natgillin/translations-raw huggingface dataset:
refer to information which contradicts that contained in the prospectus;
ne napotujejo na informacije, ki so v nasprotju z informacijami v prospektu;
present a materially unbalanced view of the information contained in the prospectus, including by way of omission or presentation of negative aspects of such information with less prominence than the positive aspects;
ne predstavljajo bistveno neuravnoteženega pogleda na informacije v prospektu, vključno z opustitvijo ali predstavljanjem negativnih vidikov teh informacij z manj poudarka kot pri pozitivnih vidikih;
contain alternative performance measures concerning the issuer, unless they are contained in the prospectus.
ne vsebujejo alternativnih meril uspešnosti v zvezi z izdajateljem, razen če so navedena v prospektu.
For the purposes of points (a) to (d), information contained in the prospectus shall consist of information included in the prospectus, where already published, or information to be included in the prospectus, where the prospectus is published at a later date.
Za namene točk (a) do (d) so informacije v prospektu informacije, navedene v prospektu, če je že objavljen, ali informacije, ki bodo navedene v prospektu, če bo objavljen pozneje.
For the purposes of point (d), alternative performance measures shall consist of performance measures which are financial measures of historical or future financial performance, financial position, or cash flows, other than financial measures defined in the applicable financial reporting framework.
Za namene točke (d) so alternativna merila uspešnosti merila uspešnosti, ki so finančna merila za preteklo ali prihodnjo finančno uspešnost, finančni položaj ali denarne tokove, razen finančnih meril, opredeljenih v veljavnem okviru finančnega poročanja.
Articles 13
Člen 13
Amendments to Regulation (EC) No 809/2004
Sprememba Uredbe (ES) št. 809/2004
Regulation (EC) No 809/2004 is amended as follows:
Uredba (ES) št. 809/2004 se spremeni:
in Article 1, paragraphs 5 and 6 are deleted;
v členu 1 se črtata odstavka 5 in 6;
Articles 29 to 34 are deleted.
črtajo se členi 29 do 34.
Commission Regulation (EC) No 809/2004 of 29 April 2004 implementing Directive 2003/71/EC of the European Parliament and of the Council as regards information contained in prospectuses as well as the format, incorporation by reference and publication of such prospectuses and dissemination of advertisements (OJ L 149, 30.4.2004, p. 1).
Uredba Komisije (ES) št. 809/2004 z dne 29. aprila 2004 o izvajanju Direktive 2003/71/ES Evropskega parlamenta in Sveta o informacijah, ki jih vsebujejo prospekti, in o obliki prospektov, vključitvi informacij s sklicevanjem in objavi teh prospektov in razširjanju oglaševanj (UL L 149, 30.4.2004, str. 1).
Commission Implementing Regulation (EU) 2016/302
Izvedbena uredba Komisije (EU) 2016/302
An article in the form of a plastic drawing board measuring approximately 31 cm × 32 cm, with a bright layered plastic magnetic surface for drawing and erasing.
Izdelek v obliki plastične risalne plošče, ki meri približno 31 cm × 32 cm, z večslojno svetlo plastično magnetno površino za risanje in brisanje.
The surface is surrounded and held by a plastic frame.
Površina risalne plošče je obdana s plastičnim okvirjem in nanj pritrjena.
The erasing function works by lifting the upper layer of the plastics;
Ta izdelek je zasnovan za otroško igro.
the mechanism for lifting the upper layer is built-in at the bottom of the drawing board and disconnects the magnetic function.
(glej sliko) [1]
The article is designed for the entertainment of children.
Uvrstitev opredeljujejo splošna pravila 1, 3(a), 3(b) in 6 za razlago kombinirane nomenklature ter besedilo oznak KN 950300 in 95030095.
See image [1].
Uvrstitev med tablice in table za pisanje ali risanje pod tarifno številko 9610 je izključena, ker izdelek ni namenjen pisanju ali risanju s pisali iz skrilavcev, kredami, flomastri in označevalci s konico iz polsti ali vlaken (glej tudi pojasnjevalne opombe harmoniziranega sistema k tarifni številki 9610).
Classification is determined by general rules 1, 3(a), 3(b) and 6 for the interpretation of the Combined Nomenclature (GIR) and by the wording of CN codes 950300 and 95030095.
Izdelek ima značilnosti igrač iz tarifne številke 9503.
Classification as a slate or board, with writing or drawing surfaces under heading 9610 is excluded, as the article is not to be used for writing or drawing with slate pencils, chalks, felt or fibre-tipped markers (see also the Harmonized System Explanatory Notes (HSEN) to heading 9610).
Ker tarifna številka 9503 vsebuje najpodrobnejši opis, je uvrstitev pod tarifno številko 3926 med druge proizvode iz plastičnih mas prav tako izključena.
The article has the characteristics of a toy of heading 9503.
Izdelek je sestavljen izdelek v smislu splošnega pravila za razlago kombinirane nomenklature 3(b).
As heading 9503 provides the most specific description, classification under heading 3926 as other articles of plastics is also excluded.
Sestavljen je iz plastičnih mas in magnetne površine, ki skupaj tvorijo celoto (glej tudi odstavek IX pojasnjevalnih opomb harmoniziranega sistema k splošnemu pravilu za razlago kombinirane nomenklature 3(b)).
The article is a composite article within the meaning of GIR 3(b).
Izdelek je zato treba uvrstiti pod oznako KN 95030095 kot druge igrače iz plastičnih mas.
It consists of plastics and a magnetic surface, which together form a whole (see also the HSEN to GIR 3(b), (IX)).
Slika je zgolj informativne narave.
Commission Implementing Regulation (EU) 2016/303
Izvedbena uredba Komisije (EU) 2016/303
entering a name in the register of protected designations of origin and protected geographical indications (Pane Toscano (PDO))
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb (Pane Toscano (ZOP))
Pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012, Italy's application to register the name ‘Pane Toscano’ was published in the Official Journal of the European Union [2].
V skladu s členom 50(2)(a) Uredbe (EU) št. 1151/2012 je bila vloga Italije za registracijo imena „Pane Toscano“ objavljena v Uradnem listu Evropske unije [2].
By the notice of opposition of 12 November 2013 and the reasoned statement of opposition of 10 December 2013, the United Kingdom opposed the registration under Article 51(2) of Regulation (EU) No 1151/2012.
V ugovoru z dne 12. novembra 2013 in utemeljenem ugovoru z dne 10. decembra 2013 je Združeno kraljestvo nasprotovalo registraciji v skladu s členom 51(2) Uredbe (EU) št. 1151/2012.
By the notice of opposition of 12 November 2013, registered in the mail register of the Commission on 19 November 2013, Belgium opposed the registration under Article 51(2) of Regulation (EU) No 1151/2012.
V ugovoru z dne 12. novembra 2013, ki je bil v evidenco pošte Komisije vpisan 19. novembra 2013, je Belgija nasprotovala registraciji v skladu s členom 51(2) Uredbe (EU) št. 1151/2012.
The notice of opposition sent by Belgium already included all the elements of a reasoned statement of opposition.
Ugovor, ki ga je poslala Belgija, je že vključeval vse elemente utemeljenega ugovora.
By letter of 15 January 2014, Belgium sent a more extensive reasoned statement of opposition under Article 51(2) of Regulation (EU) No 1151/2012.
V dopisu z dne 15. januarja 2014 je Belgija poslala izčrpnejši utemeljeni ugovor v skladu s členom 51(2) Uredbe (EU) št. 1151/2012.
The two oppositions were deemed admissible.
Oba ugovora sta se štela za dopustna.
By letters dated 24 January 2014 and 13 February 2014, the Commission invited Italy and the United Kingdom on one side and Italy and Belgium on the other side to engage in appropriate consultations to seek agreement among themselves in accordance with their internal procedures.
Komisija je z dopisoma z dne 24. januarja 2014 in 13. februarja 2014 Italijo in Združeno kraljestvo ter Italijo in Belgijo pozvala, naj začnejo ustrezna posvetovanja, da bi dosegli dogovor v skladu s svojimi notranjimi postopki.
No agreement was reached between the parties.
Dogovor med stranmi ni bil dosežen.
In accordance with Article 10(1)(a) and (d) of Regulation (EU) No 1151/2012, the opponents alleged that the registration of ‘Pane Toscano’ as a protected designation of origin is contrary to Articles 5 and 7(1) of Regulation (EU) No 1151/2012 and that the name ‘Pane Toscano’ is generic.
V skladu s členom 10(1)(a) in (d) Uredbe (EU) št. 1151/2012 sta vložnika ugovorov trdila, da je registracija imena „Pane Toscano“ kot zaščitene označbe porekla v nasprotju s členom 5 in členom 7(1) Uredbe (EU) št. 1151/2012 in da je ime „Pane Toscano“ generično.
The opponents claim that the soft wheat harvested in Tuscany consists of varieties that are commonly grown in most parts of the country.
Vložnika ugovorov trdita, da v Toskani žeta navadna pšenica zajema sorte, ki se splošno gojijo v vseh delih države.
These varieties cannot be considered as indigenous varieties or specific Tuscan varieties.
Teh sort ni mogoče šteti za avtohtone sorte ali sorte, značilne za Toskano.
The processing of the grain to obtain the wholegrain flour type ‘0’ that takes place in the defined geographical area is typically similar to the one that takes place everywhere in Italy and in Europe in general.
Predelava zrnja v polnozrnato moko tipa „0“, ki poteka na opredeljenem geografskem območju, je tipično podobna predelavi, ki poteka povsod v Italiji in na splošno v Evropi.
Since the blending of various qualities of soft wheat is necessary to achieve the right mix suited to the intended use of the required flour, it is the flour's technical characteristics that characterise the product rather than the origin of the soft wheat.
Ker je za pridobitev prave mešanice moke za nameravano uporabo potrebno mešanje navadne pšenice različnih kakovosti, so za značilnosti proizvoda odločilne tehnične značilnosti moke in ne poreklo navadne pšenice.
The technical characteristics of type ‘0’ soft-wheat wholegrain flour whose use is mandatory in the production of ‘Pane Toscano’, are generic and not specific to Tuscany.
Tehnične značilnosti mehke polnozrnate pšenične moke tipa „0“, katere uporaba je obvezna v proizvodnji kruha „Pane Toscano“, so generične in niso značilne zgolj za Toskano.
The application is in contradiction in point 5.2 where it is argued that the high nutritional value and digestibility of the product is due to the use of a mixture of flours, while point 3.3 had specified the use of only one specific type ‘0’ soft-wheat wholegrain flour.
Vloga je protislovna v točki 5.2, ki navaja, da sta visoka prehranska vrednost in lahka prebavljivost proizvoda posledica uporabe mešanice vrst moke, medtem ko je v točki 3.3 določena uporaba samo ene moke, tj. mehke polnozrnate pšenične moke tipa „0“.
The application did not demonstrate the causal link between the geographical area and the quality or characteristics of the product.
V vlogi ni dokazana vzročna povezava med geografskim območjem in kakovostjo ali značilnostmi proizvoda.
This is confirmed by the circumstance that the single document is obliged to refer to the ‘profound knowledge’ of the ‘bakers' craft’, seen as ‘the most important’ in a ‘context of various interacting elements’.
To potrjuje okoliščina, da se mora enotni dokument sklicevati na „odlično poznavanje“ „pekarske obrti“, ki je „najpomembnejša“ pri „prepletanju različnih vzajemno delujočih elementov“.
The storage of flour at the mill for a suitable period of time to ensure the process of so-called ‘maturazione’ is not specific.
Skladiščenje moke v mlinu za primeren čas, da se zagotovi „zorenje“, ni posebnost.
This is common practice widely used throughout the European Union.
Gre za splošno prakso, ki se široko uporablja po vsej Evropski uniji.
The proposed name for registration ‘Pane Toscano’ is commonly used throughout Tuscany for several types of bread, which are presumably not produced according to the process defined in the application.
Ime „Pane Toscano“, predlagano za registracijo, se splošno uporablja v Toskani za več vrst kruha, ki se verjetno ne proizvajajo po postopku, opredeljenem v vlogi.
In addition, in Italy, ‘Pane Toscano’ is deemed synonymous with bread without salt.
Poleg tega v Italiji ime „Pane Toscano“ velja kot sinonim za nesoljen kruh.
In the follow-up of the opposition procedure, the opponents also alleged that the product specification should have included rules on the origin of the seeds, and that the influence of the temperature on the characteristics of the flours, as claimed by the applicant, is not proven by any scientific evidence.
V nadaljevanju postopka ugovora sta vložnika ugovorov tudi trdila, da bi morala specifikacija proizvoda vključevati pravila o poreklu semen ter da vpliv temperature na značilnosti moke, kot trdi vložnik, ni znanstveno dokazan.
Despite the abovementioned allegations submitted by the opponents, it is appropriate to register the name ‘Pane Toscano’ as a protected designation of origin for the following reasons.
Kljub navedenim trditvam, ki sta jih predložila vložnika ugovorov, je ime „Pane Toscano“ primerno registrirati kot zaščiteno označbo porekla iz naslednjih razlogov.
The name to be registered refers to the product ‘bread’ and not to flour or wheat.
Ime za registracijo se nanaša na proizvod „kruh“ in ne na moko ali pšenico.
It is therefore the product ‘bread’ that is to be focused on, in order to verify whether it possesses the quality or characteristics essentially or exclusively due to a particular geographical environment with its inherent natural and human factors.
Zato se je treba osredotočiti na proizvod „kruh“, da bi preverili, ali ima kakovost ali značilnosti, ki so pretežno ali izključno posledica določenega geografskega okolja z njegovimi lastnimi naravnimi in človeškimi dejavniki.
The qualities and characteristics of the product named ‘Pane Toscano’ essentially due to the particular geographical environment are exhaustively described in the single document and in the product specification:
Kakovost in značilnosti proizvoda z imenom „Pane Toscano“, ki so pretežno posledica določenega geografskega okolja, so izčrpno opisane v enotnem dokumentu in specifikaciji proizvoda:
its keeping qualities, its aroma of roasted hazelnuts, the ‘neutral’, i.e. unsalted, flavour of its crumb, its crunchy crust, its crumb's irregular holes and white-to-ivory colour, its high nutritional value and digestibility due to the use of a mixture of different varieties of wheat low in gluten and with the nutritional value of the flour naturally containing the original wheat germ (unlike today's normal practice of adding the wheat germ during processing), and to the historic absence of salt in its ingredients.
njegova velika obstojnost, vonj po praženih lešnikih, „nevtralen“, tj. neslan okus sredice, njegova hrustljava skorja ter belkasta do slonokoščena sredica z nepravilnimi luknjicami, njegova visoka prehranska vrednost in lahka prebavljivost, ker je narejen iz mešanice različnih sort pšenice z nizko vsebnostjo glutena in prehransko vrednostjo moke, ki naravno vsebuje pšenične kalčke (v nasprotju z običajno sodobno prakso, ko se pšenični kalčki dodajo med predelavo), in ker med sestavinami tradicionalno ni soli.
These specific qualities and characteristics are essentially due to the natural and human factors prevailing in the geographical environment of the defined geographical area.
Ta posebna kakovost in značilnosti so pretežno posledica naravnih in človeških dejavnikov, ki prevladujejo v geografskem okolju opredeljenega geografskega območja.
As indicated by the applicant, the link between the geographical area and the quality and product characteristics of ‘Pane Toscano’ PDO is inherent in the long time taken to process the bread, which allows the sourdough to extract from the unsalted wheat germ including flour the components which, when the bread is baked, give it its typical flavour, appearance and keeping qualities.
Kot navaja vložnik, je povezanost geografskega območja s kakovostjo in značilnostmi ZOP „Pane Toscano“ zajeta v dolgotrajnem postopku priprave kruha, med katerim lahko kislo testo iz neslane moke, ki vsebuje pšenične kalčke, izvleče sestavine, ki dajo pečenemu kruhu značilen okus, videz in dolgo obstojnost.
The wheat germ, naturally present in the flour following the milling process described in detail in the product specification, influences at the same time the nutritional value of ‘Pane Toscano’ and the raising process, the wheat germ being rich in enzymes which help break down the compound sugars.
Pšenični kalčki, ki so naravno prisotni v moki po mletju, ki je podrobno opisano v specifikaciji proizvoda, vplivajo tako na prehransko vrednost kruha „Pane Toscano“ kot tudi na proces vzhajanja, saj so bogati z encimi, ki pomagajo pri razgradnji sestavljenih sladkorjev.
The knowledgeable use of sourdough creates the conditions for lactic-acid fermentation, resulting in compounds which, during baking, give the bread its typical aroma and flavour.
Poznavalska raba kislega testa ustvari pogoje za mlečnokislinsko fermentacijo, pri kateri nastanejo sestavine, ki dajo med peko kruhu značilno aromo in okus.
In particular, the sourdough starter must interact with flours with precise characteristics set out in the product specification (low hardness, low W value and medium P/L value).
Zlasti mora nastavek za kislo testo vzajemno delovati z vrstami moke, ki imajo točno določene značilnosti, opredeljene v specifikaciji proizvoda (majhno trdoto, majhno vrednost W in srednjo vrednost P/L).
Due to a significant climatic specificity, such characteristics are found in flours made with wheat varieties grown in Tuscany rather than in neighbouring areas.
Zaradi posebnih podnebnih pogojev se te značilnosti najdejo v vrstah moke, narejenih iz sort pšenice, ki se gojijo v Toskani, ne pa tudi na sosednjih območjih.
The non-use of salt influences the fermentation processes and it also clearly characterises the related flavour.
Neuporaba soli vpliva na proces fermentacije in daje tudi svojstven okus.
In this context of various interacting elements, the bakers' craft and knowledge, as regards in particular the quality parameters, the preparation of the sourdough and the raising and baking phases, is of the utmost importance.
Pri tem prepletanju različnih vzajemno delujočih elementov sta pekarska obrt in znanje, zlasti kar zadeva parametre kakovosti, pripravo kislega testa ter vzhajanje in peko, izredno pomembna.
Human and natural factors are deeply interlinked and combined in a dynamic structure that globally constitutes the link between the area and the qualities of the product.
Človeški in naravni dejavniki so tesno medsebojno povezani in tvorijo dinamično strukturo, ki na splošno predstavlja povezavo med območjem in kakovostjo proizvoda.
Against this picture submitted by the applicant, the opponents developed an unconvincing reasoning, which is not liable to undermine the soundness of the application.
Glede na to predstavitev, ki jo je predložil vložnik, sta vložnika ugovorov podala neprepričljive argumente, ki ne morejo omajati utemeljenosti vloge.
The fact that the varieties of soft wheat used to produce the product named ‘Pane Toscano’ are not specific to Tuscany and are found in other Italian and European regions is not relevant.
Dejstvo, da sorte navadne pšenice, ki se uporabljajo za proizvodnjo proizvoda z imenom „Pane Toscano“, niso značilne zgolj za Toskano ter se najdejo tudi v drugih italijanskih in evropskih regijah, ni pomembno.
The wheat varieties admitted for the production of ‘Pane Toscano’ are not mentioned in the product specification as an element of specificity in themselves.
Sorte pšenice, ki so dovoljene za proizvodnjo „Pane Toscano“, v specifikaciji proizvoda niso navedene kot element posebnosti.
Several wheat varieties allowed to be used for making the flour for the ‘Pane Toscano’ have, in fact, their origin in Tuscany, but this is not the crucial issue.
Več sort pšenice, katerih uporaba je dovoljena za pridobivanje moke za „Pane Toscano“, dejansko izvira iz Toskane, vendar to ni ključnega pomena.
The product specification and the single document explain that the most important element is the impact of the environment on the wheat.
V specifikaciji proizvoda in enotnem dokumentu je razloženo, da je najpomembnejši element vpliv okolja na pšenico.
While sharing the same genetic heritage, wheat varieties develop specific characteristics because of the influence of climatic conditions.
Čeprav imajo sorte pšenice isto gensko dediščino, zaradi vpliva podnebnih pogojev razvijejo posebne značilnosti.
The same varieties grown in other areas, even those neighbouring Tuscany, do not have the same commercial and technical parameters necessary to produce ‘Pane Toscano’.
Iste sorte, vzgojene na drugih območjih, tudi tistih, ki mejijo na Toskano, nimajo enakih komercialnih in tehničnih parametrov, potrebnih za proizvodnjo „Pane Toscano“.
In the specific case, the Tuscan phenotypes of these wheat varieties, due to the action of climate conditions and in particular with reference to the minimal temperatures, result in flours having specific parameters (the hardness, the W value and the P/L value) that are suitable for the production of ‘Pane Toscano’.
V konkretnem primeru toskanski fenotipi teh sort pšenice zaradi podnebnih pogojev in zlasti minimalnih temperatur dajejo vrste moke s posebnimi značilnostmi (trdota, vrednost W in vrednost P/L), ki so primerne za proizvodnjo „Pane Toscano“.
In the light of the above, also the observation that the technical characteristics of the soft-wheat flour required for the production of ‘Pane Toscano’, which is not wholegrain flour — as stated by the opponents — but just flour including wheat germ, are generic, proves baseless.
Glede na navedeno je neutemeljena tudi pripomba, da so tehnične značilnosti mehke pšenične moke za proizvodnjo „Pane Toscano“ – ki ni polnozrnata moka, kot navajata vložnika ugovorov, temveč zgolj moka, ki vsebuje pšenične kalčke – generične.
The definition of a protected designation of origin does not require the product to be produced via a process which is specific to the defined geographical area.
Opredelitev zaščitene označbe porekla ne zahteva, da se proizvod proizvaja s postopkom, ki je značilen za opredeljeno geografsko območje.
Therefore, the mill processing of the grain to obtain the flour and the storage of flour at the mill cannot be challenged in this respect.
Zato se v zvezi s tem ne moreta izpodbijati mletje žita za pridobitev moke in skladiščenje moke v mlinu.
They are described in the product specification because it is necessary to put the producers in the position to be aware of the concrete details concerning these processes.
V specifikaciji proizvoda sta opisana zato, ker se mora proizvajalcem omogočiti, da poznajo konkretne podrobnosti teh postopkov.
In any event, in this specific case, the milling process has a specific character since it contributes to one of the main qualities of the final product allowing the maintaining of the original wheat germ in the flour.
Kakor koli pa ima v konkretnem primeru mletje posebno značilnost, saj omogoča, da se v moki ohranijo naravno vsebovani pšenični kalčki, in tako prispeva k eni od glavnih lastnosti končnega proizvoda.
The rule on the blending of the wheat varieties to achieve the appropriate mix required for the production of ‘Pane Toscano’ does not challenge the importance of the origin of the wheat.
Pravilo o mešanju različnih sort moke za pridobitev ustrezne mešanice za proizvodnjo kruha „Pane Toscano“ ne izpodbija pomena porekla pšenice.
In contrast, it can be taken as a confirmation that varieties are not relevant in themselves.
Prav nasprotno, lahko se razume kot potrditev, da sorte same po sebi niso pomembne.
In addition, the knowledge in variety blending is to be qualified as human factor being part of the geographical environment.
Poleg tega se mora poznavanje mešanja sort šteti za človeški dejavnik, ki je del geografskega okolja.
There is no contradiction in point 5.2 of the single document:
V točki 5.2 enotnega dokumenta ni protislovja: