# Official Journal C 346/2022

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 346 |
| | |
| English edition | Information and Notices | Volume 659 September 2022 |

ISSN 1977-091X

Official Journal

of the European Union

C 346

English edition

Information and Notices

Volume 659 September 2022

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| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 346/01 | Withdrawal of Commission acts | 1 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 346/01

Withdrawal of Commission acts

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2022/C 346/02 | Euro exchange rates — 8 September 2022 | 2 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2022/C 346/02

Euro exchange rates — 8 September 2022

2

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2022/C 346/03 | Prior notification of a concentration (Case M.10658 – NORSK HYDRO / ALUMETAL) (
  1
  ) | 3 |
| 2022/C 346/04 | Prior notification of a concentration (Case M.10702 – KPS CAPITAL PARTNERS / REAL ALLOY EUROPE) (
  1
  ) | 5 |
| | OTHER ACTS |
| | European Commission |
| 2022/C 346/05 | 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 | 7 |
| 2022/C 346/06 | Publication of an application for approval of an amendment, which is not minor, to a product specification 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 | 12 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2022/C 346/03

Prior notification of a concentration (Case M.10658 – NORSK HYDRO / ALUMETAL) (
  1
  )

1

3

2022/C 346/04

Prior notification of a concentration (Case M.10702 – KPS CAPITAL PARTNERS / REAL ALLOY EUROPE) (
  1
  )

1

5

OTHER ACTS

European Commission

2022/C 346/05

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

7

2022/C 346/06

Publication of an application for approval of an amendment, which is not minor, to a product specification 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

12

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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

| 9.9.2022 | EN | Official Journal of the European Union | C 346/1 |
| --- | --- | --- | --- |

9.9.2022

EN

Official Journal of the European Union

C 346/1

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Withdrawal of Commission acts

(2022/C 346/01)

List of acts to be removed from the active acquis

Commission decisions

Commission Decision 93/454/EEC, Euratom of 22 July 1993 defining taxes linked to production and imports for the purpose of the implementation of Article 1 of Council Directive 89/130/EEC, Euratom on the harmonisation of the compilation of gross national product at market prices

(OJ L 213, 24.8.1993, p. 18)

Commission Decision 93/475/EEC, Euratom of 22 July 1993 defining production and import subsidies for the purpose of the implementation of Article 1 of Council Directive 89/130/EEC, Euratom on the harmonisation of the compilation of gross national product at market prices

(OJ L 224, 3.9.1993, p. 27)

Commission Decision 93/570/EEC, Euratom of 4 October 1993 defining the distinction between ‘other taxes linked to production’ and ‘intermediate consumption’ for the purpose of the implementation of Article 1 of Council Directive 89/130/EEC, Euratom on the harmonisation of the compilation of gross national product at market prices

(OJ L 276, 9.11.1993, p. 13)

Commission Decision 97/157/EC, Euratom of 12 February 1997 defining the treatment of the income of undertakings for collective investment (UCIs) for the purpose of the implementation of Council Directive 89/130/EEC, Euratom on the harmonisation of the compilation of gross national product at market prices

(OJ L 60, 1.3.1997, p. 63)

Commission Decision 97/178/EC, Euratom of 10 February 1997 on the definition of a methodology for the transition between the European System of National and Regional Accounts in the Community (ESA 95) and the European System of Integrated Economic Accounts (ESA second edition)

(OJ L 75, 15.3.1997, p. 44)

Commission Decision 97/619/EC, Euratom of 3 September 1997 on changes to the Member States’ GNP estimates for the purpose of implementing Council Directive 89/130/EEC, Euratom on the harmonisation of the compilation of gross national product at market prices

(OJ L 252, 16.9.1997, p. 33)

Commission Decision 98/501/EC, Euratom of 24 July 1998 concerning certain specific transactions identified within the work on the protocol of the Excessive deficit procedure, for the application of Article 1 of Council Directive 89/130/EEC, Euratom on the harmonisation of the compilation of gross national product at market prices

(OJ L 225, 12.8.1998, p. 29)

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 9.9.2022 | EN | Official Journal of the European Union | C 346/2 |
| --- | --- | --- | --- |

9.9.2022

EN

Official Journal of the European Union

C 346/2

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Euro exchange rates (1)

8 September 2022

(2022/C 346/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0009 |
| JPY | Japanese yen | 143,65 |
| DKK | Danish krone | 7,4365 |
| GBP | Pound sterling | 0,86656 |
| SEK | Swedish krona | 10,7075 |
| CHF | Swiss franc | 0,9739 |
| ISK | Iceland króna | 140,30 |
| NOK | Norwegian krone | 10,0615 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,543 |
| HUF | Hungarian forint | 395,48 |
| PLN | Polish zloty | 4,7155 |
| RON | Romanian leu | 4,8756 |
| TRY | Turkish lira | 18,2546 |
| AUD | Australian dollar | 1,4824 |
| CAD | Canadian dollar | 1,3134 |
| HKD | Hong Kong dollar | 7,8568 |
| NZD | New Zealand dollar | 1,6491 |
| SGD | Singapore dollar | 1,4054 |
| KRW | South Korean won | 1 381,70 |
| ZAR | South African rand | 17,3797 |
| CNY | Chinese yuan renminbi | 6,9564 |
| HRK | Croatian kuna | 7,5150 |
| IDR | Indonesian rupiah | 14 891,86 |
| MYR | Malaysian ringgit | 4,5051 |
| PHP | Philippine peso | 57,031 |
| RUB | Russian rouble | |
| THB | Thai baht | 36,418 |
| BRL | Brazilian real | 5,2042 |
| MXN | Mexican peso | 20,0130 |
| INR | Indian rupee | 79,7375 |

Currency

Exchange rate

USD

US dollar

1,0009

JPY

Japanese yen

143,65

DKK

Danish krone

7,4365

GBP

Pound sterling

0,86656

SEK

Swedish krona

10,7075

CHF

Swiss franc

0,9739

ISK

Iceland króna

140,30

NOK

Norwegian krone

10,0615

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,543

HUF

Hungarian forint

395,48

PLN

Polish zloty

4,7155

RON

Romanian leu

4,8756

TRY

Turkish lira

18,2546

AUD

Australian dollar

1,4824

CAD

Canadian dollar

1,3134

HKD

Hong Kong dollar

7,8568

NZD

New Zealand dollar

1,6491

SGD

Singapore dollar

1,4054

KRW

South Korean won

1 381,70

ZAR

South African rand

17,3797

CNY

Chinese yuan renminbi

6,9564

HRK

Croatian kuna

7,5150

IDR

Indonesian rupiah

14 891,86

MYR

Malaysian ringgit

4,5051

PHP

Philippine peso

57,031

RUB

Russian rouble

THB

Thai baht

36,418

BRL

Brazilian real

5,2042

MXN

Mexican peso

20,0130

INR

Indian rupee

79,7375

---

(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

| 9.9.2022 | EN | Official Journal of the European Union | C 346/3 |
| --- | --- | --- | --- |

9.9.2022

EN

Official Journal of the European Union

C 346/3

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Prior notification of a concentration

(Case M.10658 – NORSK HYDRO / ALUMETAL)

(Text with EEA relevance)

(2022/C 346/03)

1.

This notification concerns the following undertakings:

| — | Norsk Hydro ASA (‘Hydro’, Norway), |
| --- | --- |

—

Norsk Hydro ASA (‘Hydro’, Norway),

| — | Alumetal S.A. (‘Alumetal’, Poland). |
| --- | --- |

—

Alumetal S.A. (‘Alumetal’, Poland).

Hydro will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Alumetal.

The concentration is accomplished by way of a public bid.

The same concentration was already notified to the Commission on 13 May 2022, but the notification was subsequently withdrawn on 7 June 2022.

2.

| — | Hydro is a fully integrated aluminium company, and has activities throughout the aluminium value chain from bauxite, alumina and energy generation to the production of primary aluminium, aluminium extruded products and aluminium recycling. In particular, Hydro produces foundry alloys based mainly on primary aluminium. |
| --- | --- |

—

Hydro is a fully integrated aluminium company, and has activities throughout the aluminium value chain from bauxite, alumina and energy generation to the production of primary aluminium, aluminium extruded products and aluminium recycling. In particular, Hydro produces foundry alloys based mainly on primary aluminium.

| — | Alumetal is mainly a producer of aluminium foundry alloys produced mainly from secondary aluminium. Alumetal also produces master alloys, which it uses internally but also sells to third party customers. |
| --- | --- |

—

Alumetal is mainly a producer of aluminium foundry alloys produced mainly from secondary aluminium. Alumetal also produces master alloys, which it uses internally but also sells to third party customers.

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.

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

M.10658 – NORSK HYDRO / ALUMETAL

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

---

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

1

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| 9.9.2022 | EN | Official Journal of the European Union | C 346/5 |
| --- | --- | --- | --- |

9.9.2022

EN

Official Journal of the European Union

C 346/5

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Prior notification of a concentration

(Case M.10702 – KPS CAPITAL PARTNERS / REAL ALLOY EUROPE)

(Text with EEA relevance)

(2022/C 346/04)

1.

This notification concerns the following undertakings:

| — | Speira BidCo I GmbH (Germany), as controlled by Speira (Germany), which in turn is ultimately controlled by KPS Capital Partners, LP (‘KPS’, USA), |
| --- | --- |

—

Speira BidCo I GmbH (Germany), as controlled by Speira (Germany), which in turn is ultimately controlled by KPS Capital Partners, LP (‘KPS’, USA),

| — | Real Alloy UK Holdco Ltd. (‘Real Alloy UK’, England), controlled by Real Alloy Holding, LLC (USA), |
| --- | --- |

—

Real Alloy UK Holdco Ltd. (‘Real Alloy UK’, England), controlled by Real Alloy Holding, LLC (USA),

| — | Evergreen Holding GmbH (‘Evergreen’, Germany), controlled by Real Alloy Holding, LLC (USA). |
| --- | --- |

—

Evergreen Holding GmbH (‘Evergreen’, Germany), controlled by Real Alloy Holding, LLC (USA).

Speira BidCo I GmbH will acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Real Alloy UK and Evergreen (‘Real Alloy Europe’). The concentration is accomplished by way of purchase of shares.

2.

| — | KPS manages investment funds on a global scale through its affiliated management entities, focussing inter alia on manufacturing and industrial companies, across a diverse array of industries, including several manufacturers of aluminium products, which are also active in the EEA and worldwide. |
| --- | --- |

—

KPS manages investment funds on a global scale through its affiliated management entities, focussing inter alia on manufacturing and industrial companies, across a diverse array of industries, including several manufacturers of aluminium products, which are also active in the EEA and worldwide.

| — | Speira BidCo I GmbH is a portfolio company solely controlled by Speira. Ultimately controlled by KPS, Speira is a manufacturer of advanced flat rolled aluminium products (‘FRPs’). FRPs are a group of semi-finished flat aluminium products that can be used for a number of applications, including in the automotive, packaging, printing, engineering, building and construction industries. |
| --- | --- |

—

Speira BidCo I GmbH is a portfolio company solely controlled by Speira. Ultimately controlled by KPS, Speira is a manufacturer of advanced flat rolled aluminium products (‘FRPs’). FRPs are a group of semi-finished flat aluminium products that can be used for a number of applications, including in the automotive, packaging, printing, engineering, building and construction industries.

| — | Real Alloy Europe comprise the entirety of the EEA and United Kingdom business of the Real Alloy Group, which is actice in the recycling of aluminium products and the production of foundry and wrought alloys in Europe and North America. Evergreen is, through its subsidiaries and various plants in Germany, France and Norway, engaged in the sourcing, processing and recycling of aluminium and magnesium scrap, dross, salt slag and byproducts thereof, and produces secondary aluminium alloys and secondary magnesium. Real Alloy UK is engaged in the sourcing, processing and recycling of aluminium scrap, dross, salt slag and byproducts thereof and producing secondary aluminium alloys. Both target companies can therefore be described as third-party aluminium and magnesium recycler and specification alloy producer. |
| --- | --- |

—

Real Alloy Europe comprise the entirety of the EEA and United Kingdom business of the Real Alloy Group, which is actice in the recycling of aluminium products and the production of foundry and wrought alloys in Europe and North America. Evergreen is, through its subsidiaries and various plants in Germany, France and Norway, engaged in the sourcing, processing and recycling of aluminium and magnesium scrap, dross, salt slag and byproducts thereof, and produces secondary aluminium alloys and secondary magnesium. Real Alloy UK is engaged in the sourcing, processing and recycling of aluminium scrap, dross, salt slag and byproducts thereof and producing secondary aluminium alloys. Both target companies can therefore be described as third-party aluminium and magnesium recycler and specification alloy producer.

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.

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

M.10702 – KPS CAPITAL PARTNERS / REAL ALLOY EUROPE

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

---

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

1

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OTHER ACTS

European Commission

| 9.9.2022 | EN | Official Journal of the European Union | C 346/7 |
| --- | --- | --- | --- |

9.9.2022

EN

Official Journal of the European Union

C 346/7

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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

(2022/C 346/05)

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

‘Châtaigne des Cévennes’

EU No: PDO-FR-02639 – 7.10.2020

PDO (X) PGI ( )

1.   Name(s)

‘Châtaigne des Cévennes’

2.   Member State or third country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

The name ‘Châtaigne des Cévennes’ refers to the fruit of the Castanea sativa species - fresh, dried or processed into flour - obtained from a range of traditional varieties grown in grafted chestnut orchards and with shared characteristics. The fresh fruits are elliptical, triangular or round in shape, ranging from light chestnut to dark brown in colour and sometimes featuring vertical grooves. The peeled kernel is creamy white to pale yellow in colour and has a ribbed surface. The pellicle (or inner skin) can penetrate the kernel to the point of dividing it in two. Analysis of 100 g of peeled fresh chestnuts reveals a dry matter content of at least 37 % and a total carbohydrate content of at least 34 %. In this fresh form, ‘Châtaigne des Cévennes’ is separated according to variety, graded (diameter of at least 20 mm) and sorted. In terms of health quality, the chestnuts are sorted to ensure that the proportion of non-compliant fruit does not equal or exceed 10 %, including a maximum of 2 % of produce affected by decay. They are very sweet to the taste, featuring intense and persistent aromas of honey, warm milk, dried fruit, violet and sweet potato. The texture is smooth and not prone to crumbling.

In the dried form, the smaller kernel retains its initial shape and colour and gives off aromas of dried fruits, caramel and warm bread. Milling and sieving the chestnuts results in flour with a fine, melty texture. At least 80 % of the milled flour must have been passed through a sieve with a mesh size of 250 μm. The moisture content must be below 10 %. The colour is off-white or ivory, interspersed with occasional brown to black particles. It has a walnut/hazelnut aroma, sometimes combined with the smell of toasted bread.

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

—

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

All the steps in the production and processing of ‘Châtaigne des Cévennes’ must take place in the geographical area.

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

—

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

—

4.   Concise definition of the geographical area

The perimeter of this area comprises the territory of the following 206 municipalities, based on the 2019 Official Geographic Code:

| | Department of Gard: | Alès, Alzon, Anduze, Arphy, Arre, Arrigas, Aulas, Aumessas, Avèze, Bessèges, Bez-et-Esparon, Blandas, Boisset-et-Gaujac, Bonnevaux, Branoux-les-Taillades, Bréau-Mars, Campestre-et-Luc, Cendras, Chambon, Chamborigaud, Colognac, Concoules, Corbès, Cros, Générargues, Génolhac, L’Estréchure, La Cadière-et-Cambo, La Grand-Combe, La Vernarède, Lamelouze, Lasalle, Laval-Pradel, Le Martinet, Le Vigan, Les Mages, Les Plantiers, Les Salles-du-Gardon, Malons-et-Elze, Mandagout, Mialet, Molières-Cavaillac, Molières-sur-Cèze, Monoblet, Montdardier, Peyrolles, Pommiers, Ponteils-et-Bresis, Portes, Robiac-Rochessadoule, Rogues, Roquedur, Rousson, Saint-Ambroix, Saint-André-de-Majencoules, Saint-André-de-Valborgne, Saint-Bonnet-de-Salendrinque, Saint-Bresson, Saint-Félix-de-Pallières, Saint-Florent-sur-Auzonnet, Saint-Hippolyte-du-Fort, Saint-Jean-de-Valériscle, Saint-Jean-du-Gard, Saint-Jean-du-Pin, Saint-Julien-de-La-Nef, Saint-Julien-Les-Rosiers, Saint-Laurent-Le-Minier, Saint-Martial, Saint-Martin-de-Valgalgues, Saint-Paul-La-Coste, Saint-Roman-de-Codières, Saint-Sébastien-d’Aigrefeuille, Sainte-Cécile-d’Andorge, Sainte-Croix-de-Caderle, Saumane, Sénéchas, Soudorgues, Soustelle, Sumène, Thoiras, Vabres, Val-d’Aigoual, Vissec. |
| --- | --- | --- |

Department of Gard:

Alès, Alzon, Anduze, Arphy, Arre, Arrigas, Aulas, Aumessas, Avèze, Bessèges, Bez-et-Esparon, Blandas, Boisset-et-Gaujac, Bonnevaux, Branoux-les-Taillades, Bréau-Mars, Campestre-et-Luc, Cendras, Chambon, Chamborigaud, Colognac, Concoules, Corbès, Cros, Générargues, Génolhac, L’Estréchure, La Cadière-et-Cambo, La Grand-Combe, La Vernarède, Lamelouze, Lasalle, Laval-Pradel, Le Martinet, Le Vigan, Les Mages, Les Plantiers, Les Salles-du-Gardon, Malons-et-Elze, Mandagout, Mialet, Molières-Cavaillac, Molières-sur-Cèze, Monoblet, Montdardier, Peyrolles, Pommiers, Ponteils-et-Bresis, Portes, Robiac-Rochessadoule, Rogues, Roquedur, Rousson, Saint-Ambroix, Saint-André-de-Majencoules, Saint-André-de-Valborgne, Saint-Bonnet-de-Salendrinque, Saint-Bresson, Saint-Félix-de-Pallières, Saint-Florent-sur-Auzonnet, Saint-Hippolyte-du-Fort, Saint-Jean-de-Valériscle, Saint-Jean-du-Gard, Saint-Jean-du-Pin, Saint-Julien-de-La-Nef, Saint-Julien-Les-Rosiers, Saint-Laurent-Le-Minier, Saint-Martial, Saint-Martin-de-Valgalgues, Saint-Paul-La-Coste, Saint-Roman-de-Codières, Saint-Sébastien-d’Aigrefeuille, Sainte-Cécile-d’Andorge, Sainte-Croix-de-Caderle, Saumane, Sénéchas, Soudorgues, Soustelle, Sumène, Thoiras, Vabres, Val-d’Aigoual, Vissec.

| | Department of Hérault: | Avène, Babeau-Bouldoux, Bédarieux, Berlou, Boisset, Brenas, Cabrerolles, Cambon-et-Salvergues, Camplong, Carlencas-et-Levas, Cassagnoles, Castanet-le-Haut, Caussiniojouls, Ceilhes-et-Rocozels, Colombières-sur-Orb, Combes, Courniou, Dio-et-Valquières, Faugères, Ferrals-Les-Montagnes, Ferrières-Poussarou, Fos, Fozières, Graissessac, Hérépian, Joncels, La Tour-sur-Orb, La Vacquerie-et-Saint-Martin-de-Castries, Lamalou-les-Bains, Lauroux, Lavalette, Le Bosc, Le Bousquet-d’Orb, Le Cros, Le Poujol-sur-Orb, Le Pradal, Le Puech, Le Soulié, Les Aires, Les Plans, Lodève, Lunas, Mérifons, Mons, Octon, Olargues, Olmet-et-Villecun, Pardailhan, Pégairolles-de-l’Escalette, Pézènes-les-Mines, Poujols, Prémian, Rieussec, Riols, Romiguières, Roqueredonde, Rosis, Saint-Etienne-d’Albagnan, Saint-Etienne-de-Gourgas, Saint-Etienne-Estrechoux, Saint-Geniès-de-Varansal, Saint-Gervais-sur-Mare, Saint-Guilhem-le-Désert, Saint-Jean-de-La-Blaquière, Saint-Julien, Saint-Martin-de-l’Arçon, Saint-Maurice-Navacelles, Saint-Michel, Saint-Pierre-de-la-Fage, Saint-Pons-de-Thomières, Saint-Privat, Saint-Vincent-d’Olargues, Sorbs, Soubès, Soumont, Taussac-la-Billière, Usclas-du-Bosc, Vélieux, Verreries-de-Moussans, Vieussan, Villemagne-l’Argentière. |
| --- | --- | --- |

Department of Hérault:

Avène, Babeau-Bouldoux, Bédarieux, Berlou, Boisset, Brenas, Cabrerolles, Cambon-et-Salvergues, Camplong, Carlencas-et-Levas, Cassagnoles, Castanet-le-Haut, Caussiniojouls, Ceilhes-et-Rocozels, Colombières-sur-Orb, Combes, Courniou, Dio-et-Valquières, Faugères, Ferrals-Les-Montagnes, Ferrières-Poussarou, Fos, Fozières, Graissessac, Hérépian, Joncels, La Tour-sur-Orb, La Vacquerie-et-Saint-Martin-de-Castries, Lamalou-les-Bains, Lauroux, Lavalette, Le Bosc, Le Bousquet-d’Orb, Le Cros, Le Poujol-sur-Orb, Le Pradal, Le Puech, Le Soulié, Les Aires, Les Plans, Lodève, Lunas, Mérifons, Mons, Octon, Olargues, Olmet-et-Villecun, Pardailhan, Pégairolles-de-l’Escalette, Pézènes-les-Mines, Poujols, Prémian, Rieussec, Riols, Romiguières, Roqueredonde, Rosis, Saint-Etienne-d’Albagnan, Saint-Etienne-de-Gourgas, Saint-Etienne-Estrechoux, Saint-Geniès-de-Varansal, Saint-Gervais-sur-Mare, Saint-Guilhem-le-Désert, Saint-Jean-de-La-Blaquière, Saint-Julien, Saint-Martin-de-l’Arçon, Saint-Maurice-Navacelles, Saint-Michel, Saint-Pierre-de-la-Fage, Saint-Pons-de-Thomières, Saint-Privat, Saint-Vincent-d’Olargues, Sorbs, Soubès, Soumont, Taussac-la-Billière, Usclas-du-Bosc, Vélieux, Verreries-de-Moussans, Vieussan, Villemagne-l’Argentière.

| | Departement of Lozère: | Altier, Barre-des-Cévennes, Bassurels, Bédouès-Cocurès, Cans et Cévennes, Cassagnas, Cubières, Cubiérettes, Florac Trois Rivières, Fraissinet-de-Fourques, Gabriac, Gatuzières, Ispagnac, Le Collet-de-Dèze, Le Pompidou, Les Bondons, Meyrueis, Moissac-Vallée-Française, Molezon, Mont Lozère et Goulet, Pied-de-Borne, Pont de Montvert-Sud Mont Lozère, Pourcharesses, Prévenchères, Rousses, Saint-André-Capcèze, Saint-André-de-Lancize, Saint-Etienne-Vallée-Française, Saint-Germain-de-Calberte, Saint-Hilaire-de-Lavit, Saint-Julien-des-Points, Saint-Martin-de-Boubaux, Saint-Martin-de-Lansuscle, Saint-Michel-de-Dèze, Saint-Privat-de-Vallongue, Sainte-Croix-Vallée-Française, Vebron, Ventalon en Cévennes, Vialas, Villefort. |
| --- | --- | --- |

Departement of Lozère:

Altier, Barre-des-Cévennes, Bassurels, Bédouès-Cocurès, Cans et Cévennes, Cassagnas, Cubières, Cubiérettes, Florac Trois Rivières, Fraissinet-de-Fourques, Gabriac, Gatuzières, Ispagnac, Le Collet-de-Dèze, Le Pompidou, Les Bondons, Meyrueis, Moissac-Vallée-Française, Molezon, Mont Lozère et Goulet, Pied-de-Borne, Pont de Montvert-Sud Mont Lozère, Pourcharesses, Prévenchères, Rousses, Saint-André-Capcèze, Saint-André-de-Lancize, Saint-Etienne-Vallée-Française, Saint-Germain-de-Calberte, Saint-Hilaire-de-Lavit, Saint-Julien-des-Points, Saint-Martin-de-Boubaux, Saint-Martin-de-Lansuscle, Saint-Michel-de-Dèze, Saint-Privat-de-Vallongue, Sainte-Croix-Vallée-Française, Vebron, Ventalon en Cévennes, Vialas, Villefort.

| | Department of Aveyron: Arnac-sur-Dourdou |
| --- | --- |

Department of Aveyron: Arnac-sur-Dourdou

| | Department of Tarn: Murat-sur-Vèbre |
| --- | --- |

Department of Tarn: Murat-sur-Vèbre

5.   Link with the geographical area

The link between ‘Châtaigne des Cévennes’ and its surroundings hinges on how the traditional and local chestnut tree varieties have adapted to the conditions of the Mediterranean climate and irregular terrain of the Cévennes. This is what has given the product its distinctive qualities that are preserved thanks to the human expertise in managing the chestnut groves and their harvest.

Specificity of the geographical area

The geographical area where the chestnut groves are located is defined by homogeneous natural factors that are consistent with what Castanea sativa needs to develop and thrive in the environment. Chestnut trees have adapted to the Mediterranean climate in the Cévennes. This climate is characterised by hot, dry summers and mild winters. There is a slight oceanic influence along the western edge of the area. Average annual rainfall is in the range of 700 to 1 300 mm, which meets the water requirements of chestnut trees (around 700 mm per year, with needs increasing from 15 August onwards). The area under chestnut trees in the Cévennes is at an altitude of between 150 m and 900 m. Steep slopes are a constant feature of the relief in almost all of the territory of the Cévennes. There are a succession of sculpted, parallel valleys on either side of various watercourses (arranged in a fish bone pattern), from north to south: l’Altier-Chassezac, la Cèze, le Tarn, les Gardons, l’Hérault, l’Orb, la Mare, le Jaur and le Thoré. The crystalline source rocks are shale, gneiss, granite or sandstone. This has resulted in soils with a pH of not more than 7, balanced particle size and very low clay content, which are not prone to asphyxiation. The active lime content is very low to non-existent (below 4 %).

Jean Galzin’s 1986 study on the toponymy of parcels in the departments of Gard and Lozère, which was published in the Annales du Parc National des Cévennes [Annals of the Cévennes National Park] shows that chestnuts have been cultivated in the area since the year 1000 A.D. From the Middle Ages onwards, medieval texts attest to the existence and development of chestnut groves, which have evolved in accordance with climatic and demographic patterns and land management.

The layout of these productive agricultural areas is such that the chestnut trees are planted on deforested plots, with irrigation channels (known locally as ‘béals’) and drainage trenches (known locally as ‘trincats’) being set up. In sloping areas, dry stone walls are built to limit gully erosion and enable deeper soils to form: the chestnut groves are then planted on terraces, known locally as ‘faisses’ or ‘bancels’.

These man-made adaptations to the environment make up the built heritage of the Cévennes, which even today is well-adapted to contemporary cultivation practices.

Chestnut trees have been a crucial food resource since the 16th century. The ‘bread tree’ has therefore contributed to the resilience of the people of the Cévennes in difficult times of food shortages or conflicts, particularly the Protestants and Camisards during the Wars of Religion. In the middle of the 20th century, migration away from rural areas and the emergence of pests (ink disease, canker) caused chestnut cultivation to decline. However, thanks to the know-how of the chestnut growers and their expertise in managing grafting techniques, the varieties that had adapted best to the area survived and continue to thrive. Varieties with taste qualities ideal for fresh consumption, conservation properties (in particular, ease of peeling) and suitability for the different sale formats were developed. The know-how of the chestnut growers consists of keeping different varieties in the grove, which allows to stagger the harvest over time, as some varieties can be harvested early and others later on in the season. This allows them to guarantee the supply on the holding and reduce exposure to climate hazards and health risks.

Chestnuts harvested in autumn can be consumed fresh. Part of the harvest used to be set aside for drying so that it could be consumed throughout the rest of the year. The chestnuts are dehydrated in buildings known as ‘clèdes’ in the north-east or ‘sécadous’ in the south-west of the geographical area.

Mills were also built on farms in the Cévennes, harnessing running watercourses to turn the mill wheel and grind dried chestnuts into flour. This shows that chestnut flour production was traditional in the area. This practice is mentioned in early references, such as a record dating from 1596 by Thomas Platter from near Valleraugue, which describes how the chestnuts are ‘transformed into flour by the people of Cévennes, and then made into very sweet bread’.

Specificity of the product

The designation ‘Châtaigne des Cévennes’ is available in three forms (fresh chestnuts, dried chestnuts and chestnut flour) that reflect traditional practices but also take account of how consumer demand has changed over time. The fresh fruits range from light chestnut to dark brown in colour and sometimes feature vertical grooves. The peeled kernel is creamy white to pale yellow in colour and has a ribbed surface. The pellicle can penetrate the kernel to the point of dividing it in two. They are very sweet to the taste, featuring intense and persistent aromas of honey, warm milk, dried fruit, violet and sweet potato. The texture is smooth.

In the Cévennes, chestnuts have traditionally been peeled and dried. This results in a smaller kernel but its initial shape and colour are preserved. These chestnuts have aromas of dried fruits, caramel and warm bread.

Milling the dried chestnuts results in flour with a fine, melty texture that is off-white or ivory in colour, interspersed with occasional brown to black particles, and with a walnut/ hazelnut aroma that is sometimes combined with the smell of toasted bread.

Causal link

A myriad of natural factors and know-how combine to create the bouquet of the varieties included in the list of traditional and local varieties. It is this terroir that gives the traditional varieties the specific taste properties they share, in particular the sweet flavour and smooth texture found in all of these varieties.

The organoleptic characteristics of ‘Châtaigne des Cévennes’ are also attributable to the Mediterranean climate. The hot, dry summers enable the build-up of sweet and aromatic compounds in the chestnuts. The rain pattern in the Cévennes, which gets heavier from mid-August onwards, favours the enlargement of the husk and the kernels, thus defining the size. At the same time, the physical action of the rain hydrates the flesh of the kernel, resulting in its smooth texture.

In the autumn, the differences in temperature mean that the chestnuts ripen fully between September and December, depending on the varieties and where they are planted (altitude). The land management and farming practices in the Cévennes result in healthy groves that produce chestnuts of good size, with the nutritional quality and characteristic sweetness for which they are recognised.

Different fruit conservation techniques have also been used for the chestnuts. This is a result of the ‘abundant production, which far exceeds the need for immediate consumption’ of fresh chestnuts, as explained by Daniel Travier in May 2004 at a conference entitled ‘L’arbre à pain des Cévennes: ou histoire et rôle de la châtaignerie à fruit dans les Cévennes traditionnelles’ [The ‘bread tree’ of the Cévennes: the history and role of edible chestnut cultivation in the traditional Cévennes].

These conservation possibilities led to the development of a specific building: the ‘clède’, a typical feature of the landscape and an example of the know-how of the local population in drying out the fruit. This drying process using the ‘cléda’ (as this construction is called in Occitan) is the traditional conservation practice, ‘the best’ according to Antoine Augustin Parmentier’s book entitled ‘Traité de la Châtaigne’ [Treatise on Chestnuts], which was published in 1780. Thanks to the skill in constructing the ‘clèdes’, which create an insulated location where the ambient air can be dehydrated using a regular, moderate heat supply, the local traditions have been consolidated and enhanced, making it possible for the original sweet taste and smooth texture to be preserved in the dried chestnuts over time.

Milling the dried chestnuts is another method of preserving the fruit. The result is a fine flour with a sweet flavour reflecting the bouquet of ‘Châtaigne des Cévennes’ varieties. There used to be a significant number of mills in this area: at least one per hamlet and up to ten per commune, so that the chestnuts could be milled as and when required. In 2016, the five mills that cover most of the area were in response to the processors’ aim of promoting ‘Châtaigne des Cévennes’.

These chestnuts are also used to make succulent dishes, such as ‘Bajanat’, a traditional Cévennes soup with sweet chestnuts that melt in the mouth. Another way they are presented for consumption is ‘affachade’, i.e. grilled on a slotted pan that ensures they are soft, sweet and without a trace of bitterness. The flour is used to make biscuits, cakes and bread.

The three forms of ‘Châtaigne des Cévennes’ are in keeping with both traditional and present-day customs and consumption patterns.

Chestnut cultivation is based on the interplay between the natural environment and a range of human factors. The physical features of the Cévennes environment have resulted in a history of chestnut cultivation, distinctive products and the consolidation of local expertise.

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-0419fb02-f0ac-49c9-8a5c-3e3350d92e60

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

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| 9.9.2022 | EN | Official Journal of the European Union | C 346/12 |
| --- | --- | --- | --- |

9.9.2022

EN

Official Journal of the European Union

C 346/12

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Publication of an application for approval of an amendment, which is not minor, to a product specification 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

(2022/C 346/06)

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) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF A NON-MINOR AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN / PROTECTED GEOGRAPHICAL INDICATION

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

‘Hofer Rindfleischwurst’

EU No: PGI-DE-0722-AM01 - 17.6.2020

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Fleischer-Innung Hof-Wunsiedel

The applicant for the amendment is the same as the original applicant. It is an association of producers/processors of the protected products.

Address: Hohe Straße 20, 95030 Hof

Country: Germany

Email address(es): Fleischer-innung-hof@t-online.de

2.   Member state or third country

Germany

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

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☐ | Labelling |
| --- | --- |

☐

Labelling

| ☐ | Other |
| --- | --- |

☐

Other

4.   Type of amendment(s)

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

☒

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

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

☐

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

5.   Amendment(s)

5.1.   Description of product

1.   Amendment

| (1) | In the following sentence in the first paragraph ‘The spreadable sausage meat is packed into a synthetic gut (cellophane), the calibre of which measures from 40 mm to 55 mm’, the word ‘(cellophane)’ is deleted.
  Many producers use artificial casings made of other materials. However, this has no negative impact on the quality of ‘Hofer Rindfleischwurst’. |
| --- | --- |

(1)

Many producers use artificial casings made of other materials. However, this has no negative impact on the quality of ‘Hofer Rindfleischwurst’.

2.   Amendment

| (2) | The following sentence in the first paragraph is deleted: ‘Depending on the size of calibre, individual “Hofer Rindfleischwurst” measure up to 50 cm in length and weigh from 150 grams to 800 grams.’
  In some cases, longer or lighter/heavier sausages are also produced. Since this has no effect on the quality of the product, there is no need for a restriction in this regard. |
| --- | --- |

(2)

In some cases, longer or lighter/heavier sausages are also produced. Since this has no effect on the quality of the product, there is no need for a restriction in this regard.

3.   Amendment

| (3) | In the sixth paragraph, in the sentence ‘The water content is between 50 % and 55 %, the fat content is between 25 % and 30 %’, ‘25 %’ is replaced by ‘20 %’.
  According to their recipes, many producers have always had a slightly lower fat content in the ‘Hofer Rindfleischwurst’. The minimum fat content has been adjusted so as not to hinder them in their traditional production. This does not affect the quality of the ‘Hofer Rindfleischwurst’. |
| --- | --- |

(3)

According to their recipes, many producers have always had a slightly lower fat content in the ‘Hofer Rindfleischwurst’. The minimum fat content has been adjusted so as not to hinder them in their traditional production. This does not affect the quality of the ‘Hofer Rindfleischwurst’.

4.   Amendment

| (4) | In the sixth paragraph, in the phrase ‘the proportion of pork and back fat is a maximum of 30 %’, ‘30 %’ is replaced by ‘40 %’.
  According to their recipes, many producers have always had a higher proportion of pork and back fat in the ‘Hofer Rindfleischwurst’. The maximum proportion has been adjusted so as not to hinder them in their traditional production. This does not affect the maximum fat content. |
| --- | --- |

(4)

According to their recipes, many producers have always had a higher proportion of pork and back fat in the ‘Hofer Rindfleischwurst’. The maximum proportion has been adjusted so as not to hinder them in their traditional production. This does not affect the maximum fat content.

5.   Amendment

| (5) | The last sentence in the eighth paragraph ‘Meat from young bovines is therefore not employed in the production of “Hofer Rindfleischwurst”’ is deleted.
  The meat of younger animals for slaughter, i.e. young bovines, has always been used in the production process. Since this has no adverse effect on the quality of the product, the existing restriction is not required. |
| --- | --- |

(5)

The meat of younger animals for slaughter, i.e. young bovines, has always been used in the production process. Since this has no adverse effect on the quality of the product, the existing restriction is not required.

6.   Amendment

| (6) | In the first sentence in the ninth paragraph, ‘The main raw material contained in “Hofer Rindfleischwurst” is R 1 grade beef low in fatty tissue and free of sinews (two-thirds) and S Vlll grade pork back fat (one third)’, the words ‘two-thirds’ are replaced by ‘at least 60 %’ and ‘S Vlll grade’ is replaced by ‘S Vlll and S 1 grade (combined share max. 40 %)’.
  The adjustment and amendment of the percentages follows from the change in the percentage specified in point 4 and serves to harmonise and clarify the entire specification. According to their recipes, many producers have always had a higher proportion of pork and back fat in the ‘Hofer Rindfleischwurst’. The maximum proportion has been adjusted so as not to hinder them in their traditional production. |
| --- | --- |

(6)

The adjustment and amendment of the percentages follows from the change in the percentage specified in point 4 and serves to harmonise and clarify the entire specification. According to their recipes, many producers have always had a higher proportion of pork and back fat in the ‘Hofer Rindfleischwurst’. The maximum proportion has been adjusted so as not to hinder them in their traditional production.

7.   Amendment

| (7) | In the ninth paragraph, the last sentence ‘Although it is possible to add a small amount of S 1 grade pigmeat together with pork back fat, this is not often the practice’ is deleted.
  Certainly some producers have traditionally added pigmeat. Since the previous sentence covered the inclusion of pigmeat (see amendment number 6), this sentence is superfluous and can therefore be deleted. |
| --- | --- |

(7)

Certainly some producers have traditionally added pigmeat. Since the previous sentence covered the inclusion of pigmeat (see amendment number 6), this sentence is superfluous and can therefore be deleted.

8.   Amendment

| (8) | Paragraph 10 ‘The beef used comes predominantly from cows, rarely from bulls. The cut to use is beef round, which has a fat content of approx. 5 %. If pork is used, it is taken from the leg, which has a fat content of approx. 4 %. The back fat used has a fat content of 70 %’ is deleted.
  Since the individual cuts and the sex of the carcases used have no significant influence on the quality of the final product, there is no need for detailed requirements in respect of these. The same applies to the fat content of the individual cuts. |
| --- | --- |

(8)

Since the individual cuts and the sex of the carcases used have no significant influence on the quality of the final product, there is no need for detailed requirements in respect of these. The same applies to the fat content of the individual cuts.

5.2.   Proof of origin

1.   Amendment

| (1) | In the first paragraph, in the second sentence ‘The slaughterhouse receives a copy of the cattle passport and reports to Munich via the cattle database that it has carried out the slaughter’, the words ‘to Munich’ are deleted.
  The specification of where the cattle database has its seat is irrelevant and can therefore be omitted. |
| --- | --- |

(1)

The specification of where the cattle database has its seat is irrelevant and can therefore be omitted.

2.   Amendment

| (2) | In the third sentence of the first paragraph ‘During the cutting, sorting and further processing of the raw materials for the production of “Hofer Rindfleischwurst”, batch formation and written documentation ensure proof of traceability’, the words ‘batch formation and written documentation ensure proof of traceability’ are replaced by ‘traceability meets the legal requirements’.
  Smaller artisan businesses in particular cannot always guarantee such detailed documentation. Meeting the legal requirements is sufficient. |
| --- | --- |

(2)

Smaller artisan businesses in particular cannot always guarantee such detailed documentation. Meeting the legal requirements is sufficient.

3.   Amendment

| (3) | The last sentence in the first paragraph ‘The processing company can thus state precisely which raw materials from which animal, specifying its place of origin, were processed in its “Hofer Rindfleischwurst”’ is deleted.
  Smaller artisan businesses in particular cannot always guarantee such detailed documentation. Meeting the legal requirements is also sufficient in this respect. |
| --- | --- |

(3)

Smaller artisan businesses in particular cannot always guarantee such detailed documentation. Meeting the legal requirements is also sufficient in this respect.

4.   Amendment

| (4) | In the second sentence of the second paragraph ‘“Hofer Rindfleischwurst” and the name of the producer are printed on the synthetic casing’, the words ‘and the name of the producer’ are deleted.
  Not all producers have specially printed casings imprinted with their names, for cost reasons, for example. The imprint ‘Hofer Rindfleischwurst’ is sufficient, provided the name of the producer is indicated elsewhere (such as on the label). |
| --- | --- |

(4)

Not all producers have specially printed casings imprinted with their names, for cost reasons, for example. The imprint ‘Hofer Rindfleischwurst’ is sufficient, provided the name of the producer is indicated elsewhere (such as on the label).

5.3.   Method of production

1.   Amendment

| (1) | In the second sentence of the first paragraph, ‘This raw material comes from cattle and pigs that were born and raised mainly in the defined geographical area and beyond mainly in the districts of Oberfranken, Oberpfalz and Thuringia’, the word ‘preferably’ is inserted before the word ‘born’ and the word ‘mainly’ is deleted. In addition, the words ‘and beyond mainly’ are replaced by ‘or’ and the words ‘and Thuringia’ are replaced by ‘or in the Länder Thuringia or Saxony’.
  The fact that the cattle or pigs used can now also come from Saxony is not an extension, since the previous specification was openly worded (‘mainly’). |
| --- | --- |

(1)

The fact that the cattle or pigs used can now also come from Saxony is not an extension, since the previous specification was openly worded (‘mainly’).

2.   Amendment

| (2) | The third sentence in the first paragraph ‘These cattle and pigs are slaughtered only in the defined geographical area’ is deleted.
  Since the slaughterhouse in Hof stopped slaughtering cattle, only very small numbers may be slaughtered by the Helmbrecht slaughterhouse within the defined geographical area. This is not enough to deal with the quantities to be processed. The previous restriction, whereby the slaughter had to take place exclusively in the geographical area, must therefore be abandoned. This does not affect the quality and freshness of ‘Hofer Rindfleischwurst’, since there are a lot of slaughterhouses in the immediate vicinity (particularly in neighbouring Saxony and Thuringia). |
| --- | --- |

(2)

Since the slaughterhouse in Hof stopped slaughtering cattle, only very small numbers may be slaughtered by the Helmbrecht slaughterhouse within the defined geographical area. This is not enough to deal with the quantities to be processed. The previous restriction, whereby the slaughter had to take place exclusively in the geographical area, must therefore be abandoned. This does not affect the quality and freshness of ‘Hofer Rindfleischwurst’, since there are a lot of slaughterhouses in the immediate vicinity (particularly in neighbouring Saxony and Thuringia).

3.   Amendment

| (3) | The last sentence of the first paragraph, ‘Also the entire production process takes place within the defined geographical area’, is replaced by the sentence ‘The production of “Hofer Rindfleischwurst” takes place in the geographical area’. This means that the entire production process, including the actual slaughter, must take place in holdings within the geographical area. In particular, the production processes are taken to mean the meat cutting, the meat grading and the manufacturing process. The lean meat is crushed and mixed with all the ingredients (except nitrite curing salt) in the cutter and/or mincer. Then the nitrite curing salt is added and it is mixed again. The spreadable sausages obtained in this way are stuffed into artificial casings. The final touch for the ‘Hofer Rindfleischwurst’ is the cold smoking process, which gives it a pleasant smoke flavouring.’
  This is a necessary amendment, since the preceding deletions would have meant it was no longer clear which particular production steps must take place in the defined geographical area. This strict delimitation is set intentionally to emphasise the exclusive character of this particular sausage product. This should expressly preclude its being offered for sale outside the region. |
| --- | --- |

(3)

This is a necessary amendment, since the preceding deletions would have meant it was no longer clear which particular production steps must take place in the defined geographical area. This strict delimitation is set intentionally to emphasise the exclusive character of this particular sausage product. This should expressly preclude its being offered for sale outside the region.

4.   Amendment

| (4) | The second paragraph ‘As stated earlier, the “Hofer Rindfleischwurst” is distinguished by its particular quality and freshness. This requires that the cattle and pigs be slaughtered at slaughterhouses in the defined geographical area and also that the production process takes place there’, is deleted.
  See amendment No (2). |
| --- | --- |

(4)

See amendment No (2).

5.   Amendment

| (5) | In the fifth paragraph, in the sentence ‘The lean meat is crushed and mixed with all the ingredients (except nitrite pickling salt) in the cutter’, the words ‘and/or in the mincer’ are inserted after the word ‘cutter’.
  As a result of the changes in number 6 below, the reference to the mincer is added in this sentence to reflect all the possible processing steps. |
| --- | --- |

(5)

As a result of the changes in number 6 below, the reference to the mincer is added in this sentence to reflect all the possible processing steps.

6.   Amendment

| (6) | The previous sixth paragraph ‘The mass thus obtained is then minced through the 0,6 mm cutting disc in the mincer. The mass is then put into the cutter again, the spices mixed in and the nitrite pickling salt added for redness and colour stability. To achieve optimal fineness and uniform granulation, the mass is finely chopped in the cutter using the high gear at an end temperature of 12 degrees Celsius (cutter method), whereby sharp cutting tools must be used’ is replaced by the sentence ‘The nitrite pickling salt is then added and mixed again’.
  The production process described here is very detailed and unnecessarily restrictive, and it does not cover the spectrum of traditionally differing production methods. This means that at present some traditional producers are no longer able to supply their product in the long-standing way. Furthermore, some of the parameters described for the quality and the appearance of the product are irrelevant and thus unnecessarily restrict producers in the exercise of their craft. In order to avoid making the production unnecessarily difficult, the detailed descriptions are omitted. |
| --- | --- |

(6)

The production process described here is very detailed and unnecessarily restrictive, and it does not cover the spectrum of traditionally differing production methods. This means that at present some traditional producers are no longer able to supply their product in the long-standing way. Furthermore, some of the parameters described for the quality and the appearance of the product are irrelevant and thus unnecessarily restrict producers in the exercise of their craft. In order to avoid making the production unnecessarily difficult, the detailed descriptions are omitted.

5.4.   Link

Amendment

In point (2) ‘Specificity of the product’, in the third sentence of the second paragraph, in the German-language original the word ‘Prämienprodukt’ is replaced by the word ‘Premiumprodukt’. [This change does not affect the English-language version].

This amendment is simply to rectify a clerical error. ‘Premiumprodukt’ was what was (always) meant.

SINGLE DOCUMENT

‘Hofer Rindfleischwurst’

EU No: PGI-DE-0722-AM01 - 17.6.2020

PDO ( ) PGI (X)

1.   Name(s)

‘Hofer Rindfleischwurst’

2.   Member state or third country

Germany

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 under point 1 applies

‘Hofer Rindfleischwurst’ is a spreadable uncooked sausage. The ‘Hofer Rindfleischwurst’ is elongated in shape. The spreadable sausage meat is packed into a synthetic gut, the calibre of which measures from 40 mm to 55 mm. Its colour is an intense but pleasantly meat-coloured shade of red.

The ‘Hofer Rindfleischwurst’ is distinguished by its unique finely spiced flavour typical of this kind of sausage, seasoned with a hint of pepper. Cold smoking on beech wood also lends the ‘Hofer Rindfleischwurst’ a pleasant smoky aroma.

‘Hofer Rindfleischwurst’ is a finely minced, spreadable uncooked sausage, distinguished by its freshness. It retains its special flavour and unique aroma for only 2 to 3 days and is therefore not intended for long-term storage.

When vacuum-packed, ‘Hofer Rindfleischwurst’ can be stored for slightly longer periods, up to at least 10 days, provided however that the vacuum-packed sausage is kept refrigerated.

Further quality criteria that must be demonstrated by ‘Hofer Rindfleischwurst’ are a stable reddening, high spreadability and uniform consistency.

Since lean beef is used as the base material for the production of ‘Hofer Rindfleischwurst’, the resulting product has a high level of meat protein free of connective tissue protein. This level must not be below 10 %. Analyses carried out by the independent operations and quality test board for specialist butcher’s shops in the Bavarian butcher’s trade (Neutrale Betriebs- und Qualitätsprüfung für Fleischerfachgeschäfte im bayerischen Fleischerhandwerk, NBQP) show the following values as technical characteristics of ‘Hofer Rindfleischwurst’: the water content is between 50 % and 55 %, the fat content is between 20 % and 30 % and the proportion of pork and back fat is no more than 40 %.

The main additives used are nitrite curing salt, with ascorbic acid used as a further reddening agent. The quantities contained of these additives are 2,5 % for nitrite curing salt and 0,5 % for ascorbic acid (reddening agent). The main raw spices added are salt and finely ground pepper. In order to refine the sausage and give it its individual flavour, it is possible to use small amounts of additional mixed spices.

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

The type of raw materials – the meat and fat – used is of crucial importance to the proper production of ‘Hofer Rindfleischwurst’. Preference is given to meat from mature and older slaughter animals. The advantages are an intense meat colour and mature meat. Beef and pork are used.

The main base material contained in ‘Hofer Rindfleischwurst’ is R I-grade beef low in fatty tissue and free of sinews (at least 60 %) and S Vlll and S 1-grade pork back fat and pork (together accounting for no more than 40 %).

‘Hofer Rindfleischwurst’ is distinguished by its particular quality and freshness. Only freshly slaughtered meat is used in the production of ‘Hofer Rindfleischwurst’. No mature, hung or frozen meat is used in the production process.

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

‘Hofer Rindfleischwurst’ is produced in the geographical area. This means that the entire production process, including the actual slaughter, must take place in holdings within the geographical area. In particular, the production processes are taken to mean the meat cutting, the meat grading and the entire rest of the manufacturing process.

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

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

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4.   Concise definition of the geographical area

The urban area of Hof and the rural district of Hof.

5.   Link with the geographical area

(1)   Specificity of the geographical area:

‘Hofer Rindfleischwurst’ has been made in the defined geographical area for over 50 years.

In 1950, the Hof master butcher Hans Millitzer was the first to make ‘Rindfleischwurst’ from lean beef. This tradition was continued by his former assistant Gottfried Rädlein, who produced ‘Hofer Rindfleischwurst’ from 1962 to 1993 in his own firm in Hof and made it famous well beyond the city limits.

Demand for ‘Hofer Rindfleischwurst’ was so great that Gottfried Rädlein processed up to 15 hindquarters of beef per week to make the product, and sometimes even worked on Sundays and public holidays to produce ‘Hofer Rindfleischwurst’ according to his special recipe. As a fine, spreadable uncooked sausage, ‘Hofer Rindfleischwurst’ was an especially fresh product and as such retained its special flavour and its unique aroma for only 2 to 3 days. ‘Hofer Rindfleischwurst’ is particularly low in fat and easily digestible, and its consumption was even recommended by doctors at that time.

In the years that followed, other butchers in the region caught on and wanted also to make traditional ‘Hofer Rindfleischwurst’ and offer it for sale. In January 1993 Gottfried Rädlein passed his specialist butcher’s shop on to the renowned Hof butcher’s Albert Schiller, which to this day continues to make ‘Hofer Rindfleischwurst’, in particular, in the same way as Gottfried Rädlein. As a result of the efforts of the then head of the Hof Butchers’ Guild, in 1993, ‘Hofer Rindfleischwurst’ was included in the German Federal guidelines on meat and meat products under guideline number 2.2120.1.

(2)   Specificity of the product:

As described, ‘Hofer Rindfleischwurst’ is a high-quality product with a special flavour; it is held in high regard and is very well known as a regional speciality, particularly in the City of Hof and the rural district of Hof. Not only is it very popular and in great demand among locals; it is also especially appreciated by guests and visitors from outside the town. Its inclusion in the Guidelines of the German Food Code is also indicative of its importance and renown.

‘Hofer Rindfleischwurst’ has already won prizes at various sausage competitions. Butchers from the designated geographical area enter ‘Hofer Rindfleischwurst’ in the Bavarian Butchers Association’s annual quality test. In previous years it has always been awarded a gold or silver medal. It has achieved similar results at national level in the German Food Association (DLG) quality tests. A public sausage tasting was held at the last Upper Franconia exhibition in April 2009 in Hof and the local media reported in detail on ‘Hofer Rindfleischwurst’ as an outstanding regional product.

(3)   Causal link:

‘Hofer Rindfleischwurst’ is a product typical of the Hof region. It originates from that area and has been made by local producers traditionally for over 50 years using a special recipe and technique. The renown and reputation of the product are therefore firmly rooted in its origins in the defined geographical area.

Reference to publication of the product specification

https://register.dpma.de/DPMAregister/geo/detail.pdfdownload/41939

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

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