# Official Journal C 101/2014

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 101 |
| | |
| English edition | Information and Notices | Volume 575 April 2014 |

ISSN 1977-091X

Official Journal

of the European Union

C 101

English edition

Information and Notices

Volume 575 April 2014

---

| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2014/C 101/01 | Euro exchange rates | 1 |
| 2014/C 101/02 | Appointment of a new member of the Commission stakeholder expert group on public procurement following the resignation of an existing member | 2 |
| 2014/C 101/03 | Guidelines on regional State aid for 2014-2020: Acceptance of the proposed appropriate measures pursuant to Article 108(1) of the Treaty on the Functioning of the European Union by all Member States | 3 |
| | NOTICES FROM MEMBER STATES |
| 2014/C 101/04 | Information communicated by Member States regarding closure of fisheries | 4 |
| 2014/C 101/05 | Information communicated by Member States regarding closure of fisheries | 5 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2014/C 101/01

Euro exchange rates

1

2014/C 101/02

Appointment of a new member of the Commission stakeholder expert group on public procurement following the resignation of an existing member

2

2014/C 101/03

Guidelines on regional State aid for 2014-2020: Acceptance of the proposed appropriate measures pursuant to Article 108(1) of the Treaty on the Functioning of the European Union by all Member States

3

NOTICES FROM MEMBER STATES

2014/C 101/04

Information communicated by Member States regarding closure of fisheries

4

2014/C 101/05

Information communicated by Member States regarding closure of fisheries

5

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2014/C 101/06 | Prior notification of a concentration (Case COMP/M.7200 – Lenovo/IBM x86 server business) — Candidate case for simplified procedure (
  1
  ) | 6 |
| | OTHER ACTS |
| | European Commission |
| 2014/C 101/07 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 7 |
| 2014/C 101/08 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 10 |
| 2014/C 101/09 | 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 | 15 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2014/C 101/06

Prior notification of a concentration (Case COMP/M.7200 – Lenovo/IBM x86 server business) — Candidate case for simplified procedure (
  1
  )

1

6

OTHER ACTS

European Commission

2014/C 101/07

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

7

2014/C 101/08

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

10

2014/C 101/09

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

15

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| | Corrigenda |
| --- | --- |
| 2014/C 101/10 | Corrigendum to Commission Decision of 9 December 2013 amending Decision 2010/206/EU appointing the members of the group for technical advice on organic production and drawing up the pool list ( OJ C 360, 10.12.2013 ) | 20 |

Corrigenda

2014/C 101/10

Corrigendum to Commission Decision of 9 December 2013 amending Decision 2010/206/EU appointing the members of the group for technical advice on organic production and drawing up the pool list ( OJ C 360, 10.12.2013 )

20

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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

| 5.4.2014 | EN | Official Journal of the European Union | C 101/1 |
| --- | --- | --- | --- |

5.4.2014

EN

Official Journal of the European Union

C 101/1

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Euro exchange rates (1)

4 April 2014

(2014/C 101/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3700 |
| JPY | Japanese yen | 142,33 |
| DKK | Danish krone | 7,4653 |
| GBP | Pound sterling | 0,82670 |
| SEK | Swedish krona | 8,9598 |
| CHF | Swiss franc | 1,2235 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,2125 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,429 |
| HUF | Hungarian forint | 306,68 |
| LTL | Lithuanian litas | 3,4528 |
| PLN | Polish zloty | 4,1650 |
| RON | Romanian leu | 4,4559 |
| TRY | Turkish lira | 2,9290 |
| AUD | Australian dollar | 1,4810 |
| CAD | Canadian dollar | 1,5100 |
| HKD | Hong Kong dollar | 10,6280 |
| NZD | New Zealand dollar | 1,6025 |
| SGD | Singapore dollar | 1,7326 |
| KRW | South Korean won | 1 444,51 |
| ZAR | South African rand | 14,5524 |
| CNY | Chinese yuan renminbi | 8,5109 |
| HRK | Croatian kuna | 7,6385 |
| IDR | Indonesian rupiah | 15 510,85 |
| MYR | Malaysian ringgit | 4,4939 |
| PHP | Philippine peso | 61,579 |
| RUB | Russian rouble | 48,4650 |
| THB | Thai baht | 44,598 |
| BRL | Brazilian real | 3,1074 |
| MXN | Mexican peso | 17,9586 |
| INR | Indian rupee | 82,4700 |

Currency

Exchange rate

USD

US dollar

1,3700

JPY

Japanese yen

142,33

DKK

Danish krone

7,4653

GBP

Pound sterling

0,82670

SEK

Swedish krona

8,9598

CHF

Swiss franc

1,2235

ISK

Iceland króna

NOK

Norwegian krone

8,2125

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,429

HUF

Hungarian forint

306,68

LTL

Lithuanian litas

3,4528

PLN

Polish zloty

4,1650

RON

Romanian leu

4,4559

TRY

Turkish lira

2,9290

AUD

Australian dollar

1,4810

CAD

Canadian dollar

1,5100

HKD

Hong Kong dollar

10,6280

NZD

New Zealand dollar

1,6025

SGD

Singapore dollar

1,7326

KRW

South Korean won

1 444,51

ZAR

South African rand

14,5524

CNY

Chinese yuan renminbi

8,5109

HRK

Croatian kuna

7,6385

IDR

Indonesian rupiah

15 510,85

MYR

Malaysian ringgit

4,4939

PHP

Philippine peso

61,579

RUB

Russian rouble

48,4650

THB

Thai baht

44,598

BRL

Brazilian real

3,1074

MXN

Mexican peso

17,9586

INR

Indian rupee

82,4700

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

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| 5.4.2014 | EN | Official Journal of the European Union | C 101/2 |
| --- | --- | --- | --- |

5.4.2014

EN

Official Journal of the European Union

C 101/2

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Appointment of a new member of the Commission stakeholder expert group on public procurement following the resignation of an existing member

(2014/C 101/02)

In accordance with Article 4 of the Commission decision of 3 September 2011 (OJ C 291, 4.10.2011, p. 2) setting up a Commission stakeholder expert group on public procurement and the call for applications published in the Official Journal of the European Union (OJ C 301, 17.10.2013, p. 12), the Director-General of DG Internal Market and Services appointed on 5 March 2014, the following member of the group of experts for the remaining period of the three-year mandate:

| — | BACIU Ioan |
| --- | --- |

—

BACIU Ioan

Personal data have been collected, processed and published in accordance with the provisions of Regulation (EC) No 45/2001.

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| 5.4.2014 | EN | Official Journal of the European Union | C 101/3 |
| --- | --- | --- | --- |

5.4.2014

EN

Official Journal of the European Union

C 101/3

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Guidelines on regional State aid for 2014-2020: Acceptance of the proposed appropriate measures pursuant to Article 108(1) of the Treaty on the Functioning of the European Union by all Member States

(2014/C 101/03)

In paragraph 191 of the Guidelines on regional State aid for 2014-2020 (1), the Commission proposed to Member States to accept as appropriate measures the limitation of the application of all existing regional aid schemes which are not covered under a block exemption regulation and of all regional aid maps to aid intended to be awarded on or before 30 June 2014, as well as the amendment of other existing horizontal aid schemes providing specific treatment for aid to projects in assisted areas in order to ensure that aid to be awarded after 30 June 2014 complies with the regional aid map applicable on the date the aid is awarded. Member States were requested to confirm their acceptance of the proposed appropriate measures by 31 December 2013.

Pursuant to Article 19(1) of Council Regulation (EC) No 659/1999 of 22 March 1999 laying down detailed rules for the application of Article 93 EC (2), the Commission recorded the unconditional and explicit agreement to the appropriate measures by all Member States.

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(1)  OJ C 209, 23.7.2013, p. 1.

(2)  OJ L 83, 27.3.1999, p. 1.

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NOTICES FROM MEMBER STATES

| 5.4.2014 | EN | Official Journal of the European Union | C 101/4 |
| --- | --- | --- | --- |

5.4.2014

EN

Official Journal of the European Union

C 101/4

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Information communicated by Member States regarding closure of fisheries

(2014/C 101/04)

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Community control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 17.3.2014 |
| --- | --- |
| Duration | 17.3.2014-30.6.2014 |
| Member State | European Union (all Member States) |
| Stock or Group of stocks | RED/N3M |
| Species | Redfish (Sebastes spp) |
| Zone | NAFO 3M |
| Type(s) of fishing vessels | — |
| Reference number | 03/TQ43 |

Date and time of closure

17.3.2014

Duration

17.3.2014-30.6.2014

Member State

European Union (all Member States)

Stock or Group of stocks

RED/N3M

Species

Redfish (Sebastes spp)

Zone

NAFO 3M

Type(s) of fishing vessels

—

Reference number

03/TQ43

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(1)  OJ L 343, 22.12.2009, p. 1.

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| 5.4.2014 | EN | Official Journal of the European Union | C 101/5 |
| --- | --- | --- | --- |

5.4.2014

EN

Official Journal of the European Union

C 101/5

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Information communicated by Member States regarding closure of fisheries

(2014/C 101/05)

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Community control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 18.3.2014 |
| --- | --- |
| Duration | 18.3.2014 -31.12.2014 |
| Member State | Spain |
| Stock or Group of stocks | BUM/ATLANT |
| Species | Blue Marlin (Makaira nigricans) |
| Zone | Atlantic Ocean |
| Type(s) of fishing vessels | — |
| Reference number | 04/TQ43 |

Date and time of closure

18.3.2014

Duration

18.3.2014 -31.12.2014

Member State

Spain

Stock or Group of stocks

BUM/ATLANT

Species

Blue Marlin (Makaira nigricans)

Zone

Atlantic Ocean

Type(s) of fishing vessels

—

Reference number

04/TQ43

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(1)  OJ L 343, 22.12.2009, p. 1.

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 5.4.2014 | EN | Official Journal of the European Union | C 101/6 |
| --- | --- | --- | --- |

5.4.2014

EN

Official Journal of the European Union

C 101/6

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Prior notification of a concentration

(Case COMP/M.7200 – Lenovo/IBM x86 server business)

Candidate case for simplified procedure

(Text with EEA relevance)

(2014/C 101/06)

| 1. | On 28 March 2014, 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 Lenovo Group Limited (‘Lenovo’, Hong Kong) acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of part of the undertaking International Business Machines Corporation (‘IBM’, United States of America) by way of purchase of assets. The part of IBM that Lenovo Group Limited proposes to acquire is the x86 server business and related networking assets. |
| --- | --- |

1.

On 28 March 2014, 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 Lenovo Group Limited (‘Lenovo’, Hong Kong) acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of part of the undertaking International Business Machines Corporation (‘IBM’, United States of America) by way of purchase of assets. The part of IBM that Lenovo Group Limited proposes to acquire is the x86 server business and related networking assets.

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






  — | for Lenovo: development, manufacturing and marketing of desktop and notebook PCs, workstations, servers, storage drives and IT management software, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Lenovo: development, manufacturing and marketing of desktop and notebook PCs, workstations, servers, storage drives and IT management software,

| — | for IBM’s x86 server business: development, manufacturing, marketing and service of IBM's range of x86 servers and related products. |
| --- | --- |

—

for IBM’s x86 server business: development, manufacturing, marketing and service of IBM's range of x86 servers and related products.

| 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 Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice. |
| --- | --- |

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 Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

| 4. | 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 COMP/M.7200 – Lenovo/IBM x86 Server Business to the following address:





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

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7200 – Lenovo/IBM x86 Server Business to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

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

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

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OTHER ACTS

European Commission

| 5.4.2014 | EN | Official Journal of the European Union | C 101/7 |
| --- | --- | --- | --- |

5.4.2014

EN

Official Journal of the European Union

C 101/7

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

(2014/C 101/07)

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

‘ΣΤΑΦΙΔΑ ΣΟΥΛΤΑΝΙΝΑ ΚΡΗΤΗΣ’ (STAFIDA SOULTANINA KRITIS)

EC No: GR-PGI-0005-01058-16.11.2012

PGI ( X ) PDO ( )

1.   Name

‘Σταφίδα Σουλτανίνα Κρήτης’ (Stafida Soultanina Kritis)

2.   Member State or Third Country

Greece

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6 – Fruit, vegetables and cereals, fresh or processed

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

‘Stafida Soultanina Kritis’ are dried grapes (sultanas) produced solely from Vitis vinifera L.

The product has the following characteristics:

| — | Golden to brown in colour, sweet taste, texture soft but meaty |
| --- | --- |

—

Golden to brown in colour, sweet taste, texture soft but meaty

| — | Sugar content: 75 % minimum |
| --- | --- |

—

Sugar content: 75 % minimum

| — | Maximum moisture content: 16 % |
| --- | --- |

—

Maximum moisture content: 16 %

The grades of ‘Stafida Soultanina Kritis’ are as follows:

| — | Νο 0: choice sultanas, large, around 170 berries/100 g (±5 %), capstems 2 % maximum, loose pieces of stem 1 max/12,5 kg box, pieces of stem embedded in the fruit 2 maximum/14 kg box, uniform golden to amber colour, high degree of purity, suitable for immediate consumption. |
| --- | --- |

—

Νο 0: choice sultanas, large, around 170 berries/100 g (±5 %), capstems 2 % maximum, loose pieces of stem 1 max/12,5 kg box, pieces of stem embedded in the fruit 2 maximum/14 kg box, uniform golden to amber colour, high degree of purity, suitable for immediate consumption.

| — | No 1: choice sultanas, large, around 200 berries/100 g (±5 %), capstems 2 % maximum, loose pieces of stem 1 max/12,5 kg box, pieces of stem embedded in the fruit 2 maximum/12,5 kg box, uniform golden to amber colour, high degree of purity, suitable for immediate consumption. |
| --- | --- |

—

No 1: choice sultanas, large, around 200 berries/100 g (±5 %), capstems 2 % maximum, loose pieces of stem 1 max/12,5 kg box, pieces of stem embedded in the fruit 2 maximum/12,5 kg box, uniform golden to amber colour, high degree of purity, suitable for immediate consumption.

| — | No 2: classic sultanas, of a size corresponding to around 250 berries/100 g (±5 %), capstems 4 % maximum, loose pieces of stem 2 max/12,5 kg box, pieces of stem embedded in the fruit 2 maximum/12,5 kg box, uniform amber to chestnut colour, suitable for immediate consumption or for use in the food industry. |
| --- | --- |

—

No 2: classic sultanas, of a size corresponding to around 250 berries/100 g (±5 %), capstems 4 % maximum, loose pieces of stem 2 max/12,5 kg box, pieces of stem embedded in the fruit 2 maximum/12,5 kg box, uniform amber to chestnut colour, suitable for immediate consumption or for use in the food industry.

| — | No 4: classic sultanas, of a size corresponding to around 290 berries/100 g (±5 %), capstems 4 % maximum, loose pieces of stem 2 max/12,5 kg box, pieces of stem embedded in the fruit 4 maximum/12,5 kg box, uniform chestnut to brown colour, suitable for immediate consumption or for use in the food industry. |
| --- | --- |

—

No 4: classic sultanas, of a size corresponding to around 290 berries/100 g (±5 %), capstems 4 % maximum, loose pieces of stem 2 max/12,5 kg box, pieces of stem embedded in the fruit 4 maximum/12,5 kg box, uniform chestnut to brown colour, suitable for immediate consumption or for use in the food industry.

3.3.   Raw materials (for processed products only)

Grapes of the Sultanina variety of the species Vitis vinifera L., which are grown in Crete and harvested from mid-August through mid-September. The grapes must be harvested in Crete because the hot, dry climate and long hours of sunshine produce grapes, and then sultanas, with a higher concentration of sugars, and in order that drying can begin immediately after harvesting, to prevent the damage that would occur if the berries detached from the bunch.

3.4.   Feed (for products of animal origin only)

—

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

The grapes are grown and processed (turned into sultanas) within the defined geographical area. Processing needs to begin immediately after harvesting so that the raw material (grapes) is not impaired, which means that it must be done within the defined geographical area.

3.6   Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

—

4.   Concise definition of the geographical area

The product will be produced solely in Crete.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Crete is situated at the southernmost edge of Europe. Its geographical position, the climate and the morphology and the quality of the soil are the main factors behind the development of viticulture on the island. The specific characteristics of the geographical area are as follows:

| — | Cretan soil is rich in calcium carbonate. |
| --- | --- |

—

Cretan soil is rich in calcium carbonate.

| — | The average temperature during the period when the vines are flowering is 20-21 °C and may reach up to 25 °C, while during the period of berry development the average temperature is between 24 and 29 °C and may reach 34 °C. |
| --- | --- |

—

The average temperature during the period when the vines are flowering is 20-21 °C and may reach up to 25 °C, while during the period of berry development the average temperature is between 24 and 29 °C and may reach 34 °C.

| — | Relative humidity is low, ranging between 50 % and 73 % approximately. |
| --- | --- |

—

Relative humidity is low, ranging between 50 % and 73 % approximately.

| — | 90 % of rainfall occurs from October to April. There is a long period of low rainfall, lasting 5-6 months. |
| --- | --- |

—

90 % of rainfall occurs from October to April. There is a long period of low rainfall, lasting 5-6 months.

| — | Hours of sunshine average over 7,5 per day. June, July and August are the sunniest months. |
| --- | --- |

—

Hours of sunshine average over 7,5 per day. June, July and August are the sunniest months.

The human factor is also important: the practice of dipping the grapes in an alkaline solution before they are dried determines in large measure the characteristic colour of the final product.

5.2.   Specificity of the product

‘Stafida Soultanina Kritis’ is characterised by its golden to brown colour, high sugar content and low moisture content. The minimum sugar content is 75 % and maximum moisture content is 16 %.

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)

‘Stafida Soultanina Kritis’ is a distinctive product, whose characteristics derive from the soil and climatic conditions prevailing in Crete. The reason for applying for registration as a Protected Geographical Indication is its quality (sweetness, moisture level).

The calcareous soils that predominate in Crete give plants that grow well, crop early and produce very good quality fruit, as it contains more sugar. The low rainfall and long hours of sunshine in July-August, when the grapes are ripening, has a favourable impact on sugar concentration. It is well known that rain during this period leads to dilution of the sugars in the grapes, which affects their quality.

The colour ranges from golden to brown and is due to the grape variety (Sultanina), which has white flesh, and to the hot, dry weather and long hours of sunshine that prevail when the grapes are turned into sultanas. The darkening of the grapes is caused by enzymes which become inactive as the sugar content increases. The hot, dry conditions and the practice of dipping the grapes in an alkaline solution before they are dried result in rapid loss of water and a simultaneous increase in sugars, so the darkening stops and the sultanas acquire their characteristic colour.

The low relative humidity during the summer months (which does not exceed 65 % on average) discourages the development of fungi on the grapes and as a result the final product is free of ochratoxins and other mycotoxins. The humidity conditions are also favourable, especially during the flowering period (60-70 %), ensuring a good crop.

This particular variety started to acquire economic importance for Crete after 1922, when refugees from Asia Minor arrived and brought with them their experience in growing it. Gradually it replaced the Tachtas variety that had been used for dried grape production in Crete up until that time. Soon after the arrival of the refugees and the expansion of Sultanina cultivation, sultana production began. Historical data confirm that Stafida Soultanina has been a Cretan quality product since the inter-war period, winning two quality awards at the 12th and 16th Thessaloniki International Trade Fairs, in 1937 and 1951 respectively, which attests to the product’s exceptional quality and reputation. The extensive spread of viticulture led to the setting up of the Association of Sultanina Producer Cooperative Organisations (Κοινοπραξίας Συνεταιριστικών Οργανώσεων Σουλτανίνας (ΚΣΟΣ)) in 1941. The reasons for the rapid expansion of Sultanina cultivation are, in a nutshell, the good prices the products fetched before and shortly after the Second World War, the excellent soil and climatic conditions, which favoured viticulture, the prime quality of the product and the fact that the prices were supported by the State in the 1960s.

Publication reference of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/prodiagrafes_stafidaskritis151013.pdf

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

(2)  OJ L 93, 31.3.2006, p.12. Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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| 5.4.2014 | EN | Official Journal of the European Union | C 101/10 |
| --- | --- | --- | --- |

5.4.2014

EN

Official Journal of the European Union

C 101/10

---

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

(2014/C 101/08)

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘JAMÓN DE SERÓN’

EC No: ES-PGI-0005-01052 – 29.10.2012

PGI ( X ) PDO ( )

1.   Name

‘Jamón de Serón’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

This product is defined as cured ham from the hind legs of pigs (neutered males and females) belonging to any one of the following breeds or crosses thereof: Duroc, Large White, Landrace, Blanco Belga, Pietrain or Chato Murciano breeds or cross-breeds among them. It is prepared by means of a natural drying and maturation process, has a round shape and the trotter attached and is with or without rind; where the rind is removed, this is done by means of a V-shaped cut. The product is red and shiny when cut, with partial fat infiltration into the muscle tissue. The meat has a slightly sweet flavour, is lightly salted and has a medium to intense aroma. The fat has a fatty consistency, is shiny and yellowish-white in colour, and has a sweet flavour and intense aroma.

It is marketed under either of the following categories:

| | as a category S-XVI ham, with a minimum weight of 7 kg and a preparation time of more than 16 months, or |
| --- | --- |

as a category S-XVI ham, with a minimum weight of 7 kg and a preparation time of more than 16 months, or

| | as a category S-XX ham, with a minimum weight of 8 kg and a preparation time of more than 20 months. |
| --- | --- |

as a category S-XX ham, with a minimum weight of 8 kg and a preparation time of more than 20 months.

For categories, the natural drying and maturation process under the environmental conditions of Serón must take at least 12 months.

The salt content: Maximum of 5 % (sodium chloride) expressed in terms of fresh or natural substance (s.s.f), analysed on a cross-cut portion of the ham taken 4 cm from the top of the femur and without rind. Over the course of the entire process the weight of the hams must diminish by at least 35 %. Failing that, the hams must undergo curing for at least two months longer than the minimum established curing time. The weight of hams in which a V-shaped cut has been made after they have been accepted for curing must be reduced by an additional 3 %.

The product may be packaged, thoroughly deboned or well-sliced provided its quality and traceability can be guaranteed.

3.3.   Raw materials (for processed products only)

Hind legs: Hind legs of pigs belonging to any one of the following breeds or cross-breeds thereof: Duroc, Large White, Landrace, Blanco Belga, Pietrain and Chato Murciano.

The weight of a leg before bleeding must be at least 11 kg (including the rind) for it to be eligible to be processed into a category S-XVI ham and at least 12,5 kg (including the rind) for it to be eligible to be processed into a category S-XX ham. The hind legs must come from either neutered males or females.

The thickness of fat must be 2,5 cm for a ham with rind and 2 cm for a ham with a V-shaped cut. The fat must be examined at the point where the shank and the flat of the blade meet ‘such as to form a triangular edge’.

Lard. Lard from the same pig is used to ensure that the quality of the product is preserved throughout the preparation process and to maintain good presentation.

3.4.   Feed (for products of animal origin only)

—

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

The steps in the process of producing Jamón de Serón, which must take place in the defined geographical area, are listed below in chronological order:

| 1. | Acceptance of the hind legs. |
| --- | --- |

1.

Acceptance of the hind legs.

| 2. | First bleeding. |
| --- | --- |

2.

First bleeding.

| 3. | Salting. |
| --- | --- |

3.

Salting.

| 4. | Washing. |
| --- | --- |

4.

Washing.

| 5. | Second bleeding. |
| --- | --- |

5.

Second bleeding.

| 6. | Post-salting. |
| --- | --- |

6.

Post-salting.

| 7. | Natural drying and maturing. |
| --- | --- |

7.

Natural drying and maturing.

| 8. | Larding and finishing. |
| --- | --- |

8.

Larding and finishing.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

The PGI carries a label design or mark affixed to the finished product, whether it be packaged or exposed.

The words ‘Protected Geographical Indication “Jamón de Serón”’ must be displayed prominently on the labels and commercial packaging used for the protected ham. The labels must be numbered sequentially and each product must bear its own unique number, exclusively for the purpose of guaranteeing the traceability of the certified product.

4.   Concise definition of the geographical area

‘Jamón de Serón’ is made exclusively within the municipality of Serón, which covers an area of 167 km2.

5.   Link with the geographical area

The link between the product and the area of production owes as much to the effects of specific environmental characteristics on the product as to the product’s reputation.

5.1.   Specificity of the geographical area

Natural factors:

The River Almanzora basin, in which the municipality of Serón is situated, has a predominantly desert- and steppe-like climate and can be considered the most arid river basin in all of continental Europe.

Serón is situated within the River Almanzora basin (in the province of Almería), on the southern side of the Iberian Peninsula’s eastern coastal region (the Levante), which is considered south-eastern Spain’s subdesert region. It is characterised by values of between 0,2 and 0,5 on the aridity index, an overabundance of solar energy, with an average of 3 000 hours of sunshine per year, and scant rainfall, with average precipitation of less than 400 mm per year. The aridity of the climate is a consequence of the area being located in the south-east of Spain behind the Sierras Subbéticas of eastern Andalusia, which act as a barrier to the Atlantic low-pressure systems responsible for bringing rain as they cross the Iberian Peninsula from west to east.

In addition, the steppe-like quality of the climate of Serón is a consequence of its specific geographical setting within the River Almanzora valley, at the valley’s upper end on the north side of the Sierra de los Filabres, at an altitude of between 800 and 900 metres. The natural environment is typified by Mediterranean vegetation of semi-mountainous areas and a particular micro-climate characterised by a dry atmosphere with reduced relative ambient humidity (an average relative humidity in summer of 55 % and 70 % in winter), low mean winter temperatures (of between 4,6 and – 5,5 °C) but without frequent frosts, and cool summers with a mean temperature of less than 23 °C. Normally this area is affected by large interseasonal and intraseasonal temperature fluctuations (of between 18 and 19 °C). Finally, and most importantly for the natural drying and maturation process to which the meat products are subjected, the north-westerly winds are constant, mild and dry throughout the year, with a velocity of between 5 and 7 m/s, and there is a high degree of insolation (3 000 hours of sunshine per year).

The combination of all these natural factors creates climatic conditions which are very conducive to the natural drying and maturation of Jamón de Serón.

Human factors:

The large size and high fat content typical of traditional Jamón de Serón have their origin in the selection and domestic rearing practices laid down in the Ordenanzas del Concejo de Serón (Municipal Ordinances of Serón) governing pig rearing and slaughter, which date from the 16th century and lasted until the 20th century. The practice of selecting large breeds of pigs and rearing them for at least one year before slaughtering them at home has traditionally resulted in large hams with a high level of fat infiltration and a thick layer of fat. The traditional practice of producing a product with a thick layer of fat has persisted to this very day. In all the drying houses of Serón, it is still pork with these characteristics that is selected to prepare a genuine ‘Jamón de Serón’.

5.2.   Specificity of the product

The specific characteristics of ‘Jamón de Serón’ linked to the production process may be summarised as follows:

| — | The ‘jamón de Serón’ is traditionally large and fatty, produced over a long curing period, lasting at least 16 or 20 months, depending on the weight of the leg of pork. At least 12 months of this natural drying and maturation process must take place under the environmental conditions of Serón. |
| --- | --- |

—

The ‘jamón de Serón’ is traditionally large and fatty, produced over a long curing period, lasting at least 16 or 20 months, depending on the weight of the leg of pork. At least 12 months of this natural drying and maturation process must take place under the environmental conditions of Serón.

| — | The ‘Jamón de Serón’ characteristically has a sweet flavour and low salt content, as well as a very intense aroma. The fat of the ham partially infiltrates into the muscle tissue, leading to the development of the ham’s typical aromas during the natural drying and maturation process. This is a particular characteristic of the product, which the master ham-makers of Serón refer to as ‘jamón caliente’. |
| --- | --- |

—

The ‘Jamón de Serón’ characteristically has a sweet flavour and low salt content, as well as a very intense aroma. The fat of the ham partially infiltrates into the muscle tissue, leading to the development of the ham’s typical aromas during the natural drying and maturation process. This is a particular characteristic of the product, which the master ham-makers of Serón refer to as ‘jamón caliente’.

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 causal link with the geographical area is based on the specific characteristics of the product, though the prominent reputation of the product reinforces this causal link.

Causal link between the specific characteristics of the product and the geographical area

A large and fatty ham with a long curing period

The characteristics that typify traditional Jamón de Serón — its large size and high fat content — have their origin in the domestic pig-rearing and slaughtering practices and method of curing hams that have been preserved amongst the people of Serón since the 16th century.

Because of the large size of the piece of meat and its thick layer of fat, the ham needs to be cured for long periods, i.e. for more than 16 months, and even 20 months for pieces of meat which are particularly heavy, in order to obtain a product which has lost at least the requisite minimum of 35 % of its initial weight. This long curing period ensures a natural drying and maturation process of at least 12 months under the environmental conditions of Serón, thus allowing the ham to pass through all the seasons of the year and all possible fluctuations of temperature (with a mean temperature of 4,6 °C in December and 23 °C in July) and moisture (a relative humidity of 55 % in summer and 70 % in winter), which in turn ensures liquefaction of the fat, infiltration and biochemical processes associated with the lean parts of the ham, which are essential for developing the aromatic load typical of the ‘Jamón de Serón’.

This characteristic of the product, a result of the interaction of natural and human factors, has a bearing on various specific physical, chemical and organoleptic characteristics: ham with a sweet taste and low salt content, and ham with intense aromas.

Ham with a sweet taste and low salt content

The traditional practice of curing the Jamón de Serón is directly related to the selection of the raw material with a high fat content as well as with the specific microclimate of Serón. Both factors allow the amount of salt used to be minimised in order to achieve the microbiological and enzymatic stability necessary for the ham during the curing process. This helps give the final product certain specific characteristics: ham with a sweet taste and low salt content.

The fat cover of the ham protects the lean parts from microbial change and, in addition, contributes molecules to the biochemical assembly that occurs between the fatty and lean parts and imparts the sweet flavour to the final product.

Two environmental factors in Serón facilitate the dehydration of the ham throughout the entire curing process and in particular during the drying and maturation phase under natural conditions by reducing water activity and thereby inhibiting bacterial growth and enzyme activity as the process unfolds:

| — | low levels of relative ambient humidity throughout the year (an average relative humidity of 55 % in summer and 70 % in winter) give the ham a high humidity gradient, which facilitates loss of water from the ham and brings about a reduction in water activity (Aw), |
| --- | --- |

—

low levels of relative ambient humidity throughout the year (an average relative humidity of 55 % in summer and 70 % in winter) give the ham a high humidity gradient, which facilitates loss of water from the ham and brings about a reduction in water activity (Aw),

| — | constant, mild and dry winds throughout the year permit a continuous renewal of air, which removes the surface layer of humidity around the ham, thereby facilitating the natural dehydration process and a reduction in water activity (Aw). |
| --- | --- |

—

constant, mild and dry winds throughout the year permit a continuous renewal of air, which removes the surface layer of humidity around the ham, thereby facilitating the natural dehydration process and a reduction in water activity (Aw).

Ham with intense aromas

The hams’ fatty exudate (‘sweat’) is a peculiar characteristic of the natural drying and maturation process which takes place under the environmental conditions in Serón. It is a peculiarity of the curing process and a crucial determinant of the distinctive quality of the final product. The significant interseasonal and intraseasonal temperature fluctuations found in Serón permit the threshold of minimum temperatures (between 22 and 26 °C) for liquefaction of the fat fraction of the ham to be reached. This, coupled with low relative ambient humidity of less than 75 % throughout the year, facilitates exudation or sweating of the ham’s internal fat onto the exterior of the piece of meat, causing the fat to infiltrate the muscle mass and subsequently bringing about a biochemical melding of fats and proteins. This melding, which develops naturally while the ham dries and matures, is responsible for the intense and particular aroma of the ‘Jamón de Serón’. This is a particular characteristic of the product which the master ham-makers of Serón refer to as ‘jamón caliente’.

Reference to the publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

The full text of the Product Specification is available at:

http://www.juntadeandalucia.es/agriculturaypesca/portal/export/sites/default/comun/galerias/galeriaDescargas/cap/industrias-agroalimentarias/denominacion-de-origen/Pliegos/Pliego_Jamon_Seron.pdf

or via the homepage of the Regional Ministry of Agriculture, Fisheries and Rural Development (http://www.juntadeandalucia.es/agriculturaypesca/portal), by following the navigation pathway: ‘Industrias Agroalimentarias’ > ‘Calidad y Promoción’ > ‘Denominaciones de Calidad’ > ‘Jamones y Paletas’; the specifications are located under the name of the Quality Designation.

---

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

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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| 5.4.2014 | EN | Official Journal of the European Union | C 101/15 |
| --- | --- | --- | --- |

5.4.2014

EN

Official Journal of the European Union

C 101/15

---

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

(2014/C 101/09)

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

APPLICATION FOR REGISTRATION OF A TRADITIONAL SPECIALTY GUARANTEED (TSG)

COUNCIL REGULATION (EC) No 509/2006

on agricultural products and foodstuffs as traditional specialities guaranteed
   (2)

‘РОЛЕ ТРАПЕЗИЦА’ (ROLE TRAPEZITSA)

EC No: BG-TSG-0007-01020 — 23.07.2012

1.   Name and address of the applicant group

Name of group or organisation (if relevant): Sdruzhenie Traditsionni surovo-susheni mesni produkti (Traditional Raw Dry-Cured Meat Products Association) (STSSMP)

| Address: | bul. Shipchenski prohod |
| --- | --- |
| bl. 240, vh. А, ap. 6., et. 3 |
| 1111 Sofia |
| BULGARIA |

Address:

bul. Shipchenski prohod

bl. 240, vh. А, ap. 6., et. 3

1111 Sofia

BULGARIA

Tel.

+359 29712671

Fax

+359 29733069

E-mail:

office@amb-bg.com

2.   Member state or Third Country

Bulgaria

3.   Product specification

3.1.   Name(s) to be registered (Article 2 of Regulation (ЕC) No 1216/2007)

‘Роле Трапезица’ (Role Trapezitsa)

3.2.   Whether the name

| ☒ | is specific in itself |
| --- | --- |
| ☐ | expresses the specific character of the agricultural product or foodstuff |

☒

is specific in itself

☐

expresses the specific character of the agricultural product or foodstuff

The name ‘Role Trapezitsa’ is derived from ‘Trapezitsa’, the name of a historically significant hill in Veliko Tarnovo, the old imperial capital of Bulgaria. This name has entered into common use without the geographical region influencing the production process. The name is specific in itself because it is used and known throughout Bulgaria and its history and reputation date back over many years. The product continues to be produced and to be popular throughout the country under this name.

3.3.   Whether reservation of the name is sought under Article 13(2) of Regulation (ЕC) No 509/2006

| ☒ | Registration with reservation of the name |
| --- | --- |
| ☐ | Registration without reservation of the name |

☒

Registration with reservation of the name

☐

Registration without reservation of the name

3.4.   Type of product

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

3.5.   Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Regulation (EC) No 1216/2007)

‘Role Trapezitsa’ is a pressed, raw dry-cured meat product prepared from chilled or frozen pork collar and a mixture of salt and natural seasonings (black or white pepper and garlic) stuffed into a casing made of bovine blind gut or collagen and netting and bound with twine. ‘Role Trapezitsa’ is suitable for direct consumption after removal of the casing.

Physical properties — shape and dimensions

Cylindrical, flattened, elongated, each piece being at least 3 cm thick.

Chemical properties

—   water content: not more than 38,0 % of the total weight;

—   cooking salt: not more than 4,5 % of the total weight;

—   residual nitrites in the finished product: not more than 50,0 mg/kg;

—   рН: not less than 5,4.

Organoleptic properties

External appearance and colour: clean surface covered with a thin layer of white noble mould.

Cut surface: smooth and clean, the meat being pinkish red and the pieces of fat being white to pale cream.

Consistency: dense and elastic.

Taste and smell: distinctive, pleasant, moderately salty, with a distinct aroma of the garlic and black pepper seasonings.

‘Role Trapezitsa’ may be marketed whole, in pieces or sliced, vacuum-packed, in cellophane or in modified-atmosphere packaging.

3.6.   Description of the production method of the agricultural product or foodstuff to which the name under point (3.1) applies (Article 3(2) of Regulation (EC) No 1216/2007)

Composition per 100 kg of ingredients

Pork collar, chilled or frozen

| — | Seasonings:






  — | natural black or white pepper – 400 g, |
| --- | --- | --- |

—

Seasonings:

—

natural black or white pepper – 400 g,

| — | garlic – 100 g; |
| --- | --- |

—

garlic – 100 g;

| — | Salting mixture: 4,50 kg of cooking salt; 40 g of ascorbic acid (E300) as an antioxidant; 100 g of potassium nitrate (E252) or 85 g of sodium nitrate (E251) as a preservative; 500 g of refined granulated sugar; |
| --- | --- |

—

Salting mixture: 4,50 kg of cooking salt; 40 g of ascorbic acid (E300) as an antioxidant; 100 g of potassium nitrate (E252) or 85 g of sodium nitrate (E251) as a preservative; 500 g of refined granulated sugar;

| — | Bovine blind gut, collagen film, netting, twine permitted for use with food. |
| --- | --- |

—

Bovine blind gut, collagen film, netting, twine permitted for use with food.

Production method

‘Role Trapezitsa’ is prepared from chilled or frozen pork collar with a pH of 5,6 to 6,2. The pork collars are rolled into shape and placed in clean containers for salting. To ensure a better distribution of the components of the salting mixture, the nitrates and cooking salt are mixed together first, before the other ingredients are added. The meat is salted by hand or mechanically. The salted collars are packed tightly into plastic or stainless steel containers to mature in a cold store with an air temperature of between 0 and 4 °C. After 4 to 5 days, the pieces are rearranged (the pieces at the top changing places with those at the bottom) and they are left to rest for at least 10 to 12 days under the same conditions until they are fully and evenly salted. After completion of the salting stage, the meat is stuffed into casings made of bovine blind gut or collagen film. Each piece is bound spirally with twine or tightly encased in netting and hung on wooden and/or metal frames or rods arranged on stainless steel sausage trolleys. The pieces are not allowed to come into contact with one another. They are left hanging on trolleys to drain for up to 24 hours at an air temperature not exceeding 12 °С. After draining, they remain on the trolleys, which are moved to natural or air-conditioned drying chambers where the temperature and humidity can be regulated. An air temperature of 12-17 °С and a relative humidity of 70-85 % are maintained during drying. After 3 to 5 days of drying, the ‘Role Trapezitsa’ is pressed for 12-24 hours. Initial pressing takes place when the pieces of ‘Role Trapezitsa’ have dried slightly and a slight crust can be felt on their surface. Before they are pressed they must be sorted according to thickness. Pressing is usually conducted twice or three times. The drying process continues until a dense elastic consistency is achieved.

3.7.   Specific character of the agricultural product or foodstuff (Article 3(3) of Regulation (EC) No 1216/2007)

The specific character of ‘Role Trapezitsa’ is imparted by the following distinctive properties of the product:

| — | Tenderness and succulence — the pork collar from which ‘Role Trapezitsa’ is made is high-quality marbled meat. The use of this ingredient and adherence to the traditional production method (in particular during drying and pressing) give the finished product its distinctive succulence and tenderness. |
| --- | --- |

—

Tenderness and succulence — the pork collar from which ‘Role Trapezitsa’ is made is high-quality marbled meat. The use of this ingredient and adherence to the traditional production method (in particular during drying and pressing) give the finished product its distinctive succulence and tenderness.

| — | Taste and smell — the distinctive taste and smell of ‘Role Trapezitsa’ are also due to the seasonings, especially the garlic, which are carefully selected and measured out, in combination with the pork collar meat. The product’s specific aroma and taste are also due to the lengthy process of drying in its casing. |
| --- | --- |

—

Taste and smell — the distinctive taste and smell of ‘Role Trapezitsa’ are also due to the seasonings, especially the garlic, which are carefully selected and measured out, in combination with the pork collar meat. The product’s specific aroma and taste are also due to the lengthy process of drying in its casing.

| — | Shape — the product has a characteristic flattened shape, which it acquires after pressing. Another specific distinguishing feature of ‘Role Trapezitsa’ is that the meat is stuffed into casing made of bovine blind gut or collagen film bound by netting, and that it acquires its specific flattened shape after being pressed several times, which makes it easy to distinguish from other raw dry-cured uncomminuted meat specialities of the same group. |
| --- | --- |

—

Shape — the product has a characteristic flattened shape, which it acquires after pressing. Another specific distinguishing feature of ‘Role Trapezitsa’ is that the meat is stuffed into casing made of bovine blind gut or collagen film bound by netting, and that it acquires its specific flattened shape after being pressed several times, which makes it easy to distinguish from other raw dry-cured uncomminuted meat specialities of the same group.

3.8.   Traditional character of the agricultural product or foodstuff (Article 3(4) of Regulation (EC) No 1216/2007)

Raw dry-cured meat specialities made from uncomminuted pork are traditional and specific forms of Bulgarian meat products. They are made from pork tenderloin or pork collar. ‘Role Trapezitsa’, which has been made in Bulgaria using traditional techniques for over 30 years, is one of these products.

The recipe was first standardised in Bulgarian State Standard BDS 2984-75 — ‘Pork roulade’, State Standardisation Commission, Sofia, 1975, followed by BDS 2984-84 — ‘Role Trapezitsa’. The production technique for ‘Role Trapezitsa’ is described in Sbornik tehnologichni instruktsii za proizvodstvo ma mesni proizvedeniya (Manufacturing Instructions for Meat Products), published in 1981 by DSO Rodopa and the Meat Industry Institute. This technique and the recipe are followed to this day.

The main reason for introducing these standards was a desire to safeguard the traditional recipe and harmonise the production technique by means of a common set of rules to ensure proper maturation at the drying stage, which is a fundamental and traditional aspect of the production of this type of product. This process brings about microbiological, biochemical and physico-chemical changes in the raw meat that make it suitable for direct consumption and give it its specific organoleptic, nutritional and biological properties. The available microflora plays a key role in this process. An important condition for the natural selection of the specific microflora is the use of traditional presses comprising wooden panels used for pressing during drying. The product is pressed not only to obtain its flattened shape, but also because pressing influences maturation and drying as well as certain characteristics that determine the quality of the finished product, avoiding uneven drying owing to intensive mass transfer in the surface layers and retardation thereof in the centre, as these would give rise to defects.

3.9.   Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007)

The following are checked during and after completion of processing:

| — | conformity of the meat ingredients with the requirements specified in point 3.6; |
| --- | --- |

—

conformity of the meat ingredients with the requirements specified in point 3.6;

| — | adherence to the proportions of meat ingredients and salting mixture specified in the recipe: checks are carried out when the salting mixture is measured out and when it is mixed with the meat ingredients, and the quantities of ingredients and additives are compared with the recipe; |
| --- | --- |

—

adherence to the proportions of meat ingredients and salting mixture specified in the recipe: checks are carried out when the salting mixture is measured out and when it is mixed with the meat ingredients, and the quantities of ingredients and additives are compared with the recipe;

| — | adherence to the production process described in point 3.6 during the salting of the collar meat after it has been rolled into shape; |
| --- | --- |

—

adherence to the production process described in point 3.6 during the salting of the collar meat after it has been rolled into shape;

| — | adherence to the production process described in point 3.6 when the salted meat is stuffed into its casing; |
| --- | --- |

—

adherence to the production process described in point 3.6 when the salted meat is stuffed into its casing;

| — | temperature and humidity during draining and drying, including a visual inspection of the product; |
| --- | --- |

—

temperature and humidity during draining and drying, including a visual inspection of the product;

| — | compliance with requirements relating to external appearance and colour, by means of a visual inspection of the product after completion of the drying process; |
| --- | --- |

—

compliance with requirements relating to external appearance and colour, by means of a visual inspection of the product after completion of the drying process;

| — | compliance with the requirements relating to the cut surface, consistency, aroma and taste, as specified in point 3.5, by means of a sensory analysis of the finished product; |
| --- | --- |

—

compliance with the requirements relating to the cut surface, consistency, aroma and taste, as specified in point 3.5, by means of a sensory analysis of the finished product;

| — | compliance with the required physico-chemical parameters of the finished product, as specified in point 3.5, using approved laboratory methods. |
| --- | --- |

—

compliance with the required physico-chemical parameters of the finished product, as specified in point 3.5, using approved laboratory methods.

The above parameters must be checked once a year. If infringements are detected at a particular stage, the frequency of the checks is increased to once every six months.

4.   Authorities or bodies verifying compliance with the product specification

4.1.   Name and address

| Name: | Q Certificazioni S.r.l. |
| --- | --- |
| Address: | Villa Parigini, loc. Basciano |
| 53035 Monteriggioni |
| ITALIA |

Name:

Q Certificazioni S.r.l.

Address:

Villa Parigini, loc. Basciano

53035 Monteriggioni

ITALIA

| ul. Leonardo da Vinci 42a |
| --- |
| 4000 Plovdiv |
| BULGARIA |

ul. Leonardo da Vinci 42a

4000 Plovdiv

BULGARIA

Tel./Fax

+359 32649228

Mobile phone

+359 897901680

E-mail:

office@qci.bg

| ☐ | Public | ☒ | Private |
| --- | --- | --- | --- |

☐

Public

☒

Private

4.2.   Specific tasks of the authorities or bodies

The inspection body specified in point 4.1 carries out checks to verify compliance with all the criteria set out in the specification.

---

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

(2)  OJ L 93, 31.3.2006, p. 1. Replaced by Regulation (EU) No 1151/2012.

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Corrigenda

| 5.4.2014 | EN | Official Journal of the European Union | C 101/20 |
| --- | --- | --- | --- |

5.4.2014

EN

Official Journal of the European Union

C 101/20

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Corrigendum to Commission Decision of 9 December 2013 amending Decision 2010/206/EU appointing the members of the group for technical advice on organic production and drawing up the pool list

(
  Official Journal of the European Union C 360 of 10 December 2013
  )

(2014/C 101/10)

On the cover, in the table of contents, and on page 13, in the title, in recitals 1, 2, 4 and 5, in Article 1 and in footnote 2:

for:

‘Decision 2010/206/EU’,

read:

‘Decision 2010/C 262/03’.

---