natgillin/translations-raw huggingface dataset:
The requirement to include the reference ‘appellation d’origine contrôlée’ on the labelling has been deleted and replaced by a requirement to include the European Union’s protected designation of origin symbol, in the interests of legibility and synergy in the provision of information about PDO-registered products.
Obveznost navedbe „kontrolirana označba porekla“ na etiketi je črtana in nadomeščena z obveznostjo navedbe ustreznega simbola Evropske unije za zaščiteno označbo porekla zaradi čitljivosti in sinergije pri sporočanju proizvodov, registriranih kot zaščitene označbe porekla.
Heading IV.9 ‘National requirements’
Naslov IV.9 „Nacionalne zahteve“
In accordance with the abovementioned national reform of the system for monitoring designations of origin, a table has been added which sets out the main points to be checked and the evaluation method to be used.
V skladu z zgoraj omenjeno nacionalno reformo sistema nadzora nad zaščitenimi označbami porekla je dodana preglednica, v kateri so predstavljene glavne točke, ki jih je treba nadzirati, in metoda njihovega ocenjevanja.
Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [1]‘FOURME D’AMBERT’
Uredba Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]„FOURME D’AMBERT“
EC No: FR-PDO-0217-010150-6.7.2012
Št. ES: FR-PDO-0217-010150-6.7.2012
The cheese with the designation of origin ‘Fourme d’Ambert’ is a blue-veined, unpressed, uncooked, fermented, and salted cheese, made from renneted cow’s milk and produced in the form of a cylinder between 17 and 21 cm in height and 12,5 and 14 cm in diameter, weighing from 1,9 to 2,5 kg.
Sir z označbo porekla „Fourme d’Ambert“ je sir, proizveden iz usirjenega kravjega mleka, je valjaste oblike, visok 17 do 21 centimetrov in s premerom od 12,5 do 14 centimetrov, tehta 1,9 do 2,5 kilograma, ima plesen, ni stisnjen, ni kuhan ter je fermentiran in soljen.
The cheese has a fat content of at least 50 grams per 100 grams of cheese after total desiccation and the matured cheese must have a dry matter content of at least 50 grams per 100 grams of cheese.
Po popolnoma končanem sušenju znaša vsebnost maščobe najmanj 50 g na 100 g sira, vsebnost suhe snovi pa ne sme biti manjša od 50 g na 100 g dozorjenega sira.
The designation of origin ‘Fourme d’Ambert’ may not be used for the cheese until the 28th day after renneting.
Sir lahko dobi označbo porekla „Fourme d’Ambert“ šele osemindvajseti dan po dnevu usirjenja.
‘Fourme d’Ambert’ is a cheese which has a bloom on its dry, grey to light-grey coloured rind, where white, yellow and red mould may also be present and which may have a blue sheen.
Sir „Fourme d’Ambert“ ima suho in s cvetom plesni pokrito nežno svetlo sivo do sivo skorjo, ki ima lahko belo, rumeno in rdečo ter tudi modrikasto plesen.
The inside of the cheese, which is white to cream in colour, shows cracks and evenly distributed blue to green veining.
Za testo bele do kremaste barve so značilne luknjice z enakomerno porazdeljeno plesnijo modre do zelene barve.
‘Fourme d’Ambert’ has a supple and unctuous texture.
Sir „Fourme d’Ambert“ ima prožno in kremasto teksturo.
It has a subtle, scented flavour, a milky taste accentuated by a combination of flavours produced by strains of Penicillium roqueforti, and a characteristic fruity taste.
Njegov prefinjen in aromatičen mlečen okus je poudarjen zaradi kombinacije arom, ki so posledica delovanja sevov plesni Penicillium roqueforti, in značilne sadne arome.
A hint of salt and a slight bitterness are accepted.
Dovoljena sta malce slan okus in rahla grenkoba.
Throughout the year, the dairy cows are fed exclusively on fodder from the geographical area covered by the designation.
Osnovna prehrana krav molznic je vse leto sestavljena izključno iz krme z geografskega območja označbe.
The consumption and distribution of brassicas in the form of green fodder is forbidden for all animals present on the holding.
Uporaba in distribucija križnic v obliki zelene krme sta prepovedani za vse živali na kmetijskem gospodarstvu.
‘Grazed, wilted, pre-wilted or silaged grass makes up at least 50 % on average of the dairy cows’ annual basic ration expressed as dry matter.
Popasena, osušena, predosušena in silirana trava predstavlja povprečno vsaj 50 % letnega osnovnega obroka krav molznic, izraženega v suhi snovi.
Grazed, wilted, pre-wilted or silaged grass makes up at least 30 % of the dairy cows’ daily basic ration expressed as dry matter.
Popasena, osušena, predosušena in silirana trava predstavlja vsaj 30 % dnevnega osnovnega obrok krav molznic, izraženega v suhi snovi.
Outside the grazing period the dairy cows are given at least 3 kg of hay, expressed as dry matter, per cow per day.
Zunaj pašnega obdobja krave molznice prejemajo vsaj 3 kg sena na dan na kravo, izraženega v suhi snovi.
When grass is available, grazing is mandatory for the lactating dairy cows as soon as the weather allows.
V obdobju rasti trave je, takoj ko to omogočajo podnebne razmere, predpisana obvezna paša za krave molznice v laktaciji.
The minimum duration of grazing is 150 days a year.
Paša ne sme trajati manj kot 150 dni na leto.
The dairy herd may be given an average amount of 1800 kg of supplements and additives expressed as dry matter per dairy cow per year.
Vnos dodatkov in aditivov je omejen na 1800 kg suhe snovi na kravo molznico na leto v povprečju za vse krave molznice.
Only the raw materials and additives specified in a positive list are authorised in the supplements and additives given to the dairy cows.
V dodatkih in aditivih so dovoljene samo surovine in aditivi, navedeni na pozitivnem seznamu.
Only plants, by-products and supplementary feed derived from non-transgenic products are authorised in the animal feed.
V živalski krmi so dovoljene samo rastlinske vrste, stranski proizvodi in dopolnilna krmna mešanica iz gensko nespremenjenih proizvodov.
The milk is produced and the cheese made, matured and preserved for 28 days from the date of renneting within the geographical area.
Prireja mleka ter proizvodnja, zorenje in skladiščenje sira do 28 dni od dneva usirjenja se izvajajo na geografskem območju.
Cutting ‘Fourme d’Ambert’ is authorised if it does not completely alter its texture.
Sir „Fourme d’Ambert“ je dovoljeno razrezati, če to ne spremeni njegove teksture.
The labelling of ‘Fourme d’Ambert’ must include the designation of origin in characters at least two-thirds the size of the largest characters used on the label and display the European Union PDO symbol.
Na etiketi sira „Fourme d’Ambert“ sta ime označbe, napisano s črkami, ki so najmanj enake dvema tretjinama velikosti največjih črk na etiketi, in simbol ZOP Evropske unije.
It is forbidden to place any qualifier directly next to the designation of origin, with the exception of trademarks or brand names.
Neposredno zraven imena označbe porekla ne sme biti nobene dodatne označbe, razen posebnih označb proizvodnega obrata ali blagovne znamke.
The geographical area for ‘Fourme d’Ambert’ comprises the following:
Geografsko območje sira „Fourme d’Ambert“ zajema naslednje območje:
Department of Puy-de-Dôme
Departma Puy-de-Dôme
Cantons of Ambert, Ardes, Arlanc, Besse-et-Saint-Anastaise, Bourg-Lastic, Courpière, Cunlhat, Herment, Manzat, Montaigut, Olliergues, Pionsat, Pontaumur, Pontgibaud, Rochefort-Montagne, Saint-Amant-Roche-Savine, Saint-Anthème, Saint-Dier-d’Auvergne, Saint-Germain-l’Herm, Saint-Gervais-d’Auvergne, Saint-Rémy-sur-Durolle, Tauves, Thiers, La Tour-d’Auvergne, Viverols: all municipalities.
kantoni Ambert, Ardes, Arlanc, Besse-et-Saint-Anastaise, Bourg-Lastic, Courpière, Cunlhat, Herment, Manzat, Montaigut, Olliergues, Pionsat, Pontaumur, Pontgibaud, Rochefort-Montagne, Saint-Amant-Roche-Savine, Saint-Anthème, Saint-Dier-d’Auvergne, Saint-Germain-l’Herm, Saint-Gervais-d’Auvergne, Saint-Rémy-sur-Durolle, Tauves, Thiers, La Tour-d’Auvergne, Viverols: vse občine;
The municipalities of Aydat, Bansat, Blot-l’Eglise, Bongheat, Chaméane, Champagnat-le-Jeune, Chanat-la-Mouteyre, Chanonat, La Chapelle-sur-Usson, Châteldon, Châtelguyon, Clémensat, Combronde, Courgoul, Cournols, Creste, Durtol, Egliseneuve-des-Liards, Enval, Esteil, Grandeyrolles, Isserteaux, Lachaux, Lisseuil, Ludesse, Manglieu, Mauzun, Menat, Montaigut-le-Blanc, Montmorin, Néronde-sur-Dore, Neuf-Eglise, Olloix, Orcines, Orléat, Paslières, Peschadoires, Peslières, Pignols, Pouzol, Puy-Guillaume, Ris, Romagnat, Saint-Etienne-sur-Usson, Saint-Floret, Saint-Gal-sur-Sioule, Saint-Genès-Champanelle, Saint-Genès-la-Tourette, Saint-Gervazy, Saint-Jean-en-Val, Saint-Jean-Saint-Gervais, Saint-Martin-d’Ollières, Saint-Nectaire, Saint-Pardoux, Saint-Quentin-sur-Sauxillanges, Saint-Rémy-de-Blot, Saint-Sandoux, Saint-Saturnin, Saint-Vincent, Sallèdes, Saulzet-le-Froid, Saurier, Sauxillanges, Sayat, Servant, Sugères, Teilhet, Tourzel-Ronzières, Valz-sous-Châteauneuf, Vernet-la-Varenne, Le Vernet-Sainte-Marguerite, Verrières, Vodable, Volvic.
občine Aydat, Bansat, Blot-l’Eglise, Bongheat, Chaméane, Champagnat-le-Jeune, Chanat-la-Mouteyre, Chanonat, La Chapelle-sur-Usson, Châteldon, Châtelguyon, Clémensat, Combronde, Courgoul, Cournols, Creste, Durtol, Egliseneuve-des-Liards, Enval, Esteil, Grandeyrolles, Isserteaux, Lachaux, Lisseuil, Ludesse, Manglieu, Mauzun, Menat, Montaigut-le-Blanc, Montmorin, Néronde-sur-Dore, Neuf-Eglise, Olloix, Orcines, Orléat, Paslières, Peschadoires, Peslières, Pignols, Pouzol, Puy-Guillaume, Ris, Romagnat, Saint-Etienne-sur-Usson, Saint-Floret, Saint-Gal-sur-Sioule, Saint-Genès-Champanelle, Saint-Genès-la-Tourette, Saint-Gervazy, Saint-Jean-en-Val, Saint-Jean-Saint-Gervais, Saint-Martin-d’Ollières, Saint-Nectaire, Saint-Pardoux, Saint-Quentin-sur-Sauxillanges, Saint-Rémy-de-Blot, Saint-Sandoux, Saint-Saturnin, Saint-Vincent, Sallèdes, Saulzet-le-Froid, Saurier, Sauxillanges, Sayat, Servant, Sugères, Teilhet, Tourzel-Ronzières, Valz-sous-Châteauneuf, Vernet-la-Varenne, Le Vernet-Sainte-Marguerite, Verrières, Vodable, Volvic;
Department of Cantal
Departma Cantal
Cantons of Allanche, Condat, Murat, Saint-Flour – Nord, Saint-Flour – Sud: all municipalities.
kantoni Allanche, Condat, Murat, Saint-Flour – Nord, Saint-Flour – Sud: vse občine;
Department of the Loire
Departma Loire
the municipalities of Chalmazel, La Chamba, La Chambonie, Jeansagnière, Lérigneux, Roche, Saint-Bonnet-le-Courreau, Sauvain.
občine Chalmazel, La Chamba, La Chambonie, Jeansagnière, Lérigneux, Roche, Saint-Bonnet-le-Courreau, Sauvain.
The geographical area for ‘Fourme d’Ambert’ is situated in a mountainous region and comprises the following:
Geografsko območje sira „Fourme d’Ambert“ je na goratem območju in zajema:
the area formed by the ‘Hautes Chaumes du Forez’ at the top of the Forez mountains, straddling the departments of Loire and Puy de Dôme.
območje, ki zajema visoke pašnike na najvišjem delu gorskega območja Forez na meji med departmajema Loire in Puy-de-Dôme.
The ‘Hautes Chaumes’ — vast bare stretches on granite bedrock surrounded by mainly coniferous forest slopes — are an area of heavy rainfall (annual average precipitation of more than 1000 mm) subject to continental and oceanic influence (annual average temperatures below 10 °C),
Obsežni visoki goli pašniki na granitni podlagi, obkroženi s pobočji, poraslimi z iglavci, so pod vplivom celinskega in oceanskega podnebja (povprečne letne temperature pod 10 °C) in prejmejo povprečno več kot 1000 mm padavin na leto, ter
an area essentially consisting of crystalline and volcanic plateaus interspersed with valleys, which, because of its altitude and steep slopes also has mountainous characteristics, in contrast to the low-altitude and flat Limagne area, which has a clay-limestone substrate and a drier climate.
območje, ki zajema predvsem planote s kristalasto ali vulkansko podlago, ki jih prekinjajo zaprte doline, ter ima zaradi nadmorske višine ali zelo strmih pobočij značilnosti gorskega območja, v nasprotju z ravno in nizko ležečo planjavo Limagnes, ki leži na predvsem ilovnato-apnenčasti podlagi in ima bolj suho podnebje.
The geographical area’s altitude and rainy climate particularly favour the growth of grass.
Geografsko območje je zaradi nadmorske višine in deževnega podnebja ugodno za rast trave.
The production of this cheese is known to date back to the early Middle ages, as evidenced by a stone sculpture in an old feudal chapel in the middle of the Forez mountains.
Začetki proizvodnje sira „Fourme d’Ambert“ gotovo segajo v zgodnji srednji vek, o čemer priča v kamen izklesana podoba v stari fevdalni kapeli sredi gorskega območja Forez.
The ‘Hautes Chaumes’ is home to mountain pasture buildings known as ‘jasseries’, which are found at higher altitude than permanent habitats, above 1200 m, and which testify to the pastoral activity on which the traditional production of this cheese was based.
Na visokih pašnikih so kolibe ali koče (planinska poslopja na višji nadmorski višini kot stalna prebivališča, to je na nadmorski višini več kot 1200 metrov), ki so dokaz pastirske dejavnosti, povezane z zgodovinsko proizvodnjo sira „Fourme d’Ambert“.
This production process fitted into a very specific economic and social system which lasted until the middle of the 20th century.
Do sredine 20. stoletja je bila ta dejavnost del zelo posebne gospodarske in družbene organizacije.
In the spring, the modest-sized herds were led to the summer pastures, thus freeing up the village meadows, which were used to produce hay for winter fodder.
Majhne črede so namreč poleti vodili na gorske pašnike, s čimer so sprostili vaške pašnike, ki so jih kosili za zimsko zalogo krme.
Tending the animals, making the cheese and herding the cows were the sole preserve of women, who lived up on the mountains for part of the year, while the men stayed down in the villages to produce hay and carry out the harvesting.
Skrb za živali, proizvodnja sira in paša črede so bile v izključni domeni žensk, ki so del leta preživele v gorah, medtem ko so moški ostali v vasi zaradi košnje in žetve.
After demoulding, the cheeses were placed on draining racks made of coniferous wood (hollowed-out half trunks) that fitted the shape of the cheeses.
Potem ko je bil sir vzet iz kalupa, je bil postavljen na žlebove iz lesa iglavcev (izdolbena poldebla), ki so imeli obliko sira.
Farmers have continued to use grass as the staple feed for the dairy cows to the present day.
Rejci še naprej za prehrano krav molznic uporabljajo predvsem travo.
Production techniques evolved as output increased in the early 20th century but practices common to all producers and specific expertise have been preserved.
Proizvodne tehnike so se sicer zaradi razvoja proizvodnje na začetku 20. stoletja spremenile, vendar so se skupne navade vseh sirarjev in posebno znanje ohranili.
The production of ‘Fourme d’Ambert’ still relies on this specific expertise.
Prav to posebno znanje je danes potrebno za proizvodnjo sira „Fourme d’Ambert“.
The curd is cut into pieces the size of maize grains, which are then stirred to cover them with a thin film that prevents the grains sticking together after moulding.
Sirnina se razreže v zrna velikosti koruznih zrn, ki se nato premešajo, da jih prekrije zelo tanka plast, ki preprečuje njihovo sprijetje med vlivanjem v kalupe.
Before the curd is moulded it is first drained on a conveyor, which allows some of the whey to be separated without the grains being crushed.
S prvim odcejanjem na traku pred vlivanjem v kalupe se sirnina loči od dela sirotke, ne da bi se zrna zdrobila.
After moulding, the curd is drained by turning without pressing to allow discharge of the whey while preserving the cavities previously created in the cheese.
Po vlivanju v kalupe se odcejanje izvede brez stiskanja in z obračanjem sira, da se omogoči odstranjevanje preostale sirotke, obenem pa se ohranijo luknje, ki so v siru nastale v prejšnji fazi.
The salting helps to complete the draining process.
Soljenje prispeva k dokončanju odcejanja.
When the cheese is firm enough, after at least four days, it is pierced in order to create air inlets that allow oxygen to penetrate the cheese.
Ko sir dobi dovolj trdno obliko, kar se zgodi po najmanj štirih dneh, ga je treba prebosti, da nastanejo luknje za dotok kisika v notranjost testa.
During the maturing stage temperature and humidity are controlled to allow the rind to form and the growth of Penicillium roqueforti to be managed.
Obvladovanje temperature in vlažnosti med zorenjem omogoča nastanek skorje in nadzor razvoja plesni Penicillium roqueforti.
‘Fourme d’Ambert’ is a cheese made from cow’s milk with a characteristically cylindrical, elongated and regular shape, from 17 to 21 cm high and 12,5 to 14 cm in diameter.
„Fourme d’Ambert“ je sir iz kravjega mleka, značilne valjaste, podolgovate in pokončne oblike, visok 17 do 21 centimetrov in s premerom od 12,5 do 14 centimetrov.
The paste of the cheese has cracks and evenly distributed veins caused by the growth of Penicillium roqueforti.
V testu so luknje z enakomerno porazdeljeno plesnijo zaradi razvoja plesni Penicillium roqueforti.
It has a supple and unctuous texture.
Sir ima prožno in kremasto teksturo.
The size of ‘Fourme d’Ambert’ resulted from the economic and social system that developed in the geographical area over time to take advantage of the natural environment which favours the growth of grass and cattle rearing.
Oblika sira „Fourme d’Ambert“ je povezana z gospodarsko in družbeno organizacijo, ki se je v zgodovini vzpostavila na geografskem območju, da bi izkoristila naravno okolje, ugodno za rast trave in živinorejo.
This size suited the small herds and the fact that the cheese-making was carried out by women: the cheese needed little milk to make and was easy to handle.
Ta oblika je bila namreč prilagojena majhnim čredam in ženskam, ki so proizvajale sir: zanjo je bilo potrebnega malo mleka in omogočala je preprosto delo.
The characteristic elongated and regular shape of ‘Fourme d’Ambert’ was particularly suited to draining in the coniferous wood gutters that were used at that time.
Značilna podolgovata in pokončna oblika sira „Fourme d’Ambert“ je bila posebej prilagojena odcejanju na žlebovih iz lesa iglavcev, ki so se uporabljali v tem obdobju.
The paste of ‘Fourme d’Ambert’ owes its evenly distributed blue veining to the special expertise applied during its production.
Enakomerno porazdeljena plesen v testu sira „Fourme d’Ambert“ je rezultat znanja, uporabljenega pri njegovi proizvodnji.
The size of the curd grains, combined with the stirring, determines the cohesiveness of the paste and the forming of cavities which are necessary for Penicillium roqueforti to grow.
Velikost zrn sirnine in mešanje namreč določata čvrstost testa ter spodbujata nastajanje lukenj, potrebnih za razvoj plesni Penicillium roqueforti.
This growth, which occurs during maturing, is helped by the initial drainage on conveyors and the subsequent drainage by turning without pressing, and by the intake of oxygen thanks to piercing.
Ta razvoj spodbujajo še prvo odcejanje na traku, nato odcejanje brez stiskanja, obračanje in dotok kisika v testo s prebadanjem. Plesen pa se še bolj razvije med zorenjem.
‘Fourme d’Ambert’ has a supple and unctuous texture, in particular because the curd is not milled and the draining, salting and maturing are specifically tailored to the product.
Prožna in kremasta tekstura sira „Fourme d’Ambert“ nastane predvsem zato, ker je opuščeno drobljenje, medtem ko so odcejanje, soljenje in zorenje prilagojeni.
‘Fourme d’Ambert’ is the product of a particular way of living and making cheese, and, as such, the expression of community life in a natural environment of medium-altitude mountains.
Sir „Fourme d’Ambert“ je kot rezultat okolja, načina življenja in posebnih sirarskih tehnik izraz skupnosti ljudi, ki živijo v naravnem sredogorskem okolju.
[Article 5(7) of Regulation (EC) No 510/2006]
(Člen 5(7) Uredbe (ES) št. 510/2006)
Heading IV.2. ‘Description of the product’
Naslov IV.2 „Opis proizvoda“
Heading IV.4. ‘Proof of origin’
Naslov IV.4 „Dokazilo o poreklu“
It is specified that the identification declaration ‘must be made in accordance with a model validated by the Director of the National institute for origin and quality’. The content of the declarations required to notify and enable monitoring of the products and the procedures for sending them are set out in detail for each operator concerned.
Dodano je pojasnilo: „Identifikacijska izjava se izda v skladu z vzorcem, ki ga potrdi direktor nacionalnega inštituta za poreklo in kakovost (Institut national de l’origine et de la qualité).“ Vsebina in način pošiljanja izjav, potrebnih za priznanje in spremljanje proizvodov, sta podrobno navedena za vsako kategorijo zadevnega gospodarskega subjekta.
The following organoleptic description supplements the description of the product: ‘Fourme d’Ambert’ has a supple and unctuous texture. It has a subtle, scented flavour, a milky taste accentuated by a combination of flavours produced by strains of Penicillium roqueforti, and a characteristic fruity taste. A hint of salt and a slight bitterness are accepted’. This description is useful for the organoleptic examination of the product during inspection.
Opis proizvoda je dopolnjen z naslednjim opisom organoleptičnih značilnosti: „Sir ‚Fourme d’Ambert‘ ima prožno in kremasto teksturo. Njegov prefinjen in aromatičen mlečen okus je poudarjen zaradi kombinacije arom, ki so posledica delovanja sevov plesni Penicillium roqueforti, in značilne sadne arome. Dovoljena sta malce slan okus in rahla grenkoba.“ Ta opis je koristen za organoleptični pregled proizvoda, ki se opravi v okviru nadzora.
Commission Implementing Regulation (EU) No 1208/2013
Izvedbena uredba Komisije (EU) št. 1208/2013
approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Prosciutto di Parma (PDO))
o odobritvi manjših sprememb specifikacije za ime, registrirano v registru zaščitenih označb porekla in zaščitenih geografskih označb (Prosciutto di Parma (ZOP))
Pursuant to the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined Italy’s application for the approval of amendments to the specification for the protected designation of origin ‘Prosciutto di Parma’ registered under Commission Regulation (EC) No 1107/96 of 12 June 1996 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Council Regulation (EEC) No 2081/92 [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 označbo porekla „Prosciutto di Parma“, registrirano v skladu z Uredbo (ES) št. 1107/96 Komisije z dne 12. junija 1996 o registraciji geografskih označb in geografskega porekla po postopku iz člena 17 Uredbe Sveta (EGS) št. 2081/92 [2].
The purpose of the application is to amend the specification as follows.
Namen vloge je spremeniti specifikacijo, kot je opisano v nadaljnjem besedilu.
Following nutritional recommendations which have now been confirmed by the headquarters of the World Health Organisation, the maximum average value for the salt criterion has been reduced from 6,9 % to 6,2 % and the minimum average value from 4,5 % to 4,2 %.
Na podlagi prehranskih priporočil, ki jih je potrdil sedež Svetovne zdravstvene organizacije, se je povprečna najvišja vrednost za merilo vsebnosti soli znižala s 6,9 % na 6,2 %, povprečna najnižja vrednost pa s 4,5 % na 4,2 %.
As regards the labelling of sliced and pre-packed ‘Prosciutto di Parma’, the requirement has been included to insert the acronym of the packaging/slicing firm instead of that of the producer under the consortium’s symbol.
Pri označevanju narezanega in predhodno pakiranega „Prosciutto di Parma“ je bilo predvideno, da naj bi se pod oznako konzorcija namesto oznake proizvajalca obvezno dodala oznaka pakirnega obrata/obrata za razrez.