natgillin/translations-raw huggingface dataset:
Onions which satisfy the conditions laid down in the specification are labelled with the name ‘Ptujski lük’, the words ‘protected geographical indication’ and the national quality symbol.
Čebula, ki izpolnjuje pogoje iz specifikacije, se označi z imenom Ptujski lük, napisom »zaščitena geografska označba« in nacionalnim znakom kakovosti.
The geographical area where production takes place is historically determined, comprising the Ptujsko Polje.
Geografsko območje pridelave je zgodovinsko pogojeno in obsega območje Ptujskega polja.
This is a plain delimited by the town of Ptuj, the River Drava, the margins of the Slovenske Gorice hills and the settlements of Mihovci and Velika Nedelja.
To je ravninsko območje, ki ga omejujejo mesto Ptuj, reka Drava, obronki Slovenskih goric in naselji Mihovci in Velika Nedelja.
The Ptujsko Polje is part of a flatland natural region where the land evolved on a pedosequence of sand and gravel.
Ptujsko polje pripada ravninski naravni regiji, kjer se je zemlja razvila na pedosekvenci na produ in pesku.
The soils are shallow, with a high sandy-particle and rock content.
Tla so plitva, vsebujejo veliko peščenih delcev in večjega kamenja.
Owing to the continental climate, with spring rainfall and hot and relatively dry summers, these soils are often prone to drought.
Zaradi celinskega podnebja s spomladanskimi padavinami in vročimi ter relativno suhimi poletji se na teh tleh pogosto pojavlja suša.
With regard to pedogenesis, the two pedosequences each have two soil systems.
Glede pedogeneze imata obe pedosekvenci po dve združbi tal.
On gravel and sand, there are alluvial soils on a Holocene terrace and brown soils on a Pleistocene terrace, whereas on clay and loam there are brown pseudogleys and anthrosols.
Na produ in pesku so to obrečna tla na holocenski terasi in rjava tla na pleistocenski terasi, na glini in ilovici pa rjava psevdooglejena tla in antropogena meliorirana tla.
The alluvial soils are young and pedologically undeveloped.
Obrečna tla so mlada, pedološko nerazvita.
They have a fine sandy texture and contain very few clayey particles.
Po teksturi so drobno peščena (mivkasta), v katerih je zelo malo glinastih delcev.
They are permeable and flowable.
Tla so propustna in sipka.
Fine sand reaches down to a depth of 100 cm; the gravel rarely reaches the surface.
Mivka sega do globine 100 cm, prod redko prihaja na površje.
Where the water has filtered away there is arable land that offers favourable growing conditions, in particular where it is protected against flooding.
Odcedna mesta so njive z ugodnimi pridelovalnimi pogoji predvsem tam, kjer so varovana pred poplavami.
Brown soils are the main soil type on the Ptujsko Polje.
Rjava tla so največja talna enota Ptujskega polja.
From a self-sufficiency point of view, they are strategically important for food production.
Z vidika samooskrbe je ta enota strateško področje za pridobivanje hrane.
This is made possible owing to the quality of the soils and the flatness of the terrain.
To omogočata kakovost tal in raven relief.
The soils are of medium depth, have a medium humus content and are permeable and light-textured.
Tla so srednje globoka, srednje humozna, prepustna, lahke teksture.
Arable land predominates.
Prevladujejo njive.
The brown, deep loam-based soils are situated on the edges of the Slovenske Gorice hills and the Pesnica valley, and loam is their primary constituent.
Rjava, globoka tla na ilovici ležijo ob izteku Slovenskih goric in doline Pesnice, matično osnovo pa predstavlja ilovica.
These are deeper, more finely textured and less permeable soils.
Tla so globlja, finejše teksture, slabše prepustnosti.
It is an area of intensive field-crop, grass and hop production.
To je področje intenzivne pridelave poljščin, travinja in hmelja.
Anthrosols occupy the valley of the River Pesnica where it enters the Ptujsko Polje.
Meliorirana tla zajemajo dolino reke Pesnice ob prehodu Pesnice na Ptujsko polje.
Most of the land has been improved (in terms of drainage and agricultural use).
Večina zemljišč je bila meliorirana (hidro in agro melioracije).
The soils’ physical and chemical properties have been modified.
Nastale so spremembe v fizikalnih in kemičnih lastnostih tal.
The soils have been aerated and rendered permeable by deep tillage, and the use of fertilisers has raised their pH so that they are no longer acid.
S podrahljavanjem so tla postala zračna in propustna, z apnenjem se je dvignil pH, niso več kisla.
Intensive cropping predominates on these soils.
Na teh tleh prevladuje intenzivna poljedelska pridelava.
Geographically speaking, the Dravsko-Ptujsko Polje forms part of the Sub-Pannonian region of Slovenia.
Dravsko-Ptujsko polje sodi v geografskem pogledu v območje subpanonske Slovenije.
The climate in this geographical region may be described as the most markedly continental.
Podnebje na geografskem območju se lahko označi kot predel z najbolj izrazito celinsko noto.
It is not overly endowed with rainfall, the annual average in the 1961-2000 period being around 950 mm. Around Ptuj, most of the rain tends to fall in June, July and August (usually more than 100 mm per month), and the driest months are March, April and May (only 60-85 mm per month).
S padavinami geografsko območje ni pretirano obdarjeno, povprečna letna količina v obdobju 1961–2000 je okrog 950 mm. Največ dežja v povprečju pade na območju Ptuja junija, julija in avgusta, običajno po več kot 100 mm mesečno, najbolj suhi meseci pa so marec, april in maj, ko pade mesečno le 60 do 85 mm.
‘Ptujski luk’ must be harvested manually.
Ptujski lük se mora pobirati ročno.
This ensures the product’s high quality.
To zagotavlja visoko kakovost izdelka.
Another specific feature of ‘Ptujski luk’ is that individual onions are woven into traditional wreaths containing six or twelve onions of the same size and colour.
Posebna značilnost Ptujskega lüka je tudi, da so posamezne čebule spletene v tradicionalne vence, ki vsebujejo šest ali dvanajst čebul enake velikosti in barve.
‘Ptujski lük’ is distinguished by its long-keeping quality and excellent culinary properties.
Ptujski lük se odlikuje po dolgotrajnem skladiščenju in odličnih lastnostih pri kuhanju.
It quickly disintegrates when cooked, yet retains its characteristic taste.
Ob kuhanju hitro razpade, vendar kljub temu obdrži značilen okus.
Other characteristic features of ‘Ptujski lük’ are its cordate to oblate shape, the reddish colour of its skins and flesh, and its moderately pungent taste.
Za Ptujski lük so značilni tudi njegova srčasta do ploščata oblika, rdečkasta barva luskolistov in mesa ter zmerno oster okus.
The link between ‘Ptujski lük’ and the area is based on the reputation it has acquired over many years and the long-standing traditional production method.
Povezava med Ptujskim lükom in območjem temelji na slovesu, ki ga je le-ta pridobil z dolgoletno, tradicionalno pridelavo.
‘Ptujski lük’ is the common name for an onion which has been grown on the Ptujsko Polje for more than 200 years.
Ptujski lük je domače ime za čebulo, ki jo na Ptujskem polju pridelujejo že več kot 200 let.
The growing area has since time immemorial been called the ‘onion-growing country’ (lükarija), because onions (lük) are grown there.
Območje pridelave se že od nekdaj imenuje po pridelovanju lüka (čebule) – lükarija.
Anton Ingolič, who lived and worked hereabouts, wrote that onion-growing started at Dornava, the heart of onion-growing country, and spread from there throughout the Ptujsko Polje.
Po pisanju Antona Ingoliča, ki je v teh krajih živel in delal, se je pridelovanje čebule pričelo v Dornavi, kot središču lükarije in se od tam razširilo po Ptujskem polju.
All producers in Dornava – and throughout the Ptujsko Polje – have taken up onion-growing, in particular small and medium-sized farmers.
S to panogo so se v Dornavi ukvarjali vsi pridelovalci, na celotnem območju Ptujskega polja pa predvsem mali in srednji kmetje.
Owing to the rainfall pattern, cereal rotation was the main form of farming to develop and become established on the Ptujsko Polje.
Zaradi režima padavin se je na Ptujskem polju razvil in uveljavil predvsem žitni kolobar.
Onion-growing is also ideal for incorporation into this rotation system.
V tak kolobar se idealno vklaplja tudi čebula.
Onions do not need high temperatures in order to develop.
Za vznik ne potrebuje visokih temperatur.
As the sandy soils quickly dry out and heat up, the seed can therefore be sown and the sets planted very early in the year, when the days are still short.
Ker se peščena tla hitro osušijo in ogrejejo, se lahko tako poseje seme kakor posadi čebulček že zelo zgodaj, ko je dan še kratek.
During the short-day season, the onions develop a strong root system, and then swell during the spring rains.
V kratkem dnevu čebula razvije močan koreninski sistem, v času pomladanskih padavin pa se tudi odebeli.
This is followed by a hot and dry summer, which is necessary for the characteristic aroma (taste) to develop and, in particular, for drying the onions properly.
Kasneje nastopi poletna vročina in suša, ki je potrebna za nastanek posebne arome (okusa), predvsem pa za dobro sušenje čebul.
The onions are therefore initially left to dry in the fields, the final stage of drying taking place on producers’ premises.
Prvo sušenje čebule je zato opravljeno na njivi, dokončno pa se čebula posuši pri pridelovalcih.
As agriculture, especially the growing of cereals (including rye), has been well developed in the geographical area since ancient times, the well-known tradition of weaving onions into rye-straw wreaths (strings) has also spread.
Ker je bilo na geografskem območju že od nekdaj dobro razvito poljedelstvo, predvsem pridelovanje žit, med njimi tudi rži, se je razširilo tudi znamenito pletenje čebul v vence (kite) iz ržene slame.
It is because of the dry weather during ripening and the shallow sandy, nutrient-poor soils that the onions have developed a more pungent taste.
Suho podnebje ob dozorevanju in plitva, peščena, s hranili slabše založena tla, so vzrok, da je čebula razvila ostrejši okus.
The various stages in production and the method of producing the onions are reflected locally in a wealth of practices, customs, sayings, adages and traditional foods which have evolved and survived, as well as in the architectural features of houses, which had to have projecting roofs for the drying of onions.
V skladu z ritmom pridelovanja in načinom pridelovanja čebule so se v teh krajih razvili in tudi obdržali mnogi običaji, navade, reki in izreki, tradicionalne jedi in tudi arhitektura hiš, ki so morale imeti napušče za sušenje čebule.
These practices live on and are maintained both as part of people’s daily lives (special, still very popular foods, the drying of onions in yards under projecting roofs and the weaving of onion wreaths) and in connection with tourist events.
Ti običaji so še danes živi in se ohranjajo tako v vsakdanjem življenju ljudi (posebne, še vedno zelo priljubljene jedi, sušenje čebule na dvorišču pod napuščem, pletenje čebule), kakor tudi s turističnimi prireditvami.
(Article 5(7) of Regulation (EC) No 510/2006) [2]http://www.mko.gov.si/fileadmin/mko.gov.si/pageuploads/podrocja/Varna_in_kakovostna_hrana_in_krma/zasciteni_kmetijski_pridelki/Specifikacije/PTUJSKI_LUK_01.pdf
(Člen 5(7) Uredbe (ES) št. 510/2006.) [2]http://www.mko.gov.si/fileadmin/mko.gov.si/pageuploads/podrocja/Varna_in_kakovostna_hrana_in_krma/zasciteni_kmetijski_pridelki/Specifikacije/PTUJSKI_LUK_01.pdf
Commission Implementing Regulation (EU) No 425/2013
Izvedbena uredba Komisije (EU) št. 425/2013
approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Pesca di Leonforte (PGI)]
o odobritvi manjše spremembe specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb [Pesca di Leonforte (ZGO)]
Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs [1], and in particular the second sentence of Article 53(2) thereof,
ob upoštevanju Uredbe (EU) št. 1151/2012 Evropskega parlamenta in Sveta z dne 21. novembra 2012 o shemah kakovosti kmetijskih proizvodov in živil [1], zlasti drugega pododstavka člena 53(2) Uredbe,
In accordance with the first subparagraph of Article 53(1) of Regulation (EC) No 1151/2012, the Commission has examined Italy's application for the approval of amendments to the specification for the protected designation of origin 'Pesca di Leonforte' registered under Commission Regulation (EC) No 622/2010 [2].
Komisija je v skladu s prvim pododstavkom člena 53(1) Uredbe (EU) št. 1151/2012 preučila vlogo Italije za odobritev spremembe specifikacije za zaščiteno geografsko označbo „Pesca di Leonforte“, registrirano na podlagi Uredbe Komisije (ES) št. 622/2010 [2].
The purpose of the application is to amend the specification by removing the maximum limit for the soluble solids content in the product description and, in the method of production, by amending the list of permitted rootstocks and the planting distance for the vase-shape pruning method.
Namen zahtevka je spremeniti specifikacijo tako, da se v opisu proizvoda odpravi zgornja meja vsebnosti topnih trdnih snovi ter spremeni seznam dovoljenih podlag in razdalja med sadikami za gojitveno obliko enostavne vaze pri metodi pridobivanja.
Since the amendment is minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EC) No 1151/2012, the Commission may approve it without following the procedure set out in Articles 50, 52 and 7 of the Regulation,
Ker je sprememba manjša v smislu tretjega pododstavka člena 53(2) Uredbe (EU) št. 1151/2012, jo Komisija lahko odobri brez uporabe postopka iz členov 50 do 52 Uredbe –
The specification for the protected geographical indication 'Pesca di Leonforte' is hereby amended in accordance with Annex I to this Regulation.
Specifikacija zaščitene geografske označbe „Pesca di Leonforte“ se spremeni v skladu s Prilogo I k tej uredbi.
OJ L 343, 14.12.2012, p.1.
UL L 343, 14.12.2012, str. 1.
OJ L 182, 16.7.2010, p. 1.
UL L 182, 16.7.2010, str. 1.
The specification for the protected designation of origin 'Pesca di Leonforte' is amended as follows:
V specifikaciji zaščitene označbe porekla „Pesca di Leonforte“ se odobrijo naslednje spremembe:
Description of product: Only the minimum soluble solids content had to be indicated so as to avoid excluding peaches with a content of more than 13 degrees Brix.
Opis proizvoda: navesti je treba izključno najmanjšo vsebnost topnih trdnih snovi, da se prepreči izključitev breskev z vsebnostjo, večjo od 13 stopinj Brix.
This is an improvement which allows the designation 'Pesca di Leonforte' to be used for fruit with a higher sugar content than that previously set.
Ta izboljšava omogoča uporabo označbe „Pesca di Leonforte“ za sadeže z večjo vsebnostjo sladkorja, kot je bila določena prej.
Method of production: One amendment concerns the permitted rootstocks: wild and clone peach rootstocks and prunus hybrids which have proved to be compatible with the ecotypes and are adapted to the local weather conditions are now permitted.
Metoda pridobivanja: seznam dovoljenih podlag je bil spremenjen; dovoljene so divje in cepljene breskove podlage ter križanci iz rodu Prunus, ki so se izkazali za združljive z ekotipoma in so prilagojeni lokalnim vremenskim razmeram.
These rootstocks have to be tested within the area defined in the specification.
Te podlage je treba preizkusiti na območju, opredeljenem v specifikaciji.
In the same article the planting distance has been amended for the simple or late vase (cup) pruning methods, given that this is more convenient for the growers and is already carried out in some orchards in the production area.
V istem členu je bila spremenjena razdalja med sadikami za gojitveni obliki enostavne vaze ali lijaka, ker je ta pripravnejša za pridelovalce in se že uporablja v nekaterih sadovnjakih na proizvodnem območju.
As a result of the above amendment maximum production per hectare has been increased to 25 tonnes without changing the planting density.
Zaradi zgornje spremembe se je največji pridelek na hektar povečal na 25 ton, ne da bi se spremenila gostota zasaditve.
CONSOLIDATED SINGLE DOCUMENT
PREČIŠČENI ENOTNI DOKUMENT
Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [1]'PESCA DI LEONFORTE'
Uredba Sveta (ES) št. 510/2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]„PESCA DI LEONFORTE“
'Pesca di Leonforte'
„Pesca di Leonforte“
Type of product (Annex II)
Vrsta proizvoda (Priloga II)
'Pesca di Leonforte' PGI peaches are grown from two local peach ecotypes, Bianco di Leonforte and Giallone di Leonforte, which are not listed in the national catalogue of varieties.
Zaščitena geografska označba „Pesca di Leonforte“ je plod pridelave dveh krajevnih ekotipov breskve, Bianco di Leonforte in Giallone di Leonforte, ki nista vpisana v nacionalni katalog sort.
When released for consumption, the peaches must display the following characteristics: fresh, undamaged, with a healthy appearance; unaffected by rot or any changes rendering them unsuitable for consumption.
ZGO „Pesca di Leonforte“ mora imeti ob sprostitvi na trg naslednje značilnosti: biti mora sveža, nepoškodovana in zdravega videza, brez plesni ali sprememb, zaradi katerih ne bi bila primerna za potrošnjo.
They must also be clean, i.e. free of any visible foreign substance and free of parasites at any stage of their growth, as well as free of any foreign smell and/or flavour.
Poleg tega mora biti čista, tj. brez vidnih tujkov in parazitov na kateri koli stopnji razvoja, ter brez neobičajnega vonja in/ali okusa.
The consistency of the flesh, measured with an 8 mm penetrometer tip, must be at least 4.5 kg/cm2 for the Giallone di Leonforte ecotype and at least 3.5 kg/cm2 for the Bianco di Leonforte ecotype; the soluble solids content must be not less than 11 degrees Brix and the weight between 100 and 350 g. The fruit must be round in shape, with asymmetrical 'halves'; the flesh of the Bianco di Leonforte ecotype is white and the skin is also white, with red streaks (not always evident); the flesh of the Giallone di Leonforte ecotype is yellow and the skin is also yellow, with red streaks (not always evident).
Vrednost čvrstosti mesa, izmerjena s konico penetrometra dolžine 8 mm, mora biti najmanj 4,5 kg/cm2 pri ekotipu Giallone di Leonforte in najmanj 3,5 kg/cm2 pri ekotipu Bianco di Leonforte; vsebnost topnih trdnih snovi mora biti najmanj 11 stopinj Brix, teža sadežev pa med 100 in 350 grami.
The flesh must adhere directly to the stone.
Oblika sadežev mora biti sferična z nesimetričnimi stranmi; pri ekotipu Bianco di Leonforte je meso bele barve, zunanja površina je bele barve z rdečimi, ne vedno opaznimi progami; pri ekotipu Giallone di Leonforte je meso rumene barve, zunanja površina je rumene barve z rdečimi, ne vedno opaznimi progami; meso se mora tesno prilegati pečki.
Only Class Extra and Class I peaches may be referred to as 'Pesca di Leonforte' PGI.
Zgolj breskve kategorij Extra in I lahko dobijo priznanje ZGO „Pesca di Leonforte“.
During the phase in which the fruit reaches the size of a walnut, but not after the month of July, parchment paper coverings in the form of small bags must be used as a physical defence against pathogens.
Za mehansko zaščito pred patogeni, ki jo je treba izvesti v fazi, ko koščičasti sadež doseže velikost oreha, najpozneje pa julija, je obvezna uporaba pergamentne papirnate vrečke.
Harvesting takes place between the first ten days of September and the first ten days of November.
Obiranje namreč poteka od prvih desetih dni septembra do prvih desetih dni novembra.
Picking must be by hand, avoiding the hottest times of the day and exposure to direct sunlight.
Koščičaste sadeže je treba pobrati ročno, pri čemer se je treba izogibati obiranju v najbolj vročih urah dneva in neposrednemu izpostavljanju obranih sadežev soncu.
Particular care should be taken when removing the fruit from the branch – this should be done without damaging the stalk.
Posebno skrb je treba posvetiti ločitvi sadeža od veje, ki mora biti izvedena tako, da se pecelj ne poškoduje.
Also, the wire used to tie the parchment bags must be removed, so as not to damage the fruit.
Da ne bi poškodovali sadežev, je treba poleg tega odstraniti žico, s katero se zavežejo pergamentne vrečke.
'Pesca di Leonforte' PGI peaches must be packaged in the production area so that they do not get dirty and bruised from transporting and excessive handling, which would expose them to mould and pathogens and thus compromise the characteristic qualities of the product.
Pakiranje ZGO „Pesca di Leonforte“ je treba izvesti na območju proizvodnje, da se ne bi zaradi prevoza ter nepotrebnega prijemanja in prenašanja sadežev na njih začela nabirati umazanija in bi se poškodovali, kar bi lahko povzročilo napad plesni in različnih patogenov ter ogrozilo bistvene značilnosti proizvoda.
'Pesca di Leonforte' PGI fruit should be sold in cardboard or wooden trays or boxes, or in baskets of various sizes from 0.5 kg to 6 kg.
Sadeži zaščitene geografske označbe „Pesca di Leonforte“ se smejo dajati na trg v zabojčkih ali kartonskih oziroma lesenih škatlah ali v košarah različnih velikosti s prostornino od 0,5 do 6 kg.
Every package or batch must contain fruit of the same variety, quality class, size and degree of ripeness.
Vsak paket oziroma embalaža mora vsebovati sadeže iste sorte, skupine, velikosti in stopnje zrelosti.
The fruit must be of a consistent colouring depending on the ecotype.
Zahteva se homogenost barve glede na ekotip.
It must be packaged in a single layer and the individual peaches must be separated from each other by protective material.
Sadeži morajo biti razporejeni v eni plasti in ločeni eden od drugega z zaščitnim materialom.
The protective and/or decorative material must be new, odourless and non-toxic; also, the product must not come into contact with ink and/or glue used for stamping or labelling.
Zaščitni oziroma okrasni material mora biti nov, brez vonja in nepoškodovan; poleg tega je treba preprečiti, da bi proizvod prišel v stik z barvami za označevanje in/ali lepili za etiketiranje.
In addition, the packaging must be free of any foreign body.
Tudi embalaže ne smejo vsebovati nobene tuje snovi.
Every package must be sealed in such a way that opening the package breaks the seal and it is impossible to change the contents following packaging.
Vsak paket mora biti zapečaten tako, da se pri odprtju paketa pretrga pečat, zato da vsebine v fazah po pakiranju ni mogoče spreminjati.
The label must feature the special logo and the EU graphic symbol.
Na etiketi morata biti navedena logotip označbe in grafični simbol EU.
It is forbidden to add any description that is not expressly provided for.
Prepovedano je dodati kakršno koli opredelitev, ki ni bila izrecno predvidena.
However, references to brand names may be used, on condition that they have no laudatory purport and are not such as to mislead the purchaser.
Ne glede na to je dopustna uporaba označb, ki se nanašajo na zasebne blagovne znamke, če ne hvalijo proizvoda in ne zavajajo kupcev.
The special logo is made up of an oval shape containing a representation of the Granfonte fountain, the monument that is the symbol of the municipality of Leonforte, in front of which, in the foreground, is a peach wrapped in its protective bag.
Logotip označbe je ovalne oblike, v njem je upodobljena Granfonte, simbolna stavba občine Leonforte, čez njo pa je v ospredje postavljena breskev, zapakirana v vrečko.