# Official Journal C 251/2017

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 251 |
| | |
| English edition | Information and Notices | Volume 602 August 2017 |

ISSN 1977-091X

Official Journal

of the European Union

C 251

English edition

Information and Notices

Volume 602 August 2017

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| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2017/C 251/01 | Interest rate applied by the European Central Bank to its main refinancing operations: 0,00 % on 1 August 2017 — Euro exchange rates | 1 |
| 2017/C 251/02 | Commission Decision of 1 August 2017 on the conclusion of the amendments to Protocols 1 and 2 to the Agreement between the French Republic, the European Atomic Energy Community and the International Atomic Energy Agency (IAEA) for the Application of Safeguards in Connection with the Treaty for the Prohibition of Nuclear Weapons in Latin America and the Caribbean | 2 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2017/C 251/01

Interest rate applied by the European Central Bank to its main refinancing operations: 0,00 % on 1 August 2017 — Euro exchange rates

1

2017/C 251/02

Commission Decision of 1 August 2017 on the conclusion of the amendments to Protocols 1 and 2 to the Agreement between the French Republic, the European Atomic Energy Community and the International Atomic Energy Agency (IAEA) for the Application of Safeguards in Connection with the Treaty for the Prohibition of Nuclear Weapons in Latin America and the Caribbean

2

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| | V   Announcements |
| --- | --- |
| | ADMINISTRATIVE PROCEDURES |
| | European Commission |
| 2017/C 251/03 | Calls for proposals and related activities under the ERC Work Programme 2018 under Horizon 2020 — the Framework Programme for Research and Innovation (2014-2020) | 4 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY |
| | European Commission |
| 2017/C 251/04 | Notice of initiation of an anti-dumping proceeding concerning imports of ferro-silicon originating in Egypt and Ukraine | 5 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2017/C 251/05 | Prior notification of a concentration (Case M.8567 — APG/Portfolio) — Candidate case for simplified procedure (
  1
  ) | 12 |
| 2017/C 251/06 | Prior notification of a concentration (Case M.8545 — Bain Capital Investors/REIFF Tyre) — Candidate case for simplified procedure (
  1
  ) | 13 |
| | OTHER ACTS |
| | European Commission |
| 2017/C 251/07 | Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 14 |
| 2017/C 251/08 | Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 22 |
| 2017/C 251/09 | Publication of an application for approval of minor amendments in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 28 |

V   Announcements

ADMINISTRATIVE PROCEDURES

European Commission

2017/C 251/03

Calls for proposals and related activities under the ERC Work Programme 2018 under Horizon 2020 — the Framework Programme for Research and Innovation (2014-2020)

4

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

2017/C 251/04

Notice of initiation of an anti-dumping proceeding concerning imports of ferro-silicon originating in Egypt and Ukraine

5

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2017/C 251/05

Prior notification of a concentration (Case M.8567 — APG/Portfolio) — Candidate case for simplified procedure (
  1
  )

1

12

2017/C 251/06

Prior notification of a concentration (Case M.8545 — Bain Capital Investors/REIFF Tyre) — Candidate case for simplified procedure (
  1
  )

1

13

OTHER ACTS

European Commission

2017/C 251/07

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

14

2017/C 251/08

Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

22

2017/C 251/09

Publication of an application for approval of minor amendments in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

28

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

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(1)   Text with EEA relevance.

1

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 2.8.2017 | EN | Official Journal of the European Union | C 251/1 |
| --- | --- | --- | --- |

2.8.2017

EN

Official Journal of the European Union

C 251/1

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

0,00 % on 1 August 2017

Euro exchange rates (2)

1 August 2017

(2017/C 251/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1812 |
| JPY | Japanese yen | 130,53 |
| DKK | Danish krone | 7,4369 |
| GBP | Pound sterling | 0,89440 |
| SEK | Swedish krona | 9,5563 |
| CHF | Swiss franc | 1,1414 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,3343 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 26,132 |
| HUF | Hungarian forint | 303,60 |
| PLN | Polish zloty | 4,2563 |
| RON | Romanian leu | 4,5596 |
| TRY | Turkish lira | 4,1602 |
| AUD | Australian dollar | 1,4813 |
| CAD | Canadian dollar | 1,4737 |
| HKD | Hong Kong dollar | 9,2284 |
| NZD | New Zealand dollar | 1,5813 |
| SGD | Singapore dollar | 1,6042 |
| KRW | South Korean won | 1 325,50 |
| ZAR | South African rand | 15,6922 |
| CNY | Chinese yuan renminbi | 7,9371 |
| HRK | Croatian kuna | 7,4090 |
| IDR | Indonesian rupiah | 15 738,31 |
| MYR | Malaysian ringgit | 5,0620 |
| PHP | Philippine peso | 59,508 |
| RUB | Russian rouble | 71,1750 |
| THB | Thai baht | 39,322 |
| BRL | Brazilian real | 3,6880 |
| MXN | Mexican peso | 21,0023 |
| INR | Indian rupee | 75,7145 |

Currency

Exchange rate

USD

US dollar

1,1812

JPY

Japanese yen

130,53

DKK

Danish krone

7,4369

GBP

Pound sterling

0,89440

SEK

Swedish krona

9,5563

CHF

Swiss franc

1,1414

ISK

Iceland króna

NOK

Norwegian krone

9,3343

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

26,132

HUF

Hungarian forint

303,60

PLN

Polish zloty

4,2563

RON

Romanian leu

4,5596

TRY

Turkish lira

4,1602

AUD

Australian dollar

1,4813

CAD

Canadian dollar

1,4737

HKD

Hong Kong dollar

9,2284

NZD

New Zealand dollar

1,5813

SGD

Singapore dollar

1,6042

KRW

South Korean won

1 325,50

ZAR

South African rand

15,6922

CNY

Chinese yuan renminbi

7,9371

HRK

Croatian kuna

7,4090

IDR

Indonesian rupiah

15 738,31

MYR

Malaysian ringgit

5,0620

PHP

Philippine peso

59,508

RUB

Russian rouble

71,1750

THB

Thai baht

39,322

BRL

Brazilian real

3,6880

MXN

Mexican peso

21,0023

INR

Indian rupee

75,7145

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

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

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| 2.8.2017 | EN | Official Journal of the European Union | C 251/2 |
| --- | --- | --- | --- |

2.8.2017

EN

Official Journal of the European Union

C 251/2

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COMMISSION DECISION

of 1 August 2017

on the conclusion of the amendments to Protocols 1 and 2 to the Agreement between the French Republic, the European Atomic Energy Community and the International Atomic Energy Agency (IAEA) for the Application of Safeguards in Connection with the Treaty for the Prohibition of Nuclear Weapons in Latin America and the Caribbean

(2017/C 251/02)

THE EUROPEAN COMMISSION,

Having regard to the Treaty establishing the European Atomic Energy Community, and in particular Article 101, the second paragraph thereof,

Having regard to the approval of the Council,

Whereas:

| (1) | The amendments to Protocols 1 and 2 to the Agreement between the French Republic, the European Atomic Energy Community and the International Atomic Energy Agency (IAEA) for the Application of Safeguards in Connection with the Treaty for the Prohibition of Nuclear Weapons in Latin America and the Caribbean should be concluded, |
| --- | --- |

(1)

The amendments to Protocols 1 and 2 to the Agreement between the French Republic, the European Atomic Energy Community and the International Atomic Energy Agency (IAEA) for the Application of Safeguards in Connection with the Treaty for the Prohibition of Nuclear Weapons in Latin America and the Caribbean should be concluded,

HAS DECIDED AS FOLLOWS:

Article 1

The amendments to Protocols 1 and 2 to the Agreement between the French Republic, the European Atomic Energy Community and the International Atomic Energy Agency (IAEA) for the Application of Safeguards in Connection with the Treaty for the Prohibition of Nuclear Weapons in Latin America and the Caribbean are hereby approved on behalf of the European Atomic Energy Community. The text of the above mentioned amendments is attached to this Decision.

Article 2

The Commissioner in charge of Climate Action and Energy or the Director-General of the Directorate-General in charge of Energy, or his designated representative are hereby authorised to sign the amendments and to carry out all necessary steps for the entry into force of these amendments to be concluded on behalf of the European Atomic Energy Community.

Done at Brussels, 1 August 2017.

For the Commission

Miguel ARIAS CAÑETE

Member of the Commission

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ANNEX

Paragraph I of Protocol 1 to the Agreement between the French Republic, the European Atomic Energy Community and the International Atomic Energy Agency (IAEA) for the Application of Safeguards in Connection with the Treaty for the Prohibition of Nuclear Weapons in Latin America and the Caribbean (hereinafter referred to as ‘the Safeguards Agreement’) is amended to read as follows:

| ‘I. | (A) | Until such time as






  (1) | French Protocol I territories have, in peaceful nuclear activities, nuclear material in quantities exceeding the limits stated, for the type of material in question, in Article 35 of the Agreement between France, the Community and the Agency for the Application of Safeguards in Connection with the Treaty for the Prohibition of Nuclear Weapons in Latin America and the Caribbean (hereinafter referred to as “the Agreement”), or |
| --- | --- | --- | --- |

‘I.

(A)

Until such time as

(1)

French Protocol I territories have, in peaceful nuclear activities, nuclear material in quantities exceeding the limits stated, for the type of material in question, in Article 35 of the Agreement between France, the Community and the Agency for the Application of Safeguards in Connection with the Treaty for the Prohibition of Nuclear Weapons in Latin America and the Caribbean (hereinafter referred to as “the Agreement”), or

| (2) | the decision has been taken to construct or authorize construction of a facility, as defined in the Definitions, in French Protocol I territories,
  the implementation of the provisions in Part II of the Agreement shall be held in abeyance, with the exception of Articles 31-37, 39, 47, 48, 58, 60, 66, 67, 69, 71-75, 81, 83-89, 93 and 94. |
| --- | --- |

(2)

the decision has been taken to construct or authorize construction of a facility, as defined in the Definitions, in French Protocol I territories,

the implementation of the provisions in Part II of the Agreement shall be held in abeyance, with the exception of Articles 31-37, 39, 47, 48, 58, 60, 66, 67, 69, 71-75, 81, 83-89, 93 and 94.

| (B) | The information to be reported pursuant to paragraphs (a) and (b) of Article 32 of the Agreement may be consolidated and submitted in an annual report; similarly, an annual report shall be submitted, if applicable, with respect to the import and export of nuclear material described in paragraph (c) of Article 32. |
| --- | --- |

(B)

The information to be reported pursuant to paragraphs (a) and (b) of Article 32 of the Agreement may be consolidated and submitted in an annual report; similarly, an annual report shall be submitted, if applicable, with respect to the import and export of nuclear material described in paragraph (c) of Article 32.

| (C) | In order to enable the timely conclusion of the Subsidiary Arrangements provided for in Article 37 of the Agreement, the Community shall:






  (1) | notify the Agency sufficiently in advance of its having nuclear material in peaceful nuclear activities in French Protocol I territories in quantities that exceed the limits referred to in section (A) hereof, or |
| --- | --- | --- |

(C)

In order to enable the timely conclusion of the Subsidiary Arrangements provided for in Article 37 of the Agreement, the Community shall:

(1)

notify the Agency sufficiently in advance of its having nuclear material in peaceful nuclear activities in French Protocol I territories in quantities that exceed the limits referred to in section (A) hereof, or

| (2) | notify the Agency as soon as the decision to construct or to authorize construction of a facility in French Protocol I territories has been taken,
  whichever occurs first. At such time, procedures for cooperation in the application of the safeguards provided for under the Agreement shall be agreed upon, as necessary, between France, the Community and the Agency.’ |
| --- | --- |

(2)

notify the Agency as soon as the decision to construct or to authorize construction of a facility in French Protocol I territories has been taken,

whichever occurs first. At such time, procedures for cooperation in the application of the safeguards provided for under the Agreement shall be agreed upon, as necessary, between France, the Community and the Agency.’

Paragraph I of Protocol 2 of the Safeguards Agreement is amended to read as follows:

| ‘I. | At such time as the Community notifies the Agency in accordance with Section 1(C) of Protocol 1 of this Agreement that there is nuclear material in peaceful nuclear activities in French Protocol I territories in quantities that exceed the limits referred to in Section 1(A)(1) of Protocol 1 of this Agreement or that the decision has been taken to construct or authorize construction of a facility, as defined in the Definitions, in French Protocol I territories, as referred to in Section 1(A)(2) of Protocol 1 of this Agreement, whichever occurs first, a Protocol for procedures for cooperation in the application of the safeguards provided for under the Agreement shall be agreed upon between France, the Community and the Agency. Such procedures will amplify certain provisions of the Agreement and, in particular, specify the conditions and means according to which the cooperation referred to above shall be implemented in such a way as to avoid unnecessary duplication of safeguards activities. The procedures shall be, to the extent practicable, based upon those then in force under Protocols to, and the subsidiary arrangements of, other safeguards agreements between Member States of the Community, the Community and the Agency, including the related special understandings agreed upon by the Community and the Agency.’ |
| --- | --- |

‘I.

At such time as the Community notifies the Agency in accordance with Section 1(C) of Protocol 1 of this Agreement that there is nuclear material in peaceful nuclear activities in French Protocol I territories in quantities that exceed the limits referred to in Section 1(A)(1) of Protocol 1 of this Agreement or that the decision has been taken to construct or authorize construction of a facility, as defined in the Definitions, in French Protocol I territories, as referred to in Section 1(A)(2) of Protocol 1 of this Agreement, whichever occurs first, a Protocol for procedures for cooperation in the application of the safeguards provided for under the Agreement shall be agreed upon between France, the Community and the Agency. Such procedures will amplify certain provisions of the Agreement and, in particular, specify the conditions and means according to which the cooperation referred to above shall be implemented in such a way as to avoid unnecessary duplication of safeguards activities. The procedures shall be, to the extent practicable, based upon those then in force under Protocols to, and the subsidiary arrangements of, other safeguards agreements between Member States of the Community, the Community and the Agency, including the related special understandings agreed upon by the Community and the Agency.’

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V Announcements

ADMINISTRATIVE PROCEDURES

European Commission

| 2.8.2017 | EN | Official Journal of the European Union | C 251/4 |
| --- | --- | --- | --- |

2.8.2017

EN

Official Journal of the European Union

C 251/4

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Calls for proposals and related activities under the ERC Work Programme 2018 under Horizon 2020 — the Framework Programme for Research and Innovation (2014-2020)

(2017/C 251/03)

Notice is hereby given of the launch of calls for proposals and related activities under the ERC Work Programme 2018 under Horizon 2020 — the Framework Programme for Research and Innovation (2014-2020).

The Commission has adopted the ERC Work Programme 2018 (https://webgate.ec.testa.eu/ec.europa.eu/research/participants/data/ref/h2020/wp/2018_2020/erc/h2020-wp18-erc_en.pdf) by Decision C(2017) 5307 of 2 August 2017.

Proposals are invited for these calls. The ERC Work Programme 2018, including deadlines and budgets, is available through the Participant Portal website along with information on the modalities of the calls and related activities and the information for applicants on how to submit proposals:

http://ec.europa.eu/research/participants/portal/desktop/en/home.html

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PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

| 2.8.2017 | EN | Official Journal of the European Union | C 251/5 |
| --- | --- | --- | --- |

2.8.2017

EN

Official Journal of the European Union

C 251/5

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Notice of initiation of an anti-dumping proceeding concerning imports of ferro-silicon originating in Egypt and Ukraine

(2017/C 251/04)

The European Commission (‘the Commission’) has received a complaint pursuant to Article 5 of Regulation (EU) 2016/1036 of the European Parliament and of the Council of 8 June 2016 on protection against dumped imports from countries not members of the European Union (1) (‘the basic Regulation’), alleging that imports of ferro-silicon originating in Egypt and Ukraine are being dumped and are thereby causing material injury to the Union industry.

1.   Complaint

The complaint was lodged on 19 June 2017 by Euroalliages (‘the complainant’) on behalf of four Union producers, namely Ferropem, Ferroatlántica SL, OFZ and Huta Laziska SA, representing more than 90 % of the total Union production of Ferro-Silicon.

2.   Product under investigation

The product subject to this investigation is ferro-silicon (FESI), a ferro-alloy containing by weight 20 % or more but not more than 96 % of silicon and 4 % or more of iron (‘the product under investigation’).

3.   Allegation of dumping

The product allegedly being dumped is the product under investigation, originating in Ukraine and in Egypt (‘the countries concerned’), currently falling within CN codes 7202 21 00, 7202 29 10 and 7202 29 90. These CN codes are given for information only.

The allegation of dumping from Ukraine is based on a comparison of the normal value established on the information provided by a sector-specific publication on domestic prices with the export price (at ex-works level) of the product under investigation when sold for export to the Union.

In the absence of reliable data on domestic prices for Egypt, the allegation of dumping is based on a comparison of a constructed normal value (manufacturing costs, selling, general and administrative costs — SG&A — and profit) provided by a consultancy firm with the export price (at ex-works level) of the product under investigation when sold for export to the Union.

On this basis the dumping margins calculated are significant for the countries concerned.

4.   Allegation of injury and causation

The complainant has provided evidence that imports of the product under investigation from the countries concerned have increased overall in absolute terms and have increased in terms of market share.

The prima facie evidence provided by the complainant show that the volume and the prices of the imported product under investigation have had, among other consequences, a negative impact on the level of prices charged by the Union industry and on its profitability, resulting in substantial adverse effects on the overall performance of the Union industry.

5.   Procedure

Having determined, after informing the Member States, that the complaint has been lodged by or on behalf of the Union industry and that there is sufficient evidence to justify the initiation of a proceeding, the Commission hereby initiates an investigation pursuant to Article 5 of the basic Regulation.

The investigation will determine whether the product under investigation originating in the countries concerned is being dumped and whether the dumped imports have caused injury to the Union industry. If the conclusions are affirmative, the investigation will examine whether the imposition of measures would not be against the Union interest.

5.1.   
  Investigation period and period considered

The investigation of dumping and injury will cover the period from 1 July 2016 to 30 June 2017 (‘the investigation period’). The examination of trends relevant for the assessment of injury will cover the period from 1 January 2014 to the end of the investigation period (‘the period considered’).

5.2.   
  Procedure for the determination of dumping

Exporting producers (2) of the product under investigation from the countries concerned are invited to participate in the Commission investigation.

5.2.1.   Investigating exporting producers

All exporting producers and associations of exporting producers in the countries concerned are invited to contact the Commission, preferably by email, immediately but no later than 15 days after the publication of this Notice in the Official Journal of the European Union, unless otherwise specified, in order to make themselves known and request a questionnaire. In order to obtain information it deems necessary for its investigation with regard to exporting producers, the Commission will send questionnaires to known exporting producers in the countries concerned, to any known association of exporting producers, and to the authorities of those countries.

The exporting producers and, where applicable, the associations of exporting producers must submit the completed questionnaire within 37 days of the date of publication of this Notice in the Official Journal of the European Union, unless otherwise specified.

5.2.2.   Investigating unrelated importers
   (3)
   (4)

Unrelated importers of the product under investigation from the countries concerned to the Union are invited to participate in this investigation.

In view of the potentially large number of unrelated importers involved in this proceeding and in order to complete the investigation within the statutory time limits, the Commission may limit to a reasonable number the unrelated importers that will be investigated by selecting a sample (this process is also referred to as ‘sampling’). The sampling will be carried out in accordance with Article 17 of the basic Regulation.

In order to enable the Commission to decide whether sampling is necessary and, if so, to select a sample, all unrelated importers, or representatives acting on their behalf, are hereby requested to make themselves known to the Commission. These parties must do so within 15 days of the date of publication of this Notice in the Official Journal of the European Union, unless otherwise specified, by providing the Commission with the information on their company(ies) requested in the Annex to this Notice.

In order to obtain information it deems necessary for the selection of the sample of unrelated importers, the Commission may also contact any known associations of importers.

All interested parties wishing to submit any other relevant information regarding the selection of the sample, excluding the information requested above, must do so within 21 days of the publication of this Notice in the Official Journal of the European Union, unless otherwise specified.

If a sample is necessary, the importers may be selected based on the largest representative volume of sales of the product under investigation in the Union which can reasonably be investigated within the time available. All known unrelated importers and associations of importers will be notified by the Commission of the companies selected to be in the sample.

In order to obtain information it deems necessary for its investigation, the Commission will send questionnaires to the sampled unrelated importers and to any known association of importers. These parties must submit a completed questionnaire within 37 days from the date of the notification of the sample selection, unless otherwise specified.

5.3.   
  Procedure for the determination of injury and investigating Union producers

A determination of injury is based on positive evidence and involves an objective examination of the volume of the dumped imports, their effect on prices on the Union market and the consequent impact of those imports on the Union industry. In order to establish whether the Union industry is injured, Union producers of the product under investigation are invited to participate in the Commission investigation.

In view of the potentially large number of Union producers involved in this proceeding and in order to complete the investigation within the statutory time limits, the Commission may limit the Union producers to be investigated to a reasonable number by selecting a sample (this process is also referred to as ‘sampling’). The sampling will be carried out in accordance with Article 17 of the basic Regulation.

The Commission has provisionally selected a sample of Union producers. Details can be found in the file for inspection by interested parties. Interested parties are hereby invited to consult the file (for this they should contact the Commission using the contact details provided in Section 5.7 below). Other Union producers, or representatives acting on their behalf, that consider that there are reasons why they should be included in the sample must contact the Commission within 15 days of the date of publication of this Notice in the Official Journal of the European Union.

All interested parties wishing to submit any other relevant information regarding the selection of the sample must do so within 21 days of the publication of this Notice in the Official Journal of the European Union, unless otherwise specified.

All known Union producers and associations of Union producers will be notified by the Commission of the companies finally selected to be in the sample.

In order to obtain the information it deems necessary for its investigation, the Commission will send questionnaires to the sampled Union producers and to any known association of Union producers. These parties must submit a completed questionnaire within 37 days from the date of notification of the sample selection, unless otherwise specified.

5.4.   
  Procedure for the assessment of Union interest

Should the existence of dumping and injury caused thereby be established, a decision will be reached, pursuant to Article 21 of the basic Regulation, as to whether the adoption of anti-dumping measures would not be against the Union interest. Union producers, importers and their representative associations, users and their representative associations, and representative consumer organisations are invited to make themselves known within 15 days of the date of publication of this Notice in the Official Journal of the European Union, unless otherwise specified. In order to participate in the investigation, the representative consumer organisations have to demonstrate, within the same deadline, that there is an objective link between their activities and the product under investigation.

Parties that make themselves known within the above deadline may provide the Commission with information on the Union interest within 37 days of the date of publication of this Notice in the Official Journal of the European Union, unless otherwise specified. This information may be provided either in a free format or by completing a questionnaire prepared by the Commission. In any case, information submitted pursuant to Article 21 will only be taken into account if supported by factual evidence at the time of submission.

5.5.   
  Other written submissions

Subject to the provisions of this Notice, all interested parties are hereby invited to make their views known, submit information and provide supporting evidence. Unless otherwise specified, this information and supporting evidence must reach the Commission within 37 days of the date of publication of this Notice in the Official Journal of the European Union.

5.6.   
  Possibility to be heard by the Commission investigation services

All interested parties may request to be heard by the Commission investigation services. Any request to be heard should be made in writing and should specify the reasons for the request. For hearings on issues pertaining to the initial stage of the investigation the request must be submitted within 15 days of the date of publication of this Notice in the Official Journal of the European Union. Thereafter, a request to be heard must be submitted within the specific deadlines set by the Commission in its communication with the parties.

5.7.   
  Instructions for making written submissions and sending completed questionnaires and correspondence

Information submitted to the Commission for the purpose of trade defence investigations shall be free from copyrights. Interested parties, before submitting to the Commission information and/or data which is subject to third-party copyrights, must request specific permission to the copyright holder explicitly allowing (a) the Commission to use the information and data for the purpose of this trade defence proceeding; and (b) to provide the information and/or data to interested parties to this investigation in a form that allows them to exercise their rights of defence.

All written submissions, including the information requested in this Notice, completed questionnaires and correspondence provided by interested parties for which confidential treatment is requested shall be labelled ‘Limited’ (5).

Interested parties providing ‘Limited’ information are required to furnish non-confidential summaries of it pursuant to Article 19(2) of the basic Regulation, which will be labelled ‘For inspection by interested parties’. These summaries should be sufficiently detailed to permit a reasonable understanding of the substance of the information submitted in confidence. If an interested party providing confidential information does not furnish a non-confidential summary of it in the requested format and quality, such information may be disregarded.

Interested parties are invited to make all submissions and requests by email including scanned powers of attorney and certification sheets, with the exception of voluminous replies which shall be submitted on a CD-ROM or DVD by hand or by registered mail. By using email, interested parties express their agreement with the rules applicable to electronic submissions contained in the document ‘CORRESPONDENCE WITH THE EUROPEAN COMMISSION IN TRADE DEFENCE CASES’ published on the website of the Directorate-General for Trade: http://trade.ec.europa.eu/doclib/docs/2011/june/tradoc_148003.pdf The interested parties must indicate their name, address, telephone and a valid email address and they should ensure that the provided email address is a functioning official business email which is checked on a daily basis. Once contact details are provided, the Commission will communicate with interested parties by email only, unless they explicitly request to receive all documents from the Commission by another means of communication or unless the nature of the document to be sent requires the use of a registered mail. For further rules and information concerning correspondence with the Commission including principles that apply to submissions by email, interested parties should consult the communication instructions with interested parties referred to above.

Commission address for correspondence:

| European Commission |
| --- |
| Directorate-General for Trade |
| Directorate H |
| Office: CHAR 04/039 |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |
| Email addresses: |
| For dumping aspects | : | TRADE-AD642-DUMPING-EGYPT@ec.europa.eu;
  TRADE-AD642-DUMPING-UKRAINE@ec.europa.eu |
| For injury aspects | : | TRADE-AD642-INJURY@ec.europa.eu |

European Commission

Directorate-General for Trade

Directorate H

Office: CHAR 04/039

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

Email addresses:

For dumping aspects

:

TRADE-AD642-DUMPING-EGYPT@ec.europa.eu;

TRADE-AD642-DUMPING-UKRAINE@ec.europa.eu

For injury aspects

:

TRADE-AD642-INJURY@ec.europa.eu

6.   Non-cooperation

In cases where any interested party refuses access to or does not provide the necessary information within the time limits, or significantly impedes the investigation, provisional or final findings, affirmative or negative, may be made on the basis of facts available, in accordance with Article 18 of the basic Regulation.

Where it is found that any interested party has supplied false or misleading information, the information shall be disregarded and use may be made of facts available.

If an interested party does not cooperate or cooperates only partially and findings are therefore based on facts available in accordance with Article 18 of the basic Regulation, the result may be less favourable to that party than if it had cooperated.

Failure to give a computerised response shall not be deemed to constitute non-cooperation, provided that the interested party shows that presenting the response as requested would result in an unreasonable extra burden or unreasonable additional cost. The interested party should immediately contact the Commission.

7.   Hearing Officer

Interested parties may request the intervention of the Hearing Officer in trade proceedings. The Hearing Officer acts as an interface between the interested parties and the Commission investigation services. The Hearing Officer reviews requests for access to the file, disputes regarding the confidentiality of documents, requests for extension of time limits and requests by third parties to be heard. The Hearing Officer may organise a hearing with an individual interested party and mediate to ensure that the interested parties' rights of defence are being fully exercised.

A request for a hearing with the Hearing Officer should be made in writing and should specify the reasons for the request. For hearings on issues pertaining to the initial stage of the investigation the request must be submitted within 15 days of the date of publication of this Notice in the Official Journal of the European Union. Thereafter, a request to be heard must be submitted within specific deadlines set by the Commission in its communication with the parties.

For further information and contact details interested parties may consult the Hearing Officer's web pages on DG Trade's website: http://ec.europa.eu/trade/trade-policy-and-you/contacts/hearing-officer/

8.   Schedule of the investigation

The investigation will be concluded, pursuant to Article 6(9) of the basic Regulation within 15 months of the date of the publication of this Notice in the Official Journal of the European Union. In accordance with Article 7(1) of the basic Regulation, provisional measures may be imposed no later than 9 months from the publication of this Notice in the Official Journal of the European Union.

9.   Processing of personal data

Any personal data collected in this investigation will be treated in accordance with Regulation (EC) No 45/2001 of the European Parliament and of the Council of 18 December 2000 on the protection of individuals with regard to the processing of personal data by the Community institutions and bodies and on the free movement of such data (6).

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(1)  OJ L 176, 30.6.2016, p. 21.

(2)  An exporting producer is any company in the countries concerned which produces and exports the product under investigation to the Union market, either directly or via a third party, including any of its related companies involved in the production, domestic sales or exports of the product under investigation.

(3)  Only importers not related to exporting producers can be sampled. Importers that are related to exporting producers have to fill in Annex I to the questionnaire for these exporting producers. In accordance with Article 127 of Commission Implementing Regulation (EU) 2015/2447 of 24 November 2015 laying down detailed rules for implementing certain provisions of Regulation (EU) No 952/2013 of the European Parliament and of the Council laying down the Union Customs Code, two persons shall be deemed to be related if: (a) they are officers or directors of the other person's business; (b) they are legally recognised partners in business; (c) they are employer and employee; (d) a third party directly or indirectly owns, controls or holds 5 % or more of the outstanding voting stock or shares of both of them; (e) one of them directly or indirectly controls the other; (f) both of them are directly or indirectly controlled by a third person; (g) together they control a third person directly or indirectly; or (h) they are members of the same family (OJ L 343, 29.12.2015, p. 558). Persons shall be deemed to be members of the same family only if they stand in any of the following relationships to one another: (i) husband and wife, (ii) parent and child, (iii) brother and sister (whether by whole or half blood), (iv) grandparent and grandchild, (v) uncle or aunt and nephew or niece, (vi) parent-in-law and son-in-law or daughter-in-law, (vii) brother-in-law and sister-in-law. In accordance with Article 5(4) of Regulation (EU) No 952/2013 of the European Parliament and of the Council laying down the Union Customs Code, ‘person’ means a natural person, a legal person, and any association of persons which is not a legal person but which is recognised under Union or national law as having the capacity to perform legal acts (OJ L 269, 10.10.2013, p. 1).

(4)  The data provided by unrelated importers may also be used in relation to aspects of this investigation other than the determination of dumping.

(5)  A ‘Limited’ document is a document which is considered confidential pursuant to Article 19 of the basic Regulation and Article 6 of the WTO Agreement on Implementation of Article VI of the GATT 1994 (Anti-Dumping Agreement). It is also a document protected pursuant to Article 4 of Regulation (EC) No 1049/2001 of the European Parliament and of the Council (OJ L 145, 31.5.2001, p. 43).

(6)  OJ L 8, 12.1.2001, p. 1.

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ANNEX

Image

☐ ‘Limited’ version (1)

☐ Version ‘For inspection by interested parties’

(tick the appropriate box)

ANTI-DUMPING PROCEEDING CONCERNING IMPORTS OF FERRO-SILICON ORIGINATING IN EGYPT AND UKRAINE

INFORMATION FOR THE SELECTION OF THE SAMPLE OF UNRELATED IMPORTERS

This form is designed to assist unrelated importers in responding to the request for sampling information made in point 5.2.2 of the notice of initiation.

Both the ‘Limited’ version and the version ‘For inspection by interested parties’ should be returned to the Commission as set out in the notice of initiation.

1. IDENTITY AND CONTACT DETAILS

Supply the following details about your company:

Company name

Address

Contact person

Email address

Telephone

Fax

2. TURNOVER AND SALES VOLUME

Indicate the total turnover in euros (EUR) of the company, and the turnover and weight or volume for imports into the Union (2) and resales on the Union market after importation from Egypt and/or Ukraine, during the investigation period, of ferro-silicon as defined in the notice of initiation and the corresponding weight or volume. State the unit of weight or volume used.

Tonnes

Value in euros (EUR)

Total turnover of your company in euros (EUR)

Imports of the product under investigation into the Union (please distinguish per origin)

Resales on the Union market after importation from Egypt and/or Ukraine of the product under investigation

(1) This document is for internal use only. It is protected pursuant to Article 4 of Regulation (EC) No 1049/2001 of the European Parliament and of the Council (OJ L 145, 31.5.2001, p. 43). It is a confidential document pursuant to Article 19 of Regulation (EU) 2016/1036 of the European Parliament and of the Council of 8 June 2016 on protection against dumped imports from countries not members of the European Union (OJ L 176, 30.6.2016, p. 21) and Article 6 of the WTO Agreement on Implementation of Article VI of the GATT 1994 (Anti-Dumping Agreement).

(2) The 28 Member States of the European Union are: Belgium, Bulgaria, the Czech Republic, Denmark, Germany, Estonia, Croatia, Ireland, Greece, Spain, France, Italy, Cyprus, Latvia, Lithuania, Luxembourg, Hungary, Malta, the Netherlands, Austria, Poland, Portugal, Romania, Slovenia, Slovakia, Finland, Sweden and the United Kingdom.

Image

3. ACTIVITIES OF YOUR COMPANY AND RELATED COMPANIES (1)

Give details of the precise activities of the company and all related companies (please list them and state the relationship to your company) involved in the production and/or selling (export and/or domestic) of the product under investigation. Such activities could include but are not limited to purchasing the product under investigation or producing it under subcontracting arrangements, or processing or trading the product under investigation.

Company name and location

Activities

Relationship

4. OTHER INFORMATION

Please provide any other relevant information which the company considers useful to assist the Commission in the selection of the sample.

5. CERTIFICATION

By providing the above information, the company agrees to its possible inclusion in the sample. If the company is selected to be part of the sample, this will involve completing a questionnaire and accepting a visit at its premises in order to verify its response. If the company indicates that it does not agree to its possible inclusion in the sample, it will be deemed not to have cooperated in the investigation. The Commission’s findings for non-cooperating importers are based on the facts available and the result may be less favourable to that company than if it had cooperated.

Signature of authorised official:

Name and title of authorised official:

Date:

(1) In accordance with Article 127 of Commission Implementing Regulation (EU) 2015/2447 of 24 November 2015 laying down detailed rules for implementing certain provisions of Regulation (EU) No 952/2013 of the European Parliament and of the Council laying down the Union Customs Code, two persons shall be deemed to be related if: (a) they are officers or directors of the other person’s business; (b) they are legally recognised partners in business; (c) they are employer and employee; (d) a third party directly or indirectly owns, controls or holds 5 % or more of the outstanding voting stock or shares of both of them; (e) one of them directly or indirectly controls the other; (f) both of them are directly or indirectly controlled by a third person; (g) together they control a third person directly or indirectly; or (h) they are members of the same family (OJ L 343, 29.12.2015, p. 558). Persons shall be deemed to be members of the same family only if they stand in any of the following relationships to one another: (i) husband and wife, (ii) parent and child, (iii) brother and sister (whether by whole or half blood), (iv) grandparent and grandchild, (v) uncle or aunt and nephew or niece, (vi) parent-in-law and son-in-law or daughter-in-law, (vii) brother-in-law and sister-in-law. In accordance with Article 5(4) of Regulation (EU) No 952/2013 of the European Parliament and of the Council laying down the Union Customs Code, ‘person’ means a natural person, a legal person, and any association of persons which is not a legal person but which is recognised under Union or national law as having the capacity to perform legal acts (OJ L 269, 10.10.2013, p. 1).

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PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 2.8.2017 | EN | Official Journal of the European Union | C 251/12 |
| --- | --- | --- | --- |

2.8.2017

EN

Official Journal of the European Union

C 251/12

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Prior notification of a concentration

(Case M.8567 — APG/Portfolio)

Candidate case for simplified procedure

(Text with EEA relevance)

(2017/C 251/05)

| 1. | On 20 July 2017, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking APG Asset Management N.V. (‘APG’, of the Netherlands) indirectly acquires within the meaning of Article 3(1)(b) of the Merger Regulation control over a portfolio of forty-eight European infrastructure companies (the ‘Portfolio’), by way of purchase of shares. |
| --- | --- |

1.

On 20 July 2017, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking APG Asset Management N.V. (‘APG’, of the Netherlands) indirectly acquires within the meaning of Article 3(1)(b) of the Merger Regulation control over a portfolio of forty-eight European infrastructure companies (the ‘Portfolio’), by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   for APG: is the asset management business unit of APG GROEP N.V., a collective pensions scheme provider. APG carries out the executive consultancy, asset management, pension administration and communication for pension funds in the field of collective pensions, for around 4,5 million Dutch citizens,
  —   for the Portfolio: consisting of DIF’s interest in forty eight companies/projects active in the infrastructure sector in Belgium, France, Germany, Ireland, the Netherlands, and the UK. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for APG: is the asset management business unit of APG GROEP N.V., a collective pensions scheme provider. APG carries out the executive consultancy, asset management, pension administration and communication for pension funds in the field of collective pensions, for around 4,5 million Dutch citizens,

—   for the Portfolio: consisting of DIF’s interest in forty eight companies/projects active in the infrastructure sector in Belgium, France, Germany, Ireland, the Netherlands, and the UK.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference M.8567 — APG/Portfolio, 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 M.8567 — APG/Portfolio, 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’).

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

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| 2.8.2017 | EN | Official Journal of the European Union | C 251/13 |
| --- | --- | --- | --- |

2.8.2017

EN

Official Journal of the European Union

C 251/13

---

Prior notification of a concentration

(Case M.8545 — Bain Capital Investors/REIFF Tyre)

Candidate case for simplified procedure

(Text with EEA relevance)

(2017/C 251/06)

| 1. | On 25 July 2017 the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Bain Capital Investors, L.L.C. (‘Bain Capital’ of the USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control over the tyre business of the Reiff group (‘Reiff’ of Germany) by way of purchase of shares and assets. |
| --- | --- |

1.

On 25 July 2017 the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Bain Capital Investors, L.L.C. (‘Bain Capital’ of the USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control over the tyre business of the Reiff group (‘Reiff’ of Germany) by way of purchase of shares and assets.

| 2. | The business activities of the undertakings concerned are:
  —   for Bain Capital: private equity investment firm active across most industries,
  —   for REIFF: distributor of replacement tyres on the wholesale and retail level predominantly in Germany. It also supplies wheel rims, complete wheels and ancillary services and operates a truck tyre re-treading business. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for Bain Capital: private equity investment firm active across most industries,

—   for REIFF: distributor of replacement tyres on the wholesale and retail level predominantly in Germany. It also supplies wheel rims, complete wheels and ancillary services and operates a truck tyre re-treading business.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference M.8545 — Bain Capital Investors/REIFF Tyre, 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 M.8545 — Bain Capital Investors/REIFF Tyre, 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’).

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

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OTHER ACTS

European Commission

| 2.8.2017 | EN | Official Journal of the European Union | C 251/14 |
| --- | --- | --- | --- |

2.8.2017

EN

Official Journal of the European Union

C 251/14

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Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2017/C 251/07)

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

APPLICATION FOR APPROVAL OF A MINOR AMENDMENT

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council
   (2)

‘PAN DE CRUZ DE CIUDAD REAL’

EU No: PGI-ES-2210 — 13.1.2017

PDO ( ) PGI ( X ) TSG ( )

1.   Applicant group and legitimate interest

| Address: | Asociación Provincial de fabricantes y expendedores de Pan de Ciudad Real (Provincial association of manufacturers and retailers of ‘Pan de Ciudad Real’) (AFEXPAN CIUDAD REAL) |
| --- | --- |
| Avda. Rey Santo, 8- 2o Planta |
| 13005 Ciudad Real |
| ESPAÑA |

Address:

Asociación Provincial de fabricantes y expendedores de Pan de Ciudad Real (Provincial association of manufacturers and retailers of ‘Pan de Ciudad Real’) (AFEXPAN CIUDAD REAL)

Avda. Rey Santo, 8- 2o Planta

13005 Ciudad Real

ESPAÑA

Tel.

+34 926600002 Ext. 5007

Email:

igp@afexpan.es

2.   Member State or Third Country

Spain

3.   Heading in the product specification affected by the amendment

| — | ☐ | Product description |
| --- | --- | --- |
| — | ☐ | Proof of origin |
| — | ☐ | Method of production |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☐ | Others [please specify] |

—

☐

Product description

—

☐

Proof of origin

—

☐

Method of production

—

☐

Link

—

☒

Labelling

—

☐

Others [please specify]

4.   Type of amendment(s)

| — | ☐ | Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring no amendment to the published single document. |
| --- | --- | --- |
| — | ☒ | Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring amendment to the published single document. |
| — | ☐ | Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published. |
| — | ☐ | Amendment to the product specification of a registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |

—

☐

Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring no amendment to the published single document.

—

☒

Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring amendment to the published single document.

—

☐

Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published.

—

☐

Amendment to the product specification of a registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Labelling

From ‘(8) Labelling’ the following paragraphs have been deleted from the specifications:

‘The code corresponding to the registration number of the bakery that baked the bread is inserted into one of the quarters made by the cross, and a food-use label is inserted into another, including the “Pan de Cruz de Ciudad Real” PGI logo, the European PGI logo, the individual control number corresponding to the bread and the identity of the certifying body.’

‘The sequential numbering of loaves is supplied and overseen by the certifying body.’

Previous text of the heading on labelling:

‘Loaves of bread covered by this geographical indication are marked and labelled for their correct identification in the following way.

The top of the bread is marked with two deep perpendicular cuts in the shape of a cross. The code corresponding to the registration number of the bakery that baked the bread is inserted into one of the quarters made by the cross, and a food-use label is inserted into another, including the “Pan de Cruz de Ciudad Real” PGI logo, the European PGI logo, the individual control number corresponding to the bread and the identity of the certifying body.

The underside of the bread bears the PGI symbol or logo formed by small holes in the crust.

The sequential numbering of loaves is be supplied and overseen by the certifying body.

Loaves of bread covered by the “Pan de Cruz de Ciudad Real” PGI are placed on the market marked and labelled, as well as in packaging when this is required by the legislation in force.’

Grounds:

The amendment is due to the difficulty of marking the bread with the registration number of the bakery, the individual control number and the identity of the certifying body, especially in the case of the small and one-pound loaves and the bread rolls, because of the small size of these loaves and the difficulty in adhering food-use labels to bread that has just come out of the oven at a temperature of 180 to 200 °C.

It is easier for consumers to identify ‘Pan de Cruz de Ciudad Real’ by the two marks included in the proposed amendment.

This amendment is a minor amendment as it does not amend the product, which remains the same with the same characteristics. Similarly, it does not amend the geographical area, link or name, nor does it increase the restrictions on retailers. It therefore complies with Article 53(2) in order to be considered a minor amendment.

Replacement text for the heading on labelling:

‘Loaves covered by the “Pan de Cruz de Ciudad Real” PGI are presented to the public for correct identification as follows:

The top of the bread is marked with two deep perpendicular cuts in the shape of a cross.

The underside of the bread bears the PGI symbol or logo formed by small holes in the crust.

Loaves of bread covered by the “Pan de Cruz de Ciudad Real” PGI are placed on the market marked and labelled, as well as in packaging when this is required by the legislation in force.’

Consequences of amending the wording of other headings of the Specification

2.   Product description

Product description

Previous text:

‘The product covered by the “Pan de Cruz de Ciudad Real” Protected Geographical Indication (PGI) is defined as a compact and dense loaf of bread made from wheat flour. The large rounded loaf has a firm white crumb and a smooth crust. Two deep perpendicular cuts are made in the top of the crust in the shape of a cross, which gives the bread its name. The top of the loaf is also marked with the code corresponding to the registration number of the bakery that made the bread. The underside of the loaf bears the PGI symbol or logo.’

Replacement text:

‘The product covered by the “Pan de Cruz de Ciudad Real” Protected Geographical Indication (PGI) is defined as a compact and dense loaf of bread made from wheat flour. The large rounded loaf has a firm white crumb and a smooth crust. Two deep perpendicular cuts are made in the top of the crust in the shape of a cross, which gives the bread its name. The underside of the loaf bears the PGI symbol or logo.’

5.   Description of the method of production

Description of the method of production

Previous text:

‘Cutting

Cutting is also done by hand. Once the bread has risen, two perpendicular cuts are made in the top of the loaf in the shape of a cross.

The code corresponding to the registration number of the bakery that made the bread is inserted into one of the quarters created by the aforementioned cuts. This is done with a metal utensil in the form of a stamp, suitable for this purpose.’

Replacement text:

‘Cutting

Cutting is also done by hand. Once the bread has risen, two perpendicular cuts are made in the top of the loaf in the shape of a cross.’

Previous text:

‘Placing in the oven

This stage is also carried out manually. To begin with, the bread with its top already cut is placed in the oven with a peel. The code corresponding to the registration number of the bakery that made the bread and the perpendicular cuts in the shape of a cross face downwards.’

Replacement text:

‘Placing in the oven

This stage is also carried out manually. To begin with, the bread with its top already cut is placed in the oven with a peel, with the perpendicular cuts in the shape of a cross face downwards.’

Previous text:

‘Removal from the oven

The bread is removed from the oven with the same peel and placed on trolleys with wooden shelves for airing and cooling.

Once cool, loaves are labelled manually, in accordance with (8) of this specification. They are now ready to be placed on the market.’

Replacement text:

‘Removal from the oven

The bread is removed from the oven with the same peel and placed on trolleys with wooden shelves for airing and cooling.’

Similarly, heading 7 is updated.

Inspection body

Inspection body

Previous text:

‘The inspection body is the following certifying body:

| ECOAGROCONTROL, S.L. |
| --- |
| Carlos VII 9 |
| 13630 — Socuéllamos (C.Real) |
| Tel. 926 532 628 917450014 |

ECOAGROCONTROL, S.L.

Carlos VII 9

13630 — Socuéllamos (C.Real)

Tel. 926 532 628 917450014

This body is authorised by the Autonomous Community of Castile-La Mancha and complies with the requirements set out in standard UNE-EN 45011.’

Replacement text:

‘The inspection body is the following certifying body:

| CERTIFOOD |
| --- |
| C/CRISTOBAL BORDIU, 35. 4o PLANTA. OFIC. 415, |
| 28003, MADRID, ESPAÑA |
| Tel. +34 917450014 |

CERTIFOOD

C/CRISTOBAL BORDIU, 35. 4o PLANTA. OFIC. 415,

28003, MADRID, ESPAÑA

Tel. +34 917450014

This body is authorised by the Autonomous Community of Castile-La Mancha and complies with the requirements set out in standard UNE-EN 45011.’

The proposed amendment to the Specification affects the wording of the Single Document in the following headings.

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

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

Previous text:

‘The product covered by the “Pan de Cruz de Ciudad Real” Protected Geographical Indication (PGI) is defined as a compact and dense loaf of bread made from wheat flour. The large rounded loaf has a hard white crumb and a smooth crust. Two deep perpendicular cuts are made in the top of the crust in the shape of a cross, which gives the bread its name. The top of the loaf is also marked with the code corresponding to the registration number of the bakery that made the bread. The underside of the loaf bears the PGI symbol or logo.’

Replacement text:

‘The product covered by the “Pan de Cruz de Ciudad Real” Protected Geographical Indication (PGI) is defined as a compact and dense loaf of bread made from wheat flour. The large rounded loaf has a hard white crumb and a smooth crust. Two deep perpendicular cuts are made in the top of the crust in the shape of a cross, which gives the bread its name. The underside of the loaf bears the PGI symbol or logo.’

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

Previous text:

‘Loaves of bread covered by this geographical indication are marked and labelled for their correct identification in the following way.

The top of the bread is marked with two deep perpendicular cuts in the shape of a cross. The code corresponding to the registration number of the bakery that baked the bread is inserted into one of the quarters made by the cross, and a food-use label is inserted into another, including the “Pan de Cruz de Ciudad Real” PGI logo, the European PGI logo, the individual control number corresponding to the bread and the identity of the certifying body.

The underside of the bread bears the PGI symbol or logo formed by small holes in the crust.’

Replacement text:

‘Loaves of bread covered by this geographical indication are marked and labelled for their correct identification in the following way.

The top of the bread is marked with two deep perpendicular cuts in the shape of a cross.

The underside of the bread bears the PGI symbol or logo formed by small holes in the crust.’

As a result of adapting the Single Document to Annex I to Commission Implementing Regulation (EU) No 668/2014, which does not include Sections 5.1, 5.2 and 5.3, the wording has been cut. The same descriptions have been kept for the geographical area, specific nature and causal relationship.

Previous text:

‘5.1.   Specific nature of the geographical area

The climate of the geographical area, in terms of temperature and humidity, usually allows the bread to rise at room temperature. In these conditions, the rising room has a temperature of between 26 and 30 °C and relative humidity of between 40 and 45 %.

The artisanal method for making “Pan de Cruz de Ciudad Real” is well known. Its specific characteristics are as follows.

Shaping and cutting by hand, with a cross cut in the top of the bread, marking on the underside with small holes, and resting for 10 to 15 minutes before the bread is put in the oven with the cut cross facing downwards.

5.2.   Specificity of the product

The bread comes in the form of a compact and dense loaf with a smooth, even, thick crust and a firm, white crumb that has an intense cereal aroma and a pleasant, slightly sweet taste.

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

The bread-making method has been developed over centuries of traditional baking.

The main feature of the specific way in which the bread is made, for the most part on an artisanal basis, involves cutting the shape of a cross and placing the bread in the oven, which prevents the crust from cracking during baking. Similarly, the way in which the bread rises is adapted to the humidity and temperature conditions of the region, forming a thin crust.

This method of preparation has given rise to a distinctive bread with the characteristics set out at (5)(2).’

Replacement text:

‘The climate of the geographical area, in terms of temperature and humidity, usually allows the bread to rise at room temperature. In these conditions, the rising room has a temperature of between 26 and 30 °C and relative humidity of between 40 and 45 %.

The specific characteristics of the artisanal method of making the famous “Pan de Cruz de Ciudad Real” bread are as follows.

Shaping and cutting by hand, with a cross cut in the top of the bread, marking on the underside with small holes, and resting for 10 to 15 minutes before the bread is put in the oven with the cut cross facing downwards.

The main feature of the specific way in which the bread is made, for the most part on an artisanal basis, involves cutting the shape of a cross and placing the bread in the oven, which prevents the crust from cracking during baking and results in a compact and dense loaf with a smooth, even, thick crust and a firm, white crumb that has an intense cereal aroma and a pleasant, slightly sweet taste.’

6.   Updated product specification (only for PDO and PGI)

Updated product specification (only for PDO and PGI)

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Pliego_Condiciones_IGP_PdeCMod_20160509_II.pdf

SINGLE DOCUMENT

‘PAN DE CRUZ DE CIUDAD REAL’

‘PAN DE CRUZ DE CIUDAD REAL’

EU No: PGI-ES-2210 — 13.1.2017

EU No: PGI-ES-2210 — 13.1.2017

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name

Name

‘Pan de Cruz de Ciudad Real’

2.   Member State or Third Country

Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

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

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

The product covered by the ‘Pan de Cruz de Ciudad Real’ Protected Geographical Indication (PGI) is defined as a compact and dense loaf of bread made from wheat flour. The large rounded loaf has a hard white crumb and a smooth crust. Two deep perpendicular cuts are made in the top of the crust in the shape of a cross, which gives the bread its name. The underside of the loaf bears the PGI symbol or logo.

The bread has the following particular characteristics.

It is obtained from a stiff dough made from wheat flour that has the following values: W between 140 and 200 and P/L between 0,5 and 1,0.

It is round and flat with a crust.

It has a thick crust of between one and two millimetres, which is smooth and crisp, golden to light brown in colour and which tastes of toasted cereal.

The crumb of the bread is white and its texture is smooth, spongy and consistent. It has no alveoles and looks like cotton.

The bread has the following organoleptic characteristics: the crumb has an intense cereal aroma with a pleasant and slightly sweet taste. The crust is smooth and crisp and tastes of toasted cereal. When stored normally, ‘Pan de Cruz de Ciudad Real’ remains fit for consumption for six or seven days.

It will not develop mould, abnormal residue or any kind of foreign matter.

The maximum moisture of the crumb is 30 % and the acidity of the loaves is between pH 5 and 7.

The bread is presented in the form of large loaves (750-850 g), small loaves (550-650 g), one-pound loaves (310-410 g) and bread rolls (115-135 g).

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)

Wheat flour with the following values: W between 140 and 200 and P/L between 0,5 and 1,0.

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

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

The bread covered by the ‘Pan de Cruz de Ciudad Real’ PGI is made from only wheat flour, water, salt, natural yeast and authorised improvement agents and additives. The flour must have the following values: W between 140 and 200 and P/L between 0,5 and 1,0.

The average conversion rate is 110-125 kg of bread for every 100 kg of flour, depending on the weight of the loaves.

The bread covered by the ‘Pan de Cruz de Ciudad Real’ Protected Geographical Indication is made following the steps set out below:

1.   Mixing

This is carried out using a dough mixer for as much time as is needed to obtain a homogeneous dough, between 20 and 30 minutes depending on the type of machine used. The dough must not leave the machine at a temperature above 24-25 °C.

2.   Refining or kneading

The dough is placed in a kneading machine, preferably one with slats, and put through the machine several times until a smooth, elastic dough is obtained.

3.   Weighing

As it is artisanal bread, it is weighed using a volumetric measuring device, electronic scales or a divider. The weights of the dough, in grams, needed for the different loaves are as follows: large loaf — between 900 and 1 000 g; small loaf — between 660 and 760 g; one-pound loaf — between 370 and 470 g; and bread roll — between 150 and 180 g.

4.   Shaping

Each piece of dough is worked by hand into a rounded cone shape which must be free of residue. It is then flattened into a round and stretched. The aim is to make the round bigger while thinning the edges and leaving a thicker centre.

5.   Rising

Once the bread is shaped, it is placed on a shelf covered with linen or a similar fabric at room temperature, where it begins to rise and a thin crust forms. The correct temperature of the rising room is between 26 and 30 °C and the correct relative humidity of the air in the rising room is between 40 and 45 %. Rising time varies between one hour and 20 minutes and two hours and 20 minutes, depending on the room temperature.

6.   Cutting

Cutting is also done by hand. Once the bread has risen, two perpendicular cuts are made in the top of the loaf in the shape of a cross. The other side, or underside, of the loaf is then marked with the ‘Pan de Cruz de Ciudad Real’ PGI logo. The logo for the large and small loaves has a diameter of 6 cm while that of the one-pound loaves and rolls has a diameter of 4 cm. The bread is then rested for 10 to 15 minutes to allow the cut to take shape as the crust forms.

7.   Placing in the oven

The bread is placed top-side down on a peel and placed in the oven manually.

8.   Cooking or baking

This bread is baked in ovens equipped with heat-resistant floors and walls. Total cooking time is between 30 and 50 minutes. The temperature of the oven must be 250 °C for the first 15 minutes and has to be reduced to 200 °C for the remaining 15 to 35 minutes.

9.   Removal from the oven

The bread is removed from the oven using a peel and placed on trolleys with wooden shelves for airing and cooling. Once cooled, the loaves are ready for distribution.

The maximum permitted moisture is 30 % and the acidity of the loaves is between pH 5 and 7.

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

—

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

Loaves of bread covered by this geographical indication are marked and labelled for their correct identification in the following way.

The top of the bread is marked with two deep perpendicular cuts in the shape of a cross.

The underside of the bread bears the PGI symbol or logo formed by small holes in the crust.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area in which the bread under the ‘Pan de Cruz de Ciudad Real’ Protected Geographical Indication is made covers all municipalities in the province of Ciudad Real.

5.   Link with the geographical area

Link with the geographical area

The climate of the geographical area, in terms of temperature and humidity, usually allows the bread to rise at room temperature. In these conditions, the rising room has a temperature of between 26 and 30 °C and relative humidity of between 40 and 45 %.

The specific characteristics of the artisanal method of making the famous ‘Pan de Cruz de Ciudad Real’ bread are as follows.

Shaping and cutting by hand, with a cross cut in the top of the bread, marking on the underside with small holes, and resting for 10 to 15 minutes before the bread is put in the oven with the cut cross facing downwards.

The main feature of the specific way in which the bread is made, for the most part on an artisanal basis, involves cutting the shape of a cross and placing the bread in the oven, which prevents the crust from cracking during baking and results in a compact and dense loaf with a smooth, even, thick crust and a firm, white crumb that has an intense cereal aroma and a pleasant, slightly sweet taste.

Reference to publication of the specification

Reference to publication of the specification

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

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Pliego_Condiciones_IGP_PdeCMod_20160509_II.pdf

---

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

1

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

2

---

| 2.8.2017 | EN | Official Journal of the European Union | C 251/22 |
| --- | --- | --- | --- |

2.8.2017

EN

Official Journal of the European Union

C 251/22

---

Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2017/C 251/08)

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

APPLICATION FOR APPROVAL OF A MINOR AMENDMENT

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council
   (2)

‘LIETUVIŠKAS VARŠKĖS SŪRIS’

EU No: PGI-LT-0853-AM01 — 7.4.2017

PDO ( ) PGI ( X ) TSG ( )

1.   Applicant group and legitimate interest

| Lithuanian Dairy Association ‘Pieno Centras’ |
| --- |
| Perkūnkiemio g. 3, LT-12127 Vilnius |
| Tel. +370 82461414 |
| Fax +370 82461415 |
| Email: pc@pieno-centras.lt |

Lithuanian Dairy Association ‘Pieno Centras’

Perkūnkiemio g. 3, LT-12127 Vilnius

Tel. +370 82461414

Fax +370 82461415

Email: pc@pieno-centras.lt

2.   Member State or Third Country

Lithuania

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

| — | ☒ | Description of product |
| --- | --- | --- |
| — | ☐ | Proof of origin |
| — | ☒ | Method of production |
| — | ☒ | Link |
| — | ☐ | Labelling |
| — | ☒ | Other [Contact information of the producer group] |

—

☒

Description of product

—

☐

Proof of origin

—

☒

Method of production

—

☒

Link

—

☐

Labelling

—

☒

Other [Contact information of the producer group]

4.   Type of amendment(s)

| — | ☐ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires no amendment to the published single document |
| --- | --- | --- |
| — | ☒ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires an amendment to the published single document |
| — | ☐ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published. |
| — | ☐ | Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |

—

☐

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires no amendment to the published single document

—

☒

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires an amendment to the published single document

—

☐

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published.

—

☐

Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Reasons for amendment:

The product specification and single document for PGI ‘Lietuviškas varškės sūris’ state that it gets its characteristic shape when the curd is stuffed by hand into the traditional triangular cheese bags — which are tied shut with a knot at the wider end — and pressed. Following the modernisation of production, the curd may also be stuffed into the cheese bags and the knot tied by mechanical means. This minor amendment to the method of production makes it necessary to update the product specification and single document for PGI ‘Lietuviškas varškės sūris’.

Amendment 1

Description of product

The current specification contains the following text:

‘Secondly, its distinctive shape, which it gets when the curd is stuffed by hand into the traditional triangular cheese bags — which are tied shut with a knot at the wider end — and pressed.’

This text has been amended as follows:

‘Secondly, its distinctive shape, which it gets when the curd is stuffed by hand or by mechanical means into the traditional triangular cheese bags — which are tied shut with a knot at the wider end — and pressed.’

Amendment 2

Amendment 2

Method of production

The current specification contains the following text:

‘When it has been mixed thoroughly, the curd mass is placed by hand into small, triangular bags made of thin, woven cloth (cheesecloth). These are tied shut with a knot at the wider end.’

This text has been amended as follows:

‘When it has been mixed thoroughly, the curd mass is placed by hand or by mechanical means into small, triangular bags made of thin, woven cloth (cheesecloth). These are tied shut with a knot at the wider end.’

Amendment 3

Amendment 3

Link with the geographical area

The current specification contains the following text:

‘In milk processing plants, the cheese production process is mechanised, but the curds are still stuffed into cheese bags and the bags tied shut by hand, just as they have been for centuries.’

This text has been amended as follows:

‘In milk processing plants, the cheese production process is mechanised, but the curds may still be stuffed into cheese bags and the bags tied shut by hand, just as they have been for centuries, and not simply by mechanical means.’

Amendment 4

Amendment 4

Link with the geographical area

The current specification contains the following text:

‘The cheese mass is stuffed by hand into the traditional thin, woven, triangular cheese bags, whose wider end is tied shut with a knot, thus giving the cheese its specific shape, i.e. a triangular prism with rounded corners, while the surface bears the imprint of the cloth, with wrinkles where the cloth was tied together in a knot.’

This text has been amended as follows:

‘The cheese mass is stuffed by hand or by mechanical means into the traditional thin, woven, triangular cheese bags, whose wider end is tied shut with a knot, thus giving the cheese its specific shape, i.e. a triangular prism with rounded corners, while the surface bears the imprint of the cloth, with wrinkles where the cloth was tied together in a knot.’

Amendment 5

Amendment 5

Link with the geographical area

The current specification contains the following text:

‘Both individual farmers and producers at small cooperatives or large milk processing plants stuff the curds into the cheese bags by hand, tie a knot in the end, remove them from the bags after pressing, and rub them down by hand with a mixture of seasonings before baking them.’

This text has been amended as follows:

‘Both individual farmers and producers at small cooperatives or large milk processing plants stuff the curds into the cheese bags by hand or by mechanical means, tie a knot in the end, remove them from the bags after pressing, and rub them down by hand with a mixture of seasonings before baking them.’

Amendment 6

Amendment 6

Other — Contact information of the producer group

The current specification contains the following text:

Name and address of the applicant group

| PIENO CENTRAS, Lithuanian Dairy Association |
| --- |
| Perkūnkiemio g. 3, LT-12127, Vilnius |
| Tel. +370 34060371 |
| Fax +370 34060383 |
| Email: aldona.platukiene@rokiskio.com |

PIENO CENTRAS, Lithuanian Dairy Association

Perkūnkiemio g. 3, LT-12127, Vilnius

Tel. +370 34060371

Fax +370 34060383

Email: aldona.platukiene@rokiskio.com

This text has been amended as follows:

Applicant group and legitimate interest

| Lithuanian Dairy Association ‘Pieno Centras’ |
| --- |
| Perkūnkiemio g. 3, LT-12127 Vilnius |
| Tel. +370 82461414 |
| Fax +370 82461415 |
| Email: pc@pieno-centras.lt |

Lithuanian Dairy Association ‘Pieno Centras’

Perkūnkiemio g. 3, LT-12127 Vilnius

Tel. +370 82461414

Fax +370 82461415

Email: pc@pieno-centras.lt

6.   Updated product specification (only for PDO and PGI)

Updated product specification (only for PDO and PGI)

http://zum.lrv.lt/lt/veiklos-sritys/maisto-sauga-ir-kokybe/saugomos-kilmes-vietos-nuorodos-saugomos-geografines-nuorodos-garantuoti-tradiciniai-gaminiai/atnaujinamos-produktu-specifikacijos

SINGLE DOCUMENT

‘LIETUVIŠKAS VARŠKĖS SŪRIS’

LIETUVIŠKAS VARŠKĖS SŪRIS

EU No: PGI-LT-0853-AM01 — 7.4.2017

EU No: PGI-LT-0853-AM01 — 7.4.2017

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name(s)

Name(s)

‘Lietuviškas varškės sūris’

2.   Member State or Third Country

Member State or Third Country

Lithuania

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

‘Lietuviškas varškės sūris’ is an unripened curd cheese which has a triangular prism shape with rounded corners and the imprint of the knotted cheese bag at its thicker end. It can be consumed fresh, smoked, baked or dried. The cheese is made in the age-old way, in which the milk is curdled using only a lactic acid bacteria starter culture, without the use of ferments. It gets its characteristic shape when the curd is stuffed by hand or by mechanical means into the traditional triangular cheese bags — which are tied shut with a knot at the wider end — and pressed. Herbs and/or salt may or may not be added to the cheeses. The size of the cheeses depends on their intended use and can range from a few hundred grams to 5 kg or more. The cheese is made without any additives, flavourings or colourings.

Characteristics

Characteristics

Colour: The fresh and dried cheeses are white to yellowish in colour. The baked cheese is yellowish to brownish in colour, with an outer surface that may be covered with seasonings and/or herbs and a white to yellowish cross-section. The outer surface of the smoked cheese is dark yellow to brown, while the cross-section is white to yellow.

Texture: The fresh cheese is soft, homogeneous, rather dense and may crumble when cut, while the baked cheese is homogeneous, dense and a little elastic, and the smoked cheese is homogeneous, dense and crumbly. The dried cheese is homogeneous in texture, hard, difficult to cut and crumbles when broken. If the cheese is made with seasonings, they may be unevenly distributed.

Aroma and flavour: characteristic lactic acid with hints of the flavour and aroma of the seasonings used (caraway, salt, etc.). The smoked cheese also has a distinctly smoky aroma and flavour.

Physical and chemical characteristics:

Physical and chemical characteristics:

| — | depending on its composition, ‘Lietuviškas varškės sūris’ can be 7-25 % fat by weight or low-fat (up to 0,5 % fat by weight), |
| --- | --- |

—

depending on its composition, ‘Lietuviškas varškės sūris’ can be 7-25 % fat by weight or low-fat (up to 0,5 % fat by weight),

| — | the dry matter content depends on the fat content of the cheese and its further processing. It must be at least 31 % in fresh, baked and smoked cheeses and at least 67 % in dried cheese, |
| --- | --- |

—

the dry matter content depends on the fat content of the cheese and its further processing. It must be at least 31 % in fresh, baked and smoked cheeses and at least 67 % in dried cheese,

| — | the active acidity pH is at least 4,3. |
| --- | --- |

—

the active acidity pH is at least 4,3.

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)

| — | cows’ milk, |
| --- | --- |

—

cows’ milk,

| — | mesophilic lactic acid bacteria starter culture, |
| --- | --- |

—

mesophilic lactic acid bacteria starter culture,

| — | salt, |
| --- | --- |

—

salt,

| — | herbs traditionally grown in Lithuania (caraway, garlic, mint, etc.). |
| --- | --- |

—

herbs traditionally grown in Lithuania (caraway, garlic, mint, etc.).

The raw materials used to make ‘Lietuviškas varškės sūris’ may also come from outside the specified geographical area.

There are no specific quality requirements or restrictions as regards origin.

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

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

Steps in making ‘Lietuviškas varškės sūris’:

| — | standardisation, pasteurisation, cooling and fermentation of the milk, |
| --- | --- |

—

standardisation, pasteurisation, cooling and fermentation of the milk,

| — | separation of the whey, |
| --- | --- |

—

separation of the whey,

| — | self-pressing of the curds, |
| --- | --- |

—

self-pressing of the curds,

| — | shaping and pressing of the cheese: The curd mass is placed by hand or by mechanical means into small, triangular bags made of thin, woven cloth (cheesecloth). These are tied shut with a knot at the wider end. They are pressed in a press or clamp until the required moisture content has been reached, |
| --- | --- |

—

shaping and pressing of the cheese: The curd mass is placed by hand or by mechanical means into small, triangular bags made of thin, woven cloth (cheesecloth). These are tied shut with a knot at the wider end. They are pressed in a press or clamp until the required moisture content has been reached,

| — | processing of the cheese: The shaped cheese is cooled to a temperature of 6-12 °C and removed from the cheese bag. If smoked, baked or dried cheese is being made, the cheese is smoked, baked or dried after cooling, as appropriate. If baked cheese with seasonings is being made, the cheese is rubbed with a mixture of seasonings and salt and left for at least 12 hours in a room kept at a temperature of 10-20 °C before baking. |
| --- | --- |

—

processing of the cheese: The shaped cheese is cooled to a temperature of 6-12 °C and removed from the cheese bag. If smoked, baked or dried cheese is being made, the cheese is smoked, baked or dried after cooling, as appropriate. If baked cheese with seasonings is being made, the cheese is rubbed with a mixture of seasonings and salt and left for at least 12 hours in a room kept at a temperature of 10-20 °C before baking.

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

‘Lietuviškas varškės sūris’ is packaged at the production site, as it is crumbly in texture, particularly in the case of the fresh cheese, and difficult to cut, and transporting it elsewhere for packaging would impair its appearance and quality. Furthermore, its shelf-life is short, and there is a risk of bacterial contamination.

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

Producers making ‘Lietuviškas varškės sūris’ in accordance with the published specification for this product may use the name ‘Lietuviškas varškės sūris’ for the purposes of labelling, advertising and marketing.

The label must show:

| — | the name of the specific producer, |
| --- | --- |

—

the name of the specific producer,

| — | the fat content as a percentage of the weight of the cheese or the indication ‘liesas’ (low-fat), |
| --- | --- |

—

the fat content as a percentage of the weight of the cheese or the indication ‘liesas’ (low-fat),

| — | the words ‘protected geographical indication’ and/or the EU symbol. |
| --- | --- |

—

the words ‘protected geographical indication’ and/or the EU symbol.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area to which the application relates covers the whole of the Republic of Lithuania. ‘Lietuviškas varškės sūris’ was, and still is, made in the traditional way throughout the specified area, while, in the surrounding regions, such cheese is made only in the remaining Lithuanian enclaves in Belarus. The emergence of this distinctive product, which has long been produced only in Lithuania and is known throughout the country, is attributable to Lithuania’s geographical location and way of life.

5.   Link with the geographical area

Link with the geographical area

Lithuania is a small country with an area of only 65 300 km2, which is similar to that of some Member States’ regions. As the cheese has a long tradition of consumption throughout Lithuania, it is known as ‘Lietuviškas varškės sūris’.

2

In Lithuania, subsistence farming was the predominant way of life (industrialisation came late), which meant that the staple diet of the rural population was, and continued to be, made up of cereals and dairy products.

Curd cheese was already being made in Lithuania in the Middle Ages and, in written sources, it is mentioned in the inventories of manor houses dating from the 16th century. Where food was cooked in a bread oven, a pot of sour milk would be placed inside, once it had cooled down a little, and would be left until spongy yellow proteins rose to the surface. Upon removal, the pot would be emptied into a triangular bag (a cheese bag), which would be hung up to drain. The drained curd would then be pressed in special presses or placed on a hard surface (a table, bench or other horizontal surface), covered with a board and pressed with a stone. When the weather was damp in autumn and spring, the surface of the curd cheeses would often be covered in a bacterial ‘film’ or mould, so they were preserved by being lightly baked in a moderately hot oven or by smoking. Curd cheeses intended for longer storage were dried.

Because of its characteristic and, at the same time, simple production process, requiring no rennet and no ripening but merely fermentation of the milk and pressing of the curds, which, when formed into cheeses, could be salted and then dried, smoked or baked, ‘Lietuviškas varškės sūris’ also made it possible for people living on farmsteads to lay up provisions for the winter, when the cows usually dried up.

It is the traditional, very labour-intensive production method, which has remained largely unchanged to this day, that gives ‘Lietuviškas varškės sūris’ its distinctiveness. The basic raw materials used in its production are pasteurised cows’ milk and a mesophilic lactic acid bacteria starter culture, which gives it its lactic-acid flavour. The cheese mass is stuffed by hand or by mechanical means into the traditional thin, woven, triangular cheese bags, whose wider end is tied shut with a knot, thus giving the cheese its specific shape, i.e. a triangular prism with rounded corners, while the surface bears the imprint of the cloth, with wrinkles where the cloth was tied together in a knot. The shape of the cheese bag is also determined by the fact that fresh ‘Lietuviškas varškės sūris’ is crumbly, and it is easier to remove it intact from a triangular cheese bag than from a bag of any other shape. ‘Lietuviškas varškės sūris’ is an integral part of Lithuania’s culinary and national heritage and image.

The link between ‘Lietuviškas varškės sūris’ and the geographical area is based on its reputation, as illustrated by literary sources, recipe books and its popularity in daily life, on festive occasions and in representing Lithuania.

In 1690, when writing about Lithuanian food and drink in his book Der Preusche Littauer (the Prussian Lithuanian), Theodor Lepner, a protestant pastor who worked in Lithuania, included the following description of ‘Lietuviškas varškės sūris’: ‘They make their cheeses in the following way: they place well-salted curds in a cloth, wrap them up to allow the whey to drain off and hang the curds in the granary to set. They then eat the cheese, cutting it into several pieces and laying it before their guests. It tastes as good to them as if it were the best Dutch cheese.’ Some 300 years later, Vilius Puronas wrote the following description in his book Nuo mamutų iki cepelinų (From Mammoths to Potato Dumplings) (1999): “Lietuviškas varškės sūris” was produced and eaten throughout Lithuania (not just in one ethnographic area), while our neighbours’ mouths watered and they asked us for the recipe. Our “Lietuviškas varškės sūris” — with caraway, fresh or dried — in today’s shop windows has changed little since then.’

Der Preusche Littauer

Nuo mamutų iki cepelinų

The first recipe book in the Lithuanian language, Lietuvos gaspadinė arba pamokinimai kaip prigulinčiai suvartoti dievo dovanas (The Lithuanian housewife, or lessons on how best to consume God’s gifts), published in Tilžė (Tilsit) in 1893, and Šeimininkėms vadovėlis (The Housewife’s Handbook), published in Sejny in 1911, contained recipes for ‘Lietuviškas varškės sūris’. ‘Lietuviškas varškės sūris’ was also described in the literature for specialists in the dairy industry, e.g. in Svarbesniais pieno produktų gamybos klausimais nurodymų ir instrukcijų rinkinys (A collection of indications and instructions on the most important issues in the production of dairy products), published in 1947 by Pienocentras (the Central Union of Dairy Cooperatives), and in the book Pieno produktų pardavimas ir vartojimas (The sale and consumption of dairy products), published in Vilnius in 1958. This kind of cheese, known as ‘Lithuanian cheese’, started to be produced industrially from the end of the 19th century. In milk processing plants, the cheese production process is mechanised, but the curds may still be stuffed into cheese bags and the bags tied shut by hand, just as they have been for centuries, and not simply by mechanical means. Even today, presses made according to the old model are still used when making cheese at home.

Lietuvos gaspadinė arba pamokinimai kaip prigulinčiai suvartoti dievo dovanas

Šeimininkėms vadovėlis

Svarbesniais pieno produktų gamybos klausimais nurodymų ir instrukcijų rinkinys

Pieno produktų pardavimas ir vartojimas

In Lithuania, ‘Lietuviškas varškės sūris’ is still an integral part of the ritual of various gatherings, christenings, weddings and other family celebrations, and makes a perfect gift. It is also indispensable in everyday life. In Lithuania, it is customary to eat the fresh cheese on its own, with jam or honey, or in sandwiches, to eat the baked or smoked ‘Lietuviškas varškės sūris’ with beer or gira (a fermented bread drink), and to take the dried cheese along on a trip or longer journey. It is customary to make a large ‘Lietuviškas varškės sūris’ for festivities. One weighing as much as 99 kg was made in the dairy in Ukmergė for the song festival in 2007. The biggest smoked ‘Lietuviškas varškės sūris’, weighing 12 kg, was made for Midsummer’s Day in 2009 in Biržai District. It was made with 105 litres of milk and smoked in a special oven for two whole days. The matron of honour brings a large, delicious, fresh ‘Lietuviškas varškės sūris’ to the wedding to decorate the table, and, as a symbol of the couple’s intimacy and steadfastness, the bride gives a dried ‘Lietuviškas varškės sūris’ to the musicians on the morning of the second day of the wedding for serenading the couple awake.

gira

Since 2006, an educational programme entitled ‘Sūrio kelias’ (the cheese route) has been held at the museum on the Rokiškis Manor Estate. Every year, approximately 6 000 visitors learn about the old methods of making ‘Lietuviškas varškės sūris’, see the ethnographic utensils and taste various cheeses. ‘Lietuviškas varškės sūris’ was very popular with visitors at ‘Green Week 2009’, an international exhibition held in Berlin.

The cheese-makers’ experience, knowledge and skills, developed over centuries, have made it possible to adapt the production process to modern conditions, retain the specific shape of the product and guarantee quality.

Reference to publication of the product specification

Reference to publication of the product specification

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

http://zum.lrv.lt/lt/veiklos-sritys/maisto-sauga-ir-kokybe/saugomos-kilmes-vietos-nuorodos-saugomos-geografines-nuorodos-garantuoti-tradiciniai-gaminiai/atnaujinamos-produktu-specifikacijos

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

1

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

2

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| 2.8.2017 | EN | Official Journal of the European Union | C 251/28 |
| --- | --- | --- | --- |

2.8.2017

EN

Official Journal of the European Union

C 251/28

---

Publication of an application for approval of minor amendments in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2017/C 251/09)

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

APPLICATION FOR APPROVAL OF MINOR AMENDMENTS

Application for approval of minor amendments in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council
   (2)

‘AIL FUMÉ D’ARLEUX’

EU No: PGI-FR-0820-AM01 — 11.4.2017

PDO ( ) PGI ( X ) TSG ( )

1.   Applicant group and legitimate interest

| Name | : | ‘Groupement des Producteurs d’Ail fumé d’Arleux’ (Group of producers of smoked garlic from Arleux) |
| --- | --- | --- |
| Address | : | Mairie d’Arleux |
| Place du Général De Gaulle |
| 59 151 Arleux |
| FRANCE |

Name

:

‘Groupement des Producteurs d’Ail fumé d’Arleux’ (Group of producers of smoked garlic from Arleux)

Address

:

Mairie d’Arleux

Place du Général De Gaulle

59 151 Arleux

FRANCE

Email

:

mairie@arleux.com

Composition

:

The group consists of producers of the ‘Ail fumé d’Arleux’ smoked garlic from Arleux. It therefore has a legitimate right to propose the amendment.

2.   Member State or Third Country

France

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

| — | ☐ | Product description |
| --- | --- | --- |
| — | ☒ | Proof of origin |
| — | ☒ | Method of production |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☒ | Other: Product description, updated contact details, causal link, inspection body, national requirements |

—

☐

Product description

—

☒

Proof of origin

—

☒

Method of production

—

☐

Link

—

☒

Labelling

—

☒

Other: Product description, updated contact details, causal link, inspection body, national requirements

4.   Type of amendment(s)

| — | ☐ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires no amendment to the published single document. |
| --- | --- | --- |
| — | ☒ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring an amendment to the published single document. |
| — | ☐ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published. |
| — | ☐ | Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |

—

☐

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires no amendment to the published single document.

—

☒

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring an amendment to the published single document.

—

☐

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published.

—

☐

Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Heading ‘Proof of origin’

Addition of a paragraph stating that every operator involved in the production of the PGI ‘is required to identify themselves to the group for its authorisation which should predate the start of the activity in question’.

This provision, which is already in force, improves product traceability.

Heading ‘Description of the method of production’

—   Planting:

The sentence: ‘The seedlings bought for planting must be CE quality (seedlings inspected in accordance with European standards) or certified, with at least 25 % of the seedlings certified.’ is replaced by the sentence:

‘The seedlings bought for planting shall be CE quality (seedlings inspected in accordance with European standards) or certified.’

In addition, the sentence ‘Given that the objective of the group is to promote the Gayant variety because of its long shelf life, but that to date the production of certified Gayant seedlings has been insufficient to meet demand, the minimum level of certified seedlings is set at 25 %.’ is deleted.

These amendments are intended to remove the requirement for at least 25 % of the seedlings used to be certified. The setting of a minimum percentage of certified seedlings in the current product specification reflected the group’s intention to develop the production of certified seedlings from the regional variety Gayant. It transpires that the production of certified seedlings, including those of the Gayant variety, has not developed in such a way as to ensure a stable supply of 25 %. The producers must therefore be able to buy and use seedlings which are of CE quality or certified, or must be able to produce them themselves from seedlings of CE quality or certified seedlings bought the previous year.

This provision does not call into question the product description or the link with the geographical area, as the quality of the CE seedlings is now equivalent to that of certified seedlings.

The sentence: ‘The time between breaking apart the cloves and planting them must not exceed 8 days.’ is replaced by the sentence: ‘The time between breaking apart the cloves and planting them must not exceed 15 days.’

This amendment is justified by taking into account sometimes unfavourable weather conditions which may cause delays in preparing the soil for planting. Extending this period allows the garlic to be planted at the optimum time.

—   Growing phase of the plants:

The sentence: ‘There is no further treatment in the three weeks before the harvest.’ is deleted, because there is a regulatory deadline of 14 days, which is ample to guarantee that the tops are in a condition similar to that obtained when the treatment is stopped three weeks before the harvest. Although as a general rule there should no longer be any treatment three weeks before the harvest, depending on weather conditions, a treatment may prove necessary to prevent fungal diseases such as rot.

The sentence ‘The sprayer is checked every three years’ is deleted, because this is a requirement under the general rules.

Heading ‘Labelling’

Heading ‘Labelling’

The requirement for the label to bear the name of the PGI and the European Union logo is deleted, because this now falls under the general rules.

The single document is amended accordingly.

Heading ‘Other’

Heading ‘Other’

—   Neatening of the specifications:

Inappropriate or unnecessary words (‘human’ in the expression ‘human know-how’, ‘traditional’ in the expression ‘traditional garlic’) have been deleted, a table about the product’s appearances has been moved, and, in the ‘causal link’ section, paragraphs and paragraph headings have been deleted. The bibliography and the annexes that do not contain binding provisions have been deleted.

These amendments are intended to make the text of the specifications more consistent, with the single document in particular. They have no impact on the product and the causal link.

—   Responsible department in the Member State:

The contact details of the national quality and origin institute, the Institut national de la qualité et de l’origine — INAO, have been added as a competent authority of the Member State in accordance with Regulation (EU) No 1151/2012.

Institut national de la qualité et de l’origine — INAO

—   Inspection body:

The contact details of the inspection body have been replaced with those of the competent authority for control. This amendment aims to prevent changes being made to the specification in the event that the inspection body changes.

6.   Updated product specification (only for PDO and PGI)

Updated product specification (only for PDO and PGI)

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-e9d4946c-169e-4eda-84af-bfe12271b428/telechargement

SINGLE DOCUMENT

‘AIL FUMÉ D’ARLEUX’

‘AIL FUMÉ D’ARLEUX’

EU No: PGI-FR-0820-AM01 — 11.4.2017

EU No: PGI-FR-0820-AM01 — 11.4.2017

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name(s)

Name(s)

‘Ail fumé d’Arleux’

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 1.6. Fruit, vegetables and cereals, fresh or processed

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

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

‘Ail fumé d’Arleux’ is a garlic that keeps for a considerable period of time owing to a traditional method and know-how involving braiding the garlic and smoking it using local peat and/or lignite and/or short straw and/or sawdust.

‘Ail fumé d’Arleux’ is made from pink spring garlic (Allium sativum, a member of the lily family), of the ‘Ail du Nord’ type. It is characterised by a long dormant period, medium-size bulbs and the absence of a floral stalk and it is adapted to the climate and closely connected with the history of the Nord-Pas-de-Calais region. The absence of a floral stalk enables the garlic to be plaited into the typical braids, as the foliage is supple enough to allow this. The varieties used are Ail du Nord, Gayant and Arno. New varieties may be introduced, provided that they meet the abovementioned criteria. After each amendment, the list of varieties is distributed to producers as well as to the inspection body and the competent supervisory authorities. When harvested the bulb is of medium size (varying between 40 and 80 mm depending on the way it is presented) and white in colour, while the external tunic of the cloves is dark pink.

Allium sativum

‘Ail fumé d’Arleux’ is traditionally presented in the form of a braid, with the number of heads ranging from 10 to 90 or even 120. It can also be presented as a braid with 3 heads. The braiding is based on a process where the garlic heads are dried with the foliage, either in the field or by forced ventilation in a shed. The garlic is braided by hand, just like hair is.

After it has been braided the garlic is smoked in a smokeroom for at least 7 days. The colour of the garlic after smoking varies depending on the materials used. The shades range from a light reddish brown to dark brown. The smoked braids may be packaged in a net before marketing.

‘Ail fumé d’Arleux’ has the following characteristics:

| — | A pleasant smoky aroma. |
| --- | --- |

—

A pleasant smoky aroma.

| — | Uniform colour over the surface of the braid, the intensity of which is validated according to a defined reference colour. |
| --- | --- |

—

Uniform colour over the surface of the braid, the intensity of which is validated according to a defined reference colour.

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)

—

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

All the steps in cultivation, braiding, and smoking must take place in the defined 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 garlic may be packaged in a net after smoking. This must be done in the defined geographical area in order to minimise handling of the product. ‘Ail fumé d’Arleux’ is a fragile product (smoking renders the external tunics and the stems more fragile so that they break easily), and therefore handling and transport must be limited. Packaging in the defined geographical area makes it possible to preserve the physical integrity of the product and the braids.

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

In addition to the regulatory requirements, every label must include the batch number, to ensure product traceability.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area is made up of 35 municipalities in the department of Nord and 27 municipalities in the department of Pas-de-Calais.

Department of Nord:

Arleux, Aubencheul au Bac, Aubigny au Bac, Bruille lez Marchiennes, Brunemont, Bugnicourt, Cantin, Courchelettes, Cuincy, Dechy, Ecaillon, Erchin, Esquerchin, Estrées, Fechain, Ferin, Flers-en-Escrebieux, Fressain, Fressies, Goeulzin, Guesnain, Hamel, Haynecourt, Hem Lenglet, Lambres lez Douai, Lauwin Planque, Lecluse, Lewarde, Loffre, Marcq en Ostrevant, Marquette en Ostrevant, Masny, Monchecourt, Roucourt, Villers au tertre.

Department of Pas-de-Calais:

Baralle, Bellonne, Brebières, Buissy, Cagnicourt, Corbehem, Dury, Ecourt Saint Quentin, Epinoy, Gouy sous Bellonne, Hendecourt les Cagnicourt, Marquion, Noyelles sous Bellonne, Oisy le Verger, Palluel, Quiery La Motte, Recourt, Riencourt les Cagnicourt, Rumaucourt, Sailly en Ostrevent, Sains les Marquion, Sauchy Cauchy, Sauchy Lestrée, Saudemont, Tortequesne, Villers les Cagnicourt, Vitry en Artois.

5.   Link with the geographical area

Link with the geographical area

Specificity of the geographical area

Specificity of the geographical area

The most representative soils of the Cambrésis region derive from a variety of parent materials: loess silts, Tertiary clays and, to a lesser extent, mainly sandy materials derived from Tertiary formations, chalk and riverwash.

‘Ail fumé d’Arleux’ is grown in the geographical area where the soil type ranges from loamy to loamy-clayey with a maximum clay content of 30 %.

The area has a temperate climate, with temperatures that are relatively stable from one year to the next. The minimum temperatures are temperate (there are but few days where temperatures fall below zero) and the maximum temperatures rarely exceed 30 °C. Also, the difference between night-time and daytime temperatures is small.

Rainfall is distributed evenly throughout the year and the total annual rainfall is around 650 mm (average over the past 30 years).

Arleux is located in a valley surrounded by meadows, rivers and swamps.

The Sensée Valley ‘traces a long green path’ between the two bare plateaus of Douaisis and Cambrésis.

The Sensée is fed by secondary tributaries, including the Agache and the Hirondelle, and passes through swamps and ponds before flowing into the Canal du Nord.

The swamps of the Sensée Valley cover nearly 800 hectares, where alluvia and peat have been deposited.

The many mills and locks that used to exist in the valley have helped maintain the water level of the swamps, while the extraction of peat, used as a fuel before coal was introduced on a massive scale, gave rise to the ponds.

Specificity of the product

Specificity of the product

The specificity of the product derives from specific expertise: smoking, and on the distinctive quality conferred by the smoking and the presentation in the form of braids and, finally, on a long-standing reputation that lives on to this day.

Traditional smoking is carried out by burning a mixture of peat, sawdust and short straw. Nowadays lignite is added to this mixture, as peat can no longer be used sustainably and it has the same combustion properties. Garlic cultivation developed in the heart of the Arleux region because of the presence of peat and the method of smoking. Arleux is a region where garlic is smoked in the traditional way.

Smoking gives ‘Ail fumé d’Arleux’ a uniform colour over the surface of the braid, ranging from a light reddish brown to dark brown, and a pleasant smoky aroma. It also enhances preservation. The use of varieties such as ‘Ail du Nord’, which have no floral stalk, means that the garlic can be braided. Originally the garlic was braided so that it could be hung in the smokeroom and sold more easily. Nowadays this form of presentation is appreciated because it is practical and attractive.

The production of ‘Ail fumé d’Arleux’ was included in the department’s statistics for the first time in 1804. In the 19th century the product won first prize on a number of occasions at agricultural competitions and fairs. In the 20th century cultivation intensified and farmers promoted the product through door-to-door sales. The reputation of ‘Ail fumé d’Arleux’ spread beyond its production area.

Today the Garlic Fair held in Arleux is the main event for reinforcing the product’s reputation. The fair was held for the first time in 1962, and in recent years the event has attracted a growing number of visitors and has helped to enhance the product’s reputation in the press and among visitors.

Causal link

Causal link

In a region where the climatic and soil conditions are suitable for growing garlic (light, low-humus soils that dry and warm easily and have little gravel as well as a temperate climate with small differences of temperature and evenly distributed rainfall throughout the year), the tradition of smoking it arose because of the presence of peat.

Peat was used as fuel for heating but also, very early on, for smoking garlic. Indeed, the area’s climate is such that the garlic cannot be dried satisfactorily. Smoking the garlic will dry it and, consequently, preserve it by preventing the development of mould. Smoking also gives the product a reddish colour and a very characteristic aroma. Garlic producers also smoke garlic using other materials that are typical of the region.

The garlic is braided so that it is easier to hang in the smokerooms. The braiding and smoking are closely linked and constitute the expertise required to produce ‘Ail fumé d’Arleux’. With the arrival of draught horses (ploughing) and, in particular, mechanisation, garlic could no longer be cultivated in these swampy areas. Consequently garlic started being grown on land located farther and farther away from peatland.

Short straw is collected when wheat is threshed on farms that use old-fashioned threshers. However, such farms are increasingly scarce, and they thresh small areas. Nowadays only a few farms can provide short straw to garlic producers, because modern farm machinery discharges it into the fields during harvesting. A number of these traditional farms can be found in Béthunois. They produce straw for the Haras national stud farms and the big racing stables in the Paris region (Vincennes, Chantilly), which require a specific quality of straw for their horses. As for sawdust, producers prefer to be supplied regionally. The forest in Nord-Pas-de-Calais is mainly composed of non-coniferous species (93 %), in particular oak, beech and ash. Wood from these species is particularly suitable for smoking garlic.

The producers of ‘Ail fumé d’Arleux’ have thus, through the practice of braiding the garlic and through a specific smoking method (originally using peat and more recently with one or several other types of fuel), been able to build up a solid reputation for their product, as still attested today by the success of the Garlic Fair.

Reference to publication of the specification

Reference to publication of the specification

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

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-e9d4946c-169e-4eda-84af-bfe12271b428/telechargement

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

1

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

2

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