# Official Journal C 247/2010

| | ISSN 1725-2423
  doi:10.3000/17252423.C_2010.247.eng |
| --- | --- |
| Official Journal
  of the European Union | C 247 |
| | |
| English edition | Information and Notices | Volume 5314 September 2010 |

ISSN 1725-2423

doi:10.3000/17252423.C_2010.247.eng

Official Journal

of the European Union

C 247

English edition

Information and Notices

Volume 5314 September 2010

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| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2010/C 247/01 | Euro exchange rates | 1 |
| | NOTICES FROM MEMBER STATES |
| 2010/C 247/02 | Summary information communicated by Member States on State aid granted in conformity with Commission Regulation (EC) No 736/2008 on the application of Articles 87 and 88 of the EC Treaty to State aid to small and medium-sized enterprises active in the production, processing and marketing of fisheries products (
  1
  ) | 2 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2010/C 247/01

Euro exchange rates

1

NOTICES FROM MEMBER STATES

2010/C 247/02

Summary information communicated by Member States on State aid granted in conformity with Commission Regulation (EC) No 736/2008 on the application of Articles 87 and 88 of the EC Treaty to State aid to small and medium-sized enterprises active in the production, processing and marketing of fisheries products (
  1
  )

1

2

| | V   Announcements |
| --- | --- |
| | ADMINISTRATIVE PROCEDURES |
| | European Commission |
| 2010/C 247/03 | Call for proposals under the 2011 work programme of the 7th framework programme for Research, technological development and demonstration activities | 4 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2010/C 247/04 | Prior notification of a concentration (Case COMP/M.5973 — CVC/Charden International) (
  1
  ) | 5 |
| | OTHER ACTS |
| | European Commission |
| 2010/C 247/05 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 6 |
| 2010/C 247/06 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 12 |

V   Announcements

ADMINISTRATIVE PROCEDURES

European Commission

2010/C 247/03

Call for proposals under the 2011 work programme of the 7th framework programme for Research, technological development and demonstration activities

4

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2010/C 247/04

Prior notification of a concentration (Case COMP/M.5973 — CVC/Charden International) (
  1
  )

1

5

OTHER ACTS

European Commission

2010/C 247/05

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

6

2010/C 247/06

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

12

| | |
| --- | --- |
| 2010/C 247/07 | Note to the reader (see page 3 of the cover) | s3 |

2010/C 247/07

Note to the reader (see page 3 of the cover)

Note to the reader

s3

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

| 14.9.2010 | EN | Official Journal of the European Union | C 247/1 |
| --- | --- | --- | --- |

14.9.2010

EN

Official Journal of the European Union

C 247/1

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Euro exchange rates (1)

13 September 2010

2010/C 247/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2801 |
| JPY | Japanese yen | 107,69 |
| DKK | Danish krone | 7,4466 |
| GBP | Pound sterling | 0,83120 |
| SEK | Swedish krona | 9,1840 |
| CHF | Swiss franc | 1,2991 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,8520 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,672 |
| EEK | Estonian kroon | 15,6466 |
| HUF | Hungarian forint | 283,76 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7088 |
| PLN | Polish zloty | 3,9383 |
| RON | Romanian leu | 4,2608 |
| TRY | Turkish lira | 1,9164 |
| AUD | Australian dollar | 1,3732 |
| CAD | Canadian dollar | 1,3185 |
| HKD | Hong Kong dollar | 9,9432 |
| NZD | New Zealand dollar | 1,7490 |
| SGD | Singapore dollar | 1,7138 |
| KRW | South Korean won | 1 486,28 |
| ZAR | South African rand | 9,1491 |
| CNY | Chinese yuan renminbi | 8,6558 |
| HRK | Croatian kuna | 7,2850 |
| IDR | Indonesian rupiah | 11 435,39 |
| MYR | Malaysian ringgit | 3,9709 |
| PHP | Philippine peso | 56,512 |
| RUB | Russian rouble | 39,3325 |
| THB | Thai baht | 39,357 |
| BRL | Brazilian real | 2,1971 |
| MXN | Mexican peso | 16,4646 |
| INR | Indian rupee | 59,3950 |

Currency

Exchange rate

USD

US dollar

1,2801

JPY

Japanese yen

107,69

DKK

Danish krone

7,4466

GBP

Pound sterling

0,83120

SEK

Swedish krona

9,1840

CHF

Swiss franc

1,2991

ISK

Iceland króna

NOK

Norwegian krone

7,8520

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,672

EEK

Estonian kroon

15,6466

HUF

Hungarian forint

283,76

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7088

PLN

Polish zloty

3,9383

RON

Romanian leu

4,2608

TRY

Turkish lira

1,9164

AUD

Australian dollar

1,3732

CAD

Canadian dollar

1,3185

HKD

Hong Kong dollar

9,9432

NZD

New Zealand dollar

1,7490

SGD

Singapore dollar

1,7138

KRW

South Korean won

1 486,28

ZAR

South African rand

9,1491

CNY

Chinese yuan renminbi

8,6558

HRK

Croatian kuna

7,2850

IDR

Indonesian rupiah

11 435,39

MYR

Malaysian ringgit

3,9709

PHP

Philippine peso

56,512

RUB

Russian rouble

39,3325

THB

Thai baht

39,357

BRL

Brazilian real

2,1971

MXN

Mexican peso

16,4646

INR

Indian rupee

59,3950

---

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

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NOTICES FROM MEMBER STATES

| 14.9.2010 | EN | Official Journal of the European Union | C 247/2 |
| --- | --- | --- | --- |

14.9.2010

EN

Official Journal of the European Union

C 247/2

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Summary information communicated by Member States on State aid granted in conformity with Commission Regulation (EC) No 736/2008 on the application of Articles 87 and 88 of the EC Treaty to State aid to small and medium-sized enterprises active in the production, processing and marketing of fisheries products

(Text with EEA relevance)

2010/C 247/02

Aid No: XF 5/10

Member State: Slovak Republic

Region/authority granting the aid: All NUTS 1 regions of the Slovak Republic, i.e. Bratislavský kraj, Západné Slovensko, Stredné Slovensko and Východné Slovensko.

Ministry of Agriculture of the Slovak Republic

Title of aid scheme or name of company receiving an ad hoc aid: Schéma štátnej pomoci na zabezpečenie mimoprodukčných funkcií rybníkov a malých vodných nádrží osobitne vhodných na chov rýb (‘State aid scheme for non-productive functions of ponds and small reservoirs specially suitable for fish breeding’)

Legal basis:

| — | Article 12 of Commission Regulation (EC) No 736/2008 on the application of Articles 87 and 88 of the Treaty to small and medium-sized enterprises active in the production, processing and marketing of fisheries products (hereinafter ‘the Commission Regulation’), |
| --- | --- |

—

Article 12 of Commission Regulation (EC) No 736/2008 on the application of Articles 87 and 88 of the Treaty to small and medium-sized enterprises active in the production, processing and marketing of fisheries products (hereinafter ‘the Commission Regulation’),

| — | Article 11 of Commission Regulation (EC) No 498/2007 of 26 March 2007 laying down detailed rules for the implementation of Council Regulation (EC) No 1198/2006 on the European Fisheries Fund, |
| --- | --- |

—

Article 11 of Commission Regulation (EC) No 498/2007 of 26 March 2007 laying down detailed rules for the implementation of Council Regulation (EC) No 1198/2006 on the European Fisheries Fund,

| — | Articles 28 and 30 of Council Regulation (EC) No 1198/2006 of 27 July 2006 on the European Fisheries Fund, OJ L 223 of 15 August 2006 (hereinafter ‘Council Regulation (EC) No 1198/2006’), |
| --- | --- |

—

Articles 28 and 30 of Council Regulation (EC) No 1198/2006 of 27 July 2006 on the European Fisheries Fund, OJ L 223 of 15 August 2006 (hereinafter ‘Council Regulation (EC) No 1198/2006’),

| — | § 27 nariadenia vlády SR č. 264/2009 Z. z. zo 17. júna 2009 o podporných opatreniach v pôdohospodárstve v znení neskorších predpisov (hereinafter ‘the Slovak Government Regulation’), |
| --- | --- |

—

§ 27 nariadenia vlády SR č. 264/2009 Z. z. zo 17. júna 2009 o podporných opatreniach v pôdohospodárstve v znení neskorších predpisov (hereinafter ‘the Slovak Government Regulation’),

| — | Annex I to Commission Regulation (EC) No 800/2008 of 6 August 2008 declaring certain categories of aid compatible with the common market in application of Articles 87 and 88 of the Treaty (General Block Exemption Regulation), OJ L 214 of 9 August 2008, |
| --- | --- |

—

Annex I to Commission Regulation (EC) No 800/2008 of 6 August 2008 declaring certain categories of aid compatible with the common market in application of Articles 87 and 88 of the Treaty (General Block Exemption Regulation), OJ L 214 of 9 August 2008,

| — | zákon č. 231/1999 Z. z. o štátnej pomoci v znení neskorších predpisov (hereinafter ‘the State Aid Act’). |
| --- | --- |

—

zákon č. 231/1999 Z. z. o štátnej pomoci v znení neskorších predpisov (hereinafter ‘the State Aid Act’).

Annual expenditure planned under the scheme or amount of ad hoc aid granted: The planned volume of funding under the scheme for 2010 is EUR 200 000.

The overall planned annual budget for granting aid from 2010 is EUR 200 000.

The overall planned budget for granting aid over the period 2010-2013 is EUR 800 000.

Maximum aid intensity:

| H.1. | The subsidy is calculated using rates up to the following:






  (a) | EUR 500/ha; |
| --- | --- | --- |

H.1.

The subsidy is calculated using rates up to the following:

(a)

EUR 500/ha;

| (b) | EUR 2 100/ha; or |
| --- | --- |

(b)

EUR 2 100/ha; or

| (c) | EUR 2 500/ha. |
| --- | --- |

(c)

EUR 2 500/ha.

The aid is calculated by multiplying the area of the breeding establishment specified in the certificate by the rate specified in Chapter H.1 of this scheme, when the area of the breeding establishment is at least 1 ha.

| H.2. | The aid may be granted to the breeder in the appropriate calendar year, over five consecutive years. |
| --- | --- |

H.2.

The aid may be granted to the breeder in the appropriate calendar year, over five consecutive years.

| H.3. | The Agricultural Paying Agency calculates the amount of the subsidy pursuant to Article 31(10) of the Slovak Government Regulation. |
| --- | --- |

H.3.

The Agricultural Paying Agency calculates the amount of the subsidy pursuant to Article 31(10) of the Slovak Government Regulation.

Date of implementation: February 2010

Duration of scheme or individual aid award: Until 31 December 2013

Objective of aid: The objective of the aid is to grant compensation for the use of aquaculture production methods helping to protect and improve the environment and to conserve nature.

Indicate which of Articles 8 to 24 apply: Article 12 of the Commission Regulation

Activity concerned: Production, processing and marketing of fisheries products.

Section A — Agriculture, Forestry and Fishing (in accordance with NACE Rev. 2)

Section

Division 03 — Fisheries and aquaculture

Name and address of the granting authority: Aid granted by:

Ministerstvo pôdohospodárstva SR

Dobrovičova ul. 12

812 66 Bratislava

SLOVENSKO/SLOVAKIA

Tel. +421 259266111

Website: http://www.land.gov.sk/sk/index.php?navID=161&id=2059

Justification: The 2007-2013 operational programme for the fisheries sector in the Slovak Republic (Operačný program „Rybné hospodárstvo SR 2007 – 2013”) contains a measure to improve breeding conditions and the environment through the removal of mud. The aid granted under the State aid scheme is in addition to the aid for the objective mentioned above, which consists in the implementation of aqua-environmental measures (drainage of ponds and removal of mud — partial compensation of income foregone and increased costs).

The operational programme ‘Rybné hospodárstvo SR 2007 – 2013’ does not contain actions or measures that are the subject of support under this State aid scheme and there can be no double financing from two different sources. Aid applicants are in any case required to make a declaration on honour that they are not the recipients of aid for the same measure from EU development programmes or from other sources of public financing. In the event of a breach of this requirement, the recipient of such aid is liable for prosecution for subsidy fraud under Article 225 of Act No 300/2005 (the Criminal Code), as amended.

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V Announcements

ADMINISTRATIVE PROCEDURES

European Commission

| 14.9.2010 | EN | Official Journal of the European Union | C 247/4 |
| --- | --- | --- | --- |

14.9.2010

EN

Official Journal of the European Union

C 247/4

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Call for proposals under the 2011 work programme of the 7th framework programme for Research, technological development and demonstration activities

2010/C 247/03

Notice is hereby given of the launch of a call for proposals under 2011 cooperation work programme of the 7th framework programme for Research, technological development and demonstration activities (2007 to 2013).

Proposals are invited for the following call. The call deadline and budget is given in the call text, which is published on the relevant European Commission website.

Cooperation specific programme:

| 7. | Transport |
| --- | --- |

7.

Transport

FP7-SST-CIVITAS-2011-MOVE

This call for proposals relates to the work programme adopted by Commission Decision C(2010) 4900 of 19 July 2010.

Information on the modalities of the call, the work programme, and the guidance for applicants on how to submit proposals is available through the relevant European Commission website.

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PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 14.9.2010 | EN | Official Journal of the European Union | C 247/5 |
| --- | --- | --- | --- |

14.9.2010

EN

Official Journal of the European Union

C 247/5

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Prior notification of a concentration

(Case COMP/M.5973 — CVC/Charden International)

(Text with EEA relevance)

2010/C 247/04

| 1. | On 7 September 2010, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking CVC Capital Partners SICAV-FIS SA (‘CVC’, Luxembourg), through CVC Fund V and CVC Tandem Fund, acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of the undertaking Charden International BV (‘Charden’, Netherlands) by way of the purchase of shares. |
| --- | --- |

1.

On 7 September 2010, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking CVC Capital Partners SICAV-FIS SA (‘CVC’, Luxembourg), through CVC Fund V and CVC Tandem Fund, acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of the undertaking Charden International BV (‘Charden’, Netherlands) by way of the purchase of shares.

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






  — | CVC: The principal part of its business is advising and managing investment funds which participate in and finance other companies, primarily in Europe, North America and Asia, and, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

CVC: The principal part of its business is advising and managing investment funds which participate in and finance other companies, primarily in Europe, North America and Asia, and,

| — | Charden: is the ultimate parent company of the Autobar Group, which is active primarily in Europe in the supply, instalment and operation of vending equipment and beverage systems and the provision of vending ingredients. |
| --- | --- |

—

Charden: is the ultimate parent company of the Autobar Group, which is active primarily in Europe in the supply, instalment and operation of vending equipment and beverage systems and the provision of vending ingredients.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC 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 the EC 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 e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.5973 — CVC/Charden International, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 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 COMP/M.5973 — CVC/Charden International, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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OTHER ACTS

European Commission

| 14.9.2010 | EN | Official Journal of the European Union | C 247/6 |
| --- | --- | --- | --- |

14.9.2010

EN

Official Journal of the European Union

C 247/6

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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2010/C 247/05

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘GÖNCI KAJSZIBARACK’

EC No: HU-PGI-0005-0388-21.10.2004

PDO ( ) PGI ( X )

This summary has been drawn up for information purposes only. For full details, particularly in regard to the producers of products covered by the PDO or PGI concerned, please consult the complete version of the product specification, which can be obtained at national level or from the European Commission.

1.   Responsible department in the Member State:

| Name: | Department of Food Chain Analysis of the Ministry of Agriculture and Rural Development (FVM Élelmiszerlánc-elemzési Főosztály) |
| --- | --- |
| Address: | Budapest |
| Kossuth Lajos tér 11. |
| 1055 |
| MAGYARORSZÁG/HUNGARY |

Name:

Department of Food Chain Analysis of the Ministry of Agriculture and Rural Development (FVM Élelmiszerlánc-elemzési Főosztály)

Address:

Budapest

Kossuth Lajos tér 11.

1055

MAGYARORSZÁG/HUNGARY

Tel.

+36 13014419

Fax

+36 13014808

E-mail:

Eniko.Zobor@fvm.gov.hu

2.   Group:

| Name: | Abaúj – Gönc Gyümölcstermelők Beszerző és Értékesítő Szövetkezet (Abaúj — Gönc Fruit Producers’ Procurement and Marketing Cooperative) |
| --- | --- |
| Address: | Gönc |
| Károlyi Gáspár út 31/A |
| 3895 |
| MAGYARORSZÁG/HUNGARY |

Name:

Abaúj – Gönc Gyümölcstermelők Beszerző és Értékesítő Szövetkezet (Abaúj — Gönc Fruit Producers’ Procurement and Marketing Cooperative)

Address:

Gönc

Károlyi Gáspár út 31/A

3895

MAGYARORSZÁG/HUNGARY

Tel.

+36 46388610

Fax

+36 46388702

E-mail:

mzg.hollar@primposta.hu

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

| Group 1.6 | Fruit, vegetables and cereals |
| --- | --- |

Group 1.6

Fruit, vegetables and cereals

4.   Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

‘Gönci kajszibarack’

4.2.   Description:

The protected geographical indication (PGI) ‘Gönci kajszibarack’ may be used for the following varieties of the Prunus armeniaca L. species: Gönci magyar kajszi, Magyar kajszi C 235, Mandulakajszi, Bergeron, Ceglédi Piroska, Ceglédi bíborkajszi, Ceglédi arany, Ceglédi óriás, Pannónia

The Gönc apricot’s uniqueness, its nationwide and international renown originate from a combination of favourable climatic conditions, horticultural/fruit cultivation traditions and strict adherence to production, harvesting, storage and transport technologies.

The PGI ‘Gönci kajszibarack’ may only be used for apricot varieties that match the following features and, with respect to the individual varieties, possess the exterior and interior qualities listed below.

GÖNCI MAGYAR KAJSZI

| shape | : | spherical |
| --- | --- | --- |
| size | : | medium-large, minimum diameter 40 mm |
| colour of fruit skin | : | bright orange; bright red on sunny side |
| colour and quality of fruit flesh | : | golden yellow, delicately fibrous, succulent and soft when ripe |
| flavour, acid content | : | sweet and acid, aromatic |

shape

:

spherical

size

:

medium-large, minimum diameter 40 mm

colour of fruit skin

:

bright orange; bright red on sunny side

colour and quality of fruit flesh

:

golden yellow, delicately fibrous, succulent and soft when ripe

flavour, acid content

:

sweet and acid, aromatic

MAGYAR KAJSZI C.235

| shape | : | spherical |
| --- | --- | --- |
| size | : | medium-large, minimum diameter 40 mm |
| colour of fruit skin | : | bright orange |
| colour and quality of fruit flesh | : | yellow, fibrous, medium-hard |
| flavour, acid content | : | sweet and acid, aromatic |

shape

:

spherical

size

:

medium-large, minimum diameter 40 mm

colour of fruit skin

:

bright orange

colour and quality of fruit flesh

:

yellow, fibrous, medium-hard

flavour, acid content

:

sweet and acid, aromatic

MANDULAKAJSZI

| shape | : | ovoid, almond-shaped, markedly flattened from the side |
| --- | --- | --- |
| size | : | large, minimum diameter 50 mm |
| colour of fruit skin | : | light orange; carmine on sunny side |
| colour and quality of fruit flesh | : | light orange, medium-hard, dense, succulent |
| flavour, acid content | : | sweet and acid, spicy aroma |

shape

:

ovoid, almond-shaped, markedly flattened from the side

size

:

large, minimum diameter 50 mm

colour of fruit skin

:

light orange; carmine on sunny side

colour and quality of fruit flesh

:

light orange, medium-hard, dense, succulent

flavour, acid content

:

sweet and acid, spicy aroma

BERGERON

| shape | : | slightly elongated, conical sphere, egg-shaped |
| --- | --- | --- |
| size | : | medium-large, minimum diameter 40 mm |
| colour of fruit skin | : | orange; carmine on sunny side |
| colour and quality of fruit flesh | : | shiny orange, fibrous, hard |
| flavour, acid content | : | acid content higher than average (1,4 %) |

shape

:

slightly elongated, conical sphere, egg-shaped

size

:

medium-large, minimum diameter 40 mm

colour of fruit skin

:

orange; carmine on sunny side

colour and quality of fruit flesh

:

shiny orange, fibrous, hard

flavour, acid content

:

acid content higher than average (1,4 %)

PANNÓNIA

| shape | : | regular or slightly ovoid sphere |
| --- | --- | --- |
| size | : | medium-large, minimum diameter 40 mm |
| colour of fruit skin | : | light orange; pinkish on sunny side |
| colour and quality of fruit flesh | : | light orange, fibrous, hard |
| flavour, acid content | : | acid, aromatic |

shape

:

regular or slightly ovoid sphere

size

:

medium-large, minimum diameter 40 mm

colour of fruit skin

:

light orange; pinkish on sunny side

colour and quality of fruit flesh

:

light orange, fibrous, hard

flavour, acid content

:

acid, aromatic

CEGLÉDI PIROSKA

| shape | : | spherical |
| --- | --- | --- |
| size | : | medium-large, minimum diameter 40 mm |
| colour of fruit skin | : | orange; bright red on sunny side |
| colour and quality of fruit flesh | : | orange, hard |
| flavour, acid content | : | sweet and acid |

shape

:

spherical

size

:

medium-large, minimum diameter 40 mm

colour of fruit skin

:

orange; bright red on sunny side

colour and quality of fruit flesh

:

orange, hard

flavour, acid content

:

sweet and acid

CEGLÉDI BÍBORKAJSZI

| shape | : | wide, conical, egg-shaped; slightly flattened from the side |
| --- | --- | --- |
| size | : | medium-large, minimum diameter 40 mm |
| colour of fruit skin | : | dark orange; dark crimson on sunny side |
| colour and quality of fruit flesh | : | dark orange, juicy |
| flavour, acid content | : | sweet, aromatic |

shape

:

wide, conical, egg-shaped; slightly flattened from the side

size

:

medium-large, minimum diameter 40 mm

colour of fruit skin

:

dark orange; dark crimson on sunny side

colour and quality of fruit flesh

:

dark orange, juicy

flavour, acid content

:

sweet, aromatic

CEGLÉDI ARANY

| shape | : | spherical |
| --- | --- | --- |
| size | : | large, minimum diameter 50 mm |
| colour of fruit skin | : | golden yellow; carmine on sunny side |
| colour and quality of fruit flesh | : | orange, hard, succulent |
| flavour, acid content | : | sweet and acid |

shape

:

spherical

size

:

large, minimum diameter 50 mm

colour of fruit skin

:

golden yellow; carmine on sunny side

colour and quality of fruit flesh

:

orange, hard, succulent

flavour, acid content

:

sweet and acid

CEGLÉDI ÓRIÁS

| shape | : | slightly elongated, egg-shaped; slightly flattened from the side |
| --- | --- | --- |
| size | : | large, minimum diameter 50 mm |
| colour of fruit skin | : | light orange; bright red on sunny side |
| colour and quality of fruit flesh | : | orange, moderately succulent, soft |
| flavour, acid content | : | sweet and acid, aromatic |

shape

:

slightly elongated, egg-shaped; slightly flattened from the side

size

:

large, minimum diameter 50 mm

colour of fruit skin

:

light orange; bright red on sunny side

colour and quality of fruit flesh

:

orange, moderately succulent, soft

flavour, acid content

:

sweet and acid, aromatic

4.3.   Geographical area:

The designation of geographical origin may be applied exclusively to apricots originating from (grown in) the administrative area of the localities belonging to four specified sub-regions of Borsod-Abaúj-Zemplén county:

| | Abaúj-Hegyköz sub-region: Abaújszántó, Abaújvár, Arka, Boldogkőváralja, Gönc, Göncruszka, Hejce, Hernádcéce, Hidasnémeti, Korlát, Tornyosnémeti, Vizsoly, Zsujta; |
| --- | --- |

Abaúj-Hegyköz sub-region: Abaújszántó, Abaújvár, Arka, Boldogkőváralja, Gönc, Göncruszka, Hejce, Hernádcéce, Hidasnémeti, Korlát, Tornyosnémeti, Vizsoly, Zsujta;

| | Encs sub-region: Abaújkér, Alsógagy, Baktakék, Beret, Detek, Encs, Fancsal, Forró, Fulókércs, Garadna, Ináncs; |
| --- | --- |

Encs sub-region: Abaújkér, Alsógagy, Baktakék, Beret, Detek, Encs, Fancsal, Forró, Fulókércs, Garadna, Ináncs;

| | Szerencs sub-region: Bekecs, Golop, Legyesbénye, Megyaszó, Monok, Rátka, Szerencs, Tállya; |
| --- | --- |

Szerencs sub-region: Bekecs, Golop, Legyesbénye, Megyaszó, Monok, Rátka, Szerencs, Tállya;

| | Szikszó sub-region: Alsóvadász, Felsővadász, Hernádkércs, Homrogd, Léh, Nagykinizs, Selyeb, Szentistvánbaksa, Szikszó. |
| --- | --- |

Szikszó sub-region: Alsóvadász, Felsővadász, Hernádkércs, Homrogd, Léh, Nagykinizs, Selyeb, Szentistvánbaksa, Szikszó.

4.4.   Proof of origin:

The quality control system of the entire cultivation and handling process ensures identification and traceability as well as final checking and product safety, with the producers placing the hand-picked fruit in plastic or wooden crates on which the origin of the fruit is specifically indicated (by name) on a label, supplemented with an identification number on the bottom of the crates.

Producers are obliged to keep a Protection of Origin Log to document production in accordance with relevant regulations. The Log records:

| — | the name and identification of the producer, |
| --- | --- |

—

the name and identification of the producer,

| — | the location of production, the land registry number, the identification code of the variety/field, the number of trees already bearing fruit and of those not yet producing, |
| --- | --- |

—

the location of production, the land registry number, the identification code of the variety/field, the number of trees already bearing fruit and of those not yet producing,

| — | the name and origin of the variety (supported by a certificate of origin of the sapling), |
| --- | --- |

—

the name and origin of the variety (supported by a certificate of origin of the sapling),

| — | the identification number of Spraying Log, |
| --- | --- |

—

the identification number of Spraying Log,

| — | the identification number of the Harvest Log, the date of harvest, the quantities of fruit in the given year aggregated by variety/field. |
| --- | --- |

—

the identification number of the Harvest Log, the date of harvest, the quantities of fruit in the given year aggregated by variety/field.

The Spraying Log is a record kept as prescribed by law in which the following is entered:

| — | chemicals used in the course of cultivation, |
| --- | --- |

—

chemicals used in the course of cultivation,

| — | the quantities of chemicals used/applied (in a breakdown by date of application), |
| --- | --- |

—

the quantities of chemicals used/applied (in a breakdown by date of application),

| — | the name and dates of the plant-health procedures applied, etc. |
| --- | --- |

—

the name and dates of the plant-health procedures applied, etc.

The Harvest Log is a record kept during harvest specifying the number of productive trees by variety/field, the day of harvest and the daily quantities harvested.

4.5.   Method of production:

Cultivation (and tending) criteria and requirements

The fruit tree plantations established in the given production region must be located in sunny fields on higher lying areas (150-300 m), on good quality soil with a proper lime content and adequate nutrient content, according to soil analyses.

Harvesting

Harvest begins in mid-June and is completed in late August. With respect to transportability and storability (storage life) expectations, phased harvesting is important and is provided for, among others, by the carefully planned location of plantations. Considering the differences in the ripening times of the varieties and fields, each field may be harvested in an average of three phases to ensure the harvesting of fruit in the proper stage of ripeness (pre-harvest, main harvest, post-harvest). The fruit is picked by hand, enabled by the careful shaping of the saplings and the treetops.

Storage

When the storage chamber is filled with the delivered crates, the fruit is cooled to an approx. 4 °C (storage) temperature within few hours. Quick cooling is followed by handling, i.e. sorting the fruit by size and colour, usually manually, less often mechanically. After selection and final packaging, the fruit crates are placed in a 4-6 °C refrigerated storage unit for up to 30 days, depending on deliveries.

Grading and packaging

Grading by size is carried out using a manual grading plate. The size of the fruit is defined in terms of the longest diameter measured across the longitudinal axis as specified in Regulation (EC) No 851/2000 and the amended versions thereof; and the packaging and presentation are in accordance with the same provisions.

The Gönc apricot is sensitive to mechanical damage; therefore, transporting it unpackaged will significantly influence its organoleptic, physical and chemical characteristics, even to the point of making it impossible to package later. Consequently, in an effort to guarantee product quality and — since it is not a processed agricultural product — to ensure the place of origin, traceability and control, packaging shall be performed within the specified geographical area.

4.6.   Contacts:

The Gönc apricot is a typical product of Hungary's northernmost fruit growing regions, which is produced on the hillsides, terraces and plains of the region called Hegyalja along the river Hernád, the hilly region of Szerencs and those of the Cserehát, at 150-300 metres above sea level.

The Hungarian group of varieties (variety type) which must have begun to evolve some 300-350 years ago has been and is still produced almost exclusively in this region.

The special features of the product and its cultivation in the Gönc region may be summed up as follows:

| — | The same variety of apricots, when produced here, ripen later than in the region of Kecskemét by an average of 6-10 days, which enables the prolongation of the domestic consumption and processing season. |
| --- | --- |

—

The same variety of apricots, when produced here, ripen later than in the region of Kecskemét by an average of 6-10 days, which enables the prolongation of the domestic consumption and processing season.

| — | The cooler mezzo-climate — which causes the delayed ripening — has a favourable effect on the consumption quality of the apricots: the refreshing acids and flavour substances decompose slower over the course of ripening, they do not ‘burn out’. ‘The quality of the apricots produced around Gönc is excellent. They ripen later here ... and the ripening period is further extended by the slopes of different exposures.’ (Brózik, Jenser et al, 1970). |
| --- | --- |

—

The cooler mezzo-climate — which causes the delayed ripening — has a favourable effect on the consumption quality of the apricots: the refreshing acids and flavour substances decompose slower over the course of ripening, they do not ‘burn out’. ‘The quality of the apricots produced around Gönc is excellent. They ripen later here ... and the ripening period is further extended by the slopes of different exposures.’ (Brózik, Jenser et al, 1970).

| — | This region has the most evenly cold winters in Hungary and spring arrives here at the latest time in the year of all the areas suitable for the establishment of apricot plantations; for this reason, this is where the main threat to apricot production the risk of frost damage to buds opened as a result of early warm spells in late winter, along with spring frost damage to buds, flowers or fruit in the initial phase of development — are the smallest. |
| --- | --- |

—

This region has the most evenly cold winters in Hungary and spring arrives here at the latest time in the year of all the areas suitable for the establishment of apricot plantations; for this reason, this is where the main threat to apricot production the risk of frost damage to buds opened as a result of early warm spells in late winter, along with spring frost damage to buds, flowers or fruit in the initial phase of development — are the smallest.

The name ‘kajszi Baraczk’ (‘apricot’) first appeared in 1667 in a book by János Lippay (Posoni kert (Pozsony Garden), vol. 3, ‘Gyümölcsös kert’(Orchard), Vienna 1667), but only an outbreak of phylloxera devastating vineyards in the 1880s gave a fresh impetus to fruit production in the hilly areas. The ruined vineyards were replaced in many places, including the Gönc region, by fruit trees.

In the second half of the 19th century a variety of social organisations were established to drive fruit production. Their cooperation played a great role in enabling the fruit of Zemplén county to win a gold medal at the 1867 World Fair in Paris. According to various national descriptions and statistics, the region of Gönc had been famous primarily for its cherries until the 1850s. János Korponay first mentioned in 1871 that Gönc and its environs were famed for their apricots, which were then being produced in ‘fair quantities’. The real upswing in apricot production, however, only started in the 1880s-1890s.

4.7.   Inspection body:

Mezőgazdasági Szakigazgatási Hivatal (Agricultural Administration Office), as the designated inspection body for fruits and vegetables.

| Name: | Borsod-Abaúj-Zemplén Megyei Mezőgazdasági Szakigazgatási Hivatal Növény- és Talajvédelmi Igazgatóság (Borsod-Abaúj-Zemplén County Agricultural Administration Office, Directorate for Plant and Soil Protection) |
| --- | --- |
| Address: | Miskolc |
| Blaskovits út 24. |
| 3526 |
| MAGYARORSZÁG/HUNGARY |

Name:

Borsod-Abaúj-Zemplén Megyei Mezőgazdasági Szakigazgatási Hivatal Növény- és Talajvédelmi Igazgatóság (Borsod-Abaúj-Zemplén County Agricultural Administration Office, Directorate for Plant and Soil Protection)

Address:

Miskolc

Blaskovits út 24.

3526

MAGYARORSZÁG/HUNGARY

Tel.

+36 46503402

Fax

+36 46503404

E-mail:

Balogh.Zoltan@borsod.ontsz.hu, fvmh-borsod@fki.gov.hu

4.8.   Labelling:

In addition to the details prescribed by law, the labelling must contain the following:

| — | the name ‘Gönci kajszibarack’ (Gönc Apricot) |
| --- | --- |

—

the name ‘Gönci kajszibarack’ (Gönc Apricot)

| — | the indication ‘protected geographical indication’ (PGI) and the related Community logo (following Community registration). |
| --- | --- |

—

the indication ‘protected geographical indication’ (PGI) and the related Community logo (following Community registration).

Such labelling must be placed on each packaging unit; optionally, the name of the municipality where the product was actually produced, may be indicated.

For example:

‘Gönci kajszibarack’ (Gönc Apricot)

Protected geographical indication (PGI)

Variety: Gönci magyar kajszi

Produced in: Abaújvár

---

(1)  OJ L 93, 31.3.2006, p. 12.

---

| 14.9.2010 | EN | Official Journal of the European Union | C 247/12 |
| --- | --- | --- | --- |

14.9.2010

EN

Official Journal of the European Union

C 247/12

---

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2010/C 247/06

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘SAUCISSON DE L’ARDÈCHE’

EC No: FR-PGI-0005-0596-10.04.2007

PGI ( X ) PDO ( )

1.   Name:

‘saucisson de l’Ardèche’

2.   Member State or third country:

France

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

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

Class 1.2.

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

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

General description

‘saucisson de l’Ardèche’ is made using fresh meat and hard pork fat, which are minced and placed in a natural pork casing. It is heat-treated then dried according to a specific age-old recipe, combining matured meat with ‘standard-weight pig’ meat.

‘saucisson de l’Ardèche’ comes in the form of various products (‘saucisse sèche’, ‘chaudin’, ‘rosette’, ‘jésus’) using a single recipe and casings taken from all parts of the pig’s intestine (small intestine, cæcum, upper and dorsal lumbar colon, rectum and anal canal). These casings often give their name to the particular type of sausage.

The shape and dimensions of these products vary according to the type and size of the natural casing used, to the size of meat grain, and to the minimum drying period. The minimum drying period depends in turn on the product’s weight and on the diameter and texture of the casing which, for the same weight, is likely to vary.

Different forms of ‘saucisson de l’Ardèche’

‘saucisson de l’Ardèche’ comes in different shapes, weights and diameters, depending on the natural casing used, which often gives the sausage its name.

‘Saucisse sèche’

The dry weight of this sausage is 200 g or more. Its size is a function of the product’s low cross-section. The final salt content may vary. The casing used is from the pig’s small intestine and is 30 mm or more in diameter. The sausage’s length depends on whether it is straight or curved or comes in several rotations (hanging or coiled). The casing forms a natural, bound wrapping.

‘Petit chaudin’

The weight of this dry sausage varies from around 200 g to 600 g. The sausage mix is fairly lean. The mix is placed in a defatted casing taken from the upper or dorsal lumbar part of the colon and closed at both ends using twine. This natural wrapping can be tied by hand. The taste of the casing enhances the flavour of the final product.

‘Chaudin’

The weight of this sausage varies from around 600 g to 2 kg. It is long and can be straight or more or less wide depending on the diameter of the casing. It has a slightly higher salt content. The natural wrapping is bound using twine and can be tied by hand or placed in a net.

‘Gros chaudin’

Its weight is greater than 2 kg. The mix — preformed or otherwise — is placed in its casing taken from the large intestine, defatted naturally, peeled and in some cases trimmed. Strips of large intestine may be used. It is hung up or laid out flat to dry, which alters its appearance. Its flavour is slightly acidic as a result of having matured over a long period.

‘Rosette’

This is a large, dry sausage with a dry weight of over 1 kg and a length of 40 cm or more. Its cross-section is conical-shaped and bulbous at its end.

It bears the name of its casing, which is truncated and the broad tip of which contains the ‘rosette’ (anal canal). The thickness of the sausage slows down the drying process considerably, lending it a distinctive taste on account of the different rate at which it matures. The mix is placed in a natural rosette casing.

‘Jésus’

This large, dry sausage — ‘swaddled’ and ‘watched over’ like a child appearing at the family table at the exact time of year when the baby Jesus, God of the Christians, was born — is traditionally known as ‘Jésus’. It is a bulbous sausage, ovoid-shaped like its casing, the sac or cæcum, of variable diameter and weighing more than 400 g. It is born out of the rural traditions of domestic cooked meat preparation or charcuterie. Its mix is placed in a casing taken from the intestinal ‘sac’ or cæcum. Its flavour is slightly acidic as a result of having matured over a long period owing to the thickness of the casing.

Producers can add their own name to their particular form of the sausage.

Drying and curing

The products are cured by being placed in conditions where the temperature and humidity levels are carefully monitored and kept constant, with a renewed air supply to allow them to mature and dry.

The settings vary according to the producer’s equipment and know-how and the desired result. Drying is quicker during the first week, the relative humidity level is around 75 %, slowing to between around 80 % and 85 %.

The natural mould, sown naturally or by immersion, develops during this stage and helps slow down or regulate the drying of the sausage by maintaining a slight level of humidity on the surface of the casing. This reduces the risk of hardening and helps the sausage to dry.

The minimum drying period is fixed according to the product’s weight and, above all, the diameter and texture of the casing which, for the same weight, determine how long it takes for the product to dry.

The product, which has now been stabilised, can then be brushed (in order to remove the surface mould), dusted and packaged.

Summary table

The characteristics of each product are set out in the table below:

| Name of product | Casing | Chopping: minimum grain size
  (mm) | Weight of the dry sausage
  (g) | Diameter of casing
  (mm) | Length of casing
  (cm) | Minimum heat treatment period
  (hours) | Minimum drying period
  (days) |
| --- | --- | --- | --- | --- | --- | --- | --- |
| ‘Saucisse sèche’ | Small intestine | 6 | 200 to 500 | 30 to 45 | — | 36 | 17 |
| > 500 | > 45 | — | 36 | 21 |
| ‘Petit chaudin’ | Large intestine | 6 | 200 to 350 | 45 to 55 | 25 to 35 | 36 | 18 |
| 350 to 600 | 55 to 70 | 30 to 40 | 36 | 21 |
| ‘Chaudin’ | 6 | 600 to 2 000 | 70 to 90 | > 40 | 36 | 30 |
| ‘Gros chaudin’ | 8 | > 2 000 | > 75 | > 40 | 60 | 40 |
| ‘Jésus’ | Cæcum | 8 | 400 to 1 500 | — | 20 to 35 | 36 | 32 |
| > 1 500 | — | > 35 | 60 | 63 |
| ‘Rosette’ | Anal canal | 8 | > 1 000 | — | > 40 | 60 | 56 |

Name of product

Casing

Chopping: minimum grain size

(mm)

Weight of the dry sausage

(g)

Diameter of casing

(mm)

Length of casing

(cm)

Minimum heat treatment period

(hours)

Minimum drying period

(days)

‘Saucisse sèche’

Small intestine

6

200 to 500

30 to 45

—

36

17

> 500

> 45

—

36

21

‘Petit chaudin’

Large intestine

6

200 to 350

45 to 55

25 to 35

36

18

350 to 600

55 to 70

30 to 40

36

21

‘Chaudin’

6

600 to 2 000

70 to 90

> 40

36

30

‘Gros chaudin’

8

> 2 000

> 75

> 40

60

40

‘Jésus’

Cæcum

8

400 to 1 500

—

20 to 35

36

32

> 1 500

—

> 35

60

63

‘Rosette’

Anal canal

8

> 1 000

—

> 40

60

56

Appearance of the product

The product in its various forms can be marketed either whole (bare or ringed, in a net or in a bag) with its natural mould or dusted, or sliced in the case of sausages weighing more than 1,2 kg.

Organoleptic characteristics

When the sausage is sliced it is a reddish, slightly dark colour, revealing fat, white spots and some spices. The separation between fat and lean is all the more marked if the sausage has been coarsely chopped.

The slightly salty and spicy flavours of the mix combine with the pronounced meaty taste, with a slightly acidic flavour if the casing is thick, since this slows down the rate at which the product matures.

These flavours are influenced by the pre-salting of the meat, which guarantees a perfect link between the lean and the fat and allows the product to be sliced smoothly, with a pleasant, melt-in-the-mouth texture.

Physical and chemical characteristics

The characteristics of the sausage once it is ready to be marketed must comply with the statutory values laid down for superior dry sausages.

Also, the aw of the dry product must not exceed 0,91.

3.3.   Raw materials (for processed products only):

The raw ingredients (lean and fat) that make up ‘saucisson de l’Ardèche’ originate exclusively from (standard- or heavy-weight) pigs and from sow meat.

The mature meat comes from heavy-weight pigs and/or sow meat and may account for a maximum of 60 %. Meat from standard-weight pigs can also account for a maximum of 60 %.

All the meat is fresh and of EU origin (animals born, reared and slaughtered in the European Union).

(a)   Pig meat

The meat must fulfil the minimum criteria below:

| — | for standard-weight pigs: |
| --- | --- |

—

for standard-weight pigs:

| — | hot carcass weight at slaughter is between 72 and 89 kg, |
| --- | --- |

—

hot carcass weight at slaughter is between 72 and 89 kg,

| — | the minimum age for slaughter is 172 days, |
| --- | --- |

—

the minimum age for slaughter is 172 days,

| — | the muscle ratio is between 53 % and 63 %, |
| --- | --- |

—

the muscle ratio is between 53 % and 63 %,

| — | for heavy-weight pigs: |
| --- | --- |

—

for heavy-weight pigs:

| — | hot carcass weight is greater than or equal to 90 kg, |
| --- | --- |

—

hot carcass weight is greater than or equal to 90 kg,

| — | the average age for slaughter is 182 days, |
| --- | --- |

—

the average age for slaughter is 182 days,

| — | the muscle ratio is between 53 % and 63 %. |
| --- | --- |

—

the muscle ratio is between 53 % and 63 %.

All pigs (standard- and heavy-weight) must also meet certain requirements:

| — | genetics: |
| --- | --- |

—

genetics:

| — | the pigs are the descendants of pigs from pig selection bodies or certified artificial insemination centres. |
| --- | --- |

—

the pigs are the descendants of pigs from pig selection bodies or certified artificial insemination centres.

| — | In other cases, the ratio of standard-weight pigs that are sensitive to halothane is < 3 % and the animals are unaffected by the RN- allele (no occurrences). |
| --- | --- |

—

In other cases, the ratio of standard-weight pigs that are sensitive to halothane is < 3 % and the animals are unaffected by the RN- allele (no occurrences).

Pieces that appear flawed (abscess, soft and oily fat, exudative meat, extraneous substances, fractures, depilation flaws, ripped or burnt rinds, blood spots or any type of bruising, etc.) are discarded. These flaws in appearance must be limited to 5 % of pieces showing one or more flaws.

(b)   Sow meat

The meat must be firm, mature and coloured, which matches the requirement to use prime cuts only: ham, shoulder, loin, backfat and belly.

Exudative meat or meat with a strong red colour and fat which is not white or firm are discarded.

Pieces that appear flawed (abscess, soft and oily fat, exudative meat, extraneous substances, fractures, depilation flaws, ripped or burnt rinds, blood spots or any type of bruising, etc.) are discarded. These flaws in appearance must be limited to 5 % of pieces showing one or more flaws.

Finally, there must be a minimum of two weeks between the end of separation and loading.

3.4.   Feed (for products of animal origin only):

All pigs (standard- and heavy-weight) must also meet the following feed conditions:

| — | a minimum of 60 % of the pigs’ feed consists of cereals and cereal-based products, |
| --- | --- |

—

a minimum of 60 % of the pigs’ feed consists of cereals and cereal-based products,

| — | it is forbidden to use artificial additives containing growth factor at any time during the animal’s life. |
| --- | --- |

—

it is forbidden to use artificial additives containing growth factor at any time during the animal’s life.

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

All of the production steps, from pre-salting the meat to maturing the sausage (pre-salting, resting, chopping, stuffing, heat treatment, curing) must be carried out in the geographical area of the PGI as these steps lend the product its specific nature.

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

Not applicable.

3.7.   Specific rules concerning labelling:

Name under which product is sold: ‘Saucisson de l’Ardèche’ with the addition of the corresponding form of the product, if any: ‘saucisse sèche’, ‘petit chaudin’, ‘chaudin’, ‘chaudin large’, ‘rosette’ or ‘jésus’, to which the producer can add its own name.

PGI logo

With the wording ‘Protected Geographical Indication’

4.   Concise definition of the geographical area:

The geographical area is located in south-east France. It extends over 326 communes of the Ardèche département in the Rhône-Alpes region.

The geographical area includes the entire Ardèche département, except for the following communes: Orgnac l’aven, Labastide de Virac, Vagnas, Salavas, Sampzon, Grospierres, Bessas, Beaulieu, Saint-André-de-Cruzières, Saint-Sauveur-de-Cruzières, Berrias et Castelau, Banne, Saint Paul le jeune.

The geographical area includes only those communes with an age-old and continuing tradition of sausage-making. It corresponds to the old Vivarais province, which became the Ardèche département in 1790. Since then, the borders of the Ardèche département have shifted on several occasions. The communes of the Ardèche excluded from the geographical area only became part of the département at a much later stage. Climatically and culturally, they are closer to the Gard département and have no tradition of producing ‘saucisson de l’Ardèche’.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Human factors

The geographical area corresponds to the old Vivarais province, which later became the Ardèche département and was the cradle of the traditions, customs and know-how inherited by the Ardèche. For a long time the region was cut-off and difficult to reach, and it was this very isolation that allowed traditions involving the pig (‘the providential animal’), such as ritual slaughters by peasants at the start of winter, trade and markets, cooking, meals and festivals, to become firmly rooted in local culture and to endure to this day.

The techniques for drying and preserving sausage, practised by local peasants during the ritual slaughters, were later passed down by meat curers. To this day, there is a strong presence in the geographical area of small and medium-sized meat-curing firms, many of them centuries-old. Over the centuries and generations, they have passed down their history and know-how in a region where the geographical and climatic conditions were favourable for them.

Natural factors

The geographical area can be broken down into two types of environment. The ‘mountains’, with an average altitude of between 500 and 1 700 m, have a harsh climate. In the northern part heavy snowfall is not uncommon up to the end of April, while the climate becomes more temperate further south. The entire ‘mountainous’ region is swept by cold winds. On the ‘plateau, hills and plains’, the altitude ranges from 400 m to the plains. The temperate climate becomes Mediterranean towards the far south.

The ritual slaughters of early winter established sausage-drying practices in both parts of the region, despite their differences in altitude and climate. These practices are of a limited duration and are necessary for the product to reach full maturity.

5.2.   Specificity of the product:

The specific nature of ‘saucisson de l’Ardèche’ is based on the age-old reputation of this product and of the cured meats of the Ardèche in general and on the specific know-how that guarantees the best expression of the product’s organoleptic qualities.

The know-how used to produce ‘saucisson de l’Ardèche’

‘saucisson de l’Ardèche’ in its various forms is derived form a single recipe.

The quality, shape and size of the product are linked to the casings used from different parts of the pig’s intestine, which often give the type of product its name. The size of the grain depends on the diameter of the sausage.

The minimum drying period also varies according to the diameter and weight of the product and the texture of the casing.

These quality criteria are all described in point 3.2 and summarised in the table on page 2.

In addition to the above items, the recipe is also influenced heavily by the following practices:

| — | the choice of only fresh meat that meets the criteria laid down in the product specifications, |
| --- | --- |

—

the choice of only fresh meat that meets the criteria laid down in the product specifications,

| — | the pre-salting of meat: an age-old method still used in the Ardèche, enabling the proteins to be perfectly dissolved and thus the grains to cohere properly, |
| --- | --- |

—

the pre-salting of meat: an age-old method still used in the Ardèche, enabling the proteins to be perfectly dissolved and thus the grains to cohere properly,

| — | using casings from all parts of the pig’s intestine, which, from the very beginning, have formed an integral part of the production of the sausage in its various forms, |
| --- | --- |

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using casings from all parts of the pig’s intestine, which, from the very beginning, have formed an integral part of the production of the sausage in its various forms,

| — | the practice of curing as of early winter in both parts of the region (mountains and plateau, hills and plains), which endures to this day. |
| --- | --- |

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the practice of curing as of early winter in both parts of the region (mountains and plateau, hills and plains), which endures to this day.

All these practices combine to give ‘saucisson de l’Ardèche’ its organoleptic properties.

Organoleptic properties of the product

The slightly salty and spicy flavours of the mix combine with a strong meaty taste. If the casing is thick and fatty, it allows the product to mature at a slower rate and lends it a slightly acidic flavour.

These flavours are influenced by the pre-salting of the meat, which gives the product a supple, pleasant, melt-in-the-mouth texture and ensures that it slices smoothly.

Reputation of the product

Baptised a ‘gourmet’s paradise’ by Curnonsky (who also described the small village of Saint-Agrève as a ‘Mecca of charcuterie’), the Ardèche enjoys a strong tradition of pig-rearing dating back to the 16th century. This tradition has allowed the age-old practices for producing sausages (and cured meats in general) to be passed down and to endure to this day.

In the early 16th century, Olivier de Serre, a native of this region who came to be known as the ‘father of French agriculture’, described the ritual sacrifices of the pig, little changed since then, as ‘proof of a sound tradition of good food in the Ardèche’.

The techniques for preserving pork by salting and drying have been practised and mastered since the 16th century. In the words of Michel Carlat ‘the ritual slaughter is a festive event, no one takes pity on the hunted beast [...] Used to hard work, the locals set about their task with a certain pleasure: those who gut and clean out the casings in icy water do not balk from it. [...] In the kitchen, hams and sausages are hung under the mantelpiece. They dry and smoke for many weeks’. On Christmas Eve, according to Pierre Charrie, ‘... we feasted on a “jésus”, a large sausage produced during the ritual slaughter and kept for the occasion’. Still on the subject of the ‘jésus’, Nicole Pellet and Vincent Balaÿ add that ‘its taste is reputed, however, to be the same as the other sausages made from the same meat’.

According to Charles Forot, it first appeared on the market in the 17th century. Markets expanded between 1900 and 1939 and, according to Guy Dürrenmatt, helped make ‘saucisson de l’Ardèche’ well known.

With the growth of food tourism in the early 20th century, ‘saucisson de l’Ardèche’ was recognised as a local product and referred to in the inventory of France’s culinary heritage, published in 1995.

In ‘Le Génie de l’Ardèche’ (October 2007), Jean-Marc Gardès and Annie Sorrel play homage to the locals’ creativity with, among other things, a ‘renowned piece of charcuterie’ illustrated specifically by a ‘saucisson de l’Ardèche’.

Nowadays, ‘saucisson de l’Ardèche’ is known and recognised throughout France (article by Gault Millau in 1986, and several medals awarded at the ‘Concours général agricole’ (general agricultural fair) in Paris in 2008 and 2009) and in Europe (medals awarded by the German Agricultural Society (DLG)).

‘Voyage gourmand en Rhône-Alpes’ (published by Glénat in 2006) devoted an entire chapter to the Ardèche and its range of noble charcuterie, including ‘rosette’ and ‘chaudin’.

In July 1988 the business monthly l’Expansion ran as its headline ‘The fashionable saucisson de l’Ardèche’.

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 quality and reputation of ‘saucisson de l’Ardèche’ are closely linked to the region. It was in this mostly mountainous, isolated region with its harsh climate that the tradition of producing ‘saucisson de l’Ardèche’, a way to preserve pork, was developed. Until the early 20th century the pig was the sole source of meat for local families. Traditionally, the pig was slaughtered at Christmas, and the resulting meat and cured meat products would last throughout the particularly harsh winter.

Today, this age-old know-how can be found in the local meat-curing firms, which are keen to preserve these traditions and pass them down to future generations, e.g. the choice and quality of the meat used to produce ‘saucisson de l’Ardèche’; using casings from all parts of the pig’s intestine to produce various types of dry sausage; using saltpetre as the sole additive; pre-salting lean bits on the production site; heat-treatment and drying conditions adapted to the wide variety of dry sausage, and so on.

It was at the heart of this mountainous region, rich in history, tradition and know-how, that the reputation of ‘saucisson de l’Ardèche’ was founded. This reputation has been passed down through the ages: by Olivier de Serres, so-called father of French agriculture, in the 16th century in what was then his native province of Vivarais; by the famous local poet Charles Forot; by Curnonsky, who christened the Ardèche a ‘gourmet’s paradise’ and the small village of Saint Agrève a ‘Mecca for charcuterie’; and by Charles Albin Mazon, who paid tribute to the sausage and its origins in his 1890 work ‘Frivolous and serious travels around the Ardèche’, marvelling at the ‘ceilings lined with bacon, hock, trotters and strings of sausages’.

This reputation as a quality traditional product endures to this day. In the words of the authors of ‘Le Génie de l’Ardèche’: ‘on the Ardèche plateau — swept by a wind that lends itself to sausage-drying — numerous pork butchers carry on centuries-old know-how by offering quality local produce’.

Reference to publication of the specification:

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

http://www.inao.gouv.fr/repository/editeur/pdf/CDCIGP/CDCSaucissonDeLArdeche.pdf

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(1)  OJ L 93, 31.3.2006, p. 12.

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14.9.2010

| 14.9.2010 | EN | Official Journal of the European Union | C 247/s3 |
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EN

Official Journal of the European Union

C 247/s3

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