natgillin/translations-raw huggingface dataset:
‘The authority responsible for payment shall record that amount on the refund certificate within six months of the date of receipt of the specific application.’
„Organ, odgovoren za plačilo, mora ta znesek zabeležiti na potrdilu o nadomestilu v šestih mesecih od prejema posebnega zahtevka.“
In Article 38a, paragraph 2 is replaced by the following:
V členu 38a se odstavek 2 nadomesti z naslednjim:
Applications lodged in the course of each week shall be notified by Member States to the Commission on the following Monday.
O zahtevkih, vloženih vsak teden, države članice obvestijo Komisijo naslednji ponedeljek.
The corresponding certificates may be issued from the Wednesday following the notification, unless the Commission issues instructions to the contrary.’
Ustrezna potrdila se lahko izdajajo od srede, ki sledi prejemu obvestila, razen če Komisija izda nasprotna navodila.“
In Article 39, paragraph 2 is replaced by the following:
V členu 39 se odstavek 2 nadomesti z naslednjim:
Subject to the second and the third subparagraph, refund certificates shall be valid until the last day of the fifth month following the month in which the application for the certificate was made, or, until the last day of the budget period, whichever is the earlier.
Ob upoštevanju drugega in tretjega pododstavka je potrdilo o nadomestilu veljavno do zadnjega dne petega meseca po mesecu, v katerem je bil vložen zahtevek za izdajo potrdila, ali do zadnjega dne proračunskega obdobja, če to nastopi prej.
Refund certificates applied for in compliance with point (a) of Article 33 or Article 38a, at the latest on 7 November, shall be valid until the last day of the tenth month following the month in which the application for the certificate was made.
Potrdila o nadomestilu, za katera se je zaprosilo v skladu s točko (a) člena 33 ali člena 38a najpozneje 7. novembra, so veljavna do zadnjega dne desetega meseca po mesecu, v katerem je bil vložen zahtevek za izdajo potrdila.
The refund certificates referred to in Article 40 shall be valid until the last day of the fifth month following the month in which the application for the certificate was made.
Vendar so potrdila o nadomestilu iz člena 40 veljavna do konca petega meseca po mesecu, v katerem je bil vložen zahtevek za izdajo potrdila.
If refund rates are fixed in advance in accordance with Article 29, those rates shall remain valid until the last day of the period of validity of the certificate.’
Če so stopnje nadomestil določene vnaprej na podlagi člena 29, navedene stopnje veljajo do zadnjega dne obdobja veljavnosti potrdila.“
In Article 45, paragraph 2 is replaced by the following:
V členu 45 se odstavek 2 nadomesti z naslednjim:
Paragraph 1 shall apply only to certificates and extracts from certificates returned to the issuing authority during the budget period in respect of which the certificates have been issued, provided that they are returned not later than 31 August of that period.’
Odstavek 1 se uporablja le za potrdila in izpiske iz potrdil, vrnjene organu, ki jih je izdal, med proračunskim obdobjem, za katero so bila potrdila izdana, pod pogojem, da so vrnjena najpozneje 31. avgusta v tem obdobju.“
In Article 47(2), the first subparagraph is replaced by the following:
V členu 47(2) se prvi pododstavek nadomesti z naslednjim:
Article 46 shall apply to exports for which the applications submitted by the operator on the terms set out in Article 32(1) during the budget year, including the submission of the application for the export in question, shall not give rise to payment of more than EUR 100000.’
Člen 46 se uporablja za izvoz, za katerega je izvajalec vložil zahtevke v skladu s pogoji iz člena 32(1) med proračunskim letom, vključno z zahtevki za zadevni izvoz, ne smejo pa presegati 100000 EUR.“
Commission Regulation (EC) No 640/2008
Uredba Komisije (ES) št. 640/2008
amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis
o spremembi Uredbe (EGS) št. 2568/91 o značilnostih oljčnega olja in olja iz oljčnih tropin ter o ustreznih analiznih metodah
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 113(1)(a) and 121(h) in conjunction with Article 4 thereof,
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 člena 113(1)(a) in 121(h) v povezavi s členom 4 Uredbe,
Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis [2] defines the chemical and organoleptic characteristics of olive and olive-residue oil and stipulates methods of assessing these characteristics.
Uredba Komisije (EGS) št. 2568/91 z dne 11. julija 1991 o značilnostih oljčnega olja in olja iz oljčnih tropin ter o ustreznih analiznih metodah [2] je opredelila kemijske in senzorične značilnosti oljčnega olja in olja iz oljčnih tropin ter metode ocenjevanja teh značilnosti.
Under the 10th indent of Article 2(1) of Regulation (EEC) No 2568/91, evaluation of the organoleptic characteristics of virgin olive oil is to be carried out in accordance with the method set out in Annex XII to that Regulation.
V skladu z deseto alineo člena 2(1) Uredbe (EGS) št. 2568/91 se za določanje senzoričnih značilnosti deviškega oljčnega olja uporablja metoda, določena v Prilogi XII k navedeni uredbi.
A revised method for the organoleptic assessment of virgin olive oil was adopted by the International Olive Council (IOC) in November 2007.
Mednarodni svet za oljčno olje (IOC) je novembra 2007 sprejel spremenjeno metodo senzoričnega ocenjevanja za deviško oljčno olje.
This revision updated the descriptions of the positive and negative attributes of virgin olive oil and the description of the method.
Sprememba vključuje posodobljene opise pozitivnih in negativnih lastnosti deviškega oljčnega olja ter opis metode.
It also amended the maximum limit for the perception of defects in virgin olive oil.
Prav tako vsebuje tudi spremembo zgornje meje zaznavanja napak deviškega oljčnega olja.
The IOC’s revised method for the organoleptic assessment of virgin olive oil also specifies the conditions for the optional use, on labels, of certain terms and expressions relating to the organoleptic characteristics of virgin olive oil.
Spremenjena metoda IOC za senzorično ocenjevanje deviškega oljčnega olja med drugim določa pogoje neobvezne uporabe nekaterih terminov in izrazov o senzoričnih značilnostih deviškega oljčnega olja pri etiketiranju.
Panel heads should be given the possibility of certifying that oil conforms to the definitions given for the use of those terms and expressions.
Treba je določiti, da lahko vodja ocenjevalne komisije potrdi skladnost olja z opredelitvami glede uporabe navedenih terminov in izrazov.
Regulation (EEC) No 2568/91 should therefore be amended accordingly.
Uredbo (EGS) št. 2568/91 je zato treba ustrezno spremeniti.
Regulation (EEC) No 2568/91 is hereby amended as follows:
Uredba (EGS) št. 2568/91 se spremeni:
In the 11th column of the table set out in Annex I (‘Organoleptic evaluation median defect (Md)’), ‘2,5’ is replaced by ‘3,5’ in the second line, the third line and Footnote 2.
v tabeli v Prilogi I se v stolpcu 11 („Senzorična ocena“) v drugi in tretji vrstici ter v opombi na dnu 2 število „2,5“ nadomesti s številom „3,5“;
Annex XII is replaced by the text in the Annex to this Regulation.
Priloga XII se nadomesti z besedilom v Prilogi k tej uredbi.
It shall apply from 1 October 2008.
Uporablja se od 1. oktobra 2008.
THE INTERNATIONAL OLIVE COUNCIL’S METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL
METODA MEDNARODNEGA SVETA ZA OLJČNO OLJE ZA SENZORIČNO OCENJEVANJE DEVIŠKEGA OLJČNEGA OLJA
This method is based on Decision No DEC-21/95-V/2007 of 16 November 2007 on the International Olive Council’s revised method for the organoleptic assessment of virgin olive oil.
Ta metoda temelji na odločitvi Mednarodnega sveta za oljčno olje št. DEC-21/95-V/2007 z dne 16. novembra 2007 o spremenjeni metodi za senzorično ocenjevanje deviškega oljčnega olja.
Its purpose is to determine the procedure for assessing the organoleptic characteristics of virgin olive oil within the meaning of point 1 of Annex XVI to Regulation (EC) No 1234/2007 and to establish the method for its grading on the basis of those characteristics.
Njen namen je določiti postopek za ocenjevanje senzoričnih značilnosti deviškega oljčnega olja v smislu točke 1 Priloge XVI k Uredbi (ES) št. 1234/2007 in na podlagi teh značilnosti določiti način za razvrščanje olj.
It also provides indications for optional labelling.
Metoda vsebuje tudi navedbe za neobvezno etiketiranje.
The method described is applicable only to virgin olive oil and to the grading or labelling of such oil according to the intensity of the defects perceived, their fruitiness and other positive attributes, as determined by a group of tasters selected, trained and monitored as a panel.
Opisana metoda se uporablja samo za deviško oljčno olje izključno za razvrščanje ali etiketiranje glede na intenzivnost odkritih napak, sadežnost in ostale pozitivne lastnosti, ki jih določi komisija izbranih, usposobljenih in preverjenih pokuševalcev, ki sestavljajo ocenjevalno komisijo.
For the general basic vocabulary, the tasting room, the tasting glass and any other matters relating to this method, compliance with the stipulations of the International Olive Council, and in particular with Decision No DEC-21/95-V/2007 of 16 November 2007 on the revised method for the organoleptic assessment of virgin olive oil, is recommended.
Kar zadeva osnovni splošni besednjak, degustacijsko sobo in kozarce za degustacijo olja ter vsa ostala vprašanja, vezana na to metodo, je priporočeno upoštevati zahteve Mednarodnega sveta za oljčno olje, zlasti odločitev št. DEC-21/95-V/2007 z dne 16. novembra 2007 o spremenjeni metodi za senzorično ocenjevanje deviškega oljčnega olja.
SPECIFIC VOCABULARY
POSEBNI BESEDNJAK
Positive attributes
Pozitivne lastnosti
Fruity range of smells (dependent on variety) characteristic of oil from healthy fresh fruit, green or ripe, perceived directly and/or retronasally.
Sadežno skupek vonja, odvisen od sorte oljk, ki izvira iz zdravih in svežih, zelenih ali zrelih sadežev, ki se zazna neposredno in/ali retronazalno.
Fruitiness is qualified as green if the range of smells is reminiscent of green fruit and is characteristic of oil from green fruit.
Lastnost sadežno se označi za zeleno, če vonj spominja na zelene sadeže in značilnosti olja izvirajo iz zelenih sadežev.
Fruitiness is qualified as ripe if the range of smells is reminiscent of ripe fruit and is characteristic of oil from green and ripe fruit.
Lastnost sadežno se označi za zrelo, če vonj spominjajo na zrele sadeže in značilnosti olja izvirajo iz zelenih in zrelih sadežev.
Bitter characteristic primary taste of oil from green olives or olives turning colour. It is detected by the circumvallate papillae in the “V” region of the tongue.
Grenko značilen osnovni okus olja, pridobljenega iz zelenih oljk ali oljk na stopnji zorenja; okus se zaznava s papilami, ki so na korenu jezika v obliki črke V.
Pungent tingling sensation characteristic of oil made at the beginning of the season mainly from olives that are still green. It can be perceived throughout the mouth cavity, particularly in the throat.
Pikantno skeleč občutek, značilen za olje, proizvedeno na začetku letine, v glavnem iz še zelenih oljk, ki se lahko okuša v celotni ustni votlini in zlasti v grlu.
Negative attributes
Negativne lastnosti
Fusty/muddy sediment characteristic flavour of oil from olives that have been piled or stored in such a way as to have reached an advanced stage of anaerobic fermentation, or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation.
Pregreto/morklja značilna aroma olja iz oljk, ki so bile zložene ali skladiščene v takšnih pogojih, da so dosegle visoko stopnjo anaerobne fermentacije, ali olja, ki je ob pretakanju v rezervoarjih ali sodih ostalo v stiku z usedlinami, pri katerih je prav tako prišlo do anaerobne fermentacije.
Musty/humid characteristic flavour of oil from olives in which large numbers of fungi and yeasts have developed as a result of storage for several days in humid conditions.
Plesnivo-vlažno značilna aroma olja, pridobljenega iz oljk, na katerih so se zaradi večdnevnega skladiščenja v vlagi razvile plesni in kvasovke.
Winey-vinegary/acid-sour characteristic flavour of certain oils reminiscent of wine or vinegar.
Zakisano/kiselkasto značilna aroma olja, ki spominja na vino ali kis.
This flavour is mainly due to the aerobic fermentation of the olives or of olive paste left on pressing mats which have not been properly cleaned, leading to the formation of acetic acid, ethyl acetate and ethanol.
Aroma nastane zaradi aerobne fermentacije oljk ali ostankov oljčne mase v nepravilno opranih slojnicah, kar povzroči nastanek ocetne kisline, etilacetata in etanola.
Metallic flavour reminiscent of metal, characteristic of oil that has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.
Kovinsko aroma, ki spominja na kovino. Značilna je za olje, ki je bilo med mletjem, mešanjem, stiskanjem ali skladiščenjem dolgo v stiku s kovinskimi površinami.
Rancid flavour of oil that has undergone an intense process of oxidation.
Žarko aroma olja, pri katerem je prišlo do intenzivne oksidacije.
Heated or burnt characteristic flavour caused by excessive and/or prolonged heating during production, particularly by thermo-mixing of the paste in unsuitable conditions.
Segreto ali zažgano značilna aroma olja, ki so ga med predelavo preveč in/ali predolgo segrevali, zlasti med termičnim mešanjem oljčne drozge pod neustreznimi temperaturnimi pogoji.
Hay/wood characteristic flavour of certain oils from dry olives.
Seno-les značilna aroma nekaterih olj iz suhih oljk.
Rough thick and pasty mouthfeel produced by certain old oils.
Grobo grob in gost občutek pri nekaterih starih oljih, ki ob pokušanju obložijo ustno votlino.
Greasy flavour reminiscent of diesel, grease or mineral oil.
Strojno olje aroma olja, ki spominja na dizel, maščobe ali mineralna olja.
Vegetable water flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation.
Rastlinska voda aroma, ki jo olje pridobi ob daljšem stiku s fermentirano rastlinsko vodo.
Brine flavour of oil extracted from olives which have been preserved in brine.
Slanica aroma olja iz oljk, hranjenih v slanici.
Esparto characteristic flavour of oil from olives pressed in new esparto mats.
Športa značilna aroma olja iz oljk, stiskanih v novih športah.
The flavour may vary depending on whether the mats are made of green or dried esparto.
Razlikuje se glede na to, ali so slojnice izdelane iz zelenega ali posušenega materiala.
Earthy flavour of oil from olives collected with earth or mud on them and not washed.
Zemlja značilna aroma olja iz oljk, ki so bile pobrane umazane z zemljo ali blatom in niso bile oprane.
Grubby flavour of oil from olives heavily attacked by grubs of the olive fly (Bactrocera oleae).
Črvivo aroma olja iz oljk, ki so jih napadle ličinke oljčne muhe (Bactrocera Oleae).
Cucumber characteristic flavour of oil kept too long in hermetically sealed containers, notably in tins, attributed to formation of 2,6-nonadienal.
Kumara aroma olja, ki nastane, kadar je olje predolgo neprepustno zaprto, zlasti v pločevinkah, in jo pripisujejo nastanku 2,6-nonadienala.
Wet wood characteristic flavour of oil extracted from olives damaged by frost while on the tree.
Vlažen les aroma, značilna za olje iz oljčnih plodov, ki so na drevju zmrznili.
Optional terminology for labelling purposes
Neobvezna terminologija za etiketiranje
Upon request, the panel head may certify that the oils which have been assessed comply with the definitions and ranges that correspond to the following adjectives according to the intensity and perception of the attributes:
Vodja ocenjevalne komisije lahko na zahtevo potrdi, da so ocenjena olja skladna z opredelitvami in intervali, ki glede intenzivnosti in zaznavanja lastnosti ustrezajo sledečim izrazom:
for each of the positive attributes mentioned under point 3.1 (fruity — whether green or ripe — pungent or bitter):
za vsako izmed pozitivnih lastnosti iz točke 3.1 (sadežno (po potrebi skupaj z izrazom zeleno ali zrelo), pikantno in grenko):
the term “intense” may be used where the median of the attribute concerned is greater than 6;
izraz „intenzivno“ se lahko uporabi, če je mediana zadevne lastnosti višja od 6;
the term “medium” may be used where the median of the attribute concerned is between 3 and 6;
izraz „srednje“ se lahko uporabi, če je mediana zadevne lastnosti med 3 in 6;
the term “light” may be used where the median of the attribute concerned is less than 3;
izraz „lahko“ se lahko uporabi, če je mediana zadevne lastnosti nižja od 3;
the attributes in question may be used without the adjectives given in points (i), (ii) and (iii) where the median of the attribute concerned is 3 or more;
zadevne lastnosti se lahko uporabijo brez sklica na izraze iz točk (i) do (iii), če je mediana zadevne lastnosti višja ali enaka 3;
the term “well balanced” may be used where the oil does not display a lack of balance, which is defined as the smell, taste and feel that oil has when the median of the bitter and/or pungent attributes is two points higher than the median of its fruitiness;
izraz „uravnoteženo“ se lahko uporabi za olje, ki ni neuravnoteženo. Izraz neuravnoteženo pomeni vonj, okus in občutek olja, pri katerem je mediana lastnosti grenko in/ali pikantno za več kot 2 točki višja od mediane lastnosti sadežno;
the term “mild oil” may be used where the median of the bitter and pungent attributes is 2 or less.
izraz „blago olje“ se lahko uporabi za olje, pri katerem je mediana lastnosti grenko in pikantno nižja ali enaka 2.
PANEL
OCENJEVALNA KOMISIJA
The panel consists of a panel head and from eight to 12 tasters.
Ocenjevalna komisija je sestavljena iz vodje komisije ter osmih do dvanajstih pokuševalcev.
The panel head must be a soundly trained expert in the various types of oil.
Vodja ocenjevalne komisije mora biti primerno usposobljen in biti poznavalec ter izkušen strokovnjak za različne vrste olja.
He or she is responsible for the panel and its organisation and operation, including preparation, coding and presentation of the samples to the tasters and collection and processing of the data.
Odgovoren je za komisijo, njeno organizacijo in delovanje, pripravo, označevanje vzorcev in predstavitev vzorcev pokuševalcem, pa tudi za zbiranje podatkov in njihovo statistično obdelavo.
He or she selects the tasters, sees to their training and checks that their performance remains of adequate standard.
Vodja ocenjevalne komisije izbere pokuševalce in skrbi za njihovo usposabljanje ter nadzira njihovo delo, s čimer zagotavlja, da so njihove sposobnosti na primerni ravni.
The testers must be selected and trained on account of their skill in distinguishing between similar samples. The International Olive Council’s manual on the selection, training and monitoring of qualified virgin olive oil tasters must be followed.
Pokuševalce za senzorična preverjanja oljčnega olja je treba izbrati in usposabljati na podlagi njihove sposobnosti za razlikovanje med podobnimi vzorci v skladu z navodili Mednarodnega sveta za oljčno olje za izbiro, usposabljanje in preverjanje kvalificiranih pokuševalcev deviških oljčnih olj.
Panels must undertake to participate in national, Community and international organoleptic assessments organised for the purposes of periodic monitoring and harmonisation of perception criteria.
Ocenjevalne komisije se morajo obvezati, da bodo sodelovale pri predvidenih senzoričnih ocenjevanjih na nacionalni ali mednarodni ravni ali na ravni Skupnosti za redno preverjanje in usklajevanje meril zaznavanja.
In the case of panels approved in accordance with Article 4(1) of this Regulation, they must also provide the Member State concerned with full information each year on the composition of the panel and the number of assessments made in their capacity as an approved panel.
Poleg tega morajo v primeru ocenjevalnih komisij, ki so odobrene v skladu z določbami člena 4(1) te uredbe, letno predložiti zadevni državi članici vse podatke o svoji sestavi in številu ocenjevanj, ki so jih opravile kot odobrene ocenjevalne komisije.
PROCEDURE FOR ORGANOLEPTIC ASSESSMENT AND GRADING
POSTOPEK ZA SENZORIČNO OCENJEVANJE IN RAZVRŠČANJE
Use of profile sheet by taster
Uporaba ocenjevalnega lista s strani pokuševalca Dodatek A te metode vsebuje ocenjevalni list, ki ga uporablja pokuševalec.
The profile sheet to be used by the taster is reproduced as Appendix A.
Vsak pokuševalec iz komisije povonja in nato pokusi olje, ki ga ocenjuje.
Tasters must each smell and then taste [1] the oil submitted for examination, marking the intensity of their perception of each negative and positive attribute on the 10-cm scale provided on the profile sheet.
Nato v ocenjevalni list v 10-centimetrsko lestvico vnese intenzivnost zaznave vsake od negativnih in pozitivnih lastnosti [1].
If a taster perceives the fruitiness to be of a green or ripe character, he or she must tick the corresponding box on the profile sheet.
Če pri lastnosti sadežno zazna zelenost ali zrelost, odkljuka ustrezno polje na ocenjevalnem listu.
If the tasters perceive any negative attributes not listed on the profile sheet, these must be noted under “Other”, using the term or terms that describe them best from among those defined above.
Če pokuševalec zazna negativne lastnosti, ki niso navedene na ocenjevalnem listu, jih navede v rubriki „Drugo“, pri čemer za njihov opis uporabi izraz ali izraze, ki so najbližji opredeljenim izrazom.
Processing of data by panel head
Uporaba podatkov s strani vodje ocenjevalne komisije
The panel head collects the profile sheets completed by the tasters and scrutinises the intensities assigned to the various attributes. In the event of an anomaly he or she will ask tasters to re-examine their sheet and if necessary repeat the test.
Vodja komisije ocenjevalcev zbere ocenjevalne liste, ki jih je izpolnil vsak izmed pokuševalcev, in preveri intenzivnost, ki je določena posameznim lastnostim; če ugotovi nepravilnost, zahteva od pokuševalca, da ponovno pregleda svoj ocenjevalni list in po potrebi ponovi pokušnjo.
The panel head may feed each tester’s data into a computer programme to calculate the median in accordance with Appendix B. Input of each sample shall be made with the help of a grid with nine columns for the nine sensory attributes and one line for each panel member.
Vodja ocenjevalne komisije lahko podatke vsakega pokuševalca vnese v računalniški program v skladu z metodo statističnega izračuna mediane iz dodatka B. Vnos podatkov za en vzorec se izvede s pomočjo matrike z 9 stolpci, ki ustrezajo 9 senzoričnim lastnostim, in s toliko vrsticami, kot je pokuševalcev ocenjevalne komisije.
If a negative attribute is perceived and mentioned under “Other” by at least 50 % of the panel, the head must calculate the median for this attribute and grade accordingly.
Če v rubriki „Drugo“ vsaj 50 % ocenjevalne komisije zabeleži neko negativno lastnost, se izračuna mediana te napake in olje ustrezno razvrsti.
The panel head may certify that the oil submitted for examination meets the conditions set out under point 3.3(a) for the use of the terms “green” and “ripe” only if at least 50 % of the panel perceived that the fruitiness had this character and noted it down.
Vodja ocenjevalne komisije lahko potrdi, da ocenjevano olje izpolnjuje pogoje iz točke 3.3.a glede izrazov „zeleno“ in „zrelo“ samo v primeru, če pri lastnosti sadežno vsaj 50 % ocenjevalne komisije zazna zelenost ali zrelost.