# Official Journal C 156/2015

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 156 |
| | |
| English edition | Information and Notices | Volume 5812 May 2015 |

ISSN 1977-091X

Official Journal

of the European Union

C 156

English edition

Information and Notices

Volume 5812 May 2015

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 156/01 | Non-opposition to a notified concentration (Case M.7599 — Apollo Management/Walz Group) (
  1
  ) | 1 |
| 2015/C 156/02 | Non-opposition to a notified concentration (Case M.7570 — CaixaBank/BPI) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 156/01

Non-opposition to a notified concentration (Case M.7599 — Apollo Management/Walz Group) (
  1
  )

1

1

2015/C 156/02

Non-opposition to a notified concentration (Case M.7570 — CaixaBank/BPI) (
  1
  )

1

1

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | Council |
| 2015/C 156/03 | List of appointments made by the Council — January-April 2015 (social field) | 2 |
| | European Commission |
| 2015/C 156/04 | Euro exchange rates | 7 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2015/C 156/03

List of appointments made by the Council — January-April 2015 (social field)

2

European Commission

2015/C 156/04

Euro exchange rates

7

---

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2015/C 156/05 | Prior notification of a concentration (Case M.7484 — Plastipak/APPE) (
  1
  ) | 8 |
| 2015/C 156/06 | Prior notification of a concentration (Case M.7584 — International Chemical Investors/INEOS Chlorovinyls Business) (
  1
  ) | 9 |
| | OTHER ACTS |
| | European Commission |
| 2015/C 156/07 | Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 10 |
| 2015/C 156/08 | Publication of an application for registration pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 19 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2015/C 156/05

Prior notification of a concentration (Case M.7484 — Plastipak/APPE) (
  1
  )

1

8

2015/C 156/06

Prior notification of a concentration (Case M.7584 — International Chemical Investors/INEOS Chlorovinyls Business) (
  1
  )

1

9

OTHER ACTS

European Commission

2015/C 156/07

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

10

2015/C 156/08

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

19

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

| 12.5.2015 | EN | Official Journal of the European Union | C 156/1 |
| --- | --- | --- | --- |

12.5.2015

EN

Official Journal of the European Union

C 156/1

---

Non-opposition to a notified concentration

(Case M.7599 — Apollo Management/Walz Group)

(Text with EEA relevance)

(2015/C 156/01)

On 6 May 2015, 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 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 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 32015M7599. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7599. EUR-Lex is the online access to European law.

---

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

---

| 12.5.2015 | EN | Official Journal of the European Union | C 156/1 |
| --- | --- | --- | --- |

12.5.2015

EN

Official Journal of the European Union

C 156/1

---

Non-opposition to a notified concentration

(Case M.7570 — CaixaBank/BPI)

(Text with EEA relevance)

(2015/C 156/02)

On 4 May 2015, 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 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 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 32015M7570. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7570. EUR-Lex is the online access to European law.

---

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

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

| 12.5.2015 | EN | Official Journal of the European Union | C 156/2 |
| --- | --- | --- | --- |

12.5.2015

EN

Official Journal of the European Union

C 156/2

---

List of appointments made by the Council

January-April 2015 (social field)

(2015/C 156/03)

| Committee | End of term of office | Publication in OJ | Person replaced | Resignation/appointment | Member/
  alternate | Category | Country | Person appointed | Affiliation | Date of Council Decision |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
| Advisory Committee on Safety and Health at Work | 28.2.2016 | C 120, 26.4.2013 | Ms Emanuela PROCOLI | Resignation | Alternate | Government | Italy | Ms Alessandra PERA | Ministero del lavoro e delle politiche sociali | 17.2.2015 |
| Advisory Committee on Safety and Health at Work | 28.2.2016 | C 120, 26.4.2013 | Ms Esther LYNCH | Resignation | Alternate | Trade Union | Ireland | Mr Frank VAUGHAN | Irish Congress of Trade Unions | 17.2.2015 |
| Advisory Committee on Safety and Health at Work | 28.2.2016 | C 120, 26.4.2013 | Ms Maja BEJBRO ANDERSEN | Resignation | Alternate | Employers | Denmark | Ms Lena SØBY | Dansk Arbejdsgiverforening | 17.2.2015 |
| Advisory Committee on Safety and Health at Work | 28.2.2016 | C 120, 26.4.2013 | Ms Karoline KLAKSVIG | Resignation | Alternate | Employers | Denmark | Mr Jens SKOVGAARD LAURITSEN | Dansk Arbejdsgiverforening | 17.2.2015 |
| Advisory Committee on Safety and Health at Work | 28.2.2016 | C 120, 26.4.2013 | Ms Nerita ŠOT | Resignation | Alternate | Government | Lithuania | Ms Gintarė BUŽINSKAITĖ | Ministry of Social Security and Labour | 2.3.2015 |
| Advisory Committee on Safety and Health at Work | 28.2.2016 | C 120, 26.4.2013 | Mr Karel PETRŽELKA | Resignation | Member | Employers | Czech Republic | Ms Jana MALÁ | Czech Association of Energy Sector Employers | 13.3.2015 |
| Advisory Committee on Safety and Health at Work | 28.2.2016 | C 120, 26.4.2013 | Ms Lena TOCHTERMANN | Resignation | Member | Employers | United Kingdom | Ms Lena LEVY | Confederation of British Industry | 20.4.2015 |
| Advisory Committee on Freedom of Movement for Workers | 24.9.2016 | C 338, 27.9.2014 | Ms Patrícia BORGES | Resignation | Member | Government | Portugal | Mr Francisco Xavier SOARES DE ALBERGARIA D’AGUIAR | Instituto do Emprego e da Formação Profissional | 2.3.2015 |
| Advisory Committee on Freedom of Movement for Workers | 24.9.2016 | C 338, 27.9.2014 | Ms Ivana GUBEROVIĆ | Resignation | Member | Government | Croatia | Mr Petar STRIŽAK | Ministry of Labour and Pension System | 9.3.2015 |
| Advisory Committee on Freedom of Movement for Workers | 24.9.2016 | C 338, 27.9.2014 | Ms Marit RAIST | Resignation | Member | Government | Estonia | Ms Siiri OTSMANN | Estonian Ministry of Social Affairs | 20.4.2015 |
| Advisory Committee on Freedom of Movement for Workers | 24.9.2016 | C 338, 27.9.2014 | Ms Aleksandra GAVRILOVIĆ | Resignation | Alternate | Government | Croatia | Ms Ivana GUBEROVIĆ | Ministry of Labour and Pension System | 9.3.2015 |
| Advisory Committee for the Coordination of Social Security Systems | 19.10.2015 | C 290, 27.10.2010 | Ms Elizabeth ZIMMERER | Resignation | Alternate | Employers | Austria | Mr Martin SONNTAG | Industriellenvereinigung | 9.3.2015 |
| Advisory Committee for the Coordination of Social Security Systems | 19.10.2015 | C 290, 27.10.2010 | Ms Evelyn HALLIKA | Resignation | Member | Government | Estonia | Ms Leili ZAGLMAYER | Ministry of Social Affairs of Estonia | 20.4.2015 |
| Advisory Committee for the Coordination of Social Security Systems | 19.10.2015 | C 290, 27.10.2010 | Ms Inga PRONINA | Resignation | Alternate | Government | Estonia | Ms Katerin PEÄRNBERG | Ministry of Social Affairs of Estonia | 20.4.2015 |
| Advisory Committee for the Coordination of Social Security Systems | 19.10.2015 | C 290, 27.10.2010 | Ms Christiane LABALME | Resignation | Member | Government | France | Ms Séverine SALGADO | Direction de la sécutité sociale | 20.4.2015 |
| Management Board of the European Institute for Gender Equality | 31.5.2016 | C 151, 30.5.2013 | Ms Romina BARTOLO | Resignation | Member | Government | Malta | Ms Renee LAIVIERA | National Commission for the Promotion of Equality | 10.2.2015 |
| Management Board of the European Institute for Gender Equality | 31.5.2016 | C 151, 30.5.2013 | Ms Renee LAIVIERA | Resignation | Alternate | Government | Malta | Ms Maria BORG FILLETTI | National Commission for the Promotion of Equality | 10.2.2015 |
| Management Board of the European Institute for Gender Equality | 31.5.2016 | C 151, 30.5.2013 | Ms Monika KSIENIEWICZ | Resignation | Member | Government2 | Poland | Ms Sylwia SPUREK | Office of the Government Plenipotentiary for Equal Treatment | 10.2.2015 |
| Governing Board of the European Foundation for the Improvement of Living and Working Conditions | 30.11.2016 | C 358, 7.12.2013 | Mr Vitor Manuel Vicente COELHO | Resignation | Alternate | Trade Union | Portugal | Mr Sérgio Alexandrino MONTEIRO DO MONTE | UGT Portugal | 2.3.2015 |
| Governing Board of the European Foundation for the Improvement of Living and Working Conditions | 30.11.2016 | C 358, 7.12.2013 | Mr Andreas MYLONAS | Resignation | Member | Government | Cyprus | Ms Marina IOANNOU — HASAPI | Ministry of Labour, Welfare and Social Insurance | 20.4.2015 |
| Governing Board of the European Foundation for the Improvement of Living and Working Conditions | 30.11.2016 | C 358, 7.12.2013 | Ms Luminiţa VINTILĂ | Resignation | Alternate | Trade Union | Romania | Ms Cecilia GOSTIN | Confederatia Nationala Sindicala | 20.4.2015 |
| Governing Board of the European Foundation for the Improvement of Living and Working Conditions | 30.11.2016 | C 358, 7.12.2013 | Ms Valérie DELAHAYE-GUILLOCHEAU | Resignation | Member | Government | France | Mr Olivier TOCHE | Service de la Direction générale du travail | 20.4.2015 |
| Governing Board of the European Foundation for the Improvement of Living and Working Conditions | 30.11.2016 | C 358, 7.12.2013 | Ms Heidi RØNNE MØLLER | Resignation | Alternate | Trade Union | Denmark | Ms Maria BJERRE | The Danish Confederation of Trade Unions | 20.4.2015 |
| Governing Board of the European Foundation for the Improvement of Living and Working Conditions | 30.11.2016 | C 358, 7.12.2013 | Ms Karen ROIY | Resignation | Member | Employers | Denmark | Ms Dorthe ANDERSEN | Confederation of Danish Employers — DA | 20.4.2015 |
| Governing Board of the European Foundation for the Improvement of Living and Working Conditions | 30.11.2016 | C 358, 7.12.2013 | Mr Ciaran DEVLIN | Resignation | Member | Government | United Kingdom | Ms Mansi KONAR | Department for Business, Innovation and Skills
  BIS | 20.4.2015 |
| Governing Board of the European Agency for Safety and Health at Work | 7.11.2016 | C 358, 7.12.2013 | Ms Emanuela PROCOLI | Resignation | Alternate | Government | Italy | Ms Alessandra PERA | Ministero del lavoro e delle politiche sociali | 17.2.2015 |
| Governing Board of the European Agency for Safety and Health at Work | 7.11.2016 | C 358, 7.12.2013 | Ms Esther LYNCH | Resignation | Alternate | Trade Union | Ireland | Mr Frank VAUGHAN | Irish Congress of Trade Unions | 17.2.2015 |
| Governing Board of the European Agency for Safety and Health at Work | 7.11.2016 | C 358, 7.12.2013 | Mr Karel PETRŽELKA | Resignation | Member | Employers | Czech Republic | Ms Jana MALÁ | Czech Association of Energy Sector Employers | 13.3.2015 |
| Governing Board of the European Agency for Safety and Health at Work | 7.11.2016 | C 358, 7.12.2013 | Mr Róbert MEITNER | Resignation | Member | Employers | Slovakia | Ms Silvia SUROVÁ | Association of Chemical and Pharmaceutical Industry of the Slovak Republic | 20.4.2015 |
| Governing Board of the European Agency for Safety and Health at Work | 7.11.2016 | C 358, 7.12.2013 | Ms Lena TOCHTERMANN | Resignation | Member | Employers | United Kingdom | Ms Lena LEVY | Confederation of British Industry | 20.4.2015 |

Committee

End of term of office

Publication in OJ

Person replaced

Resignation/appointment

Member/

alternate

Category

Country

Person appointed

Affiliation

Date of Council Decision

Advisory Committee on Safety and Health at Work

28.2.2016

C 120, 26.4.2013

Ms Emanuela PROCOLI

Resignation

Alternate

Government

Italy

Ms Alessandra PERA

Ministero del lavoro e delle politiche sociali

17.2.2015

Advisory Committee on Safety and Health at Work

28.2.2016

C 120, 26.4.2013

Ms Esther LYNCH

Resignation

Alternate

Trade Union

Ireland

Mr Frank VAUGHAN

Irish Congress of Trade Unions

17.2.2015

Advisory Committee on Safety and Health at Work

28.2.2016

C 120, 26.4.2013

Ms Maja BEJBRO ANDERSEN

Resignation

Alternate

Employers

Denmark

Ms Lena SØBY

Dansk Arbejdsgiverforening

17.2.2015

Advisory Committee on Safety and Health at Work

28.2.2016

C 120, 26.4.2013

Ms Karoline KLAKSVIG

Resignation

Alternate

Employers

Denmark

Mr Jens SKOVGAARD LAURITSEN

Dansk Arbejdsgiverforening

17.2.2015

Advisory Committee on Safety and Health at Work

28.2.2016

C 120, 26.4.2013

Ms Nerita ŠOT

Resignation

Alternate

Government

Lithuania

Ms Gintarė BUŽINSKAITĖ

Ministry of Social Security and Labour

2.3.2015

Advisory Committee on Safety and Health at Work

28.2.2016

C 120, 26.4.2013

Mr Karel PETRŽELKA

Resignation

Member

Employers

Czech Republic

Ms Jana MALÁ

Czech Association of Energy Sector Employers

13.3.2015

Advisory Committee on Safety and Health at Work

28.2.2016

C 120, 26.4.2013

Ms Lena TOCHTERMANN

Resignation

Member

Employers

United Kingdom

Ms Lena LEVY

Confederation of British Industry

20.4.2015

Advisory Committee on Freedom of Movement for Workers

24.9.2016

C 338, 27.9.2014

Ms Patrícia BORGES

Resignation

Member

Government

Portugal

Mr Francisco Xavier SOARES DE ALBERGARIA D’AGUIAR

Instituto do Emprego e da Formação Profissional

2.3.2015

Advisory Committee on Freedom of Movement for Workers

24.9.2016

C 338, 27.9.2014

Ms Ivana GUBEROVIĆ

Resignation

Member

Government

Croatia

Mr Petar STRIŽAK

Ministry of Labour and Pension System

9.3.2015

Advisory Committee on Freedom of Movement for Workers

24.9.2016

C 338, 27.9.2014

Ms Marit RAIST

Resignation

Member

Government

Estonia

Ms Siiri OTSMANN

Estonian Ministry of Social Affairs

20.4.2015

Advisory Committee on Freedom of Movement for Workers

24.9.2016

C 338, 27.9.2014

Ms Aleksandra GAVRILOVIĆ

Resignation

Alternate

Government

Croatia

Ms Ivana GUBEROVIĆ

Ministry of Labour and Pension System

9.3.2015

Advisory Committee for the Coordination of Social Security Systems

19.10.2015

C 290, 27.10.2010

Ms Elizabeth ZIMMERER

Resignation

Alternate

Employers

Austria

Mr Martin SONNTAG

Industriellenvereinigung

9.3.2015

Advisory Committee for the Coordination of Social Security Systems

19.10.2015

C 290, 27.10.2010

Ms Evelyn HALLIKA

Resignation

Member

Government

Estonia

Ms Leili ZAGLMAYER

Ministry of Social Affairs of Estonia

20.4.2015

Advisory Committee for the Coordination of Social Security Systems

19.10.2015

C 290, 27.10.2010

Ms Inga PRONINA

Resignation

Alternate

Government

Estonia

Ms Katerin PEÄRNBERG

Ministry of Social Affairs of Estonia

20.4.2015

Advisory Committee for the Coordination of Social Security Systems

19.10.2015

C 290, 27.10.2010

Ms Christiane LABALME

Resignation

Member

Government

France

Ms Séverine SALGADO

Direction de la sécutité sociale

20.4.2015

Management Board of the European Institute for Gender Equality

31.5.2016

C 151, 30.5.2013

Ms Romina BARTOLO

Resignation

Member

Government

Malta

Ms Renee LAIVIERA

National Commission for the Promotion of Equality

10.2.2015

Management Board of the European Institute for Gender Equality

31.5.2016

C 151, 30.5.2013

Ms Renee LAIVIERA

Resignation

Alternate

Government

Malta

Ms Maria BORG FILLETTI

National Commission for the Promotion of Equality

10.2.2015

Management Board of the European Institute for Gender Equality

31.5.2016

C 151, 30.5.2013

Ms Monika KSIENIEWICZ

Resignation

Member

Government2

Poland

Ms Sylwia SPUREK

Office of the Government Plenipotentiary for Equal Treatment

10.2.2015

Governing Board of the European Foundation for the Improvement of Living and Working Conditions

30.11.2016

C 358, 7.12.2013

Mr Vitor Manuel Vicente COELHO

Resignation

Alternate

Trade Union

Portugal

Mr Sérgio Alexandrino MONTEIRO DO MONTE

UGT Portugal

2.3.2015

Governing Board of the European Foundation for the Improvement of Living and Working Conditions

30.11.2016

C 358, 7.12.2013

Mr Andreas MYLONAS

Resignation

Member

Government

Cyprus

Ms Marina IOANNOU — HASAPI

Ministry of Labour, Welfare and Social Insurance

20.4.2015

Governing Board of the European Foundation for the Improvement of Living and Working Conditions

30.11.2016

C 358, 7.12.2013

Ms Luminiţa VINTILĂ

Resignation

Alternate

Trade Union

Romania

Ms Cecilia GOSTIN

Confederatia Nationala Sindicala

20.4.2015

Governing Board of the European Foundation for the Improvement of Living and Working Conditions

30.11.2016

C 358, 7.12.2013

Ms Valérie DELAHAYE-GUILLOCHEAU

Resignation

Member

Government

France

Mr Olivier TOCHE

Service de la Direction générale du travail

20.4.2015

Governing Board of the European Foundation for the Improvement of Living and Working Conditions

30.11.2016

C 358, 7.12.2013

Ms Heidi RØNNE MØLLER

Resignation

Alternate

Trade Union

Denmark

Ms Maria BJERRE

The Danish Confederation of Trade Unions

20.4.2015

Governing Board of the European Foundation for the Improvement of Living and Working Conditions

30.11.2016

C 358, 7.12.2013

Ms Karen ROIY

Resignation

Member

Employers

Denmark

Ms Dorthe ANDERSEN

Confederation of Danish Employers — DA

20.4.2015

Governing Board of the European Foundation for the Improvement of Living and Working Conditions

30.11.2016

C 358, 7.12.2013

Mr Ciaran DEVLIN

Resignation

Member

Government

United Kingdom

Ms Mansi KONAR

Department for Business, Innovation and Skills

BIS

20.4.2015

Governing Board of the European Agency for Safety and Health at Work

7.11.2016

C 358, 7.12.2013

Ms Emanuela PROCOLI

Resignation

Alternate

Government

Italy

Ms Alessandra PERA

Ministero del lavoro e delle politiche sociali

17.2.2015

Governing Board of the European Agency for Safety and Health at Work

7.11.2016

C 358, 7.12.2013

Ms Esther LYNCH

Resignation

Alternate

Trade Union

Ireland

Mr Frank VAUGHAN

Irish Congress of Trade Unions

17.2.2015

Governing Board of the European Agency for Safety and Health at Work

7.11.2016

C 358, 7.12.2013

Mr Karel PETRŽELKA

Resignation

Member

Employers

Czech Republic

Ms Jana MALÁ

Czech Association of Energy Sector Employers

13.3.2015

Governing Board of the European Agency for Safety and Health at Work

7.11.2016

C 358, 7.12.2013

Mr Róbert MEITNER

Resignation

Member

Employers

Slovakia

Ms Silvia SUROVÁ

Association of Chemical and Pharmaceutical Industry of the Slovak Republic

20.4.2015

Governing Board of the European Agency for Safety and Health at Work

7.11.2016

C 358, 7.12.2013

Ms Lena TOCHTERMANN

Resignation

Member

Employers

United Kingdom

Ms Lena LEVY

Confederation of British Industry

20.4.2015

---

European Commission

| 12.5.2015 | EN | Official Journal of the European Union | C 156/7 |
| --- | --- | --- | --- |

12.5.2015

EN

Official Journal of the European Union

C 156/7

---

Euro exchange rates (1)

11 May 2015

(2015/C 156/04)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1142 |
| JPY | Japanese yen | 133,64 |
| DKK | Danish krone | 7,4628 |
| GBP | Pound sterling | 0,71960 |
| SEK | Swedish krona | 9,2690 |
| CHF | Swiss franc | 1,0403 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,4245 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,400 |
| HUF | Hungarian forint | 304,40 |
| PLN | Polish zloty | 4,0668 |
| RON | Romanian leu | 4,4509 |
| TRY | Turkish lira | 3,0042 |
| AUD | Australian dollar | 1,4117 |
| CAD | Canadian dollar | 1,3497 |
| HKD | Hong Kong dollar | 8,6381 |
| NZD | New Zealand dollar | 1,5115 |
| SGD | Singapore dollar | 1,4871 |
| KRW | South Korean won | 1 219,64 |
| ZAR | South African rand | 13,3584 |
| CNY | Chinese yuan renminbi | 6,9194 |
| HRK | Croatian kuna | 7,5620 |
| IDR | Indonesian rupiah | 14 647,30 |
| MYR | Malaysian ringgit | 4,0102 |
| PHP | Philippine peso | 49,830 |
| RUB | Russian rouble | 57,3713 |
| THB | Thai baht | 37,521 |
| BRL | Brazilian real | 3,3277 |
| MXN | Mexican peso | 16,9074 |
| INR | Indian rupee | 71,1350 |

Currency

Exchange rate

USD

US dollar

1,1142

JPY

Japanese yen

133,64

DKK

Danish krone

7,4628

GBP

Pound sterling

0,71960

SEK

Swedish krona

9,2690

CHF

Swiss franc

1,0403

ISK

Iceland króna

NOK

Norwegian krone

8,4245

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,400

HUF

Hungarian forint

304,40

PLN

Polish zloty

4,0668

RON

Romanian leu

4,4509

TRY

Turkish lira

3,0042

AUD

Australian dollar

1,4117

CAD

Canadian dollar

1,3497

HKD

Hong Kong dollar

8,6381

NZD

New Zealand dollar

1,5115

SGD

Singapore dollar

1,4871

KRW

South Korean won

1 219,64

ZAR

South African rand

13,3584

CNY

Chinese yuan renminbi

6,9194

HRK

Croatian kuna

7,5620

IDR

Indonesian rupiah

14 647,30

MYR

Malaysian ringgit

4,0102

PHP

Philippine peso

49,830

RUB

Russian rouble

57,3713

THB

Thai baht

37,521

BRL

Brazilian real

3,3277

MXN

Mexican peso

16,9074

INR

Indian rupee

71,1350

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 12.5.2015 | EN | Official Journal of the European Union | C 156/8 |
| --- | --- | --- | --- |

12.5.2015

EN

Official Journal of the European Union

C 156/8

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Prior notification of a concentration

(Case M.7484 — Plastipak/APPE)

(Text with EEA relevance)

(2015/C 156/05)

| 1. | On 4 May 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Plastipak Holdings, Inc. (‘Plastipak’, USA), ultimately controlled by the Goldman Sachs Group, Inc. (USA) and Mr William C. Young (USA), acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of APPE by way of purchase of shares and assets. |
| --- | --- |

1.

On 4 May 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Plastipak Holdings, Inc. (‘Plastipak’, USA), ultimately controlled by the Goldman Sachs Group, Inc. (USA) and Mr William C. Young (USA), acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of APPE by way of purchase of shares and assets.

| 2. | The business activities of the undertakings concerned are:
  —   for Plastipak: manufacturing of plastic resins, preforms and plastic packaging containers and recycling operations for the production of post-consumer recycled plastic raw materials,
  —   for APPE: manufacturing of plastic preforms and packaging containers and recycling operations for the production of post-consumer recycled raw materials. APPE includes the following business units: APPE Iberia, S.A.U. (Spain), APPE France, S.A.S. (France), APPE UK Limited (UK), APPE Deutschland GmbH (Germany) and APPE Benelux, N.V. (Belgium), together with the related companies APPE Polska, Sp.z.o.o. (Poland) and APPE Nordic AB (Sweden), a controlling interest in APPE-CCE Recyclage, S.A.S (France) and APPE Maroc (Morocco) and APPE Turkpack Plastik Ambalaj Malzemeleri San A.S. (Turkey). |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for Plastipak: manufacturing of plastic resins, preforms and plastic packaging containers and recycling operations for the production of post-consumer recycled plastic raw materials,

—   for APPE: manufacturing of plastic preforms and packaging containers and recycling operations for the production of post-consumer recycled raw materials. APPE includes the following business units: APPE Iberia, S.A.U. (Spain), APPE France, S.A.S. (France), APPE UK Limited (UK), APPE Deutschland GmbH (Germany) and APPE Benelux, N.V. (Belgium), together with the related companies APPE Polska, Sp.z.o.o. (Poland) and APPE Nordic AB (Sweden), a controlling interest in APPE-CCE Recyclage, S.A.S (France) and APPE Maroc (Morocco) and APPE Turkpack Plastik Ambalaj Malzemeleri San A.S. (Turkey).

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7484 — Plastipak/APPE, to the following address:





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

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7484 — Plastipak/APPE, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

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

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| 12.5.2015 | EN | Official Journal of the European Union | C 156/9 |
| --- | --- | --- | --- |

12.5.2015

EN

Official Journal of the European Union

C 156/9

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Prior notification of a concentration

(Case M.7584 — International Chemical Investors/INEOS Chlorovinyls Business)

(Text with EEA relevance)

(2015/C 156/06)

| 1. | On 29 April 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which the undertaking International Chemical Investors Group S.E. (‘ICIG’, Luxembourg), acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the INEOS Chlorovinyls Business, by way of purchase of shares. |
| --- | --- |

1.

On 29 April 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which the undertaking International Chemical Investors Group S.E. (‘ICIG’, Luxembourg), acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the INEOS Chlorovinyls Business, by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   ICIG: privately owned industrial holding company, active worldwide in agrochemicals, fine chemicals, basic chemicals, performance chemicals, finished dose pharmaceuticals and active pharmaceutical ingredients,
  —   INEOS Chlorovinyls Business: Production and supply of S-PVC and other related products, such as KOH, chlorine, EDC, VCM, caustic soda, hydrochloric acid and sodium hypochlorite. It comprises of three S-PVC plants in Germany (Wilhelmshaven), France (Mazingarbe) and the Netherlands (Beek Geleen), as well as various production facilities for chemical substances on the upstream levels of the multi-level PVC production value chain up to the manufacture of chlorine in Belgium (Tessenderlo) and the UK (Runcorn), and part of INEOS's caustic potash (‘KOH’) business in Belgium. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   ICIG: privately owned industrial holding company, active worldwide in agrochemicals, fine chemicals, basic chemicals, performance chemicals, finished dose pharmaceuticals and active pharmaceutical ingredients,

—   INEOS Chlorovinyls Business: Production and supply of S-PVC and other related products, such as KOH, chlorine, EDC, VCM, caustic soda, hydrochloric acid and sodium hypochlorite. It comprises of three S-PVC plants in Germany (Wilhelmshaven), France (Mazingarbe) and the Netherlands (Beek Geleen), as well as various production facilities for chemical substances on the upstream levels of the multi-level PVC production value chain up to the manufacture of chlorine in Belgium (Tessenderlo) and the UK (Runcorn), and part of INEOS's caustic potash (‘KOH’) business in Belgium.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7584 — International Chemical Investors/INEOS Chlorovinyls Business, to the following address:





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

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7584 — International Chemical Investors/INEOS Chlorovinyls Business, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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OTHER ACTS

European Commission

| 12.5.2015 | EN | Official Journal of the European Union | C 156/10 |
| --- | --- | --- | --- |

12.5.2015

EN

Official Journal of the European Union

C 156/10

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

(2015/C 156/07)

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

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘LAGUIOLE’

EU No: FR-PDO-0317-01271 — 30.10.2014

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

| Syndicat de défense et de gestion du Fromage de Laguiole |
| --- |
| Route de Chaudes-Aigues |
| 12210 Laguiole |
| FRANCE |
| Tel. +33 565444751 |
| Fax +33 565444757 |
| E-mail: contact@fromagedelaguiole.fr |

Syndicat de défense et de gestion du Fromage de Laguiole

Route de Chaudes-Aigues

12210 Laguiole

FRANCE

Tel. +33 565444751

Fax +33 565444757

E-mail: contact@fromagedelaguiole.fr

The group comprises producers and processors of ‘Laguiole’ and is, therefore, the correct group to propose the amendment.

2.   Member State or Third Country

France

3.   Heading in the product specification affected by the amendment(s)

—

—

—

—

—

—

—

—

4.   Type of amendment(s)

—

—

5.   Amendment(s)

Heading ‘Description of product’

| — | It has been specified that ‘Laguiole’ is a cheese with a ‘dry rind’, on the basis of the national text for the previous specification registered. For clarity's sake, the minimum fat and dry matter contents have been expressed in grams per 100 grams of cheese instead of in percentages. |
| --- | --- |

—

It has been specified that ‘Laguiole’ is a cheese with a ‘dry rind’, on the basis of the national text for the previous specification registered. For clarity's sake, the minimum fat and dry matter contents have been expressed in grams per 100 grams of cheese instead of in percentages.

| — | The description of ‘Laguiole’ as having the shape of a cylinder ‘of approximately 40 centimetres’ and ‘30 to 40 centimetres in height’ has been replaced by specifying that the diameter is 30 to 40 centimetres, in keeping with the chapter entitled ‘Description’ in the published summary. Furthermore, a height to diameter ratio ranging between 0,8 and 1 has been defined, and this has replaced the provision stating that the height is equal to or slightly greater than the diameter. This amendment takes into account the size of the cheeses after ripening, while the previous specification was based on the size measured when the cheeses are placed in the cellar. The height of the cheeses tends to decrease slightly as the ripening period progresses (a phenomenon called ‘compression’). This phenomenon can also be explained by an increase in the average ripening periods of the cheeses and by the development of farm-produced cheeses, whose sizes vary more than those of cheeses produced in a dairy.
  Reducing the minimum weight of the cheese from 25 to 20 kg is more consistent with the minimum diameter of 28 cm for the mould, while complying with the height to diameter ratio. The development of farm-produced cheeses is another explanatory factor, because the sizes of such cheeses are more variable, depending on the amount of milk used by the operators. |
| --- | --- |

—

The description of ‘Laguiole’ as having the shape of a cylinder ‘of approximately 40 centimetres’ and ‘30 to 40 centimetres in height’ has been replaced by specifying that the diameter is 30 to 40 centimetres, in keeping with the chapter entitled ‘Description’ in the published summary. Furthermore, a height to diameter ratio ranging between 0,8 and 1 has been defined, and this has replaced the provision stating that the height is equal to or slightly greater than the diameter. This amendment takes into account the size of the cheeses after ripening, while the previous specification was based on the size measured when the cheeses are placed in the cellar. The height of the cheeses tends to decrease slightly as the ripening period progresses (a phenomenon called ‘compression’). This phenomenon can also be explained by an increase in the average ripening periods of the cheeses and by the development of farm-produced cheeses, whose sizes vary more than those of cheeses produced in a dairy.

Reducing the minimum weight of the cheese from 25 to 20 kg is more consistent with the minimum diameter of 28 cm for the mould, while complying with the height to diameter ratio. The development of farm-produced cheeses is another explanatory factor, because the sizes of such cheeses are more variable, depending on the amount of milk used by the operators.

| — | The colour of the paste has been specified: ‘ivory to straw yellow in colour’. This shade is linked to the seasonal variation in the composition of the product. The reference to the minimum thickness of the rind has been removed, because it is not a distinguishing feature of the product. Furthermore, the description of the rind's colour has been amended (the colour ‘light grey’ has replaced ‘light orange’ and the colour ‘granite grey’ has been added to supplement ‘amber brown’) in order to take account of farm-produced cheeses whose rinds are obtained naturally in the cellar. Such details are useful for the organoleptic examination of the product during inspection. |
| --- | --- |

—

The colour of the paste has been specified: ‘ivory to straw yellow in colour’. This shade is linked to the seasonal variation in the composition of the product. The reference to the minimum thickness of the rind has been removed, because it is not a distinguishing feature of the product. Furthermore, the description of the rind's colour has been amended (the colour ‘light grey’ has replaced ‘light orange’ and the colour ‘granite grey’ has been added to supplement ‘amber brown’) in order to take account of farm-produced cheeses whose rinds are obtained naturally in the cellar. Such details are useful for the organoleptic examination of the product during inspection.

| — | An organoleptic description of the product has been added. This description is useful for the organoleptic examination of the product during inspection. |
| --- | --- |

—

An organoleptic description of the product has been added. This description is useful for the organoleptic examination of the product during inspection.

| — | In the case of individual, pre-packaged pieces of ‘Laguiole’ weighing less than 70 grams, an exception has been introduced to the requirement that each piece must have part of the rind, as it is difficult to keep the rind on small pieces to be used in cooking. |
| --- | --- |

—

In the case of individual, pre-packaged pieces of ‘Laguiole’ weighing less than 70 grams, an exception has been introduced to the requirement that each piece must have part of the rind, as it is difficult to keep the rind on small pieces to be used in cooking.

Heading ‘Proof of origin’

| — | Cheesemakers' obligations as regards declarations have been laid down. Specifically, provision has been made to identify cheesemakers with a view to awarding certificates recognising their ability to meet the requirements of the specification for the designation from which they wish to benefit, and to issue statements testifying that they have the requisite knowledge and that the products sold under the designation of origin label have been duly monitored and statements providing information on how the livestock have been fed. |
| --- | --- |

—

Cheesemakers' obligations as regards declarations have been laid down. Specifically, provision has been made to identify cheesemakers with a view to awarding certificates recognising their ability to meet the requirements of the specification for the designation from which they wish to benefit, and to issue statements testifying that they have the requisite knowledge and that the products sold under the designation of origin label have been duly monitored and statements providing information on how the livestock have been fed.

| — | Detailed information has been provided on the registrations that operators must carry out. This information is useful when monitoring compliance with the specification and with the traceability of the products. |
| --- | --- |

—

Detailed information has been provided on the registrations that operators must carry out. This information is useful when monitoring compliance with the specification and with the traceability of the products.

| — | The product control procedures have been specified. They are detailed further in the control plan for the designation of origin drawn up by an inspection body. |
| --- | --- |

—

The product control procedures have been specified. They are detailed further in the control plan for the designation of origin drawn up by an inspection body.

| — | The mandatory nature of the product identification requirement has been affirmed in order to facilitate the traceability of the product. Detailed information has been given on the procedure for identifying the cheese on the basis of the identification mark and the stamp featuring the ‘Laguiole’ bull and the word ‘Laguiole’. The rules for distributing and withdrawing the identification marks and stamps have been specified so that they can be managed efficiently. |
| --- | --- |

—

The mandatory nature of the product identification requirement has been affirmed in order to facilitate the traceability of the product. Detailed information has been given on the procedure for identifying the cheese on the basis of the identification mark and the stamp featuring the ‘Laguiole’ bull and the word ‘Laguiole’. The rules for distributing and withdrawing the identification marks and stamps have been specified so that they can be managed efficiently.

Heading ‘Method of production’

Sub-heading V.1. ‘Milk production’

| — | In addition to using cows of the Simmental française and Aubrac breeds, the possibility has been added to introduce into herds producing the milk used to make ‘Laguiole’ cows obtained from crossing these two breeds of certified descent. Since 1990, the group has been carrying out an experimental programme aiming at reintroducing the Aubrac breed into dairy herds. In this procedure, multiplication is achieved by transplanting and sexing embryos and the performance of the descendants is monitored. At the same time, the group would want to be able to cross the Aubrac and Simmental française breeds in order to reinforce the dairy qualities of the Aubrac through moderate mixing with Simmental blood while continuing to develop dairy production using the milk of the pure Aubrac breed. |
| --- | --- |

—

In addition to using cows of the Simmental française and Aubrac breeds, the possibility has been added to introduce into herds producing the milk used to make ‘Laguiole’ cows obtained from crossing these two breeds of certified descent. Since 1990, the group has been carrying out an experimental programme aiming at reintroducing the Aubrac breed into dairy herds. In this procedure, multiplication is achieved by transplanting and sexing embryos and the performance of the descendants is monitored. At the same time, the group would want to be able to cross the Aubrac and Simmental française breeds in order to reinforce the dairy qualities of the Aubrac through moderate mixing with Simmental blood while continuing to develop dairy production using the milk of the pure Aubrac breed.

| — | In order to facilitate checks, the composition of the dairy herd has been specified. It consists ‘of lactating and dry dairy cows and of heifers at more than eight months of gestation’. Thus a herd covers all of the farm's adult dairy cows as well as heifers close to giving birth before they are put into their production herd. |
| --- | --- |

—

In order to facilitate checks, the composition of the dairy herd has been specified. It consists ‘of lactating and dry dairy cows and of heifers at more than eight months of gestation’. Thus a herd covers all of the farm's adult dairy cows as well as heifers close to giving birth before they are put into their production herd.

| — | The basic ration has been defined for the dairy herd and no longer solely for the dairy cows, and this facilitates checks and guarantees that the animals, starting from the eight month of their first gestation, receive only fodder authorised in the specification. The ban on grass silage, wrapping and any other wet-preserved fodder in the basic ration of the dairy herd supplements the ban on maize silage. The aim is to limit the amount of milk fat and reduce health risks and instead to favour tommes and cheese obtained from raw whole milk. Therefore the only coarse fodder authorised for feeding the dairy herd is composed of local flora from grassland and natural or permanent pastures and of grasses and forage legumes cultivated in temporary grassland.
  However, farms rearing a herd other than the dairy herd that is kept entirely separate from the dairy herd have the possibility of harvesting wet-preserved fodder and distributing it to the other herd, provided that all necessary measures are taken to avoid any cross-contamination with the fodder intended for the dairy herd. This clarification makes it possible to restrict the use of silage or wrapping to the herd other than the dairy herd defined above. |
| --- | --- |

—

The basic ration has been defined for the dairy herd and no longer solely for the dairy cows, and this facilitates checks and guarantees that the animals, starting from the eight month of their first gestation, receive only fodder authorised in the specification. The ban on grass silage, wrapping and any other wet-preserved fodder in the basic ration of the dairy herd supplements the ban on maize silage. The aim is to limit the amount of milk fat and reduce health risks and instead to favour tommes and cheese obtained from raw whole milk. Therefore the only coarse fodder authorised for feeding the dairy herd is composed of local flora from grassland and natural or permanent pastures and of grasses and forage legumes cultivated in temporary grassland.

However, farms rearing a herd other than the dairy herd that is kept entirely separate from the dairy herd have the possibility of harvesting wet-preserved fodder and distributing it to the other herd, provided that all necessary measures are taken to avoid any cross-contamination with the fodder intended for the dairy herd. This clarification makes it possible to restrict the use of silage or wrapping to the herd other than the dairy herd defined above.

| — | The possibility to derogate temporarily from the provision on the basic ration in case of ‘exceptional weather’ has been removed, as it is no longer adequate. |
| --- | --- |

—

The possibility to derogate temporarily from the provision on the basic ration in case of ‘exceptional weather’ has been removed, as it is no longer adequate.

| — | The grazing arrangements have been clarified in order to facilitate checks. As regards the grazing period, the concept of ‘summer’ has been replaced by the period ‘when grass is available, weather permitting’. Furthermore, it has been specified that the minimum grazing period is a ‘combined annual’ period and that it is the basic ration of the ‘dairy herd’. In other words, ‘when grass is available, weather permitting, the basic ration of the dairy herd is composed principally of pasture grass grazed during a combined annual period of 120 days’. It has been added that ‘During this period, the intake of fodder supplementing the ration of pasture grass must not exceed 3 kg of dry matter per day and per dairy cow on average for the herd during the grazing period’, in order to guarantee that the fresh grass obtained from grazing represents the principal feed of the animals during this period. |
| --- | --- |

—

The grazing arrangements have been clarified in order to facilitate checks. As regards the grazing period, the concept of ‘summer’ has been replaced by the period ‘when grass is available, weather permitting’. Furthermore, it has been specified that the minimum grazing period is a ‘combined annual’ period and that it is the basic ration of the ‘dairy herd’. In other words, ‘when grass is available, weather permitting, the basic ration of the dairy herd is composed principally of pasture grass grazed during a combined annual period of 120 days’. It has been added that ‘During this period, the intake of fodder supplementing the ration of pasture grass must not exceed 3 kg of dry matter per day and per dairy cow on average for the herd during the grazing period’, in order to guarantee that the fresh grass obtained from grazing represents the principal feed of the animals during this period.

| — | The amount of complementary feed added to the basic ration has been limited to 6 kg per lactating cow per day so as to encourage the use of fodder produced in the geographical area for feeding the animals. |
| --- | --- |

—

The amount of complementary feed added to the basic ration has been limited to 6 kg per lactating cow per day so as to encourage the use of fodder produced in the geographical area for feeding the animals.

| — | A positive list of the raw materials and additives authorised in the complementary feed of the dairy herd has been added in order to better manage, secure and control feeding. |
| --- | --- |

—

A positive list of the raw materials and additives authorised in the complementary feed of the dairy herd has been added in order to better manage, secure and control feeding.

| — | It has been specified that part of the complementary feed may be of farm origin, meaning that it is a mixture of ingredients produced on the farm and of ingredients purchased elsewhere. These clarifications have been made in order to facilitate checks. |
| --- | --- |

—

It has been specified that part of the complementary feed may be of farm origin, meaning that it is a mixture of ingredients produced on the farm and of ingredients purchased elsewhere. These clarifications have been made in order to facilitate checks.

| — | A provision banning GMOs in farms' feed and crops has been added in order to maintain the feed's traditional character. |
| --- | --- |

—

A provision banning GMOs in farms' feed and crops has been added in order to maintain the feed's traditional character.

| — | In order to facilitate checks, it has been specified that the provision according to which average milk production per cow on the farm must not exceed 6 000 litres applies to those dairy cows that are present on the farm and concerns the amount of milk marketed or processed on the farm. |
| --- | --- |

—

In order to facilitate checks, it has been specified that the provision according to which average milk production per cow on the farm must not exceed 6 000 litres applies to those dairy cows that are present on the farm and concerns the amount of milk marketed or processed on the farm.

| — | A ban on once-a-day milking in milk production has been added to ensure the milk's quality. Studies by the French Livestock Breeders Institute (Institut de l'élevage) show that once-a-day milking raises significantly the cellular counts of the milk. Furthermore, as a result of concentration, the protein content rises from 1,2 to 2 g/l and the fat content from 3 to 4 g/l. This weakens markedly the rate ratio and is very detrimental to cheese produced from whole milk, such as ‘Laguiole’. |
| --- | --- |

—

A ban on once-a-day milking in milk production has been added to ensure the milk's quality. Studies by the French Livestock Breeders Institute (Institut de l'élevage) show that once-a-day milking raises significantly the cellular counts of the milk. Furthermore, as a result of concentration, the protein content rises from 1,2 to 2 g/l and the fat content from 3 to 4 g/l. This weakens markedly the rate ratio and is very detrimental to cheese produced from whole milk, such as ‘Laguiole’.

| — | Provisions on farm production and production in a ‘buron’, or Alpine cottage, present in the national text for the previous specification registered, have been added so as to specify the special characteristics of these two types of production and allow checks on them. Farm-produced cheese is made from the milk of a maximum of two consecutive milkings, and uncooled milk from the morning milking constitutes more than 50 % of the total volume. Cheese produced in a ‘buron’ is made in a building that is intended for cheesemaking and has been built in a grassland area at an altitude above 1 000 metres, from milk from a single herd grazing in these high grassland areas and milked during the period of transhumance (25 May to 13 October). |
| --- | --- |

—

Provisions on farm production and production in a ‘buron’, or Alpine cottage, present in the national text for the previous specification registered, have been added so as to specify the special characteristics of these two types of production and allow checks on them. Farm-produced cheese is made from the milk of a maximum of two consecutive milkings, and uncooled milk from the morning milking constitutes more than 50 % of the total volume. Cheese produced in a ‘buron’ is made in a building that is intended for cheesemaking and has been built in a grassland area at an altitude above 1 000 metres, from milk from a single herd grazing in these high grassland areas and milked during the period of transhumance (25 May to 13 October).

Sub-heading V.2. ‘Processing’

| — | On the basis of the national text for the previous specification registered, it has been clarified that ‘Laguiole’ is made from milk ‘non-standardised in terms of fat and protein’ and that ‘all physical handling is prohibited’. |
| --- | --- |

—

On the basis of the national text for the previous specification registered, it has been clarified that ‘Laguiole’ is made from milk ‘non-standardised in terms of fat and protein’ and that ‘all physical handling is prohibited’.

| — | The specific characteristics of the manufacturing vat have been described: flat bottom, with a surface area to height ratio exceeding 10 (except for farm production). This facilitates the working of the curd in the vat and allows for good drainage in the vat, as the cheese is plated prior to transfer to the tomme press. |
| --- | --- |

—

The specific characteristics of the manufacturing vat have been described: flat bottom, with a surface area to height ratio exceeding 10 (except for farm production). This facilitates the working of the curd in the vat and allows for good drainage in the vat, as the cheese is plated prior to transfer to the tomme press.

| — | On the basis of the national text for the previous specification registered, the different operations necessary for the production of the cheese after renneting have been listed: draining and plating in the manufacturing vat, first pressing in the tomme press, ripening, grinding, salting in the mass of the curds, ripening on salt, placing in mould, second pressing. The operations have been explained in more detail in the following paragraphs. |
| --- | --- |

—

On the basis of the national text for the previous specification registered, the different operations necessary for the production of the cheese after renneting have been listed: draining and plating in the manufacturing vat, first pressing in the tomme press, ripening, grinding, salting in the mass of the curds, ripening on salt, placing in mould, second pressing. The operations have been explained in more detail in the following paragraphs.

| — | The reference to the act of ‘breaking’ the curd has been replaced by a reference to the cutting of the curd after renneting, which is a more accurate term for the action in question. |
| --- | --- |

—

The reference to the act of ‘breaking’ the curd has been replaced by a reference to the cutting of the curd after renneting, which is a more accurate term for the action in question.

| — | The reference to the placing of the cheese in the tomme press to undergo a first ripening has been replaced by a more detailed description of the operations in question: pressing in the tomme press for at least one hour, during which the cheese is turned over at least five times, after which it is ripened in a room whose temperature ranges from 18 to 26 °C during the first 8 hours and from 14 to 26 °C after that. It is important to provide for these different steps in order to manage the draining and acidification of the cheese and guarantee its aging potential. |
| --- | --- |

—

The reference to the placing of the cheese in the tomme press to undergo a first ripening has been replaced by a more detailed description of the operations in question: pressing in the tomme press for at least one hour, during which the cheese is turned over at least five times, after which it is ripened in a room whose temperature ranges from 18 to 26 °C during the first 8 hours and from 14 to 26 °C after that. It is important to provide for these different steps in order to manage the draining and acidification of the cheese and guarantee its aging potential.

| — | Detailed information has been provided on the grinding and ripening on salt that follow ripening: the tomme, whose core temperature must be equal to or higher than 18 °C, is ground into ‘cossettes’, or hazelnut-size pieces, and then salted in the mass at a ratio of 18-24 g of salt to 1 kg of tomme. Clarifying these steps provides a framework for the production process, thereby ensuring the homogenous salting of the cheese and preventing the cheese from cooling too rapidly at the end of ripening. |
| --- | --- |

—

Detailed information has been provided on the grinding and ripening on salt that follow ripening: the tomme, whose core temperature must be equal to or higher than 18 °C, is ground into ‘cossettes’, or hazelnut-size pieces, and then salted in the mass at a ratio of 18-24 g of salt to 1 kg of tomme. Clarifying these steps provides a framework for the production process, thereby ensuring the homogenous salting of the cheese and preventing the cheese from cooling too rapidly at the end of ripening.

| — | It has been indicated that moulding takes place ‘after a minimum rest period of one hour’ in order to allow the salt to spread evenly throughout the tomme. The cylindrical shape of the moulds and their diameter have also been specified: 28 to 38 cm, in keeping with the description of the product. The moulding technique has been described: after grinding, the tomme is spread in successive layers, which are pressed manually or mechanically for a short time. This traditional method ensures that the tomme is spread evenly throughout the mould and that it is smooth, with no holes in the finished product. |
| --- | --- |

—

It has been indicated that moulding takes place ‘after a minimum rest period of one hour’ in order to allow the salt to spread evenly throughout the tomme. The cylindrical shape of the moulds and their diameter have also been specified: 28 to 38 cm, in keeping with the description of the product. The moulding technique has been described: after grinding, the tomme is spread in successive layers, which are pressed manually or mechanically for a short time. This traditional method ensures that the tomme is spread evenly throughout the mould and that it is smooth, with no holes in the finished product.

| — | The reference to a ‘long and progressive’ pressing has been replaced by a more precise description of the pressing so as to facilitate checks: the cheese is pressed in a vertical press for at least 40 hours. It has been indicated that the cheeses are turned at least four times during pressing, so that the entire cheese can be drained evenly. |
| --- | --- |

—

The reference to a ‘long and progressive’ pressing has been replaced by a more precise description of the pressing so as to facilitate checks: the cheese is pressed in a vertical press for at least 40 hours. It has been indicated that the cheeses are turned at least four times during pressing, so that the entire cheese can be drained evenly.

Sub-heading V.3. ‘Ripening’

| — | In order to facilitate checks, the reference to ‘damp’ cellars has been replaced by a precise indication of the relative humidity, which must be above 90 %. |
| --- | --- |

—

In order to facilitate checks, the reference to ‘damp’ cellars has been replaced by a precise indication of the relative humidity, which must be above 90 %.

| — | On the basis of the national text for the previous specification registered and to facilitate checks, it has been clarified that the ripening period is calculated as from the renneting date. The information stating that ripening ‘often lasts six to nine months’ has been removed, since it is only indicative. |
| --- | --- |

—

On the basis of the national text for the previous specification registered and to facilitate checks, it has been clarified that the ripening period is calculated as from the renneting date. The information stating that ripening ‘often lasts six to nine months’ has been removed, since it is only indicative.

| — | It has been specified that the rind is formed and maintained by rubbing and regularly turning the cheeses. |
| --- | --- |

—

It has been specified that the rind is formed and maintained by rubbing and regularly turning the cheeses.

Heading ‘Labelling’

| — | In order to align the chapter ‘Specific labelling details’ in the specification with the chapter in the public summary, the size of the characters composing the name of the designation of origin has been clarified: they must be at least two-thirds the size of the largest characters on the label. |
| --- | --- |

—

In order to align the chapter ‘Specific labelling details’ in the specification with the chapter in the public summary, the size of the characters composing the name of the designation of origin has been clarified: they must be at least two-thirds the size of the largest characters on the label.

| — | The requirement to include the reference ‘appellation d'origine contrôlée’ on the labelling has been deleted and replaced by a requirement to include the European Union's PDO symbol, in the interests of legibility and synergy in the provision of information about PDO-registered products. |
| --- | --- |

—

The requirement to include the reference ‘appellation d'origine contrôlée’ on the labelling has been deleted and replaced by a requirement to include the European Union's PDO symbol, in the interests of legibility and synergy in the provision of information about PDO-registered products.

| — | The requirement to include the ‘INAO’ logo has been removed in line with current national legislation. |
| --- | --- |

—

The requirement to include the ‘INAO’ logo has been removed in line with current national legislation.

| — | In order to align the chapter ‘Specific labelling details’ in the specification with the chapter in the public summary, it has been reiterated that the word ‘buron’ may be used on the labelling and in advertising, invoices or commercial documents, in compliance with the conditions laid down in the chapter ‘Description of the production method of the product’. |
| --- | --- |

—

In order to align the chapter ‘Specific labelling details’ in the specification with the chapter in the public summary, it has been reiterated that the word ‘buron’ may be used on the labelling and in advertising, invoices or commercial documents, in compliance with the conditions laid down in the chapter ‘Description of the production method of the product’.

| — | In order to align the chapter ‘Specific labelling details’ in the specification with the chapter in the public summary, it has been reiterated that the labelling may be replaced by direct printing on the rind of the cheese. In addition to this possibility, it has been specified that the labelling may also be replaced ‘by affixing a pre-printed bandaging onto the rind’, as that medium is stronger and better adapted than a label to the handling of the product when it is sent to the places of sale. |
| --- | --- |

—

In order to align the chapter ‘Specific labelling details’ in the specification with the chapter in the public summary, it has been reiterated that the labelling may be replaced by direct printing on the rind of the cheese. In addition to this possibility, it has been specified that the labelling may also be replaced ‘by affixing a pre-printed bandaging onto the rind’, as that medium is stronger and better adapted than a label to the handling of the product when it is sent to the places of sale.

Other

| — | The ‘Contact details of the inspection bodies’ have been updated with the name and contact details of the official inspection bodies to reflect the change in the inspection methods. |
| --- | --- |

—

The ‘Contact details of the inspection bodies’ have been updated with the name and contact details of the official inspection bodies to reflect the change in the inspection methods.

| — | In accordance with the abovementioned national reform of the inspection system for designations of origin, a table has been added which sets out the main points to be checked and the relevant evaluation method to be used. |
| --- | --- |

—

In accordance with the abovementioned national reform of the inspection system for designations of origin, a table has been added which sets out the main points to be checked and the relevant evaluation method to be used.

SINGLE DOCUMENT

‘LAGUIOLE’

EU No: FR-PDO-0317-01271 — 30.10.2014

PDO ( X ) PGI ( )

1.   Name

‘Laguiole’

2.   Member State or Third Country

Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.3 Cheeses

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

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

‘Laguiole’ is a cow's milk cheese with a dry rind and a pressed, uncooked paste, cylindrical in shape. It has a minimum fat content of 45 grams per 100 grams of cheese after total desiccation, and the total dry matter content must not be less than 58 grams per 100 grams of cheese.

‘Laguiole’ is in the shape of a cylinder of 30 to 40 centimetres in diameter, with a height to diameter ratio of 0,8 to 1 and a weight of 20 to 50 kg.

Ripening lasts for at least four months calculated from the renneting date.

The paste of the cheese is ivory to straw yellow in colour, and its whitish to light-grey rind may turn amber brown to granite grey during ripening.

Its milky taste is average to intense, depending on the degree of ripening, balanced, with a specific character expressed in nuances that vary in taste from fresh hay to dry hazelnut. It is persistent in the mouth and it has the typical characteristics of a cheese made from raw milk.

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

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

The basic ration of the dairy herd is provided by fodder from the geographical area. The only coarse fodder authorised is composed of local flora from grassland and natural or permanent pastures and of grasses and forage legumes cultivated on temporary grassland. The presence of maize silage, grass silage, wrapping or any other wet-preserved fodder is prohibited.

When grass is available, weather permitting, the basic ration of the dairy herd is composed principally of pasture grass grazed during a minimum combined annual period of 120 days. During this period, the intake of fodder supplementing the ration of pasture grass must not exceed 3 kg of dry matter per day and per dairy cow on average for the herd during the grazing period.

The amount of complementary feed added to the basic ration has been limited to an average of 6 kg per lactating cow per day for all lactating dairy cows over a period of one year. The complementary feed need not come from the geographical area, as that area does not have sufficient agricultural resources.

Only plants, by-products and complementary feed derived from non-transgenic products are authorised in the animal feed.

Only raw materials and additives specified in a positive list are authorised in the complementary feed of the dairy herd.

‘Laguiole’ is made exclusively from raw whole cow's milk, non-standardised in terms of fat and protein. All physical handling is prohibited.

The milk used to make ‘Laguiole’ must come exclusively from dairy herds consisting of cows of the Simmental française (breed code 35) or Aubrac (breed code 14) breeds or of cows obtained from crossing these two breeds of certified descent. As regards the latter, after the first generation, only cows obtained from crossing with a male of the Aubrac breed (breed code 14) are authorised in the dairy herd.

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

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

The milk must be produced and the cheese manufactured and ripened in the geographical area.

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

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

The marketing of grated ‘Laguiole’ is prohibited.

‘Laguiole’ may be presented as pieces. If the cheese is sold in pre-packaged pieces, each piece must have part of the designation's distinctive rind, with the exception of individual pieces weighing less than 70 grams.

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

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

The labelling of the cheeses includes:

| — | the name of the designation of origin in characters at least two thirds the size of the largest characters on the label; |
| --- | --- |

—

the name of the designation of origin in characters at least two thirds the size of the largest characters on the label;

| — | the European Union PDO logo. |
| --- | --- |

—

the European Union PDO logo.

The word ‘buron’ may be used on the labelling and in advertising, invoices or commercial documents, subject to the following conditions: the word ‘buron’ is used only for cheeses made from milk from a single herd that is milked during the period of transhumance (25 May to 13 October) and grazes during that period in high grassland areas at an altitude above 1 000 metres. In order to be able to be qualified by this word, the cheeses must be produced in buildings that are intended for cheesemaking and have been built in these high grassland areas for use by a single herd per workshop. Mobile or light structures, such as shelters made of boards, are not authorised.

The labelling may be replaced by direct printing on the rind of the cheese or by affixing a pre-printed bandaging onto the rind.

The cheese may also be identified by an embossed stamp comprising the Laguiole bull and the word ‘Laguiole’ and by an identification mark placed on the cheese.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area is delimited by the following cantons, municipalities or parts of municipalities:

The departement of Aveyron:

The departement of Aveyron:

The cantons of Laguiole, Saint-Amans-des-Cots, Saint-Chély-d'Aubrac, Sainte-Geneviève-sur-Argence.

The municipalities of Aurelle-Verlac, Castelnau-de-Mandailles, Le Cayrol, Coubisou, Entraygues-sur-Truyère (right bank of the Lot and left bank of the Truyère upstream of the confluence of the two), Espalion (right bank of the Lot), Estaing, Le Nayrac, Pomayrols, Prades-d'Aubrac, Saint-Côme-d'Olt (right bank of the Lot), Saint-Geniez-d'Olt (right bank of the Lot), Saint-Laurent-d'Olt (right bank of the Lot), Sainte-Eulalie-d'Olt (right bank of the Lot).

The departement of Cantal:

The departement of Cantal:

The canton of Chaudes-Aigues.

The department of Lozère:

The department of Lozère:

The canton of Nasbinals.

The municipalities of Aumont-Aubrac, Banassac (right bank of the Lot), Les Bessons, Brion, Canilhac (right bank of the Lot), Chauchailles, La Chaze-de-Peyre, La Fage-Montivernoux, La Fage-Saint-Julien, Fau-de-Peyre, Fournels, Les Hermaux, Noalhac, Saint-Germain-du-Teil, Saint-Laurent-de-Muret, Saint-Laurent-de-Veyrès, Saint-Pierre-de-Nogaret, Sainte-Colombe-de-Peyre, Les Salces, Termes, Trélans.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

Natural factors

Natural factors

The geographical area is marked by distinctive features related to the nature of its soil and climate, high altitude and natural boundaries by virtue of the landscape. Its soil is rich in basalt and granite. The varied and harsh climate results from a confrontation between the continental and mountain influences of Auvergne, the reasons behind the long, cold, windy and often snowy winters, and those of the Midi, which bring warmth and heavy, tumultuous rain. At the heart of the area, the Aubrac mountains form a homogenous unit at an average altitude of 1 000 metres. To the west and the south, the geographical area is naturally delimited by the Truyère and Lot rivers. The soil, climate and altitude combine to bestow remarkable qualities on the pastures, in particular a rich, aromatic and abundant flora. Much more frequently than in other areas can be found there typical plants rich in aromatic molecules (terpenes), e.g. Apiaceae, such as spignel (Meum athamanticum), Geraniaceae (Geranium sylvaticum), composites (Achillea, Centaurea) and labiates (Prunella grandiflora, Thymus).

terpenes

Apiaceae

Meum athamanticum

Geraniaceae

Geranium sylvaticum

Achillea, Centaurea

Prunella grandiflora

Thymus

Human factors

Human factors

Cheese has been produced in this region for a very long time. Starting in the 12th century, the monks of the abbeys of Aubrac and Bonneval laid down rules for the production of ‘Laguiole’ so that the milk produced in the summer could be used to feed pilgrims in the winter. They were imitated by the area's farmers. In 1897, the hill farmers got together to sell their cheese through a syndicat de vente, which became a syndicat de défense in 1939, and culminated in the recognition of the designation in 1961.

Today ‘Laguiole’ is still made from raw whole milk obtained from cows of the Simmental française and Aubrac breeds, which are adapted to the environmental conditions of the geographical area (mid-range mountains) and feed principally by grazing or on hay from the geographical area, without any wet-preserved fodder and with a limited amount of complementary feed. The genetic selection carried out within these breeds have made it possible to reinforce the protein content of the milk at the expense of the fat content and to obtain milk suited to cheesemaking. The diet of the animals is another contributing factor, as the ban on the use of maize in the fodder aims at limiting the fat content of the milk.

‘Laguiole’ ripens for a long time in a cold (6 to 12 °C) and damp cellar, and the success of this process depends, in particular, on a specific production technique (where the purpose of the double draining, first in the tomme press and then when being placed in the mould, is to increase the dry extract) and regular treatments (rubbing and turning). These operations are guaranteed by the skills and know-how that have been preserved in the geographical area.

5.2.   Specificity of the product

Specificity of the product

‘Laguiole’ is a large (20-50 kg) cheese made from raw whole milk. Its pressed, uncooked paste has a high dry matter content of at least 58 %. It is ripened for a minimum of four months.

Its milky taste is medium to intense, depending on the degree of ripening, balanced, with a specific character expressed in nuances that vary in taste from fresh hay to dry hazelnut. It is persistent in the mouth.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

At first, milk production in the geographical area of ‘Laguiole’ was very seasonal. Milking in parallel with the suckling of the calf was possible only when the natural fertility of the soil in the geographical area enabled the growth of an abundant flora to cover the animals' needs. In order to preserve and defer the use of this milk, breeders in the geographical area developed a large, long-keeping cheese, the ‘Laguiole’.

As this cheese is made from whole milk, its keeping quality depends on milk production and cheesemaking conditions that favour a milk that is suited to cheesemaking, rich in protein but with a limited fat content, and that can be drained intensively both in a tomme press and in presses after moulding, in order to obtain a pressed, uncooked paste with a high dry matter content.

Dairy cows of the Simmental française and Aubrac breeds are particularly well adapted to the environmental conditions of the geographical area. Thanks to their hardiness, they are able to benefit fully from the fodder production in the geographical area despite the restrictions imposed by the long, harsh winters. The fodder on which they feed is rich in aromatic plants, which give a fragrance to the milk and consequently to the ‘Laguiole’ made from it.

The raw milk used to produce the cheese and the long ripening period at low temperatures result in the typical characteristics of ‘Laguiole’ related to the lactic flora of the raw, whole milk.

Reference to publication of the specification

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation (2))

2

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-b80edb90-e691-4605-8645-79027fbd424b/telechargement

---

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

1

(2)  See footnote 1.

2

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| 12.5.2015 | EN | Official Journal of the European Union | C 156/19 |
| --- | --- | --- | --- |

12.5.2015

EN

Official Journal of the European Union

C 156/19

---

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

(2015/C 156/08)

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).

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘HOLLANDSE MAATJESHARING’/‘HOLLANDSE NIEUWE’/‘HOLLÄNDISCHER MATJES’

EC No: NL-TSG-0007-01178 — 06.11.2013

1.   Name(s) to be registered

Registration is sought for the following names: ‘Hollandse maatjesharing’/‘Hollandse Nieuwe’.

Registration is also sought for the name ‘Holländischer Matjes’ in German.

2.   Type of product

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

3.   Grounds for registration

3.1.   Whether the product

—

—

3.2.   Whether the name

—

—

The name ‘Hollandse maatjesharing’ is regarded as a collective name under which the traditional product caught during the period from 1 May to 31 August, i.e. the fishing season, is protected. ‘Hollandse maatjesharing’/‘Holländischer Matjes’ may be sold under that name either before or after 31 August of the fishing season.

The term ‘Hollandse Nieuwe’ is an established concept in the Netherlands and is an old traditional name which may be used only for the traditional product that is both caught and sold in the period from 1 May to 31 August of the current calendar year.

These names express the specific character of the product. They are used for maatjes (young immature) herring which has been gibbed or headed and then brined or dry-salted in the traditional Dutch way, as it has for centuries, and can be consumed after natural enzymatic ripening has taken place. The term ‘maatjesharing’ refers to the stage which the herring has reached in its biological development and denotes herring caught during the period from 1 May to 31 August of the current calendar year. ‘Maatje’ is a corruption of ‘maagdje’ (virgin): no roe or milt has formed by the time the herring is caught. The term ‘maatjesharing’ on its own therefore refers only to the raw material. The term ‘Hollandse’ refers to the traditional method of production associated with it, as maatjes herring may also be processed in other ways.

4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of this Regulation)

‘Hollandse maatjesharing’ is the name used for herring (Clupea harengus) which is at least three years old. It is a slim, rather small fish with one short fin on its deep blue back. Its bones are soft. Other characteristics of this herring are as follows:

| — | small reproductive organs (3-8 mm in length), |
| --- | --- |

—

small reproductive organs (3-8 mm in length),

| — | roe or milt not visible to the naked eye, |
| --- | --- |

—

roe or milt not visible to the naked eye,

| — | bright red ovaries; reddish/grey testes, |
| --- | --- |

—

bright red ovaries; reddish/grey testes,

| — | translucent white fatty layer, |
| --- | --- |

—

translucent white fatty layer,

| — | white flesh, |
| --- | --- |

—

white flesh,

| — | fresh, salty, more or less ripe smell, |
| --- | --- |

—

fresh, salty, more or less ripe smell,

| — | meat of tender and fatty consistency, |
| --- | --- |

—

meat of tender and fatty consistency,

| — | creamy, slightly salty, delicate taste. |
| --- | --- |

—

creamy, slightly salty, delicate taste.

Specificity

The specificity of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ derives from a number of its characteristic features, namely:

| — | the specific character of the maatjes herring used as the raw material, |
| --- | --- |

—

the specific character of the maatjes herring used as the raw material,

| — | the traditional Dutch way of gibbing or heading the fish and brining and ripening it. |
| --- | --- |

—

the traditional Dutch way of gibbing or heading the fish and brining and ripening it.

‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ owes its specific characteristics to the combination of the raw material used and the traditional processing method.

‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ differs from buckling in that the latter is made from whole herring which contains milt or roe and is smoked and salted. Buckling is brined or salted and then dried and smoked. The herring is smoked at a temperature of not more than 25 °C, whereas in the case of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ it is gibbed or headed and then brined and frozen. The milt and roe present in buckling is a real delicacy for connoisseurs. The maatjes herring used for ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ contains negligible amounts of milt or roe.

‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ differs from pickled herring or rollmops in that the latter are made from herring which have spent their milt or laid their eggs and are too small to be made into ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’. A rollmop is a filleted pickled herring rolled up around a gherkin and small onions, this being held together by a small skewer.

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

As stated in point 4.1, ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ is caught at the beginning of the fishing season (May to August) and is processed using one of the methods described below.

Selection of maatjes herring

After being caught, the herring is checked to verify the characteristics specified in point 4.1. The fatty layer is checked to verify that it is translucent white. In order to check the colour of the reproductive organs, the herring has to be cut open.

If the sample does not provide sufficient evidence of being a suitable maatjes herring, the herring is used for some other purpose.

Processing

All processing, comprising gibbing, brining and ripening, is carried out in the traditional Dutch manner:

After being caught, maatjes herring must be gibbed or headed. This may be done at sea or onshore.

Gibbing involves removing the herring’s gills and its viscera, except for the pancreas. Gibbing is increasingly being automated but may also still be carried out using a special knife. This allows the blood to drain from the fish effectively, and ensures that its flesh is white. The pancreas produces an enzyme which aids the herring’s digestion. After the herring dies, the enzyme causes the proteins in the fish to change, thus setting in motion the enzymatic ripening which gives ‘Hollandse maatjesharing’ its very particular taste, smell and texture. Ripening entails autolytic conversion of fatty fish meat by pancreatic enzymes.

Heading produces the same result. This involves cutting off the whole head, whereas, when a herring is gibbed, the head is left attached to the fish.

Both techniques are equally effective in terms of the ripening process.

Ripening process

Gibbed or headed herrings are ripened in brine. This may be done in the following ways:

dry salt is scattered over the fish, drawing moisture and blood from it, thus forming a natural brine;

salt is dissolved in water to make brine, into which maatjes herring is then placed. Seawater with added salt may also be used as a saline solution.

The salt does not need to meet any special requirements. Brining marks the start of the ripening process. In order to obtain the final product, the maatjes herrings ripen for between four hours and four days, depending on the size, weight and fat content of the fish, in vats, pails or tubs of brine in line with market preferences, with large herrings remaining in the brine for longer than small herrings. The salt slows down the ripening, so that ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ can be kept for long periods without its properties (taste) changing.

There are three different processing methods:

| 1. | gibbing at sea, the herring being gibbed and brined/salted at sea in order to start the ripening period immediately. The herring is then frozen; |
| --- | --- |

1.

gibbing at sea, the herring being gibbed and brined/salted at sea in order to start the ripening period immediately. The herring is then frozen;

| 2. | onshore gibbing, the herring being kept cool in sea water and landed immediately after being caught, after which it is gibbed/headed and brined/salted, ripened and frozen; |
| --- | --- |

2.

onshore gibbing, the herring being kept cool in sea water and landed immediately after being caught, after which it is gibbed/headed and brined/salted, ripened and frozen;

| 3. | the herring is first frozen (without any processing or grading) and then thawed onshore in order to be gibbed/headed and brined or dry-salted, after which the ripening period begins. |
| --- | --- |

3.

the herring is first frozen (without any processing or grading) and then thawed onshore in order to be gibbed/headed and brined or dry-salted, after which the ripening period begins.

All these methods yield good ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’.

The freezing of the herring is mandatory pursuant to Regulation (EC) No 853/2004.

‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ may be sold either filleted or unfilleted. ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ may be filleted either by hand or by machine after a ripening process lasting between one and seven days at a temperature of 0–4 °C. In the case of gibbed fish, ripening may take place before and/or after freezing.

Checks

Fishmongers traditionally carry out the following checks on (ripened) ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’:

| 1. | smelling the ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ (which are generally in a pail); the fish must smell fresh, not rancid; |
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1.

smelling the ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ (which are generally in a pail); the fish must smell fresh, not rancid;

| 2. | the brine must be of a good colour and clarity. The brine must be tasted. The salt and ripened product must not have an off taste; |
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2.

the brine must be of a good colour and clarity. The brine must be tasted. The salt and ripened product must not have an off taste;

| 3. | feeling the ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’. This is done by moving the herring backwards and forwards between the fingers. The herring must have a firm structure yet feel tender; |
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3.

feeling the ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’. This is done by moving the herring backwards and forwards between the fingers. The herring must have a firm structure yet feel tender;

| 4. | one or two specimens are carefully removed from the pail, to be assessed by means of filleting. Their stomach contents are examined for plankton and the subcutaneous fat has to be assessed. |
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4.

one or two specimens are carefully removed from the pail, to be assessed by means of filleting. Their stomach contents are examined for plankton and the subcutaneous fat has to be assessed.

It is traditional for an assessment of the new catch to be demonstrated before the first vat is auctioned. But all fish merchants still assess their purchases of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ in the same way.

In addition, spot checks are carried to verify that:

| 1. | the name is being used correctly; |
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1.

the name is being used correctly;

| 2. | the catch date falls during the period from May to August; |
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2.

the catch date falls during the period from May to August;

| 3. | the product has been gibbed/headed, brined and ripened. |
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3.

the product has been gibbed/headed, brined and ripened.

4.3.   Description of the key elements establishing the product’s traditional character (Article 7(2) of this Regulation)

Traditional method of production

Historians are still debating whether it actually was Willem Beukelzoon of Biervliet who invented the herring gibbing process. Wierda, a historian who wrote a book about inventions and inventors, believed that it was, stating that:

‘The practice of salting herring and other fish was developed just 300 years ago by a fisherman, one Willem Beukelsen of Biervliet, [...] a town on the Flemish mainland. He would first gib the herring and then salt them in barrels, in which state they would be unloaded. He died in 1397 and had two gibbing knives in his coat of arms. He became famous and his grave is still pointed out by local residents. Emperor Charles V, who was partial to herring, [...] held the memory of this man in honour and so in 1556 did therefore make his way to Biervliet with his sister, Maria, Queen of Hungary, and the Queen of France to visit his grave and bless his soul.’ (Wierda, Naauwkeurige Verhandelinge van de eerste Uytvindingen en Uytvinders, 1733)

Whether or not it really was Beukelzoon who invented the herring gibbing process, or whether it was developed by different people independently in various places, is irrelevant. In those days, nobody knew anything about enzymatic effects and so the value of the invention would not in fact have been understood. Gibbing used to take place mainly onshore (A. de Boer, W. Klootwijk. Haring en zijn maatjes 2004).

Herring fishing in the Middle Ages was initially dominated by the then Danish region of Scania (Skåne). The year 1384, however, marked a turning point in the history of the herring. On the annual Hansa Day, the Hanseatic cities refused to provide any more services to Dutch fishing boats. This resulted in successful herring fishing shifting to Holland. For Dutch herring fishermen, who were no longer welcome in Scania, or in England, the only alternative was to process herring on board their boats whilst at sea. The Dutch thus perfected their product, the quality of which eventually surpassed that of Scanian herrings:

‘The fact that the Dutch were forced by circumstances to clean and salt herring on board immediately after the fish had been caught is likely to have considerably improved its quality and durability.’ (Stam, Haring een liefdesgeschiedenis 2011)

In his book, Stam stressed the importance of salting. Salt has the effect of inhibiting the growth of bacteria and has played a major role in enhancing the herring’s keeping qualities. Salting meant that boats could stay longer at sea without the fish spoiling. It is the ‘cleaning’, or rather the gibbing, that ultimately makes ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ such a unique product. The Dutch word for gibbing is derived from a word that means ‘gills’, and ‘gibbing’ is the action of removing the viscera. What is special about gibbing is that the viscera are not removed completely, as happens in the case of gutting. This difference is crucial: in the case of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’, the key factor is that the pancreas is left in the fish. This digestive gland contains enzymes that break down proteins and help ripen the meat of the fish. In spring, maatjes herring is full of enzymes. The invention of gibbing, combined with salting, made it possible to use bigger boats and more distant fishing grounds became accessible. As a result, more fish could be caught and landed. This led to increased prosperity (Stam, 2011).

The renown of Dutch herring fishermen was due to their switching from onshore gibbing to gibbing at sea as a result of the ban imposed in 1384. When Dutch fishermen were no longer welcome in Scania, they gibbed herring at sea and this was then salted in barrels. Herring that is gibbed at sea drains of blood more effectively, which is a big advantage. Herring that is gibbed onshore drains of blood less effectively, as the blood has already clotted. Connoisseurs can always tell from a herring if it has been gibbed onshore or at sea. The gibbing of herring at sea marked a turning point in herring fishing and the Netherlands did very well out of it. From 1450 onwards, the industry was to develop into the ‘buss fisheries’, from 1567 known as the ‘Great Fisheries’, a large-scale commercial herring fishing enterprise (Stam 2011). For many decades, until 1857, Schiedam, Vlaardingen and Maassluis (known as ‘the three towns on the Maas’) enjoyed a monopoly as far as gibbing was concerned.

Traditional raw material

In the late 1970s, falling stocks led to the introduction of a ban on fishing for North Sea herring. Wholesalers from the Netherlands then moved to Denmark. The Danes fished in the Skagerrak for a type of herring very similar to the North Sea maatjes herring. Gibbing and ripening was still unknown to the Danes at that time. The Dutch applied their own tried and tested treatment techniques to the herring in Jutland. Herring fishing in the North Sea was permitted again after 1983, albeit on a limited scale. However, the Dutch continued to buy and process Danish herring. It is still the same North Sea herring as that which used to be fished by so many Dutch boats. Some years later, Dutch herring traders extended their operations to Norway and, to a lesser degree, to Scotland. Flag Day (Vlaggetjesdag) is celebrated in the Netherlands. This used to be the day before the herring fleet left port; now it marks the arrival of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’. The first publicity for Flag Day was issued in 1947. The departure of the fleet had a symbolic meaning and was a source of optimism for poorer sections of the population. The arrival of ‘Hollandse maatjesharing’/‘Hollandse nieuwe’/‘Holländischer Matjes’ signified the advent of better times, and Flag Day symbolised this.

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

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