# Official Journal C 224/2015

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 224 |
| | |
| English edition | Information and Notices | Volume 589 July 2015 |

ISSN 1977-091X

Official Journal

of the European Union

C 224

English edition

Information and Notices

Volume 589 July 2015

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 224/01 | Non-opposition to a notified concentration (Case M.7634 — Mitsui / Gestamp / GRI) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 224/01

Non-opposition to a notified concentration (Case M.7634 — Mitsui / Gestamp / GRI) (
  1
  )

1

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 224/02 | Euro exchange rates | 2 |
| | Court of Auditors |
| 2015/C 224/03 | Special Report No 7/2015 The EU police mission in Afghanistan: mixed results | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 224/02

Euro exchange rates

2

Court of Auditors

2015/C 224/03

Special Report No 7/2015 The EU police mission in Afghanistan: mixed results

3

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| | V   Announcements |
| --- | --- |
| | ADMINISTRATIVE PROCEDURES |
| | European Personnel Selection Office (EPSO) |
| 2015/C 224/04 | Notice of open competitions | 4 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2015/C 224/05 | Prior notification of a concentration (Case M.7695 — BlackRock/First Reserve/Engie/TAG Pipelines Sur) — Candidate case for simplified procedure (
  1
  ) | 5 |
| 2015/C 224/06 | Prior notification of a concentration (Case M.7622 — Dufry/World Duty Free) (
  1
  ) | 6 |
| 2015/C 224/07 | Prior notification of a concentration (Case M.7667 — Danaher/Pall) — Candidate case for simplified procedure (
  1
  ) | 7 |
| | OTHER ACTS |
| | European Commission |
| 2015/C 224/08 | Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 8 |
| 2015/C 224/09 | Publication of an application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 13 |

V   Announcements

ADMINISTRATIVE PROCEDURES

European Personnel Selection Office (EPSO)

2015/C 224/04

Notice of open competitions

4

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2015/C 224/05

Prior notification of a concentration (Case M.7695 — BlackRock/First Reserve/Engie/TAG Pipelines Sur) — Candidate case for simplified procedure (
  1
  )

1

5

2015/C 224/06

Prior notification of a concentration (Case M.7622 — Dufry/World Duty Free) (
  1
  )

1

6

2015/C 224/07

Prior notification of a concentration (Case M.7667 — Danaher/Pall) — Candidate case for simplified procedure (
  1
  )

1

7

OTHER ACTS

European Commission

2015/C 224/08

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

8

2015/C 224/09

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

13

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

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(1)   Text with EEA relevance

1

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

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 9.7.2015 | EN | Official Journal of the European Union | C 224/1 |
| --- | --- | --- | --- |

9.7.2015

EN

Official Journal of the European Union

C 224/1

---

Non-opposition to a notified concentration

(Case M.7634 — Mitsui / Gestamp / GRI)

(Text with EEA relevance)

(2015/C 224/01)

On 2 July 2015, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No. 139/2004 (1). The full text of the decision is available only in English language and will be made public after it is cleared of any business secrets it may contain. It will be available:

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

—

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

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7634. EUR-Lex is the online access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7634. EUR-Lex is the online access to the European law.

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

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 9.7.2015 | EN | Official Journal of the European Union | C 224/2 |
| --- | --- | --- | --- |

9.7.2015

EN

Official Journal of the European Union

C 224/2

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Euro exchange rates (1)

8 July 2015

(2015/C 224/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1024 |
| JPY | Japanese yen | 133,88 |
| DKK | Danish krone | 7,4621 |
| GBP | Pound sterling | 0,71730 |
| SEK | Swedish krona | 9,3927 |
| CHF | Swiss franc | 1,0463 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,0700 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,116 |
| HUF | Hungarian forint | 317,87 |
| PLN | Polish zloty | 4,2237 |
| RON | Romanian leu | 4,4867 |
| TRY | Turkish lira | 2,9592 |
| AUD | Australian dollar | 1,4866 |
| CAD | Canadian dollar | 1,4048 |
| HKD | Hong Kong dollar | 8,5472 |
| NZD | New Zealand dollar | 1,6484 |
| SGD | Singapore dollar | 1,4917 |
| KRW | South Korean won | 1 249,49 |
| ZAR | South African rand | 13,7974 |
| CNY | Chinese yuan renminbi | 6,8449 |
| HRK | Croatian kuna | 7,5725 |
| IDR | Indonesian rupiah | 14 725,56 |
| MYR | Malaysian ringgit | 4,1979 |
| PHP | Philippine peso | 49,818 |
| RUB | Russian rouble | 62,9475 |
| THB | Thai baht | 37,500 |
| BRL | Brazilian real | 3,5334 |
| MXN | Mexican peso | 17,4455 |
| INR | Indian rupee | 70,1086 |

Currency

Exchange rate

USD

US dollar

1,1024

JPY

Japanese yen

133,88

DKK

Danish krone

7,4621

GBP

Pound sterling

0,71730

SEK

Swedish krona

9,3927

CHF

Swiss franc

1,0463

ISK

Iceland króna

NOK

Norwegian krone

9,0700

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,116

HUF

Hungarian forint

317,87

PLN

Polish zloty

4,2237

RON

Romanian leu

4,4867

TRY

Turkish lira

2,9592

AUD

Australian dollar

1,4866

CAD

Canadian dollar

1,4048

HKD

Hong Kong dollar

8,5472

NZD

New Zealand dollar

1,6484

SGD

Singapore dollar

1,4917

KRW

South Korean won

1 249,49

ZAR

South African rand

13,7974

CNY

Chinese yuan renminbi

6,8449

HRK

Croatian kuna

7,5725

IDR

Indonesian rupiah

14 725,56

MYR

Malaysian ringgit

4,1979

PHP

Philippine peso

49,818

RUB

Russian rouble

62,9475

THB

Thai baht

37,500

BRL

Brazilian real

3,5334

MXN

Mexican peso

17,4455

INR

Indian rupee

70,1086

---

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

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Court of Auditors

| 9.7.2015 | EN | Official Journal of the European Union | C 224/3 |
| --- | --- | --- | --- |

9.7.2015

EN

Official Journal of the European Union

C 224/3

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Special Report No 7/2015 ‘The EU police mission in Afghanistan: mixed results’

(2015/C 224/03)

The European Court of Auditors hereby informs you that Special Report No 7/2015 ‘The EU police mission in Afghanistan: mixed results’ has just been published.

The report can be accessed for consultation or downloading on the European Court of Auditors’ website: http://eca.europa.eu

A hard copy version of the report may be obtained free of charge on request to the Court of Auditors:

| European Court of Auditors |
| --- |
| Publications (PUB) |
| 12, rue Alcide De Gasperi |
| 1615 Luxembourg |
| LUXEMBOURG |
| Tel. +352 4398-1 |
| E-mail: eca-info@eca.europa.eu |

European Court of Auditors

Publications (PUB)

12, rue Alcide De Gasperi

1615 Luxembourg

LUXEMBOURG

Tel. +352 4398-1

E-mail: eca-info@eca.europa.eu

or by filling in an electronic order form on EU-Bookshop.

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V Announcements

ADMINISTRATIVE PROCEDURES

European Personnel Selection Office (EPSO)

| 9.7.2015 | EN | Official Journal of the European Union | C 224/4 |
| --- | --- | --- | --- |

9.7.2015

EN

Official Journal of the European Union

C 224/4

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NOTICE OF OPEN COMPETITIONS

(2015/C 224/04)

The European Personnel Selection Office (EPSO) is organising the following open competitions:

| | Conference interpreters (AD5/AD7) |
| --- | --- |

Conference interpreters (AD5/AD7)

| | EPSO/AD/311/15 — Czech-language (CS) |
| --- | --- |

EPSO/AD/311/15 — Czech-language (CS)

| | EPSO/AD/312/15 — Croatian-language (HR) |
| --- | --- |

EPSO/AD/312/15 — Croatian-language (HR)

| | EPSO/AD/313/15 — Lithuanian-language (LT) |
| --- | --- |

EPSO/AD/313/15 — Lithuanian-language (LT)

| | EPSO/AD/314/15 — Maltese-language (MT) |
| --- | --- |

EPSO/AD/314/15 — Maltese-language (MT)

The competition notice is published in 24 languages in
  Official Journal of the European Union
  C 224 A of 9 July 2015
  .

Further information can be found on the EPSO website: http://blogs.ec.europa.eu/eu-careers.info/

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PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 9.7.2015 | EN | Official Journal of the European Union | C 224/5 |
| --- | --- | --- | --- |

9.7.2015

EN

Official Journal of the European Union

C 224/5

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Prior notification of a concentration

(Case M.7695 — BlackRock/First Reserve/Engie/TAG Pipelines Sur)

Candidate case for simplified procedure

(Text with EEA relevance)

(2015/C 224/05)

| 1. | On 30 June 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which BlackRock, Inc. (‘BlackRock’, USA), First Reserve Management, LP (‘First Reserve’, USA) and GDF Suez SA (‘Engie’, France) acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of the undertaking TAG Pipelines Sur, S. de R.L. de C.V. (‘TAG Pipelines Sur’, Mexico) by way of purchase of shares in a newly created company constituting a joint venture. |
| --- | --- |

1.

On 30 June 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which BlackRock, Inc. (‘BlackRock’, USA), First Reserve Management, LP (‘First Reserve’, USA) and GDF Suez SA (‘Engie’, France) acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of the undertaking TAG Pipelines Sur, S. de R.L. de C.V. (‘TAG Pipelines Sur’, Mexico) by way of purchase of shares in a newly created company constituting a joint venture.

| 2. | The business activities of the undertakings concerned are:
  —   BlackRock: Publically-traded asset manager, managing assets on behalf of its clients, as well as providing risk management and advisory services.
  —   First Reserve: A private equity firm specialized in the energy industry, including oilfield services, energy infrastructure, and power and energy reserves.
  —   Engie: The group is active across the entire energy chain, in electricity and natural gas.
  —   TAG Pipelines Sur: Construction and operation of the Los Ramones II (Sur) gas pipeline in Mexico. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   BlackRock: Publically-traded asset manager, managing assets on behalf of its clients, as well as providing risk management and advisory services.

—   First Reserve: A private equity firm specialized in the energy industry, including oilfield services, energy infrastructure, and power and energy reserves.

—   Engie: The group is active across the entire energy chain, in electricity and natural gas.

—   TAG Pipelines Sur: Construction and operation of the Los Ramones II (Sur) gas pipeline in Mexico.

| 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 e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7695 – BlackRock/First Reserve/Engie/TAG Pipelines Sur 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 e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7695 – BlackRock/First Reserve/Engie/TAG Pipelines Sur 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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| 9.7.2015 | EN | Official Journal of the European Union | C 224/6 |
| --- | --- | --- | --- |

9.7.2015

EN

Official Journal of the European Union

C 224/6

---

Prior notification of a concentration

(Case M.7622 — Dufry/World Duty Free)

(Text with EEA relevance)

(2015/C 224/06)

| 1. | On 1 July 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Dufry AG (‘Dufry’, Switzerland) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking World Duty Free SpA (‘World Duty Free’, Italy) by way of purchase of shares. |
| --- | --- |

1.

On 1 July 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Dufry AG (‘Dufry’, Switzerland) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking World Duty Free SpA (‘World Duty Free’, Italy) by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:






  — | Dufry is a global travel retail business which operates retail outlets in airports and other transport hubs. |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

Dufry is a global travel retail business which operates retail outlets in airports and other transport hubs.

| — | World Duty Free is a global travel retail business which operates retail outlets in airports and other transport hubs. |
| --- | --- |

—

World Duty Free is a global travel retail business which operates retail outlets in airports and other transport hubs.

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

3.

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

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7622 — Dufry/World Duty Free, to the following address:





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

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7622 — Dufry/World Duty Free, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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| 9.7.2015 | EN | Official Journal of the European Union | C 224/7 |
| --- | --- | --- | --- |

9.7.2015

EN

Official Journal of the European Union

C 224/7

---

Prior notification of a concentration

(Case M.7667 — Danaher/Pall)

Candidate case for simplified procedure

(Text with EEA relevance)

(2015/C 224/07)

| 1. | On 1 July 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Danaher Corporation (‘Danaher’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of Pall Corporation (‘Pall’, USA) by way of purchase of shares. |
| --- | --- |

1.

On 1 July 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Danaher Corporation (‘Danaher’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of Pall Corporation (‘Pall’, USA) by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   for Danaher: the design, manufacture and marketing of professional, medical, industrial and commercial products in five business segments: Environmental; Test & Measurement; Dental; Life Sciences & Diagnostics, and Industrial Technologies.
  —   for Pall: the manufacture and sale of filtration technologies, associated hardware, and engineering systems. Particularly, Pall’s products are used to remove solid, liquid and gaseous contaminants from a variety of liquid and gases. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for Danaher: the design, manufacture and marketing of professional, medical, industrial and commercial products in five business segments: Environmental; Test & Measurement; Dental; Life Sciences & Diagnostics, and Industrial Technologies.

—   for Pall: the manufacture and sale of filtration technologies, associated hardware, and engineering systems. Particularly, Pall’s products are used to remove solid, liquid and gaseous contaminants from a variety of liquid and gases.

| 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 e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7667 — Danaher/Pall, 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 e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7667 — Danaher/Pall, 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

| 9.7.2015 | EN | Official Journal of the European Union | C 224/8 |
| --- | --- | --- | --- |

9.7.2015

EN

Official Journal of the European Union

C 224/8

---

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

(2015/C 224/08)

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

APPLICATION FOR APPROVAL OF AN AMENDMENT TO A PRODUCT SPECIFICATION OF TRADITIONAL SPECIALITIES GUARANTEED WHICH IS NOT MINOR

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

‘BELOKRANJSKA POGAČA’

EU No: SI-TSG-0107-01317 – 26.2.2015

1.   Applicant group and legitimate interest

| Name of the group: | Društvo kmečkih žena Metlika (Metlika farmers' wives association) |
| --- | --- |
| Address: | Mestni trg 24 |
| SI-8330 Metlika |
| SLOVENIJA |

Name of the group:

Društvo kmečkih žena Metlika (Metlika farmers' wives association)

Address:

Mestni trg 24

SI-8330 Metlika

SLOVENIJA

Tel.

+386 31853385

E-mail:

dkz.metlika@gmail.com

The group applying for the amendment is the same group that submitted the application for registration of ‘Belokranjska pogača’.

2.   Member State or Third Country

Slovenia

3.   Headings in the specification affected by the amendment(s)

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☒ | Method of production |
| — | ☒ | Other






  — | Specific character of the agricultural product or foodstuff |

—

☐

Name of product

—

☒

Description of product

—

☒

Method of production

—

☒

Other

—

Specific character of the agricultural product or foodstuff

| — | Authorities or bodies verifying compliance with the product specification |
| --- | --- |

—

Authorities or bodies verifying compliance with the product specification

4.   Type of amendment(s)

| — | ☒ | Amendment to product specification of registered TSG not 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 TSG not to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

1.   Description of the agricultural product or foodstuff

The wording regarding flour is to be corrected. Instead of ‘type-500 soft white flour’, it should read ‘white wheat flour’, as it has emerged that the dough always has the same characteristics regardless of the type of flour used (fine, coarse or a mixture of the two). The change of the wording regarding flour is also taken into account in the remainder of the specification text.

In the description of the incisions in ‘Belokranjska pogača’, the reference to ‘Belokranjska pogača’ being cut on the top ‘with angled lines’ is to be deleted. It should read that it is cut on the top ‘with straight lines’. This manner of cutting has, in practice, been used for years, but it was incorrectly described in the specification. By incisions with straight lines, a ‘Belokranjska pogača’ is divided into squares (and not into rhombuses as is the case with angled lines) into which it can easily be broken.

This correction also applies to the rest of the text of the specification that refers to cutting with ‘angled lines’.

2.   Description of the method of obtaining the product

The weight of individual ingredients is additionally stated. Fresh or dried yeast may be used. With regard to the required quantities of lukewarm water, the word ‘approximately’ is added; in the case of eggs, the word ‘whole’ is deleted and it is stated that the egg must be whisked as it is intended to cover the ‘pogača’.

The wording under the heading ‘rising agent’ is simplified, as the quantities of individual ingredients are listed amongst the ingredients.

Under the point ‘mixing the dough’, the wording ‘covered in the mixing bowl’ is deleted, as what matters is that the volume of dough should double, not the container in which the dough rises. The possibility of mechanical mixing is also added to that point, as ‘Belokranjska pogača’ can also be produced in bakeries.

The words ‘or a suitably coated surface’ are added to the point ‘Shaping the dough’, as the dough may rise or be baked on other surfaces.

Additional explanations concerning the notches in the surface are added to the point ‘Coating, sprinkling and cutting the surface’, as it is only thanks to these that ‘Belokranjska pogača’ properly breaks into squares after baking.

The statement with regard to caraway is corrected: caraway may not be added to the beaten egg, as it does not then spread uniformly over the dough, but must instead be sprinkled on the dough that has already been coated with the egg. The dough is then coated again with egg and sprinkled with coarse salt crystals.

Under the point ‘Baking’, the baking temperature and time need to be adapted to the various types of oven used by producers. What matters is that the final product is properly baked as described further down in that point. The existing text regarding baking is corrected such that it reads: ‘“Belokranjska pogača” is baked until it is fully cooked. It is recommended that it be baked for 20 to 25 minutes at 200-220 °C. Notwithstanding that recommendation, the baking temperature and time may be adapted to the type of oven’.

3.   Specific character of the agricultural product or foodstuff

As explained in point 1 (Description of the agricultural product or foodstuff), in this point, too, the wording regarding ‘angled lines’ is corrected to ‘straight lines’.

4.   Authorities or bodies verifying compliance with the product specification

In Slovenia, there are currently three certifying authorities that assess the compliance of products. These are Bureau Veritas d.o.o., the Maribor Institute for Inspection and Certification in Agriculture and Forestry, and the Maribor University Institute for Inspection and Certification.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘BELOKRANJSKA POGAČA’

EU No: SI-TSG-0107-01317 — 26.2.2015

‘Slovenia’

1.   Name to be registered

‘Belokranjska pogača’

2.   Product type

Product type

2.24
  Bread, pastry, cakes, confectionery, biscuits and other baker's wares

2.24

3.   Grounds for the registration

Grounds for the registration

3.1.   Whether the product:

Whether the product:

| — | ☒ | results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff |
| --- | --- | --- |
| — | ☐ | is produced from raw materials or ingredients that are those traditionally used. |

—

☒

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff

—

☐

is produced from raw materials or ingredients that are those traditionally used.

‘Belokranjska pogača’ has a long tradition and its recipe has been handed down from generation to generation. Aside from its recipe, it is characterised by the way in which it is prepared and presented. Straight lines are cut into the surface of ‘Belokranjska pogača’. Once baked, it can be broken up along these lines.

3.2.   Whether the name:

Whether the name:

| — | ☒ | has been traditionally used to refer to the specific product |
| --- | --- | --- |
| — | ☐ | identifies the traditional character or specific character of the product. |

—

☒

has been traditionally used to refer to the specific product

—

☐

identifies the traditional character or specific character of the product.

The name ‘Belokranjska pogača’ does not express the specific character of the product, but is traditionally used to describe this product, as shown by various sources.

4.   Description

Description

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

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

‘Belokranjska pogača’ is a form of flatbread, round in shape and with its own recipe. It is prepared using white wheat flour, lukewarm water and with the addition of salt and a rising agent. ‘Belokranjska pogača’ is round with a diameter of approximately 30 cm. In the centre it is 3-4 cm thick, thinning to 1-2 cm at the edges. The surface is incised with a grid of straight lines approximately 4 cm apart, coated with beaten egg and sprinkled with caraway and coarse salt crystals. The bread has a uniform crust without blisters and a characteristically strong smell and taste of caraway and salt.

At its best when warm, the bread is broken along the incised lines rather than being cut.

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

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

Ingredients:

Ingredients:

| | 500 g of white wheat flour |
| --- | --- |

500 g of white wheat flour

| | approximately 300 ml of lukewarm water |
| --- | --- |

approximately 300 ml of lukewarm water

| | 2 teaspoons (15 g) of salt |
| --- | --- |

2 teaspoons (15 g) of salt

| | 20 g of fresh yeast or 7 g of dried yeast |
| --- | --- |

20 g of fresh yeast or 7 g of dried yeast

| | half a teaspoon (6 g) of sugar |
| --- | --- |

half a teaspoon (6 g) of sugar

| | beaten egg to coat the ‘pogača’ |
| --- | --- |

beaten egg to coat the ‘pogača’

| | 1 pinch (2 g) of caraway |
| --- | --- |

1 pinch (2 g) of caraway

| | 1 pinch (7 g) of coarse sea salt |
| --- | --- |

1 pinch (7 g) of coarse sea salt

Preparation of the dough for ‘Belokranjska pogača’

Preparation of the dough for ‘Belokranjska pogača’

Rising agent:

Mix the yeast, three spoonfuls of white wheat flour, 50 ml of lukewarm water and the sugar until a viscous substance is formed and leave until it has more than doubled in volume.

Mixing the dough:

The mix is prepared using white wheat flour, lukewarm water and the rising agent. Knead for 8-10 minutes or until it is smooth and not too hard. The dough should not stick to the hands. The dough is left to rise until it has doubled in volume. The dough may also be mixed mechanically.

Shaping the dough for ‘Belokranjska pogača’:

The risen dough is turned out onto a greased baking tray or other suitably coated surface and shaped by hand so that it is 30 cm in diameter and between 1 cm and 2 cm thick, becoming thinner towards the edges. The dough must not touch the edges of the baking tray and must be lower at the edges than in the middle.

Coating, sprinkling and cutting the surface:

The dough is sliced through to the base of the baking tray from one side of the loaf to the other, using straight incisions approximately 4 cm apart. There should be seven incisions: one in the middle and three on either side. The dough is then coated with beaten egg, sprinkled with caraway and once again coated with egg. The prepared dough is then sprinkled on top with a pinch of coarse sea salt crystals.

Baking:

‘Belokranjska pogača’ is baked until it is fully cooked. It is recommended that it be baked for 20 to 25 minutes at 200-220 °C. Notwithstanding that recommendation, the baking temperature and time may be adapted to the type of oven.

‘Belokranjska pogača’ must be baked to a light brown colour. The crust must be uniform in colour and crispness and be without blisters. The middle must be uniformly porous, without water rings, lumps of salt or flour and must not be tacky to the touch. The central part should be 3 to 4 centimetres in height, with the edges being 1 cm to 2 cm high. The caraway and salt must have been sprinkled evenly. There must be the typical caraway and salt smell and taste of ‘Belokranjska pogača’.

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

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

‘Belokranjska pogača’ has been handed down from generation to generation, thereby preserving it as a traditional Bela Krajina speciality. It was most probably brought to the region by the Uskoki who settled in the higher-lying areas on the slopes of the Gorjanci mountains on the Bela Krajina side.

There is written and oral evidence of the origin of this flat bread but the written sources are rather sketchy.

The Doljenska (Lower Carniola) collector of folk traditions, the noted Slovenian author and traveller Janez Trdina enjoyed travelling through the above area and knew and wrote about the people living on the sunny side of the Gorjanci Mountains. Accordingly, ‘Belokranjska pogača’ is mentioned in his 1882 book Bajke in povesti o Gorjancih (Legends and Tales of Gorjanci).

Bajke in povesti o Gorjancih

There is a folk song that runs ‘give him “pogača” for a spring in his step ...’ when children go from house to house calling for Zeleni Jurij (Green Man), as reported by the Metlika collector of folk traditions and linguist, Ivan Navratil. The latter's 1849 book ‘Kresovanje v Metliki’ (The Bonfire Tradition of Metlika) tells of a flat white bread that the local people called ‘pogača’.

The author L. Simeonovič also mentions ‘pogača’ in ‘Enciklopedija jugoslovanske kuhinje’ (Encyclopaedia of Yugoslavian Cuisine, 1967).

There is reference to ‘Belokranjska pogača’ in ‘Etnološka topografija slovenskega etničnega ozemlja — 20. stoletje’ (Ethnological Topography of the Ethnic Slovenian Territory in the 20th Century, 1994) by the ethnologist M. Balkovec, who worked in the Bela Krajina Museum in Metlika.

Ksenja Vitkovič Khalil, in her book ‘Nerajska prehrana’ (The Cuisine of Nerajski Lugi, 1999) uses the term ‘prostača’ (a simple variant of the ‘pogača’) to refer to ‘Belokranjska pogača’. ‘Belokranjska pogača’ is also referred to in the ‘Leksikon Cankarjeve založbe’ (1973) and in the book ‘Dobra kuharica’ (A Good Cook) by Minka Vasičeva (1902).

‘Pogača’ has a long tradition in Bela Krajina, being handed down from generation to generation, since it is a real speciality of the region. Housewives baking bread in the baker's oven for domestic use would also always bake ‘pogača’ for the children so that they could eat it warm while the bread underwent the necessary cooling down before it could be eaten.

Even nowadays it is still extremely typical, with housewives preparing it and offering it to welcome guests they have invited to their home, but it is also offered to guests on farm stay holidays. You find it where wine is sold, old people believing that it soaks up the wine and prevents the alcohol from making people drunk.

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

1

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| 9.7.2015 | EN | Official Journal of the European Union | C 224/13 |
| --- | --- | --- | --- |

9.7.2015

EN

Official Journal of the European Union

C 224/13

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

(2015/C 224/09)

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

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘ПАСТЪРМА ГОВЕЖДА’ (PASTARMA GOVEZHDA)

EU No: BG/TSG/0007/01255 – 25.8.2014

BULGARIA

1.   Name(s) to be registered

‘Пастърма говежда’ (Pastarma govezhda)

2.   Type of product

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

3.   Grounds for the registration

3.1.   Whether the product:

| — | ☒ | results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff |
| --- | --- | --- |
| — | ☐ | is produced from raw materials or ingredients that are those traditionally used. |

—

☒

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff

—

☐

is produced from raw materials or ingredients that are those traditionally used.

‘Pastarma govezhda’ results from the traditional method used in the production processes of salting, maturing and drying during which complex microbiological, physico-chemical and biochemical processes occur in the meat ingredient. During drying certain parameters are maintained: air temperature and humidity creating favourable conditions for the development of the country-specific micrococci (M. varians) and lactobacilli (L. plantarum, L. casei). These processes help achieve a good structure and pleasant aroma and taste in the finished product.

3.2.   The name:

| — | ☒ | has been traditionally used to refer to the specific product |
| --- | --- | --- |
| — | ☐ | identifies the traditional character or specific character of the product |

—

☒

has been traditionally used to refer to the specific product

—

☐

identifies the traditional character or specific character of the product

The name ‘Pastarma govezhda’ is specific in itself because it has a centuries-long history and is known throughout the country. Due to its popularity the name has entered into common use without the geographical region influencing the product’s quality or characteristics.

The word ‘pastarma’ in the name ‘Pastarma govezhda’ is of Turkic origin and means salted and pressed dried meat (Entsiklopedichen rechnik na chuzhdite dumi v balgarskia ezik (Encyclopaedic Dictionary of Foreign Words in Bulgarian), MAG 77, Sofia, 1996). That method of processing and preserving meat was brought to the territory of what is now Bulgaria in the 7th century AD by the Proto Bulgarians, who belonged to the Turko-Altaic language family.

4.   Description

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

‘Pastarma govezhda’ is a specific dried raw meat product with the taste and aroma of mature beef without any spices and without foreign flavours.

It is a pressed meat product from uncomminuted fresh beef and auxiliary ingredients produced through salting, drying and pressing, and is suitable for direct consumption.

Physical properties – shape and dimensions

‘Pastarma govezhda’ is in pieces of a flattened oblong shape, with no specific dimensions.

The flattened form specific to the product is achieved by several pressings in wooden-panel presses, whilst drying.

Chemical properties

| — | water content does not exceed 50 % of the overall mass; |
| --- | --- |

—

water content does not exceed 50 % of the overall mass;

| — | cooking salt: 3,5-4,5 % of the total weight; |
| --- | --- |

—

cooking salt: 3,5-4,5 % of the total weight;

| — | nitrites (residual amount in the finished product): not more than 50 mg/kg; |
| --- | --- |

—

nitrites (residual amount in the finished product): not more than 50 mg/kg;

| — | pH not less than 5,4. |
| --- | --- |

—

pH not less than 5,4.

Organoleptic properties

External appearance and colour:

| — | The outer surface is smooth, pressed muscle tissue of a grey-brown colour, while the fat is cream-coloured. A fine coating of white sausage mould is accepted. |
| --- | --- |

—

The outer surface is smooth, pressed muscle tissue of a grey-brown colour, while the fat is cream-coloured. A fine coating of white sausage mould is accepted.

Cross-section:

| — | The muscle tissue is dark brown to brown-red, with a darker hue at the edges, whereas the fat is cream-coloured. |
| --- | --- |

—

The muscle tissue is dark brown to brown-red, with a darker hue at the edges, whereas the fat is cream-coloured.

Consistency: dense and elastic.

‘Pastarma govezhda’ may be marketed whole or sliced, vacuum-packed, in cellophane or in modified-atmosphere packaging.

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

The following raw materials and auxiliary ingredients are used for the production of ‘Pastarma govezhda’ finished product:

Meat

| — | 100 kg fresh beef round, shoulder or fillet with pH 5,6-6,2, well-formed with gristle removed, in pieces with no specific dimensions. |
| --- | --- |

—

100 kg fresh beef round, shoulder or fillet with pH 5,6-6,2, well-formed with gristle removed, in pieces with no specific dimensions.

Cooking salt: 3-6 kg

or

Salting mixture: 3-6 kg of cooking salt, 40 g of antioxidant, i.e. ascorbic acid (Е300), 100 g of potassium nitrate (E252) or 85 g of sodium nitrate (E251), 500 g of refined granulated sugar.

Twine: permitted for use with food.

Production method:

The meat is boned, leaving the individual muscle groups intact. The meat is cleaned of blood, sinews or fasciae and formed in oblong flattened pieces with no specific dimensions.

The formed pieces are salted with salt or salting mixture, as per formulation. The salted pieces are tightly arranged in clean containers suitable for maturation. They are placed in a cold store with an air temperature of between 0 °C and 4 °C. After 3 to 4 days, the arrangement of the pieces is reversed (the top and bottom pieces are swapped) and they are left for another 3 to 6 days under the same conditions until they are evenly salted. After salting, the pastarma is immersed in plain cold water until the meat develops a pleasant salty taste. When the process is complete, a hanging loop made of twine is applied to each piece and the pieces are hung on wooden and/or metal frames (rods) arranged on wheeled sausage racks. The pieces are not allowed to come into contact with one another. They are left hanging on the rack to drain for up to 24 hours at an air temperature not exceeding 12 °C. When drained, they are placed in natural or air-conditioned drying chambers. Drying takes place at an air temperature of 12-17 °C and a relative humidity of 70-85 %. During drying, complex physico-chemical, biochemical or microbiological processes occur and the raw meat becomes a ready-to-eat product. During drying, the pastarma is pressed several times in order to develop a denser consistency and smooth surface. Before they are pressed, the individual pieces must be sorted according to thickness. Initial pressing takes place when the pieces of pastarma have dried slightly and a slight crust can be felt on their surface. Usually, 2-3 pressings take place, the first being 3-4 days after draining. Pressing lasts between 12 and 24 hours. The whole drying process lasts for 25-30 days – depending on the size of the pieces of meat – until a dense elastic consistency is achieved.

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

In 1930, Prof. G. Dikov claims in the textbook Higiena na mesoto (Meat hygiene) that in Bulgaria beef has been processed into pastarma through salting and drying from time immemorial. Over Bulgaria’s thousand-year history ‘Pastarma govezhda’ embodies the wisdom of Bulgarians, who are practical, yet demanding with regard to food. That is why this product has a salty taste and the genuine colour and smell of meat; it is long-lasting and keeps easily.

In his book Iz stopanskoto minalo na Gabrovo (From Gabrovo’s economic past) (1929) Dr P. Tsonchev elaborates on the technological use of carcasses of bovine animals in the region 150 years ago. ‘On average 70 kg of pastarma can be produced from an ox of 250 kg...’

The handcrafted production of ‘Pastarma govezhda’ in the 19th century and beginning of the 20th century was typically carried out seasonally in natural drying chambers in the mountainous regions where the weather conditions were suitable. The traditional production method characterised by the drying process is what has made the product a Bulgarian speciality. During drying, certain parameters are maintained: air temperature and humidity, creating favourable conditions for the development of the country-specific micrococci (M. varians) and lactobacilli (L. plantarum, L. casei), which give this product its characteristic taste (Valkova, K. Tehnologia na mesnite produkti (Meat products production methods), Plovdiv, 2005; Boshkova, K., Mikrobiologia na mesoto, ribata i yaytsata (Microbiology of meat, fish and eggs), Plovdiv, 1994). Due to its popularity and the advent of air-conditioned drying chambers which maintain the natural environment drying parameters, the production of ‘Pastarma govezhda’ has spread to all regions in the country and become industrialised, while the quality characteristics and the recipe of the product have been preserved intact right up to the present day.

The first production and trade standards for ‘Pastarma govezhda’ were published in 1942 by the Supreme Institute of Veterinary Hygiene and Control of Animal Products. In describing the production process Dr M. Yordanov and T. Girginov interpreted the jargon used in the past: ‘drying and pressing are repeated until the product is completely ready — the traditional producers used the word “baked”.’

The composition and the quality requirements for ‘Pastarma govezhda’ were standardised for the first time in 1955 in Bulgarian State Standard BDS 2014 55 (Beef and buffalo-meat pastarma). Rules and standards for the technological process ensuring this high-quality product have been established. The production method for ‘Pastarma govezhda’ was described in Sbornik tehnologicheski instruktsii po mesnata promishlenost (Collected articles on the technological instructions in the meat industry) (1958), Proizvodstvo i plasment na mesni produkti (Production and marketing of meat products) (1963) and Sbornik tehnologichni instruktsii za proizvodstvo na mesni proizvedenia (Collected articles on the technological instructions for the production of meat products) (1980), the composition and method of preparation having been kept unchanged over the years. In his memoirs Dr Chilingirov, a long-serving specialist at the Rodopa meat factory in Shumen in the 1960s, stated: ‘The main traditional production method has been fully preserved despite the modern technical equipment and air-conditioned chambers’.

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

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