# Official Journal C 203/2020

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 203 |
| | |
| English edition | Information and Notices | Volume 6317 June 2020 |

ISSN 1977-091X

Official Journal

of the European Union

C 203

English edition

Information and Notices

Volume 6317 June 2020

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| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 203/01 | Non-opposition to a notified concentration (Case M.9328 – Platinum Equity Group/Multi-Color Corporation) (
  1
  ) | 1 |
| 2020/C 203/02 | Non-opposition to a notified concentration (Case M.9844 – Société Générale/Mitsubishi/JV) (
  1
  ) | 2 |
| 2020/C 203/03 | Non-opposition to a notified concentration (Case M.9784 – Triton/Renk) (
  1
  ) | 3 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 203/01

Non-opposition to a notified concentration (Case M.9328 – Platinum Equity Group/Multi-Color Corporation) (
  1
  )

1

1

2020/C 203/02

Non-opposition to a notified concentration (Case M.9844 – Société Générale/Mitsubishi/JV) (
  1
  )

1

2

2020/C 203/03

Non-opposition to a notified concentration (Case M.9784 – Triton/Renk) (
  1
  )

1

3

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 203/04 | Euro exchange rates — 16 June 2020 | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 203/04

Euro exchange rates — 16 June 2020

4

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2020/C 203/05 | Prior notification of a concentration (Case M.9862 – Fiege/Reiner Kurzhals/Cornelius Brosche/Remondis/WDL) Candidate case for simplified procedure (
  1
  ) | 5 |
| | OTHER ACTS |
| | European Commission |
| 2020/C 203/06 | Publication of an application for registration of a name 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 This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council within three months from the date of this publication. | 7 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2020/C 203/05

Prior notification of a concentration (Case M.9862 – Fiege/Reiner Kurzhals/Cornelius Brosche/Remondis/WDL) Candidate case for simplified procedure (
  1
  )

1

5

OTHER ACTS

European Commission

2020/C 203/06

Publication of an application for registration of a name 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 This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council within three months from the date of this publication.

7

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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

| 17.6.2020 | EN | Official Journal of the European Union | C 203/1 |
| --- | --- | --- | --- |

17.6.2020

EN

Official Journal of the European Union

C 203/1

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Non-opposition to a notified concentration

(Case M.9328 – Platinum Equity Group/Multi-Color Corporation)

(Text with EEA relevance)

(2020/C 203/01)

On 11 June 2019, 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 32019M9328. 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 32019M9328. EUR-Lex is the online access to European law.

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

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| 17.6.2020 | EN | Official Journal of the European Union | C 203/2 |
| --- | --- | --- | --- |

17.6.2020

EN

Official Journal of the European Union

C 203/2

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Non-opposition to a notified concentration

(Case M.9844 – Société Générale/Mitsubishi/JV)

(Text with EEA relevance)

(2020/C 203/02)

On 8 June 2020, 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 32020M9844. 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 32020M9844. EUR-Lex is the online access to European law.

---

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

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| 17.6.2020 | EN | Official Journal of the European Union | C 203/3 |
| --- | --- | --- | --- |

17.6.2020

EN

Official Journal of the European Union

C 203/3

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Non-opposition to a notified concentration

(Case M.9784 – Triton/Renk)

(Text with EEA relevance)

(2020/C 203/03)

On 6 May 2020, 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 32020M9784. 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 32020M9784. 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

| 17.6.2020 | EN | Official Journal of the European Union | C 203/4 |
| --- | --- | --- | --- |

17.6.2020

EN

Official Journal of the European Union

C 203/4

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Euro exchange rates (1)

16 June 2020

(2020/C 203/04)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1308 |
| JPY | Japanese yen | 121,39 |
| DKK | Danish krone | 7,4561 |
| GBP | Pound sterling | 0,89370 |
| SEK | Swedish krona | 10,5136 |
| CHF | Swiss franc | 1,0717 |
| ISK | Iceland króna | 152,81 |
| NOK | Norwegian krone | 10,7389 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 26,564 |
| HUF | Hungarian forint | 345,50 |
| PLN | Polish zloty | 4,4272 |
| RON | Romanian leu | 4,8359 |
| TRY | Turkish lira | 7,7442 |
| AUD | Australian dollar | 1,6324 |
| CAD | Canadian dollar | 1,5320 |
| HKD | Hong Kong dollar | 8,7634 |
| NZD | New Zealand dollar | 1,7474 |
| SGD | Singapore dollar | 1,5713 |
| KRW | South Korean won | 1 369,11 |
| ZAR | South African rand | 19,2518 |
| CNY | Chinese yuan renminbi | 8,0041 |
| HRK | Croatian kuna | 7,5475 |
| IDR | Indonesian rupiah | 15 978,26 |
| MYR | Malaysian ringgit | 4,8342 |
| PHP | Philippine peso | 56,664 |
| RUB | Russian rouble | 78,4390 |
| THB | Thai baht | 35,180 |
| BRL | Brazilian real | 5,7647 |
| MXN | Mexican peso | 24,9681 |
| INR | Indian rupee | 86,0480 |

Currency

Exchange rate

USD

US dollar

1,1308

JPY

Japanese yen

121,39

DKK

Danish krone

7,4561

GBP

Pound sterling

0,89370

SEK

Swedish krona

10,5136

CHF

Swiss franc

1,0717

ISK

Iceland króna

152,81

NOK

Norwegian krone

10,7389

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

26,564

HUF

Hungarian forint

345,50

PLN

Polish zloty

4,4272

RON

Romanian leu

4,8359

TRY

Turkish lira

7,7442

AUD

Australian dollar

1,6324

CAD

Canadian dollar

1,5320

HKD

Hong Kong dollar

8,7634

NZD

New Zealand dollar

1,7474

SGD

Singapore dollar

1,5713

KRW

South Korean won

1 369,11

ZAR

South African rand

19,2518

CNY

Chinese yuan renminbi

8,0041

HRK

Croatian kuna

7,5475

IDR

Indonesian rupiah

15 978,26

MYR

Malaysian ringgit

4,8342

PHP

Philippine peso

56,664

RUB

Russian rouble

78,4390

THB

Thai baht

35,180

BRL

Brazilian real

5,7647

MXN

Mexican peso

24,9681

INR

Indian rupee

86,0480

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 17.6.2020 | EN | Official Journal of the European Union | C 203/5 |
| --- | --- | --- | --- |

17.6.2020

EN

Official Journal of the European Union

C 203/5

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Prior notification of a concentration

(Case M.9862 – Fiege/Reiner Kurzhals/Cornelius Brosche/Remondis/WDL)

Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 203/05)

1.

This notification concerns the following undertakings:

| — | Fiege Logistik Stiftung & Co. KG (‘Fiege’, Germany), part of the Fiege group (Germany), |
| --- | --- |

—

Fiege Logistik Stiftung & Co. KG (‘Fiege’, Germany), part of the Fiege group (Germany),

| — | Remondis Assets & Services GmbH & Co. KG (‘Remondis’, Germany), part of the Remondis group (Germany), ultimately controlled by Rethmann SE & Co. KG (‘Rethmann’, Germany), |
| --- | --- |

—

Remondis Assets & Services GmbH & Co. KG (‘Remondis’, Germany), part of the Remondis group (Germany), ultimately controlled by Rethmann SE & Co. KG (‘Rethmann’, Germany),

| — | Westphalia DataLab GmbH (‘WDL’, Germany). |
| --- | --- |

—

Westphalia DataLab GmbH (‘WDL’, Germany).

Fiege, Remondis and the other shareholders, Professor Reiner Kurzhals and Mr Cornelius Brosche, acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of WDL.

The concentration is accomplished by way of purchase of shares.

2.

| — | Fiege: belongs to the Fiege group, which provides various logistics services (mainly) in Germany, its home market, but also abroad, |
| --- | --- |

—

Fiege: belongs to the Fiege group, which provides various logistics services (mainly) in Germany, its home market, but also abroad,

| — | Remondis: Remondis is the central administrative unit of the Remondis group. The Remondis group’s main activities are waste disposal, water treatment and recycling. The Remondis group is a division of the Rethmann group. The Rethmann group is organised into three divisions: water management and the circular economy; logistics; and food and feed, |
| --- | --- |

—

Remondis: Remondis is the central administrative unit of the Remondis group. The Remondis group’s main activities are waste disposal, water treatment and recycling. The Remondis group is a division of the Rethmann group. The Rethmann group is organised into three divisions: water management and the circular economy; logistics; and food and feed,

| — | WDL: advises companies in the field of data analytics and develops and markets software solutions for companies, based on artificial intelligence and in particular on machine learning, for business data analysis and business development forecasting, as well as software solutions for medical research. |
| --- | --- |

—

WDL: advises companies in the field of data analytics and develops and markets software solutions for companies, based on artificial intelligence and in particular on machine learning, for business data analysis and business development forecasting, as well as software solutions for medical research.

3.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2), it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.9862 – Fiege/Reiner Kurzhals/Cornelius Brosche/Remondis/WDL

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

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

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

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’).

1

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

2

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OTHER ACTS

European Commission

| 17.6.2020 | EN | Official Journal of the European Union | C 203/7 |
| --- | --- | --- | --- |

17.6.2020

EN

Official Journal of the European Union

C 203/7

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Publication of an application for registration of a name 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

(2020/C 203/06)

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

SINGLE DOCUMENT

‘Λουκάνικο Πιτσιλιάς’ (Loukaniko Pitsilias)

EU No: PGI-CY-02369 – 15.9.2017

PDO ( ) PGI (X)

1.   Name(s)

‘Λουκάνικο Πιτσιλιάς’ (Loukaniko Pitsilias)

2.   Member State or third country

Cyprus

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

The name ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’ is used for an aged, smoked meat product marinated in wine, with the following characteristics:

Physical characteristics:

The product is presented for consumption as a series of ‘links’ in pairs or as individual sausages.

Each individual sausage is long, narrow and cylindrical in shape.

Organoleptic characteristics

Colour: dark greyish brown to black on the outside and pale purple on the inside with distinct white areas of fat at intervals

Aroma: aroma of smoke, red wine, coriander (Coriandrum sativum) and cumin (Cuminum cyminum)

Taste: lightly salted with distinctive flavours of red wine, smoke, coriander, cumin and black pepper (Piper nigrum)

Texture: cohesive in texture; when being cut each slice remains cohesive without the minced meat mixture being dispersed.

Chemical characteristics

Moisture content: 40–60 %

Sodium chloride: 1,5 % –3 %

Maximum fat percentage: 35 %.

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

‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’ is produced without the addition of any preservatives (e.g. nitrates, nitrites, polyphosphates), flavour enhancers or any other additives. The raw materials used to prepare it also do not contain any additives or preservatives (e.g. nitrates or nitrites).

The raw materials used in the preparation of ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’ are:

| — | fresh pork mince from healthy animals that have been slaughtered in accordance with the law (completely bled and immediately refrigerated). Upon receipt, checks are carried out on the colour (characteristic light red), the smell (good) and the internal temperature (between 0 °C and 4 °C), |
| --- | --- |

—

fresh pork mince from healthy animals that have been slaughtered in accordance with the law (completely bled and immediately refrigerated). Upon receipt, checks are carried out on the colour (characteristic light red), the smell (good) and the internal temperature (between 0 °C and 4 °C),

| — | pork casing, which has already been cleaned and cured with salt at a temperature below 4 °C. Upon receipt, checks are carried out on its purity and smell (good), |
| --- | --- |

—

pork casing, which has already been cleaned and cured with salt at a temperature below 4 °C. Upon receipt, checks are carried out on its purity and smell (good),

| — | coarse (sea) salt, |
| --- | --- |

—

coarse (sea) salt,

| — | crushed coriander (Coriandrum sativum), ground cumin (Cuminum cyminum) and ground black pepper (Piper nigrum), |
| --- | --- |

—

crushed coriander (Coriandrum sativum), ground cumin (Cuminum cyminum) and ground black pepper (Piper nigrum),

| — | dry red wine produced in the defined geographical area from vineyards which contain grapevines of the local ‘Mavro’ variety that is predominant in the region, and which may also contain vines of the ‘Maratheftiko’ (Vamvakada) variety. These vineyards are located in the area where Pitsilia Wines with a Controlled Designation of Origin are produced. Upon receipt, checks are carried out on the aroma (characteristic of the variety), the alcohol content (between 12 and 15 %) and the sugar content (less than 4 g/litre). |
| --- | --- |

—

dry red wine produced in the defined geographical area from vineyards which contain grapevines of the local ‘Mavro’ variety that is predominant in the region, and which may also contain vines of the ‘Maratheftiko’ (Vamvakada) variety. These vineyards are located in the area where Pitsilia Wines with a Controlled Designation of Origin are produced. Upon receipt, checks are carried out on the aroma (characteristic of the variety), the alcohol content (between 12 and 15 %) and the sugar content (less than 4 g/litre).

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

The different steps in the preparation of ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’ which must take place within the defined geographical area are: (dry-)salting the mince and soaking it in wine, addition of spices, filling the mixture into pork casing, tying the casings at intervals to form a series of ‘links’ of ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’, smoking the links and aging them (where appropriate).

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

The ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’ may be sold packaged or unpackaged, whole or sliced.

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

In whatever form the product is presented (packaged or unpackaged, whole or sliced), it must bear appropriate labelling stating the registered name and the details of the plant where it was produced and/or sliced and packaged (if slicing and packaging do not take place in the production plant).

4.   Concise definition of the geographical area

The defined geographical area, Pitsilia, is known for being mountainous. It comprises those areas which have an altitude of 700 metres or more and are within the administrative boundaries of the following localities:

Nicosia District: Agia Eirini, Alithinou, Alona, Apliki, Askas, Gourri, Kannavia, Kourdali, Lagoudera, Lazanias, Livadia (Nicosia), Palechori, Platanistasa, Polystypos, Saranti, Spilia, Farmakas, Fikardou, Fterikoudi, Kambi

Larnaca District: Odou

Limassol District: Agios Theodoros, Agios Ioannis, Agios Konstantinos, Agios Pavlos, Agridia, Agros, Kato Amiantos, Pano Amiantos, Dymes, Zoopigi, Kato Mylos, Kyperounta, Pelendri, Potamitissa, Sykopetra, Chandria.

5.   Link with the geographical area

The application to register the name ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’ PGI is based on the product’s physical, chemical and organoleptic characteristics, which are developed and preserved as a result of a production process which does not require the use of any additives or other auxiliary substances.

The characteristics of ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’ are a result of its producers’ know-how, in particular the following:

The meat selected is not very fatty, as high fat content will lead to a product that is softer in texture than desired.

The minced meat is salted as the producers deem appropriate based on their experience and mixed at intervals in order to achieve both a uniform distribution of the salt throughout the minced meat and the desired saltiness of the final product.

Salting and immersion in wine take place at the same time. The salted minced meat remains in the wine and at intervals it is mixed to ensure that the characteristic taste, aroma and colour of the wine are consistent throughout the minced meat.

The characteristic intense wine flavour and aroma and the characteristic colour of the inside of the ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’ are influenced by the choice of the appropriate dry red wine (in terms of aroma and chemical characteristics) from vineyards which contain grapevines of the local ‘Mavro’ variety that is predominant in the area (accounting for around 80 % of the total area planted with vines), and which may also contain vines of the red ‘Maratheftiko’ variety, and by the length of time the mince mixture is immersed and soaked in the wine.

In a similar way to the salt and wine, spices are also added to the mince.

The processes of salting, soaking in wine, adding spices and mixing the preparation are important elements of the production process in order to ensure that the sausages prepared from the same mix of minced meat have the same quality characteristics.

Once the mix has acquired what the producer deems to be the desired characteristics, it is fed into a natural pork casing. The casing is sealed at the ends and tied in a knot at intervals to form a series of ‘links’ of ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’. An important element of producers’ know-how, when filling and tying the casings, is the creation of small holes that will prevent excess moisture from being locked in. If this were to happen, the final product would be very uneven and would have pockets of air.

Smoking is an important element of the producers’ know-how as it determines the flavour, aroma, texture and colour of the final product. Smoking is also the stage of the production process which will alter the colour of the outside of the ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’, which becomes darker at the end of the smoking, the smoking process itself being mild, gradual and cold. The intensity of the fire, the duration of smoking, the distance of the sausage links from the fire itself and how regularly the position of the sausage links in the smoke house is changed are decided on the basis of the producers’ experience, resulting in a final product which is smoky without altering the flavour and aroma obtained at the stage where the pork mince is soaked in the wine and spices. The intensity of the fire varies depending on the climatic conditions to ensure that the flavour and texture of the product are not affected. If the fire is intense during smoking the texture of the final product will be crunchier and the outer colour will be darker; these are not desirable characteristics.

Smoking and aging (where applicable) are the processes which give the product the desired moisture levels and the characteristic firmer texture when consumed, as opposed to similar products which are not smoked or aged.

The climate of the Pitsilia region, which is characterised by cool dry summers and mild winters, combined with sloping land that is relatively infertile, helped to develop the process of producing and preserving processed meat products under ambient room conditions, which made it possible to have meat available to the family throughout the year without the need to store it in fat (as in other regions). Expertise in producing these products has remained unchanged and been handed down from generation to generation; this know-how is still used today by producers in the Pitsilia region in their modern facilities.

The soil and climate of the Pitsilia region have also always contributed to the production of a lesser volume of grapes than other regions, with juice that is richer in polyphenols. Along with other production know-how, the producers of ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’ also inherited the excellent black wine referred to by N. Ierides (1903: Brief History of Cyprus); this further strengthens the link between the product and the region, giving it the intense aroma and taste characteristic of the local ‘Mavro’ [black] wine.

It is because of the characteristics of ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’, which are the result of the producers’ know-how and the use of the region’s wine, that the product has acquired such a reputation as to be ranked together with Pafítiko Loukaniko as the best Cypriot sausages, according to P. Xioutas, 1978: Kypriaki Laografia ton Zóon (Animals in Cypriot Folklore).

Pitsilia’s processed meat products, including ‘Λουκάνικο Πιτσιλιάς/Loukaniko Pitsilias’, are inextricably linked to that region, so that any publications and/or websites with information on tourism and/or gastronomy make specific reference to them (Ministry of Agriculture, Natural Resources and Environment, 2011: Gastronomikos Chartis tis Kyprou (Culinary Map of Cyprus), and Florentia Kithraiotou, 2009: Trofi: aformi schesis (Food: a basis for a relationship).

Reference to publication of the product specification

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

http://www.moa.gov.cy/moa/da/da.nsf/All/FE9A90EB4A75497BC22583A9003E9C46?OpenDocument

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

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