# Official Journal C 175/2022

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 175 |
| | |
| English edition | Information and Notices | Volume 6529 April 2022 |

ISSN 1977-091X

Official Journal

of the European Union

C 175

English edition

Information and Notices

Volume 6529 April 2022

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 175/01 | Communication from the Commission – Approval of the content of a draft Commission Regulation amending Regulation (EU) No 717/2014 as regards its period of application and the maximum cumulative amounts of de minimis aid | 1 |
| 2022/C 175/02 | Withdrawal of notification of a concentration (Case M.9938 – KINGSPAN GROUP / TRIMO) (
  1
  ) | 5 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 175/01

Communication from the Commission – Approval of the content of a draft Commission Regulation amending Regulation (EU) No 717/2014 as regards its period of application and the maximum cumulative amounts of de minimis aid

de minimis

1

2022/C 175/02

Withdrawal of notification of a concentration (Case M.9938 – KINGSPAN GROUP / TRIMO) (
  1
  )

1

5

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 175/03 | Euro exchange rates — 28 April 2022 | 6 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 175/03

Euro exchange rates — 28 April 2022

6

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| | V   Announcements |
| --- | --- |
| | ADMINISTRATIVE PROCEDURES |
| | European Union Agency for Criminal Justice Cooperation |
| 2022/C 175/04 | Notice amending the notification of vacancy notice for Administrative Director (grade AD 14) of Eurojust – The Hague (the Netherlands) – 22/EJ/05 ( OJ C 129, 22.3.2022 ) | 7 |
| | OTHER ACTS |
| | European Commission |
| 2022/C 175/05 | Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 8 |
| 2022/C 175/06 | Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 13 |

V   Announcements

ADMINISTRATIVE PROCEDURES

European Union Agency for Criminal Justice Cooperation

2022/C 175/04

Notice amending the notification of vacancy notice for Administrative Director (grade AD 14) of Eurojust – The Hague (the Netherlands) – 22/EJ/05 ( OJ C 129, 22.3.2022 )

( OJ C 129, 22.3.2022 )

7

OTHER ACTS

European Commission

2022/C 175/05

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

8

2022/C 175/06

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

13

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

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(1)   Text with EEA relevance.

1

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

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 29.4.2022 | EN | Official Journal of the European Union | C 175/1 |
| --- | --- | --- | --- |

29.4.2022

EN

Official Journal of the European Union

C 175/1

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COMMUNICATION FROM THE COMMISSION

Approval of the content of a draft Commission Regulation amending Regulation (EU) No 717/2014 as regards its period of application and the maximum cumulative amounts of de minimis aid

(2022/C 175/01)

The Commission has approved, on 17 December 2021, the content of a draft for a Commission Regulation amending Regulation (EU) No 717/2014 as regards its period of application and the maximum cumulative amounts of de minimis aid.

The draft for a Commission Regulation is attached as an Annex to this Communication. It will be opened for public consultation in January 2022 at:

http://ec.europa.eu/competition/consultations/open.html

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ANNEX

DRAFT COMMISSION REGULATION (EU) .../...

of ...

amending Regulation (EU) No 717/2014 as regards its period of application and the maximum cumulative amounts of de minimis aid

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union, and in particular Article 108(4) thereof,

Having regard to Council Regulation (EU) 2015/1588 of 13 July 2015 on the application of Articles 107 and 108 of the Treaty on the Functioning of the European Union to certain categories of horizontal State aid (1), and in particular Article 2(1) thereof,

After consulting the Advisory Committee on State Aid,

Whereas:

| (1) | On 29 April 2019, the Commission launched an evaluation of the performance of the sectoral instruments applicable to State aid in the fishery and aquaculture sector since their adoption in 2014-2015, including Commission Regulation (EU) No 717/2014, with a view to amending or repealing them for the period 2023-2027. The preliminary results of that evaluation have shown that Regulation (EU) No 717/2014 remains a relevant, efficient and effective tool, particularly to allow Member States to quickly address short-term negative impacts resulting from unexpected events that could endanger the economic performance of viable operators and jeopardise jobs (2). However, Regulation (EU) No 717/2014 should remain coherent and consistent with other rules relevant for the assessment of State aid in the fishery and aquaculture sector, in particular with Regulation (EU) 2021/1139 of the European Parliament and of the Council (3). |
| --- | --- |

(1)

On 29 April 2019, the Commission launched an evaluation of the performance of the sectoral instruments applicable to State aid in the fishery and aquaculture sector since their adoption in 2014-2015, including Commission Regulation (EU) No 717/2014, with a view to amending or repealing them for the period 2023-2027. The preliminary results of that evaluation have shown that Regulation (EU) No 717/2014 remains a relevant, efficient and effective tool, particularly to allow Member States to quickly address short-term negative impacts resulting from unexpected events that could endanger the economic performance of viable operators and jeopardise jobs (2). However, Regulation (EU) No 717/2014 should remain coherent and consistent with other rules relevant for the assessment of State aid in the fishery and aquaculture sector, in particular with Regulation (EU) 2021/1139 of the European Parliament and of the Council (3).

| (2) | Commission Regulation (EU) 2020/2008 (4) extended the period of application of Regulation (EU) No 717/2014 until 31 December 2022 to ensure that the Member States could continue granting small amounts of aid pending the adoption of Regulation (EU) 2021/1139. |
| --- | --- |

(2)

Commission Regulation (EU) 2020/2008 (4) extended the period of application of Regulation (EU) No 717/2014 until 31 December 2022 to ensure that the Member States could continue granting small amounts of aid pending the adoption of Regulation (EU) 2021/1139.

| (3) | The maximum cumulative amounts of de minimis aid granted per Member State to undertakings active in the fishery and aquaculture sector over any period of three fiscal years referred to in Article 3(3) of Regulation (EU) No 717/2014 should be updated with more recent sectoral data. In particular, the maximum cumulative amounts should be based on a three-year average of the annual turnover of catching, processing and aquaculture activities in each Member State, obtained by excluding the highest and lowest entries across a five-year period, i.e. 2014-2018. |
| --- | --- |

(3)

The maximum cumulative amounts of de minimis aid granted per Member State to undertakings active in the fishery and aquaculture sector over any period of three fiscal years referred to in Article 3(3) of Regulation (EU) No 717/2014 should be updated with more recent sectoral data. In particular, the maximum cumulative amounts should be based on a three-year average of the annual turnover of catching, processing and aquaculture activities in each Member State, obtained by excluding the highest and lowest entries across a five-year period, i.e. 2014-2018.

| (4) | To ensure that the Member States may continue granting small amounts of aid in accordance with Regulation (EU) No 717/2014, and in order to ensure continuity and legal certainty, it is appropriate to make a number of adjustments to Regulation (EU) No 717/2014 as listed in Article 1 of the present act, to reflect the legal and economic developments in the fishery and aquaculture sector and to extend its period of application until 31 December 2027. |
| --- | --- |

(4)

To ensure that the Member States may continue granting small amounts of aid in accordance with Regulation (EU) No 717/2014, and in order to ensure continuity and legal certainty, it is appropriate to make a number of adjustments to Regulation (EU) No 717/2014 as listed in Article 1 of the present act, to reflect the legal and economic developments in the fishery and aquaculture sector and to extend its period of application until 31 December 2027.

| (5) | Regulation (EU) No 717/2014 should therefore be amended accordingly, |
| --- | --- |

(5)

Regulation (EU) No 717/2014 should therefore be amended accordingly,

HAS ADOPTED THIS REGULATION:

Article 1

Regulation (EU) No 717/2014 is amended as follows:

| (1) | in Article 1(1), point (h) is replaced by the following:






  ‘(h) | aid to the temporary or permanent cessation of fishing activities unless specifically provided for in Regulation (EU) 2021/1139 of the European Parliament and of the Council (*1); |
| --- | --- | --- |

(1)

in Article 1(1), point (h) is replaced by the following:

‘(h)

aid to the temporary or permanent cessation of fishing activities unless specifically provided for in Regulation (EU) 2021/1139 of the European Parliament and of the Council (*1);

(*1)  Regulation (EU) 2021/1139 of the European Parliament and of the Council of 7 July 2021 establishing the European Maritime, Fisheries and Aquaculture Fund and amending Regulation (EU) 2017/1004 (OJ L 247, 13.7.2021, p. 1).’;"

| (2) | in Article 8, the second paragraph is replaced by the following:
  ‘It shall apply until 31 December 2027.’; |
| --- | --- |

(2)

in Article 8, the second paragraph is replaced by the following:

‘It shall apply until 31 December 2027.’;

| (3) | the Annex is replaced by the text in the Annex to this Regulation. |
| --- | --- |

(3)

the Annex is replaced by the text in the Annex to this Regulation.

Article 2

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, ...

For the Commission

The President

Ursula VON DER LEYEN

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(*1)  Regulation (EU) 2021/1139 of the European Parliament and of the Council of 7 July 2021 establishing the European Maritime, Fisheries and Aquaculture Fund and amending Regulation (EU) 2017/1004 (OJ L 247, 13.7.2021, p. 1).’;’

*1

---

(1)  OJ L 248, 24.9.2015, p. 1.

1

(2)  [PENDING]

2

(3)  Regulation (EU) 2021/1139 of the European Parliament and of the Council of 7 July 2021 establishing the European Maritime, Fisheries and Aquaculture Fund and amending Regulation (EU) 2017/1004 (OJ L 247, 13.7.2021, p. 1).

3

(4)  Commission Regulation (EU) 2020/2008 of 8 December 2020 amending Regulations (EU) No 702/2014, (EU) No 717/2014 and (EU) No 1388/2014, as regards their period of application and other relevant adjustments (OJ L 414, 9.12.2020, p. 15).

4

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ANNEX I

National cap as referred to in Article 3(3)

| (EUR) |
| --- |
| Member State | Maximum cumulative amount of de minimis aid granted per Member State in the fishery and aquaculture sector (1) |
| Belgium | 24 540 750 |
| Bulgaria | 2 172 884 |
| Czechia | 3 842 769 |
| Denmark | 81 833 109 |
| Germany | 77 196 702 |
| Estonia | 4 243 567 |
| Ireland | 26 601 846 |
| Greece | 28 923 364 |
| Spain | 217 119 657 |
| France | 181 019 480 |
| Croatia | 8 681 955 |
| Italy | 118 166 895 |
| Cyprus | 998 928 |
| Latvia | 5 513 209 |
| Lithuania | 16 035 859 |
| Luxembourg | 0 |
| Hungary | 1 259 151 |
| Malta | 3 474 898 |
| Netherlands | 37 118 541 |
| Austria | 2 986 023 |
| Poland | 72 434 934 |
| Portugal | 43 197 046 |
| Romania | 4 237 681 |
| Slovenia | 540 764 |
| Slovakia | 2 071 578 |
| Finland | 12 384 203 |
| Sweden | 20 537 179 |
| United Kingdom as regards Northern Ireland | 4 377 695 |

(EUR)

Member State

Maximum cumulative amount of de minimis aid granted per Member State in the fishery and aquaculture sector (1)

Belgium

24 540 750

Bulgaria

2 172 884

Czechia

3 842 769

Denmark

81 833 109

Germany

77 196 702

Estonia

4 243 567

Ireland

26 601 846

Greece

28 923 364

Spain

217 119 657

France

181 019 480

Croatia

8 681 955

Italy

118 166 895

Cyprus

998 928

Latvia

5 513 209

Lithuania

16 035 859

Luxembourg

0

Hungary

1 259 151

Malta

3 474 898

Netherlands

37 118 541

Austria

2 986 023

Poland

72 434 934

Portugal

43 197 046

Romania

4 237 681

Slovenia

540 764

Slovakia

2 071 578

Finland

12 384 203

Sweden

20 537 179

United Kingdom as regards Northern Ireland

4 377 695

---

(1)  The maximum cumulative amounts of de minimis aid are based on a three-year average of the annual turnover of catching, processing and aquaculture activities in each Member State, obtained by excluding the highest and lowest entries across a five-year period, i.e. 2014-2018.’

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| 29.4.2022 | EN | Official Journal of the European Union | C 175/5 |
| --- | --- | --- | --- |

29.4.2022

EN

Official Journal of the European Union

C 175/5

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Withdrawal of notification of a concentration

(Case M.9938 – KINGSPAN GROUP / TRIMO)

(Text with EEA relevance)

(2022/C 175/02)

On 3 March 2021, the European Commission received notification (1) of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (2) (‘Merger Regulation’).

On 12 April 2021, the Commission decided to initiate proceedings (3) under Article 6(1)(c) of the Merger Regulation. On 21 April 2022, the notifying party informed the Commission that it withdrew its notification and demonstrated that it abandoned the concentration.

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(1)  OJ C 82, 11.3.2021, p. 12.

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

(3)  OJ C 133, 16.4.2021, p. 2.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 29.4.2022 | EN | Official Journal of the European Union | C 175/6 |
| --- | --- | --- | --- |

29.4.2022

EN

Official Journal of the European Union

C 175/6

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Euro exchange rates (1)

28 April 2022

(2022/C 175/03)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0485 |
| JPY | Japanese yen | 137,13 |
| DKK | Danish krone | 7,4421 |
| GBP | Pound sterling | 0,84350 |
| SEK | Swedish krona | 10,3594 |
| CHF | Swiss franc | 1,0216 |
| ISK | Iceland króna | 137,80 |
| NOK | Norwegian krone | 9,8990 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,526 |
| HUF | Hungarian forint | 377,06 |
| PLN | Polish zloty | 4,6891 |
| RON | Romanian leu | 4,9479 |
| TRY | Turkish lira | 15,5362 |
| AUD | Australian dollar | 1,4814 |
| CAD | Canadian dollar | 1,3498 |
| HKD | Hong Kong dollar | 8,2267 |
| NZD | New Zealand dollar | 1,6221 |
| SGD | Singapore dollar | 1,4556 |
| KRW | South Korean won | 1 337,82 |
| ZAR | South African rand | 16,7472 |
| CNY | Chinese yuan renminbi | 6,9381 |
| HRK | Croatian kuna | 7,5703 |
| IDR | Indonesian rupiah | 15 222,05 |
| MYR | Malaysian ringgit | 4,5741 |
| PHP | Philippine peso | 54,845 |
| RUB | Russian rouble | |
| THB | Thai baht | 36,152 |
| BRL | Brazilian real | 5,2465 |
| MXN | Mexican peso | 21,4531 |
| INR | Indian rupee | 80,3670 |

Currency

Exchange rate

USD

US dollar

1,0485

JPY

Japanese yen

137,13

DKK

Danish krone

7,4421

GBP

Pound sterling

0,84350

SEK

Swedish krona

10,3594

CHF

Swiss franc

1,0216

ISK

Iceland króna

137,80

NOK

Norwegian krone

9,8990

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,526

HUF

Hungarian forint

377,06

PLN

Polish zloty

4,6891

RON

Romanian leu

4,9479

TRY

Turkish lira

15,5362

AUD

Australian dollar

1,4814

CAD

Canadian dollar

1,3498

HKD

Hong Kong dollar

8,2267

NZD

New Zealand dollar

1,6221

SGD

Singapore dollar

1,4556

KRW

South Korean won

1 337,82

ZAR

South African rand

16,7472

CNY

Chinese yuan renminbi

6,9381

HRK

Croatian kuna

7,5703

IDR

Indonesian rupiah

15 222,05

MYR

Malaysian ringgit

4,5741

PHP

Philippine peso

54,845

RUB

Russian rouble

THB

Thai baht

36,152

BRL

Brazilian real

5,2465

MXN

Mexican peso

21,4531

INR

Indian rupee

80,3670

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

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V Announcements

ADMINISTRATIVE PROCEDURES

European Union Agency for Criminal Justice Cooperation

| 29.4.2022 | EN | Official Journal of the European Union | C 175/7 |
| --- | --- | --- | --- |

29.4.2022

EN

Official Journal of the European Union

C 175/7

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Notice amending the notification of vacancy notice for Administrative Director (grade AD 14) of Eurojust – The Hague (the Netherlands) – 22/EJ/05

(Official Journal of the European Union C 129 of 22 March 2022)

(2022/C 175/04)

On page 17, last paragraph:

| for: | ‘The deadline for submission of applications is 28 April 2022 at midnight CET.’, |
| --- | --- |
| read: | ‘The deadline for submission of applications is 10 May 2022 at midnight CET.’. |

for:

‘The deadline for submission of applications is 28 April 2022 at midnight CET.’,

read:

‘The deadline for submission of applications is 10 May 2022 at midnight CET.’.

---

OTHER ACTS

European Commission

| 29.4.2022 | EN | Official Journal of the European Union | C 175/8 |
| --- | --- | --- | --- |

29.4.2022

EN

Official Journal of the European Union

C 175/8

---

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2022/C 175/05)

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

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘Bulot de la Baie de Granville’

EU No: PGI-FR-02319-AM01 – 30.12.2021

PDO ( ) PGI (X)

1.   Name(s)

‘Bulot de la Baie de Granville’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   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

‘Bulot de la Baie de Granville’ is a gastropod mollusc belonging to the species Buccinum undatum. It is sold whole in its shell:

| — | live, or |
| --- | --- |

—

live, or

| — | cooked fresh, pasteurised or frozen. |
| --- | --- |

—

cooked fresh, pasteurised or frozen.

It may be flavoured during cooking.

The colour of the shell, which is often light, varies from white to dark brown and from greenish white to dark green, depending on the amount of algae on the surface. The shell may have reddish spots caused by micro-algae. The foot is ivory-white to cream-white in colour, with small streaks and black spots.

The dimensions are defined as the size of the shell from its apex to the siphonal canal. ‘Bulot de la Baie de Granville’ measures between 47 mm and 70 mm. However, a maximum of 8 % of the batch may consist of individuals smaller than 47 mm and 15 % of individuals larger than 70 mm.

Owing to the time required for the ‘bulot’ (whelk) to reach the required dimensions, they are often carriers of marine organisms (barnacles, worms, slipper limpets) called epibionts, which are attached to the shell. Epibionts may not be present on more than 25 % of the ‘bulots’ in batches marketed under the ‘Bulot de la Baie de Granville’ PGI. This proportion is calculated on the basis of individuals that are significant carriers, as measured by comparing them to photographic reference material.

‘Bulot de la Baie de Granville’ smells of iodine, the sea and algae. In the mouth, after cooking, ‘Bulot de la Baie de Granville’ has a tender texture, a noticeable moisture content and iodine-like, marine and nutty flavours. It may be slightly crunchy owing to the presence of small sediments or shell debris. It does not have a muddy odour or taste.

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

–

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

The ‘Bulot de la Baie de Granville’ is fished and landed in the geographical area.

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

–

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

Each individual pack of PGI ‘bulots’ must include:

| — | the name ‘Bulot de la Baie de Granville’, written in clear, legible and indelible characters, the dimensions of which must be larger in both height and width than the characters of any other words on the labelling; |
| --- | --- |

—

the name ‘Bulot de la Baie de Granville’, written in clear, legible and indelible characters, the dimensions of which must be larger in both height and width than the characters of any other words on the labelling;

| — | the European Union PGI logo, which must be placed close to the sales name. |
| --- | --- |

—

the European Union PGI logo, which must be placed close to the sales name.

4.   Concise definition of the geographical area

The geographical area of ‘Bulot de la Baie de Granville’ is defined by:

| — | a maritime fishing area; |
| --- | --- |

—

a maritime fishing area;

| — | a landing area. |
| --- | --- |

—

a landing area.

Fishing area:

‘Bulot de la Baie de Granville’ is fished on the west side of the Cotentin Peninsula, in the coastal area extending from the headland of Goury in the north to the headland of Champeaux in the south. It is caught within a coastal strip of 30 nautical miles calculated from the landing points.

Landing area:

The landing area comprises all the coastal municipalities between the headland at Goury in the north and the headland at Champeaux in the south. It is made up of the following municipalities of the department of Manche:

Municipalities included in their entirety:

Agon-Coutainville; Annoville; Barneville-Carteret; Baubigny; Blainville-sur-Mer; Bréhal; Bretteville-sur-Ay; Bréville-sur-Mer; Bricqueville-sur-Mer; Carolles; Champeaux; Coudeville-sur-Mer; Créances; Donville-les-Bains; Flamanville; Geffosses; Granville; Hauteville-sur-Mer; La Haye; Héauville; Heugueville-sur-Sienne; Jullouville; Lessay; Lingreville; Les Moitiers-d’Allonne; Montmartin-sur-Mer; Orval sur Sienne; Les Pieux; Pirou; Port-Bail-sur-Mer; Regnéville-sur-Mer; Le Rozel; Saint-Georges-de-la-Rivière; Saint-Germain-sur-Ay; Saint-Jean-de-la-Rivière; Saint-Pair-sur-Mer; Siouville-Hague; Surtainville; Tourville-sur-Sienne; Tréauville.

Municipality partially included: La Hague and Gouville-sur-Mer.

5.   Link with the geographical area

Specificity of the geographical area

The Bay of Granville area is characterised by a large tidal range (mean range: 10.5 m) and a sharp retreat of the sea at low tide. The movement of the water masses during the tidal cycle induces currents at speeds of up to 2 knots in Granville.

The strength of the currents causes significant dispersion of the water columns, and the water mass undergoes constant vertical mixing (no stratification).

The significant water exchange, caused by the tidal currents and the swell, limits the seasonal variation of the water temperature to about 10 °C. The average temperature is around 17 °C in summer and 8 °C in winter.

The strong currents and the large tidal range mean that the water masses are continuously renewed by water flowing in from the open sea, and this guarantees excellent water quality and cool water temperatures.

The Bay of Granville has a certain bathymetric homogeneity, and depths exceeding 50 m can be found only beyond 30 nautical miles from the ports on the west coast of Cotentin.

This is an area rich in shell debris, with very little muddy sediment (fine sediment).

The west coast of Cotentin enjoys a temperate oceanic climate (annual average temperature: 11,4 °C) that is very heavily influenced by humid and cool air currents from the Atlantic.

Furthermore, the particularity of the local coast lies in its landscape, which is exposed to predominantly westerly winds and has a mostly sandy facies, except at the northern and southern extremities, which limits the possibilities for fishing vessels to find shelter and launching grounds. The need for vessels fishing ‘bulots’ to be distributed all along the coastal area, and these environmental considerations, are the reason for:

| — | the many slipways and landing points along the coast; |
| --- | --- |

—

the many slipways and landing points along the coast;

| — | the small size of the fishing units (<12 m), enabling vessels to be taken out of the water or making it easier to ground them. |
| --- | --- |

—

the small size of the fishing units (<12 m), enabling vessels to be taken out of the water or making it easier to ground them.

The ‘bulot’ is part of the traditional diet of the local coastal populations of Normandy. It used to be caught by hand or using a rake at low tide (A. Locard, Manuel Pratique d’Ostréiculture, 1900 and L. Joubin, Études sur les Gisements de Coquilles Comestibles des Côtes de France – La presqu’île du Cotentin; Bulletin de l’Institut Océanographique, 1911). The ‘bulot’ was consumed directly but also sought after as bait, which was hooked to fishing lines used to catch higher-value fish such as cod.

During the first half of the 20th century, small-scale fishing with pots, trawlers or dredges, which were widely used techniques in the Granville area, also supplied by-catches of ‘bulots’, a valuable supplement on fishing trips.

Specialised techniques have been developed since the mid-20th century. In 1947 J. Le Dantec wrote about the targeted fishing of ‘bulots’‘que des doris vont pêcher dans des casiers à proximité de la côte’ (‘that dory boats go fish using pots close to the coast’) (Revue officielle des travaux des pêches maritimes 1947-1949 – Vol. XV.FASC. 1-4 No 54-60).

The professional fishing of ‘Bulot de la Baie de Granville’ grew significantly in the second half of the 20th century, thanks to the emergence of gear that made it possible to fish larger quantities. Consequently this activity became professional, specialised and profitable. The specific gear used included pots to catch ‘bulots’ and open boxes for their transport.

From 1985, a resource management system (vessel size, type of gear, fishing calendar, etc.) was put in place for the ‘bulot’ fished in the Bay of Granville so as to preserve the resource and the small-scale nature of pot fishery.

Specificity of the product

‘Bulot de la Baie de Granville’ is a gastropod of the species Buccinum undatum. It is characterised by:

| — | its being marketed whole, in its shell; |
| --- | --- |

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its being marketed whole, in its shell;

| — | its freshness; |
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its freshness;

| — | its size: between 47 mm and 70 mm; less than 15 % of the ‘bulots’ being larger than 70 mm and less than 8 % smaller than 47 mm; |
| --- | --- |

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its size: between 47 mm and 70 mm; less than 15 % of the ‘bulots’ being larger than 70 mm and less than 8 % smaller than 47 mm;

| — | when eaten: it contains little or no sediment, tastes of the sea, iodine, algae and nuts and has no muddy smell or taste. |
| --- | --- |

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when eaten: it contains little or no sediment, tastes of the sea, iodine, algae and nuts and has no muddy smell or taste.

Causal link

The link with the geographical area of ‘Bulot de la Baie de Granville’ is based on its specific quality and reputation.

Its quality results firstly from the combined characteristics of the geographical area and the fishermen’s know-how.

The natural conditions of the Bay of Granville (bathymetry, large tidal range, quality and temperature of the water) are ideal for the development of the Buccinum undatum cold-water species.

Fishermen have adapted their practices to the characteristics of the area. Owing to the large tidal range, ports are accessible only at high tide. The semi-diurnal tidal flow determines when to depart for and return from a fishing trip: the vessels must not exceed a fishing time of 16 hours.

‘Bulot de la Baie de Granville’ is an attractive product owing to its freshness, guaranteed by the short fishing time, but also to the good preservation of the live ‘bulots’ and their organoleptic characteristics thanks to:

| — | the ‘gentle’ fishing method using pots, which prevents stress such as shell breakage or mixing with marine sediments, and allows the ‘bulots’ to be lifted out of the water intact and alive; |
| --- | --- |

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the ‘gentle’ fishing method using pots, which prevents stress such as shell breakage or mixing with marine sediments, and allows the ‘bulots’ to be lifted out of the water intact and alive;

| — | the selection of fishing areas and the sorting and cleaning carried out by the fishermen, which make it possible to remove any remaining bait and sediments; |
| --- | --- |

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the selection of fishing areas and the sorting and cleaning carried out by the fishermen, which make it possible to remove any remaining bait and sediments;

| — | the local, regular and balanced exploitation of the fishing area, which ensures a relatively small and stable size; |
| --- | --- |

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the local, regular and balanced exploitation of the fishing area, which ensures a relatively small and stable size;

| — | the storage in open boxes, which helps keep the ‘bulots’ alive and intact until they are sold live or cooked. |
| --- | --- |

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the storage in open boxes, which helps keep the ‘bulots’ alive and intact until they are sold live or cooked.

The temperate climatic conditions are likewise favourable to the good preservation of the live ‘bulots’, from the moment they come out of the water until they are landed, without any ice being added.

Finally, the sedimentary seabed enhances the gustatory quality of ‘Bulot de la Baie de Granville’. There are virtually no muddy sediments, which are known to weaken the organoleptic characteristics of the ‘bulot’ (dark exterior, muddy smell and taste).

For several decades now, the Bay of Granville has had a good reputation among local residents, which improved further when professional fishing started being developed in the 1980s. The area has become France’s centre for the development of ‘bulot’ fishing and for the marketing of this product in its traditional, whole, form.

As seafood platters became fashionable and products started being sold in cooked form, the sale of ‘Bulot de la Baie de Granville’ played a role in boosting the consumption of ‘bulot’ throughout France and the reputation of Granville. The very origin of the word ‘bulot’ shows how appreciated ‘Bulot de la Baie de Granville’ is among connoisseurs. Until the 1990s, the official sales name of this mollusc was ‘buccin’, but the product was better known by the name ‘bulot’, a term from Normandy. Its use became more widespread together with the development of marketing, and ‘bulot’ was adopted as an official name alongside ‘buccin’. The full name ‘Bulot de la Baie de Granville’ then started being used in marketing as a means of providing information to the consumer and promoting ‘bulots’ from the Bay of Granville.

The reputation of ‘Bulot de la Baie de Granville’ has spread beyond professional and regional circles through the mainstream press and TV programmes. These include the famous TV series ‘Thalassa’, which is focused on the sea and devoted a special report to the product, called ‘Bulotier à Granville, Reportage sur une pêche un peu spéciale: la pêche aux bulots à Granville’ in May 1996.

The ‘Bay of Granville’ origin is now a true guarantee of quality, as shown in an article on the national and European aspects of the consumption of ‘Bulot de la Baie de Granville’, published in the monthly magazine ‘Terra Eco’ in February 2013: ‘le bulot de Granville, réputé pour sa fraîcheur et son fumet sans arrière-goût de vase, s’exporte aux quatre coins de la France et dans l’Europe voisine.’ (‘The “bulot” of Granville, renowned for its freshness and a flavour that has no aftertaste of mud, is exported to the four corners of France and to neighbouring European countries’) .

The most beautiful televised eulogy to ‘Bulot de la Baie de Granville’ was made by the famous Michelin-starred chef Guy Martin who, in 2014, in an episode of the series ‘Epicerie Fine’ on TV5 Monde dedicated to shellfish in Normandy, declared the following: ‘Les bulots, on en voit de partout, mais il faut choisir le Bulot de la Baie de Granville, parce que ce bulot c’est une région, un savoir-faire, je dirai un terroir, une mer...’ (‘You see “bulots” everywhere, but you have to choose “Bulot de la Baie de Granville”, because this “bulot”, it is also a region, an expertise, I’d even say a land and a sea...’).

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-757e6893-2c06-411d-ad49-3c0dcc5363a5

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

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| 29.4.2022 | EN | Official Journal of the European Union | C 175/13 |
| --- | --- | --- | --- |

29.4.2022

EN

Official Journal of the European Union

C 175/13

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Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2022/C 175/06)

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

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘Sainte-Maure de Touraine’

EU No: PDO-FR-0133-AM04 - 17.12.2021

PDO ( X ) PGI ( )

1.   Name

‘Sainte-Maure de Touraine’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3 - Cheese

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

‘Sainte-Maure de Touraine’ is a cheese made exclusively from raw whole goat’s milk. It is a soft cheese obtained by primarily lactic acid coagulation, with the addition of a small amount of rennet, and by natural drainage.

As regards its outer appearance, the cheese has visible surface mould and its rind is dusted with ash.

It has a lactic flavour, without being too salty or acidic, with nutty hints and vegetal notes such as hay. It has a creamy, even slightly damp, texture but becomes drier and sometimes crumbly as it ages.

The cheese cuts cleanly and has a white or ivory-coloured paste with a fine, even texture.

It has a tapered log shape. The total weight of dry matter must be no lower than 100 g per cheese.

Its minimum fat content is 45 % in the dry matter.

Running through each ‘Sainte-Maure de Touraine’ cheese is a cereal straw on which at least the designation name and a code identifying the production facility are engraved.

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

The dairy goats must be of the Alpine, Saanen or Poitevine breeds or be crosses of those breeds.

At least 825 kg of the dry matter in the total annual ration per dairy goat (i.e. 75 %) must come from the geographical area. Some feedingstuffs do not come from the geographical area because they are unavailable there (e.g. dried lucerne).

The pasture area must be a minimum of 1 000 m2 per dairy goat, comprising the surface areas of the holding and/or the corresponding surface areas for bought-in fodder.

The annual quantity of fodder per dairy goat must be at least 550 kg of dry matter. Fodder may come from the geographical area only. The fodder is consumed fresh, fermented or as hay. The annual quantity of fermented feed is limited to 355 kg of dry matter per goat. It may not exceed 1 kg of dry matter per day per dairy goat. Fermented feed must be given together with hay or green fodder or combined with grazing.

The permitted types of fodder are set out in a positive list.

Complementary feed may be at most 50 % of the dairy goats’ feed, i.e. a maximum of 550 kg of dry matter.

The permitted complementary feeds are specified in a positive list.

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

The milk must be produced and the cheese made and ripened in the geographical area defined in section 4.

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

—

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

Besides the compulsory wordings required by the rules on the labelling and presentation of foodstuffs, cheeses with the ‘Sainte-Maure de Touraine’ designation of origin are marketed with an individual label featuring the name of the designation of origin ‘Sainte-Maure de Touraine’ and the European Union’s PDO logo in the same visual field.

Irrespective of the regulatory references applicable to all cheeses, the use of any other term or reference accompanying the designation of origin is prohibited on the labelling, advertising, invoices or commercial documents, with the exception of individual trademarks.

4.   Concise definition of the geographical area

All stages of production take place in the geographical area, which encompasses the territory of the following municipalities on the basis of the Official Geographic Code of 2021:

Indre (Department 36): Argy, Arpheuilles, Azay-le-Ferron, Buzançais, La Chapelle Orthemale, Châtillon-sur-Indre, Chezelles, Cléré-du-Bois, Clion, Écueillé, Fléré-la-Rivière, Fontgombault, Fontguenand, Frédille, Gehée, Heugnes, Jeu-Maloches, Langé, Lingé, Luçay-le-Mâle, Lurais, Lureuil, Lye, Martizay, Méobecq, Mérigny, Mézières-en-Brenne, Murs, Néons-sur-Creuse, Neuillay-les-Bois, Obterre, Palluau-sur-Indre, Paulnay, Pellevoisin, Préaux, Preuilly-la-Ville, Saint-Cyran-du-Jambot, Saint-Genou, Saint-Lactencin, Saint-Médard, Saint-Michel-en-Brenne, Sainte-Gemme, Saulnay, Sauzelles, Selles-sur-Nahon, Sougé, Tournon-Saint-Martin, Le Tranger, Valençay, Vendoeuvres, La Vernelle, Veuil, Vicq-sur-Nahon, Villedieu-sur-Indre, Villegouin, Villentrois-Faverolles, Villiers.

Indre-et-Loire (Department 37) in its entirety.

Loir-et-Cher (Department 41): Ambly, Angé, Artins, Authon, Averdon, Champigny-en-Beauce, La Chapelle-Vendômoise, Châteauvieux, Châtillon-sur-Cher, Chaumont-sur-Loire, Chémery, Chissay-en-Touraine, Choussy, Le Controis-en-Sologne (pour le territoire de la commune de Thenay), Couddes, Couffy, Crucheray, Les Essarts, Faverolles-sur-Cher, Françay, Gombergean, Les Hayes, Herbault, Houssay, Huisseau-en-Beauce, Lancè, Lancôme, Landes-le-Gaulois, Lavardin, Mareuil-sur-Cher, Méhers, Mesland, Meusnes, Monteaux, Monthou-sur-Cher, Montoire-sur-le-Loir, Montrichard Val de Cher, Montrouveau, Nourray, Noyers-sur-Cher, Pontlevoy, Pouillé, Prunay-Cassereau, Rilly-sur-Loire, Les Roches-l’Évêque, Saint-Aignan, Saint-Amand-Longpré, Saint-Arnoult, Saint-Cyr-duGault, Saint-Etienne-des-Guérets, Saint-Georges-sur-Cher, Saint-Gourgon, Saint-Julien-de-Chédon, Saint-Martin-des-Bois, Saint-Rimay, Saint-Romain-sur-Cher, Santenay, Sasnières, Seigy, Thenay, Thésée, Troo, Valencisse, Vallée-de-Ronsard, Vallières-les-Grandes, Valloire-sur-Cisse, Veuzin-sur-Loire, Villavard, Villechauve, Villedieu-le-Château, Villefrancoeur, Villeporcher.

Vienne (Department 86): Antran, Basses, Berthegon, Beuxes, Bournand, Buxeuil, Ceaux-en-Loudun, Chenevelles, Coussay-les-Bois, Dangé-Saint-Romain, Ingrandes, Leigné-les-Bois, Leigné-sur-Usseau, Lésigny, Leugny, Loudun, Mairé, Messemé, Mondion, Nueil-sous-Faye, Les Ormes, Oyré, Pleumartin, Port-de-Piles, Pouant, Prinçay, La Roche-Posay, Roiffé, Saint-Christophe, Saint-Gervais-les-Trois-Clochers, Saint-Rémy-sur-Creuse, Sammarçolles, Sérigny, Usseau, Vaux-sur-Vienne, Vellèches, Vézières, Vicq-sur-Gartempe.

Maps of the geographical area can be consulted on the website of the National Institute of Origin and Quality (Institut national de l’origine et de la qualité – INAO).

5.   Link with the geographical area

‘Sainte-Maure de Touraine’ is a goat’s milk cheese the main specific characteristics of which are its elongated log shape with a cereal straw running through it, its nutty hints and vegetal notes such as hay, and its creamy texture that becomes crumbly as it ages. These characteristics are conferred upon it by the know-how in rearing goats fed on fodder produced exclusively in the geographical area, and also by cheese-making know-how (lactic curd, slow draining, and ash-dusting and salting of the surface after removal from the mould) and ripening know-how, which allows characteristic ripening flora to develop.

The geographical area where ‘Sainte-Maure de Touraine’ is produced is located in the south-west of the Paris Basin, covering and extending beyond the old historic province of Touraine. The Loire, which crosses the area from east to west, and its tributaries strongly influence the landscape of the various farming areas.

The landscapes of open plateaus where cereal crops predominate alternate with valleys, which are more wooded and where more specialised agriculture has emphasised specific types of production (winegrowing, tree crops, livestock rearing, market gardening). Clayey and clay-limestone soils also meet here on the plateaus.

With its oceanic influences, the climate is characterised by mild winters and summers and allows the growing of numerous fodder and cereal crops needed to feed animals. This oceanic influence, which decreases only very gradually moving eastwards along the Loire Valley, maintains a relatively homogeneous climate throughout the area.

There were no herds of goats until the mid-20th century. The poorest rural households would have only one to three goats. Keeping the goats was the job of the grandmother (or of the youngest daughter, to whom the grandmother had passed on the know-how), who would care for the animals, feed them, milk them and make the cheese. The milk was used raw and whole straight after milking. The volume of a ‘Sainte-Maure de Touraine’ mould corresponded to the daily volume of milk produced by a goat, that is around 2,5 litres of milk to make one cheese. There was no dairy; the work was done in the kitchen and the cheeses were left to dry near the chimney. The elongated log shape made the cheese fragile and hard to handle, so running a cereal straw through it lengthways made handling easier.

The modern-day production techniques stem from that history. The cheese is obtained by lactic acid coagulation of the whole, raw milk along with the addition of a small amount of rennet. The curd is placed into tapered moulds.

‘Sainte-Maure de Touraine’ is a cheese produced from raw, whole goat’s milk, with only a small amount of rennet added, and obtained from a lactic curd. It is characterised by:

| — | its distinctive tapered shape; |
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its distinctive tapered shape;

| — | its fine, even, white to ivory-coloured paste which cuts cleanly; |
| --- | --- |

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its fine, even, white to ivory-coloured paste which cuts cleanly;

| — | its creamy texture, which becomes drier and crumbly as it ages; |
| --- | --- |

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its creamy texture, which becomes drier and crumbly as it ages;

| — | after ripening for 10 days, a well-developed rind covered with surface mould visible to the naked eye; |
| --- | --- |

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after ripening for 10 days, a well-developed rind covered with surface mould visible to the naked eye;

| — | the cereal straw running through it lengthways; |
| --- | --- |

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the cereal straw running through it lengthways;

| — | its lactic flavour with nutty hints and vegetal notes. |
| --- | --- |

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its lactic flavour with nutty hints and vegetal notes.

The origins of this goat’s milk cheese lie in the poorest soils of Touraine.

The presence in the geographical area of clayey and clay-limestone soils, which are suitable for fodder and cereal production, encouraged the agricultural exploitation of the poorest areas through the establishment of goat rearing, of a small size at first, the milk from which was used to produce a cheese that was initially consumed within the family only.

‘Sainte-Maure de Touraine’ owes its distinctive shape to the mould, which was originally made of woven wicker. The volume of the mould corresponds to a goat’s daily milk production. The elongated log shape and the sometimes brittle texture of the paste make the cheese fragile and difficult to handle, so the lengthways insertion of a cereal straw initially had the practical purpose of making it easier to handle the cheese, before becoming an identifying feature for consumers.

A number of factors – the use of an elongated mould and the characteristics of lactic production, together with slow drainage, which is adapted to the rhythm of work on the farm, and ash-dusting and salting after removal from the mould – give the cheese a texture, fineness of paste and ratio of surface area to volume that allow the distinctive ripening flora of ‘Sainte-Maure de Touraine’ to develop as it ripens, giving the cheese its qualities in terms of taste and aroma.

Reference to publication of the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-0044ace0-9759-4aae-a3cf-fe706eac1395

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

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