natgillin/translations-raw huggingface dataset:
The cheese with the designation of origin ‘Fourme d’Ambert’ is a blue-veined, unpressed, uncooked, fermented, and salted cheese, made from renneted cow’s milk and produced in the form of a cylinder between 17 and 21 cm in height and 12,5 and 14 cm in diameter, weighing from 1,9 to 2,5 kg.
Sir sa zaštićenom oznakom izvornosti „Fourme d’Ambert” je sir proizveden od usirenog kravljeg mlijeka, u obliku valjka visine od 17 do 21 centimetara, promjera od 12,5 do 14 centimetara i težine od 1,9 do 2,5 kilograma, tijesta prošaranog zelenom plijesni, neistisnut, nekuhan, fermentiran i slan.
The cheese has a fat content of at least 50 grams per 100 grams of cheese after total desiccation and the matured cheese must have a dry matter content of at least 50 grams per 100 grams of cheese.
Sadržava najmanje 50 grama masnoća na 100 grama sira nakon potpunog isušivanja, a sadržaj suhe tvari ne smije biti niži od 50 grama na 100 grama dozrelog sira.
The designation of origin ‘Fourme d’Ambert’ may not be used for the cheese until the 28th day after renneting.
Sir može imati zaštićenu oznaku izvornosti „Fourme d’Ambert” tek od dvadesetosmog dana od dana sirenja.
‘Fourme d’Ambert’ is a cheese which has a bloom on its dry, grey to light-grey coloured rind, where white, yellow and red mould may also be present and which may have a blue sheen.
„Fourme d’Ambert” je sir prekriven finom suhom koricom s tragovima plijesni, svijetlo-sive do sive boje s mogućom bijelom, žutom i crvenom plijesni te plavičastim odsjajem.
The inside of the cheese, which is white to cream in colour, shows cracks and evenly distributed blue to green veining.
Tijesto čija je boja od bijele do boje vrhnja ima ravnomjerno raspoređene otvore s plijesni plavo-zelene boje.
‘Fourme d’Ambert’ has a supple and unctuous texture.
„Fourme d’Ambert” ima mekanu i kremastu teksturu.
It has a subtle, scented flavour, a milky taste accentuated by a combination of flavours produced by strains of Penicillium roqueforti, and a characteristic fruity taste.
Finog je i mirisnog okusa, mliječnog teka koji je naglašen kombinacijom okusa koji proizlaze iz djelovanja sojeva Penicillium roqueforti, tipično voćnog okusa.
A hint of salt and a slight bitterness are accepted.
Prihvatljivi su prstohvat soli i blaga gorčina.
Throughout the year, the dairy cows are fed exclusively on fodder from the geographical area covered by the designation.
Tijekom cijele godine, osnovna prehrana mliječnih krava osigurava se isključivo krmivom koje potječe iz zemljopisnog područja zaštićene oznake izvornosti.
The consumption and distribution of brassicas in the form of green fodder is forbidden for all animals present on the holding.
Zabranjeno je konzumiranje i davanje krstašica u obliku zelene krme i to svim životinjama koje se nalaze na gospodarstvu.
‘Grazed, wilted, pre-wilted or silaged grass makes up at least 50 % on average of the dairy cows’ annual basic ration expressed as dry matter.
U prosjeku, godišnja količina svježe trave, suhog ili prosušenog sijena ili silirane trave treba činiti najmanje 50 % osnovnog obroka mliječnih krava, izraženo suhom tvari.
Grazed, wilted, pre-wilted or silaged grass makes up at least 30 % of the dairy cows’ daily basic ration expressed as dry matter.
Dnevna količina svježe trave, suhog ili prosušenog sijena ili silirane trave čini najmanje 30 % osnovnog obroka mliječnih krava, izraženo suhom tvari.
Outside the grazing period the dairy cows are given at least 3 kg of hay, expressed as dry matter, per cow per day.
Izvan razdoblja ispaše, mliječne krave dobivaju svakodnevno najmanje 3 kg sijena po kravi, izraženo suhom tvari.
When grass is available, grazing is mandatory for the lactating dairy cows as soon as the weather allows.
U razdoblju kada je trava dostupna, obvezna je ispaša mliječnih krava u laktaciji čim to klimatski uvjeti dopuste.
The minimum duration of grazing is 150 days a year.
Trajanje ispaše ne smije biti kraće od 150 dana godišnje.
The dairy herd may be given an average amount of 1800 kg of supplements and additives expressed as dry matter per dairy cow per year.
Unos koncentrata i aditiva ograničen je na 1800 kg suhe tvari po mliječnoj kravi godišnje prosječno, uzimajući u obzir sve mliječne krave.
Only the raw materials and additives specified in a positive list are authorised in the supplements and additives given to the dairy cows.
U koncentratima i aditivima koji se daju mliječnim kravama dopuštene su jedino sirovine i aditivi koji su navedeni u pozitivnom popisu.
Only plants, by-products and supplementary feed derived from non-transgenic products are authorised in the animal feed.
U ishrani životinja dopušteno je jedino bilje, suproizvodi i dopunska hrana koja potječe od genetski nemodificiranih proizvoda.
The milk is produced and the cheese made, matured and preserved for 28 days from the date of renneting within the geographical area.
Proizvodnja mlijeka, izrada, zrenje i čuvanje sireva u razdoblju do 28 dana od dana sirenja provode se unutar zemljopisnog područja.
Cutting ‘Fourme d’Ambert’ is authorised if it does not completely alter its texture.
Dopušta se rezanje sira „Fourme d’Ambert” ako to neće narušiti njegovu teksturu.
The labelling of ‘Fourme d’Ambert’ must include the designation of origin in characters at least two-thirds the size of the largest characters used on the label and display the European Union PDO symbol.
Etiketa sira „Fourme d’Ambert” sadržava naziv oznake izvornosti napisan slovima čija je veličina barem dvije trećine najvećih slova na etiketi te simbol ZOI Europske unije.
It is forbidden to place any qualifier directly next to the designation of origin, with the exception of trademarks or brand names.
Zabranjena je uporaba pridjevaka izravno uz oznaku izvornosti, uz izuzetak posebnih trgovačkih ili proizvodnih marki.
The geographical area for ‘Fourme d’Ambert’ comprises the following:
Zemljopisno područje sira „Fourme d’Ambert” prostire se na sljedećem području:
Department of Puy-de-Dôme
Departman Puy-de-Dôme
Cantons of Ambert, Ardes, Arlanc, Besse-et-Saint-Anastaise, Bourg-Lastic, Courpière, Cunlhat, Herment, Manzat, Montaigut, Olliergues, Pionsat, Pontaumur, Pontgibaud, Rochefort-Montagne, Saint-Amant-Roche-Savine, Saint-Anthème, Saint-Dier-d’Auvergne, Saint-Germain-l’Herm, Saint-Gervais-d’Auvergne, Saint-Rémy-sur-Durolle, Tauves, Thiers, La Tour-d’Auvergne, Viverols: all municipalities.
Kantoni Ambert, Ardes, Arlanc, Besse-et-Saint-Anastaise, Bourg-Lastic, Courpière, Cunlhat, Herment, Manzat, Montaigut, Olliergues, Pionsat, Pontaumur, Pontgibaud, Rochefort-Montagne, Saint-Amant-Roche-Savine, Saint-Anthème, Saint-Dier-d’Auvergne, Saint-Germain-l’Herm, Saint-Gervais-d’Auvergne, Saint-Rémy-sur-Durolle, Tauves, Thiers, La Tour-d’Auvergne, Viverols: sve općine.
The municipalities of Aydat, Bansat, Blot-l’Eglise, Bongheat, Chaméane, Champagnat-le-Jeune, Chanat-la-Mouteyre, Chanonat, La Chapelle-sur-Usson, Châteldon, Châtelguyon, Clémensat, Combronde, Courgoul, Cournols, Creste, Durtol, Egliseneuve-des-Liards, Enval, Esteil, Grandeyrolles, Isserteaux, Lachaux, Lisseuil, Ludesse, Manglieu, Mauzun, Menat, Montaigut-le-Blanc, Montmorin, Néronde-sur-Dore, Neuf-Eglise, Olloix, Orcines, Orléat, Paslières, Peschadoires, Peslières, Pignols, Pouzol, Puy-Guillaume, Ris, Romagnat, Saint-Etienne-sur-Usson, Saint-Floret, Saint-Gal-sur-Sioule, Saint-Genès-Champanelle, Saint-Genès-la-Tourette, Saint-Gervazy, Saint-Jean-en-Val, Saint-Jean-Saint-Gervais, Saint-Martin-d’Ollières, Saint-Nectaire, Saint-Pardoux, Saint-Quentin-sur-Sauxillanges, Saint-Rémy-de-Blot, Saint-Sandoux, Saint-Saturnin, Saint-Vincent, Sallèdes, Saulzet-le-Froid, Saurier, Sauxillanges, Sayat, Servant, Sugères, Teilhet, Tourzel-Ronzières, Valz-sous-Châteauneuf, Vernet-la-Varenne, Le Vernet-Sainte-Marguerite, Verrières, Vodable, Volvic.
Općine Aydat, Bansat, Blot-l’Eglise, Bongheat, Chaméane, Champagnat-le-Jeune, Chanat-la-Mouteyre, Chanonat, La Chapelle-sur-Usson, Châteldon, Châtelguyon, Clémensat, Combronde, Courgoul, Cournols, Creste, Durtol, Egliseneuve-des-Liards, Enval, Esteil, Grandeyrolles, Isserteaux, Lachaux, Lisseuil, Ludesse, Manglieu, Mauzun, Menat, Montaigut-le-Blanc, Montmorin, Néronde-sur-Dore, Neuf-Eglise, Olloix, Orcines, Orléat, Paslières, Peschadoires, Peslières, Pignols, Pouzol, Puy-Guillaume, Ris, Romagnat, Saint-Etienne-sur-Usson, Saint-Floret, Saint-Gal-sur-Sioule, Saint-Genès-Champanelle, Saint-Genès-la-Tourette, Saint-Gervazy, Saint-Jean-en-Val, Saint-Jean-Saint-Gervais, Saint-Martin-d’Ollières, Saint-Nectaire, Saint-Pardoux, Saint-Quentin-sur-Sauxillanges, Saint-Rémy-de-Blot, Saint-Sandoux, Saint-Saturnin, Saint-Vincent, Sallèdes, Saulzet-le-Froid, Saurier, Sauxillanges, Sayat, Servant, Sugères, Teilhet, Tourzel-Ronzières, Valz-sous-Châteauneuf, Vernet-la-Varenne, Le Vernet-Sainte-Marguerite, Verrières, Vodable, Volvic.
Department of Cantal
Departman Cantal
Cantons of Allanche, Condat, Murat, Saint-Flour – Nord, Saint-Flour – Sud: all municipalities.
Kantoni Allanche, Condat, Murat, Saint-Flour – sjever, Saint-Flour – jug: sve općine.
Department of the Loire
Departman Loire
the municipalities of Chalmazel, La Chamba, La Chambonie, Jeansagnière, Lérigneux, Roche, Saint-Bonnet-le-Courreau, Sauvain.
Općine Chalmazel, La Chamba, La Chambonie, Jeansagnière, Lérigneux, Roche, Saint-Bonnet-le-Courreau, Sauvain.
The geographical area for ‘Fourme d’Ambert’ is situated in a mountainous region and comprises the following:
Zemljopisno područje sira „Fourme d’Ambert” smješteno je u gorskom području i obuhvaća:
the area formed by the ‘Hautes Chaumes du Forez’ at the top of the Forez mountains, straddling the departments of Loire and Puy de Dôme.
područje „Hautes Chaumes” gorja Forez, u najvišem dijelu gorja Forez, na granici s departmanima Loire i Puy-de-Dôme.
The ‘Hautes Chaumes’ — vast bare stretches on granite bedrock surrounded by mainly coniferous forest slopes — are an area of heavy rainfall (annual average precipitation of more than 1000 mm) subject to continental and oceanic influence (annual average temperatures below 10 °C),
Visoki krovovi Hautes Chaumes jesu ogoljela prostranstva koja su se smjestila na granitnoj podlozi i opasana su obroncima prekrivenima šumama četinara, dobivaju dosta vlage (prosječne godišnje padaline veće od 1000 mm) i pod utjecajem su kontinentalne i oceanske klime (prosječne godišnje temperature niže od 10 °C).
an area essentially consisting of crystalline and volcanic plateaus interspersed with valleys, which, because of its altitude and steep slopes also has mountainous characteristics, in contrast to the low-altitude and flat Limagne area, which has a clay-limestone substrate and a drier climate.
područje koje uglavnom čine kristalne ili vulkanske visoravni, ispresijecane dolinama strmih padina, koje zbog nadmorske visine ili strmih obronaka ima također planinska obilježja, nasuprot niskim dolinama slabije izraženog reljefa, s pretežito glinovito-vapnenačkom podlogom i sušom klimom.
The geographical area’s altitude and rainy climate particularly favour the growth of grass.
Zemljopisno područje je zbog nadmorske visine i vlažne klime sredina koja pogoduje rastu trave.
The production of this cheese is known to date back to the early Middle ages, as evidenced by a stone sculpture in an old feudal chapel in the middle of the Forez mountains.
Proizvodnja sira „Fourme d’Ambert” zasigurno seže u doba ranog Srednjeg vijeka, o čemu svjedoči prikaz uklesan u kamenu stare feudalne crkvice, smještene usred gorja Forez.
The ‘Hautes Chaumes’ is home to mountain pasture buildings known as ‘jasseries’, which are found at higher altitude than permanent habitats, above 1200 m, and which testify to the pastoral activity on which the traditional production of this cheese was based.
U području „Hautes chaumes” smjestila su se gorska gospodarstva „jasseries” (nastambe za boravak ljeti u planinama, smještene na nadmorskoj visini većoj od one na kojoj se nalaze stalne nastambe, tj. iznad 1200 m), što svjedoči o pastirskoj djelatnosti predaka koja je povezana s proizvodnjom sira „Fourme d’Ambert”.
This production process fitted into a very specific economic and social system which lasted until the middle of the 20th century.
Do sredine 20. stoljeća, ta se djelatnost uklapala u vrlo posebnu gospodarsku i društvenu organizaciju.
In the spring, the modest-sized herds were led to the summer pastures, thus freeing up the village meadows, which were used to produce hay for winter fodder.
Naime, u toplije doba godine, skromna su se stada vodila na ljetnu ispašu, kako bi se na seoskim livadama sakupilo i sušilo sijeno od kojeg će se napraviti zaliha zimskog krmiva.
Tending the animals, making the cheese and herding the cows were the sole preserve of women, who lived up on the mountains for part of the year, while the men stayed down in the villages to produce hay and carry out the harvesting.
Za brigu o životinjama, proizvodnju sira i čuvanje stada bile su isključivo nadležne žene, koje su dio godine živjele u planini, dok su muškarci ostajali u selu radi košnje i žetve.
After demoulding, the cheeses were placed on draining racks made of coniferous wood (hollowed-out half trunks) that fitted the shape of the cheeses.
Tijekom izrade, sirevi su nakon vađenja iz kalupa stavljani na žljebove za cijeđenje, načinjene od drva četinara (izdubljene polovine trupaca) koji pristaju obliku sira.
Farmers have continued to use grass as the staple feed for the dairy cows to the present day.
Danas uzgajivači stoke i dalje koriste većinom travu za ishranu mliječnih krava.
Production techniques evolved as output increased in the early 20th century but practices common to all producers and specific expertise have been preserved.
Same su tehnike proizvodnje napredovale nakon što se proizvodnja razvila početkom 20. stoljeća, ali su očuvani običaji koji su zajednički svim proizvođačima te posebna znanja i vještine.
The production of ‘Fourme d’Ambert’ still relies on this specific expertise.
Danas, proizvodnja sira „Fourme d’Ambert” zahtijeva uporabu tih posebnih znanja i vještina.
The curd is cut into pieces the size of maize grains, which are then stirred to cover them with a thin film that prevents the grains sticking together after moulding.
Gruš se reže u zrna veličine zrna kukuruza i potom se miješa kako bi se zrna okružila vrlo finom opnom koja im neće dopustiti da se slijepe nakon stavljanja u kalup.
Before the curd is moulded it is first drained on a conveyor, which allows some of the whey to be separated without the grains being crushed.
Prije stavljanja u kalup, prvim se cijeđenjem na prostirku odvaja gruš od dijela sirutke, a da se pri tom njegova zrna ne zgnječe.
After moulding, the curd is drained by turning without pressing to allow discharge of the whey while preserving the cavities previously created in the cheese.
Nakon stavljanja u kalup, cijeđenje se provodi bez tiještenja, okretanjem, kako bi se omogućilo odvođenje preostale sirutke i sačuvale šupljine koje su nastale u siru u prethodnoj etapi.
The salting helps to complete the draining process.
Soljenje pridonosi dovršetku cijeđenja.
When the cheese is firm enough, after at least four days, it is pierced in order to create air inlets that allow oxygen to penetrate the cheese.
Kada je sir poprimio dovoljno čvrst oblik, ili nakon razdoblja od najmanje 4 dana, provodi se pikiranje kako bi se stvorili dovodi zraka kojima će kisik moći prodirati u sir.
During the maturing stage temperature and humidity are controlled to allow the rind to form and the growth of Penicillium roqueforti to be managed.
Upravljanje temperaturom i vlagom tijekom zrenja omogućuje nastanak kore i ovladavanje razvojem Penicillium roqueforti.
‘Fourme d’Ambert’ is a cheese made from cow’s milk with a characteristically cylindrical, elongated and regular shape, from 17 to 21 cm high and 12,5 to 14 cm in diameter.
„Fourme d’Ambert” je sir od kravljeg mlijeka, u obliku karakterističnog, izduženog i uspravnog valjka visine od 17 do 21 centimetara, promjera od 12,5 do 14 centimetara.
The paste of the cheese has cracks and evenly distributed veins caused by the growth of Penicillium roqueforti.
Njegovo je tijesto pravilno prošarano zelenom plijesni nastalom razvojem Penicillium roqueforti.
It has a supple and unctuous texture.
Ima mekanu i kremastu teksturu.
The size of ‘Fourme d’Ambert’ resulted from the economic and social system that developed in the geographical area over time to take advantage of the natural environment which favours the growth of grass and cattle rearing.
Veličina sira „Fourme d’Ambert” veže se uz gospodarsku i društvenu organizaciju koja je povijesno uspostavljena u zemljopisnom području, kako bi se iskoristila prirodna sredina koja pogoduje travi i uzgoju goveda.
This size suited the small herds and the fact that the cheese-making was carried out by women: the cheese needed little milk to make and was easy to handle.
Ta je veličina, zapravo, prilagođena malom stadu i ženskoj radnoj snazi koja je proizvodila sir: bilo je potrebno malo mlijeka i moglo se lako rukovati sirom.
The characteristic elongated and regular shape of ‘Fourme d’Ambert’ was particularly suited to draining in the coniferous wood gutters that were used at that time.
Svojstven oblik sira „Fourme d’Ambert”, izdužen i uspravan, posebno je bio prikladan za cijeđenje u žljebovima od drva četinara koji su se u to doba koristili.
The paste of ‘Fourme d’Ambert’ owes its evenly distributed blue veining to the special expertise applied during its production.
Zelena plijesan ravnomjerno raspoređena u tijestu „Fourme d’Ambert” povezuje se sa znanjem i vještinom upotrijebljenim pri izradi sira.
The size of the curd grains, combined with the stirring, determines the cohesiveness of the paste and the forming of cavities which are necessary for Penicillium roqueforti to grow.
Naime, veličina zrna gruša, zajedno s miješanjem, određuje spajanje tijesta i pogoduje otvaranju šupljina, potrebnih za razvoj Penicillium roqueforti.
This growth, which occurs during maturing, is helped by the initial drainage on conveyors and the subsequent drainage by turning without pressing, and by the intake of oxygen thanks to piercing.
Taj se razvoj pospješuje prvim cijeđenjem na prostirki, zatim cijeđenjem bez tiještenja, okretanjem i unošenjem kisika putem pikiranja. Potvrđuje se tijekom zrenja.
‘Fourme d’Ambert’ has a supple and unctuous texture, in particular because the curd is not milled and the draining, salting and maturing are specifically tailored to the product.
Meka i kremasta tekstura sira „Fourme d’Ambert” postiže se osobito zahvaljujući izostanku drobljenja te primjerenim cijeđenjem, soljenjem i zrenjem.
‘Fourme d’Ambert’ is the product of a particular way of living and making cheese, and, as such, the expression of community life in a natural environment of medium-altitude mountains.
Plod okoliša, načina života i posebnih tehnika, sir „Fourme d’Ambert” je, stoga, izraz ljudske zajednice u prirodnoj gorskoj sredini.
It is specified that ‘Cutting “Fourme d’Ambert” is authorised if it does not completely alter its texture’.
Navodi se „Dopušta se rezanje sira Fourme d’Ambert ako to neće narušiti njegovu teksturu”.
Given the continuous changes in the ways cheese is consumed, this provision establishes a framework in order to prevent deviations in terms of the type of cut.
S obzirom na stalne promjene načina potrošnje sira, tom se odredbom utvrđuje okvir kako bi se izbjegla odstupanja u pogledu vrste rezanja.
The extended time limit for the application of the first provision should allow the operators to make the necessary investments.
Odgađanjem stupanja na snagu prve odredbe omogućuje gospodarskim subjektima da izvrše potrebna ulaganja.
When grass is available, grazing is mandatory for the lactating dairy cows as soon as the weather allows, under the following conditions: ‘The minimum duration of grazing is 150 days a year. In the grazing season the average pasture area available to the lactating dairy cows is at least 30 ares [3000 m2] per cow. The animals have access to the pastures’.
U razdoblju kad je trava dostupna i čim to klimatski uvjeti dopuste, obvezna je ispaša mliječnih krava u laktaciji pod sljedećim uvjetima: „Trajanje ispaše ne smije biti kraće od 150 dana godišnje. Površine koje imaju mliječne krave u laktaciji za ispašu u prosjeku iznose najmanje 30 ara po kravi tijekom razdoblja ispaše. Pašnjaci su dostupni životinjama”.
These conditions are aimed at enhancing the role of grazing in the dairy cows’ feed.
Tim se uvjetima nastoji ojačati značaj ispaše u ishrani mliječnih krava.
These provisions are aimed at preserving the quality of fodder.
Tim se odredbama nastoji očuvati kvaliteta krmiva.
The conditions for bringing animals purchased outside the holding into the dairy herd are specified as follows: ‘Heifers and dry cows purchased must be present on the holding at least a month before they start to lactate and, from then on, must be given feed that complies with the provisions of the specification for lactating dairy cows’ feed’.
Načini uvođenja životinja kupljenih izvan gospodarstva u mliječno stado navedeni su kako slijedi: „Najmanje mjesec dana nakon početka laktacije, kupljene junice i zasušene krave nalaze se na gospodarstvu i njihova ishrana zadovoljava odredbe utvrđene ovom specifikacijom u pogledu ishrane mliječnih krava u laktaciji.”.
Animals purchased outside the holding are subject to an adjustment period of one month before their milk is used for the production of ‘Fourme d’Ambert’.
Dakle, životinje kupljene izvan gospodarstva imaju razdoblje prilagodbe od najmanje mjesec dana prije nego se njihovo mlijeko počne koristiti za proizvodnju sira Fourme d’Ambert.
Commission Implementing Regulation (EU) No 1208/2013
Provedbena uredba Komisije (EU) br. 1208/2013
approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Prosciutto di Parma (PDO))
o odobrenju manje izmjene u specifikaciji za naziv upisan u registar zaštićenih oznaka izvornosti i zaštićenih oznaka zemljopisnog podrijetla (Prosciutto di Parma (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 ‘Prosciutto di Parma’ registered under Commission Regulation (EC) No 1107/96 of 12 June 1996 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Council Regulation (EEC) No 2081/92 [2].
U skladu s člankom 53. stavkom 1. prvim podstavkom Uredbe (EU) br. 1151/2012, Komisija je ispitala zahtjev Italije za odobrenje izmjene u specifikaciji za zaštićenu oznaku izvornosti „Prosciutto di Parma” registriranu Uredbom Komisije (EZ) br. 1107/96 od 12. lipnja 1996. o registraciji zemljopisnih oznaka i oznaka izvornosti u skladu s postupkom predviđenim člankom 17. Uredbe Vijeća (EEZ) br. 2081/92 [2].
The purpose of the application is to amend the specification as follows.
Svrha je zahtjeva izmijeniti specifikaciju kako slijedi:
Following nutritional recommendations which have now been confirmed by the headquarters of the World Health Organisation, the maximum average value for the salt criterion has been reduced from 6,9 % to 6,2 % and the minimum average value from 4,5 % to 4,2 %.
Slijedom prehrambenih preporuka koje je potvrdilo sjedište Svjetske zdravstvene organizacije, najveća prosječna vrijednost za kriterij sadržaja soli smanjena je sa 6,9 % na 6,2 %, a najmanja prosječna vrijednost s 4,5 % na 4,2 %.
As regards the labelling of sliced and pre-packed ‘Prosciutto di Parma’, the requirement has been included to insert the acronym of the packaging/slicing firm instead of that of the producer under the consortium’s symbol.
Što se tiče označivanja narezanog, unaprijed pakiranog „Prosciutto di Parma”, predviđena je obveza umetanja znaka poduzeća koje je obavilo rezanje i pakiranje ispod simbola konzorcija, na mjesto znaka proizvođača.