# Official Journal C 140/2012

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2012.140.eng |
| --- | --- |
| Official Journal
  of the European Union | C 140 |
| | |
| English edition | Information and Notices | Volume 5516 May 2012 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2012.140.eng

Official Journal

of the European Union

C 140

English edition

Information and Notices

Volume 5516 May 2012

---

| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2012/C 140/01 | Euro exchange rates | 1 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2012/C 140/01

Euro exchange rates

1

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2012/C 140/02 | Prior notification of a concentration (Case COMP/M.6587 — Molson Coors/StarBev) (
  1
  ) | 2 |
| 2012/C 140/03 | Prior notification of a concentration (Case COMP/M.6580 — Experian/Cerved/Experian-Cerved Information Services) — Candidate case for simplified procedure (
  1
  ) | 3 |
| | OTHER ACTS |
| | European Commission |
| 2012/C 140/04 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 4 |
| 2012/C 140/05 | Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 8 |
| 2012/C 140/06 | Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 18 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2012/C 140/02

Prior notification of a concentration (Case COMP/M.6587 — Molson Coors/StarBev) (
  1
  )

1

2

2012/C 140/03

Prior notification of a concentration (Case COMP/M.6580 — Experian/Cerved/Experian-Cerved Information Services) — Candidate case for simplified procedure (
  1
  )

1

3

OTHER ACTS

European Commission

2012/C 140/04

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

4

2012/C 140/05

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

8

2012/C 140/06

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

18

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

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(1)   Text with EEA relevance

1

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 16.5.2012 | EN | Official Journal of the European Union | C 140/1 |
| --- | --- | --- | --- |

16.5.2012

EN

Official Journal of the European Union

C 140/1

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Euro exchange rates (1)

15 May 2012

2012/C 140/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2843 |
| JPY | Japanese yen | 102,65 |
| DKK | Danish krone | 7,4335 |
| GBP | Pound sterling | 0,80010 |
| SEK | Swedish krona | 9,0437 |
| CHF | Swiss franc | 1,2010 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,6185 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,515 |
| HUF | Hungarian forint | 292,25 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,6971 |
| PLN | Polish zloty | 4,3225 |
| RON | Romanian leu | 4,4425 |
| TRY | Turkish lira | 2,3210 |
| AUD | Australian dollar | 1,2836 |
| CAD | Canadian dollar | 1,2855 |
| HKD | Hong Kong dollar | 9,9739 |
| NZD | New Zealand dollar | 1,6573 |
| SGD | Singapore dollar | 1,6128 |
| KRW | South Korean won | 1 481,04 |
| ZAR | South African rand | 10,5182 |
| CNY | Chinese yuan renminbi | 8,1156 |
| HRK | Croatian kuna | 7,5350 |
| IDR | Indonesian rupiah | 11 897,19 |
| MYR | Malaysian ringgit | 3,9531 |
| PHP | Philippine peso | 54,773 |
| RUB | Russian rouble | 39,0452 |
| THB | Thai baht | 40,237 |
| BRL | Brazilian real | 2,5539 |
| MXN | Mexican peso | 17,5635 |
| INR | Indian rupee | 69,0500 |

Currency

Exchange rate

USD

US dollar

1,2843

JPY

Japanese yen

102,65

DKK

Danish krone

7,4335

GBP

Pound sterling

0,80010

SEK

Swedish krona

9,0437

CHF

Swiss franc

1,2010

ISK

Iceland króna

NOK

Norwegian krone

7,6185

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,515

HUF

Hungarian forint

292,25

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,6971

PLN

Polish zloty

4,3225

RON

Romanian leu

4,4425

TRY

Turkish lira

2,3210

AUD

Australian dollar

1,2836

CAD

Canadian dollar

1,2855

HKD

Hong Kong dollar

9,9739

NZD

New Zealand dollar

1,6573

SGD

Singapore dollar

1,6128

KRW

South Korean won

1 481,04

ZAR

South African rand

10,5182

CNY

Chinese yuan renminbi

8,1156

HRK

Croatian kuna

7,5350

IDR

Indonesian rupiah

11 897,19

MYR

Malaysian ringgit

3,9531

PHP

Philippine peso

54,773

RUB

Russian rouble

39,0452

THB

Thai baht

40,237

BRL

Brazilian real

2,5539

MXN

Mexican peso

17,5635

INR

Indian rupee

69,0500

---

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

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 16.5.2012 | EN | Official Journal of the European Union | C 140/2 |
| --- | --- | --- | --- |

16.5.2012

EN

Official Journal of the European Union

C 140/2

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Prior notification of a concentration

(Case COMP/M.6587 — Molson Coors/StarBev)

(Text with EEA relevance)

2012/C 140/02

| 1. | On 2 May 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Molson Coors Brewing Company (‘Molson Coors’, the US) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of Starbev Holdings Sàrl (‘StarBev’, Luxembourg) by way of purchase of shares. |
| --- | --- |

1.

On 2 May 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Molson Coors Brewing Company (‘Molson Coors’, the US) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of Starbev Holdings Sàrl (‘StarBev’, Luxembourg) by way of purchase of shares.

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






  — | for Molson Coors: brewing, sale, marketing and distribution of beer primarily in the US, Canada and the UK, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Molson Coors: brewing, sale, marketing and distribution of beer primarily in the US, Canada and the UK,

| — | for StarBev: manufacture and distribution of beer, active primarily in Central and Eastern Europe. |
| --- | --- |

—

for StarBev: manufacture and distribution of beer, active primarily in Central and Eastern Europe.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC 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 the EC 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 COMP/M.6587 — Molson Coors/StarBev, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 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 COMP/M.6587 — Molson Coors/StarBev, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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| 16.5.2012 | EN | Official Journal of the European Union | C 140/3 |
| --- | --- | --- | --- |

16.5.2012

EN

Official Journal of the European Union

C 140/3

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Prior notification of a concentration

(Case COMP/M.6580 — Experian/Cerved/Experian-Cerved Information Services)

Candidate case for simplified procedure

(Text with EEA relevance)

2012/C 140/03

| 1. | On 7 May 2012, 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 Experian Holding Italia Srl (‘Experian’, Italy) and Cerved Holding SpA (‘Cerved’), acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of Experian-Cerved Information Services SpA (‘Experian-Cerved’, Italy) by way of purchase of shares in a newly created company constituting a joint venture. |
| --- | --- |

1.

On 7 May 2012, 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 Experian Holding Italia Srl (‘Experian’, Italy) and Cerved Holding SpA (‘Cerved’), acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of Experian-Cerved Information Services SpA (‘Experian-Cerved’, Italy) by way of purchase of shares in a newly created company constituting a joint venture.

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






  — | Experian: credit bureau services; collection and marketing of business information collected from publicly available sources; software solutions and marketing services for data management, credit risk assessment, credit collection and fraud management; pedestrian counting-centric business information solutions used to monitor the customers behaviours, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

Experian: credit bureau services; collection and marketing of business information collected from publicly available sources; software solutions and marketing services for data management, credit risk assessment, credit collection and fraud management; pedestrian counting-centric business information solutions used to monitor the customers behaviours,

| — | Cerved: collection, processing and marketing of information services used to support organisations in managing credit risk, assessing credit worthiness, creating target lists for marketing purposes and studying market positioning; credit evaluation, credit management and asset management; credit collection, |
| --- | --- |

—

Cerved: collection, processing and marketing of information services used to support organisations in managing credit risk, assessing credit worthiness, creating target lists for marketing purposes and studying market positioning; credit evaluation, credit management and asset management; credit collection,

| — | Experian-Cerved: credit bureau services. |
| --- | --- |

—

Experian-Cerved: credit bureau services.

| 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.6580 — Experian/Cerved/Experian-Cerved Information Services, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 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.6580 — Experian/Cerved/Experian-Cerved Information Services, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(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

| 16.5.2012 | EN | Official Journal of the European Union | C 140/4 |
| --- | --- | --- | --- |

16.5.2012

EN

Official Journal of the European Union

C 140/4

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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2012/C 140/04

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘MELA ROSSA CUNEO’

EC No: IT-PGI-0005-0915-16.12.2011

PGI ( X ) PDO ( )

1.   Name:

‘Mela Rossa Cuneo’

2.   Member State or third country:

Italy

3.   Description of the agricultural product or foodstuff:

3.1.   Product type:

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

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

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

‘Mela Rossa Cuneo’ PGI apples are produced only from the following varieties and their clones:

| (a) | Red Delicious |
| --- | --- |

(a)

Red Delicious

| (b) | Gala |
| --- | --- |

(b)

Gala

| (c) | Fuji |
| --- | --- |

(c)

Fuji

| (d) | Braeburn |
| --- | --- |

(d)

Braeburn

Moreover, they must have the following characteristics:

| | Red Delicious | Epicarp: deep wine red, covering ≥ 90 % of the skin surface, with no greasiness or russeting except inside the stem cavity |
| --- | --- | --- |

Red Delicious

Epicarp: deep wine red, covering ≥ 90 % of the skin surface, with no greasiness or russeting except inside the stem cavity

| | Size: diameter ≥ 75 mm or weight ≥ 180 g |
| --- | --- |

Size: diameter ≥ 75 mm or weight ≥ 180 g

| | Sugar content: ≥ 11 °Brix |
| --- | --- |

Sugar content: ≥ 11 °Brix

| | Firmness of the flesh: ≥ 5 kg |
| --- | --- |

Firmness of the flesh: ≥ 5 kg

| | Gala | Epicarp: deep brilliant red, covering ≥ 80 % of the skin surface, mostly streaked and sometimes nuanced |
| --- | --- | --- |

Gala

Epicarp: deep brilliant red, covering ≥ 80 % of the skin surface, mostly streaked and sometimes nuanced

| | Size: diameter ≥ 70 mm or weight ≥ 160 g |
| --- | --- |

Size: diameter ≥ 70 mm or weight ≥ 160 g

| | Sugar content: ≥ 12 °Brix |
| --- | --- |

Sugar content: ≥ 12 °Brix

| | Firmness of the flesh: ≥ 5 kg |
| --- | --- |

Firmness of the flesh: ≥ 5 kg

| | Fuji | Epicarp: pale to deep red, covering ≥ 60 % of the skin surface |
| --- | --- | --- |

Fuji

Epicarp: pale to deep red, covering ≥ 60 % of the skin surface

| | Size: diameter ≥ 75 mm or weight ≥ 180 g |
| --- | --- |

Size: diameter ≥ 75 mm or weight ≥ 180 g

| | Sugar content: ≥ 12 °Brix |
| --- | --- |

Sugar content: ≥ 12 °Brix

| | Firmness of the flesh: ≥ 6 kg |
| --- | --- |

Firmness of the flesh: ≥ 6 kg

| | Braeburn | Epicarp: orange red to deep red, mostly streaked, covering ≥ 80 % of the skin surface |
| --- | --- | --- |

Braeburn

Epicarp: orange red to deep red, mostly streaked, covering ≥ 80 % of the skin surface

| | Size: diameter ≥ 70 mm or weight ≥ 160 g |
| --- | --- |

Size: diameter ≥ 70 mm or weight ≥ 160 g

| | Sugar content: ≥ 11,5 °Brix |
| --- | --- |

Sugar content: ≥ 11,5 °Brix

| | Firmness of the flesh: ≥ 6 kg |
| --- | --- |

Firmness of the flesh: ≥ 6 kg

When released for consumption, the fruit must be whole with a fresh and healthy aspect, clean and free of foreign matter or odours; it must meet the standards of marketing classes Extra and I.

The minimum quality standards for the different varieties and classes are those laid down by Regulation (EU) No 543/2011.

3.3.   Raw materials (for processed products only):

—

3.4.   Feed (for products of animal origin only):

—

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

All stages in the growing and harvesting of the ‘Mela Rossa Cuneo’ PGI must take place in the identified geographical area.

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

Conservation of the ‘Mela Rossa Cuneo’ PGI should be by refrigeration in cold stores in line with traditional methods, where the temperature, humidity and atmospheric composition are such as to preserve its specific quality characteristics.

The ‘Mela Rossa Cuneo’ may only be marketed during the periods indicated below:

| Gala | Beginning of August to end of May |
| --- | --- |
| Red Delicious | Beginning of September to end of June |
| Braeburn | End of September to end of July |
| Fuji | Beginning of October to end of July |

Gala

Beginning of August to end of May

Red Delicious

Beginning of September to end of June

Braeburn

End of September to end of July

Fuji

Beginning of October to end of July

3.7.   Specific rules concerning labelling:

‘Mela Rossa Cuneo’ apples must be packed in packaging permitting clear identification of the product. The words ‘Mela Rossa Cuneo’ PGI must appear, clearly and perfectly legibly in letters larger than those of any other wording present, on the packaging or on the individual fruit to allow the product to be identified.

Where individual stickers are used, these must be present on at least 70 % of the fruit.

Together with the protected geographical indication, indications and/or images referring to company names, trade names or logos of consortia or individual companies may be used provided they do not have promotional content and are not likely to mislead the consumer.

4.   Concise definition of the geographical area:

The production area of the ‘Mela Rossa Cuneo’ comprises municipalities in the provinces of Cuneo and Torino located at an altitude of 280-650 m above sea level, as follows:

municipalities in the province of Cuneo: Bagnolo Piemonte, Barge, Borgo San Dalmazzo, Boves, Brondello, Busca, Caraglio, Castellar, Castelletto Stura, Centallo, Cervasca, Cervere, Costigliole Saluzzo, Cuneo, Dronero, Envie, Fossano, Lagnasco, Manta, Martiniana Po, Pagno, Piasco, Revello, Rossana, Sant’Albano Stura, Salmour, Saluzzo, Sanfront, Savigliano, Scarnafigi, Tarantasca, Valgrana, Venasca, Verzuolo, Villafalletto, Villar San Costanzo;

municipalities in the province of Torino: Bibiana, Bricherasio, Campiglione Fenile, Cavour, Garzigliana, Luserna S. Giovanni, Lusernetta, Osasco, S. Secondo di Pinerolo, Pinerolo.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The part of the region of Piedmont concerned is a plateau that runs along the Western Alps, more precisely the Maritime and Cozie Alps; it constitutes a unique topographic feature in the form of a balcony on a narrow plateau between the Western Alps and the Po Valley.

The defined geographical area is the principal production area for apples in the region of Piedmont. This is where the growing of red-skinned apples began and developed, eventually becoming part of the local fabric.

The areas where the ‘Mela Rossa Cuneo’ is grown straddle the Piedmont provinces of Cuneo and Torino. For reasons of history and geography, they have played an important role in developing the anthocyanic colouring of the apples grown there. The territorial characteristics of the geographical area include its altitude, latitude, topography, climate and a particularly intense solar radiation.

The temperature range between day-time highs and night-time lows in the area is determined by its location between the Alps and the Po Valley; in the period from late summer through autumn, which corresponds to the pre-harvest ripening season of the ‘Mela Rossa Cuneo’ varieties, the median temperature is 13,8 °C. Such temperature variations are exceptional compared to those generally recorded in most apple-growing regions in Europe, whether they are located on plains or in mountainous terrain, where temperature changes are mainly determined by the rapid passage of meteorological disturbances.

5.2.   Specificity of the product:

The characteristics that have earned the ‘Mela Rossa Cuneo’ its reputation are the characteristic deep red colour of its skin and the resulting aspect of the fruit in terms of coverage (percentage of the skin presenting this dominant colour) and the brilliance of the epicarp. This makes the ‘Mela Rossa Cuneo’ easily identifiable in local, regional, national and international markets.

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 particularly pleasing aspect of the ‘Mela Rossa Cuneo’ is the result of a propitious interaction between the geographical area of production and the varieties and clones of apples that have traditionally been grown there.

The characteristic red colour owes its quality to the following three physical and climatic factors associated with the geographical area:

| — | the exceptionally wide temperature range during the pre-harvest period, |
| --- | --- |

—

the exceptionally wide temperature range during the pre-harvest period,

| — | the moistening of the fruit skin from dewdrops forming during the coolest hours of the night, with the result that the skin undergoes a characteristic cycle of alternate wetting and drying, |
| --- | --- |

—

the moistening of the fruit skin from dewdrops forming during the coolest hours of the night, with the result that the skin undergoes a characteristic cycle of alternate wetting and drying,

| — | morning and evening mountain breezes which have the effect of reinforcing the temperature and moisture cycles. |
| --- | --- |

—

morning and evening mountain breezes which have the effect of reinforcing the temperature and moisture cycles.

These physical phenomena, combined with exposure to sunlight, influence the formation and development of anthocyanins, the antioxidant pigments responsible for the colour of the epicarp. The formation of pigments is closely linked to the temperature range. The colour coverage, as perceived by the human eye, depends on the percentage of cells containing pigments and the degree of anthocyanin dilution in the cells. The development of anthocyanins is influenced by the wetting and drying cycle combined with the quality of sunlight exposure.

A document drawn up by the University of Gastronomic Sciences in Pollenzo (CN) gives a thorough account of the growing of red-skinned apples in the geographical area. In the 18th century, as the ideas of the Enlightenment took hold, several agricultural academies and associations were founded in Piedmont to which we owe extensive varietal research, the spread of new cultivars and the development of growing techniques on a scientific basis. Thus conditions were created that were conducive to the spread of red-skinned apple varieties, particularly appreciated for the intensity and brilliance of the colour they develop in the Cuneo environment.

The development of modern apple-growing in Cuneo dates back to the 1950s and 1960s, and among the range of varieties grown, red-skinned apples steadily gained ground until they reached the predominance they enjoy today. The term ‘Mela Rossa Cuneo’ took hold in the 1960s and 1970s, when it started to appear in accounting records and in the journey forms accompanying products intended for the internal market. The first promotional campaign referring to the ‘Mela Rossa Cuneo’ also dates back to this period, and in the 1980s the name appeared on the invoices of exported products. Over the same period, the ‘Mela Rossa Cuneo’ was shown at fruit-growing fairs intended not only for professional growers but also for consumers, and in the first decade of the 21st century its commercial identity was increasingly consolidated through projects promoting its sale at large retail outlets in the north-west of Italy.

Reference to publication of the specification:

The Ministry launched the national procedure to allow objections to the proposed amendment to the ‘Mela Rossa Cuneo’ Protected Geographical Indication in the Official Gazette of the Italian Republic No 265 of 14 November 2011.

The full text of the product specification is available on the following web page:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or

by going direct to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (at the top right of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’.

---

(1)  OJ L 93, 31.3.2006, p. 12.

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| 16.5.2012 | EN | Official Journal of the European Union | C 140/8 |
| --- | --- | --- | --- |

16.5.2012

EN

Official Journal of the European Union

C 140/8

---

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2012/C 140/05

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘MÜNCHENER BIER’

EC No: DE-PGI-0217-0516-02.09.2010

PGI ( X ) PDO ( )

1.   Heading in the product specification affected by the amendment:

| — |  | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — |  | Geographical area |
| — |  | Proof of origin |
| — | ☒ | Method of production |
| — | ☒ | Link with the geographical area |
| — | ☒ | Labelling |
| — |  | National requirements |
| — |  | Other (to be specified) |

—



Name of product

—

☒

Description of product

—



Geographical area

—



Proof of origin

—

☒

Method of production

—

☒

Link with the geographical area

—

☒

Labelling

—



National requirements

—



Other (to be specified)

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):

| (b) | Description:

  It is requested that the following additional information be provided concerning the types of beer listed: | Non-alcoholic Weißbier







  Original gravity in % | : | 3,5-8,0 |
| --- | --- | --- | --- | --- |
| Alcohol content in % vol. | : | < 0,5 |
| Colour (EBC) | : | 8,0-21,0 units |
| Bitter agents (EBU) | : | 7,0-19,0 units |

(b)

Description:

It is requested that the following additional information be provided concerning the types of beer listed:

Non-alcoholic Weißbier

Original gravity in %

:

3,5-8,0

Alcohol content in % vol.

:

< 0,5

Colour (EBC)

:

8,0-21,0 units

Bitter agents (EBU)

:

7,0-19,0 units

Typical Weißbier: tangy, sweet, full-bodied, pale, golden to amber, ranging from fine yeast turbidity to naturally cloudy to cloudy with yeast, mildly hoppy to very slightly bitter.

| | Non-alcoholic beer







  Original gravity in % | : | 1,0-8,0 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | < 0,5 |
| Colour (EBC) | : | 4,0-13,0 units |
| Bitter agents (EBU) | : | 13,0-29,0 units |

Non-alcoholic beer

Original gravity in %

:

1,0-8,0

Alcohol content in % vol.

:

< 0,5

Colour (EBC)

:

4,0-13,0 units

Bitter agents (EBU)

:

13,0-29,0 units

Typical dry to sweet beer: fresh, rich, mild to full-bodied, clear, bright, pale to golden yellow, slightly spicy to spicy, mildly hoppy to a hoppy aroma.

Explanation:

The Munich breweries' non-alcoholic beers are subject to the same basic quality requirements as the other ‘Münchener Biere’. It is only in terms of their alcohol content that certain non-alcoholic beers also pass through additional production steps. However, these steps do not change any of the other ingredients. The ‘very much lighter’ taste of non-alcoholic beers is due exclusively to their lower alcohol content. These beers already existed in Munich before the original application of 7 March 1993.

The Allgemeine Brauer- und Hopfen-Zeitung of 17 August 1898 confirms that non-alcoholic beer has been brewed in Bavaria since as early as 1898. Page 1590 of the 9 July 1898 edition of the same journal refers to an application filed by Karl MICHEL, the owner of the Munich Praktische Brauerschule, who wished to sell non-alcoholic beer (cf. p. 105 of Münchener Braueindustrie 1871-1945 by Christian SCHÄDER). Although that application was unsuccessful, the Munich breweries did not lose sight of non-alcoholic beer, especially as ‘weak beer’ was produced on account of the shortage of raw materials in the times of need during and after the two World Wars. In any case, the uninterrupted brewing of non-alcoholic Weißbier and non-alcoholic beer in Munich has been resumed since at least 1986. Non-alcoholic ‘Münchener Bier’ enjoys and always has enjoyed the same excellent reputation as its alcoholic counterpart.

| (e) | Production process:

  It is requested that the following passage be added to the original text:
  ‘Non-alcoholic “Münchener Biere” are subject to the same high quality requirements as alcoholic beers and are also produced in accordance with the laws in force in Munich and Germany, in the case of both bottom and top-fermented beers. In accordance with the long tradition of brewing in Munich, two processes are therefore used to produce non-alcoholic beer and non-alcoholic Weißbier.
  In the first process, all or most of the alcohol is subsequently removed from the corresponding fully fermented type of beer by vacuum distillation and evaporation (downward flow evaporation/thin-layer vacuum evaporation). All the other ingredients remain unaltered, i.e. the quality requirements therefore continue to be applicable.
  In the second, older process, the first step, as described above, is to produce the corresponding word for a “Münchener Bier”. However, the subsequent fermentation is then stopped at such an early stage that the maximum legally permitted alcohol content of 0,5 % vol. is not reached. Nevertheless, this does not alter the ingredients and the quality requirements remain constant.’
  Explanation:
  As the production of non-alcoholic beer to some extent differs from the basic production of beer, the ‘Production process’ heading must necessarily be extended to include these production steps. |
| --- | --- |

(e)

Production process:

It is requested that the following passage be added to the original text:

‘Non-alcoholic “Münchener Biere” are subject to the same high quality requirements as alcoholic beers and are also produced in accordance with the laws in force in Munich and Germany, in the case of both bottom and top-fermented beers. In accordance with the long tradition of brewing in Munich, two processes are therefore used to produce non-alcoholic beer and non-alcoholic Weißbier.

In the first process, all or most of the alcohol is subsequently removed from the corresponding fully fermented type of beer by vacuum distillation and evaporation (downward flow evaporation/thin-layer vacuum evaporation). All the other ingredients remain unaltered, i.e. the quality requirements therefore continue to be applicable.

In the second, older process, the first step, as described above, is to produce the corresponding word for a “Münchener Bier”. However, the subsequent fermentation is then stopped at such an early stage that the maximum legally permitted alcohol content of 0,5 % vol. is not reached. Nevertheless, this does not alter the ingredients and the quality requirements remain constant.’

Explanation:

As the production of non-alcoholic beer to some extent differs from the basic production of beer, the ‘Production process’ heading must necessarily be extended to include these production steps.

| (f) | Link with the geographical area:

  It is requested that the following passage be added to the original text after the second paragraph:
  ‘Munich also has a long tradition of non-alcoholic beers. Page 1928 of the 17 August 1898 edition of the Allgemeine Brauer- und Hopfen-Zeitung states that non-alcoholic beer was produced in Bavaria. Page 1590 of the 9 July 1898 edition of the same journal refers to non-alcoholic beer in Munich. This passage tells of an application filed by Mr Karl MICHEL, the owner of the Munich Praktische Brauerschule, who wished to sell a non-alcoholic beer (cf. p. 105 of Münchner Brauindustrie 1871-1945 by Christian SCHÄDER). Although this application was at the time refused, non-alcoholic beer retained its presence in Munich, especially as the shortage of raw materials, as is known, prompted the brewing of low-alcohol beers in the times of need during and after the two World Wars.
  In any case, Munich breweries have resumed their continuous production of non-alcoholic beer and non-alcoholic Weißbier since 1986. The only difference from other ‘Münchener Biere’ is that either the alcohol is subsequently removed from the finished ‘Münchener Bier’ or the fermentation of the ‘Münchener Bier’ is stopped prematurely. However, in this case, all the other ingredients remain unaltered. For all types of beer, non-alcoholic ‘Münchener Bier’ enjoys the same reputation as its alcoholic counterpart.’
  The following passage should be added to the end:
  ‘Page 1590 of the 9 July 1898 edition of Allgemeine Brauer- und Hopfen-Zeitung and p. 1928 of the 17 August 1898 edition’.
  Explanation:
  It should be noted that non-alcoholic beers are also part of the ‘Münchener Bier’ tradition. Non-alcoholic beer is mentioned for the first time in documents from 1898. As is known, the shortage of raw materials led to the production of ‘weak beer’ during the times of need and war of the 20th century. In any case, as has been demonstrated, non-alcoholic beer and non-alcoholic Weißbier have been produced ever since 1986. Non-alcoholic ‘Münchener Bier’ enjoys the same reputation as its alcoholic counterpart, in the case of both bottom and top-fermented beers. |
| --- | --- |

(f)

Link with the geographical area:

It is requested that the following passage be added to the original text after the second paragraph:

‘Munich also has a long tradition of non-alcoholic beers. Page 1928 of the 17 August 1898 edition of the Allgemeine Brauer- und Hopfen-Zeitung states that non-alcoholic beer was produced in Bavaria. Page 1590 of the 9 July 1898 edition of the same journal refers to non-alcoholic beer in Munich. This passage tells of an application filed by Mr Karl MICHEL, the owner of the Munich Praktische Brauerschule, who wished to sell a non-alcoholic beer (cf. p. 105 of Münchner Brauindustrie 1871-1945 by Christian SCHÄDER). Although this application was at the time refused, non-alcoholic beer retained its presence in Munich, especially as the shortage of raw materials, as is known, prompted the brewing of low-alcohol beers in the times of need during and after the two World Wars.

In any case, Munich breweries have resumed their continuous production of non-alcoholic beer and non-alcoholic Weißbier since 1986. The only difference from other ‘Münchener Biere’ is that either the alcohol is subsequently removed from the finished ‘Münchener Bier’ or the fermentation of the ‘Münchener Bier’ is stopped prematurely. However, in this case, all the other ingredients remain unaltered. For all types of beer, non-alcoholic ‘Münchener Bier’ enjoys the same reputation as its alcoholic counterpart.’

The following passage should be added to the end:

‘Page 1590 of the 9 July 1898 edition of Allgemeine Brauer- und Hopfen-Zeitung and p. 1928 of the 17 August 1898 edition’.

Explanation:

It should be noted that non-alcoholic beers are also part of the ‘Münchener Bier’ tradition. Non-alcoholic beer is mentioned for the first time in documents from 1898. As is known, the shortage of raw materials led to the production of ‘weak beer’ during the times of need and war of the 20th century. In any case, as has been demonstrated, non-alcoholic beer and non-alcoholic Weißbier have been produced ever since 1986. Non-alcoholic ‘Münchener Bier’ enjoys the same reputation as its alcoholic counterpart, in the case of both bottom and top-fermented beers.

| (h) | Labelling:

  The words ‘category of beer’ have been replaced by the words ‘type of beer’.
  The following text is also added:
  ‘In accordance with Article 8(2) of Regulation (EC) No 510/2006 of 20 March 2006 in conjunction with Article 14 of Regulation (EC) No 1898/2006 of 14 December 2006, either the EU symbol or the “Protected Geographical Indication” accompanied by the registered name “Münchener Bier” shall appear on the label.’
  Explanation:
  1.   ‘Category of beer’ to ‘type of beer’
  The selection of the words ‘category of beer’ is incorrect. They should read ‘type of beer’. In accordance with § 3 of the German Beer Ordinance (BierV), the term ‘category of beer’ refers for example to ‘low gravity beer’, ‘draught beer’ or ‘strong beer’.
  The correction is necessary, as point (h) relates to point (b) of the specification, which lists types of beer and not categories of beer.
  2.   Addition
  At the latest since 1 May 2009, either the EU symbol or the words ‘Protected Geographical Indication’ must be attached to the label of products subject to the protection of Regulation (EC) No 510/2006, as must the name of the protected product. As this amendment/addition application was filed after 1 May 2009, the addition is necessary. |
| --- | --- |

(h)

Labelling:

The words ‘category of beer’ have been replaced by the words ‘type of beer’.

The following text is also added:

‘In accordance with Article 8(2) of Regulation (EC) No 510/2006 of 20 March 2006 in conjunction with Article 14 of Regulation (EC) No 1898/2006 of 14 December 2006, either the EU symbol or the “Protected Geographical Indication” accompanied by the registered name “Münchener Bier” shall appear on the label.’

Explanation:

1.   ‘Category of beer’ to ‘type of beer’

The selection of the words ‘category of beer’ is incorrect. They should read ‘type of beer’. In accordance with § 3 of the German Beer Ordinance (BierV), the term ‘category of beer’ refers for example to ‘low gravity beer’, ‘draught beer’ or ‘strong beer’.

The correction is necessary, as point (h) relates to point (b) of the specification, which lists types of beer and not categories of beer.

2.   Addition

At the latest since 1 May 2009, either the EU symbol or the words ‘Protected Geographical Indication’ must be attached to the label of products subject to the protection of Regulation (EC) No 510/2006, as must the name of the protected product. As this amendment/addition application was filed after 1 May 2009, the addition is necessary.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘MÜNCHENER BIER’

EC No: DE-PGI-0217-0516-02.09.2010

PGI ( X ) PDO ( )

1.   Name:

‘Münchener Bier’

2.   Member State or Third Country:

Germany

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

| Class 2.1 — | Beer |
| --- | --- |

Class 2.1 —

Beer

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

| | Helles







  Original gravity in % | : | 11,4-11,9 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 4,7-5,4 |
| Colour (EBC) | : | 5,0-8,5 units |
| Bitter agents (EBU) | : | 14,0-25,0 units |

Helles

Original gravity in %

:

11,4-11,9

Alcohol content in % vol.

:

4,7-5,4

Colour (EBC)

:

5,0-8,5 units

Bitter agents (EBU)

:

14,0-25,0 units

Light yellow, pale, palateful, pure, smooth, mildly to pleasantly hopped, delicately spicy to spicily fresh with a pleasant bitterness depending on the brewing process.

| | Export Hell







  Original gravity in % | : | 12,5-12,8 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 5,5-6,0 |
| Colour (EBC) | : | 5,5-7,5 units |
| Bitter agents (EBU) | : | 15,0-26,0 units |

Export Hell

Original gravity in %

:

12,5-12,8

Alcohol content in % vol.

:

5,5-6,0

Colour (EBC)

:

5,5-7,5 units

Bitter agents (EBU)

:

15,0-26,0 units

Light yellow, highly attenuated (until bright), palateful, ranging from mild, mellow-smooth through to strongly spicy, delicately hopped and delicate bitterness.

| | Export Dunkel







  Original gravity in % | : | 12,5-13,7 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 5,0-5,9 |
| Colour (EBC) | : | 42,0 ≤ 60,0 units |
| Bitter agents (EBU) | : | 15,0-24,0 units |

Export Dunkel

Original gravity in %

:

12,5-13,7

Alcohol content in % vol.

:

5,0-5,9

Colour (EBC)

:

42,0 ≤ 60,0 units

Bitter agents (EBU)

:

15,0-24,0 units

Mellow, smooth, malty aroma to strong, Munich malt sometimes dominant.

| | Pils







  Original gravity in % | : | 11,5-12,5 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 4,9-5,8 |
| Colour (EBC) | : | 5,5-7,0 units |
| Bitter agents (EBU) | : | 30,0-38,0 units |

Pils

Original gravity in %

:

11,5-12,5

Alcohol content in % vol.

:

4,9-5,8

Colour (EBC)

:

5,5-7,0 units

Bitter agents (EBU)

:

30,0-38,0 units

Slightly sharp, delicate, fine, hoppy bitterness, hoppy accents through to hoppy aroma, light, elegant, sparkling.

| | Non-alcoholic Weißbier







  Original gravity in % | : | 3,5-8,0 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | < 0,5 |
| Colour (EBC) | : | 8,0-21,0 units |
| Bitter agents (EBU) | : | 7,0-19,0 units |

Non-alcoholic Weißbier

Original gravity in %

:

3,5-8,0

Alcohol content in % vol.

:

< 0,5

Colour (EBC)

:

8,0-21,0 units

Bitter agents (EBU)

:

7,0-19,0 units

Typical Weißbier: tangy, sweet, full-bodied, pale, golden to amber, ranging from fine yeast turbidity to naturally cloudy to cloudy with yeast, mildly hoppy to very slightly bitter.

| | Leichtes Weißbier







  Original gravity in % | : | 7,7-8,4 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 2,8-3,2 |
| Colour (EBC) | : | 11,0-13,0 units |
| Bitter agents (EBU) | : | 13,0-15,0 units |

Leichtes Weißbier

Original gravity in %

:

7,7-8,4

Alcohol content in % vol.

:

2,8-3,2

Colour (EBC)

:

11,0-13,0 units

Bitter agents (EBU)

:

13,0-15,0 units

Refreshing, effervescent, tangy, cloudy with yeast, typical top-fermented Weißbier taste.

| | Kristall Weizen







  Original gravity in % | : | 11,5-12,4 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 4,9-5,5 |
| Colour (EBC) | : | 7,5-12,5 units |
| Bitter agents (EBU) | : | 12,0-16,0 units |

Kristall Weizen

Original gravity in %

:

11,5-12,4

Alcohol content in % vol.

:

4,9-5,5

Colour (EBC)

:

7,5-12,5 units

Bitter agents (EBU)

:

12,0-16,0 units

Effervescent, very tangy, filtered bright, clear, sparkling, top-fermented note, typically top-fermented.

| | Hefeweizen Hell







  Original gravity in % | : | 11,4-12,6 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 4,5-5,5 |
| Colour (EBC) | : | 11,0-20,0 units |
| Bitter agents (EBU) | : | 12,0-20,0 units |

Hefeweizen Hell

Original gravity in %

:

11,4-12,6

Alcohol content in % vol.

:

4,5-5,5

Colour (EBC)

:

11,0-20,0 units

Bitter agents (EBU)

:

12,0-20,0 units

Highly attenuated, naturally cloudy, typical top-fermented character, tangy, refreshing, effervescent, sparkling, sometimes yeasty, Weißbier aroma.

| | Hefeweizen Dunkel







  Original gravity in % | : | 11,6-12,4 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 4,5-5,3 |
| Colour (EBC) | : | 29,0-45,0 units |
| Bitter agents (EBU) | : | 13,0-16,0 units |

Hefeweizen Dunkel

Original gravity in %

:

11,6-12,4

Alcohol content in % vol.

:

4,5-5,3

Colour (EBC)

:

29,0-45,0 units

Bitter agents (EBU)

:

13,0-16,0 units

Naturally cloudy, mellow, malty taste/character, top-fermented note/character.

| | Märzen







  Original gravity in % | : | 13,2-14,0 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 5,3-6,2 |
| Colour (EBC) | : | 8,0-32,5 units |
| Bitter agents (EBU) | : | 21,0-25,0 units |

Märzen

Original gravity in %

:

13,2-14,0

Alcohol content in % vol.

:

5,3-6,2

Colour (EBC)

:

8,0-32,5 units

Bitter agents (EBU)

:

21,0-25,0 units

Very mellow, palatable, mild, ‘altbayerisch’ to malty aroma, very mild bitterness.

| | Bockbier







  Original gravity in % | : | 16,2-17,3 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 6,2-8,1 |
| Colour (EBC) | : | 7,5-40,0 units |
| Bitter agents (EBU) | : | 18,0-32,5 units |

Bockbier

Original gravity in %

:

16,2-17,3

Alcohol content in % vol.

:

6,2-8,1

Colour (EBC)

:

7,5-40,0 units

Bitter agents (EBU)

:

18,0-32,5 units

Highly attenuated, ranging from mellow, palateful, smooth, aromatic, via delicately hopped, slightly sharp to well hopped, sometimes spicy in character.

| | Doppelbock







  Original gravity in % | : | 18,2-18,7 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 7,2-7,7 |
| Colour (EBC) | : | 44,0-75,0 units |
| Bitter agents (EBU) | : | 18,0-28,0 units |

Doppelbock

Original gravity in %

:

18,2-18,7

Alcohol content in % vol.

:

7,2-7,7

Colour (EBC)

:

44,0-75,0 units

Bitter agents (EBU)

:

18,0-28,0 units

Strong, powerful, spicy, full-bodied, malty taste.

| | Non-alcoholic beer







  Original gravity in % | : | 1,0-8,0 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | < 0,5 |
| Colour (EBC) | : | 4,0-13,0 units |
| Bitter agents (EBU) | : | 13,0-29,0 units |

Non-alcoholic beer

Original gravity in %

:

1,0-8,0

Alcohol content in % vol.

:

< 0,5

Colour (EBC)

:

4,0-13,0 units

Bitter agents (EBU)

:

13,0-29,0 units

Typical dry to sweet beer: fresh, rich, mild to full-bodied, clear, bright, pale to golden yellow, slightly spicy to spicy, mildly hoppy to a hoppy aroma.

| | Leichtbier







  Original gravity in % | : | 7,5-7,7 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 2,7-3,2 |
| Colour (EBC) | : | 5,5-7,0 units |
| Bitter agents (EBU) | : | 24,0-26,5 units |

Leichtbier

Original gravity in %

:

7,5-7,7

Alcohol content in % vol.

:

2,7-3,2

Colour (EBC)

:

5,5-7,0 units

Bitter agents (EBU)

:

24,0-26,5 units

Slightly sharp fine taste.

| | Diät Pils







  Original gravity in % | : | 8,5-9,3 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 4,3-4,9 |
| Colour (EBC) | : | 5,0-6,5 units |
| Bitter agents (EBU) | : | 26,0-30,0 units |

Diät Pils

Original gravity in %

:

8,5-9,3

Alcohol content in % vol.

:

4,3-4,9

Colour (EBC)

:

5,0-6,5 units

Bitter agents (EBU)

:

26,0-30,0 units

Low in carbohydrates, slightly sharp, dry taste.

| | Schwarz-Bier







  Original gravity in % | : | 11,3 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 4,8 |
| Colour (EBC) | : | 70,0 units |
| Bitter agents (EBU) | : | 17,0 units |

Schwarz-Bier

Original gravity in %

:

11,3

Alcohol content in % vol.

:

4,8

Colour (EBC)

:

70,0 units

Bitter agents (EBU)

:

17,0 units

Slightly spicy malty aroma.

| | ICE-Bier







  Original gravity in % | : | 11,2 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 4,9 |
| Colour (EBC) | : | 6,5 units |
| Bitter agents (EBU) | : | 20,0 units |

ICE-Bier

Original gravity in %

:

11,2

Alcohol content in % vol.

:

4,9

Colour (EBC)

:

6,5 units

Bitter agents (EBU)

:

20,0 units

Harmonious, mellow, palateful;

| | Nähr-/Malzbier







  Original gravity in % | : | 12,3-12,7 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 0,0-1,2 |
| Colour (EBC) | : | 65,0-90,0 units |
| Bitter agents (EBU) | : | 8,0-15,0 units |

Nähr-/Malzbier

Original gravity in %

:

12,3-12,7

Alcohol content in % vol.

:

0,0-1,2

Colour (EBC)

:

65,0-90,0 units

Bitter agents (EBU)

:

8,0-15,0 units

Low in alcohol, very mildly attenuated, malty, spicy, very weakly hopped;

| | Oktoberfestbier







  Original gravity in % | : | 13,6-14,0 |
| --- | --- | --- | --- |
| Alcohol content in % vol. | : | 5,3-6,6 |
| Colour (EBC) | : | 6,0-28,0 units |
| Bitter agents (EBU) | : | 16,0-28,0 units |

Oktoberfestbier

Original gravity in %

:

13,6-14,0

Alcohol content in % vol.

:

5,3-6,6

Colour (EBC)

:

6,0-28,0 units

Bitter agents (EBU)

:

16,0-28,0 units

Light, golden, amber colours or dark, ranging from palateful, very mellow, smooth or malty aroma through to slightly hopped with a very mild bitterness or a powerful, slightly sweet taste.

3.3.   Raw materials (for processed products only):

The water used by Munich's breweries comes from their own deep wells in the city, many of which are as deep as the strata dating from the tertiary period.

3.4.   Feed (for products of animal origin only):

—

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

The entire process for producing ‘Münchner Bier’ has to take place in the area of the city of Munich.

The process for producing ‘Münchner Bier’ begins with crushing the malt and maceration and ends with storage, during which the green beer is naturally enriched with carbonic acid and matures until reaching its full flavour.

The same applies to the entire process for producing bottom and top-fermented, non-alcoholic ‘Münchner Biere’. However, depending on the type of production, vacuum distillation and evaporation or the preferred completion of the fermentation stage are also a part of this process.

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

—

3.7.   Specific rules concerning labelling:

Beer labelling is based on the product description ‘Münchener Bier’ or ‘Münchner Bier’ in conjunction with one of the types of beer listed under point 3.2.

4.   Concise definition of the geographical area:

Territory of the city of Munich.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Munich breweries have used the designation ‘Münchener Bier’ for centuries without any objections from third parties. Evidence of the long tradition includes the fact that cash payments and payments in kind made by Munich brewers are recorded as early as 1280 in the estate register of Duke Louis the Stern (see München und sein Bier by Heckhorn/Wiehr, Munich 1989, or the doctoral thesis by Dr Karin HACKEL-STEHR — as above for point 4 — and Die ‘prewen’ Münchens by Sedlmayr/Grohsmann, Nuremberg 1969, extracts from which are enclosed). See also 125 Jahre Verein Münchener Brauereien e. V by Dr Christine RÄDLINGER, commemorative publication 1996).

Munich also has a long tradition of non-alcoholic beers. Page 1928 of the 17 August 1898 edition of the Allgemeine Brauer- und Hopfen-Zeitung states that non-alcoholic beer was produced in Bavaria. Page 1590 of the 9 July 1898 edition of the same journal refers to non-alcoholic beer in Munich. This passage tells of an application filed by Mr Karl MICHEL, the owner of the Munich Praktische Brauerschule, who wished to sell a non-alcoholic beer (cf. p. 105 of Münchner Brauindustrie 1871-1945 by Christian SCHÄDER). Although this application was at the time refused, non-alcoholic beer retained its presence in Munich, especially as the shortage of raw materials, as is known, prompted the brewing of low-alcohol beers in the times of need during and after the two World Wars. In any case, Munich breweries have resumed their continuous production of non-alcoholic beer and non-alcoholic Weißbier since 1986.

5.2.   Specificity of the product:

Consumers associate a special reputation and expectations of the highest quality with beer produced in Munich.

This quality is based not only on observance of the Munich Purity Law of 1487, which was passed 29 years before the equivalent Bavarian Law of 1516, but in particular on the fact that the Munich breweries obtain their brewing water from deep wells in the gravel plain of the city. These wells, which reach down to strata from the tertiary period, are as deep as 250 m in places.

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 characteristics of the product (for PGI):

The population's strong attachment to ‘Münchener Bier’ and its associated reputation derive, in the Munich area, from the long tradition of beer production in Munich and the historical associations. As a result of its healthy growth ‘Münchner Bier’ achieved first local, then regional, then national and finally international renown.

Munich has responded positively to beer from the outset. As far back as 815, the Kozrah manuscript in Historia Frisingensis recounts how the Church of St John of Oberföhring was lent to Deacon Huwetzi, who in return was required to send the Chapter a cartload of beer by way of annual ‘tithe’ (tax).

The Salbuch der Stadt München from 1280 confirms that ‘brewing warrants’ were issued to citizens of Munich even then.

In 1372, Duke Stephen II reformed the brewing privilege in Munich and established the first brewing constitution, enshrining the right of commoners to brew ‘Greußing’ (which appears to have been a type of low gravity ‘Nachbier’) ‘should they so desire’. It is worth noting that this right, where bestowed on an individual, could be sold and bequeathed.

In the 14th and 15th centuries, innumerable substances, some of which were poisonous, were constantly being added to beer in a bid to lengthen the beverage's shelf life. For this reason, the Municipal Office of the City of Munich issued in around 1453 a Beer Statute which stipulated that beer and Greußing must be boiled and brewed ‘only from barley, hops, water and no other ingredients’. Such were the origins of the first ‘purity law’.

Duke Albert IV of Bavaria then published in Munich on 30 November 1487 a slightly modified version of the Beer Statute text as the Munich Purity Law. From then on, only beer boiled from hops, barley and water was allowed to be served. Once this law had been enacted, it also became mandatory for beer to be subjected to a modern-day quality control-style inspection process. Food quality was therefore checked for the first time towards the end of the 15th century. The Munich Purity Law, which is the cornerstone of the success and reputation of ‘Münchner Bier’, ensures that only high-quality beer is produced.

In 1493, Duke George the Rich established a similar purity law for Lower Bavaria. In 1516, after his death and the Landshut War of Succession, the Bavarian Dukes William IV and Louis X, the sons of Duke Albert IV, promulgated the ‘Munich Purity Law’ in almost identical form as the Bavarian Purity Law. The law was amended several times before becoming the German Beer Tax Act of 1906 and the current provisional Beer Act. The Munich Purity Law is therefore still in force.

The reputation of ‘Münchner Bier’ spread further and further as the centuries went by. In the 16th century, for example, it became more famous thanks to the carriage drivers and carters who were able to keep their horses in the breweries. Eventually there was one brewery for roughly every 250 inhabitants.

Indeed, so devoted are the people of Munich to their beer that they are willing to take up arms in its name. In 1844, for example, a beer war was waged when the price of the beverage rose suddenly from 6 to 6,5 kreuzer. In May 1995, some 25 000 people demonstrated against a court ruling that would have obliged Munich's beer gardens to close at 21.30.

Of course those beer gardens, the ‘Oktoberfest’ and the city's restaurants have also played their part in establishing the reputation of ‘Münchner Bier’ in all parts of the world.

In the case of the city's genuine beer gardens, it is a famous right and much-loved custom of the people of Munich to take their own food with them to the beer garden or — as people used to say — to the beer cellar.

Just as imitated, though never equalled, is the ‘Oktoberfest’, which was held for the first time in 1810 and evolved from a horse race. There are now more than 2 000‘Oktoberfeste’ across the globe. The ‘Oktoberfest’ and its beer, the ‘Oktoberfestbier’, which may only be produced by the Munich breweries, also contribute to the good reputation of ‘Münchner Bier’ throughout the world. Every year an average of over six million visitors come to Munich's ‘Oktoberfest’ in order to sample the world-famous beer. The ‘Oktoberfest’ with its ‘Oktoberfestbier’ represents the refinement of ‘Münchner Bier’ to its highest form. On one occasion the ‘Landgericht München’ (Munich Regional Court) even declared the ‘Oktoberfest’ to be the ‘festival of “Münchner Bier”’.

Of the city's public houses, mention need merely be made of the world-famous ‘Hofbräuhaus’. It goes without saying that both the song ‘In München steht ein Hofbräuhaus ...’ and the pub itself have made ‘Münchner Bier’ famous across the world.

In addition to this history, technical innovations have also raised the profile of ‘Münchner Bier’.

In the 19th century, Munich's brewers began brewing in genuine ice houses and cellars. The technical requirements that this entailed were of such complexity that the ‘Königliche Baugewerkeschule’ started to offer courses in beer cellar design.

In 1873, Carl von Linde developed the world's first cooling machine for the Spaten Brewery in Munich. The machine was important because it allowed for the first time any desired amount of consistently high-quality beer to be continuously produced irrespective of climate and external temperature.

Around 1900, the Hacker Brewery in Munich even had refrigerating holds based on the Linde system installed on two Dutch ships which it used to export ‘Münchner Bier’ and its reputation overseas.

In addition, since the 19th century the Munich breweries have each owned their own fleet of up to 90 refrigerated railway wagons for transporting their products to sales areas further afield. These refrigerated wagons, which at the same time served as a means of advertising for the breweries, could be used in all parts of the European railway network, which was undergoing major expansion at the time. Much more important than the advertising effect was the preservation of quality that the wagons allowed. In terms of the shelf life of the beer this was a huge step forward. High-quality ‘Münchner Bier’ was exported and could be enjoyed abroad, again enhancing the beverage's reputation. The export figures, which at the time were constantly increasing, are testimony to the renown of ‘Münchner Bier’.

In order to be able to generate a constant temperature so as to ensure consistently high production standards, many of Munich's breweries started in the 19th century to use steam engines to generate power. The ‘Dampfkessel-Revisionsverein’ (Boiler Inspection Association) was founded with the involvement of Munich breweries to address the resulting safety issues and technical problems. This association became the present-day, world-famous ‘Technischer Überwachungsverein’ (Technical Inspection Association). The safety awareness of the Munich breweries also enhanced their reputation and that of the beer they produced.

In the 19th century, the development of scientific methods was accompanied by the founding of brewing technology departments in agricultural colleges, universities and private educational and research institutes. Another significant development was the launch of specialist brewing publications. The hub of this development was Munich which can from this stage on be described as a ‘cerevisial’ (beer-brewing) university city. To this day, the Brewing Technology Faculty of the Technische Universität München-Weihenstephan and the Doemens Institute are the leading training institutions for brewers and brewing engineers who go on to work in all parts of the world.

The renown and reputation of ‘Münchner Bier’ have, as we have seen, grown continuously in Germany and other EU Member States over the last 550 years. The rising export figures of the last 30 years, especially of the famous ‘Oktoberfestbier’ (a name that only the Munich breweries are entitled to give their products), speak for themselves. The ‘Oktoberfest’, as the festival of ‘Münchner Bier’, is known throughout the world. Its procession of festival goers in traditional regional and military costume, its opening ceremony and the daily reporting from the ‘Oktoberfest’ tents have made ‘Münchner Bier’ a household name. Sports sponsorship, e.g. of the German national bobsleigh team or in the ‘Olympiahalle’ arena, has displayed the name of ‘Münchner Bier’ on television sets across the world. In recent decades, radio, television and especially the Internet have introduced more and more people from many different countries to ‘Münchner Bier’, a beverage avidly discussed in online forums and fan clubs. The websites of the Munich breweries regularly receive hits from across the globe.

Reference to publication of the specification:

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

Markenblatt Vol. 11 of 19 March 2010, Part 7a-bb, p. 4250

http://register.dpma.de/DPMAregister/geo/detail.pdfdownload/13252

---

(1)  OJ L 93, 31.3.2006, p. 12.

---

| 16.5.2012 | EN | Official Journal of the European Union | C 140/18 |
| --- | --- | --- | --- |

16.5.2012

EN

Official Journal of the European Union

C 140/18

---

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2012/C 140/06

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘WACHAUER MARILLE’

EC No: AT-PDO-0117-1473-29.06.2011

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 with the geographical area |
| — | ☒ | Labelling |
| — |  | National requirements |
| — | ☒ | Other (Inspection body) |

—



Name of product

—

☒

Description of product

—

☒

Geographical area

—

☒

Proof of origin

—

☒

Method of production

—



Link with the geographical area

—

☒

Labelling

—



National requirements

—

☒

Other (Inspection body)

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:

Improvement and clarification of description:

These are fruits belonging to the ‘Kegelmarillen’ (cone-shaped apricots), ‘Ovalmarillen’ (oval apricots) (or ‘Rosenmarillen’ (rose apricots)) and ‘Ananasmarillen’ (pineapple apricots) species groups which were traditionally selected and cultivated by the apricot growers and apricot nurseries of the Wachau region from 1900 to 1960. The main variety cultivated is the local ‘Klosterneuburger’ (‘Kegelmarille’ species group).

‘Kegelmarillen’: The fruit is medium-sized, the mean fruit weight at average fruit yield ranges from 45 g to 60 g and the specific gravity is generally over 1,0. The apricot is cone-shaped or pointed. The base colour of the skin is honey-yellow, half or more of the fruit is reddened, and it often has brown or red patches.

Distinguishing characteristics: Cone-shaped, shorter on one side, heavy reddish tint. The flesh has an even orange to reddish orange colour, is firm and juicy, and does not become floury.

‘Ovalmarillen’ (or ‘Rosenmarillen’): The fruit is medium-sized to large, the mean fruit weight at average fruit yield ranges from 40 g to 65 g and the specific gravity is generally below 1,0. The apricots are oval or very round, with medium-rounded cheeks. The skin is orange-yellow, slightly downy and always has a red blush on up to half of the side facing the sun, often with red spots. Distinguishing characteristics: oval shape and orange-yellow base colour with an attractive red blush.

‘Ananasmarillen’: The size of the fruit varies between that of the ‘Knödelmarille’ (dumpling apricot) and that of the large common apricot, the mean fruit weight at average fruit yield ranges from 30 g to 70 g and the specific gravity is around 1,0. The apricots are very round. The skin is downy, mid-yellow, often slightly reddened or with red patches.

Distinguishing characteristics: Apricot-yellow round fruit, only slightly reddened if at all.

The ‘Wachauer Marille’ is remarkable for its high pectin, acid and sugar content.

Reason:

The unmistakable quality of the ‘Wachauer Marille’ has always been thought to stem from the climate and soil in the region as well as a growing tradition dating back over a century. Therefore, only apricot varieties ‘traditionally selected and planted from around 1900 onwards (in the period from 1900 to 1960) by the Wachau apricot growers and local apricot nurseries’ were described as having the unparalleled taste and aroma and given protected origin status. The specification, part of which comes from the original text and part of which has been updated, is intended to make it absolutely clear that only apricot varieties which belong to the species groups indicated and were cultivated in the area indicated during this period may be classified as ‘Wachauer Marillen’. The ‘new’ (e.g. French or Californian) varieties recently cultivated on a small scale bear no comparison with the established varieties that are typical of the region. The description has therefore been made more precise to preserve consumer expectations in terms of quality, as well as the distinctive character and the reputation of the ‘Wachauer Marille’.

3.2.   Geographical area:

The information in this section needs to be clarified and supplemented with two additional municipalities:

Wachau-Mautern-Krems region. The region is located at the southern edge of the Waldviertel region and runs along the Danube up to the northern part of the Dunkelsteiner Forest. The ‘Wachauer Marille’ growing area includes the following municipalities: Aggsbach-Markt, Albrechtsberg, Bergern im Dunkelsteinerwald, Droß, Dürnstein, Emmersdorf, Furth, Gedersdorf, Krems, Maria-Laach, Mautern, Mühldorf, Paudorf, Rohrendorf bei Krems, Rossatz-Arnsdorf, Schönbühel-Aggsbach, Senftenberg, Spitz, Stratzing, Weinzierl am Wald and Weißenkirchen.

Reason:

The list of municipalities (with the exception of Schönbühel-Aggsbach and Emmersdorf) is already included in the material part of the original application. Its inclusion in the summary is therefore for clarification purposes only. The newly included municipalities of Schönbühel-Aggsbach and Emmersdorf did not form part of the area covered and administered by the applicant body until it was reorganised and were therefore not mentioned in the original application. Their inclusion as part of the permitted area of production is justified, however, as both municipalities are situated in the Wachau region and have the same tradition of cultivating apricots and the same special climatic conditions as the other municipalities listed.

3.3.   Proof of origin:

Since the specification did not previously refer to the proof of origin, it was considered useful to add details on the traceability of the product.

The following measures ensure the traceability of the product:

| — | records of growing areas, |
| --- | --- |

—

records of growing areas,

| — | records of varieties planted, |
| --- | --- |

—

records of varieties planted,

| — | records of quantities harvested, |
| --- | --- |

—

records of quantities harvested,

| — | separate storage areas for harvested PDO and non-PDO apricots (separate from other products) and labelling of the harvesting containers. |
| --- | --- |

—

separate storage areas for harvested PDO and non-PDO apricots (separate from other products) and labelling of the harvesting containers.

3.4.   Method of production:

In the sentence ‘[t]he plant material is cultivated either in local nurseries or by the growers themselves’, the word ‘local’ has been dropped.

Reason:

Dropping the word ‘local’ has no impact on the varieties in question, but will mean that nurseries outside the region can be used to cultivate the plant material.

The sentence ‘[t]he stock plants used are apricot seedlings, myrobalan plums and various other plums specially adapted to the soil conditions in the region’ has been replaced by the following:

‘The stock plants used are apricot seedlings, myrobalan plums and other suitable species of Prunus L. specially adapted to the soil conditions in the region.’

Reason:

As apricot growers in particular are constantly looking for better stock plants, they should not be restricted to certain plums; rather, the whole range of Prunus L. species should be available for experimentation, and use where found to be suitable.

Prunus

The sentence ‘[t]he metre-long stock plant is pruned into a round crown, pyramid or goblet shape (planting distances 5-7 m × 4-6 m; 250 to 500 trees/ha)’ has been replaced by the following:

‘A round crown (pyramid or goblet) pruning shape is used; flat crown shapes are also used.’

Reason:

As the pyramid and goblet are types of round crown shapes, it is clearer simply to refer to them in brackets after the term ‘round crown’. In order to be able to take advantage of the possible rationalising of cultivation practices, flat crown pruning (e.g. in espaliers) is also allowed, particularly as the quality of the fruit is not affected by whether the branches are trained into a round or a flat shape. In addition, the term ‘metre-long stock plant’ and the text in brackets ‘(planting distances 5-7 m × 4-6 m; 250 to 500 trees/ha)’ have simply been deleted. The relatively wide planting distances used until now meant that sturdy stock plants were needed in order to fill the available space with trees with a broad spread growing to heights of 8 m or more. The relatively high ‘metre-long stock plant’ was a further factor in trees growing so high. Cultivating practices such as pruning, but in particular the harvesting of the apricots (with the need for several pickings), are severely hampered when the trees are this size. Growing somewhat shorter, more compact trees requires less sturdy stock plants, which in turn need smaller planting distances. The subsidiary crops (e.g. potatoes) which were grown for a long time in the apricot orchards, and for which tall trees were beneficial, are no longer to be found. Not prescribing planting distances is unlikely to affect quality.

The guidelines for monitored, ‘semi-natural’ fruit farming in Austria (as set out in Annex 9 — material part) no longer apply. The sentence referring to these guidelines (‘The trees are grown and tended in accordance with established integrated production methods’) has therefore been replaced by the following:

‘The trees are grown and tended so as to produce high-quality apricots, taking account of sustainable farming practice.’

When the application was first made, the ÖPUL support programme (Austrian programme to promote extensive farming and agriculture compatible with the environment and respectful of nature) included the ‘integrated fruit production’ system of area-based premia, for which the guidelines were adjusted from year to year. We are now approaching the end of the ÖPUL programme, and thus of the annual drawing-up of guidelines, and also certain provisions in the guidelines were not conducive to the growing of Wachauer Marille trees. One example is the support condition relating to ‘ground cover’: a proliferation of voles led to a massive loss of trees and also considerable apoplexy. If one looks back to apricot cultivation in the last century, one finds that the ground was traditionally left open as voles do not appear in open ground. In the past two decades or so, ground cover at harvest time has become a possibility thanks to mechanisation, so that the ground is firm even if it rains during the harvest. The soil is then treated again after the harvest, however — an important measure which, with often extremely dry Augusts, is very positive in feeding the trees with nutrients. The integrated programme has to date not allowed this treatment of the soil.

In addition, the general legal provisions applying to agricultural production in Austria (‘good farming practice’) require food production that ensures the highest levels of safety for the consumer and the environment. Applying these provisions is enough to prevent any loss of quality.

The sentence ‘[i]n any case, ground cover is left from the beginning of July so that the ground is firm during harvest’ has been deleted, as this has no effect on the nature of the products.

The following paragraph has been deleted: ‘Pests and diseases are not a regular problem and thus require only occasional measures. In most orchards, no plant protection measures are taken. Winter moths can be kept off from the end of October using glue bands. Bark beetles are caught in alcohol traps. With apricots, there are no pests that attack the fruit itself. Chemical weed control is neither usual nor necessary.’

Reason:

The appearance of new pests and diseases necessitates regular control measures. Recent experience of weed control has shown that such an approach, be it chemical or mechanical, is better for the crop in terms of its supply of nutrients and water.

The sentence ‘70 % of the harvest is marketed to industry, growers’ associations and the wholesale trade, and about 30 % is sold direct from the farm or from market stalls' has been replaced by the following:

‘The main marketing outlet is direct farm and market stall sales. Produce is also marketed and sold after treatment and processing.’

Reason:

Marketing channels have evolved so that most of the harvest now goes to direct farm and market stall sales, while previously 70 % went to industry, growers’ associations and the wholesale trade.

3.5.   Labelling:

Labelling:

The sentence ‘[a]ll the punnets on sale have the same label’ has been deleted.

Reason:

Packaging, advertising material, etc. — i.e. the product’s visual identity on the market — are subject to constant adjustment in order to retain the interest of the consumer and function as a vehicle for the product’s image. The requirement for a standard label has been dropped to enable a more flexible response to market requirements.

3.6.   Inspection body:

Inspection body:

The inspection body carries out controls on the basis of the standard control programme for protected origin products and the specific control plan which the body draws up for the implementation of the programme in respect of ‘Wachauer Marille’ PDO.

| SGS Austria Controll-Co. GmbH |
| --- |
| Diefenbachgasse 35 |
| 1150 Wien |
| ÖSTERREICH |
| Tel. +43 151225670 |
| Fax +43 151225679 |
| E-mail: sgs.austria@sgs.com |

SGS Austria Controll-Co. GmbH

Diefenbachgasse 35

1150 Wien

ÖSTERREICH

Tel. +43 151225670

Fax +43 151225679

E-mail: sgs.austria@sgs.com

Reason:

Legislative amendments inter alia as regards controls on protected designations of origin, providing for a shift away from official controls by the Provincial Governor to controls by approved private inspection bodies.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘WACHAUER MARILLE’

‘WACHAUER MARILLE’

EC No: AT-PDO-0117-1473-29.06.2011

EC No: AT-PDO-0117-1473-29.06.2011

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name:

Name:

‘Wachauer Marille’

2.   Member State or Third Country:

Member State or Third Country:

Austria

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff:

3.1.   Type of product:

Type of product:

| Class 1.6 — | Fruit, vegetables and cereals, fresh or processed |
| --- | --- |

Class 1.6 —

Fruit, vegetables and cereals, fresh or processed

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

Description of product to which the name in point 1 applies:

These are fruits belonging to the ‘Kegelmarillen’ (cone-shaped apricots), ‘Ovalmarillen’ (oval apricots) (or ‘Rosenmarillen’ (rose apricots)) and ‘Ananasmarillen’ (pineapple apricots) species groups which were traditionally selected and cultivated by the apricot growers and apricot nurseries of the Wachau region from 1900 to 1960.

The main variety cultivated is the local ‘Klosterneuburger’ (‘Kegelmarille’ species group).

‘Kegelmarillen’: The fruit is medium-sized, the mean fruit weight at average fruit yield ranges from 45 g to 60 g and the specific gravity is generally over 1,0. The apricot is cone-shaped or pointed. The base colour of the skin is honey-yellow, half or more of the fruit is reddened, and it often has brown or red patches.

Distinguishing characteristics: Cone-shaped, shorter on one side, heavy reddish tint. The flesh has an even orange to reddish orange colour, is firm and juicy, and does not become floury.

‘Ovalmarillen’ (or ‘Rosenmarillen’): The fruit is medium-sized to large, the mean fruit weight at average fruit yield ranges from 40 g to 65 g and the specific gravity is generally below 1,0. The apricots are oval or very round, with medium-rounded cheeks. The skin is orange-yellow, slightly downy and always has a red blush on up to half of the side facing the sun, often with red spots. Distinguishing characteristics: oval shape and orange-yellow base colour with an attractive red blush.

‘Ananasmarillen’: The size of the fruit varies between that of the ‘Knödelmarille’ (dumpling apricot) and that of the large common apricot, the mean fruit weight at average fruit yield ranges from 30 g to 70 g and the specific gravity is around 1,0. The apricots are very round. The skin is downy, mid-yellow, often slightly reddened or with red patches.

Distinguishing characteristics: apricot-yellow round fruit, only slightly reddened if at all.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

—

3.4.   Feed (for products of animal origin only):

Feed (for products of animal origin only):

—

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

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

—

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

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

—

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling:

—

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

Wachau-Mautern-Krems region. The region is located at the southern edge of the Waldviertel region and runs along the Danube up to the northern part of the Dunkelsteiner Forest. The ‘Wachauer Marille’ growing area includes the following municipalities: Aggsbach-Markt, Albrechtsberg, Bergern im Dunkelsteinerwald, Droß, Dürnstein, Emmersdorf, Furth, Gedersdorf, Krems, Maria-Laach, Mautern, Mühldorf, Paudorf, Rohrendorf bei Krems, Rossatz-Arnsdorf, Schönbühel-Aggsbach, Senftenberg, Spitz, Stratzing, Weinzierl am Wald and Weißenkirchen.

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

The interaction of various climates (Pannonian and Waldviertel climates, right next to the River Danube) together with the great differences between day and night temperatures, particularly when the apricots are ripening. It has been documented that the name ‘Marille’ was used in the region as long ago as 1509. The large-scale cultivation of the fruit as a commercial crop in the Wachau region (along with wine and flax) began around 1890 with the selection of specific varieties and the most suitable stock plants. It has since traditionally been an important branch of the region's economy. In the spring, the landscape is completely transformed by apricot blossom, and this in turn means that the product has enormous significance for the Wachau in terms of tourism.

5.2.   Specificity of the product:

Specificity of the product:

Taste and aroma of the fruit; high sugar, acid and pectin content.

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):

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 unmistakable quality of the ‘Wachauer Marille’ stems from the climate and soil in the region as well as a growing tradition dating back over a century. The special climate has a direct effect in terms of forming the taste, aroma and composition of the fruit.

Reference to publication of the specification:

Reference to publication of the specification:

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

http://www.patentamt.at/Markenschutz/Schutzrechte/Herkunftsangabe/

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(1)  OJ L 93, 31.3.2006, p. 12.

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