# Official Journal C 270/2014

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 270 |
| | |
| English edition | Information and Notices | Volume 5719 August 2014 |

ISSN 1977-091X

Official Journal

of the European Union

C 270

English edition

Information and Notices

Volume 5719 August 2014

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| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2014/C 270/01 | Euro exchange rates | 1 |
| 2014/C 270/02 | Euro exchange rates | 2 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2014/C 270/01

Euro exchange rates

1

2014/C 270/02

Euro exchange rates

2

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2014/C 270/03 | Prior notification of a concentration (Case M.7362 — HIG/Aviapartner) — Candidate case for simplified procedure (
  1
  ) | 3 |
| | OTHER ACTS |
| | European Commission |
| 2014/C 270/04 | 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 | 4 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2014/C 270/03

Prior notification of a concentration (Case M.7362 — HIG/Aviapartner) — Candidate case for simplified procedure (
  1
  )

1

3

OTHER ACTS

European Commission

2014/C 270/04

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

4

| | Corrigenda |
| --- | --- |
| 2014/C 270/05 | Corrigendum to communication pursuant to Articles 3(2), 6(2), 13(3), 20(1), 20(1a) and 23(4) of Commission Regulation (EC) No 802/2004 (1) implementing Council Regulation (EC) No 139/2004 (2) on the control of concentrations between undertakings, last amended by Commission Implementing Regulation (EU) No 1269/2013 (3) (This text annuls and replaces that published in OJ C 25, 28.1.2014) | 9 |

Corrigenda

2014/C 270/05

Corrigendum to communication pursuant to Articles 3(2), 6(2), 13(3), 20(1), 20(1a) and 23(4) of Commission Regulation (EC) No 802/2004 (1) implementing Council Regulation (EC) No 139/2004 (2) on the control of concentrations between undertakings, last amended by Commission Implementing Regulation (EU) No 1269/2013 (3) (This text annuls and replaces that published in OJ C 25, 28.1.2014)

1

2

3

9

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

| 19.8.2014 | EN | Official Journal of the European Union | C 270/1 |
| --- | --- | --- | --- |

19.8.2014

EN

Official Journal of the European Union

C 270/1

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Euro exchange rates (1)

15 August 2014

2014/C 270/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3388 |
| JPY | Japanese yen | 137,33 |
| DKK | Danish krone | 7,4556 |
| GBP | Pound sterling | 0,80215 |
| SEK | Swedish krona | 9,1542 |
| CHF | Swiss franc | 1,2114 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,2205 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,882 |
| HUF | Hungarian forint | 312,89 |
| LTL | Lithuanian litas | 3,4528 |
| PLN | Polish zloty | 4,1805 |
| RON | Romanian leu | 4,4399 |
| TRY | Turkish lira | 2,8918 |
| AUD | Australian dollar | 1,4362 |
| CAD | Canadian dollar | 1,4593 |
| HKD | Hong Kong dollar | 10,3765 |
| NZD | New Zealand dollar | 1,5755 |
| SGD | Singapore dollar | 1,6656 |
| KRW | South Korean won | 1 362,35 |
| ZAR | South African rand | 14,1087 |
| CNY | Chinese yuan renminbi | 8,2372 |
| HRK | Croatian kuna | 7,6250 |
| IDR | Indonesian rupiah | 15 643,29 |
| MYR | Malaysian ringgit | 4,2232 |
| PHP | Philippine peso | 58,423 |
| RUB | Russian rouble | 48,1435 |
| THB | Thai baht | 42,670 |
| BRL | Brazilian real | 3,0283 |
| MXN | Mexican peso | 17,4670 |
| INR | Indian rupee | 81,4881 |

Currency

Exchange rate

USD

US dollar

1,3388

JPY

Japanese yen

137,33

DKK

Danish krone

7,4556

GBP

Pound sterling

0,80215

SEK

Swedish krona

9,1542

CHF

Swiss franc

1,2114

ISK

Iceland króna

NOK

Norwegian krone

8,2205

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,882

HUF

Hungarian forint

312,89

LTL

Lithuanian litas

3,4528

PLN

Polish zloty

4,1805

RON

Romanian leu

4,4399

TRY

Turkish lira

2,8918

AUD

Australian dollar

1,4362

CAD

Canadian dollar

1,4593

HKD

Hong Kong dollar

10,3765

NZD

New Zealand dollar

1,5755

SGD

Singapore dollar

1,6656

KRW

South Korean won

1 362,35

ZAR

South African rand

14,1087

CNY

Chinese yuan renminbi

8,2372

HRK

Croatian kuna

7,6250

IDR

Indonesian rupiah

15 643,29

MYR

Malaysian ringgit

4,2232

PHP

Philippine peso

58,423

RUB

Russian rouble

48,1435

THB

Thai baht

42,670

BRL

Brazilian real

3,0283

MXN

Mexican peso

17,4670

INR

Indian rupee

81,4881

---

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

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| 19.8.2014 | EN | Official Journal of the European Union | C 270/2 |
| --- | --- | --- | --- |

19.8.2014

EN

Official Journal of the European Union

C 270/2

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Euro exchange rates (1)

18 August 2014

2014/C 270/02

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3383 |
| JPY | Japanese yen | 137,22 |
| DKK | Danish krone | 7,4555 |
| GBP | Pound sterling | 0,80020 |
| SEK | Swedish krona | 9,1633 |
| CHF | Swiss franc | 1,2107 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,2315 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,900 |
| HUF | Hungarian forint | 313,88 |
| LTL | Lithuanian litas | 3,4528 |
| PLN | Polish zloty | 4,1883 |
| RON | Romanian leu | 4,4354 |
| TRY | Turkish lira | 2,9014 |
| AUD | Australian dollar | 1,4360 |
| CAD | Canadian dollar | 1,4559 |
| HKD | Hong Kong dollar | 10,3728 |
| NZD | New Zealand dollar | 1,5766 |
| SGD | Singapore dollar | 1,6659 |
| KRW | South Korean won | 1 361,82 |
| ZAR | South African rand | 14,2015 |
| CNY | Chinese yuan renminbi | 8,2267 |
| HRK | Croatian kuna | 7,6210 |
| IDR | Indonesian rupiah | 15 638,88 |
| MYR | Malaysian ringgit | 4,2246 |
| PHP | Philippine peso | 58,429 |
| RUB | Russian rouble | 48,2320 |
| THB | Thai baht | 42,601 |
| BRL | Brazilian real | 3,0191 |
| MXN | Mexican peso | 17,4728 |
| INR | Indian rupee | 81,4350 |

Currency

Exchange rate

USD

US dollar

1,3383

JPY

Japanese yen

137,22

DKK

Danish krone

7,4555

GBP

Pound sterling

0,80020

SEK

Swedish krona

9,1633

CHF

Swiss franc

1,2107

ISK

Iceland króna

NOK

Norwegian krone

8,2315

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,900

HUF

Hungarian forint

313,88

LTL

Lithuanian litas

3,4528

PLN

Polish zloty

4,1883

RON

Romanian leu

4,4354

TRY

Turkish lira

2,9014

AUD

Australian dollar

1,4360

CAD

Canadian dollar

1,4559

HKD

Hong Kong dollar

10,3728

NZD

New Zealand dollar

1,5766

SGD

Singapore dollar

1,6659

KRW

South Korean won

1 361,82

ZAR

South African rand

14,2015

CNY

Chinese yuan renminbi

8,2267

HRK

Croatian kuna

7,6210

IDR

Indonesian rupiah

15 638,88

MYR

Malaysian ringgit

4,2246

PHP

Philippine peso

58,429

RUB

Russian rouble

48,2320

THB

Thai baht

42,601

BRL

Brazilian real

3,0191

MXN

Mexican peso

17,4728

INR

Indian rupee

81,4350

---

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 19.8.2014 | EN | Official Journal of the European Union | C 270/3 |
| --- | --- | --- | --- |

19.8.2014

EN

Official Journal of the European Union

C 270/3

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Prior notification of a concentration

(Case M.7362 — HIG/Aviapartner)

Candidate case for simplified procedure

(Text with EEA relevance)

2014/C 270/03

| 1. | On 6 August 2014, the European Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking H.I.G. European Capital Partners SAS (‘H.I.G. SAS’, France) belonging to H.I.G. Capital LLC (‘H.I.G. Capital’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the undertaking Aviapartner (‘Aviapartner’, Belgium) by way of purchase of shares. |
| --- | --- |

1.

On 6 August 2014, the European Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking H.I.G. European Capital Partners SAS (‘H.I.G. SAS’, France) belonging to H.I.G. Capital LLC (‘H.I.G. Capital’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the undertaking Aviapartner (‘Aviapartner’, Belgium) by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   for H.I.G. SAS: private equity investment firm focused on management buy-outs, recapitalisations of middle market companies and growth equity investments,
  —   for Aviapartner: ground handling including ramp and passenger services, cargo handling and freight related handling services in Continental Europe. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for H.I.G. SAS: private equity investment firm focused on management buy-outs, recapitalisations of middle market companies and growth equity investments,

—   for Aviapartner: ground handling including ramp and passenger services, cargo handling and freight related handling services in Continental Europe.

| 3. | On preliminary examination, the European 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 Merger Regulation (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice. |
| --- | --- |

3.

On preliminary examination, the European 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 Merger Regulation (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

| 4. | The European Commission invites interested third parties to submit their possible observations on the proposed operation to the European Commission.
  Observations must reach the European Commission not later than 10 days following the date of this publication. Observations can be sent to the European Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7362 — HIG/Aviapartner to the following address:

  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

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

Observations must reach the European Commission not later than 10 days following the date of this publication. Observations can be sent to the European Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7362 — HIG/Aviapartner to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

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 (‘Notice on a simplified procedure’).

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OTHER ACTS

European Commission

| 19.8.2014 | EN | Official Journal of the European Union | C 270/4 |
| --- | --- | --- | --- |

19.8.2014

EN

Official Journal of the European Union

C 270/4

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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 270/04

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).

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

‘HALBERSTÄDTER WÜRSTCHEN’

EC No: DE-PGI-0105-01195 — 07.02.2014

PGI ( X ) PDO ( )

1.   Sections of the specification affected by the amendments

—

—

—

—

—

—

—

—

—

2.   Type of amendments

—

—

—

—

3.   Amendments:

Amendments requested:

(b)   Description of product:

| 1. | In the first sentence, the addition in brackets ‘(sheep's casing)’ after ‘... in tender natural skin’ is supplemented as follows: ‘(sheep's casing, pig's casing)’.
  In the description of the ‘Composition of the sausages’, the addition in brackets ‘(sheep's casing)’ after ‘natural skin’ is supplemented as follows: ‘(sheep's casing, pig's casing)’. |
| --- | --- |

1.

In the first sentence, the addition in brackets ‘(sheep's casing)’ after ‘... in tender natural skin’ is supplemented as follows: ‘(sheep's casing, pig's casing)’.

In the description of the ‘Composition of the sausages’, the addition in brackets ‘(sheep's casing)’ after ‘natural skin’ is supplemented as follows: ‘(sheep's casing, pig's casing)’.

| 2. | The thickness, length and weight measurements are amended as follows:

  Thickness | : | 17-32 mm instead of 20-24 mm |
| --- | --- | --- | --- |
| Length | : | 4-22 cm instead of 12-18 cm |
| Weight | : | 10-120 g instead of 50-90 g |

2.

The thickness, length and weight measurements are amended as follows:

Thickness

:

17-32 mm instead of 20-24 mm

Length

:

4-22 cm instead of 12-18 cm

Weight

:

10-120 g instead of 50-90 g

Explanation:

The basis for expanding the product range of ‘Halberstädter Würstchen’ as regards the sausages' thickness, length and weight lies in consumers' eating habits, which have changed over recent years. The annexes to the application prove that the precursor products of ‘Halberstädter Würstchen’, the ‘Heines Würstchen’, were already produced in the 1920s with corresponding measurements and weights.

The characteristic product features, namely the dark smoked colour and the unmistakable, intensive smoky taste and beechwood aroma, which result from smoking in a chimney smoking installation with an underfloor smouldering furnace, are also exhibited by the sausages with the altered measurements and weights.

Sausages which are more than 27 mm thick cannot be produced in the thin sheep's casing. Tender pig's casings are used for sausages of this thickness.

(e)   Method of production:

In the second sentence, the term ‘casings’ is replaced by ‘natural skins’.

Explanation:

The term ‘casings’ covers only sheep's casings but not pig's casings, and must therefore be replaced by ‘natural skins’.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘HALBERSTÄDTER WÜRSTCHEN’

EC No: DE-PGI-0105-01195 — 07.02.2014

PGI ( X ) PDO ( )

1.   Name

‘Halberstädter Würstchen’

2.   Member State or Third Country

Germany

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

‘Halberstädter Würstchen’ is a long, thin boiling sausage in tender natural skin (sheep's casing, pig's casing), sold only as a preserved product.

Characteristic features are the dark smoked colour and the unmistakable, intensive smoky taste and beechwood aroma. These are obtained by smoking the sausage in several stages in a chimney smoking installation with an underfloor smouldering furnace, whilst changing the humidity of the air and the density of the smoke with brief temperature peaks of up to 110 °C. Controlling the smoulder smoke temperatures produces colours and aromas which are the key to the taste and dark colour of the ‘Halberstädter Würstchen’.

—   Thickness: 17-32 mm

—   Length: 4-22 cm

—   Weight: 10-120 g

Composition of the sausages:

—   Pigmeat: about 45%

—   Beef and veal: about 15 %

—   Pig fat: about 15 %

—   Natural skin (sheep's casing, pig's casing): about 1,5 %

—   Drinking water: about 18 %

—   Nitrite curing salt: about 2 %

—   Spices (particularly white pepper and flower of nutmeg): about 1,5 %

—   Additives: about 2 %

—   Fat content: 20 % (± 5 %)

—   Meat protein free of connective-tissue protein: at least 7,5 %.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

—

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

All the production stages, including pre-conditioning, drying, smoking, boiling, maturing and preservation must take place in the defined geographical area.

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

—

3.7.   Specific rules concerning labelling

—

4.   Concise definition of the geographical area

The area of the town of Halberstadt.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Production of ‘Halberstädter Würstchen’ takes place in the defined geographical area of the town of Halberstadt. The products have a 100 year-old tradition and their good reputation was established by the company Friedrich Heine and its successors, which produced only in the area of the town of Halberstadt.

The special smoking process in a chimney smoking installation with an underfloor smouldering furnace, as used in the defined area, is the prerequisite for the product characteristics of ‘Halberstädter Würstchen’, which have been produced using the traditional method for more than 100 years.

The chimney smoking installation is made of masonry firebricks, which are particularly important for the thermal requirements of the installation. The firebricks also have the important attribute of absorbing the negative constituents of the smoke from the inner wall of the chimney smoking installation, thereby preventing those constituents from reaching the sausages to be smoked and enabling only the taste-forming substances to develop on the inside and outside of the sausages.

Hot smoking lasts for 40 to 50 minutes at average smoking temperatures of 60 to 75 °C. Direct firing of the chimney allows the temperature in the smoking chamber of the chimney smoking installation to be regulated so that alternating brief temperature peaks above 110 °C occur and a continual reduction in humidity takes place in accordance with the changes in temperature. The production and transmission of smoke takes place in a single area and a carbonising process occurs.

A mixture of beechwood chippings and sawdust at a ratio of 70 to 30 percent mass with 52 % humidity is used to produce the smoke. This is essential for controlling the smoking process according to temperature so as to ensure that sufficient quantities of all the necessary desirable smoke constituents are produced and precipitate on the surface of the skin. Controlling the smoulder smoke temperatures produces colours and aromas which are the key to the taste and dark colour of ‘Halberstädter Würstchen’.

The direct smoking process takes place in several stages which are characterised by different smoking times and different temperatures for the chimney smoke, and temperature ranges and temperature peaks of 75 to 80 °C, 85 to 90 °C, 95 to 100 °C and above 110 °C are reached.

The smoking expert's craft skills ensure that various temperatures are produced during the smoking process and that these temperature ranges are maintained for set periods of time. The temperatures and various temperature ranges are obtained by creating smouldering nests in the hearth of the chimney smoking installation. This is where the smoking expert uses his craft skills to control both the firing process and the process of achieving the smoking temperatures by creating smouldering nests or tearing them open in order to obtain the desired temperature ranges. These operations form the basis for the development of an underfloor smouldering furnace, which is an essential prerequisite for the gentle smoking process used to make the products. This process is also based on the manually controlled temperatures during smoking, as during the smoking process there are changes in, and a continual reduction of, the humidity of the air and density of the chimney smoke, which are essential for the products' development.

5.2.   Specificity of the product

‘Halberstädter Würstchen’ are characterised in particular by their unmistakable, intensive smoky taste and dark colour, which distinguish them from comparable products made elsewhere.

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 specific product characteristics described under (2) are the result of the special traditional smoking process carried out in the chimney smoking installation described under (1).

The chimney fumes are unique and the smoking processes carried out in them are fundamentally different from smoking processes in modern hot-smoking installations.

The reduction in the relative humidity of the air to < 25 % and the products' frying stability are the reason why the sausages to be treated withstand the extremely high heat stresses without being damaged.

During the damp phases the constituents of the smoke are basically absorbed, whilst during the dry, hot phases in particular the various substances contained in the smoke react with each other and with the constituents of the natural skin and of the filling inside it.

The traditional, typical seasoning and special treatment of the products give them their unmistakable taste and special appearance. In addition to the traditional recipes and seasonings used, the traditional smoking process provides the basis for the unmistakable taste of ‘Halberstädter Würstchen’ and the temperature control used when producing the chimney smoke, which is achieved by the smoking expert using his craft skills, is the main prerequisite for giving the product its typical taste and the sausage casing its special external colour.

The special reputation of ‘Halberstädter Würstchen’ is based on a tradition of sausage production in Halberstadt which dates back over 100 years.

‘Halberstädter Würstchen’ were produced for the first time on 23 November 1883 by the Halberstadt master butcher Friedrich Heine. A year later he opened a factory in Halberstadt. In 1896 Friedrich Heine gained public recognition for his products at a display of cooking skills and in the same year the sausages were preserved in tins for the first time and presented as a worldwide innovation at the cookery exhibition in Wiesbaden. In 1913 Friedrich Heine set up a new company in Halberstadt which at that time was the most modern and largest sausage factory in Europe.

By the beginning of the last century virtually all railway station restaurants had ‘Halberstädter Würstchen’ on their menus. The same was true of the Mitropa dining cars of Reichsbahn trains, which also offered preserved ‘Halberstädter Würstchen’. Today ‘Halberstädter Würstchen’ are still made at traditional production facilities in Halberstadt, at a rate of several tonnes per day.

Reference to publication of the specification

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

https://register.dpma.de/DPMAregister/geo/detail.pdfdownload/40682

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

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

(3)  See footnote 2.

(4)  See footnote 2.

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Corrigenda

| 19.8.2014 | EN | Official Journal of the European Union | C 270/9 |
| --- | --- | --- | --- |

19.8.2014

EN

Official Journal of the European Union

C 270/9

---

Corrigendum to communication pursuant to Articles 3(2), 6(2), 13(3), 20(1), 20(1a) and 23(4) of Commission Regulation (EC) No 802/2004 (1) implementing Council Regulation (EC) No 139/2004 (2) on the control of concentrations between undertakings, last amended by Commission Implementing Regulation (EU) No 1269/2013 (3)

(This text annuls and replaces that published in
  Official Journal of the European Union C 25 of 28 January 2014, p. 4
  )

2014/C 270/05

‘Communication pursuant to Article 3(2), 6(2), 13(3), 20(1), 20(1a) and 23(4) of Commission Regulation (EC) No 802/2004 (1) implementing Council Regulation (EC) No 139/2004 (2) on the control of concentrations between undertakings, last amended by Commission Implementing Regulation (EU) No 1269/2013 (3)

(Text with EEA relevance)

Introduction

Articles 3(2), 6(2), 13(3), 20(1) and 20(1a) of Regulation (EC) No 802/2004 require notifications, reasoned submissions, comments on the Commission's objections, commitments offered by the undertakings concerned and the Form RM to be submitted to the Commission in the format and with the number of copies specified by the Commission in the Official Journal of the European Union.

The Commission hereby specifies, pursuant to Articles 3(2), 6(2), 13(3), 20(1) and 20(1a) of Regulation (EC) No 802/2004, the number and format in which notifications, reasoned submissions, comments on the Commission's objections, commitments offered by the undertakings concerned and the Form RM should be delivered.

Article 23(4) of Regulation (EC) No 802/2004 requires that documents or any additional copies of documents submitted to the Commission electronically should be submitted in the format specified by the Commission in the Official Journal of the European Union and that submissions sent by electronic mail should be sent to the electronic mail address published by the Commission in the Official Journal of the European Union.

The Commission hereby specifies, pursuant to Article 23(4) of Regulation (EC) No 802/2004, the format in which electronic submissions should be sent and the e-mail address to which submissions sent by e-mail should be sent.

Notifications: Form CO and Short Form CO (Annexes I, II to Commission Regulation (EC) No 802/2004)

Reasoned submissions
   (4)
  : – Form RS (Annex III to Commission Regulation (EC) No 802/2004)

Commitments offered by the undertakings concerned and Form RM (Annex IV to Commission Regulation (EC) No 802/2004)

Comments on the Commission's objections

| 1) | One signed original on paper. |
| --- | --- |

1)

One signed original on paper.

| 2) | Three paper copies of the entire submission. Paper copies may be waived or extra copies may be requested by the case team. |
| --- | --- |

2)

Three paper copies of the entire submission. Paper copies may be waived or extra copies may be requested by the case team.

| 3) | Two copies of the submission in CD- or DVD-ROM format (the “medium”). The following specifications shall be adhered to:

  a) | The files in this medium shall be in non-protected, searchable Portable Document Format (PDF) or in non-protected spreadsheet format and should preferably not exceed 40 MB (megabytes) each in size. The copy of the submission may be contained on several CD- or DVD-ROMs. |
| --- | --- | --- |

3)

Two copies of the submission in CD- or DVD-ROM format (the “medium”). The following specifications shall be adhered to:

a)

The files in this medium shall be in non-protected, searchable Portable Document Format (PDF) or in non-protected spreadsheet format and should preferably not exceed 40 MB (megabytes) each in size. The copy of the submission may be contained on several CD- or DVD-ROMs.

| b) | Files should be named in a way which allows easy identification of the section in the Form CO, Short Form CO, Form RS or Form RM they refer to. |
| --- | --- |

b)

Files should be named in a way which allows easy identification of the section in the Form CO, Short Form CO, Form RS or Form RM they refer to.

| c) | Each file shall bear the number of the proceeding for which the submission is made. |
| --- | --- |

c)

Each file shall bear the number of the proceeding for which the submission is made.

| d) | A list of all files in the medium shall be delivered as a separate file in the medium. |
| --- | --- |

d)

A list of all files in the medium shall be delivered as a separate file in the medium.

Format of electronic submissions

Any submissions, other than the ones mentioned above, should adhere to the following rules:

| — | Containers (zip, rar, 7zip, etc.) should be avoided. |
| --- | --- |

—

Containers (zip, rar, 7zip, etc.) should be avoided.

| — | If possible, .pst files should be avoided. If not possible, size should not exceed 500 MB. |
| --- | --- |

—

If possible, .pst files should be avoided. If not possible, size should not exceed 500 MB.

| — | The size of non-searchable Adobe Portable Document Format (PDF) should be limited to 30 MB. Multiple files should not be packed into a single PDF. |
| --- | --- |

—

The size of non-searchable Adobe Portable Document Format (PDF) should be limited to 30 MB. Multiple files should not be packed into a single PDF.

| — | Lotus Notes files should be avoided. |
| --- | --- |

—

Lotus Notes files should be avoided.

| — | Individual files should not be password protected. If protection is needed, TrueCrypt should be used for encryption. |
| --- | --- |

—

Individual files should not be password protected. If protection is needed, TrueCrypt should be used for encryption.

E-mail address for e-mail correspondence

Correspondence sent by e-mail should be sent to comp-merger-registry@ec.europa.eu

Date of applicability of this communication

The instructions contained in this communication shall be applicable as of the day following its publication.’

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(1)  OJ L 133, 30.4.2004, p. 1.

1

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

2

(3)  OJ L 336, 14.12.2013, p. 1.

3

(4)  Reasoned submissions within the meaning of Article 4(4) and 4(5) of Council Regulation (EC) No 139/2004.

4

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