natgillin/translations-raw huggingface dataset:
The maturing of the cheese is carried out over a minimum period of 45 days from the day of production, without interrupting the cycle.
Sir zrije najmanje 45 dana od dana proizvodnje, bez prekidanja ciklusa.
The milk used to produce ‘Morbier’ must come solely from a dairy herd of Montbéliarde cows of breed type 46, or from French Simmental cows of breed type 35, or from crosses of these two breeds of certified descent.
Mlijeko koje se rabi za proizvodnju sira „Morbier” mora potjecati samo od krava pasmine „montbéliarde” tipa 46 ili francuske pasmine „simmental”, tipa 35, ili nastalih križanjem tih dviju pasmina s rodovnicima.
The dairy cows’ basic intake comprises grass grazed throughout the growing period, and during the winter hay or second-cut hay likewise harvested in the geographical area.
Osnovni dnevni obrok mliječnih krava sastoji se od trave koju krave pasu za vrijeme cijelog vegetacijskog razdoblja te sijena u zimsko vrijeme ili od otave, također prikupljene u zemljopisnom području.
In order to guarantee a close link between the region and the product by specific feed from the geographical area, supplementary feed is limited to 1800 kg per dairy cow per year.
Da bi se zajamčila tijesna povezanost između zemlje i proizvoda ishranom specifičnom za zemljopisno područje, najviši unos koncentrata ograničen je na 1800 kg po mliječnoj kravi godišnje.
On the holding, the grazing area actually used must be at least equal to 1 hectare per dairy cow.
Stvarno korištena površina pašnjaka za ispašu na gospodarstvu mora iznositi najmanje jedan hektar po jednoj mliječnoj kravi.
In order to maintain the traditional practice of grazing, farm production systems where all the feed is supplied in troughs are forbidden.
Zabranjuju se svi eksploatacijski sustavi u kojima se bilo koja hrana donosi u korita kako bi se očuvala tradicionalna ispaša.
The dairy cows graze after the snow has melted and as soon as the soils’ bearing capacity allows.
Mliječne krave pasu nakon topljenja snijega čim to dopusti nosivost tla.
In the grazing season, the cows in production use at least 20 acres of grassland per dairy cow.
U sezoni ispaše krave koje daju mlijeko koriste najmanje 20 ara pašnjaka po mliječnoj kravi.
These restrictions mean that at least 70 % of the feed comes from the geographical area.
Ta ograničenja podrazumijevaju da najmanje 70 % hrane potječe iz zemljopisnog područja.
Fermented fodder, whether silage products or other, are not to be used in the feed of the dairy herd at any time of the year owing to the technological risks related to these practices during the production and maturing of cheeses.
Mliječne krave ne smiju ni u koje doba godine dobivati proizvode silaže ili fermentirano krmivo zbog tehnološkog rizika pri proizvodnji ili zrenju sira povezanih s takvom praksom.
Only raw materials and supplementary feed derived from non-transgenic products are authorised for the dairy herd so as to preserve the traditional nature of the feed.
U ishrani mliječnog stada dopuštene su samo sirovine i koncentrati koji potječu od genetski nemodificiranih proizvoda kako bi se očuvala povezanost između proizvoda i zemlje.
Specific steps in production that must take place in the defined geographical area
Posebni koraci u proizvodnji koje valja poduzeti u određenom zemljopisnom području
The milk is produced and the cheese manufactured and matured in the geographical area.
Mlijeko mora biti proizvedeno, a sir prerađen i sazreo unutar zemljopisnog područja.
The labelling of the cheeses qualifying for the designation of origin ‘Morbier’ must include the name of the designation written in characters at least equal in size to the largest characters appearing on the label.
Svi sirevi s registriranom oznakom izvornosti „Morbier” moraju na sebi imati etiketu na kojoj je naveden naziv ZOI slovima čija je veličina barem jednaka veličini najvećih slova na etiketi.
The labelling must include the European Union ‘PDO’ symbol.
Na etiketi mora obvezno biti simbol ZOI Europske unije.
The identification (name or business name and address) of the maturing plant is clearly shown on the whole cheeses.
Etiketa na kolutovima sira sadržava jasnu identifikaciju pogona za zrenje sira (ime ili naziv tvrtke i adresu).
The geographical area extends over the territory of the following municipalities:
Zemljopisno područje obuhvaća područje sljedećih općina:
Department of Ain:
Departman Ain:
municipalities of Apremont, Bellegarde-sur-Valserine as regards the part corresponding to the former municipality of Coupy, Belleydoux, Champfromier, Charix, Chezery-Forens, Confort, Echallon, Giron, Lancrans, Leaz, Lelex, Mijoux, Plagne, Montanges and Saint-Germain-de-Joux.
općine Apremont, Bellegarde-sur-Valserine u dijelu koji odgovara bivšoj općini Coupy, Belleydoux, Champfromier, Charix, Chézery-Forens, Confort, Echallon, Giron, Lancrans, Leaz, Lelex, Mijoux, Plagne, Montanges i Saint-Germain-de-Joux.
Department of Doubs:
Departman Doubs:
all the municipalities of the department.
sve općine tog departmana.
Department of Jura:
Departman Jura:
all the municipalities with the exception of Annoire, Aumur, Champdivers, Chemin, Longwy-sur-le-Doubs, Molay, Peseux, Petit-Noir, Saint-Aubin, Saint-Loup, Tavaux.
sve općine uz iznimku općina Annoire, Aumur, Champdivers, Chemin, Longwy-sur-le-Doubs, Molay, Peseux, Petit-Noir, Saint-Aubin, Saint-Loup, Tavaux.
Department of Saône and Loire:
Departman Saône et Loire:
municipalities of Beaurepaire-en-Bresse, Beauvernois, Bellevesvre, Champagnat, Cuiseaux, Flacey-en-Bresse, Fretterans, Joudes, Mouthier-en-Bresse, Sagy, Saillenard, Savigny-en-Revermont and Torpes.
općine Beaurepaire-en-Bresse, Beauvernois, Bellevesvre, Champagnat, Cuiseaux, Flacey-en-Bresse, Fretterans, Joudes, Mouthier-en-Bresse, Sagy, Saillenard, Savigny-en-Revermont i Torpes.
Natural factors
Prirodni čimbenici
The geographical area comprises the arc of the Jura mountains, a set of limestone plateaux, and its extension into a small part of the adjoining plain.
Zemljopisno područje obuhvaća jurski lûk, sve vapnenačke visoravni i njihov produžetak u manji dio susjedne nizine.
The altitude is often high.
Nadmorska je visina često visoka.
The landscape is divided between grassland and woodland.
Krajolik odlikuju pašnjaci i šume.
The grassland’s natural limestone flora is very varied.
Vrlo je raznolika prirodna flora pašnjaka na vapnenačkom tlu.
The whole of the area is characterised by a continental type of climate, with large differences in temperature between winter and summer, and precipitation which, although spread throughout the year, is considerable in summer.
Cijelo područje odlikuje klima kontinentalnog tipa, s velikim temperaturnim razlikama između ljeta i zime i oborinama koje su, iako dobro zastupljene tijekom cijele godine, znatne u ljetno doba.
The whole of the area is also defined by a northern climate with a low annual average temperature (despite considerable heat in the summer) and a large number of days of frost.
Cijelo područje određuje klima sjeverne polutke s niskom prosječnom godišnjom temperaturom (unatoč velikim ljetnim vrućinama) i velikim brojem dana s mrazom.
It is a very wet mountain or submountain environment with annual rainfall always in excess of 900 mm and generally in excess of 1000 mm. This rainfall is already considerable at low altitude and increases towards the interior of the mountain ranges.
Okoliš je gorski ili subgorski, s obilnim padalinama čija godišnja razina uvijek prelazi 900 mm i općenito iznosi više od 1000 mm. Tako veliku količinu padalina nalazimo već na manjoj nadmorskoj visini i ona raste prema unutrašnjosti masiva.
Seasonal distribution is characterised by the lack of a dry season.
Nepostojanje suhog razdoblja znakovito je u svim godišnjim dobima.
This climate particularly favours the growth of grass.
Takva klima osobito pogoduje rastu trave.
Human factors
Ljudski čimbenici
In the centre and the north of the Jura mountains the importance of grazing has shaped the regional economy based essentially on livestock rearing and above all on dairy production.
Važnost pašnjaka u središtu i na sjeveru Jurskog masiva uvjetovala je regionalno gospodarstvo usmjerivši ga uglavnom na stočarstvo i osobito na mljekarstvo.
Originally it was produced at a time when the level of milk was low and in particular insufficient for the production of a wheel of ‘Comté’.
U početku se proizvodio u trenutku kada je razina mlijeka bila niska i posebno nedovoljna za proizvodnju kolutova sira „Comté”.
The production of ‘Morbier’ and ‘Comté’ are closely linked.
Proizvodnja sireva „Morbier” i „Comté” tijesno je povezana.
There are currently several theories about the origin of the making of ‘Morbier’.
Postoji više pretpostavki o početku proizvodnje sira „Morbier”.
According to one theory, ‘Morbier’ was made out of necessity, on the farms, in order to use two successive milkings to produce a cheese of 8 to 10 kilograms.
Prema jednoj sir „Morbier” se proizvodio zbog potrebe da se na farmama iskoriste dvije uzastopne mužnje za izradu sira od 8 do 10 kilograma.
The first curd loaf was coated with soot taken from under the cauldron in order to provide protection against external contamination and avoid superficial alteration before being put together with the curds of the following batch.
Prvi hljeb gruša premazivao se čađi skinutom ispod kotla da bi se zaštitio od onečišćenja izvana i da bi se izbjeglo površinsko kvarenje prije nego se spoji s grušom dobivenim u sklopu izrade sljedećeg sira.
The residual layer marked the join between the two batches.
Preostali je sloj označavao spoj između izrade dva sira.
The application of carbon by hand presupposes an exact balance between coating curds which were too dry and coating curds which were too moist.
Ručno nanošenje ugljena podrazumijeva pravu ravnotežu između premazivanja jednog gruša koji je presuh i drugog koji je previše vlažan.
Maintaining a stage performed by hand guarantees that cheesemakers’ know-how in relation to ‘Morbier’ is maintained, as well as respect for tradition.
Održavanjem „ručne” faze jamči se održavanje sirarskog umijeća povezanog sa sirom „Morbier” i poštovanje tradicije.
The livestock rearers in the Jura mountains have over the generations opted for a breed of cow, the ‘Montbéliarde’, which is particularly suited to the local natural conditions and whose milk is well-suited to the regional cheesemaking technologies.
Jurski su stočari tijekom naraštaja odabrali krave pasmine „montbéliarde” koja je posebno prilagođena lokalnim prirodnim uvjetima i čije mlijeko odgovara regionalnim tehnologijama izrade sira.
Secondarily, they have also opted for the ‘Simmental’, which is less prevalent.
Potom su odabrali i pasminu „simmental” koja je manje zastupljena.
‘Morbier’ is a cow’s milk cheese weighing 5 to 8 kg.
„Morbier” je kravlji sir težine od 5 do 8 kg.
‘Morbier’ is a cheese which is recognisable by a horizontal, central black line which runs through the whole slice like a weld.
„Morbier” je sir koji se raspoznaje po središnjoj vodoravnoj crnoj brazdi, koja je stopljena i neprekinuta po cijelom presjeku.
The black line is obtained solely by coating vegetable carbon on the side of one of the loaves of curds before pressing.
Crna brazda dobiva se samo premazivanjem biljnim ugljenom lica jednog od hljebova gruša prije istiskivanja sirutke.
With the cheese marked in the centre by this famous black line, its paste is homogeneous in colour from ivory to pale yellow with frequently a number of scattered openings.
Tijesto tog sira, obilježenog slavnom središnjom crnom brazdom, homogeno je, boje bjelokosti do svjetložute i često ima nekoliko raspršenih rupica.
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)
Uzročno-posljedična veza između zemljopisnog područja i kvalitete ili značajki proizvoda (za ZOI) odnosno specifične kvalitete, ugleda ili drugih značajki proizvoda (za ZOZP)
The dominant share of grass in the dairy cows’ feed influences the characteristics of the milk and the organoleptic features of ‘Morbier’.
Prevladavajući udjel trave u ishrani mliječnih krava utječe na svojstva mlijeka te na organoleptičke posebnosti sira „Morbier”.
Each variation in the floristic composition of the grassland translates into variations in the cheese’s aromatic nuances.
Svaka promjena cvjetnog sastava pašnjaka odražava se promjenama aromatičnih nijansi sira.
This effect can easily be verified over the course of the seasons.
Taj je utjecaj lako provjeriti tijekom godišnjih doba.
That is why several production conditions in the specification aim to preserve the natural floristic diversity.
Zbog toga se više proizvodnih uvjeta iz specifikacije odnosi na očuvanje prirodne cvjetne raznolikosti.
These grass resources are preserved by banning genetically modified crops, which could alter the floristic composition or limit its diversity.
Rezerva trave čuva se zabranom uzgoja genetski modificiranih kultura koje bi mogle izmijeniti cvjetni sastav ili ograničiti njegovu raznolikost.
The richness of the grassland’s flora is also preserved by restricting fertiliser inputs.
Bogatstvo flore pašnjaka također se čuva ograničavanjem gnojiva.
The shape of the cheese (a medium-sized cylinder) was originally adapted to production on mountain farms.
Oblik sira (cilindar srednje veličine) bio je na početku prilagođen proizvodnji na gorskom gospodarstvu.
Dual production, corresponding to two milkings, makes it possible to obtain quite a large size, limiting losses during storage.
Dvije prerade odgovaraju dvjema mužnjama i dopuštaju izradu relativno velikog sira te ograničavaju gubitke tijekom skladištenja.
This size will subsequently be taken over by the cheese dairies (cheesemaking cooperatives), thereby enabling cheese production when the level of milk production is low.
Tu će veličinu preuzeti sirarske zadruge što će omogućiti proizvodnju sira kada je razina proizvodnje mlijeka niska.
This link with the making of cooked pressed pastes, and in particular ‘Comté’, is found in the rind smearing techniques.
Povezanost izrade istisnutog kuhanog sira, a osobito sira „Comté” nalazi se u tehnikama vlažnog oblaganja kore.
This type of care contributes, beyond appearance, to the special taste of the cheese.
Takvom se njegom, osim izgleda, postiže osobit okus sira.
Using wood for maturing constitutes a direct link with the technological requirements and with the existence nearby of large coniferous forests which are part of the natural environment.
Uporaba drva za zrenje izravno je povezana, s jedne strane, s tehnološkim zahtjevima, i, s druge strane, s postojanjem obližnjih velikih šuma smolastih četinjača povezanih s prirodnim okruženjem.
In order to obtain a fine, smooth texture and the expression of fine nuances in the taste of ‘Morbier’, it is essential to use raw milk with a particular lactic flora.
Da bi se dobila fina i glatka tekstura te kroz okus sira „Morbier” izrazile fine nijanse, nužno je uporabiti sirovo mlijeko s osobitom mliječnom florom.
The removal of lactose, while contributing to the texture of ‘Morbier’, enables the expression of these secondary aromatic nuances.
Odvajanjem laktoze, što utječe na teksturu sira „Morbier”, omogućava se izražavanje tih sekundarnih aromatičnih nijansi.
The central black line was initially obtained by using soot from the cauldron.
Središnja crna brazda ispočetka se dobivala uporabom čađi s kotla.
This technique affirms the link with the production of cooked pressed pastes in Franche-Comté.
Ta tehnika potvrđuje povezanost proizvodnje istisnutog kuhanog sira pokrajine Franche-Comté.
Reference to publication of the specification
Upućivanje na objavljenu specifikaciju
In order to maintain the link between the product and its region, grazing has been made compulsory: ‘The dairy cows graze after the snow has melted and as soon as the soils’ bearing capacity allows.
Ispaša je obvezna da bi se održala povezanost između proizvoda i zemlje:
In order to maintain the link between the product and its region, transgenic feed is banned. In order to avoid a deterioration in the milk’s quality:
Zabranjuje se genetski modificirana hrana da bi se očuvala povezanost između proizvoda i zemlje.
The oldest document referring to ‘Morbier’ dates from 1799.
Najstariji dokument u kojem se navodi „Morbier” potječe iz 1799.
The cheese was already known in Paris at that time, which indicates that its origin was older.
Sir je već tada poznat u Parizu, iz čega se zaključuje da je još starijeg podrijetla.
‘In the case of supplementary green feed, the green fodder is distributed in cleaned troughs and consumed within at most 4 hours of mowing.’ in order to avoid fermentation of the green feed. Similarly, ‘When beet is cut into pieces, it is prepared each day.’.
„U slučaju dopunske hranidbe svježom krmom, zelena krma se stavlja u očišćena korita i mora se utrošiti u roku od najkasnije 4 sata nakon košnje.” da ne bi fermentirala.
FR-PDO-0205-0933-29.12.2011
FR-PDO-0205-0933-29.12.2011.
Commission Implementing Regulation (EU) No 1129/2013
Provedbena uredba Komisije (EU) br. 1129/2013
entering a name in the register of protected designations of origin and protected geographical indications [Fal Oyster (PDO)]
o upisu naziva u registar zaštićenih oznaka izvornosti i zaštićenih oznaka zemljopisnog podrijetla [Fal Oyster (ZOI)]
Pursuant to Article 6(2) of Regulation (EC) No 510/2006, the United Kingdom’s application to register the name ‘Fal Oyster’ was published in the Official Journal of the European Union [3].
U skladu s člankom 6. stavkom 2. Uredbe (EZ) br. 510/2006, zahtjev Ujedinjene Kraljevine za upis naziva „Fal Oyster” u registar objavljen je u Službenom listu Europske unije [3].
As no statement of objection under Article 7 of Regulation (EC) No 510/2006 has been received by the Commission, the name ‘Fal Oyster’ should therefore be entered in the register,
Budući da Komisiji nije dostavljen ni jedan prigovor u smislu članka 7. Uredbe (EZ) br. 510/2006, naziv „Fal Oyster” potrebno je upisati u registar,
The name contained in the Annex to this Regulation is hereby entered in the register.
Naziv iz Priloga ovoj Uredbi upisuje se u registar.
OJ C 384, 13.12.2012, p. 17.
SL C 384, 13.12.2012., str. 17.
Fal Oyster (PDO)
Fal Oyster (ZOI)
Commission Implementing Regulation (EU) No 1130/2013
Provedbena uredba Komisije (EU) br. 1130/2013
entering a name in the register of protected designations of origin and protected geographical indications [Maccheroncini di Campofilone (PGI)]
o upisu naziva u registar zaštićenih oznaka izvornosti i zaštićenih oznaka zemljopisnog podrijetla [Maccheroncini di Campofilone (ZOZP)]
Pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012, Italy’s application to register the name ‘Maccheroncini di Campofilone’ was published in the Official Journal of the European Union [2].
U skladu s člankom 50. stavkom 2. točkom (a) Uredbe (EU) br. 1151/2012, zahtjev Italije za upis naziva „Maccheroncini di Campofilone” u registar objavljen je u Službenom listu Europske unije [2].
As no statement of opposition under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, the name ‘Maccheroncini di Campofilone’ should therefore be entered in the register,
Budući da Komisiji nije dostavljen ni jedan prigovor u smislu članka 51. Uredbe (EU) br. 1151/2012, naziv „Maccheroncini di Campofilone” potrebno je upisati u registar,
OJ C 78, 16.3.2013, p. 5.
SL C 78, 16.3.2013., str. 5.
Agricultural products and foodstuffs listed in Annex I(I) to Regulation (EU) No 1151/2012:
Poljoprivredni i prehrambeni proizvodi navedeni u točki I. Priloga I. Uredbi (EU) br. 1151/2012:
Class 2.7.
Razred 2.7.
Maccheroncini di Campofilone (PGI)
Maccheroncini di Campofilone (ZOZP)
Commission Implementing Regulation (EU) No 1131/2013
Provedbena uredba Komisije (EU) br. 1131/2013
entering a name in the register of protected designations of origin and protected geographical indications (Poperingse hopscheuten/Poperingse hoppescheuten (PGI))
o upisu naziva u registar zaštićenih oznaka izvornosti i zaštićenih oznaka zemljopisnog podrijetla [Poperingse hopscheuten/Poperingse hoppescheuten (ZOZP)]
Pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012, Belgium’s application to register the name ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ was published in the Official Journal of the European Union [2].
U skladu s člankom 50. stavkom 2. točkom (a) Uredbe (EU) br. 1151/2012, zahtjev Belgije za upis naziva „Poperingse hopscheuten”/„Poperingse hoppescheuten” u registar objavljen je u Službenom listu Europske unije [2].
As no statement of opposition under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, the name ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ should therefore be entered in the register,
Budući da Komisiji nije dostavljen ni jedan prigovor u smislu članka 51. Uredbe (EU) br. 1151/2012, naziv „Poperingse hopscheuten”/„Poperingse hoppescheuten” potrebno je upisati u registar,
OJ C 57, 27.2.2013, p. 6.
SL C 57, 27.2.2013., str. 6.
Poperingse hopscheuten/Poperingse hoppescheuten (PGI)
Poperingse hopscheuten/Poperingse hoppescheuten (ZOZP)
Commission Implementing Regulation (EU) No 1132/2013
Provedbena uredba Komisije (EU) br. 1132/2013
approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Stelvio/Stilfser (PDO)]
o odobrenju izmjene specifikacije koja nije manja za naziv upisan u registar zaštićenih oznaka izvornosti i zaštićenih oznaka zemljopisnog podrijetla [Stelvio/Stilfser (ZOI)]
Pursuant to the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined Italy’s application for the approval of amendments to the specification for the protected designation of origin ‘Stelvio’/‘Stilfser’ registered under Commission Regulation (EC) No 148/2007 [2].
U skladu s člankom 53. stavkom 1. prvim podstavkom Uredbe (EU) br. 1151/2012, Komisija je ispitala zahtjev Italije za odobrenje izmjene specifikacije za zaštićenu oznaku zemljopisnog podrijetla „Stelvio”/„Stilfser”, registriranu u skladu s Uredbom Komisije (EZ) br. 148/2007 [2].
OJ L 46, 16.2.2007, p. 14.
SL L 46, 16.2.2007., str. 14.
OJ C 77, 15.3.2013, p. 29.
SL C 77, 15.3.2013., str. 29.
Stelvio/Stilfser (PDO)
Stelvio/Stilfser (ZOI)
Commission Implementing Regulation (EU) No 1133/2013
Provedbena uredba Komisije (EU) br. 1133/2013
approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Kaki Ribera del Xúquer (AOP))
o odobrenju manje izmjene specifikacije za naziv upisan u registar zaštićenih oznaka izvornosti i zaštićenih oznaka zemljopisnog podrijetla (Kaki Ribera del Xúquer (ZOI))
Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs [1], and in particular the second subparagraph of Article 53(2) thereof,
uzimajući o obzir Uredbu (EU) br. 1151/2012 Europskog parlamenta i Vijeća od 21. studenoga 2012. o sustavima kvalitete za poljoprivredne i prehrambene proizvode [1], a posebno njezin članak 53. stavak 2. drugi podstavak,
In accordance with the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined Spain’s application for the approval of amendments to the specification for the protected designation of origin ‘Kaki Ribera del Xúquer’ registered under Commission Regulation (EC) No 245/2002 [2].
U skladu s člankom 53. stavkom 1. prvim podstavkom Uredbe (EU) br. 1151/2012, Komisija je ispitala zahtjev Španjolske za odobrenje izmjene u specifikaciji za zaštićenu oznaku izvornosti „Kaki Ribera del Xúquer”, registriranu u skladu s Uredbom Komisije (EZ) br. 245/2002 [2].
The purpose of this application is to amend the specification in order to clarify the description of the product by including maximum tolerance limits for any slight skin imperfections that the product may have.
Zahtjev se podnosi radi izmjene specifikacije kako bi sadržavala precizniji opis proizvoda dodavanjem najvećih dopuštenih granica odstupanja u pogledu manjih nedostataka koji se mogu nalaziti na kori proizvoda.