# Official Journal C 75/2014

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2014.075.eng |
| --- | --- |
| Official Journal
  of the European Union | C 75 |
| | |
| English edition | Information and Notices | Volume 5714 March 2014 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2014.075.eng

Official Journal

of the European Union

C 75

English edition

Information and Notices

Volume 5714 March 2014

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| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2014/C 075/01 | Euro exchange rates | 1 |
| 2014/C 075/02 | New national sides of euro circulation coins | 2 |
| 2014/C 075/03 | Administrative Commission for the Coordination of Social Security Systems | 3 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2014/C 075/01

Euro exchange rates

1

2014/C 075/02

New national sides of euro circulation coins

2

2014/C 075/03

Administrative Commission for the Coordination of Social Security Systems

3

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2014/C 075/04 | Prior notification of a concentration (Case COMP/M.7151 — BNP Paribas/Certain Assets of Royal Bank of Scotland) (
  1
  ) | 8 |
| | OTHER ACTS |
| | European Commission |
| 2014/C 075/05 | Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 9 |
| 2014/C 075/06 | Publication of an application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 16 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2014/C 075/04

Prior notification of a concentration (Case COMP/M.7151 — BNP Paribas/Certain Assets of Royal Bank of Scotland) (
  1
  )

1

8

OTHER ACTS

European Commission

2014/C 075/05

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

9

2014/C 075/06

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

16

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

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(1)   Text with EEA relevance

1

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 14.3.2014 | EN | Official Journal of the European Union | C 75/1 |
| --- | --- | --- | --- |

14.3.2014

EN

Official Journal of the European Union

C 75/1

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Euro exchange rates (1)

13 March 2014

2014/C 75/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3942 |
| JPY | Japanese yen | 143,30 |
| DKK | Danish krone | 7,4635 |
| GBP | Pound sterling | 0,83545 |
| SEK | Swedish krona | 8,8495 |
| CHF | Swiss franc | 1,2160 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,2575 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,355 |
| HUF | Hungarian forint | 311,70 |
| LTL | Lithuanian litas | 3,4528 |
| PLN | Polish zloty | 4,2231 |
| RON | Romanian leu | 4,5059 |
| TRY | Turkish lira | 3,1030 |
| AUD | Australian dollar | 1,5372 |
| CAD | Canadian dollar | 1,5428 |
| HKD | Hong Kong dollar | 10,8260 |
| NZD | New Zealand dollar | 1,6238 |
| SGD | Singapore dollar | 1,7627 |
| KRW | South Korean won | 1 488,44 |
| ZAR | South African rand | 14,9577 |
| CNY | Chinese yuan renminbi | 8,5566 |
| HRK | Croatian kuna | 7,6595 |
| IDR | Indonesian rupiah | 15 887,41 |
| MYR | Malaysian ringgit | 4,5646 |
| PHP | Philippine peso | 62,099 |
| RUB | Russian rouble | 50,8100 |
| THB | Thai baht | 45,061 |
| BRL | Brazilian real | 3,2680 |
| MXN | Mexican peso | 18,3895 |
| INR | Indian rupee | 85,2972 |

Currency

Exchange rate

USD

US dollar

1,3942

JPY

Japanese yen

143,30

DKK

Danish krone

7,4635

GBP

Pound sterling

0,83545

SEK

Swedish krona

8,8495

CHF

Swiss franc

1,2160

ISK

Iceland króna

NOK

Norwegian krone

8,2575

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,355

HUF

Hungarian forint

311,70

LTL

Lithuanian litas

3,4528

PLN

Polish zloty

4,2231

RON

Romanian leu

4,5059

TRY

Turkish lira

3,1030

AUD

Australian dollar

1,5372

CAD

Canadian dollar

1,5428

HKD

Hong Kong dollar

10,8260

NZD

New Zealand dollar

1,6238

SGD

Singapore dollar

1,7627

KRW

South Korean won

1 488,44

ZAR

South African rand

14,9577

CNY

Chinese yuan renminbi

8,5566

HRK

Croatian kuna

7,6595

IDR

Indonesian rupiah

15 887,41

MYR

Malaysian ringgit

4,5646

PHP

Philippine peso

62,099

RUB

Russian rouble

50,8100

THB

Thai baht

45,061

BRL

Brazilian real

3,2680

MXN

Mexican peso

18,3895

INR

Indian rupee

85,2972

---

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

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| 14.3.2014 | EN | Official Journal of the European Union | C 75/2 |
| --- | --- | --- | --- |

14.3.2014

EN

Official Journal of the European Union

C 75/2

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New national sides of euro circulation coins

2014/C 75/02

Euro circulation coins have legal tender status throughout the euro area. The Commission publishes all new euro coin designs (1) with a view to informing all parties required to handle coins in the course of their work as well as the public at large.

Belgium has updated the design of the Belgian national face of euro coins to be produced from 2014 in order to illustrate the change in the position of the Head of State. Coins from previous years featuring the old Belgian national face will remain valid.

| | | | |
| --- | --- | --- | --- |
| 1 EURO CENT | 2 EURO CENT | 5 EURO CENT | 10 EURO CENT |
| | | | |
| 20 EURO CENT | 50 EURO CENT | 1 EURO | 2 EURO |

Image

Image

Image

Image

1 EURO CENT

2 EURO CENT

5 EURO CENT

10 EURO CENT

Image

Image

Image

Image

20 EURO CENT

50 EURO CENT

1 EURO

2 EURO

Issuing country: Belgium

Date of issue: March 2014

Description of the designs: All the denominations feature the effigy of the new Head of State His Majesty Philippe, King of the Belgians, in profile to the right. To the left of the effigy, the indication of the issuing country ‘BE’ and on top of it the royal monogram. Under the effigy, the mint master mark at the left and the mint mark at the right flank the year of issuance.

The coin's outer ring depicts the 12 stars of the European flag.

The edge lettering on the 2-euro coin is 2 **, repeated six times, alternately upright and inverted.

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(1)  See OJ C 373, 28.12.2001, p. 1, OJ C 254, 20.10.2006, p. 6 and OJ C 248, 23.10.2007, p. 8 for a reference to the other euro coins.

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| 14.3.2014 | EN | Official Journal of the European Union | C 75/3 |
| --- | --- | --- | --- |

14.3.2014

EN

Official Journal of the European Union

C 75/3

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ADMINISTRATIVE COMMISSION FOR THE COORDINATION OF SOCIAL SECURITY SYSTEMS

2014/C 75/03

AVERAGE COSTS OF BENEFITS IN KIND — 2011

(To be applied with regard to Iceland, Liechtenstein, Norway and Switzerland for 2011)

The annual average costs do not take into account the reduction of 20 % provided for in Articles 94(2) and 95(2) of Council Regulation (EEC) No 574/72 (1).

The net monthly average costs have been reduced by 20 %.

I.   Application of Article 94 of Regulation (EEC) No 574/72

The amounts to be refunded with regard to the benefits in kind provided in 2011 to members of the family as referred to in Article 19(2) of Regulation (EEC) No 1408/71 (2) will be determined on the basis of the following average costs:

| Article 94 | Annual | Net monthly |
| --- | --- | --- |
| Belgium | EUR 1 852,35 | EUR 123,49 |
| Bulgaria (per capita)






  — | workers' family members under 65 |

Article 94

Annual

Net monthly

Belgium

EUR 1 852,35

EUR 123,49

Bulgaria (per capita)

—

workers' family members under 65

BGN 295,23

BGN 19,68

Bulgaria (per capita)

| — | workers' family members aged 65 and over |
| --- | --- |

—

workers' family members aged 65 and over

BGN 557,55

BGN 37,17

Greece

EUR 1 449,27

EUR 96,62

France

EUR 2 441,38

EUR 162,76

Cyprus

EUR 877,17

EUR 58,48

Luxemburg

EUR 2 761,52

EUR 184,10

The Netherlands (per capita)

| — | workers' family members regardless of age |
| --- | --- |

—

workers' family members regardless of age

EUR 2 213,77

EUR 147,58

Poland (per capita)

| — | workers' family members under 65 |
| --- | --- |

—

workers' family members under 65

PLN 1 235,12

PLN 82,34

Poland (per capita)

| — | workers' family members aged 65 and over |
| --- | --- |

—

workers' family members aged 65 and over

PLN 3 891,58

PLN 259,44

Slovenia (per capita — per family member of a worker)

EUR 735,77

EUR 49,05

The United Kingdom

GBP 2 147,56

GBP 143,17

II.   Application of Article 95 of Regulation (EEC) No 574/72

The amounts to be refunded with regard to the benefits in kind provided in 2011 under Articles 28 and 28a of Regulation (EEC) No 1408/71 will be determined on the basis of the following average costs (only per capita from 2002):

| Article 95 | Annual | Net monthly |
| --- | --- | --- |
| Belgium | EUR 5 706,22 | EUR 380,41 |
| Bulgaria






  — | pensioners under 65 |

Article 95

Annual

Net monthly

Belgium

EUR 5 706,22

EUR 380,41

Bulgaria

—

pensioners under 65

| — | pensioners' family member under 65 |
| --- | --- |

—

pensioners' family member under 65

BGN 295,23

BGN 19,68

Bulgaria

| — | pensioners aged 65 and over |
| --- | --- |

—

pensioners aged 65 and over

| — | pensioners' family members aged 65 and over |
| --- | --- |

—

pensioners' family members aged 65 and over

BGN 557,55

BGN 37,17

Greece

EUR 2 839,91

EUR 189,33

France

EUR 5 645,06

EUR 376,34

Cyprus

EUR 1 165,67

EUR 77,71

Luxemburg

EUR 9 724,46

EUR 648,30

The Netherlands

| — | pensioners under 65 |
| --- | --- |

—

pensioners under 65

| — | pensioners' family member under 65 |
| --- | --- |

—

pensioners' family member under 65

EUR 2 213,77

EUR 147,58

The Netherlands

| — | pensioners aged 65 and over |
| --- | --- |

—

pensioners aged 65 and over

| — | pensioners' family members aged 65 and over |
| --- | --- |

—

pensioners' family members aged 65 and over

EUR 10 366,68

EUR 691,11

Poland

| — | pensioners under 65 |
| --- | --- |

—

pensioners under 65

| — | pensioners' family member under 65 |
| --- | --- |

—

pensioners' family member under 65

PLN 1 235,12

PLN 82,34

Poland

| — | pensioners aged 65 and over |
| --- | --- |

—

pensioners aged 65 and over

| — | pensioners' family members aged 65 and over |
| --- | --- |

—

pensioners' family members aged 65 and over

PLN 3 891,58

PLN 259,44

Slovenia

EUR 1 879,07

EUR 125,27

The United Kingdom

GBP 4 065,74

GBP 271,05

AVERAGE COSTS OF BENEFITS IN KIND — 2011

(To be applied with regard to EU Member States for 2011)

I.   Application of Article 94 of Regulation (EEC) No 574/72
   (3)

With regard to EU Member States, the amounts to be refunded with regard to the benefits in kind provided in 2011 to members of the family who do not reside in the same Member State as the insured person as referred to in Article 17 of Regulation (EC) No 883/2004 will be determined on the basis of the following average costs:

| Article 94 | Annual | Net monthly
  X = 0,20 |
| --- | --- | --- |
| The United Kingdom | GBP 2 147,56 | GBP 143,17 |

Article 94

Annual

Net monthly

X = 0,20

The United Kingdom

GBP 2 147,56

GBP 143,17

II.   Application of Article 95 of Regulation (EEC) No 574/72
   (4)

With regard to EU Member States, the amounts to be refunded with regard to the benefits in kind provided in 2011 under Article 24(1) and Articles 25 and 26 of Regulation (EC) No 883/2004 will be determined on the basis of the following average costs (only per capita from 2002):

| Article 95 | Annual | Net monthly
  X = 0,20 | Net monthly
  X = 0,15 (5) |
| --- | --- | --- | --- |
| The United Kingdom | GBP 4 065,74 | GBP 271,05 | GBP 287,99 |

Article 95

Annual

Net monthly

X = 0,20

Net monthly

X = 0,15 (5)

The United Kingdom

GBP 4 065,74

GBP 271,05

GBP 287,99

AVERAGE COSTS OF BENEFITS IN KIND — 2012

(To be applied with regard to Switzerland between 1 January 2012 and 31 March 2012)

(To be applied with regard to Iceland, Liechtenstein and Norway between 1 January 2012 and 31 May 2012)

The annual average costs do not take into account the reduction of 20 % provided for in Articles 94(2) and 95(2) of Council Regulation (EEC) No 574/72.

The net monthly average costs have been reduced by 20 %.

I.   Application of Article 94 of Regulation (EEC) No 574/72

The amounts to be refunded with regard to the benefits in kind provided in 2012 (6) to members of the family as referred to in Article 19(2) of Regulation (EEC) No 1408/71 will be determined on the basis of the following average costs:

| Article 94 | Annual | Net monthly |
| --- | --- | --- |
| The Czech Republic (per capita)






  — | workers' family members under 65 |

Article 94

Annual

Net monthly

The Czech Republic (per capita)

—

workers' family members under 65

CZK 15 801,12

CZK 1 053,41

The Czech Republic (per capita)

| — | workers' family members aged 65 and over |
| --- | --- |

—

workers' family members aged 65 and over

CZK 48 453,08

CZK 3 230,21

Germany (per capita — per family member of a worker)

EUR 1 396,91

EUR 93,13

Estonia (per capita)

| — | workers' family members under 63 |
| --- | --- |

—

workers' family members under 63

EUR 433,47

EUR 28,90

Estonia (per capita)

| — | workers' family members aged 63 and over |
| --- | --- |

—

workers' family members aged 63 and over

EUR 1 082,08

EUR 72,14

Spain

EUR 1 163,28

EUR 77,55

Italy

EUR 2 534,21

EUR 168,95

Liechtenstein

CHF 4 284,33

CHF 285,62

Switzerland

CHF 2 804,70

CHF 186,98

II.   Application of Article 95 of Regulation (EEC) No 574/72

The amounts to be refunded with regard to the benefits in kind provided in 2012 (7) under Articles 28 and 28a of Regulation (EEC) No 1408/71 will be determined on the basis of the following average costs (only per capita from 2002):

| Article 95 | Annual | Net monthly |
| --- | --- | --- |
| The Czech Republic






  — | pensioners under 65 |

Article 95

Annual

Net monthly

The Czech Republic

—

pensioners under 65

| — | pensioners' family member under 65 |
| --- | --- |

—

pensioners' family member under 65

CZK 15 801,12

CZK 1 053,41

The Czech Republic

| — | pensioners aged 65 and over |
| --- | --- |

—

pensioners aged 65 and over

| — | pensioners' family members aged 65 and over |
| --- | --- |

—

pensioners' family members aged 65 and over

CZK 48 453,08

CZK 3 230,21

Germany

EUR 5 503,77

EUR 366,92

Estonia

| — | pensioners under 63 |
| --- | --- |

—

pensioners under 63

| — | pensioners' family member under 63 |
| --- | --- |

—

pensioners' family member under 63

EUR 433,47

EUR 28,90

Estonia

| — | pensioners aged 63 and over |
| --- | --- |

—

pensioners aged 63 and over

| — | pensioners' family members aged 63 and over |
| --- | --- |

—

pensioners' family members aged 63 and over

EUR 1 082,08

EUR 72,14

Spain

EUR 3 706

EUR 247,07

Italy

EUR 2 947,70

EUR 196,51

Liechtenstein

CHF 9 176,29

CHF 611,75

Switzerland

CHF 7 255,98

CHF 483,73

AVERAGE COSTS OF BENEFITS IN KIND — 2012

(To be applied with regard to EU Member States for 2012)

(To be applied with regard to Switzerland between 1 April 2012 and 31 December 2012)

(To be applied with regard to Iceland, Liechtenstein and Norway between 1 June 2012 and 31 December 2012)

I.   Application of Article 94 of Regulation (EEC) No 574/72
   (8)

With regard to EU Member States, the amounts to be refunded with regard to the benefits in kind provided in 2012 (9) to members of the family who do not reside in the same Member State as the insured person as referred to in Article 17 of Regulation (EC) No 883/2004 will be determined on the basis of the following average costs:

| Article 94 | Annual | Net monthly
  X = 0,20 |
| --- | --- | --- |
| Spain | EUR 1 163,28 | EUR 77,55 |
| Italy | EUR 2 534,21 | EUR 168,95 |

Article 94

Annual

Net monthly

X = 0,20

Spain

EUR 1 163,28

EUR 77,55

Italy

EUR 2 534,21

EUR 168,95

II.   Application of Article 95 of Regulation (EEC) No 574/72
   (10)

With regard to EU Member States, the amounts to be refunded with regard to the benefits in kind provided in 2012 (11) under Article 24(1) and Articles 25 and 26 of Regulation (EC) No 883/2004 will be determined on the basis of the following average costs (only per capita from 2002):

| Article 95 | Annual | Net monthly
  X = 0,20 | Net monthly
  X = 0,15 (12) |
| --- | --- | --- | --- |
| Spain | EUR 3 706 | EUR 247,07 | EUR 262,51 |
| Italy | EUR 2 947,70 | EUR 196,51 | EUR 208,80 |

Article 95

Annual

Net monthly

X = 0,20

Net monthly

X = 0,15 (12)

Spain

EUR 3 706

EUR 247,07

EUR 262,51

Italy

EUR 2 947,70

EUR 196,51

EUR 208,80

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(1)  OJ L 74, 27.3.1972, p. 1.

(2)  OJ L 149, 5.7.1971, p. 2.

(3)  With respect to Article 64(7) of Regulation (EC) No 987/2009, Member States may continue to apply Articles 94 and 95 of Regulation (EEC) No 574/72 for the calculation of the fixed amount until 1 May 2015.

(4)  Idem.

(5)  With respect to Article 64(7) of Regulation (EC) No 987/2009, the reduction applied to the monthly fixed amount shall be equal to 15 % (x = 0,15) for pensioners and members of their family when the competent Member State is not listed in Annex IV to the Regulation (EC) No 883/2004.

(6)  With regard to Switzerland, this amount shall apply with regard to the benefits in kind provided in the period between 1 January 2012 and 31 March 2012. With regard to Iceland, Liechtenstein and Norway, this amount shall apply with regard to the benefits in kind provided in the period between 1 January 2012 and 31 May 2012.

(7)  Idem.

(8)  With respect to Article 64(7) of Regulation (EC) No 987/2009, Member States may continue to apply Articles 94 and 95 of Regulation (EEC) No 574/72 for the calculation of the fixed amount until 1 May 2015.

(9)  With regard to Switzerland, this amount shall apply with regard to the benefits in kind provided in the period between 1 April 2012 and 31 December 2012. With regard to Iceland, Liechtenstein and Norway, this amount shall apply with regard to the benefits in kind provided in the period between 1 June 2012 and 31 December 2012.

(10)  Idem.

(11)  Idem.

(12)  With respect to Article 64(7) of Regulation (EC) No 987/2009, the reduction applied to the monthly fixed amount shall be equal to 15 % (x = 0,15) for pensioners and members of their family when the competent Member State is not listed in Annex IV to the Regulation (EC) No 883/2004.

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 14.3.2014 | EN | Official Journal of the European Union | C 75/8 |
| --- | --- | --- | --- |

14.3.2014

EN

Official Journal of the European Union

C 75/8

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Prior notification of a concentration

(Case COMP/M.7151 — BNP Paribas/Certain Assets of Royal Bank of Scotland)

(Text with EEA relevance)

2014/C 75/04

| 1. | On 6 March 2014 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 BNP Paribas SA (‘BNPP’, France) acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of certain assets (‘Target Assets’) of The Royal Bank of Scotland plc. and The Royal Bank of Scotland NV (together ‘RBS’, the United Kingdom) by way of purchase of assets. |
| --- | --- |

1.

On 6 March 2014 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 BNP Paribas SA (‘BNPP’, France) acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of certain assets (‘Target Assets’) of The Royal Bank of Scotland plc. and The Royal Bank of Scotland NV (together ‘RBS’, the United Kingdom) by way of purchase of assets.

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






  — | for BNPP: banking and financial services, including retail, corporate and investment baking, issuing of securities such as warrants, certificates, notes, worldwide, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for BNPP: banking and financial services, including retail, corporate and investment baking, issuing of securities such as warrants, certificates, notes, worldwide,

| — | for RBS: banking and financial services, including retail and commercial businesses (mainly in UK, USA and Ireland), as well as investment banking, wealth management and payments network (across Europe, Middle East, the Americas and Asia), |
| --- | --- |

—

for RBS: banking and financial services, including retail and commercial businesses (mainly in UK, USA and Ireland), as well as investment banking, wealth management and payments network (across Europe, Middle East, the Americas and Asia),

| — | for Target Assets: various financial instruments held by or entered into by RBS, including structured investment products, equity derivatives and related hedges, other assets such as IP, software and proprietary indices information and employees assigned to the above products. |
| --- | --- |

—

for Target Assets: various financial instruments held by or entered into by RBS, including structured investment products, equity derivatives and related hedges, other assets such as IP, software and proprietary indices information and employees assigned to the above products.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope 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 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 e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7151 — BNP Paribas/Certain Assets of Royal Bank of Scotland, to the following address:





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

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7151 — BNP Paribas/Certain Assets of Royal Bank of Scotland, 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’).

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OTHER ACTS

European Commission

| 14.3.2014 | EN | Official Journal of the European Union | C 75/9 |
| --- | --- | --- | --- |

14.3.2014

EN

Official Journal of the European Union

C 75/9

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

2014/C 75/05

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

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

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

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘ГОРНООРЯХОВСКИ СУДЖУК’ (GORNOORYAHOVSKI SUDZHUK)

EC No: BG-PGI-0105-01108-15.04.2013

PGI ( X ) PDO ( )

1.   Heading in the specification affected by the amendment

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

—



Name of product

—

☒

Description of product

—



Geographical area

—



Proof of origin

—

☒

Method of production

—



Link

—

☒

Labelling

—



National requirements

—



Other (to be specified)

2.   Type of amendment(s)

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

—

☒

Amendment to single document or summary sheet

—



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

—



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

—



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

3.   Amendment(s)

3.1.   Description of product

In point 3.3 of the Single Document — Raw Materials, ‘Fresh beef from healthy, well-fed animals aged 18 months at the time of slaughter’ is amended, with the age of the cattle at slaughter being changed to ‘over 12 months’ and the mention of additional characteristics (from healthy, well-fed animals) being removed, as these can be presumed to obtain.

The amendment is necessary because of the way in which the raw materials used by operators (boneless beef) are marketed in accordance with changes in the conditions governing the identification, classification and use of sales descriptions for meat obtained from adult bovine animals.

Article 113b of Regulation (EC) No 1234/2007 (amended by Council Regulation (EC) No 361/2008 of 14 April 2008) changed the rules governing the identification of meat from bovine animals depending on their age at slaughter by introducing a requirement that different sales descriptions be used to refer to meat from animals aged 12 months or less and meat from adult animals aged over 12 months.

Under Articles 6 and 7 of Commission Regulation (EC) No 1249/2008 of 10 December 2008, producers of beef from adult animals are not required to identify, by means of a mark indicating the category and the class of conformation and fat cover, the carcasses from which boned meat is obtained.

The meat's being obtained ‘from well fed animals’ is assured by the definition introduced in Part IV, point 2, of Annex III to Regulation (EC) No 1234/2007: ‘adult bovine animals means bovine animals the live weight of which is more than 300 kilograms.’ The meat's being obtained ‘from healthy animals’ is guaranteed by the marking, pursuant to Article 5 of Regulation (EC) No 853/2004 of the European Parliament and of the Council, applied to the raw material and to the documentation from the establishment of origin.

In accordance with the above-mentioned legislation, producers of boneless beef state on the labels and accompanying documents only the sales description ‘beef’, without identifying and classifying the carcasses of the group of animals from which it was obtained, and without specifying their age at slaughter. In view of this, the raw materials for the production of ‘Gornooryahovski Sudzhuk’ are defined as ‘fresh beef’, which means that the meat is obtained from healthy, well fed adult bovine animals aged over 12 months at slaughter.

The use of meat from bovine animals whose age at slaughter is between 12 and 18 months does not affect the specificity of the product and does not alter its organoleptic and physico-chemical properties, because: the uniformity and quality of the meat filling is ensured by appropriate selection of meat and the removal of connective tissue and tallow; the specific properties: colour, texture, structure and flavour of the finished product are obtained by the specific method of preparation (maturing at a high temperature and drying in conditions which allow the growth of microflora characteristic of the geographical environment).

3.2.   Method of production

In point 3.5 of the Single Document — Specific Steps in Production, in the paragraph entitled Primary processing of the raw material, in the sentence reading ‘The meat is cut into pieces weighing 100-150 g each’, the weight requirement is removed, since it relates only to the time of defrosting; it is determined by the technical characteristics of the equipment and does not affect the qualitative characteristics of the finished product.

An explanation is added to the effect that the meat is ground in a mincer featuring a system of grids — kidney-shaped and other. The meat emerges from the last grid in approx. 4 mm pieces.

In the paragraph entitled ‘Filling and shaping the sausages’, in the sentence reading ‘Immediately after filling, the gut is twisted along its axis at 45 cm intervals’, there is no need to specify the precise length of sausage to be twisted before cutting, since during subsequent shaping it will change several times, so that initially measuring out the length exactly serves no purpose. The processes of twisting, cutting, and shaping are performed manually, the ends of the casing containing the filling being tied off and bound together with string and the free ends of the casing being cleared of filling. For each piece, depending on the overall length of the casing, a tolerance of ± 2 сm is observed. Although it is specified that the pieces of sausage are twisted at approximately 45 cm intervals, the requirement specified in point 3.2 that the length of the final product after drying be 35-40 cm remains unchanged.

3.3.   Method of packaging and labelling

There is a change to the wording of point 3.7. Specific rules concerning labelling.

The text ‘Every item is labelled as follows: the words “protected geographical indication Gornooryahovski Sudzhuk” are printed on the label in the largest font, followed by the name, address and personal logo of the manufacturer, the product’s identification number and the PGI symbol.’ is amended as follows:

| — | the phrase ‘or package’ is added, so that the sentence reads as follows: Every item or package is labelled as follows: ... — the label of packaged products is placed directly on the packaging in order to provide the labelling information in the same visual field, |
| --- | --- |

—

the phrase ‘or package’ is added, so that the sentence reads as follows: Every item or package is labelled as follows: ... — the label of packaged products is placed directly on the packaging in order to provide the labelling information in the same visual field,

| — | the term ‘identification number’ is changed to ‘batch number’ to render the wording more precise, |
| --- | --- |

—

the term ‘identification number’ is changed to ‘batch number’ to render the wording more precise,

| — | the requirement to include the ‘personal logo’ of the manufacturer is removed in order to make room for the obligatory information. |
| --- | --- |

—

the requirement to include the ‘personal logo’ of the manufacturer is removed in order to make room for the obligatory information.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘ГОРНООРЯХОВСКИ СУДЖУК’ (GORNOORYAHOVSKI SUDZHUK)

EC No: BG-PGI-0105-01108-15.04.2013

PGI ( X ) PDO ( )

1.   Name

‘Горнооряховски суджук’ (Gornooryahovski Sudzhuk)

2.   Member State or Third Country

Bulgaria

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 1.2: | Meat products (boiled, salted, smoked, etc.) |
| --- | --- |

Class 1.2:

Meat products (boiled, salted, smoked, etc.)

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

‘Gornooryahovski Sudzhuk’ is a compacted, non-perishable, raw, dried sausage manufactured from natural gut filled with machine-minced beef. It is intended for direct consumption.

On the outside it has a clean, smooth membrane, free of blemishes, defects or undue roughness. The membrane adheres tightly to the filling, is free of fatty condensate and has no cavities underneath it. The surface is evenly coated with a dry, white, powdery sausage mould which does not penetrate into the interior. The sausage is cylindrical, flattened and bent into a horseshoe shape. Its ends are tied off and bound together with string; it is 35-40 cm long and up 40 mm in diameter. It is solid, elastic and has the same consistency at the periphery as it does at the core. It has an elliptical cross-section with an even, fine-grained texture on its surface. The meat filling is free of cavities, sinews or fasciae. The filling is marbled, its colour varying from red to dark brown as is typical for beef. The fat is white in colour. There is no dark-coloured peripheral ring or grey discolouration in the interior of the cross-section. The flavour is distinctive, pleasant, spicy, moderately salty and free from any extraneous taste. The aroma is distinctive, with vivid tones reflecting its specific mixture of herbal seasoning (black pepper, cumin and savoury). Physical and chemical characteristics: water content does not exceed 45 % of the overall mass; fat content in dry matter does not exceed 65 %; kitchen salt does not exceed 4,5 % of the overall mass; nitrites do not exceed 50 mg per kg of product; pH ≤ 6 and ≥ 5,1; and aW ≤ 0,88.

3.3.   Raw materials (for processed products only)

Fresh beef

3.4.   Feed (for products of animal origin only)

There are no specific requirements for fodder quality or restrictions on the origin of the fodder.

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

The production of Gornooryahovski Sudzhuk sausages takes place under conditions typical for the Gorna Oryahovitsa area and makes use of the local population’s traditional skills. The production steps that must take place in the Gorna Oryahovitsa area are the following:

Primary processing of the main raw material: the meat used to produce Gornooryahovski Sudzhuk sausages must not be above – 5 °C. The meat is cut into pieces. These are ground mechanically through a system of grids to obtain approximately 4-mm-sized pieces while at the same time up to 10 % of the connecting tissue is removed.

Filling and shaping the sausages: the natural gut is rinsed in running drinking water to remove salt. It is then soaked in water until its elasticity is restored. The filling is stuffed into the gut under pressure. Immediately after filling, the gut is twisted along its axis at approximately 45 cm intervals. It is then cut at each twist using a knife. The sections thus obtained are shaped manually: the ends are firmly tied off and then tied together with string. Excess filling is removed from the cut ends of the gut. The sausages are hung by their string loops one after the other from wooden bars arranged on trolleys.

Maturing: the sausages are hung from bars arranged on racks at 22-25 °C and 100 to 85 % air humidity for approximately 48 hours and with uninterrupted ventilation, until the meat filling firms up and turns red.

Drying: the sausages are hung from wooden bars arranged on racks at 15-18 °C and 85 to 70 % air humidity for 10 to 20 days with uninterrupted ventilation. The sausages are compacted once or twice with metal presses arranged on wooden boards. During the drying process, the surface of the sausages acquires an even coating of white sausage mould which grows naturally in the room.

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

Gornooryahovski Sudzhuk sausages are marketed in one piece, either unpackaged or in individual vacuum packs.

3.7.   Specific rules concerning labelling

Every item or package is labelled as follows: the words ‘protected geographical indication — Gornooryahovski Sudzhuk’ are printed on the label in the largest font, followed by the name and address of the manufacturer, the product's batch number and the PGI symbol.

4.   Concise definition of the geographical area

The geographical location where Gornooryahovski Sudzhuk sausages are manufactured is defined administratively: the town of Gorna Oryahovitsa.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The geographical location is a lowland hilly area 199 m above sea level. The area has a moderate continental climate with mean annual air humidity of 71 % and mean annual temperature of + 11,5 °C. The average wind speed is 2,2 m/s, with prevailing north-easterly and north-westerly winds. These climatic conditions favour a characteristic combination of the mould species Penicillinum and Aspergillus in specific proportions. This combination of moulds covers the membrane of Gornooryahovski Sudzhuk sausages as a dry, white, powdery coating.

5.2.   Specificity of the product

The specific organoleptic qualities are as follows: the taste, aroma, colour and consistency result from the quality of the meat used, the experience of the local population and the specific preparation method (maturing at a high temperature and drying in conditions which allow the growth of microflora characteristic of the geographical environment), which have been handed down over the ages from generation to generation.

Gornooryahovski Sudzhuk sausages are manufactured only from fresh beef with a high glycogen content before breakdown, which makes the sausages juicy and lends them their characteristic taste and red-brown colour. The meat is selected and processed so as to contain 10 % connective tissue and up to 30 % fats in order to give the end product its distinctive tender structure and its specific fine-grained cross-section surface.

The spicy taste of Gornooryahovski Sudzhuk sausages results from a traditional mixture of black pepper, cumin and savoury, based on a recipe that has remained unchanged over the ages.

The practical skills of the master manufacturers are particularly important to ensure the good external appearance of the product, its distinctive horseshoe shape and its firmness. The elasticity of the gut is skilfully determined by the technician according to its degree of turgidity and the increase in its volume. After filling, the sausages are shaped by hand by twisting the gut and firming up the filling by tightening the string.

The maturing process is of particular importance in lending the sausages their distinctive qualities. As the sausages mature, their filling becomes more tender and juicy and they acquire their distinctive firmness, taste and colour. The added saltpetre is turned consecutively into nitrites, nitrous acid and nitrogen oxide under the influence of denitrifying micro-organisms naturally propagating under the manufacturing conditions characteristic of the region (a temperature of 22 to 25 °C) and the accumulated lactic acid from the anaerobic breakdown of the glycogen under the influence of the meat enzymes. The nitrogen oxide reacts with the myoglobin from the muscle tissue and with the haemoglobin from the blood, forming nitrosomyoglobin and nitrosohaemoglobin, respectively, which give the mature meat its distinctive red colour. Transformation of the colour of the product to red-brown, the swelling and firming of the meat filling and a specific odour indicate that the anaerobic processes must be discontinued. The skill of the master manufacturers is crucial in assessing when the process must be stopped to prevent the formation of substances which would make the sausages unfit for consumption. In the past, the authentic maturing method was achieved by placing the sausages in a heap and covering them with rugs, which increased their temperature. Since the technology has been modernised, the same effect, resulting from the physical and chemical changes in the product, is achieved by heating the air and ensuring uninterrupted ventilation in order to reduce the humidity in the room to 85 %.

Under relatively constant drying conditions in the room (a temperature of 15-18 °C and air humidity of approximately 75 %), the region's characteristic mould develops, which prevents the fats from going rancid and a grey ring from forming. It contributes to the even drying of the product and enhances the aroma of the seasoning. When the individual sausages are compacted the skill of the master manufacturers becomes of particular importance. They must tighten the press gradually and distribute pressure evenly so as to prevent the gut from splitting while giving the sausages their typical horseshoe shape, elliptical cross-section and uniform thickness. The sausages catch the mould from the wooden boards during the pressing process. The spores are spread around the room by means of the gentle air currents and their mycelium evenly coats the entire surface of the sausages. The characteristic climatic conditions in the area of manufacture (dry, cold winds and gentle air currents) during the period from September to May and the specific microflora are preconditions for the establishment of appropriate drying conditions in the manufacture of Gornooryahovski Sudzhuk sausages. In the past, the sausages were arranged on long wooden sticks hung underneath the eaves on the northern side of the workshops. Today, the same climatic conditions are achieved throughout the year by using ventilation systems which regulate and maintain constant temperature and air humidity.

The maturing and drying rooms are equipped with a device to record the air temperature and humidity, which allows continuous control over the manufacturing conditions to achieve a water content of 45 % of the total mass.

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 emergence and subsequent growth in the production of Gornooryahovski Sudzhuk sausages was the result of the relatively constant climatic conditions and the gentle air currents in the area of Gorna Oryahovitsa and the propagation of a specific combination of moulds (Penicillinum and Aspergillus) across the surface of the sausages, combined with an entrepreneurial spirit that led the locals to preserve meat by salting and maturing at high temperatures and subsequent drying.

The recipe has been handed down from father to son in many families, and the manufacture of sausages was their main source of income. In order to exercise their trade, the manufacturers were required to have a master’s certificate and a special permit.

This PGI application stems primarily from the reputation of Gornooryahovski Sudzhuk sausages since the time of the Bulgarian National Revival (early 18th century) and the specific conditions under which they are manufactured.

Numerous crafts connected with the manufacture of meat products have developed in Gorna Oryahovitsa from time immemorial: meat production, butchery, sudzhuk sausage making, meat curing, etc. As early as the 19th century the authorities, recognising the benefits, supported local tradesmen and craftsmen. In this way the town gradually became established as one of the biggest trading centres in the then Turkish empire by means of the construction of town markets. In 1538, Suleiman I the Magnificent issued a decree granting the Rustem Pasha Foundation lands and taxes from the production of sudzhuk sausages in Rahoviche-I Gebr (now known as Gorna Oryahovitsa).

In 1861, sudzhuk sausages produced by the Gorna Oryahovitsa manufacturer and trader Mihail Nikolov were awarded a medal at an international fair in Italy. During the Bulgarian National Revival period, the sausages produced in Gorna Oryahovitsa were called ‘Sara’ and ‘Smarlama’. After the Liberation, they became known under the name of ‘Gornooryahovski Sudzhuk’ and ‘Dried Beef Sausage’. The Austro-Hungarian ethnographer Felix Phillipp Kanitz, in his ‘Danube Bulgaria and the Balkans’ (1882), described the traditions of the people of Gorna Oryahovitsa in connection with meat production and sudzhuk manufacturing trades. The first advertisement for sudzhuk sausage production was published in the Bulgarian Almanac in 1911 by the Nedev family of Gorna Oryahovitsa. The local market trade in sudzhuk sausages, which was well developed, was one of the reasons for staging the first international sample trade fair in Gorna Oryahovitsa (taking place from 1922 to 1932). In 1931, the ‘Gorna Oryahovitsa indoor market regulations’ were issued. These delegated State control over the sale of sudzhuk sausages to local manufacturers. After the 1940s, due to their amazing and distinctive flavour and high quality, sudzhuk sausages became established on the Bulgarian market and were promoted under the name ‘Gornooryahovski Sudzhuk’.

The location of sudzhuk workshops is of enormous importance in ensuring appropriate maturing and drying conditions. This is why they underwent a lengthy process of evolution in finding favourable climatic locations within reach of Gorna Oryahovitsa. While in the beginning, during the 19th century, Gornooryahovski Sudzhuk sausages were manufactured in special workshops near the ‘Sar Market’ in the south-west part of Gorna Oryahovitsa, during the final decade of the 19th century and the beginning of the 20th, sudzhuk workshops were gradually relocated towards the eastern outskirts of the town. The main reason were the favourable air currents discovered by sudzhuk manufacturers, which turned out to be the most important factor in the drying of Gornooryahovski Sudzhuk sausages and in the formation of the characteristic sausage mould which coats them.

The high demand and supply, as well as the fame of sudzhuk sausages resulted in the authorities issuing specific rules for their manufacture, published in the 1975 Technical Manual, specific technical instructions for their manufacture and specific sanitary requirements for sudzhuk sausages sold to the public, published in the 1983 Veterinary and Sanitary Reporting Manual.

Information on the early history of Gornooryahovski Sudzhuk sausages dating from the 19th century has been handed down mainly through oral testimony from those directly or indirectly involved in their production, marketing and consumption. The reputation of Gornooryahovski Sudzhuk sausages has prompted several authors and researchers to write about them. Pioneers in this area were the well-known local researchers, historians and publicists Tsani Ginchev and Zvezdelin Tsonev. More recently, in 2003, Elza Garabedyan, published ‘Gornooryahovski Sudzhuk’, a book in which she discusses the history of Gornooryahovski Sudzhuk production and presents authentic documentary material preserved to this day at two public institutions, the State Archive (DA) in Veliko Tarnovo, and the Historical Museum in Gorna Oryahovitza.

In 2001, Gornooryahovski Sudzhuk sausages produced by Rodopa 96 EOOD, Gorna Oryahovitsa, were awarded a gold medal at the Plovdiv international spring trade fair. In 2007, the Municipal Council of Gorna Oryahovitsa revived an old tradition, the Gornooryahovski Sudzhuk Fair, coinciding with the annual town celebrations.

Their traditional use in Gorna Oryahovitsa as presents and as a treat with which to welcome guests has helped Gornooryahovski Sudzhuk sausages to become emblematic of the town from which they have taken their name. Their unique recipe, typical manufacturing conditions, distinctive mould and the skill of the local manufacturers have turned them into a standard and a guarantee of high quality. Over time, Gornooryahovski Sudzhuk sausages have established themselves as a favourite on Bulgarian banquet tables. The production of Gornooryahovski Sudzhuk sausages is of high economic importance to Gorna Oryahovitsa due to the large number of consumers and the high sales price.

Reference to publication of the specification

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

http://www.mzh.government.bg/MZH/bg/ShortLinks/ZashiteniNaimenovania/Gornoorahowskisudjuk/Zaqvlenie.aspx

---

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

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

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

(4)  See footnote 3.

---

| 14.3.2014 | EN | Official Journal of the European Union | C 75/16 |
| --- | --- | --- | --- |

14.3.2014

EN

Official Journal of the European Union

C 75/16

---

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

2014/C 75/06

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).

APPLICATION FOR REGISTRATION OF A TRADITIONAL SPECIALTY GUARANTEED (TSG)

COUNCIL REGULATION (EC) No 509/2006

on agricultural products and foodstuffs as traditional specialities guaranteed
   (2)

‘КАЙСЕРОВАН ВРАТ ТРАКИЯ’ (‘KAYSEROVAN VRAT TRAKIYA’)

EC No: BG-TSG-0007-01018-23.07.2012

1.   Name and address of the applicant group

Name of group or organisation (if relevant): Sdruzhenie Traditsionni surovo-susheni mesni produkti (Traditional Dried Raw Meat Products Association (STSSMP))

Address:

| bul. Shipchenski prohod, bl. 240, vh A, ap. 6, et. 3 |
| --- |
| 1111 Sofia |
| BULGARIA |

bul. Shipchenski prohod, bl. 240, vh A, ap. 6, et. 3

1111 Sofia

BULGARIA

Tel. +359 29712671

Fax +359 29733069

E-mail: office@amb-bg.com

2.   Member State or Third Country

Bulgaria

3.   Product specification

3.1.   Name(s) to be registered (Article 2 of Regulation (ЕC) No 1216/2007)

‘Кайсерован врат Тракия’ (‘Kayserovan vrat Trakiya’)

3.2.   Whether the name

| ☒ | is specific in itself |
| --- | --- |
|  | expresses the specific character of the agricultural product or foodstuff |

☒

is specific in itself



expresses the specific character of the agricultural product or foodstuff

The name ‘Kayserovan vrat Trakiya’ was first introduced in 1980 in a standardisation document for its production — Industry standard 18-71996-80, drawn up by two Bulgarian researchers — Dzhevizov and Kiseva. The product rapidly became popular, and has now been traditionally produced in Bulgaria under the above name for over 30 years. The name is also specific in itself because it includes the main ingredients of the product described under point 3.6.

3.3.   Whether reservation of the name is sought under Article 13(2) of Regulation (ЕC) No 509/2006

| ☒ | Registration with reservation of the name |
| --- | --- |
|  | Registration without reservation of the name |

☒

Registration with reservation of the name



Registration without reservation of the name

3.4.   Type of product

| Class 1.2. | Meat products (cooked, salted, smoked, etc.) |
| --- | --- |

Class 1.2.

Meat products (cooked, salted, smoked, etc.)

3.5.   Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Commission Regulation (EC) No 1216/2007)

‘Kayserovan vrat Trakiya’ is a raw-cured delicacy of uncut meat. It is prepared from fresh boneless pork collar. It is pressed repeatedly during curing and coated with the Kaiser mixture (kayserova smes) of natural herbs and white wine. It is suitable for direct consumption by all consumer groups.

Physical properties — shape and dimensions

| — | elongated, flattened cylinder, 3-4 cm thick. |
| --- | --- |

—

elongated, flattened cylinder, 3-4 cm thick.

Chemical properties

| — | water content: not more than 40 % of the total weight, |
| --- | --- |

—

water content: not more than 40 % of the total weight,

| — | cooking salt: not more than 5 % of the total weight, |
| --- | --- |

—

cooking salt: not more than 5 % of the total weight,

| — | nitrites (residual amount in the finished product): not more than 50 mg/kg, |
| --- | --- |

—

nitrites (residual amount in the finished product): not more than 50 mg/kg,

| — | pH not less than 5,4. |
| --- | --- |

—

pH not less than 5,4.

Organoleptic properties

| | External appearance and colour






  — | the surface is covered with brownish-red Kaiser mixture, well-dried, with a well-defined crust. |
| --- | --- | --- |

External appearance and colour

—

the surface is covered with brownish-red Kaiser mixture, well-dried, with a well-defined crust.

| | Cross-section






  — | the muscle tissue is a vivid red, while the fat is salmon-pink and not more than 1 cm thick. |
| --- | --- | --- |

Cross-section

—

the muscle tissue is a vivid red, while the fat is salmon-pink and not more than 1 cm thick.

| | Consistency: dense and elastic. |
| --- | --- |

Consistency: dense and elastic.

| | Taste and smell: characteristic, pleasant, slightly salty, with a distinct aroma of the seasoning used, free from foreign flavours and odours.
  ‘Kayserovan vrat Trakiya’ may be marketed whole, cut into pieces or sliced, vacuum-packed, in cellophane or in modified-atmosphere packaging. |
| --- | --- |

Taste and smell: characteristic, pleasant, slightly salty, with a distinct aroma of the seasoning used, free from foreign flavours and odours.

‘Kayserovan vrat Trakiya’ may be marketed whole, cut into pieces or sliced, vacuum-packed, in cellophane or in modified-atmosphere packaging.

3.6.   Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(2) of Regulation (EC) No 1216/2007)

For the production of ‘Kayserovan vrat Trakiya’, the following ingredients and additives are required:

| | meat: pork collar: 100 kg; |
| --- | --- |

meat: pork collar: 100 kg;

| | salting mixture for 100 kg of pork collar: 3,35 kg of cooking salt; 40 g, of ascorbic acid (E300) as an antioxidant; 100 g of potassium nitrate (E252) or 85 g of sodium nitrate (E251); 500 g of refined granulated sugar; |
| --- | --- |

salting mixture for 100 kg of pork collar: 3,35 kg of cooking salt; 40 g, of ascorbic acid (E300) as an antioxidant; 100 g of potassium nitrate (E252) or 85 g of sodium nitrate (E251); 500 g of refined granulated sugar;

| | Kaiser mixture for 100 kg of pork collar:






  — | 4 kg of red peppers, |
| --- | --- | --- |

Kaiser mixture for 100 kg of pork collar:

—

4 kg of red peppers,

| — | 3 kg of fenugreek, |
| --- | --- |

—

3 kg of fenugreek,

| — | 2 kg of garlic, |
| --- | --- |

—

2 kg of garlic,

| — | 12 litres of white wine, |
| --- | --- |

—

12 litres of white wine,

| — | twine/hemp yarn. |
| --- | --- |

—

twine/hemp yarn.

Production method

For the production of ‘Kayserovan vrat Trakiya’, fresh fully-matured pork neck with a pH value of 5,6 to 6,2 is used. The meat is carefully boned, leaving the muscle groups intact. The forward boundary runs between the occipital bone and the first cervical vertebra, the rear one between the fifth and sixth thoracic vertebrae and down from the fifth intercostal space. The lower limit horizontally cuts through the first five ribs. The boned meat is cleaned of blood and is shaped and trimmed. The shaped pork collars are arranged in suitable clean containers for salting. The mixture of cooking salt, ascorbic acid, potassium or sodium nitrate and refined crystal sugar is rubbed in by hand or mechanically. The salted collars are tightly arranged in plastic or stainless-steel containers for maturation in a cold store with an air temperature of between 0 °C and 4 °C. After 3 to 4 days, the arrangement of the pieces is reversed (the top and bottom pieces are swapped) and they are left for at least another 10 days under the same conditions until they are fully and evenly salted. A looped string is attached to each salted collar and they are hung on wooden and/or metal frames (rods) arranged on stainless-steel sausage trolleys. The pieces are not allowed to come into contact with one another. They are left hanging on the trolley to drain for up to 24 hours at an air temperature not exceeding 12 °С. They are then placed in natural or air-conditioned drying chambers with temperature and humidity regulation. Drying takes place at an air temperature of 12-17 °С and a relative humidity of 70-85 %. During drying and curing they are pressed several times. Pressing lasts between 12 and 24 hours. Initial pressing takes place when the pieces of ‘Kayserovan vrat Trakiya’ are moderately dry to the touch and a slight crust can be felt. Before they are pressed, they must be sorted according to thickness. Drying continues until the meat has obtained a dense elasticity and water content no longer exceeds 40 % of overall mass. After final pressing, the pieces are coated with the Kaiser mixture, comprising spices, water and white wine according to the recipe, which is well smoothed in to give a 2-3 mm thick layer. They are then hung to dry until the mixture has dried completely to form a crust. The fenugreek is carefully ground in advance and soaked in lukewarm water for 24 hours.

3.7.   Specific character of the agricultural product or foodstuff (Article 3(3) of Commission Regulation (EC) No 1216/2007)

Taste and aromatic properties of the product

The carefully selected and sorted fresh pork collar and the Kaiser mixture give ‘Kayserovan vrat Trakiya’ its inimitable flavour and aroma.

No starter cultures or pH regulators are used in the production of ‘Kayserovan vrat Trakiya’, which distinguishes it from products manufactured using innovative technologies.

Specific flattened shape of the pieces

The characteristic shape is obtained by repeated pressing during the drying process.

3.8.   Traditional character of the agricultural product or foodstuff (Article 3(4) of Regulation (EC) No 1216/2007)

‘Kayserovan vrat Trakiya’ belongs to the group of raw-cured and pressed uncut pork delicacies. It is one of a wide range of meat products that have been produced for decades in Bulgaria. Its production in Bulgaria boasts a tradition of over 30 years.

Historical data on the technology and recipe for the production of ‘Kayserovan vrat Trakiya’ are contained in the standardisation document on product requirements ON 18-71996-80 — ‘Plovdiv’ biltong/jerky, ‘Rodopa’ biltong/jerky, ‘Kayserovan svinski vrat Trakiya’, National Agro-Industrial Union (NAPS), Sofia, 1980. The production technique is set out in Technical Instruction No 326 of 20 October 1980 for the production of ‘Plovdiv’ and ‘Rodopa’ biltong/jerky and ‘Kayserovan svinski vrat Trakiya’, National Agro-Industrial Union (NAPS), Sofia, 1980, drawn up by the researchers Dzhevizov and Kiseva in Plovdiv.

In the traditional ‘Kayserovan vrat Trakiya’ production method, certain parameters (temperature and humidity) must be maintained during the drying process. In addition, presses with wooden surfaces are used by way of derogation under Article 10(4) of Regulation (EC) No 853/2004 of the European Parliament and of the Council. This creates favourable conditions for the desired microflora to develop naturally during drying. Pressing gives the product its characteristic flattened shape and its specific traditional flavour which has remained unchanged up to the present day.

3.9.   Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007)

During and after the ‘Kayserovan vrat Trakiya’ production process the following is checked:

| — | compliance of the meat ingredients used with the requirements specified in point 3.6, of the specification, |
| --- | --- |

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compliance of the meat ingredients used with the requirements specified in point 3.6, of the specification,

| — | observance of the proportions of meat ingredients and salting mixture specified in the recipe when the salting mixture is being dosed and mixed with the meat ingredients, and observance of the quantities of ingredients and additives specified in the recipe, |
| --- | --- |

—

observance of the proportions of meat ingredients and salting mixture specified in the recipe when the salting mixture is being dosed and mixed with the meat ingredients, and observance of the quantities of ingredients and additives specified in the recipe,

| — | proper application of the production techniques for salting the shaped pieces of meat in accordance with point point 3.6, |
| --- | --- |

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proper application of the production techniques for salting the shaped pieces of meat in accordance with point point 3.6,

| — | temperature and humidity during draining and drying, including, by means of a visual inspection of the product, |
| --- | --- |

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temperature and humidity during draining and drying, including, by means of a visual inspection of the product,

| — | observance of the proportions of meat ingredients and Kaiser mixture specified in the recipe when the Kaiser mixture is being dosed and mixed with the meat ingredients, and observance of the quantities of ingredients and spices specified in the recipe; |
| --- | --- |

—

observance of the proportions of meat ingredients and Kaiser mixture specified in the recipe when the Kaiser mixture is being dosed and mixed with the meat ingredients, and observance of the quantities of ingredients and spices specified in the recipe;

| — | the clarity and expiry date of the white wine used in the Kaiser mixture and compliance of its quantity with the recipe under 3.6. |
| --- | --- |

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the clarity and expiry date of the white wine used in the Kaiser mixture and compliance of its quantity with the recipe under 3.6.

| — | proper external appearance and colour by means of a visual inspection of the product to establish the extent to which the Kaiser mixture has formed a crust on the surface of the product. |
| --- | --- |

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proper external appearance and colour by means of a visual inspection of the product to establish the extent to which the Kaiser mixture has formed a crust on the surface of the product.

| — | proper consistency, aroma and taste of the cut surface, by means of a sensory analysis of the finished product; |
| --- | --- |

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proper consistency, aroma and taste of the cut surface, by means of a sensory analysis of the finished product;

| — | compliance of the physico-chemical parameters of the finished product with point 3.5 of the specification, using approved laboratory methods. |
| --- | --- |

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compliance of the physico-chemical parameters of the finished product with point 3.5 of the specification, using approved laboratory methods.

The above parameters must be checked once a year. If an irregularity is found at any stage, this frequency is increased to once every six months.

4.   Authorities or bodies verifying compliance with the product verification

4.1.   Name and address

| Name: | Q Certificazioni S.r.l. |
| --- | --- |
| Address: | Villa Parigini, loc. Basciano |
| 53035 Monteriggioni SI |
| ITALIA |

Name:

Q Certificazioni S.r.l.

Address:

Villa Parigini, loc. Basciano

53035 Monteriggioni SI

ITALIA

| Leonardo da Vinci 42a |
| --- |
| 4000 Plovdiv |
| BULGARIA |

Leonardo da Vinci 42a

4000 Plovdiv

BULGARIA

Tel./Fax

+359 32649228

Mobile phone

+359 897901680

E-mail:

office@qci.bg

|  Public | ☒ Private |
| --- | --- |

 Public

☒ Private

4.2.   Specific tasks of the authorities or bodies

The inspection body referred to under point 4.1 verifies compliance with all the criteria set out in the specifications.

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

(2)  OJ L 93, 31.3.2006, p. 1. Replaced by Regulation (EU) No 1151/2012.

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