# Official Journal C 2/2015

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 2 |
| | |
| English edition | Information and Notices | Volume 587 January 2015 |

ISSN 1977-091X

Official Journal

of the European Union

C 2

English edition

Information and Notices

Volume 587 January 2015

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| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 002/01 | Interest rate applied by the European Central Bank to its main refinancing operations: 0,05 % on 1 January 2015 — Euro exchange rates | 1 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 002/01

Interest rate applied by the European Central Bank to its main refinancing operations: 0,05 % on 1 January 2015 — Euro exchange rates

1

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2015/C 002/02 | Prior notification of a concentration (Case M.7486 — Ingram Micro/ANOV Expansion) — Candidate case for simplified procedure (
  1
  ) | 2 |
| | OTHER ACTS |
| | European Commission |
| 2015/C 002/03 | 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 | 3 |
| 2015/C 002/04 | 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 | 7 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2015/C 002/02

Prior notification of a concentration (Case M.7486 — Ingram Micro/ANOV Expansion) — Candidate case for simplified procedure (
  1
  )

1

2

OTHER ACTS

European Commission

2015/C 002/03

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

3

2015/C 002/04

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

7

| | |
| --- | --- |
| | (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

| 7.1.2015 | EN | Official Journal of the European Union | C 2/1 |
| --- | --- | --- | --- |

7.1.2015

EN

Official Journal of the European Union

C 2/1

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Interest rate applied by the European Central Bank to its main refinancing operations (1):

0,05 % on 1 January 2015

Euro exchange rates (2)

6 January 2015

(2015/C 2/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1914 |
| JPY | Japanese yen | 141,69 |
| DKK | Danish krone | 7,4414 |
| GBP | Pound sterling | 0,78420 |
| SEK | Swedish krona | 9,4208 |
| CHF | Swiss franc | 1,2014 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,1795 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,695 |
| HUF | Hungarian forint | 319,32 |
| PLN | Polish zloty | 4,3075 |
| RON | Romanian leu | 4,4990 |
| TRY | Turkish lira | 2,7732 |
| AUD | Australian dollar | 1,4640 |
| CAD | Canadian dollar | 1,4014 |
| HKD | Hong Kong dollar | 9,2376 |
| NZD | New Zealand dollar | 1,5378 |
| SGD | Singapore dollar | 1,5905 |
| KRW | South Korean won | 1 311,72 |
| ZAR | South African rand | 13,9771 |
| CNY | Chinese yuan renminbi | 7,4022 |
| HRK | Croatian kuna | 7,6740 |
| IDR | Indonesian rupiah | 15 093,06 |
| MYR | Malaysian ringgit | 4,2550 |
| PHP | Philippine peso | 53,624 |
| RUB | Russian rouble | 74,9100 |
| THB | Thai baht | 39,221 |
| BRL | Brazilian real | 3,2159 |
| MXN | Mexican peso | 17,7781 |
| INR | Indian rupee | 75,7400 |

Currency

Exchange rate

USD

US dollar

1,1914

JPY

Japanese yen

141,69

DKK

Danish krone

7,4414

GBP

Pound sterling

0,78420

SEK

Swedish krona

9,4208

CHF

Swiss franc

1,2014

ISK

Iceland króna

NOK

Norwegian krone

9,1795

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,695

HUF

Hungarian forint

319,32

PLN

Polish zloty

4,3075

RON

Romanian leu

4,4990

TRY

Turkish lira

2,7732

AUD

Australian dollar

1,4640

CAD

Canadian dollar

1,4014

HKD

Hong Kong dollar

9,2376

NZD

New Zealand dollar

1,5378

SGD

Singapore dollar

1,5905

KRW

South Korean won

1 311,72

ZAR

South African rand

13,9771

CNY

Chinese yuan renminbi

7,4022

HRK

Croatian kuna

7,6740

IDR

Indonesian rupiah

15 093,06

MYR

Malaysian ringgit

4,2550

PHP

Philippine peso

53,624

RUB

Russian rouble

74,9100

THB

Thai baht

39,221

BRL

Brazilian real

3,2159

MXN

Mexican peso

17,7781

INR

Indian rupee

75,7400

---

(1)  Rate applied to the most recent operation carried out before the indicated day. In the case of a variable rate tender, the interest rate is the marginal rate.

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 7.1.2015 | EN | Official Journal of the European Union | C 2/2 |
| --- | --- | --- | --- |

7.1.2015

EN

Official Journal of the European Union

C 2/2

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Prior notification of a concentration

(Case M.7486 — Ingram Micro/ANOV Expansion)

Candidate case for simplified procedure

(Text with EEA relevance)

(2015/C 2/02)

| 1. | On 22 December 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 Ingram Micro Inc. (‘Ingram Micro’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking ANOV Expansion SAS (France) and its subsidiaries, except its Spanish subsidiaries (‘Anovo’), by way of purchase of shares. |
| --- | --- |

1.

On 22 December 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 Ingram Micro Inc. (‘Ingram Micro’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking ANOV Expansion SAS (France) and its subsidiaries, except its Spanish subsidiaries (‘Anovo’), by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   for Ingram Micro: distribution and logistics services for IT and other electronic products,
  —   for Anovo: logistics services for mobility products, consumer electronic products and other electronic products. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for Ingram Micro: distribution and logistics services for IT and other electronic products,

—   for Anovo: logistics services for mobility products, consumer electronic products and other electronic products.

| 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. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice. |
| --- | --- |

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. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7486 — Ingram Micro/ANOV Expansion, 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 M.7486 — Ingram Micro/ANOV Expansion, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

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

(2)  OJ C 366, 14.12.2013, p. 5.

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OTHER ACTS

European Commission

| 7.1.2015 | EN | Official Journal of the European Union | C 2/3 |
| --- | --- | --- | --- |

7.1.2015

EN

Official Journal of the European Union

C 2/3

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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

(2015/C 2/03)

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

COUNCIL REGULATION (EC) No 510/2006

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

‘CAPÃO DE FREAMUNDE’

EC No: PT-PGI-0005-0846-10.1.2011

PGI ( X ) PDO ( )

1.   Name

‘Capão de Freamunde’

2.   Member State or Third Country

Member State or Third Country

Portugal

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Product type

Product type

Class 1.1 Fresh meat (and offal)

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

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

Capão de Freamunde is the product of all breeds of slow-growth varieties of the Atlantic Gallus domesticus which is castrated before reaching sexual maturity and which is exclusively intended for the production of quality meat, raised from very young in the geographical area delineated below and fed as described in the specification.

Gallus domesticus

Only either the feathered neck Redbro and the Redbro Cou Nu varieties are used, or the typically Portuguese breeds found in the north of Portugal: Pedrês Portuguesa, Preta Lusitânica and Amarela.

Capão de Freamunde is put up for sale as follows:

| (a) | live, aged between 10 and 11 months, duly identified; |
| --- | --- |

(a)

live, aged between 10 and 11 months, duly identified;

| (b) | in the form of carcases, from birds slaughtered aged between 10 and 11 months, properly packaged and labelled, plucked and legs and head off, but packaged with the liver and gizzards (commonly referred to as ‘giblets’); |
| --- | --- |

(b)

in the form of carcases, from birds slaughtered aged between 10 and 11 months, properly packaged and labelled, plucked and legs and head off, but packaged with the liver and gizzards (commonly referred to as ‘giblets’);

| (c) | in the form of frozen carcases, from birds slaughtered aged between 10 and 11 months of age. |
| --- | --- |

(c)

in the form of frozen carcases, from birds slaughtered aged between 10 and 11 months of age.

As a result of the method of production followed in the geographical area, Capão de Freamunde has the following characteristics:

(i)   Physical characteristics:

Physical characteristics:

Live: Feather colouring: red to bright red; Comb: none; Wattle: none; Shape of the breast: broad, with abundant muscle tissue; Colour of the feet: yellow; Colour of the skin: yellow; Tarsus: scaly, broad and yellow; Thighs: highly-developed and muscular; Weight: between 5 and 7 kg.

Carcases: Colouring: yellowish; Appearance: smooth; Skin: thin, smooth, hydrated and not very noticeable pores; Weight: between 3 and 4,5 kg.

(ii)   Sensory characteristics:

Sensory characteristics:

The raw carcase of a Freamunde capon is a uniform yellowish colour on the skin, reddish muscle tissue and slightly soft inner fatty areas. The meat has a light raw meat aroma (caged bird aroma) with hardly any smell of blood (a liver-like or metallic smell) or rancidity. When roasted, the meat of the Freamunde capon is moderately tender, slightly doughy (spongy), with a significant initial juiciness that develops during the entire period of chewing and slightly sticks to the teeth. The aroma is slightly of toast and cooked skin, with no rancid odour; moderately intense taste, with very little rancidity or taste of blood (a liver-like or metallic taste) or of raw meat (caged birds).

(iii)   Chemical characterisation (lipid profile)

Chemical characterisation (lipid profile)

The Freamunde capon has a proportion of monounsaturated fatty acids that varies between 42 and 45,50 % and an oleic acid content of between 35,5 and 40 %.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

The plant species used in the feed of the Freamunde capon and which form the basis of its feed are native to the region. They are corn, Zea mays L, both whole and ground, which is the highest proportion of cereal in the diet, and may not be less than 60 % of the total feed, as well as the Holcus mollis, Lolium multiflorum and Plantago lanceolata L varieties of graminoids and broad-leaved weeds.

Zea mays

Holcus mollis

Lolium multiflorum

Plantago lanceolata

The feed provided until the animals reach the age of two months and/or a live weight of 1 kg is based mainly on a food ‘cake’ consisting of cornflour, shredded cow cabbage and rice and/or corn grain, usually of the yellow variety.

Once they are five weeks old, the animals have continuous access during the day to open areas covered by vegetation, and are free to go outside from dawn until dusk. The open areas covered by vegetation must have a minimum vegetation cover of 2 m2/chicken or 4 m2/capon and a medium to medium-high density of grass (height between 6 and 15 cm), distributed evenly, and there must not be more than 30 % of the total surface area which has a density lower than the average density.

2

2

After castration, between 3 and 4 months of age, until the slaughter or sale of the live animal, the feed administered at will must contain at least 80 % yellow or white corn, whether ground or whole, and the remainder may include waste baking flour, cow cabbage, wild vegetation and cereal seed.

Where commercial feed is used, as a supplement and only because of a temporary shortage of natural feed, this must consist of at least 80 % cereals. In any case, the commercial feed must not exceed 20 % of the animals’ feed throughout their entire life cycle.

Feeding with commercial feed must be stopped 5 days before slaughter.

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

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

The Freamunde capon is raised from very young only in holdings located within the defined geographical area, where the tradition for farming capons and the expertise linked to the castration of animals ensures its authenticity. The chicks brought onto the holdings do not have to come from the defined geographical area.

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

Specific rules on slicing, grating, packaging, etc.

Freezing is only carried out to order and where the product is intended for export.

3.7.   Specific rules on labelling

Specific rules on labelling

The labelling must include the words ‘Capão de Freamunde IGP’ and the product logo, as shown below.

4.   Concise definition of the geographical area

Concise definition of the geographical area

Freamunde capons are farmed in holdings located within the geographical area limited to the following municipalities and parishes: Municipality of Paços de Ferreira: all parishes; Municipality of Lousada: the parishes of Boim, Casais, Covas, Cristelos, Figueiras, Lodares, Lustosa, Nespereira, Nevogilde, Nogueira, Meinedo, St. Estêvão, Silvares, Sousela, Ordem and Pias; Municipality of Paredes: the parishes of Beire, Duas Igrejas, Vilela, Lordelo, Sobrosa, Cristelo and Louredo.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The geographical production area includes irrigation areas, headwaters of rivers forming the boundary of the municipality of Paços de Ferreira, which mark it out as a secondary catchment area, draining inland to flow into the River Ferreira. Within the defined geographical area the water catchment includes, in addition to the river itself, the Carvalhosa, Eiriz and Taio tributaries. This is an irrigated terraced area ranging in altitude from 150 to 600 metres, where the average monthly air temperature in the production area is approximately 15 °C and where the extremes noticeably oscillate between 12 °C and 18 °C.

This mild climate is ideal for the best development of the Capão de Freamunde since it encourages the growth of a variety of grasses and broad-leaved weed species (spontaneous vegetation — Holcus mollis, Lolium multiflorum and Plantago lanceolata L.), which are most suitable for feeding the chickens and capons.

Holcus mollis, Lolium multiflorum and Plantago lanceolata

Conversely, the centuries-old traditional farming methods used by breeders, such as providing continuous access during the day to open areas covered by wild vegetation, keeping the capons apart from other birds after they are castrated and the special feature of capon farming whereby each farm keeps birds of the same origin, species, breed and age, guarantees all the animals a balanced life, with continuous access during the day to natural grasslands after they reach the age of five weeks, in a natural outdoor environment, with a low stocking density and no stress. Once they are five weeks old, the animals have continuous access during the day to open areas covered by vegetation, and are free to go outside from dawn until dusk.

The defined geographical area is a part of Portugal where corn has been grown for centuries, which is why this cereal is the most abundant part of the feed provided to capons and constitutes at least 60 % of their total feed.

The local production method was developed over generations and is still in use, proving the existence of human ‘known-how’ which is linked to the specific characteristics of the region. The historical references date the tradition of raising capons in Freamunde back to the time of the Romans. The economic importance of this activity was such that tithes could be paid in capons as far back as the 12th century. In the Middle Ages (from the 5th to the 15th centuries), the capons were paid in tax to feudal lords and to the clergy as the birds were highly valued by them.

The Feira dos Capões (Capon Fair) is held every 13 December, having been officially set up in 1719 by an order of King João V dated 3 October of that year.

Some academics point out that it was a medieval custom, since even documents of the 15th century refer to the tradition of castrating birds and selling them ‘in the parish of Salvador de Friamunde’.

5.2.   Specificity of the product

Specificity of the product

The Freamunde capon is produced exclusively from slow-growth varieties and breeds, which are carefully castrated and reared free-range, with a diet based largely on natural grasslands, supplemented with cereals, mainly with corn. The capons’ entire life cycle is structured with a view to their reaching full maturity shortly before Christmas.

Their carcases can be clearly distinguished from the carcases of other birds raised in the usual way by their greater weight, more intense colouring, broad breast with abundant muscle tissue, and their thin, smooth and hydrated skin. The carcases of the Freamunde capons can also be clearly distinguished from common birds after cooking, as they have a moderately tender texture, are slightly doughy, very juicy and have no strange odours.

Another specificity is the somewhat balanced lipid profile as a result of the proportion of monounsaturated fatty acids being significantly higher than in other poultry meat as well as a lower proportion of saturated fats.

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)

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 link between the product and the geographical area is geological, climatic and human in nature. The mild climate is ideal for the best development of the Capão de Freamunde since it encourages both the growth of a variety of grasses and broad-leaved weed species (spontaneous vegetation), which are the most suitable for feeding the capons, and also the production of corn and other plants used through the capons’ entire life cycle. It also makes it possible for the animals to spend most of their lives outdoors, with enough space to grow slowly, in an unstressed environment.

This centuries-old traditional farming method used in rearing the capons makes it possible to obtain fat and corpulent animals, with firm yet tender meat that is tastier and more succulent than that of other birds.

This natural diet the animals received combined with the space in which they are reared gives their meat its balanced lipid composition, although the proportion of monounsaturated fatty acids is significantly higher than in other poultry meat, as is the oleic acid content.

The capon is the signature dish of the heavily populated and well-developed parish of Freamunde, located in the municipality of Paços de Ferreira, in the district of Porto. The custom of castrating young cocks in order to make them plumper and more docile has long been practised in the parish and its surrounding area. It is a well-known fact that the custom of castrating birds and selling them is very old and, since the Middle Ages, was customary in the parish known as ‘Salvadori de Friamunde’.

The Freamunde Capon Fair is well-known even today and attracts many tourists. This fair, which was already being held in the 15th century, falls on the same day as the Catholic feast of Saint Lucia, patron saint of the blind.

The ‘Capão de Freamunde’ is traditionally consumed in the winter months (November to January) and sets the standard for the eating habits of the production area, peaking during the Christmas season. It is also offered as a gift at Christmas, which attests to the important symbolic value of this product to the people of the region.

The specificity and peculiarities in rearing the Freamunde capon have led to the development of special gastronomic dishes that have already become traditional in the region, making them serious staples of local restaurants and expanding the capon’s fame further and further afield. The recipe for Freamunde capon, which has already achieved traditional status and fame — ‘Roast Capão de Freamunde stuffed with capon giblets and small pieces of salpicão (pickled sausage) and ham’ — is, unsurprisingly, a recipe that highlights the capon’s flavour, promoted every year in a gastronomic competition on 12 December in Freamunde involving several restaurants from the municipality of Paços de Ferreira that take part in the initiative.

Reference to publication of the specification:

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006 (3))

3

http://www.dgadr.mamaot.pt/images/docs/val/dop_igp_etg/Valor/CE_capao.pdf

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

1

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

2

(3)  See footnote 2.

3

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| 7.1.2015 | EN | Official Journal of the European Union | C 2/7 |
| --- | --- | --- | --- |

7.1.2015

EN

Official Journal of the European Union

C 2/7

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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

(2015/C 2/04)

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

COUNCIL REGULATION (EC) No 510/2006

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

‘GLÜCKSTÄDTER MATJES’

EC No: DE-PGI-0005-01112 – 17.5.2013

PGI ( X ) PDO ( )

1.   Name

‘Glückstädter Matjes’

2.   Member State or Third Country

Member State or Third Country

Germany

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1   Type of product

Type of product

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

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

Description of product to which the name in 1 applies:

‘Glückstädter Matjes’ (soused herrings) are mostly produced from filleted, but also unfilleted, mildly salted herrings (Clupea harengus) which have ripened on the bone due to enzymes in the body of the herring itself; the preparation is traditionally carried out by hand. The fillets are shiny and silvery-brown in colour — the topside silvery due to the skin and the underside with reddish markings due to having been ripened on the bone. Depending on the size and weight of the herrings used, the fillets weigh between 30 g and 50 g and are between 14 cm and 17 cm long. ‘Glückstädter Matjes’ fillets are mainly eaten cold and are soft and tender; they have an atypical, characteristic and aromatic taste of cold, fresh but not raw fish with a mild saltiness. ‘Glückstädter Matjes’ are marketed to consumers, restaurants and retailers as fresh, refrigerated fillets. However, fishmongers and restaurant owners also buy them whole and fillet them on site.

Clupea harengus

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

‘Glückstädter Matjes’ are produced exclusively from herrings (Clupea harengus). The herrings used as raw materials for ‘matjes’ are traditionally caught in the central and northern North Sea. They are deep-frozen immediately after being caught.

Clupea harengus

The herrings are caught between the end of May and the beginning of July when, due to their natural life-cycle, they have sufficient fat to be processed as ‘matjes’ but have no visible signs of milt or roe.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

—

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

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

Gutting, ripening and subsequent processing into ‘matjes’ fillets must take place in the geographical area.

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

Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

—

4.   Concise definition of the geographical area

Concise definition of the geographical area

The town of Glückstadt in Schleswig-Holstein.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

Glückstadt is a port on the lower Elbe in Schleswig-Holstein.

‘Glückstädter Matjes’ are a product with a long tradition. The specific production method, carried out by hand (ripening on the bone using only salt and the fish's own enzymes, removal of the skin and bones and finishing the fillet), is part of the local tradition of ‘Glückstädter Matjes’ and is essential for its product characteristics.

This tradition began in 1893 with the establishment of herring fishing in Glückstadt. On 15 July 1894 the town's first herring boat, the ‘Tümmler’, returned to port after eight weeks with 150 barrels (‘kantjes’) of salt herring (Detjens, Willy: Unserem lieben Professor Detlefsen zum Gedächtnis, in: 64. Jahresbericht der Vereinigung ehemaliger Primaner des Gymnasiums zu Glückstadt von 1887, Glückstadt 1957, p. 4, lines 52 ff.). Further proof of this tradition is the presentation on 21 June 1957 of a small barrel of ‘Glückstädter Matjes’ to the then Federal President, Theodor Heuss, during the ‘Matjes Day’ festival held there to celebrate Germany's herring fishing fleet (Kaufholz, Heinz: ‘Ein Fässchen “Glückstädter Matjes” für Heuss’, in: Glückstädter Monatsspiegel, edition of June 2008, p. 15).

Unserem lieben Professor Detlefsen zum Gedächtnis,

64. Jahresbericht der Vereinigung ehemaliger Primaner des Gymnasiums zu Glückstadt von 1887

‘Ein Fässchen “Glückstädter Matjes” für Heuss’

Glückstädter Monatsspiegel

The maintenance of this traditional handicraft in Glückstadt and the local producers' refusal to use machinery or ripening, colouring, flavouring or conservation aids is what gives ‘Glückstädter Matjes’ their special quality.

5.2.   Specificity of the product

Specificity of the product

‘Glückstädter Matjes’ are produced by hand using only herrings and salt, after removal of the innards not required for enzymatic ripening, and without any other ingredients to aid ripening. The ‘round’ (ungutted) herrings are caught during the few weeks of the annual fishing season and immediately deep-frozen, thus enabling the local producers to process them into fresh ‘Glückstädter Matjes’ all year round. The herrings are thawed out. During gutting or severing of the head, the innards are removed in such a way that the pancreas and its enzymes are left in the gut area and the pyloric appendages. The gutted herrings are then placed into barrels with only the addition of salt; the fish's own enzymes and bones are what ripen them into ‘matjes’. The bones are removed and the fish are filleted by hand. The flavour and consistency of these ‘Glückstädter Matjes’ fillets are different to industrially-made ‘matjes’ and similar products. They have a strongly aromatic flavour and a clearly mild saltiness. ‘Glückstädter Matjes’ fillets have a soft and tender consistency, without being too soft, and characteristic reddish marking — due to ripening on the bone — on the underside of the fillets. ‘Glückstädter Matjes’ fillets are mainly eaten in a bread roll, on rye bread or as a meal with various accompaniments and sauces.

‘Glückstädter Matjes’ are well known at least in north Germany and have a special reputation based on their origin and the fact that they are still produced in the same way. Their special reputation is thus based on the decades-long tradition of ‘matjes’ production in the geographical area. They achieved their present high degree of popularity as a result of the ‘Glückstädter Matjeswochen’ — a four-day festival — which takes place each June and which was initiated in 1968 by the then mayor Dr Manfred Bruhn (Kaufholz, Heinz, op. cit. and ‘Heringsfang, harte Knochenarbeit’, in: Glückstädter Monatsspiegel, edition of June 2005, p. 7). This festival's opening ceremony is attended not only by visitors from Schleswig-Holstein, Hamburg and Lower Saxony, but also by ‘matjes’ enthusiasts from other parts of Germany. Competitions held during the ‘Matjeswochen’ have led to a great number of dishes and recipes for the preparation of ‘Glückstädter Matjes’.

‘Heringsfang, harte Knochenarbeit’

Glückstädter Monatsspiegel

‘Glückstädter Matjes’ are sold as a speciality, mainly in food stores in Schleswig-Holstein, Hamburg and Lower Saxony. More and more are also sent the year round to restaurants and private households. The great popularity and repute of ‘Glückstädter Matjes’ were proven in a representative consumer poll held in 2008 (Dr Adriano Profeta: ‘Gutachten zur Schutzwürdigkeit der Bezeichnung “Glückstädter Matjes” gemäß der Verordnung (EG) Nr. 510/06 als g.g.A.’, Freising 2008). There is a strong correlation between the popularity of Glückstadt and that of ‘Glückstädter Matjes’.

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)

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 flavour, consistency and appearance of ‘Glückstädter Matjes’ fillets are linked to the fact that producers in the town still traditionally process them by hand. The reputation is due to the fact that the ‘matjes’ are not produced using industrial, simplified processing and ripening methods, meaning that more time and effort goes into producing them. In addition, the town and its producers have for decades carried out measures aimed at popularising this traditional speciality. ‘Glückstädter Matjes’ are an integral part of the town's cultural life and are very highly regarded as a foodstuff. This product is therefore a traditional mainstay of the region's culinary culture and is seen as a regional and indeed supra-regional speciality.

Reference to publication of the specification

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

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https://register.dpma.de/DPMAregister/geo/detail/pdfdownload/40833

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

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

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(3)  See footnote 2.

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