# Official Journal C 82/2015

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 82 |
| | |
| English edition | Information and Notices | Volume 5810 March 2015 |

ISSN 1977-091X

Official Journal

of the European Union

C 82

English edition

Information and Notices

Volume 5810 March 2015

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 082/01 | Non-opposition to a notified concentration (Case M.7326 — Medtronic/Covidien) (
  1
  ) | 1 |
| 2015/C 082/02 | Non-opposition to a notified concentration (Case M.7524 — Lone Star/Hanson Building Entities) (
  1
  ) | 1 |
| 2015/C 082/03 | Non-opposition to a notified concentration (Case M.7492 — BBVA/Garanti) (
  1
  ) | 2 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 082/01

Non-opposition to a notified concentration (Case M.7326 — Medtronic/Covidien) (
  1
  )

1

1

2015/C 082/02

Non-opposition to a notified concentration (Case M.7524 — Lone Star/Hanson Building Entities) (
  1
  )

1

1

2015/C 082/03

Non-opposition to a notified concentration (Case M.7492 — BBVA/Garanti) (
  1
  )

1

2

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 082/04 | Euro exchange rates | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 082/04

Euro exchange rates

3

---

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY |
| | European Commission |
| 2015/C 082/05 | Notice of the impending expiry of certain countervailing measures | 4 |
| 2015/C 082/06 | Notice of the impending expiry of certain anti-dumping measures | 5 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2015/C 082/07 | Prior notification of a concentration (Case M.7514 — American Express/Credit Suisse/Swisscard) — Candidate case for simplified procedure (
  1
  ) | 6 |
| | OTHER ACTS |
| | European Commission |
| 2015/C 082/08 | Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 7 |
| 2015/C 082/09 | Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 12 |
| 2015/C 082/10 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 17 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

2015/C 082/05

Notice of the impending expiry of certain countervailing measures

4

2015/C 082/06

Notice of the impending expiry of certain anti-dumping measures

5

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2015/C 082/07

Prior notification of a concentration (Case M.7514 — American Express/Credit Suisse/Swisscard) — Candidate case for simplified procedure (
  1
  )

1

6

OTHER ACTS

European Commission

2015/C 082/08

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

7

2015/C 082/09

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

12

2015/C 082/10

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

17

---

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

---

(1)   Text with EEA relevance

1

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

EN

---

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 10.3.2015 | EN | Official Journal of the European Union | C 82/1 |
| --- | --- | --- | --- |

10.3.2015

EN

Official Journal of the European Union

C 82/1

---

Non-opposition to a notified concentration

(Case M.7326 — Medtronic/Covidien)

(Text with EEA relevance)

(2015/C 82/01)

On 28 November 2014, 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 website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

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

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32014M7326. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32014M7326. EUR-Lex is the online access to European law.

---

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

---

| 10.3.2015 | EN | Official Journal of the European Union | C 82/1 |
| --- | --- | --- | --- |

10.3.2015

EN

Official Journal of the European Union

C 82/1

---

Non-opposition to a notified concentration

(Case M.7524 — Lone Star/Hanson Building Entities)

(Text with EEA relevance)

(2015/C 82/02)

On 4 March 2015, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in the English language and will be made public after it is cleared of any business secrets it may contain. It will be available:

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

—

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

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7524. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7524. EUR-Lex is the online access to European law.

---

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

---

| 10.3.2015 | EN | Official Journal of the European Union | C 82/2 |
| --- | --- | --- | --- |

10.3.2015

EN

Official Journal of the European Union

C 82/2

---

Non-opposition to a notified concentration

(Case M.7492 — BBVA/Garanti)

(Text with EEA relevance)

(2015/C 82/03)

On 3 March 2015, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English language and will be made public after it is cleared of any business secrets it may contain. It will be available:

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

—

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

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7492. EUR-Lex is the online access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7492. EUR-Lex is the online access to the European law.

---

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

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 10.3.2015 | EN | Official Journal of the European Union | C 82/3 |
| --- | --- | --- | --- |

10.3.2015

EN

Official Journal of the European Union

C 82/3

---

Euro exchange rates (1)

9 March 2015

(2015/C 82/04)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0860 |
| JPY | Japanese yen | 131,31 |
| DKK | Danish krone | 7,4504 |
| GBP | Pound sterling | 0,71860 |
| SEK | Swedish krona | 9,1865 |
| CHF | Swiss franc | 1,0691 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,5785 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,251 |
| HUF | Hungarian forint | 305,21 |
| PLN | Polish zloty | 4,1181 |
| RON | Romanian leu | 4,4428 |
| TRY | Turkish lira | 2,8334 |
| AUD | Australian dollar | 1,4043 |
| CAD | Canadian dollar | 1,3674 |
| HKD | Hong Kong dollar | 8,4264 |
| NZD | New Zealand dollar | 1,4730 |
| SGD | Singapore dollar | 1,4979 |
| KRW | South Korean won | 1 209,21 |
| ZAR | South African rand | 13,1281 |
| CNY | Chinese yuan renminbi | 6,8034 |
| HRK | Croatian kuna | 7,6325 |
| IDR | Indonesian rupiah | 14 192,50 |
| MYR | Malaysian ringgit | 3,9943 |
| PHP | Philippine peso | 48,018 |
| RUB | Russian rouble | 66,0600 |
| THB | Thai baht | 35,371 |
| BRL | Brazilian real | 3,3620 |
| MXN | Mexican peso | 16,8091 |
| INR | Indian rupee | 68,0710 |

Currency

Exchange rate

USD

US dollar

1,0860

JPY

Japanese yen

131,31

DKK

Danish krone

7,4504

GBP

Pound sterling

0,71860

SEK

Swedish krona

9,1865

CHF

Swiss franc

1,0691

ISK

Iceland króna

NOK

Norwegian krone

8,5785

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,251

HUF

Hungarian forint

305,21

PLN

Polish zloty

4,1181

RON

Romanian leu

4,4428

TRY

Turkish lira

2,8334

AUD

Australian dollar

1,4043

CAD

Canadian dollar

1,3674

HKD

Hong Kong dollar

8,4264

NZD

New Zealand dollar

1,4730

SGD

Singapore dollar

1,4979

KRW

South Korean won

1 209,21

ZAR

South African rand

13,1281

CNY

Chinese yuan renminbi

6,8034

HRK

Croatian kuna

7,6325

IDR

Indonesian rupiah

14 192,50

MYR

Malaysian ringgit

3,9943

PHP

Philippine peso

48,018

RUB

Russian rouble

66,0600

THB

Thai baht

35,371

BRL

Brazilian real

3,3620

MXN

Mexican peso

16,8091

INR

Indian rupee

68,0710

---

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

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

| 10.3.2015 | EN | Official Journal of the European Union | C 82/4 |
| --- | --- | --- | --- |

10.3.2015

EN

Official Journal of the European Union

C 82/4

---

Notice of the impending expiry of certain countervailing measures

(2015/C 82/05)

1.   As provided for in Article 18(4) of Council Regulation (EC) No 597/2009 of 11 June 2009 on protection against subsidised imports from countries not members of the European Community (1), the European Commission gives notice that, unless a review is initiated in accordance with the following procedure, the countervailing measures mentioned below will expire on the date mentioned in the table below.

2.   Procedure

Union producers may lodge a written request for a review. This request must contain sufficient evidence that the expiry of the measures would be likely to result in a continuation or recurrence of subsidisation and injury.

Should the Commission decide to review the measures concerned, importers, exporters, representatives of the exporting country and Union producers will then be provided with the opportunity to amplify, rebut or comment on the matters set out in the review request.

3.   Time limit

Union producers may submit a written request for a review on the above basis, to reach the European Commission, Directorate-General for Trade (Unit H-1), CHAR 4/39, 1000 Brussels, Belgium (2) at any time from the date of the publication of the present notice but no later than three months before the date mentioned in the table below.

4.   This notice is published in accordance with Article 18(4) of Council Regulation (EC) No 597/2009 of 11 June 2009.

| Product | Country(ies) of origin or exportation | Measures | Reference | Date of expiry (3) |
| --- | --- | --- | --- | --- |
| Certain graphite electrode systems | India | Countervailing duty | Council Implementing Regulation (EU) No 1185/2010 imposing definitive countervailing duty on imports of certain graphite electrode systems originating in India (OJ L 332, 16.12.2010, p. 1). | 17.12.2015 |

Product

Country(ies) of origin or exportation

Measures

Reference

Date of expiry (3)

Certain graphite electrode systems

India

Countervailing duty

Council Implementing Regulation (EU) No 1185/2010 imposing definitive countervailing duty on imports of certain graphite electrode systems originating in India (OJ L 332, 16.12.2010, p. 1).

17.12.2015

---

(1)  OJ L 188, 18.7.2009, p. 93.

(2)  Fax +32 22956505.

(3)  The measure expires at midnight of the day mentioned in this column.

---

| 10.3.2015 | EN | Official Journal of the European Union | C 82/5 |
| --- | --- | --- | --- |

10.3.2015

EN

Official Journal of the European Union

C 82/5

---

Notice of the impending expiry of certain anti-dumping measures

(2015/C 82/06)

1.   As provided for in Article 11(2) of Council Regulation (EC) No 1225/2009 of 30 November 2009 on protection against dumped imports from countries not members of the European Community (1), the Commission gives notice that, unless a review is initiated in accordance with the following procedure, the anti-dumping measures mentioned below will expire on the date mentioned in the table below.

2.   Procedure

Union producers may lodge a written request for a review. This request must contain sufficient evidence that the expiry of the measures would be likely to result in a continuation or recurrence of dumping and injury.

Should the Commission decide to review the measures concerned, importers, exporters, representatives of the exporting country and Union producers will then be provided with the opportunity to amplify, rebut or comment on the matters set out in the review request.

3.   Time limit

Union producers may submit a written request for a review on the above basis, to reach the European Commission, Directorate-General for Trade (Unit H-1), CHAR 4/39, 1000 Brussels, Belgium (2) at any time from the date of the publication of the present notice but no later than three months before the date mentioned in the table below.

4.   This notice is published in accordance with Article 11(2) of Council Regulation (EC) No 1225/2009 of 30 November 2009.

| Product | Country(ies) of origin or exportation | Measures | Reference | Date of expiry (3) |
| --- | --- | --- | --- | --- |
| Certain graphite electrode systems | India | Anti-dumping duty | Council Implementing Regulation (EU) No 1186/2010 imposing a definitive anti-dumping duty on imports of certain graphite electrode systems originating in India (OJ L 332, 16.12.2010, p. 17). | 17.12.2015 |

Product

Country(ies) of origin or exportation

Measures

Reference

Date of expiry (3)

Certain graphite electrode systems

India

Anti-dumping duty

Council Implementing Regulation (EU) No 1186/2010 imposing a definitive anti-dumping duty on imports of certain graphite electrode systems originating in India (OJ L 332, 16.12.2010, p. 17).

17.12.2015

---

(1)  OJ L 343, 22.12.2009, p. 51.

(2)  Fax +32 22956505.

(3)  The measure expires at midnight of the day mentioned in this column.

---

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 10.3.2015 | EN | Official Journal of the European Union | C 82/6 |
| --- | --- | --- | --- |

10.3.2015

EN

Official Journal of the European Union

C 82/6

---

Prior notification of a concentration

(Case M.7514 — American Express/Credit Suisse/Swisscard)

Candidate case for simplified procedure

(Text with EEA relevance)

(2015/C 82/07)

| 1. | On 3 March 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings American Express Swiss Holdings GmbH, ultimately controlled by American Express Company (together American Express, United States) and Credit Suisse Group AG (Credit Suisse, Switzerland) acquire within the meaning of Article 3(1)(b) and Article 3(4) of the Merger Regulation joint control of the undertaking Swisscard AECS GmbH (Swisscard, Switzerland) by way of purchase of shares in a company constituting a joint venture. |
| --- | --- |

1.

On 3 March 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings American Express Swiss Holdings GmbH, ultimately controlled by American Express Company (together American Express, United States) and Credit Suisse Group AG (Credit Suisse, Switzerland) acquire within the meaning of Article 3(1)(b) and Article 3(4) of the Merger Regulation joint control of the undertaking Swisscard AECS GmbH (Swisscard, Switzerland) by way of purchase of shares in a company constituting a joint venture.

| 2. | The business activities of the undertakings concerned are:
  —   for American Express: provision of credit card financial services and business and leisure travel services to consumers and businesses around the world; payment card issuing and merchant acquiring worldwide,
  —   for Credit Suisse: provision of financial services to individuals, businesses and institutional customers worldwide,
  —   for Swisscard: general purpose card issuing and American Express merchant acquiring in Switzerland and Lichtenstein. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for American Express: provision of credit card financial services and business and leisure travel services to consumers and businesses around the world; payment card issuing and merchant acquiring worldwide,

—   for Credit Suisse: provision of financial services to individuals, businesses and institutional customers worldwide,

—   for Swisscard: general purpose card issuing and American Express merchant acquiring in Switzerland and Lichtenstein.

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

3.

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

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7514 — American Express/Credit Suisse/Swisscard, to the following address:





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

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7514 — American Express/Credit Suisse/Swisscard, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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

---

OTHER ACTS

European Commission

| 10.3.2015 | EN | Official Journal of the European Union | C 82/7 |
| --- | --- | --- | --- |

10.3.2015

EN

Official Journal of the European Union

C 82/7

---

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

(2015/C 82/08)

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

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

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

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘SOPPRESSATA DI CALABRIA’

EC No: IT-PDO-0217-1569-19.10.2011

PGI ( ) PDO ( X )

1.   Heading in the specification affected by the amendment

—

—

—

—

—

—

—

—

—

2.   Type of amendment(s)

—

—

—

—

3.   Amendment(s)

Product description

| — | The precise metric requirements have been set out in detail and the term ‘approximately’ in the current text removed. |
| --- | --- |

—

The precise metric requirements have been set out in detail and the term ‘approximately’ in the current text removed.

| — | It has now been specified that the colour characteristics of ‘Soppressata di Calabria’ depend on the ingredients and spices used. |
| --- | --- |

—

It has now been specified that the colour characteristics of ‘Soppressata di Calabria’ depend on the ingredients and spices used.

Proof of origin

| — | The text of the product specification has been brought up to date with the requirements of Regulation (EU) No 1151/2012 as regards the procedures that manufacturers must follow to give details of the proof of origin. |
| --- | --- |

—

The text of the product specification has been brought up to date with the requirements of Regulation (EU) No 1151/2012 as regards the procedures that manufacturers must follow to give details of the proof of origin.

Method of production

| — | The requirements for breed and for age and weight at slaughter have been set out in more detail and the native ‘Apulian-Calabrian’ breed with its typical black coat has been added to the list of authorised breeds. A breed register has been set up based on the characteristics of the native population of this breed historically found in Puglia (Apulo) and Calabria. The ‘Duroc’ breed has been added to the list of authorised breeds due to its widespread presence in the pigs' area of origin. The amended text also identifies the breeds that may absolutely not be used because they do not fit the description of heavy breeds suited for use in the cured meat industry. |
| --- | --- |

—

The requirements for breed and for age and weight at slaughter have been set out in more detail and the native ‘Apulian-Calabrian’ breed with its typical black coat has been added to the list of authorised breeds. A breed register has been set up based on the characteristics of the native population of this breed historically found in Puglia (Apulo) and Calabria. The ‘Duroc’ breed has been added to the list of authorised breeds due to its widespread presence in the pigs' area of origin. The amended text also identifies the breeds that may absolutely not be used because they do not fit the description of heavy breeds suited for use in the cured meat industry.

| — | With regard to identification, a tattoo on the animal's hind legs bearing the identification code of the pig's birth farm may now be used instead of the mark provided for in the current specification. |
| --- | --- |

—

With regard to identification, a tattoo on the animal's hind legs bearing the identification code of the pig's birth farm may now be used instead of the mark provided for in the current specification.

| — | The required protein content of the feed has been clearly specified. |
| --- | --- |

—

The required protein content of the feed has been clearly specified.

| — | The meaning of ‘feeding with swill’ in the current text has been clarified. |
| --- | --- |

—

The meaning of ‘feeding with swill’ in the current text has been clarified.

| — | The ingredients to be used have been clarified, correcting the obvious material error in the current text which stated: ‘red pepper provided for in the applicable provisions of law’. The words ‘red pepper’ should have been followed by additional text on the ingredients and additives ‘provided for in the applicable provisions of law’ which had been omitted due to a transcription error. The amendment accurately defines ‘red pepper’ more accurately as ‘chilli pepper/bell pepper’, both belonging to the genus Capsicum L. Natural ingredients not included in the current text have been expressly listed to reflect historical practices in the area of origin. |
| --- | --- |

—

The ingredients to be used have been clarified, correcting the obvious material error in the current text which stated: ‘red pepper provided for in the applicable provisions of law’. The words ‘red pepper’ should have been followed by additional text on the ingredients and additives ‘provided for in the applicable provisions of law’ which had been omitted due to a transcription error. The amendment accurately defines ‘red pepper’ more accurately as ‘chilli pepper/bell pepper’, both belonging to the genus Capsicum L. Natural ingredients not included in the current text have been expressly listed to reflect historical practices in the area of origin.

| — | Authorised additives have been specifically listed. While these additives do not affect the link between the product and the area, as they do not alter the product's organoleptic characteristics, they do help preserve it against the effects of unwanted fermentation. Using the additives protects the product against damage from microbes and helps the typical slow maturing process. |
| --- | --- |

—

Authorised additives have been specifically listed. While these additives do not affect the link between the product and the area, as they do not alter the product's organoleptic characteristics, they do help preserve it against the effects of unwanted fermentation. Using the additives protects the product against damage from microbes and helps the typical slow maturing process.

| — | Minimum and maximum limits have been defined for the number of cuts used in the production of ‘Soppressata di Calabria’. This amendment has made the existing requirement more restrictive. Moreover, there is now the option of using a lean meat cut, the fillet, which is already traditionally used to produce ‘Soppressata di Calabria’. This corrects a mistake in the current specification. |
| --- | --- |

—

Minimum and maximum limits have been defined for the number of cuts used in the production of ‘Soppressata di Calabria’. This amendment has made the existing requirement more restrictive. Moreover, there is now the option of using a lean meat cut, the fillet, which is already traditionally used to produce ‘Soppressata di Calabria’. This corrects a mistake in the current specification.

| — | The minimum quantity of fat used in the mixture has been reduced in order to decrease the calorie count of the product. |
| --- | --- |

—

The minimum quantity of fat used in the mixture has been reduced in order to decrease the calorie count of the product.

| — | ‘Soppressata di Calabria’ intended purely to be sold sliced may now have a longer shape and be packed in edible collagen casings. These provisions improve slicing and reduce processing waste. |
| --- | --- |

—

‘Soppressata di Calabria’ intended purely to be sold sliced may now have a longer shape and be packed in edible collagen casings. These provisions improve slicing and reduce processing waste.

| — | It has been specified that the maturing period of 45 days is the minimum duration in line with traditional production methods. |
| --- | --- |

—

It has been specified that the maturing period of 45 days is the minimum duration in line with traditional production methods.

Labelling

| — | A ‘Soppressata di Calabria’ PDO identification logo has been introduced. |
| --- | --- |

—

A ‘Soppressata di Calabria’ PDO identification logo has been introduced.

| — | There is now an option of including the words ‘piccante’ (‘strong’), ‘dolce’ (‘mild’) and ‘bianca’ (‘white’) on the labels to show that chilli pepper and red pepper purée have been used. |
| --- | --- |

—

There is now an option of including the words ‘piccante’ (‘strong’), ‘dolce’ (‘mild’) and ‘bianca’ (‘white’) on the labels to show that chilli pepper and red pepper purée have been used.

| — | Under the amended provisions, the product may be sold whole, in pieces or slices in vacuum or modified atmosphere packaging. This has not been possible under the current specification but has become necessary so as to adapt to new ways of purchasing and consuming the product while preserving its organoleptic characteristics. |
| --- | --- |

—

Under the amended provisions, the product may be sold whole, in pieces or slices in vacuum or modified atmosphere packaging. This has not been possible under the current specification but has become necessary so as to adapt to new ways of purchasing and consuming the product while preserving its organoleptic characteristics.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘SOPPRESSATA DI CALABRIA’

EC No: IT-PDO-0217-1569-19.10.2011

PGI ( ) PDO ( X )

1.   Name

‘Soppressata di Calabria’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

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

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

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

‘Soppressata di Calabria’ is made from a mixture of coarsely minced, non-frozen pigmeat from the ham (not less than 50 %), the shoulder and/or the fillet (not more than 50 %), with selected fat from the front of the loin, close to the nape, and natural aromatic ingredients (salt, whole or ground black pepper, strong or mild red chilli pepper/red bell pepper (genus Capsicum L.), ground and/or as a purée, wine, spices and natural aromas). The percentage of selected fat in the mixture should be between 4 % and 15 % for each kilogram of processed meat. ‘Soppressata di Calabria’ must be left to mature for at least 45 days. When placed on the market ‘Soppressata di Calabria’ has the following characteristics: shape: like a slightly flattened cylinder, total length between 10 cm and 18 cm and total diameter between 4 and 8 cm; when cut it is compact to soft, with a natural red or bright red colour depending on the ingredients used in the mixture.

Capsicum

purée

‘Soppressata di Calabria’ intended purely to be sold sliced and vacuum-packed or packed in a protective atmosphere may be wrapped in edible collagen casings and have a length of between 40 and 60 cm.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

The meat used in ‘Soppressata di Calabria’ must come from pigs reared in the Calabria Region.

The meat of boars and sows may not be used.

The pigs' genetic properties must match those typical of Italian heavy pigs, found in traditional large breeds such as:

| — | the Apulian-Calabrian breed; |
| --- | --- |

—

the Apulian-Calabrian breed;

| — | the Large White and Italian Landrace breeds as improved in accordance with the Italian herd book, or offspring of boars of these breeds; |
| --- | --- |

—

the Large White and Italian Landrace breeds as improved in accordance with the Italian herd book, or offspring of boars of these breeds;

| — | pigs bred from Italian Duroc boars, as improved in accordance with the Italian herd book; |
| --- | --- |

—

pigs bred from Italian Duroc boars, as improved in accordance with the Italian herd book;

| — | pigs bred from boars of other breeds or mixed-breed boars, provided that these boars, born in Italy or abroad, are reared under selection or cross-breeding schemes whose aims are not incompatible with those of the Italian herd book for the production of heavy pigs. |
| --- | --- |

—

pigs bred from boars of other breeds or mixed-breed boars, provided that these boars, born in Italy or abroad, are reared under selection or cross-breeding schemes whose aims are not incompatible with those of the Italian herd book for the production of heavy pigs.

In contrast, the following animals may not be used:

| — | pigs carrying unfavourable traits, in particular susceptibility to stress (PSS); |
| --- | --- |

—

pigs carrying unfavourable traits, in particular susceptibility to stress (PSS);

| — | pure-bred animals of the Belgian Landrace, Hampshire, Pietrain and Spotted breeds. |
| --- | --- |

—

pure-bred animals of the Belgian Landrace, Hampshire, Pietrain and Spotted breeds.

The average weight of a batch of pigs at slaughter must be at least 140 kg.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

The pigs must be fed on compound feeding stuffs containing at least 50 % barley, field beans, corn, acorns or chickpeas.

Cassava, potatoes or by-products that could give the meat and fat undesirable flavours and odours may not be used in the feed.

In order to ensure that the meat is sufficiently compact for fattening, it is forbidden to feed the animals with swill. Feeding with swill means the use of dairy by-products.

For at least the last two months before slaughter, the feed must be high on proteins, of which it must contain not less than 12 %.

The feed must come from the geographical area of production, according to market availability.

3.5.   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

The pigs must be reared and slaughtered in the Calabria Region and the meat must be selected, wrapped in casing, tied and matured there.

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

The ‘Soppressata di Calabria’ protected designation of origin must be indicated in clear and indelible letters, clearly distinguishable from any other text on the label or tag attached to the product or on the packaging of product portions, and must immediately be followed by the words ‘Denominazione d'Origine Protetta’ (‘Protected Designation of Origin’).

The label must bear the following ‘Soppressata di Calabria’ PDO logo.

The label may also include the words ‘piccante’ (‘strong’), ‘dolce’ (‘mild’) or ‘bianca’ (‘white’, to show whether strong or mild red chilli pepper/red bell pepper (genus Capsicum L.) has been used or no such ingredients have been used in the production of ‘Soppressata di Calabria’.

Capsicum

4.   Concise definition of the geographical area

Concise definition of the geographical area

The traditional area of production for ‘Soppressata di Calabria’ is the Calabria Region.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The geographical area of production lies in the south of Italy and is characterised by a warm-temperate climate with low rainfall concentrated in the winter period. The territory is mainly hilly and mountainous, but, due to its peninsular location, it has over 800 km of coastline on the Tyrrhenian and Ionian Seas. The combination of sea, hills and mountains makes for a specific Mediterranean climate.

‘Soppressata di Calabria’ is a product steeped in Calabrian tradition and practice. The skill of the operators in selecting the cuts of meat used to make the mixture, as well as the use of spices and natural aromas, is of major importance in preparing ‘Soppressata di Calabria’.

5.2.   Specificity of the product

Specificity of the product

‘Soppressata di Calabria’ is a matured product within the tradition of Calabrian cured meat. It is made from a mixture of coarsely minced meat from the ham, the shoulder and/or the fillet, with selected fat from the front of the loin, close to the nape, and natural aromatic ingredients. Moreover, the slightly flattened shape and the typical spicy flavour from the ingredients used help distinguish this product from others.

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)

‘Soppressata di Calabria’ owes its qualities to environmental conditions and natural and human factors.

The area in which ‘Soppressata di Calabria’ is produced and processed is characterised by its typical southern Italian climate with low rainfall, mainly concentrated in the winter period, and its geographical location which also provides for ventilation and temperature variation, thus maintaining optimum conditions within the maturing premises.

The operators' experience in processing the cuts of meat is important for the preparation of ‘Soppressata di Calabria’. These selected cuts of lean meat are coarsely minced and mixed with fat and spices. The use of natural aromatic essences in this process, true to Calabrian tradition, is what makes ‘Soppressata di Calabria’ so special.

In addition, the care taken by the operators when casing and maturing the sausage is important in guaranteeing that the product maintains the characteristic flattened shape and the right consistency.

The product, the raw material and the name are very closely linked to the social and economic history of the geographical area, which gave rise to typical traditions and customs. Of particular importance is the use of meat from Italian heavy pig breeds, whose feed includes plant products specific to the area. ‘Soppressata di Calabria’ is therefore closely linked to the geographical area due to the climate of the region, the feed used for rearing the pigs and the human factors at play.

Reference to the publication of the specification

Reference to the publication of the specification

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

4

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Soppressata di Calabria’ as a protected designation of origin in Official Gazette of the Italian Republic No 171 of 25 July 2011.

Official Gazette of the Italian Republic

The full text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

Or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all'esame dell'UE’.

---

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

1

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

2

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

3

(4)  See footnote 3.

4

---

| 10.3.2015 | EN | Official Journal of the European Union | C 82/12 |
| --- | --- | --- | --- |

10.3.2015

EN

Official Journal of the European Union

C 82/12

---

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

(2015/C 82/09)

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

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

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

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘CAPOCOLLO DI CALABRIA’

EC No: IT-PDO-0217-1570-19.10.2011

PGI ( ) PDO ( X )

1.   Heading in the specification affected by the amendment

—

—

—

—

—

—

—

—

—

2.   Type of amendment(s)

—

—

—

—

3.   Amendment(s)

Product description

| — | The reference to manual tying has been removed. The whole paragraph has been made consistent with the change allowing the use of different types of twine in the method of production. |
| --- | --- |

—

The reference to manual tying has been removed. The whole paragraph has been made consistent with the change allowing the use of different types of twine in the method of production.

| — | It has been specified that the colour characteristics of ‘Capocollo di Calabria’ are also related to the use of spices such as red bell pepper and chilli pepper. |
| --- | --- |

—

It has been specified that the colour characteristics of ‘Capocollo di Calabria’ are also related to the use of spices such as red bell pepper and chilli pepper.

Proof of origin

| — | The text of the product specification has been brought up to date with the requirements of Regulation (EU) No 1151/2012 on the procedures that operators must follow to give details of the proof of origin. |
| --- | --- |

—

The text of the product specification has been brought up to date with the requirements of Regulation (EU) No 1151/2012 on the procedures that operators must follow to give details of the proof of origin.

Method of production

| — | The requirements for breed, age at slaughter and weight have been made clearer and more specific. The native ‘Apulian-Calabrian’ breed with its typical black coat has been added to the list of authorised breeds. The register for this breed has been established based on the characteristics of the native population historically found in Puglia (‘Apulian-’) and Calabria. The Duroc breed has been added to the list of authorised breeds due to its widespread presence in the pigs’ area of origin. The amended text also identifies the breeds that may absolutely not be used because they do not fit the description of heavy breeds suited for use in the prepared meat industry. |
| --- | --- |

—

The requirements for breed, age at slaughter and weight have been made clearer and more specific. The native ‘Apulian-Calabrian’ breed with its typical black coat has been added to the list of authorised breeds. The register for this breed has been established based on the characteristics of the native population historically found in Puglia (‘Apulian-’) and Calabria. The Duroc breed has been added to the list of authorised breeds due to its widespread presence in the pigs’ area of origin. The amended text also identifies the breeds that may absolutely not be used because they do not fit the description of heavy breeds suited for use in the prepared meat industry.

| — | Instead of the mark already provided for in the current specification, an identification tattoo on the hind legs bearing the identification code of the pig’s birth farm can now also be used. |
| --- | --- |

—

Instead of the mark already provided for in the current specification, an identification tattoo on the hind legs bearing the identification code of the pig’s birth farm can now also be used.

| — | The required protein content of the feed has been clearly specified. |
| --- | --- |

—

The required protein content of the feed has been clearly specified.

| — | The meaning of ‘feeding with swill’ has been clarified. |
| --- | --- |

—

The meaning of ‘feeding with swill’ has been clarified.

| — | The ingredients to be used have been clarified, correcting the obvious clerical error in the current text, where it stated: ‘red pepper provided for in the applicable provisions of law’. The words ‘red pepper’ should have been followed by additional text on ingredients and additives ‘provided for in the applicable provisions of law’. This was clearly omitted due to a transcription error. The amendment more accurately defines the meaning of ‘red pepper’ or ‘chilli pepper/bell pepper’, both belonging to the genus Capsicum L. Natural ingredients not already included in the current text have been expressly listed to reflect historical practices in the area of origin. |
| --- | --- |

—

The ingredients to be used have been clarified, correcting the obvious clerical error in the current text, where it stated: ‘red pepper provided for in the applicable provisions of law’. The words ‘red pepper’ should have been followed by additional text on ingredients and additives ‘provided for in the applicable provisions of law’. This was clearly omitted due to a transcription error. The amendment more accurately defines the meaning of ‘red pepper’ or ‘chilli pepper/bell pepper’, both belonging to the genus Capsicum L. Natural ingredients not already included in the current text have been expressly listed to reflect historical practices in the area of origin.

| — | Authorised additives have been specifically listed. Using the additives protects the product against damage from microbes, helps the typical slow maturing process, and stops the ‘Capocollo di Calabria’ from being affected by unwanted fermentation. |
| --- | --- |

—

Authorised additives have been specifically listed. Using the additives protects the product against damage from microbes, helps the typical slow maturing process, and stops the ‘Capocollo di Calabria’ from being affected by unwanted fermentation.

| — | The maximum curing time has been extended from 8 to 14 days to take more specifically into account traditional processing methods. |
| --- | --- |

—

The maximum curing time has been extended from 8 to 14 days to take more specifically into account traditional processing methods.

| — | The requirement to use only natural twine in the tying process has been removed; this enables manufacturers to use elastic twine, which facilitates tying and improves the processing of the product. |
| --- | --- |

—

The requirement to use only natural twine in the tying process has been removed; this enables manufacturers to use elastic twine, which facilitates tying and improves the processing of the product.

| — | The use of the traditional wooden twigs for tying the ‘Capocollo’ has been provided for. This type of tying has been traditionally practised in Calabria. |
| --- | --- |

—

The use of the traditional wooden twigs for tying the ‘Capocollo’ has been provided for. This type of tying has been traditionally practised in Calabria.

| — | The brine curing method has been added. Curing in brine is a long-established method that enables the product to keep its qualities. |
| --- | --- |

—

The brine curing method has been added. Curing in brine is a long-established method that enables the product to keep its qualities.

| — | The weight of the fresh ‘Capocollo’ prior to processing has been increased by 1 kg. This is justified by the weight of cuts from heavy pigs. |
| --- | --- |

—

The weight of the fresh ‘Capocollo’ prior to processing has been increased by 1 kg. This is justified by the weight of cuts from heavy pigs.

| — | It has been specified that the minimum maturing time traditionally recommended for ‘Capocollo di Calabria’ is 100 days. |
| --- | --- |

—

It has been specified that the minimum maturing time traditionally recommended for ‘Capocollo di Calabria’ is 100 days.

Labelling

| — | A ‘Capocollo di Calabria’ PDO identification logo has been introduced. |
| --- | --- |

—

A ‘Capocollo di Calabria’ PDO identification logo has been introduced.

| — | Under the amended provisions, the product may be sold whole, in pieces or slices, in vacuum or modified atmosphere packaging. This has not been possible under the current specification but has become necessary so as to adapt to new ways of purchasing and consuming the product while preserving its organoleptic characteristics. |
| --- | --- |

—

Under the amended provisions, the product may be sold whole, in pieces or slices, in vacuum or modified atmosphere packaging. This has not been possible under the current specification but has become necessary so as to adapt to new ways of purchasing and consuming the product while preserving its organoleptic characteristics.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘CAPOCOLLO DI CALABRIA’

EC No: IT-PDO-0217-1570-19.10.2011

PGI ( ) PDO ( X )

1.   Name

‘Capocollo di Calabria’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

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

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

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

‘Capocollo di Calabria’ is made from the upper part of pork loins, which are boned and cured in salt or brine. The fresh weight of a ‘Capocollo’ must be between 3,5 and 5,5 kilograms.

After curing the ‘Capocollo’ is wrapped in natural casing, tied with twine and left to mature for at least 100 days.

The colour on the outside is pink or red of varying intensity of red depending on the amount of black pepper or red chilli pepper/bell pepper (genus Capsicum L.) used. When cut, the meat is bright pink in colour with streaks of fat from the pork loin.

Capsicum

It has a delicate flavour which matures with age and a distinctive and well-balanced aroma.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

‘Capocollo di Calabria’ must be made from the meat of pigs reared in the Calabria Region.

The meat of boars and sows may not be used.

The pigs’ genetic properties must match those of Italian heavy pigs by using traditional large breeds such as:

| — | the Apulian-Calabrian breed, |
| --- | --- |

—

the Apulian-Calabrian breed,

| — | the Large White and Italian Landrace breeds as improved in accordance with the Italian herd book, or offspring of boars of these breeds, |
| --- | --- |

—

the Large White and Italian Landrace breeds as improved in accordance with the Italian herd book, or offspring of boars of these breeds,

| — | pigs bred from Duroc boars, as improved in accordance with the Italian herd book, |
| --- | --- |

—

pigs bred from Duroc boars, as improved in accordance with the Italian herd book,

| — | pigs bred from boars of other breeds or mixed-breed boars, provided that these boars, born in Italy or abroad, are reared under selection or cross-breeding schemes whose aims are not incompatible with those of the Italian herd book for the production of heavy pigs. |
| --- | --- |

—

pigs bred from boars of other breeds or mixed-breed boars, provided that these boars, born in Italy or abroad, are reared under selection or cross-breeding schemes whose aims are not incompatible with those of the Italian herd book for the production of heavy pigs.

In contrast, the following animals may not be used:

| — | pigs carrying unfavourable traits, in particular susceptibility to stress (PSS), |
| --- | --- |

—

pigs carrying unfavourable traits, in particular susceptibility to stress (PSS),

| — | pure-bred animals of the Belgian Landrace, Hampshire, Pietrain and Spotted breeds. |
| --- | --- |

—

pure-bred animals of the Belgian Landrace, Hampshire, Pietrain and Spotted breeds.

The average weight of a batch of pigs at slaughter must be at least 140 kg.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

The pigs must be fed on compound feeding stuffs containing at least 50 % barley, field beans, corn, acorns or chickpeas. Cassava, potatoes or by-products that could give the meat and fat undesirable flavours and odours may not be used in feed.

So as to obtain denser meat, feeding with swill during fattening is forbidden. Feeding with swill means the use of dairy by-products.

For at least the last two months before slaughter, the feed must be high in proteins, of which it must contain not less than 12 %.

The feed must come from the geographical area of production, according to market availability.

3.5.   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

The pigs must be reared and slaughtered in Calabria and the meat must be selected, wrapped in casing, tied and matured in the same region.

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

The ‘Capocollo di Calabria’ Protected Designation of Origin must be indicated in clear and indelible letters, clearly distinguishable from any other text on the label or tag attached to the product or on the packaging of product portions, and must immediately be followed by the words ‘Denominazione d’Origine Protetta’ (‘Protected Designation of Origin’).

Denominazione d’Origine Protetta

The label must bear the following ‘Capocollo di Calabria’ PDO logo.

4.   Concise definition of the geographical area

Concise definition of the geographical area

‘Capocollo di Calabria’ must be produced in the Calabria Region, which is the traditional area of production.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The geographical area of production lies in the south of Italy and is characterised by a warm-temperate climate with low rainfall concentrated in the winter period. The territory is mainly hilly and mountainous, but, due to its peninsular location, it has over 800 km of coastline on the Tyrrhenian and Ionian Seas. The combination of sea, hills and mountains makes for specific climate conditions within the Mediterranean area.

These favourable conditions are combined with the skills, honed and passed down through time, of the local operators in selecting and processing a specific cut of meat, of specific weight and length, boned and selected from the pork loin. A further aspect of the traditional production technique is the use of spices including pepper, bell pepper and chilli pepper.

5.2.   Specificity of the product

Specificity of the product

‘Capocollo di Calabria’ is a matured product within the tradition of Calabrian cured meat. It is characterised by long maturing periods of not less than 100 days, by its cylindrical shape and by its pink or red colour of varying intensity, which it owes to the presence of specific flavouring ingredients. When cut, ‘Capocollo di Calabria’ has a soft texture and a bright pink colour with streaks of fat typical of pork loin.

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 qualities of ‘Capocollo di Calabria’ depend on environmental conditions and natural and human factors.

The area in which ‘Capocollo di Calabria’ is produced is characterised by its typical southern Italian climate with low rainfall concentrated in the winter period and its geographical location, which also enjoys specific wind conditions and temperature variations. These factors help to maintain optimal conditions inside the maturing premises.

The experience of the operators in selecting the cuts of meat is significant to the preparation of ‘Capocollo di Calabria’. The cuts used are taken from the upper part of the loin, properly boned and selected by the operators for specific characteristics including the presence of the right amount of fat. The presence of the right amount of fat makes it possible to keep ‘Capocollo di Calabria’ soft during the maturing process and improves its characteristics. Moreover, the meat is still processed using natural condiments such as black pepper and chilli pepper, which enhance the product’s organoleptic quality.

The product, the raw material and the name are very closely linked to the social and economic history of the geographical area, which gave rise to typical traditions and customs. Of particular importance is the use of meat from Italian breeds of heavy pigs, whose feed includes plant products specific to the area. ‘Capocollo di Calabria’ is therefore closely linked to the geographical area due to the climate of the region, the feed used for rearing the pigs and the human factors at play.

Reference to the publication of the specification

Reference to the publication of the specification

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

4

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Capocollo di Calabria’ as a protected designation of origin in Official Gazette of the Italian Republic No 171 of 25 July 2011.

Official Gazette of the Italian Republic

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all’esame dell’UE’.

---

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

1

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

2

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

3

(4)  See footnote 3.

4

---

| 10.3.2015 | EN | Official Journal of the European Union | C 82/17 |
| --- | --- | --- | --- |

10.3.2015

EN

Official Journal of the European Union

C 82/17

---

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

(2015/C 82/10)

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

SINGLE DOCUMENT

‘FESOLS DE SANTA PAU’

EU No: ES-PDO-0005-01226-14.5.2014

PDO ( X ) PGI ( )

1.   Name

‘Fesols de Santa Pau’

2.   Member State or Third Country

Member State or Third Country

Spain

3.   Description of agricultural product or foodstuff

Description of agricultural product or foodstuff

3.1.   Type of product

Type of product

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

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

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

Protected Designation of Origin ‘Fesols de Santa Pau’ are the seeds of the following traditional varieties of bean (Phaseolus vulgaris L.): Tavella Brisa, Setsetmanera and Gra Petit, dried or cooked and preserved.

Phaseolus vulgaris

PDO ‘Fesols de Santa Pau’ are classed in the ‘extra’ commercial category and have the following characteristics:

3.2.1.   Dried beans, uncooked

Dried beans, uncooked

3.2.1.1.   Morphological characteristics

The seeds of these three traditional varieties, which are types of navy or haricot beans, are white and rounded; 100 seeds weigh between 18 g and 30 g, where the moisture content is 12 %.

3.2.1.2.   Chemical characteristics

—   Protein: high protein content, at least 25 %

Protein

—   Humidity: less than 15 %

Humidity

3.2.2.   Beans cooked either at home or by the processing industry

Beans cooked either at home or by the processing industry

3.2.2.1.   Organoleptic characteristics

| — | Smooth skin which is only slightly perceptible (from 2 to 4 on a scale of 0 to 10) |
| --- | --- |

—

Smooth skin which is only slightly perceptible (from 2 to 4 on a scale of 0 to 10)

| — | Mealiness: low-medium (from 3 to 4 on a scale of 0 to 10) |
| --- | --- |

—

Mealiness: low-medium (from 3 to 4 on a scale of 0 to 10)

| — | Mild bean flavour (4 on scale of 0 to 10) and absence of foreign tastes (from 0 to 1 on a scale of 0 to 10) |
| --- | --- |

—

Mild bean flavour (4 on scale of 0 to 10) and absence of foreign tastes (from 0 to 1 on a scale of 0 to 10)

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)

PDO ‘Fesols de Santa Pau’ are dried or cooked and preserved beans. The processed product may be made only with beans that meet the PDO specification, water and salt. No other type of additive or preservative may be used.

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

PDO ‘Fesols de Santa Pau’ must be produced within the geographical area defined in point 4, as it is the combination of the traditional germplasm with the volcanic soil, the growing period and the production techniques that give the final product its specific characteristics. The following steps must take place within the defined area:

| — | cultivation: to be carried out exclusively in natural volcanic soil in the municipalities which form part of the geographical area defined in point 4, |
| --- | --- |

—

cultivation: to be carried out exclusively in natural volcanic soil in the municipalities which form part of the geographical area defined in point 4,

| — | drying the plants, |
| --- | --- |

—

drying the plants,

| — | threshing and cleaning the seeds, |
| --- | --- |

—

threshing and cleaning the seeds,

| — | insecticide treatment (freezing), and |
| --- | --- |

—

insecticide treatment (freezing), and

| — | preparation of the product. |
| --- | --- |

—

preparation of the product.

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

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

For the dried beans any type of breathable packaging is permitted (maximum capacity 25 kg).

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

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

The Protected Designation of Origin name ‘Fesols de Santa Pau’ must be printed clearly on the packaging, together with the product’s own logo and the EU PDO logo, and any other information generally required under the legislation in force.

Reproduction of the logo itself (colour version and black and white version):

4.   Concise description of the geographical area

Concise description of the geographical area

PDO ‘Fesols de Santa Pau’ are produced and processed in the municipalities of Santa Pau (main centre of production), Castellfollit de la Roca, Les Planes d’Hostoles, Les Preses, Olot, Sant Feliu de Pallerols and Sant Joan les Fonts (all in the district of Garrotxa, in the Autonomous Community of Catalonia in north-eastern Spain).

5.   Link with the geographical area

Link with the geographical area

The cultivation of ‘Fesols’ (beans) in the volcanic region of Santa Pau started in the 18th century. Since then farmers have shaped the traditional varieties, first selecting genotypes adapted to mixed cropping with maize and later, from the 1970s, selecting genotypes suitable for monoculture and efficient management. This has given rise to the traditional varieties authorised for the PDO ‘Fesols de Santa Pau’: Tavella Brisa, Setsetmanera and Gra Petit, very well adapted to the local conditions and of a recognised quality.

PDO ‘Fesols de Santa Pau’ have a very high protein content, fine skin, low mealiness and a mild flavour. These characteristics are derived both from the pedo-climatic conditions of the geographical area where they are grown and from the traditional varieties used.

The climate of the geographical area of the PDO is Mediterranean but with continental features. Average annual rainfall is around 1 000 l/m2, with irregular distribution, mainly concentrated in spring and autumn, although there is enough rain in summer to allow the beans to be grown without irrigation. Maximum temperatures in July and the first half of August can reach 35 °C but from mid-August and in September, maximum temperatures drop below 27 °C (mild temperatures).

2

There has been intermittent volcanic activity in the Garrotxa area for 350 000 years and the last eruption occurred 11 000 years ago. The area’s volcanic rock is fundamentally basalt and not very acidic, i.e. poor in SiO2 (SiO2 between 52 % and 45 %). Soil formation processes have turned the basalt into extremely fertile soil with the following characteristics:

2

2

| — | relatively high organic matter content (usually between 2,5 and 5,0 g/100 g), |
| --- | --- |

—

relatively high organic matter content (usually between 2,5 and 5,0 g/100 g),

| — | slightly acidic or neutral pH, usually between 6,0 and 7,5, |
| --- | --- |

—

slightly acidic or neutral pH, usually between 6,0 and 7,5,

| — | absence of calcium carbonate and, consequently, low calcium availability, |
| --- | --- |

—

absence of calcium carbonate and, consequently, low calcium availability,

| — | high cation-exchange capacity (usually more than 25 cmol+/kg), and |
| --- | --- |

—

high cation-exchange capacity (usually more than 25 cmol+/kg), and

+

| — | high water-retention capacity. |
| --- | --- |

—

high water-retention capacity.

These soil characteristics directly affect the quality and characteristics of the product obtained as the increased capacity for cation exchange favours the high protein content linked to the low mealiness of the product, whilst the low calcium content and the slightly acid or neutral pH produce a fine skin. These two factors enhance one another as the seed matures with temperate temperatures occurring from mid-August. Moderate temperatures during maturation also promote the mild flavour.

The area’s climatic irregularity, especially as regards rainfall and temperature, means that only farmers with local experience know exactly which variety to sow and when (the beans should start ripening from mid-August, with mild temperatures). The farmers usually combine the three authorised varieties (distinguished from one another by type of growth, length of growing cycle and degree of tolerance of environmental variation) in different fields, in order to guarantee a minimum production regardless of the weather in any given year. The experience of the local farmers is also crucial in ensuring that the seeds are dried properly in the autumn, when it can be very wet, which allows for the maximum expression of the organoleptic characteristics of the product.

Fesols de Santa Pau have been used in various traditional and innovative dishes, and form the basis of the ‘Cuina volcànica’ (volcanic cuisine) which has made the area a gastronomic destination with traditional culture due to the activities linked to ‘Fesols de Santa Pau’ such as the ‘Feria del Fesol de Santa Pau’ (Fesol de Santa Pau fair) which, since 1991, has been celebrated annually in the middle of January.

Reference to the publication of the specification

Reference to the publication of the specification

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

The full text of the specification may be consulted on the following web page:

http://www.gencat.cat/alimentacio/pliego-fesols-santa-pau

---

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

1

---