# Official Journal C 474/2016

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 474 |
| | |
| English edition | Information and Notices | Volume 5917 December 2016 |

ISSN 1977-091X

Official Journal

of the European Union

C 474

English edition

Information and Notices

Volume 5917 December 2016

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 474/01 | Non-opposition to a notified concentration (Case M.8300 — Hewlett Packard Enterprise Services/Computer Sciences Corporation) (
  1
  ) | 1 |
| 2016/C 474/02 | Non-opposition to a notified concentration (Case M.8247 — Aurelius Equity Opportunities/Office Depot (Netherlands)) (
  1
  ) | 1 |
| 2016/C 474/03 | Non-opposition to a notified concentration (Case M.8265 — Carlyle/KAP) (
  1
  ) | 2 |
| 2016/C 474/04 | Non-opposition to a notified concentration (Case M.8096 — International Paper Company/Weyerhaeuser Target Business) (
  1
  ) | 2 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 474/01

Non-opposition to a notified concentration (Case M.8300 — Hewlett Packard Enterprise Services/Computer Sciences Corporation) (
  1
  )

1

1

2016/C 474/02

Non-opposition to a notified concentration (Case M.8247 — Aurelius Equity Opportunities/Office Depot (Netherlands)) (
  1
  )

1

1

2016/C 474/03

Non-opposition to a notified concentration (Case M.8265 — Carlyle/KAP) (
  1
  )

1

2

2016/C 474/04

Non-opposition to a notified concentration (Case M.8096 — International Paper Company/Weyerhaeuser Target Business) (
  1
  )

1

2

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 474/05 | Euro exchange rates | 3 |
| | NOTICES FROM MEMBER STATES |
| 2016/C 474/06 | Reorganisation measures — Decision on measures to reorganise International Life, Life Insurance SA(Publication made in accordance with Article 271 of Directive 2009/138/EC of the European Parliament and of the Council on the taking-up and pursuit of the business of Insurance and Reinsurance (Solvency II)) | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 474/05

Euro exchange rates

3

NOTICES FROM MEMBER STATES

2016/C 474/06

Reorganisation measures — Decision on measures to reorganise International Life, Life Insurance SA(Publication made in accordance with Article 271 of Directive 2009/138/EC of the European Parliament and of the Council on the taking-up and pursuit of the business of Insurance and Reinsurance (Solvency II))

(Publication made in accordance with Article 271 of Directive 2009/138/EC of the European Parliament and of the Council on the taking-up and pursuit of the business of Insurance and Reinsurance (Solvency II))

4

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2016/C 474/07 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 6 |
| 2016/C 474/08 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 11 |

V   Announcements

OTHER ACTS

European Commission

2016/C 474/07

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

6

2016/C 474/08

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

11

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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

| 17.12.2016 | EN | Official Journal of the European Union | C 474/1 |
| --- | --- | --- | --- |

17.12.2016

EN

Official Journal of the European Union

C 474/1

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Non-opposition to a notified concentration

(Case M.8300 — Hewlett Packard Enterprise Services/Computer Sciences Corporation)

(Text with EEA relevance)

(2016/C 474/01)

On 12 December 2016, 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 32016M8300. 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 32016M8300. EUR-Lex is the online access to European law.

---

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

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| 17.12.2016 | EN | Official Journal of the European Union | C 474/1 |
| --- | --- | --- | --- |

17.12.2016

EN

Official Journal of the European Union

C 474/1

---

Non-opposition to a notified concentration

(Case M.8247 — Aurelius Equity Opportunities/Office Depot (Netherlands))

(Text with EEA relevance)

(2016/C 474/02)

On 13 December 2016, 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 32016M8247. 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 32016M8247. EUR-Lex is the online access to European law.

---

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

---

| 17.12.2016 | EN | Official Journal of the European Union | C 474/2 |
| --- | --- | --- | --- |

17.12.2016

EN

Official Journal of the European Union

C 474/2

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Non-opposition to a notified concentration

(Case M.8265 — Carlyle/KAP)

(Text with EEA relevance)

(2016/C 474/03)

On 13 December 2016, 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 32016M8265. 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 32016M8265. EUR-Lex is the online access to European law.

---

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

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| 17.12.2016 | EN | Official Journal of the European Union | C 474/2 |
| --- | --- | --- | --- |

17.12.2016

EN

Official Journal of the European Union

C 474/2

---

Non-opposition to a notified concentration

(Case M.8096 — International Paper Company/Weyerhaeuser Target Business)

(Text with EEA relevance)

(2016/C 474/04)

On 20 October 2016, 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 32016M8096. 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 32016M8096. 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

| 17.12.2016 | EN | Official Journal of the European Union | C 474/3 |
| --- | --- | --- | --- |

17.12.2016

EN

Official Journal of the European Union

C 474/3

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Euro exchange rates (1)

16 December 2016

(2016/C 474/05)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0439 |
| JPY | Japanese yen | 123,38 |
| DKK | Danish krone | 7,4340 |
| GBP | Pound sterling | 0,83890 |
| SEK | Swedish krona | 9,7890 |
| CHF | Swiss franc | 1,0751 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,0623 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,021 |
| HUF | Hungarian forint | 312,45 |
| PLN | Polish zloty | 4,4200 |
| RON | Romanian leu | 4,5165 |
| TRY | Turkish lira | 3,6601 |
| AUD | Australian dollar | 1,4239 |
| CAD | Canadian dollar | 1,3960 |
| HKD | Hong Kong dollar | 8,1032 |
| NZD | New Zealand dollar | 1,4892 |
| SGD | Singapore dollar | 1,5065 |
| KRW | South Korean won | 1 239,53 |
| ZAR | South African rand | 14,5876 |
| CNY | Chinese yuan renminbi | 7,2635 |
| HRK | Croatian kuna | 7,5360 |
| IDR | Indonesian rupiah | 13 977,82 |
| MYR | Malaysian ringgit | 4,6715 |
| PHP | Philippine peso | 52,193 |
| RUB | Russian rouble | 64,3017 |
| THB | Thai baht | 37,413 |
| BRL | Brazilian real | 3,5081 |
| MXN | Mexican peso | 21,2528 |
| INR | Indian rupee | 70,7765 |

Currency

Exchange rate

USD

US dollar

1,0439

JPY

Japanese yen

123,38

DKK

Danish krone

7,4340

GBP

Pound sterling

0,83890

SEK

Swedish krona

9,7890

CHF

Swiss franc

1,0751

ISK

Iceland króna

NOK

Norwegian krone

9,0623

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,021

HUF

Hungarian forint

312,45

PLN

Polish zloty

4,4200

RON

Romanian leu

4,5165

TRY

Turkish lira

3,6601

AUD

Australian dollar

1,4239

CAD

Canadian dollar

1,3960

HKD

Hong Kong dollar

8,1032

NZD

New Zealand dollar

1,4892

SGD

Singapore dollar

1,5065

KRW

South Korean won

1 239,53

ZAR

South African rand

14,5876

CNY

Chinese yuan renminbi

7,2635

HRK

Croatian kuna

7,5360

IDR

Indonesian rupiah

13 977,82

MYR

Malaysian ringgit

4,6715

PHP

Philippine peso

52,193

RUB

Russian rouble

64,3017

THB

Thai baht

37,413

BRL

Brazilian real

3,5081

MXN

Mexican peso

21,2528

INR

Indian rupee

70,7765

---

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

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NOTICES FROM MEMBER STATES

| 17.12.2016 | EN | Official Journal of the European Union | C 474/4 |
| --- | --- | --- | --- |

17.12.2016

EN

Official Journal of the European Union

C 474/4

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Reorganisation measures

Decision on measures to reorganise ‘International Life, Life Insurance SA’

(Publication made in accordance with Article 271 of Directive 2009/138/EC of the European Parliament and of the Council on the taking-up and pursuit of the business of Insurance and Reinsurance (Solvency II))

(2016/C 474/06)

| Insurance undertaking | ‘International Life, Life Insurance SA’, with its registered office at Kifisias 7 & Neapoleos 2, 15123 Marousi, General Commercial Register (GEMI) No 000954901000, Tax Identification Number (TIN) 094327788, Legal Entity Identifier (LEI) 213800HFA633NACOEZ72 |
| --- | --- |
| Date, nature of the decision and date of entry into force | Decision No 202/1/19.9.2016 of the Credit and Insurance Committee of the Bank of Greece concerning:






  (1) | the assignment to the Insurance Administrator, Mr Ioannis Peristeris, of the administration of the insurance undertaking, in replacement of the Board of Directors; |

Insurance undertaking

‘International Life, Life Insurance SA’, with its registered office at Kifisias 7 & Neapoleos 2, 15123 Marousi, General Commercial Register (GEMI) No 000954901000, Tax Identification Number (TIN) 094327788, Legal Entity Identifier (LEI) 213800HFA633NACOEZ72

Date, nature of the decision and date of entry into force

Decision No 202/1/19.9.2016 of the Credit and Insurance Committee of the Bank of Greece concerning:

(1)

the assignment to the Insurance Administrator, Mr Ioannis Peristeris, of the administration of the insurance undertaking, in replacement of the Board of Directors;

| (2) | the obligation of the Insurance Administrator:






  (a) | to assign to experts the tasks of examining the immovable property files of the insurance undertaking, selected by the insurance undertaking contractor in order to complete the transfer of the portfolio approved by decision No 197/1/1.9.2016 of the Credit and Insurance Committee of the Bank of Greece, and the drawing up and delivery to the undertaking of the relevant report, which must particularly provide details on: (aa) the legal status of the immovable property as regards ownership thereof and any proprietary rights thereon; (ab) the actions, estimated time and costs necessary to regularise the immovable property for the purpose of the transfer thereof; and |
| --- | --- | --- |

(2)

the obligation of the Insurance Administrator:

(a)

to assign to experts the tasks of examining the immovable property files of the insurance undertaking, selected by the insurance undertaking contractor in order to complete the transfer of the portfolio approved by decision No 197/1/1.9.2016 of the Credit and Insurance Committee of the Bank of Greece, and the drawing up and delivery to the undertaking of the relevant report, which must particularly provide details on: (aa) the legal status of the immovable property as regards ownership thereof and any proprietary rights thereon; (ab) the actions, estimated time and costs necessary to regularise the immovable property for the purpose of the transfer thereof; and

| (b) | to submit the expert report to the Bank of Greece by 3 October 2016, including comments on the ability of the insurance undertaking to implement the required actions; |
| --- | --- |

(b)

to submit the expert report to the Bank of Greece by 3 October 2016, including comments on the ability of the insurance undertaking to implement the required actions;

| (3) | the maintenance in force of the measures under Decisions 185/1/12.5.2016 (Nos 2-5) and 198/1/13.9.2016 of the Credit and Insurance Committee of the Bank of Greece, and in particular the extension of the suspension of any payments and instalments by the insurance undertaking until 31 October 2016, as enforced by the first decision. |
| --- | --- |

(3)

the maintenance in force of the measures under Decisions 185/1/12.5.2016 (Nos 2-5) and 198/1/13.9.2016 of the Credit and Insurance Committee of the Bank of Greece, and in particular the extension of the suspension of any payments and instalments by the insurance undertaking until 31 October 2016, as enforced by the first decision.

Entry into force: As of the adoption date (19.9.2016)

End of validity: Not defined

Competent authorities

Bank of Greece

Address:

| E. Venizelou 21 |
| --- |
| 102 50 Athens |
| GREECE |

E. Venizelou 21

102 50 Athens

GREECE

Supervisory authorities

Bank of Greece

Address:

| E. Venizelou 21 |
| --- |
| 102 50 Athens |
| GREECE |

E. Venizelou 21

102 50 Athens

GREECE

Administrator appointed

Ioannis Peristeris, father’s name Dimitrios

Applicable law

Greek law in accordance with Articles 223, 224, 225, 228 and 229 of Law 4364/2016.

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V Announcements

OTHER ACTS

European Commission

| 17.12.2016 | EN | Official Journal of the European Union | C 474/6 |
| --- | --- | --- | --- |

17.12.2016

EN

Official Journal of the European Union

C 474/6

---

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

(2016/C 474/07)

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).

SINGLE DOCUMENT

‘MARCHE’

EU No: IT-PGI-0005-01338 — 26.5.2015

PDO ( ) PGI ( X )

1.   Name(s)

‘Marche’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.5. Oils and fats (butter, margarine, oil, etc.)

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

‘Marche’ Protected Geographical Indication is reserved for extra virgin oil made from olives grown in the geographical area referred to in point 4.

In order to be released for consumption, ‘Marche’ Protected Geographical Indication extra virgin oil must have the following characteristics:

| — | colour: yellow/green, |
| --- | --- |

—

colour: yellow/green,

| — | smell/taste:






  Descriptor | Median |
| --- | --- | --- |
| Defects | 0 |
| Fruity | 3-7 |
| Bitter | 2,5 -7 |
| Pungent | 3-7 |
| Grass and/or almond and/or artichoke | 2-6 |

—

smell/taste:

Descriptor

Median

Defects

0

Fruity

3-7

Bitter

2,5 -7

Pungent

3-7

Grass and/or almond and/or artichoke

2-6

Maximum total acidity by weight, expressed as oleic acid: 0,4 %

Peroxide value: ≤ 12 (meq O2\Kg)

Oleic acid: min. 72 %

Linoleic acid: max. 9 %

K232: max. 2,2

K270: max. 0,15

Delta K: max. 0,005

Total polyphenols: min. 200 mg/kg (determined colorimetrically and expressed as gallic acid)

Marche PGI is characterised by a medium green fruitiness, medium pungency and medium bitterness, with slight upward or downward variations in intensity linked to agronomic/technological parameters and to the year. The fruitiness is characterised by fresh herbaceous notes accompanied by a typical scent of grass, sometimes accompanied/replaced by scents of almond and/or artichoke depending on the variety mainly used.

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

Twelve main varieties, including ten native ones, are used to produce ‘Marche’ Protected Geographical Indication. The native varieties are: Ascolana tenera, Carboncella, Coroncina, Mignola, Orbetana, Piantone di Falerone, Piantone di Mogliano, Raggia/Raggiola, Rosciola dei Colli Esini and Sargano di Fermo. The other two varieties, Frantoio and Leccino, are used by custom as they have both been present in the area for around a century since becoming common following the harsh freezes in 1905, 1929 and 1956 owing to their resistance to the cold as well as their high productivity. The twelve varieties mentioned above must be present in olive groves, alone or together, at a minimum of 85 %. Other varieties are allowed up to a maximum of 15 %.

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

All the stages in the production process: namely cultivation, harvesting and oil extraction, must take place within the identified geographical area.

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

‘Marche’ PGI oil must be marketed in recipients permitted by the legislation in force and with a capacity not exceeding 5 litres. The recipients must be sealed and labelled.

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

The label must feature the wording ‘olio extravergine di oliva “Marche” IGP’ (‘“Marche” PGI extra virgin olive oil’) in distinct, indelible lettering in such a way that it can be distinguished from all the other information given on the label.

It is permitted to use names, holding names, company names, association names or private trademarks, provided that they have no laudatory purport and are not such as to mislead the customer.

The names of holdings, estates and farms may be used only if the product is made exclusively from olives harvested from olive groves belonging to the holding in question. Reference to packaging at an olive holding is permitted only if the oil is packaged on the holding in question.

These notices may appear on the label in lettering the height and width of which do not exceed half of those used to indicate the protected geographical indication.

It is permitted to use the word ‘monovarietale’ (‘single-variety’) followed by the cultivar listed in point 3.3 used.

The year of production of the olives from which the oil was made must be indicated on the label.

The European protected geographical indication symbol must be included on the label, in CMYK or black and white, in compliance with the provisions in force.

4.   Concise definition of the geographical area

The production area for ‘Marche’ Protected Geographical Indication covers the municipalities listed below, the territories of which are olive-growing areas capable of producing olives with the required quality characteristics. Set out below, firstly, is a list of the municipalities that fall within the ‘Marche’ PGI area. For municipalities not included in full, a list of the cadastral map sheets falling within the area is provided. Each municipality is divided into map sheets and parcels, and the sheets are numbered separately for each municipality. Complete documentation is deposited with the Revenue Agency (Land Registry).

(a)   Municipalities included in their entirety:

Acquaviva Picena, Agugliano, Altidona, Ancona, Appignano, Appignano del Tronto, Ascoli Piceno, Auditore, Barbara, Barchi, Belforte all'Isauro, Belforte del Chienti, Belmonte Piceno, Belvedere Ostrense, Camerano, Camerata Picena, Campofilone, Camporotondo di Fiastrone, Carassai, Cartoceto, Castel di Lama, Castelbellino, Castelfidardo, Castelleone di Suasa, Castelplanio, Castignano, Castorano, Chiaravalle, Cingoli, Civitanova Marche, Colli del Tronto, Colmurano, Corinaldo, Corridonia, Cossignano, Cupra Marittima, Cupramontana, Falconara Marittima, Falerone, Fano, Fermignano, Fermo, Filottrano, Folignano, Force, Fossombrone, Francavilla d'Ete, Fratte Rosa, Frontino, Gabicce Mare, Gradara, Grottammare, Grottazzolina, Gualdo, Isola del Piano, Jesi, Lapedona, Loreto, Loro Piceno, Lunano, Macerata, Macerata Feltria, Magliano di Tenna, Maiolati Spontini, Maltignano, Massa Fermana, Massignano, Mercatino Conca, Mergo, Mogliano, Mombaroccio, Mondavio, Mondolfo, Monsampietro Morico, Monsampolo del Tronto, Monsano, Montalto delle Marche, Montappone, Monte Cerignone, Monte Giberto, Monte Porzio, Monte Rinaldo, Monte Roberto, Monte San Giusto, Monte San Martino, Monte San Pietrangeli, Monte San Vito, Monte Urano, Monte Vidon Combatte, Monte Vidon Corrado, Montecalvo in Foglia, Montecarotto, Montecassiano, Monteciccardo, Montecopiolo, Montecosaro, Montedinove, Montefalcone Appennino, Montefano, Montefelcino, Montefiore dell'Aso, Montegiorgio, Montegranaro, Montegrimano Terme, Montelabbate, Monteleone di Fermo, Montelparo, Montelupone, Montemaggiore al Metauro, Montemarciano, Monteprandone, Monterubbiano, Montottone, Moresco, Morro d'Alba, Morrovalle, Numana, Offagna, Offida, Orciano di Pesaro, Ortezzano, Osimo, Ostra, Ostra Vetere, Palmiano, Pedaso, Peglio, Penna San Giovanni, Pergola, Pesaro, Petriano, Petriolo, Petritoli, Piagge, Piandimeleto, Pietrarubbia, Poggio San Marcello, Pollenza, Polverigi, Ponzano di Fermo, Porto Recanati, Porto San Giorgio, Porto Sant'Elpidio, Potenza Picena, Rapagnano, Recanati, Ripatransone, Ripe San Ginesio, Rosora, Rotella, Saltara, San Benedetto Del Tronto, San Costanzo, San Giorgio di Pesaro, San Lorenzo in Campo, San Marcello, San Paolo di Jesi, Santa Maria Nuova, Santa Vittoria in Matenano, Sant'Angelo in Pontano, Sant'Elpidio a Mare, Sant'Ippolito, Sassocorvaro, Sassofeltrio, Senigallia, Serra de' Conti, Serrungarina, Servigliano, Sirolo, Smerillo, Spinetoli, Staffolo, Tavoleto, Tavullia, Tolentino, Torre San Patrizio, Trecastelli, Treia, Urbino, Urbisaglia, Vallefoglia, Venarotta.

(b)   Municipalities partially included (the dash indicates that all the cadastral map sheets between the two figures are included; for example, 4-8 means that map sheets 4, 5, 6, 7 and 8 are included):

Acquacanina — map sheets 3, 7, 8; Acqualagna — map sheets 1-31, 34-54; Acquasanta Terme — map sheets 12, 22-26, 34-39, 45-50, 57-67, 71, 73-84, 90-92, 95-98, 104, 105, 110-113; Amandola — map sheets 1-26, 29-34, 40-50, 53-60, 65, 66, 68-70; Apecchio — map sheets 2-7, 21; Apiro — map sheets 1-20, 22-29, 33-41, 48-50, 53-55, 64, 65; Arcevia — map sheets 1-39, 41-48, 52-59, 63-69, 73, 75-79, 84-90, 93-101, 103-109, 114-121, 123; Cagli — map sheets 1-40, 42-61, 65-83, 85-104, 107-117, 122-138, 150-157, 176-180, 192-198; Caldarola — map sheets 1, 2, 6, 8, 13-16, 22-25, 30; Camerino — map sheets 1-9, 15-19, 25-28, 34-36, 43-50, 58-65, 71-75, 78-87, 89, 90, 102-124; Carpegna — map sheets 1-24, 28-30; Castelraimondo — map sheets 1, 3, 4, 10-22, 24-28, 30-32; Cerreto d'Esi — map sheets 1-3, 8-20; Cessapalombo — map sheets 1, 2, 4, 5, 7-9; Comunanza — map sheets 1-16, 18-25, 27-30, 33-38, 41-44, 46-52, 54; Esanatoglia — map sheets 2-4, 9-11, 13, 14, 17, 19, 20, 26; Fabriano — map sheets 19-22, 25, 26, 39-43, 57-63, 80-87, 93-103, 117-122, 136-143, 153-159, 167-170, 177-180, 192-195, 208, 216, 225-227; Fiastra — map sheets 1, 6-8, 10, 11, 14-17, 23-26, 32-37, 40, 45; Fiordimonte — map sheets 1-7; Frontone — map sheets 1-12, 15; Gagliole — map sheets 6, 7, 11-13, 16-19, 21, 22; Genga — map sheets 1-3, 7, 12, 18, 20, 24, 25, 29, 34, 40-42, 50-52, 60-63, 68-70; Matelica — map sheets 11, 16-19, 21-26, 31-35, 40-45, 48-58, 60-83; Mercatello sul Metauro — map sheets 27-29, 36, 47-51, 59-61, 69; Montefortino — map sheets 6-8, 11, 12, 19, 22, 23, 28, 35, 46; Montegallo — map sheets 7, 8, 13; Muccia — map sheets 1, 4, 7-9, 11, 12, 18-21; Pieve Torina — map sheets 2, 5-7, 23-25, 35-37; Pievebovigliana — map sheets 1-16, 20, 21, 26; Piobbico — map sheets 8, 16, 17; Pioraco — map sheets 8-10, 12-15; Poggio San Vicino — map sheets 1, 2, 5, 6, 11; Roccafluvione — map sheets 1-22, 27-36, 38, 40-50, 52-60; San Ginesio — map sheets 1-35, 37, 39-56, 59-64, 68-77; San Severino Marche — map sheets 1-6, 13-26, 31-40, 45-51, 57-67, 68, 77-85, 90-100, 106-117, 120-128, 131-143, 148-159, 165-172, 181-186, 191-197; Sant'Angelo in Vado — map sheets 1-49, 52-56, 60-64, 67-87; Sarnano — map sheets 1-5, 7, 9-15, 21-24, 29-32, 36-39, 43-45; Sassoferrato — map sheets 1-4, 6-9, 12-16, 21-25, 27-35, 37-46, 48-57, 61-68, 72-75, 82-88, 93-96, 100-102, 107-110, 117-119, 125-128, 136, 137; Serra San Quirico — map sheets 1-3, 5-10, 16-20, 25-28, 32-36, 38-43, 45; Serra Sant'Abbondio — map sheets 1-5, 7-10, 12, 15-17; Serrapetrona — map sheets 9-13, 19, 20, 25, 26, 30, 31, 34; Urbania — map sheets 1-16, 18, 19, 21-33, 38-44, 48-59, 64-69, 76, 77.

5.   Link with the geographical area

The reputation of ‘Marche’ oil dates back many centuries and has been maintained until the present day. The oldest historical references mention ‘di Marca’ or ‘de Marchia’ oil, whereas over the past two centuries the plural form ‘Marche’ oil has become more widespread, referring to the name of the Region which definitively appeared in the decree annexing it to the Italian State in 1860.

Marche oil and the quality thereof are mentioned in the period of the ‘signorie’ (lordships). In 1228, boats from Marche that docked on the banks of the Po in Ferrara had to pay a toll known as the ‘ripatico’ amounting to 25 pounds of oil, which was attributed a higher value than that from other regions. This is confirmed by the rules of the ‘Arte dei Ternieri’ (oil vendors' guild) in Venice, drawn up in 1263, which specified that ‘de Marchia’ oil had to be distinguished from other similar products and resold at a higher price owing to its colour and taste.

Marche oil was also sold to Florentine traders: in 1347 the wool makers of Florence imported no fewer than 2 500‘orci’ (terracotta pots) of olive oil from Marche. Such exports to other regions continued until the mid-1600s. Lastly, in a February 1828 letter, the great Marche poet Giacomo Leopardi reported to his father than ‘l'olio della Marca’ (oil from La Marca) was also famous outside the region.

This age-old reputation has remained unchanged over the centuries and, now more than ever, Marche oil is sought out and appreciated because of its characteristics. This is demonstrated by the numerous accolades received nationally and internationally in recent years by firms from Marche (named best traditionally pressed Italian oil by the Unione Mediterranea Assaggiatori Oli (Mediterranean Union of Oil Tasters), World Culinary Cup at Expogast, International Olive Oil Award in Zürich, Los Angeles County Fair, Der Feinschmecker, Slow Food's Due Olive Award, BioFach, AVPA in Paris, New York International Olive Oil Competition, Global Olive Oil Competition in Shanghai, Copenhagen International Olive Oil Awards, Enohobby's Orciolo d'oro, Ercole Olivario).

Another factor is the spread of the name, both in trade and in everyday language, of which there is ample evidence. Most significantly, typing the words ‘olio Marche’ into the main search engines brings up thousands of documents, many of which are particularly important and testify to the spread of the name among those in the know, starting from businesses.

In trade, the spread of the name has been limited in recent years by European rules on indications of origin (Regulation (EC) No 2815/98, Regulation (EC) No 1019/2002 and Regulation (EU) No 29/2012). Nevertheless, demand on the market has led many producers to still use the geographical reference ‘olio Marche’, as demonstrated by the numerous penalties handed down by the relevant department at the Ministry of Agricultural, Food and Forestry Policy.

This positive reputation enjoyed by Marche oil undoubtedly stems from its quality characteristics, which are down to a combination of soil- and climate-related, technological and socioeconomic factors.

Marche oil is a recognisable product that is yellow-green in colour and generally of medium or medium-intense fruitiness. Overall it is a very aromatic oil with well-balanced taste sensations. The description of the taste and sensory profile of ‘Marche’ oil, based on analyses carried out on 259 samples since 2009, is confirmed by the technical report drawn up by the head of panel at ASSAM (Marche Agency for Agrifood Sector Services) (panel accredited by the International Olive Council in 2001 and now authorised by the Ministry of Agricultural, Food and Forestry Policy).

Another study was carried out by the Institute for Olive Oil Production in Pescara with the aim of identifying ‘elements of interregional characterisation’. This involved recording 13C spectra for hundreds of samples of oil produced in Marche. The statistical analysis of the relative intensities of the 13C signals of the fatty acids of the triglycerides aimed to identify groupings of homogeneous oils influenced by the geographical area of production. On this scientific basis, the study ascertained that, in comparison with oils originating in the regions of Abruzzo and Puglia, oils from the Marche Region form ‘a distinct grouping’. This is further confirmation of the specificity of Marche oil stemming from its specific characteristics that can be attributed to the interaction between the geographical environment and the area of production.

According to the classification by Mennella, who divided Italy into 15 climate zones, the Marche region, with its annual isotherm of between 15 ° and 16 °, falls within zone 6 (Central Adriatic).

The production area covers around 76 % of the Region and makes it possible to ensure that the PGI is economically sustainable, since it allows there to be a critical mass of product which, although representing only around 0,5 %-0,7 % of the national output, can ensure a satisfactory return for farmers, in line with one of the fundamental principles of Regulation (EU) No 1151/2012.

The specificity of the product does not vary greatly between the various olive-growing areas in Marche, as the production area is fairly homogeneous and, it should also be stressed, ‘Marche’ oil is produced predominantly using native varieties that have been bred over the centuries, becoming well established.

Marche is the most northerly Adriatic region where olive trees are the main tree crop. This influences the unique nature of the product, which is characterised by a fluidity that results from there being less synthesis of saturated fatty acids, such as palmitic acid and linoleic acid, as compared to oleic acid and other unsaturated acids. This composition of acids brings it closer to the oils of Lake Garda or Liguria as borderline areas for the presence of olive growing and the resulting unsaturation of the fat given the semi-continental climate conditions. The fact that temperatures tend not to be particularly high also encourages the presence of polyphenols, the content in which is the highest among all the registered Italian designations (42 PDOs and 1 PGI). Local varieties which, over the centuries, have become adapted to the Marche environment help to further enrich the sensory profile of the oil with specific scents (grass, almond, artichoke).

Another feature of the specificity of Marche oil is the level of maximum acidity (0,4 %), which is the lowest of all among the registered designations. This qualitative parameter significantly reduces the variability of the oil obtained in the identified production area.

Another factor that helps to characterise the quality of Marche oil is the particular attention that has traditionally always been given during the harvesting stage both to choosing the optimal period and to the method used. Over time, the method has remained the same, with the olives being harvested directly from the tree, either by being picked by hand, or with the aid of tools — which is currently the most widespread way — or with mechanical systems that ensure the olives remain whole and are not damaged. Olives that have fallen to the ground have never been harvested in Marche.

There is also a long tradition of oil extraction technology in Marche. A 1910 census in the province of Ancona recorded 163 oil mills in operation, powered either by animals or mechanically. It can thus be inferred that such equipment was widespread in all the municipalities of the region in which olives were grown. In 2000, 165 oil mills were operating in the region. Such facilities are so widely distributed that it can be said that, at present, olive pressing services are available in all municipalities where olives are grown. This is a veritable network of oil mills which ensures that oil extraction takes place quickly, without the quality of the olives being compromised. The availability of modern technologies is also down to the presence, in the Marche Region, of the world's leading oil industry machinery producer.

Reference to publication of the specification

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

The consolidated text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP e IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP, IGP e STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di produzione all'esame dell'UE’.

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

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| 17.12.2016 | EN | Official Journal of the European Union | C 474/11 |
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17.12.2016

EN

Official Journal of the European Union

C 474/11

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

(2016/C 474/08)

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).

SINGLE DOCUMENT

‘LONDON CURE SMOKED SALMON’

EC No: UK-PGI-0005-01350 — 18.12.2014

PDO ( ) PGI ( X )

1.   Name(s)

‘London Cure Smoked Salmon’

2.   Member State or Third Country

United Kingdom

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.7. Fresh fish, molluscs, crustaceans and products derived there from

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

London Cure Smoked Salmon is the name given to salmon cured and smoked using only a combination of rock salt and oak smoke. Both superior grade farmed and wild salmon can be London Cured. In terms of farmed salmon, London Cure traditionally uses only superior grade salmon from Scotland. Superior grade salmon is a first class product without substantial faults or defects. The product must have an undamaged skin with sheen and no significant loss of scales. There must be no open sores or bruising/damage to the belly or musculature. There must be no melanin spots in the musculature. The belly membrane must be firm and intact. The fish must be a natural streamlined shape. The salmon is a consistently orangey/pink colour and has a lustrous, smooth texture. When smoked, the aroma balances the scents of smoke and salmon in equal parts — neither overpowers the other. With regard to wild salmon, again traditionally sourced from Scotland, the fish must be stiff alive (i.e. it must be very firm indicating that it is freshly caught), have red gills, bright eyes and shiny scales. Wild salmon varies in colour from dusky to rose pink and has a creamy texture which is denser and heavier than farmed salmon. When smoked, it has an aroma of smoke and fish in equal parts.

The name London Cure can apply to whole, untrimmed sides, trimmed sides and slices cut lengthways down the fish (banquet sliced) or cut through the fish (D-cut). There are no minimum or maximum sizes of fish. The flavour of London Cure Smoked Salmon is mild and delicate. The aim of the London Cure is to subtly enhance the flavour of the finest quality salmon using only rock salt and a light smoke ensuring that the predominant taste is of salmon.

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

Raw materials — Fresh whole salmon.

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

Hand Filleting of the raw salmon fillet prior to smoking

The whole salmon is split into two fillets before the curing process takes place. The salmon is hand split to yield a better quality fillet of salmon which is unbroken. Penny shaped holes (between 1-3 inches in diameter) are cut by hand in the skin of the sides of salmon to allow even penetration of salt and smoke in the next steps of the process. When smoking London Cure salmon it is essential to leave the rib cage and pin-bones in. Like meat being cooked, the product is better smoked on the bone.

The Dry Curing Process

Before salmon is smoked it has to be salted — this begins the curing process. The fresh salmon fillets are placed on salting racks and sprinkled with rock salt for up to 24 hours depending on their size. During this time they lose 10 % of their weight. This process yields a product with a salt level of just 3-4 % which allows you to taste the salmon.

The Smoking & Drying Process

Once fillets have been cured they are rinsed and placed in the kiln where they can be either hung up or laid on racks. The fish is smoked and air-dried for a maximum of thirteen hours in oak smoke. The cured fillets lose at least a further 10 % of their weight during this process. A hard crust is formed by the warm air flow. This is known as the pellicle. Before slicing the pin bones and pellicle are removed by hand.

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

The salmon is then carved to the customer’s specification. All London Cure Smoked Salmon is hand-sliced to produce a consistently high quality product. Being hand carved, the slices are slightly uneven: hand-carving results in a greater surface area on the product so more flavour emanates compared to a product which is machine-sliced and too smooth.

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

—

4.   Concise definition of the geographical area

The London Boroughs of Tower Hamlets, Hackney & Newham

5.   Link with the geographical area

Salmon smoking in London started in the late 1800s when Jewish immigrants from Eastern Europe settled in London’s East End used it as a way of preserving fish at a time when refrigeration was basic. The smoking of fish was commonplace in Eastern Europe where it was done to prepare for long winters. Fish was smoked and salted to keep it edible for extended periods of time. Immigrants to the UK continued this tradition. Cold smoking of salmon is a process requiring skill: the salmon is cured in salt and then exposed to a cool smoke, away from a direct heat source. Originally intended to supply the immigrant population with a product with which they were familiar, smoked Scottish salmon soon became popular with the native community and eventually became a traditional British delicacy. The Jewish population of the UK increased from 46 000 in 1880 to about 250 000 by 1919. They lived primarily in the large industrial cities, especially London, Manchester and Leeds. In London, Jews lived principally in the Spitalfields and Whitechapel areas, close to the docks. When the Jews arrived from Eastern Europe they brought their own cuisine and the need to supply them with traditional food products saw the introduction of the first smokehouses in the East End.

East London smokers originally imported salmon from the Baltic, not realising that wild salmon was available from Scotland each summer. Having discovered the Scottish fish at Billingsgate market, they realised it would be easier to use the native fish and the taste of the finished product was considered superior. The quality of the Scottish salmon combined with the light smoke of the London Cure was fundamental to the increase in popularity of Smoked Salmon with the wider community. The light smoke applied to the London Cure allowed chefs to use it on their menus and it became extremely popular across the western world. Historically Scottish Wild Salmon was sent to Billingsgate Market from at least the 19th century onwards. Scottish salmon has a worldwide reputation for excellence and the London Cure relies on exceptional raw materials to produce a superior smoked salmon. Salmon is historically a fish prized for its exceptional flavour, and Jews applied the curing recipes they had used with other fish such as herring to this more luxurious fish. The smooth, silky texture, delicate flesh and subtle salty taste made cured salmon a delicacy that is still appreciated today.

In its pre-war heyday salmon smoking was practised by nine firms across the East End of London. Different to the other styles of curing (At that time Scotland was smoking fish such as kippers with a heavy smoke) the London Cure is a mild, delicate cure designed so that the consumer can taste the quality and freshness of the fish by using a controlled delicate smoke.

Specificity of the product

The specificity of London Cure Smoked Salmon is attributable to the light smoking process. The method of production for London Cure smokes the salmon to preserve it without leaving a heavily smoked flavour. From its origins, London Cure Smoked Salmon enabled fish to be preserved whilst maintaining its quality and freshness. Today, this quality and freshness sets the London Cure apart from other mass produced smoked salmon. It is vital to use the finest quality salmon which arrives at the smokehouse ideally within 48 hours of harvest (to a maximum of 5 days). The fish is cleaned, split and trimmed entirely by hand.

The fillets of salmon are then salted by hand with bones left in to enhance flavour. Years of experience ensure that a carefully controlled amount of smoke is added — a perfect blend of air-drying and dehumidification with precise quantities of smoke produced by friction burning oak logs. As it is processed by hand, care can be taken to ensure that London Cure salmon always has the chewy pellicle removed (except when sold untrimmed) and when sliced, perforated cellophane is used to interleave the salmon allowing it to breathe and to make it easy to remove from the packaging without tearing the delicate slices. At all steps of the process London Cure Smoked Salmon is appraised and reappraised by skilled employees ensuring that only the finest quality smoked salmon is delivered to customers. The attention to detail in the artisan process means that the finished product is fresh without an overly smoky taste.

The skill of salmon smoking and slicing has long been established in the East End, and these artisanal skills have been handed down through four generations. The knowledge built up over years of smoking salmon in East London allows the London Curer to produce a consistently high quality product by touch and eye.

The salmon are all split, de-headed, filleted and notched (penny shaped holes cut into the skin of the salmon) by hand, requiring exceptional knife skills. Once split and filleted, the salmon fillets must be inspected to ensure all fillets are up to the standard required. The inspector must check all fillets for blood spots or cancerous indicators. These are rejected at source. Each fillet is then cured by hand — the person applying the salt cure must ensure just the right amount of salt is added to each fish, and that the length of time for which the salmon is cured is appropriate for the size of each fillet. The flesh of the fish stiffens and firms as it dries. As there is little physical change in the appearance of the salmon, it is only the experience of the team leader that ensures the right amount of salt is be added for the correct amount of time. Too much salt, or leaving the salt on for too long leads to increased salt levels in the finished product. Fish are grouped together by size and weight when salting to ensure that all fish end up with the correct salt levels. Salmon that is too salty, or not salty enough is rejected. Once smoked for the required length of time, the smoked side of salmon is trimmed by hand, and the trimmer must make sure that the pellicle is completely removed as it is hard, chewy and not pleasant to eat. The 32 pin bones are then deftly removed by hand using fish bone tweezers. To do this successfully, the pin bone must carefully be pulled along its own axis (not straight up) in order to avoid damaging the delicate flesh of the salmon. The salmon is then hand carved to produce an uneven surface which releases more flavour. Using their eye and knife skills, salmon carvers can slice salmon to specific thicknesses and weights, providing a uniform product to the consumer. Carving is done either long ways from head to tail (banquet sliced) or across the body of the fish (D-cut). Quality control in the form of visual inspection means that every slice of smoked salmon is examined before leaving the factory to ensure each slice is without defect (no skin, pellicle or bone remains).

The characteristics of London Cure Smoked Salmon are linked to the geographical area on the basis of tradition, reputation, the smoking process (largely unchanged since 1905) and the skills of those involved in that process. These skills have been passed down from generation to generation.

As late as the mid-1970s there remained about a dozen salmon smokers in London’s East End. As the last remaining London Cure smoker we adhere to the traditional approach to create London Cure Smoked Salmon, retaining all the traditional skills associated with salmon smoking and believe in maintaining artisan skills before they are lost for good.

This application seeks to preserve traditional salmon smoking methods, the reputation of the London Cure, the skills of those who produce the salmon and the London Cure recipe itself which remains unchanged since 1905.

Reference to publication of the specification

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

https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/470338/london-cured-smoked-scottish-salmon-pgi.pdf

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

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