natgillin/translations-raw huggingface dataset:
Amended representative prices and additional duties applicable to imports of white sugar, raw sugar and products covered by CN code 17029099 applicable from 22 November 2007
Spremenjeni zneski reprezentativnih cen in dodatnih uvoznih dajatev za beli sladkor, surovi sladkor in proizvode pod oznako KN 17029099, ki se uporabljajo od 22. novembra 2007
Commission Regulation (EC) No 1361/2007
Uredba Komisije (ES) št. 1361/2007
This Regulation shall enter into force on 23 November 2007.
Ta uredba začne veljati 23. novembra 2007.
to Commission Regulation of 22 November 2007 establishing the standard import values for determining the entry price of certain fruit and vegetables
k Uredbi Komisije z dne 22. novembra 2007 o določitvi pavšalnih uvoznih vrednosti za določanje vhodne cene nekaterega sadja in zelenjave
Commission Regulation (EC) No 1362/2007
Uredba Komisije (ES) št. 1362/2007
entering a designation in the register of protected designations of origin and protected geographical indications (Salame Cremona (PGI))
o vnosu imena v Register zaščitenih označb porekla in zaščitenih geografskih označb Salame Cremona (ZGO)
Having regard to Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [1], and in particular the third and fourth subparagraphs of Article 7(5) thereof,
ob upoštevanju Uredbe Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1] in predvsem tretjega in četrtega pododstavka člena 7(5),
Under Article 6(2) and pursuant to Article 17(2) of Regulation (EC) No 510/2006, Italy’s application to register the name ‘Salame Cremona’ was published in the Official Journal of the European Union [2].
V skladu s členom 6(2) in za namene izvajanja člena 17(2) Uredbe (ES) št. 510/2006 je bila vloga Italije za registracijo imena „Salame Cremona“ objavljena v Uradnem listu Evropske unije [2].
Germany and the Netherlands submitted an objection to the registration under Article 7(1) of Regulation (EC) No 510/2006.
Nemčija in Nizozemska sta v skladu s členom 7(1) Uredbe (ES) št. 510/2006 registraciji ugovarjali.
Germany and the Netherlands indicated in their statements of objection that the conditions laid down in Article 2 of Regulation (EC) No 510/2006 had not been met.
V svojih ugovorih sta navedli, da niso izpolnjeni pogoji iz člena 2 Uredbe (ES) št. 510/2006.
In particular, in Germany’s view, the link between the product and the region had not been shown.
Po mnenju Nemčije predvsem ni dokazana povezava med proizvodom in regijo.
In the view of the Netherlands, the link between the geographical area (of production) in question and the name ‘Salame Cremona’ had not been shown sufficiently, on the one hand, and on the other hand, in the absence of any additional requirement, limiting the origin of the basic pork ingredients to the north and centre of Italy (or even to the geographical area identified in point 4.3) must be deemed simply a barrier to trade; finally, it is not established in point 4.5 how requiring that Salame Cremona be produced, packaged and sliced only in the area of production is helpful as regards controls and traceability, or in preserving the qualitative characteristics of the product.
Po mnenju Nizozemske po eni strani ni dovolj dokazana povezava med zadevnim geografskim območjem (proizvodnje) in označbo „Salame Cremona“, po drugi strani pa je, brez kakršne koli dodatne zahteve, omejevanje porekla surovine, tj. „svinjskega mesa“, na severno in osrednjo Italijo (ali celo na geografsko območje, opredeljeno v točki 4.3) treba šteti izključno za ukrep, katerega namen je oviranje trgovine, in končno, v točki 4.5 ni dokazano, kako naj bi obveza, da se postopki proizvodnje, pakiranja in rezanja „Salame Cremona“ izvajajo izključno na območju proizvodnje, prispevala k nadzoru in sledljivosti ter ohranjanju kakovostnih lastnosti proizvoda.
By letters dated 2 March 2006, the Commission asked the Member States concerned to seek agreement among themselves in accordance with their internal procedures.
Komisija je v pismih z dne 2. marca 2006 zadevne države članice pozvala, naj se med seboj sporazumejo v skladu z njihovimi internimi postopki.
Given that no agreement was reached between Italy, Germany and the Netherlands within the designated time frame, the Commission must adopt a decision in accordance with the procedure outlined in Article 15(2) of Regulation (EC) No 510/2006.
Ker med Italijo, Nizozemsko in Nemčijo v predvidenih rokih ni prišlo do nikakršnega sporazuma, mora Komisija sprejeti sklep v skladu s postopkom iz člena 15(2) Uredbe (ES) št. 510/2006.
Following consultation between Italy, Germany and the Netherlands, details have been added to the product specification of the designation in question.
Po posvetih med Italijo, Nizozemsko in Nemčijo so bila v specifikacijo za sporno ime vnesena določena pojasnila.
In response to the comment from Germany and the Netherlands that the link between the product and the region had not been shown, it has been clearly stated that the link is based on reputation.
V odgovor na ugovor Nemčije in Nizozemske, ki sta menili, da povezava med proizvodom in območjem ni bila ponazorjena, je bilo za povezavo jasno opredeljeno, da temelji na ugledu.
In response to the second comment from the Netherlands, the restriction regarding the regions from which the basic ingredient may come has been dropped and more details have been included as to specific conditions for the breeding and feeding of the pigs, and the influence of these factors on the characteristics of the final product.
V odgovor na drugi ugovor Nizozemske je bila izbrisana omejitev glede regij porekla surovine, dodana so bila pojasnila glede posebnosti pogojev vzreje in krmljenja prašičev ter glede vpliva teh elementov na lastnosti končnega proizvoda.
Finally, the Italian authorities have argued that it is necessary for control reasons that the product be sliced and packaged in the area.
Italijanski organi so upravičili obveznost rezanja in pakiranja na območju zaradi nadzora.
The Italian authorities have also argued that, were the product to be transported in temperature-controlled conditions and sliced ‘at a remove in terms of time and space’, the organoleptic characteristics of the sausage would be affected.
Utemeljevali so tudi, da če bi bilo treba proizvod termično obdelati za prevoz in rezanje „oddaljeno v času in prostoru“, bi to spremenilo organoleptične lastnosti salame.
The Dutch authorities have said that they accept these explanations on condition that they be included in the application, which they now have been.
Nizozemski organi so sporočili, da bodo sprejeli te razlage pod pogojem, da se vključijo v zahtevek za registracijo, kar je bilo tudi storjeno.
In the Commission's opinion, the amended version of the product specification is fully in compliance with Regulation (EC) No 510/2006.
Po mnenju Komisije nova različica specifikacije proizvoda v celoti ustreza zahtevam Uredbe (ES) št. 510/2006.
In light of the above, the designation should be entered into the ‘Register of protected designations of origin and protected geographical indications’.
Na podlagi navedenih elementov mora biti torej ime vneseno v „Register zaščitenih označb porekla in zaščitenih geografskih označb“.
The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on Protected Geographical Indications and Protected Designations of Origin,
Ukrepi, predvideni v tej uredbi, se skladajo z mnenjem Stalnega odbora za zaščitene geografske označbe in označbe porekla –
Regulation as amended by Regulation (EC) No 1791/2006 (OJ L 363, 20.12.2006, p. 1).
Uredba, kot je bila spremenjena z Uredbo (ES) št. 1791/2006 (UL L 363, 20.12.2006, str. 1).
OJ C 126, 25.5.2005, p. 14.
UL C 126, 25.5.2005, str. 14.
Agricultural products intended for human consumption listed in Annex I of the Treaty:
Kmetijski proizvodi za prehrano ljudi, navedeni v Prilogi I k Pogodbi:
Class 1.2 Meat products (cooked, salted, smoked, etc.)
Skupina 1.2 Mesni proizvodi (kuhani, soljeni, dimljeni itd.)
Salame Cremona (PGI)
Salame Cremona (ZGO)
TEXT OF SUMMARY
POVZETEK
COUNCIL REGULATION (EC) No 510/2006 on protected geographical indications and protected designations of origin for agricultural products and foodstuffs
Uredba Sveta (ES) št. 510/2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila
EC No: IT/PGI/005/0265/27.12.2002
Št. ES: IT/PGI/005/0265/27.12.2002
PDO (…) PGI (X)
ZOP (…) ZGO (X)
This summary sets out the main points of the product specification for information purposes.
Ta povzetek zajema glavne elemente specifikacije proizvoda v informativne namene.
Responsible department in the Member State:
Pristojna služba v državi članici
Name Ministero delle politiche agricole alimentari e forestali
Naziv Ministero delle politiche agricole alimentari e forestali
Address Via XX Settembre, 20 — I-00187 ROMA
Naslov Via XX Settembre, 20 — I-00187 ROMA
Name Consorzio Salame Cremona
Naziv Consorzio Salame Cremona
Address Piazza Cadorna, 6 — I-26100 CREMONA
Naslov Piazza Cadorna, 6 — I-26100 CREMONA
Composition producers/processors (X) other categories (…)
Sestava proizvajalci/predelovalci (X) drugo (…)
Class 1.2: Meat products
Skupina 1.2: Mesni proizvodi
Specification:
Specifikacija
‘Salame Cremona’
„Salame Cremona“
‘Salame Cremona’ is an uncooked cured and matured sausage product, with the following characteristics when released for consumption:
„Salame Cremona“ je surov suhomesnati proizvod iz svinjskega mesa, ki se ga nadeva v črevo in posuši in ki ima ob sprostitvi v promet naslednje lastnosti:
Physico-morphological characteristics:
Fizikalno-morfološke lastnosti:
weight of not less than 500 g after maturing
teža ob koncu zorenja ni manjša od 500 g
diameter of not less than 65 mm when prepared
premer v času priprave ni manjši od 65 mm
length of not less than 150 mm when prepared
dolžina v času priprave ni manjša od 150 mm
Chemical and physico-chemical characteristics:
Kemijske in fizikalno-kemijske lastnosti:
total protein: min. 20,0 %
skupna vsebnost proteinov: najmanj 20,0 %
collagen/protein ratio: max. 0,10
razmerje med kolagenom in proteini: največ 0,10
water/protein ratio: max. 2,00
razmerje med vodo in proteini: največ 2,00
fat/protein ratio: max. 2,00
razmerje med maščobo in proteini: največ 2,00
5,20 or higher
PH vrednost: večja ali enaka 5,20
Microbiological characteristics:
Mikrobiološke lastnosti:
mesophilic total colony units: > 1 × 107 per gram, with a prevalence of lactic acid bacteria and coccus.
vsebnost mezofilnih mikroorganizmov: > 1 × 107 CFU/g, zlasti laktobacilov in kokov
Organoleptic characteristics:
Organoleptične lastnosti:
appearance: cylindrical, with irregular features
zunanji videz: valjasta oblika, včasih nepravilna
consistency: the product should be compact and tender
konsistenca: proizvod mora biti kompakten in mehke konsistence
appearance on slicing: slices are compact and homogenous, with typical binding of fragments of muscle and fat, the edges of which are not clearly visible (so called ‘smelmato’ appearance).
videz ob rezanju: rezina je kompaktna in homogena; zanjo je značilna tipična povezanost mišičnih in mastnih delov, katerih obrobe niso jasno izrisane (povezan videz ali t. i. „smelmato“).
There is no visible gristle.
Brez vidnih delov mišičnih ovojnic
colour: deep red
barva: intenzivno rdeča
odour: typical spicy fragrance.
vonj: tipičen vonj in vonj po začimbah
The area where Salame Cremona is manufactured comprises the following regions: Lombardy, Emilia Romagna, Piedmont and Veneto.
Območje proizvodnje „Salame Cremona“ vključuje ozemlje naslednjih regij: Lombardija, Emilija - Romagna, Piemont in Benečija.
Proof of origin:
Dokazilo o poreklu
As regards controls on the origin certification of PGI production, proof that the Salame Cremona originates from the restricted geographical area is certified by the inspection body referred to in point 7 on the basis of the various formalities which the producers fulfil throughout the production cycle.
Na ravni kontrol za potrditev izvora proizvodov z ZGO dokazilo o poreklu „Salame Cremona“ z določenega geografskega območja potrdi nadzorni organ iz člena 7 na podlagi številnih formalnosti, ki jih morajo izpolniti proizvajalci med celotnim proizvodnim ciklom.
The main features of these formalities, which ensure traceability of the product at each stage in the process and are followed by the producers, are as follows:
Glavne značilnosti teh formalnosti, ki zagotavljajo sledljivost proizvoda v vseh fazah proizvodnega postopka in ki jih morajo izpolniti proizvajalci, so naslednje:
inclusion on an ad hoc list kept by the inspection body referred to in point 7 below;
vpis na seznam ad hoc, ki ga vodi nadzorni organ iz člena 7 spodaj,
declaration to the inspection body of the quantities of Salame Cremona produced annually;
prijava letno proizvedene količine „Salame Cremona“ pri nadzornem organu,
keeping of appropriate Salame Cremona production registers.
vodenje ustreznih proizvodnih registrov „Salame Cremona“.
Method of production:
Metoda pridobivanja
The production process may be summed up as follows: the basic ingredients for PGI production must come from pigs treated according to a series of provisions governing feed composition and feeding practice.
Proizvodni postopek lahko povzamemo takole: surovina za proizvode z ZGO mora biti pridobljena iz prašičev, ki izpolnjujejo vrsto določb, kar zadeva sestavo krme in pogoje njihovega upravljanja.
Among the pigs that may be used are the traditional Large White Italiana and Landrace Italiana breeds, as improved by the Italian herdbook (Libro Genealogico Italiano), or the progeny of boars of such breeds; the progeny of boars of the Duroc Italiana breed, as improved by the Italian herdbook; the progeny of boars of other breeds or cross-bred boars provided they come from selection or crossing schemes whose purposes are compatible with those of the Italian herd book for the production of heavy pigs.
Zlasti je mogoče uporabiti prašiče tradicionalnih pasem Large White Italiana in Landrace Italiana, kot sta bili izboljšani z italijansko rodovniško knjigo (Libro Genealogico Italiano), ali izhajajo iz merjascev istih pasem; prašiče, ki so potomci merjascev pasme Duroc Italiana, kot je bila izboljšana z italijansko rodovniško knjigo; prašiče, ki so potomci merjascev drugih pasem ali hibridnih merjascev pod pogojem, da izhajajo iz izbirnih shem ali shem križanja, uvedenih za namene, ki se skladajo s tistimi iz italijanske rodovniške knjige za vzrejo težkega prašiča.
The pigs are sent for slaughter between the end of their ninth month and their fifteenth month.
Prašiči se ne zakoljejo pred iztekom devetega meseca in ne po petnajstem mesecu po skotitvi.
The average weight of each pig sent for slaughter must lie between 144 kg and 176 kg.
Prašiči ob zakolu povprečno tehtajo med 144 kg in 176 kg.
The pork used in the sausage consists of muscle tissue from carcases and pieces of striated muscle and fat.
Svinjsko meso za proizvodnjo salame je pridobljeno iz mišičevja trupa ter delov progastih mišic in maščobe.
Ingredients: salt, spices, peppercorns and roughly milled pepper, garlic crushed and worked into the mixture.
Sestavine: sol, začimbe, poper (v zrnju ali zdrobljen), strt česen, porazdeljen po masi.
Other ingredients (if any): still white or red wine, sugar and/or dextrose and/or fructose and/or lactose, starter ferment, sodium and/or potassium nitrite, ascorbic acid and sodium salt.
Morebitne druge sestavine: nepeneče belo ali črno vino, sladkor in/ali dekstroza in/ali fruktoza in/ali laktoza, kulture za sproženje fermentacije, natrijev in/ali kalijev nitrat, askorbinska kislina in natrijeva sol.
The use of mechanically recovered meat is prohibited.
Uporaba mehansko ločenega mesa je prepovedana.
Preparation: the pieces of muscle and fat are carefully trimmed, with removal of the larger bits of connective tissue, soft fat, lymph nodes and nerves.
Priprava: mišični in maščobni deli se pazljivo razrežejo; z njih se odstranijo večji vezivni deli, mehko maščobno tkivo, bezgavke in glavna živčna debla.
The meat is ground in mincers using blades with 6 mm holes.
Za mletje se uporablja stroj za mletje mesa, opremljen z mrežo s 6-milimetrskimi luknjami.
During mincing, the meat must be at a temperature higher than 0 °C; the meat is salted during slaughter; the other ingredients and flavourings are added to the minced meat.
Temperatura mesa med mletjem mora biti višja od 0 °C; soljenje se izvaja med zakolom; druge sestavine in začimbe se dodajo, ko je meso že sesekljano.
The ingredients are mixed in a vacuum machine or at atmospheric pressure for a long period.
Mešanje se izvaja v vakuumskih strojih ali pri atmosferskem tlaku dalj časa.
Salame Cremona is packed into natural porcine, bovine, equine or ovine casings of an initial diameter of 65 mm or more.
„Salame Cremona“ se natlači v naravno prašičje, goveje, konjsko ali ovčje črevo, katerega začetni premer ne sme biti manjši od 65 mm.
The sausage is tied off manually or mechanically with string.
Prevezovanje se izvaja ročno ali mehansko z vrvico.
The product may be kept in storage chambers for up to one day at a temperature between 2 °C and 10 °C.
Hladno shranjevanje proizvoda je dovoljeno za največ en dan na temperaturi med 2 in 10 °C.
The product is warm-dried at a temperature of between 15 °C and 25 °C.
Sušenje se izvaja na toplem pri temperaturi med 15 in 25 °C.
Maturing takes place in premises where there is adequate air circulation at a temperature between 11 °C and 16 °C for a period of at least five weeks.
Zorenje mora potekati v dovolj zračenih prostorih pri temperaturi med 11 in 16 °C in traja najmanj pet tednov.
The period of maturing varies, according to the initial diameter of the casing.
Trajanje zorenja se spreminja glede na začetni premer črevesa.
Salame Cremona may be released for consumption by the piece, in vacuum packs or in protective atmosphere packs, whole or in thick or thin slices.
Proizvod z ZGO se daje v prosti promet po posameznih kosih, ki so pakirani vakuumsko ali v zaščiteni atmosferi in se lahko prodajajo celi, razkosani ali narezani na rezine.
Producers who wish to use the PGI must respect the rules deposited with the European Union in every particular.
Proizvajalci ZGO „Salame Cremona“ morajo natančno upoštevati specifikacijo, predloženo pri EU.
Production, packaging and slicing must be carried out under the supervision of the control body referred to in Article 7 of the specification, exclusively in the production area defined in Article 3 of the specification, in order to permit checks and ensure traceability and preserve the product’s quality features.
Postopki proizvodnje, pakiranja in rezanja morajo potekati pod nadzorom nadzornega organa iz člena 7 specifikacije izključno na proizvodnem področju, navedenem v členu 3 zadevne specifikacije, s čimer se zagotovijo nadzor in sledljivost ter ohranjanje kakovostnih lastnosti proizvoda.
If the product were to be packaged outside the geographical area specified in the specification, it would be impossible to guarantee continuous controls on all the producers, which would mean that there were serious loopholes in the PGI certification system.
Če bi pakiranje potekalo zunaj geografskega območja, opredeljenega v specifikaciji, bi bilo nemogoče zagotoviti stalen nadzor nad vsemi proizvodnimi obrati, kar bi privedlo do hudih vrzeli v certifikacijskem sistemu ZGO.
With such loopholes it would no longer be possible to guarantee that the name was being used correctly, which would be in the interests neither of the producers nor of the consumer.
Zaradi teh vrzeli ne bi bilo več mogoče zagotoviti pravilne uporabe označbe (na škodo proizvajalcev in porabnikov).
In other words, not ensuring that packaging operations were subject to controls would lead directly to the elimination of two other basic elements: the guarantee of a consistent level of quality, which is checked in the course of each control operation, and the guarantee of origin, that is the assurance of perfect traceability throughout each stage of processing, including packaging.
Z drugimi besedami, če postopki pakiranja ne bi bili več pod nadzorom, bi to neposredno povzročilo tudi opustitev dveh drugih bistvenih elementov: ohranjanja kakovosti, ki se zagotovi s preverjanjem med vsemi nadzornimi postopki, in zagotovitve porekla, to je popolne sledljivosti med vsako od predelovalnih faz, vključno s pakiranjem.
In addition, authorising packaging outside the traditional geographical area would also jeopardise the quality of Salame Cremona, given that the product would be transported in temperature controlled conditions and sliced ‘at a remove in terms of both time and space’, which would affect the organoleptic characteristics of the sausage.
Poleg tega bi odobritev pakiranja zunaj tipičnega geografskega območja škodljivo vplivala tudi na kakovost „Salame Cremona“, saj bi bilo treba proizvod za prevoz, „oddaljen v času in prostoru“, toplotno obdelati, kar bi povzročilo spremembe organoleptičnih lastnosti salame.
Link:
Povezava
Salame Cremona is a very well-known product with a long-established reputation, as is clear from its traditional presence in agricultural and food fairs in the Po valley, and its wide distribution on the major national and international markets, which itself justifies the application for it to be recognised as a protected geographical indication.
Proizvod „Salame Cremona“ je že poznan in uživa določen sloves, kar dokazujeta njegova tradicionalna udeležba na agroživilskih sejmih v Padski nižini ter velika razširjenost na glavnih nacionalnih in tujih trgih, s čimer je mogoče utemeljiti zahtevek po priznanju zaščitene geografske označbe.
This is confirmed by the appearance of Salame Cremona on lists of the main agri-food products with designation of Italian origin, in annexes on the protection of geographical designations of origin to bilateral agreements between Italy and other European countries (Germany, France, Austria, Spain) from the 1950s to the 1970s.
To dejstvo potrjuje tudi vključitev „Salame Cremona“ na sezname glavnih italijanskih agroživilskih proizvodov z označbo porekla iz dvostranskih sporazumov, ki so bili sklenjeni med Italijo in drugimi evropskimi državami v letih 1950–1970 (Nemčijo, Francijo, Avstrijo, Španijo) na področju zaščite geografskih označb porekla.
The production of salame is very closely linked with local pig breeding establishments, which go back to Roman times.
Proizvodnja salame je tesno povezana s prašičjerejo, ki je na tem področju prisotna že od rimske dobe.
Salame Cremona is also closely connected with its environment, resulting from the growth, first in the Cremona area and then across the whole Po river plain, of pig-breeding alongside cheese-making and maize-growing.
Proizvod je močno povezan s tem okoljem in je vanj ukoreninjen, kar je mogoče pojasniti s postopnim uveljavljanjem prašičjereje, povezane s sirarstvom in gojenjem koruze, najprej v cremonski regiji in nato celotni Padski nižini.
The excellent synergy between traditional production methods and the area in question, which is characterised by a climate prone to fog and not too windy, gives Salame Cremona its unique — and thus distinctive — softness, tenderness and spicy aroma.
Po zaslugi popolne in uspešne sinergije med tipično proizvodnjo in zadevnim ozemljem, za katerega je značilno predvsem megleno in slabo prevetreno podnebje, ima „Salame Cremona“ edinstvene in zato prepoznavne značilnosti blage, mehke in zelo aromatizirane salame.
The production area has soils typical of alluvial regions and has been used for pig raising for many centuries, first on family farms and then on an increasingly commercial scale.
Območje proizvodnje „Salame Cremona“, ki se ponaša s tipičnimi pedološkimi značilnostmi območij aluvialnega izvora, je že stoletja usmerjeno v prašičjerejo, ki je najprej potekala v t. i. „družinskem“ sistemu, ta pa se je nato preoblikoval v poklicnega.