natgillin/translations-raw huggingface dataset:
The use of such products may not result in an increase of the existing maximum or guidance levels established in the context of Directive 2002/32/EC of the European Parliament and of the Council [2], but should improve the quality of the feed for animal nutrition which is lawfully on the market, providing additional guarantees for the protection of animal and public health.
Uporaba takih proizvodov ne povečuje najvišjih mejnih ali orientacijskih vrednosti iz Direktive 2002/32/ES Evropskega parlamenta in Sveta [2], temveč izboljšuje kakovost živalske krme, ki je zakonito na trgu, ter zagotavlja dodatno varovanje zdravja ljudi in živali.
Since such feed additives cannot be allocated to any of the functional groups provided for in Regulation (EC) No 1831/2003, it is necessary to add a new functional group in the category of technological additives.
Ker takih krmnih dodatkov ni mogoče razporediti v nobeno funkcionalno skupino iz Uredbe (ES) št. 1831/2003, je treba v kategorijo tehnoloških dodatkov dodati novo funkcionalno skupino.
Regulation (EC) No 1831/2003 should therefore be amended accordingly.
Uredbo (ES) št. 1831/2003 je treba zato ustrezno spremeniti.
In point 1 of Annex I to Regulation (EC) No 1831/2003, the following point is added:
V točki 1 Priloge I k Uredbi (ES) št. 1831/2003 se doda naslednja točka:
substances for reduction of the contamination of feed by mycotoxins: substances that can suppress or reduce the absorption, promote the excretion of mycotoxins or modify their mode of action.’
snovi za zmanjševanje kontaminacije krme z mikotoksini: so snovi, ki lahko preprečujejo ali zmanjšujejo absorpcijo mikotoksinov, pospešujejo njihovo izločanje ali spreminjajo njihov način delovanja.“
Commission Regulation (EC) No 387/2009
Uredba Komisije (ES) št. 387/2009
approving minor amendments to the specification of a name registered in the register of protected designations of origin and protected geographical indications (Bleu du Vercors-Sassenage (PDO))
o odobritvi manjših sprememb specifikacije za ime, registrirano v Registru zaščitenih označb porekla in zaščitenih geografskih označb [Bleu du Vercors-Sassenage (ZOP)]
By virtue of the first subparagraph of Article 9(1) and in accordance with Article 17(2) of Regulation (EC) No 510/2006, the Commission has examined France’s application for approval of an amendment to the specification for the protected designation of origin ‘Bleu du Vercors-Sassenage’, registered by Commission Regulation (EC) No 2400/96 [2], as amended by Regulation (EC) No 509/2001 [3].
V skladu s prvim pododstavkom člena 9(1) in člena 17(2) Uredbe (ES) št. 510/2006 je Komisija pregledala zahtevek Francije za odobritev spremembe v specifikaciji zaščitene označbe porekla „Bleu du Vercors-Sassenage“, registrirani z Uredbo Komisije (ES) št. 2400/96 [2] in spremenjeni z Uredbo (ES) št. 509/2001 [3].
The purpose of the application is to amend the specification by stipulating the conditions for using treatments and additives to the milk and for the manufacture of ‘Bleu du Vercors-Sassenage’.
Namen zahtevka je spremeniti specifikacijo z natančno določitvijo pogojev uporabe obdelovalnih postopkov in aditivov pri mleku in med proizvodnjo „Bleu du Vercors-Sassenage“.
Since the amendment is minor within the meaning of Article 9 of Regulation (EC) No 510/2006, the Commission may approve it without following the procedure set out in Articles 5, 6 and 7 of that Regulation,
Ker gre v smislu člena 9 Uredbe (ES) št. 510/2006 za manjšo spremembo, jo lahko Komisija odobri brez uporabe postopka iz členov 5, 6 in 7 navedene uredbe –
The specification for the protected designation of origin ‘Bleu du Vercors-Sassenage’ is hereby amended in accordance with Annex I to this Regulation.
Specifikacija zaščitene označbe porekla „Bleu du Vercors-Sassenage“ se spremeni v skladu s Prilogo I k tej uredbi.
A consolidated summary of the main points of the specification is given in Annex II to this Regulation.
Prečiščeni povzetek z navedbo glavnih elementov specifikacije je v Prilogi II k tej uredbi.
OJ L 76, 16.3.2001, p. 7.
UL L 76, 16.3.2001, str. 7.
The specification for the protected designation of origin ‘Bleu du Vercors-Sassenage’ is amended as follows:
V specifikaciji zaščitene označbe porekla „Bleu du Vercors-Sassenage“ se odobrijo naslednje spremembe:
The following provisions are added to Point 5 of the specification regarding the production method:
„Točka 5 specifikacije glede opisa metode pridobivanja proizvoda se dopolni z naslednjimi določbami:
‘(…) The milk must be curdled using rennet only, at a temperature between 31 °C and 35 °C.
(…) Usirjenje je treba izvesti izključno s sirilom pri temperaturi med 31 in 35° C.
In addition to the raw dairy materials, the only ingredients, production aids or additives authorised in the milk and during production are rennet, innocuous bacterial cultures, yeasts, moulds, calcium chloride and salt.
Poleg mlečnih surovin so edine dovoljene sestavine ali pomožne sestavine pri proizvodnji ali dovoljeni aditivi v mleku med proizvodnim postopkom sirilo, neškodljive kulture bakterij, kvasila, plesni, kalcijev klorid in sol.
Fresh cheese and cheese undergoing the maturing process must not be conserved under a modified atmosphere.’
Shranjevanje svežega sira in sira med zorenjem v prilagojeni atmosferi je prepovedano.“
COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and 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: FR-PDO-0105-0077/29.3.2006
Št. ES: FR-PDO-0105-0077/29.3.2006
Name Institut National de l’origine et de la qualité
Naziv Institut National de l’origine et de la qualité
Address 51, rue d’Anjou, 75008 Paris
Naslov 51 rue d’Anjou – 75008 Paris
Tel. +33 (0)1 53 89 80 00
Tel. + 33 (0)153898000
Fax +33 (0)1 53 89 80 60
Telefaks + 33 (0)153898060
Name Syndicat Interprofessionnel du Bleu du Vercors
Naziv Syndicat Interprofessionnel du Bleu du Vercors
Address Maison du Parc - 38250 LANS EN VERCORS
Naslov Maison du Parc – 38250 LANS EN VERCORS
Tel. +33 (0)4 76 94 38 26
Tel. +33 (0)476943826
Fax +33 (0)4 76 94 38 39
Telefaks +33 (0)476943839
e-mail siver@pnr-vercors.fr
E-naslov siver@pnr-vercors.fr
It comes in the shape of flat cylinders, 27 to 30 cm in diameter, 7 to 9 cm high, convex on the outside, weighing between 4 and 4,5 kg, with a fine bloom on the rind consisting of a white mould-type down that may have orange to ivory-coloured marbling of the kind caused by yeasts and bacteria active in the ripening process.
Bleu du Vercors-Sassenage je zorjeni sir z žlahtno plesnijo, ni niti stiskan niti kuhan, v obliki sploščenega valja, s konveksnim obodom, premera 27 do 30 cm, višine 7 do 9 cm in teže med 4 in 4,5 kg, njegova skorja ima rahlo puhast bel poprh, ki ga povzročijo plesni, zaradi kvasil in bakterij za zorenje pa je sprejemljive marmornato prelivajoče se barve, od oranžne do slonokoščene.
It contains a maximum level of 48 g of fat per 100 g of cheese after total desiccation and the dry matter must not weigh less than 52 g per 100 g of cheese.
Po končanem sušenju ta sir vsebuje največ 48 gramov maščobe na 100 gramov sira, vsebnost suhe snovi pa ne sme biti manjša od 52 gramov na 100 gramov sira.
Bleu du Vercors-Sassenage PDO is produced within the Massif du Vercors, in 13 communes in the department of Drôme and 14 communes in the department of Isère.
Geografsko območje kontrolirane proizvodnje sira Bleu de Vercors-Sassenage z zaščiteno označbo porekla se nahaja v gorovju Vercors, na območju 13 občin departmaja Drôme in 14 občin departmaja Isère.
Department of Drôme
Departma Drôme
The communes of Bouvante (sectors C, D, E, L 1, K, I 1, I 2, A I), Échevis, Le Chaffal, La Chapelle-en-Vercors, Léoncel, Omblèze, Plan-de-Baix, Saint-Agnan-en-Vercors, Saint-Jean-en-Royans (sector E), Saint-Julien-en-Vercors, Saint-Laurent-en-Royans (sectors D 1 and D 2), Saint-Martin-en-Vercors and Vassieux-en-Vercors.
Občine Bouvante (odseki C, D, E, L 1, K, I 1, I 2, A I), Échevis, Le Chaffal, La Chapelle-en-Vercors, Léoncel, Omblèze, Plan-de-Baix, Saint-Agnan-en-Vercors, Saint-Jean-en-Royans (odsek E), Saint-Julien-en-Vercors, Saint-Laurent-en-Royans (odseka D 1 in D 2), Saint-Martin-en-Vercors, Vassieux-en-Vercors.
Department of Isère
Departma Isère
The communes of Autrans, Châtelus, Choranche, Corrençon-en-Vercors, Engins, Izeron (the localities Fressinet and Gouté in sectors F 1, F 2 and G 1 and Malache in sector G 2), Lans-en-Vercors, Malleval, Méaudre, Presles, Rencurel, Saint-Nizier-du-Moucherotte, Saint-Pierre-de-Chérennes (the localities Alevoux, Bayettes and Guillon in sector C1, and sectors C 2 and D 2), and Villard-de-Lans.
Občine Autrans, Châtelus, Choranche, Corrençon-en-Vercors, Engins, Izeron (odseki F 1, F 2 in G 1 zadevnih krajev: Fressinet, Gouté, G 2 kraja: Malache), Lans-en-Vercors, Malleval, Méaudre, Presles, Rencurel, Saint-Nizier-du-Moucherotte, Saint-Pierre-de-Chérennes (odseki C 1 zadevnih krajev: Alevoux, Bayettes, Guillon, C 2 in D 2), Villard-de-Lans.
All cheese marketed under the designation of origin must bear a mark that identifies the production unit and allows the product to be traced.
Vsak sir, ki se trži z zaščiteno označbo porekla, mora vsebovati identifikacijski znak, ki omogoča prepoznavanje proizvodnega obrata in sledljivost proizvoda.
The milk must be produced and the cheese manufactured and matured within the geographical area.
Proizvodnja mleka, njegova predelava v sir in zorenje morajo potekati znotraj geografskega območja.
The milk used to produce Bleu du Vercors-Sassenage must be from dairy herds made up of cows of the Montbéliard, Abondance and Villard breeds only.
Mleko, uporabljeno v proizvodnji sira Bleu du Vercors-Sassenage z zaščiteno označbo porekla, mora izključno izvirati od mlečnih čred kravjih pasem monbéliarde, abondance in villarde.
The animals must be fed on fodder originating in the defined geographical area.
Živali morajo biti hranjene s krmo z omejenega geografskega območja.
The milk used is whole cow’s milk, which may be partly skimmed.
Uporabljeno mleko je polnomastno kravje mleko, lahko je tudi delno posneto.
It must come from the four most recent milkings only.
Izvirati mora kvečjemu od zadnjih štirih molž.
The cheese is made from milk heated to a maximum temperature of 76 °C and inoculated with Pénicillium roqueforti.
Siri se proizvajajo iz prigretega mleka, katerega temperatura ne sme presegati 76 °C in je fermentirano s kulturo Penicillium roqueforti.
The milk must be curdled using rennet at a temperature between 31 °C and 35 °C.
Usirjanje je treba izvesti izključno s sirilom pri temperaturi med vključno 31 in 35 °C.
The curd is stirred and poured into moulds in several layers without pressing.
Sirnina se pretresa in oblikuje v več plasteh brez stiskanja.
The cheeses are salted in their individual moulds.
Sir se soli v vsakem kalupu posebej.
They must not be salted for more than three days.
Soljenje se lahko izvaja največ tri dni.
The cheeses mature in the ripening chamber for at least 21 days from the date of curdling; this allows them to develop in a balanced way.
Zorenje, ki traja najmanj 21 dni po dodajanju sirila, preden zapusti klet, omogoča harmoničen razvoj modre plesni.
Evidence of this cheese being made in the Massif du Vercors goes back to the 14th century.
Sledi proizvodnje tega sira v gorovju Vercors segajo v 14. stoletje.
In a deed of June 1338, Baron Albert de Sassenage granted the local people complete freedom to sell their cheese.
Junija 1338 je z listino baron Albert de Sassenage dovolil prebivalcem, da lahko prosto trgujejo s svojimi siri.
Many written accounts attest to its renown, including Pierre Larousse’s Grand Dictionnaire Universel du XIX which mentions that King François I was very fond of it.
Številni zapisi izpričujejo o njegovem slovesu, na primer Veliki univerzalni slovar iz 19. stoletja Pierra Laroussa, ki navaja kralja Françoisa I. kot velikega privrženca tega sira.
The cheese was made on farms in the traditional way up until the early years of the 20th century.
Tradicionalna proizvodnja tega sira na kmetijah se je ohranila prav do začetka 20. stoletja.
In 1933, a dairy began making the cheese following the traditional formula.
Leta 1933 si je neka mlekarna prizadevala za proizvodnjo tega sira po tradicionalnem receptu.
More recently, farm production has been enjoying a new boom.
V zadnjem času je izdelava sirov na kmetijah dobila nov zagon.
The Massif du Vercors is a well-defined mass of limestone which stands 1000 metres above the surrounding plains.
Gorovje Vercors je masiv iz apnenca, ki je močno prepoznaven in prevladuje v ravninski okolici s kakšnimi 1000 metri višine.
It is characterised by long, cradle-shaped wet valleys and cirques and closed coombs overlooked by cliffs.
Zanj so značilne dolge vlažne doline v koritih in krnicah ter zaprtih globelih, ki jih presegajo skalnate stene.
The Vercors has a mountain climate: the summers are short, it is always cool at night, autumn comes early and snow may start falling in October and remain until April or May.
Ugodne podnebne razmere Vercorsa, podobne gorskim, za katere so značilna kratka poletja, vedno sveže noči in zgodnje jeseni ter sneg, ki lahko zapade že v oktobru in se obdrži do aprila ali maja.
The climate is softened by the mitigating effects of the Atlantic and the Mediterranean.
Takšno podnebje blažijo oceanski in sredozemski vplivi.
The altitude, the clay-limestone soil and the fairly wet mountain climate make the pastures on this massif especially good.
Zaradi nadmorske višine, glinasto-apnenčastih tal in precej deževnega podnebja z gorskim vplivom je to gorovje primerno za stalno pašo.
This combination of factors also give the Massif du Vercors its specific character from a botanical point of view.
Ta kombinacija daje vercorskemu gorovju vso njegovo posebnost, zlasti v botaničnem smislu.
The diverse types of landscape in this natural environment mean that different, complementary areas of pasture can be grazed, offering abundant supplies of excellent quality nourishment.
Razgibanost površja tega naravnega okolja omogoča rabo različnih dodatnih površin za pašo, ki nudijo obilo krme izvrstne kakovosti.
This forms the basis of the herd’s diet and gives the milk, hence the cheese, its typical characteristics.
Ta predstavlja prehransko osnovo čred in daje značilnosti mleku in siru.
Name Institut National de l’origine et de la qualité (INAO)
Naziv Institut National de l’origine et de la qualité (INAO)
Address 51, Rue d’Anjou, 75008 Paris
Naslov 51 rue d'Anjou – 75008 PARIS
The Institut National des Appellations d’Origine is a public administrative body with legal personality and reports to the Ministry of Agriculture.
Nacionalni inštitut za označbe porekla je javna ustanova administrativnega značaja, ima status civilnopravne osebe in je pod nadzorom ministrstva za kmetijstvo.
It is responsible for monitoring the production conditions for products with a designation of origin.
Za nadzor proizvodnih razmer za proizvode z označbo porekla je odgovoren INAO.
Address 59, Boulevard Vincent Auriol 75703 PARIS Cédex 13
Naslov 59, Boulevard Vincent Auriol 75703 PARIS Cedex 13
Tel. +33 (0)1 44 87 17 17
Tel. +33 (0)144871717
Fax +33 (0)1 44 97 30 37
Telefaks +33 (0)144973037
The product must bear the wording ‘Appellation d’Origine Contrôlée’ and the name of the designation of origin
Označevanje sirov, upravičenih do zaščitene označbe porekla Bleu du Vercors-Sassenage, mora obsegati zaščiteno ime porekla in besede „appellation d’origine contrôlée“.
The words ‘fabrication fermière’ or ‘fromage fermier’ or any other similar wording that suggests the product was produced on a farm may be used only by producers who are farmers.
Naziva „izdelano na kmetiji“ ali „domači sir“ ali kateri drugi podoben naziv navajajo, da je domače poreklo rezervirano za proizvajalce domačih izdelkov.
Every milk producer, processing plant and maturing plant fills in a ‘declaration of aptitude’, which is registered with the INAO and enables it to identify all the operators involved.
Vsak proizvajalec mleka in vsak obrat, v katerem poteka predelovanje ali zorenje, izpolnita „izjavo o usposobljenosti“, ki jo registrirajo službe INAA, in ta temu organu omogoča ugotavljanje istovetnosti vseh proizvajalcev.
All operators must keep their registers and any documents required for checking the origin, quality and production conditions of the milk and cheese at the INAO’s disposal.
Oba morata predložiti INAU registre in vse dokumente, potrebne za nadzor porekla, kakovosti ter razmer, v katerih poteka proizvodnja mleka in sirov.
Commission Regulation (EC) No 388/2009
Uredba Komisije (ES) št. 388/2009
laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the import and export system for products processed from cereals and rice
o določitvi podrobnih pravil za uporabo uredbe Sveta (ES) št. 1234/2007 glede uvozno-izvoznega sistema za predelane proizvode iz žit in riža
Having regard to Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) [1], and in particular Articles 143, 170 and 187 thereof, in conjunction with Article 4,
ob upoštevanju Uredbe Sveta (ES) št. 1234/2007 z dne 22. oktobra 2007 o vzpostavitvi skupne ureditve kmetijskih trgov in o posebnih določbah za nekatere kmetijske proizvode (Uredba o enotni SUT) [1], in zlasti členov 143, 170 in 187, v povezavi s členom 4 Uredbe,
Commission Regulation (EC) No 1518/95 of 29 June 1995 laying down detailed rules for the application of Council Regulations (EEC) No 1418/76 and (EEC) No 1766/92 as regards the import and export system for products processed from cereals and rice and amending Regulation (EC) No 1162/95 laying down special detailed rules for the application of the system of import and export licences for cereals and rice [2] has been substantially amended [3].
Uredba Komisije (ES) št. 1518/95 z dne 29. junija 1995 o določitvi podrobnih pravil za uporabo uredb (EGS) št. 1418/76 in (EGS) št. 1766/92 glede uvozno-izvoznega sistema za predelane proizvode iz žit in riža ter o spremembi Uredbe (ES) št. 1162/95 o določitvi posebnih podrobnih pravil za uporabo sistema uvoznih in izvoznih dovoljenj za žita in riž [2] je bila bistveno spremenjena [3].
In accordance with international obligations binding on the Community, rules should be laid down for the application of the system of import duties and refunds applicable in trade with third countries in products processed from cereals and from rice, excluding compound feedingstuffs, for which special rules have been laid down.
Skladno z mednarodnimi obveznostmi, ki zavezujejo Skupnost je treba določiti pravila za uporabo sistema uvoznih dajatev in nadomestil, ki se uporabljajo v trgovini s tretjimi državami s predelanimi proizvodi iz žit in riža, razen krmnih mešanic, za katere so določena posebna pravila.
The object of the refund should be to cover the difference between the prices for products within the Community and those charged on the world market.
Namen nadomestila je nadomestiti razliko med cenami proizvodov v Skupnosti in tistimi na svetovnem trgu.
For that purpose, criteria should be established for determining the refund essentially by reference to prices of the basic products within and outside the Community, and to the outlets and conditions for the sale of processed products on the world market.
V ta namen je treba določiti merila za določanje nadomestil predvsem glede na cene osnovnih proizvodov v Skupnosti in zunaj nje ter glede na blagovne trge in prodajne pogoje predelanih proizvodov na svetovnem trgu.
For the purposes of this Regulation, the following definitions shall apply:
V tej uredbi pomenijo:
‘processed products’ means the products or groups of products listed:
„predelani proizvodi“ proizvode ali skupine proizvodov, navedene v:
in point (d) of part I of Annex I to Regulation (EC) No 1234/2007, except the products falling within CN code ex2309;
prilogi I, delu I, točki (d) Uredbe (ES) št. 1234/2007 razen proizvodov pod tarifno oznako KN ex2309;
in point (c) of part II of Annex I to Regulation (EC) No 1234/2007;
prilogi I, delu II, točki (c), Uredbe (ES) št. 1234/2007;
‘basic products’ means the cereals listed in points (a) and (b) of part I of Annex I to Regulation (EC) No 1234/2007, and broken rice referred to in point (b) of Part II of Annex I to that Regulation.
„osnovni proizvodi“ žita, navedena v prilogi I, delu I, točkah (a) in (b) Uredbe (ES) št. 1234/2007, in lomljeni riž iz priloge I, dela II, točke (b) Uredbe.
The refund which may be granted on processed products shall be determined with particular reference to:
Nadomestilo, ki se lahko dodeli za predelane proizvode, se določi zlasti glede na:
the movements of prices for the basic products within the Community, compared with world market prices;
gibanje cen osnovnih proizvodov v Skupnosti v primerjavi s cenami na svetovnem trgu;
the quantities of basic products needed for the manufacture of the product in question and, where applicable, their interchangeability;
količine osnovnih proizvodov, potrebnih za proizvodnjo zadevnega proizvoda, in njihovo zamenljivost, kadar je to primerno;
the possible cumulation of refunds applicable to various products obtained from one and the same process and one and the same basic product;
možno kumulacijo nadomestil, ki se uporabljajo za različne proizvode, pridobljene iz istega postopka in istega osnovnega proizvoda;
outlets and conditions of sale for processed products on the world market.
blagovne trge in prodajne pogoje za predelane proizvode na svetovnem trgu.
The refunds shall be fixed at least once a month.
Nadomestila se določijo najmanj enkrat na mesec.
The refund shall be adjusted in accordance with Articles 14 and 15 of Commission Regulation (EC) No 1342/2003 [4].
Nadomestila se uskladijo v skladu s členoma 14 in 15 Uredbe Komisije (ES) št. 1342/2003 [4].
The adjustment shall be made by increasing or decreasing the refund by the amount resulting from each of the adjustments referred to in Article 14(1) and (3) of Regulation (EC) No 1342/2003, per tonne of basic product, multiplied by the coefficient listed in column 4 of Annex I to this Regulation against the processed product in question.
Nadomestilo se uskladi z zvišanjem ali znižanjem nadomestila za znesek, ki izhaja iz vseh posameznih uskladitev iz odstavkov 1 in 3 člena 14 Uredbe (ES) št. 1342/2003, za tono osnovnega proizvoda, pomnoženega s koeficientom iz stolpca 4 v Prilogi I k tej uredbi ob zadevnem predelanem proizvodu.
For the purposes of Article 164(4) and the first paragraph of Article 166 of Regulation (EC) No 1234/2007, the amount zero shall not be considered to be a refund, and consequently the adjustment referred to in Article 15(1) of Regulation (EC) No 1342/2003 shall not apply.
Za namene člena 164(4) in prvega odstavka člena 166, Uredbe (ES) št. 1234/2007 se ničelni znesek ne šteje za nadomestilo in se zato uskladitev iz člena 15 (1) Uredbe (ES) št. 1342/2003 ne uporablja.
Member States shall inform the Commission, each day before 15.00 (Brussels time), of the quantities for which export licences have been applied for.
Države članice obvestijo Komisijo vsak dan do 15.00 (po bruseljskem času) o količinah, za katere so prejele zahtevke za izvozna dovoljenja.
In the case of products processed from cereals and rice mentioned in Article 162 (1)(b) of Regulation (EC) No 1234/2007, Member States shall inform the Commission, by Wednesday of each week in respect of the preceding week and for each product code as defined in Annex I to Commission Regulation (EEC) No 3846/87 [5], of the quantities for which licences have been issued, broken down into products exported with a refund and products exported without a refund.
Pri proizvodih, predelanih iz žit in riža, ki so navedeni v členu 162(1), točki (b) Uredbe (ES) št. 1234/2007, države članice obvestijo Komisijo vsak teden do srede za prejšnji teden in za vsako oznako proizvoda, kakor je opredeljeno v Prilogi k Uredbi Komisije (EGS) št. 3846/87 [5], o količinah, za katere so bila izdana dovoljenja, in sicer ločeno za proizvode, izvožene z nadomestilom, in proizvode, izvožene brez nadomestila.