# Official Journal C 128/2023

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 128 |
| | |
| English edition | Information and Notices | Volume 6612 April 2023 |

ISSN 1977-091X

Official Journal

of the European Union

C 128

English edition

Information and Notices

Volume 6612 April 2023

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2023/C 128/01 | Non-opposition to a notified concentration (Case M.10992 – KAUFLAND / SCP REAL ASSETS) (
  1
  ) | 1 |
| 2023/C 128/02 | Non-opposition to a notified concentration (Case M.11003 – DTC / IRCP / DIAMOND TRANSMISSION PARTNERS / OFTO BUSINESS) (
  1
  ) | 2 |
| 2023/C 128/03 | Non-opposition to a notified concentration (Case M.11081 – MARCEGAGLIA CARBON STEEL / SIA SEVERSTAL DISTRIBUTION) (
  1
  ) | 3 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2023/C 128/01

Non-opposition to a notified concentration (Case M.10992 – KAUFLAND / SCP REAL ASSETS) (
  1
  )

1

1

2023/C 128/02

Non-opposition to a notified concentration (Case M.11003 – DTC / IRCP / DIAMOND TRANSMISSION PARTNERS / OFTO BUSINESS) (
  1
  )

1

2

2023/C 128/03

Non-opposition to a notified concentration (Case M.11081 – MARCEGAGLIA CARBON STEEL / SIA SEVERSTAL DISTRIBUTION) (
  1
  )

1

3

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2023/C 128/04 | Euro exchange rates – 11 April 2023 | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2023/C 128/04

Euro exchange rates – 11 April 2023

4

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2023/C 128/05 | Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014 | 5 |
| 2023/C 128/06 | 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 | 11 |

V   Announcements

OTHER ACTS

European Commission

2023/C 128/05

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

5

2023/C 128/06

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

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

| 12.4.2023 | EN | Official Journal of the European Union | C 128/1 |
| --- | --- | --- | --- |

12.4.2023

EN

Official Journal of the European Union

C 128/1

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Non-opposition to a notified concentration

(Case M.10992 – KAUFLAND / SCP REAL ASSETS)

(Text with EEA relevance)

(2023/C 128/01)

On 8 March 2023, 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 German language 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 policy’ 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 policy’ 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 32023M10992. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32023M10992. EUR-Lex is the online point of access to European Union law.

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

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| 12.4.2023 | EN | Official Journal of the European Union | C 128/2 |
| --- | --- | --- | --- |

12.4.2023

EN

Official Journal of the European Union

C 128/2

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Non-opposition to a notified concentration

(Case M.11003 – DTC / IRCP / DIAMOND TRANSMISSION PARTNERS / OFTO BUSINESS)

(Text with EEA relevance)

(2023/C 128/02)

On 15 March 2023, 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 policy’ 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 policy’ 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 32023M11003. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32023M11003. EUR-Lex is the online point of access to European Union law.

---

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

---

| 12.4.2023 | EN | Official Journal of the European Union | C 128/3 |
| --- | --- | --- | --- |

12.4.2023

EN

Official Journal of the European Union

C 128/3

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Non-opposition to a notified concentration

(Case M.11081 – MARCEGAGLIA CARBON STEEL / SIA SEVERSTAL DISTRIBUTION)

(Text with EEA relevance)

(2023/C 128/03)

On 3 April 2023, 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 policy’ 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 policy’ 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 32023M11081. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32023M11081. EUR-Lex is the online point of access to European Union law.

---

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

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 12.4.2023 | EN | Official Journal of the European Union | C 128/4 |
| --- | --- | --- | --- |

12.4.2023

EN

Official Journal of the European Union

C 128/4

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Euro exchange rates (1)

11 April 2023

(2023/C 128/04)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0905 |
| JPY | Japanese yen | 145,28 |
| DKK | Danish krone | 7,4505 |
| GBP | Pound sterling | 0,87738 |
| SEK | Swedish krona | 11,4255 |
| CHF | Swiss franc | 0,9868 |
| ISK | Iceland króna | 149,50 |
| NOK | Norwegian krone | 11,5435 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 23,469 |
| HUF | Hungarian forint | 375,23 |
| PLN | Polish zloty | 4,6690 |
| RON | Romanian leu | 4,9375 |
| TRY | Turkish lira | 21,0333 |
| AUD | Australian dollar | 1,6387 |
| CAD | Canadian dollar | 1,4732 |
| HKD | Hong Kong dollar | 8,5603 |
| NZD | New Zealand dollar | 1,7566 |
| SGD | Singapore dollar | 1,4526 |
| KRW | South Korean won | 1 441,82 |
| ZAR | South African rand | 19,9013 |
| CNY | Chinese yuan renminbi | 7,5080 |
| IDR | Indonesian rupiah | 16 263,25 |
| MYR | Malaysian ringgit | 4,8184 |
| PHP | Philippine peso | 59,996 |
| RUB | Russian rouble | |
| THB | Thai baht | 37,361 |
| BRL | Brazilian real | 5,5072 |
| MXN | Mexican peso | 19,7901 |
| INR | Indian rupee | 89,5205 |

Currency

Exchange rate

USD

US dollar

1,0905

JPY

Japanese yen

145,28

DKK

Danish krone

7,4505

GBP

Pound sterling

0,87738

SEK

Swedish krona

11,4255

CHF

Swiss franc

0,9868

ISK

Iceland króna

149,50

NOK

Norwegian krone

11,5435

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

23,469

HUF

Hungarian forint

375,23

PLN

Polish zloty

4,6690

RON

Romanian leu

4,9375

TRY

Turkish lira

21,0333

AUD

Australian dollar

1,6387

CAD

Canadian dollar

1,4732

HKD

Hong Kong dollar

8,5603

NZD

New Zealand dollar

1,7566

SGD

Singapore dollar

1,4526

KRW

South Korean won

1 441,82

ZAR

South African rand

19,9013

CNY

Chinese yuan renminbi

7,5080

IDR

Indonesian rupiah

16 263,25

MYR

Malaysian ringgit

4,8184

PHP

Philippine peso

59,996

RUB

Russian rouble

THB

Thai baht

37,361

BRL

Brazilian real

5,5072

MXN

Mexican peso

19,7901

INR

Indian rupee

89,5205

---

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

---

V Announcements

OTHER ACTS

European Commission

| 12.4.2023 | EN | Official Journal of the European Union | C 128/5 |
| --- | --- | --- | --- |

12.4.2023

EN

Official Journal of the European Union

C 128/5

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Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 128/05)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

Communicating the approval of a standard amendment to the product specification of a protected designation of origin or protected geographical indication originating in a Member State

‘Jabugo’

EU No: PDO-ES-0009-AM03

Date of communication: 18.1.2023

PGI ( ) PDO (X)

1.   Name of product

‘Jabugo’

2.   Member State to which the geographical area belongs

Spain

3.   Member State authority communicating the standard amendment

Ministry of Agriculture, Fisheries and Food

4.   Description of the approved amendment(s)

1.   Maturing time

Description

(E)   Production method

The reason for the amendment under ‘Production method’ is that, in the two amendments to the specification registered with the European Commission, the minimum maturing time for hams and shoulder hams was removed by mistake. It is therefore necessary to reinstate it in order to guarantee the link, while also lending more weight to the statement that they ‘naturally acquire the characteristics of the processing area for PDO “Jabugo”’.

The following text has been added:

‘This stage must take at least 360 days for hams and 180 days for shoulder hams’.

The amendment does not affect the single document.

2.   Updating the details of the competent authority

Description

(G)   Inspection body

The details of the competent authority have been updated in the specification.

The amendment does not affect the single document.

3.   Labelling of products sold sliced or boned

Description

A description of the way in which the products are identified when sold sliced, cut into portions, boned, etc. has been added to Section H (Labelling) of the specification and point 3.6 of the single document.

The following text has been added:

When sold sliced, they must bear the numbered certification label of the ‘Jabugo’ PDO, which must prominently display the name of the designation of origin.

When sold boned, they must be hot-branded with the name of the designation of origin and the operator’s identification code and must bear the numbered certification label of the ‘Jabugo’ PDO, which must prominently display the name of the designation of origin.

The amendment affects the single document.

SINGLE DOCUMENT

1.   Name(s)

‘Jabugo’

2.   Member State or Third Country

Spain

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 product to which the name in (1) applies

PDO ‘Jabugo’ hams and shoulder hams have the following basic characteristics:

Physical

External appearance: elongated, stylised, profile typical of the traditional serrano ‘V’ cut. The ‘half-moon’ cut is also permitted for shoulder hams. In both cases, the trotter is left on.

Weight: at least 5,75 kg for hams and 3,7 kg for shoulder hams.

Organoleptic

External appearance: characteristic and clean external appearance, the prominent colouring being the white or dark bluish-grey colour of its mycotic flora. Colour and appearance when cut: characteristic colour ranging from pink to purplish-red, with a shiny appearance when cut, and streaks of fatty tissue and marbling.

Flavour and aroma: the flavour of the meat is delicate, sweet and not very salty. It has a typical, pleasant aroma.

Consistency and texture: the muscle is firm in consistency, while the fatty tissue is slightly greasy and yields to pressure. It is not very fibrous but very crumbly in texture.

Fat: greasy and dense, shiny, yellowish-white in colour, aromatic and with a pleasant flavour. Its consistency varies according to the proportion of acorns in the diet. These are hams and shoulder hams produced from 100 % pure-bred Iberian pigs raised in the traditional way and fed exclusively on acorns and other natural resources of the dehesa (oak savannah) during the mast-feeding period, and cured naturally in the unique microclimate of La Sierra in the province of Huelva.

The process of making the hams must take at least 600 days for hams of less than 7 kg, 730 days for hams of 7 kg or more and 365 days for shoulder hams.

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

The fore and hind legs used to make PDO ‘Jabugo’ hams and shoulder hams must come from 100 % pure-bred Iberian pigs whose diet prior to slaughter, in accordance with the local terms used, corresponds to:

| (a) | Acorn-fed or mast-finished pigs: these pigs are intended for slaughter immediately after mast-feeding exclusively on acorns and grasses on the holm, cork and gall oak dehesas. The average weight of the consignment at the start of mast-feeding must be between 92 kg and 115 kg. The pigs must gain a minimum of 46 kg during mast-feeding over more than 60 days. Individual carcasses must weigh at least 108 kg. These pigs, raised in the traditional way and fed exclusively on acorns and other natural resources of the dehesa during the mast-feeding period, which takes place between 1 October and 31 March, are slaughtered at an age of at least 14 months. |
| --- | --- |

(a)

Acorn-fed or mast-finished pigs: these pigs are intended for slaughter immediately after mast-feeding exclusively on acorns and grasses on the holm, cork and gall oak dehesas. The average weight of the consignment at the start of mast-feeding must be between 92 kg and 115 kg. The pigs must gain a minimum of 46 kg during mast-feeding over more than 60 days. Individual carcasses must weigh at least 108 kg. These pigs, raised in the traditional way and fed exclusively on acorns and other natural resources of the dehesa during the mast-feeding period, which takes place between 1 October and 31 March, are slaughtered at an age of at least 14 months.

The production area, where the Iberian pigs that provide the raw material for the protected products are fattened, consists of the extensive dehesas in the vast regions of Extremadura and Andalusia. The key factors which determine the quality of the pigs and thus the subsequent organoleptic quality of the protected hams and shoulder hams and which give PDO ‘Jabugo’ hams and shoulder hams their distinctive quality and characteristics are the pigs’ diet and their management under an extensive system of farming during the final fattening stage, making full use of the resources of the dehesa, i.e. acorns, natural herbage and stubble.

The livestock density must be no more than 1,25 pigs per hectare and is determined for each farm on the basis of an estimate of the quantity of acorns on the holm, cork and gall oak trees available to the pigs on each acorn-rich pasture.

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

The pigs must be reared and fattened in the production area. Processing (slaughter, butchery, salting, washing, resting, drying and maturing) must take place in the processing area.

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

Certified hams and shoulder hams may be sold boned, in portions or in pieces, provided that a suitable system of self-monitoring, packaging and labelling is in place and provided that the verification protocol developed by the management body to guarantee the traceability and origin of the finished product has been accepted and is complied with. To this end, the management body must be notified of this practice.

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

Hams and shoulder hams must bear a seal affixed at the slaughterhouse and a label affixed when they leave the maturing cellar, both of which are specific to the ‘Jabugo’ PDO and must be numbered and prominently display the name of the designation of origin. When sold sliced, they must bear the numbered certification label of the ‘Jabugo’ PDO, which must prominently display the name of the designation of origin. When sold boned, they must be hot-branded with the name of the designation of origin and the operator’s identification code and must bear the numbered certification label of the ‘Jabugo’ PDO, which must prominently display the name of the designation of origin.

4.   Concise definition of the geographical area

The production area comprises the municipalities in the following districts with holm, cork and gall oak dehesas in the provinces of Cáceres and Badajoz in Extremadura and the provinces of Seville, Córdoba, Huelva, Cádiz and Málaga in Andalusia:

| — | Cáceres: Cáceres, Trujillo, Brozas, Valencia de Alcántara, Logrosán, Navalmoral de la Mata, Jaraiz de la Vera, Plasencia, Hervás and Coria |
| --- | --- |

—

Cáceres: Cáceres, Trujillo, Brozas, Valencia de Alcántara, Logrosán, Navalmoral de la Mata, Jaraiz de la Vera, Plasencia, Hervás and Coria

| — | Badajoz: Alburquerque, Mérida, Don Benito, Puebla de Alcocer, Herrera del Duque, Badajoz, Almendralejo, Castuera, Olivenza, Jerez de los Caballeros, Llerena and Azuaya |
| --- | --- |

—

Badajoz: Alburquerque, Mérida, Don Benito, Puebla de Alcocer, Herrera del Duque, Badajoz, Almendralejo, Castuera, Olivenza, Jerez de los Caballeros, Llerena and Azuaya

| — | Seville: Sierra Norte |
| --- | --- |

—

Seville: Sierra Norte

| — | Córdoba: Los Pedroches, La Sierra and Campiña Baja |
| --- | --- |

—

Córdoba: Los Pedroches, La Sierra and Campiña Baja

| — | Huelva: La Sierra, Andévalo Occidental, Andévalo Oriental and Condado Campiña |
| --- | --- |

—

Huelva: La Sierra, Andévalo Occidental, Andévalo Oriental and Condado Campiña

| — | Cádiz: La Sierra, La Janda, Campo de Gibraltar and Campiña |
| --- | --- |

—

Cádiz: La Sierra, La Janda, Campo de Gibraltar and Campiña

| — | Málaga: Serranía de Ronda |
| --- | --- |

—

Málaga: Serranía de Ronda

The processing area comprises the 31 municipalities in the district of La Sierra in the province of Huelva: Alájar, Almonaster la Real, Aracena, Aroche, Arroyomolinos de León, Cala, Campofrío, Cañaveral de León, Castaño de Robledo, Corteconcepción, Cortegana, Cortelazor, Cumbres de Enmedio, Cumbres de San Bartolomé, Cumbres Mayores, Encinasola, Fuenteheridos, Galaroza, La Granada de Río Tinto, Higuera de la Sierra, Hinojales, Jabugo, Linares de la Sierra, Los Marines, La Nava, Puerto Moral, Rosal de la Frontera, Santa Ana la Real, Santa Olalla del Cala, Valdelarco and Zufre.

5.   Link with the geographical area

The production area corresponds to the tree-covered dehesas of Extremadura and Andalusia. It is the processing area for PDO ‘Jabugo’ that is important when it comes to distinguishing the area from the other areas that produce Iberian ham in Spain. It is restricted to La Sierra de Huelva and has the following characteristics:

Landscape

La Sierra de Huelva is the northernmost district in the province of Huelva and is in the last (westernmost) foothills of the Sierra Morena. Its 31 municipalities form a homogeneous area within the province of Huelva. The terrain is quite rugged, but the mountains do not rank as more than medium-altitude, because the action of the network of rivers has led to the formation of a large number of alternating mountain ridges and valleys. Altitudes are lowest in the outermost areas of the district and increase gradually toward its centre, culminating in a ‘central triangle’ known as the Serranía de Aracena. Altitudes range between 500 m and 1 042 m (Cumbre del Castaño), the average being around 700 m.

Climate

The area’s climate is basically determined by its latitude, which is between 37o 04' and 38o N. It therefore lies where the subtropical high-pressure belt and the subpolar low-pressure belt meet, the climate being dominated by first one and then the other, depending on the season. The area’s proximity to the Atlantic Ocean has a very significant influence on its climate, as the moist, temperate winds blow in from the west without hindrance, affecting both temperature and rainfall. The district intercepts all the Atlantic air masses moving across Andalusia, as its central peaks are the first barrier they encounter. The 1 000 mm isohyet coincides almost exactly with the ‘central triangle’. In general, the district as a whole has quite a high level of rainfall, as it lies entirely within the 700 mm isohyet. The highest rainfall is in winter. Rainfall in spring and autumn is almost the same, but the summer is a time of drought, which is almost total in July and August. The average temperature ranges from 14,8 oC in Aracena to 18,4 oC in La Garnacha. The hottest month is July, with average temperatures ranging from 25 oC in Aracena to 27,7 oC in La Garnacha. The coldest month is always January, except in La Garnacha, where it is December, with temperatures ranging from 6,2 oC to 10,7 oC.

Hydrography

The district of La Sierra forms the watershed for the Guadiana, Guadalquivir and Odiel river basins and has an abundance of watercourses and rain-dependent seasonal streams which flow into the area’s rivers and reservoirs.

Vegetation

La Sierra de Huelva has a surface area of 307 952 ha, of which more than 73 % (227 023 ha) is wooded. This area includes more than 120 000 ha of holm and cork oak dehesas. The area’s flora includes Trifolium subterraneum and Periballia laevis on sandy and decomposed granite soils, Trifolium subterraneum (very abundant), Poa bulbosa and Periballia minuta on holm oak pastures, and Rumex bucephalophorus, Trifolium subterraneum and Periballia laevis on the calcifugous soils of the cork oak dehesas, along with Cistaceae and Genisteae.

Know-how of local producers

The know-how of the local producers and processors is passed on from one generation to the next, from parent to child. The finished product is the result of the customary know-how of the livestock farmers, linked to the dehesa and the Iberian pig, and of the ham and shoulder ham producers, linked to La Sierra in the province of Huelva. The know-how of the livestock farmers enables them to maintain the delicate balance of the dehesa ecosystem through the traditional farming of Iberian pigs while respecting animal welfare. When the pigs are being fattened under an extensive system of farming, the herds are taken to the steepest and least accessible plots of land first and the flattest and most accessible plots of land last.

The master ham-maker determines exactly how long to salt the fore and hind legs; when the hams and shoulder hams should be hung in the natural drying chambers; when the windows should be opened and closed in the drying chambers to take advantage of the microclimate; when the hams and shoulder hams should be taken down to the natural maturing cellars to start the slow process of maturing; and when the hams and shoulder hams are fully cured, when their organoleptic qualities have reached their peak.

The features of the geographical environment affect both the raw material and the finished product, as the specific characteristics of PDO ‘Jabugo’ hams and shoulder hams are due to the following factors: production in a sustainable ecosystem, the dehesa, in which Iberian pigs are fattened under an extensive system of farming using the resources it affords; and processing in the microclimate of La Sierra in the province of Huelva.

First the hams and shoulder hams are salted. Then, they are washed, after which they are rested to allow an even distribution of salt to be achieved between the surface and the core. The hams and shoulder hams are then hung in the natural drying chambers to allow them to ‘sweat’, taking advantage of the microclimate.

Finally, the hams and shoulder hams are moved to the natural maturing cellars to mature slowly, developing their own external mycotic flora as a result of the virtual stability of the temperature and humidity conditions over time.

The organoleptic characteristics of the hams and shoulder hams are the result of the physical, chemical and biological reactions undergone by the nutritional components of the acorns (especially their lipid content) and natural herbage when they are metabolised by the Iberian pig and, subsequently, during the slow and gradual curing of the ham or shoulder ham, a process where the following factors come into play: the geographical location is the most southerly area in the European Union in which ham is produced, which means that it has hot summer days; it is in the mountains, which means that it has cool summer nights and cold winters; and it is the first mountain range on which storms coming in from the Atlantic Ocean shed their rain, which means that humidity is high throughout the year.

The marbling, the colour of the lean meat and the shiny appearance of the slices are due to the breed of pig, the fact that the animals are free to roam and the nutritional components of the dehesa. The smooth, velvety feel of the slices to the touch and in the mouth is the result of the fluidity of the fat, because the higher the quantity of acorns in the pigs’ diet, the lower the melting point. The aroma derives from the pigs’ nut- and plant-based diet of acorns and natural herbage and the long, slow curing process. The flavour maintains a subtle balance between the saltiness resulting from the salting process and the sweetness resulting from the duration of salting, determined by the master ham-maker, and the components derived from prolonged metabolisation.

Lastly, it has an intense and particularly persistent aftertaste, which is the result of the large fluctuations between daytime and night-time temperatures in the summer during the natural drying process and of the slow natural maturing process which takes place throughout the year. Furthermore, because of the pigs’ diet during mast-feeding and the physical exercise they get, the hams and shoulder hams are succulent, but also have a firmer muscle texture and more marbled appearance.

The use and renown of the geographical name ‘Jabugo’, the accuracy of the name and its link to the geographical area are supported by the historical events outlined below: historically, the municipal charter of Montánchez, which dates from 1236, already contains references to dehesas dedicated exclusively to producing acorns to feed pigs and lays down laws for their protection.

Historical evidence of the production of pigs and acorns is also provided by Lope de Vega in his famous Epistle to Gaspar de Barrionuevo, from the 1604 publication Rimas [Rhymes]: ‘... Cured ham from a Spanish pig, from the famous mountains of Aracena, where Arias Montano fled from the world ...’

Many centuries ago, with the development of commerce, ham started to be produced in La Sierra by small artisanal producers, one of which was registered in Jabugo in 1895 and, by 1905, had built up a commercial network which included Seville, Jerez de la Frontera, Puerto de Santa María, San Fernando and Cádiz as distribution hubs for its products. In 1883/1884, 400 pigs were slaughtered in the municipality of Jabugo. Jabugo is the municipality in La Sierra with the most Iberian ham processors. An internet search for the term ‘Jabugo’ currently results in almost half a million national and international hits, the great majority referring to ham.

The municipality of Jabugo is practically at the heart of La Sierra in the province of Huelva in Andalusia (Spain), the area in which PDO ‘Jabugo’ is processed, which comprises a further 30 villages that share a common history, microclimate and distinctive ‘ham culture’.

Reference to publication of the product specification

https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/dop-igp/htm/DOP_Jabugo.aspx

---

(1)  OJ L 179, 19.6.2014, p. 17.

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| 12.4.2023 | EN | Official Journal of the European Union | C 128/11 |
| --- | --- | --- | --- |

12.4.2023

EN

Official Journal of the European Union

C 128/11

---

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

(2023/C 128/06)

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

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

‘Ogulinski kiseli kupus / Ogulinsko kiselo zelje’

EU No: PDO-HR-1233-AM01

PDO (X ) PGI ( )

1.   Applicant group and legitimate interest

| Udruga proizvođača I prerađivača ogulinskog kupusa [Association of Producers and Processors of Ogulin Cabbage] |
| --- |
| Sabljak selo 4, |
| HR-47300 Ogulin |
| HRVATSKA |

Udruga proizvođača I prerađivača ogulinskog kupusa [Association of Producers and Processors of Ogulin Cabbage]

Sabljak selo 4,

HR-47300 Ogulin

HRVATSKA

Email : pz.ogulin@gmail.com

2.   Member State or Third Country

Croatia

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 [to be specified] |
| --- | --- |

☐

Other [to be specified]

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)

1.   DESCRIPTION OF PRODUCT

Amendment of point 2 of the original product specification relating to the description of the product (2.1. General definition of the product, 2.2. Description of the raw material, and 2.3. Description of the final product).

| 1.1. | The first amendment relates to point 2.1 of the specification (General definition of the product), which has been simplified by no longer mentioning or describing in the definition of the product the variety of cabbage from which the product is obtained, since the raw material used in production is described in point 2.2 of the specification (Description of the raw material). The same sentence further emphasises the natural fermentation process of the fresh cabbage in that the words ‘without the addition of preservatives’ have been added at the end of the sentence.
  The definition of the product in point 3.2 of the single document has been amended in the same way. The first part of the amendment is editorial, and the addition to the sentence has no impact on key elements. |
| --- | --- |

1.1.

The definition of the product in point 3.2 of the single document has been amended in the same way. The first part of the amendment is editorial, and the addition to the sentence has no impact on key elements.

| 1.2. | The second amendment relates to point 2.2 of the specification (Description of the raw material). The amendment relates to the introduction of additional varieties of cabbage from which, in addition to the indigenous Ogulinski variety listed in the original specification, the product ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ may be produced. These are the hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator, which are listed in the catalogue of varieties of vegetable species published in the Official Journal of the European Union and are grown in the defined geographical area. The reason is that producers increasingly face very low yields from the Ogulinski variety due to the bacterial disease Xanthomonas. These hybrid varieties have become domesticated in the defined geographical area in which they are planted. They have the same shape of head, taste and odour as, but are more disease-resistant and have higher yields than, the Ogulinski variety. The introduction of new raw materials does not affect the distinctive characteristics of the final product.
  Consequently, the original text under point 2.2. Description of the raw material, which reads as follows:
  ‘The raw material used to produce sour cabbage with designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has the following organoleptic properties by which it is distinguished from other varieties of cabbage: light green-coloured outer leaves, a round and flattened head and with a fresh, mildly aromatic taste and odour. The heads, weighing more than 1 kilogram, must be firm, intact, clean, and free of visible external substances, pests, or extraneous odours and/or tastes. (Annex 4, Figure 1 Appearance of the indigenous Ogulinski variety with leaf rosette, average head with leaves and the half head).’
  has been replaced by the following text:
  ‘The raw material used to produce sour cabbage with the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” is a fresh cabbage of the indigenous Ogulinski variety registered in the Popis utvrđenih domaćih i odomaćenih stranih sorti poljoprivrednog bilja koje se nalaze u proizvodnji u Republici Hrvatskoj (List of identified domestic and domesticated varieties of agricultural crops in production in the Republic of Croatia) (Annex 3, NN No 12/94. p. 313) and of the hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator listed in the catalogue of varieties of vegetable species published in the Official Journal of the European Union.
  The Ogulinski variety has the following organoleptic characteristics: light green-coloured outer leaves, a round and flattened head, with a mildly aromatic taste and a fresh, mildly aromatic odour. (Annex 4, Figure 1 Appearance of the indigenous Ogulinski variety with leaf rosette, average head with leaves and the half head).
  The hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator have the same shape of head, taste and odour as the Ogulinski variety.
  The heads, weighing more than 1 kilogram, must be firm, intact, clean, and free of visible external substances, pests, or extraneous odours and/or tastes.
  “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” may be made from one of the listed cabbage varieties or from a mixture of several of those varieties.’
  Point 3.3 of the single document has been amended in the same way. This amendment has an impact on key elements. |
| --- | --- |

1.2.

Consequently, the original text under point 2.2. Description of the raw material, which reads as follows:

‘The raw material used to produce sour cabbage with designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has the following organoleptic properties by which it is distinguished from other varieties of cabbage: light green-coloured outer leaves, a round and flattened head and with a fresh, mildly aromatic taste and odour. The heads, weighing more than 1 kilogram, must be firm, intact, clean, and free of visible external substances, pests, or extraneous odours and/or tastes. (Annex 4, Figure 1 Appearance of the indigenous Ogulinski variety with leaf rosette, average head with leaves and the half head).’

has been replaced by the following text:

‘The raw material used to produce sour cabbage with the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” is a fresh cabbage of the indigenous Ogulinski variety registered in the Popis utvrđenih domaćih i odomaćenih stranih sorti poljoprivrednog bilja koje se nalaze u proizvodnji u Republici Hrvatskoj (List of identified domestic and domesticated varieties of agricultural crops in production in the Republic of Croatia) (Annex 3, NN No 12/94. p. 313) and of the hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator listed in the catalogue of varieties of vegetable species published in the Official Journal of the European Union.

The Ogulinski variety has the following organoleptic characteristics: light green-coloured outer leaves, a round and flattened head, with a mildly aromatic taste and a fresh, mildly aromatic odour. (Annex 4, Figure 1 Appearance of the indigenous Ogulinski variety with leaf rosette, average head with leaves and the half head).

The hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator have the same shape of head, taste and odour as the Ogulinski variety.

The heads, weighing more than 1 kilogram, must be firm, intact, clean, and free of visible external substances, pests, or extraneous odours and/or tastes.

“Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” may be made from one of the listed cabbage varieties or from a mixture of several of those varieties.’

Point 3.3 of the single document has been amended in the same way. This amendment has an impact on key elements.

| 1.3. | The third amendment relates to point 2.3 of the specification (Description of the final product). The amendment relates to the description of the product covering the morphological characteristics of the product (the shape of the head), by removing from the description the part relating to the length of the stem, since a long stem is not decisive in any description of the distinctive characteristics of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’. The other characteristics remain unchanged, regardless of the variety.
  Under the same point, in the description of the chemical properties, the proportion of acetic acid of the product has been deleted. The reason is that the proportion of acetic acid may vary from the value originally set, but in no segment do these variations in percentage affect the quality or distinctive properties of the final product.
  Consequently, the original text, which reads as follows:
  ‘The product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has the following chemical properties: NaCl content of 1,5–4 %, a lactic acid content of 0,5–2,5 % and an acetic acid content of up to 0,7 % (Annex 6 Analitički izvještaj za kiseli kupus rezani i kiseli kupus glavica (Analytical report on sour cabbage in whole or shredded form)) (2010).’
  has been replaced by the following text:
  ‘The product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has the following chemical properties: NaCl content of 1,5–4 % and a lactic acid content of 0,5–2,5 % (Annex 6 Analitički izvještaj za kiseli kupus rezani i kiseli kupus glavica (Analytical report on sour cabbage in whole or shredded form)) (2010).’
  Point 3.2 of the single document has been amended in the same way. This amendment has an impact on key elements of the product description.
  Also, in the same point of the specification, the limit on the size of the pre-packaging laid down in the original specification has been deleted. The purpose of this amendment is to bring the packaging of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ into line with market demands.
  Point 3.5 of the single document has been amended in the same way. This amendment has no impact on key elements. |
| --- | --- |

1.3.

Under the same point, in the description of the chemical properties, the proportion of acetic acid of the product has been deleted. The reason is that the proportion of acetic acid may vary from the value originally set, but in no segment do these variations in percentage affect the quality or distinctive properties of the final product.

Consequently, the original text, which reads as follows:

‘The product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has the following chemical properties: NaCl content of 1,5–4 %, a lactic acid content of 0,5–2,5 % and an acetic acid content of up to 0,7 % (Annex 6 Analitički izvještaj za kiseli kupus rezani i kiseli kupus glavica (Analytical report on sour cabbage in whole or shredded form)) (2010).’

has been replaced by the following text:

‘The product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has the following chemical properties: NaCl content of 1,5–4 % and a lactic acid content of 0,5–2,5 % (Annex 6 Analitički izvještaj za kiseli kupus rezani i kiseli kupus glavica (Analytical report on sour cabbage in whole or shredded form)) (2010).’

Point 3.2 of the single document has been amended in the same way. This amendment has an impact on key elements of the product description.

Also, in the same point of the specification, the limit on the size of the pre-packaging laid down in the original specification has been deleted. The purpose of this amendment is to bring the packaging of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ into line with market demands.

Point 3.5 of the single document has been amended in the same way. This amendment has no impact on key elements.

2.   GEOGRAPHICAL AREA

Amendment of point 3 of the original specification (Geographical area)

| 2.1. | Since the amendment of the specification includes varieties in addition to the indigenous Ogulinski variety, the words ‘fresh cabbage of Ogulinski variety’ have been deleted from the description of the production area of the raw material, as that area also includes the hybrid varieties introduced in the amendment of the specification.
  This amendment has no impact on key elements. |
| --- | --- |

2.1.

This amendment has no impact on key elements.

| 2.2. | For the sake of clarity, the definition of the geographical area has been shortened by not repeating twice the text ‘the wider region around the town of Ogulin and the municipalities of Josipdol, Plaški, Tounj and Saborsko’, but rather, after the first mention of the text, a colon followed by the existing list of cadastral municipalities. Also, the word ‘wider’ before the word ‘region’ has been deleted in order to make the definition unambiguous.
  Point 4 of the single document has been amended in the same way. This amendment is purely editorial. |
| --- | --- |

2.2.

Point 4 of the single document has been amended in the same way. This amendment is purely editorial.

3.   PROOF OF ORIGIN

Amendment of point 4 of the original specification (Designation of origin of ‘Ogulinski kiseli kupus’)

| 3.1. | In the first paragraph, the words ‘fresh cabbage of Ogulinski variety’ have been deleted, since the amendment of the specification includes additional hybrid varieties.
  This amendment has no impact on key elements or on the single document. |
| --- | --- |

3.1.

This amendment has no impact on key elements or on the single document.

| 3.2. | The obligation for producers to register with the competent authority has been amended, by replacing the reference to the specific register with general wording that includes all relevant registers.
  This amendment is purely editorial and has no impact on the single document. |
| --- | --- |

3.2.

This amendment is purely editorial and has no impact on the single document.

| 3.3. | Since the amendment to the specification also includes hybrid varieties, the text relating to the keeping of a Cabbage production book and Book of the pickling facility has been amended in line with the changed circumstances.
  This amendment has no impact on key elements or on the single document. |
| --- | --- |

3.3.

This amendment has no impact on key elements or on the single document.

4.   METHOD OF PRODUCTION

Amendment of point 5.1 of the original specification (Production of cabbage (raw material))

| 4.1. | The first sentence in the first paragraph of this point of the original specification, which refers to the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’, has been amended to include hybrid varieties.
  Consequently, the original text, which reads as follows:
  ‘Sour cabbage with the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” must be produced from the Brasicceae family, the Brasica oleracea L. var. Capitata species, the indigenous Ogulin variety, since it provides a proper quality. [...]’
  has been replaced by the following text:
  ‘Sour cabbage with the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” must be produced from plants of the Brasicceae family, species Brasica oleracea L., var. Capitata, of the indigenous Ogulinski variety and the hybrid varieties listed in point 2.1.’
  This amendment has an impact on key elements. This amendment corresponds to the amendment in point 3.3 of the single document. |
| --- | --- |

4.1.

Consequently, the original text, which reads as follows:

‘Sour cabbage with the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” must be produced from the Brasicceae family, the Brasica oleracea L. var. Capitata species, the indigenous Ogulin variety, since it provides a proper quality. [...]’

has been replaced by the following text:

‘Sour cabbage with the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” must be produced from plants of the Brasicceae family, species Brasica oleracea L., var. Capitata, of the indigenous Ogulinski variety and the hybrid varieties listed in point 2.1.’

This amendment has an impact on key elements. This amendment corresponds to the amendment in point 3.3 of the single document.

| 4.2. | The second paragraph of the original specification has been amended by aligning the planting and harvesting dates with those of the new varieties. The current earliest date for harvesting has been moved from mid-August to mid-July, and the latest dates for planting have been moved from the end of June for harvesting in October to mid-July for harvesting in October and November.
  This amendment has no impact on key elements or on the single document. |
| --- | --- |

4.2.

This amendment has no impact on key elements or on the single document.

5.   LINK

| 5.1. | Amendment of point 6.1 of the original specification (Details of the geographical area) |
| --- | --- |

5.1.

| 5.1.1. | The first sentence, which relates to the link between the product and the geographical area, has been amended to clarify that the distinctive characteristics of the final product are due to the combined influence of natural and human factors during the growing and pickling of cabbages in the defined geographical area.
  Consequently, the original text, which reads as follows:
  ‘The link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and its geographical area of production is the result of the characteristics of the area itself, such as the climate, the type of soil of the Ogulin area and the characteristics of the cabbage itself, as an indigenous Ogulin variety which has acclimated in this area with all its specificities and survived to this day.’
  has been replaced by the following sentence:
  ‘The causal link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and the production area is based on the product’s distinctive characteristics and the combined influence of natural and human factors during the growing and pickling of the cabbage varieties grown in the Ogulin area.’
  The introductory paragraph of point 5 of the single document has been amended in the same way. This amendment has an impact on key elements. |
| --- | --- |

5.1.1.

Consequently, the original text, which reads as follows:

‘The link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and its geographical area of production is the result of the characteristics of the area itself, such as the climate, the type of soil of the Ogulin area and the characteristics of the cabbage itself, as an indigenous Ogulin variety which has acclimated in this area with all its specificities and survived to this day.’

has been replaced by the following sentence:

‘The causal link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and the production area is based on the product’s distinctive characteristics and the combined influence of natural and human factors during the growing and pickling of the cabbage varieties grown in the Ogulin area.’

The introductory paragraph of point 5 of the single document has been amended in the same way. This amendment has an impact on key elements.

| 5.1.2. | In the second paragraph of the original specification, the text relating to the growing of cabbages in the defined geographical area has been amended to emphasise the fact that, in the defined area, the largest share of cabbage production was formerly accounted for by the indigenous Ogulinski variety, but that changed over time, as the local inhabitants began growing hybrid cabbage varieties.
  This amendment has no impact on key elements or on the single document. |
| --- | --- |

5.1.2.

This amendment has no impact on key elements or on the single document.

| 5.1.3. | In the same point, under the heading ‘Soil of the Ogulin area’, the sentence in the third paragraph originally referring to the resistance of the indigenous variety to the cold has been amended to cover all the cabbage plants used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’, since the hybrid varieties have also fully adapted to the geographical area and have the same characteristics as the indigenous Ogulinski variety.
  This amendment has no impact on key elements or on the single document. |
| --- | --- |

5.1.3.

This amendment has no impact on key elements or on the single document.

| 5.2. | Amendment of point 6.2 of the original specification (Details of the quality of the product) |
| --- | --- |

5.2.

| 5.2.1. | The first paragraph, which refers to the growing of the cabbage in the defined geographical area, has been amended by adding a reference to the hybrid varieties used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’.
  Consequently, the original text, which reads as follows:
  ‘Protection of the designation of origin of “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” includes the indigenous Ogulin variety of cabbage. Ogulin variety of cabbage became domesticated variety of cabbage that has been grown in the Ogulin area for many years. This is the kind of variety that meets the needs of producers, processors and consumers in terms of its quality.’
  has been replaced by the following text:
  ‘The protection of the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” includes the indigenous Ogulinski variety of cabbage and the hybrid varieties listed in point 2.2. The Ogulinski variety of cabbage is a domesticated variety that has been grown in the Ogulin area for many years. Over time, due to the indigenous variety’s poor resistance to diseases, producers and processors in the Ogulin area have turned to hybrid varieties that are disease-resistant and have much higher yields. The hybrid varieties have a waxy coating on their leaves, which makes them disease-resistant.’
  This amendment has an impact on key elements. This amendment corresponds to the amendment in point 3.3 of the single document. |
| --- | --- |

5.2.1.

Consequently, the original text, which reads as follows:

‘Protection of the designation of origin of “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” includes the indigenous Ogulin variety of cabbage. Ogulin variety of cabbage became domesticated variety of cabbage that has been grown in the Ogulin area for many years. This is the kind of variety that meets the needs of producers, processors and consumers in terms of its quality.’

has been replaced by the following text:

‘The protection of the designation of origin “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” includes the indigenous Ogulinski variety of cabbage and the hybrid varieties listed in point 2.2. The Ogulinski variety of cabbage is a domesticated variety that has been grown in the Ogulin area for many years. Over time, due to the indigenous variety’s poor resistance to diseases, producers and processors in the Ogulin area have turned to hybrid varieties that are disease-resistant and have much higher yields. The hybrid varieties have a waxy coating on their leaves, which makes them disease-resistant.’

This amendment has an impact on key elements. This amendment corresponds to the amendment in point 3.3 of the single document.

| 5.2.2. | The sentence referring to the first appearance of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ on the market has been amended by adding a reference to cabbage growing in the Ogulin area from the 15th century.
  The same amendment has been made in point 5 of the single document. This amendment has no impact on key elements. |
| --- | --- |

5.2.2.

The same amendment has been made in point 5 of the single document. This amendment has no impact on key elements.

| 5.2.3. | The original text of the specification describing the specificities in the production of cabbages, from the preservation of seeds of the indigenous variety to hand-picking, has been amended to focus on the human factor, i.e. good production practices in the planting of selected seedlings, and the impact of natural factors on the crop, regardless of the variety of cabbage used.
  Consequently, the text which reads as follows:
  ‘The specificity of Ogulin cabbage variety lies in the production process from seeds to fresh cabbage, and continues in the processing of fresh cabbage into sour cabbage. The first specificity is the traditional preservation of seeds (indigenous Ogulin variety) in the production in the Ogulin area where typical plants are isolated and left for seeds. The reproduction material for the next sowing and planting season is obtained by selecting seeds. Another specificity of production is the planting of selected seedlings on the production area, where, with the help of good cultivation practices and the specific pedological and climatic conditions of the area, crops with characteristics typical for Ogulin cabbage variety are obtained. One of the specificities also lies in the fact that the typical heads are exclusively hand-picked, which calls for experienced and skilled harvesters.’
  has been replaced by the following text:
  The specificity of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is the result of a combination of good production practice involving the planting of selected seedlings and the hand-picking of cabbage heads, and the specific soil and climate conditions of the geographical production area that give the crops their typical, common distinctive characteristics.
  The same sentence has been added in point 5 of the single document. This amendment has no impact on key elements. |
| --- | --- |

5.2.3.

Consequently, the text which reads as follows:

‘The specificity of Ogulin cabbage variety lies in the production process from seeds to fresh cabbage, and continues in the processing of fresh cabbage into sour cabbage. The first specificity is the traditional preservation of seeds (indigenous Ogulin variety) in the production in the Ogulin area where typical plants are isolated and left for seeds. The reproduction material for the next sowing and planting season is obtained by selecting seeds. Another specificity of production is the planting of selected seedlings on the production area, where, with the help of good cultivation practices and the specific pedological and climatic conditions of the area, crops with characteristics typical for Ogulin cabbage variety are obtained. One of the specificities also lies in the fact that the typical heads are exclusively hand-picked, which calls for experienced and skilled harvesters.’

has been replaced by the following text:

The specificity of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is the result of a combination of good production practice involving the planting of selected seedlings and the hand-picking of cabbage heads, and the specific soil and climate conditions of the geographical production area that give the crops their typical, common distinctive characteristics.

The same sentence has been added in point 5 of the single document. This amendment has no impact on key elements.

| 5.2.4. | The sentence referring to preserving the tradition of production of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ has been amended to reflect the changed circumstances, which include hybrid varieties alongside the indigenous variety, and so the reference to the Ogulinski variety has been removed from the sentence.
  This amendment is purely editorial. The same amendment has been made in point 5 of the single document. |
| --- | --- |

5.2.4.

This amendment is purely editorial. The same amendment has been made in point 5 of the single document.

| 5.2.5. | Since the original specification was based on the Ogulinski variety, and the amendment includes hybrid varieties, the description of the specificity of the product has been amended to reflect the changed circumstances, and the characteristics which were linked solely to the Ogulinski variety and have no direct impact on the distinctive organoleptic characteristics of the final product ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ have been deleted.
  Consequently, the original text, which reads as follows:
  ‘The product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has specific morphological properties that set it apart from other products produced through the fermentation of fresh cabbage of other varieties. The head of the cabbage has an extremely long stem with many thin, translucent and very flexible leaves with thin veins. The specificity of the product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” lies in its round and flattened heads, its yellow-coloured leaves and the thinness of their veins. It is rich in vitamin C due to its long stem.’
  has been replaced by the following text:
  ‘Ogulinski kiseli kupus’/“Ogulinsko kiselo zelje” has specific morphological properties: the heads of the cabbage are round and flattened and have many thin, almost translucent and very flexible leaves with thin veins. The leaves are yellow/golden yellow in colour, with less prominent veins.’
  Point 5 of the single document has been amended in the same way. This amendment has an impact on key elements. |
| --- | --- |

5.2.5.

Consequently, the original text, which reads as follows:

‘The product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” has specific morphological properties that set it apart from other products produced through the fermentation of fresh cabbage of other varieties. The head of the cabbage has an extremely long stem with many thin, translucent and very flexible leaves with thin veins. The specificity of the product “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” lies in its round and flattened heads, its yellow-coloured leaves and the thinness of their veins. It is rich in vitamin C due to its long stem.’

has been replaced by the following text:

‘Ogulinski kiseli kupus’/“Ogulinsko kiselo zelje” has specific morphological properties: the heads of the cabbage are round and flattened and have many thin, almost translucent and very flexible leaves with thin veins. The leaves are yellow/golden yellow in colour, with less prominent veins.’

Point 5 of the single document has been amended in the same way. This amendment has an impact on key elements.

| 5.3. | Amendment of point 6.3 of the original specification (Causal link between the geographical area and the product)
  ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ has distinctive characteristics resulting from natural and human factors during the growing and pickling of the cabbage in the defined geographical area. In addition to the indigenous Ogulinski variety, the hybrid varieties listed in the amendment of point 2.2 have adapted to the specific natural conditions over the years, and the cabbage pickled through natural fermentation from those varieties grown in the Ogulin area acquire the distinctive characteristics of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’. For that reason, in point 6.3 of the original specification, changes have been made to the description of the link between the geographical area and the product. |
| --- | --- |

5.3.

‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ has distinctive characteristics resulting from natural and human factors during the growing and pickling of the cabbage in the defined geographical area. In addition to the indigenous Ogulinski variety, the hybrid varieties listed in the amendment of point 2.2 have adapted to the specific natural conditions over the years, and the cabbage pickled through natural fermentation from those varieties grown in the Ogulin area acquire the distinctive characteristics of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’. For that reason, in point 6.3 of the original specification, changes have been made to the description of the link between the geographical area and the product.

| 5.3.1. | The introductory paragraph of the original specification, which reads as follows: ‘The casual link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and the Ogulin area is reflected in the specificity of the raw material, i.e. in the preservation of the indigenous Ogulin cabbage variety seeds..’
  has been replaced by the following text:
  ‘The causal link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and the production area is based on the product’s distinctive characteristics and the combined influence of natural and human factors during the growing and pickling of the cabbage varieties grown in the Ogulin area.’
  Point 5 of the single document has been amended in the same way. This amendment has an impact on key elements. |
| --- | --- |

5.3.1.

has been replaced by the following text:

‘The causal link between “Ogulinski kiseli kupus”/“Ogulinsko kiselo zelje” and the production area is based on the product’s distinctive characteristics and the combined influence of natural and human factors during the growing and pickling of the cabbage varieties grown in the Ogulin area.’

Point 5 of the single document has been amended in the same way. This amendment has an impact on key elements.

| 5.3.2. | After the introductory paragraph, a new sentence has been added to emphasise the fact that the production area is known for the production and processing of cabbage.
  This amendment has no impact on key elements or on the single document. |
| --- | --- |

5.3.2.

This amendment has no impact on key elements or on the single document.

| 5.3.3. | The sentence indicating the impact of pedo-climatic factors has been clarified.
  This amendment is purely editorial and has no impact on the single document. |
| --- | --- |

5.3.3.

This amendment is purely editorial and has no impact on the single document.

| 5.3.4. | A new paragraph has been added after the sentence describing the flooding of soils during winter, which summarises the section already mentioned in point 6.2 of the specification that describes the link between the geographical area, the fresh cabbage and climate conditions, and the natural fermentation of the cabbage.
  Point 5 of the single document has been amended in the same way. This amendment has no impact on key elements. |
| --- | --- |

5.3.4.

Point 5 of the single document has been amended in the same way. This amendment has no impact on key elements.

| 5.3.5. | The sentence highlighting the importance of the human factor in particular relation to the hand-picking of fresh heads and removing the pickled heads from the pool has been clarified.
  This amendment is purely editorial. The same amendment has been made in point 5 of the single document. |
| --- | --- |

5.3.5.

This amendment is purely editorial. The same amendment has been made in point 5 of the single document.

| 5.3.6. | The sentence referring to the gastronomy of the region has been moved to after the sentence referred to under amendment 5.3.5.
  This amendment is purely editorial and has no impact on the single document. |
| --- | --- |

5.3.6.

This amendment is purely editorial and has no impact on the single document.

| 5.3.7. | The sentence referring to meteorological conditions and types of soil has been amended so as to include all the varieties used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’.
  This amendment has no impact on key elements or on the single document. |
| --- | --- |

5.3.7.

This amendment has no impact on key elements or on the single document.

6.   LABELLING

In point 8 Specific product labelling rules of the original specification, the last sentence, which limits the size of the packaging, has been deleted so as to bring the packaging of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ into line with market demands.

This amendment has no impact on key elements or on the single document.

SINGLE DOCUMENT

’OGULINSKI KISELI KUPUS / OGULINSKO KISELO ZELJE'

EU No: PDO-HR-1233-AM01 — 28.10.2021

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

’Ogulinski kiseli kupus / Ogulinsko kiselo zelje'

2.   Member State or Third Country

Croatia

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

‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is a product obtained through the natural lactic acid fermentation of fresh cabbage, without the addition of preservatives.

Before being placed on the market, ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ in whole or shredded form has the following organoleptic and physicochemical properties: its leaves are yellow to golden yellow in colour, it has an odour characteristic of a lacto-fermented product, and a harmonious and sour (lactic acid) taste. Its leaves are thin, almost translucent and very flexible, and they have thin veins. An ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ cabbage head is round and flattened. It is firm without being tough and is free of foreign impurities.

‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ has the following chemical properties: an NaCl content of 1,5–4 % and a lactic acid content of 0,5–2,5 %.

It is placed on the market as shredded sour cabbage and as a whole head of cabbage.

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

The raw material used to produce the sour cabbage ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is a fresh cabbage (of the species Brassica oleracea var. Capitata) of the indigenous Ogulinski variety registered in the Popis utvrđenih domaćih i odomaćenih stranih sorti poljoprivrednog bilja koje se nalaze u proizvodnji u Republici Hrvatskoj (List of identified domestic and domesticated varieties of agricultural crops in production in the Republic of Croatia) and of the hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator listed in the catalogue of varieties of vegetable species published in the Official Journal of the European Union.

The Ogulinski variety has the following organoleptic characteristics: light green coloured outer leaves, a round and flattened head, with a mildly aromatic taste and a fresh, mildly aromatic odour. The hybrid varieties Gintama RZ F1, Krautman F1, Agressor F1, Professor F1, Succesor and Terminator have the same shape of head, taste and odour as the Ogulinski variety.

The heads, weighing more than 1 kilogram, must be firm, intact, clean, and free of visible external substances, pests, or extraneous odours and/or tastes.

‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ may be made from one of the listed cabbage varieties or from a mixture of several of those varieties.

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

The procedure for producing ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’, from planting and harvesting to pickling, must occur in registered establishments in the geographical area set out in point 4.

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

To prevent the colour and/or taste of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ from changing, the product must be packaged within 24 hours in order to preserve and ensure its quality. ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is placed on the market as shredded sour cabbage and as a whole head of cabbage.

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

Regardless of the form of packaging, when the product is placed on the market the label must contain the inscription ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’.

4.   Concise definition of the geographical area

The production area of the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ and of the finished product itself covers the region around the town of Ogulin and the municipalities of Josipdol, Plaški, Tounj and Saborsko, i.e. the cadastral municipalities of Blato, Carevo polje, Cerovnik, Hreljin Ogulinski, Janja Gora, Jezero, Josipdol, Latin, Lička Jesenica, Međeđak, Modruš, Musulinski Potok, Ogulin, Oštarije, Otok Oštarijski, Plaški, Ponikve, Pothum, Petar Ogulinski, Saborsko, Skradnik, Trojvrh, Tržić Tounjski, Vitunj and Zagorje.

5.   Link with the geographical area

The causal link between ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ and the production area is based on the product’s distinctive characteristics and the combined influence of natural and human factors during the growing and pickling of the cabbage varieties grown in the Ogulin area.

The production area of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is a microregion located in the south-west of Karlovac County, bordering Primorje Gorski Kotar County to the west and Lika-Senj County to the south. This is the part of Croatia where the submontane subregion merges with the mountainous subregion, which is also known as ‘upland Croatia’.

The pedo-climatic factors of this area have had a significant effect on creating the specific and distinctive quality of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’.

The climate of the defined geographical area is predominantly continental, though it gradually changes to mountainous. This climate is noteworthy for the amount and distribution of precipitation and its mean air temperatures. Average annual precipitation (1 557 mm) is up to 50 % higher than in other cabbage-growing areas, with greater amounts of rain and even snow during winter. The average mean daily temperature during the period in which the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is grown (April–October) is 10,1 oC, which is lower than the temperatures in other cabbage-growing areas. The minimum temperature required for growing the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ ranges from 1 oC to 3 oC. The climate of the area is characterised by great differences between daytime and night-time temperatures, which results in heavy dew in summer. Since the Ogulin plain has no irrigation potential, this summer dew is the key factor sustaining growth of the raw material required to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ as it ensures that the cabbage obtains sufficient moisture.

The average mean temperature in winter in the production area of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is – 5,9 oC, which is conducive to continuous fermentation in the pickling room.

Homogeneous soils with a silty loam to silty clay loam texture predominate in the Ogulin region. During winter, the considerable snowfall leads to frequent flooding of these soils, resulting in the formation of brown, deep-profile, arable soils with a favourable ratio of sand, silt and clay. This type of soil is well supplied with organic nutrients, nitrogen and potassium, as well as a sufficient amount of water, and is suited to growing the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’. These specific pedo-climatic conditions are ideal for growing the raw material used in the production of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’.

In addition to the natural characteristics of the production area, the human factor, i.e. knowledge and skill in the growing and processing of the cabbage, is of key importance, with all stages in the production of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’, from harvesting to placing the heads in the fermentation pool, being done by hand. This calls for skill and experience. Consequently, the specificity of the product ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ most certainly lies in preserving the tradition of the production and processing of the cabbage from the last century to the present day (Modruški zbornik, year 2, Katedra Čakavskog sabora Modruše, Z. Kosanović, 2008, pp. 151–156; pp. 176–182).

In the production areas where ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is produced, the product is exclusively hand-picked, which calls for experienced and skilled harvesters. The raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ ripens very unevenly, resulting in uneven-sized heads. The skills of harvesters are essential here: by looking at and touching the product, they know from experience whether it is of sufficient quality in terms of appearance, firmness and size to be picked or not. This ensures that the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is of the quality required. The harvester decides according to the size of the head whether it should be placed in a fermentation pool for pickling, or else shredded. This is impossible to achieve with mechanical harvesting.

To ensure the raw material used to produce ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is not damaged, the harvester sorts the heads in the field, places them into a container and transfers them – by hand – to the fermentation pool.

The specificity of the Ogulin production area, along with the specific quality of fresh cabbage and climate conditions of the area, result in the cabbage being processed in plants by means of natural fermentation. This means that the temperatures in the first weeks of fermentation are sufficiently high to initiate fermentation, so only a 5–6 % clear solution of table salt is added to the cabbage, and lactic acid is produced under anaerobic conditions, which acts as a natural preservative. Human knowledge and experience also come into play once the pickling process has ended. Each ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ cabbage head is removed from the fermentation pool by hand and, by looking at and touching the head, a decision is made whether it is sufficiently pickled.

‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ has specific morphological properties: the heads of the cabbage are round and flattened and have many thin, almost translucent and very flexible leaves with thin veins. The leaves are yellow/golden yellow in colour, with less prominent veins. The specificity of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is its very pleasant taste and aroma, which is characteristic of sour cabbage. These specific features have been the subject of scientific studies (Ferdo Vešnik, Utjecaj sorte na kvalitetu kiselog kupusa [The impact of variety on the quality of sour cabbage], 1969, Poljoprivredna znanstvena smotra No 6, pp. 3–17 and Poljoprivredna znanstvena smotra No 18, pp. 3–17).

A specific feature of the production of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ is that the finished product is stored naturally in pickling rooms and removed from the fermentation pool during the winter months; the shredded cabbage is then vacuum-packed within 12 hours, the heads within 24 hours. This ensures that the distinctive organoleptic characteristics of the product are preserved.

Through this production method, heavily influenced by the specific natural and human factors, the distinctive organoleptic and chemical characteristics of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ are achieved (Analitičko izvješće za Ogulinski kiseli kupus [Analytical report on Ogulinski kiseli kupus], 2010, Modruški zbornik, Ogulinski kiseli kupus kroz povijest [Ogulinski kiseli kupus throughout history], Ž Kosanović, 2008, p. 160).

Cabbage growing in the Ogulin area dates back to the 15th century. The specificity of ‘Ogulinski kiseli kupus’/‘Ogulinsko kiselo zelje’ prompted producers and processors from the Ogulin area to start packaging the product and placing it on the market in vacuum-packed form. Vacuum-packed sour cabbage heads under the name ‘Ogulinski kiseli kupus’ first appeared on the market in 1973 (Ogulinski kiseli kupus kroz povijest, Modruški zbornik, year 2. Katedra Čakavskog sabora Modruše, 2008, pp. 166 and 132).

In the words of Kosanović ‘[...] the variety of this cabbage planted in more remote regions achieved a much lower yield and lower quality than the variety planted on the Ogulin plain. Starting in 1973, this was done in several locations and on several occasions. From then until around 1980, “Ogulinski kiseli kupus” was planted in the area around Ljubljana, Ilirska Bistrica, Varaždin, Križevci, Zemun, Futog, Velika Kladuša, Zadar, Privlaka (near Vinkovci), and elsewhere. Nowhere did “Ogulinski kiseli kupus” achieve the same yield or quality as on the Ogulin plain. The influence of the area’s soil and climate is obvious [...]’ (Modruški zbornik, year 2, Katedra čakavskog sabora, Ogulinski kupus kroz povijest, Ž. Kosanović, 2008, p. 132).

Reference to publication of the specification

https://poljoprivreda.gov.hr/UserDocsImages/dokumenti/hrana/zoi-zozp-zts/dokumenti-zoi-zozp-zts/Specifikacija_Ogulinski_kiseli_kupus_23032022.pdf

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

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