# Official Journal C 157/2013

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2013.157.eng |
| --- | --- |
| Official Journal
  of the European Union | C 157 |
| | |
| English edition | Information and Notices | Volume 564 June 2013 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2013.157.eng

Official Journal

of the European Union

C 157

English edition

Information and Notices

Volume 564 June 2013

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2013/C 157/01 | Non-opposition to a notified concentration (Case COMP/M.6898 — RAG Stiftung/Evonik Industries) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 157/01

Non-opposition to a notified concentration (Case COMP/M.6898 — RAG Stiftung/Evonik Industries) (
  1
  )

1

1

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2013/C 157/02 | Interest rate applied by the European Central Bank to its main refinancing operations: 0,50 % on 1 June 2013 — Euro exchange rates | 2 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 157/02

Interest rate applied by the European Central Bank to its main refinancing operations: 0,50 % on 1 June 2013 — Euro exchange rates

2

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2013/C 157/03 | Prior notification of a concentration (Case COMP/M.6942 — PAI Partners/R&R) — Candidate case for simplified procedure (
  1
  ) | 3 |
| | OTHER ACTS |
| | European Commission |
| 2013/C 157/04 | Publication of an amendment 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 | 4 |
| 2013/C 157/05 | 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 | 12 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2013/C 157/03

Prior notification of a concentration (Case COMP/M.6942 — PAI Partners/R&R) — Candidate case for simplified procedure (
  1
  )

1

3

OTHER ACTS

European Commission

2013/C 157/04

Publication of an amendment 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

4

2013/C 157/05

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

12

| | |
| --- | --- |
| | (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

| 4.6.2013 | EN | Official Journal of the European Union | C 157/1 |
| --- | --- | --- | --- |

4.6.2013

EN

Official Journal of the European Union

C 157/1

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Non-opposition to a notified concentration

(Case COMP/M.6898 — RAG Stiftung/Evonik Industries)

(Text with EEA relevance)

2013/C 157/01

On 2 May 2013, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in German 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/en/index.htm) under document number 32013M6898. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32013M6898. EUR-Lex is the on-line access to the European law.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 4.6.2013 | EN | Official Journal of the European Union | C 157/2 |
| --- | --- | --- | --- |

4.6.2013

EN

Official Journal of the European Union

C 157/2

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Interest rate applied by the European Central Bank to its main refinancing operations (1):

0,50 % on 1 June 2013

Euro exchange rates (2)

3 June 2013

2013/C 157/02

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3008 |
| JPY | Japanese yen | 130,37 |
| DKK | Danish krone | 7,4542 |
| GBP | Pound sterling | 0,85180 |
| SEK | Swedish krona | 8,5723 |
| CHF | Swiss franc | 1,2456 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,5970 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,753 |
| HUF | Hungarian forint | 295,40 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7015 |
| PLN | Polish zloty | 4,2666 |
| RON | Romanian leu | 4,4080 |
| TRY | Turkish lira | 2,4605 |
| AUD | Australian dollar | 1,3457 |
| CAD | Canadian dollar | 1,3455 |
| HKD | Hong Kong dollar | 10,0989 |
| NZD | New Zealand dollar | 1,6268 |
| SGD | Singapore dollar | 1,6367 |
| KRW | South Korean won | 1 467,09 |
| ZAR | South African rand | 12,9658 |
| CNY | Chinese yuan renminbi | 7,9761 |
| HRK | Croatian kuna | 7,5415 |
| IDR | Indonesian rupiah | 12 753,98 |
| MYR | Malaysian ringgit | 4,0312 |
| PHP | Philippine peso | 54,709 |
| RUB | Russian rouble | 41,5710 |
| THB | Thai baht | 39,622 |
| BRL | Brazilian real | 2,7752 |
| MXN | Mexican peso | 16,5982 |
| INR | Indian rupee | 73,8140 |

Currency

Exchange rate

USD

US dollar

1,3008

JPY

Japanese yen

130,37

DKK

Danish krone

7,4542

GBP

Pound sterling

0,85180

SEK

Swedish krona

8,5723

CHF

Swiss franc

1,2456

ISK

Iceland króna

NOK

Norwegian krone

7,5970

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,753

HUF

Hungarian forint

295,40

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7015

PLN

Polish zloty

4,2666

RON

Romanian leu

4,4080

TRY

Turkish lira

2,4605

AUD

Australian dollar

1,3457

CAD

Canadian dollar

1,3455

HKD

Hong Kong dollar

10,0989

NZD

New Zealand dollar

1,6268

SGD

Singapore dollar

1,6367

KRW

South Korean won

1 467,09

ZAR

South African rand

12,9658

CNY

Chinese yuan renminbi

7,9761

HRK

Croatian kuna

7,5415

IDR

Indonesian rupiah

12 753,98

MYR

Malaysian ringgit

4,0312

PHP

Philippine peso

54,709

RUB

Russian rouble

41,5710

THB

Thai baht

39,622

BRL

Brazilian real

2,7752

MXN

Mexican peso

16,5982

INR

Indian rupee

73,8140

---

(1)  Rate applied to the most recent operation carried out before the indicated day. In the case of a variable rate tender, the interest rate is the marginal rate.

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 4.6.2013 | EN | Official Journal of the European Union | C 157/3 |
| --- | --- | --- | --- |

4.6.2013

EN

Official Journal of the European Union

C 157/3

---

Prior notification of a concentration

(Case COMP/M.6942 — PAI Partners/R&R)

Candidate case for simplified procedure

(Text with EEA relevance)

2013/C 157/03

| 1. | On 28 May 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking PAI partners SAS (‘PAI’, France) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking R&R Ice Cream Sàrl (‘the R&R Group’, Luxembourg) by way of purchase of shares. |
| --- | --- |

1.

On 28 May 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking PAI partners SAS (‘PAI’, France) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking R&R Ice Cream Sàrl (‘the R&R Group’, Luxembourg) by way of purchase of shares.

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






  — | for PAI: private equity fund, focused on the acquisition of medium to large-sized companies, headquartered or managed in Europe, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for PAI: private equity fund, focused on the acquisition of medium to large-sized companies, headquartered or managed in Europe,

| — | for R&R Group: manufacture of ice cream products. |
| --- | --- |

—

for R&R Group: manufacture of ice cream products.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the EC Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the EC Merger Regulation (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the EC Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the EC Merger Regulation (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6942 — PAI Partners/R&R, to the following address:





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

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6942 — PAI Partners/R&R, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

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

(2)  OJ C 56, 5.3.2005, p. 32 (‘Notice on a simplified procedure’).

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OTHER ACTS

European Commission

| 4.6.2013 | EN | Official Journal of the European Union | C 157/4 |
| --- | --- | --- | --- |

4.6.2013

EN

Official Journal of the European Union

C 157/4

---

Publication of an amendment 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

2013/C 157/04

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).

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘DINDE DE BRESSE’

EC No: FR-PDO-0217-0144-08-04-2010

PGI ( ) PDO ( X )

1.   Heading in the specification affected by the amendment

| — |  | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☒ | Geographical area |
| — |  | Proof of origin |
| — | ☒ | Method of production |
| — | ☒ | Link |
| — | ☒ | Labelling |
| — | ☒ | National requirements |
| — | ☒ | Other (references to inspection bodies) |

—



Name of product

—

☒

Description of product

—

☒

Geographical area

—



Proof of origin

—

☒

Method of production

—

☒

Link

—

☒

Labelling

—

☒

National requirements

—

☒

Other (references to inspection bodies)

2.   Type of amendment(s)

| — |  | Amendment to single document or summary sheet |
| --- | --- | --- |
| — | ☒ | Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published |
| — |  | Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) |
| — |  | Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—



Amendment to single document or summary sheet

—

☒

Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published

—



Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)

—



Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s)

3.1.   Description of product

The total rearing period of a minimum of 28 weeks has been added to the description of product.

The maximum weight for the turkeys has been removed.

‘Dinde de Bresse’ may not be sold outside the Christmas/New Year period, a period which runs from 1 November to 31 January depending on the date on which the turkey poults can be obtained.

Turkeys can be presented in various forms: they can be sold ‘partially eviscerated’, ‘oven-ready’ or ‘eviscerated’ with the head and a collar of feathers. They must meet the following requirements: they must have good conformation and a thick fat layer all over the carcase, i.e. plump flesh with a well-developed breast; their skin must be fine, without blemishes, quills, tears, bruises or discoloration.

3.2.   Geographical area

There are various stages which must take place within the geographical area of the designation: turkeys covered by the protected designation of origin must be reared, slaughtered and prepared within the geographical area. The preparation of the turkeys (finishing the plucking and cleaning of the collar of feathers) must also be carried out within the geographical area by the operators in this sector. This preparation stage is part of the classification of turkeys under the ‘Dinde de Bresse’ protected designation of origin and is crucial for good product presentation and quality.

Moreover, material errors in the list of municipalities have been corrected and a map of the geographical area of the protected designation of origin has been attached to the specification.

3.3.   Method of production

Details have been added with regard to the general feeding rules for ‘Dinde de Bresse’:

| — | a ban has been introduced on the use of GMOs in all of the feed for ‘Dinde de Bresse’, including in the feed distributed during the start-up period, and on the planting of genetically modified plant varieties in the farms, |
| --- | --- |

—

a ban has been introduced on the use of GMOs in all of the feed for ‘Dinde de Bresse’, including in the feed distributed during the start-up period, and on the planting of genetically modified plant varieties in the farms,

| — | the specification does permit, in the event of extreme weather conditions (extreme heat, storms), that the turkeys be housed indoors to keep them healthy during their growth period, |
| --- | --- |

—

the specification does permit, in the event of extreme weather conditions (extreme heat, storms), that the turkeys be housed indoors to keep them healthy during their growth period,

| — | supplements may be added to acidify and purify the drinking water of the turkeys. The aim of these supplements is to prevent disease and to guarantee that the drinking water given to the turkeys is clean, |
| --- | --- |

—

supplements may be added to acidify and purify the drinking water of the turkeys. The aim of these supplements is to prevent disease and to guarantee that the drinking water given to the turkeys is clean,

| — | details have also been added on the types of feed which must be used at each rearing stage, |
| --- | --- |

—

details have also been added on the types of feed which must be used at each rearing stage,

| — | during the start-up period: a positive list of the types of raw material used in start-up feed has been added, as well as information on the content of start-up feed, which is of a higher quality than standard feed (% of cereals and by-products and the use of maize in the subsequent start-up period), |
| --- | --- |

—

during the start-up period: a positive list of the types of raw material used in start-up feed has been added, as well as information on the content of start-up feed, which is of a higher quality than standard feed (% of cereals and by-products and the use of maize in the subsequent start-up period),

| — | with regard to the dairy products used during the growth period, there is a minimum limit for powdered dairy products used in the feed (5 % of the total ration), |
| --- | --- |

—

with regard to the dairy products used during the growth period, there is a minimum limit for powdered dairy products used in the feed (5 % of the total ration),

| — | during the final stages, the feed is checked to make sure that it is suitable for the traditional ‘Dinde de Bresse’, i.e. it is a ‘growth’ food to which rice or potatoes may be added. |
| --- | --- |

—

during the final stages, the feed is checked to make sure that it is suitable for the traditional ‘Dinde de Bresse’, i.e. it is a ‘growth’ food to which rice or potatoes may be added.

3.4.   Link with the geographical area

This part has been rewritten to show the characteristics of the geographical area, as well as the characteristics of the product and its link with the geographical area. The heading has been added pursuant to Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs.

3.5.   References to inspection bodies

This part has been updated with the contact details of the inspection body for PDOs.

3.6.   Labelling

Further details have been added on the content of identification marks, on the process for issuing and affixing them, as well as on the use of the ‘Bresse’ designation on the accompanying documents and invoices, and on the content of the seal and labelling.

3.7.   National requirements

In accordance with the national reform of the inspection system, the specification must contain a table listing the main inspection points and the assessment methods to be used.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (3)

‘DINDE DE BRESSE’

EC No: FR-PDO-0217-0144-08-04-2010

PGI ( ) PDO ( X )

1.   Name

‘Dinde de Bresse’

2.   Member State or third country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 1.1. | Fresh meat (and offal) |
| --- | --- |

Class 1.1.

Fresh meat (and offal)

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

‘Dinde de Bresse’ belongs to the genus Meleagris and the species Gallopavo dom. Adult turkeys have the following specific characteristics: black feathers, red caruncles, delicate feet, which are completely smooth and black, and white skin and flesh.

The designation refers to male and female turkeys with a minimum age of 28 weeks which are sold only over the Christmas/New Year period, a period which runs from 1 November to 31 January depending on the date on which the turkey poults can be obtained.

The turkeys must be sold ‘partially eviscerated’ and meet the following requirements: they must have good conformation and a thick fat layer all over the carcase, i.e. plump flesh with a well-developed breast; their skin must be fine, without blemishes, quills, tears, bruises or discoloration; the backbone must be concealed by the fat layer; there must be no changes in the natural shape of the breastbone. The extremities must not have any fractures. The collar of feathers on the neck must be clean. Any dirt must be removed from the feet.

They must have a minimum weight of:

| | 3 kg for partially eviscerated female turkeys; |
| --- | --- |

3 kg for partially eviscerated female turkeys;

| | 5,5 kg for partially eviscerated male turkeys. |
| --- | --- |

5,5 kg for partially eviscerated male turkeys.

They may be sold ‘oven-ready’ or ‘eviscerated’, along with the head and a collar of feathers, on the condition that the extremities, with the exception of the phalanges, have not been removed.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

The Bresse turkeys are reared in three successive stages: the start-up, growth and final fattening periods.

During the ‘start-up’ period, which lasts a maximum of 10 weeks, the turkey feed is made up of a minimum of 30 % cereals and cereal by-products in the initial start-up period (0 to 28 days) and a minimum of 50 % cereals and cereal by-products, including 20 % maize, for the subsequent start-up period (29 to 70 days).

The raw materials used in the start-up feed may come from outside the geographical area. They are made up exclusively of plants, dairy products and minerals:

| — | cereal grains, their products and by-products, |
| --- | --- |

—

cereal grains, their products and by-products,

| — | oil seeds and oleaginous fruits, their products and by-products (with regard to vegetable oils, only crude and refined oils are allowed), |
| --- | --- |

—

oil seeds and oleaginous fruits, their products and by-products (with regard to vegetable oils, only crude and refined oils are allowed),

| — | legume seeds, their products and by-products, |
| --- | --- |

—

legume seeds, their products and by-products,

| — | tubers and roots, their products and by-products: beetroots and potatoes, |
| --- | --- |

—

tubers and roots, their products and by-products: beetroots and potatoes,

| — | other seeds and fruits, their products and by-products: grapes, |
| --- | --- |

—

other seeds and fruits, their products and by-products: grapes,

| — | fodder, including roughage: alfalfa and its derivatives, |
| --- | --- |

—

fodder, including roughage: alfalfa and its derivatives,

| — | other plants, their products and by-products: sugar-cane molasses, sugar and sea-algae, |
| --- | --- |

—

other plants, their products and by-products: sugar-cane molasses, sugar and sea-algae,

| — | dairy products: milk, buttermilk and whey, |
| --- | --- |

—

dairy products: milk, buttermilk and whey,

| — | minerals: dicalcium phosphate, calcium carbonate, sodium bicarbonate, salt and magnesium. |
| --- | --- |

—

minerals: dicalcium phosphate, calcium carbonate, sodium bicarbonate, salt and magnesium.

The total amount of fatty matter in the feed is limited to 6 %.

During the start-up period, the authorised additives are those stipulated by the legislation in force with the following restrictions:

| — | processing additives belonging to the emulsifying, stabilising, thickening and gelling agent groups are prohibited. |
| --- | --- |

—

processing additives belonging to the emulsifying, stabilising, thickening and gelling agent groups are prohibited.

During the growth period, which lasts a minimum of 15 weeks, in addition to free-range grass, the ‘growth’ feed for turkeys is made up of cereals, whether cooked, cracked or ground (without any other processing), and dairy products. Maize must make up a minimum of 50 % of the total ration. Dairy products consist of milk and its by-products. They may be distributed in liquid or in powdered form and be mixed with the cereals. If they are distributed as dry matter, the powdered dairy products must make up 5 % of the total ration. During this period, the cereals must come from the geographical area of the designation of origin but the dairy products may come from outside the geographical area.

The ‘growth’ period is followed by a ‘final fattening’ period, which lasts a minimum of three weeks, in a covered and closed building that is quiet and well ventilated. During this period, the feed is made up of the ‘growth’ feed described above, to which rice or potatoes may be added that may come from the geographical area or outside it.

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

The turkeys are reared, slaughtered and prepared (finishing the plucking and cleaning of the collar of feathers) in the geographical area.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

To be sold under the protected designation of origin, each ‘Dinde de Bresse’ must bear the farmer’s ring, the seal with a badge and the label issued by the grouping.

In addition to the label on the packaging, all the accompanying documents and invoices must bear the name of the protected designation of origin ‘Dinde de Bresse’ and the words ‘protected designation of origin’ or ‘PDO’.

Models of identification marks

The non-transferable ring consists of a metal band bearing the word ‘Bresse’ and the farmer’s identification number.

The non-transferable seal consists of a metal clip bearing the word ‘Bresse’ with a badge bearing:

| — | the designation ‘Dinde de Bresse’, |
| --- | --- |

—

the designation ‘Dinde de Bresse’,

| — | the word ‘PDO’. |
| --- | --- |

—

the word ‘PDO’.

The label bears:

| — | the designation ‘Dinde de Bresse’ printed in characters which are at least as large as the largest characters on the label, |
| --- | --- |

—

the designation ‘Dinde de Bresse’ printed in characters which are at least as large as the largest characters on the label,

| — | the European Union PDO logo, |
| --- | --- |

—

the European Union PDO logo,

| — | the words ‘protected designation of origin’ or ‘PDO’. |
| --- | --- |

—

the words ‘protected designation of origin’ or ‘PDO’.

Conditions for affixing identification marks

The various identification marks listed above are issued by the grouping to any operator who complies with the specification.

The farmer attaches the ring to the left foot of the turkey before dispatch from the farm.

The seal with a badge is affixed to the front of the breastbone when the turkeys are selected for the protected designation of origin before dispatch.

The ring and the seal may only be used once and they must be affixed carefully so that they are tamper-proof.

The label is affixed to the breastbone during the final selection of the turkeys for the protected designation of origin.

Any unused rings, seals with badges and labels must be returned by the operators to the grouping.

4.   Concise definition of the geographical area

The production area covers the geographical area defined as Bresse, an undulating plain which is located in the eastern part of the mid-Saône basin and which includes parts of the departments of Ain, Jura, Saône-et-Loire.

The turkeys under the protected designation of origin must be reared, slaughtered and prepared within the geographical area which covers the following municipalities or parts thereof:

department of Ain (01): the municipalities of Bâgé-le-Châtel, Bourg-en-Bresse-Est, Bourg-en-Bresse-Nord-Centre, Bourg-en-Bresse-Sud, Montrevel-en-Bresse, Péronnas, Pont-de-Vaux, Pont-de-Veyle, Saint-Trivier-de-Courtes and Viriat;

the following municipalities and parts thereof: l’Abergement-Clémenciat (Nord Châtillon), Beaupont, Bény, Biziat, Certines, Ceyzériat (west of D52), Chanoz-Châtenay, Châtillon-sur-Chalaronne (north-west), Chaveyriat, Coligny (west of N83/D52), Condeissiat, Courmangoux (west of D52), Dompierre-sur-Chalaronne (Nord Chalaronne), Dompierre-sur-Veyle (part), Domsure, Druillat (part), Garnerans, Illiat, Jasseron (west of D52), Marboz, Meillonnas (west of D52), Mézériat, Neuville-les-Dames, Pirajoux, Pressiat (west of D52), Saint-Didier-sur-Chalaronne (Nord Chalaronne), Saint-Etienne-du-Bois, Saint-Etienne-sur-Chalaronne (Nord Chalaronne), Saint-Julien-sur-Veyle, Saint-Martin-du-Mont (west of D52), Salavre (west of N83), Sulignat, Thoissey, Tossiat (west of D52), La Tranclière, Treffort-Cuisiat (west of D52), Verjon (west of N83), Villemotier and Vonnas;

department of Jura (39): the following municipalities and parts thereof: Annoire (south of Doubs), Asnans-Beauvoisin (west of D468), Augea (west of N83), Balanod (west of N83), Beaufort (west of N83), Bletterans, Bois-de-Gand (west), Bonnaud, Cezancey (west of N83), Chaînée-des-Coupis (south-west), Chapelle-Voland, La Chassagne (south of D468), Chaumergy (part), Chaussin (south of D468), La Chaux-en-Bresse (west of D95), Chazelles, Chêne-Sec, Chilly-le-Vignoble, Commenailles, Condamine, Cosges, Courlans, Courlaoux, Cousance (west of N83), Cuisia (west of N83), Desnes (west), Digna (west of N83), Les Essards-Taignevaux (west of D468), Fontainebrux, Foulenay (part), Francheville (west of D95 + north of D468), Frébuans, Froideville (part), Gevingey (west of N83), Les Hays, Larnaud, Longwy-sur-le-Doubs (part), Mallerey, Maynal (west of N83), Messia-sur-Sorne (north of N83), Montmorot (south of N78 + west of N83), Nanc-lès-Saint-Amour (west of N83), Nance, Neublans-Abergement, Orbagnia (west of N83), Petit-Noir (west of Doubs), Relans, Les Repôts, Ruffey-sur-Seille (part), Rye (west of D468), Sainte-Agnès (west of N83), Saint-Amour (west of N83), Saint-Jean-d’Etreux (west of N83), Trenal, Vercia (west of N83), Villevieux, Vincelles (west of N83) and Vincent (west of D95);

department of Saône-et-Loire (71): all the municipalities of the cantons of Beaurepaire-en-Bresse, Cuisery, Louhans, Montpont-en-Bresse, Montret, Saint-Germain-du-Bois, Saint-Germain-du-Plain and Saint-Martin-en-Bresse;

the following municipalities and parts thereof: Authumes, Beauvernois, Bellevesvre, Chalon-sur-Saône (left bank), Champagnat (west of N83), La Chapelle-Saint-Sauveur, Charrette-Varennes (part), Châtenoy-en-Bresse, La Chaux, Ciel, Condal, Cuiseaux (part), Dampierre-en-Bresse, Dommartin-les-Cuiseaux, Epervans, Flacey-en-Bresse, Fretterans (part), Frontenard, Frontenaud, Joudes (west of N83), Lacrost, Lans, Lays-sur-le-Doubs (part), Longepierre (south), Le Miroir, Montjay, Mouthier-en-Bresse, Navilly (south of Doubs), Oslon, Pierre-de-Bresse, Pontoux, Préty, La Racineuse, Ratenelle, Romenay, Saint-Bonnet-en-Bresse, Saint-Marcel, Sermesse, Torpes, Tournus (part), Toutenant, La Truchère, Varennes-Saint-Sauveur, Verdun-sur-le-Doubs and Verjux.

With regard to the municipalities where only a part is included in the geographical area, the borders are marked on maps and plans filed with the town hall of the municipalities in question.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The production area for the protected designation of origin ‘Dinde de Bresse’ is based on that defined by experts in the 1936 decision to recognise the ‘Volaille de Bresse’ designation of origin. It consists of a very homogeneous landscape made up of an undulating plain where hedgerows predominate. It is composed of periglacial plio-quaternary geological materials, resulting in soils with a high clay content which are not porous. The arable layer is mainly composed of siliceous clay with very fine grains mostly without stones or limestone in it. The climate is influenced by the sea and it rains a great deal throughout the year. Most of the year is humid. There is frequent rain and fog in winter.

These geological, morphological and climatic conditions are particularly favourable for grass and cereal crops which require a great deal of water such as maize, which was first cultivated in Bresse at the beginning of the 17th century (i.e. just over a century after its arrival on the Andalusian coast). This crop played a major role in the agricultural system of Bresse, as it was not just a basic food crop for humans but was also used as feed for farm animals, in particular poultry. It provided food with a high energy content that led to the rearing of rich poultry, on which the reputation of ‘Dinde de Bresse’ rests. Turkeys have been reared in Bresse since the end of the 16th century.

The farms are not very large and are fragmented, with fields interspersed with many hedges and other plants. In this context, traditional mixed farming based on grass and crop farming and on poultry and cattle farming (dairy and suckling cattle) became established over the centuries. At the beginning of the 20th century, turkey rearing became common in these farms, with each farm having its own flock of turkeys with black feathers and feet. The scattered and isolated nature of the farms in Bresse, with their pastures and hedges, makes it possible, even now, to rear a large number of free-range geese whilst continuing to use traditional rearing methods.

These farms tend to be family-run and the farmers spend most of their time making sure that that the farm is self-sustainable. In most farms, the farmers grow their own crops (wheat, barley, oats, maize, etc.) to feed the turkeys, in particular for the growth and final fattening stages. They maintain the land by draining it (digging ditches and channels), cutting back hedges and bushes and maintaining fences over large areas to continue using free-range rearing methods.

The rearing of ‘Dinde de Bresse’ must take into account the specific characteristics of this type of large poultry which flies little and is prone to disease. It requires closely monitoring the flock at all stages of the turkey’s life, from its arrival as a poult to its slaughter (by maintaining hygiene to avoid disease, monitoring the weather conditions, matching the feed to the turkey’s growth and to what it can obtain by grazing on the land, protecting it against predators, etc.).

5.2.   Specificity of the product

‘Dinde de Bresse’ is reared following the seasons of the geographical area as closely as possible so that it reaches physiological maturity in time for the Christmas/New Year period. It is smaller in size than turkeys intended for cutting up.

It is characterised by its fresh meat which is not frozen and whose skin and flesh have particular features: the skin is fine and white, the flesh is white, the breast is well developed and there is a thick fat layer. It also has specific organoleptic features after having been cooked: the meat is juicy and tender, and it has a characteristic flavour.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The culture of mixed farming in Bresse, which is a direct result of the landscape, is the main reason for the development of turkey rearing in Bresse. The hedges, bushes and woods bordering the farms protect the turkeys from the wind and provide a biodiversity pool for feeding them. The humidity of the soil encourages the proliferation of molluscs, worms and other larvae which become part of the feed of the turkeys grazing on the land and provide them with the proteins which are good for slow growth and the development of a well-developed breast. The decalcified soil contributes to a smaller skeleton and bones in the turkeys.

Rearing methods are based on selecting turkeys which have a particular set of characteristics (white skin and flesh) and on traditional feeding methods through free-range grazing (earthworms, grass, etc.). This feed is then supplemented with cereals grown in the geographical area and dairy products (diluted milk, whey, powdered milk, buttermilk, etc.). These feeding conditions, i.e. the fact that the turkeys have access to grass and can exercise their muscles in the space provided, will influence the contractile properties of the muscles and the type and number of proteins and enzymes present in the muscles. The energy metabolism of the muscles has a major influence on the texture of the meat of ‘Dinde de Bresse’. In addition, the high nutritional content of maize, which is an important part of the diet of the turkeys, leads to ‘fat’ poultry.

During the final fattening stage, the turkeys are moved indoors so that the fattening over a minimum three-week period takes place away from light. During this period, the farmers are particularly attentive to the preparation of the feed, in particular, they alternate raw cereal grains with cooked cereal grains, rice or potatoes, which, when mixed with dairy products, produce an appetising wet mash for the turkeys.

After several weeks on this special diet, and because the turkeys are allowed to reach a higher age before slaughter, the farmers obtain turkeys with full physiological maturity and with intramuscular fat and a thick layer of fat all over. Moreover, reducing the muscular activity of the turkeys during the period just before slaughter plays an important part in the ability of the muscles to retain water. The distribution of fat in the muscles and the ability of the muscles to retain water will affect the juiciness and tenderness of the meat; these qualities will be heightened when the meat is cooked. The presence of elements which influence flavour, i.e. water-soluble elements and lipids, will also guarantee that the chemical reactions during cooking will produce meat with a good flavour.

During slaughter, in order not to damage the skin and to preserve the feathers at the base of the neck, the operator will take great care with the slaughter and plucking (through complete bleeding so that the turkeys are pure white and careful plucking to avoid broken skin). In short, the turkeys which are sold with a ring of feathers around the neck must be carefully prepared. Some turkeys are trimmed in the ‘Bresse tradition’ (feet and wings pressed against the body) and wrapped tightly in sown cloth to spread the turkey fat evenly. These gourmet products will be sold following the ‘glorieuses’, four poultry fairs which have been organised every year in December since 1862 in the Bresse region. The fairs shows how proud farmers are of their products and how they put their heart into their prestigious line of work.

‘Dinde de Bresse’ has strong roots in the local gastronomy and is cooked and promoted by top French chefs who appreciate its excellent flavour.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (4))

https://www.inao.gouv.fr/fichier/CDCDindeDeBresse.pdf

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

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

(3)  Replaced by Regulation (EU) No 1151/2012.

(4)  See footnote 3.

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| 4.6.2013 | EN | Official Journal of the European Union | C 157/12 |
| --- | --- | --- | --- |

4.6.2013

EN

Official Journal of the European Union

C 157/12

---

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

2013/C 157/05

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘SLOVENSKI MED’

EC No: SL-PGI-0005-0801-10.03.2010

PGI ( X ) PDO ( )

1.   Name

‘Slovenski med’

2.   Member State or third country

Slovenia

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 1.4. | Other products of animal origin (eggs, honey, various dairy products except butter, etc.) |
| --- | --- |

Class 1.4.

Other products of animal origin (eggs, honey, various dairy products except butter, etc.)

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

‘Slovenski med’ is produced in the Republic of Slovenia. The following may be sold under the name ‘Slovenski med’:

| — | acacia honey, |
| --- | --- |

—

acacia honey,

| — | lime honey, |
| --- | --- |

—

lime honey,

| — | chestnut honey, |
| --- | --- |

—

chestnut honey,

| — | fir honey, |
| --- | --- |

—

fir honey,

| — | spruce honey, |
| --- | --- |

—

spruce honey,

| — | floral honey or nectar honey, |
| --- | --- |

—

floral honey or nectar honey,

| — | forest honey or honeydew honey. |
| --- | --- |

—

forest honey or honeydew honey.

Organoleptic properties of ‘Slovenski med’:

Acacia honey is produced mainly from nectar collected from the robinia tree (Robinia pseudoacacia), also known as false acacia. It ranges in colour from virtually colourless to straw yellow. This honey has a very light and neutral fragrance and smells of acacia blossom. It has a medium-sweet to very sweet taste which is fairly to very long-lasting. Its aroma is of short to medium duration. It often has an aroma of virgin comb, fresh wax, acacia blossom, the blossom of fruit-bearing plants, a fruity aroma of apples and pears and possibly vanilla, creamy sweets, fresh butter and fresh straw. It rarely crystallises.

Lime honey is produced from nectar or honeydew collected mainly from the broad-leaved or small-leaved lime (Tilia platyphillos or Tilia cordata). Lime honey is light yellow to light amber in colour, with a green tint. It smells of lime blossom and has a fresh menthol fragrance which is of medium to strong intensity. It has a moderate to strong taste of menthol. Its aroma is very distinctive and fresh. It has an aroma of menthol, fresh walnuts, herbs and cooked lime blossom and a mild aroma of flowers which is fairly to very long-lasting.

Chestnut honey is produced mainly from nectar or honeydew collected from the sweet chestnut (Castanea sativa). It is dark brown or amber in colour, with a red tint. Its fragrance is very intense, as is its taste. Chestnut honey is characterised by a moderately to very intense bitter taste. Its aroma is very distinctive, being sharp and acrid like burnt sugar, sugar syrup, smoke, herbs and wormwood and is exceptionally long-lasting, with a bitter aftertaste. It rarely crystallises.

Fir honey is produced mainly from honeydew collected from the silver fir (Abies alba). It is dark greyish-brown in colour, with a green sheen. Its fragrance is of medium to strong intensity. It smells of powdered milk and resin. Its taste is fairly long-lasting, as is its aroma, which is very distinctive. The aroma is reminiscent of powdered milk, caramel, burnt sugar, resin, fresh coniferous wood, spruce-tip syrup, smoke, black tea with milk and herb sweets. It usually crystallises slowly.

Spruce honey is produced mainly from honeydew collected from the spruce (Picea abies). It is orangey-brown to reddish-brown in colour, with a shiny surface. It is usually clear. It is highly stretchable and sticks to the tongue and palate. Its fragrance is fairly long-lasting and its taste is of short to medium duration. Its aroma is fairly long-lasting. The aroma is reminiscent of spruce-tip syrup, resin, herb sweets, herb tea, roasted coffee, dried fruit and coffee sweets.

Floral honey or nectar honey is produced mainly from nectar from more than one plant and is therefore very varied. Its colour varies from straw yellow to brown. Its fragrance is fairly to very long-lasting, as is its taste. It has a powerful, sweet aftertaste. Its aroma is freshly fruity, floral and fairly to very long-lasting. The aroma is reminiscent of flowers, fresh fruit, compote, cooked fruit, caramel and milky sweets, brown sugar, caramel, molasses. It crystallises rapidly.

Forest or honeydew honey is produced mainly from honeydew collected from a number of plants. It is light to dark brown, with a red or green tint. Its fragrance is of short to medium duration and its taste is of medium duration to long-lasting. Likewise its aroma, which is reminiscent of resin, walnuts, hazelnuts, herbs, wormwood, caramel, molasses, herb sweets, dried fruit and dried pears, is also of medium duration to long-lasting.

Physico-chemical properties of ‘Slovenski med’

| Type of honey
  Parameter | Acacia | Lime | Chestnut | Fir | Spruce | Floral | Forest |
| --- | --- | --- | --- | --- | --- | --- | --- |
| Water content | < 18,6 % | < 18,6 % | < 18,6 % | < 18,6 % | < 18,6 % | < 18,6 % | < 18,6 % |
| HMF content | < 15 mg/kg | < 15 mg/kg | < 15 mg/kg | < 15 mg/kg | < 15 mg/kg | < 15 mg/kg | < 15 mg/kg |
| Electrical conductivity | ≤ 0,3 mS/cm | 0,5-1,3 mS/cm | ≥ 0,9 mS/cm | > 0,8 mS/cm | ≥ 0,9 mS/cm | ≤ 0,8 mS/cm | ≥ 0,8 mS/cm |
| pH | 3,5-4,6 | 4,1-6,1 | 4,7-6,2 | 4,7-5,8 | 4,3-5,6 | 3,8-5,3 | 4,3-5,6 |
| Sucrose content | < 10 g/100 g | < 5 g/100 g | < 5 g/100 g | < 5 g/100 g | < 5 g/100 g | < 5 g/100 g | < 5 g/100 g |

Type of honey

Parameter

Acacia

Lime

Chestnut

Fir

Spruce

Floral

Forest

Water content

< 18,6 %

< 18,6 %

< 18,6 %

< 18,6 %

< 18,6 %

< 18,6 %

< 18,6 %

HMF content

< 15 mg/kg

< 15 mg/kg

< 15 mg/kg

< 15 mg/kg

< 15 mg/kg

< 15 mg/kg

< 15 mg/kg

Electrical conductivity

≤ 0,3 mS/cm

0,5-1,3 mS/cm

≥ 0,9 mS/cm

> 0,8 mS/cm

≥ 0,9 mS/cm

≤ 0,8 mS/cm

≥ 0,8 mS/cm

pH

3,5-4,6

4,1-6,1

4,7-6,2

4,7-5,8

4,3-5,6

3,8-5,3

4,3-5,6

Sucrose content

< 10 g/100 g

< 5 g/100 g

< 5 g/100 g

< 5 g/100 g

< 5 g/100 g

< 5 g/100 g

< 5 g/100 g

Pollen content of ‘Slovenski med’

| Type of honey
  Pollen | Acacia | Lime | Chestnut | Fir | Spruce | Floral | Forest |
| --- | --- | --- | --- | --- | --- | --- | --- |
| Proportion of specific pollen variety | > 7 % robinia pollen (Robinia pseudoacacia — false acacia) | > 1 % lime pollen (Tilia sp.) | > 86 % sweet chestnut pollen (Castanea sativa) | — | — | Often contains the pollen of fruit trees, Castanea sativa, Acer sp., Trifolium repens and plants of the Asteraceae family | — |

Type of honey

Pollen

Acacia

Lime

Chestnut

Fir

Spruce

Floral

Forest

Proportion of specific pollen variety

> 7 % robinia pollen (Robinia pseudoacacia — false acacia)

> 1 % lime pollen (Tilia sp.)

> 86 % sweet chestnut pollen (Castanea sativa)

—

—

Often contains the pollen of fruit trees, Castanea sativa, Acer sp., Trifolium repens and plants of the Asteraceae family

—

3.3.   Raw materials

—

3.4.   Feed

The bees are not fed immediately before or during foraging. During the winter period, the bees are fed only with sugar or honey.

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

All stages in the production of ‘Slovenski med’ must take place in the defined geographical area. The production of ‘Slovenski med’ comprises the production of the honey in stationary hives, or with the aid of mobile hives moving within the geographical area, and its extraction by means of centrifugation. Beekeeping follows the principles of good beekeeping practice (Guidelines on good hygiene practice in beekeeping based on the principles of the HACCP system). The use of chemical repellents to pacify bees is not permitted, owing to the risk of chemical residues transferring to the honey. Extraction from brood combs is not permitted. Honey which contains less than 18,6 % water is extracted. The extracted honey is strained and, a few days after extraction, it is also collected. Strainers which do not remove pollen are used for straining. The drying of the honey is prohibited. Crystallised honey is liquefied by means of heating, albeit to a temperature not exceeding 40 °C so as not to damage the honey’s heat-sensitive constituents (enzymes, hormones). The liquefaction of honey by means of microwave heating is not permitted as microwaves destroy its biologically active constituents.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

‘Slovenski med’ may be bottled and packaged only within the defined geographical area. Only in this way it is possible to preserve the high quality of the honey and prevent changes in its physico-chemical and organoleptic properties which could occur if it is transported over long distances. Immediately after the honey is bottled, the lid and jar are fastened together with a uniform label in such a way that the jar cannot be opened without breaking the label.

3.7.   Specific rules concerning labelling

The labelling of ‘Slovenski med’ which meets the requirements of the specification must include the protected name and the words ‘protected geographical indication’ and indicate the type of honey and the batch.

4.   Concise definition of the geographical area

The area where ‘Slovenski med’ is produced is the territory of the Republic of Slovenia.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Slovenia is situated in Central Europe, where four major European geographical zones meet, namely the Alps, the Pannonian Basin, the Dinaric Highlands and the Mediterranean. The geological diversity, variations in relief and the fact that the country straddles the boundaries of four biogeographical regions give rise to a great diversity of flora and fauna, which in turn has also resulted in a wide range of honey types. The interplay of sub-Mediterranean, continental and alpine climates and the variation in relief between the lowlands and the high mountains mean that, for certain plants, pasture occurs at different times in different parts of Slovenia. These characteristics are reflected in the diversity of Slovenia’s flora.

The sweet chestnut (Castanea sativa Mill.) grows in all warmer hilly areas of Slovenia. Trees of this species are present throughout Slovenia, in large stands or as individual specimens. They are often found close to fields, orchards, vineyards and houses. They grow at elevations of up to about 800 m above sea level. In addition to their timber and fruit, they are also very important as bee pasture. They blossom in June and July, usually over a period of three weeks. The bees take chestnut pollen to their hives, where it provides welcome sustenance when there is no pasture later in the year.

Over thousands of years, the Carniolan honey bee (Apis mellifera carnica), which is indigenous to Slovenia, has become specially adapted to the climatic and pasture conditions that are typical of Slovenia. Slovenia is the only EU Member State to have declared in a Treaty of Accession, with the aim of preserving the indigenous genetic material of the Carniolan honey bee and having regard to the need to preserve this indigenous honey bee population, its intention to continue applying all appropriate measures necessary to ensure the preservation of this indigenous bee in Slovenia.

More is known about the history of Slovenian beekeeping from the 18th century onwards. During that period, three great men in particular — Anton Janša, Peter Pavel Glavar and Janez Anton Scopoli — left their mark on Slovenian beekeeping. Anton Janša (1734-1773) is known as the founder of modern beekeeping. He wrote two important books in German: Abhandlung von Schwärmen der Bienen (Treatise on the Swarming of Bees) (1771) and Vollständige Lehre von der Bienenzucht (A Complete Guide to Beekeeping) (1775). He was the first imperially appointed teacher of apiculture for most of the Austrian lands. At the school of apiculture in Vienna he also introduced the technique of moving bees to pasture, thereby obtaining larger amounts of honey. It was Peter Pavel Glavar (1721-1784) who first established that young virgin queen bees mate with several, and not just one, drone, and it was Janez Anton Scopoli (1723-1788) who first made this known to the beekeeping world. In 1763, an article on the bee, along with an illustration, also appeared in his Entomologia Carniolica, a comprehensive book written in Latin and published in Vienna.

Later, Anton Žnideršič (1874-1947) combined the experience of foreign beekeeping experts and practitioners, in particular Albertti, Gerstung and Preuss, with his own experience and in so doing developed the AŽ hive (the Albertti-Žnideršičev hive), which is still used in the vast majority of cases for beekeeping in Slovenia.

The tradition of moving bees to different locations is still maintained in Slovenia to this day. Those beekeepers who transport bees to pastures usually obtain more honey, thus also ensuring a greater varietal diversity of their honey.

Slovenian beekeepers organised themselves into associations at an early date; the first beekeeping fraternity was formed in Rodine pri Žirovnici in 1781 and was the forerunner of subsequently established beekeeping associations. The Slovenian Central Beekeepers’ Association for Kranjska (Carniola), Štajerska (Styria), Koroška (Carinthia) and Primorska was established in Ljubljana in 1898 and immediately began publishing its journal, Slovenski čebelar. The journal is still published today.

The associations have always had the task of educating beekeepers and introducing good beekeeping practice, as beekeepers have to adhere to specific production processes in order to ensure the specific characteristics of ‘Slovenski med’. Slovenian beekeepers have consequently amassed the relevant specific knowledge and practice, which make it possible to achieve the high quality of ‘Slovenski med’.

5.2.   Specificity of the product

The specificity of ‘Slovenski med’ stems from the pollen spectrum, which reflects the characteristic features of the flora in the area where ‘Slovenski med’ is produced, and includes pollen from the sweet chestnut (Castanea sativa), which is present in most samples of ‘Slovenski med’. These properties distinguish ‘Slovenski med’ from other honeys that are produced outside Slovenia.

More than half of all samples of ‘Slovenski med’ also contain the pollen of Trifolium repens, Acer sp., Plantago sp., Fraxinus ornus, Salix sp., Tilia sp., plants of the Poaceae family, Filipendula sp. and plants of the Asteraceae and Apiaceae families.

A low water content and low levels of HMF are also specific properties of ‘Slovenski med’. ‘Slovenski med’ has a water content of less than 18,6 % and an HMF content of less than 15 mg/kg, and herein lies its specificity. These two quality parameters demonstrably distinguish ‘Slovenski med’ from other honeys produced in Slovenia.

Slovenia is the region of origin of the Carniolan honey bee, and one of the specific features of ‘Slovenski med’ is therefore that it all comes from an area where beekeeping is based exclusively on the use of the Carniolan honey bee.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Slovenia is a country with a rich tradition of breeding bees and producing high-quality honey, as is clear from point 5.1. Successful beekeeping in Slovenia has always been based on a good knowledge of bees and imaginative beekeeping techniques. It is also dependent on the pastures that are available, which in Slovenia are varied owing to the diversity of the flora. The experience of breeding bees and producing honey that has been built up over many years is passed down from generation to generation.

Because the sweet chestnut tree (Castanea sativa) is so widespread in Slovenia, sweet chestnut pollen is present in most samples of ‘Slovenski med’. To take advantage of the variety of pastures in Slovenia, beekeepers move their bees around the country, further increasing the possibility of sweet chestnut pollen being present in the honey.

Over thousands of years, the Carniolan honey bee (Apis mellifera carnica), so-named by August Pollmann in 1879, has become specially adapted to the climatic and pasture conditions that are typical of Slovenia. The Carniolan honey bee is indigenous to Slovenia and is protected under the Livestock Breeding Act (Official Gazette of the Republic of Slovenia No 18/02), which in Article 68 defines the Carniolan honey bee as an indigenous breed and, in Article 70, provides for special protection for this indigenous breed. Owing to its excellent characteristics and its adaptation to temperate climatic conditions, the Carniolan honey bee has been a much-traded commodity. In other countries, other breeds of bee exist alongside the Carniolan honey bee, but only in Slovenia is the Carniolan honey bee the only bee which may be used in beekeeping.

The restrictions which apply to the production of ‘Slovenski med’ also contribute to its specific properties. The beekeepers’ skills also manifest themselves in judging when the time is right to extract honey, since, based on practice and experience passed down from generation to generation, beekeepers extract honey when its water content is less than 18,6 %.

Honey produced in Slovenia has always been highly prized by consumers, as it provides them with high-quality food from a known source. It was precisely because of the desire to provide consumers with high-quality honey that Slovenian beekeepers introduced controlled honey production in 1999. This requires a great deal of expertise on the part of beekeepers because, when it comes to ensuring high-quality honey, they are a very important link in the honey production process, and the quality of the honey could suffer if their work is not done properly.

The high profile and good standing of ‘Slovenski med’ is due to its presence at various international and national congresses, exhibitions, fairs, honey days and children’s bazaars, the fact that it features in television and radio broadcasts and, last but not least, the fact that it is mentioned in various articles, for instance at Ruralia Gorizia, a congress organised by three countries (Slovenia, Italy and Austria) in Italy in 2002, at Apimondia, the biggest international beekeeping event (Ljubljana, 2003), at the international honeydew honey congress in Chania (Crete, 2009), and at the Apimedica & Apiquality forum (Slovenia, 2010), etc.

The high quality of ‘Slovenski med’, which is world-class, is evidenced by the various awards it has received in various global, international and national competitions; for instance two medals and numerous gold medal awards at the Apimedica & Apiquality world honey competition. ‘Slovenski med’ received one of its most recent awards at the BiolMiel 2011 international organic honey competition in Italy, where the acacia and forest honey won gold medals and the chestnut honey came joint fourth out of 170 samples of honey.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://www.mko.gov.si/fileadmin/mko.gov.si/pageuploads/podrocja/Varna_in_kakovostna_hrana_in_krma/zasciteni_kmetijski_pridelki/Specifikacije/SLOVENSKI_MED.pdf

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

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

(3)  See footnote 2.

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