natgillin/translations-raw huggingface dataset:
Product description: Portugal requests the possibility of marketing ‘Queijo Serra da Estrela’ in a smaller format (0.5 kg), which is the minimum dimension required to preserve its specific organoleptic features.
Opis proizvoda: zaprošeno je, da bi bilo mogoče tržiti sir „Queijo Serra da Estrela“ manjše teže (0,5 kg), kar je najmanjša teža, ki še zagotavlja ohranitev posebnih organoleptičnih lastnosti sira.
Proof of origin: Portugal requests for it to be made mandatory to affix a numbered casein mark in order to improve the traceability of the product, to certify the region of origin and to establish a link between each batch received, always in accordance with the requirements of the specifications, and each batch of ‘Queijo Serra da Estrela’ produced.
Dokazilo o poreklu: zaprošeno je, da bi bilo v sir obvezno vtisniti oštevilčeno oznako iz kazeina, s čimer bi se izboljšala sledljivost proizvoda, potrdila regija izvora in omogočila vzpostavitev povezave med posamezno pošiljko zbranega mleka, ki izpolnjuje zahteve iz specifikacije, in posamezno pošiljko proizvoda „Queijo Serra da Estrela“.
The casein marks shall follow the model approved by the producer group, which shall make them available to all interested producers without discrimination to avoid any duplications of numberings or series.
Vzorec za oznake iz kazeina potrdi združenje proizvajalcev, ki jih brez razlikovanja da na voljo vsem zainteresiranim proizvajalcem, tako da podvajanje oštevilčenja ali serije ni mogoče.
These marks cannot be transferred from one cheese to another and become unusable when removed.
Oznake ne smejo biti prenosljive in po odstranitvi postanejo neuporabne.
Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [1]‘QUEIJO SERRA DA ESTRELA’
Uredba Sveta (ES) št. 510/2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]„QUEIJO SERRA DA ESTRELA“
EC No: PT-PDO-0217-0213 – 17.1.2011
Št. ES: PT-PDO-0217-0213 – 17.1.2011
PGI () PDO (X)
ZGO () ZOP (X)
Description of product to which the name in (1) applies
3.2 Opis proizvoda, za katerega se uporablja ime iz 1. točke
Cheese obtained by slow draining of the curds, following coagulation of unadulterated raw ewe’s milk obtained from Bordaleira Serra da Estrela and/or Churra Mondegueira ewes, using the cardoon flower (Cynara cardunculus, L) as rennet.
Sir je pridobljen s počasnim odcejanjem sirnine po sesirjenju z dodajanjem cvetja osata (Cynara cardunculus, L) polnomastnemu surovemu ovčjemu mleku, pridobljenemu z molžo ovac pasme Bordaleira Serra da Estrela in/ali Churra Mondegueira.
The minimum ripening time for ‘Queijo Serra da Estrela’ cheese is 30 days.
Čas zorenja sira „Queijo Serra da Estrela“ je najmanj 30 dni.
When the ripening time reaches a minimum of 120 days, the designation of origin ‘Queijo Serra da Estrela’ is qualified as ‘Velho’ (mature).
Sir, ki zori najmanj 120 dni, ima poleg označbe porekla „Queijo Serra da Estrela“ oznako „Velho“ (staran).
The main characteristics of the product are as follows:
Glavne značilnosti proizvoda so naslednje:
‘Velho’ (mature)
Velho (staran)
Shape and consistency
Oblika in trdota
Short (flat) regular cylinder with bulging sides and some bulging on the top and no defined edge
Sploščen (ploščat) valj, pravilne oblike, s stransko izbočenostjo in rahlo izbočenostjo na zgornji ploskvi, brez ostrih robov
Short (flat) regular cylinder, slight or no bulging on the sides and no spine
Sploščen (ploščat) valj, pravilne oblike, z neizrazito stransko izbočenostjo ali brez nje, brez robov
Smooth and semi-soft
Gladka in polmehka
Smooth to slightly wrinkled and hard to extra hard.
Gladka do rahlo nagubana in trda do izrazito trda
Between 0.5 and 1.7 kg
Med 0,5 in 1,7 kg
to 1.2 kg
Med 0,7 in 1,2 kg
9 to 20 cm
Med 9 in 20 cm
11 to 20 cm
Med 11 in 20 cm
4 to 6 cm
Med 4 in 6 cm
3 to 6 cm
Med 3 in 6 cm
Closed, slightly buttery, loses its shape on cutting, well bound, creamy and smooth, with few or no eyes
Čvrsta, srednjemehka, ob razrezu spremeni obliko, dokaj kompaktna, kremasta in mazava, z malo luknjami ali brez njih
Closed or with some eyes, slightly dry crumbly body, smooth
Čvrsta ali z nekaj luknjami, jedro rahlo drobljivo in suho, mazavo
White or slightly sallow
Bela do rahlo rumenkasta
Yellowish to orange/light brown, becoming darker from the outside towards the centre
Rumenkasta do rahlo oranžna/kostanjeva, z obarvanostjo, ki je od roba proti sredini vse izrazitejša
Sensory characteristics
Zaznavne lastnosti
Smooth, clean and slightly acidic bouquet
Sladek, razločen in rahlo kiselkast okus
Pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty bouquet
Prijeten in obstojen, razločen, močan do srednjemočan in rahlo pikanten/slan okus
Fats
Maščobe
The raw materials used are exclusively as follows:
Kot surovine se uporabljajo izključno:
unadulterated raw ewe’s milk obtained from Bordaleira Serra da Estrela and/or Churra Mondegueira ewes in the defined geographical area.
polnomastno surovo ovčje mleko, pridobljeno na opredeljenem geografskem območju z molžo ovac pasme Bordaleira Serra da Estrela in/ali Churra Mondegueira.
The rearing and feeding conditions of the animals are subject to specific rules;
Pogoji reje in krmljenja so natančno določeni,
edible salt;
jedilna sol,
the cardoon flower (Cynara cardunculus, L), a plant-based rennet.
sirišče rastlinskega izvora, in sicer osat (Cynara cardunculus, L).
Since open-air rearing is the most common technique, only extensive or semi-extensive production systems are permitted.
Dovoljena je izključno ekstenzivna ali polekstenzivna reja, najpogosteje na prostem.
The animals graze in an area with characteristically wild vegetation including pine forests, thickets and meadows.
Živali se pasejo na področju z značilnim samoniklim rastlinjem, vključno z borovimi gozdovi, goščavjem in travinjem.
Transhumance, where the animals are moved to other zones (or pastures) located in the same geographical area (according to the time of the year and available feed) is practised regularly.
Običajna je sezonska paša, med katero se živali glede na letne čase in razpoložljivo krmo ženejo na različna področja (ali pašnike) znotraj geografskega območja.
Other pasture and fodder species are also usually grown in the region and are used as feed supplements for local sheep during periods in which feed is less available.
V regiji so običajne tudi druge pašne in krmne rastline, s katerimi se dopolnjuje krma lokalnih ovac v času, ko je prehrana skromnejša.
However, and only in times of extreme climatic and soil conditions (snow or drought for instance), straight or compound feedstuffs may be used to strengthen animals’ diets, mainly at the start and end of the gestation period or at the height of the lactation period.
Vendar pa se lahko samo v primeru izjemnih podnebnih ali talnih pogojev (na primer sneg ali suša) za okrepitev prehrane uporabljajo preprosti ali sestavljeni krmni dodatki, zlasti na začetku ali koncu brejosti ali na vrhuncu laktacije.
The use of these feedstuffs must be authorised by the producer group and is controlled both quantitatively and qualitatively by the certification body.
Uporabo takšne prehrane mora odobriti združenje proizvajalcev, njeno kakovost in količino pa nadzira certifikacijski organ.
Specific steps in production that must take place in the defined geographical area
3.5 Posebni proizvodni postopki, ki jih je treba izvajati na opredeljenem geografskem območju
Given that the animals must be of certified genetic or territorial origin, that their diet is governed by strict rules in terms of pasture quality and quantity, that the natural surroundings are crucial for obtaining milk and cheese with the required characteristics, that of all the steps in production are regularly monitored both for product traceability and for the organoleptic qualities of the final product, and that the manufacture and ripening stages are delicate operations both in terms of traceability and the authenticity, hygiene and the sensory properties of the final product, all of the production steps of ‘Queijo Serra da Estrela’ must take place in the geographical area defined in point 4, from the birth of the animals to the packaging of the cheese, whatever commercial presentation is used.
Ker morajo imeti živali potrjen genetski in teritorialni izvor, ker je njihova prehrana urejena s strogimi pravili glede količine in kakovosti paše, ker je okolje odločilnega pomena za pridobivanje mleka in sira z zahtevanimi značilnostmi, ker je treba vse faze proizvodnje spremljati zaradi sledljivosti proizvoda in končnih organoleptičnih lastnosti ter ker sta postopka izdelovanja in zorenja sira delikatna tako glede sledljivosti kot pristnosti, higiene in zaznavne lastnosti končnega proizvoda, je treba vse faze proizvajanja sira „Queijo Serra da Estrela“ izvajati na opredeljenem geografskem območju iz točke 4, in sicer od rojstva živali do pakiranja sira, ne glede na obliko trženja proizvoda.
Specific rules on slicing, grating, packaging, etc.
3.6 Posebna pravila za rezanje, ribanje, pakiranje itn.
Since ‘Queijo Serra da Estrela’ is a live product which continues to develop even after it is preserved, cut and packaged, these operations may only take place in the region of origin in view of the need to:
Ker je sir „Queijo Serra da Estrela“ živ proizvod, katerega razvoj se nadaljuje tudi po konzerviranju, razrezu in pakiranju, se lahko ti postopki izvajajo samo v regiji porekla, pri čemer je treba:
guarantee the product’s authenticity and the physical, chemical and organoleptic characteristics which define the special quality of these cheeses – attributes which only the producers, who live in the region and regularly consume these products, are capable of recognising;
zagotoviti pristnost ter fizične, kemične in organoleptične lastnosti, ki določajo posebno kakovost teh sirov – lastnosti, ki jih lahko prepoznajo samo proizvajalci, ki živijo v regiji in ki te proizvode redno uživajo,
assess the quality of each cheese individually before subjecting it to any of the above-mentioned operations;
pred vsakim od navedenih postopkov posamično oceniti kakovost vsakega sira,
ensure that the cheese, even when cut, remains characteristically creamy.
zagotoviti, da ima sir tudi po razrezu značilno mehkost.
To achieve that, it is imperative to select cheeses which are sufficiently mature when the relevant operation is carried out;
Da to dosežemo, je odločilno, da izberemo sire, ki so do izvedbe zadevnega postopka dosegli ustrezno stopnjo zrelosti,
ensure that, for ‘queijo velho’, the slices have the required consistency, with crumbling.
zagotoviti, da imajo rezine sira „queijo velho“ želeno trdoto in se ne drobijo.
To achieve that, it is imperative to select cheeses with the appropriate bouquet and consistency during the ripening phase, which is an opportune time to cut the cheese;
Da to dosežemo, je odločilno, da izberemo sire, ki imajo na stopnji zorenja, ko je primerno izvesti razrez, ustrezne značilnosti, kar zadeva okus in trdoto,
guarantee the traditional reputation of the product is maintained and is not imitated and that the consumer is not misled;
zagotoviti ohranitev stoletnega slovesa proizvoda ter preprečiti njegovo zlorabo in zavajanje potrošnika,
guarantee that the health and hygiene conditions of the product are constantly maintained throughout the various operations;
ves čas in med izvajanjem različnih postopkov zagotoviti ohranitev higiensko-sanitarnih pogojev proizvoda,
make it possible to monitor the operations properly and in line with regulatory requirements;
zagotoviti ustrezen nadzor nad postopki v skladu z zakonskimi zahtevami,
guarantee that each unit or portion of cheese is traceable to its production facilities and its agricultural holding, thereby ensuring the geographical origin of the product.
omogočiti sledljivost med vsakim sirom ali kosom sira in proizvodnimi obrati ter kmetijskimi gospodarstvi, tako da se zagotovi geografsko poreklo proizvoda.
In addition to the mandatory wording required by the law, the following are also mandatory:
Poleg obveznih navedb, ki jih nalaga splošna zakonodaja, je treba obvezno dodati:
the words ‘QUEIJO SERRA DA ESTRELA – Protected designation of origin’, supplemented by the qualifier ‘VELHO’ for cheeses whose ripening exceeds 120 days;
navedbo „QUEIJO SERRA DA ESTRELA – zaščitena označba porekla“, ki jo pri sirih, ki zorijo dlje od 120 dni, spremlja še navedba „VELHO“;
the certification mark bearing the name of the product, the name of the monitoring and certification body and a serial number rendering the product traceable.
certifikacijsko oznako, na kateri so ime proizvoda, ime nadzornega in certifikacijskega organa ter serijska številka, ki omogoča sledljivost proizvoda.
The geographical area is limited to the municipalities of Carregal do Sal, Celorico da Beira, Fornos de Algodres, Gouveia, Mangualde, Manteigas, Nelas, Oliveira do Hospital, Penalva do Castelo and Seia and to the parishes of Carapito, Cortiçada, Dornelas, Eirado, Forninhos, Penaverde and Valverde, to the municipality of Aguiar da Beira and the parishes of Anceriz, Barril do Alva, Cerdeira, Coja, Pomares and Vila Cova do Alva, to the municipality of Arganil and the parishes of Aldeia de Carvalho, Cortes do Meio, Erada, Paul, Sarzedo, Unhais da Serra and Verdelhos, to the municipality of Covilhã and the parishes of Aldeia Viçosa, Cavadoude, Corujeira, Fala, Famalicão, Fernão Joanes, Maçainhas de Baixo, Mizarela, Pero Soares, Porto da Carne, São Vicente, Sé Seixo Amarelo, Trinta, Vale de Estrelas, Valhelhas, Videmonte, Vila Cortez do Mondego and Vila Soeiro, to the municipality of Guarda and the parishes of Midões, Póvoa de Midões and Vila Nova de Oliveirinha, to the municipality of Tábua and the parishes of Canas de Santa Maria, Ferreirós do Dão, Lobão da Beira, Molelos, Mosteiro de Fráguas, Nandufe, Parada de Gonta, Sabugosa, São Miguel do Outeiro, Tonda and Tondela, to the municipality of Tondela and the parishes of Aldeia Nova, Carnicães, Feital, Fiães, Freches, Santa Maria, São Pedro, Tamanho, Torres, Vila Franca das Naves and Vilares, to the municipality of Trancoso and the parishes of Fragosela, Loureiro de Silgueiros, Povolide and São João de Lourosa and to the municipality of Viseu.
Geografsko območje je omejeno na občine Carregal do Sal, Celorico da Beira, Fornos de Algodres, Gouveia, Mangualde, Manteigas, Nelas, Oliveira do Hospital, Penalva do Castelo in Seia ter na upravne enote (freguesias) Carapito, Cortiçada, Dornelas, Eirado, Forninhos, Penaverde in Valverde, na občino Aguiar da Beira, na upravne enote Anceriz, Barril do Alva, Cerdeira, Coja, Pomares in Vila Cova do Alva, na občino Arganil, na upravne enote Aldeia de Carvalho, Cortes do Meio, Erada, Paul, Sarzedo, Unhais da Serra in Verdelhos, na občino Covilhã, na upravne enote Aldeia Viçosa, Cavadoude, Corujeira, Fala, Famalicão, Fernão Joanes, Maçainhas de Baixo, Mizarela, Pero Soares, Porto da Carne, São Vicente, Sé Seixo Amarelo, Trinta, Vale de Estrelas, Valhelhas, Videmonte, Vila Cortez do Mondego in Vila Soeiro, na občino Guarda, na upravne enote Midões, Póvoa de Midões in Vila Nova de Oliveirinha, na občino Tábua, na upravne enote Canas de Santa Maria, Ferreirós do Dão, Lobão da Beira, Molelos, Mosteiro de Fráguas, Nandufe, Parada de Gonta, Sabugosa, São Miguel do Outeiro, Tonda in Tondela, na občino Tondela, na upravne enote Aldeia Nova, Carnicães, Feital, Fiães, Freches, Santa Maria, São Pedro, Tamanho, Torres, Vila Franca das Naves in Vilares, na občino Trancoso in na upravne enote Fragosela, Loureiro de Silgueiros, Povolide in São João de Lourosa in na občino Viseu.
The entire region is located on the Beira uplands, with agro-climactic conditions characterised by long, cold and rainy winters with occasional snow and hot, dry summers.
Celotno območje visoke planote regije Beira, katere agroklimatske razmere se odražajo v mrzlih, deževnih in dolgotrajnih zimah, včasih s snegom, ter vročih in suhih poletjih.
On top of the tree cover mentioned previously, this region contains stretches of shrubs and herbs which make up the diet of the grazing animals.
Poleg že omenjene pokritosti z drevjem je v regiji tudi obilje grmovja in zelišč, s katerimi se prehranjujejo živali na paši.
The herbs are mainly composed of brushwood [ericas, ulex (gorse bushes), cytisus (jennets) and genistas (wild jennets or genistas purgans)].
Med grmovjem in zelišči uspevajo predvsem grmovnice (resa, uleks, brškin in koščeničica (genistas purgans)).
The natural pasture is made up of wild perennial grasses and the cultivated pasture is mainly composed of white clover and subterranean clover.
Naravne pašnike sestavlja trdoživa samorasla trava, na obdelovanih pašnikih pa prevladujeta bela in podzemna detelja.
As for the flowers, acidophilus species prevail and are mainly composed of grasses and leguminous plants which can withstand the cold, acidity and low soil fertility.
Od cvetja prevladujejo kisloljubne vrste, večinoma trava in stročnice, ki dobro prenašajo mraz, kislost in slabo rodovitnost prsti.
The fodder crops most regularly used are essentially as follows: oats, rye, corn, fodder sorghum and marsh grass or yearly ray-grass.
Najpogostejše krmne rastline so oves, rž, koruza, krmni sirek in močvirska trava ali letna ljuljka.
The region is home to two breeds used exclusively for producing this cheese: the ‘Bordaleira Serra da Estrela’ and the ‘Churra Mondegueira’.
Iz regije izvirata pasmi ovac Bordaleira Serra da Estrela in Churra Mondegueira, ki se edini uporabljata za proizvodnjo tega sira.
For centuries, animals have fully taken advantage of the rough pasture in this region.
Že stoletja živali iz skromnih pašnikov v tej regiji v največji možni meri zadovoljujejo svoje prehranske potrebe.
Specificity of the product
5.2 Posebnost proizvoda
As a result of the know-how of its producers, ‘Queijo Serra da Estrela’ is obtained exclusively from raw milk, using the cardoon flower as a natural rennet.
Sir „Queijo Serra da Estrela“ je plod znanja proizvajalcev sira, ki za izdelavo uporabljajo izključno surovo mleko, kot sirišče naravnega izvora pa osat.
‘Queijo Serra da Estrela’ has distinctive characteristics due to the production conditions described above.
Zaradi opisanih pogojev ima „Queijo Serra da Estrela“ lastnosti, ki ga razlikujejo od ostalih sirov.
It has a smooth, clean and slightly acidic bouquet.
Okus sira je sladek, razločen in rahlo kiselkast.
These characteristics grow naturally stronger during the maturing process, leading to the production of ‘Queijo Serra da Estrela’ Velho, which can be described as follows: smooth to slightly rough rind, hard to extra hard consistency, closed texture or with a few eyes, body dry and slightly crumbly, smooth, dark yellow to orange getting darker from the outside towards the centre; pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty bouquet.
Te lastnosti se med zorenjem še poudarijo, tako da ima „Queijo Serra da Estrela“ Velho naslednje lastnosti: gladka do rahlo nagubana skorja, trde do izrazito trde konsistence, tekstura je čvrsta ali z nekaj luknjami, jedro je rahlo drobljivo in suho, mazavo. Sir je temno rumene do rahlo oranžne barve, ki je od roba proti sredini vse izrazitejša.
Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)
Okus je prijeten in obstojen, razločen, močan do srednjemočan in rahlo pikanten/slan. 5.3 Vzročna povezanost geografskega območja s kakovostjo ali značilnostmi proizvoda (pri ZOP) oziroma z določeno kakovostjo, slovesom ali značilnostjo proizvoda (pri ZGO)
The climate and soil conditions of the Serra da Estrela region have allowed agricultural and forestry activities to develop, one of the main ones being the rearing of sheep from the local ‘Bordaleira Serra da Estrela’ and ‘Churra Mondegueria’ breeds. The milk they produce is used to make the renowned cheeses and creamy cheeses (requeijäo) of Serra da Estrela, which have distinctive characteristics in terms of colour, fragrance, bouquet and texture.
Podnebni in talni pogoji v regiji Serra de Estrela omogočajo zlasti razvoj kmetijskih in gozdarskih dejavnosti, izmed katerih je ena glavnih reja ovac lokalnih pasem Bordaleira Serra da Estrela in Churra Mondegueira, katerih mleko se uporablja za proizvodnjo slavnega sira in kremnega sira (requeijão) iz regije Serra da Estrela z značilno barvo, aromo, okusom in teksturo.
The region and the cheeses produced there were already mentioned in texts by Roman authors.
Regija in siri, ki se v njej proizvajajo, se omenjajo že v besedilih rimskih piscev.
The cheeses were also described as the food of choice on board ship during the Age of Discovery and were mentioned in sixteenth-century plays.
Siri so se navajali tudi kot izbrano živilo na krovu karavel velikih odkriteljev ali v gledaliških delih iz 16. stoletja.
[Article 5, paragraph 7, of Regulation (EC) No 510/2006]
(člen 5(7) Uredbe (ES) št. 510/2006)
It is commercialised as a flat regular cylinder with slightly bulging sides on its upper surface and no defined edge, with a smooth, semi-soft rind and a closed, slightly buttery texture which loses its shape on cutting.
Ima obliko sploščenega valja pravilne oblike, z rahlo stransko izbočenostjo in na zgornji ploskvi.
It is well-bound, creamy and smooth, sometimes containing a few white or sallow eyes.
Je brez ostrih robov, z gladko polmehko skorjo in čvrsto srednjemehko teksturo, ki ob razrezu spremeni obliko, je kompaktna, kremasta in mazava, z malo luknjami, bele do svetlo rumene barve.
Commission Implementing Regulation (EU) No 563/2013
Izvedbena uredba Komisije (EU) št. 563/2013
approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Arroz del Delta del Ebro/Arròs del Delta de l’Ebre (PDO))
o odobritvi večje spremembe specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb (Arroz del Delta del Ebro/Arròs del Delta de l’Ebre (ZOP))
By virtue of the first subparagraph of Article 9(1) of Regulation (EC) No 510/2006, the Commission has examined Spain’s application for the approval of amendments to the specification for the protected designation of origin ‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’ registered under Commission Regulation (EC) No 1059/2008 [3].
Komisija je v skladu s prvim pododstavkom člena 9(1) Uredbe (ES) št. 510/2006 preučila vlogo Španije za odobritev spremembe specifikacije za zaščiteno označbo porekla „Arroz del Delta del Ebro“ / „Arròs del Delta de l’Ebre“ registrirano v skladu z Uredbo Komisije (ES) št. 1059/2008 [3].
As no statement of objection under Article 7 of that Regulation has been received by the Commission, the amendments to the specification should be approved,
Ker v skladu s členom 7 navedene uredbe Komisija ni prejela nobene izjave o ugovoru, bi bilo treba spremembo specifikacije odobriti –
OJ L 283, 28.10.2008, p. 34.
UL L 283, 28.10.2008, str. 34.
OJ C 278, 14.9.2012, p. 7.
UL C 278, 14.9.2012, str. 7.
Arroz del Delta del Ebro/Arròs del Delta de l’Ebre (PDO)
Arroz del Delta del Ebro/Arròs del Delta de l’Ebre (ZOP)
Commission Implementing Regulation (EU) No 564/2013
Izvedbena uredba Komisije (EU) št. 564/2013
on the fees and charges payable to the European Chemicals Agency pursuant to Regulation (EU) No 528/2012 of the European Parliament and of the Council concerning the making available on the market and use of biocidal products
o pristojbinah in taksah, ki se plačujejo Evropski agenciji za kemikalije na podlagi Uredbe (EU) št. 528/2012 Evropskega parlamenta in Sveta o dostopnosti na trgu in uporabi biocidnih proizvodov
Having regard to Regulation (EU) No 528/2012 of 22 May 2012 of the European Parliament and of the Council concerning the making available on the market and use of biocidal products [1], and in particular Article 80(1) thereof,
ob upoštevanju Uredbe (EU) št. 528/2012 Evropskega parlamenta in Sveta z dne 22. maja 2012 o dostopnosti na trgu in uporabi biocidnih proizvodov [1] ter zlasti člena 80(1) Uredbe,