natgillin/translations-raw huggingface dataset:
The purpose of this provision is to promote grazing.
Namen te določbe je v prehrani zagotoviti prednost paši.
‘The use of supplements is limited to 800 g of raw material a day for each adult goat present and to 270 kg of raw material a year for each adult goat present. At least 60 % of the annual supplementary ration must be composed of cereals. The use of dehydrated lucerne is limited to 400 g of raw material a day for each adult goat present, provided in at least two portions, and to 60 kg of raw material a year for each adult goat present.’
„Količina dodatkov na odraslo kozo je omejena na 800 g surovin na dan in 270 kg surovin na leto. Dopolnilna letna krma mora biti sestavljena iz vsaj 60 % žitaric. Količina dehidrirane lucerne na odraslo kozo je omejena na 400 g surovin na dan v najmanj dveh obrokih in 60 kg surovin na leto.“
The purpose of these provisions is to limit the supply of feed from sources other than grazing.
Namen teh določb je omejiti delež krmil, ki dopolnjujejo pašo.
‘The inclusion of fodder and dehydrated lucerne from outside the geographical area of the designation is limited to 250 kg of raw material a year for each adult goat present.’
„Količina krme in dehidrirane lucerne, ki se pridelata zunaj območja označbe, je omejena na 250 kg surovin na odraslo kozo na leto.“
The purpose of this provision is to limit the supply of feed that does not come from the geographical area of the designation.
Namen te določbe je omejiti delež krmil, ki ne izvirajo z območja označbe.
‘Silage and wrapped fodder, cruciferous and other plants and seeds that might give the milk a bad taste are prohibited.’
„Silaža in balirana krma, križnice ter druge rastlinske vrste in zrna, zaradi katerih ima lahko mleko slab okus, so prepovedani.“
The purpose of this provision is to prohibit the use of feed that might give the milk, and therefore the cheese, a bad taste.
Namen te določbe je prepovedati uporabo krmil, zaradi katerih ima lahko mleko in torej sir slab okus,
the milk production of the herd:
proizvodnjo mleka v čredi:
‘The average production of the herd is limited to 850 kg of milk a year for each lactating goat.’
„Povprečna letna proizvodnja črede je omejena na 850 kg mleka na kozo v laktaciji.“
This existing provision has been reworded in order to include an annual average for the herd.
Ta obstoječa določba je preoblikovana zaradi upoštevanja letnega povprečja na čredo,
the cheesemaking techniques
sirarsko tehniko:
The sentence ‘From 1 January 2009 onwards, the milk must be collected from the farm every day and stored at a temperature of 8 °C prior to collection’ is replaced by the sentence ‘Milk collection is limited to a maximum of four milkings collected over a maximum of two days. Prior to collection, the milk must be stored at a temperature of 6 °C or less’ in order to take distance constraints into account when collecting the milk.
Stavek „Od 1. januarja 2009 se mora mleko na kmetiji zbirati vsak dan, pred zbiranjem pa se mora hraniti pri temperaturi 8 °C“ je zaradi upoštevanja omejitev glede razdalj pri zbiranju mleka nadomeščen s stavkom „Zbirati je mogoče mleko največ štirih molž iz največ dveh dni. Mleko se pred zbiranjem hrani pri temperaturi največ 6 °C.“.
‘The amount of rennet having a concentration of 520 g of chymosin/l varies from 20 to 35 ml for 100 l of milk.’
„Odmerek sirišča s koncentracijo 520 mg himozina na liter je 20 do 35 ml za 100 litrov mleka.“
‘The salting time is between 5 and 8 min.’
„Soljenje v slanici traja od 5 do 8 minut.“
The purpose of this provision is to specify the salting time.
Namen te določbe je natančneje določiti trajanje soljenja,
maturing:
zorenje:
‘At the end of this stage, it must have a homogeneous cover with well-established surface flora, a thin creamy-white rind and a thoroughly supple paste.’
„Po tej fazi mora imeti sir enotno površino z dobro vzpostavljeno površinsko floro, nežno skorjo kremasto bele barve in prožno testo v sredini.“
The purpose of this provision is to specify the appearance of the cheese at an intermediate maturing stage.
Namen te določbe je natančneje določiti videz sira po vmesni fazi zorenja,
leaf-wrapping:
povijanje v liste:
‘Conditions for collecting the leaves
„Nabiranje listov
The leaves are gathered when brown, in other words they are collected in the autumn when trees are shedding their leaves.
Listi se nabirajo rjavi, to je jeseni, ko odpadajo z dreves.
The leaves must be clean and healthy.
Biti morajo čisti in zdravi.
Storage conditions
Shranjevanje
The leaves are stored dry.
Listi se shranjujejo posušeni.
Treatment
Obdelava
The leaves are rehydrated before being used to wrap the cheese.
Listi se pred povijanjem sira namočijo.
There are three possible methods:
Mogoče so tri tehnike:
in boiling water,
z vrelo vodo,
in boiling water with 5 % vinegar added,
z vrelo vodo s 5 % kisa,
in water with 5 % vinegar added.
z vodo s 5 % kisa.
Removal of the petiole is optional, though only the base of the leaf may be cut and all other cutting is prohibited.
Odstranjevanje pecljev z listov je neobvezno, lahko pa se odreže le listni rob brez ponovnega rezanja.
Wrapping the cheese
Povijanje sira
The cheese is entirely covered in leaves so that it can undergo a second, anaerobic, maturation.
Sir se v celoti povije v liste, da se zagotovi drugo zorenje v anaerobnih razmerah.
If the tomme is wrapped in leaves whose petioles have not been removed, the petioles must be on the underside of the cheese.’
Če se hlebec povije v liste, s katerih peclji niso bili odstranjeni, so ti na spodnji strani sira.“
The purpose of this provision is to specify the conditions for obtaining and using chestnut leaves.
Namen te določbe je natančneje določiti pridobivanje in uporabo kostanjevih listov.
It is necessary to define the quality of these leaves in order to achieve optimal maturation of the leaf-wrapped cheese.
Opredelitev njihove kakovosti je potrebna za optimalno zorenje sira v listih.
The labelling requirements have been amended to include the obligation to affix the European Union ‘PDO’ symbol.
Določbe o označevanju so spremenjene zaradi uvedbe obveznosti, da je na etiketi simbol „ZOP“ Evropske unije.
Further information has been provided on the basis of the national legislation.
Vneseni so dodatki, ki izhajajo iz nacionalnih aktov.
The national requirements have been supplemented by a table on the main points to be verified and their evaluation method, as provided for in the national legislation.
Nacionalne zahteve so dopolnjene s preglednico glavnih točk, ki jih je treba preveriti, in metodo njihovega ocenjevanja, kot je določeno v nacionalnih predpisih.
Other
Drugi podatki
The contact details of the structures responsible for monitoring the designation have been updated.
Podatki o organih, pristojnih za nadzor označbe, so posodobljeni.
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]‘BANON’
Uredba Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]„BANON“
EC No: FR-PDO-0105-0969 - 23.2.2012
Št. ES: FR-PDO-0105-0969 - 23.2.2012
Banon is a soft cheese made from raw, whole goat’s milk.
„Banon“ je mehki sir, proizveden iz surovega polnomastnega kozjega mleka.
It is produced by rapid curdling (using rennet).
Pridobiva se s hitrim usirjenjem (siriščni koagulum).
The matured cheese is entirely wrapped in natural brown chestnut leaves and tied up with six to twelve strands of natural raffia forming a radial pattern.
Zrel sir se povije (to pomeni, da se popolnoma prekrije z listi) v rjave naravne kostanjeve liste, ki so 6- do 12-krat prevezani z naravno rafijo.
After maturing for a minimum of 15 days, including 10 days in its leaf wrapping, ‘Banon’ is smooth, creamy, velvety and soft.
Sir „Banon“ po vsaj 15 dneh zorenja, od tega je 10 dni zorenja pod listi, dobi homogeno, kremasto, mastno in prožno jedro.
The rind is a creamy-yellow colour under the leaves.
Njegova skorja pod listi je kremasto rumene barve.
With the leaves, the cheese is 75 to 85 mm in diameter and 20 to 30 mm in height.
Premer sira z listi je med 75 in 85 mm, njegova višina je 20 do 30 mm.
The net weight without leaves after the maturation period is 90 to 110 grams.
Po zorenju je neto masa sira „Banon“ brez listov med 90 in 110 g.
The cheese contains a minimum of 40 grams of dry matter per 100 grams of cheese and 40 grams of fat per 100 grams of cheese when completely dry.
Po popolnem sušenju sir vsebuje najmanj 40 g suhe snovi na 100 g sira in 40 g maščobe na 100 g sira.
Until 31 December 2013, dairy goats of the breeds Commune Provençale, Rove and Alpine and from crosses of those breeds must make up at least 60 % of each herd.
Koze molznice ras commune provençale in roves, alpske rase ter križanci teh ras morajo do 31. decembra 2013 sestavljati najmanj 60 % vsake črede.
From 1 January 2014 onwards, the milk used to make ‘Banon’ must come exclusively from goats of the breeds Commune Provençale, Rove and Alpine and their crossbreeds.
Od 1. januarja 2014 mleko, ki se uporablja za proizvodnjo sira „Banon“, dajejo samo koze ras commune provençale in roves, alpske rase ter križanci teh ras.
The basic feed ration of the goats comes mostly from the geographical area.
Osnovni obrok koz izvira predvsem z geografskega območja.
It is obtained exclusively by grazing and/or rough grazing and from dry feed made from legumes and/or grasses and/or spontaneous flora preserved in good conditions.
Krmo sestavljajo izključno paša na pašnikih in/ali travnikih, suha krma iz stročnic in/ali žitaric in/ali samoraslih rastlinskih vrst, ki se skladišči v ustreznih razmerah.
As soon as the weather and vegetation permit, the goats must be put out to graze and/or rough graze.
Takoj ko vremenske razmere in stanje vegetacije to omogočajo, so koze na travnikih in/ali pašnikih.
The goats must graze regularly on the rough grazing and pastures in the area for at least 210 days per year.
Koze se morajo na pašnikih in travinjah na opredeljenem območju redno pasti najmanj 210 dni na leto.
For at least four months a year, they must obtain most of their rough feed by grazing.
Večino prehrane koz mora najmanj štiri mesece v letu sestavljati paša.
The goats graze:
Pasejo se na:
on temporary pasture of grass or legumes or a mix of these.
začasnih travinjah s travami, stročnicami ali mešanim rastjem.
The supply of feed (dry fodder and supplements) in troughs is limited on an annual and daily basis.
Za krmila (suho krmo in dodatke) v koritu veljajo letne in dnevne omejitve.
Purchases of fodder from outside the area are similarly restricted.
Omejeni so tudi nakupi krme zunaj opredeljenega območja.
During the period when the roughage ration must come mainly from grazing, the share of hay must not exceed 1,25 kg of raw material a day for each adult goat present.
V obdobju, ko mora večino krme sestavljati paša, dnevna količina sena ne presega 1,25 kg surovin na odraslo kozo.
Green fodder provided in troughs is not authorised for more than 30 non-consecutive days per year.
Hranjenje z zeleno krmo v koritu je dovoljeno le 30 nezaporednih dni na leto.
The use of supplements is limited to 800 g of raw material a day for each adult goat present and to 270 kg of raw material a year for each adult goat present.
Količina dodatkov na odraslo kozo je omejena na 800 g surovin na dan in 270 kg surovin na leto.
Cereals must make up at least 60 % of the supplementary annual ration.
Dopolnilna letna krma mora biti sestavljena iz vsaj 60 % žitaric.
The use of dehydrated lucerne is limited to 400 g of raw material a day for each adult goat present, provided in at least two portions, and to 60 kg of raw material a year for each adult goat present.
Količina dehidrirane lucerne na odraslo kozo je omejena na 400 g surovin na dan v najmanj dveh obrokih in 60 kg surovin na leto.
The use of fodder and dehydrated lucerne from outside the geographical area of the designation is limited to 250 kg of raw material a year for each adult goat present.
Količina krme in dehidrirane lucerne, ki se pridelata zunaj območja označbe, je omejena na 250 kg surovin na odraslo kozo na leto.
Silage and wrapped fodder, cruciferous and other plants and seeds that might give the milk a bad taste are prohibited.
Silaža in balirana krma, križnice ter druge rastlinske vrste in zrna, zaradi katerih ima lahko mleko slab okus, so prepovedani.
On the farm, the forage area actually intended for the goat herd must be equal to at least 1 ha of natural and/or artificial grassland for every 8 goats and 1 ha of rough grazing for every 2 goats.
Krmna površina na kmetijskem gospodarstvu, dejansko namenjena kozji čredi, mora biti najmanj 1 ha naravne in/ali umetne travinje za 8 koz in 1 ha pašnikov za 2 kozi.
The milk must be produced and the cheese made and matured in the geographical area defined in point 4.
Prireja mleka ter proizvodnja in zorenje sira se izvajajo na geografskem območju, opredeljenem v točki 4.
Each cheese with the designation must be marketed with an individual label showing the designation of origin in characters at least as large as any other characters on the label.
Na vsakem siru z označbo mora biti ob prodaji posamična etiketa z imenom označbe porekla, napisanim s črkami, ki so najmanj enake velikosti katere koli črke na etiketi.
The EU PDO symbol must be included in the labelling of cheeses with the protected designation of origin ‘Banon’.
Simbol ZOP Evropske unije je na etiketah sira z zaščiteno označbo porekla „Banon“ obvezen.
The name ‘Banon’ must appear on invoices and commercial documents.
Ime „Banon“ mora biti obvezno navedeno na računih in trgovinskih dokumentih.
The geographical area is composed of the following municipalities:
Geografsko območje zajema naslednje občine:
Department of Alpes-de-Haute-Provence (04)
Departma Alpes-de-Haute-Provence (04)
Municipalities fully included in the area
Občine, ki v celoti spadajo na opredeljeno območje
Municipalities partly included in the area
Občine, ki delno spadajo na opredeljeno območje
For these municipalities, the boundary of the geographical area is marked on the maps lodged with the town hall of the municipalities concerned.
Meje geografskega območja za te občine so prikazane na načrtih, vloženih v mestnih hišah zadevnih občin.
Department of Haute-Alpes (05)
Departma Hautes-Alpes (05)
Department of Vaucluse (84)
Departma Vaucluse (84)
Department of Drôme (26)
Departma Drôme (26)
The natural environment
Naravno okolje
‘Banon’ originates in Haute-Provence around the municipality of Banon.
Zibelka sira „Banon“ je območje Haute Provence okoli občine Banon.
The geographical area of ‘Banon’ is also characterised by not very fertile soils that are mainly chalky, permeable and excellent at absorbing rainwater.
Tla na območju proizvodnje sira „Banon“ so nerodovitna, predvsem apnenčasta in prepustna, zaradi česar padavine hitro pronicajo skoznje.
In that environment, low-density forest vegetation consisting of Aleppo pine, oak, broom, boxwood and scented plants alternates with heaths featuring scattered coppices and bushes and crops adapted to the harsh Provençal climate prevailing at medium altitudes: dry, sunny and often rather cold in the winter. It is an environment that provides areas well suited to rough grazing by goat herds.
Območje, na katerem se izmenjavajo redki gozdovi, v katerih rastejo alepski bor, hrast, košeničica, pušpan in dišeče rastline, vresišča z goščavjem in redkim grmičevjem ter kulture, prilagojene neusmiljenemu sredogorskemu provansalskemu podnebju, je suho, sončno in s pogosto precej nizkimi zimskimi temperaturami ter je primerno za pašo kozjih čred.
The natural conditions of this region explain why pastoralism and low-yielding crops are an important part of its overall economy.
Zaradi naravnih razmer v tej regiji je jasno, zakaj je splošna oblikovanost tega območja ugodna za pašništvo in slabo rodovitne kulture.
The history of ‘Banon’
Zgodovina sira „Banon“
In addition to having a pig and a small poultry yard, each family also raised a small domestic herd composed of ewes but also of a few goats. These are complementary animals both on the land, where they make the most of the heath and surrounding undergrowth, and in terms of their economic usefulness.
Vsaka družina je imela poleg prašiča in nekaj perutnine majhno čredo nekaj ovc in tudi koz, ki se dopolnjujejo na terenu, ker odlično izkoriščajo vresišča in okoliško podrastje, in z vidika gospodarske uporabnosti.
Sheep were used for meat, while the purpose of the goat as the ‘poor man’s cow’ was to produce milk.
Medtem ko so ovce uporabljali za meso, so bile koze kot „krave siromakov“ koristne za prirejo mleka.
The milk was consumed by the family but was also processed into cheese, which was the only way of preserving its nutritive value for a longer period of time.
Sveže mleko se je uporabljalo za prehrano družine, vendar so ga predelovali tudi v sir, kar je bil edini način za podaljšanje njegove prehranske vrednosti.
The cheese was intended mainly for home consumption and any commercial value came from production above and beyond the needs of the family.
Čeprav je bil sir namenjen domači uporabi, je zaradi presežne proizvodnje dobil trgovsko vrednost.
Surplus cheeses then started to be sold at local markets.
Presežek so namreč prodajali na lokalnih tržnicah.
It was precisely Banon, the administrative centre of the canton and the geographical centre of the Lure and Albion regions, a crossroads between major communication routes, that was the most important venue for cheese fairs and markets.
Banon, glavni kraj kantona in geografsko središče pokrajin Lure in Albion ter križišče pomembnih oskrbovalnih poti, je bil najpomembnejše sejmarsko in tržno mesto za prodajo tega sira.
The first reference to wrapped tommes of goat’s cheese with the name ‘Banon’ can be found in the book ‘Cuisinière provençale’ written by Marius MORARD in 1886.
Povite hlebce kozjega sira je v povezavi z imenom Banon prvič omenil Marius MORARD v kuharski knjigi Cuisinière provençale leta 1886.
The post-war period saw the gradual introduction of new cheesemaking techniques.
Po vojni se je v sirarske metode postopoma uvajal tehnični napredek.
Goat herds became specialised and cheesemaking expanded beyond the home: while the cheese had formerly been produced first and foremost for the family’s needs and secondarily for sale, now it began to be produced above all for sale, with any surpluses being consumed by the family.
Kozje črede so se specializirale, proizvodnja zgolj za domačo rabo je bila opuščena: čeprav se je sir najprej proizvajal za prehrano družine, presežek pa prodajal, se zdaj proizvaja predvsem za prodajo (presežek pa ostane družini).
Historical evidence shows that Provence is clearly a region where there is a tradition of using rennet to make cheese, in contrast to northern France which has a ‘lactic’ tradition (slow curdling lasting approximately 24 hours).
Kot priča zgodovina, je Provansa območje, na katerem se uporablja tehnika dodajanja sirišča, medtem ko v severni Franciji prevladuje dodajanje mlečnih kultur (počasna koagulacija, ki traja približno 24 ur).
As early as in the 15th century King René was offered ‘one of those small soft cheeses, from rennet’; the reference to rennet is clear.
Že v 15. stoletju so kralju Renéju ponudili „te male mehke sire ‚présurs‘“. Povezava s siriščem („présure“) je očitna.
The cheese-sieves traditionally used in Provence had large holes, indicating that the curd was rennet-based, as a lactic type of curd would leak out from such sieves).
Odcejalniki, ki se uporabljajo v Provansi, imajo tradicionalno velike luknje, kar kaže, da se uporablja siriščni koagulum (iz takih odcejalnikov je „iztekala“ mlečna sirnina).
In addition, the specific way of wrapping ‘Banon’ has a twofold objective: on the one hand, it helps preserve the cheese and, on the other, it is a method of production.
Poleg tega ima povijanje sira z listi, kar je značilnost sira „Banon“, dva cilja: po eni strani je to tehnika shranjevanja, po drugi pa tehnika proizvodnje.
It is a way of processing the fresh cheese which takes into account the need both to preserve the cheese and to improve it.
Je način predelave mladega sira, ki priča o skrbi za njegovo shranjevanje in izboljšanje.
The product is processed principally by wrapping it in chestnut leaves.
Predelava proizvoda zajema predvsem njegovo povezanost s kostanjevimi listi, to je „povijanje“ vanje.
This process marks the transition from tomme to ‘Banon’.
S tem hlebec postane sir „Banon“.
The leaves insulate the cheese from the air and serve as an adjuvant, so that the cheese can acquire its aromatic characteristics.
Listi, ki so dodatek, se uporabljajo kot zaščita pred zrakom in tako omogočajo razvoj aromatičnih značilnosti sira.
Although it would seem that the leaves of numerous species could be used for the cheese (the vine plant, the chestnut tree, the plane tree, the walnut tree, etc.), in fact chestnut leaves must be used because of their solid structure and the quality of their tannin.
Čeprav se zdi, da se za sir lahko uporabljajo številne rastlinske vrste (trta, kostanj, platana, oreh idr.), so se zaradi trdne strukture in tanina uveljavili kostanjevi listi.
These factors have resulted in scrubland vegetation comprising heath with gorse, hawthorn, blackthorn, rock rose, juniper, lavender, savory, thyme, etc. as well as chestnut trees which were planted around 1860 in decalcified areas.
Zato so na tem območju neobdelane površine, na katerih rastejo košeničica, glog, črni trn, brškin, brin, sivka, šetraj, timijan … in kostanj, ki je bil okrog leta 1860 posajen na območjih s kislimi tlemi.
It is an ideal environment for goat breeding and pastoralism.
To je najboljše območje za kozjerejo in pašništvo.
The agri-pastoral system
Kmetijsko-pašniški sistem
The goats feed essentially on pastureland and in forage areas.
Pašniške in krmne površine rejcu zagotavljajo osnovno krmo za koze.
Those areas are integrated into the feeding strategy for the herd.
Vključene so v prehransko strategijo črede.
Therefore breeders have introduced a specific production system incorporating the diversity of natural resources.
Rejci so tako vzpostavili poseben sistem proizvodnje, ki združuje različne naravne vire.
Grazing combines three types of resources: natural grassland, woods and nitrogen-rich legumes.
Paša združuje tri vrste virov: naravne travinje, gozd in stročnice, bogate z dušikom.
Most breeders tend their own goats. This enables them to supplement the goats’ feed by letting them graze on sainfoin or lucerne growing on grassland, depending on the feed obtained from rough grazing and the season.
Večina rejcev koze pase, kar jim omogoča, da prehrano glede na količino popasene krme na pašnikih in minevanje sezone dopolnijo s pašo na travinjah s turško deteljo ali lucerno.
This breeding system is an agricultural practice that forms an integral part of the relationship between the specific characteristics of the cheese and its geographical area.
Ta sistem reje v celoti prispeva k značilnostim tega sira, povezanim z njegovim območjem proizvodnje.
Production techniques
Tehnika proizvodnje
The use of soft curd is necessary because of the prevailing climatic conditions (high temperatures and dryness).
Uporabo mehkega koaguluma zahtevajo podnebne spremembe (visoke temperature in suho podnebje).
Without specific techniques it is impossible in this region to cool the milk and then keep it at a low temperature in order to allow lactic bacteria to work without the milk turning sour.
V tej regiji je namreč brez posebnih tehničnih sredstev nemogoče ohladiti mleko in ga nato ohranjati pri nizki temperaturi, da bi se omogočilo delovanje mlečnih fermentov, ne da bi se mleko skisalo.
Therefore the curdling, i.e. the coagulation, of the milk must be activated with rennet.
Torej je treba s siriščem spodbuditi usirjenje mleka, to je njegovo koagulacijo.
Wrapping the tommes of cheese helped provide food all year round, in particular in the long winter months when the goats did not give milk.
S povijanjem hlebcev je bilo mogoče poskrbeti za prehrano skozi vse leto in predvsem preživeti zimsko zatišje, ko koze niso dajale mleka.