natgillin/translations-raw huggingface dataset:
for ‘Quality Assurance International’, the row concerning third country ‘US’ and code number ‘US-BIO-113’ in point 3 is deleted;
Za „Quality Assurance International“, se črtata vrstica, ki zadeva tretje države „ZDA“ in šifra „US-BIO-113“ v točki 3;
the entry ‘Oregon Tilth’ is deleted entirely;
Vnos „Oregon Tilth“ se črta v celoti;
for ‘Organic Crop Improvement Association’, the row concerning third country ‘US’ and code number ‘US-BIO-120’ in point 3 is deleted;
Za „Organic crop improvement association“ se črtata vrstica, ki zadeva tretje države „ZDA“ in šifra „US-BIO-120“ v točki 3;
the entry ‘Washington State Department of Agriculture’ is deleted entirely.
Vnos „Washington State Department of Agriculture“ se črta v celoti.
Commission Implementing Regulation (EU) No 127/2012
Izvedbena uredba Komisije (EU) št. 127/2012
amending Implementing Regulation (EU) No 540/2011 as regards an extension of the use of the active substance metazachlor
o spremembi Izvedbene uredbe (EU) št. 540/2011 glede razširitve uporabe aktivne snovi metazaklor
By Commission Directive 2008/116/EC [2] metazachlor was included as active substance in Annex I to Council Directive 91/414/EEC [3] for use as a herbicide at a maximum application rate of 1,0 kg/ha only every third year on the same field.
Z Direktivo Komisije 2008/116/ES [2] je bila aktivna snov metazaklor vključena v Prilogo I k Direktivi Sveta 91/414/EGS [3] za uporabo kot herbicid v največjem odmerku 1,0 kg/ha samo vsako tretje leto na isti njivi.
Since the replacement of Directive 91/414/EEC by Regulation (EC) No 1107/2009, this substance is deemed to have been approved under that Regulation and is listed in Part A of the Annex to Commission Implementing Regulation (EU) No 540/2011 of 25 May 2011, implementing Regulation (EC) No 1107/2009 of the European Parliament and of the Council as regards the list of approved active substances [4].
Odkar je Uredba (ES) št. 1107/2009 nadomestila Direktivo 91/414/EGS, se ta snov šteje za registrirano v skladu z navedeno uredbo in je na seznamu v delu A Priloge k Izvedbeni uredbi Komisije (EU) št. 540/2011 z dne 25. maja 2011 o izvajanju Uredbe (ES) št. 1107/2009 Evropskega parlamenta in Sveta glede seznama registriranih aktivnih snovi [4].
On 23 March 2010 one of the notifiers at whose request metazachlor was included in Annex I to Directive 91/414/EEC, submitted an application for an amendment to the specific provisions of use of metazachlor to allow more frequent applications on the same field, without however exceeding the total maximum amount of 1,0 kg/ha over a three-year period.
Dne 23. marca 2010 je eden izmed prijaviteljev, ki so zahtevali vključitev metazaklora v Prilogo I k Direktivi 91/414/EGS, zaprosil za spremembo posebnih določb, da bi se lahko metazaklor pogosteje uporabljal na isti njivi, ne da bi bil pri tem v obdobju treh let presežen najvišji skupni odmerek 1,0 kg/ha.
It was submitted to the United Kingdom which had been designated rapporteur Member State by Commission Regulation (EC) No 1490/2002 [5].
Zahtevek je bil predložen Združenemu kraljestvu, ki je bilo z Uredbo Komisije (ES) št. 1490/2002 [5] določeno kot država poročevalka.
The rapporteur Member State assessed the additional information submitted by the applicant and prepared an addendum to the draft assessment report.
Država članica poročevalka je ocenila dodatne informacije, ki jih je predložil vlagatelj, in pripravila dopolnilo k osnutku poročila o oceni.
It submitted that addendum to the Commission on 4 January 2011 which communicated it to the other Member States and to the European Food Safety Authority for comments.
Dopolnilo je dne 4. januarja 2011 predložila Komisiji, ki ga je posredovala ostalim državam članicam in Evropski agenciji za varnost hrane, da bi o njem izrazile pripombe.
The addendum to the draft assessment report was reviewed by the Member States and the Commission within the Standing Committee on the Food Chain and Animal Health on 24 January 2012 in the format of an addendum to the Commission review report for metazachlor.
Osnutek poročila o oceni skupaj s tem dopolnilom so pregledale države članice in Komisija v okviru Stalnega odbora za prehranjevalno verigo in zdravje živali dne 24. januarja 2012 v obliki dopolnila k poročilu Komisije o pregledu za metazaklor.
It has appeared from the various examinations carried out that the amendment to the specific provisions of use applied for does not cause any risks in addition to those already taken into account in the approval of metazachlor and in the Commission review report for that substance.
Različne opravljene preiskave so pokazale, da dopolnilo k posebnim določbam o uporabi ne pomeni nobenih tveganj poleg že upoštevanih pri postopku odobritve metazaklora in v poročilu Komisije o pregledu za navedeno snov.
In the column ‘Specific provisions’ of row number 217, metazachlor, of Part A of the Annex, Part A is replaced by the following:
V Prilogi se v stolpcu „Posebne določbe“, v vrstici 217 za metazaklor, del A nadomesti z naslednjim:
Applications shall be limited to a total dose of not more than 1,0 kg metazachlor/ha in a three-year period on the same field.’
Uporaba se omeji na skupni odmerek največ 1,0 kg metazaklora/ha v obdobju treh let na isti njivi.“
This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union
Ta uredba začne veljati dvajseti dan po objavi v Uradnem listu Evropske unije.
Commission Implementing Regulation (EU) No 128/2012
Izvedbena uredba Komisije (EU) št. 128/2012
Commission Implementing Regulation (EU) No 129/2012
Izvedbena uredba Komisije (EU) št. 129/2012
In accordance with the first subparagraph of Article 9(1) and Article 17(2) 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 ‘Queso Manchego’, registered under Commission Regulation (EC) No 1107/96 [2], as amended by Commission Regulation (EC) No 561/2009 [3].
V skladu s prvim pododstavkom člena 9(1) in členom 17(2) Uredbe (ES) št. 510/2006 je Komisija preučila vlogo Španije za odobritev sprememb specifikacije za zaščiteno označbo porekla „Queso Manchego“, registrirano v skladu z Uredbo Komisije (ES) št. 1107/96 [2], kakor je bila spremenjena z Uredbo Komisije (ES) št. 561/2009 [3].
The application concerns the amendments to the method of production of the protected designation of origin ‘Queso Manchego’ and involves changes to the single document.
Vloga je povezana s spremembami metode pridobivanja za zaščiteno označbo porekla „Queso Manchego“ in vključuje spremembe enotnega dokumenta.
The Commission has examined the amendment in question and decided that it is justified.
Komisija je zadevno spremembo preučila in odločila, da je utemeljena.
Since this concerns a minor amendment, in accordance with Article 9 of Regulation (EC) No 510/2006, the Commission may adopt it without using the procedure set out in Articles 5, 6 and 7 of that Regulation,
Ker gre za manjšo spremembo v skladu s členom 9 Uredbe (ES) št. 510/2006, jo lahko Komisija odobri brez uporabe postopka iz členov 5, 6 in 7 navedene uredbe –
The specification for the protected designation of origin ‘Queso Manchego’ is hereby amended in accordance with Annex I to this Regulation.
Specifikacija za zaščiteno označbo porekla „Queso Manchego“ se spremeni v skladu s Prilogo I k tej uredbi.
The consolidated single document setting out the main points of the specification is set out in Annex II to this Regulation.
Prečiščen enotni dokument z glavnimi točkami specifikacije je vključen v Prilogo II k tej uredbi.
OJ L 166, 27.6.2009, p. 36.
UL L 166, 27.6.2009, str. 36.
The following amendments to the specification for the protected designation of origin ‘Queso Manchego’ have been approved:
Odobrene so naslednje spremembe specifikacije za zaščiteno označbo porekla „Queso Manchego“:
With regard to the analytical characteristics of the milk, the reference parameters have been updated as a result of the series of tests carried out by the official laboratory, the centre to which the samples collected on the farms are sent.
Na podlagi sklopa preskusov, ki jih je opravil uradni laboratorij, tj. center, v katerega se pošljejo vzorci, zbrani na kmetijah, so pri analitskih značilnostih mleka posodobljeni referenčni parametri.
Lactose content and density will no longer be determined as they do not affect the quality of the finished product and their analysis was based on a production method which no longer reflects the developments which have taken place on farms.
Vsebnost laktoze in gostota se ne bosta več določali, saj ne vplivata na kakovost končnega proizvoda in je njuna analiza temeljila na metodi pridobivanja, ki ni več primerna glede na razvoj na kmetijah.
However, the acidity of the milk is measured by determining the pH level and not in Dornic grades, and a change to this effect is being made in the specifications.
Vendar se kislost mleka meri z določitvijo vrednosti pH in ne po metodi Dornic, zato se specifikacija ustrezno spremeni.
Additionally, as a result of technological progress made in the production industries, the process is carried out with a greater level of control in terms of the key parameters for final quality, and therefore the earlier version has become obsolete in terms of some of the stages of production.
Poleg tega se zaradi tehnološkega napredka v proizvodnih sektorjih postopek izvaja z znatno večjo stopnjo nadzora nad ključnimi parametri za končno kakovost, zato je prejšnja različica glede nekaterih faz proizvodnje zastarela.
The following part is being amended correspondingly:
Naslednji del se ustrezno spremeni:
Part E – Obtaining the product
Del E – Pridobivanje proizvoda
At the ‘cutting of the curd’ stage, the size of the curd grains obtained when the curd is cut is no longer specified, this being considered a criterion which each industry must establish depending on the process it uses.
V fazi „rezanja sirnine“ ni več določena velikost sirnega zrna po rezanju sirnine, saj se to šteje za merilo, ki ga mora vsak proizvajalec določiti glede na postopek, ki ga uporablja.
The curd must have the right consistency for ensuring correct draining in accordance with the type of cheese produced and this is not determined by specifying the exact size of the grain, but by means of checks carried out as part of the production system and the experience of the producer.
Sirnina mora biti ravno prav čvrsta, da se zagotovi pravilno odcejanje glede na vrsto sira, ki se proizvaja, pri čemer se to ne določi na podlagi opredelitve točne velikosti zrna, ampak na podlagi pregledov, izvedenih v okviru proizvodnega sistema, in izkušenj proizvajalca.
The ‘pressing’ stage includes the time needed for pressing, which in the current specification is included in the stage of removal from the mould, which is incorrect.
Faza „stiskanja“ zajema čas, potreben za stiskanje, ki je v sedanji specifikaciji zajet v fazi odstranjevanja iz modela, kar je nepravilno.
This period is defined as being suitable for the various sizes of product and the various models of press and allows the operator to decide the best time for the product to be removed from the mould and to move to the salting stage, which will be determined not by the number of hours taken, but by measuring pH, which is the indicative value for the state of the product.
To obdobje je opredeljeno kot ustrezno za različne velikosti proizvoda in različne načine stiskanja ter proizvajalcu omogoča, da določi najustreznejši čas za odstranitev proizvoda iz modela in njegov premik v fazo soljenja, kar ne bo določeno na podlagi števila ur, ampak na podlagi merjenja vrednosti pH, ki je okvirna vrednost za stanje proizvoda.
The ‘maturation and preservation’ stages have been combined into a single stage called ‘maturation’ and the preservation stage has been eliminated as maturation is not interrupted when the product is in the preservation chambers, in other words maturation continues throughout the product’s lifetime and it continues to mature provided that it is kept at the right controlled temperature and relative humidity.
Fazi „zorenja in shranjevanja“ sta združeni v eno fazo, imenovano „zorenje“, pri čemer je faza shranjevanja odpravljena, ker se zorenje v prostorih za shranjevanje ne prekine, ampak se nadaljuje v celotni življenjski dobi proizvoda, saj proizvod še naprej zori, če se hrani pri ustrezni nadzorovani temperaturi in relativni vlažnosti.
Therefore the stages have been combined, with the temperature set at between 3 °C and 16 °C and the humidity between 75 % and 90 %.
Zato sta fazi združeni, pri čemer je temperatura določena na 3–16 °C, vlažnost pa na 75–90 %.
For the temperature, the minimum value has been increased from 1 °C to 3 °C, which is a more suitable temperature for maintaining the product and guarantees the necessary health requirements, given that at 1 °C the product may deteriorate.
Najnižja temperatura je z 1 °C spremenjena na 3 °C, kar je ustrezneje za ohranjanje proizvoda in zagotavlja izpolnjevanje potrebnih zdravstvenih zahtev, saj se lahko kakovost proizvoda pri temperaturi 1 °C poslabša.
As for the maximum value, 16 °C is given as a reference value in order to ensure the optimal maturation of the product and its development in terms of its organoleptic characteristics.
Najvišja temperatura 16 °C je navedena kot referenčna vrednost, da se zagotovita optimalno zorenje proizvoda in razvoj njegovih organoleptičnih lastnosti.
The humidity range is an overall value which covers the two stages.
Razpon vlažnosti je splošna vrednost, ki zajema obe fazi.
EC No: ES-PDO-0217-0087-06.12.2010
Št. ES: ES-PDO-0217-0087-06.12.2010
PGI ( ) PDO ( X )
ZGO ( ) ZOP ( X )
Description of the product to which the name in point 1 applies
Opis proizvoda, za katerega se uporablja ime iz 1. točke
Pressed cheese made from milk of ewes of the ‘Manchega’ breed, aged for a minimum of 30 days for cheeses weighing up to 1,5 kg and from 60 days up to a maximum of 2 years for larger cheeses.
Stisnjen sir iz mleka ovac pasme Manchega, ki zori najmanj 30 dni, kadar ima težo do 1,5 kg, in od 60 dni do največ dveh let, kadar je težji.
‘Queso Manchego’ can be made with either pasteurised or raw milk.
Sir „Queso Manchego“ se lahko izdeluje iz pasteriziranega ali surovega mleka.
In the latter case, the label may bear the word ‘Artesano’.
Če je izdelan iz surovega mleka, je lahko na oznaki navedena beseda „Artesano“.
‘Queso Manchego’ is a fat cheese with the following physical properties after ageing:
„Queso Manchego“ je polnomasten sir, ki ima po zorenju naslednje fizične lastnosti:
shape: cylindrical with smooth sides,
oblika: cilindrična, gladke stranice,
maximum height: 12 cm,
največja višina: 12 cm,
maximum diameter: 22 cm,
največji premer: 22 cm,
diameter/height ratio: between 1,5 and 2,2,
razmerje premer/višina: od 1,5 do 2,2,
minimum weight: 0,4 kg,
najmanjša teža: 0,4 kg,
maximum weight: 4,0 kg.
največja teža: 4,0 kg.
The physico-chemical properties of the cheese are:
Fizikalno-kemijske lastnosti sira:
pH 4,8 to 5,8,
vrednost pH: od 4,8 do 5,8,
dry matter: minimum 55 %,
suha snov: najmanj 55 %,
fat content: minimum 50 % of the dry matter,
vsebnost maščob: najmanj 50 % suhe snovi,
total protein in dry matter: minimum 30 %,
skupne beljakovine v suhi snovi: najmanj 30 %,
sodium chloride: maximum 2,3 %.
natrijev klorid: največ 2,3 %.
Characteristics of the paste:
Lastnosti testa:
consistency: firm and compact,
čvrstost: čvrsto in trdno,
colour: from white to ivory-yellow,
barva: bela do slonokoščeno rumena,
aroma: lactic, intensely acidic and persistent, developing spicy notes and long overall persistence in cheeses that have been well aged,
vonj: mlečen, zelo kisel in močan, pri dolgo zorenih sirih je oster in dolgotrajen,
appearance: small, unevenly distributed eyes, although these are sometimes not present,
videz: majhne, neenakomerno porazdeljene luknje ali včasih brez njih,
texture: low elasticity, buttery, slightly floury; can become granular in very well-aged cheeses.
tekstura: ne preveč elastičen, maslen, rahlo mokast, pri zelo dolgo zorenih sirih lahko postane zrnast.
The microbiological limits are as follows:
Mikrobiološke meje:
Escherichia coli: maximum of 1000 colonies/gram,
Escherichia coli: največ 1000 kolonij/gram,
Staphylococcus aureus: maximum of 100 colonies/gram,
Staphylococcus aureus: največ 100 kolonij/gram,
salmonella: absence in 25 grams,
salmonella: odsotnost v 25 gramih,
listeria: absence in 25 grams.
Listeria: odsotnost v 25 gramih.
‘Queso Manchego’ cheese is made from milk of ewes of the ‘Manchega’ breed, natural rennet or other authorised coagulation enzymes and sodium chloride.
Sir „Queso Manchego“ se izdeluje iz mleka ovac pasme Manchega, naravnega sirila ali drugih odobrenih encimov za koagulacijo in natrijevega klorida.
The milk must not contain any medicinal products that may have a negative impact on production, maturation and preservation of the cheese.
V mleku ne sme biti nobenih zdravil, ki bi lahko negativno vplivala na proizvodnjo, zorenje in shranjevanje sira.
The analytical characteristics of the cheese are as follows:
Analitske značilnosti sira:
fat content: 6,5 % minimum,
vsebnost maščob: najmanj 6,5 %,
proteins: 4,5 % minimum,
beljakovine: najmanj 4,5 %,
useable dry matter: 11 % minimum,
uporabna suha snov: najmanj 11 %,
freezing point: ≤ – 0,550 °C.
zmrzišče: ≤ – 0,550 °C.
Manchega sheep graze throughout the year on the natural resources of the area.
Ovce pasme Manchega se celo leto pasejo na pašnikih in tako uživajo naravne vire območja.
When in the fold, their diet is supplemented with concentrated feed, hay and by-products.
Kadar so v ogradi, se njihovi hrani dodajajo koncentrirana krma, seno in stranski proizvodi.
As regards sheepfarming, mention should be made of the pastures that occupy the clearings in the scrub.
Pri reji ovac je treba omeniti pašnike na očiščenih delih grmišč.
This annual pasture is composed of Medicago minima, Scorpiurus subvillosa, Astragalus stella, Astragalus sesamus, etc.
Takšno letno pašo sestavljajo rastline Mendicago minima, Scorpirus subillosa, Astrafalus stella, Astrafalus sesamus itd.
The so-called ‘madajales’ are the most valuable pasture for sheep.
Tako imenovani madajales so najbolj cenjeni pašniki za ovce.
These are composed of bulbous meadow grass and significant quantities of legumes, such as Medicago rigidula, Medicago lupulina, Medicago trunculata, Trigonella polyderata, Coronilla scorpoides, etc.
Na njih rastejo gomoljasta latovka in veliko stročnic, kot so Mendicago rigidula, Medicago lupulina, Mendicago trunculata, Trigonella polyderata, Coronilla scorpoides itd.
Deep, cooler soils can produce ‘fenelares’, dense pasture with a predominance of perennial and biennial plants, the appearance of which is dominated by the grass Bracnypodium phoenicoides.
Zaradi globoke, hladnejše prsti lahko nastanejo fenelares, to so gosti pašniki, na katerih najpogosteje rastejo trajnice in dveletne rastline, pri čemer prevladuje trava Bracnypodium phoenicoides.
Specific rules concerning slicing, grating, packaging, etc.
Posebna pravila za rezanje, ribanje, pakiranje itn.
Cheeses protected by the ‘Queso Manchego’ Designation of Origin may be dispatched and placed into circulation by dairies and registered undertakings only in packaging of a type that does not affect their quality.
Sire z označbo porekla „Queso Manchego“ lahko mlekarne in registrirani proizvajalci razpošiljajo in dajejo v promet le v embalaži, ki ne vpliva na kakovost sira.
‘Queso Manchego’ is always marketed with the rind, which may have been washed.
Sir „Queso Manchego“ se vedno prodaja s skorjo, ki je lahko oprana.
‘Queso Manchego’ may also be coated in paraffin, covered with legally authorised inactive transparent substances or dipped in olive oil, provided that the rind maintains its natural colour and appearance and the casein label can be read.
Poleg tega se lahko sir „Queso Manchego“ premaže s parafinom in zakonsko dovoljenimi, neaktivnimi prosojnimi snovmi ali oljčnim oljem, vendar mora skorja obdržati svojo naravno barvo in videz, kazeinska nalepka pa mora ostati čitljiva.
Under no circumstances may substances be used that turn the rind black.
V nobenem primeru se ne smejo uporabljati snovi, zaradi katerih bi skorja postala črna.
‘Queso Manchego’ may be marketed in portions, sliced or grated, provided that it is packaged and its origin can be identified.
Sir „Queso Manchego“ se lahko prodaja v kosih, narezan ali nariban, vendar mora biti v embalaži, pri čemer mora biti mogoče določiti njegovo poreklo.
This operation may be carried out outside the area of origin by undertakings that have accepted and comply with the agreed protocol so as to guarantee the operations undergone by ‘Queso Manchego’ and ensure its traceability.
Zunaj območja porekla lahko to dejavnost izvajajo proizvajalci, ki so sprejeli dogovorjen postopek in ga upoštevajo, s čimer jamčijo za dejavnosti v zvezi s sirom „Queso Manchego“ in zagotovijo njegovo sledljivost.
Packaging must comply with current legislation.
Pakiranje mora biti v skladu z veljavno zakonodajo.
Labels must bear the following wording: ‘Denominación de Origen “Queso Manchego” ’ (‘Queso Manchego’ Designation of Origin).
Na oznakah mora biti navedeno naslednje besedilo: „Denominación de Origen Queso Manchego“ (označba porekla „Queso Manchego“).
When the cheese is made with raw milk, this can be indicated on the label by means of the word ‘Artesano’.
Če je sir izdelan iz surovega mleka, je lahko na oznaki navedena beseda „Artesano“.
The marketed product bears a numbered secondary label issued by the Regulatory Board and affixed in registered undertakings in such a way that it cannot be reused and every piece of ‘Queso Manchego’ has on one of its faces a casein label with a serial number, affixed at the moulding and pressing stage.
Tržni proizvod ima oštevilčeno sekundarno etiketo, ki jo izda regulativni svet in jo registrirani proizvajalci pritrdijo tako, da je ni mogoče ponovno uporabiti, pri čemer ima vsak kos sira „Queso Manchego“ na eni strani kazeinsko nalepko s serijsko številko, pritrjeno v fazi oblikovanja in stiskanja.
The following local authority areas are covered by the ‘Queso Manchego’ Designation of Origin: 45 in the Province of Albacete, 84 in the Province of Ciudad Real, 156 in the Province of Cuenca and 122 in the Province of Toledo.
Označba porekla „Queso Manchego“ zajema naslednja območja lokalnih skupnosti: 45 v provinci Albacete, 84 v provinci Ciudad Real, 156 v provinci Cuenca in 122 v provinci Toledo.
The following areas have been incorporated: Alcoba de los Montes and El Robledo in the Province of Ciudad Real, Albadalejo del Cuende, Villarejo de la Peñuela, Villarejo-Sobrehuerta and Villar del Horno in the Province of Cuenca.
Vključena so naslednja območja: Alcoba de los Montes in El Robledo v provinci Ciudad Real, Albadalejo del Cuende, Villarejo de la Peñuela, Villarejo-Sobrehuerta in Villar del Horno v provinci Cuenca.
The geographical area of La Mancha is located in the southern part of the central plateau of the peninsula and is characterised by a low relief descending to the Atlantic.
Geografsko območje Manča je na južnem delu osrednje planote polotoka, pri čemer je zanj značilen nizek relief, ki se spušča proti Atlantiku.
La Mancha is a high plain with lime-clay soils and its pastureland has lime- and loam-rich substrates.
Manča je visoka planota z apnenčasto-ilovnatimi tlemi, pašniki pa so bogati s substrati apnenca in ilovice.
The area has an extreme climate and experiences wide variations characteristic of a continental climate, with very cold winters and hot summers.
Območje ima ekstremno podnebje z močnimi nihanji, ki so značilna za celinsko podnebje, z zelo mrzlimi zimami in vročimi poletji.
The temperature occasionally reaches 40 °C, sometimes varying by 20 °C over the course of a day and 50 °C over the year.
Temperatura občasno doseže 40 °C, pri čemer se včasih čez dan spremeni za 20 °C, čez leto pa za 50 °C.
Precipitation is scant, making the region one of the more arid areas of Spain, its extremely dry environment having a relative humidity of around 65 %.
Padavine so redke, zato je ta pokrajina eno od najbolj sušnih območij Španije, kjer relativna vlažnost znaša približno 65 %.