natgillin/translations-raw huggingface dataset:
Those methods and the limit values for the characteristics of oils are regularly updated to take account of developments in scientific and technical knowledge in line with the work carried out within the International Olive Council.
Navedene metode in mejne vrednosti za značilnosti olj se redno posodabljajo, da se upoštevajo znanstvena in tehnična spoznanja v skladu z opravljenim delom v Mednarodnem svetu za oljke.
On 26 November 2015, the International Olive Council adopted a new method for the organoleptic assessment of virgin olive oil modifying the optional terminology for labelling purposes.
Mednarodni svet za oljke je 26. novembra 2015 sprejel novo metodo za organoleptično ocenjevanje deviškega oljčnega olja, ki spreminja neobvezno terminologijo za etiketiranje.
The optional reserved terms are set out in Annex IX to Regulation (EU) No 1308/2013.
Neobvezne rezervirane navedbe so določene v Prilogi IX k Uredbi (EU) št. 1308/2013.
Annex IX to Regulation (EU) No 1308/2013 should therefore be amended accordingly,
Prilogo IX k Uredbi (EU) št. 1308/2013 bi bilo zato treba ustrezno spremeniti –
Annex IX to Regulation (EU) No 1308/2013 is replaced by the text in the Annex to this Regulation.
Priloga IX k Uredbi (EU) št. 1308/2013 se nadomesti z besedilom iz Priloge k tej uredbi.
poultrymeat
perutninsko meso
extensive indoor/barn-reared
ekstenzivna zaprta reja (talna reja)
free range — total freedom
prosta reja – neomejen izpust
olive oil
oljčno olje
cold extraction
ekstrakcija v hladnem
fruitiness: ripe or green
sadežno: zrelo ali zeleno
robust
močno
mild oil’
zelo blago olje“
Commission Implementing Regulation (EU) 2016/1227
Izvedbena uredba Komisije (EU) 2016/1227
Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 [1], and in particular point (d) of the first paragraph and the second paragraph of Article 91 thereof,
ob upoštevanju Uredbe (EU) št. 1308/2013 Evropskega parlamenta in Sveta z dne 17. decembra 2013 o vzpostavitvi skupne ureditve trgov kmetijskih proizvodov in razveljavitvi uredb Sveta (EGS) št. 922/72, (EGS) št. 234/79, (ES) št. 1037/2001 in (ES) št. 1234/2007 [1] ter zlasti točke (d) prvega in drugega odstavka člena 91 Uredbe,
Commission Regulation (EEC) No 2568/91 [2] defines the chemical and organoleptic characteristics of olive and olive-pomace oil and lays down methods of assessing those characteristics.
V Uredbi Komisije (EGS) št. 2568/91 [2] so opredeljene kemijske in organoleptične značilnosti oljčnega olja in olja iz oljčnih tropin ter določene metode za ocenjevanje navedenih značilnosti.
Those methods are regularly updated on the basis of the opinion of chemical experts and in line with the work carried out within the International Olive Council (IOC).
Navedene metode se redno posodabljajo ob upoštevanju mnenja kemijskih strokovnjakov in v skladu z opravljenim delom v Mednarodnem svetu za oljke (v nadaljnjem besedilu: IOC).
In order to ensure the implementation at Union level of the most recent international standards established by the IOC, the method for the determination of free acidity and the method related to the organoleptic assessment of virgin olive oils set out in Regulation (EEC) No 2568/91 should be updated.
Za zagotovitev, da se na ravni Unije izvajajo najnovejši mednarodni standardi, ki jih je določil IOC, bi bilo treba posodobiti metodo za določanje proste kislosti in metodo za organoleptično ocenjevanje deviškega oljčnega olja iz Uredbe (EGS) št. 2568/91.
Regulation (EEC) No 2568/91 should therefore be amended accordingly.
Uredbo (EGS) št. 2568/91 bi bilo zato treba ustrezno spremeniti –
Regulation (EEC) No 2568/91 is amended as follows:
Uredba (EGS) št. 2568/91 se spremeni:
Annex XII is amended in accordance with Annex II to this Regulation.
Priloga XII se spremeni v skladu s Prilogo II k tej uredbi.
Done at Brussels, 27 July 2016.
V Bruslju, 27. julija 2016
DETERMINATION OF FREE FATTY ACIDS, COLD METHOD
DOLOČANJE PROSTIH MAŠČOBNIH KISLIN, METODA V HLADNEM
This method describes the determination of free fatty acids in olive oils and olive pomace oils.
Ta metoda opisuje določanje prostih maščobnih kislin v oljčnih oljih in oljih iz oljčnih tropin.
The content of free fatty acids is expressed as acidity calculated as the percentage of oleic acid.
Vsebnost prostih maščobnih kislin je izražena kot kislost, izračunana v deležu oleinske kisline.
A sample is dissolved in a mixture of solvents and the free fatty acids present titrated using a potassium hydroxide or sodium hydroxide solution.
Vzorec se raztopi v mešanici topil in prisotne proste maščobne kisline se titrirajo z uporabo raztopine kalijevega hidroksida ali natrijevega hidroksida.
All the reagents should be of recognized analytical quality and the water used either distilled or of equivalent purity.
Vsi reagenti naj bodo priznane analitske kakovosti in uporabljena voda naj bo destilirana ali enakovredne čistoče.
Diethyl ether; 95 % ethanol (v/v), mixture of equal parts by volume.
Dietilni eter; 95 % etanol (v/v), mešanica enakih volumenskih delov.
Neutralize precisely at the moment of use with the potassium hydroxide solution (3.2), with the addition of 0,3 ml of the phenolphthalein solution (3.3) per 100 ml of mixture.
Natančno v trenutku uporabe nevtraliziramo z raztopino kalijevega hidroksida (3.2) z dodatkom 0,3 ml fenolftaleinove raztopine (3.3) na 100 ml mešanice.
Diethyl ether is highly inflammable and may form explosive peroxides.
Dietilni eter je zelo vnetljiv in lahko tvori eksplozivne perokside.
Special care should be taken in its use.
Pri njegovi uporabi je treba biti posebno pazljiv.
If it is not possible to use diethyl ether, a mixture of solvents containing ethanol and toluene may be used.
Če ni mogoče uporabiti dietilnega etra, se lahko uporabi mešanica topil, ki vsebujejo etanol in toluen.
If necessary, ethanol may be replaced by propanol-2.
Če je treba, se etanol lahko nadomesti s 2-propanolom.
Potassium hydroxide or sodium hydroxide, titrated ethanolic or aqueous solution, c(KOH) [or c(NaOH)] about 0,1 mol/l or, if necessary, c(KOH) [or c(NaOH)] about 0,5 mol/l.
Kalijev hidroksid ali natrijev hidroksid, standardizirana etanolna ali vodna raztopina, približno 0,1 mol/l c(KOH) [ali c(NaOH)], ali če je potrebno, približno 0,5 mol/l c(KOH) [ali c(NaOH)].
Commercial solutions are available.
Na voljo so raztopine v prodaji.
The exact concentration of potassium hydroxide solution (or sodium hydroxide solution) must be known and checked prior to use.
Pred uporabo moramo poznati in preveriti točno koncentracijo raztopine kalijevega hidroksida (ali natrijevega hidroksida).
Use a solution prepared at least five days before use and decanted into a brown glass bottle with a rubber stopper.
Uporabimo raztopino, ki je bila pripravljena najmanj pet dni pred uporabo in prelita v rjavo steklenico z gumijastim zamaškom.
The solution should be colourless or straw coloured.
Raztopina mora biti brezbarvna ali barve slame.
If phase separation is observed when using aqueous solution of potassium hydroxide (or sodium hydroxide), replace the aqueous solution by an ethanolic solution.
Če pri uporabi vodne raztopine kalijevega hidroksida (ali natrijevega hidroksida) opazimo fazno ločevanje, nadomestimo vodno raztopino z etanolno raztopino.
A stable colourless solution of potassium hydroxide (or sodium hydroxide) may be prepared as follows.
Stabilno brezbarvno raztopino kalijevega hidroksida (ali natrijevega hidroksida) lahko pripravimo, kot sledi.
Bring to the boil 1000 ml of ethanol or water with 8 g of potassium hydroxide (or sodium hydroxide) and 0,5 g of aluminium shavings and continue boiling under reflux for one hour.
Zavremo 1000 ml etanola ali vode z 8 g kalijevega hidroksida (ali natrijevega hidroksida) in 0,5 g aluminijevih ostružkov in še naprej vremo pod povratnim hladilnikom eno uro.
Distil immediately.
Takoj destiliramo.
Dissolve in the distillate the required quantity of potassium hydroxide (or sodium hydroxide).
Raztopimo v destilatu zahtevano količino kalijevega hidroksida (ali natrijevega hidroksida).
Leave for several days and decant the clear supernatant liquid from the precipitate of potassium carbonate (or sodium carbonate).
Pustimo mirovati nekaj dni in z dekantiranjem ločimo bistri supernatant od oborine kalijevega karbonata (ali natrijevega karbonata).
The solution may also be prepared without distillation as follows: to 1000 ml of ethanol (or water) add 4 ml of aluminium butylate and leave the mixture for several days.
Raztopino lahko brez destilacije pripravimo, kot sledi: k 1000 ml etanola (ali vode) dodamo 4 ml aluminijevega butilata in mešanico pustimo nekaj dni.
Decant the supernatant liquid and dissolve the required quantity of potassium hydroxide (or sodium hydroxide).
Dekantiramo tekoči supernatant in raztopimo zahtevano količino kalijevega hidroksida (ali natrijevega hidroksida).
The solution is ready for use.
Raztopina je pripravljena za uporabo.
Phenolphthalein, 10 g/l solution in 95 to 96 % ethanol (v/v) or alkali blue 6B or thymolphthalein, 20 g/l solution in 95 to 96 % ethanol (v/v).
Raztopina 10 g/l fenolftaleina v 95- do 96-odstotnem etanolu (v/v) ali raztopina 20 g/l bazičnega modrila 6B ali timolftaleina v 95- do 96-odstotnem etanolu (v/v).
In the case of strongly coloured oils, alkali blue or thymolphthalein shall be used.
Pri močno obarvanih oljih se uporabljata bazično modrilo ali timolftalein.
Usual laboratory equipment including:
Običajna laboratorijska oprema, vključno z:
Analytical balance;
analizno tehtnico,
250 ml conical flask;
ililitrsko erlenmajerico,
10 ml burette class A, graduated in 0,05 ml, or equivalent automatic burette.
ililitrsko bireto razreda A z razdelkom 0,05 ml ali enakovredno avtomatsko bireto.
Preparation of the test sample
Priprava vzorca
When the sample is cloudy, it should be filtered.
Ko je vzorec moten, ga je treba filtrirati.
Test portion
Testni vzorec
Take a sample depending on the presumed acidity in accordance with the following table:
Odvisno od predvidene kislosti natehtamo vzorec po naslednji tabeli:
Expected acidity
Pričakovana kislost
(oleic acidity g/100 g)
(g oleinske kisline na 100 g)
Mass of sample (g)
Masa vzorca (g)
Weighing accuracy (g)
Točnost tehtanja (g)
> 2 to 7,5
> 2 do 7,5
Weigh the sample in the conical flask (4.2).
Vzorec tehtamo v erlenmajerici (4.2).
Dissolve the sample (5.2) in 50 to 100 ml of the previously neutralized mixture of diethyl ether and ethanol (3.1).
Raztopimo vzorec (5.2) v 50 do 100 ml predhodno nevtralizirane mešanice dietilnega etra in etanola (3.1).
Titrate while stirring with the 0,1 mol/l solution of potassium hydroxide (or sodium hydroxide) (3.2) (see Note 4) until the indicator changes (the colour of the coloured indicator persists for at least 10 seconds).
Med mešanjem titriramo z raztopino 0,1 mol/l kalijevega hidroksida (ali natrijevega hidroksida) (3.2) (glej opombo 4) do preskoka barve indikatorja (barva obarvanega indikatorja je obstojna najmanj 10 sekund).
If the quantity of 0,1 mol/l potassium hydroxide (or sodium hydroxide) solution required exceeds 10 ml, use the 0,5 mol/l solution or change the sample mass according to the expected free acidity and the proposed table.
Če zahtevana količina 0,1 mol/l kalijevega hidroksida (ali natrijevega hidroksida) preseže 10 ml, uporabimo raztopino 0,5 mol/l ali spremenimo maso vzorca po pričakovani prosti kislosti v navedeni tabeli.
If the solution becomes cloudy during titration, add enough of the solvents (3.1) to give a clear solution.
Če raztopina med titracijo postane motna, dodamo dovolj topil (3.1), da dobimo bistro raztopino.
Carry out a second determination only if the first result is higher than the specified limit for the category of the oil.
Vsebnost določamo drugič le, če je prvi rezultat višji od omejitve, navedene za kategorijo olja.
Acidity as a percentage of oleic acid by weight is equal to:
Kislost kot odstotek oleinske kisline je enaka:
V the volume of titrated potassium hydroxide solution (or sodium hydroxide) used, in millilitres;
V volumen uporabljene standardizirane raztopine kalijevega hidroksida (ali natrijevega hidroksida) v mililitrih;
c the exact concentration in moles per litre of the titrated solution of potassium hydroxide (or sodium hydroxide) used;
c točna koncentracija v molih na liter uporabljene standardizirane raztopine kalijevega hidroksida (ali natrijevega hidroksida);
M 282 g/mol, the molar mass in grams per mole of oleic acid;
M 282 g/mol, molska masa v gramih na mol oleinske kisline;
m the mass of the sample, in grams.
m masa vzorca v gramih.
Oleic acidity is reported as follows:
Oleinska kislina se zapiše, kot sledi:
to two decimal places for values from 0 up to and including 1;
na dve decimalni mesti natančno za vrednosti od 0 do vključno 1;
to one decimal place for values from 1 up to and including 100.’
na eno decimalno mesto natančno za vrednosti od 1 do vključno 100.“
Annex XII to Regulation (EEC) No 2568/91 is amended as follows:
Priloga XII k Uredbi (EGS) št. 2568/91 se spremeni:
Upon request, the panel leader may certify that the oils which have been assessed comply with the definitions and ranges corresponding solely to the following terms according to the intensity and perception of the attributes.
Vodja ocenjevalne komisije lahko na zahtevo potrdi, da so ocenjena olja skladna z opredelitvami in razponi, ki glede intenzivnosti in zaznavanja lastnosti ustrezajo izrazom v nadaljevanju.
Robust, when the median of the attribute is more than 6;
močno, če je mediana lastnosti višja od 6;
Medium, when the median of the attribute is between 3 and 6;
srednje, če je mediana lastnosti med 3 in 6;
Delicate, when the median of the attribute is less than 3.
blago, če je mediana lastnosti nižja od 3.
Fruitiness
Sadežnost
Set of olfactory sensations characteristic of the oil which depends on the variety of olive and comes from sound, fresh olives in which neither green nor ripe fruitiness predominates.
Skupek vonjev, ki je odvisen od sorte oljk ter izhaja iz zdravih in svežih oljk, pri katerih ne prevladuje niti sadežnost zelenih oljk niti sadežnost zrelih oljk.
Green fruitiness
Zelena sadežnost
Set of olfactory sensations characteristic of the oil which is reminiscent of green fruit, depends on the variety of olive and comes from green, sound, fresh olives.
Skupek vonjev, ki spominja na zelene sadeže, je odvisen od sorte oljk ter izhaja iz zdravih in svežih zelenih oljk.
Ripe fruitiness
Zrela sadežnost
Set of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives.
Skupek vonjev, ki spominja na zrele sadeže, je odvisen od sorte oljk ter izhaja iz zdravih in svežih oljk.
Well balanced
Uravnoteženo
Oil which does not display a lack of balance, by which is meant the olfactory- gustatory and tactile sensation where the median of the bitter attribute and the median of the pungent attribute are not more than 2 points above the median of the fruitiness.
Olje, ki ni neuravnoteženo po vonju, okusu in tipnem občutku v ustih ter pri katerem mediana lastnosti grenko in mediana lastnosti pikantno nista več kot za dve točki višji od mediane sadežnosti.
Mild oil
Zelo blago olje
Oil for which the median of the bitter and pungent attributes is 2 or less.
Olje, pri katerem znaša mediana lastnosti grenko in pikantno 2 ali manj.
List of terms according to the intensity of perception:
Seznam izrazov glede na intenzivnost zaznavanja:
Terms subject to production of an organoleptic test certificate
Izrazi, za katere je treba predložiti potrdilo organoleptičnega preskusa
Median of the attribute
Mediana lastnosti
Delicate fruitiness
Blaga sadežnost
Less than 3
manj kot 3
Medium fruitiness
Srednja sadežnost
Between 3 and 6
med 3 in 6
Robust fruitiness
Močna sadežnost
More than 6
več kot 6
Delicate ripe fruitiness
Blaga zrela sadežnost
Medium ripe fruitiness
Srednja zrela sadežnost
Robust ripe fruitiness
Močna zrela sadežnost
Delicate green fruitiness
Blaga zelena sadežnost
Medium green fruitiness
Srednja zelena sadežnost
Robust green fruitiness
Močna zelena sadežnost
Delicate bitterness
Blaga grenkost
Medium bitterness
Srednja grenkost
Robust bitterness
Močna grenkost
Delicate pungency
Blaga pikantnost
Medium pungency
Srednja pikantnost
Robust pungency
Močna pikantnost
Well balanced oil
Dobro uravnoteženo olje
The median of the bitter attribute and the median of the pungent attribute are not more than 2 points above the median of the fruitiness
Mediana lastnosti grenko in mediana lastnosti pikantno nista več kot 2 točki višji od mediane sadežnosti.
The median of the bitter attribute and the median of the pungent attribute are not more than 2’
Mediana lastnosti grenko in mediana lastnosti pikantno ne znašata več kot 2.“;
point 9.1.1 is replaced by the following:
točka 9.1.1 se nadomesti z naslednjim:
The tasters shall pick up the glass, keeping it covered with the watch-glass, and shall bend it gently; they shall then rotate the glass fully in this position so as to wet the inside as much as possible.
Pokuševalci vzamejo kozarec, pri čemer ga držijo pokritega z urnim steklom, in ga počasi nagnejo; nato v tem položaju popolnoma zavrtijo kozarec, da se njegova notranjost kar čim več omoči.
Smelling should not exceed 30 seconds.
Vzorca ne smejo vohati več kot 30 sekund.
If no conclusion has been reached during this time, they shall take a short rest before trying again.
Če do takrat ne pridejo do nobenega sklepa, začnejo znova po kratkem počitku.
NB: When the tasters do not perceive fruitiness in a sample and the intensity of the classifying negative attribute is 3,5 or less the panel leader may decide to arrange for the tasters to analyse the sample again at ambient temperature (COI/T.20/Doc.
Opomba: Če pokuševalci ne zaznajo sadežnosti v vzorcu in intenzivnost negativne razvrstitvene lastnosti je 3,5 ali manj, vodja ocenjevalne komisije lahko poskrbi, da pokuševalci ponovno analizirajo vzorec pri sobni temperaturi (COI/T.20/Doc. št. 6/Rev. z dne 1. septembra 2007, oddelek 3 – Splošne specifikacije za postavitev preskusnega prostora), medtem ko pojasni okoliščine in pojem sobne temperature.
No 6/Rev. 1, September 2007, section 3 — General specifications for installation of a test room) while specifying the context and concept of ambient temperature.
Ko vzorec doseže sobno temperaturo, ga pokuševalci ponovno ocenijo, samo da preverijo, ali se zazna sadežnost.
When the sample reaches room temperature, the tasters should re-assess it to check solely whether fruitiness is perceived.
Če se, označijo njeno intenzivnost na lestvici.
If it is, they should mark the intensity on the scale.
Upoštevati je treba tudi tipni občutek pikantnosti v ustih.
The tactile sensation of pungency should be taken into consideration.
Zato je priporočljivo olje zaužiti.“;
For this purpose it is advisable to ingest the oil.’
točka 9.4 se nadomesti z naslednjim:
point 9.4 is replaced by the following:
Razvrstitev olja
Classification of the oil
Olje se razvrsti v skladu s spodaj navedenimi opisi na podlagi mediane napak in mediane lastnosti sadežno.
The oil is graded as follows in line with the median of the defects and the median for the fruity attribute.
Mediana napak je mediana napake, ki se zazna z največjo intenzivnostjo.
The median of the defects is defined as the median of the defect perceived with the greatest intensity.
Mediana napak in mediana lastnosti sadežno sta izraženi na eno decimalno mesto natančno.
The median of the defects and the median of the fruity attribute are expressed to one decimal place.
Razvrstitev olja se izvede s primerjavo vrednosti mediane napak in mediane lastnosti sadežno z referenčnimi razponi, navedenimi spodaj.
The oil is graded by comparing the median value of the defects and the median of the fruity attribute with the reference ranges given below.
Ker so bile meje razponov določene ob upoštevanju napak metode, veljajo za absolutne.
The error of the method has been taken into account when establishing the limits of these ranges, which are therefore considered to be absolute.
Programska oprema omogoča prikaz razvrstitve v obliki tabele s statističnimi podatki ali grafa.
The software packages allow the grading to be displayed as a table of statistics or a graph.
Ekstra deviško oljčno olje: mediana napak je enaka 0, mediana lastnosti sadežno pa je višja od 0.
Extra virgin olive oil: the median of the defects is 0 and the median of the fruity attribute is above 0;
Deviško oljčno olje: mediana napak je višja od 0 in enaka ali nižja od 3,5, mediana lastnosti sadežno pa je višja od 0.
Virgin olive oil: the median of the defects is above 0 but not more than 3,5 and the median of the fruity attribute is above 0;
Lampante deviško oljčno olje: mediana napak je višja od 3,5 ali pa je nižja ali enaka 3,5 in mediana sadežnosti je enaka 0.
When the median of the bitter and/or pungent attribute is more than 5,0, the panel leader shall state so on the test certificate.
Rezultati dvakratne analize morajo biti statistično homogeni.
For assessments intended to monitor compliance, one test shall be carried out.
(glej točko 9.5).
In the case of counter assessments, the analysis must be carried out in duplicate in different tasting sessions.
Če niso, je treba vzorec spet dvakrat analizirati.
The results of the duplicate analysis must be statistically homogenous.
Končna vrednost mediane razvrstitvenih lastnosti se izračuna iz povprečja obeh median.“;
(See point 9.5).
doda se naslednja točka 9.5:
If not, the sample must be reanalysed twice again.
Merila za sprejem ali zavrnitev dvojnikov
The final value of the median of the classification attributes will be calculated using the average of both medians.’
Normirana napaka, kot je opredeljena spodaj, se uporabi za določitev, ali so oboji rezultati dvakratne analize homogeni ali statistično sprejemljivi:
the following point 9.5 is added:
pri čemer sta Me1 in Me2 mediani dvakratne analize (prva oziroma druga analiza), U1 in U2 pa sta povečani merilni negotovosti za obe vrednosti, izračunani kot sledi in je opredeljeno v Dodatku:
Criteria for the acceptance and rejection of duplicates
U1 = c × s * and s*
The normalised error, defined below, shall be used to determine whether the two results of a duplicate analysis are homogenous or statistically acceptable:
za povečano merilno negotovost, c = 1,96; zato
Where Me1 and Me2 are the medians of the two duplicates (respectively first and second analysis) and U1 and U2 are the expanded uncertainties obtained for the two values, calculated as follows as specified in Appendix:
pri čemer je CVr grobi koeficient variacije.
U1 = c × s* and s*
Za določitev, da vrednosti nista statistično različni, mora biti vrednost En enaka ali manjša kot 1,0.“
For the expanded uncertainty, c = 1,96; hence:
Če je mediana lastnosti grenko in/ali pikantno višja od 5,0, vodja ocenjevalne komisije to navede na potrdilu o pokušnji.
Commission Implementing Regulation (EU) 2016/1228
Izvedbena uredba Komisije (EU) 2016/1228
Commission Implementing Regulation (EU) 2016/1229
Izvedbena uredba Komisije (EU) 2016/1229
on the issue of licences for importing rice under the tariff quotas opened for the July 2016 subperiod by Implementing Regulation (EU) No 1273/2011
o izdaji uvoznih dovoljenj za riž v okviru tarifnih kvot, odprtih z Izvedbeno uredbo (EU) št. 1273/2011 za podobdobje julij 2016
The notifications sent in accordance with point (a) of Article 8 of Implementing Regulation (EU) No 1273/2011 show that, for the quotas with order number 09.4154 and 09.4166, the applications lodged in the first 10 working days of July 2016 under Article 4(1) of that Implementing Regulation cover a quantity greater than that available.
Iz sporočil, poslanih v skladu s točko (a) člena 8 Izvedbene uredbe (EU) št. 1273/2011, izhaja, da zahtevki za kvoto z zaporedno številko 09.4154, predloženi v prvih desetih delovnih dneh meseca julija 2016 v skladu s členom 4(1) navedene izvedbene uredbe, zajemajo količino, ki presega razpoložljivo količino.