9.8.2012

EN

Official Journal of the European Union

C 239/1

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Euro exchange rates (1)

8 August 2012

2012/C 239/01

1 euro =

	Currency	Exchange rate
USD	US dollar	1,2336
JPY	Japanese yen	96,68
DKK	Danish krone	7,4438
GBP	Pound sterling	0,78880
SEK	Swedish krona	8,2770
CHF	Swiss franc	1,2012
ISK	Iceland króna
NOK	Norwegian krone	7,3040
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,173
HUF	Hungarian forint	277,93
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,6963
PLN	Polish zloty	4,0905
RON	Romanian leu	4,5499
TRY	Turkish lira	2,2094
AUD	Australian dollar	1,1704
CAD	Canadian dollar	1,2309
HKD	Hong Kong dollar	9,5679
NZD	New Zealand dollar	1,5177
SGD	Singapore dollar	1,5375
KRW	South Korean won	1 396,30
ZAR	South African rand	10,1532
CNY	Chinese yuan renminbi	7,8473
HRK	Croatian kuna	7,4970
IDR	Indonesian rupiah	11 685,79
MYR	Malaysian ringgit	3,8272
PHP	Philippine peso	51,507
RUB	Russian rouble	39,2460
THB	Thai baht	38,883
BRL	Brazilian real	2,5103
MXN	Mexican peso	16,3722
INR	Indian rupee	68,3600

---

(1)  Source: reference exchange rate published by the ECB.

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9.8.2012

EN

Official Journal of the European Union

C 239/2

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Notice of initiation of a partial interim review of the countervailing measures applicable to imports of certain stainless steel bars and rods originating in India

2012/C 239/02

The European Commission (the Commission) has received a request for a partial interim review pursuant to Article 19 of Council Regulation (EC) No 597/2009 of 11 June 2009 on protection against subsidised imports from countries not members of the European Community (1) (the basic Regulation).

1.   Request for review

The request for review was lodged by Viraj Profiles Vpl. Ltd (the applicant), an exporting producer from India (the country concerned).

The review is limited in scope to the examination of subsidisation as far as the applicant is concerned.

2.   Product under review

The product subject to this review is stainless steel bars and rods, not further worked than cold-formed or cold-finished, other than bars and rods of circular cross-section of a diameter of 80 mm or more, originating in India, currently falling within CN codes 7222 20 21, 7222 20 29, 7222 20 31, 7222 20 39, 7222 20 81 and 7222 20 89 (the product under review).

3.   Existing measure

The measure currently in force is a definitive countervailing duty imposed by Council Implementing Regulation (EU) No 405/2011 (2).

4.   Grounds for the review

The request pursuant to Article 19 is based on prima facie evidence, provided by the applicant, that, as far as the applicant is concerned, and, as far as subsidisation is concerned, the circumstances on the basis of which the existing measure was imposed have changed and that these changes are of a lasting nature.

The applicant alleges that circumstances have changed since the last investigation period and that they are of a lasting nature, since they relate to changes by the Government of India to the applicable ad valorem customs tariffs on stainless steel scrap and ferro-nickel, two main raw materials for the production of the product under review.

The applicant provided prima facie evidence showing that the continued imposition of the measure at its current level is no longer necessary to offset the countervailable subsidisation. The applicant has provided sufficient evidence that its subsidy amount has decreased well below the duty rate currently applicable to it. This reduction in the overall subsidy level is mainly due to a significant drop in the benefits availed of under the Export Oriented Units Scheme (EOUS).

Therefore, the continued imposition of measure at the existing level, which was based on the level of subsidisation previously established, appears to no longer be necessary to offset subsidisation as previously established.

5.   Procedure

Having determined, after consulting the Advisory Committee, that sufficient evidence exists to justify the initiation of a partial interim review, the Commission hereby initiates a review in accordance with Article 19 of the basic Regulation.

The investigation will assess the need for the continuation, removal or amendment of the existing measures in respect of the applicant in view of the applicant's changed level of subsidisation because of changes by the Government of India in the applicable ad valorem customs tariffs on stainless steel scrap and ferro-nickel as well as the drop in the benefits availed of under the EOUS.

5.1.   Investigating exporting producer

In order to obtain the information it deems necessary for its investigation, the Commission will send a questionnaire to the applicant, as an exporting producer and to the authorities of the exporting country concerned. This information and supporting evidence must reach the Commission within 37 days of the date of publication of this notice in the Official Journal of the European Union, unless otherwise specified.

5.2.   Other written submissions

Subject to the provisions of this notice, all interested parties are hereby invited to make their views known, submit information and provide supporting evidence. Unless otherwise specified, this information and supporting evidence must reach the Commission within 37 days of the date of publication of this notice in the Official Journal of the European Union.

5.3.   Possibility to be heard by the Commission investigation services

All interested parties may request to be heard by the Commission investigation services. Any request to be heard should be made in writing and should specify the reasons for the request. For hearings on issues pertaining to the initial stage of the review investigation the request must be submitted within 15 days of the date of publication of this notice in the Official Journal of the European Union. Thereafter, a request to be heard must be submitted within the specific deadlines set by the Commission in its communication with the parties.

5.4.   Instructions for making written submissions and sending completed questionnaires and correspondence

All written submissions, including the information requested in this notice, completed questionnaires and correspondence provided by interested parties for which confidential treatment is requested shall be labelled ‘Limited’ (3).

Interested parties providing ‘Limited’ information are required to furnish non-confidential summaries of it pursuant to Article 29(2) of the basic Regulation, which will be labelled ‘For inspection by interested parties’. These summaries must be sufficiently detailed to permit a reasonable understanding of the substance of the information submitted in confidence. If an interested party providing confidential information does not furnish a non-confidential summary of it in the requested format and quality, such confidential information may be disregarded.

Interested parties are required to make all submissions and requests in electronic format (the non-confidential submissions via e-mail, the confidential ones on CD-R/DVD), and must indicate the name, address, e-mail address, telephone and fax numbers of the interested party. However, any Powers of Attorney, signed certifications, and any updates thereof, accompanying questionnaire replies shall be submitted on paper, i.e. by post or by hand, at the address below. If an interested party cannot provide its submissions and requests in electronic format, it must immediately contact the Commission in compliance with Article 28(2) of the basic Regulation. For further information concerning correspondence with the Commission, interested parties may consult the relevant web page on the website of Directorate-General for Trade (http://ec.europa.eu/trade/tackling-unfair-trade/trade-defence).

Commission address for correspondence:

European Commission

Directorate-General for Trade

Directorate H

Office: N105 04/092

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

Fax +32 22981767

E-mail: trade-ssb-subsidy@ec.europa.eu

6.   Non-cooperation

In cases where any interested party refuses access to or does not provide the necessary information within the time limits, or significantly impedes the investigation, findings, affirmative or negative, may be made on the basis of facts available, in accordance with Article 28 of the basic Regulation.

Where it is found that any interested party has supplied false or misleading information, the information may be disregarded and use may be made of facts available.

If an interested party does not cooperate or cooperates only partially and findings are therefore based on facts available in accordance with Article 28 of the basic Regulation, the result may be less favourable to that party than if it had cooperated.

7.   Hearing Officer

Interested parties may request the intervention of the Hearing Officer for the Directorate-General for Trade. The Hearing Officer acts as an interface between the interested parties and the Commission investigation services. The Hearing Officer reviews requests for access to the file, disputes on the confidentiality of documents, requests for extension of time limits and requests by third parties to be heard. The Hearing Officer may organise a hearing with an individual interested party and mediate to ensure that the interested parties' rights of defence are being fully exercised.

A request for a hearing with the Hearing Officer should be made in writing and should specify the reasons for the request. For hearings on issues pertaining to the initial stage of the review investigation the request must be submitted within 15 days of the date of publication of this notice in the Official Journal of the European Union. Thereafter, a request to be heard must be submitted within specific deadlines set by the Commission in its communication with the parties.

The Hearing Officer will also provide opportunities for a hearing involving parties to take place which would allow different views to be presented and rebuttal arguments offered on issues pertaining, among others, to subsidisation.

For further information and contact details interested parties may consult the Hearing Officer's web pages on the Directorate-General for Trade's website (http://ec.europa.eu/trade/tackling-unfair-trade/hearing-officer/index_en.htm).

8.   Schedule of the review investigation

The review investigation will be concluded, according to Article 22(1) of the basic Regulation, within 15 months of the date of the publication of this notice in the Official Journal of the European Union.

9.   Processing of personal data

Any personal data collected in this review investigation will be treated in accordance with Regulation (EC) No 45/2001 of the European Parliament and of the Council on the protection of individuals with regard to the processing of personal data by the Community institutions and bodies and on the free movement of such data (4).

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(1)  OJ L 188, 18.7.2009, p. 93.

(2)  OJ L 108, 28.4.2011, p. 3.

(3)  A ‘Limited’ document is a document which is considered confidential pursuant to Article 29 of the basic Regulation and Article 12 of the WTO Agreement on Subsidies and Countervailing Measures. It is also a document protected pursuant to Article 4 of Regulation (EC) No 1049/2001 of the European Parliament and of the Council (OJ L 145, 31.5.2001, p. 43).

(4)  OJ L 8, 12.1.2001, p. 1.

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9.8.2012

EN

Official Journal of the European Union

C 239/5

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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2012/C 239/03

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ORKNEY SCOTTISH ISLAND CHEDDAR’

EC No: UK-PGI-0005-0908-03.11.2011

PGI ( X ) PDO ( )

1.   Name:

‘Orkney Scottish Island Cheddar’

2.   Member State or Third Country:

United Kingdom

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

Class 1.3.

Cheeses

3.2.   Description of product to which the name in (1) applies:

Orkney Scottish Island Cheddar is produced with locally sourced milk from within the defined geographical area. The cheese has moderate levels of sharp acid notes whilst remaining fairly rounded with savoury and nutty notes. The aroma is clean and characteristic of cheddar with a firm but malleable texture which is smooth and closed. Orkney Scottish Island Cheddar cheese is typically matured for 6 to 18 months giving a variety of medium, mature and extra mature flavour profiles.

The cheeses are typically sold in three age profiles:

—	Medium (6–12 months), which has a smooth texture with slight savoury flavour,

—	Mature (12–15 months), which has a firm smooth texture with slightly sharp savoury flavour,

—	Extra Mature (15–18 months), which has a firm slightly brittle texture with sharp savoury notes and lactate crystal.

The cheese is produced in a 20 kg block shape which is then cut into varying shapes and sizes after maturation as required. The cheeses are made in either white or coloured types which will have a bright even colour throughout the body of the cheese. The coloured cheese differing from the white by having a vegetable colour pigment added after pasteurisation.

The chemical standards of the cheese are:

—	Moisture 33–36 %

—	Fat 33–36 %

—	Fat in dry matter 50–52 %

—	Salt 1,6–2,1 %

—	pH 5,1–5,4 at make.

The microbiological limits for the cheese are:

—	Listeria monocytogenes absent in 25 g

—	staphlococcal enterotoxins absent in 25 g

—	salmonella absent in 25 g.

3.3.   Raw materials (for processed products only):

Fresh pasteurised milk produced on farms within the geographical area. The characteristics of the milk being fresh and clean with all its cream as taken from the cow and free from any adulteration.

3.4.   Feed (for products of animal origin only):

Dairy cattle are fed on a diet of fresh grass and silage-based production. The cattle are on grass for 6 months and housed for the remainder of the year. The diet is supplemented by home grown barley, turnips and brewers grains sourced from a local distillery. There is also non-GM Soya (protein supplement), sugar beet (energy supplement) and mineral supplement sourced from out with the area to complete the rations.

3.5.   Specific steps in production that must take place in the identified geographical area:

All stages of preparation and production of Orkney Scottish Island Cheddar must take place in the area including:

—	sourcing of milk

—	pasteurisation and standardising of milk

—	preparation and stirring of ingredients

—	addition of salt to curds

—	maturation and grading of cheese.

3.6.   Specific rules concerning slicing, grating, packaging, etc.:

Not applicable

3.7.   Specific rules concerning labelling:

Not applicable

4.   Concise definition of the geographical area:

The Orkney Islands, North of Scotland.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Orkney cheese is made using local milk from the Orkney Islands, following a traditional recipe and process. The production of Orkney Scottish Island Cheddar is a marrying of the craftsmanship of the cheesemaker and the use of the local Orkney Island milk.

The designated geographical area is typically on low undulating farmland which has deep fertile topsoil which is the result of the farming of the land over the last 5 000 years. The area is renowned for its world heritage site status for Neolithic monuments and for large areas having been classed as Environmentally Sensitive Areas (ESA) or Sites of Special Scientific Interests (SSSI). With the proximity of the Gulf Stream it has resulted in a temperate climate and also a rich source of iodine and sulphur in the soil which combined with the constant daylight around mid summer due to the northern latitude, produces a rich lush pasture for the predominately Holstein/Friesian and Ayrshire dairy cattle. This combination of conditions has led to a unique source of high quality milk for cheesemaking which is ring fenced by its physical geographical area.

The cheesemaker, controls the process by monitoring the acidic development and when at correct levels carries out pitching from the vat, running whey and working the dry curd on the table. The salting of the curd requires a great amount of skill as the curd needs to be at the correct consistency and acidity.

The salt is applied by hand by a technique that is akin to broadcast sewing of seed that the early crofters would have used in the fields of Orkney for generations before. It is essential this is skilfully done as the correct amount of salt must be applied and spread evenly through the curd. In addition the skill of the cheesemaker monitoring the production of the cheese is essential to ensure it remains at the correct consistency and acidity throughout the process. It is through many years of experience that the cheesemaker produces a cheese that has the correct texture and flavour. This requires skill and experience to ensure consistent production of a high quality cheese.

5.2.   Specificity of the product:

Orkney Scottish Island Cheddar differs from other traditional cheddars due to the unique dry stir technique. This method of production was developed in 1984 and is still used today having been a real synergy of ideas of the management who were striving to produce cheddar efficiently with a short process time but also having a point of difference over traditional cheddar cheeses. It created a firm dense bodied cheese and by using milk that has been standardised gives the cheese a consistent body and texture over the whole year with a rounded mellow flavour.

Dry stirring is an adaptation of the traditional cheddar recipe which is carried out after the vat has been pitched onto the finishing table and is achieved by not allowing the curd to bond together after the whey has been run. It is continuously stirred up and to the point salt is added and allowed to mellow. The benchmark is for salting to be carried out at approximately 3 hrs 20 minutes after renneting and have a acidic titration of 0,28 This gives the cheese a closed texture and when the salting is skilfully carried out by hand it is being applied to a smaller curd particle which gives a more consistent distribution than with a traditional cheddar make. The curd is then allowed to cheddar together in the block-forming towers, after which it is bagged and matured in bound wooden slats.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The cheesemaking industry in Orkney goes back hundreds of years with the crofting culture whereby to supplement a meagre income the crofter’s wife would sell surplus handmade cheeses. There would also have been some cheeses that would be stored in an oatmeal girnel for supplementing the diet in the long winter months.

The original creamery was set up in Kirkwall in 1946 as a consequence of the milk supply having increased during the Second World War to feed the 60 000 service personnel based on the islands. A hard cheese in traditional clothed cylinders, blocks and wheels were made until, due to increased milk production, a switch to more modern method of production and a cheddar recipe was made with a new creamery in 1958. This cheddar recipe was then modified with a ‘dry stir technique’ being carried out in 1984 after a period of trialling this innovative variation to the traditional cheddar recipe.

Orkney Scottish Island Cheddar has achieved success by winning prizes at major competitions at Nantwich International Show (Gold Mild White 2009), Royal Highland Show (Gold and Best Scottish Exhibit 2009), The Bath and West Show (First Mild White 2007), British Cheese Awards (Gold Mild White 2006) and Great Yorkshire Cheese And Dairy Show (First Mild White 2010).

The cheese has also featured on the menu at the prestigious Langham Hotel in London and celebrity chef Nick Nairn quoted in 2009 ‘The quality of Orkney Cheddar is down to the islands’ unique climate and to the dry stir method. It’s particularly good for cooking, unlike some cheddar, due to its production method which results in less oil being released when melting. Using Orkney Cheddar to cook helps create a creamier, more flavoursome dish’.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

http://archive.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/orkney-scottish-island-cheddar-pgi-120320.pdf

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(1)  OJ L 93, 31.3.2006, p. 12.

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9.8.2012

EN

Official Journal of the European Union

C 239/9

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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2012/C 239/04

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘SALMERINO DEL TRENTINO’

EC No: IT-PGI-0005-0964-17.02.2012

PGI ( X ) PDO ( )

1.   Name:

‘Salmerino del Trentino’

2.   Member State or third country:

Italy

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

Class 1.7.

Fresh fish, molluscs, and crustaceans and products derived therefrom

3.2.   Description of product to which the name in (1) applies:

The protected geographical indication ‘Salmerino del Trentino’ is assigned to salmonid fish bred in the production area referred to in point 4 and belonging to the Arctic char (Salvelinus alpinus L) species. When released for consumption, the char must have the following characteristics: a grey-green or brown colouring with whitish, yellow or rose-coloured speckles dotted on the back and flanks, without any marks, and orange fins with a white front edge and a grey dorsal and tail fin. The condition factor must be within 1,10 for fish weighing up to 400 grams and within 1,20 for fish weighing over 400 grams. The total fat content of the meat must not exceed 6 %. The meat is white or salmon-pink, firm, tender, lean and dry with a mellow taste of fish and a delicate smell perfumed with fresh water with no aftertaste of mud. Any off-flavours in the product must be limited and the geosmin content below 0,9 μg/kg.

3.3.   Raw materials (for processed products only):

—

3.4.   Feed (for products of animal origin only):

Feed rations must meet the requirements established by tradition, respecting faithful and consistent usage. For this reason, the fish feed used must not contain GMOs and must have the appropriate certification in line with the rules in force.

In order to enhance the typical quality of the ‘Salmerino del Trentino’ PGI meat, the following raw materials are acceptable:

1.	cereals, grain and their products and by-products, including protein concentrates;

2.	oilseeds and their products and by-products, including protein concentrates and oils;

3.	legume seeds and their products and by-products, including protein concentrates;

4.	tuber flour and its products and by-products, including protein concentrates;

5.	products and by-products from fish and/or crustaceans, including oils;

6.	seaweed meal and its by-products;

7.	non-ruminant blood products.

The composition of rations given must satisfy the animals' needs during the various growth phases. All additives for use in animal nutrition defined by the legislation in force are acceptable. The salmon colour of the flesh must be obtained using predominantly the astaxanthin carotenoid pigment and/or naturally derived carotenoids.

3.5.   Specific steps in production that must take place in the identified geographical area:

The growth phases, which include the sac-fry, fingerlings and adult-char stages, and the slaughter process must take place within the area specified in point 4.

3.6.   Specific rules concerning slicing, grating, packaging, etc.:

The end product must be sold on polystyrene trays wrapped in film and/or in polystyrene boxes wrapped in film and/or in packets, packaged under vacuum and/or in a modified atmosphere. With regard to product typology, char are sold as a fresh product: whole, gutted, filleted and/or sliced.

Those sold whole and/or gutted must weigh at least 170 g.

Those sold filleted and/or sliced must weigh at least 80 g.

3.7.   Specific rules concerning labelling:

The expression ‘Protected Geographical Indication’ or the abbreviation ‘PGI’ must appear on every packet/box in distinct, indelible lettering, clearly distinguishable from any other text.

They must be translated into the language of the country where the product is marketed.

It is forbidden to add any description that is not expressly provided for.

Every packet/box must clearly display the following logo on the label or on the packaging. Alternatively, the logo can be printed in greyscale.

The European PGI symbol must also appear on every label and all packaging. The label or an appropriate marking must indicate the number or reference code for the producer and/or batch.

4.   Concise definition of the geographical area:

The production area of ‘Salmerino del Trentino’ PGI includes the whole Autonomous Province of Trento and the Bagolino Municipality in the Province of Brescia. This area encompasses the main rivers of Trento, and their tributaries’ side-valleys.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The land was formed by the overlapping of multiple periods of glacial and fluvial erosion. From a morphological point of view, the land is largely mountainous and characterised by valleys, cut somewhat deeply into the geological substrate, which constitute all the catchment areas in the identified geographical area. The climate in the ‘Salmerino del Trentino’ PGI production area is typical of an alpine area, with frequent rainfall, often snow during the winter months and cool temperatures even in the summer. The area has perpetual snow and ice from which all the water used for char production comes.

The chemical composition of Trento spring water in terms of trace elements (magnesium, sodium, potassium) has values below the European average, making the water highly suitable for char development.

The streams which feed the trout-farming plants in Trento are of high biological quality with EBI (Extended Biotic Index) values above eight, corresponding to Class I or Class II.

5.2.   Specificity of the product:

The main characteristics of ‘Salmerino del Trentino’ are a very low condition factor, the fat content and the taste of the meat. The ‘Salmerino del Trentino’ PGI meat is firm, tender, lean and dry with a mellow taste of fish and a delicate smell perfumed with fresh water with no aftertaste of mud.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The qualities of ‘Salmerino del Trentino’ derive directly from the geomorphological and climatic conditions of the identified geographical area, especially from the water used, which is plentiful thanks to the permanent presence of snow and ice in the area, highly oxygenated, has a good chemical, physical and biological quality and a low average temperature which is generally under 10 °C between November and March.

The cold-water rivers and streams are low in nutrients; this leads to slow growth which, although reducing quantities of production, enhances the quality of the meat by engendering greater density, a better taste and reduced fat content. Moreover, the good-quality water in rivers and streams in Trento impedes the growth of unwanted micro-algae and associated metabolites such as geosmin, which, when taken in through the gills, gives the meat a muddy taste. Thanks to the plentiful supply of water and the sloping terrain, the majority of trout-farming in Trento makes use of the differences in level between one basin and another which allow the water to be naturally re-oxygenated and, therefore, the optimum conditions for the growth and development of the char to be maintained.

These conditions, together with climatic factors, have thus given the char characteristics that differ from those obtained from trout-farming on plains and other neighbouring areas.

The cultivation of ‘Salmerino del Trentino’ is age-old and rooted in a long tradition which has become established over time. The practice of fish farming in basins dates back to the 19th century with the construction of an artificial fish-farming plant in Torbole in 1879 which was intended to spread the practice of fish farming and repopulate public waters with trout sac-fry. The first private fish farms were set up in Predazzo in 1891, in Giustino in 1902 and in Tione in 1926, followed by many more after the Second World War. This tradition was consolidated with the founding, in 1975, of the Associazione dei Troticoltori Trentini (Trento Trout Farmers Association), which had such an important role in relaunching trout-farming in the production area that the ‘Salmerino del Trentino’ name surged into household and commercial parlance, as can be demonstrated by bills, labels and publicity material.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

The Ministry has launched the national objection procedure with the publication of the proposal for recognising ‘Salmerino del Trentino’ as a protected geographical indication in the Official Gazette of the Italian Republic No 303 of 30 December 2011.

The full text of the product specification is available on the following website:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (in the top right-hand corner of the screen) and then on ‘Disciplinari di Produzione all'esame dell'UE’.

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(1)  OJ L 93, 31.3.2006, p. 12.

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9.8.2012

EN

Official Journal of the European Union

C 239/13

---

Publication of an application for registration pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed

2012/C 239/05

This publication confers the right to object to the application pursuant to Article 9 of Council Regulation (EC) No 509/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

APPLICATION FOR REGISTRATION OF A TSG

COUNCIL REGULATION (EC) No 509/2006

‘MOULES DE BOUCHOT’

EC No: FR-TSG-0007-0048-28.12.2006

1.   Name and address of the applicant group:

Name:	Groupement des mytiliculteurs sur bouchots (GMB)
Address:	122 rue de Javel 75015 Paris FRANCE
Tel.	+33 112974844
Fax	—
E-mail:	gmb@cnc-france.com

2.   Member State or Third Country:

France

3.   Product specification:

3.1.   Name(s) to be registered:

‘Moules de bouchot’

The application concerns the name ‘Moules de bouchot’ in French only.

When the product is marketed, it is possible to add an additional sentence — to be translated into the other official languages of the European Union — to the effect that it has been ‘produced in accordance with French tradition’.

3.2.   The name:

	is specific in itself
☒	expresses the specific character of the agricultural product or foodstuff

Stake cultivation is taken to involve the production of mussels on vertical stakes, arranged in straight lines, which are fully or partly exposed at low tide.

3.3.   Is reservation of the name sought under Article 13(2) of Regulation (EC) No 509/2006?

☒	Registration with reservation of the name
	Registration without reservation of the name

3.4.   Type of product:

Class 1.7.

Fresh fish, molluscs and crustaceans and products derived therefrom

3.5.   Description of the agricultural product or foodstuff to which the name under point 3.1. applies:

This specification concerns only those products known as ‘Moules de bouchot’, i.e. cultivated mussels produced exclusively on stakes on the foreshore from larvae caught in their natural habitat. It does not cover mussels that are fished or cultivated in other ways.

To qualify for the ‘Moules de bouchot’ TSG, the mussels must be fresh, live and intact.

Two species are cultivated to produce ‘Moules de bouchot’: Mytilus edulis and Mytilus galloprovincialis (or crosses between the two).

These species are selected for their ability to thrive:

—	in the cultivation conditions on the foreshore set out in this specification, and

—	with methods and a period of cultivation that ensure the products’ specificity and consistency.

The anatomical and organoleptic characteristics of ‘Moules de bouchot’ are due both to the species itself and also to the particular production method.

3.5.1.   Anatomical characteristics

The shell consists of two smooth, regular-shaped halves which are dark brown to slate blue and have concentric striations showing their growth. The minimum shell thickness is 12 mm.

The mussels are characterised by two specific organs: a ‘foot’, enabling movement of the mussel, and a gland producing byssus (threads whereby it fixes itself to a surface).

Producing the mussels on stakes on foreshores regularly exposed by the outgoing tide means that:

—	they develop strong adductor muscles to keep the shell closed when the tide is out, and

—	the shell is more resistant and solid when the mussels are harvested because it is hardened by frequent exposure to the open air and the sun.

A distinctive feature of mussels produced on stakes is the flesh-to-shell ratio, consistently high among mussels belonging to the same batch. This ratio is measured on the Lawrence and Scott indicator scale, with ‘Moules de bouchot’ scoring 100 or more.

Also, ‘Moules de bouchot’ contain no foreign bodies (such as crabs or grains of sand) and have clean shells (no algae, slime or sand), because a gap of at least 30 cm is left between the ground and the bottom of the ropes or net coils on the stakes.

3.5.2.   Organoleptic characteristics

When cooked, the mussel flesh is a cream to yellow colour, more or less orangey depending on the mussels’ diet (the presence of carotene and vitamin A in the phytoplankton) and physiological (reproductive) stage. The mussel flesh is smooth, silky and not floury; this is due to the production method making the mussels more resistant to air exposure (when packaged, transported, stored and put up for sale).

The production method also means that the mussels are not in contact with the ground and are therefore not affected by unpleasant tastes or smells (e.g. from slime).

Arrangements for measuring some of these criteria in batches of mussels ready to be marketed are set out in Section 3.6. below (production method).

3.6.   Description of the production method of the agricultural product or foodstuff to which the name under point 3.1. applies:

The production method for ‘Moules de bouchot’ involves the following steps:

3.6.1.   Fixing the stakes

The mussels are bred in plots or parts of plots in cultivation areas on the foreshore. These are parts of the shoreline affected by wave movements and consisting of the section between the high tide and low tide marks, the width of which is proportional to the gradient of the shoreline when the tide is at its highest.

The stakes are arranged in a series of rows running down from the top of the foreshore. The rows at the top form a storage area for mussels that are big enough for human consumption.

Each plot contains parallel lines of vertical stakes at right angles to the coastline and arranged according to the following maximum density:

—	350 stakes per triple 100 m line,

—	250 stakes per double 100 m line,

—	200 stakes per single 100 m line.

3.6.2.   Catching and transporting the larvae

The mussels go through the following stages of development:

—   larva: still small enough to move about. Larvae caught on collectors (hemp and/or coconut fibre ropes) can still detach themselves, either by sliding along using their foot or by letting themselves float in the water column,

—   spat: firmly fixed to a collector prior to being transferred to the stakes,

—   juvenile: surplus spat removed and put into net tubing that is then wound around a stake (a process known as boudinage),

—   young mussel: the mussel after the spat or juvenile has been definitively fixed to the stake.

3.6.2.1.   Catching mussel larvae on collectors

This, a preliminary stage to the actual cultivation of the ‘Moules de bouchot’, involves getting the mussel larvae to gather on collectors (specially adapted natural supports made of natural biodegradable fibres).

Catching takes place in suitable areas along the coast that are designated and recognised by the competent authorities of the country in question and precisely delineated in a maritime cadastre. The sites have high natural concentrations of mussel larvae brought in by sea currents.

The larvae can also be caught directly on the stakes.

3.6.2.2.   Transporting mussel larvae on collectors

Many cultivation areas have no catching grounds in the immediate vicinity. In these cases, the collector ropes have to be brought in from the catching grounds.

Once firmly in place, the larvae develop into spat, growing either on the ropes in holding areas in the cultivation area or directly on the stakes.

3.6.3.   Cultivation and harvesting

3.6.3.1.   Seeding

Seeding involves coiling the spat ropes and fixing them to the stakes.

It can also refer to the coiling around the stakes of net tubing (boudins) containing the spat.

The juveniles grow from spat cultivated on the site and taken from the surplus from other stakes seeded in the same production year.

If, exceptionally, there is a shortage of larvae on the ropes, the competent authorities of the country in question may authorise that the juveniles (to be put into the net tubing) be caught from natural grounds subject to the health supervision rules applied by that country to production sites.

Under no circumstances may hatchery or nursery products be used.

The mussels are cultivated on stakes in plots or parts of plots on the foreshore. ‘Moules de bouchot’ are cultivated on vertical stakes of a maximum height of 6 metres (part of which is in the ground), which cannot be moved once the spat is secured. The height of the seeded part of the stake is restricted to 3,5 metres.

A minimum 30 cm gap is left between the ground and the bottom of the ropes or net coils when they are fixed to the stakes.

3.6.3.2.   Cultivation

This stage — from when the mussels are put onto the stakes to the start of preparations for sale — takes from a minimum 6 to as many as 24 months.

Cultivation first involves placing the right number of individual mussels on the stakes. The mussels in the outer layer grow more quickly than those near the stake. The mussels may be transferred to new stakes during the growth period: the outer layer of mussels is collected and put into net tubing, which is then coiled around a new stake. This is known as boudinage.

This can take place several times in the course of the mussels’ growth.

The resultant coils are generally fixed to the stakes towards the top of the foreshore.

3.6.3.3.   Harvesting

Harvesting takes place after the cultivation process set out in point 3.6.3.2. It involves removing clumps of mussels from the stakes and may be done by hand or by machine.

Picking up fallen mussels from the foot of the stake is not allowed.

3.6.4.   Depuration and storage

This takes place after the mussels have been harvested and before they are packaged.

3.6.4.1.   Depuration

This is done where necessary to ensure that the mussels are fit for human consumption in line with the rules in force in the country where they are produced and marketed.

After harvesting, the mussels are:

—	either put in reserve, in closed, vented containers, within plots or parts of plots on the foreshore where the ‘Moules de bouchot’ are cultivated, or

—	immersed, in closed, vented containers, in onshore tanks of sea water in depuration or dispatch areas.

Where the mussels are put in reserve and kept in a tank, the total time involved may not exceed 15 days.

3.6.4.2.   Storage

Storage can take place either on the premises of the producers (see cultivation stage), where they are also suppliers, or in a certified dispatch (or packaging) centre. It involves preserving the mussels, after depuration where necessary and before packaging, by putting them in offshore or onshore tanks.

The mussels may be stored for a maximum of 15 days from being taken out of the water in the cultivation area to being packaged. They may be kept in onshore tanks for no more than 8 days.

3.6.5.   Packaging (dispatch)

In the following stage, after any time spent in reserve or in depuration tanks, the mussels are de-clumped, washed and sorted in dispatching centres.

The bars in the grids used for calibrating the mussels must be at least 12 mm apart.

To qualify for the ‘Moules de bouchot’ TSG, packs must contain mussels that are 12 mm or more thick, with a maximum 5 % of smaller mussels.

The minimum flesh-to-shell ratio is measured on the Lawrence and Scott indicator scale, as follows:

ratio = dry weight of flesh * 1 000/(total weight – weight of shell)

The following ‘simplified’ indicator can also be used:

‘simplified’ ratio = weight of flesh after cooking/total weight before cooking

TSG-selected mussels must have a Lawrence and Scott score of ≥ 100.

In response to a substantiated request, the competent authorities of the country in question may, in exceptional circumstances (i.e. unfavourable natural feeding conditions), decide that the ratio for mussels ready for packaging can be adjusted for a particular harvest. However, the ratio may never be 10 % or more below the minimum of 100.

In addition, the mussels must be:

—	clean on the outside, and

—

alive.

‘Moules de bouchot’ are packaged and sold in containers with a maximum capacity of 15 kg. They may be sold in bags of 2 kg to 15 kg, or cartons of 0,5 kg to 7 kg.

3.6.6.   Sale for direct consumption

Individual packs of ‘Moules de bouchot’ must be labelled as follows:

—	with the name of the TSG, ‘Moules de bouchot’ featuring in characters that are: — the largest on the label, — of identical height and width, — of the same colour, and — in a single block,

—	with the term spécialité traditionnelle garantie (traditional speciality guaranteed), immediately preceded or followed by the STG (TSG) logo with no intervening text,

—	all other text, in particular that required under general rules, must be clearly separate from the name of the TSG.

3.7.   Specific character of the agricultural product or foodstuff:

The specific characteristics of ‘Moules de bouchot’, stemming from conditions, methods and duration of cultivation that ensure their specificity and regularity, are as follows:

Hard shell

They develop hard shells as a result of being produced in areas where the outgoing tide regularly exposes them to fresh air and sun. This is why they have such a solid shell.

Strong adductor muscle and smooth, silky, non-floury texture

By the same token, the mussels develop strong adductor muscles to keep the shell closed throughout the periods of exposure. The texture of the flesh remains smooth, silky and non-floury thanks to the shell remaining firmly shut during packaging, transport, storage and marketing.

Cream to orangey yellow colour of the cooked flesh

The cultivated mussels are sufficiently well spaced and grow in an environment with a plentiful diet of phytoplankton that lends the flesh a consistent cream to more or less orangey yellow colour. A maximum of 10 % of the mussels have different colouring.

Cleanness and absence of odour from slime and foreign bodies

‘Moules de bouchot’ have clean shells, contain no foreign bodies (such as crabs or grains of sand) and do not smell or taste of slime, because the ropes or net coils are placed on the stakes at least 30 cm off the ground. As a result, the mussels do not come into contact with the ground.

Consistent flesh-to-shell ratio (minimum 100)

The fact that the stakes are spaced evenly and sparsely and the care taken to distribute the mussels evenly up and down the stakes mean in turn that there is an even spread of mussels across the expanse of water available on the foreshore.

This provides the mussels with the nutritional elements present at different depths in the water and makes for a consistent Lawrence and Scott (flesh-to-shell) ratio of at least 100.

3.8.   Traditional character of the agricultural product or foodstuff:

The traditional characteristics of ‘Moules de bouchot’ are as follows:

—	they are always cultivated on wooden stakes arranged vertically in lines, and

—	their growth is due exclusively to nutritional elements naturally present in the marine environment.

Cultivation activity consists of close surveillance by the mussel farmer and transferring the juveniles so as to ensure consistent growth.

3.8.1.   Cultivating mussels on wooden stakes

The tradition of cultivating mussels on stakes goes back to 1235. The story has it that an Irishman, Patrick Walton, was shipwrecked that year in the Bay of Aiguillon; ‘… the only person saved, he settled in Esnandes and lived off birds he would snare in a special (allouret) net stretched above the water between two large poles embedded in the seabed. He soon noticed that mussels gathering on the poles grew bigger and were of a superior quality to wild mussels. He then decided to try to cultivate the molluscs.’ (Marteil, 1979).

To this end, he set up lines of stakes on which the mussels could gather and grow. He called the stakes bouchots, ‘a word of Celtic origin stemming from bout (closure) and choat/chot (wooden stake)’. (Marteil, 1979).

This form of cultivation is still practised today on the same principles. The equipment has evolved a little thanks to certain technical developments.

Over the centuries since, the handful of writers who have taken an interest in mussel farming have emphasised that Patrick Walton’s techniques have altered very little. For example, Coste wrote in 1855 that ‘the techniques that he [Walton] instituted were so well suited to the ongoing needs of the new industry that almost eight centuries later they are still common practice for the communities whose heritage they have become.’

After 1930, the traditional poles were replaced by stakes (more solid lengths of tree trunk that are thicker than the poles, which also did not last very long).

Changes were made to the cultivation areas after 1950 as a consequence of the first decrees regulating mussel farming. They came under the ownership of the state, which issued licences for their use and supervised them; stakes could no longer be arranged in a ‘V’ shape as this leads to a build-up of slime. Since then, the stakes have been arranged in parallel lines at right angles to the coastline. Setting up stakes is regulated; the rules vary from one region to another depending on local conditions — the immediate surroundings, the type of beach, sea currents, presence of nutritional elements, etc.

Production methods change in order to improve yields, but the lines of stakes still form the basis of the cultivation areas.

3.8.2.   Staggering lines of stakes

In 1855, Coste wrote that the lines of stakes could be staggered in up to four levels.

This practice still continues today. The stakes are arranged in a series of rows running down the slope from the top of the foreshore. The rows at the top form a storage area for mussels that are big enough for human consumption.

3.8.3.   Use of natural surroundings only

The mussels are cultivated strictly in their natural surroundings. They are still fertilised naturally in the sea without human involvement, feed exclusively on natural, living phytoplankton and no chemical treatment is used in their marine environment during their growth.

3.9.   Minimum requirements and procedures to check the specific character:

Points to be checked/tested	Threshold values	Evaluation method	Minimum control rate
Location of stakes	100 % of stakes on the foreshore	Visual and/or document-based verification	20 % of operators each year
Density of stakes	Up to: — 350 stakes/100 m (triple lines) — 250 stakes/100 m (double lines) — 200 stakes/100 m (single lines)	Document-based verification	20 % of operators each year
Absence of contact with ground or seabed	100 % of stakes	Visual and/or document-based verification	20 % of operators each year
Growing cycle on stakes	100 % of production	Visual and/or document-based verification	20 % of operators each year
Length of growing cycle on stakes	Between 6 and 24 months	Document-based verification	Twice a year
Colour of the flesh when cooked	Cream to orangey yellow Maximum 10 % of mussels with a different colour	Measurement	Twice a year
Analytical check	Lawrence and Scott ratio of 100 or more and shell thickness of 12 mm or more Maximum 5 % of mussels with shell thickness of less than 12 mm	Measurement and/or document-based verification	Twice a year plus self-checks every two months

4.   Authorities or bodies verifying compliance with the product specification:

4.1.   Name and address:

Name:	CERTIS
Address:	Immeuble Le Millepertuis Les Landes d'Apigné 35650 Le Rheu FRANCE
Tel.	+33 299608282
E-mail:	certis@certis.com.fr

 Public

☒ Private

4.2.   Specific tasks of the authority or body:

EN 45011-accredited certifying body responsible for checking compliance with the specification in France. The specified inspection body is responsible for checking the specification in its entirety.

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(1)  OJ L 93, 31.3.2006, p. 12.

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