# Official Journal C 492/2021

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 492 |
| | |
| English edition | Information and Notices | Volume 648 December 2021 |

ISSN 1977-091X

Official Journal

of the European Union

C 492

English edition

Information and Notices

Volume 648 December 2021

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2021/C 492/01 | Commission notice concerning the application of the transitional rules of origin providing for diagonal cumulation between the applying Contracting Parties in the pan-Euro-Mediterranean (PEM) zone | 1 |
| 2021/C 492/02 | Non-opposition to a notified concentration (Case M.10496 – CREMER / CLYDE INVESTMENTS / CREMER SUSTAINABLE FOODS JV) (
  1
  ) | 4 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2021/C 492/01

Commission notice concerning the application of the transitional rules of origin providing for diagonal cumulation between the applying Contracting Parties in the pan-Euro-Mediterranean (PEM) zone

1

2021/C 492/02

Non-opposition to a notified concentration (Case M.10496 – CREMER / CLYDE INVESTMENTS / CREMER SUSTAINABLE FOODS JV) (
  1
  )

1

4

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2021/C 492/03 | Euro exchange rates — 7 December 2021 | 5 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2021/C 492/03

Euro exchange rates — 7 December 2021

5

---

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2021/C 492/04 | Prior notification of a concentration (Case M.10519 – BLACKSTONE / INTERPLEX) – Candidate case for simplified procedure (
  1
  ) | 6 |
| | OTHER ACTS |
| | European Commission |
| 2021/C 492/05 | Publication of an application for registration of a name 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 | 8 |
| 2021/C 492/06 | Publication of an application for registration of a name 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 | 12 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2021/C 492/04

Prior notification of a concentration (Case M.10519 – BLACKSTONE / INTERPLEX) – Candidate case for simplified procedure (
  1
  )

1

6

OTHER ACTS

European Commission

2021/C 492/05

Publication of an application for registration of a name 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

8

2021/C 492/06

Publication of an application for registration of a name 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

12

---

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

---

(1)   Text with EEA relevance.

1

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

EN

---

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 8.12.2021 | EN | Official Journal of the European Union | C 492/1 |
| --- | --- | --- | --- |

8.12.2021

EN

Official Journal of the European Union

C 492/1

---

Commission notice concerning the application of the transitional rules of origin providing for diagonal cumulation between the applying Contracting Parties (1) in the pan-Euro-Mediterranean (PEM) zone

(2021/C 492/01)

For the purpose of the application of diagonal cumulation of origin among the applying Contracting Parties, the applying Contracting Parties concerned notify each other, through the European Commission, of the origin rules in force with the other applying Contracting Parties.

It is recalled that diagonal cumulation (of working, processing and/or materials) can only be applied if the applying Contracting Parties of final manufacture and of final destination have concluded free trade agreements, containing identical rules of origin, with all the applying Contracting Parties participating in the acquisition of originating status.

Products originating in an applying Contracting Party which has not concluded an agreement with the applying Contracting Parties of final manufacture and/or of final destination shall be treated as non-originating.

Based on the notifications made by the applying Contracting Parties to the European Commission, the tables attached specify:

| | Table 1 – a simplified overview of cumulation possibilities on 16 November 2021. |
| --- | --- |

Table 1 – a simplified overview of cumulation possibilities on 16 November 2021.

| | Table 2 – the date from which diagonal cumulation becomes applicable. |
| --- | --- |

Table 2 – the date from which diagonal cumulation becomes applicable.

In Table 1, an ‘X’ marks the existence between 2 partners of a free trade agreement containing rules of origin allowing cumulation based on the transitional rules of origin. To use diagonal cumulation with a third partner, an ‘X’ should be present in all the intersection of the table between the 3 partners.

In Table 2, the dates mentioned refer to the date of application of diagonal cumulation on the basis of Article 8 of Appendix A to each protocol on rules of origin between the applying Contracting Parties. In that case the date is preceded by ‘(T)’.

The codes for the applying Contracting Parties listed in the tables are given here below.

| — | European Union |
| --- | --- |

—

European Union

EU

| — | EFTA States: |
| --- | --- |

—

EFTA States:

| — | Iceland |
| --- | --- |

—

Iceland

IS

| — | Switzerland (including Liechtenstein) (2) |
| --- | --- |

—

Switzerland (including Liechtenstein) (2)

CH (+ LI)

| — | Norway |
| --- | --- |

—

Norway

NO

| — | The Faroe Islands |
| --- | --- |

—

The Faroe Islands

FO

| — | The participants in the Barcelona Process: |
| --- | --- |

—

The participants in the Barcelona Process:

| — | Jordan |
| --- | --- |

—

Jordan

JO

| — | Palestine (3) |
| --- | --- |

—

Palestine (3)

PS

| — | The participants in the EU’s Stabilisation and Association Process: |
| --- | --- |

—

The participants in the EU’s Stabilisation and Association Process:

| — | Albania |
| --- | --- |

—

Albania

AL

| — | North Macedonia |
| --- | --- |

—

North Macedonia

MK

| — | Georgia |
| --- | --- |

—

Georgia

GE

| — | The Republic of Moldova |
| --- | --- |

—

The Republic of Moldova

MD

This notice replaces notice 2021/C 426/01 (OJ C 426, 21.10.2021, p.1).

Table 1

Simplified overview of diagonal cumulation possibilities under the transitional rules of origin in the pan-Euro-Med zone on 16 November 2021

| | EU | CH (+LI) | IS | NO | FO | JO | PS | AL | MK | GE | MD |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
| EU | | X | X | X | X | X | X | X | X | X | X |
| CH (+LI) | X | | X | X | | | | | | | |
| IS | X | X | | X | | | | | | | |
| NO | X | X | X | | | | | | | | |
| FO | X | | | | | | | | | | |
| JO | X | | | | | | | | | | |
| PS | X | | | | | | | | | | |
| AL | X | | | | | | | | | | |
| MK | X | | | | | | | | | | |
| GE | X | | | | | | | | | | |
| MD | X | | | | | | | | | | |

EU

CH (+LI)

IS

NO

FO

JO

PS

AL

MK

GE

MD

EU

X

X

X

X

X

X

X

X

X

X

CH (+LI)

X

X

X

IS

X

X

X

NO

X

X

X

FO

X

JO

X

PS

X

AL

X

MK

X

GE

X

MD

X

Table 2

Date of application of transitional rules of origin providing for diagonal cumulation in the pan-Euro-Med zone

| | EU | CH (+LI) | IS | NO | FO | JO | PS | AL | MK | GE | MD |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
| EU | | (T) 1.9.2021 | (T) 1.9.2021 | (T) 1.9.2021 | (T) 1.9.2021 | (T) 1.9.2021 | (T) 1.9.2021 | (T) 1.9.2021 | (T) 9.9.2021 | (T) 1.9.2021 | (T) 16.11.2021 |
| CH (+LI) | (T) 1.9.2021 | | (T) 1.11.2021 | (T) 1.11.2021 | | | | | | | |
| IS | (T) 1.9.2021 | (T) 1.11.2021 | | (T) 1.11.2021 | | | | | | | |
| NO | (T) 1.9.2021 | (T) 1.11.2021 | (T) 1.11.2021 | | | | | | | | |
| FO | (T) 1.9.2021 | | | | | | | | | | |
| JO | (T) 1.9.2021 | | | | | | | | | | |
| PS | (T) 1.9.2021 | | | | | | | | | | |
| AL | (T) 1.9.2021 | | | | | | | | | | |
| MK | (T) 9.9.2021 | | | | | | | | | | |
| GE | (T) 1.9.2021 | | | | | | | | | | |
| MD | (T) 16.11.2021 | | | | | | | | | | |

EU

CH (+LI)

IS

NO

FO

JO

PS

AL

MK

GE

MD

EU

(T) 1.9.2021

(T) 1.9.2021

(T) 1.9.2021

(T) 1.9.2021

(T) 1.9.2021

(T) 1.9.2021

(T) 1.9.2021

(T) 9.9.2021

(T) 1.9.2021

(T) 16.11.2021

CH (+LI)

(T) 1.9.2021

(T) 1.11.2021

(T) 1.11.2021

IS

(T) 1.9.2021

(T) 1.11.2021

(T) 1.11.2021

NO

(T) 1.9.2021

(T) 1.11.2021

(T) 1.11.2021

FO

(T) 1.9.2021

JO

(T) 1.9.2021

PS

(T) 1.9.2021

AL

(T) 1.9.2021

MK

(T) 9.9.2021

GE

(T) 1.9.2021

MD

(T) 16.11.2021

---

(1)  ’applying Contracting Party’ means a Contracting Party to the PEM Convention that incorporates the PEM transitional rules of origin in its bilateral preferential trade agreements with another Contracting Party to the PEM Convention

(2)  Switzerland and the Principality of Liechtenstein form a customs union.

(3)  This designation shall not be construed as recognition of a State of Palestine and is without prejudice to the individual positions of the Member States on this issue

---

| 8.12.2021 | EN | Official Journal of the European Union | C 492/4 |
| --- | --- | --- | --- |

8.12.2021

EN

Official Journal of the European Union

C 492/4

---

Non-opposition to a notified concentration

(Case M.10496 – CREMER / CLYDE INVESTMENTS / CREMER SUSTAINABLE FOODS JV)

(Text with EEA relevance)

(2021/C 492/02)

On 26 November 2021, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

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

—

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

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32021M10496. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32021M10496. EUR-Lex is the online point of access to European Union law.

---

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

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 8.12.2021 | EN | Official Journal of the European Union | C 492/5 |
| --- | --- | --- | --- |

8.12.2021

EN

Official Journal of the European Union

C 492/5

---

Euro exchange rates (1)

7 December 2021

(2021/C 492/03)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1256 |
| JPY | Japanese yen | 127,83 |
| DKK | Danish krone | 7,4363 |
| GBP | Pound sterling | 0,84933 |
| SEK | Swedish krona | 10,2573 |
| CHF | Swiss franc | 1,0414 |
| ISK | Iceland króna | 147,40 |
| NOK | Norwegian krone | 10,1900 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,465 |
| HUF | Hungarian forint | 365,88 |
| PLN | Polish zloty | 4,5942 |
| RON | Romanian leu | 4,9488 |
| TRY | Turkish lira | 15,3690 |
| AUD | Australian dollar | 1,5836 |
| CAD | Canadian dollar | 1,4258 |
| HKD | Hong Kong dollar | 8,7753 |
| NZD | New Zealand dollar | 1,6607 |
| SGD | Singapore dollar | 1,5380 |
| KRW | South Korean won | 1 325,50 |
| ZAR | South African rand | 17,9612 |
| CNY | Chinese yuan renminbi | 7,1671 |
| HRK | Croatian kuna | 7,5205 |
| IDR | Indonesian rupiah | 16 175,52 |
| MYR | Malaysian ringgit | 4,7635 |
| PHP | Philippine peso | 56,772 |
| RUB | Russian rouble | 83,7755 |
| THB | Thai baht | 37,910 |
| BRL | Brazilian real | 6,3327 |
| MXN | Mexican peso | 23,8972 |
| INR | Indian rupee | 84,8780 |

Currency

Exchange rate

USD

US dollar

1,1256

JPY

Japanese yen

127,83

DKK

Danish krone

7,4363

GBP

Pound sterling

0,84933

SEK

Swedish krona

10,2573

CHF

Swiss franc

1,0414

ISK

Iceland króna

147,40

NOK

Norwegian krone

10,1900

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,465

HUF

Hungarian forint

365,88

PLN

Polish zloty

4,5942

RON

Romanian leu

4,9488

TRY

Turkish lira

15,3690

AUD

Australian dollar

1,5836

CAD

Canadian dollar

1,4258

HKD

Hong Kong dollar

8,7753

NZD

New Zealand dollar

1,6607

SGD

Singapore dollar

1,5380

KRW

South Korean won

1 325,50

ZAR

South African rand

17,9612

CNY

Chinese yuan renminbi

7,1671

HRK

Croatian kuna

7,5205

IDR

Indonesian rupiah

16 175,52

MYR

Malaysian ringgit

4,7635

PHP

Philippine peso

56,772

RUB

Russian rouble

83,7755

THB

Thai baht

37,910

BRL

Brazilian real

6,3327

MXN

Mexican peso

23,8972

INR

Indian rupee

84,8780

---

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

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 8.12.2021 | EN | Official Journal of the European Union | C 492/6 |
| --- | --- | --- | --- |

8.12.2021

EN

Official Journal of the European Union

C 492/6

---

Prior notification of a concentration

(Case M.10519 – BLACKSTONE / INTERPLEX)

Candidate case for simplified procedure

(Text with EEA relevance)

(2021/C 492/04)

1.

This notification concerns the following undertakings:

| — | Blackstone Inc. (‘Blackstone’, United States); |
| --- | --- |

—

Blackstone Inc. (‘Blackstone’, United States);

| — | Interplex Holdings Pte. Ltd (‘Interplex’, Singapore). |
| --- | --- |

—

Interplex Holdings Pte. Ltd (‘Interplex’, Singapore).

Blackstone acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of Interplex.

The concentration is accomplished by way of purchase of shares.

2.

| — | for Blackstone: global asset management across a wide range of assets classes including private equity, real estate, public debt and equity, growth equity, opportunistic, non-investment grade credit, real assets and secondary funds; |
| --- | --- |

—

for Blackstone: global asset management across a wide range of assets classes including private equity, real estate, public debt and equity, growth equity, opportunistic, non-investment grade credit, real assets and secondary funds;

| — | for Interplex: design and manufacture of customised interconnect, high-precision and mechanical solutions focused on decarbonisation of transportation, future mobility, increased longevity and digitalisation, serving clients globally. |
| --- | --- |

—

for Interplex: design and manufacture of customised interconnect, high-precision and mechanical solutions focused on decarbonisation of transportation, future mobility, increased longevity and digitalisation, serving clients globally.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under 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 the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.10519 – BLACKSTONE / INTERPLEX

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

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

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

1

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

2

---

OTHER ACTS

European Commission

| 8.12.2021 | EN | Official Journal of the European Union | C 492/8 |
| --- | --- | --- | --- |

8.12.2021

EN

Official Journal of the European Union

C 492/8

---

Publication of an application for registration of a name 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

(2021/C 492/05)

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

SINGLE DOCUMENT

’Gower Salt Marsh Lamb’

EU No: PDO-GB-02452 — 1 April 2019

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

’Gower Salt Marsh Lamb’

2.   Member State or Third Country

United Kingdom

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.1 Fresh meat (and offal)

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

‘Gower Salt Marsh Lamb’ is prime lamb that is born reared and slaughtered on the Gower peninsular in South Wales. It is the unique vegetation and environment of the salt marshes on the north Gower coastline, where the lambs graze, which gives the meat its distinctive characteristics.

‘Gower Salt Marsh Lamb’ is a natural seasonal product available from June until the end of December. There is no restriction on which breeds (or x breeds) of sheep can be used to produce ‘Gower Salt Marsh Lamb’. However, the breeds which are the most suitable, are hardy, lighter more agile breeds which thrive well on the salt marsh vegetation.

‘Gower Salt Marsh Lamb’ is aged between 4 to 10 months at time of slaughter. All lambs must spend a minimum of 2 months in total, (and at least 50 % of their life) grazing the salt marsh although some lambs will graze the salt marsh for up to 8 months.

The lambs are, extensively reared and are naturally ‘fit’ animals, grazing over long distances on the saltmarshes. This contributes to the specific characteristics of ‘Gower Salt Marsh Lamb’, producing a slower maturing lamb, achieving the optimum balance of lean meat to fat with ‘consistent distribution and configuration of fat marbling throughout the muscle fibres’. Leg joints are well defined with good muscle conformation and the raw meat is dark red in colour.

‘Gower Salt Marsh Lamb’ has a carcass weight at slaughter between 16-23 kgs deadweight. ‘Gower Salt Marsh Lamb’ is EUROP carcass classified as 2L to 3L fat class and U to O conformation with the majority of lambs classifying as R conformation and fat class 3L.

When cooked (as described by an independent sensory analysis panel) ‘Gower Salt Marsh Lamb’ delivers a ‘well rounded lamb flavour that is mild, sweet, and delicate with grassy, herby slightly salty fresh notes and leaves a pleasant savoury lamb residual aftertaste in the mouth’. The fat (which is well distributed and, remains visible when cooked) is creamy in colour and renders during cooking to leave a clean non greasy texture on the palate. The lamb has a ‘sweet subtle aroma and is tender and succulent’. When assessed by a texture analyser, ‘Gower Salt Marsh Lamb’ maintained muscle fibre integrity which correlates to ‘succulence on first bite’.

‘Gower Salt Marsh Lamb’ can be sold either in carcase or cuts of meat. Preferably it should be sold and eaten when fresh, although the meat may be frozen.

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

All forage both grazed and conserved must come from the designated area and the intention is to source 100 % of all feed. However, in exceptional circumstances bought in feed up to a maximum of 25 % annual dry matter is allowed. This is audited by grazing and conservation records and recording evidence of feed inputs imported onto the farm by producer diaries.

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

All ‘Gower Salt Marsh Lamb’ must be born, reared and slaughtered in the designated 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

—

4.   Concise definition of the geographical area

The Gower Peninsular

The Gower Peninsular in South Wales as demarcated by the electoral constituency boundaries listed below and as shown in Map A;-

| The Gower Peninsular’s Electoral Constituency Boundaries |
| --- |
| Gorseinon, Llwchrwr, Gowerton, Dunvant, Killay, Upper Killay, Mumbles, Bishopston, Pennard, Llanrhidian Higher, Llanrhidian Lower, Ilston, Penrice, Reynoldstone, Port Eynon, Rhossili, Llangennith, Llanmadoc, Port Eynon, Rhossili, Llangennith, Llanmadoc, Cheriton |

The Gower Peninsular’s Electoral Constituency Boundaries

Gorseinon, Llwchrwr, Gowerton, Dunvant, Killay, Upper Killay, Mumbles, Bishopston, Pennard, Llanrhidian Higher, Llanrhidian Lower, Ilston, Penrice, Reynoldstone, Port Eynon, Rhossili, Llangennith, Llanmadoc, Port Eynon, Rhossili, Llangennith, Llanmadoc, Cheriton

Image 1

5.   Link with the geographical area

‘Gower Salt Marsh Lamb’ has the reputation of being a quality product that is born reared and slaughtered on the Gower peninsular in South Wales. It is a natural seasonal product available from June until the end of December.

The lamb is produced from an extensive traditional system of farming where the characteristics and qualities of the final product are influenced by the following 2 key contributory factors;-

| — | The lamb’s natural diet which consists of grazing the unique saltmarsh vegetation found on the north Gower coastline. |
| --- | --- |

—

The lamb’s natural diet which consists of grazing the unique saltmarsh vegetation found on the north Gower coastline.

| — | Knowledge and skill base of producers which has developed and remained relatively unchanged for generations. |
| --- | --- |

—

Knowledge and skill base of producers which has developed and remained relatively unchanged for generations.

These factors provide a strong link between the geographical area and the final product and contribute to the unique flavour and characteristics of the product.

‘Gower Salt Marsh Lamb’ graze the salt-marshes on the northern coastline of the Gower peninsular for a minimum of 2 months but some lambs will be grazing the salt marshes for up to 8 months. These salt marshes cover approximately 4 000 acres and make up 22 % of Welsh salt marsh resource.

The natural salt marsh vegetation is derived from a combination of its climate and soils. Soil salinity and pH influences the unique type and distribution of vegetation. The salt marshes are naturally acidic with a typical pH of 4. A particular feature of North Gower salt marshes is that they have a high sand content and are well drained. This encourages the predominance of salt marsh grasses enabling the marshes to be a valuable resource for grazing on which, ‘Gower Salt Marsh Lamb’ thrives.

The salt marshes have a unique range of halophytic plants dominated by mid and upper marsh plant communities with strong representation of the two Annex 1 EC Habitats and Species directive;-

| — | Atlantic Salt Meadows |
| --- | --- |

—

Atlantic Salt Meadows

| — | Salicornia and other annuals colonising mud and sand. |
| --- | --- |

—

Salicornia and other annuals colonising mud and sand.

It is the lamb’s diet on the variety and range of these halophytes found on the north Gower saltmarshes which contributes to the ‘grassy, herby taste with salty tones’ flavour of ‘Gower Salt Marsh Lamb’.

The feed value of the marshes is low compared to agriculturally improved grassland. Lambs forage over large open expanses of land producing a lean carcass with good muscle development and well defined leg joints. This extensive system of grazing results in ‘Gower Salt Marsh Lamb ’ being slower maturing than more intensively reared lamb and contributes to the characteristics of the lamb carcass and its eating qualities. This slowness of growth provides more time for ‘Gower Salt Marsh Lamb’ to fully develop its ‘well rounded, mild, sweet delicate flavour’ with ‘grassy, herby slightly salty fresh notes’ from the lamb’s diet of species rich halophytics. .

It requires particular knowledge and specific skills to rear and produce ‘Gower Salt Marsh Lamb’ which graze a unique and physically challenging terrain. These skills, and traditions have developed over time, and been passed down through the generations. Specific skills are listed below;

| — | Understanding of the salt marsh and its tidal ranges to protect sheep and lambs against the danger of rising tides. The producer’s work revolves around tides and the tide table which dictates the timing of all major jobs. |
| --- | --- |

—

Understanding of the salt marsh and its tidal ranges to protect sheep and lambs against the danger of rising tides. The producer’s work revolves around tides and the tide table which dictates the timing of all major jobs.

| — | Knowledge of choosing and utilising sheep breeds (and crosses) that can cope with the physical constraints and challenges of grazing the salt marsh with its myriad of deep channels that dissect the marsh. Hardy agile animals are selected which have good feet and are suited to moving on unstable often waterlogged land. |
| --- | --- |

—

Knowledge of choosing and utilising sheep breeds (and crosses) that can cope with the physical constraints and challenges of grazing the salt marsh with its myriad of deep channels that dissect the marsh. Hardy agile animals are selected which have good feet and are suited to moving on unstable often waterlogged land.

| — | Greater reliance on shepherding skills to manage sheep and lambs on the saltmarsh with its large vast expanses of open areas dissected by deep channels restricting sheep movement. As large areas of the terrain can only be accessible on foot, shepherds have to rely on their dog working skills. |
| --- | --- |

—

Greater reliance on shepherding skills to manage sheep and lambs on the saltmarsh with its large vast expanses of open areas dissected by deep channels restricting sheep movement. As large areas of the terrain can only be accessible on foot, shepherds have to rely on their dog working skills.

| — | Grazing management and knowledge of the salt marsh and its unique saltmarsh vegetation to optimise lamb production to match the availability and cycle of its vegetation. |
| --- | --- |

—

Grazing management and knowledge of the salt marsh and its unique saltmarsh vegetation to optimise lamb production to match the availability and cycle of its vegetation.

Lambs have been grazing Gower salt marshes since medieval times and the grazing of the salt marshes has changed little over the years. In 1976, 30 farmers had grazing rights on Gower salt marshes and these salt marshes supported thousands of sheep. In 2018, approximately 3 500 lambs per year from 8 producers are reared on these salt marshes.

Reference to publication of the specification

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

Gower Salt Marsh Lamb - GOV.UK (www.gov.uk)

---

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

---

| 8.12.2021 | EN | Official Journal of the European Union | C 492/12 |
| --- | --- | --- | --- |

8.12.2021

EN

Official Journal of the European Union

C 492/12

---

Publication of an application for registration of a name 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

(2021/C 492/06)

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

SINGLE DOCUMENT

‘Irish Grass Fed Beef’

EU No: PGI-IE-02647 – 27 November 2020

PDO ( ) PGI (X)

1.   Name(s)

‘Irish Grass Fed Beef’

2.   Member State or Third Country

Ireland

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.1 Fresh meat (and offal)

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

‘Irish Grass Fed Beef’ is the name given to fresh and frozen bone-in and boneless beef, including carcases, quarters, bone-in cuts, boneless primals, minced beef of those cuts, and retail packs.

‘Irish Grass Fed Beef’ has (i) low overall fat levels (ii) an even distribution of fat (as intermuscular marbling); (iii) a pronounced cherry-red meat colour; and (iv) a high degree of creaminess/yellowness of fat. It has a rich, complex, grassy, succulent, and juicy meat with a true beefy flavour and is tender.

Carcasses must be from the following two categories:

| (i) | Steers and heifers aged up to 36 months with conformation better than O- and fat score between 2+ and 4+ |
| --- | --- |

(i)

Steers and heifers aged up to 36 months with conformation better than O- and fat score between 2+ and 4+

| (ii) | Beef cows of up to 120 months with conformation better than O+ and with fat score between 2+ and 5. |
| --- | --- |

(ii)

Beef cows of up to 120 months with conformation better than O+ and with fat score between 2+ and 5.

‘Irish Grass Fed Beef’ from category (i) exhibits all the attributes in relation to a cherry-red meat colour and a cream/yellow fat colour, and external fat levels as described.

‘Irish Grass Fed Beef’ described in category (ii) has an even more pronounced yellow fat and with deeper red meat colour than the steer and heifer category. Average fat levels are higher than in category (i). High pH (> 5,8) carcases are identified and excluded.

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

‘Irish Grass Fed Beef’ only includes cattle that:

| (a) | Derive at least 90 % of their feed intake from grass. This is primarily grazed grass, with winter feeding of conserved grass. |
| --- | --- |

(a)

Derive at least 90 % of their feed intake from grass. This is primarily grazed grass, with winter feeding of conserved grass.

| (b) | Spend a minimum of 220 days per year throughout their lifetime grazing pasture. Each year, as soon as weather conditions permit, ‘Irish Grass Fed Beef’ cattle are sent to pasture and spend 10 months, of entire days, grazing grass. Typically, cattle are housed in late November/early December when weather and ground conditions no longer facilitate active grass growth and/or grazing. A tolerance of up to 40 days is allowed due to exceptional circumstances, defined as: where weather, soil condition, other environmental conditions or animal welfare considerations are impeding factors. |
| --- | --- |

(b)

Spend a minimum of 220 days per year throughout their lifetime grazing pasture. Each year, as soon as weather conditions permit, ‘Irish Grass Fed Beef’ cattle are sent to pasture and spend 10 months, of entire days, grazing grass. Typically, cattle are housed in late November/early December when weather and ground conditions no longer facilitate active grass growth and/or grazing. A tolerance of up to 40 days is allowed due to exceptional circumstances, defined as: where weather, soil condition, other environmental conditions or animal welfare considerations are impeding factors.

Conserved Grass is only fed during the housing period (maximum 145 days). The nutritional quality of Conserved Grass is assessed by all producers as part of a winter-feeding plan. Cattle can be fed non-grass forage (e.g. Straw; Fodder Beet; Maize; other Grains) and concentrated feedstuff but this is restricted to a maximum of 10 % feed intake over the animal’s lifetime. These non-grass feeds are only used when necessary, e.g. at weaning, during winter, extreme weather episodes and during the final finishing period, but only where the nutritional quality of the grass/grass forage is insufficient to ensure optimum meat eating quality. All conserved grass must be harvested in the geographical area.

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

Cattle must be born, raised on grass, finished, slaughtered, chilled, and quartered within the geographical area.

The meat maturation process (a minimum of 3 days or in the case of speciality manufacturing cuts, 2 days), which is essential to ensure the eating quality of ‘Irish Grass Fed Beef’ takes place within 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

Products that may be labelled as PGI ‘Irish Grass Fed Beef’

| — | Fresh and frozen bone-in and boneless beef, including carcases, quarters, bone in cuts, boneless primal cuts, and retail packs, from qualifying categories of beef cattle. |
| --- | --- |

—

Fresh and frozen bone-in and boneless beef, including carcases, quarters, bone in cuts, boneless primal cuts, and retail packs, from qualifying categories of beef cattle.

| — | Minced beef containing 100 % beef sourced from qualifying categories of beef cattle and containing a minimum of 90 % visual lean beef. |
| --- | --- |

—

Minced beef containing 100 % beef sourced from qualifying categories of beef cattle and containing a minimum of 90 % visual lean beef.

| — | Minced beef products (e.g. Burgers) containing 100 % beef sourced from qualifying categories of beef cattle and containing a minimum of 90 % visual lean beef. |
| --- | --- |

—

Minced beef products (e.g. Burgers) containing 100 % beef sourced from qualifying categories of beef cattle and containing a minimum of 90 % visual lean beef.

Products that may be labelled ‘as derived’ from PGI ‘Irish Grass Fed Beef’

| — | Composite beef products containing 100 % beef sourced from qualifying categories of ‘Irish Grass Fed Beef’ cattle and containing a minimum of 90 % visual lean beef. |
| --- | --- |

—

Composite beef products containing 100 % beef sourced from qualifying categories of ‘Irish Grass Fed Beef’ cattle and containing a minimum of 90 % visual lean beef.

| — | Premium Offals (Cheek, Tail, Thick-Skirt and Tongue) sourced from qualifying categories of ‘Irish Grass Fed Beef’ cattle. |
| --- | --- |

—

Premium Offals (Cheek, Tail, Thick-Skirt and Tongue) sourced from qualifying categories of ‘Irish Grass Fed Beef’ cattle.

4.   Concise definition of the geographical area

Ireland

5.   Link with the Geographical Area

The causal link between the product and the area in which it is produced is based on its consistently high eating quality which in turn has led to a well-established reputation. ‘Irish Grass Fed Beef’ has established a reputation amongst European consumers, retailers, chefs, journalists, and opinion leaders, which is based on a pasture grazing and grass forage production system that is employed to raise and ‘finish’ the qualifying categories of beef animals, processed to a strict protocol, resulting in a meat with a differentiated visual appearance and renowned eating quality.

Specificities of the geographical area : natural factors and know how

Ireland’s unique dependence on grass-based agriculture, and its grass growing potential has been recognised for centuries. Cattle rearing has long been recognised an integral part of the Irish economy.

Ireland has a temperate climate, winters are mild, harsh frosts are rare, as are high summer temperatures. The prevalent, moist, westerly winds from the warm waters of the Gulf Stream ensure that Ireland has a markedly oceanic climate with frequent rain (up to 246 rain days/year) and a low annual temperature range (rarely below 0 °C or higher than 25 °C). As a result, annual grass output/ha exceeds the European average by more than a third.

The Irish beef herd differs from other beef systems, as it results from the practice of crossing traditional breeds (e.g. Hereford, Angus and Shorthorn) with both dairy breeds (with strong maternal traits) and Continental European beef breeds (e.g. Limousin, Charolais and Simmental). The resultant hardy, crossbred animal is optimally adapted to finish on the varied climatic and geographical conditions of the geographical area.

A noteworthy scientific advance available to ‘Irish Grass Fed Beef’ Farmers is the ICBF (Irish Cattle Breeding Federation) genotyping database, which includes functional, breeding, performance and more recently eating quality traits and this now covers the majority of the ‘Irish Grass Fed Beef ’ herd. Integrated agricultural education and strong on-farm support provides access to cutting edge scientific research, allowing farmers to achieve maximum advantage for their beef cattle from Ireland’s grasslands. Services are available to all farmers and new entrants to farming. This scientific support is an important input in the continuous improvement in eating quality of ‘Irish Grass Fed Beef’. While the primary focus is the production of a visually distinctive and superior tasting beef, recent industry initiatives also assist the ‘Irish Grass Fed Beef’ producer to focus on reducing the carbon footprint of his beef enterprise.

‘Irish Grass Fed Beef’ farms are central to the Irish rural landscape and communities. Historically, the structure is built up around small to medium residential farm holdings, which have been handed down intergenerationally. In this structure, the farmstead is centrally located to the grazing and forage areas for the livestock allowing regular visual assessment of livestock (‘herding’) and a continuous focus on the animals wellbeing which is a significant contributor to meat eating quality.

To this day, this rural patchwork is a recognised feature of the Irish landscape. While the Irish Grass Fed Beef production model is not exclusive to family farms and does not exclude new entrants, a 2016 Farm Structures Survey published by the Irish Central Statistics Office classified 99,6 % of Irish farms as ‘family farms’ (2). However, intensive feedlot operations employing industrial farming methods, without evidence of the family farm type pasture based and grass fed practices, are not eligible for the production of “Irish Grass Fed Beef”.

A traditional beef production system based around extensive pasture rearing, persists on “Irish Grass Fed Beef” farms. Data indicate an average land availability of c 3 000 sq metres per animal. The farming system has been derived from herds built up and stockmanship skills handed down, over generations. This process has preserved the knowledge and experience in beef production, both of which are sensitive to the local geographic and climatic conditions as well as animals’ welfare requirements. Pasture based beef is associated internationally with better animal welfare, less stress and improved animal health.

Moreover grazed grass and all grass based winter forage are from the geographical area.

“Irish Grass Fed Beef” production systems prioritise:

| — | the greatest possible weight gain from grazed grass, |
| --- | --- |

—

the greatest possible weight gain from grazed grass,

| — | the harvesting of surplus summer grass at its optimum growing stage (May/June) to produce high-quality winter feed, thus |
| --- | --- |

—

the harvesting of surplus summer grass at its optimum growing stage (May/June) to produce high-quality winter feed, thus

| — | maximising the Dry Matter Digestibility (DMD) of this conserved grass. This is essential in order to ensure that grass silage can provide the vast majority of the animal’s winter nutritional requirements. |
| --- | --- |

—

maximising the Dry Matter Digestibility (DMD) of this conserved grass. This is essential in order to ensure that grass silage can provide the vast majority of the animal’s winter nutritional requirements.

Recent studies have confirmed that “Irish Grass Fed Beef” has significantly higher concentrations of beneficial minerals and vitamins including: Calcium, Manganese, Iron, Zinc, Selenium, Sodium, Magnesium, Potassium, Phosphorus and Vitamin E than non or low-grass feed systems.

Specificity of Product

The links between the land, people and animals show the importance placed on herdsmanship, the small family farm, local know how and grassland management by “Irish Grass Fed Beef” farmers and give the following specificities to the meat.

It has been found that “Irish Grass Fed Beef” have specific nutritional properties that differentiate them from non or low-grass feed systems: “Irish Grass Fed Beef” has a lower saturated fatty acid profile than beef from cattle fed from non or low-grass feed systems. Research also found that the differences in fatty acid content will give grass-fed beef a distinct grass flavour and unique cooking qualities such as more complex, “nutty” undertones.

Both categories of “Irish Grass Fed Beef” are visually different in terms of meat and fat colour from beef produced in non or low-grass fed systems.

A recent study found that the subcutaneous fat of “Irish Grass Fed Beef” cattle is around 40 % more yellow than that of cereal concentrate-fed animals. The higher yellowness can be related to higher levels of carotenoids (e.g. beta-carotene and lutein) in pasture from the geographical area than in cereal concentrates.’

The muscle colour in ‘Irish Grass Fed Beef’ is reported to be darker (deeper red) than that of cereal concentrate fed animals

The flavour which is rich, complex, grassy and juicy and properties of ‘Irish Grass Fed Beef’ are a consequence of the predominantly outdoor, traditional pasture grazing system where animals spend over 220 days of the year at pasture and consume over 90 % of their diet as grass from the geographical area.

Meat tenderness (texture) is one of the most important organoleptic properties influencing acceptability and eating satisfaction of meat products for consumers. The high tenderness associated with ‘Irish Grass Fed Beef’ is achieved because the pre-slaughter handling of livestock and post slaughter chilling and maturation of carcasses and cuts follows an exacting blueprint which Irish farmers and processors follow meticulously. This allows the natural fibre maturation/ decomposition process to occur resulting in greater tenderness and an accentuation of the natural flavours of the beef. It is also achieved thanks to proven meat technology and controlled maturation process that enhance tenderness and eliminates the risk of cold shortening is used. High pH (> 5,8) carcases are identified and excluded.

Causal link: Reputation

The links between the land, people, and animals, combined with the human factors associated with the region’s traditional herdsmanship, the Irish farming system and the grassland management techniques practised by ‘Irish Grass Fed Beef’ farmers creates ‘Irish Grass Fed Beef’.

This results in a differentiated high quality, tender beef with a unique appearance, flavour, and nutritional profile. These properties are highly valued by consumers, chefs, and food buyers.

‘Irish Grass Fed Beef’ has established two distinct premium markets, based on regional culinary differences and preferences:

| (i) | ‘Irish Grass Fed Beef’ from steers and heifers has found favour in various markets including the Netherlands, Germany, Belgium, and Luxemburg; it is positioned in these markets at a premium price. |
| --- | --- |

(i)

‘Irish Grass Fed Beef’ from steers and heifers has found favour in various markets including the Netherlands, Germany, Belgium, and Luxemburg; it is positioned in these markets at a premium price.

| (ii) | ‘Irish Grass Fed Beef’ from qualifying cows has been the beef of choice in areas of Europe with a preference for richer, highly flavoured beef from mature animals (e.g. France and Northern Spain). This market niche has expanded substantially recently, as evidenced by the high-end culinary trend towards ‘mature’ cow beef (e.g. Galician) among leading European chefs. |
| --- | --- |

(ii)

‘Irish Grass Fed Beef’ from qualifying cows has been the beef of choice in areas of Europe with a preference for richer, highly flavoured beef from mature animals (e.g. France and Northern Spain). This market niche has expanded substantially recently, as evidenced by the high-end culinary trend towards ‘mature’ cow beef (e.g. Galician) among leading European chefs.

Consumer research confirms the clear visual, taste and compositional differences between ‘Irish Grass Fed Beef’ and beef from non-or-low grass feed systems. Taste tests were carried out in 2011 in three European markets (Germany, the Netherlands, and Italy) to establish the consumer perception of the eating quality of ‘Irish Grass Fed Beef’, which was judged against competitors. Across all three markets ‘Irish Grass Fed Beef’ scored higher on taste intensity, texture, and balance of fat cover/marbling in the meat.

‘Irish Grass Fed Beef’ is described as having a differentiated and specific eating quality by various professionals:

| — | ‘a rich flavour’ |
| --- | --- |

—

‘a rich flavour’

| — | ‘succulent’ |
| --- | --- |

—

‘succulent’

| — | ‘some of the world’s tastiest beef’. |
| --- | --- |

—

‘some of the world’s tastiest beef’.

Tenderness is also appreciated:

| — | ‘conquered by the quality (and) tenderness...of this meat’ |
| --- | --- |

—

‘conquered by the quality (and) tenderness...of this meat’

| — | ‘meat is extremely tender’. |
| --- | --- |

—

‘meat is extremely tender’.

Irish steaks, in the Grass Fed Category, won more medals than any other country 2018 and 2019 World Steak Challenge. In 2019, when assessed by expert tasting panels against steak from 25 countries, striploins, rib eyes and fillets from ‘Irish Grass Fed Beef’ won a record 75 medals, more than any other competing country, including the World’s Best Fillet. (World Steak Challenge)

‘High Marbling from grass fed beef – Wonderful.’‘Tender and flavoursome, slightly nutty, short fibres, low acidity, extremely juicy – Wow’. Judges’ comments on ‘Irish Grass Fed Beef’ winning World’s Best Steak Contest, BEEF Magazine, 2009

‘Irish Grass Fed Beef’ features at many leading restaurants around the world. The CIBC (Chefs Irish Beef Club) with nine chapters in Europe and internationally has over 100 participating chefs who chose to use and endorse ‘Irish Grass Fed Beef’ as their beef of choice. An International gathering of CIBC chefs and Bocuse d’Or winners (June 2013) heard numerous endorsements of ‘Irish Grass Fed Beef’ including:

| — | Mario Corti, Chef, Germany: ‘I like the grass-fed beef and for me the Irish Grass Fed Beef is the best you can find actually...’ |
| --- | --- |

—

Mario Corti, Chef, Germany: ‘I like the grass-fed beef and for me the Irish Grass Fed Beef is the best you can find actually...’

| — | Jean-Paul Jeunet, Chef: ‘I want the best for my guests and in Ireland you have the grass and you have the climate and all of the year the beef are outside – it is very interesting.’ |
| --- | --- |

—

Jean-Paul Jeunet, Chef: ‘I want the best for my guests and in Ireland you have the grass and you have the climate and all of the year the beef are outside – it is very interesting.’

Reference to publication of the specification

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

https://assets.gov.ie/201788/6ebea219-d05c-499e-b997-181e84cb0165.pdf

---

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

(2)  Family farms are operated as family based enterprises (including any registered as commercial concerns). (Ref. CSO). Family farm type pasture based and grass fed practices must be evident for PGI purposes.

---