natgillin/translations-raw huggingface dataset:
These characteristics have made ‘Abbacchio Romano’ so well known in the regional gastronomy that it plays a fundamental role in the cooking of Rome and the Region of Lazio and has spawned about a hundred different dishes.
Zaradi teh značilnosti je „Abbacchio Romano“ priznana jed v regionalni kuhinji ter ima kot osnova za okoli sto različnih jedi pomembno mesto v kuhinji Rima in dežele Lacij.
The ‘Abbacchio Romano’ has had, since time immemorial, a strong link with the region’s countryside, which is proven not only by the importance of sheep raising for the economy and traditions of the Region of Lazio as a whole but also and above all by its long-standing reputation with consumers.
„Abbacchio Romano“ je že od davnih časov tesno povezan z lokalnim podeželjem, kar dokazujeta ne samo pomen vzreje ovc za gospodarstvo in običaje celotne dežele Lacij, temveč tudi in zlasti sloves, ki ga proizvod uživa med potrošniki.
The natural and sown pasture land confers distinctive qualities on the milk of the mother ewes that the lambs feed on, the synergy being exceptionally favourable for both the quality and also the uniformity of the characteristics of the meat.
Naravne danosti omogočajo doječim ovcam pašo na naravnih in urejenih pašnikih, kar daje mleku, s katerim se hranijo jagnjeta, posebne značilnosti, pri čemer se ustvarja sinergija, ki je izjemno ugodna ne samo za kakovost, temveč tudi za enotne značilnosti mesa.
The PGI product has such a considerable impact on the regional gastronomy and plays such a fundamental role in the cooking of Rome and the Region of Lazio that it is the basis of approximately a hundred different dishes.
Proizvod z ZGO ima velik vpliv na gastronomijo dežele ter pomembno vlogo v kuhinji Rima in dežele Lacij (je namreč osnovna sestavina približno stotih različnih jedi).
At social level, the link between the product and the geographical area is proven by the numerous rural festivals, feasts and shows in the Region of Lazio that are centred on the ‘Abbacchio Romano’.
Na družbeni ravni se povezava med proizvodom in geografskim območjem kaže v številnih podeželskih in ljudskih praznikih, posvečenih proizvodu „Abbacchio Romano“, ki se odvijajo na celotnem območju dežele Lacij.
by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (in the top right-hand corner of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’.
Neposredno na domači strani spletišča ministrstva za kmetijsko, prehrambno in gozdarsko politiko (www.politicheagricole.it), kjer v desnem zgornjem kotu zaslona izberete „Qualità e sicurezza“ (kakovost in varnost) in nato „Disciplinari di Produzione all’esame dell’UE“ (specifikacije, predložene EU v preučitev).
Class 1.1. — Fresh meat (and offal)
Skupina 1.1 Sveže meso (in drobovina)
Specificity of the geographical area The soil and climate characteristics of the entire Region of Lazio provide optimum conditions for rearing sheep without causing stress to the animals.
Posebnosti geografskega območja
It is worth noting that the Roman word ‘abbacchio’ is used uniformly in the Region of Lazio.
Poudariti je treba tudi posebnost uporabe besede „abbacchio“ iz rimskega narečja, ki ima v deželi Lacij enoznačen pomen.
Roman terms such as ‘sbacchiattura’ and ‘abbacchiatura’ (slaughter of such animals) are also used for a number of operations carried out on the ‘abbacchio’.
Tudi za številne postopke, ki se izvajajo na „abbacchiu“, se uporabljajo rimski narečni izrazi, kot sta na primer „sbacchiatura“ ali „abbacchiatura“ (zakol jagnjet).
In Florence both are called ‘agnello’ (lamb).
V Firencah se obema reče „agnello“ (jagnje).
As a matter of fact, according to the Chiappino Dictionary of Roman dialect, the term ‘abbacchio’ refers to a suckling lamb or a lamb that has recently stopped suckling and ‘agnello’ a lamb of almost one year of age that has been shorn twice already.
V Chiappinovem slovarju rimskega narečja (Vocabulario romanesco) izraz „abbacchio“ (mlado jagnje) označuje sesno jagnje ali jagnje, ki je bilo nedavno odstavljeno, izraz „agnello“ (jagnje) pa jagnje, ki je staro skoraj eno leto in je bilo že dvakrat striženo.
The mother ewes graze on the natural and sown pasture and meadow land typical of the production zone (point 4). The lambs and ewes are not subjected to forced feeding, environmental stress or hormonal treatment designed to boost production; traditional mountain grazing in the summer is permitted.
Doječe ovce se pasejo na naravnih in urejenih pašnikih in travnikih, ki so značilni za geografsko območje proizvodnje iz točke 4; doječih ovc in njihovih jagnjet „abbacchio“ se ne sme prisilno krmiti, prav tako ne smejo biti izpostavljeni okoljskemu stresu in/ali hormonskim terapijam za povečanje proizvodnje; dovoljena je tradicionalna poletna visokogorska paša.
Commission Implementing Regulation (EU) No 1175/2012
Izvedbena uredba Komisije (EU) št. 1175/2012
entering a name in the register of protected designations of origin and protected geographical indications (Sale Marino di Trapani (PGI))
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb (Sale Marino di Trapani (ZGO))
Pursuant to the first subparagraph of Article 6(2) of Regulation (EC) No 510/2006, Italy’s application to register the name ‘Sale Marino di Trapani’ was published in the Official Journal of the European Union [2].
V skladu s prvim pododstavkom člena 6(2) Uredbe (ES) št. 510/2006 je bila vloga Italije za registracijo imena „Sale Marino di Trapani“ objavljena v Uradnem listu Evropske unije [2].
OJ C 99, 3.4.2012, p. 18.
UL C 99, 3.4.2012, str. 18.
Other products listed in Annex I to the Treaty
Ostali proizvodi iz Priloge I k Pogodbi
Sale Marino di Trapani (PGI)
Sale Marino di Trapani (ZGO)
Commission Implementing Regulation (EU) No 1176/2012
Izvedbena uredba Komisije (EU) št. 1176/2012
entering a name in the register of protected designations of origin and protected geographical indications [Μανταρίνι Χίου (Mandarini Chiou) (PGI)]
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb [Μανταρίνι Χίου (Mandarini Chiou) (ZGO)]
Pursuant to the first subparagraph of Article 6(2) of Regulation (EC) No 510/2006, Greece's application to register the name 'Μανταρίνι Χίου (Mandarini Chiou)' was published in the Official Journal of the European Union [2].
V skladu s prvim pododstavkom člena 6(2) Uredbe (ES) št. 510/2006 je bila vloga Grčije za registracijo imena „Μανταρίνι Χίου“ (Mandarini Chiou) objavljena v Uradnem listu Evropske unije [2].
No categorical objection under Article 7 of the said Regulation was raised against the registration of the name in question.
Zoper to registracijo ni bil vložen noben uradni ugovor na podlagi člena 7 te uredbe.
However, Commission Implementing Regulation (EU) No 543/2011 [3], which entered into force after the application for registration had been submitted, lays down a minimum sugar-acid ratio of 7,5:1 for fruit of this species (Annex I, Part B, Part 2, Section II, point B).
Vendar je v delu 2(II)(B) dela B Priloge I k Izvedbeni uredbi Komisije (EU) št. 543/2011 [3], ki je začela veljati po tej vlogi za registracijo, določeno, da je najmanjše razmerje sladkor/kislina za to sorto 7,5: 1.
For reasons of clarity and legal certainty, the Greek authorities have amended the Single Document accordingly.
Grški organi so zaradi jasnosti in pravne varnosti spremenili to točko zadevnega enotnega dokumenta –
The name contained in the Annex to this Regulation is hereby entered in the register.
Označba iz Priloge k tej uredbi se vpiše v register.
The updated Single Document is contained in Annex II to this Regulation.
Posodobljen enotni dokument je naveden v Prilogi II k tej uredbi.
OJ C 19, 24.1.2012, p. 11.
UL C 19, 24.1.2012, str. 11.
OJ L 157, 15.6.2011, p.1.
UL L 157, 15.6.2011, str. 1.
Μανταρίνι Χίου (Mandarini Chiou) (PGI)
Μανταρίνι Χίου (Mandarini Chiou) (ZGO)
'ΜΑΝΤΑΡΙΝΙ ΧΙΟΥ' (MANDARINI CHIOU)
„ΜΑΝΤΑΡΙΝΙ ΧΙΟΥ“ (MANDARINI CHIOU)
EC No: EL-PGI-0005-0709-27.06.2008
št. ES: EL-PGI-0005-0709-27.06.2008
Class 1.6 — Fruit, vegetables and cereals, fresh or processed
Skupina 1.6 Sadje, zelenjava in žita, sveži ali predelani
'Mandarini Chiou' is a mandarin of the common Chios variety (common Mediterranean variety) of the species Citrus deliciosa Tenore and has the following properties:
„Mandarini Chiou“ je mandarina vrste Citrus Deliciosa Tenore in sorte, razširjene na območju občine Hios (tudi Chíos, sredozemska občina), ki ima naslednje lastnosti:
Physical properties:
Fizične lastnosti:
Shape flattened spherical shape
Oblika kroglasta s sploščenima poloma
Weight 60 - 150 g
Teža 60–150 g
Size 55 - 70 mm
Velikost 55–70 mm
Peel 1,5 – 3,5 mm, easily separated from the flesh
Lupina 1,5–3,5 mm, zlahka odstopa od mesa
Number of carpels 7 - 14, easily separated
Število plodnih listov 7–14, zlahka odstopajo od mesa
Number of pips 8 - 24 small, polyembryonic endosperms
Število krhljev 8–24 majhnih, poliembrionalni endospermi
The fruit is an orangey-yellow colour with tender, tasty, slightly orange flesh with an intense aroma and a fairly rough membrane.
Sadež je oranžno-rumene barve, njegovo meso je mehko in sočno, ima izrazito aromo, rahlo oranžna lupina je precej hrapava.
Chemical properties:
Kemične lastnosti:
Juice content 33 - 45%
Vsebnost soka 33–45 %
Sugar content > 9,0 Brix
Koncentracija sladkorjev > 9,0 Brix
Acidity 0,7 – 1,75%
Kislost 0,7–1,75 %
Sugar/acid (maturity index) 7,5:1
Razmerje sladkor/kislina (kazalnik zrelosti) 7,5: 1
Essential oils:
Eterična olja:
These include α-Thujene, α-Pinene, Camphene, β-Pinene, β-Myrcene, ο-Methylanisol, p-Cymene, d-Limonene, γ-Terpinene, Linalol and β-Caryophyllene.
Omeniti je treba zlasti: α-tujen, α-pinen, kamfen, β-pinen, β-mircen, ο-metilanizol, p-cimen, d-limonen, γ-terpinen, linalol in β-kariofilen.
The main constituent, with the highest concentration, is d-Limonene, followed by γ-Terpinene.
Glavna sestavina z največjo koncentracijo je d-limonen, ki mu sledi γ- terpinen.
The essential oils are extracted from the whole fruit or exclusively from the peel using mechanical means and the quantity produced depends on a number of factors, such as the degree of ripeness of the fruit, its size and the method used.
Eterična olja se z mehanskimi sredstvi pridobivajo iz celega sadeža ali le iz njegovega olupka, izločena količina pa je odvisna od različnih dejavnikov, na primer stopnje zrelosti sadeža, njegove velikosti in uporabljene metode.
'Mandarini Chiou' must be grown, harvested, sorted and graded on the islands of Chios, Psara and Inousses.
Gojenje, pridelava, obiranje, sortiranje in preverjanje velikosti proizvoda „Mandarini Chiou“ morajo potekati na otokih Hios, Psará in Oinousses.
'Mandarini Chiou' processed into confectionery, juices and other products such as essential oils must be labelled in accordance with the 'Commission Communication - Guidelines on the labelling of foodstuffs using protected designations of origin (PDOs) or protected geographical indications (PGIs) as ingredients' (OJ C 341, 16.12.2010, pp. 3 and 4).
Proizvod „Mandarini Chiou“, predelan v slaščice, sokove in druge proizvode, kot so na primer eterična olja, mora biti označen v skladu s Sporočilom Komisije – Smernice za označevanje živil, ki vsebujejo sestavine z zaščiteno označbo porekla (ZOP) in zaščiteno geografsko označbo (ZGO) (UL C 341, 16.12.2010, str. 3 in 4).
Protection of the name is requested for the islands of Chios, Psara and Inousses.
Zaščita označbe se zahteva za otoke Hios, Psará in Oinousses.
Soil – the geological substratum is made up of alluvial deposits from the disintegration of limestone.
Prst – za geološko podlago so značilne aluvialne usedline, nastale z razpadanjem apnenčastih kamnin.
Most of the soils are loamy and rich in total and active calcium (CaCO3), two favourable factors for the growing of 'Mandarini Chiou'.
Prst je večinoma ilovnata in bogata s kalcijevim karbonatom (CaCO3), kar sta ugodna dejavnika za pridelovanje mandarin „Mandarini Chiou“.
Climate – the area’s climate is characterised by:
Podnebne razmere – za podnebje v tej regiji je značilno, da:
annual Etesian winds (Meltemi winds, which in the Mediterranean area are found only in the Aegean) that help maintain stable temperatures (producing a milder climate and generally protecting the fruit from frost) and disperse any clouds,
pihajo letni vetrovi (meltemi, ki v Sredozemlju pihajo le v Egejskem morju), ki vzdržujejo stabilne temperature (zaradi česar je podnebje blažje, sadje pa zaščiteno pred zmrzaljo) in razženejo oblake,
a high level of sunshine throughout the year (Chios has more hours without cloud than anywhere else in Greece) and particularly during the period of the annual winds, when the hours of sunshine are greatest, and
je skozi vse leto veliko sonca (Hios ima v primerjavi s preostalo državo največ ur brez oblačnosti), zlasti v času, ko pihajo letni vetrovi (meltemi), zato je tam doba osončenosti najdaljša, in
a small temperature range throughout the year and, consequently, short, mild winters and cool summers.
so letna temperaturna nihanja majhna, kar pomeni, da so zime blage in kratke, poletja pa sveža.
The climate described above together with (a) the maintenance of high surface-water temperatures (>22 °C), even in autumn, (b) the terrain, which allows greater exposure to the sun, and (c) the properties of the soils, as described in the previous point, have influenced the size and quality of the fruit grown, since a high sugar content due to the high exposure to the sun and high daytime temperatures that promote photosynthesis, as well as the rapid breakdown of acids due to high night-time temperatures, lead to an increased maturity index.
Te podnebne značilnosti so skupaj z (a) vedno visoko temperaturo površinskih voda (> 22 °C), tudi jeseni, (b) zemljišči na močno osončenih lokacijah in (c) razmerami, povezanimi s prstjo, navedenimi v prejšnjem odstavku, vplivale na velikost in kakovost pridelanih sadežev ter pripomogle k visoki vsebnosti sladkorja. Zaradi dolgotrajne osončenosti ter visokih dnevnih temperatur, ki spodbujajo fotosintezo, in visokih nočnih temperatur, ki spodbujajo hiter razpad kislin, je kazalnik zrelosti
Sugar
sladkorji
Acidity as citric acid
kislost kot citronska kislina
and consequently a sweet taste and an intense aroma.
visok, sadeži pa so slajši in imajo bolj intenzivno aromo.
Human factors – 'Mandarini Chiou' has been grown continually over many decades, with practices being adapted as necessary, and this has led to the construction of suitable buildings and the development of practices totally adapted to production. These can be summarised as follows:
Človeški dejavniki – gojenje mandarin „Mandarini Chiou“ ni le kmetijska dejavnost, s katero se prebivalstvo s potrebnimi prilagoditvami neprekinjeno ukvarja že desetletja, ampak je tudi razlog za gradnjo primernih zgradb in uvedbo popolnoma prilagojenih praks, ki jih je mogoče na kratko opisati z naslednjimi dejavniki:
the special architecture of many of the buildings/homes of the owners of agricultural holdings, which stand inside the orchards and are usually two-storied to permit better monitoring of the crop.
posebna arhitektura velikega števila zgradb/hiš, ki pripadajo lastnikom kmetijskih posestev. Zgrajene so v nasadih, običajno imajo dve nadstropji, kar omogoča boljši nadzor nad kulturami;
the irrigation system, which uses ditches and capstans to draw water of excellent quality from wells.
poseben način namakanja z mehanizmom, prek katerega se zelo kakovostna voda iz vodnjaka spelje v brazde.
It should be noted that the island’s irrigation system was developed in the 14th century by the Genoese, who also built drainage systems not found anywhere else in the world at that time.
Treba je poudariti, da so Genovčani v 14. stoletju izpopolnili namakalne sisteme na otoku in zgradili drenažne sisteme, v tem obdobju edinstvene na svetu;
the intelligent harvesting methods that were developed.
razvite so bile spretne obiralne metode.
According to many sources, the growers of Chios were alone among the Greeks in knowing the correct method of cutting the fruit from the tree, i.e. using shears and then cutting the stalks close to the fruit, leaving only the peduncle, so as to avoid long stalks causing any damage to the fruit during their transportation in buckets and crates.
Po mnenju nekaterih so prebivalci Hiosa edini v Grčiji poznali ustrezno tehniko obiranja sadežev z drevesa, saj so sadež odrezali s škarjami, nato pa so steblo močno skrajšali, da je na njem ostal le pecelj, s čimer so preprečili, da bi predolga stebla poškodovala sadeže, ki so jih prevažali v transportnih vedrih ali zabojih;
the techniques and practices for applying fertiliser that were developed, inter alia, the general use of manure from the cattle, sheep, goats and poultry that the citrus-fruit growers farmed together with their fruit trees.
vzpostavljene splošne prakse in metode gnojenja z gnojem goveda, ovac, koz in perutnine, ki jih redijo pridelovalci agrumov.
The use of manure, although remaining one of the main methods for nourishing the trees, is tending to disappear as manure is no longer available in sufficient quantities.
Čeprav je uporaba gnoja še vedno ena od glavnih praks bogatenja dreves, ta metoda počasi izginja zaradi nezadostnih količin;
the techniques and practices adopted to protect the trees against frost, including controlled fires, 'tichoyiria' (enclosure walls) and the high planting density used, with a minimum distance between trees of 2 to 2,5 m (around 100 trees per 1000 m2).
prakse in tehnike za zaščito pred zmrzaljo, ki vključujejo zlasti nadzorovano prižiganje ognja, „toichogyria“ (ograde) in zelo gosto zasaditev dreves (minimalna razdalja med njimi je približno od 2 do 2,5 m, kar pomeni, da je na 1000 m2 posajenih približno 100 dreves).
'Mandarini Chiou' is one of the most celebrated traditional agricultural products of Greece and, together with 'Mastiha Chiou PDO' (Chios mastic) is the Prefecture’s most important product.
Mandarina „Mandarini Chiou“ je eden od najbolj cenjenih grških tradicionalnih kmetijskih proizvodov. Je najpomembnejši proizvod v departmaju skupaj z zaščiteno označbo porekla „Mastiha Chiou“.
It is greatly sought after for its particular flavour and its characteristic intense aroma.
Te mandarine so zelo zaželene zaradi posebnega okusa in močne značilne arome.
The variety of mandarins grown in Chios is unique.
Sorta, ki se prideluje na Hiosu, je edinstvena.
It is said to be among the best and most aromatic in the world.
Velja za eno najboljših sort mandarin in najbolj aromatično na svetu.
Even unripe mandarins are so fragrant that anyone eating them is amazed by the persistence of their aroma.
Ti sadeži, celo še nezreli, tako močno dišijo, da oseba, ki jih je zaužila, zatem ne more prikriti njihovega vonja.
The aroma from orchards planted with 'Mandarini Chiou' is so intense that Chios has become known both in Greece and abroad as 'fragrant' Chios.
Dišave, ki vejejo iz nasadov „Mandarini Chiou“ so tako močne, da se je otoka v Grčiji in onkraj njenih meja oprijel vzdevek „dišeči Hios“.
This comes as no surprise to visitors, since it is said that the perfumes arising from the district of Kampos can be smelled even out at sea, from the very first moment visitors begin their journey to the green heart of the island.
Obiskovalca ta vzdevek vsekakor ne preseneti, saj pravijo, da naj bi ga dišave, ki se širijo iz regije Campos, dosegle že na morju, takoj ko se odpravi na pot proti zelenemu središču otoka.
The application for 'Mandarini Chiou' to be registered as a PGI product is based on its reputation, which derives from a particular quality.
Vloga za registracijo proizvoda „Mandarini Chiou“ kot proizvoda z zaščiteno geografsko označbo temelji na njegovem slovesu, ki izvira predvsem iz njegove kakovosti.
The term 'Mandarini Chiou' was established on the fresh-fruit market at the end of the 19th century to identify and request an original, sought-after product with a characteristic intense aroma and a particular flavour, grown on Chios in a way that contributed to the product’s special commercial value.
Označba „Mandarini Chiou“ se je na trgu svežega sadja uveljavila že konec 19. stoletja, ko so z njo označevali in zahtevali zelo cenjen in izviren proizvod s Hiosa z zelo značilno aromo in posebnim okusom, katerega tržna vrednost se je povečala tudi zaradi posebnega načina pridelave.
In order to preserve the fruit’s special properties 'Mandarini Chiou' used to be wrapped in paper after harvesting.
Da bi ohranili posebne značilnosti sadežev, so jih nekoč zavijali v papir; obrane „Mandarini Chiou“ so torej shranjevali zavite v papir.
This procedure was invented by growers in Chios and was used nowhere else in Greece.
To prakso so izumili pridelovalci s Hiosa in ni bila v uporabi nikjer drugje v Grčiji.
The earliest written evidence for wrapping the mandarins in paper in Chios is from the French writer A. Testevuide in the French travel review 'Le Tour du Monde' in 1878.
Papirnato embalažo, ki se je uporabljala na Hiosu, je leta 1878 prvi opisal Francoz A. Testevuide v francoski reviji Le Tour du Monde (Pot okoli sveta), posvečeni potovanjem.
The product’s excellent reputation is the result of a combination of its innate properties and effective human intervention.
Izjemen sloves, ki ga uživa ta proizvod, temelji na kombinaciji njegovih posebnih lastnosti in učinkovitih človeških posegov.
In any case, 'Mandarini Chiou' is held in great esteem by consumers, both in Greece and abroad, principally because of its characteristic aroma and its special flavour, factors that in the past were instrumental in the flowering of the local economy and the development of trade with European countries (Czechoslovakia, Bulgaria, Romania, Serbia, Poland and Germany).
„Mandarini Chiou“ vsekakor uživajo velik ugled pri potrošnikih v Grčiji in tujini, zlasti zaradi značilne arome in posebnega okusa, kar je v preteklosti močno pripomoglo k razcvetu lokalnega gospodarstva in razvoju trgovine z evropskimi državami (Češkoslovaško, Bolgarijo, Romunijo, Srbijo, Poljsko in Nemčijo).
References to the above can be found in the writings of many famous travellers (Galland, Testevuide, Ζοlontas, Τοmbazis, Sgouros and Sotiriadou).
Vse te posebnosti so v številnih zgodbah omenjali slavni popotniki (Galland, Testevuide, Zolotas, Tombazis, Sgouros in Sotiriadou).
The physical environment has also made an important contribution to the product’s reputation, particularly the area’s soil and climate, while the propagation of the product’s special characteristics has been greatly facilitated by the integration of mandarin growing into the islands' wider economic and commercial environment.
K temu slovesu pomembno pripomore tudi naravno okolje, zlasti prst in podnebne razmere na tem območju. Pri širjenju posebnih značilnosti proizvoda je imelo pomembno vlogo vključevanje pridelave mandarin v širši gospodarski in trgovski okvir lokalne družbe.
Finally, it should be noted that the reputation of 'Mandarini Chiou' is due, to a great extent, to the special characteristics of the agricultural area in which it is grown - it is not by chance that the island is known as 'fragrant' Chios.
Nazadnje pa je sloves proizvoda „Mandarini Chiou“ močno povezan tudi s posebnimi značilnostmi geografske regije, v kateri se prideluje ta sorta mandarine. Tako otok Hios vzdevka „dišeči Hios“ nikakor ni dobil po naključju.
Publication reference of the specification
Sklic na objavo specifikacije
[Article 5(7) of Regulation (EC) No 510/2006]
(člen 5(7) Uredbe (ES) št. 510/2006)
Commission Implementing Regulation (EU) No 1177/2012
Izvedbena uredba Komisije (EU) št. 1177/2012
entering a name in the register of protected designations of origin and protected geographical indications [Scottish Wild Salmon (PGI)]
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb [Scottish Wild Salmon (ZGO)]