# Official Journal C 194/2016

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 194 |
| | |
| English edition | Information and Notices | Volume 591 June 2016 |

ISSN 1977-091X

Official Journal

of the European Union

C 194

English edition

Information and Notices

Volume 591 June 2016

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 194/01 | Non-opposition to a notified concentration (Case M.8027 — Investindustrial/Catelli/Artsana) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 194/01

Non-opposition to a notified concentration (Case M.8027 — Investindustrial/Catelli/Artsana) (
  1
  )

1

1

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 194/02 | Euro exchange rates | 2 |
| | NOTICES FROM MEMBER STATES |
| 2016/C 194/03 | Information to be provided pursuant to Article 5(2) — Establishment of a European Grouping of Territorial Cooperation (EGTC) (Regulation (EC) No 1082/2006 of the European Parliament and of the Council of 5 July 2006 ( OJ L 210, 31.7.2006, p. 19 )) | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 194/02

Euro exchange rates

2

NOTICES FROM MEMBER STATES

2016/C 194/03

Information to be provided pursuant to Article 5(2) — Establishment of a European Grouping of Territorial Cooperation (EGTC) (Regulation (EC) No 1082/2006 of the European Parliament and of the Council of 5 July 2006 ( OJ L 210, 31.7.2006, p. 19 ))

(Regulation (EC) No 1082/2006 of the European Parliament and of the Council of 5 July 2006 ( OJ L 210, 31.7.2006, p. 19 ))

3

---

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2016/C 194/04 | Prior notification of a concentration (Case M.8019 — Advent International/Nuplex Industries) (
  1
  ) | 5 |
| | OTHER ACTS |
| | European Commission |
| 2016/C 194/05 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 6 |
| 2016/C 194/06 | Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council | 9 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2016/C 194/04

Prior notification of a concentration (Case M.8019 — Advent International/Nuplex Industries) (
  1
  )

1

5

OTHER ACTS

European Commission

2016/C 194/05

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

6

2016/C 194/06

Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council

9

---

| | Corrigenda |
| --- | --- |
| 2016/C 194/07 | Corrigendum to Update of Annex II and of Tables 1 and 2 of Annex IIIb with respect to applicable euro values in accordance with Article 10a of Directive 1999/62/EC of the European Parliament and of the Council, as amended by Directive 2011/76/EU of the European Parliament and of the Council ( OJ C 101, 17.3.2016 ) | 15 |

Corrigenda

2016/C 194/07

Corrigendum to Update of Annex II and of Tables 1 and 2 of Annex IIIb with respect to applicable euro values in accordance with Article 10a of Directive 1999/62/EC of the European Parliament and of the Council, as amended by Directive 2011/76/EU of the European Parliament and of the Council ( OJ C 101, 17.3.2016 )

15

---

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

---

(1)   Text with EEA relevance

1

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

EN

---

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 1.6.2016 | EN | Official Journal of the European Union | C 194/1 |
| --- | --- | --- | --- |

1.6.2016

EN

Official Journal of the European Union

C 194/1

---

Non-opposition to a notified concentration

(Case M.8027 — Investindustrial/Catelli/Artsana)

(Text with EEA relevance)

(2016/C 194/01)

On 23 May 2016, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

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

—

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

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32016M8027. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32016M8027. EUR-Lex is the online access to European law.

---

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

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 1.6.2016 | EN | Official Journal of the European Union | C 194/2 |
| --- | --- | --- | --- |

1.6.2016

EN

Official Journal of the European Union

C 194/2

---

Euro exchange rates (1)

31 May 2016

(2016/C 194/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1154 |
| JPY | Japanese yen | 123,83 |
| DKK | Danish krone | 7,4376 |
| GBP | Pound sterling | 0,76185 |
| SEK | Swedish krona | 9,2910 |
| CHF | Swiss franc | 1,1044 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,3200 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,022 |
| HUF | Hungarian forint | 314,11 |
| PLN | Polish zloty | 4,3865 |
| RON | Romanian leu | 4,5108 |
| TRY | Turkish lira | 3,2927 |
| AUD | Australian dollar | 1,5366 |
| CAD | Canadian dollar | 1,4530 |
| HKD | Hong Kong dollar | 8,6640 |
| NZD | New Zealand dollar | 1,6516 |
| SGD | Singapore dollar | 1,5367 |
| KRW | South Korean won | 1 326,11 |
| ZAR | South African rand | 17,5863 |
| CNY | Chinese yuan renminbi | 7,3363 |
| HRK | Croatian kuna | 7,4895 |
| IDR | Indonesian rupiah | 15 180,41 |
| MYR | Malaysian ringgit | 4,5940 |
| PHP | Philippine peso | 52,149 |
| RUB | Russian rouble | 73,5300 |
| THB | Thai baht | 39,775 |
| BRL | Brazilian real | 3,9850 |
| MXN | Mexican peso | 20,5185 |
| INR | Indian rupee | 74,9510 |

Currency

Exchange rate

USD

US dollar

1,1154

JPY

Japanese yen

123,83

DKK

Danish krone

7,4376

GBP

Pound sterling

0,76185

SEK

Swedish krona

9,2910

CHF

Swiss franc

1,1044

ISK

Iceland króna

NOK

Norwegian krone

9,3200

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,022

HUF

Hungarian forint

314,11

PLN

Polish zloty

4,3865

RON

Romanian leu

4,5108

TRY

Turkish lira

3,2927

AUD

Australian dollar

1,5366

CAD

Canadian dollar

1,4530

HKD

Hong Kong dollar

8,6640

NZD

New Zealand dollar

1,6516

SGD

Singapore dollar

1,5367

KRW

South Korean won

1 326,11

ZAR

South African rand

17,5863

CNY

Chinese yuan renminbi

7,3363

HRK

Croatian kuna

7,4895

IDR

Indonesian rupiah

15 180,41

MYR

Malaysian ringgit

4,5940

PHP

Philippine peso

52,149

RUB

Russian rouble

73,5300

THB

Thai baht

39,775

BRL

Brazilian real

3,9850

MXN

Mexican peso

20,5185

INR

Indian rupee

74,9510

---

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

---

NOTICES FROM MEMBER STATES

| 1.6.2016 | EN | Official Journal of the European Union | C 194/3 |
| --- | --- | --- | --- |

1.6.2016

EN

Official Journal of the European Union

C 194/3

---

Information to be provided pursuant to Article 5(2)

Establishment of a European Grouping of Territorial Cooperation (EGTC)

(Regulation (EC) No 1082/2006 of the European Parliament and of the Council of 5 July 2006 (OJ L 210, 31.7.2006, p. 19))

(2016/C 194/03)

I.1.   Name, address and contact point

Registered name: Tisza Korlátolt Felelősségű Európai Területi Társulás

Registered office:

Contact point: Oszkár Seszták, director, +36 45500700

Internet/e-mail address of the grouping: hivatal@kisvarda.hu

I.2.   Duration of the grouping:

Duration of the grouping: indefinite period

Date of registration:

Date of publication:

II.   OBJECTIVES

The overall purpose of the grouping is to promote cross-border cooperation among its members with the aim of strengthening economic, social and territorial cohesion.

Its specific objective is to develop cross-border cooperation, in accordance with the intergovernmental agreement, in the following areas:

| a) | transport and communications infrastructure; |
| --- | --- |

a)

transport and communications infrastructure;

| b) | energy; |
| --- | --- |

b)

energy;

| c) | tourism; |
| --- | --- |

c)

tourism;

| d) | vocational education and training; |
| --- | --- |

d)

vocational education and training;

| e) | scientific research and development; |
| --- | --- |

e)

scientific research and development;

| f) | culture; |
| --- | --- |

f)

culture;

| g) | health; |
| --- | --- |

g)

health;

| h) | sport; |
| --- | --- |

h)

sport;

| i) | the protection and development of the Tisza and its tributaries; |
| --- | --- |

i)

the protection and development of the Tisza and its tributaries;

| j) | logistics; |
| --- | --- |

j)

logistics;

| k) | support for SMEs; |
| --- | --- |

k)

support for SMEs;

| l) | protection of the environment and nature; |
| --- | --- |

l)

protection of the environment and nature;

| m) | agriculture; |
| --- | --- |

m)

agriculture;

| n) | problems regarding the border population. |
| --- | --- |

n)

problems regarding the border population.

III.   ADDITIONAL DETAILS CONCERNING THE NAME OF THE GROUPING

Name in Hungarian: Tisza Korlátolt Felelősségű Európai Területi Társulás

Abbreviation or acronym: Tisza ETT.

Name in Ukrainian: Європейське об’єднання територiального спiвробiтництва з обмеженою вiдповiдальнiстю ТИСА,

Abbreviation or acronym: ЄOТС ТИСА

Name in English: Tisza European Grouping of Territorial Cooperation Limited Liability

Abbreviation or acronym: Tisza EGTC

IV.   MEMBERS

IV.1.   Total number of members in the grouping: 3

IV.2.   Nationalities of the members of the grouping: Hungarian and Ukrainian

IV.3.   Member information

Official name: Kisvárda Városi Önkormányzat

Postal address:

Contact details:

Internet/e-mail address:

Type of member: local authority

Official name: Szabolcs–Szatmár–Bereg Megyei Önkormányzat

Postal address:

Contact details:

Internet/e-mail address:

Type of member: local authority

Official name: Закарпатська обласна рада

Postal address:

Contact details:

Internet/e-mail address:

Type of member: regional authority

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 1.6.2016 | EN | Official Journal of the European Union | C 194/5 |
| --- | --- | --- | --- |

1.6.2016

EN

Official Journal of the European Union

C 194/5

---

Prior notification of a concentration

(Case M.8019 — Advent International/Nuplex Industries)

(Text with EEA relevance)

(2016/C 194/04)

| 1. | On 25 May 2016, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Advent International Corporation (‘AIC’, USA), acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of Nuplex Industries Ltd (‘Nuplex’, New Zealand), by way of purchase of shares. |
| --- | --- |

1.

On 25 May 2016, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Advent International Corporation (‘AIC’, USA), acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of Nuplex Industries Ltd (‘Nuplex’, New Zealand), by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   Advent: globally active private equity investor who, among others, controls Allnex Belgium SA, a global producer of industrial coating resins,
  —   Nuplex: global producer of industrial coating resins. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   Advent: globally active private equity investor who, among others, controls Allnex Belgium SA, a global producer of industrial coating resins,

—   Nuplex: global producer of industrial coating resins.

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

3.

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

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.8019 — Advent International/Nuplex Industries, to the following address:





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

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.8019 — Advent International/Nuplex Industries, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

---

OTHER ACTS

European Commission

| 1.6.2016 | EN | Official Journal of the European Union | C 194/6 |
| --- | --- | --- | --- |

1.6.2016

EN

Official Journal of the European Union

C 194/6

---

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

(2016/C 194/05)

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

SINGLE DOCUMENT

‘ŠTAJERSKI HMELJ’

EU No: SI-PGI-0005-01191 — 10.1.2014

PDO ( ) PGI ( X )

1.   Name(s)

‘Štajerski hmelj’

2.   Member State or Third Country

Member State or Third Country

Slovenia

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.8. Other products of Annex I to the Treaty (spices etc.)

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

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

The hop plant is a herbaceous perennial climbing plant. It is dioecious, which means that a single specimen will have either male or female inflorescences only. Only the female inflorescences are of economic interest, since it is only on female plants that hop cones develop.

‘Štajerski hmelj’ is distinguished by its fine hop aroma, with herbal, fruit or flower notes. ‘Štajerski hmelj’ comprises the Slovenian hop varieties included in the National List of Varieties, mainly Savinjski Golding, Aurora, Atlas, Ahil, Apolon, Bobek, Buket, Blisk, Celeia, Cekin, Cicero, Cerera, Dana, Styrian Gold, Styrian Eureka and Styrian Eagle. The most widely-grown varieties are Aurora, Bobek, Celeia and Savinjski Golding, with the newer varieties Dana and Styrian Gold accounting for a minor share. The varieties are classified as fine aroma and aroma hops (Aurora, Bobek, Celeia, Savinjski Golding) and bittering hops (Dana).

Each year, the Slovenian Institute for Hop Research and Brewing (IHPS) determines the average content and composition of essential oils in freshly picked and dried hop cones that grow in the protected geographical area. The 10-year (2005-2014) average for Aurora, the most popular variety, was 1,4 ml of essential oils per 100 g of dried hop cones, with 6,1 rel. % farnesene and 0,8 rel. % linalool. The ratio of alpha-humulene to beta-caryophyllene was 3,1. The 10-year (2005-2014) average for Savinjski Golding, the most popular variety, was 1,1 ml of essential oils per 100 g of dried hop cones, with 6,0 rel. % farnesene and 0,5 rel. % linalool. The ratio of alpha-humulene to beta-caryophyllene was 2,9.

The minimum essential oil content for ‘Štajerski hmelj’ is 0,5 ml per 100 g of dried hop cones.

The name ‘Štajerski hmelj’ to be registered refers to dried hop cones and the products made from them in the form of hop pellets and hop extracts. All the products are obtained from dried hop cones. Conventional hop products comprise type 90 pellets, lupulin-enriched type 45 pellets and CO2 or ethanol hop extract.

2

Type 90 pellets are produced by grinding the hops and pressing them through a pellet die. Type 45 pellets are produced by grinding frozen dried hops that have previously been sieved to remove the cone fractions that do not contain lupulin.

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

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

—

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

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

All stages in the production of ‘Štajerski hmelj’, including the drying of the hop cones, must take place within the defined geographical area.

Pellets and extracts may also be produced outside the defined geographical area. No substances may be added to the dried hop cones in the production of pellets or extract.

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

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

—

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

Specific rules concerning labelling of the product the registered name refers to

‘Štajerski hmelj’ is labelled with a common logo for ‘Štajerski hmelj’.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area for the PGI extends to the western border of the Štajerska region and continues to the south-west and south along the Sava River. To the south-west, the area is limited by the state border with the Republic of Croatia, to the east by the Mura River and to the north by the state border with Austria.

5.   Link with the geographical area

Link with the geographical area

Besides giving rise to hop production in the area centuries ago, the favourable climatic and pedological conditions also contributed significantly to the high quality of ‘Štajerski hmelj’ and consequently to its international reputation and renown.

Several rivers (the Savinja, Mislinja, Drava and Mura) flow through the geographical area of production for ‘Štajerski hmelj’ and have a significant influence over the growth and development of the plants and the quality of the product. The predominant soil on the fluvial terraces of these rivers is medium-deep to deep eutric cambisol lying on sandy gravel, which are classified as cambic soils. These are the most suitable soils for hop production. Temperature is also a major factor dictating the rate of growth and development for hop plants. Hops grow best at temperatures between 15 °C and 18 °C. The entire geographical area where hops are produced has this optimum temperature bracket. During growth, hops need between 500 mm and 600 mm rainfall. During the growing season (April to September) an average of 690 mm of rain falls in the geographical area.

The specified geographical area has a vast influence on hop production as the climate, soil and tradition all determine the quality and hence the renown of ‘Štajerski hmelj’. The influence of the geographical area can be seen from the Savinjski Golding case study. The English hop variety Fuggle was brought over from England at the end of the 19th century. After 1926, when the more sensitive varieties were destroyed by downy mildew, Fuggle's ecotype, Savinjski Golding, gained ground. Although Savinjski Golding belongs genetically to the Fuggle group, the quality of its essential oils differs from the Fuggle varieties. This is the result of influences from the geographical area of production, which are expressed in the composition and quality of the oils (Joh. Barth & Sohn GmbH). A comparison of individual essential oil components from several samples of the two varieties indicates that Savinjski Golding has a lower maximum value of beta-caryophyllene, giving it a higher maximum value for the ratio between alpha-humulene and beta-caryophyllene. The alpha-humulene-to-beta-caryophyllene ratio is one of the main indicators of quality for hop aroma. The maximum values of farnesene and linalool — two further indicators of a fine hop aroma — are higher in Savinjski Golding than Fuggle samples (as confirmed by many findings over the 60 years of work of the Slovenian Institute for Hop Research and Brewing). It is precisely this variety, Savinjski Golding, that has given ‘Štajerski hmelj’ (Styrian hops) its reputation within the trade all over the world.

‘Štajerski hmelj’ is used almost entirely (99 %) for brewing beer, giving beer its characteristic bitterness and the aroma imparted by the hop bitters and essential hop oils. It is known far and wide for its refined aroma and boasts a high essential oil content, in some cases above 4,0 ml/100 g of dried cones.

The quality, i.e. high content of alpha-acids or essential oils, uniformity and stability of the product has been further improved by targeted breeding, which has led to the development of new Slovenian hop varieties. Higher alpha-acid and essential oil content is found in all types of the product. The Savinjski Golding variety has been followed by new, local Slovenian varieties that maintain the characteristically pleasing hop aroma, with a range of different fruit and flower notes. These varieties enjoy a unique and positive reputation around the world and give beer a pleasant, rounded bitterness and high quality flavour.

Cultivating plants from high quality planting material and mother plants free of viruses and viroids also has an impact on the quality of the hops produced.

Hop growing has a long tradition in Slovenia and the mention of hops for beer brewing goes as far back as around 1160 in the land registry records of the Škofja Loka manor, which belonged to the archbishopric of Freising. More intense hop production started to develop after 1870.

In 1852, detailed instructions concerning hops, entitled Priporočilo hmelja (Hops Recommendation) were published in the Slovenian language in the newspaper Novice kmetijskih, obertnijskih in narodnih reči (Dr Janez Bleiweiss, 15 February 1852).

Priporočilo hmelja

Novice kmetijskih, obertnijskih in narodnih reči

‘Štajerski hmelj’ was mentioned in 1883 in Gospodarska priloga (the Business Supplement) of the Styrian Business Association of 12 August 1883, which states that in 1881 and 1882 ‘Štajerski hmelj’ was the earliest variety to go on sale in Nuremberg.

Gospodarska priloga

The newspaper Jutro of 24 September 1929 reported that on 20 September 1929, at the market in Strasbourg, ‘Štajerski hmelj’ fetched twice the price of the best varieties from Alsace, which showed that it was well on the way to earning the reputation it is due.

Jutro

Outside Slovenia ‘Štajerski hmelj’ is more readily recognised, and valued, by its English name Styrian hops.

The Eco-Museum of Hop Growing and the Brewing Industry in Žalec keeps a booklet entitled Styrian Hops, which was printed back in the Kingdom of Yugoslavia (1929-1945). According to the booklet, not much ‘Štajerski hmelj’ was consumed in Yugoslavia, so the majority was exported to the UK, the USA, Canada, Belgium, France and the Far East. It also expressly cautions the buyer which labels or certificates to look for when buying ‘Štajerski hmelj’ in order to avoid buying counterfeit product.

Today ‘Štajerski hmelj’, marketed as Styrian hops, is known in all the leading and also numerous smaller breweries across the world. ‘Štajerski hmelj’ is highly prized and rated as of the highest quality at international exhibitions and tastings organised by established beer connoisseurs.

Owing to the high quality of ‘Štajerski hmelj’, many customers swear by the products made from ‘Štajerski hmelj’, which are an essential part of their beer-making work. The hop trade in Slovenia is very much export-oriented, with exports to foreign markets constituting over 95 % of production for many years now.

The reputation of ‘Štajerski hmelj’ has been maintained to this day, some of the credit for which being attributable to the traditional hop celebrations, such as the August hop-growers' festival in Braslovče (Praznik hmeljarjev v Braslovčah), and the hop-growers feast (Hmeljarski likof) celebrated at the start of October in Žalec, as well as the annual selection of the elder and princess of the hops. Some years ago the Eco-Museum of Hop-Growing and the Brewing Industry was opened in Žalec, with a focus on the hop-growing tradition in Slovenia.

Praznik hmeljarjev v Braslovčah

Hmeljarski likof

The present-day reputation of ‘Štajerski hmelj’ is attested to in a variety of sources (books, websites, broadcasts, etc.), all emphasising the quality and renown of ‘Štajerski hmelj’ (e.g. Slohops, A small flower is a big industry for a Slovenian valley, 7.8.2015, Ljubljana, website of RTV Slovenia).

In his book, World Beer (Dorling Kindersley, 2013, London, UK), the author Tim Hampson writes that it is ‘Štajerski hmelj’ that imparts the orange and grapefruit flavours on the Greene King IPA bitter. The same author states in his other volume, The Beer Book (Dorling Kindersley, 2008, 2015), that ‘Štajerski hmelj’ is the hop variety used in Sri Lanka-based Lion Brewery.

Reference to publication of the specification

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

http://www.mkgp.gov.si/fileadmin/mkgp.gov.si/pageuploads/podrocja/Kmetijstvo/zascita_kmetijskih_pridelkov_zivil/SPEC_HMELJ_25_3_2016.pdf

---

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

1

---

| 1.6.2016 | EN | Official Journal of the European Union | C 194/9 |
| --- | --- | --- | --- |

1.6.2016

EN

Official Journal of the European Union

C 194/9

---

Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council

(2016/C 194/06)

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

APPLICATION FOR APPROVAL OF A MINOR AMENDMENT

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council
   (2)

‘HOLLANDSE MAATJESHARING’/‘HOLLANDSE NIEUWE’/‘HOLLÄNDISCHER MATJES’

EU No: TSG-NL-02121 — 19.2.2016

PDO ( ) PGI ( ) TSG ( X )

1.   Applicant group and legitimate interest

| Name: | Nederlandse Haringgroothandelsvereniging |
| --- | --- |
| Address: | Vissershavenweg 27 |
| 2583 DJ Scheveningen |
| NEDERLAND |

Name:

Nederlandse Haringgroothandelsvereniging

Address:

Vissershavenweg 27

2583 DJ Scheveningen

NEDERLAND

Tel.

+31 703549090

Email:

info@dulk.nl

Nederlandse Haringgroothandelsvereniging has already been recognised by the national authorities and the Commission as a ‘group’ within the meaning of Regulation (EU) No 1151/2012. That recognition in itself implies, in the light of the requirements that applicants must meet in order to be classified as a ‘group’, that Nederlandse Haringgroothandelsvereniging has a legitimate interest in this application. Also of relevance is the fact that Nederlandse Haringgroothandelsvereniging, in its dealings with the national authorities, has always represented the interests of the Dutch herring wholesale industry.

2.   Member State or Third Country

Netherlands

3.   Heading in the product specification affected by the amendment(s)

| — | ☐ | Description of the product |
| --- | --- | --- |
| — | ☐ | Proof of origin |
| — | ☐ | Method of production: |
| — | ☐ | Link |
| — | ☐ | Labelling |
| — | ☒ | Other: point 3.2 — ‘Whether the name’ — Description |

—

☐

Description of the product

—

☐

Proof of origin

—

☐

Method of production:

—

☐

Link

—

☐

Labelling

—

☒

Other: point 3.2 — ‘Whether the name’ — Description

4.   Type of amendment(s)

| — | ☐ | Amendment to product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring no amendment to the published single document. |
| --- | --- | --- |
| — | ☐ | Amendment to product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring an amendment to the published single document. |
| — | ☐ | Amendment to product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published. |
| — | ☒ | Amendment to product specification of a registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |

—

☐

Amendment to product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring no amendment to the published single document.

—

☐

Amendment to product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring an amendment to the published single document.

—

☐

Amendment to product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published.

—

☒

Amendment to product specification of a registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Owing to an omission in the original application, the marketing year for ‘Hollandse nieuwe’ does not comply with national rules.

Therefore, under paragraph 3 (‘Grounds for registration’), point 3.2 (‘Whether the name’), we would like to amend the description of the use of the term ‘Hollandse nieuwe’ as follows:

(original wording)

The term ‘Hollandse Nieuwe’ is an established concept in the Netherlands and is an old traditional name which may be used only for the traditional product that is both caught and sold in the period from 1 May to 31 August of the current calendar year.

(new wording)

The term ‘Hollandse Nieuwe’ is an established concept in the Netherlands and is an old traditional name which may be used only for the traditional product that is caught in the period from 1 May to 31 August of the current calendar year and which may be sold under that name during the period between 1 May and 30 September inclusive of the same calendar year.

We have requested this change so soon after the publication in the Official Journal of the European Union of 1 October 2015 because we would like there to be a certain degree of ‘synchronicity’ between national rules and the TSG file for ‘Hollandse maatjesharing’/‘Hollandse Nieuwe’/‘Holländischer Matjes’ for the next fishing season.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘HOLLANDSE MAATJESHARING’/‘HOLLANDSE NIEUWE’/‘HOLLÄNDISCHER MATJES’

EU No: TSG-NL-02121 — 19.2.2016

‘Nederland’

1.   Name(s) to be registered

Registration is sought for the following names: ‘Hollandse maatjesharing’/‘Hollandse Nieuwe’.

Registration is also sought for the name ‘Holländischer Matjes’ in German.

2.   Type of product

Class 1.7. Fresh fish, molluscs and crustaceans and products derived therefrom.

3.   Grounds for registration

3.1.   Whether the product:

| — | ☒ | results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff |
| --- | --- | --- |
| — | ☐ | is produced from raw materials or ingredients that are those traditionally used. |

—

☒

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff

—

☐

is produced from raw materials or ingredients that are those traditionally used.

3.2.   Whether the name:

| — | ☒ | has been traditionally used to refer to the specific product |
| --- | --- | --- |
| — | ☐ | identifies the traditional character or specific character of the product. |

—

☒

has been traditionally used to refer to the specific product

—

☐

identifies the traditional character or specific character of the product.

The name ‘Hollandse maatjesharing’ is regarded as a collective name under which the traditional product caught during the period from 1 May to 31 August, i.e. the fishing season, is protected. ‘Hollandse maatjesharing’/‘Holländischer Matjes’ may be sold under that name either before or after 31 August of the fishing season.

The term ‘Hollandse Nieuwe’ is an established concept in the Netherlands and is an old traditional name which may be used only for the traditional product that is caught in the period from 1 May to 31 August of the current calendar year and which may be sold under that name during the period between 1 May and 30 September inclusive of the same calendar year.

These names express the specific character of the product. They are used for maatjes (young immature) herring which has been gibbed or headed and then brined or dry-salted in the traditional Dutch way, as it has for centuries, and can be consumed after natural enzymatic ripening has taken place. The term ‘maatjesharing’ refers to the stage which the herring has reached in its biological development and denotes herring caught during the period from 1 May to 31 August of the current calendar year. ‘Maatje’ is a corruption of ‘maagdje’ (virgin): no roe or milt has formed by the time the herring is caught. The term ‘maatjesharing’ on its own therefore refers only to the raw material. The term ‘Hollandse’ refers to the traditional method of production associated with it, as maatjes herring may also be processed in other ways.

4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of this Regulation)

‘Hollandse maatjesharing’ is the name used for herring (Clupea harengus) which is at least three years old. It is a slim, rather small fish with one short fin on its deep blue back. Its bones are soft. Other characteristics of this herring are as follows:

| — | small reproductive organs (3-8 mm in length), |
| --- | --- |

—

small reproductive organs (3-8 mm in length),

| — | roe or milt not visible to the naked eye, |
| --- | --- |

—

roe or milt not visible to the naked eye,

| — | bright red ovaries; reddish/grey testes, |
| --- | --- |

—

bright red ovaries; reddish/grey testes,

| — | translucent white fatty layer, |
| --- | --- |

—

translucent white fatty layer,

| — | white flesh, |
| --- | --- |

—

white flesh,

| — | fresh, salty, more or less ripe smell, |
| --- | --- |

—

fresh, salty, more or less ripe smell,

| — | meat of tender and fatty consistency, |
| --- | --- |

—

meat of tender and fatty consistency,

| — | creamy, slightly salty, delicate taste. |
| --- | --- |

—

creamy, slightly salty, delicate taste.

Specificity

The specificity of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ derives from a number of its characteristic features, namely:

| — | the specific character of the maatjes herring used as the raw material, |
| --- | --- |

—

the specific character of the maatjes herring used as the raw material,

| — | the traditional Dutch way of gibbing or heading the fish and brining and ripening it. |
| --- | --- |

—

the traditional Dutch way of gibbing or heading the fish and brining and ripening it.

‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ owes its specific characteristics to the combination of the raw material used and the traditional processing method.

‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ differs from buckling in that the latter is made from whole herring which contains milt or roe and is smoked and salted. Buckling is brined or salted and then dried and smoked. The herring is smoked at a temperature of not more than 25 °C, whereas in the case of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ it is gibbed or headed and then brined and frozen. The milt and roe present in buckling is a real delicacy for connoisseurs. The maatjes herring used for ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ contains negligible amounts of milt or roe.

‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ differs from pickled herring or rollmops in that the latter are made from herring which have spent their milt or laid their eggs and are too small to be made into ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’. A rollmop is a filleted pickled herring rolled up around a gherkin and small onions, this being held together by a small skewer.

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

As stated in point 4.1, ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ is caught at the beginning of the fishing season (May to August) and is processed using one of the methods described below.

Selection of maatjes herring

After being caught, the herring is checked to verify the characteristics specified in point 4.1. The fatty layer is checked to verify that it is translucent white. In order to check the colour of the reproductive organs, the herring has to be cut open.

If the sample does not provide sufficient evidence of being a suitable maatjes herring, the herring is used for some other purpose.

Processing

All processing, comprising gibbing, brining and ripening, is carried out in the traditional Dutch manner:

After being caught, maatjes herring must be gibbed or headed. This may be done at sea or onshore.

Gibbing involves removing the herring’s gills and its viscera, except for the pancreas. Gibbing is increasingly being automated but may also still be carried out using a special knife. This allows the blood to drain from the fish effectively, and ensures that its flesh is white. The pancreas produces an enzyme which aids the herring’s digestion. After the herring dies, the enzyme causes the proteins in the fish to change, thus setting in motion the enzymatic ripening which gives ‘Hollandse maatjesharing’ its very particular taste, smell and texture. Ripening entails autolytic conversion of fatty fish meat by pancreatic enzymes.

Heading produces the same result. This involves cutting off the whole head, whereas, when a herring is gibbed, the head is left attached to the fish.

Both techniques are equally effective in terms of the ripening process.

Ripening process

Gibbed or headed herrings are ripened in brine. This may be done in the following ways:

| — | Dry salt is scattered over the fish, drawing moisture and blood from it, thus forming a natural brine. |
| --- | --- |

—

Dry salt is scattered over the fish, drawing moisture and blood from it, thus forming a natural brine.

| — | Salt is dissolved in water to make brine, into which maatjes herring is then placed. Sea water with added salt may also be used as a saline solution. |
| --- | --- |

—

Salt is dissolved in water to make brine, into which maatjes herring is then placed. Sea water with added salt may also be used as a saline solution.

The salt does not need to meet any special requirements. Brining marks the start of the ripening process. In order to obtain the final product, the maatjes herrings ripen for between four hours and four days, depending on the size, weight and fat content of the fish, in vats, pails or tubs of brine in line with market preferences, with large herrings remaining in the brine for longer than small herrings. The salt slows down the ripening, so that ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ can be kept for long periods without its properties (taste) changing.

There are three different processing methods:

| 1. | Gibbing at sea, the herring being gibbed and brined/salted at sea in order to start the ripening period immediately. The herring is then frozen. |
| --- | --- |

1.

Gibbing at sea, the herring being gibbed and brined/salted at sea in order to start the ripening period immediately. The herring is then frozen.

| 2. | Onshore gibbing, the herring being kept cool in sea water and landed immediately after being caught, after which it is gibbed/headed and brined/salted, ripened and frozen. |
| --- | --- |

2.

Onshore gibbing, the herring being kept cool in sea water and landed immediately after being caught, after which it is gibbed/headed and brined/salted, ripened and frozen.

| 3. | The herring is first frozen (without any processing or grading) and then thawed onshore in order to be gibbed/headed and brined or dry-salted, after which the ripening period begins. |
| --- | --- |

3.

The herring is first frozen (without any processing or grading) and then thawed onshore in order to be gibbed/headed and brined or dry-salted, after which the ripening period begins.

All these methods yield good ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’.

The freezing of the herring is mandatory pursuant to Regulation (EC) No 853/2004 of the European Parliament and of the Council (3).

‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ may be sold either filleted or unfilleted. ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ may be filleted either by hand or by machine after a ripening process lasting between one and seven days at a temperature of 0-4 °C. In the case of gibbed fish, ripening may take place before and/or after freezing.

Checks

Fishmongers traditionally carry out the following checks on (ripened) ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’:

| 1. | Smelling the ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ (which are generally in a pail); the fish must smell fresh, not rancid. |
| --- | --- |

1.

Smelling the ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ (which are generally in a pail); the fish must smell fresh, not rancid.

| 2. | The brine must be of a good colour and clarity. The brine must be tasted. The salt and ripened product must not have an off taste. |
| --- | --- |

2.

The brine must be of a good colour and clarity. The brine must be tasted. The salt and ripened product must not have an off taste.

| 3. | Feeling the ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’. This is done by moving the herring backwards and forwards between the fingers. The herring must have a firm structure yet feel tender. |
| --- | --- |

3.

Feeling the ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’. This is done by moving the herring backwards and forwards between the fingers. The herring must have a firm structure yet feel tender.

| 4. | One or two specimens are carefully removed from the pail, to be assessed by means of filleting. Their stomach contents are examined for plankton and the subcutaneous fat has to be assessed. |
| --- | --- |

4.

One or two specimens are carefully removed from the pail, to be assessed by means of filleting. Their stomach contents are examined for plankton and the subcutaneous fat has to be assessed.

It is traditional for an assessment of the new catch to be demonstrated before the first vat is auctioned. But all fish merchants still assess their purchases of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ in the same way.

In addition, spot checks are carried to verify that:

| 1. | the name is being used correctly; |
| --- | --- |

1.

the name is being used correctly;

| 2. | the catch date falls during the period from May to August; |
| --- | --- |

2.

the catch date falls during the period from May to August;

| 3. | The product has been gibbed/headed, brined and ripened. |
| --- | --- |

3.

The product has been gibbed/headed, brined and ripened.

4.3.   Description of the key elements establishing the product’s traditional character (Article 7(2) of this Regulation)

Traditional method of production

Historians are still debating whether it actually was Willem Beukelzoon of Biervliet who invented the herring gibbing process. Wierda, a historian who wrote a book about inventions and inventors believed that it was, stating that:

‘The practice of salting herring and other fish was developed just 300 years ago by a fisherman, one Willem Beukelsen of Biervliet, [...] a town on the Flemish mainland. He would first gib the herring and then salt them in barrels, in which state they would be unloaded. He died in 1397 and had two gibbing knives in his coat of arms. He became famous and his grave is still pointed out by local residents. Emperor Charles V, who was partial to herring, [...] held the memory of this man in honour and so in 1556 did therefore make his way to Biervliet with his sister, Maria, Queen of Hungary, and the Queen of France to visit his grave and bless his soul.’ (Wierda, Naauwkeurige Verhandelinge van de eerste Uytvindingen en Uytvinders, 1733)

Whether or not it really was Beukelzoon who invented the herring gibbing process, or whether it was developed by different people independently in various places, is irrelevant. In those days, nobody knew anything about enzymatic effects and so the value of the invention would not in fact have been understood. Gibbing used to take place mainly onshore (A. de Boer, W. Klootwijk. Haring en zijn maatjes 2004).

Herring fishing in the Middle Ages was initially dominated by the (then) Danish region of Scania. The year 1384, however, marked a turning point in the history of the herring. On the annual Hansa Day, the Hanseatic cities refused to provide any more services to Dutch fishing boats. This resulted in successful herring fishing shifting to Holland. For Dutch herring fishermen, who were no longer welcome in Scania, or in England, the only alternative was to process herring on board their boats whilst at sea. The Dutch thus perfected their product, the quality of which eventually surpassed that of Scanian herrings:

‘The fact that the Dutch were forced by circumstances to clean and salt herring on board immediately after the fish had been caught is likely to have considerably improved its quality and durability.’ (Stam, Haring een liefdesgeschiedenis, 2011) In his book, Stam stressed the importance of salting. Salt has the effect of inhibiting the growth of bacteria and has played a major role in enhancing the herring’s keeping qualities.

In his book, Stam stressed the importance of salting. Salt has the effect of inhibiting the growth of bacteria and has played a major role in enhancing the herring’s keeping qualities. Salting meant that boats could stay longer at sea without the fish spoiling. It is the ‘cleaning’, or rather the gibbing, that ultimately makes ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ such a unique product. The Dutch word for gibbing is derived from a word that means ‘gills’, and ‘gibbing’ is the action of removing the viscera. What is special about gibbing is that the viscera are not removed completely, as happens in the case of gutting. This difference is crucial: in the case of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’, the key factor is that the pancreas is left in the fish. This digestive gland contains enzymes that break down proteins and help ripen the meat of the fish. In spring, maatjes herring is full of enzymes. The invention of gibbing, combined with salting, made it possible to use bigger boats and more distant fishing grounds became accessible. As a result, more fish could be caught and landed. This led to increased prosperity (Stam, 2011).

The renown of Dutch herring fishermen was due to their switching from onshore gibbing to gibbing at sea as a result of the ban imposed in 1384. When Dutch fishermen were no longer welcome in Scania, they gibbed herring at sea and this was then salted in barrels. Herring that is gibbed at sea drains of blood more effectively, which is a big advantage. Herring that is gibbed onshore drains of blood less effectively, as the blood has already clotted. Connoisseurs can always tell from a herring if it has been gibbed onshore or at sea. The gibbing of herring at sea marked a turning point in herring fishing and the Netherlands did very well out of it. From 1450 onwards, the industry was to develop into the ‘buss fisheries’, from 1567 known as the ‘Great Fisheries’, a large-scale commercial herring fishing enterprise (Stam 2011). For many decades, until 1857, Schiedam, Vlaardingen and Maassluis (known as ‘the three towns on the Maas’) enjoyed a monopoly as far as gibbing was concerned.

Traditional raw material

In the late 1970s, falling stocks led to the introduction of a ban on fishing for North Sea herring. Wholesalers from the Netherlands then moved to Denmark. The Danes fished in the Skagerrak for a type of herring very similar to the North Sea maatjes herring. Gibbing and ripening was still unknown to the Danes at that time. The Dutch applied their own tried and tested treatment techniques to the herring in Jutland. Herring fishing in the North Sea was permitted again after 1983, albeit on a limited scale. However, the Dutch continued to buy and process Danish herring. It is still the same North Sea herring as that which used to be fished by so many Dutch boats. Some years later, Dutch herring traders extended their operations to Norway and, to a lesser degree, to Scotland. Flag Day (Vlaggetjesdag) is celebrated in the Netherlands. This used to be the day before the herring fleet left port; now it marks the arrival of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’. The first publicity for Flag Day was issued in 1947. The departure of the fleet had a symbolic meaning and was a source of optimism for poorer sections of the population. The arrival of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ signified the advent of better times, and Flag Day symbolised this.

---

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

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

(3)  OJ L 139, 30.4.2004, p. 55.

---

Corrigenda

| 1.6.2016 | EN | Official Journal of the European Union | C 194/15 |
| --- | --- | --- | --- |

1.6.2016

EN

Official Journal of the European Union

C 194/15

---

Corrigendum to Update of Annex II and of Tables 1 and 2 of Annex IIIb with respect to applicable euro values in accordance with Article 10a of Directive 1999/62/EC of the European Parliament and of the Council, as amended by Directive 2011/76/EU of the European Parliament and of the Council

(
  Official Journal of the European Union C 101 of 17 March 2016
  )

(2016/C 194/07)

On page 1, Annex II, in the table:

for:

| | ‘maximum three axles | minimum four axles |
| --- | --- | --- |
| EURO 0 | 1 478 | 2 478 |
| EURO I | 1 286 | 2 145 |
| EURO II | 1 119 | 1 866 |
| EURO III | 972 | 1 622 |
| EURO IV and less polluting | 884 | 1 475 |

‘maximum three axles

minimum four axles

EURO 0

1 478

2 478

EURO I

1 286

2 145

EURO II

1 119

1 866

EURO III

972

1 622

EURO IV and less polluting

884

1 475

Monthly and weekly

Maximum monthly and weekly rates are in proportion to the duration of the use made of the infrastructure.

Daily

The daily user charge is equal for all vehicle categories and amounts to EUR 13.’,

read:

read:

| | ‘maximum three axles | minimum four axles |
| --- | --- | --- |
| EURO 0 | 1 407 | 2 359 |
| EURO I | 1 223 | 2 042 |
| EURO II | 1 065 | 1 776 |
| EURO III | 926 | 1 543 |
| EURO IV and less polluting | 842 | 1 404 |

‘maximum three axles

minimum four axles

EURO 0

1 407

2 359

EURO I

1 223

2 042

EURO II

1 065

1 776

EURO III

926

1 543

EURO IV and less polluting

842

1 404

Monthly and weekly

Maximum monthly and weekly rates are in proportion to the duration of the use made of the infrastructure.

Daily

The daily charge is equal for all vehicle categories and amounts to EUR 12.’;

on page 2, Annex IIIb:

| (a) | for:
  ‘Table 1


  Maximum chargeable air pollution cost








  cent/vehicle.kilometre | Suburban roads
  (including motorways) | Interurban roads
  (including motorways) |
| --- | --- | --- | --- |
| EURO 0 | 17,8 | 13,4 |
| EURO I | 12,2 | 8,9 |
| EURO II | 10,1 | 7,9 |
| EURO III | 7,9 | 6,8 |
| EURO IV | 4,5 | 3,5 |
| EURO V
  after 31 December 2013 | 0 | 0 |
| 3,5 | 2,3 |
| EURO VI
  after 31 December 2017 | 0 | 0 |
| 2,3 | 1,2 |
| Less polluting than EURO VI | 0 | 0’ |

(a)

for:

‘Table 1

Table 1

Maximum chargeable air pollution cost

Maximum chargeable air pollution cost

cent/vehicle.kilometre

Suburban roads

(including motorways)

Interurban roads

(including motorways)

EURO 0

17,8

13,4

EURO I

12,2

8,9

EURO II

10,1

7,9

EURO III

7,9

6,8

EURO IV

4,5

3,5

EURO V

after 31 December 2013

0

0

3,5

2,3

EURO VI

after 31 December 2017

0

0

2,3

1,2

Less polluting than EURO VI

0

0’

read:

read:

‘Table 1

Maximum chargeable air pollution cost

| cent/vehicle.kilometre | Suburban roads
  (including motorways) | Interurban roads
  (including motorways) |
| --- | --- | --- |
| EURO 0 | 16,9 | 12,7 |
| EURO I | 11,7 | 8,5 |
| EURO II | 9,6 | 7,4 |
| EURO III | 7,4 | 6,4 |
| EURO IV | 4,3 | 3,2 |
| EURO V
  after 31 December 2013 | 0 | 0 |
| 3,2 | 2,2 |
| EURO VI
  after 31 December 2017 | 0 | 0 |
| 2,2 | 1,1 |
| Less polluting than EURO VI | 0 | 0’ |

cent/vehicle.kilometre

Suburban roads

(including motorways)

Interurban roads

(including motorways)

EURO 0

16,9

12,7

EURO I

11,7

8,5

EURO II

9,6

7,4

EURO III

7,4

6,4

EURO IV

4,3

3,2

EURO V

after 31 December 2013

0

0

3,2

2,2

EURO VI

after 31 December 2017

0

0

2,2

1,1

Less polluting than EURO VI

0

0’

| (b) | for:
  ‘Table 2


  Maximum chargeable noise cost








  cent/vehicle.kilometre | Day | Night |
| --- | --- | --- | --- |
| Suburban roads
  (including motorways) | 1,22 | 2,23 |
| Interurban roads
  (including motorways) | 0,23 | 0,35 ’ |

(b)

for:

‘Table 2

Table 2

Maximum chargeable noise cost

Maximum chargeable noise cost

cent/vehicle.kilometre

Day

Night

Suburban roads

(including motorways)

1,22

2,23

Interurban roads

(including motorways)

0,23

0,35 ’

read:

read:

‘Table 2

Maximum chargeable noise cost

| cent/vehicle.kilometre | Day | Night |
| --- | --- | --- |
| Suburban roads
  (including motorways) | 1,17 | 2,12 |
| Interurban roads
  (including motorways) | 0,22 | 0,32 ’ |

cent/vehicle.kilometre

Day

Night

Suburban roads

(including motorways)

1,17

2,12

Interurban roads

(including motorways)

0,22

0,32 ’

---