natgillin/translations-raw huggingface dataset:
The Czech Republic, Germany, France, Austria, the governments of Australia, New Zealand and the United States of America, as well as Dairy Australia, Dairy Companies Association of New Zealand and the National Milk Producers Federation together with the US Dairy Export Council submitted objections to the registration under Article 7(1) of Regulation (EC) No 510/2006.
Češka republika, Nemčija, Francija, Avstrija, vlade Avstralije, Nove Zelandije in Združenih držav Amerike ter organizacija Dairy Australia, novozelandsko združenje podjetij v sektorju mleka in nacionalno združenje proizvajalcev mleka skupaj z ameriškim svetom za izvoz mleka so v skladu s členom 7(1) Uredbe (ES) št. 510/2006 registraciji ugovarjali.
These objections were deemed admissible under Article 7(3) of that Regulation.
Ti ugovori so se na podlagi člena 7(3) navedene uredbe šteli za sprejemljive.
The objections also claimed that registration would be contrary to Article 3(3) of Regulation (EC) No 510/2006, would jeopardise the existence of names, trademarks or products which had been legally on the market for at least five years preceding the date of the publication provided for in Article 6(2), and that the name proposed for registration was generic.
V ugovorih je bilo še navedeno, da bi bila registracija v nasprotju s členom 3(3) Uredbe (ES) št. 510/2006, da bi ogrozila obstoj imen, blagovnih znamk ali proizvodov, ki so bili zakonito na trgu vsaj pet let pred datumom objave iz člena 6(2), ter da je bilo ime, predlagano za registracijo, generično.
By letters dated 4 November 2008, the Commission asked the Netherlands and the objectors to seek agreement among themselves in accordance with their internal procedures.
Komisija je v dopisih z dne 4. novembra 2008 Nizozemsko in vlagatelje ugovorov pozvala, naj se med seboj dogovorijo v skladu z njihovimi notranjimi postopki.
Given that no agreement with the objectors was reached within the designated time limit, with the exception of an agreement reached between the Netherlands and France, the Commission should adopt a decision in accordance with the procedure referred to in Article 15(2) of Regulation (EC) No 510/2006.
Ker vlagatelji ugovorov v predvidenem roku niso dosegli nobenega sporazuma, razen sporazuma med Nizozemsko in Francijo, mora Komisija sprejeti sklep v skladu s postopkom iz člena 15(2) Uredbe (ES) št. 510/2006.
Concerning the alleged failure of compliance with Article 2 of Regulation (EC) No 510/2006 in respect of the name, geographical area, specificity of the product, link between the product characteristics and the geographical area, reputation and restrictions concerning the origin of raw material, the national authorities responsible provided confirmation that these elements were present and in addition no manifest error was identified.
Kar zadeva domnevno neizpolnjevanje člena 2 Uredbe (ES) št. 510/2006 glede imena, geografskega območja, posebnosti proizvoda, povezave med lastnostmi proizvoda in geografskim območjem, slovesa in omejitev v zvezi s poreklom surovin, so pristojni nacionalni organi potrdili prisotnost teh elementov, poleg tega ni bila ugotovljena nobena očitna napaka.
It should be pointed out that Holland is not the name of the Member State concerned and that ‘Gouda Holland’ is considered a traditional geographical name encompassed by Article 2(2) of Regulation (EC) No 510/2006.
Treba je poudariti, da „Holland“ ni ime zadevne države članice in da se „Gouda Holland“ šteje za tradicionalno geografsko ime, zajeto s členom 2(2) Uredbe (ES) št. 510/2006.
The requirements of Article 2(1) point (b) of the said Regulation are in this connection fulfilled since the related geographical area is delimited according to the link and the main elements of the product specificity.
V zvezi s tem so izpolnjene zahteve člena 2(1)(b) navedene uredbe, saj je zadevno geografsko območje opredeljeno glede na povezavo in glavne elemente posebnosti proizvoda.
The specificity of Gouda Holland is due to a combination of factors linked to the geographical area such as the quality of milk (high fat level and protein content), amino acids originating from β-CN and γ-glutamyl peptide, prevalence of grazing on meadows, use of calf rennet, natural ripening, as well as the skills of the farmers and cheese producers.
Posebnost sira Gouda Holland je povezana z več dejavniki v zvezi z geografskim območjem, kot so kakovost mleka (visoka raven maščob in vsebnost beljakovin), aminokisline iz β-CN in γ-glutamil peptidov ter pretežna paša na travnikih, uporaba sirila iz telet, naravno zorenje ter veščine kmetov in proizvajalcev sira.
As regards objections based on non compliance with Article 3(3) of Regulation (EC) No 510/2006, the Netherlands submitted information regarding the distinction between the product bearing the registered name ‘Noord-Hollandse Gouda’ and that for which the name ‘Gouda Holland’ is applied.
Kar zadeva ugovore zaradi neizpolnjevanja člena 3(3) Uredbe (ES) št. 510/2006, je Nizozemska predložila informacije v zvezi z razlikovanjem med proizvodom z registriranim imenom „Noord-Hollandse Gouda“ in proizvodom, za katerega se uporablja ime „Gouda Holland“.
It appears that the objectors did not refer to the entire name ‘Gouda Holland’ when claiming that registration would jeopardize the existence of names, trademarks or products and that the name proposed for registration is generic, but only to one element of it, namely ‘Gouda’.
Zdi se, da vlagatelji ugovorov, ko so trdili, da bi registracija ogrozila obstoj imen, blagovnih znamk ali proizvodov in da je ime, predlagano za registracijo, generično, niso upoštevali celotnega imena „Gouda Holland“, ampak le njegov del, tj. „Gouda“.
However, protection is granted to the term ‘Gouda Holland’ as a whole.
Vendar se zaščita dodeli za izraz „Gouda Holland“ kot celoto.
Pursuant to the second sub-paragraph of Article 13(1) of Regulation (EC) No 510/2006, the term ‘Gouda’ may continue to be used provided the principles and rules applicable in the Union’s legal order are respected.
V skladu z drugim pododstavkom člena 13(1) Uredbe (ES) št. 510/2006 se lahko izraz „Gouda“ še naprej uporablja, če se upoštevajo veljavna načela in pravila iz pravnega reda Unije.
In the light of the above, the name ‘Gouda Holland’ should be entered in the ‘Register of protected designations of origin and protected geographical indications’.
Glede na to je treba ime „Gouda Holland“ vpisati v „Register zaščitenih označb porekla in zaščitenih geografskih označb“.
Notwithstanding the first paragraph, the name ‘Gouda’ may continue to be used within the territory of the Union, provided the principles and rules applicable in its legal order are respected.
Ne glede na prvi odstavek se lahko ime „Gouda“ še naprej uporablja na ozemlju Unije, če se upoštevajo veljavna načela in pravila iz pravnega reda Unije.
OJ C 61, 6.3.2008 p. 15.
UL C 61, 6.3.2008, str. 15.
Gouda Holland (PGI)
Gouda Holland (ZGO)
EC No: NL-PGI-0005-0328-27.11.2003
ES št.: NL-PGI-0005-0328-27.11.2003
Gouda Holland is a full-fat (48 % +), naturally matured semi-hard cheese.
Gouda Holland je polnomastni (48 % in več), naravno zorjeni poltrdi sir.
Gouda Holland is produced from one or more of the following raw materials:
Gouda Holland se proizvaja iz ene ali več naslednjih surovin:
The cheese is shaped like a flattened cylinder, a block or a loaf and weighs from 2,5 kg to 20 kg.
Sir ima obliko sploščenega valja, kvadra ali hlebca ter tehta med 2,5 in 20 kg.
A flattened cylindrical shape is a shape with convex sides that curve smoothly into a flat top and bottom and a height that is a quarter to a third of the diameter.
Za sploščeno valjasto obliko so značilne izbočene zaobljene stranske ploskve, ki gladko prehajajo v ravno zgornjo oziroma spodnjo ploskev, v višino pa sir meri med četrtino in tretjino svojega premera.
The fat content is a minimum of 48,0 % and a maximum of 52,0 % in dry matter.
Najmanjša vsebnost maščob v suhi snovi je 48,0 %, največja pa 52,0 %.
The (maximum) moisture content 12 days after the first day of manufacture is 42,5 % and the salt content in dry matter is a maximum of 4,0 %.
Vsebnost vlage znaša 12 dni po prvem dnevu proizvodnje največ 42,5 %, vsebnost soli v suhi snovi pa največ 4,0 %.
Flavour: aromatic, pleasant and mild to strong, depending on its age.
okus: aromatičen, prijeten, blag do izrazit, odvisno od starosti.
Cumin may be added.
Lahko se doda kumina;
Cross-section: after slicing the cheese, hole formation is visible but may not be evenly distributed.
prerez: ko sir narežemo, so vidne oblike lukenj, ki niso nujno enakomerno razporejene.
Texture: the cheese is slightly soft to pliable at an age of four weeks.
tekstura: sir je pri starosti štirih tednov rahlo mehek do prožen.
Once the cheese has matured further, it becomes firmer and tighter in structure.
Z nadaljnjim zorenjem postane njegova sestava čvrstejša in polnejša.
The cheese is easy to cut.
Sir je enostavno rezati;
Maturing period: at least 28 days.
obdobje zorenja: najmanj 28 dni.
Gouda Holland is a naturally matured cheese.
Gouda Holland je naravno zorjeni sir.
Foil maturing is not permitted for Gouda Holland.
Sir Gouda Holland ne sme zoreti v foliji;
Age: the shelf-life varies from a minimum of 28 days after manufacture to more than a year.
starost: rok uporabnosti je od najmanj 28 dni po dnevu proizvodnje do več kot eno leto.
The cream and the skimmed or semi-skimmed milk should undergo pasteurisation immediately before being made into Gouda Holland so as to meet the following criteria:
Smetano in posneto ali polposneto mleko je treba neposredno pred predelavo v sir Gouda Holland pasterizirati, da se izpolnijo naslednja merila:
Immediately before being made into Gouda Holland, all raw materials must be pasteurised in such a way that the undenatured whey protein content does not deviate or deviates only slightly from that of unpasteurised raw material of a similar type and quality.
Neposredno pred predelavo v sir Gouda Holland je treba vse surovine pasterizirati tako, da vsebnost nedenaturiranih beljakovin sirotke ne odstopa ali le rahlo odstopa od vsebnosti v nepasteriziranih surovinah podobne vrste in kakovosti.
Only non-genetically modified cultures of lactic-acid-forming and aroma-forming micro-organisms may be added when manufacturing Gouda Holland.
Med proizvodnjo sira Gouda Holland se lahko dodajo le negensko spremenjene kulture mikroorganizmov, ki ustvarjajo mlečno kislino in dajejo aromo.
These cultures consist of appropriate mesophilic starter cultures for Gouda Holland: Lactococcus and Leuconostoc L or LD, possibly in combination with thermophilic Lactobacillus and/or Lactococcus cultures.
Te kulture vsebujejo za sir Gouda Holland primerne mezofilne mlečnokislinske bakterije, Lactococcus in Leuconostoc, vrste L ali LD, po možnosti v kombinaciji s termofilnimi kulturami Lactobacillus in/ali Lactococcus.
The available cultures are protected.
Kulture, ki so na voljo, so zaščitene.
Their use is mandatory in the production of Gouda Holland.
Njihova uporaba je pri proizvodnji sira Gouda Holland obvezna.
Rennet: only calf rennet is used to manufacture Gouda Holland.
Sirilo: za proizvodnjo sira Gouda Holland se uporablja le sirilo iz telet.
It is only in special circumstances, for example if required as a result of epizootic disease, that it may be necessary to switch to other types of rennet.
Le v posebnih okoliščinah, če je to na primer nujno zaradi kužne živalske bolezni, je lahko treba uporabiti druga sirila.
The nitrite content of Gouda Holland, in terms of nitrite ions, is no higher than 2 mg per kg cheese.
Vsebnost nitrita v siru Gouda Holland, v smislu vsebnosti nitritnih ionov, ni višja od 2 mg na kilogram sira.
A mark made from casein is placed on each Gouda Holland cheese before the curds are pressed (see diagram).
Preden se sesirjeno mleko stisne, se na vsak sir Gouda Holland natisne oznaka iz kazeina (glej sliko).
The mark contains the designation ‘Gouda Holland’, together with a combination of numbers and letters that is unique for each cheese (in ascending alphabetical and numerical order).
Oznaka vsebuje označbo „Gouda Holland“, skupaj s kombinacijo številk in črk, ki je za vsak sir enkratna (znaki si sledijo po abecednem vrstnem redu oziroma po naraščajoči velikosti).
Gouda Holland cheese is made from milk obtained from dairy farms in the Netherlands.
Sir Gouda Holland se proizvaja iz mleka, pridobljenega na mlečnih kmetijah na Nizozemskem.
The milk is cooled on the farm to a maximum of 6 °C and stored in a cooling tank on the farm.
Na kmetiji mleko ohladijo na največ 6 °C in ga shranijo v hladilno posodo.
The fat content of the milk is standardised so that the fat/protein ratio is such that the cheese eventually produced has a fat content of between 48 % and 52 % fat in dry matter.
Vsebnost maščob v mleku je standardizirana, tako da je razmerje maščob in beljakovin takšno, da je vsebnost maščob v končno proizvedenem siru med 48 % in 52 % maščobe v suhi snovi.
The separation and coagulation of the milk proteins that occurs during this process is typical of Gouda Holland.
Pri tem pride do delitve in koagulacije mlečnih beljakovin, kar je značilno za sir Gouda Holland.
The curds are pressed into the correct form and desired weight in vats.
Sesirjeno mleko se v kadeh stisne, da dobi pravilno obliko in želeno težo.
Gouda Holland is only ever matured naturally, i.e. it is left open to the air to mature and is regularly turned and checked.
Sir Gouda Holland zori le naravno, tj. pusti se na odprtem zraku, da zori, pri tem pa se redno obrača ter kontrolira.
Time and temperature play an important role in ensuring that the enzymatic and ageing processes are given sufficient opportunity to allow the cheese to develop the physical and organoleptic quality that is so characteristic of Gouda Holland.
Za encimski postopek in postopek staranja sta potrebna ustrezna čas in temperatura, da lahko sir razvije fizikalno in organoleptično kakovost, ki je značilna za sir Gouda Holland.
It can take more than a year for Gouda Holland to mature, depending on the type of flavour desired.
Zorenje sira Gouda Holland lahko traja več kot eno leto, odvisno od vrste želenega okusa.
Gouda Holland may be cut and pre-packaged either in or outside the Netherlands, provided that the pre-packager has a comprehensive administrative monitoring system to ensure that the cut Gouda Holland can be traced by means of the unique combination of numbers and letters on the mark and that the consumer can be sure of its origin.
Sir Gouda Holland se lahko razreže in predpakira na Nizozemskem ali zunaj Nizozemske, če ima izvajalec predpakiranja celovit upravni sistem za spremljanje, s katerim zagotovi, da se lahko ugotavlja poreklo razrezanega sira Gouda Holland z enkratno kombinacijo številk in črk na oznaki ter da je potrošnik prepričan o poreklu sira.
The geographical component of this product name is ‘Holland’.
Geografski element imena tega proizvoda je „Holland“.
As is common knowledge, ‘Holland’ is a synonym of the more official name, ‘the Netherlands’.
Kot je splošno znano, je „Holland“ (Holandija) sopomenka bolj uradnega Nizozemska.
Furthermore, there is an unbroken cold chain until the moment the milk is processed, with the milk being put into cold storage on the farm (maximum 6 °C) and transported to the factory in refrigerated tankers.
Že na kmetiji mleko ohladijo (tako da ima največ 6 °C), v proizvodnjo pa ga pripeljejo v hladilnih posodah.
Gouda Holland is an exponent of the Dutch tradition of cheese making, which stretches back to the Middle Ages and reached maturity as early as the 17th century (the Golden Age).
Sir Gouda Holland je simbol nizozemske tradicije proizvodnje sira, ki sega v srednji vek in se je popolnoma razvila že v 17. stoletju (zlata doba).
The cheese sold in Gouda became known as Gouda cheese from the 18th century onwards.
Sir, ki so ga prodajali v kraju Gouda, je od 18. stoletja naprej znan kot sir gavda.
Later, the name Gouda came to be associated with all full-fat cheeses produced in Holland and shaped like a flattened cylinder.
Pozneje so ime gavda začeli povezovati z vsemi polnomastnimi siri v obliki sploščenega valja, proizvedenimi v Holandiji.
From its beginnings in farm-based production, Gouda Holland has developed, by way of production in local factories, to become a nationally produced product with a worldwide reputation and is an important, stable component in optimising the value of farm milk.
Od začetkov proizvodnje na kmetijah se je sir Gouda Holland razvijal s proizvodnjo v lokalnih tovarnah, dokler ni postal nacionalni proizvod svetovnega slovesa ter pomemben in trden dejavnik pri doseganju najboljše kakovosti mleka s kmetij.
At the beginning of the 20th century, national laws were introduced for Gouda cheese, and the name of Gouda Holland was established in the Landbouwkwaliteitsbeschikking kaasproducten [Agricultural Quality (Cheese Products) Decision].
Na začetku 20. stoletja so bili uvedeni nacionalni zakoni o siru gavda, ime Gouda Holland pa je bilo določeno v Landbouwkwaliteitsbeschikking kaasproducten (odločba o kakovosti v kmetijstvu za sirne proizvode).
Gouda Holland’s image among European consumers
Podoba sira Gouda Holland med evropskimi potrošniki
A large-scale survey carried out in six European countries showed that European consumers see the Netherlands as the most important producer of Gouda and Edam.
Obsežna raziskava, opravljena v šestih evropskih državah, je pokazala, da je po mnenju evropskih potrošnikov Nizozemska najpomembnejša proizvajalka sirov gavda in edamec.
Gouda Holland (and Edam Holland) are symbols of Dutch cultural heritage.
Gouda Holland (in Edam Holland) sta simbola nizozemske kulturne dediščine.
European consumers regard Gouda Holland (and Edam Holland) cheese as brands.
Evropski potrošniki sir Gouda Holland (in Edam Holland) obravnavajo kot blagovno znamko.
Market research (carried out on a representative sample of 1250 respondents per Member State, with 97,5 % reliability) in the six Member States where Gouda (and Edam) consumption is highest shows that:
Tržna raziskava (opravljena na podlagi reprezentativnega vzorca 1250 vprašancev na državo članico s 97,5-odstotno zanesljivostjo) v šestih državah članicah, v katerih je poraba gavde (in edamca) največja, je pokazala, da:
there is a strong association between Gouda and the Netherlands;
obstaja močno povezava med gavdo in Nizozemsko;
Gouda Holland is more popular than Gouda produced outside the Netherlands;
je sir Gouda Holland bolj priljubljen kot gavda, ki se proizvaja zunaj Nizozemske;
almost half of consumers in the Member States surveyed believe that all Gouda is produced in the Netherlands;
skoraj polovica potrošnikov v državah članicah, vključenih v raziskavo, verjame, da so vsi siri gavda proizvedeni na Nizozemskem;
Gouda from Holland scores significantly higher on the variables ‘excellent quality’, ‘traditionally manufactured’ and ‘the original product’.
gavda iz Holandije dosega bistveno boljše rezultate pri spremenljivkah „izvrstna kakovost“, „tradicionalna proizvodnja“ in „proizvod s poreklom“.
Gouda Holland (and Edam Holland) are synonymous with Dutch quality.
Gouda Holland (in Edam Holland) sta sopomenki za nizozemsko kakovost.
Over a number of centuries, various measures and laws have been introduced, both by the Dutch Government and by the industry, to ensure that the quality of Gouda Holland (and Edam Holland) is maintained at a very high level.
Skozi več stoletij sta nizozemska vlada in panoga uvajali različne ukrepe in zakone, da bi zagotovili ohranjanje zelo visoke kakovosti sira Gouda Holland (in Edam Holland).
Moreover, the Dutch dairy industry has invested a substantial amount in meeting these high quality standards and opening up, cultivating and maintaining markets.
Poleg tega je nizozemska mlečna panoga velik del sredstev vložila v izpolnjevanje teh standardov visoke kakovosti ter odpiranje, razvijanje in vzdrževanje trgov.
e-mail productcontrole@cokz.nl
E-naslov productcontrole@cokz.nl
‘Gouda Holland’ is a European Union Protected Geographical Indication (PGI).
„Gouda Holland“ je zaščitena geografska označba (ZGO) Evropske unije.
This indication must be displayed in a prominent position on all whole cheeses, on the label applied to the flat side of the cheese and/or on the band around the cheese.
Ta označba mora biti na vseh celih sirih na vidnem mestu na etiketi, ki je na ravni ploskvi sira, in/ali na traku, ki poteka po obodu sira.
In that case, ‘Gouda Holland’ must be displayed on the packaging.
V tem primeru mora biti oznaka „Gouda Holland“ navedena na embalaži.
A clear distinguishing mark must be displayed on the packaging to enable consumers to identify Gouda Holland on the shelves.
Na embalaži mora biti jasen razpoznaven znak, da lahko potrošniki prepoznajo sir Gouda Holland na policah.
By using the name ‘Gouda Holland’, developing a separate identity and displaying the EU PGI symbol, it must be made clear to consumers that Gouda Holland is a different product from other ‘Gouda’ cheeses.
Z uporabo imena „Gouda Holland“, razvijanjem ločene identitete in navedbo simbola ZGO Evropske unije mora biti potrošnikom pojasnjeno, da se sir Gouda Holland razlikuje od ostalih sirov „gavda“.
Commission Regulation (EU) No 1123/2010
Uredba Komisije (EU) št. 1123/2010
This Regulation shall enter into force on 3 December 2010.
Ta uredba začne veljati 3. decembra 2010.
Council Regulation (EU) No 1124/2010
Uredba Sveta (EU) št. 1124/2010
fixing for 2011 the fishing opportunities for certain fish stocks and groups of fish stocks applicable in the Baltic Sea
o določitvi ribolovnih možnosti za nekatere staleže rib in skupine staležev rib, ki se za leto 2011 uporabljajo v Baltskem morju
According to Article 43(3) of the Treaty, the Council, on a proposal from the Commission, should adopt measures on the fixing and allocation of fishing opportunities.
V skladu s členom 43(3) Pogodbe bi moral Svet na predlog Komisije sprejeti ukrepe o določitvi in dodelitvi ribolovnih možnosti.
Council Regulation (EC) No 2371/2002 of 20 December 2002 on the conservation and sustainable exploitation of fisheries resources under the common fisheries policy [1] requires that measures governing access to waters and resources and the sustainable pursuit of fishing activities be established taking into account available scientific advice and, in particular, the report drawn up by the Scientific, Technical and Economic Committee for Fisheries (STECF).
Uredba (ES) št. 2371/2002 z dne 20. decembra 2002 o ohranjevanju in trajnostnem izkoriščanju ribolovnih virov v okviru skupne ribiške politike [1] zahteva, da se uvedejo ukrepi o dostopu do voda in virov ter o trajnostnem opravljanju ribolovnih aktivnosti ob upoštevanju razpoložljivega znanstvenega mnenja in zlasti poročila, ki ga pripravi Znanstveni, tehnični in gospodarski odbor za ribištvo (STEFC).
It is incumbent upon the Council to adopt measures on the fixing and allocation of fishing opportunities by fishery or group of fisheries, including certain conditions functionally linked thereto, as appropriate.
Svet mora sprejeti ukrepe o določitvi in dodelitvi ribolovnih možnosti po vrstah ali skupinah vrst, vključno in po potrebi z nekaterimi pogoji, ki so z njimi funkcionalno povezani.
Fishing opportunities should be distributed among Member States in such a way as to assure each Member State relative stability of fishing activities for each stock or fishery and having due regard to the objectives of the common fisheries policy established in Regulation (EC) No 2371/2002.
Ribolovne možnosti morajo biti razdeljene med države članice tako, da se vsaki državi članici zagotovi ustrezna stabilnost ribolovnih aktivnosti za vsak stalež ali ribolovno območje in da se upoštevajo cilji skupne ribiške politike iz Uredbe (ES) št. 2371/2002.