# Official Journal C 437/2015

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 437 |
| | |
| English edition | Information and Notices | Volume 5829 December 2015 |

ISSN 1977-091X

Official Journal

of the European Union

C 437

English edition

Information and Notices

Volume 5829 December 2015

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 437/01 | Non-opposition to a notified concentration (Case M.7795 — Ratos/Varma/Real Estate JV) (
  1
  ) | 1 |
| 2015/C 437/02 | Non-opposition to a notified concentration (Case M.7787 — Panasonic Healthcare/Bayer’s Diabetes Care Business) (
  1
  ) | 1 |
| 2015/C 437/03 | Non-opposition to a notified concentration (Case M.7829 — Transgourmet/C+C Pfeiffer) (
  1
  ) | 2 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 437/01

Non-opposition to a notified concentration (Case M.7795 — Ratos/Varma/Real Estate JV) (
  1
  )

1

1

2015/C 437/02

Non-opposition to a notified concentration (Case M.7787 — Panasonic Healthcare/Bayer’s Diabetes Care Business) (
  1
  )

1

1

2015/C 437/03

Non-opposition to a notified concentration (Case M.7829 — Transgourmet/C+C Pfeiffer) (
  1
  )

1

2

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 437/04 | Euro exchange rates | 3 |
| 2015/C 437/05 | Euro exchange rates | 4 |
| 2015/C 437/06 | Intention of the Commission to prolong the possibility to use non-organic juveniles and seed from non-organic bivalve shellfish hatcheries until 31 December 2016 in organic aquaculture under Commission Regulation (EC) No 889/2008 | 5 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 437/04

Euro exchange rates

3

2015/C 437/05

Euro exchange rates

4

2015/C 437/06

Intention of the Commission to prolong the possibility to use non-organic juveniles and seed from non-organic bivalve shellfish hatcheries until 31 December 2016 in organic aquaculture under Commission Regulation (EC) No 889/2008

5

---

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2015/C 437/07 | Prior notification of a concentration (Case M.7871 — Bombardier/CDPQ/Bombardier Transportation UK) (
  1
  ) | 6 |
| 2015/C 437/08 | Prior notification of a concentration (Case M.7899 — Alimentation Couche Tard/Topaz Energy Group/Resource Property Investment Fund/Esso Ireland) — Candidate case for simplified procedure (
  1
  ) | 7 |
| 2015/C 437/09 | Prior notification of a concentration (Case M.7835 — Randstad/Proffice) — Candidate case for simplified procedure (
  1
  ) | 8 |
| | OTHER ACTS |
| | European Commission |
| 2015/C 437/10 | 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 | 9 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2015/C 437/07

Prior notification of a concentration (Case M.7871 — Bombardier/CDPQ/Bombardier Transportation UK) (
  1
  )

1

6

2015/C 437/08

Prior notification of a concentration (Case M.7899 — Alimentation Couche Tard/Topaz Energy Group/Resource Property Investment Fund/Esso Ireland) — Candidate case for simplified procedure (
  1
  )

1

7

2015/C 437/09

Prior notification of a concentration (Case M.7835 — Randstad/Proffice) — Candidate case for simplified procedure (
  1
  )

1

8

OTHER ACTS

European Commission

2015/C 437/10

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

9

---

| | |
| --- | --- |
| | (1)   Text with EEA relevance |

---

(1)   Text with EEA relevance

1

| EN | |
| --- | --- |

EN

---

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 29.12.2015 | EN | Official Journal of the European Union | C 437/1 |
| --- | --- | --- | --- |

29.12.2015

EN

Official Journal of the European Union

C 437/1

---

Non-opposition to a notified concentration

(Case M.7795 — Ratos/Varma/Real Estate JV)

(Text with EEA relevance)

(2015/C 437/01)

On 18 December 2015, 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 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 website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7795. EUR-Lex is the online access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7795. EUR-Lex is the online access to the European law.

---

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

---

| 29.12.2015 | EN | Official Journal of the European Union | C 437/1 |
| --- | --- | --- | --- |

29.12.2015

EN

Official Journal of the European Union

C 437/1

---

Non-opposition to a notified concentration

(Case M.7787 — Panasonic Healthcare/Bayer’s Diabetes Care Business)

(Text with EEA relevance)

(2015/C 437/02)

On 23 November 2015, 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 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 website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7787. EUR-Lex is the online access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7787. EUR-Lex is the online access to the European law.

---

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

---

| 29.12.2015 | EN | Official Journal of the European Union | C 437/2 |
| --- | --- | --- | --- |

29.12.2015

EN

Official Journal of the European Union

C 437/2

---

Non-opposition to a notified concentration

(Case M.7829 — Transgourmet/C+C Pfeiffer)

(Text with EEA relevance)

(2015/C 437/03)

On 21 December 2015, 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 website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7829. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7829. EUR-Lex is the on-line access to the European law.

---

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

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 29.12.2015 | EN | Official Journal of the European Union | C 437/3 |
| --- | --- | --- | --- |

29.12.2015

EN

Official Journal of the European Union

C 437/3

---

Euro exchange rates (1)

24 December 2015

(2015/C 437/04)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0947 |
| JPY | Japanese yen | 131,83 |
| DKK | Danish krone | 7,4628 |
| GBP | Pound sterling | 0,73420 |
| SEK | Swedish krona | 9,1900 |
| CHF | Swiss franc | 1,0806 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,5120 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,028 |
| HUF | Hungarian forint | 315,91 |
| PLN | Polish zloty | 4,2412 |
| RON | Romanian leu | 4,5285 |
| TRY | Turkish lira | 3,1990 |
| AUD | Australian dollar | 1,5074 |
| CAD | Canadian dollar | 1,5183 |
| HKD | Hong Kong dollar | 8,4849 |
| NZD | New Zealand dollar | 1,6052 |
| SGD | Singapore dollar | 1,5396 |
| KRW | South Korean won | 1 279,40 |
| ZAR | South African rand | 16,6252 |
| CNY | Chinese yuan renminbi | 7,0880 |
| HRK | Croatian kuna | 7,6425 |
| IDR | Indonesian rupiah | 14 922,54 |
| MYR | Malaysian ringgit | 4,6943 |
| PHP | Philippine peso | 51,504 |
| RUB | Russian rouble | 76,9500 |
| THB | Thai baht | 39,442 |
| BRL | Brazilian real | 4,3142 |
| MXN | Mexican peso | 18,9109 |
| INR | Indian rupee | 72,4801 |

Currency

Exchange rate

USD

US dollar

1,0947

JPY

Japanese yen

131,83

DKK

Danish krone

7,4628

GBP

Pound sterling

0,73420

SEK

Swedish krona

9,1900

CHF

Swiss franc

1,0806

ISK

Iceland króna

NOK

Norwegian krone

9,5120

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,028

HUF

Hungarian forint

315,91

PLN

Polish zloty

4,2412

RON

Romanian leu

4,5285

TRY

Turkish lira

3,1990

AUD

Australian dollar

1,5074

CAD

Canadian dollar

1,5183

HKD

Hong Kong dollar

8,4849

NZD

New Zealand dollar

1,6052

SGD

Singapore dollar

1,5396

KRW

South Korean won

1 279,40

ZAR

South African rand

16,6252

CNY

Chinese yuan renminbi

7,0880

HRK

Croatian kuna

7,6425

IDR

Indonesian rupiah

14 922,54

MYR

Malaysian ringgit

4,6943

PHP

Philippine peso

51,504

RUB

Russian rouble

76,9500

THB

Thai baht

39,442

BRL

Brazilian real

4,3142

MXN

Mexican peso

18,9109

INR

Indian rupee

72,4801

---

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

---

| 29.12.2015 | EN | Official Journal of the European Union | C 437/4 |
| --- | --- | --- | --- |

29.12.2015

EN

Official Journal of the European Union

C 437/4

---

Euro exchange rates (1)

28 December 2015

(2015/C 437/05)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0962 |
| JPY | Japanese yen | 132,05 |
| DKK | Danish krone | 7,4631 |
| GBP | Pound sterling | 0,73535 |
| SEK | Swedish krona | 9,1863 |
| CHF | Swiss franc | 1,0838 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,5380 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,022 |
| HUF | Hungarian forint | 314,13 |
| PLN | Polish zloty | 4,2455 |
| RON | Romanian leu | 4,5255 |
| TRY | Turkish lira | 3,1923 |
| AUD | Australian dollar | 1,5089 |
| CAD | Canadian dollar | 1,5207 |
| HKD | Hong Kong dollar | 8,4957 |
| NZD | New Zealand dollar | 1,6019 |
| SGD | Singapore dollar | 1,5436 |
| KRW | South Korean won | 1 280,83 |
| ZAR | South African rand | 16,7163 |
| CNY | Chinese yuan renminbi | 7,1114 |
| HRK | Croatian kuna | 7,6295 |
| IDR | Indonesian rupiah | 14 967,37 |
| MYR | Malaysian ringgit | 4,7119 |
| PHP | Philippine peso | 51,566 |
| RUB | Russian rouble | 78,8666 |
| THB | Thai baht | 39,604 |
| BRL | Brazilian real | 4,3034 |
| MXN | Mexican peso | 18,9347 |
| INR | Indian rupee | 72,4616 |

Currency

Exchange rate

USD

US dollar

1,0962

JPY

Japanese yen

132,05

DKK

Danish krone

7,4631

GBP

Pound sterling

0,73535

SEK

Swedish krona

9,1863

CHF

Swiss franc

1,0838

ISK

Iceland króna

NOK

Norwegian krone

9,5380

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,022

HUF

Hungarian forint

314,13

PLN

Polish zloty

4,2455

RON

Romanian leu

4,5255

TRY

Turkish lira

3,1923

AUD

Australian dollar

1,5089

CAD

Canadian dollar

1,5207

HKD

Hong Kong dollar

8,4957

NZD

New Zealand dollar

1,6019

SGD

Singapore dollar

1,5436

KRW

South Korean won

1 280,83

ZAR

South African rand

16,7163

CNY

Chinese yuan renminbi

7,1114

HRK

Croatian kuna

7,6295

IDR

Indonesian rupiah

14 967,37

MYR

Malaysian ringgit

4,7119

PHP

Philippine peso

51,566

RUB

Russian rouble

78,8666

THB

Thai baht

39,604

BRL

Brazilian real

4,3034

MXN

Mexican peso

18,9347

INR

Indian rupee

72,4616

---

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

---

| 29.12.2015 | EN | Official Journal of the European Union | C 437/5 |
| --- | --- | --- | --- |

29.12.2015

EN

Official Journal of the European Union

C 437/5

---

Intention of the Commission to prolong the possibility to use non-organic juveniles and seed from non-organic bivalve shellfish hatcheries until 31 December 2016 in organic aquaculture under Commission Regulation (EC) No 889/2008

(2015/C 437/06)

| 1. | According to Articles 25e(3) and 25o(1) of Commission Regulation (EC) No 889/2008 (1), the maximum percentage of non-organic aquaculture juveniles and of seed from non-organic bivalve shellfish hatcheries introduced to the farm shall be 0 % by 31 December 2015. |
| --- | --- |

1.

According to Articles 25e(3) and 25o(1) of Commission Regulation (EC) No 889/2008 (1), the maximum percentage of non-organic aquaculture juveniles and of seed from non-organic bivalve shellfish hatcheries introduced to the farm shall be 0 % by 31 December 2015.

| 2. | The Commission’s assessment of available information previously indicated that it would be possible for the organic aquaculture sector to comply with this requirement. However, new information received recently from Member States and stakeholders suggests that organic juveniles and shellfish seed are at this date not available in sufficient quantities and that the sector of organic aquaculture would have difficulties ensuring production of organic aquaculture animals. Therefore, the Commission would like to inform economic operators concerned that it is preparing a Commission Regulation amending Regulation (EC) No 889/2008, that would postpone the application of the percentage of 0 % provided for in Article 25e(3) and in the third subparagraph of 25o(1) of Regulation (EC) No 889/2008 by one year. The 0 % would therefore only apply as of 31 December 2016.
  This prolongation of the possibility of using non-organic juveniles and seed from non-organic bivalve shellfish hatcheries until 31 December 2016 should avoid disruption of organic aquaculture production in the Union, and would give time to the market for organic juveniles and shellfish seed to develop further. |
| --- | --- |

2.

The Commission’s assessment of available information previously indicated that it would be possible for the organic aquaculture sector to comply with this requirement. However, new information received recently from Member States and stakeholders suggests that organic juveniles and shellfish seed are at this date not available in sufficient quantities and that the sector of organic aquaculture would have difficulties ensuring production of organic aquaculture animals. Therefore, the Commission would like to inform economic operators concerned that it is preparing a Commission Regulation amending Regulation (EC) No 889/2008, that would postpone the application of the percentage of 0 % provided for in Article 25e(3) and in the third subparagraph of 25o(1) of Regulation (EC) No 889/2008 by one year. The 0 % would therefore only apply as of 31 December 2016.

This prolongation of the possibility of using non-organic juveniles and seed from non-organic bivalve shellfish hatcheries until 31 December 2016 should avoid disruption of organic aquaculture production in the Union, and would give time to the market for organic juveniles and shellfish seed to develop further.

| 3. | The Regulation under preparation should first be notified to other WTO Members according to the WTO Agreement on Technical Barriers to Trade. Once this notification procedure has been accomplished, the draft Regulation should be submitted, in accordance with Articles 15(2) and 37 of Council Regulation (EC) No 834/2007 (2) to the Committee on Organic Production for its opinion. This would take place after 1 January 2016. It is therefore planned to apply the modification of Articles 25e(3) and 25o(1) retroactively as of 1 January 2016. This should allow operators, once this Regulation is adopted, to sell aquaculture animals as organic provided that the requirement of 50 % provided for in Article 25e(3) and the third subparagraph of 25o(1) of Regulation (EC) No 889/2008 has been respected.
  Such a modification is, however, subject to a positive vote of the Committee on Organic Production and subsequent adoption by the Commission. |
| --- | --- |

3.

The Regulation under preparation should first be notified to other WTO Members according to the WTO Agreement on Technical Barriers to Trade. Once this notification procedure has been accomplished, the draft Regulation should be submitted, in accordance with Articles 15(2) and 37 of Council Regulation (EC) No 834/2007 (2) to the Committee on Organic Production for its opinion. This would take place after 1 January 2016. It is therefore planned to apply the modification of Articles 25e(3) and 25o(1) retroactively as of 1 January 2016. This should allow operators, once this Regulation is adopted, to sell aquaculture animals as organic provided that the requirement of 50 % provided for in Article 25e(3) and the third subparagraph of 25o(1) of Regulation (EC) No 889/2008 has been respected.

Such a modification is, however, subject to a positive vote of the Committee on Organic Production and subsequent adoption by the Commission.

---

(1)  Commission Regulation (EC) No 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control (OJ L 250, 18.9.2008, p. 1).

(2)  Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91 (OJ L 189, 20.7.2007, p. 1).

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 29.12.2015 | EN | Official Journal of the European Union | C 437/6 |
| --- | --- | --- | --- |

29.12.2015

EN

Official Journal of the European Union

C 437/6

---

Prior notification of a concentration

(Case M.7871 — Bombardier/CDPQ/Bombardier Transportation UK)

(Text with EEA relevance)

(2015/C 437/07)

| 1. | On 17 December 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Caisse de dépôt et placement Québec (‘CDPQ’, Canada) and Bombardier Inc (‘Bombardier’, Canada) acquire joint control within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation of a newly created undertaking, Bombardier Transportation (Investment) UK Limited (‘BTUK’, United Kingdom), by way of purchase of shares. |
| --- | --- |

1.

On 17 December 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Caisse de dépôt et placement Québec (‘CDPQ’, Canada) and Bombardier Inc (‘Bombardier’, Canada) acquire joint control within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation of a newly created undertaking, Bombardier Transportation (Investment) UK Limited (‘BTUK’, United Kingdom), by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   for CDPQ: investment and management of funds primarily for public and para-public pension and insurance plans.
  —   for Bombardier: design, development, manufacture and marketing of aircraft and rail transportation equipment.
  —   for BTUK: parent holding company of the entities currently forming the rail transportation business of Bombardier. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for CDPQ: investment and management of funds primarily for public and para-public pension and insurance plans.

—   for Bombardier: design, development, manufacture and marketing of aircraft and rail transportation equipment.

—   for BTUK: parent holding company of the entities currently forming the rail transportation business of Bombardier.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

| 4. | 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 e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7871 — Bombardier/CDPQ/Bombardier Transportation UK, 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 e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7871 — Bombardier/CDPQ/Bombardier Transportation UK, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

---

| 29.12.2015 | EN | Official Journal of the European Union | C 437/7 |
| --- | --- | --- | --- |

29.12.2015

EN

Official Journal of the European Union

C 437/7

---

Prior notification of a concentration

(Case M.7899 — Alimentation Couche Tard/Topaz Energy Group/Resource Property Investment Fund/Esso Ireland)

Candidate case for simplified procedure

(Text with EEA relevance)

(2015/C 437/08)

| 1. | On 18 December 2015, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking 9121-2738 Québec Inc., ultimately controlled by Alimentation Couche-Tard Inc. (‘ACT’ of Canada) acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of the undertakings Topaz Energy Group Limited (‘Topaz’ of Ireland), Resource Property Investment Fund plc (‘RPIF’ of Ireland) and Esso Ireland Limited (‘Esso Ireland’ of Ireland) by way of purchase of shares. |
| --- | --- |

1.

On 18 December 2015, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking 9121-2738 Québec Inc., ultimately controlled by Alimentation Couche-Tard Inc. (‘ACT’ of Canada) acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of the undertakings Topaz Energy Group Limited (‘Topaz’ of Ireland), Resource Property Investment Fund plc (‘RPIF’ of Ireland) and Esso Ireland Limited (‘Esso Ireland’ of Ireland) by way of purchase of shares.

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






  — | ACT is a worldwide convenience store operator active in the EEA through its petrol station network in Norway, Sweden, Denmark, Poland, Latvia, Lithuania and Estonia, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

ACT is a worldwide convenience store operator active in the EEA through its petrol station network in Norway, Sweden, Denmark, Poland, Latvia, Lithuania and Estonia,

| — | Topaz is active in the non-retail and retail supply of motor fuels, lubricants, heating oil and aviation fuel in Ireland and in Northern Ireland, |
| --- | --- |

—

Topaz is active in the non-retail and retail supply of motor fuels, lubricants, heating oil and aviation fuel in Ireland and in Northern Ireland,

| — | RPIF holds investments in a number of Topaz’s properties including service stations and depots, |
| --- | --- |

—

RPIF holds investments in a number of Topaz’s properties including service stations and depots,

| — | Esso Ireland is active in the non-retail and retail supply of fuel products in Ireland. |
| --- | --- |

—

Esso Ireland is active in the non-retail and retail supply of fuel products in Ireland.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this 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 M.7899 — Alimentation Couche Tard/Topaz Energy Group/Resource Property Investment Fund/Esso Ireland, 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 M.7899 — Alimentation Couche Tard/Topaz Energy Group/Resource Property Investment Fund/Esso Ireland, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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

---

| 29.12.2015 | EN | Official Journal of the European Union | C 437/8 |
| --- | --- | --- | --- |

29.12.2015

EN

Official Journal of the European Union

C 437/8

---

Prior notification of a concentration

(Case M.7835 — Randstad/Proffice)

Candidate case for simplified procedure

(Text with EEA relevance)

(2015/C 437/09)

| 1. | On 18 December 2015, 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 Randstad Holding NV (‘Randstad’, the Netherlands) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking Proffice AB (publ) (‘Proffice’, Sweden) by way of public bid announced on 30 November 2015. |
| --- | --- |

1.

On 18 December 2015, 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 Randstad Holding NV (‘Randstad’, the Netherlands) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking Proffice AB (publ) (‘Proffice’, Sweden) by way of public bid announced on 30 November 2015.

| 2. | The business activities of the undertakings concerned are:
  —   Randstad: an international provider of temporary employment services, permanent placement services and other human resources related services,
  —   Proffice: provider of temporary employment services, permanent placement services and other human resources related services in Denmark, Finland, Sweden and Norway. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   Randstad: an international provider of temporary employment services, permanent placement services and other human resources related services,

—   Proffice: provider of temporary employment services, permanent placement services and other human resources related services in Denmark, Finland, Sweden and Norway.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this 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 M.7835 — Randstad/Proffice, 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 M.7835 — Randstad/Proffice, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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

---

OTHER ACTS

European Commission

| 29.12.2015 | EN | Official Journal of the European Union | C 437/9 |
| --- | --- | --- | --- |

29.12.2015

EN

Official Journal of the European Union

C 437/9

---

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

(2015/C 437/10)

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).

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

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

‘SAUCISSON DE L'ARDECHE’

EU No: FR-PGI-0105-01303 — 26.1.2015

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

Name of the group:
  Association de Défense et de Promotion des Produits de Charcuterie de l'Ardèche

Address:

| Chambre de Commerce et de l'Industrie |
| --- |
| Parc des Platanes |
| 07104 Annonay |
| FRANCE |

Chambre de Commerce et de l'Industrie

Parc des Platanes

07104 Annonay

FRANCE

Tel.
  +33 475692727

Email:
  ellypteam@gmail.com

This group is an association governed by the Law of 1 July 1901 and the Decree of 16 August 1901, and it comprises all the meat curers producing ‘Saucisson de l'Ardèche’.

2.   Member State or Third Country

France

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

| — | ☐ | Product name |
| --- | --- | --- |
| — | ☒ | Product description |
| — | ☒ | Geographical area |
| — | ☐ | Proof of origin |
| — | ☒ | Production method |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☒ | Other [National requirements — class of products — inspection body] |

—

☐

Product name

—

☒

Product description

—

☒

Geographical area

—

☐

Proof of origin

—

☒

Production method

—

☐

Link

—

☒

Labelling

—

☒

Other [National requirements — class of products — inspection body]

4.   Type of amendment(s)

| — | ☒ | Amendments to the product specification of a registered PDO or PGI which cannot be regarded as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- | --- |
| — | ☐ | Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be regarded as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |

—

☒

Amendments to the product specification of a registered PDO or PGI which cannot be regarded as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

—

☐

Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be regarded as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

5.1.   Description of product

Errors have been found in the distinction between two sub-categories of ‘petit chaudin’, though they do not affect the general description of the product.

The following amendments have been made in Chapter IV.2.4 (now 2.2.4) of the product specification:

| Name of product | Casing | Chopping: minimum grain size | Weight of the dry sausage | Diameter of casing | Length of casing | Minimum heat treatment period | Minimum drying period |
| --- | --- | --- | --- | --- | --- | --- | --- |
| | | (mm) | (g) | (mm) | (cm) | (hours) | (days) |
| ‘Petit chaudin’ | Large intestine | 6 | 200 to 350
  250 | 45 to 55 | 25 to 35 | 36 | 18 |
| 250
  350 to 600 | 55 to 70 | 30 to 40 | 36 | 21 |
| ‘Chaudin’ | 6 | 600 to 2 000 | 70 to 90 | > 40 | 36 | 30 |
| ‘Gros chaudin’ | 8 | > 2 000 | > 75 | > 40 | 60 | 40 |

Name of product

Casing

Chopping: minimum grain size

Weight of the dry sausage

Diameter of casing

Length of casing

Minimum heat treatment period

Minimum drying period

(mm)

(g)

(mm)

(cm)

(hours)

(days)

‘Petit chaudin’

Large intestine

6

200 to 350
  250

45 to 55

25 to 35

36

18

250
  350 to 600

55 to 70

30 to 40

36

21

‘Chaudin’

6

600 to 2 000

70 to 90

> 40

36

30

‘Gros chaudin’

8

> 2 000

> 75

> 40

60

40

The weight varies according to the diameter of the casing. For the diameters set out in the product specification, the limit between the first two sub-categories of ‘petit chaudin’ should be set at 250 g instead of 350 g.

The minimum length of 25 cm applies to both of the corrected weight ranges, as it is a common reference standard for all casing makers. The distinction between the two sub-categories of ‘petit chaudin’ is irrelevant here. A single length of casing of 25 to 40 cm must therefore be used in order to remain within the standards applied.

5.2.   Geographical area

The spelling of a number of municipalities has been corrected in accordance with the valid nomenclature of the French National Institute of Statistics and Economic Studies (INSEE).

5.3.   Method of production

5.3.1.   Raw materials

In Chapter VII.1 (now 5.1) of the product specification, amendments have been made to the characteristics of the pigs from which the raw material is obtained, specifically as regards the age of the pigs, the warm carcass weight and the muscle ratio:

—   Age of the pigs

The age of the pigs at slaughter (minimum age of 172 days for standard-weight pigs and average age of 182 days for heavy-weight pigs) has been deleted, given that these criteria are no longer in line with current practice in the pig sector.

As a result of advances in breeding and nutrition, pigs are now slaughtered at a younger age but with a carcass weight that is often heavier than in the past. The average weight of carcasses has increased by 5 kg in 10 years.

Nowadays the quality of the meat is no longer assessed in relation to the age of the animal. Animals with the same carcass quality may vary in age by 10 days or more, and therefore this value is no longer monitored closely in the certification process.

—   Warm carcass weight

The carcass weight range for standard-weight pigs has been increased by 3 kg and the carcass weight of heavy-weight pigs has been increased to 92 kg (strictly above) instead of 90 (equal to or above).

The increase of the weight range of the carcasses of heavy-weight pigs and of the upper weight limit of standard-weight pigs is justified by the advances in breeding and nutrition, which led to an increase of 4 kg in the average weight of pigs between 1997 and 2009. Today, the average weight of a carcass is around 91,5 kg.

Furthermore, according to the method of production of the PGI ‘Saucisson de l'Ardèche’, there should be at least 40 % of ‘matured’ meat: either from heavy-weight sows or heavy-weight pigs. The heavier the pig, the more typical the product. The increase in weight is therefore positive.

—   Muscle ratio

The concept of ‘muscle ratio’, while relevant for products such as ham because it indicates the fattening of the animal and the characteristics of an anatomical part, is not adequate for a product that has been cut up, as is the case with sausage, where the meat curers mix lean and fatty meat in varying proportions according to the recipe used and the fat content of the finished product. It has therefore been removed from the description of the raw material.

5.3.2.   Product manufacturing stages

—   pH of the pieces:

The obligation to perform pH measurements has been replaced by visual measurements of the freshness and quality of the pieces.

Indeed, pH measurements are representative only when performed on whole pieces, such as those used to make dried ham. Conversely, the recipe for dry sausage combines various pieces, including lean and fatty meat which have a highly variable pH, depending on the anatomical parts used, the conditions of measurement and the measuring zone.

The freshness of the meat is monitored at each delivery, but this is done visually, as poor-quality meat can be identified quickly owing to its abnormal colour (meat that is light-coloured or very dark). The flaws to be avoided have been listed in detail in the product specification.

—   Authorised amount of saltpetre:

The reference to the maximum residual amount allowed in the finished product has been deleted given that it complies with the general rules in force (Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006).

—   Pre-salting:

The chapter on the pre-salting stage has been amended.

Pre-salting facilitates the solubilisation of proteins and ensures the good cohesion of fatty and lean meat as well as a supple, pleasant, melt-in-the mouth texture. Different processes make it possible to obtain these effects in meat and in the properties of ‘Saucisson de l'Ardèche’. However, in Chapter VII.2.3 of the product specification, the initial description of this stage was limited and did not cover all the traditional practices resulting in these effects.

The description of this stage has therefore been amended to allow pre-salting to be carried out before or after chopping, applying the same technical standards and storage conditions in order to ensure the same results: pre-salting must be carried out on the processing site, with the same amount of NaCl and a minimum duration of 24 hours at a temperature below 4 °C.

The beginning of the next chapter, which concerns slicing, has also been amended to take account of these changes.

—   Life cycle:

The life cycle has been amended and simplified in order to take into account the clarifications provided at the pre-salting stage.

5.4.   Labelling

In Chapter X (now 8) of the product specification, the obligation to display the words ‘Indication Géographique Protégée’ (‘Protected Geographical Indication’) has been deleted, as these words are already contained in the European Union's PGI logo that must be included on the labelling.

The term ‘PGI logo’ has been replaced by the term ‘the European Union's PGI logo’ so as to use the correct term.

5.5.   National requirements

In Chapter XI of the product specification, the table of the main items to be checked has been updated to take into account the changes outlined above.

5.6.   Other

The heading of the product class has been corrected in line with the terminology used in Annex XI to Implementing Regulation (EU) No 668/2014.

The chapter on references to the inspection body has been amended.

SINGLE DOCUMENT

‘SAUCISSON DE L'ARDÈCHE’

EU No: FR-PGI-0105-01303 — 26.1.2015

PDO ( ) PGI ( X )

1.   Name(s)

‘Saucisson de l'Ardèche’

2.   Member State or Third Country

Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

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

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

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

General description

General description

‘Saucisson de l'Ardèche’ is a dried sausage made using fresh pork meat and hard pork fat, which are chopped and placed in a natural pork casing. It is heat-treated and then dried according to a specific age-old recipe, combining matured meat with ‘standard-weight pig’ meat.

‘Saucisson de l'Ardèche’ comes in the form of various products (‘saucisse sèche’, ‘chaudin’, ‘rosette’, ‘jésus’) using a single recipe and casings taken from all parts of the pig's intestine (small intestine, cæcum, upper and dorsal lumbar colon, rectum and anal canal). These casings often give their name to the particular type of sausage.

The shape and dimensions of these products vary according to the type and size of the natural casing used, the size of the meat grain and the minimum drying period.

Different forms of ‘Saucisson de l'Ardèche’

Different forms of ‘Saucisson de l'Ardèche’

‘Saucisse sèche’

The casing used is taken from the pig's small intestine and is 30 mm or more in diameter. The length of the casing depends on whether the dry sausage is straight or curved or comes in several rotations (hanging or coiled). The casing forms a natural, bound wrapping.

‘Petit chaudin’

The casing used is taken from the colon or from the rectum, and it is closed at both ends using twine. This natural wrapping may be tied by hand.

‘Chaudin’

This sausage is long and may be narrow or more or less wide depending on the diameter of the casing (large intestine). It has a slightly higher salt content. This natural wrapping is bound using twine and may be tied by hand or placed in a net.

‘Gros chaudin’

The casing used is taken from the large intestine, defatted naturally, peeled and in some cases trimmed. Strips of large intestine may be used. It is hung up or laid out flat to dry, which alters its appearance. Its flavour is slightly acidic as a result of having matured over a long period.

‘Rosette’

This sausage bears the name of its casing, which is truncated and the broad tip of which contains the ‘rosette’ (anus). The thickness of the sausage slows down the drying process considerably, lending it a distinctive taste on account of the different rate at which it matures.

‘Jésus’

It is a bulbous sausage, ovoid-shaped like its casing, the cæcum. This large, dry sausage — ‘swaddled’ and ‘watched over’ like a child appearing at the family table at the exact time of year when the baby Jesus, God of the Christians, was born — is traditionally known as ‘Jésus’. Its flavour is slightly acidic as a result of having matured over a long period owing to the thickness of the casing.

Summary table

Summary table

The minimum drying (or ageing) period is fixed according to the product's weight and, above all, the diameter and texture of the casing which, for the same weight, determine how long it takes for the product to dry.

The characteristics of each product are set out in the table below:

| Name of product | Casing | Chopping: minimum dimension of the grain | Weight of the dry sausage | Diameter of casing | Length of casing | Minimum heat treatment period | Minimum drying period |
| --- | --- | --- | --- | --- | --- | --- | --- |
| | | (mm) | (g) | (mm) | (cm) | (hours) | (days) |
| ‘Saucisse sèche’ | Small intestine | 6 | 200 to 500 | 30 to 45 | — | 36 | 17 |
| > 500 | > 45 | — | 36 | 21 |
| ‘Petit chaudin’ | Large intestine | 6 | 200 to 250 | 45 to 55 | 25 to 40 | 36 | 18 |
| 250 to 600 | 55 to 70 | 36 | 21 |
| ‘Chaudin’ | 6 | 600 to 2 000 | 70 to 90 | > 40 | 36 | 30 |
| ‘Gros chaudin’ | 8 | > 2 000 | > 75 | > 40 | 60 | 40 |
| ‘Jésus’ | Cæcum | 8 | 400 to 1 500 | — | 20 to 35 | 36 | 32 |
| > 1 500 | — | > 35 | 60 | 63 |
| ‘Rosette’ | Anal canal | 8 | > 1 000 | — | > 40 | 60 | 56 |

Name of product

Casing

Chopping: minimum dimension of the grain

Weight of the dry sausage

Diameter of casing

Length of casing

Minimum heat treatment period

Minimum drying period

(mm)

(g)

(mm)

(cm)

(hours)

(days)

‘Saucisse sèche’

Small intestine

6

200 to 500

30 to 45

—

36

17

> 500

> 45

—

36

21

‘Petit chaudin’

Large intestine

6

200 to 250

45 to 55

25 to 40

36

18

250 to 600

55 to 70

36

21

‘Chaudin’

6

600 to 2 000

70 to 90

> 40

36

30

‘Gros chaudin’

8

> 2 000

> 75

> 40

60

40

‘Jésus’

Cæcum

8

400 to 1 500

—

20 to 35

36

32

> 1 500

—

> 35

60

63

‘Rosette’

Anal canal

8

> 1 000

—

> 40

60

56

Presentation of the product

Presentation of the product

The product in its various forms may be marketed either whole (bare or ringed, in a net or in a bag) with its natural mould or dusted, or sliced in the case of sausages weighing more than 1,2 kg.

Organoleptic characteristics

Organoleptic characteristics

When the sausage is sliced it is a reddish, slightly dark colour, revealing fat, white spots and some spices. The separation between fat and lean is all the more marked if the sausage has been coarsely chopped.

The slightly salty and spicy flavours of the mix combine with the pronounced meaty taste, with a slightly acidic flavour if the casing is thick, since this slows down the rate at which the product matures.

These flavours are influenced by the pre-salting of the meat, which guarantees a perfect link between the lean and the fat and allows the product to be sliced smoothly, giving it a pleasant, melt-in-the-mouth texture.

Physico-chemical properties

Physico-chemical properties

The properties of the sausage once it is ready to be marketed are those laid down for superior dry sausages. Also, the aw of the dry product must not exceed 0,91.

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

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

The raw materials (lean and fat) that make up ‘Saucisson de l'Ardèche’ originate exclusively from (standard- or heavy-weight) pigs and from sow meat.

All the meat is fresh and of EU origin (animals born, reared and slaughtered in the European Union).

The mature meat comes from heavy-weight pigs and/or sows and may account for a maximum of 60 %. Meat from standard-weight pigs may also account for a maximum of 60 %.

Pieces that appear flawed may not exceed 5 % of all the pieces used.

Selection of the pig meat (standard-weight pigs and heavy-weight pigs):

A minimum of 60 % of the pigs' feed must consist of cereals and cereal-based products;

It is forbidden to use zootechnical additives containing growth factor throughout the animal's life.

Genetics: the pigs are the descendants of pigs from pig selection bodies or certified artificial insemination centres. In other cases, the ratio of standard-weight pigs that are sensitive to halothane is < 3 % and the animals are unaffected by the RN-allele (no occurrences).

The carcasses must comply with the minimum criteria below:

| — | for standard-weight pigs: warm carcass weight at slaughter of between 75 and 92 kg |
| --- | --- |

—

for standard-weight pigs: warm carcass weight at slaughter of between 75 and 92 kg

| — | for heavy-weight pigs: warm carcass weight of above 92 kg |
| --- | --- |

—

for heavy-weight pigs: warm carcass weight of above 92 kg

Selection of the sow meat

The meat must be firm, mature and coloured, which matches the requirement to use prime cuts only: ham, shoulder, loin, backfat and belly. Oozing meat or meat with a strong red colour and fat which is not white or firm are discarded.

Finally, there must be a minimum of two weeks between the end of weaning and shipment.

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

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

All of the production steps, from the pre-salting of the meat to the ageing of the sausages (pre-salting, resting, chopping, stuffing, heat treatment, ageing/drying).

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

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

—

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

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

Name: ‘Saucisson de l'Ardèche’ with the addition of the corresponding form of the product, if any: ‘saucisse sèche’, ‘petit chaudin’, ‘chaudin’, ‘gros chaudin’, ‘rosette’ or ‘jésus’, to which the producer can add its own name.

The European Union's PGI logo.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area is located in south-east France. It extends over 326 municipalities of the department of Ardèche in the Rhône-Alpes region.

The geographical area includes the entire department of Ardèche, except for the following municipalities: Orgnac-l'Aven, Labastide-de-Virac, Vagnas, Salavas, Sampzon, Grospierres, Bessas, Beaulieu, Saint-André-de-Cruzières, Saint-Sauveur-de-Cruzières, Berrias-et-Casteljau, Banne and Saint-Paul-le-Jeune.

The geographical area includes only those municipalities with an age-old and continuing tradition of sausage-making. It corresponds to the old Vivarais province, which became the department of Ardèche in 1790. Since then, the borders of the department of Ardèche have shifted on several occasions.

5.   Link with the geographical area

Link with the geographical area

Specificity of the geographical area

Specificity of the geographical area

The geographical area, which corresponds to the old Vivarais province, is the cradle of the meat-curing traditions, customs and know-how inherited by the Ardèche.

The geographical area is composed of two types of environment. The ‘mountains’, with an average altitude of between 500 and 1 700 m, have a harsh climate. In the northern part, heavy snowfall is not uncommon up to the end of April, while the climate becomes more temperate further south. The entire ‘mountainous’ region is swept by cold winds. On the ‘plateau, hills and plains’, the altitude ranges from 400 m to the plains. The temperate climate becomes Mediterranean towards the far south.

In these two environments, practices for drying sausage became established in connection with the ritual slaughters that took place in the early winter.

For a long time, this region was cut off and difficult to reach. It was this very isolation that allowed traditions involving the pig (‘the providential animal’), such as ritual slaughters by peasants at the start of winter, markets, local gastronomy and festivals, to become firmly rooted in local culture and to endure to this day.

The techniques for drying and preserving sausages, established by local peasants, were later passed down by meat curers. Today, the geographical area is still characterised by a strong presence of small and medium-sized meat-curing enterprises that have often been in business for more than a hundred years and have passed on their know-how from one generation to the next in an area where the geographical and climatic conditions were favourable for them.

‘Saucisson de l'Ardèche’ in its various forms is derived from a single recipe.

The shape and size of the various types of sausage are linked to the casings used from different parts of the pig's intestine, which often give their name to the products obtained. The size of the grain and the minimum drying period vary according to the diameter of the sausage and the texture of the casing.

Specificity of the product

Specificity of the product

The specific nature of ‘Saucisson de l'Ardèche’ is based on the age-old reputation of this product and on the specific know-how that guarantees the best expression of the product's organoleptic qualities.

In the mouth, the slightly salty and spicy flavours of the mix combine with a strong meaty taste. If the casing is thick and fatty, it slows down the maturation of the product and lends it a slightly acidic flavour.

These flavours are complemented by a supple, pleasant, melt-in-the-mouth texture.

Causal link

Causal link

The quality and reputation of ‘Saucisson de l'Ardèche’ are closely linked to the region: it was in this isolated region with its harsh climate that the tradition of producing ‘Saucisson de l'Ardèche’, a way to preserve pork, was developed. Until the early 20th century the pig was the sole source of meat for local families. Traditionally, the pig was slaughtered at Christmas, and the resulting meat and cured meat products would last throughout the winter.

This age-old know-how can be still found today in the choice of the meat, the use of casings from all parts of the pig's intestine, the use of saltpetre as the sole additive, pre-salting, etc.

The following common practices combine to give ‘Saucisson de l'Ardèche’ its organoleptic properties:

| — | The choice of fresh and selected meat only (mixture of matured meat and meat from standard-weight pigs). |
| --- | --- |

—

The choice of fresh and selected meat only (mixture of matured meat and meat from standard-weight pigs).

| — | The pre-salting of the meat, which enables the proteins to be perfectly dissolved and the grains to stick together properly and which helps to give the sausages a smooth texture. |
| --- | --- |

—

The pre-salting of the meat, which enables the proteins to be perfectly dissolved and the grains to stick together properly and which helps to give the sausages a smooth texture.

| — | The use of natural casings from all parts of the pig's intestine. Their elasticity facilitates the filling process and the adhesion of the meat and prevents air pockets from forming. Their permeability allows slow maturation until the product finally becomes stable. Their nature and thickness contribute to the flavour of the dry sausage. |
| --- | --- |

—

The use of natural casings from all parts of the pig's intestine. Their elasticity facilitates the filling process and the adhesion of the meat and prevents air pockets from forming. Their permeability allows slow maturation until the product finally becomes stable. Their nature and thickness contribute to the flavour of the dry sausage.

| — | Maturing is adapted to the different pieces. |
| --- | --- |

—

Maturing is adapted to the different pieces.

It is at the heart of this region rich in history, tradition and know-how that the reputation of ‘Saucisson de l'Ardèche’ was established.

Baptised a ‘gourmet's paradise’ by Curnonsky (who also described the village of Saint-Agrève as a ‘Mecca of charcuterie’), the Ardèche enjoys a strong tradition of pig-rearing and dry-charcuterie making dating back to the 16th century.

Numerous accounts bear witness to this, including those of Olivier de Serres, known as the father of French agriculture (16th century) and of Charles Forot, a writer and poet from Ardèche (19th century).

Charles Albin Mazon paid tribute to the sausage and its origins in his 1890 work ‘Voyage fantaisiste et sérieux à travers l'Ardèche’ and marvelled at the ‘ceilings lined with bacon, hock, trotters and strings of sausages’.

In the words of Michel Carlat, ‘the ritual slaughter is a festive event, [...] In the kitchen, hams and sausages are hung under the mantelpiece. They dry and smoke for many weeks’. On Christmas Eve, according to Pierre Charrie, ‘... we feasted on a “jésus”, a large sausage [...] kept for the occasion’.

Trading started in the 17th century. Markets expanded in particular at the beginning of the 20th century and, according to Guy Dürrenmatt, helped make ‘Saucisson de l'Ardèche’ well-known.

With the growth of food tourism in the early 20th century, ‘Saucisson de l'Ardèche’ was recognised as a local product.

It is mentioned in the inventory of France's culinary heritage, ‘L'inventaire du patrimoine culinaire de la France’, edited in 1995.

‘Voyage gourmand en Rhône-Alpes’ (published by Glénat in 2006) devoted an entire chapter to the Ardèche and its range of fine charcuterie, including ‘rosette’, ‘saucisse’ and ‘chaudin’.

In the words of the authors of ‘Le Génie de l'Ardèche’ (2007): ‘on the Ardèche plateau — swept by a wind that lends itself to sausage-drying — numerous pork butchers carry on centuries-old know-how by offering quality local products’.

‘Saucisson de l'Ardèche’ is known and recognised throughout France (article by Gault Millau in 1986, and several medals awarded at the ‘Concours général agricole’ (general agricultural fair) in Paris in 2008 and 2009) and in Europe (medals awarded by the German Agricultural Society (DLG)).

Reference to publication of the specification

Reference to publication of the specification

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

https://www.inao.gouv.fr/fichier/CDC-IGP-SaucissonArdeche.pdf

---

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

1

---