# Official Journal C 303/2023

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 303 |
| | |
| English edition | Information and Notices | Volume 6628 August 2023 |

ISSN 1977-091X

Official Journal

of the European Union

C 303

English edition

Information and Notices

Volume 6628 August 2023

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| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2023/C 303/01 | Non-opposition to a notified concentration (Case M.11205 – INPEX CORPORATION / ENEL GREEN POWER / ENEL GREEN POWER AUSTRALIA) (
  1
  ) | 1 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2023/C 303/01

Non-opposition to a notified concentration (Case M.11205 – INPEX CORPORATION / ENEL GREEN POWER / ENEL GREEN POWER AUSTRALIA) (
  1
  )

1

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2023/C 303/02 | Euro exchange rates – 25 August 2023 | 2 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2023/C 303/02

Euro exchange rates – 25 August 2023

2

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2023/C 303/03 | Prior notification of a concentration (Case M.11193 – BAOSTEEL / SAUDI ARAMCO / PIF / JV) – Candidate case for simplified procedure (
  1
  ) | 3 |
| | OTHER ACTS |
| | European Commission |
| 2023/C 303/04 | Publication of an application for registration of a name pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 5 |
| 2023/C 303/05 | Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 11 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2023/C 303/03

Prior notification of a concentration (Case M.11193 – BAOSTEEL / SAUDI ARAMCO / PIF / JV) – Candidate case for simplified procedure (
  1
  )

1

3

OTHER ACTS

European Commission

2023/C 303/04

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

5

2023/C 303/05

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

11

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

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(1)   Text with EEA relevance.

1

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

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 28.8.2023 | EN | Official Journal of the European Union | C 303/1 |
| --- | --- | --- | --- |

28.8.2023

EN

Official Journal of the European Union

C 303/1

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Non-opposition to a notified concentration

(Case M.11205 – INPEX CORPORATION / ENEL GREEN POWER / ENEL GREEN POWER AUSTRALIA)

(Text with EEA relevance)

(2023/C 303/01)

On 16 August 2023, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (https://competition-cases.ec.europa.eu/search). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (https://competition-cases.ec.europa.eu/search). 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 32023M11205. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32023M11205. EUR-Lex is the online point of access to European Union law.

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

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 28.8.2023 | EN | Official Journal of the European Union | C 303/2 |
| --- | --- | --- | --- |

28.8.2023

EN

Official Journal of the European Union

C 303/2

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Euro exchange rates (1)

25 August 2023

(2023/C 303/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0808 |
| JPY | Japanese yen | 157,75 |
| DKK | Danish krone | 7,4537 |
| GBP | Pound sterling | 0,85643 |
| SEK | Swedish krona | 11,8950 |
| CHF | Swiss franc | 0,9564 |
| ISK | Iceland króna | 143,10 |
| NOK | Norwegian krone | 11,5180 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,117 |
| HUF | Hungarian forint | 381,78 |
| PLN | Polish zloty | 4,4690 |
| RON | Romanian leu | 4,9390 |
| TRY | Turkish lira | 28,6164 |
| AUD | Australian dollar | 1,6809 |
| CAD | Canadian dollar | 1,4672 |
| HKD | Hong Kong dollar | 8,4770 |
| NZD | New Zealand dollar | 1,8248 |
| SGD | Singapore dollar | 1,4641 |
| KRW | South Korean won | 1 430,58 |
| ZAR | South African rand | 20,1578 |
| CNY | Chinese yuan renminbi | 7,8783 |
| IDR | Indonesian rupiah | 16 521,11 |
| MYR | Malaysian ringgit | 5,0149 |
| PHP | Philippine peso | 61,227 |
| RUB | Russian rouble | |
| THB | Thai baht | 37,898 |
| BRL | Brazilian real | 5,2524 |
| MXN | Mexican peso | 18,1243 |
| INR | Indian rupee | 89,3040 |

Currency

Exchange rate

USD

US dollar

1,0808

JPY

Japanese yen

157,75

DKK

Danish krone

7,4537

GBP

Pound sterling

0,85643

SEK

Swedish krona

11,8950

CHF

Swiss franc

0,9564

ISK

Iceland króna

143,10

NOK

Norwegian krone

11,5180

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,117

HUF

Hungarian forint

381,78

PLN

Polish zloty

4,4690

RON

Romanian leu

4,9390

TRY

Turkish lira

28,6164

AUD

Australian dollar

1,6809

CAD

Canadian dollar

1,4672

HKD

Hong Kong dollar

8,4770

NZD

New Zealand dollar

1,8248

SGD

Singapore dollar

1,4641

KRW

South Korean won

1 430,58

ZAR

South African rand

20,1578

CNY

Chinese yuan renminbi

7,8783

IDR

Indonesian rupiah

16 521,11

MYR

Malaysian ringgit

5,0149

PHP

Philippine peso

61,227

RUB

Russian rouble

THB

Thai baht

37,898

BRL

Brazilian real

5,2524

MXN

Mexican peso

18,1243

INR

Indian rupee

89,3040

---

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 28.8.2023 | EN | Official Journal of the European Union | C 303/3 |
| --- | --- | --- | --- |

28.8.2023

EN

Official Journal of the European Union

C 303/3

---

Prior notification of a concentration

(Case M.11193 – BAOSTEEL / SAUDI ARAMCO / PIF / JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2023/C 303/03)

1.

This notification concerns the following undertakings:

| — | Baoshan Iron & Steel Co., Ltd. (‘Baosteel’, China), a company organized and existing under the laws of the People’s Republic of China and listed on the Shanghai Stock Exchange (600019), |
| --- | --- |

—

Baoshan Iron & Steel Co., Ltd. (‘Baosteel’, China), a company organized and existing under the laws of the People’s Republic of China and listed on the Shanghai Stock Exchange (600019),

| — | Saudi Arabian Oil Company (‘Saudi Aramco’, Saudi Arabia), a joint stock company established by Royal Decree No. M/8 of the KSA, |
| --- | --- |

—

Saudi Arabian Oil Company (‘Saudi Aramco’, Saudi Arabia), a joint stock company established by Royal Decree No. M/8 of the KSA,

| — | Public Investment Fund (‘PIF’, Riyadh, Saudi Arabia), a Saudi Arabian sovereign wealth fund, established in 1971, and regulated by the Law of the Public Investment Fund issued pursuant to Royal Decree No. M/92 dated 12/08/1440H, |
| --- | --- |

—

Public Investment Fund (‘PIF’, Riyadh, Saudi Arabia), a Saudi Arabian sovereign wealth fund, established in 1971, and regulated by the Law of the Public Investment Fund issued pursuant to Royal Decree No. M/92 dated 12/08/1440H,

| — | A newly created integrated steel plate manufacturing joint venture company (‘JV Company’, Saudi Arabia). |
| --- | --- |

—

A newly created integrated steel plate manufacturing joint venture company (‘JV Company’, Saudi Arabia).

Baosteel, Saudi Aramco and PIF will acquire within the meaning of Article 3(1)(b) and Article 3(4) of the Merger Regulation joint control of the JV Company.

The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

2.

| — | Baosteel mainly engages in iron and steel manufacturing, processing and distribution, information technology, the carbon industry and finance business, |
| --- | --- |

—

Baosteel mainly engages in iron and steel manufacturing, processing and distribution, information technology, the carbon industry and finance business,

| — | Saudi Aramco is primarily engaged in prospecting, exploring, drilling and extracting hydrocarbon substances and processing, manufacturing, refining and marketing these substances, |
| --- | --- |

—

Saudi Aramco is primarily engaged in prospecting, exploring, drilling and extracting hydrocarbon substances and processing, manufacturing, refining and marketing these substances,

| — | PIF is a sovereign wealth investment fund that has direct and indirect investments in a number of sectors across Saudi Arabia and globally, including food and agriculture, energy, financial sector, manufacturing, real estate, logistics and digital sectors. |
| --- | --- |

—

PIF is a sovereign wealth investment fund that has direct and indirect investments in a number of sectors across Saudi Arabia and globally, including food and agriculture, energy, financial sector, manufacturing, real estate, logistics and digital sectors.

3.

The business activities of the JV Company will be manufacturing and supply of Direct Reduced Iron (‘DRI’) and heavy steel plates to third parties and to Saudi Aramco, PIF and their affiliates under long-term supply agreements, primarily in the KSA, followed by countries in the Gulf Cooperation Council (‘GCC’) and the region of Middle East and North Africa (‘MENA’).

4.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under 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 the Notice.

5.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.11193 – BAOSTEEL / SAUDI ARAMCO / PIFIl faut INSERER des espaces avant et apres le slash ‘/’, svp de verifier sur toutes les VLsJV

Observations can be sent to the Commission by email or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Postal address:

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

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’).

1

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

2

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OTHER ACTS

European Commission

| 28.8.2023 | EN | Official Journal of the European Union | C 303/5 |
| --- | --- | --- | --- |

28.8.2023

EN

Official Journal of the European Union

C 303/5

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

(2023/C 303/04)

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

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘Sardeluță marinată’

EU No: TSG-RO-02882 – 21.12.2022

Member State or Third Country: Romania

1.   Name to be registered

‘Sardeluță marinată’

2.   Type of product

Class 1.7. Fresh fish, molluscs and crustaceans and products derived therefrom

3.   Grounds for registration

3.1.   Whether the product

| ☐ | results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff |
| --- | --- |

☐

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff

| ☒ | is produced from raw materials or ingredients that are those traditionally used |
| --- | --- |

☒

is produced from raw materials or ingredients that are those traditionally used

The raw material is sprat, a fish of the species Sprattus sprattus phalericus and Sprattus sprattus. The sprat is a delicate, juicy, small-sized pelagic fish, usually 65 to 90 mm long, with an elongated body, laterally compressed, with silvery flanks and belly and a dark bluish or greenish back.

The sprat is a small sea fish that has been used for decades in marinated products, semi-preserves and as tinned fish, and is used to manufacture ‘Sardeluță marinată’. Processed and marinated sprats are covered in different filling media, to manufacture three flavour varieties, that are organoleptically distinct in terms of taste, namely: ‘Sardeluță marinată’ (în vin) (sprat marinated in wine), ‘Sardeluță marinată’ (în ulei de floarea-soarelui) (sprat marinated in sunflower oil), ‘Sardeluță marinată’ (în ulei de floarea-soarelui picant) (sprat marinated in sunflower oil with chili).

The following ingredients have been used traditionally to marinade the fish and as filling media: non-iodised rock salt, wine vinegar, white wine, sugar, sunflower oil, sweet paprika powder, chili pepper, black peppercorns, bay leaves, whole allspice, whole coriander seeds.

3.2.   Whether the name

| ☐ | has been traditionally used to refer to the specific product |
| --- | --- |

☐

has been traditionally used to refer to the specific product

| ☒ | identifies the traditional character or specific character of the product |
| --- | --- |

☒

identifies the traditional character or specific character of the product

The products’ name indicates the specificity of the raw material – headed and gutted sprat – and the preparation method (marination), and distinguishes between the flavour varieties of the particular filling medium used. These components included in the name help distinguishing between the products, whose specificity has been explicitly expressed over time, not just with regard to the raw material, but also the product’s names.

In 1974, ‘Sardeluță marinată’ was made the subject of production and marketing standards developed by the Ministry of Internal Trade (Institute for Trade Research, Internal Trade Documentary Information Office): ‘Departmental Internal Standard (N.I.D) No 2190-74 on semi-preserves of cold marinated fish in wine sauce and oil and in chili sauce’. A further reference to this speciality dates back to 1988, when the food industry used to produce ‘Marine – Sprat in chili oil’, ‘Marine – Sprat in oil and vegetables’, and ‘Marine – Sprat in tomato and onion sauce’, as shown in the Technological Instructions on how to produce cans of small sea fish (Directorate for Fisheries and Industrial Fisheries, 1988).

Over time, the term sardeluță and the term sprat as a species have ended up becoming synonyms both in the food industry’s technological specifications and in the context of food consumption in Romania. Scientific dictionaries confirm that sprat and sardeluță have become synonyms: Dicționarul de sinonime al limbii române [Dictionary of synonyms in the Romanian language], authors Luiza Seche and Mircea Seche, Editura Academiei RSR, Bucharest, 1982, and Dicționarul de sinonime al limbii române [Dictionary of synonyms in the Romanian language], authors Luiza Seche, Mircea Seche and Irina Preda, Editura Științifică și Enciclopedică, Bucharest, 1989.

The online European Nature Information System (EUNIS) database managed by the European Environmental Agency (EEA), also lists the term sardeluță as a Romanian synonym for sprat and Sprattus.

In accordance with Order No 32/2023 of the Minister for Agriculture and Rural Development approving the trade names of fish species and other aquatic creatures accepted on the territory of Romania, the term șprot/sardeluță is used for the species Sprattus sprattus phalericus and Sprattus sprattus.

4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of the Regulation)

‘Sardeluța marinată’ is produced by marinating the raw material, sprat, resulting in three different varieties depending on the marinade used then covering it in the chosen filling medium. By adding wine sauce, sunflower oil or sunflower oil with chili to the marinated sprat and by flavouring it with different ingredients, the products acquire distinct tastes, with specific organoleptic qualities.

Depending on the filling medium used, the product name on the label has to be completed with the specific ingredient used, as follows: ‘Sardeluță marinată STG’ (în vin) (sardines marinated in wine), ‘Sardeluță marinată STG’ (în ulei de floarea-soarelui) (in sunflower oil), ‘Sardeluță marinată STG’ (în ulei de floarea-soarelui picant) (in sunflower oil with chili).

Physicochemical characteristics

| 1. | Fish content | minimum 65 % |
| --- | --- | --- |
| 2. | Salt (sodium chloride) | maximum 7 % |
| 3. | Acidity | minimum 0,5 % acetic acid |

1.

Fish content

minimum 65 %

2.

Salt (sodium chloride)

maximum 7 %

3.

Acidity

minimum 0,5 % acetic acid

Organoleptic characteristics

The main characteristics of the products are their appearance, texture, colour, flavour, aroma and taste. Their appearance is that of headed and gutted fish with firm flesh, seamless cuts and no damaged skin. The fish are delicate, juicy, and covered in the filling liquid specific to each product. ‘Sardeluța marinată’ has the same colours as the fresh fish: the upper part of the body is an iridescent greenish-grey with silvery flanks and belly. In the case of ‘Sardeluță marinată’ in wine and ‘Sardeluță marinată’ in sunflower oil, the colour of the filling medium is translucent, with silvery reflections. As for ‘Sardeluță marinată’ in chili oil, the liquid is translucent, with silvery reflections and a reddish tinge. The product’s flavour is given by the ingredients used, namely allspice, coriander, black pepper, and bay leaves. In the case of ‘Sardeluță marinată’ in chili oil, the specific flavour is given by the chili pepper and the sweet paprika powder.

‘Sardeluța marinată’ in wine tastes of saltwater fish and has a slightly acidic flavour, which is accompanied by the aroma of wine vinegar and white wine. ‘Sardeluța marinată’ in sunflower oil tastes of saltwater fish and has the neutral flavour of sunflower oil. ‘Sardeluța marinată’ in chili oil tastes of saltwater fish, and with an added bite of chili flavour.

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of the Regulation)

The raw material used for the marinated products is refrigerated or frozen sprat (Sprattus sprattus phalericus, Sprattus sprattus). The flesh is delicate and juicy, and it tastes like a saltwater fish.

The ingredients used in the manufacturing process are sunflower oil, wine vinegar, non-iodised rock salt for the food industry, sugar, white wine, and unprocessed spices (allspice, coriander, black pepper, and bay leaves). In addition, chili pepper and sweet paprika powder are used to prepare ‘Sardeluța marinată’ in chili oil.

The production method comprises the following steps: delivery of the frozen fish, storage, thawing, primary processing and preservation by refrigeration, preparing the spice broth, preparing the marinade, preparing the filling media, marinating, placing in individual containers and adding the filling medium.

a)   Delivery of the fish

Delivery and quantity check, storage and subsequent unpacking where necessary, thawing the raw material in appropriate premises, and quality check.

b)   Primary processing of the fish

Sprats are headed, gutted, and washed to become what are called sardeluță. They are preserved by flake-ice refrigeration.

c)   Preparation of the spice broth

The ingredients (allspice, coriander, black pepper, bay leaves) and the water are measured out according to the recipe. The water is boiled in the boiling tank and then poured over the mixed spices in the mixing tank. After boiling, the broth is left to cool before being transferred to drum containers, where it is stored for 48 hours at a temperature of no more than 25 °C.

The recipe for 20 litres of spice broth is the following:

| Item No: | Ingredients | Unit of measurement | Amount |
| --- | --- | --- | --- |
| 1. | Water | Litres | 20 |
| 2. | Whole peppercorns | Kilograms | 0,2 |
| 3. | Whole allspice berries | Kilograms | 0,1 |
| 4. | Whole coriander seeds | Kilograms | 0,1 |
| 5. | Bay leaves | Kilograms | 0,1 |

Item No:

Ingredients

Unit of measurement

Amount

1.

Water

Litres

20

2.

Whole peppercorns

Kilograms

0,2

3.

Whole allspice berries

Kilograms

0,1

4.

Whole coriander seeds

Kilograms

0,1

5.

Bay leaves

Kilograms

0,1

d)   Preparation of the marinade

The H-1:1 marinade for headed and gutted sprat contains water, wine vinegar, non-iodised rock salt, the specific spice broth, white wine, and sugar. The quantities of ingredients for the marinade are given for 100 litres of mixture.

The marinade recipe is as follows:

| Item No: | Ingredients | Unit of measurement | Amount |
| --- | --- | --- | --- |
| 1. | Water | Litres | 41 |
| 2. | Wine vinegar (9 °) | Litres | 25 |
| 3. | Non-iodised rock salt | Kilograms | 12 |
| 4. | Spice broth | Litres | 10 |
| 5. | White wine | Litres | 8 |
| 6. | Sugar | Kilograms | 4 |

Item No:

Ingredients

Unit of measurement

Amount

1.

Water

Litres

41

2.

Wine vinegar (9 °)

Litres

25

3.

Non-iodised rock salt

Kilograms

12

4.

Spice broth

Litres

10

5.

White wine

Litres

8

6.

Sugar

Kilograms

4

e)   Preparation of filling media

The filling media are different and specific to each product variety.

The filling medium for ‘Sardeluță marinată’ in wine is made of the following ingredients:

| Item No: | Ingredients | Unit of measurement | Amount |
| --- | --- | --- | --- |
| 1. | Water | Litres | 54 |
| 2. | Wine vinegar (9°) | Litres | 20,5 |
| 3. | Spice broth | Litres | 10 |
| 4. | White wine | Litres | 8 |
| 5. | Sugar | Kilograms | 4 |
| 6. | Non-iodised rock salt | Kilograms | 3,5 |

Item No:

Ingredients

Unit of measurement

Amount

1.

Water

Litres

54

2.

Wine vinegar (9°)

Litres

20,5

3.

Spice broth

Litres

10

4.

White wine

Litres

8

5.

Sugar

Kilograms

4

6.

Non-iodised rock salt

Kilograms

3,5

The filling medium for ‘Sardeluță marinată’ in sunflower oil is sunflower oil.

The filling medium for ‘Sardeluță marinată’ in sunflower oil with chili is obtained by boiling the finely chopped chili pepper with the sweet paprika powder and the sunflower oil. The boiling process takes about 60 minutes and ends when the oil turns a reddish colour due to the spices. The mixture is left to cool to room temperature. After cooling, the mixture is strained to produce a clear liquid with subtle traces of red paprika powder; it has the typical taste of chili pepper, being neither bitter nor rancid, and the pleasant, aromatic smell of bell pepper. It is then stored for 48 hours at a temperature of no more than 25 °C.

The filling medium for ‘Sardeluță marinată’ in sunflower oil with chili has the following composition for 10 litres:

| Item No: | Ingredients | Unit of measurement | Amount |
| --- | --- | --- | --- |
| 1. | Sunflower oil | Litres | 10 |
| 2. | Sweet paprika powder | Kilograms | 0,1 |
| 3. | Minced chili pepper | Kilograms | 0,1 |

Item No:

Ingredients

Unit of measurement

Amount

1.

Sunflower oil

Litres

10

2.

Sweet paprika powder

Kilograms

0,1

3.

Minced chili pepper

Kilograms

0,1

f)   Marinating

Headed and gutted sprats are weighed and rinsed in a 24 % salt water solution, and then they are left to marinate for at least 16 hours or until their pH reaches the required value of 4.9. After marinating, the sprats are removed from the mixture and drained before placing in containers. The filling media are prepared in advance so that they are already cold when the packing process begins.

g)   Product preparation

The products in the specifications are obtained by placing the sprats in individual containers and adding the filling medium. The ratio of raw material to the filling medium is determined by the type of packaging, but raw material - sprat - cannot account for less than 65 %.

‘Sardeluță marinată’ in wine is marinated sprat packed in individual containers, to which the specific filling medium (wine sauce) is added, up to a maximum 35 % of total weight. Depending on the container’s capacity, 2-10 grams of sunflower oil and two or three whole coriander seeds (up to 4 grams) are added.

‘Sardeluță marinată’ in sunflower oil is marinated sprat placed in individual containers, to which the specific filling medium (sunflower oil) is added, up to a maximum 35 % of total weight. Depending on the container’s capacity, one or more bay leaves (up to 1 gram), and two or three whole black peppercorns (up to 4 grams) are added.

‘Sardeluță marinată’ in sunflower oil with chili is marinated sprat packed in individual containers, to which the specific filling medium (sunflower oil with chili) is added, up to a maximum 35 % of total weight. Depending on the container’s capacity, two or three whole red peppercorns (up to 4 grams) are added.

4.3.   Description of the key elements establishing the product’s traditional character (Article 7(2) of the Regulation)

In 1953, technology specialists considered sprat as raw material for semi-preserves and to produce tinned fish: the Ministry of Meat, Fish and Dairy Industries, Îndreptar pentru industria de prelucrare a peștelui [Rulebook for the fish processing industry], Editura Tehnică, Bucharest, Romania, 1953, p. 135. According to the rulebook, sprat was one of the raw materials used for semi-preserved fish in vegetable oils.

‘Sardeluța’ is mentioned in 1957 as a raw material in the guidelines on food standards drafted by V. Gheorghe, PhD: Gheorghe, V., Peștii și delfinii în alimentație și industrie [Fish and dolphins in food and industry], Ministry of Consumer Goods Industry, Directorate-General for Fish Industry and Fishing Regulation, Bucharest, Romania, 1957. According to V. Gheorghe, ‘[...] as it belongs to the same family as the Baltic Sea sprat (although it is slightly smaller), sardeluța would be well suited for the production of tinned sprats in oil [...]’

Sardines, medium-sized sea fish, headed and gutted, were used in 1960 as raw material in a recipe signed by Ecaterina Teișanu, ‘Sardines in oil’ (Teișanu, E., Conservarea cărnurilor și peștelui în gospodărie [Preserving meat and fish at home], Editura Tehnică, Bucharest, 1960).

In 1988, the Directorate for Fisheries and Industrial Fisheries subordinated to the Ministry of Food Industry and Acquisition of Agricultural Products (M.I.A.A.P.A.) had adopted, for the benefit of food industry units, Technological instructions on how to produce cold marinated sea fish. The following species were considered as raw material: ‘Black and Caspian Sea sprat, anchovy, Black Sea shad, and sprat, according to NTR 1484-83 – “Salted indigenous fish” [...]’.

The ingredients for the products in the specifications were already laid down in the food industry’s manufacturing standards in 1953. For example, the Rulebook for the fish processing industry mentions bay leaves, peppercorn, chili powder and sweet paprika powder, mustard seeds, coriander, allspice, etc. (Ministry of Meat, Fish and Dairy Industries, Îndreptar pentru industria de prelucrare a peștelui, Editura Tehnică, Bucharest, Romania, 1953, pp. 93-49).

Another reference to the ingredients is ‘Departmental Internal Standard (N.I.D) No 2190-74 on semi-preserves of cold marinated fish in wine sauce and oil and in chili sauce’. This stated that, according to the collection of State standards and internal technical quality rules for fish and fish products (Ministry of Internal Trade, Standarde de stat și norme interne tehnice de calitate pentru pește și produse din pește, Bucharest, Romania, 1975), the ingredients were ‘[...] edible sunflower oil, fermentation vinegar, spices (peppercorn, bay leaves, allspice) [...]’.

In addition, in 1988, the Directorate for Fisheries and Industrial Fisheries subordinated to M.I.A.A.P.A. endorsed the Technological Instruction on how to produce sprat in wine sauce and oil as an appetizer; the raw material was sprat and the ingredients were ‘[...] edible sunflower oil, acetic acid 80 % - food grade, quality white wine, spices (peppercorn, bay leaves, allspice) [...]’.

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

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| 28.8.2023 | EN | Official Journal of the European Union | C 303/11 |
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28.8.2023

EN

Official Journal of the European Union

C 303/11

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

(2023/C 303/05)

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

SINGLE DOCUMENT

‘Formatge Garrotxa / Queso Garrotxa’

EU No: PGI-ES-02876 – 14.11.2020

PDO ( ) PGI (X)

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

‘Formatge Garrotxa / Queso Garrotxa’

2.   Member State or third country

Member State or third country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.3 Cheese

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

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

The ‘Formatge Garrotxa / Queso Garrotxa’ PGI is a cheese made exclusively from whole goat’s milk, using the mixed curdling technique. The crust is covered with a layer of blue-grey mould, giving it the ashy, fuzzy appearance of a bloomy rind.

Cheese covered by this PGI has the following characteristics:

| — | Morphological: regular cylindrical shape with rounded edges. The height must not exceed the diameter. There are two sizes: one of 1 kg and the other of 0,5 kg, ± 100 g and 50 g respectively. The small size has a diameter of 10,5 cm ± 1 cm and the large size has a diameter of 14,5 cm ± 1 cm. |
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Morphological: regular cylindrical shape with rounded edges. The height must not exceed the diameter. There are two sizes: one of 1 kg and the other of 0,5 kg, ± 100 g and 50 g respectively. The small size has a diameter of 10,5 cm ± 1 cm and the large size has a diameter of 14,5 cm ± 1 cm.

| — | Chemical






  Protein content (of the dry matter): | minimum 30 % |
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| Fat content (of the dry matter): | minimum 45 % |
| Dry extract: | maximum 70 % |

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Chemical

Protein content (of the dry matter):

minimum 30 %

Fat content (of the dry matter):

minimum 45 %

Dry extract:

maximum 70 %

| — | Organoleptic






  — | The paste is off-white in colour and has a firm, smooth texture. |
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Organoleptic

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The paste is off-white in colour and has a firm, smooth texture.

| — | The aromas are of medium intensity, with fresh goat’s milk and butter predominating on the inside, while the rind gives off damp notes reminiscent of the cellar. In the mouth, lactic notes predominate. |
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The aromas are of medium intensity, with fresh goat’s milk and butter predominating on the inside, while the rind gives off damp notes reminiscent of the cellar. In the mouth, lactic notes predominate.

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)

Goat’s milk, lactic cultures, calcium chloride (optional), rennet and salt.

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 stages in the production of these cheeses must take place in the demarcated geographical area.

The stages are: taking delivery and storage, pasteurisation, maturing the milk, curdling, cutting, moulding, pressing, salting, drying and maturing.

In the production of ‘Formatge Garrotxa’ / ‘Queso Garrotxa’ the maturing process and the development of the mould are essential stages that give the cheese its particular characteristics. The cheeses are repeatedly turned over until they develop a regular grey-coloured rind and ashy, fuzzy appearance due to the growth of surface mould. In no circumstances may they be inoculated artificially. The minimum maturing time is 21 days.

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

Packaging the product is an important, delicate operation which must be carried out by the cheesemaker in order to ensure that the cheese’s characteristic rind is not damaged. For this reason, packaging must be done in the demarcated area by the producers for the purpose of preserving one of the most important characteristics of the protected cheese.

The individual cheeses must be packaged using appropriate materials such as paper, or in cardboard boxes, so that the bloomy rind around the cheese is not damaged.

Packaging processes such as vacuum technology or similar which do not protect the bloomy rind may not be used.

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

The labels on the cheeses must include the name ‘Formatge Garrotxa / Queso Garrotxa’ and the term ‘Indicación Geográfica Protegida’ [Protected Geographical Indication], or the acronym IGP [PGI], along with the PGI's specific logo.

Image of this PGI's specific logo:

Image 1

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area of the ‘Formatge Garrotxa / Queso Garrotxa’ Protected Geographical Indication covers the entire Autonomous Community of Catalonia.

5.   Link with the geographical area

Link with the geographical area

The link between ‘Formatge Garrotxa’ / ‘Queso Garrotxa’ and its production region is based above all on its reputation and quality characteristics. These result from the particular manufacturing method used, in which the know-how of the cheesemakers is paramount.

The area in which this cheese is produced has historically been a place in which goat’s milk is produced and cheese made. There is proof of this in the many types of goat’s cheese that can still be found throughout the area.

The beginning of the 1980s saw a huge increase in the production of goat’s milk, which rose from 156 000 litres in 1973 to 1 300 000 litres in 1983. For this reason, a number of farmers based in the Garrotxa district engaged specialist cheesemakers as consultants in order to produce a matured cheese that would enable them to use up their excess goat’s milk. The specialists revived the recipe for a matured goat’s cheese that had previously been made in the area, incorporating the technological knowledge that existed in the 1980s. They created a specific product, and this was how ‘Formatge Garrotxa’ / ‘Queso Garrotxa’ first acquired its name: from the area in which it was made.

In the 1980s – at the same time as this cheese was being revived in the Garrotxa region – young people started leaving urban areas for rural areas, especially mountain areas. Some of those young ‘neo-rurals’ took courses in artisanal cheesemaking which, at that time, were being run at Torre Marimon – an official specialist agricultural college where‘Formatge Garrotxa’ / ‘Queso Garrotxa’ technology and ‘know-how’ were taught. Those young people went on to make the cheese in dairies all over Catalonia, as they had been taught.

The quality of ‘Formatge Garrotxa’ / ‘Queso Garrotxa’ stems from its producers' skill and experience, which make a major contribution to the quality and properties of the cheese. It is known that few cheesemakers were producing ‘Formatge Garrotxa’ / ‘Queso Garrotxa’ at the outset. This was because it was difficult to make and required considerable attention during the maturing period in order to produce a sufficiently generous bloomy rind. The cheesemakers have acquired the necessary expertise with which to handle the cheeses carefully by hand. They do not use mechanised processes or any utensils that could damage the surface layer of mould.

The maturing process and the development of the mould are essential stages in the production of ‘Formatge Garrotxa’ / ‘Queso Garrotxa’. During that stage the role of the cheesemaker is fundamental, as mechanised processes are not used during maturing. No utensils that could damage the layer of mould are used. Instead, the cheeses are made by hand, which requires knowledge, know-how and experience on the part of the cheesemaker. As the mould develops, the cheesemaker combs it by hand, taking care not to remove it. In fact, the combing helps the mould to form evenly on the surface of the cheese, and to disperse around the maturing room.

For these reasons the human factor is essential in creating the right technical conditions for producing a good ‘Formatge Garrotxa’ / ‘Queso Garrotxa’.

The specific characteristic of ‘Formatge Garrotxa’ / ‘Queso Garrotxa’ is the bloomy rind giving its outer surface a greyish or bluish appearance and making it fuzzy to the touch. This rind sets it apart from the other cheeses on sale in the rest of Spain and elsewhere in Europe, as it is the only goat’s cheese made using the mixed curdling technique, with mould being allowed to grow on the rind during production and maturing. The mould gives the cheese a distinctive appearance and protects it while it is on sale and until it is consumed.

This cheese is usually known as a ‘bloomy-rind cheese’ on account of the appearance that the mould gives it.

‘Formatge Garrotxa’ / ‘Queso Garrotxa’ is a product highly appreciated by consumers. It is associated with Catalonia's lands and it forms an intrinsic part of Catalan culture. It is a symbol of Catalan cultural heritage, thanks to its links with society and with socio-economic changes and developments. The product's reputation has gradually spread beyond the confines of its production area. It is currently being supplied to various European countries such as Sweden, Portugal, Andorra, Greece, Denmark and Germany, and to/in countries outside Europe such as Mexico, the USA, Canada, Japan and Russia.

Its popularity and reputation are indisputable, as shown by the many references in specialist books and official catalogues, specific references on the internet, and its established presence at fairs and competitions.

Queso Garrotxa first appeared on the market at local fairs close to the production area. By 1985, this type of cheese had already made an appearance at the Barcelona trade fair (in the pavilion housing Catalonia's artisan food producers). It was subsequently introduced at artisanal fairs held in various places across Spain and within a few years it had been taken abroad. By 1993 it had won first prize at an international cheese-tasting event in London, following which it became an export product.

Since the 1980s, numerous references to this cheese have appeared in specialist publications, including: Arroyo and Canut, Quesos de España [Cheeses of Spain], Espasa-Calpe, 1988; Various authors, España, el país de los 100 quesos [Spain, land of 100 cheeses], CCI Consultores Alimentarios, S.L., 1996; Descobrir Cuina [Discover cuisine], No 1, 1997, p. 53; Canut and Wiesenthal, Los mejores vinos y quesos españoles [The best Spanish wines and cheeses], 2002, p. 83.

Quesos de España

España, el país de los 100 quesos

Descobrir Cuina

Los mejores vinos y quesos españoles

References to this product also appear in official catalogues published by the authorities since 1990: Catálogo de quesos de España [Catalogue of cheeses of Spain] (1990) and in the Inventario Español de Productos Tradicionales [Spanish Inventory of Traditional Products], (1996) published by the Ministry of Agriculture, Fisheries and Food. It also appears in the book Productes de la Terra [Products of the Land] published by the Government of the Autonomous Community of Catalonia (2007); in the periodical Pastors [Shepherds] published by the Unió de Pagesos [Farmers’ Union], in an article entitled ‘Producció actual del formatge de pell florida o Garrotxa’ [‘Current production of bloomy-rind cheese or Garrotxa’], Romero del Castillo y Pratginestós, 1998. In addition, it has been the subject of various dissertations in the Agricultural School of the Polytechnic University of Catalonia (Abril, C., 1993, Pratginestós, F., 1998, Rafel, C., 2006, Canals, G., 2011).

Catálogo de quesos de España

Inventario Español de Productos Tradicionales

Productes de la Terra

Pastors

In the regulatory field, Queso Garrotxa appears in the Catalan Government's Inventario de Productos de la Tierra [Land Production Inventory], which includes typical and traditional Catalan foods. Furthermore, in 1996 Queso Garrotxa was referred to in Commission Decision 96/536/EC as a dairy product with traditional characteristics.

Inventario de Productos de la Tierra

On the internet there are websites such as the Associació Catalana de Ramaders i Elaboradors de Formatge Artesà [Catalan association of cattle breeders and producers of artisanal cheese] and the Gastroteca portal of the Catalan Government body Prodeca - Promotora dels Aliments Catalans (a digital catalogue of Catalan agri-food products). On those sites, ‘Formatge Garrotxa’ / ‘Queso Garrotxa’ is presented as a highly distinctive traditional type of cheese characterised by its bloomy rind.

The cheese has been awarded numerous prizes in various competitions judged by tasting panels comprising cheese experts. This is testimony to the solid reputation of ‘Formatge Garrotxa’ / ‘Queso Garrotxa’ and the product’s excellent quality. Some of these prizes include:

| — | World Cheese Awards: international competition, in the semi-cured category: ‘super gold’ medal in 2016, gold medals in 2009, 2010, 2018, 2019 and 2022; silver medals in 2011, 2014, 2015, 2016, 2017, 2018 and 2019; bronze medals in 2013, 2015, 2017, 2018, 2019 and 2022. |
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World Cheese Awards: international competition, in the semi-cured category: ‘super gold’ medal in 2016, gold medals in 2009, 2010, 2018, 2019 and 2022; silver medals in 2011, 2014, 2015, 2016, 2017, 2018 and 2019; bronze medals in 2013, 2015, 2017, 2018, 2019 and 2022.

| — | Gourmet Quesos: national Spanish competition, in the category of young goat’s cheese made from pasteurised milk: gold medal in 2023. |
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Gourmet Quesos: national Spanish competition, in the category of young goat’s cheese made from pasteurised milk: gold medal in 2023.

| — | Competition for artisanal cheeses from the Pyrenees: Competition covering the Spanish and French Pyrenees, in the category of goat’s cheese made by enzymatic curdling: silver medal in 2011 and bronze medal in 2009. |
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Competition for artisanal cheeses from the Pyrenees: Competition covering the Spanish and French Pyrenees, in the category of goat’s cheese made by enzymatic curdling: silver medal in 2011 and bronze medal in 2009.

| — | Lactium: Catalan regional competition, in the specific category of Queso Garrotxa: single medal for the best cheese in this category in 2018, 2019, 2021 and 2022. |
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Lactium: Catalan regional competition, in the specific category of Queso Garrotxa: single medal for the best cheese in this category in 2018, 2019, 2021 and 2022.

Reference to publication of the specification

Reference to publication of the specification

The full product specification can be found on the following website:

While the application is being processed, the updated product specification can be consulted via the following link:

http://agricultura.gencat.cat/web/.content/al_alimentacio/al02_qualitat_alimentaria/normativa-dop-igp/plecs-tramit/pliego-condiciones-igp-formatge-garrotxa-solicitud-esp.pdf

and, once the application has been approved, will be published on

http://agricultura.gencat.cat/ca/ambits/alimentacio/segells-qualitat-diferenciada/distintius-origen/dop-igp/normativa-dop-igp/plecs-condicions/en-vigor/

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

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