygrometry and temperature may be regulated, although this is always in line with the prevailing climatology conditions of the area, so that the latter continues to play a very important part.

Human factor: What really differentiates Chorizo Riojano from other chorizos is the traditional manufacturing method which has been used for a long time and which has been successfully transmitted to the Chorizo Riojano processing industry.

5.2.   Specificity of the product:

Only those chorizos of the ‘extra’ category which have been manufactured in accordance with tradition in registered installations where every single stage of the manufacturing, ageing, drying and labelling processes as well as the quality and handling of all the raw materials have been effectively monitored can be covered by the ‘Chorizo Riojano’ protected geographical indication, and only Chorizo Riojano which passes all the quality control stages throughout the process may exclusively be put on the market with the guarantee of origin as attested by the protected geographical indication label.

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):

Historical tradition — reputation of the product: Traditionally, the arrival of the cold weather in the mountains in La Rioja signalled the start of the slaughter or ‘moragas’, the resulting pork meat then going into the preparation of chorizo. Chorizo in La Rioja had to be made for the whole year and was to last until the autumn harvests, the knowledge of the local population about the manufacture and ageing of this product, which is so difficult to manufacture and preserve correctly, taking on vital importance as a result. Nowadays, these techniques are still in regular use throughout the Rioja area and more especially in the hills.

It was not until the nineteenth century that the manufacture of chorizo was industrialised in La Rioja and the first family firms began to appear, selling their product in their home town and the surrounding country. Thus, according to the municipal historical archive, the first reference to a ‘sausage factory in Logroño’ is in 1890. Also dating from 1890 is a document in which one Julio Farias, an industrialist and lawyer, describes how he sent chorizos from La Rioja to Cuba so that they arrived in good condition: ‘in tin canisters perfectly packed with lard and sealed by the bain-marie method so that they can withstand those temperatures without suffering the slightest change’. Already at that time the industrialist had prepared advertising material — ‘prospectuses, circulars and other forms of publicity’ and showed confidence in his product: ‘[...] despite the United States competing very strongly on price, the quality of the home-grown product is infinitely better, as shown by the fact that even the poorest prefer it in spite its costing more’.

Moreover, Javier Herce Galarreta, in Chapter VII, concerning pigs, of his book bringing together various articles published in La Gaceta del Norte newspaper in 1979 writes: ‘Pork is tremendously important in La Rioja, and not just in terms of the fresh product. Ham, chorizo and blood pudding are the basic constituents of a specifically Rioja type of preparation, which is similar to that found in other regions, but different as to flavour and the way it is used. Probably the most distinctive by name is “chorizo riojano”, which is different to all other chorizos in other regions, being smooth, aromatic, somewhat spicy and of strong colour. The importance of the pig and pork products in La Rioja is evident: meat and sausage factories have sprung up throughout the Rioja region, forming fully-fledged trading centres such as Baños de Río Tobía, Laguna de Cameros and, more recently, Albelda de Iregua which, in their own way, are as important, relatively speaking, as the wine or canning industries. A gastronomic industry in the Sierra, another one in the Rioja Alta and a third one in the Rioja Baja: sausages, wine and preserves — a threefold display by what is in effect three regions in one: La Rioja’.

The economic depression of the 1930s and the sustained failure on the part of the buyers to settle their bills led to the closure of many factories, and the only trace that remains are the registers of industrial taxes kept by each municipal authority. This economic readjustment made Baños de Río Tobía the industry's nerve centre. One of several possible reasons for this is that the descendants of the early industrialists decided to build their own plants, taking advantage of the favourable climate of the location. Miguel Ángel Villoslada expressed it as follows: ‘At first, factories were established where the climate was suitable, dry and cold but with few temperature fluctuations. That is why there are so many in Baños. We are at an altitude of 500 metres, at the gateway to the Sierra de la Demanda and the Urbión area as a whole. It is a place protected from the excessively cold winds of the Sierra de Herrera and there are no sharp changes of temperature or humidity’.

At present, the slaughter of pigs and the manufacturing and preserving of chorizo lives on as a small, craft trade, while the manufacture of chorizo and other meat products is left to the meat industry — usually located in the area — which, without ignoring the traditional manufacturing method of yesteryear, is able to overcome adverse conditions and age the product by using particularly well-suited premises and installations.

Thanks to the sausage-making traditions of past generations, Baños de Río Tobía continues to boast the highest concentration of meat factories, since nowadays the climatic factor has less and less influence: ‘here nearly everyone involved in the meat industry is related because they come from the same place’. That said, Albelda de Iregua is home to the meat factory with the highest turnover in this Autonomous Community. It began in 1960 as a local butcher's shop, leading, in 1983, to the opening of the first factory specifically geared towards the marketing of ‘sarta’ chorizo and soon became the country's leading producer.

Major meat factories in other Autonomous Communities want to take advantage of this prestige by calling their chorizo ‘Chorizo Riojano’ when they have nothing at all to do with the product which this protected geographical indication is intended to cover.

Moreover, the tradition and prestige which has garnered a great reputation for our chorizo riojano is also present today in our most famous recipes, such as potatoes with chorizo, calderete, choricillo asado al sarmiento or preñaditos, not forgetting its use in practically every vegetable stew.

Lastly, it is worth noting that ‘Chorizo Riojano’ is mentioned on pages 110 and 111 of the ‘Inventario Español de Productos’ Tradicionales.

Reference to publication of the specification:

The following address provides a link to the specifications for Chorizo Riojano PGI, published on 8 August 2008 in the Boletín Oficial de La Rioja (La Rioja Government Gazette): http://www2.larioja.org/pls/dad_user/G04.texto_integro?p_cdi_accn=115-214530&p_texto=&anterior=R

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| 8.8.2009 | EN | Official Journal of the European Union | C 186/20 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/20

---

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

2009/C 186/10

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘RICCIARELLI DI SIENA’

EC No: IT-PGI-0005-0666-18.12.2007

PGI ( X ) PDO ( )

1.   Name:

‘Ricciarelli di Siena’

2.   Member State or third country:

Italy

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product (as in Annex II):

| 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 the product to which the name in (1) applies:

The designation ‘Ricciarelli di Siena’ indicates the confectionery product obtained from preparing a mixture of almonds, sugar and egg white, which is then baked in the oven. When the product is placed on the market, it has the following characteristics: shape: oval lozenge; weight: between 10 and 30 g per unit; dimensions: longest diagonal between 50 and 105 mm; shortest diagonal between 30 and 65 mm; thickness: between 13 and 20 mm; external appearance: the surface is white because of a coating of icing sugar and there may be some slight crackling; the edge is light golden-coloured; internal appearance: the dough is a light golden beige colour; consistency: soft, spongy; relative moisture: between a minimum of 8 % and a maximum of 11,5 %.

3.3.   Raw materials (for processed products only):

Compulsory ingredients: the ingredients used to prepare ‘Ricciarelli di Siena’ are (quantities for 1 kg of dough): sweet almonds: from 35 % to 50 %; caster sugar: from 35 % to 47 %; chickens’ egg white: from 6 % to 12 %; icing sugar: from 5 % to 8 %; raising agents (ammonium salts and/or sodium salts): as needed. The use of powdered or pasteurised egg white is permitted. Optional ingredients: bitter almonds: up to a maximum of 6 % of the total mixture, as a partial substitute for the sweet almonds; glucose syrup or invert sugar: up to a maximum of 10 % of the total mixture, as a partial substitute for the caster sugar; mixed flower honey: in addition to the other sweetening matters, up to a maximum of 7 % of the mixture; flavourings: vanilla pods or vanillin, essential oils of citrus fruit, almond flavouring, used separately or in combination, as needed; candied orange zest: up to a maximum of 5 % of the mixture; rice paper: used as a base for the product; sorbic acid: according to the legislation in force. No other ingredients, additives, colourings or preservatives.

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

—

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

Processing and packaging must all be carried out in a continuous process and therefore necessarily within the area of production defined under point 4 because this is the only way of guaranteeing the flavour of the product. Maintaining the relative moisture indicated under point 3.2 is ensured by packaging the product straight after cooling. This prevents the occurrence of two opposing phenomena, which would have an adverse impact both on the product's appearance (alteration to the crust) and its softness and flavour: absorbing ambient air that is too dry causes the dough to dry out while air that is too moist makes it too yielding to the touch.

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

‘Ricciarelli di Siena’ are marketed in individual packets or packets containing several units. The freshness, softness and flavour of the product are ensured by packaging them on the spot and by the type of packaging, which also protects them against breaking. Individually packaged Ricciarelli are placed in special hermetically closed wrappers. For larger packets, the Ricciarelli are placed in hermetically closed clear trays or containers or in trays with cavities in the shape and size of the individual units, which are then wrapped in heat-sealed transparent film and usually put in cardboard or metal boxes.

3.7.   Specific rules on labelling:

The label must show the wording ‘Ricciarelli di Siena’ and ‘Protected Geographical Indication’ written in full or abbreviated (PGI), and the following information: the name, company name and address of the packager or producer; the logo portraying the image to be used strictly in conjunction with the Protected Geographical Indication.

The name ‘Ricciarelli di Siena’ is untranslatable. The size of the logo may be adapted in proportion to suit different sizes of packaging.

Image

4.   Concise definition of the geographical area:

The area where ‘Ricciarelli di Siena’ are produced and packaged covers the entire administrative territory of the province of Siena.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The area has a high proportion of craft confectionery products, the legacy of the key role played for centuries by the local apothecaries, which were established in the Middle Ages and stocked typical local products. The sector's importance is clear not only from the number of businesses and people involved in confectionery production but also the whole industry's high export share. This success is due in large part to the traditional methods of production, using a high degree of craftsmanship.

5.2.   Specificity of the product:

The specific feature of this product is the soft, compact and spongy consistency of the dough and its light golden white colour. The specificity of ‘Ricciarelli di Siena’ is due to certain traditional production techniques which are particular to the designation and which can be summed up as follows:

| — | the leavening and baking, |
| --- | --- |

—

the leavening and baking,

| — | the granulometry of the dough, |
| --- | --- |

—

the granulometry of the dough,

| — | the particular softness due to the working of the dough and the use of egg white. |
| --- | --- |

—

the particular softness due to the working of the dough and the use of egg white.

Ricciarelli di Siena differ from other similar products because they contain no flour or potato starch, which would lower the quality of the product. The whiteness of the dough is due solely to the presence of the sugar.

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 undisputed reputation of ‘Ricciarelli di Siena’ rests on the fact that they are typical, matchless Christmas sweetmeats. It is clear from key works on gastronomy and food traditions that for the Sienese, Christmas would not be Christmas without ‘Ricciarelli di Siena’. With the passage of time, they are now eaten at other periods of the year, particularly as a result of the huge influx of visitors and tourists from all over the world to the area. This factor has also helped to promote exports and, at the same time, loosen the link between the product and religious festivals and other special occasions. ‘Ricciarelli di Siena’ used to be produced in convents and apothecaries, the only places where the spices and flavourings needed to flavour and preserve food could be found. Evidence of this tradition is still visible today in old apothecary shops in the historical centre of Siena whose frescoed ceilings with gold inscriptions extol Ricciarelli, Panforti and other typical local sweetmeats made in these shops. The Sienese novelist and playwright, Parige, recounts in one of his short stories how a Sienese nobleman, Ricciardetto della Gherardesca (whence the name Ricciarello) on his return from the Crusades introduced some Arab sweetmeats that recalled the curled shape of the Sultan's slippers. The first specific reference to the term Ricciarello was found in a long list of Tuscan sweetmeats given in the ‘Ditirambo di S.B. in onore del Caffè e dello Zucchero’ published in Livorno in 1814. It refers to ‘della lupa i Ricciarelli’, where the indication of the Sienese origin is given by the city's symbol — the wolf, or ‘lupa’.

In 1891 the first edition of Pellegrino Artusi's key work, ‘La scienza in cucina e l’arte di mangiar bene’, was published, the first example of a recipe book based on national gastronomic traditions. The title of Recipe No 629, which describes how to prepare the product in question, bears the name ‘Ricciarelli di Siena’. The ingredients listed in the recipe are those still used today: ‘fine white sugar, sweet and bitter almonds, egg white, organ zest fragrance’.

Reference to publication of the specification:

The Government launched the national objection procedure with the publication of the proposal for recognising ‘Ricciarelli di Siena’ as a PGI in Official Gazette of the Italian Republic No 149 of 29 June 2005.

The full text of the product specification is available:

| — | on the following website: http://www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg
  or |
| --- | --- |

—

on the following website: http://www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg

or

| — | by going directly to the home page of the Ministry (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE [regolamento (CE) n. 510/2006]’. |
| --- | --- |

—

by going directly to the home page of the Ministry (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE [regolamento (CE) n. 510/2006]’.

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| 8.8.2009 | EN | Official Journal of the European Union | C 186/23 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/23

---

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

2009/C 186/11

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

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘PATATA DI BOLOGNA’

EC No: IT-PDO-0005-0349-15.06.2004

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: | Ministero delle Politiche Agricole e Forestali |
| --- | --- |
| Address: | Via XX Settembre 20 |
| 00187 Roma RM |
| ITALIA |

Name:

Ministero delle Politiche Agricole e Forestali

Address:

Via XX Settembre 20

00187 Roma RM

ITALIA

Tel.

+39 0646655106

Fax

+39 0646655306

E-mail:

saco7@politicheagricole.it

2.   Group:

| Name: | Consorzio Patata di Bologna D.O.P. |
| --- | --- |
| Address: | Via Bassa dei Sassi 1/2 |
| 40138 Bologna BO |
| ITALIA |

Name:

Consorzio Patata di Bologna D.O.P.

Address:

Via Bassa dei Sassi 1/2

40138 Bologna BO

ITALIA

Tel.

+39 051532320

Fax

+39 051532320

E-mail:

cptb@libero.it

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

| Class 1.6.: | Fruit, vegetables and cereals, fresh or processed, listed in Annex II — potato |
| --- | --- |

Class 1.6.:

Fruit, vegetables and cereals, fresh or processed, listed in Annex II — potato

4.   Specification:

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

4.1.   Name:

‘Patata di Bologna’

4.2.   Description:

| | The product must be of the Primura variety and must be identifiable from its physical appearance, its chemical composition and its organoleptic characteristics as described below: | shape of tubers: regular, elongated oval, mainly, with superficial, shallow eyes; |
| --- | --- | --- |

The product must be of the Primura variety and must be identifiable from its physical appearance, its chemical composition and its organoleptic characteristics as described below:

shape of tubers: regular, elongated oval, mainly, with superficial, shallow eyes;

| | skin: smooth and intact without any external defects that alter its characteristics; |
| --- | --- |

skin: smooth and intact without any external defects that alter its characteristics;

| | size of the tubers: homogeneous, between 40 mm and 75 mm; |
| --- | --- |

size of the tubers: homogeneous, between 40 mm and 75 mm;

| | firm texture with a colour ranging from white to pale yellow; |
| --- | --- |

firm texture with a colour ranging from white to pale yellow;

| | keeps well. |
| --- | --- |

keeps well.

| | The average composition per 100 grams of edible potato is as follows: | water from 70 % to 85 %; |
| --- | --- | --- |

The average composition per 100 grams of edible potato is as follows:

water from 70 % to 85 %;

| | protein from 1,8 % to 2,2 %; |
| --- | --- |

protein from 1,8 % to 2,2 %;

| | fat from 0,09 % to 1,12 %; |
| --- | --- |

fat from 0,09 % to 1,12 %;

| | carbohydrates from 13,5 % to 17,0 %; |
| --- | --- |

carbohydrates from 13,5 % to 17,0 %;

| | fibre from 2,2 % to 2,7 %; |
| --- | --- |

fibre from 2,2 % to 2,7 %;

| | minerals (sodium, potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, nickel, chrome, chlorine, phosphorus, fluorine, iodine, boron, selenium) from 1,0 % to 1,2 %; |
| --- | --- |

minerals (sodium, potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, nickel, chrome, chlorine, phosphorus, fluorine, iodine, boron, selenium) from 1,0 % to 1,2 %;

| | vitamins from 0,05 % to 0,1 %. |
| --- | --- |

vitamins from 0,05 % to 0,1 %.

| | The Primura variety is the symbol of the ‘Patata di Bologna’, because of its appearance on the plate, average dry matter content (19 % to 20 %), firmness, typical but not over pronounced flavour and its good keeping qualities. These characteristics are the result of cultivation in suitable soils that have remained unchanged over the years and this potato is still today the one that meets the demands of the market. |
| --- | --- |

The Primura variety is the symbol of the ‘Patata di Bologna’, because of its appearance on the plate, average dry matter content (19 % to 20 %), firmness, typical but not over pronounced flavour and its good keeping qualities. These characteristics are the result of cultivation in suitable soils that have remained unchanged over the years and this potato is still today the one that meets the demands of the market.

4.3.   Geographical area:

The Province of Bologna.

4.4.   Proof of origin:

The fact that the ‘Patata di Bologna’ originates in the specified geographical area is certified by the designated inspection body on the basis of a range of requirements on growers during the whole of the production cycle. The keeping of registers of growers and packers by the designated inspection body and the declaration to the latter of the annual quantities produced are the principal means by which product traceability is ensured throughout each stage of production.

4.5.   Method of production:

The specification lays down, among other things, that the first operation is preparing the soil by opening furrows in the autumn preceding sowing to allow the winter rain and frost, etc. to break down the biggest clods of earth and create a suitable soil texture for the seed potatoes.

Certified seed potatoes, either whole or cut, must be used. Their preparation for sowing includes presprouting, which makes the seed potatoes develop earlier once in the ground and gives them greater resistance. During this phase, the tubers are kept in frost-free premises with diffuse lighting until a stumpy, robust sprout a few millimetres long develops.

Continuous cropping is not allowed and potatoes may be grown again on the same plot only after other crops have been grown there for two years.

Fertilisation is carried out as required by the crop and must provide the most appropriate nutritional elements, such as nitrogen, phosphorous and potassium, so as to produce the best possible crop in terms of both quantity and quality. Maximum production is 60 tonnes per hectare.

The cultivation techniques used are supplemented by fertilisation and protection measures, in accordance with the specifications of the Region of Emilia Romagna.

The potatoes are harvested when they reach full physical maturity, i.e. when the skin does not rip when rubbed with the fingers, as this permits the use of potato lifters that place the tubers in containers suitable for their transport to the delivery points.

The potatoes are stored in bins in cold rooms at a controlled temperature of between 4 °C and 7 °C, away from the light.

The post-harvest treatments provided for in the relevant legislation are permitted.

The potato is grown exclusively on agricultural holdings and packed by undertakings located in the Province of Bologna because correct packing is essential to preserve the excellent organoleptic and commercial qualities of ‘Patata di Bologna’ PDO. Local undertakings have acquired a store of knowledge regarding the correct handling and transport of the product, its management immediately following harvest and its cold storage to reduce moisture loss. This knowledge and the procedures followed on site preserve the qualities of the ‘Patata di Bologna’ PDO, while respecting its natural physiological processes.

4.6.   Link:

The characteristics of the ‘Patata di Bologna’ PDO, such as its smell, flavour and the intense colour of the potato itself and of its skin, are the result not only of genetics but also of the environment in which it is grown (soil, climate, cultivation techniques, how it is stored), thus clearly showing the link between the ‘Patata di Bologna’ and the Province of Bologna.

The morphological characteristics of the soils, predominantly alluvial and stratified and therefore rich in oxygen, create very favourable conditions for the development of the potato.

Thanks to this special environment, a result of the interaction between the soil (pedology and hydrography) and the climate (rainy during the autumn-winter period, with moderate spring temperatures from as early as the end of February and optimal temperatures, i.e. around 25 °C, during the formation of the tubers), the potato that develops has physical (texture, grain size) and organoleptic (particular smell and flavour) characteristics that give it a particular quality.

As described in a work by Contri (1817), the soils of the Province of Bologna are suitable for potato-growing because potatoes prefer ‘low land, already drained and raised by alluvial deposits’, characteristic of the reclaimed land in the Province.

Changes to the land over time have produced lowland areas of alluvial deposits from rivers and streams originating in the Apennines and still active today. These soils have a medium to fine texture, a good depth and are well drained. They are alkaline, contain organic material and are rich in the nutritional elements essential to potatoes, viz. potassium, which is present in large quantities, phosphorus and nitrogen.

Such conditions are ideal for growing potatoes, which benefit in particular because of their bunched roots, lack of a taproot and their dense system of root hairs.

As regards water resources, thanks to its natural streams and rivers (the Idice, Reno, Gaiana, Fossatone, Quaderna, Rido, Sillaro, Samoggia and the Savena) and also its canals (viz. the Emiliano-Romagnolo Canal), the area is well equipped to provide water for cultivation in spring and summer, the period in which needs are greatest.

The Bologna plain enjoys moderate spring temperatures from the end of February/beginning of March, which are ideal to ensure that the seed potatoes sown during that period sprout properly. During the period of maximum plant growth (April to June), temperatures reach 25 °C to 28 °C, promoting the development and growth of the tubers and correct ripening. Rainfall, which is spread throughout the year, favours the crop during the period of initial plant growth and when tubers first begin to form. It also guarantees the replenishment of the groundwater aquifers and allows preparation of the soils before potatoes are sown.

Potatoes have been grown in the Province of Bologna for many years, underpinned by the area's particularly suitable soils, the excellent quality and organoleptic characteristics of certain varieties and the traditional cultivation techniques used by growers.

The link with the Province of Bologna arose from the need to feed the population, particularly when wheat harvests were poor (wheat invariably being seen as a staple food) and from the conviction that potato-growing would be of benefit to the Province in the sense that the latter would no longer have to rely on food purchased from other states. The link was gradually strengthened through the hard work of the growers, who developed step by step almost perfect cultivation techniques, increasingly efficient equipment adapted to the product, cutting-edge processes for storing the product, and marketing structures able to exploit fully the product’s commercial and quality characteristics, thanks in particular to the high level of specialisation in the area.

In the early nineteenth century, potato-growing spread in the Province of Bologna, promoted in particular by the agronomist Pietro Maria Bignami, who introduced the potato to farmers. Alongside its use as animal feed, it found its way onto the table.

Various studies carried out at the end of the eighteenth century and throughout the nineteenth describe the positive and the negative points of the potato, but it is particularly as a result of the work of Contri, a circular of Cardinal Opizzoni the Papal Legate (1817), and a practical description of potato-growing by Benni that the area devoted to potato-growing saw a notable increase.

Mention should also be made of the works of Berti-Pichat and Bignardi on potato-growing in the Province of Bologna, published in the second half of the nineteenth century. In 1900, cultivation of this crop had reached its maximum possible extent and had become for the whole Province, from the plain to the hills and mountains, an important source of revenue for the local rural economy. A whole branch of the economy grew up around the potato and modern storage and marketing structures adapted to the efficient management of the product were developed.

4.7.   Inspection body:

| Name: | Check Fruit s.r.l. |
| --- | --- |
| Address: | Via Cesare Boldrini 24 |
| 40121 Bologna BO |
| ITALIA |

Name:

Check Fruit s.r.l.

Address:

Via Cesare Boldrini 24

40121 Bologna BO

ITALIA

Tel.

—

Fax

—

E-mail:

—

4.8.   Labelling:

| | When marketed for consumption, the ‘Patata di Bologna’ must be packed in:






  — | bags of 4 kg, 5 kg, 10 kg and 25 kg with a central band or stamp of at least 10 cm, |
| --- | --- | --- |

When marketed for consumption, the ‘Patata di Bologna’ must be packed in:

—

bags of 4 kg, 5 kg, 10 kg and 25 kg with a central band or stamp of at least 10 cm,

| — | nets of 0,5 kg, 1 kg, 1,5 kg, 2 kg and 2,5 kg, |
| --- | --- |

—

nets of 0,5 kg, 1 kg, 1,5 kg, 2 kg and 2,5 kg,

| — | vertbags, quickbags, girsacs and bags of 0,5 kg, 1 kg, 1,5 kg, 2 kg, 2,5 kg and 5 kg, |
| --- | --- |

—

vertbags, quickbags, girsacs and bags of 0,5 kg, 1 kg, 1,5 kg, 2 kg, 2,5 kg and 5 kg,

| — | trays of 0,5 kg, 0,750 kg and 1 kg, |
| --- | --- |

—

trays of 0,5 kg, 0,750 kg and 1 kg,

| — | boxes and baskets of 10 kg, 12,5 kg, 15 kg, 20 kg and 25 kg. |
| --- | --- |

—

boxes and baskets of 10 kg, 12,5 kg, 15 kg, 20 kg and 25 kg.

| | Packaging must bear the words: ‘Patata di Bologna’ followed by ‘D.O.P.’ and the logo comprising a stylised image of a potato crossed by two diagonal red and blue bands. The specifications for the colours are as follows:






  — | the yellow of the stylised potato is Pantone Yellow 116 C, quadricolour 0/20/100/0, |
| --- | --- | --- |

Packaging must bear the words: ‘Patata di Bologna’ followed by ‘D.O.P.’ and the logo comprising a stylised image of a potato crossed by two diagonal red and blue bands. The specifications for the colours are as follows:

—

the yellow of the stylised potato is Pantone Yellow 116 C, quadricolour 0/20/100/0,

| — | the red of the first diagonal band is Pantone Warm Red C, quadricolour 0/100/100/0, |
| --- | --- |

—

the red of the first diagonal band is Pantone Warm Red C, quadricolour 0/100/100/0,

| — | the blue of the second diagonal band is Pantone Blue 286 C, quadricolour 100/70/0/0. |
| --- | --- |

—

the blue of the second diagonal band is Pantone Blue 286 C, quadricolour 100/70/0/0.

Any text must be in Avenir typeface, normal and bold.

The mark on packaging must not be less than 20 mm along its base and the PDO ‘Patata di Bologna’ must be in characters larger than any other text on the label.

Image

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| 8.8.2009 | EN | Official Journal of the European Union | C 186/28 |
| --- | --- | --- | --- |

8.8.2009

EN

Official Journal of the European Union

C 186/28

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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

2009/C 186/12

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

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘ALUBIA DE LA BAÑEZA-LEÓN’

EC No: ES-PGI-0005-0492-06.09.2005

PDO ( ) PGI ( X )

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

1.   Responsible department in the Member State:

| Name: | Subdirecc. general de calidad diferenciada y agric. ecológica, dirección general de industria y mercados alimentarios, secretaría general de medio rural, ministerio de medio ambiente y medio rural y marino |
| --- | --- |
| Address: | Paseo Infanta Isabel, 1 |
| 28071 Madrid |
| ESPAÑA |

Name:

Subdirecc. general de calidad diferenciada y agric. ecológica, dirección general de industria y mercados alimentarios, secretaría general de medio rural, ministerio de medio ambiente y medio rural y marino

Address:

Paseo Infanta Isabel, 1

28071 Madrid

ESPAÑA

Tel.

+34 913475394

Fax

+34 913475410

E-mail:

sgcaproagro@mapya.es

2.   Group:

| Name: | Promotora Pro-IGP Alubia de León |
| --- | --- |
| Address: | Plaza San Marcos, 6 |
| 1o (Cámara Agraria) |
| 24002 León |
| ESPAÑA |

Name:

Promotora Pro-IGP Alubia de León

Address:

Plaza San Marcos, 6

1o (Cámara Agraria)

24002 León

ESPAÑA

Tel.

+34 987226140

Fax

+34 987272840

E-mail:

agraria@camaraleon.e.telefonica.net

Composition:

Producers/processors ( X ) others ( )

3.   Type of product:

| Class 1.6: | Pulses |
| --- | --- |

Class 1.6:

Pulses

4.   Specification:

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

4.1.   Name:

‘Alubia de La Bañeza-León’

4.2.   Description:

The protected products are the dried and separated seeds of the pod of the garden bean (Phaseolus vulgaris L., subspecies Papilionaceae, a grain legume for human consumption) of the local varieties Canela, Plancheta, Riñón menudo and Pinta.

The properties of the seeds of these varieties, which are clearly distinct, are as follows:

| | Morphological properties of the dried product:






  — | The Canela variety is elongated and kidney-shaped, with a uniform cinnamon colour and a hundred seeds weigh between 50 and 62 grams. |
| --- | --- | --- |

Morphological properties of the dried product:

—

The Canela variety is elongated and kidney-shaped, with a uniform cinnamon colour and a hundred seeds weigh between 50 and 62 grams.

| — | The Plancheta variety is oval and white and a hundred seeds weigh between 44 and 52 grams. |
| --- | --- |

—

The Plancheta variety is oval and white and a hundred seeds weigh between 44 and 52 grams.

| — | The Pinta variety is round and cinnamon in colour with deep red mottling and a hundred seeds weigh between 51 and 67 grams. |
| --- | --- |

—

The Pinta variety is round and cinnamon in colour with deep red mottling and a hundred seeds weigh between 51 and 67 grams.

| — | The Riñón menudo is oval/kidney-shaped and streaky white in colour and a hundred seeds weigh between 41 and 57 grams. |
| --- | --- |

—

The Riñón menudo is oval/kidney-shaped and streaky white in colour and a hundred seeds weigh between 41 and 57 grams.

| | Physico-chemical properties of the dried product:
  Absorption of distilled water at a temperature of between 10 and 15 °C over ten hours: more than 100 %. |
| --- | --- |

Physico-chemical properties of the dried product:

Absorption of distilled water at a temperature of between 10 and 15 °C over ten hours: more than 100 %.

| | Organoleptic properties:






  — | Canela variety: when cooked, the beans maintain their integrity extremely well. They have a smooth, soft skin and very soft, slightly buttery albumen, with little graininess and a moderate degree of mealiness. |
| --- | --- | --- |

Organoleptic properties:

—

Canela variety: when cooked, the beans maintain their integrity extremely well. They have a smooth, soft skin and very soft, slightly buttery albumen, with little graininess and a moderate degree of mealiness.

| — | Plancheta variety: when cooked, the beans maintain their integrity well. They have a smooth, very soft skin and very soft, very buttery albumen, with little graininess and a slight mealiness. |
| --- | --- |

—

Plancheta variety: when cooked, the beans maintain their integrity well. They have a smooth, very soft skin and very soft, very buttery albumen, with little graininess and a slight mealiness.

| — | Pinta variety: when cooked, the beans maintain their integrity relatively well. They have a smooth, soft skin and soft, buttery albumen, with very little graininess and a moderate degree of mealiness. |
| --- | --- |

—

Pinta variety: when cooked, the beans maintain their integrity relatively well. They have a smooth, soft skin and soft, buttery albumen, with very little graininess and a moderate degree of mealiness.

| — | Riñón menudo variety: when cooked, the beans maintain their integrity relatively well. They have a very smooth and moderately hard skin and soft, moderately buttery albumen, with very little graininess and a moderate degree of mealiness. |
| --- | --- |

—

Riñón menudo variety: when cooked, the beans maintain their integrity relatively well. They have a very smooth and moderately hard skin and soft, moderately buttery albumen, with very little graininess and a moderate degree of mealiness.

The dried beans fall within the ‘Extra’ commercial category, as set out in the Orden de 16 de noviembre de 1983 por la que se aprueba la norma de calidad para determinadas legumbres secas (Order of 16 November 1983 approving quality standards for certain dried pulses) (Boletín Oficial del Estado No 275 of 17 November 1983) or the standards replacing them, are packed in polyethylene, cloth or paper and can be stored under normal environmental conditions.

4.3.   Geographical area:

The agricultural production area of 5 456 square kilometres covers 98 municipalities in the agricultural districts of Astorga, El Páramo, Esla-Campos, La Bañeza, La Cabrera and Tierras de León in the Province of Leon, and 20 municipalities in the District of Benavente-Los Valles in the Province of Zamora, bordering on these.

The municipalities are listed below, grouped by province and agricultural district:

| | Province of Leon: | District of Astorga: Astorga, Benavides, Brazuelo, Carrizo, Hospital de Órbigo, Las Omañas, Llamas de la Ribera, Magaz de Cepeda, Mancomunidad de Quintana del Castillo y Villagatón, Quintana del Castillo, San Justo de la Vega, Santa Colomba de Somoza, Santiago Millas, Turcia, Val de San Lorenzo, Valderrey, Villagatón, Villamejil, Villaobispo, Villarejo de Órbigo and Villares de Órbigo. |
| --- | --- | --- |

Province of Leon:

District of Astorga: Astorga, Benavides, Brazuelo, Carrizo, Hospital de Órbigo, Las Omañas, Llamas de la Ribera, Magaz de Cepeda, Mancomunidad de Quintana del Castillo y Villagatón, Quintana del Castillo, San Justo de la Vega, Santa Colomba de Somoza, Santiago Millas, Turcia, Val de San Lorenzo, Valderrey, Villagatón, Villamejil, Villaobispo, Villarejo de Órbigo and Villares de Órbigo.

| | District of El Páramo: Ardón, Bercianos del Páramo, Bustillo del Páramo, Chozas de Abajo, La Antigua, Laguna Dalga, Laguna de Negrillos, Pobladura de Pelayo García, Pozuelo del Páramo, Roperuelos del Páramo, San Adrián del Valle, San Pedro Bercianos, Santa María del Páramo, Santa Marina del Rey, Urdiales del Páramo, Valdefuentes del Páramo, Valdevimbre, Villadangos del Páramo, Villazala and Zotes del Páramo. |
| --- | --- |

District of El Páramo: Ardón, Bercianos del Páramo, Bustillo del Páramo, Chozas de Abajo, La Antigua, Laguna Dalga, Laguna de Negrillos, Pobladura de Pelayo García, Pozuelo del Páramo, Roperuelos del Páramo, San Adrián del Valle, San Pedro Bercianos, Santa María del Páramo, Santa Marina del Rey, Urdiales del Páramo, Valdefuentes del Páramo, Valdevimbre, Villadangos del Páramo, Villazala and Zotes del Páramo.

| | District of Esla-Campos: Algadefe, Cabreros del Río, Campo de Villavidel, Cimanes de la Vega, Corbillos de los Oteros, Cubillas de los Oteros, Fresno de la Vega, Mansilla de las Mulas, Mansilla Mayor, Onzonilla, San Millán de los Caballeros, Santas Martas, Toral de los Guzmanes, Valencia de Don Juan, Vega de Infanzones, Villademor de la Vega, Villamañán, Villamandos, Villanueva de las Manzanas, Villaornate y Castro, Villaquejida, Villasabariego and Villaturiel. |
| --- | --- |

District of Esla-Campos: Algadefe, Cabreros del Río, Campo de Villavidel, Cimanes de la Vega, Corbillos de los Oteros, Cubillas de los Oteros, Fresno de la Vega, Mansilla de las Mulas, Mansilla Mayor, Onzonilla, San Millán de los Caballeros, Santas Martas, Toral de los Guzmanes, Valencia de Don Juan, Vega de Infanzones, Villademor de la Vega, Villamañán, Villamandos, Villanueva de las Manzanas, Villaornate y Castro, Villaquejida, Villasabariego and Villaturiel.

| | District of La Bañeza: Alija del Infantado, Castrillo de la Valduerna, Castrocalbón, Cebrones del Río, Comunidad de Riego de la Vega y Villamontán de la Valduerna, Comunidad de Soto de la Vega y Villazala, Destriana, La Bañeza, Palacios de la Valduerna, Quintana del Marco, Quintana y Congosto, Regueras de Arriba, Riego de la Vega, San Cristobal de la Polantera, San Esteban de Nogales, Santa Elena de Jamuz, Santa María de la Isla, Soto de la Vega and Villamontán de la Valduerna. |
| --- | --- |

District of La Bañeza: Alija del Infantado, Castrillo de la Valduerna, Castrocalbón, Cebrones del Río, Comunidad de Riego de la Vega y Villamontán de la Valduerna, Comunidad de Soto de la Vega y Villazala, Destriana, La Bañeza, Palacios de la Valduerna, Quintana del Marco, Quintana y Congosto, Regueras de Arriba, Riego de la Vega, San Cristobal de la Polantera, San Esteban de Nogales, Santa Elena de Jamuz, Santa María de la Isla, Soto de la Vega and Villamontán de la Valduerna.

| | District of La Cabrera Castrocontrigo and Luyego:
  District of Tierras de León: Cimanes del Tejar, Gradefes, León, San Andrés del Rabanedo, Santa Colomba de Curueño, Santa María de Ordás, Santovenia de la Valdoncina, Sariegos, Valdefresno, Valdepolo, Valverde de la Virgen, Vegas del Condado and Villaquilambre. |
| --- | --- |

District of La Cabrera Castrocontrigo and Luyego:

District of Tierras de León: Cimanes del Tejar, Gradefes, León, San Andrés del Rabanedo, Santa Colomba de Curueño, Santa María de Ordás, Santovenia de la Valdoncina, Sariegos, Valdefresno, Valdepolo, Valverde de la Virgen, Vegas del Condado and Villaquilambre.

| | Province of Zamora:
  District of Benavente y los Valles: Alcubilla de Nogales, Arcos de la Polvorosa, Arrabalde, Benavente, Castrogonzalo (only west of the River Esla), Coomonte, Fresno de la Polvorosa, La Torre del Valle, Maire de Castroponce, Manganeses de la Polvorosa, Matilla de Arzón, Morales de Rey, Pobladura del Valle, San Cristóbal de Entreviñas, Santa Colomba de las Monjas, Santa Cristina de la Polvorosa, Santa María de la Vega, Villabrázaro, Villaferrueña and Villanueva de Azoague (only west of the River Esla). |
| --- | --- |

Province of Zamora:

District of Benavente y los Valles: Alcubilla de Nogales, Arcos de la Polvorosa, Arrabalde, Benavente, Castrogonzalo (only west of the River Esla), Coomonte, Fresno de la Polvorosa, La Torre del Valle, Maire de Castroponce, Manganeses de la Polvorosa, Matilla de Arzón, Morales de Rey, Pobladura del Valle, San Cristóbal de Entreviñas, Santa Colomba de las Monjas, Santa Cristina de la Polvorosa, Santa María de la Vega, Villabrázaro, Villaferrueña and Villanueva de Azoague (only west of the River Esla).

4.4.   Proof of origin:

The Regulatory Board is responsible for monitoring and checking that the production, storage, packing and quality of the beans are in accordance with the specification. The beans are grown on parcels within the agricultural production area entered in the register of parcels kept by the Regulatory Board. The beans are handled exclusively in the stores and packing plants entered on the relevant registers kept by the Regulatory Board. The parcels, stores and packing plants must undergo an initial evaluation before they are entered in the registers of the Regulatory Board and then evaluations at regular intervals to maintain that registration. Consignments of pulses between registered growers, stores and packing plants must be accompanied by shipping documents issued by the Regulatory Board. Only beans that have passed all the checks can be released to the market bearing the label of the Regulatory Board attesting to their origin. The number of secondary labels issued by the Regulatory Board to packing and processing plants is based on the quantities of beans received and the capacity of the packaging.

4.5.   Method of production:

On the parcels: the parcels are irrigated land or very fresh dry land. The beans rotate with other crops every two years as a maximum. The seeds are from plants free of halo blight and are treated against dried bean beetle, all under the control of the Regulatory Board. Sowing is carried out in the spring, with a maximum density of 190 000 plants per hectare. The beans are harvested in August, September or October, once the seed has reached physiological maturity.

In the stores: the beans may be stored either by the growers or by other operators, but they must avoid mixing beans from different lots, which must be physically separated.

Stores must comply with the applicable technical health regulations.

In packing plants:

The beans are subject to quality checks on the raw material, they are then divided into uniform lots, washed, treated against dry bean beetle, sifted and graded and defective seeds are removed. They are then packed using dosers, given a final quality check and labelled, including with the identifying secondary label issued by the Regulatory Board.

4.6.   Link:

Reputation

As early as 1570 Alubias de La Bañeza were being sold in the famous markets of Medina del Campo, brought there exclusively by the district’s farmers.

The Catastro de Ensenada (land registry) of 1752 reports that a market was held in La Bañeza every Saturday throughout the year and mentions garden beans as one of the products sold.

The Diccionario geográfico, estadístico e histórico de España y sus posesiones de ultramar (1846-1850) (Geographical statistical and historical dictionary of Spain and its overseas possessions (1846-1850)) by Pascual Madoz describes garden bean growing in the Province of Leon based on a census of 1799: ‘the Province produces 2 102 fanegas (126 120 kg) of garden beans, valued at 63 060 reales’. It also gives figures for consumption in the city of Leon over the five-year period from 1835 to 1839. Garden beans are consumed in greater quality than any other pulse (0,21 fanegas/12,6 kg per inhabitant per year), followed by chickpeas (0,09 fanegas/5,4 kg) and chickling vetch (0,03 fanegas/1,8 kg).

The Anuario General de España (General Yearbook of Spain) of 1912 by Bailly-Baillière, in addition to citing garden beans as one of the main crops of several municipalities in the rural district of La Bañeza, contains an advertisement: ‘Ceferino Martín — La Bañeza — Cereals, Pulses, Wool, Tow, Potatoes and graded, gold medal Garden Beans’.

The ‘Provincia de León (Guía general)’ (Province of Leon (General Guide)) of 1928 by José Mourille López, describing the area of Bañeza, states that the region is famous for its garden beans, which it exports in large quantities.

The product’s reputation today is proven, among other things, by its inclusion in various official catalogues of quality foodstuffs, such as the Inventario Español de Productos Tradicionales (Spanish Inventory of Traditional Products), published by the Ministry of Agriculture, Fisheries and Food in 1996 and funded by the European Commission.

In addition, the Inventario de Productos Agroalimentarios de Calidad (the Inventory of Quality Food Products), published by the Government of Castile-Leon in 2001, dedicates two pages to the product.

More recently, the guide to quality food products in the Province of Leon, León al Gusto, financed by the EAGGF Guidance Section, dedicates four pages to these garden beans.

As regards promotion abroad, the Ministry of Agriculture’s ‘Guide of the Best Fruits and Vegetables’ also has two pages on these beans.

On the Internet, a search on Google gives almost 300 hits, basically on sites dedicated to gastronomy and tourism and on Wikipedia, etc. The product’s social importance can be seen from the fact that there is a garden bean museum in La Bañeza and a Bañeza-León Garden Bean Gastronomic Association, chaired by the current President of the Court of Auditors.

On the market, the bean’s reputation and value in the eyes of consumers are shown by the considerably higher price it commands compared with other, non-protected garden beans.

Natural factors

The properties of La Bañeza-León garden beans are linked to the area’s climate and soil and to the use of plant material suited to the area’s environment.

Climate: temperatures and humidity levels differ substantially from those in the area to the east and humidity levels from those in the areas to the north and west. Average rainfall during the bean’s growing period is sufficient for the proper development of the plant, since it is grown on irrigated land or very fresh dry land. The moderate humidity levels generally protect against the development of fungal diseases, provided that the crop and, in particular, irrigation are managed correctly.

Soils: soils in the area are mainly loose-textured or loose-textured to sandy, with a moderate clay content, pH neutral or acidic, rich in organic material and with a very low carbonate content. On the whole, these soils give the beans high water absorption, a low ash content and better organoleptic properties after cooking, principally a smoother skin and a more mealy albumen with little graininess.

Plant material: the cultivation of these varieties of garden bean consistently over the years has meant the beans have undergone selection, exercised by agroclimatic conditions in the production area and by growers, who always select the highest quality and most uniform beans from the best parcels to sow for the next harvest.

Human factors

Using experience passed down over several generations, growers can identify the parcels that are most suitable for growing garden beans and know how to adapt their cultivation practices to produce garden beans of the highest quality.

4.7.   Inspection body:

| Name: | Consejo Regulador de la Indicación Geográfica Protegida ‘Alubia de La Bañeza-León’ |
| --- | --- |
| Address: | Avenida Portugal s/n |
| 24750 La Bañeza (León) |
| ESPAÑA |

Name:

Consejo Regulador de la Indicación Geográfica Protegida ‘Alubia de La Bañeza-León’

Address:

Avenida Portugal s/n

24750 La Bañeza (León)

ESPAÑA

Tel.

+34 987641686

Fax

+34 987641686

E-mail:

alubiadelabanezaleon@telefonica.net

The Consejo Regulador de la Indicación Geográfica Protegida ‘Alubia de La Bañeza-León’ complies with the 1998 version of Standard EN-45011.

4.8.   Labelling:

The commercial labels used by each packing or processing plant must be approved by the Regulatory Board. They must bear the words: ‘Indicación Geográfica Protegida Alubia’ de La Bañeza-León accompanied by the logo of the Regulatory Board. Secondary labels, bearing an alphanumeric code, are issued by the Regulatory Board.

The logo of the Regulatory Board is:

Image

Products prepared using Alubia de La Bañeza-León as the raw material, including those which have undergone processing, may be released for consumption in packaging bearing the following reference to the PGI, ‘Elaborado con Indicación Geográfica Protegida Alubia de La Bañeza-León’ (prepared with Alubia de La Bañeza-León Protected Geographical Indication), but without the Community logo, provided that:

| (a) | Alubia de La Bañeza-León, certified as such, is the sole component of the product group concerned; |
| --- | --- |

(a)

Alubia de La Bañeza-León, certified as such, is the sole component of the product group concerned;

| (b) | the processors concerned are approved by the Regulatory Board, which must ensure that the protected designation is used correctly. To that end, the Regulatory Board is to draw up a standard application detailing the terms of approval. A conditions of approval is that the applicant accepts the necessary checks by the Regulatory Board to ensure the traceability of Alubia de La Bañeza-León. |
| --- | --- |

(b)

the processors concerned are approved by the Regulatory Board, which must ensure that the protected designation is used correctly. To that end, the Regulatory Board is to draw up a standard application detailing the terms of approval. A conditions of approval is that the applicant accepts the necessary checks by the Regulatory Board to ensure the traceability of Alubia de La Bañeza-León.

When Alubia de La Bañeza-León is not used exclusively, the protected designation may be mentioned only in the list of ingredients of products containing it or obtained from its processing or preparation.

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