# Official Journal C 297/2014

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 297 |
| | |
| English edition | Information and Notices | Volume 574 September 2014 |

ISSN 1977-091X

Official Journal

of the European Union

C 297

English edition

Information and Notices

Volume 574 September 2014

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| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2014/C 297/01 | Euro exchange rates | 1 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2014/C 297/01

Euro exchange rates

1

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY |
| | European Commission |
| 2014/C 297/02 | Notice of initiation of an anti-dumping proceeding concerning imports of acesulfame potassium originating in the People's Republic of China as well as acesulfame potassium originating in the People's Republic of China contained in certain preparations and/or mixtures | 2 |
| 2014/C 297/03 | Notice of the expiry of certain anti-dumping measures | 12 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2014/C 297/04 | Prior notification of a concentration (Case M.7217 — Facebook / WhatsApp) (
  1
  ) | 13 |
| 2014/C 297/05 | Prior notification of a concentration (Case M.7304 — Danone/ID Logistics/JV) — Candidate case for simplified procedure (
  1
  ) | 14 |
| | OTHER ACTS |
| | European Commission |
| 2014/C 297/06 | Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 15 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

2014/C 297/02

Notice of initiation of an anti-dumping proceeding concerning imports of acesulfame potassium originating in the People's Republic of China as well as acesulfame potassium originating in the People's Republic of China contained in certain preparations and/or mixtures

2

2014/C 297/03

Notice of the expiry of certain anti-dumping measures

12

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2014/C 297/04

Prior notification of a concentration (Case M.7217 — Facebook / WhatsApp) (
  1
  )

1

13

2014/C 297/05

Prior notification of a concentration (Case M.7304 — Danone/ID Logistics/JV) — Candidate case for simplified procedure (
  1
  )

1

14

OTHER ACTS

European Commission

2014/C 297/06

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

15

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| | Corrigenda |
| --- | --- |
| 2014/C 297/07 | Corrigendum to the Notice of initiation of an anti-subsidy proceeding concerning imports of certain rainbow trout originating in Turkey ( OJ C 44, 15.2.2014 ) | 23 |
| 2014/C 297/08 | Corrigendum to the Notice of initiation of an anti-dumping proceeding concerning imports of certain rainbow trout originating in Turkey ( OJ C 44, 15.2.2014 ) | 24 |

Corrigenda

2014/C 297/07

Corrigendum to the Notice of initiation of an anti-subsidy proceeding concerning imports of certain rainbow trout originating in Turkey ( OJ C 44, 15.2.2014 )

23

2014/C 297/08

Corrigendum to the Notice of initiation of an anti-dumping proceeding concerning imports of certain rainbow trout originating in Turkey ( OJ C 44, 15.2.2014 )

24

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

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(1)   Text with EEA relevance

1

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 4.9.2014 | EN | Official Journal of the European Union | C 297/1 |
| --- | --- | --- | --- |

4.9.2014

EN

Official Journal of the European Union

C 297/1

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Euro exchange rates (1)

3 September 2014

(2014/C 297/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3151 |
| JPY | Japanese yen | 138,11 |
| DKK | Danish krone | 7,4476 |
| GBP | Pound sterling | 0,79855 |
| SEK | Swedish krona | 9,1969 |
| CHF | Swiss franc | 1,2078 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,1605 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,658 |
| HUF | Hungarian forint | 314,02 |
| LTL | Lithuanian litas | 3,4528 |
| PLN | Polish zloty | 4,1905 |
| RON | Romanian leu | 4,4043 |
| TRY | Turkish lira | 2,8427 |
| AUD | Australian dollar | 1,4094 |
| CAD | Canadian dollar | 1,4336 |
| HKD | Hong Kong dollar | 10,1923 |
| NZD | New Zealand dollar | 1,5802 |
| SGD | Singapore dollar | 1,6469 |
| KRW | South Korean won | 1 341,18 |
| ZAR | South African rand | 14,0505 |
| CNY | Chinese yuan renminbi | 8,0772 |
| HRK | Croatian kuna | 7,6210 |
| IDR | Indonesian rupiah | 15 472,66 |
| MYR | Malaysian ringgit | 4,1844 |
| PHP | Philippine peso | 57,395 |
| RUB | Russian rouble | 48,4385 |
| THB | Thai baht | 42,140 |
| BRL | Brazilian real | 2,9397 |
| MXN | Mexican peso | 17,2022 |
| INR | Indian rupee | 79,4518 |

Currency

Exchange rate

USD

US dollar

1,3151

JPY

Japanese yen

138,11

DKK

Danish krone

7,4476

GBP

Pound sterling

0,79855

SEK

Swedish krona

9,1969

CHF

Swiss franc

1,2078

ISK

Iceland króna

NOK

Norwegian krone

8,1605

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,658

HUF

Hungarian forint

314,02

LTL

Lithuanian litas

3,4528

PLN

Polish zloty

4,1905

RON

Romanian leu

4,4043

TRY

Turkish lira

2,8427

AUD

Australian dollar

1,4094

CAD

Canadian dollar

1,4336

HKD

Hong Kong dollar

10,1923

NZD

New Zealand dollar

1,5802

SGD

Singapore dollar

1,6469

KRW

South Korean won

1 341,18

ZAR

South African rand

14,0505

CNY

Chinese yuan renminbi

8,0772

HRK

Croatian kuna

7,6210

IDR

Indonesian rupiah

15 472,66

MYR

Malaysian ringgit

4,1844

PHP

Philippine peso

57,395

RUB

Russian rouble

48,4385

THB

Thai baht

42,140

BRL

Brazilian real

2,9397

MXN

Mexican peso

17,2022

INR

Indian rupee

79,4518

---

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

| 4.9.2014 | EN | Official Journal of the European Union | C 297/2 |
| --- | --- | --- | --- |

4.9.2014

EN

Official Journal of the European Union

C 297/2

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Notice of initiation of an anti-dumping proceeding concerning imports of acesulfame potassium originating in the People's Republic of China as well as acesulfame potassium originating in the People's Republic of China contained in certain preparations and/or mixtures

(2014/C 297/02)

The European Commission (‘the Commission’) has received a complaint pursuant to Article 5 of Council Regulation (EC) No 1225/2009 of 30 November 2009 on protection against dumped imports from countries not members of the European Community (1) (‘the basic Regulation’), alleging that imports of acesulfame potassium, originating in the People's Republic of China (‘the PRC’ or ‘the country concerned’), are being dumped and are thereby causing material injury to the Union industry.

1.   Complaint

The complaint was lodged on 22 July 2014 by Nutrinova Nutrition Specialties & Food Ingredients GmbH (‘the complainant’), the sole producer of acesulfame potassium, thus representing 100 % of the total Union production of acesulfame potassium.

2.   Product under investigation

The product subject to this investigation is acesulfame potassium (potassium salt of 6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide; CAS RN 55589-62-3) originating in the PRC as well as acesulfame potassium originating in the PRC contained in preparations and/or mixtures comprising also other sweeteners and/or water (‘the product under investigation’). Acesulfame potassium is also commonly referred to as Acesulfame K or Ace K.

3.   Allegation of dumping

The product allegedly being dumped is the product under investigation, currently falling within CN code(s) ex 2106 90 92, ex 2106 90 98, ex 2934 99 90 and ex 3824 90 97. These CN codes are given for information only.

Since, in view of the provisions of Article 2(7) of the basic Regulation, the country concerned is considered to be a non-market economy country, and in the absence of production of the product under investigation outside the European Union and the PRC, the complainant established a constructed normal value for the imports from the PRC on the basis of manufacturing costs, selling, general and administrative costs (SG&A) and profit on the Union market. The allegation of dumping is based on a comparison of the normal value thus established with the export price (at ex-works level) of the product under investigation when sold for export to the Union.

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

4.   Allegation of injury and causation

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

The prima facie evidence provided by the complainant shows that the volume and/or the prices of the imported product under investigation have had, among other consequences, a negative impact on the quantities sold, the level of prices charged and market share held by the Union industry, resulting in substantial adverse effects on the overall performance, financial and employment situation of the Union industry.

5.   Procedure

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

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

5.1.   
  Procedure for the determination of dumping

5.1.1.   Investigating exporting producers

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

5.1.1.1   Procedure for selecting exporting producers to be investigated in the country concerned

(a)   Sampling

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

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

In order to obtain information it deems necessary for the selection of the sample of exporting producers, the Commission will also contact the authorities of the country concerned and may contact any known associations of exporting producers.

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

If a sample is necessary, the exporting producers may be selected based on the largest representative volume of exports to the Union which can reasonably be investigated within the time available. All known exporting producers, the authorities of the country concerned and associations of exporting producers will be notified by the Commission, via the authorities of the country concerned if appropriate, of the companies selected to be in the sample.

In order to obtain information it deems necessary for its investigation with regard to exporting producers, the Commission will send questionnaires to the exporting producers selected to be in the sample, to any known association of exporting producers, and to the authorities of the country concerned.

All exporting producers selected to be in the sample will have to submit a completed questionnaire within 37 days from the date of notification of the sample selection, unless otherwise specified.

Without prejudice to the possible application of Article 18 of the basic Regulation, companies that have agreed to their possible inclusion in the sample but are not selected to be in the sample will be considered to be cooperating (‘non-sampled cooperating exporting producers’). Without prejudice to section (b) below, the anti-dumping duty that may be applied to imports from non-sampled cooperating exporting producers will not exceed the weighted average margin of dumping established for the exporting producers in the sample (3).

(b)   Individual dumping margin for companies not included in the sample

Non-sampled cooperating exporting producers may request, pursuant to Article 17(3) of the basic Regulation, that the Commission establish their individual dumping margins (‘individual dumping margin’). The exporting producers wishing to claim an individual dumping margin must request a questionnaire and return it duly completed within 37 days of the date of notification of the sample selection, unless otherwise specified. The Commission will examine whether they can be granted an individual duty in accordance with Article 9(5) of the basic Regulation. Those exporting producers in the non-market economy country who consider that market economy conditions prevail for them in respect of the manufacture and sale of the product under investigation, may submit a properly substantiated market economy treatment claim to this effect (‘MET claim’) and return it duly completed within the deadlines specified in section 5.1.2 below.

However, exporting producers claiming an individual dumping margin should be aware that the Commission may nonetheless decide not to determine their individual dumping margin if, for instance, the number of exporting producers is so large that such determination would be unduly burdensome and would prevent the timely completion of the investigation.

5.1.1.2.   Additional procedure with regard to exporting producers in the non-market economy country concerned

In accordance with Article 2(7)(b) of the basic Regulation, individual exporting producers in the country concerned, which consider that market economy conditions prevail for them in respect of the manufacture and sale of the product under investigation, may submit a properly substantiated market economy treatment claim to this effect (‘MET claim’). MET will be granted if the assessment of the MET claim shows that the criteria laid down in Article 2(7)(c) of the basic Regulation (4) are fulfilled. The dumping margin of the exporting producers granted MET will be calculated, to the extent possible and without prejudice to the use of facts available pursuant to Article 18 of the basic Regulation, by using their own normal value and export prices in accordance with Article 2(7)(b) of the basic Regulation.

The Commission will send MET claim forms to all the exporting producers in the country concerned selected to be in the sample and to non-sampled cooperating exporting producers that wish to apply for an individual dumping margin, to any known association of exporting producers, and to the authorities of the country concerned. The Commission will assess only MET claim forms submitted by the exporting producers in the country concerned selected to be in the sample and by the non-sampled cooperating exporting producers whose request for an individual dumping margin has been accepted.

All exporting producers claiming MET must submit a completed MET claim form within 21 days of the date of the notification of the sample selection or of the decision not to select a sample, unless otherwise specified.

5.1.2.   Investigating unrelated importers
   (5)
   (6)

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

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

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

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

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

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

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

5.2.   
  Procedure for the determination of injury and investigating Union producers

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

In order to obtain information it deems necessary for its investigation with regard to Union producers the Commission will send questionnaires to the known Union producer, namely to Nutrinova Nutrition Specialties & Food Ingredients GmbH (‘the complainant’).

The aforementioned Union producer must submit the completed questionnaire within 37 days of the date of publication of this Notice in the Official Journal of the European Union, unless otherwise specified.

Any Union producer and association of Union producers not listed above is invited to contact the Commission, preferably by e-mail, immediately but no later than 15 days of the date of publication of this Notice in the Official Journal of the European Union, unless otherwise specified, in order to make itself known and request a questionnaire.

5.3.   
  Procedure for the assessment of Union interest

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

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

5.4.   
  Other written submissions

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

5.5.   
  Possibility to be heard by the Commission investigation services

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

5.6.   
  Instructions for making written submissions and sending completed questionnaires and correspondence

All written submissions, including the information requested in this Notice, completed questionnaires and correspondence provided by interested parties for which confidential treatment is requested shall be labelled ‘Limited’ (7).

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

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

Commission address for correspondence:

| European Commission |
| --- |
| Directorate-General for Trade |
| Directorate H |
| Office: CHAR 04/039 |
| 1040 Bruxelles/Brussel |
| BELGIQUE/BELGIË |
| E-mail for dumping issues and Annex I: trade-ace-k-dumping@ec.europa.eu |
| E-mail for injury issues and Annex II: trade-ace-k-injury@ec.europa.eu |

European Commission

Directorate-General for Trade

Directorate H

Office: CHAR 04/039

1040 Bruxelles/Brussel

BELGIQUE/BELGIË

E-mail for dumping issues and Annex I: trade-ace-k-dumping@ec.europa.eu

E-mail for injury issues and Annex II: trade-ace-k-injury@ec.europa.eu

6.   Non-cooperation

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

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

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

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

7.   Hearing Officer

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

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

The Hearing Officer will also provide opportunities for a hearing involving parties to take place which would allow different views to be presented and rebuttal arguments offered on issues pertaining, among other things, to dumping, injury, causal link and Union interest. Such a hearing would, as a rule, take place at the latest at the end of the fourth week following the disclosure of provisional findings.

For further information and contact details interested parties may consult the Hearing Officer's web pages on DG Trade's website: http://ec.europa.eu/commission_2010-2014/degucht/contact/hearing-officer/

8.   Schedule of the investigation

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

9.   Processing of personal data

Any personal data collected in this investigation will be treated in accordance with Regulation (EC) No 45/2001 of the European Parliament and of the Council of 18 December 2000 on the protection of individuals with regard to the processing of personal data by the Community institutions and bodies and on the free movement of such data (8).

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(1)  OJ L 343, 22.12.2009, p. 51.

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

(3)  Pursuant to Article 9(6) of the basic Regulation, any zero and de minimis margins, and margins established in accordance with the circumstances described in Article 18 of the basic Regulation will be disregarded.

(4)  The exporting producers have to demonstrate in particular that: (i) business decisions and costs are made in response to market conditions and without significant State interference; (ii) firms have one clear set of basic accounting records which are independently audited in line with international accounting standards and are applied for all purposes; (iii) there are no significant distortions carried over from the former non-market economy system; (iv) bankruptcy and property laws guarantee legal certainty and stability and (v) exchange rate conversions are carried out at market rates.

(5)  Only importers not related to exporting producers can be sampled. Importers that are related to exporting producers have to fill in Annex I to the questionnaire for these exporting producers. In accordance with Article 143 of Commission Regulation (EEC) No 2454/93 concerning the implementation of the Community Customs Code, persons shall be deemed to be related only if: (a) they are officers or directors of one another's businesses; (b) they are legally recognized partners in business; (c) they are employer and employee; (d) any person directly or indirectly owns, controls or holds 5 % or more of the outstanding voting stock or shares of both of them; (e) one of them directly or indirectly controls the other; (f) both of them are directly or indirectly controlled by a third person; (g) together they directly or indirectly control a third person; or (h) they are members of the same family. Persons shall be deemed to be members of the same family only if they stand in any of the following relationships to one another: (i) husband and wife, (ii) parent and child, (iii) brother and sister (whether by whole or half blood), (iv) grandparent and grandchild, (v) uncle or aunt and nephew or niece, (vi) parent-in-law and son-in-law or daughter-in-law, (vii) brother-in-law and sister-in-law (OJ L 253, 11.10.1993, p. 1). In this context ‘person’ means any natural or legal person.

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

(7)  A ‘Limited’ document is a document which is considered confidential pursuant to Article 19 of Regulation (EC) No 1225/2009 and Article 6 of the WTO Agreement on Implementation of Article VI of the GATT 1994 (Anti-Dumping Agreement). It is also a document protected pursuant to Article 4 of Regulation (EC) No 1049/2001 of the European Parliament and of the Council (OJ L 145, 31.5.2001, p. 43).

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

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ANNEX I

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ANNEX II

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| 4.9.2014 | EN | Official Journal of the European Union | C 297/12 |
| --- | --- | --- | --- |

4.9.2014

EN

Official Journal of the European Union

C 297/12

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Notice of the expiry of certain anti-dumping measures

(2014/C 297/03)

Further to the publication of a notice of impending expiry (1) following which no duly substantiated request for a review was lodged, the Commission gives notice that the anti-dumping measure mentioned below will shortly expire.

This notice is published in accordance with Article 11(2) of Council Regulation (EC) No 1225/2009 of 30 November 2009 (2) on protection against dumped imports from countries not members of the European Community.

| Product | Country(ies) of origin or exportation | Measures | Reference | Date of expiry (3) |
| --- | --- | --- | --- | --- |
| Tube and pipe fittings of iron or steel | Thailand | Anti-dumping duty | Council Regulation (EC) No 803/2009 (OJ L 233, 4.9.2009, p. 1) in so far as it concerns Thailand | 5.9.2014 |

Product

Country(ies) of origin or exportation

Measures

Reference

Date of expiry (3)

Tube and pipe fittings of iron or steel

Thailand

Anti-dumping duty

Council Regulation (EC) No 803/2009 (OJ L 233, 4.9.2009, p. 1) in so far as it concerns Thailand

5.9.2014

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(1)  OJ C 366, 14.12.2013, p. 35.

(2)  OJ L 343, 22.12.2009, p. 51.

(3)  The measure expires at midnight of the day mentioned in this column.

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PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 4.9.2014 | EN | Official Journal of the European Union | C 297/13 |
| --- | --- | --- | --- |

4.9.2014

EN

Official Journal of the European Union

C 297/13

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Prior notification of a concentration

(Case M.7217 — Facebook / WhatsApp)

(Text with EEA relevance)

(2014/C 297/04)

| 1. | On 29 August 2014, the European Commission received a notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which Facebook, Inc. (‘Facebook’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of WhatsApp Inc. (‘WhatsApp’, USA) by way of purchase of shares. |
| --- | --- |

1.

On 29 August 2014, the European Commission received a notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which Facebook, Inc. (‘Facebook’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of WhatsApp Inc. (‘WhatsApp’, USA) by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   for Facebook: provision of websites and mobile applications offering social networking, consumer communication and photo/video sharing functionalities, provision of online advertising space,
  —   for WhatsApp: provision of mobile application offering consumer communication functionalities. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for Facebook: provision of websites and mobile applications offering social networking, consumer communication and photo/video sharing functionalities, provision of online advertising space,

—   for WhatsApp: provision of mobile application offering consumer communication functionalities.

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

3.

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

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7217 — Facebook / WhatsApp, to the following address:





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

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7217 — Facebook / WhatsApp, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

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

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| 4.9.2014 | EN | Official Journal of the European Union | C 297/14 |
| --- | --- | --- | --- |

4.9.2014

EN

Official Journal of the European Union

C 297/14

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Prior notification of a concentration

(Case M.7304 — Danone/ID Logistics/JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2014/C 297/05)

| 1. | On 28 August 2014, the European Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Société Anonyme des Eaux Minérales d’Evian (‘S.A.E.M.E.’, France), a subsidiary of the Danone group (France), and ID Logistics SAS, a subsidiary of ID Logistics Group (France), acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of a full-function joint venture by way of purchase of shares in a newly created company constituting the joint venture. |
| --- | --- |

1.

On 28 August 2014, the European Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Société Anonyme des Eaux Minérales d’Evian (‘S.A.E.M.E.’, France), a subsidiary of the Danone group (France), and ID Logistics SAS, a subsidiary of ID Logistics Group (France), acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of a full-function joint venture by way of purchase of shares in a newly created company constituting the joint venture.

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






  — | S.A.E.M.E. is a subsidiary of the Danone group (which specialises in the agri-food industry). It is a French company engaged in the production and marketing of table water. |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are as follows:

—

S.A.E.M.E. is a subsidiary of the Danone group (which specialises in the agri-food industry). It is a French company engaged in the production and marketing of table water.

| — | ID Logistics is a pure player providing logistics services in France and internationally. The group offers integrated logistics including transport, warehousing and value-added services mainly for high-end customers. |
| --- | --- |

—

ID Logistics is a pure player providing logistics services in France and internationally. The group offers integrated logistics including transport, warehousing and value-added services mainly for high-end customers.

| — | The purpose of the full-function joint venture (within the meaning of Regulation (EC) No 139/2004) will be to provide logistics services primarily in the area of table waters. |
| --- | --- |

—

The purpose of the full-function joint venture (within the meaning of Regulation (EC) No 139/2004) will be to provide logistics services primarily in the area of table waters.

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

3.

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

| 4. | The Commission invites interested third parties to submit to it their observations on the proposed operation.
  Observations must reach the Commission no later than 10 days following the date on which this notification is published. They can be sent to the Commission under reference number M.7304 — Danone/ID Logistics/JV by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post to the following address:





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

4.

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

Observations must reach the Commission no later than 10 days following the date on which this notification is published. They can be sent to the Commission under reference number M.7304 — Danone/ID Logistics/JV by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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

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OTHER ACTS

European Commission

| 4.9.2014 | EN | Official Journal of the European Union | C 297/15 |
| --- | --- | --- | --- |

4.9.2014

EN

Official Journal of the European Union

C 297/15

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

(2014/C 297/06)

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).

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 509/2006

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

AMENDMENT APPLICATION ACCORDING TO ARTICLE 11

‘PREKMURSKA GIBANICA’

EC No: SI-TSG-0107-01150 — 6.9.2013

1.   Applicant group

| Name of the group | : | Društvo za promocijo in zaščito prekmurskih dobrot |
| --- | --- | --- |
| Address | : | Ulica Štefana Kovača 40, SI-9000 Murska Sobota |
| Telephone | : | +386 25261435 |
| E-mail | : | dpzdp@siol.net |

Name of the group

:

Društvo za promocijo in zaščito prekmurskih dobrot

Address

:

Ulica Štefana Kovača 40, SI-9000 Murska Sobota

Telephone

:

+386 25261435

E-mail

:

dpzdp@siol.net

2.   Member State or Third Country

Slovenia

3.   Heading in the specification affected by the amendment

—

—

—

—

—

4.   Type of amendment(s)

—

—

5.   Amendment(s)

| 1. | Description of the method of production of the product to which the name under point 3.1 applies. |
| --- | --- |

1.

Description of the method of production of the product to which the name under point 3.1 applies.

(a)   Use of flour

In the context of the preparation of the (shortcrust and filo) dough, references to ‘hard and/or fine wheat flour’ are replaced by the words ‘white wheat flour’.

When preparing pastry for ‘Prekmurska gibanica’, the properties of the shortcrust and filo pastry have been found to be always the same, whichever type of flour is used (fine, semi-fine or a mixture of the two); the final appearance of the cross-section of a slice, the aroma and the texture of ‘Prekmurska gibanica’ are therefore not altered by the proposed amendment.

(b)   Bought-in filo and shortcrust pastry

There is a need to adapt the making of ‘Prekmurska gibanica’ to accommodate different producers and the techniques they use, and the use of bought-in shortcrust and filo pastry is therefore also permitted, although this may not be frozen.

‘Prekmurska gibanica’ used to be made mainly on farms, and the shortcrust and filo pastry was best prepared just before the ‘Prekmurska gibanica’ was made.

Owing to increased demand for ‘Prekmurska gibanica’ as a traditional Slovenian dish, a number of different industrial producers, hotels, spas, etc. also decided to produce it. As it is practically impossible for them to prepare the pastry just before making ‘Prekmurska gibanica’, it is necessary to enable them also to produce ‘Prekmurska gibanica’ using bought-in pastry.

(c)   Use of vanilla sugar

Decisions on the use of vanilla sugar should be left to the producers themselves.

Historically, vanilla sugar was not used in the preparation of ‘Prekmurska gibanica’, but, over the years, individual producers began to add it to the filling. Given the amount of vanilla sugar added, it does not have a substantial effect on the smell and taste, or hence the aroma, of ‘Prekmurska gibanica’. We therefore consider that the use of vanilla sugar must be allowed at the producers’ discretion.

(d)   Use of lard to make the shortcrust pastry and for the fatty topping

In the registered application for ‘Prekmurska gibanica’, lard was not listed amongst the ingredients for the shortcrust pastry or the fatty topping, yet it is mentioned in the description of the method of producing ‘Prekmurska gibanica’ and must therefore also be listed as an ingredient.

(e)   Use of egg, milk or sour cream to make the shortcrust pastry

In the registered application, these ingredients — except for sour cream — are already mentioned in the description of the process of making the shortcrust pastry, but they are not listed amongst the ingredients for the shortcrust pastry and it is therefore necessary to include them as ingredients.

(f)   Use of egg to make the filo pastry

In the description of the preparation of the filo pastry, it is stated that an egg may also optionally be added. This should also be reflected in the list of raw materials for the filo pastry, and the word ‘optional’ is therefore inserted next to the word ‘egg’.

(g)   Freezing prior to baking

Point 3.6 of the registered application specifies the maximum period for which ‘Prekmurska gibanica’ may be frozen prior to baking.

The length of freezing time is connected with technological developments and the various methods of freezing on which the shelf-life of the product depends. In order to accommodate the various methods of freezing, the reference to the length of time (‘no more than three months’) has been deleted.

(h)   Oven temperature and baking time

There is a need to adapt baking times and temperatures to reflect technological developments and the various types of oven used by producers (production plants, tourist farms, bakeries, hotels, etc.) to bake ‘Prekmurska gibanica’, and a new sentence — ‘Irrespective of this recommendation, the temperature and baking time may be adjusted to the type of oven.’ — is therefore being added.

(i)   Cutting into smaller pieces

The sentence ‘When being served, “Prekmurska gibanica” may be sliced up into any number of smaller pieces’ has been added to point 3.6.

As a traditional Slovenian product, ‘Prekmurska gibanica’ is increasingly served in different contexts, such as catering services, as finger-food, on set menus, etc. Final consumers of ‘Prekmurska gibanica’ must therefore be allowed the possibility of cutting it into smaller pieces suitable for such contexts.

APPLICATION FOR REGISTRATION OF A TSG

COUNCIL REGULATION (EC) No 509/2006

on agricultural products and foodstuffs as traditional specialities guaranteed
   (3)

‘PREKMURSKA GIBANICA’

EC No: SI-TSG-0107-01150 — 6.9.2013

1.   Name and address of the applicant group

| Name | : | Društvo za promocijo in zaščito prekmurskih dobrot |
| --- | --- | --- |
| Address | : | Ulica Štefana Kovača 40, SI-9000 Murska Sobota |
| Telephone | : | +386 25261435 |
| Fax | : | |
| E-mail | : | dpzdp@siol.net |

Name

:

Društvo za promocijo in zaščito prekmurskih dobrot

Address

:

Ulica Štefana Kovača 40, SI-9000 Murska Sobota

Telephone

:

+386 25261435

Fax

:

E-mail

:

dpzdp@siol.net

2.   Member State or Third Country

Slovenia

3.   Product specification

3.1.   Name to be registered

‘Prekmurska gibanica’

Registration of the name is sought in the Slovenian language only.

The statement ‘Produced in the traditional Slovenian way’ next to ‘Prekmurska gibanica’ is to be translated into the language of the country where the product is marketed and produced.

3.2.   Please state whether the name

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

☒

is specific in itself

☐

expresses the specific character of the agricultural product or foodstuff

According to the Etymological Dictionary of the Slovenian Language, gibanica is a type of potica (cake) made in the eastern part of Slovenia. The origin of the word is gibâničnik, gibâničnjak, a basket for pastry, or gibâničar (baker). The first written records date back to the 18th century, when Pohlin refers to it as gebanza. The word itself is derived from the word gybati, as gibanica takes its name from layered pastry — gyüba. ‘Prekmurska gibanica’ is made from two different types of pastry and four different fillings, each of which is duplicated, which gives the product its characteristic, specific appearance and particular flavour. ‘Prekmurska gibanica’ is therefore specific in itself and also expresses specific character owing to its specific composition.

3.3.   Is reservation of the name sought under Article 13(2) of Regulation (EC) No 509/2006?

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

☒

Registration with reservation of the name

☐

Registration without reservation of the name

3.4.   Type of product

Class 2.3. Confectionery, bread, pastry, cakes, biscuits and other baker’s wares

3.5.   Description of the agricultural product or foodstuff to which the name under point 3.1. applies

‘Prekmurska gibanica’ is a cake prepared from two types of dough (shortcrust pastry for the base and filo (strudel) pastry between the layers of filling) on which four different fillings (poppyseed, curd cheese, walnut, apple) are placed in layers in a precisely defined sequence, with a layer of filo pastry between each filling. This sequence of fillings must be repeated in the same order. The last layer of filling is topped by a layer of filo pastry, over which may be spread sour or sweet cream into which egg yolk has been mixed. Alternatively the top layer is simply spread with a fatty topping. Gibanica can be made in either a round or a square baking tin.

Physical description: a slice of ‘Prekmurska gibanica’ is solid and compact. The layers have to be visibly separated from each other to ensure that the slice has the correct appearance. The shape of the tin in which ‘Prekmurska gibanica’ is baked affects the shape of the slice (triangular or rectangular).

Appearance of ‘Prekmurska gibanica’ and cross-section of a slice: ‘Prekmurska gibanica’ can be baked in round or rectangular tins. ‘Prekmurska gibanica’, whole or sliced, is 5-7 cm high. Slices can have one of two shapes (triangular if a round tin was used and rectangular if a rectangular tin was used). The slice must be properly baked, with no filling coming out and with a uniformly smooth, slightly undulating surface without cracks. The individual fillings must be well separated by layers of filo pastry. Each filling has its own distinctly typical colour (the curd cheese is creamy white, the walnut and the apple are golden brown and the poppyseed is a glistening black colour). The top layer of filo pastry must not become detached from the last filling. A slice of ‘Prekmurska gibanica’ therefore has eight layers; the fillings follow each other according to a precisely determined sequence (poppyseed, curd cheese, walnut, apple) and are of uniform thickness with regard to the individual type of filling. The second set of fillings is identical to the first.

Aroma: the product has a typically intense aroma, tasting and smelling of fresh poppyseed, curd cheese, delicate walnuts and slightly acidulous apple. ‘Prekmurska gibanica’ must be succulent, not too greasy and optimally sweet.

Texture: the texture of a slice is soft, delicate, fine, smooth and light. Its texture must be balanced with regard to the individual ingredients.

3.6.   Description of the production method of the product to which the name under point 3.1 applies

The prescribed basic ingredients and additions for ‘Prekmurska gibanica’ are:

—   for the shortcrust pastry: 200 g white wheat flour, 100 g margarine or butter or lard and a pinch of salt or a pinch of sugar, and 100 ml of very cold water for kneading (egg, milk or sour cream may also be used);

—   for the filo pastry: 900 g white wheat flour, 1 egg (optional), 1 tablespoon of vegetable oil, a pinch of salt and a pinch of sugar, and tepid water for kneading.

The shortcrust pastry and the filo pastry may be prepared immediately before the ‘Prekmurska gibanica’ is made or may be bought in (the pastry must not be frozen).

—   for the fillings: poppyseed (300 g finely ground poppyseed, 100 g granulated sugar, 1 sachet of vanilla sugar); curd cheese (1,2 kg full-fat curd cheese, 100 g granulated sugar, 2 sachets of vanilla sugar, 2 eggs and a pinch of salt); walnut (300 g ground walnuts, 100 g granulated sugar, 1 sachet of vanilla sugar); apple (1,5 kg of apples — of a fairly tart variety, a pinch of salt, 120 g granulated sugar, 2 sachets of vanilla sugar, a pinch of cinnamon).

The use of vanilla sugar in the fillings is not compulsory.

—   for the toppings: cream (800 ml cream, 3 eggs); fatty (250 g margarine, butter, vegetable oil or lard).

Production method for ‘Prekmurska gibanica’:

Shortcrust (kneaded) pastry is prepared fresh, or bought-in pastry is used. The flour is sifted on to a board and salt or sugar is added to it; the fat is cut into the flour finely using a knife or is rubbed into it with cold hands. Very cold water or egg and milk or sour cream is added and everything is mixed together quickly to form a smooth dough.

Filo pastry is a very elastic pastry with a low fat content. Dry, well-matured flour is needed to make the dough. A well is made in the flour which has been sifted on to a board; the fat, salt, sugar (and, optionally, an egg) are added and the ingredients are kneaded into a dough. Tepid water is added as necessary, and kneading continues until the dough becomes smooth and elastic. The filo pastry is divided into 10 parts, keeping one in reserve if possible.

Poppyseed filling: finely ground poppyseed is used to make the poppyseed filling. Granulated sugar and vanilla sugar are added to the ground poppyseed and everything is mixed together well. The poppyseed filling is used in two parts.

Curd cheese filling: eggs, vanilla sugar and granulated sugar and a pinch of salt are added to the curd cheese. All the ingredients are mixed together well so that the mixture is smooth and spreadable. The prepared filling is divided into two parts.

Walnut filling: finely ground walnuts are the basis for the walnut filling. The ground walnuts are mixed with granulated sugar and vanilla sugar. The walnut filling is used in two parts.

Apple filling: the apples are peeled and grated into thin ribbons, and granulated sugar, vanilla sugar and cinnamon are added. All the ingredients are mixed together lightly. If very juicy apples are used, they are grated, sprinkled lightly with salt (optional) and left to rest for a while. They are then squeezed, and only then are all the remaining ingredients added. The apple filling is divided into two parts.

Cream topping: the whole eggs are beaten gently with sour or sweet cream. The topping is poured over the individual layers of filling in the ‘Prekmurska gibanica’. The quantity of cream topping is not the same for all layers, so the total quantity must be appropriately divided. The greatest quantity of cream topping is used for the two ‘dry’ fillings (poppyseed and walnut). The quantity is smaller for the cream cheese filling, while the smallest quantity is used for the apple filling (or the apples are so juicy that they do not require any topping at all).

Fatty topping: the fatty topping can be made with butter, lard or vegetable fat. Like the cream topping, the fatty topping is poured over the individual layers in ‘Prekmurska gibanica’. The quantity of topping per layer is the same as for the cream topping.

The shortcrust pastry is made and the remaining ingredients are prepared. The prepared shortcrust pastry (fresh or from the refrigerator, where it has to rest) is rolled into a suitable shape for baking ‘Prekmurska gibanica’ (rectangular or round). The thickness of the rolled shortcrust pastry must not be greater than 5 mm. The tin is greased and the rolled shortcrust pastry is placed into it and pricked with a fork in several places. This may then be placed in a heated oven for a few minutes until the pastry turns slightly yellow (this step is optional).

There are two ways to prepare the filo pastry, depending on the shape of the tin (rectangular or round):

| — | Rectangular baking tin
  The freshly made filo pastry is divided into 10 small loaves. These are coated with melted lard, butter or vegetable fat so that they are fresh and elastic after being left to rest. After resting, one loaf of filo pastry is rolled out and is coated with liquid fat again so that it is easier to stretch. The stretched dough from one loaf is placed into the prepared greased baking tin containing the shortcrust pastry so that the edges of the filo pastry overlap the edges of the tin. The filo pastry is covered with half of the poppyseed filling, over which cream topping and fatty topping are poured. Another loaf of filo pastry is stretched and placed over the poppyseed filling. Half of the curd cheese filling is placed onto the second layer of filo pastry and covered with a suitable quantity of the toppings (less than for the poppyseed filling). The third layer of filo pastry is placed into the tin and half of the walnut filling is placed onto it and covered with the same quantities of the toppings as for the poppyseed filling. Half of the apple filling is then spread onto the fourth layer of filo pastry. A small quantity of the cream and the fatty toppings is poured onto it. If the apple filling is made from very juicy apples, neither of the toppings is used. Next, a layer of filo pastry from the fifth loaf is added. At this point, the entire process is repeated in the same order, with the poppyseed layer being followed by curd cheese, walnuts and apple. There must be a layer of filo pastry between each filling. |
| --- | --- |

—

Rectangular baking tin

The freshly made filo pastry is divided into 10 small loaves. These are coated with melted lard, butter or vegetable fat so that they are fresh and elastic after being left to rest. After resting, one loaf of filo pastry is rolled out and is coated with liquid fat again so that it is easier to stretch. The stretched dough from one loaf is placed into the prepared greased baking tin containing the shortcrust pastry so that the edges of the filo pastry overlap the edges of the tin. The filo pastry is covered with half of the poppyseed filling, over which cream topping and fatty topping are poured. Another loaf of filo pastry is stretched and placed over the poppyseed filling. Half of the curd cheese filling is placed onto the second layer of filo pastry and covered with a suitable quantity of the toppings (less than for the poppyseed filling). The third layer of filo pastry is placed into the tin and half of the walnut filling is placed onto it and covered with the same quantities of the toppings as for the poppyseed filling. Half of the apple filling is then spread onto the fourth layer of filo pastry. A small quantity of the cream and the fatty toppings is poured onto it. If the apple filling is made from very juicy apples, neither of the toppings is used. Next, a layer of filo pastry from the fifth loaf is added. At this point, the entire process is repeated in the same order, with the poppyseed layer being followed by curd cheese, walnuts and apple. There must be a layer of filo pastry between each filling.

| — | Round baking tin
  All of the filo pastry dough is coated with liquid fat before being worked and is stretched into a large circle. The centre of the stretched pastry is lowered into a greased baking tin containing shortcrust pastry and the parts of the pastry that overlap the edge of the tin are cut into nine roughly equal parts perpendicular to the edge of the tin. Half of the poppyseed filling is spooned onto the pastry in the tin and the cream and fatty toppings are poured onto it. The first piece of the cut pastry is stretched over it so that it overlaps the edges of the tin. Every other piece of the cut pastry is stretched over a filling. Half of the curd cheese filling is spread over the second layer of filo pastry and a small quantity of the cream and fatty toppings is poured onto it. Half of the walnut filling is spread evenly over the third layer of filo pastry and it is coated with the same quantities of cream and fatty toppings as for the poppyseed filling. The fourth piece of filo pastry is inserted and half of the apple filling is spread onto it. A very small quantity of the cream and fatty toppings is poured onto it. The whole process is repeated in the same order. When there are eight layers of fillings with the corresponding layers of filo pastry between them, the eighth layer of filo pastry is placed over the last filling and sprinkled with the cream topping or the fatty topping and the final (ninth) layer of filo pastry is placed over it. |
| --- | --- |

—

Round baking tin

All of the filo pastry dough is coated with liquid fat before being worked and is stretched into a large circle. The centre of the stretched pastry is lowered into a greased baking tin containing shortcrust pastry and the parts of the pastry that overlap the edge of the tin are cut into nine roughly equal parts perpendicular to the edge of the tin. Half of the poppyseed filling is spooned onto the pastry in the tin and the cream and fatty toppings are poured onto it. The first piece of the cut pastry is stretched over it so that it overlaps the edges of the tin. Every other piece of the cut pastry is stretched over a filling. Half of the curd cheese filling is spread over the second layer of filo pastry and a small quantity of the cream and fatty toppings is poured onto it. Half of the walnut filling is spread evenly over the third layer of filo pastry and it is coated with the same quantities of cream and fatty toppings as for the poppyseed filling. The fourth piece of filo pastry is inserted and half of the apple filling is spread onto it. A very small quantity of the cream and fatty toppings is poured onto it. The whole process is repeated in the same order. When there are eight layers of fillings with the corresponding layers of filo pastry between them, the eighth layer of filo pastry is placed over the last filling and sprinkled with the cream topping or the fatty topping and the final (ninth) layer of filo pastry is placed over it.

Any thick edges of filo pastry which are left when assembling the ‘Prekmurska gibanica’ and which overlap the edges of the baking tin are then cut off, while the remaining edges are tucked into the space between the ‘Prekmurska gibanica’ and the side of the tin. The top layer of filo pastry in the tin is coated with the fatty topping or with a combination of the fatty topping and sour or sweet cream into which egg yolk has been mixed. The ‘Prekmurska gibanica’ is then pierced in several places with a long thin needle to the bottom of the tin.

Immediately after preparation, ‘Prekmurska gibanica’ may be packed (raw) in suitable packaging material and frozen the same day.

The prepared ‘Prekmurska gibanica’ (fresh or frozen) is baked in an oven until it is fully cooked. The oven temperature is one hour at 200 °C and another hour at 170-180 °C. Irrespective of this recommendation, the temperature and baking time may be adjusted to the type of oven. If ‘Prekmurska gibanica’ has been coated only with fatty topping before being baked, it must be coated with sour cream or sweet cream at the end of the baking process. Baked ‘Prekmurska gibanica’ must be left to cool at room temperature for a few hours.

Baked ‘Prekmurska gibanica’ must not be cut whilst hot. If baked in a round tin, it is cut into triangles, and if baked in a rectangular tin, it is cut into rectangles. An individual piece of baked ‘Prekmurska gibanica’ must be 5-7 cm high and must not weigh more than 250 g. When being served, ‘Prekmurska gibanica’ may be sliced up into any number of smaller pieces. After cutting, the top layer of filo pastry is sprinkled with caster sugar. In the case of industrial production, the weight of an individual piece should not exceed 200 g, while its size should be around 5 × 7 cm.

3.7.   Specific character of the agricultural product or foodstuff

Traditional ‘Prekmurska gibanica’ is made from two different types of pastry (a shortcrust base and filo pastry between layers of filling) and four different fillings (poppyseed, curd cheese, walnut, apple). The fillings are invariably repeated in the same order, each twice, which also affects the specific appearance. On top is a layer of filo pastry and topping. It is important to use exclusively high-quality fresh ingredients for preparing ‘Prekmurska gibanica’ and to carry out the preparation procedure consistently; it also requires a great deal of precision and expertise. Its specific appearance is particularly important, and the flavour imparted by the different types of layer.

3.8.   Traditional character of the agricultural product or foodstuff

The word gibanica comes from the word gűba (fold or wrinkle) and the verb gibati (to bend or curve). Evidence that this type of cake has long been known in Prekmurje is provided by numerous historical sources. The oldest written source dates back to 1828, when the educator and priest Jožef Košič compiled, at the request of Slovak-born ethnographer Johann Csaplovics E. V. Jeszenova, a document indicating the foods most commonly found in a Prekmurje village a hundred years ago, paying special attention to dishes such as hajdinjača, Prekmurska gibanica, krapci and vrtanki. Csaplovics published this essay in Hungarian and German (A magyaroszági Vendus — tótokról, Croaten und Wenden in Ungern). In this document, Košič also presents the dishes that are served at wedding feasts in Prekmurje. Gibanica is one of the dishes that is always eaten at weddings. The essay also states that gibanica takes its name from layered pastry — gyüba — and had 10-11 layers. The gibanica was cut into triangular pieces, which were placed in a pile on the table. This account also mentions the first written sources describing the custom of preparing and offering gibanica in Prekmurje.

The first person to deal extensively and systematically with the eating habits of people in Prekmurje was Dr Vilko Novak. In his 1947 ethnographic study Ljudska prehrana v Prekmurju [The Popular Diet in Prekmurje], ‘Prekmurska gibanica’ is mentioned as a baked pastry dish and its preparation is described as follows: ‘Gibanica is made of shortcrust pastry made with butter or fat. The bottom layer is known as the “sole”, on to which curd cheese, walnuts, poppyseed and grapes are sprinkled. This layer is covered with a thin strudel dough, which is covered with a new layer, and cream is poured over each layer. Up to nine layers or folds are made — nine-fold gibanica. Gibanica is baked in a round earthenware dish called a tepsija for christenings, banquets and patron saints’ days’. Even today, this work serves as a guide for numerous researchers in this field.

A very detailed written recipe for ‘Prekmurska gibanica’ was described by Andreja Grum and Ivan Vozelj in the 1964 book Slovenske narodne jedi [Slovenian National Dishes]. This book describes two recipes for ‘Prekmurska gibanica’, both of which state the following: ‘There are two types of pastry in “Prekmurska gibanica”. The bottom layer is made of shortcrust pastry and is somewhat thicker. It is called the podplat (sole). The other layers of pastry that are placed on top of this are filo pastry. The bottom layer is thicker, even if the whole gibanica is made of filo pastry’.

‘Prekmurska gibanica’ is even mentioned by Prekmurje’s greatest poet, Miško Kranjec, in his 1972 work Povest o dobrih ljudeh [A Tale of Good People]: ‘It has to be said that only a gibanica makes it a real holiday. Although a poor man can afford it barely once a year, this is a sign that no-one can survive a year without at least one holiday. Meanwhile Anna took the gibanica from the oven and placed it on the table, holding the baking dish with cloths so as not to burn herself. Joseph placed under it the wooden saucer on which the water jug usually stood. Then he looked closely at the gibanica. It lay in front of him all colourful, yellow and white, with poppy seeds here and there, still piping hot, smeared with cream and sprinkled with sugar. He nodded, saying: “It’s good. I would eat it even if I were lying on my death bed and knew full well that it could no longer do me any good. And even in heaven I would mourn it, if I had to leave it whole in the world.”’

In the past 15 years a number of books describing ‘Prekmurska gibanica’ have been published. ‘Prekmurska gibanica’ has been presented in the culinary sense by Cilka Sukič in Jedi nekdanjih in sedanjih dni. Prekmurska, prleška in štajerska kuhinja [Old and modern dishes. Cooking of Prekmurje, Prlekija and Styria] (1997), Jože Zadravec in Značilnosti ljudske prehrane v Prekmurju [Characteristics of the Popular Diet in Prekmurje] (1998) and Branko Časar in Boug žegnjaj [God Bless] (2000). The technology of its manufacture and the evaluation of its organoleptic characteristics are described in detail by Stanko Renčelj and Romana Karas in Prekmurske dobrote [Culinary Specialities of Prekmurje] (2001).

3.9.   Minimum requirements and procedures to check the specific character

‘Prekmurska gibanica’ must meet the basic minimum requirements that are laid down in the specification and reflect the specific character of the product. The basic minimum requirements for ‘Prekmurska gibanica’ are:

| — | the prescribed ingredients must be used, |
| --- | --- |

—

the prescribed ingredients must be used,

| — | the recipe for the production of ‘Prekmurska gibanica’ must be followed, |
| --- | --- |

—

the recipe for the production of ‘Prekmurska gibanica’ must be followed,

| — | the final product must have the correct sequence of fillings (poppyseed, curd cheese, walnuts and apple), the correct number of layers, fillings of the same thickness, the prescribed slice height, slice shape, slice weight, smell, aroma and texture. |
| --- | --- |

—

the final product must have the correct sequence of fillings (poppyseed, curd cheese, walnuts and apple), the correct number of layers, fillings of the same thickness, the prescribed slice height, slice shape, slice weight, smell, aroma and texture.

Producers of ‘Prekmurska gibanica’ must keep records of the quantities of ‘Prekmurska gibanica’ produced and sold.

Checks on compliance with the specifications in terms of the use of the prescribed raw materials, the production process, the appearance and organoleptic characteristics of the final product must be carried out by individual producers and/or associations of producers, and at least once a year also by a certification body that verifies compliance with the European standard EN 45011.

4.   Authorities or bodies verifying compliance with the product specification

4.1.   Name and address

| (a) | Name | : | Bureau Veritas d.o.o. |
| --- | --- | --- | --- |
| Address | : | Linhartova 49a, SI-1000 Ljubljana |
| Telephone | : | +386 14757670 |
| Fax | : | |
| E-mail | : | info@bureauveritas.si |

(a)

Name

:

Bureau Veritas d.o.o.

Address

:

Linhartova 49a, SI-1000 Ljubljana

Telephone

:

+386 14757670

Fax

:

E-mail

:

info@bureauveritas.si

| (b) | Name | : | Inštitut za kontrolo in certifikacijo v kmetijstvu in gozdarstvu |
| --- | --- | --- | --- |
| Address | : | Vinarska ulica 14, SI-2000 Maribor |
| Telephone | : | +386 22284900 |
| Fax | : | |
| E-mail | : | info@kon-cert.si |

(b)

Name

:

Inštitut za kontrolo in certifikacijo v kmetijstvu in gozdarstvu

Address

:

Vinarska ulica 14, SI-2000 Maribor

Telephone

:

+386 22284900

Fax

:

E-mail

:

info@kon-cert.si

| (c) | Name | : | Inštitut za kontrolo in certifikacijo Univerze v Mariboru |
| --- | --- | --- | --- |
| Address | : | Pivola 8, SI-2311 Hoče |
| Telephone | : | +386 26130831 |
| Fax | : | |
| E-mail | : | ☐ Public ☒ Private |

(c)

Name

:

Inštitut za kontrolo in certifikacijo Univerze v Mariboru

Address

:

Pivola 8, SI-2311 Hoče

Telephone

:

+386 26130831

Fax

:

E-mail

:

☐ Public ☒ Private

4.2.   Specific tasks of the authority or body

The accredited certification body is responsible for checks on all the stages prescribed in the specification for ‘Prekmurska gibanica’.

---

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

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

(3)  See footnote 2.

---

Corrigenda

| 4.9.2014 | EN | Official Journal of the European Union | C 297/23 |
| --- | --- | --- | --- |

4.9.2014

EN

Official Journal of the European Union

C 297/23

---

Corrigendum to the Notice of initiation of an anti-subsidy proceeding concerning imports of certain rainbow trout originating in Turkey

(
  Official Journal of the European Union C44 of 15 February 2014
  )

(2014/C 297/07)

On page 9, point 2. Product under investigation:

for:

‘The product subject to this investigation is rainbow trout (Oncorhynchus mykiss) live, fresh, chilled, frozen or smoked whether in the form of whole fish (with heads and gills on, gutted, weighing 1,2 kg or less each), or with heads off, gilled or gutted (weighing 1 kg or less each), or in the form of fillets (weighing 400 g or less each).’

read:

read

‘The product subject to this investigation is rainbow trout (Oncorhynchus mykiss):

Oncorhynchus mykiss

| — | live weighing 1,2 kg or less each, or |
| --- | --- |

—

live weighing 1,2 kg or less each, or

| — | fresh, chilled, frozen and/or smoked:






  — | in the form of whole fish (with heads on), whether or not gilled, whether or not gutted, weighing 1,2 kg or less each, or |
| --- | --- | --- |

—

fresh, chilled, frozen and/or smoked:

—

in the form of whole fish (with heads on), whether or not gilled, whether or not gutted, weighing 1,2 kg or less each, or

| — | with heads off, whether or not gilled, whether or not gutted, weighing 1 kg or less each, or |
| --- | --- |

—

with heads off, whether or not gilled, whether or not gutted, weighing 1 kg or less each, or

| — | in the form of fillets weighing 400 g or less each.’ |
| --- | --- |

—

in the form of fillets weighing 400 g or less each.’

---

| 4.9.2014 | EN | Official Journal of the European Union | C 297/24 |
| --- | --- | --- | --- |

4.9.2014

EN

Official Journal of the European Union

C 297/24

---

Corrigendum to the Notice of initiation of an anti-dumping proceeding concerning imports of certain rainbow trout originating in Turkey

(
  Official Journal of the European Union C44 of 15 February 2014
  )

(2014/C 297/08)

On page 18, point 2. Product under investigation:

for:

‘The product subject to this investigation is rainbow trout (Oncorhynchus mykiss) live, fresh, chilled, frozen or smoked whether in the form of whole fish (with heads and gills on, gutted, weighing 1,2 kg or less each), or with heads off, gilled or gutted (weighing 1 kg or less each), or in the form of fillets (weighing 400 g or less each).’

read:

read

‘The product subject to this investigation is rainbow trout (Oncorhynchus mykiss):

Oncorhynchus mykiss

| — | live weighing 1,2 kg or less each, or |
| --- | --- |

—

live weighing 1,2 kg or less each, or

| — | fresh, chilled, frozen and/or smoked:






  — | in the form of whole fish (with heads on), whether or not gilled, whether or not gutted, weighing 1,2 kg or less each, or |
| --- | --- | --- |

—

fresh, chilled, frozen and/or smoked:

—

in the form of whole fish (with heads on), whether or not gilled, whether or not gutted, weighing 1,2 kg or less each, or

| — | with heads off, whether or not gilled, whether or not gutted, weighing 1 kg or less each, or |
| --- | --- |

—

with heads off, whether or not gilled, whether or not gutted, weighing 1 kg or less each, or

| — | in the form of fillets weighing 400 g or less each.’ |
| --- | --- |

—

in the form of fillets weighing 400 g or less each.’

---