# Official Journal C 368/2017

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 368 |
| | |
| English edition | Information and Notices | Volume 6028 October 2017 |

ISSN 1977-091X

Official Journal

of the European Union

C 368

English edition

Information and Notices

Volume 6028 October 2017

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2017/C 368/01 | Non-opposition to a notified concentration (Case M.8607 — Warburg Pincus/Tata Motors/Tata Technologies) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2017/C 368/01

Non-opposition to a notified concentration (Case M.8607 — Warburg Pincus/Tata Motors/Tata Technologies) (
  1
  )

1

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2017/C 368/02 | Euro exchange rates | 2 |
| 2017/C 368/03 | Publication of the countervalues in national currency of the financial thresholds expressed in euro in Annex I to Council Regulation (EC) No 116/2009 | 3 |
| | NOTICES FROM MEMBER STATES |
| 2017/C 368/04 | Information to be provided pursuant to Article 5(2) — Establishment of a European Grouping of Territorial Cooperation (EGTC) (Regulation (EC) No 1082/2006 of the European Parliament and of the Council of 5 July 2006 ( OJ L 210, 31.7.2006, p. 19 )) | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2017/C 368/02

Euro exchange rates

2

2017/C 368/03

Publication of the countervalues in national currency of the financial thresholds expressed in euro in Annex I to Council Regulation (EC) No 116/2009

3

NOTICES FROM MEMBER STATES

2017/C 368/04

Information to be provided pursuant to Article 5(2) — Establishment of a European Grouping of Territorial Cooperation (EGTC) (Regulation (EC) No 1082/2006 of the European Parliament and of the Council of 5 July 2006 ( OJ L 210, 31.7.2006, p. 19 ))

(Regulation (EC) No 1082/2006 of the European Parliament and of the Council of 5 July 2006 ( OJ L 210, 31.7.2006, p. 19 ))

4

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| | V   Announcements |
| --- | --- |
| | ADMINISTRATIVE PROCEDURES |
| | European Commission |
| 2017/C 368/05 | Calls for proposals and related activities under the 2018-2020 work programme under Horizon 2020 — the Framework Programme for Research and Innovation (2014-2020) and under the 2018 work programme under the Research and Training Programme of the European Atomic Energy Community (2014-2018) complementing Horizon 2020 | 6 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2017/C 368/06 | Prior notification of a concentration (Case M.8670 — CDPQ/GE/JV) — Candidate case for simplified procedure (
  1
  ) | 7 |
| 2017/C 368/07 | Prior notification of a concentration (Case M.8562 — Cargill/Faccenda Investments/JV) — Candidate case for simplified procedure (
  1
  ) | 9 |
| | OTHER ACTS |
| | European Commission |
| 2017/C 368/08 | Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 10 |
| 2017/C 368/09 | Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 16 |

V   Announcements

ADMINISTRATIVE PROCEDURES

European Commission

2017/C 368/05

Calls for proposals and related activities under the 2018-2020 work programme under Horizon 2020 — the Framework Programme for Research and Innovation (2014-2020) and under the 2018 work programme under the Research and Training Programme of the European Atomic Energy Community (2014-2018) complementing Horizon 2020

6

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2017/C 368/06

Prior notification of a concentration (Case M.8670 — CDPQ/GE/JV) — Candidate case for simplified procedure (
  1
  )

1

7

2017/C 368/07

Prior notification of a concentration (Case M.8562 — Cargill/Faccenda Investments/JV) — Candidate case for simplified procedure (
  1
  )

1

9

OTHER ACTS

European Commission

2017/C 368/08

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

10

2017/C 368/09

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

16

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

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(1)   Text with EEA relevance.

1

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

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 28.10.2017 | EN | Official Journal of the European Union | C 368/1 |
| --- | --- | --- | --- |

28.10.2017

EN

Official Journal of the European Union

C 368/1

---

Non-opposition to a notified concentration

(Case M.8607 — Warburg Pincus/Tata Motors/Tata Technologies)

(Text with EEA relevance)

(2017/C 368/01)

On 12 October 2017, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

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

—

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

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32017M8607. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32017M8607. EUR-Lex is the online access to European law.

---

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

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 28.10.2017 | EN | Official Journal of the European Union | C 368/2 |
| --- | --- | --- | --- |

28.10.2017

EN

Official Journal of the European Union

C 368/2

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Euro exchange rates (1)

27 October 2017

(2017/C 368/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1605 |
| JPY | Japanese yen | 132,52 |
| DKK | Danish krone | 7,4407 |
| GBP | Pound sterling | 0,88633 |
| SEK | Swedish krona | 9,7390 |
| CHF | Swiss franc | 1,1632 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,5348 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,673 |
| HUF | Hungarian forint | 311,23 |
| PLN | Polish zloty | 4,2462 |
| RON | Romanian leu | 4,6010 |
| TRY | Turkish lira | 4,4361 |
| AUD | Australian dollar | 1,5196 |
| CAD | Canadian dollar | 1,4961 |
| HKD | Hong Kong dollar | 9,0561 |
| NZD | New Zealand dollar | 1,6975 |
| SGD | Singapore dollar | 1,5899 |
| KRW | South Korean won | 1 309,39 |
| ZAR | South African rand | 16,4855 |
| CNY | Chinese yuan renminbi | 7,7225 |
| HRK | Croatian kuna | 7,5123 |
| IDR | Indonesian rupiah | 15 818,76 |
| MYR | Malaysian ringgit | 4,9228 |
| PHP | Philippine peso | 60,174 |
| RUB | Russian rouble | 67,8368 |
| THB | Thai baht | 38,645 |
| BRL | Brazilian real | 3,8292 |
| MXN | Mexican peso | 22,3514 |
| INR | Indian rupee | 75,5020 |

Currency

Exchange rate

USD

US dollar

1,1605

JPY

Japanese yen

132,52

DKK

Danish krone

7,4407

GBP

Pound sterling

0,88633

SEK

Swedish krona

9,7390

CHF

Swiss franc

1,1632

ISK

Iceland króna

NOK

Norwegian krone

9,5348

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,673

HUF

Hungarian forint

311,23

PLN

Polish zloty

4,2462

RON

Romanian leu

4,6010

TRY

Turkish lira

4,4361

AUD

Australian dollar

1,5196

CAD

Canadian dollar

1,4961

HKD

Hong Kong dollar

9,0561

NZD

New Zealand dollar

1,6975

SGD

Singapore dollar

1,5899

KRW

South Korean won

1 309,39

ZAR

South African rand

16,4855

CNY

Chinese yuan renminbi

7,7225

HRK

Croatian kuna

7,5123

IDR

Indonesian rupiah

15 818,76

MYR

Malaysian ringgit

4,9228

PHP

Philippine peso

60,174

RUB

Russian rouble

67,8368

THB

Thai baht

38,645

BRL

Brazilian real

3,8292

MXN

Mexican peso

22,3514

INR

Indian rupee

75,5020

---

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

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| 28.10.2017 | EN | Official Journal of the European Union | C 368/3 |
| --- | --- | --- | --- |

28.10.2017

EN

Official Journal of the European Union

C 368/3

---

Publication of the countervalues in national currency of the financial thresholds expressed in euro in Annex I to Council Regulation (EC) No 116/2009

(2017/C 368/03)

Pursuant to the requirement under Annex I (B) of Council Regulation (EC) No 116/2009 (1), the financial thresholds applicable to certain categories of cultural goods should be converted into the national currencies of those Member States which do not have the euro as their currency and published in the Official Journal of the European Union.

The countervalues listed hereafter were calculated on the basis of the average daily value of each of the currencies concerned, expressed in euro, during the 24 months ending on the last day of August 2017. These revised values take effect on 31 December 2017.

| EUR | 1 | 15 000 | 30 000 | 50 000 | 150 000 |
| --- | --- | --- | --- | --- | --- |
| BGN Bulgarian lev | 1,9558 | 29 337 | 58 674 | 97 790 | 293 370 |
| CZK Czech koruna | 26,8972 | 403 458 | 806 916 | 1 344 859 | 4 034 578 |
| DKK Danish krone | 7,4451 | 111 676 | 223 352 | 372 253 | 1 116 758 |
| GBP Pound sterling | 0,8204 | 12 305 | 24 611 | 41 018 | 123 055 |
| HRK Croatian kuna | 7,5154 | 112 731 | 225 462 | 375 771 | 1 127 313 |
| HUF Hungarian forint | 310,6583 | 4 659 875 | 9 319 749 | 15 532 915 | 46 598 747 |
| PLN Polish zloty | 4,3117 | 64 675 | 129 350 | 215 584 | 646 753 |
| RON Romanian leu | 4,5020 | 67 530 | 135 061 | 225 102 | 675 305 |
| SEK Swedish krona | 9,4846 | 142 269 | 284 538 | 474 230 | 1 422 690 |

EUR

1

15 000

30 000

50 000

150 000

BGN Bulgarian lev

1,9558

29 337

58 674

97 790

293 370

CZK Czech koruna

26,8972

403 458

806 916

1 344 859

4 034 578

DKK Danish krone

7,4451

111 676

223 352

372 253

1 116 758

GBP Pound sterling

0,8204

12 305

24 611

41 018

123 055

HRK Croatian kuna

7,5154

112 731

225 462

375 771

1 127 313

HUF Hungarian forint

310,6583

4 659 875

9 319 749

15 532 915

46 598 747

PLN Polish zloty

4,3117

64 675

129 350

215 584

646 753

RON Romanian leu

4,5020

67 530

135 061

225 102

675 305

SEK Swedish krona

9,4846

142 269

284 538

474 230

1 422 690

---

(1)  OJ L 39, 10.2.2009, p. 1.

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NOTICES FROM MEMBER STATES

| 28.10.2017 | EN | Official Journal of the European Union | C 368/4 |
| --- | --- | --- | --- |

28.10.2017

EN

Official Journal of the European Union

C 368/4

---

Information to be provided pursuant to Article 5(2)

Establishment of a European Grouping of Territorial Cooperation (EGTC)

(Regulation (EC) No 1082/2006 of the European Parliament and of the Council of 5 July 2006 (OJ L 210, 31.7.2006, p. 19))

(2017/C 368/04)

I.1)   Name, address and contact point

Registered name:
  MURABA Korlátolt Felelősségű Európai Területi Társulás

Registered office:

Contact point:
  Veronika Huszár

Tel.
  +36 694553074

Email:
  palyazat3@szentgotthard.hu

Internet address of the Grouping:

I.2)   Duration of the Grouping:

Duration of the Grouping: indefinite

Date of registration:

Date of publication:

II.   Objectives

| 1.1. | to promote cross-border economic and social cooperation and increase territorial cohesion in areas with a mixed population of Slovenian and Hungarian national communities; |
| --- | --- |

1.1.

to promote cross-border economic and social cooperation and increase territorial cohesion in areas with a mixed population of Slovenian and Hungarian national communities;

| 1.2. | to increase well-being and quality of life in the area of the EGTC; |
| --- | --- |

1.2.

to increase well-being and quality of life in the area of the EGTC;

| 1.3. | to facilitate the collective exercising of the rights of Hungarian and Slovenian minorities in the area of the EGCT; to preserve the national identity of their members and their relations with their parent countries, particularly as regards safeguarding and preserving language and culture; taking up a position and expressing views in these fields; drawing up and submitting recommendations to the relevant bodies; |
| --- | --- |

1.3.

to facilitate the collective exercising of the rights of Hungarian and Slovenian minorities in the area of the EGCT; to preserve the national identity of their members and their relations with their parent countries, particularly as regards safeguarding and preserving language and culture; taking up a position and expressing views in these fields; drawing up and submitting recommendations to the relevant bodies;

| 1.4. | to mobilise and make use of local and other accessible resources, both people and material resources, to implement the provisions laid down in Sections 1.1 to 1.3 above. |
| --- | --- |

1.4.

to mobilise and make use of local and other accessible resources, both people and material resources, to implement the provisions laid down in Sections 1.1 to 1.3 above.

III.   ADDITIONAL DETAILS ON NAME OF THE GROUPING

Name in English
  : MURABA European Grouping of Territorial Cooperation Limited

Name in French
  : Groupement européen de coopération territoriale à responsabilité limitée MURABA

IV.   Members

IV.1)   Total number of members in the Grouping: 4

IV.2)   Nationalities of the members of the Grouping: Slovenian and Hungarian

IV.3)   Member information

Official name: Szentgotthárd Város Önkormányzata

Postal address:

Internet address:

Type of member: local authority

Official name: Országos Szlovén Önkormányzat

Address:

Internet address:

Type of member: autonomous government of a national minority

Official name: Municipality of Lendava (občina Lendava)

Postal address:

Internet address:

Type of member: local authority

Official name: Hungarian National Autonomous Community of Pomurje (Pomurska madžarska samoupravna narodna skupnost)

Postal address:

Internet address:

Type of member: autonomous government of a national minority

---

V Announcements

ADMINISTRATIVE PROCEDURES

European Commission

| 28.10.2017 | EN | Official Journal of the European Union | C 368/6 |
| --- | --- | --- | --- |

28.10.2017

EN

Official Journal of the European Union

C 368/6

---

Calls for proposals and related activities under the 2018-2020 work programme under Horizon 2020 — the Framework Programme for Research and Innovation (2014-2020) and under the 2018 work programme under the Research and Training Programme of the European Atomic Energy Community (2014-2018) complementing Horizon 2020

(2017/C 368/05)

Notice is hereby given of the launch of calls for proposals and related activities under the 2018-2020 work programme under Horizon 2020 — the Framework Programme for Research and Innovation (2014-2020) and under the 2018 work programme under the Research and Training Programme of the European Atomic Energy Community (2014-2018) complementing Horizon 2020.

The Commission has adopted by Decisions C(2017) 7123, and C(2017) 7124 of 27 October 2017 two work programmes which include calls for proposals and related activities.

These are subject to the availability of the appropriations provided for in the draft budget for the corresponding years by the budgetary authority or, if the budget for a specific year is not adopted, as provided for in the system of provisional twelfths.

These work programmes, including deadlines and budgets for the activities, are available through the Participant Portal website (http://ec.europa.eu/research/participants/portal) along with information on the modalities of the calls and related activities, and guidance for applicants on how to submit proposals. All this information will be updated as necessary on the same Participant Portal.

Proposals can be submitted at this stage only against topics marked ‘2018’ in the calls for proposals shown on the Participant Portal. Information on when proposals can be submitted against topics marked ‘2019’ and ‘2020’ will be provided at a later stage on the Participant Portal.

---

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 28.10.2017 | EN | Official Journal of the European Union | C 368/7 |
| --- | --- | --- | --- |

28.10.2017

EN

Official Journal of the European Union

C 368/7

---

Prior notification of a concentration

(Case M.8670 — CDPQ/GE/JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2017/C 368/06)

| 1. | On 20 October 2017, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).
  This notification concerns the following undertakings:






  — | Caisse de dépôt et placement du Québec (‘CDPQ’, Canada), |
| --- | --- | --- |

1.

On 20 October 2017, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).

This notification concerns the following undertakings:

—

Caisse de dépôt et placement du Québec (‘CDPQ’, Canada),

| — | GE Capital Aviation Services Limited (‘GECAS’, Ireland/USA), ultimately controlled by General Electric Company (‘GE’, USA), |
| --- | --- |

—

GE Capital Aviation Services Limited (‘GECAS’, Ireland/USA), ultimately controlled by General Electric Company (‘GE’, USA),

| — | Einn Volant Aircraft Leasing Holdings Ltd (‘EVAL’, Ireland). |
| --- | --- |

—

Einn Volant Aircraft Leasing Holdings Ltd (‘EVAL’, Ireland).

CDPQ and GE acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of EVAL.

The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

| 2. | The business activities of the undertakings concerned are:
  —   for CDPQ: institutional investor managing funds primarily for public and para-public pension and insurance plans.
  —   for GE: broad and diversified activities, including GECAS which is active in the global commercial aircraft leasing and financial industry.
  —   for EVAL: acquisition and leasing of aircraft. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for CDPQ: institutional investor managing funds primarily for public and para-public pension and insurance plans.

—   for GE: broad and diversified activities, including GECAS which is active in the global commercial aircraft leasing and financial industry.

—   for EVAL: acquisition and leasing of aircraft.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.
  Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in 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 the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in 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. The following reference should always be specified:
  M.8670 — CDPQ/GE/JV
  Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:





  E-mail: COMP-MERGER-REGISTRY@ec.europa.eu |
| --- | --- |
| Fax +32 22964301 |
| Postal 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. The following reference should always be specified:

M.8670 — CDPQ/GE/JV

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

E-mail: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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

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| 28.10.2017 | EN | Official Journal of the European Union | C 368/9 |
| --- | --- | --- | --- |

28.10.2017

EN

Official Journal of the European Union

C 368/9

---

Prior notification of a concentration

(Case M.8562 — Cargill/Faccenda Investments/JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2017/C 368/07)

| 1. | On 19 October 2017, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).
  This notification concerns the following undertakings:






  — | Cargill Incorporated (‘Cargill’, United States of America), |
| --- | --- | --- |

1.

On 19 October 2017, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).

This notification concerns the following undertakings:

—

Cargill Incorporated (‘Cargill’, United States of America),

| — | Faccenda Investments Ltd (‘Faccenda’, United Kingdom), |
| --- | --- |

—

Faccenda Investments Ltd (‘Faccenda’, United Kingdom),

Cargill and Faccenda acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of a newly created company constituting a full-function joint venture.

The concentration is accomplished by way of acquisition of shares in a newly created company constituting a joint venture.

| 2. | The business activities of the undertakings concerned are:
  —   for Cargill: the international production and marketing of food, including grain and commodity merchandising, oilseed and grain processing and refining, flour milling and meat processing (including chicken),
  —   for Faccenda: the breeding, fattening, processing and sale of chicken, turkey and duck products
  The JV will combine Cargill's and Faccenda's UK-based fresh and added value raw poultry businesses comprising chicken, turkey and duck and including their integrated feed, breeding, rearing, fattening, slaughtering and processing activities. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for Cargill: the international production and marketing of food, including grain and commodity merchandising, oilseed and grain processing and refining, flour milling and meat processing (including chicken),

—   for Faccenda: the breeding, fattening, processing and sale of chicken, turkey and duck products

The JV will combine Cargill's and Faccenda's UK-based fresh and added value raw poultry businesses comprising chicken, turkey and duck and including their integrated feed, breeding, rearing, fattening, slaughtering and processing activities.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.
  Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in 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 the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in 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. The following reference should always be specified:
  M.8562 — Cargill/Faccenda Investments/JV
  Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:





  E-mail: COMP-MERGER-REGISTRY@ec.europa.eu |
| --- | --- |
| Fax +32 22964301 |
| Postal 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. The following reference should always be specified:

M.8562 — Cargill/Faccenda Investments/JV

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

E-mail: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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

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OTHER ACTS

European Commission

| 28.10.2017 | EN | Official Journal of the European Union | C 368/10 |
| --- | --- | --- | --- |

28.10.2017

EN

Official Journal of the European Union

C 368/10

---

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

(2017/C 368/08)

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

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

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

‘SALCHICHÓN DE VIC’/‘LLONGANISSA DE VIC’

EU No: PGI-ES-2158 — 4.7.2016

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

| Regulatory Council for the Llonganissa de Vic PGI |
| --- |
| Ronda St. Pere, 19-21, 5-6 |
| 08010 Barcelona |
| ESPAÑA |
| info@llonganissadevic.cat |
| www.llonganissadevic.cat |

Regulatory Council for the Llonganissa de Vic PGI

Ronda St. Pere, 19-21, 5-6

08010 Barcelona

ESPAÑA

info@llonganissadevic.cat

www.llonganissadevic.cat

The Regulatory Council for the Protected Geographical Indication ‘Salchichón de Vic’/‘Llonganissa de Vic’ is made up of all the producers of the sausage covered by the ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI, and it has a legitimate interest in submitting an amendment application.

2.   Member State or Third Country

Spain

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

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Product description |
| — | ☐ | Geographical area |
| — | ☐ | Proof of origin |
| — | ☒ | Method of production |
| — | ☒ | Link |
| — | ☒ | Labelling |
| — | ☒ | Other (Inspection body and legislative requirements) |

—

☐

Name of product

—

☒

Product description

—

☐

Geographical area

—

☐

Proof of origin

—

☒

Method of production

—

☒

Link

—

☒

Labelling

—

☒

Other (Inspection body and legislative requirements)

4.   Type of amendment(s)

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

—

☒

Amendment to product specification of a registered PDO or PGI not qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

—

☐

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

5.   Amendment(s)

Product description:

| — | The wording of the first paragraph of the product description in the specification has been revised and supplemented in order to make it consistent with the different sections of the specification and the single document. In that section, no reference was made to either the fat, despite it being a key component of the product, or to the sugar, even though its use has always been a standard practice. In addition, the sections used the terms ‘leg and back’ or ‘ham and shoulder ham’. Although these terms are equivalent, it was considered a good idea to standardise the terms in order make the document easier to understand. It is now worded as follows:

  ‘“Salchichón de Vic”/“Llonganissa de Vic” is a traditional sausage from Catalonia, made with lean pork (ham, shoulder ham and top-quality lean meat), and fat, sugar, salt and pepper as the only seasonings. It is minced, macerated, stuffed into casing, and then cured.’ |
| --- | --- |

—

The wording of the first paragraph of the product description in the specification has been revised and supplemented in order to make it consistent with the different sections of the specification and the single document. In that section, no reference was made to either the fat, despite it being a key component of the product, or to the sugar, even though its use has always been a standard practice. In addition, the sections used the terms ‘leg and back’ or ‘ham and shoulder ham’. Although these terms are equivalent, it was considered a good idea to standardise the terms in order make the document easier to understand. It is now worded as follows:

‘“Salchichón de Vic”/“Llonganissa de Vic” is a traditional sausage from Catalonia, made with lean pork (ham, shoulder ham and top-quality lean meat), and fat, sugar, salt and pepper as the only seasonings. It is minced, macerated, stuffed into casing, and then cured.’

| — | The type of casings permitted in the production of Salchichón de Vic has been expanded. The use of sewn and reconstituted casings, which are also natural casings as defined until now, has been added. This amendment is being made to adapt to changes that have taken place in the natural sausage-casing market. These new features do not affect the organoleptic characteristics of the final product.
  The wording now reads as follows: ‘Natural, wide, crimped, sewn or reconstituted casings.’ |
| --- | --- |

—

The type of casings permitted in the production of Salchichón de Vic has been expanded. The use of sewn and reconstituted casings, which are also natural casings as defined until now, has been added. This amendment is being made to adapt to changes that have taken place in the natural sausage-casing market. These new features do not affect the organoleptic characteristics of the final product.

The wording now reads as follows: ‘Natural, wide, crimped, sewn or reconstituted casings.’

| — | The heading of the ‘Chemical composition’ subsection in the specification has been changed to ‘Physico-chemical parameters’, which was considered better suited to its content. |
| --- | --- |

—

The heading of the ‘Chemical composition’ subsection in the specification has been changed to ‘Physico-chemical parameters’, which was considered better suited to its content.

| — | The physico-chemical parameters have been partially amended to improve the description of the product covered by the ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI. In this respect, it has been made clear that the maximum percentage of ‘sugar’ refers to ‘total sugars expressed in glucose’. In addition, the ‘humidity (%)’ parameter has been replaced with a ‘Water activity (Aw) at 20 °C’ parameter. The pH measurement has also been added. These two new parameters provide more accurate information on the product’s physico-chemical and food-safety characteristics.
  The following values, which take into account the variability contributed by the drying process, have been set. Aw (at 20 °C) < 0,92 and 5,3 ≤ pH ≤ 6,2.
  The wording now reads as follows:






  ‘— | Maximum fat: 48 % (*1) |
| --- | --- | --- |

—

The physico-chemical parameters have been partially amended to improve the description of the product covered by the ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI. In this respect, it has been made clear that the maximum percentage of ‘sugar’ refers to ‘total sugars expressed in glucose’. In addition, the ‘humidity (%)’ parameter has been replaced with a ‘Water activity (Aw) at 20 °C’ parameter. The pH measurement has also been added. These two new parameters provide more accurate information on the product’s physico-chemical and food-safety characteristics.

w

The following values, which take into account the variability contributed by the drying process, have been set. Aw (at 20 °C) < 0,92 and 5,3 ≤ pH ≤ 6,2.

The wording now reads as follows:

‘—

Maximum fat: 48 % (*1)

*1

| — | Minimum protein: 38 % (*) |
| --- | --- |

—

Minimum protein: 38 % (*)

| — | Maximum collagen/protein ratio x 100: 12 |
| --- | --- |

—

Maximum collagen/protein ratio x 100: 12

| — | Total soluble sugars expressed in maximum glucose: 3 % (*) |
| --- | --- |

—

Total soluble sugars expressed in maximum glucose: 3 % (*)

| — | Added protein: Absent |
| --- | --- |

—

Added protein: Absent

| — | Water activity at 20 °C: Aw < 0,92 |
| --- | --- |

—

Water activity at 20 °C: Aw < 0,92

| — | 5,3 ≤ pH ≤ 6,2 |
| --- | --- |

—

5,3 ≤ pH ≤ 6,2

| — | It has been specified that the only sugars permitted as ingredients are mono- and disaccharides. |
| --- | --- |

—

It has been specified that the only sugars permitted as ingredients are mono- and disaccharides.

| — | The additives permitted in the production of the product covered by the PGI have been specified, because this piece of information was not specified in the previous version of the specification. The only additives are ascorbic acid and its sodium salt, potassium nitrate, sodium nitrate, potassium nitrite, and sodium nitrite. |
| --- | --- |

—

The additives permitted in the production of the product covered by the PGI have been specified, because this piece of information was not specified in the previous version of the specification. The only additives are ascorbic acid and its sodium salt, potassium nitrate, sodium nitrate, potassium nitrite, and sodium nitrite.

| — | Sizes and formats:
  In response to changes in the market and new consumer demand, the range of weights and formats of the product covered by the ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI has been expanded. Specifically, smaller pieces (weighing less than 300 g), and a sliced, packaged format have been added. This means a reduction in the diameter and minimum curing time of the small pieces to preserve the product’s characteristics. In addition, information concerning length has been removed, because the dimensions of the protected product are sufficiently defined with the diameter and weight.
  The new size range, together with the corresponding curing period, is as follows:








  Weight (g) | Diameter of the cured sausage
  (dried) (mm) | Minimum curing period (in days) |
| --- | --- | --- | --- |
| 200-300 | ≥ 35 | ≤ 75 | 30 days |
| ≥ 300 | > 40 | ≤ 90 | 45 days |

—

Sizes and formats:

In response to changes in the market and new consumer demand, the range of weights and formats of the product covered by the ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI has been expanded. Specifically, smaller pieces (weighing less than 300 g), and a sliced, packaged format have been added. This means a reduction in the diameter and minimum curing time of the small pieces to preserve the product’s characteristics. In addition, information concerning length has been removed, because the dimensions of the protected product are sufficiently defined with the diameter and weight.

The new size range, together with the corresponding curing period, is as follows:

Weight (g)

Diameter of the cured sausage

(dried) (mm)

Minimum curing period (in days)

200-300

≥ 35

≤ 75

30 days

≥ 300

> 40

≤ 90

45 days

| — | The reference to the 1980 quality standard applicable to raw-cured, sausage meat products has been removed because this standard was repealed. Given that the products covered by the PGI must comply with the current sectoral legislation at all times, it was not deemed necessary to state the rule that replaced it. |
| --- | --- |

—

The reference to the 1980 quality standard applicable to raw-cured, sausage meat products has been removed because this standard was repealed. Given that the products covered by the PGI must comply with the current sectoral legislation at all times, it was not deemed necessary to state the rule that replaced it.

Production method:

Production method:

In addition to the amendments described below, some purely formal changes have been made to the text.

| — | The ‘Production method’ section of the specification has been rewritten, with the aim of improving it and leaving only the necessary information. In this respect, the reference to maceration conditions has been removed. This is because of the study that was carried out on how the weather and maceration-temperature conditions affect the pieces of fresh meat and ingredients of Salchichón de Vic after it is kneaded and before it is stuffed into the casing. This study concluded that during this stage in the preparation of the sausage, the effects of these factors in terms of intensity, time to take effect, and the interactions between all of these do not materially affect the production process, the final organoleptic and hygienic qualities, or the subsequent sale (shelf-life) of the product covered by the ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI. |
| --- | --- |

—

The ‘Production method’ section of the specification has been rewritten, with the aim of improving it and leaving only the necessary information. In this respect, the reference to maceration conditions has been removed. This is because of the study that was carried out on how the weather and maceration-temperature conditions affect the pieces of fresh meat and ingredients of Salchichón de Vic after it is kneaded and before it is stuffed into the casing. This study concluded that during this stage in the preparation of the sausage, the effects of these factors in terms of intensity, time to take effect, and the interactions between all of these do not materially affect the production process, the final organoleptic and hygienic qualities, or the subsequent sale (shelf-life) of the product covered by the ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI.

shelf-life

| — | The curing period has been adapted to the new range of weights. |
| --- | --- |

—

The curing period has been adapted to the new range of weights.

| — | In addition, the idea that the aroma and taste of Salchichón de Vic is due to the fermentation and enzymatic processes originating from the microbiological flora specific to the Plain of Vic has been emphasised and expanded upon. |
| --- | --- |

—

In addition, the idea that the aroma and taste of Salchichón de Vic is due to the fermentation and enzymatic processes originating from the microbiological flora specific to the Plain of Vic has been emphasised and expanded upon.

It is proposed that the wording of the ‘Production method’ section of the specification be as follows:

‘The fresh meat parts are refined by specialised technicians, and then minced and mixed with the diced fat and the rest of the ingredients, among which sourdough — containing the producer’s own bacterial flora — may also be included. Once the perfect blending of the ingredients with the meat mixture is completed, it is prepared into solid blocks that have no internal air pockets. These undergo a maceration process using traditional know-how, aimed at managing a good start to the fermentation, which can be seen in the appearance of a characteristic aroma and colour.

The matured meat mixture is put into completely clean natural casings that were prepared beforehand. The process of putting the meat mixture into the casing must be carried out with great care, making sure that there are no empty pockets or spaces left (the presence of air), because they would be the cause of poor stability and abnormal fermentation.

Once the meat is placed in the casings, the sausages are placed in drying chambers, where their curing and dehydration are completed. This process requires a period of at least 30 days for the smallest pieces weighing less than 300 g, and 45 days for those pieces of 300 g or more. The ambient conditions in the drying chambers (temperature, relative humidity and air velocity) may optionally be adjusted according to the prevailing climatology conditions.

The sausage must be cut in a uniform, smooth, and well-bound fashion, without abnormal colouration, and with a clear distinction between the lean meat and the diced cubes of fat. It must have the characteristic smell and flavour, resulting from the fermentation and enzymatic metabolism processes, caused by the bacterial and fungal flora specific to the Plain of Vic.’

Link with the area:

Link with the area:

| — | In the ‘Natural’ subsection of the specification, certain references to the type of microbial flora have been corrected and clarified. Specifically, the relevant amendments made are:






  — | The phrase ‘[...] a typical fungal flora developed in the area and adapted to it [...]’, is amended to read ‘[...] a typical microbial flora developed in the area and adapted to it [...]’. |
| --- | --- | --- |

—

In the ‘Natural’ subsection of the specification, certain references to the type of microbial flora have been corrected and clarified. Specifically, the relevant amendments made are:

—

The phrase ‘[...] a typical fungal flora developed in the area and adapted to it [...]’, is amended to read ‘[...] a typical microbial flora developed in the area and adapted to it [...]’.

| — | The phrase ‘[...] the development of the lactic-acid fungal flora enables acidification of the meat mixture, restraining some of the unwanted flora that produces fermentation and causes it to rot’ is amended to read ‘[...] the development of the lactic-acid bacterial flora enables acidification of the meat mixture, restraining some of the unwanted flora that cause imbalances in the fermentation’. |
| --- | --- |

—

The phrase ‘[...] the development of the lactic-acid fungal flora enables acidification of the meat mixture, restraining some of the unwanted flora that produces fermentation and causes it to rot’ is amended to read ‘[...] the development of the lactic-acid bacterial flora enables acidification of the meat mixture, restraining some of the unwanted flora that cause imbalances in the fermentation’.

| — | In this subsection, the following paragraph has been removed, as it was deemed unnecessary:

  ‘Attempts have been made to produce starter cultures to implant the microbial flora in other production areas, and the curing process was not successful, either in the development and implantation, or in the resulting sausage being the equal of that produced in the Plain of Vic. This showed that it is only possible to produce Salchichón de Vic — Llonganissa de Vic in the geographical area covered by this Protected Geographical Indication.’

  The differences in this section between the Single Document and the summary sheet are also because the sheet was too brief in summarising the specification and an effort was made to make the new Single Document more comprehensive. |
| --- | --- |

—

In this subsection, the following paragraph has been removed, as it was deemed unnecessary:

‘Attempts have been made to produce starter cultures to implant the microbial flora in other production areas, and the curing process was not successful, either in the development and implantation, or in the resulting sausage being the equal of that produced in the Plain of Vic. This showed that it is only possible to produce Salchichón de Vic — Llonganissa de Vic in the geographical area covered by this Protected Geographical Indication.’

The differences in this section between the Single Document and the summary sheet are also because the sheet was too brief in summarising the specification and an effort was made to make the new Single Document more comprehensive.

Labelling:

Labelling:

| — | The labelling information has been updated. Specifically, a requirement has been added to include the EU’s Protected Geographical Indication symbol, and the ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI’s own logo has been added. |
| --- | --- |

—

The labelling information has been updated. Specifically, a requirement has been added to include the EU’s Protected Geographical Indication symbol, and the ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI’s own logo has been added.

Other:

Other:

| — | Inspection body: Data on the inspection body were updated. |
| --- | --- |

—

Inspection body: Data on the inspection body were updated.

Inspection body

| — | National legal requirements: This section has been deleted, as it is not a requirement of Regulation (EU) No 1151/2012. |
| --- | --- |

—

National legal requirements: This section has been deleted, as it is not a requirement of Regulation (EU) No 1151/2012.

National legal requirements

SINGLE DOCUMENT

‘SALCHICHÓN DE VIC’/‘LLONGANISSA DE VIC’

‘SALCHICHÓN DE VIC’/‘LLONGANISSA DE VIC’

EU No: PGI-ES-2158 — 4.7.2016

EU No: PGI-ES-2158 — 4.7.2016

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name

Name

Salchichón de Vic/Llonganissa de Vic

2.   Member State or Third Country

Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

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

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

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

‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI is a traditional sausage from Catalonia, made with lean pork, fat, sugar, salt and pepper as the only seasonings. It is minced, macerated, stuffed into casing, and then cured.

Stuffed into natural casings, it is characterised by a wrinkled external appearance with the casing sticking closely to the meat mixture, a more-or-less regular cylindrical shape, and a whitish outer colour, due to the fungal flora, which takes on purplish-brown tones over time. On the inside, the diced fat and peppercorns are visible.

Characteristic and pleasant aroma and flavour, which it gets from the spices and the curing process.

The casing that is used determines the diameter and size of the ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI. The dimensions at the time of dispatch and the curing times are set out below:

| Weight (g) | Diameter of the cured sausage
  (dried) (mm) | Minimum curing period (in days) |
| --- | --- | --- |
| 200-300 | ≥ 35 | ≤ 75 | 30 days |
| ≥ 300 | > 40 | ≤ 90 | 45 days |

Weight (g)

Diameter of the cured sausage

(dried) (mm)

Minimum curing period (in days)

200-300

≥ 35

≤ 75

30 days

≥ 300

> 40

≤ 90

45 days

Physico-chemical parameters:

| — | Maximum fat: 48 % (*2) |
| --- | --- |

—

Maximum fat: 48 % (*2)

*2

| — | Minimum protein: 38 % (*3) |
| --- | --- |

—

Minimum protein: 38 % (*3)

*3

| — | Maximum collagen/protein ratio x 100: 12 |
| --- | --- |

—

Maximum collagen/protein ratio x 100: 12

| — | Total soluble sugars expressed in maximum glucose: 3 % (*4) |
| --- | --- |

—

Total soluble sugars expressed in maximum glucose: 3 % (*4)

*4

| — | Added protein: Absent |
| --- | --- |

—

Added protein: Absent

| — | Water activity at 20 °C: Aw < 0,92 |
| --- | --- |

—

Water activity at 20 °C: Aw < 0,92

| — | 5,3 ≤ pH ≤ 6,2 |
| --- | --- |

—

5,3 ≤ pH ≤ 6,2

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

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

Selected lean pork (ham, shoulder ham and top-quality lean meat), fat, salt, pepper and natural casings (wide, crimped, sewn or reconstituted) are used.

Other ingredients: The only ingredients that may be used are sugar (mono- and disaccharides), the producer’s own sourdough, potassium nitrite, sodium nitrite, potassium nitrate, sodium nitrate, ascorbic acid and its sodium salt.

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

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

The production of the product (preparation of the fresh meat, refining and mincing, mixing, kneading, maceration, stuffing in casing, and curing-maturation) must take place in the geographical area described in point 4.

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

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

Salchichón de Vic is permitted to be sold in slices and packaged, which can be done both within and outside of the geographical area described in point 4.

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

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

The ‘Salchichón de Vic’ (in Spanish) or ‘Llonganissa de Vic’ (in Catalan) Protected Geographical Indication name and logo, as well as the EU’s symbol for PGIs and the Regulatory Council’s authorised, numbered label must be clearly indicated on the packaging, along with the other information generally required under the legislation in force.

Reproduction of the logo itself:

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area defined by this indication comprises the municipalities of the Plain of Vic, located in the district of Osona in the Province of Barcelona, as follows:

Aiguafreda, Sant Martí de Centelles, El Brull, Seva, Tona, Muntanyola, Malla, Taradell, Sant Julià de Vilatorta, Santa Eugènia de Berga, Calldetenes, Folgueroles. Vic. Santa Eulàlia de Riuprimer, Gurb, Tavèrnolas, Roda de Ter, Manlleu, Santa Cecila de Voltregà, Sant Hipòlit de Voltregà, Les Masies de Voltregà, Oris, Torelló, Centelles, Balenyà, Les Masies de Roda, San Vicenç de Torelló and Sant Pere de Torelló.

5.   Link with the geographical area

Link with the geographical area

The uniqueness of Salchichón de Vic is based on the reputation and renown that this product has acquired both in Catalonia and in the rest of Spain over the centuries, especially from the 19th century on. It is also due to the environmental and climate conditions in the geographical area that enable its production.

The PGI’s geographical area, the Plain of Vic, is a plain with outstanding agricultural conditions and a large number of farms and small rural centres. The area is located at an altitude of between 400 and 600 metres, and is surrounded by the Guilleries, Montseny, Collsacabra and Lluçanés mountain ranges, which give it a certain degree of isolation. It has a continental Mediterranean climate, but due to its location, during anticyclonic weather conditions, it is common for the air in this area to become stagnant. Thermal inversion then occurs, with temperatures reaching as much as 20 °C less in the plain than in the surrounding areas. In addition, mists hover persistently over the area (225 days of mist per year on average). For all of these reasons, the Plain of Vic produces very specific environmental conditions that are difficult to replicate. This promotes the development of a typical microbial flora, which is responsible for the fermentation and enzymatic processes that give Salchichón de Vic its characteristic aroma and flavour.

There are written references to Salchichón de Vic as far back as 1456, even though it might be possible to trace its origin back to the 4th century. In the past, this product was made in the homes of the area’s peasant farmers, as a way of preserving the prime cuts of meat. From the mid-19th century onwards, many writings praised the quality of Salchichón de Vic and attested to its good reputation. By way of example, an account from the ‘El Porvenir’ newspaper of 29 May 1867 stated the following: ‘...the already famous salchichones de Vic’. It is even known that one of the fans of Salchichón de Vic was King Alfonso XIII himself. Thus, Vic and the sausage have for years gone together like the surname and first name of great families, and over time it has become a small treasure.

Despite the tradition of the word ‘salchichón’, referring to a thick, cured sausage, we must point out that in Catalan it is called ‘llonganissa’, this being its original and native name, which became ‘salchichón’ when it passed into Spanish. This is why the designations ‘Salchichón de Vic’ and ‘Llonganissa de Vic’ are used interchangeably.

In summary, Salchichón de Vic is a product with an excellent reputation, that is the result of experience passed down from generation to generation of producers and of the specific environmental conditions of the geographical area in which it is produced.

Reference to publication of the specification

Reference to publication of the specification

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

http://agricultura.gencat.cat/pliegosalchichonvic

---

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

1

(*2)  Value expressed on the basis of dry matter.

*2

(*3)  Value expressed on the basis of dry matter.

*3

(*4)  Value expressed on the basis of dry matter.

*4

---

| 28.10.2017 | EN | Official Journal of the European Union | C 368/16 |
| --- | --- | --- | --- |

28.10.2017

EN

Official Journal of the European Union

C 368/16

---

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

(2017/C 368/09)

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

APPLICATION FOR THE APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION THAT IS NOT MINOR

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

‘SQUACQUERONE DI ROMAGNA’

EU No: PDO-IT-02292 — 22.2.2017

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

| Associazione Squacquerone di Romagna DOP |
| --- |
| c/o CNA Forlì-Cesena |
| Via Pelacano 29 |
| 47122 Forlì |
| ITALIA |
| Email: caseificiocomellini@pec.it |

Associazione Squacquerone di Romagna DOP

c/o CNA Forlì-Cesena

Via Pelacano 29

47122 Forlì

ITALIA

Email: caseificiocomellini@pec.it

Associazione Squacquerone di Romagna, an association of ‘Squacquerone di Romagna’ producers, is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member State or Third Country

Italy

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

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☐ | Geographical area |
| — | ☐ | Proof of origin |
| — | ☒ | Production method |
| — | ☐ | Link |
| — | ☐ | Labelling |
| — | ☒ | Other: Legal references updated; typing errors corrected; name of inspection body updated. |

—

☐

Name of product

—

☒

Description of product

—

☐

Geographical area

—

☐

Proof of origin

—

☒

Production method

—

☐

Link

—

☐

Labelling

—

☒

Other: Legal references updated; typing errors corrected; name of inspection body updated.

4.   Type of amendment(s)

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

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Amendment to product specification of registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

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

5.   Amendment(s)

Description of product

A typographical error is corrected in the Italian text in the sentence regarding weight, but the value ‘from 0,1 kg to 2 kg’ remains unchanged.

Physical and chemical characteristics: the permitted ranges for fat content (of dry matter), moisture and pH are increased by a few percentage points as set out below.

Fat content (of dry matter): the range changes from ‘between 46 and 55 %’ to ‘between 46 and 59 %’ to allow a higher maximum content.

The need for an update has become apparent as a result of applying the product specification on a daily basis in the years since it came into force. The fat content (of dry matter) parameter is influenced by the properties of the raw material, and the limit is sometimes exceeded as during the winter milk has a higher fat content for entirely natural reasons. This is especially true of dairies where milk from just one or a few farms is processed, meaning that they do not benefit from an averaging out of values for milk delivered by several producers.

Moisture content: the values change from ‘between 58 and 65 %’ to ‘between 58 and 69 %’, and

pH: the values change from ‘between 4,95 and 5,30’ to ‘between 4,75 and 5,35’.

The moisture and pH values of the finished product are also subject to variations in the course of a season that are not fully controllable. Variations recorded in the annual distribution of pH and moisture values, as observed during checks carried out over the past few years, have revealed that the range of values identified at the time of drawing up the specification was too limited.

Moreover, the subtitle ‘microbiological characteristics’ before the pH value was incorrect and has been deleted.

Method of production

Raw materials

The sentence

‘The milk used to produce “Squacquerone di Romagna” PDO cheese comes from cattle breeds reared in the area, namely Italian Friesian, Alpine Brown and Romagnola’ has been deleted.

The diversity of livestock farms in the area seems to have been underestimated at the time of applying for registration of the PDO. As it is a well-known fact that the organoleptic characteristics of cheese are mainly influenced by the cows' feed and the physiological and biochemical characteristics of the cultures used, the reference to mandatory breeds should be deleted.

A typing error has been corrected so that the words ‘dehydrated dried’ now read ‘dehydrated and dried’.

The sentence: ‘The feed of the dairy cows whose milk is used to produce “Squacquerone di Romagna” PDO cheese may not include cabbage and fodder beet processing residues’ has been moved up two rows to the part relating to feed, in order to make the specification more coherent and improve its readability.

Processing stages

Acidification

It has been specified that the bacterial species mentioned in the specification is used to start fermentation.

Therefore, the sentence:

‘The bacterial species used is the Streptococcus thermophilus’

now reads

‘The bacterial species used to start fermentation is the Streptococcus thermophilus’.

This amendment has proved necessary because the presence, however minimal, of other strains found during checks has given rise to disputes.

Coagulation

A typing error, ‘1:10 000; 1:40 000’, has been corrected to ‘1:10 000 and 1:40 000’.

The quantity range for rennet has been changed

from ‘in a quantity of between 30 and 50 ml per hectolitre of milk’

to ‘in a quantity of between 15 and 50 ml per hectolitre of milk’.

This amendment corrects an error in the current specification, as a rennet ratio of 1:40 000 is sufficient in a quantity of 15 ml or more of rennet per hectolitre.

Salting

Provision is made for using both, or combining the two, curing methods mentioned in the specification. The text is therefore amended by adding the following words, as a link between the two curing methods:

‘... in addition to or instead of the aforementioned’.

If brining is used not only for salting but also to lower the temperature of the product to slow its fermentation, adding a portion of salt to the cauldron allows the brining period to be shortened, thereby improving the texture of the finished product.

Other

Other

In Article 1 of the specification on the name of the product,

the reference to ‘Regulation (EC) No 510/2006’ has been replaced with a reference to ‘Regulation (EU) No 1151/2012’.

In Article 7 of the specification on checks,

the reference to ‘Regulation (EC) No 510/2006’ has been replaced with a reference to ‘Regulation (EU) No 1151/2012’. The business name of the inspection body has been updated as follows: ‘The inspection body responsible for verifying the product specification is the single-member company, Kiwa Cermet Italia SpA, Via Cadriano 23, 40057 Cadriano Granarolo dell'Emilia (BO), ITALIA. Tel. +39 514593303. Fax +39 51763382.’

SINGLE DOCUMENT

‘SQUACQUERONE DI ROMAGNA’

‘SQUACQUERONE DI ROMAGNA’

EU No: PDO-IT-02292 — 22.2.2017

EU No: PDO-IT-02292 — 22.2.2017

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name

Name

‘Squacquerone di Romagna’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.3. Cheeses

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

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

‘Squacquerone di Romagna’ PDO is a soft cheese that matures rapidly, produced from cow's milk from the defined geographical area set out in point 4. When released for consumption ‘Squacquerone di Romagna’ PDO cheese must have the following characteristics:

Morphological characteristics:

Morphological characteristics

Weight: ‘Squacquerone di Romagna’ PDO cheese weighs from 0,1 kg to 2 kg.

Weight

Appearance: ‘Squacquerone di Romagna’ PDO cheese is mother-of-pearl white in colour and without any rind or crust.

Appearance

Shape: depends on the container in which it is placed, as its very creamy texture means that it does not have a distinct shape.

Shape

Physical and chemical characteristics: Fat content (of dry matter): between 46 and 59 %; water content: between 58 and 69 %; pH: between 4,75 and 5,35.

Physical and chemical characteristics

Organoleptic characteristics:

Organoleptic characteristics

Taste: pleasant, sweet, slightly acidic and subtly salty.

Taste

Aroma: delicate, distinctive milk taste, with a grassy note.

Aroma

Consistency: soft, creamy, sticky, runny, highly spreadable.

Consistency

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

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

At least 60 % of the dry mater of the cattle's total ration must consist of forage and silage, supplemented with feed.

The forage and silage is composed of legumes and grasses grown exclusively in the geographic area defined in point 4.

The wide variety of grass species grown also includes various medicinal plants, among which the main varieties used are Pomposa, Classe, Garisenda, Delta and Prosementi.

The feed serves as a source of concentrated, high-energy nutrition and may include:

| (1) | proteins: whole seeds and pul.ses such as soya, beans, sunflower and peas, and also soya and sunflower flours; |
| --- | --- |

(1)

proteins: whole seeds and pul.ses such as soya, beans, sunflower and peas, and also soya and sunflower flours;

| (2) | fibres such as dry soya pulp, bran and hulls; |
| --- | --- |

(2)

fibres such as dry soya pulp, bran and hulls;

| (3) | energy: maize grain, barley, sorghum, wheat, oats, vegetable oils, soya oil, extruded whole flax seed. |
| --- | --- |

(3)

energy: maize grain, barley, sorghum, wheat, oats, vegetable oils, soya oil, extruded whole flax seed.

Squacquerone di Romagna PDO is a soft cheese made from whole cow's milk from breeds of cattle reared in the geographical area specified in point 4.

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

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

The production phases that must take place in the identified geographical area of origin are: milk production and processing.

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

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

‘Squacquerone di Romagna’ must be packaged within the identified geographical area, since lacking a rind and therefore being 100 % edible it is particularly subject to the risk of contamination after production, and therefore to deterioration, through an increase in its level of environmental bacteria, which could enter into contact with the surface of the product during the various stages. Furthermore, as ‘Squacquerone di Romagna’ is a fresh product, all microbial growth must be avoided during the shelf-life period. In order to avoid the risk of deterioration, the product should be packaged inside the certified production facility. The primary packaging for ‘Squacquerone di Romagna’ PDO is food-grade paper or other appropriate containers suitable for this product, the specificity of which is its soft and creamy texture.

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

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

The cheese produced in accordance with these specifications bears on the packaging the words ‘Squacquerone di Romagna — Denominazione d'Origine Protetta (Protected Designation of Origin)’ or ‘Squacquerone di Romagna – DOP (PDO)’, accompanied by the EU logo. The label must also bear the name, business name and address of the producer/packager. The product must be maintained at a temperature of between 0 °C and +6 °C. The maximum storage temperature must be indicated on the label. The following label must be affixed to the external protective wrapping of the cheese: ‘Squacquerone di Romagna’ in Sari Extra Bold Italic font, in the authorised colours Pantone No 2747 blue and white and of a size proportional to the package. It is forbidden to include any description that is not specifically set out in the production specification.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area for ‘Squacquerone di Romagna’ PDO cheese includes the following provinces of the Region of Emilia-Romagna: Ravenna, Forlì-Cesena, Rimini, Bologna; and part of the province of Ferrara, bordered on the west by trunk road No 64 (Porrettana) and on the north by the River Po.

5.   Link with the geographical area

Link with the geographical area

‘Squacquerone di Romagna’ PDO cheese is produced on land situated above the flood plain. Cereals, fodder crops and specialised intensive crops are farmed on this land. The area where ‘Squacquerone di Romagna’ PDO cheese is produced has a temperate sub-continental climate. From time immemorial, this area of origin has witnessed the presence of farms primarily involved in crop production, with limited stock breeding with a dual purpose of milk production and for ploughing, etc. Part of the milk used for human consumption was processed into ‘Squacquerone di Romagna’ and was intended to supplement the farmer's income through bartering.

Studies carried out on ‘Squacquerone di Romagna’ PDO cheese have demonstrated the characteristics of the natural cultures used, revealing a definite uniformity among the species of bacteria it contains, namely native Streptococcus thermophilus biotypes. These natural cultures are developed in fermenters within the geographical area indicated in point 4, always using only milk from the identified geographical area.

Streptococcus thermophilus

Production techniques have remained very similar to historic methods and must take account of the fact that cheese-making times vary according to the season: longer in winter and shorter in summer. The producers' skill and experience plays a key role in obtaining the right consistency of the cheese.

The salient characteristics of ‘Squacquerone di Romagna’ cheese that distinguish it from other fast maturing soft cheeses are its mother-of-pearl white colour and its delicate, distinctive milky aroma, with a grassy note.

Its principal characteristic, which has significantly contributed to the reputation of ‘Squacquerone di Romagna’, is its creamy-gelatinous texture and its high spreadability because of its soft consistency.

The characteristics of Squacquerone cheese, in particular its creaminess and high spreadability because of its soft consistency, are the result of the type of milk used to produce the cheese, a milk with specific properties that is low in protein and fat because of how the cattle are fed, which is principally determined by the identified geographical area in question.

To be more precise, the specific qualities of the forage cultivated entirely in the geographical area defined in point 4, which is rich in sugars and highly digestible fibre, provide the cattle with a characteristic diet, notable for its low fat and starch inputs, compensated for by the energy provided by the forage typical of this area. This is how milk low in protein and fats is produced, which determines the typical characteristics of Squacquerone cheese, namely its soft consistency. The milk used produces the cheese's organoleptic properties described in point 3.2, namely its soft and creamy texture, sweet, slightly acidic taste and delicate aroma with a grassy note. Furthermore, it is thanks to the experience of the producers, who successfully adapt the cheese-making times to the seasons, that they are able to avoid the cheese becoming chalky or overly compact.

Another important link between ‘Squacquerone di Romagna’ and the identified geographical area is the use of native culture strains. Taxonomically, Streptococcus thermophilus is the species identified in all the natural cultures studied and that characterises the milk microflora typical of ‘Squacquerone di Romagna’ PDO. The various biotypes isolated show particular physiological and biochemical characteristics that are not found in the selected strains in international collections, demonstrating once again the uniqueness and specificity of the bacterial spectrum used to produce ‘Squacquerone di Romagna’. Native Streptococcus thermophilus biotypes have been isolated from various raw milk samples taken from several dairies in the traditional production area for this cheese; these biotypes can therefore be considered native and, taken as a whole, constitute a characteristic signature of associated microbes that is the result of natural and human selection in the specific ecological niche that distinguishes this particular area of Italy.

Streptococcus thermophilus

Streptococcus thermophilus

Reference to publication of the specification

Reference to publication of the specification

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

The consolidated text of the product specification can be consulted on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (at the top right-hand side of the screen) and then on ‘Disciplinari di Produzione all'esame dell'UE’.

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

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