# Official Journal C 140/2009

| | ISSN 1725-2423
  doi:10.3000/17252423.C_2009.140.eng |
| --- | --- |
| Official Journal
  of the European Union | C 140 |
| | |
| English edition | Information and Notices | Volume 5220 June 2009 |

ISSN 1725-2423

doi:10.3000/17252423.C_2009.140.eng

Official Journal

of the European Union

C 140

English edition

Information and Notices

Volume 5220 June 2009

---

| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES |
| | Commission |
| 2009/C 140/01 | Euro exchange rates | 1 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

2009/C 140/01

Euro exchange rates

1

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY |
| | Commission |
| 2009/C 140/02 | Prior notification of a concentration — (Case COMP/M.5513 — KMG/CNPC/MMG) — Candidate case for simplified procedure (
  1
  ) | 2 |
| 2009/C 140/03 | Prior notification of a concentration — (Case COMP/M.5547 — Koninklijke Philips Electronics/Saeco International Group) (
  1
  ) | 3 |
| | OTHER ACTS |
| | Commission |
| 2009/C 140/04 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 4 |
| 2009/C 140/05 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 9 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY

Commission

2009/C 140/02

Prior notification of a concentration — (Case COMP/M.5513 — KMG/CNPC/MMG) — Candidate case for simplified procedure (
  1
  )

1

2

2009/C 140/03

Prior notification of a concentration — (Case COMP/M.5547 — Koninklijke Philips Electronics/Saeco International Group) (
  1
  )

1

3

OTHER ACTS

Commission

2009/C 140/04

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

4

2009/C 140/05

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

9

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

---

(1)   Text with EEA relevance

1

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

| 20.6.2009 | EN | Official Journal of the European Union | C 140/1 |
| --- | --- | --- | --- |

20.6.2009

EN

Official Journal of the European Union

C 140/1

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Euro exchange rates (1)

19 June 2009

2009/C 140/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3932 |
| JPY | Japanese yen | 134,84 |
| DKK | Danish krone | 7,4434 |
| GBP | Pound sterling | 0,84715 |
| SEK | Swedish krona | 10,9725 |
| CHF | Swiss franc | 1,5102 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,8995 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 26,357 |
| EEK | Estonian kroon | 15,6466 |
| HUF | Hungarian forint | 279,50 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,6975 |
| PLN | Polish zloty | 4,5138 |
| RON | Romanian leu | 4,2143 |
| TRY | Turkish lira | 2,1642 |
| AUD | Australian dollar | 1,7283 |
| CAD | Canadian dollar | 1,5708 |
| HKD | Hong Kong dollar | 10,7976 |
| NZD | New Zealand dollar | 2,1685 |
| SGD | Singapore dollar | 2,0274 |
| KRW | South Korean won | 1 761,36 |
| ZAR | South African rand | 11,2910 |
| CNY | Chinese yuan renminbi | 9,5242 |
| HRK | Croatian kuna | 7,2780 |
| IDR | Indonesian rupiah | 14 491,00 |
| MYR | Malaysian ringgit | 4,9264 |
| PHP | Philippine peso | 67,360 |
| RUB | Russian rouble | 43,4098 |
| THB | Thai baht | 47,585 |
| BRL | Brazilian real | 2,7325 |
| MXN | Mexican peso | 18,5714 |
| INR | Indian rupee | 66,8880 |

Currency

Exchange rate

USD

US dollar

1,3932

JPY

Japanese yen

134,84

DKK

Danish krone

7,4434

GBP

Pound sterling

0,84715

SEK

Swedish krona

10,9725

CHF

Swiss franc

1,5102

ISK

Iceland króna

NOK

Norwegian krone

8,8995

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

26,357

EEK

Estonian kroon

15,6466

HUF

Hungarian forint

279,50

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,6975

PLN

Polish zloty

4,5138

RON

Romanian leu

4,2143

TRY

Turkish lira

2,1642

AUD

Australian dollar

1,7283

CAD

Canadian dollar

1,5708

HKD

Hong Kong dollar

10,7976

NZD

New Zealand dollar

2,1685

SGD

Singapore dollar

2,0274

KRW

South Korean won

1 761,36

ZAR

South African rand

11,2910

CNY

Chinese yuan renminbi

9,5242

HRK

Croatian kuna

7,2780

IDR

Indonesian rupiah

14 491,00

MYR

Malaysian ringgit

4,9264

PHP

Philippine peso

67,360

RUB

Russian rouble

43,4098

THB

Thai baht

47,585

BRL

Brazilian real

2,7325

MXN

Mexican peso

18,5714

INR

Indian rupee

66,8880

---

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

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY

Commission

| 20.6.2009 | EN | Official Journal of the European Union | C 140/2 |
| --- | --- | --- | --- |

20.6.2009

EN

Official Journal of the European Union

C 140/2

---

Prior notification of a concentration

(Case COMP/M.5513 — KMG/CNPC/MMG)

Candidate case for simplified procedure

(Text with EEA relevance)

2009/C 140/02

| 1. | On 12 June 2009, 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 Coöperatieve KazMunaiGaz PKI U.A. (‘KMG-PKI’, Kazakhstan) controlled by JSC National Company KazMunaiGaz (‘KMG’, Kazakhstan), and Euraisian Energy Holdings GmbH (‘EEH’, Austria) controlled by China National Petroleum Corporation (‘CNPC’, China) acquire within the meaning of Article 3(1)(b) of the Council Regulation joint control of the undertaking JSC Mangistaumunaigaz (‘MMG’, Kazakhstan) by way of purchase of shares. |
| --- | --- |

1.

On 12 June 2009, 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 Coöperatieve KazMunaiGaz PKI U.A. (‘KMG-PKI’, Kazakhstan) controlled by JSC National Company KazMunaiGaz (‘KMG’, Kazakhstan), and Euraisian Energy Holdings GmbH (‘EEH’, Austria) controlled by China National Petroleum Corporation (‘CNPC’, China) acquire within the meaning of Article 3(1)(b) of the Council Regulation joint control of the undertaking JSC Mangistaumunaigaz (‘MMG’, Kazakhstan) by way of purchase of shares.

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






  — | KMG: exploration, production, transportation and processing of crude oil and natural gas within Kazakhstan, sale of crude oil, refined products and natural gas, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

KMG: exploration, production, transportation and processing of crude oil and natural gas within Kazakhstan, sale of crude oil, refined products and natural gas,

| — | CNPC: exploration and production of crude oil and natural gas, refining, chemicals and pipelines, oil and gas field surface engineering, and manufacture of prospecting facilities, |
| --- | --- |

—

CNPC: exploration and production of crude oil and natural gas, refining, chemicals and pipelines, oil and gas field surface engineering, and manufacture of prospecting facilities,

| — | MMG: exploration, extraction, and processing of crude oil and natural gas in Kazakhstan. |
| --- | --- |

—

MMG: exploration, extraction, and processing of crude oil and natural gas in Kazakhstan.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. However, the final decision on this point is reserved. 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. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. However, the final decision on this point is reserved. 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.

| 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 2 2964301 or 2967244) or by post, under reference number COMP/M.5513 — KMG/CNPC/MMG, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 2 2964301 or 2967244) or by post, under reference number COMP/M.5513 — KMG/CNPC/MMG, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

(2)  OJ C 56, 5.3.2005, p. 32.

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| 20.6.2009 | EN | Official Journal of the European Union | C 140/3 |
| --- | --- | --- | --- |

20.6.2009

EN

Official Journal of the European Union

C 140/3

---

Prior notification of a concentration

(Case COMP/M.5547 — Koninklijke Philips Electronics/Saeco International Group)

(Text with EEA relevance)

2009/C 140/03

| 1. | On 12 June 2009, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Koninklijke Philips Electronics N.V. (‘Philips’, Netherlands) acquire within the meaning of Article 3(1)(b) of the Council Regulation sole control of Saeco International Group S.p.A. (‘SIG’, Italy) by way of purchase of shares. |
| --- | --- |

1.

On 12 June 2009, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Koninklijke Philips Electronics N.V. (‘Philips’, Netherlands) acquire within the meaning of Article 3(1)(b) of the Council Regulation sole control of Saeco International Group S.p.A. (‘SIG’, Italy) by way of purchase of shares.

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






  — | for Philips: the research, development, manufacture and sale of a wide range of electronic products, including consumer electronics, domestic appliances, lighting products and medical systems, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Philips: the research, development, manufacture and sale of a wide range of electronic products, including consumer electronics, domestic appliances, lighting products and medical systems,

| — | for SIG: the manufacture and sale of espresso machines for consumer and professional use and vending machines for food and hot and cold beverages. |
| --- | --- |

—

for SIG: the manufacture and sale of espresso machines for consumer and professional use and vending machines for food and hot and cold beverages.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of Regulation (EC) No 139/2004. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 2 2964301 or 2967244) or by post, under reference number COMP/M.5547 — Koninklijke Philips Electronics/Saeco International Group, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 2 2964301 or 2967244) or by post, under reference number COMP/M.5547 — Koninklijke Philips Electronics/Saeco International Group, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

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OTHER ACTS

Commission

| 20.6.2009 | EN | Official Journal of the European Union | C 140/4 |
| --- | --- | --- | --- |

20.6.2009

EN

Official Journal of the European Union

C 140/4

---

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

2009/C 140/04

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

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘PROVOLONE DEL MONACO’

EC No: IT-PDO-0005-0466-20.05.2005

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

| Name: | Ministero delle Politiche Agricole e Forestali |
| --- | --- |
| Address: | Via XX Settembre n. 20 |
| 00187 Roma |
| ITALIA |

Name:

Ministero delle Politiche Agricole e Forestali

Address:

Via XX Settembre n. 20

00187 Roma

ITALIA

Tel.:

+39 0646655104

Fax:

+39 0646655306

e-mail:

saco7@politicheagricole.gov.it

2.   Group:

| Name: | Comitato per la registrazione della denominazione d’origine del provolone del Monaco |
| --- | --- |
| Address: | Via D. Caccioppoli, 25 |
| 80069 Vico Equense (NA) |
| ITALIA |

Name:

Comitato per la registrazione della denominazione d’origine del provolone del Monaco

Address:

Via D. Caccioppoli, 25

80069 Vico Equense (NA)

ITALIA

Tel.:

+39 0818799290

Fax:

+39 0818015557

e-mail:

vincenzo.peretti@unina.it

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

| Class 1.3 — | Cheeses covered by Annex II — Provolone. |
| --- | --- |

Class 1.3 —

Cheeses covered by Annex II — Provolone.

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

‘Provolone del Monaco’

4.2.   Description:

Provolone del Monaco denotes a cheese with the following characteristics: semi-hard, kneaded-curd, matured cheese, produced using only raw milk from cows reared in the area indicated at point 4.3. When the product is marketed, it should have: (a) matured for at least 180 days (six months) with a maximum yield of 9 kg per hectolitre of milk processed; (b) a slightly elongated melon shape or a pear shape with no head, weighing 2,5 to 8 kg; a thin, a yellowish crust with slightly dark tones, almost smooth with slight indentations running lengthways from the raffia ties used to support the cheese in pairs, which subdivide the provolone into at least six parts; (c) a cream-coloured body with yellowish tones which is elastic, compact, uniform with no flaking, soft and with characteristic (partridge-eye) holes of varying sizes up to a diameter of 5 mm, possibly with occasional larger holes up to 12 mm to be found more frequently towards the centre of the mass; (d) a fat content of 40,5 % or more in the dry matter; (e) a sweet, buttery flavour with a light, pleasant spicy taste.

In addition, thanks to its maturing environment, this cheese acquires the strong flavour as the result of a long maturing period. After 7 to 8 months, the provolone will tend to turn even more yellow, its crust becomes thicker and its flavour spicier. It will become more compact, although still relatively soft and without flaking.

4.3.   Geographical area:

The cattle-rearing , production and maturing areas of the Provolone del Monaco PDO comprises the territory of the following municipalities, all within the province of Naples: Agerola, Casola di Napoli, Castellammare di Stabia, Gragnano, Lettere, Massa Lubrense, Meta, Piano di Sorrento, Pimonte, Sant’Agnello, Sorrento, Santa Maria La Carità and Vico Equense.

4.4.   Proof of origin:

Every stage in the production process must be monitored and a record made of the inputs (products added) and outputs (products generated) at each stage. This, along with the registration in specific registers managed by the inspection body of breeders and producers and the timely notification to the inspection body of the qualities produced, ensures product traceability. All persons, whether natural or legal, on the relevant lists will be checked by the inspection body as specified at point 4.7 in the relevant inspection plan.

4.5.   Method of production:

Only milk from cows which have been lactating for no more than 230 days should be used for processing. At least 40 % of the dry weight of the cows food should consist of dry and/or green fodder. The daily intake of green fodder should not exceed 15 kg in order to avoid abnormal fermentation which would compromise the organoleptic qualities of the cheese. The green fodder is the waste product resulting from pruning of cultivated trees (citrus fruit, olive trees, etc.) and deciduous woods (chestnut etc.) and the cleaning of terraces in the production area mentioned in point 4.3. Fodder from seed cereal crops (oats, barley and wheat) and/or hay from natural stable grassland and grass and legume crops are also added. Fodder only supplements food from the area specified at point 4.3, which gives the milk its special characteristics. The milk intended for processing should be that secreted by the mammary gland and not subjected to any temperature above 40 °C. Coagulation should be obtained using rennet for approximately 40 to 60 minutes, adding solid kid’s rennet or natural liquid calf’s rennet either separately or combined, with at least 50 % of the rennet being solid kid’s, heated to 34-42 °C. When the curds have reached the desired consistency, they are broken up into very small lumps the size of a grain of maize and left to stand for 20 minutes. The curds are then heated to 48-52 °C and left to stand for a maximum of 30 minutes. They are then taken out of the whey and transferred to cheese-cloths or perforated steel whey-catchers for maturing. Once the kneading tests have given positive elasticity and resistance results, the curds are cut into strips of varying sizes. The mass is then kneaded and moulded, using water at 85-95 °C, into the portion shapes laid down in the product specification. This is followed by hardening through immersion in cold water and salting through immersion in brine per 8 to 12 hours/kg of product. The resulting cheeses are tied together in pairs and hung up on suitable racks where they are left to mature, first at room temperature to dry for 10 to 20 days and then at 8-15 °C for a minimum of six months. At the end of the maturing process, the cheeses should weigh 2,5 kg or more but not more than 8 kg. The Provolone del Monaco may be produced throughout the whole year using only the milk collected after each milking session without being refrigerated in the parlour or else on a daily basis refrigerating milk directly in the parlour. At the end of the maturing period, the inspection body specified at point 4.7 checks that the product has acquired the requisite characteristics. Only then is the cheese marked on all its sides and labelled.

4.6.   Link:

The specific character of Provolone del Monaco results from a collection of factors unique to the Monti Lattari — Sorrentine Peninsula area, in particular the organoleptic characteristics of the milk that is produced only by cows reared in the area, the processing techniques which even today reflect the craft industry traditions that have been passed down through the generations, and the particular microclimate which characterises the processing and maturing environments. The milk produced in the Provolone del Monaco area of origin has higher fat and protein contents than the national average, which, together with the calcium and non-fat dry matter (defatted dry matter) values shown in the tables below, confirm the nutritional richness of the product and its capacity for a high yield when processed into cheese.

Average organoleptic characteristics of cow's milk of the Monti Lattari – Sorrentine Peninsula.

| Fat % | Protein % | Ca | Ash | Ndm (1) | Specific weight |
| --- | --- | --- | --- | --- | --- |
| 3,3 | 3,1 | 157 | 0,730 | 8,72 | 1,0308 |

Fat %

Protein %

Ca

Ash

Ndm (1)

Specific weight

3,3

3,1

157

0,730

8,72

1,0308

Average organoleptic characteristics of milk from Agerolese cows

| Fat % | Protein % | Ca | Ash | Ndm (2) | Specific weight |
| --- | --- | --- | --- | --- | --- |
| 3,9 | 3,5 | 159,7 | 0,752 | 8,87 | 1,0314 |

Fat %

Protein %

Ca

Ash

Ndm (2)

Specific weight

3,9

3,5

159,7

0,752

8,87

1,0314

The combination of these special, unique parameters makes this milk is particularly suited to coagulation and the subsequent kneading, and gives the finished cheese highly-prized characteristics in terms of its consistency, in particular its elasticity and strength.

All of these facts implicitly confirm the unique composition of the milk, which has a positive influence on the aroma and flavour of Provolone del Monaco.

From time immemorial, the unique character of the PDO has been closely linked to the rearing of the native Agerolese breed of cattle, which provides the milk used to produce Provolone del Monaco. This breed developed over the years in a hostile environment with only makeshift shelters and no pastures, making it rustic and tough and, in spite of the poor grazing, it was able to produce a reasonable quantity of milk with excellent organoleptic characteristics, most of that milk being used in the manufacture of Provolone del Monaco.

The evidence of cows being reared in the Monti Lattari — Sorrentine Peninsula area dates back to 264 BC, when the Picentines, the first inhabitants of these mountains, transformed the wooded area into arable land and began rearing domestic animals, particularly cattle for their milk. From these beginnings, and following considerable cross-breeding with breeds that were introduced in later centuries, the breed that in 1952 was defined as Agerolese was developed. Its coat, torso, limbs and skeleton have particular morphogenetic and somatic characteristics and it produces milk characterised by a high percentage of fat. In the early 20th century, the veterinary Enrico Mollo described the cow reared in this specific area as follows: ‘a dairy cow ... 1,35-1,40 m tall, though a few are even taller, its live weight varies from 350 to 400 kg; its coat is dark with a lighter stripe on its back ... A good milk-producer gives 17-18 litres of milk per day ... in the good season, when there is an abundance of fresh fodder and the weather starts to become mild, the milk becomes more fragrant ... the most interesting type of cheese production is the manufacture of provolone cheeses’. Twenty per cent of milk from Agerolese cows is enough to give the PDO Provolone del Monaco its unique flavour. This is due to the fact that the milk produced by Agerolese cows has higher fat and protein rates than other cow's milk. These values, along with the calcium and non-fat dry matter values confirm the nutritional richness of the product and its capacity for a high yield when processed into cheese and give it its unique aroma and flavour.

The chemical characteristics of the cheese are listed below.

Chemical composition of the natural substance.

| | As a proportion of the natural substance |
| --- | --- |
| Provolone del Monaco | Quality | Water % | Fat % | Protein % | Total salt % | NaCl % |
| | | 40,20 | 28,50 | 27,20 | 4,10 | 2,20 |

As a proportion of the natural substance

Provolone del Monaco

Quality

Water %

Fat %

Protein %

Total salt %

NaCl %

40,20

28,50

27,20

4,10

2,20

Chemical composition of the cheese dry matter.

| | For 100 % of dry matter |
| --- | --- |
| Provolone del Monaco | Quality | Fat % | Protein % | Total salt % | NaCl % |
| | whole milk: | 47,65 | 45,48 | 6,85 | 3,67 |

For 100 % of dry matter

Provolone del Monaco

Quality

Fat %

Protein %

Total salt %

NaCl %

whole milk:

47,65

45,48

6,85

3,67

The geographical area is characterised by numerous valleys deeply carved into the coast and extending inland for many kilometres. They feature marked altitude variations, sharply changing vegetation and a considerable number of cave formations. The extremely high variability of the orographic and hydrographic system of the territory and the intrinsic morphological differences of its various areas give rise to diverse restricted microclimates. Owing to the usually very rugged nature of the area, exposure to sunlight varies greatly, even between contiguous zones. This, along with a mixed altimetry and despite the mitigating influence of the sea, give rise to noticeable variations even in the plant species found in the area. Yearly average temperature ranges between 16 °C and 20 °C along the coast and between 12 °C and 16 °C in the northern side of the mountains, with minimum registered temperatures in the highest areas between 8 °C and 12 °C. Owing to this situation, the isotherms are distributed following the altimetry of the territory. At a local level, the presence of limestone relief affects to a significant extent, the rainfall pattern; rainfall is scattered on average over 100 days, with more intense rain in the highest areas. Although often absent, the prevailing wind is from the southwest.

The traditional name Provolone del Monaco dates back to ancient times and is closely linked to the way in which this cheese was transported for sale at the market in Naples, more specifically when cheese producers in the defined area decided to produce mainly matured products because of the need to move trade to the nearby city of Naples. Due to the inaccessibility of land routes, the best way to reach Naples was by sea: a long, difficult voyage which began in the dead of night. The provolone cheeses were loaded onto rowing boats where the peasants-turned-traders wore greatcoats similar to monk’s cassocks in order to protect themselves from the night-time damp and the seawater. When they arrived in Naples, the people who worked at the market by the harbour began to call their ship ‘Il Monaco’ (The Monk), and its cheese ‘Il Provolone del Monaco’ (The Monk’s provolone). Ever since then, it has been called Provolone del Monaco, and through this it has traditional characteristics and links with the area which entitle it to recognition pursuant to Article 2(2) of Regulation (EC) No 510/2006.

4.7.   Inspection body:

| Name: | ISMECERT |
| --- | --- |
| Address: | Centro Direzionale Isola G1 |
| 80143 Napoli |
| ITALIA |

Name:

ISMECERT

Address:

Centro Direzionale Isola G1

80143 Napoli

ITALIA

Tel.

+39 0817879789

Fax

+39 0816040176

e-mail:

info@ismecert.it

The inspection body fulfils the conditions laid down in standard EN 45011.

4.8.   Labelling:

When Provolone del Monaco is placed on the market, every cheese should be heat-stamped on every side with the mark containing the words ‘Provolone del Monaco’ in black and with the producer's identification number as issued to each producer under the checking system. The label to be affixed to whole Provolone del Monaco PDO cheeses should bear the following elements, printed in clear, indelible lettering which is clearly distinguishable from any other wording on the label: a) the graphic symbol shown below, which is the artistic image of the specific and unique logo to be used with the PDO at all times; b) the Community symbol; c) the name, business name and address of the packaging and/or producing company; d) the identification number given to every producer within the checking system; e) the weight of the product as required by the legislation in force; f) the minimum percentage used of milk from the native breed Agerolese; g) the type of rennet used; h) the length of maturing if longer than six months. These details should be presented in smaller lettering than that used for the Provolone del Monaco PDO. The Provolone del Monaco PDO logo comprises a stylised image of Provolone del Monaco with a raffia tie, typical of the Monti Lattari — Sorrentine Peninsula area.

Image

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(1)  Non-fat dry matter.

(2)  Non-fat dry matter.

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| 20.6.2009 | EN | Official Journal of the European Union | C 140/9 |
| --- | --- | --- | --- |

20.6.2009

EN

Official Journal of the European Union

C 140/9

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

2009/C 140/05

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

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘PEMENTO DO COUTO’

EC No: ES-PDO-0005-0464-03.05.2005

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

| Name: | Subdirección General de Calidad Agroalimentaria y Agricultura Ecológica — Dirección General de Industrias y Mercados Agroalimentarios — Secretaría General de Medio Rural del Ministerio de Medio Ambiente, y Medio Rural y Marino de España |
| --- | --- |
| Address: | Paseo Infanta Isabel 1 |
| 28071 Madrid |
| ESPAÑA |

Name:

Subdirección General de Calidad Agroalimentaria y Agricultura Ecológica — Dirección General de Industrias y Mercados Agroalimentarios — Secretaría General de Medio Rural del Ministerio de Medio Ambiente, y Medio Rural y Marino de España

Address:

Paseo Infanta Isabel 1

28071 Madrid

ESPAÑA

Telephone:

+34 913475394

Fax:

+34 913475410

E-mail:

sgcaae@mapa.es

2.   Group:

| Name: | COOPERATIVA DO CAMPO O VAL |
| --- | --- |
| Address: | Vilacornelle, s/n. O Val-Narón (A Coruña) |
| Telephone: | +34 981453901 |
| Fax: | +34 981453901 |
| E-mail: | horta@cooperativaoval.com |
| Composition: | Producers/processors ( X ) Other ( ) |

Name:

COOPERATIVA DO CAMPO O VAL

Address:

Vilacornelle, s/n. O Val-Narón (A Coruña)

Telephone:

+34 981453901

Fax:

+34 981453901

E-mail:

horta@cooperativaoval.com

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

| Class 1.6 — | Fruit, vegetables, cereals, whether or not processed |
| --- | --- |

Class 1.6 —

Fruit, vegetables, cereals, whether or not processed

4.   Specification: (summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

‘Pemento do Couto’

4.2.   Description:

Peppers covered by the Protected Geographical Indication (PGI) ‘Pemento do Couto’ are the fruit of the Capsicum annuum L species of the local ecotype known by the same name. The fruit is picked in summer unripe and early (commercial size) and intended to be marketed fresh. Its characteristics are as follows:

—   Shape: trapezoidal truncated conical longitudinal section and rounded cross-section. At times the cross-section appears slightly grooved with three or four edges at the extreme tip.

—   Weight: between 4 and 6 grams per unit.

—   Fruit length: between 4 and 8 cm.

—   Approximate width: 2 cm.

—   Stalk: Between 2 and 3 cm, always shorter than the fruit. It is stiff, usually straight or slightly curved.

—   Skin: Dark green, with little lustre.

—   Thickness of the wall or flesh: Thin, between 1 and 1,5 mm approximately.

—   Tasting: fine-textured juicy flesh, sweet taste, slightly herbaceous with no bite owing to the absence of capsaicin, with a moderately strong aroma and few seeds.

4.3.   Geographical area:

The geographical area consists of all of the district of Ferrol in A Coruña, consisting of the following municipalities: Ferrol, Narón, Valdoviño, Cedeira, Moeche, As Somozas, San Sadurniño, Neda, Fene, Mugardos and Ares. It is a natural district since the low height above sea level, the protection afforded by the mountain ranges which surround the producing valleys and the proximity to the coast give rise to a differentiated microclimate, characterised above all by its mildness and its slight fluctuations in temperature, together with the presence of soil which is very appropriate for this crop.

The name of the indication ‘O Couto’ is a geographical name which corresponds to the place in which the monastery commonly known by the same name is situated, itself linked to the origin of the selection and cultivation of these peppers.

4.4.   Proof of origin:

The traceability of the product is ensured by its identification in each of the production and marketing stages.

In order to check that the requirements of the specification have been fulfilled, the control body will manage a register of producers and plots which will be constantly updated: only peppers grown in accordance with the conditions laid down in the specification and other additional rules, in plots and by producers entered in the corresponding register, may be covered by the PGI ‘Pemento do Couto’.

Further, registered producers are required to declare the quantity of peppers covered by the PGI actually produced and marketed by means of entries in the registers set up for the purpose. The control body will check that the quantities marketed by the packers correspond to the production of the farmers which supply them and their production in relation to the agronomic yield of the parcels registered.

All legal and natural persons entered in the registers, plots, stores, processing undertakings and products will be subject to inspections and checks carried out by the control body with a view to verifying that the protected products fulfil the requirements in the specification and other additional rules. The controls will be based on an inspection of the plots, stores and processing undertakings, the review of documentation and checks that the physical criteria described are fulfilled, checking that the peppers when picked are whole, good, clean and undamaged and unblemished. It will be possible in addition to carry out multi-residual analyses to check that the values obtained for pesticides are below the Maximum Residue Limits (MRLs) set by the current legislation for the crop.

4.5.   Method of production:

Nursery plants come from authorised producers entered in the relevant register.

The process to obtain the product is described below:

Propagation and planting out:

Once the ripe fruit has been picked it is dried and the seed is removed, which after being disinfected is ready to be sown. Preparation of the seedbed and the seed begins in October and continues in November, December and January. Sowing is carried out in containers over a substratum composed of a mixture of peat and gravel in equal proportion. Following germination, and when the plant has grown to approximately 5 cm, it is pricked and planted out using tray fillers.

Production restrictions:

Peppers produced both in the open and under cover will be eligible for protection under the PGI ‘Pemento do Couto’. Maximum yield permitted will be, in general, 4 kg/m2 and 6 kg/m2 respectively.

The structures under cover are simple plastic tunnels without heating or artificial lighting, which are used only to protect the crop (which is grown directly on the soil) from occasional freezing and, above all, to bring production forward and extend it for a few weeks in the autumn. Its use has also been extended to protect selected kinds of this pepper ecotype from unwanted hybridisation.

Planting:

Where cultivation is in the open, planting takes place in April and May, with a density of 3-5 plants per square metre, and picking begins in June-July. In the event that it is sought to use seed to produce seedlings, the parcels must be away from other plantations in the open of that ecotype in order to preserve selected types.

Planting under cover takes place in February and March so that picking of the fruit is begun in the middle of April. The density is 2-4 plants per square metre. It is advisable to cover the ground with polythene sheeting to prevent competition from weeds. It is unnecessary to stake due to the fact that with the planting standard used some plants support others.

Growing practices:

Fertilisation will be as appropriate for the purpose of maintaining a balance between, and the levels of, nutrients in the soil and in the plant, and in this way taking into account the extractions of the crop, the nutritional state of the plant, the level of fertility of the soil and the contribution made by other means (water, organic matter and so on).

Control of possible pests and/or diseases will be directed towards the application of growing methods such as: disinfection of seeds, treatment of seedbeds, less irrigation in order always to avoid waterlogging the ground and excessive earthing up.

If it is necessary to use chemicals, the active materials used will be those having less environmental impact, more effectiveness, less toxicity and fewer residue problems, less effect on secondary fauna and less strength.

Harvesting:

Harvesting will take place manually, before the fruit ripens and at the time when, in the light of the experience of the farmers, suitable conditions for its marketing are present, in accordance with the physical characteristics listed in point 4.2. It will consist of as many runs as required, with material (tools, boxes or containers and so on) and human means to prevent deterioration of the product.

Transport and storage:

The peppers are transported in rigid containers, avoiding crushing. Unloading is carried out in such a way as to reduce the effects of dropping the product. Storage areas must be correctly ventilated.

Marketing:

Packing is carried out by homogeneous lots according to origin and length of the fruit and in sacks of 200 g or 400 g in weight. The materials used will be those authorised under current food law. It may be possible to set up other forms of presentation if it is shown that they do not adversely affect the quality of the product. The marketing period will be between 15 April and 31 October; the control body may extend or reduce that period when the characteristics of the product require it in the light of the seasonal weather conditions.

4.6.   Link:

The ‘Pemento do Couto’ is a local ecotype traditionally grown by farmers in the district of Ferrol. As a result of its limited production and distribution over the years, its cultivation has not spread beyond that geographical area, which even today remains the only place in which this pepper is produced.

As a reflection of its reputation, in 1999 the ‘Festa do Pemento do Couto’ was established as a gastronomic festival celebrating the ‘Pemento do Couto’ held annually at the end of July in its place of origin, near the monastery of Santa Maria do Couto. As evidence of its reputation, it is worth noting that various restaurants in the district of Ferrol which include ‘Pemento do Couto’ on their menus.

Many factors, including the plant material, production techniques and the microclimate of the producing valleys, come together and result in the emergence of a product with several specific characteristics and a quality which have led it to acquire a notable reputation.

Plant material:

The traditional practices of local farmers maintaining and selecting the best plants, while adapting production techniques to the local conditions, have resulted in a differentiated and very popular product. The selection carried out, together with the care in preventing unwanted hybrids, have been decisive factors when it comes to producing a pepper which has absolutely no bite (at least under the environmental conditions of the district), an aspect which is unusual in peppers with similar characteristics.

Production techniques:

The use of structures under cover on the part of the farmers of the region for several decades shows how they have adapted production techniques, without entailing a loss of the interaction between the environment and the specific characteristics of the product: simple plastic tunnels are used in which there is no real control of agro-climatic growing conditions of the product, which remains exposed, essentially, to the natural environmental elements.

Climatic characteristics:

The production area includes a number of valleys at a low height above sea level, protected by several mountain ranges and very close to the coast, which gives rise to a microclimate characterised by a high annual rainfall, with fairly significant precipitation even in the summer period, mild temperatures and slight fluctuations in temperature, high relative humidity and little sunshine in comparison with other pepper-producing areas, which directly influences the thinness of the wall and the fine texture, smoothness and juiciness of its flesh on the palate.

4.7.   Inspection body:

| Name: | Instituto Galego da Calidade Alimentaria (INGACAL) |
| --- | --- |
| Address: | Rúa Fonte dos Concheiros, 11 bajo |
| 15703 Santiago de Compostela |
| ESPAÑA |

Name:

Instituto Galego da Calidade Alimentaria (INGACAL)

Address:

Rúa Fonte dos Concheiros, 11 bajo

15703 Santiago de Compostela

ESPAÑA

Telephone:

+34 881997276

Fax:

+34 981546676

E-mail:

ingacal@xunta.es

INGACAL is a public body for which the Consellería do Medio Rural de la Xunta de Galicia is responsible.

4.8.   Labelling:

Peppers marketed under the Protected Geographical Indication ‘Pemento do Couto’ must bear the commercial label corresponding to the brand name of each producer/packer and an alphanumeric coding label with correlative numbering, authorised by the control body, with the logo of the Protected Geographical Indication. Both the commercial label and the specific label of the designation must bear the words Protected Geographical Indication ‘Pemento do Couto’.

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