Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty

Cases where the Commission raises no objections

(Text with EEA relevance)

2009/C 112/01

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/index.htm

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/index.htm

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/index.htm

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/index.htm

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/index.htm

Explanatory Notes to the Combined Nomenclature of the European Communities

2009/C 112/02

Pursuant to the second indent of Article 9(1)(a) of Council Regulation (EEC) No 2658/87 of 23 July 1987 on the tariff and statistical nomenclature and on the Common Customs Tariff (1), the Explanatory Notes to the Combined Nomenclature of the European Communities (2) are hereby amended as follows:

Page 29

The following text is added to the end of paragraph ‘0304 11 10’:

Page 30

The following text is added to the end of paragraph ‘0304 19 13 to 0304 19 39’:

(1)  OJ L 256, 7.9.1987, p. 1.

(2)  OJ C 133, 30.5.2008, p. 1.

Euro exchange rates (1)

15 May 2009

2009/C 112/03

1 euro =

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

German national procedure for the allocation of limited air traffic rights

2009/C 112/04

In accordance with Article 6 of Regulation (EC) No 847/2004 on the negotiation and implementation of air service agreements between Member States and third countries, the European Commission publishes the following national procedure for the distribution among eligible Community carriers of air traffic rights where they are limited under air service agreements with third countries.

Notification of the Guidelines of the Federal Ministry of Transport, Building and Urban Development on the allocation of limited German traffic rights available to Community air carriers (article 62a, paragraphs 2 and 3 of the LuftVZO (Air Traffic Licensing Order)) of 29 January 2009.

The Federal Ministry of Transport, Building and Urban Development hereby gives notification of the guidelines on the allocation of limited German traffic rights available to Community air carriers.

Prior notification of a concentration

(Case COMP/M.5469 — Renova Industries/Sulzer)

(Text with EEA relevance)

2009/C 112/05

(1)  OJ L 24, 29.1.2004, p. 1.

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

2009/C 112/06

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 of the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘CRUDO DI CUNEO’

EC No: IT-PDO-0005-0490-05.09.2005

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

2.   Group:

3.   Type of product:

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

‘Crudo di Cuneo’

4.2.   Description:

Only fresh legs of pork from animals born, reared and slaughtered in the designated area of production may be used in the production of Crudo di Cuneo.

The breeds or genetic types to which animals intended for the production of Crudo di Cuneo ham must belong are the traditional Italian Large White and Landrace breeds, as improved by the Italian herd book, or offspring of boars of those breeds, offspring of boars of the Italian Duroc breed, as improved by the herd book, and offspring of boars of other breeds or of mixed-breed boars, provided they come from selection or cross-breeding schemes whose aims are in keeping with those of the herd book for the production of heavy pigs.

The feed intake is geared to obtaining an analytical composition tailored to the animals’ requirements in three discrete phases: early growth, growing-finishing and fattening:

In this phase it is prohibited to use table scraps, fishoil (for animals over 40 kg live weight), feedcakes with over 4 % fat content (animals over 120 kg), biscuits, breadsticks, snacks (from 60 kg live weight to slaughter), all rendering products and animal meal, and rice by-products.

Requirements within each phase may vary depending on the animals rate of growth or following unusual weather conditions due to exceptionally hot summers.

The raw materials used in the feed come mainly from the area in which the Crudo di Cuneo is produced and the cereals are in large part grown on the farms where the pigs are reared.

Crudo di Cuneo must be aged for at least 10 months — calculated from the beginning of the manufacturing process — before being released for consumption; weight (after ageing): 7-10 kg; cutting into the ham reveals an even red colour; the external and the soft internal lean meat are firm, not flaccid; the visible (outer) fat is white, bordering on yellow, and firm, not greasy; aroma and taste when cut: fragrant, seasoned, mild; the internal fat is white and present in small quantities between and within the main muscle tissue; absence of any anomalous smell. When pricked, the fat must not have an excessively rancid or a milky, fishy or other anomalous smell. The lean meat must conform to the following maximum and minimum chemical composition as a proportion of the femoral biceps: between 4,5 % and 6,9 % of salt; a moisture content of between 57 % and 63 %; and 22 % to 31 % of proteolytic compounds. Absence of external anomalies: rind and bone must be whole, without any visible incrustation or any excessive softness. Colour when cut: cutting must reveal an even colour, without stains or streaks.

4.3.   Geographical area:

The area in which Crudo di Cuneo PDO is produced lies within the Ligurian Alps between the Colle di Cadibona and the Colle di Nava, the Maritime Alps to the Colle di Tenda massif, and the Cottian Alps. These mountainous areas form a U-shaped rim surrounding a high plain, crossed from north to south by the Tanaro and Po rivers and their tributaries. This area comprises the Provinces of Cuneo and Asti and the following municipalities of the Province of Turin: Airasca, Andezeno, Arignano, Baldissero Torinese, Bibiana, Bricherasio, Buriasco, Cambiano, Campiglione Fenile, Candiolo, Cantalupa, Carignano, Carmagnola, Castagnole Piemonte, Cavour, Cercenasco, Chieri, Cumiana, Frossasco, Garzigliana, Isolabella, Lombriasco, Luserna S. Giovanni, Lusernetta, Macello, Marentino, Mombello di Torino, Montaldo Torinese, Moriondo Torinese, None, Osasco, Osasio, Pancalieri, Pavarolo, Pecetto Torinese, Pinerolo, Pino Torinese, Piobesi Torinese, Piossasco, Piscina, Poirino, Pralormo, Prarostino, Riva, Roletto, Rora, S. Secondo di Pinerolo, Santena, Scalenghe, Trofarello, Vigone, Villafranca Piemonte, Villastellone and Vinovo. Thanks to the breezes in the area, humidity levels remain stable (between 50 % and 70 %) and these, together with average temperatures that are neither excessively cold in the winter nor too hot in the summer, allow for a uniform ageing process that gives Crudo di Cuneo its characteristic protein breakdown and low moisture content.

4.4.   Proof of origin:

Each phase of the production process must be monitored, listing all inputs and outputs. This, together with the official registers — kept by the inspection body — of farmers, slaughterers, cutters, processors, packers and slicers, and timely declaration of the quantities produced to the inspection body, guarantees product traceability throughout the production chain. All natural and legal persons listed in the registers are subject to checks by the inspection body in accordance with the product specification and the control plan.

4.5.   Method of production:

The use of frozen pork legs is not allowed in the production of Crudo di Cuneo. Boars and brood sows may not be used. Pork legs used in the production process must come from animals slaughtered 24 hours or more but not more than 120 hours previously. After the pork legs have been separated and trimmed, dry-salting takes place, using dry or partially moistened salt. The salt may contain small quantities of crushed black pepper and vinegar and may be mixed with spices or spice extracts or natural antioxidants. Preservatives are not allowed. After salting, which lasts a minimum of two weeks, the pork legs are allowed to mature for a period of not less than 50 days. Crudo di Cuneo is then aged until the end of the 10th month after salting began. During this period of ageing, sugnatura, takes place, i.e. a mix of pig fat, salt and rice or wheat meal is spread on the surface of the muscle tissue; this is done either once, between the fifth and the seventh month, or repeatedly, between the fourth and the eighth month. The use of black or white ground pepper is allowed. Only fresh pork legs from animals born and reared according to high welfare standards may be used in the production of Crudo di Cuneo PDO. Such standards are ensured by not subjecting the animals to the stress of transport or rehousing in the weaning, growing-finishing or fattening phases. In addition, the farm must ensure that the fattening phase produces results that are consistent with the characteristics of the final product. Typical of Crudo di Cuneo is that it has just the right amount of external fat. This is why the animals must be born and reared in the area of production.

Slaughter must also take place within the production area, partly because no more than a certain time should elapse between slaughter and processing the meat and partly because transport over a long distance could lead to bruising and the formation of haematomas and streaking, which would jeopardise the processing requirements.

The processing and ageing of the hams, as set out under point 4.6, are strictly tied to human and natural factors in the production area; it is thus imperative that production of Crudo di Cuneo be limited to that area.

4.6.   Link:

The link between the PDO production area, pig farming and the manufacture and ageing of Crudo di Cuneo dates back to ancient times, thanks to special conditions with regard to soil and climate which help to differentiate the area in relation to others and give the product typical qualitative characteristics that are easily recognisable by the final consumer.

The moisture content of Crudo di Cuneo, which is closely linked to the salt content, is influenced by mountain breezes that blow in opposing directions in the morning and at night and reduce the moisture in the air, thus providing ideal conditions for ageing a product with the low moisture levels, ageing times and protein breakdown that characterise Crudo di Cuneo.

The raw materials also constitute a close link between the product and the environment; indeed, the proteolysis of the ham is brought about by the characteristics of those raw materials. The Cuneo pig is reared at an average of 350 metres above sea level, where the absence of winter fog and summer heat haze are conducive to good animal health. In addition to the healthy air and the purity of the water, it is the traditional healthy and natural nutrition — based on locally produced cereals — which helps to speed up the maturing of the meat. Proteolysis is linked to the development of micro-organisms on the surface of the meat: the delicate salting carried out by the craftsmen ensures that the moisture that is still present in the flesh of the leg of pork rises to the surface by capillary action. This produces, on the lean of the ham, microclimatic conditions that lend themselves to a slight increase in moisture; this in turn encourages the formation of moulds and yeasts which, by breaking down the proteins present in the lean, release peptides that have a major influence on both the flavour and smell of Crudo di Cuneo.

Over the centuries it is man who has made a key contribution to the quality of the PDO and its reputation among consumers by developing special manufacturing techniques handed down from generation to generation to the present day. In ‘Clypeo del gentilhuomo’, a work dating back to 1618, Guglielmino Prato describes in detail the work done by Piedmont’s norcini (ham craftsmen).

The consumption of Crudo di Cuneo is well documented, with numerous historical records of hams ordered by noble households, convents and abbeys in the area. It was indeed the growing demand for ham that encouraged many processors to set up in business.

Crudo di Cuneo PDO is the outcome of a combination of several human and environmental factors which over time have had an influence on the end product and have contributed to its qualitative characteristics.

4.7.   Inspection body:

The inspection body is in keeping with standard EN 45011.

4.8.   Labelling:

When released for consumption, Crudo di Cuneo PDO must bear the distinctive seal guaranteeing the origin and identification of the product. The seal, which is made up of a logo, is branded — at the factory — on the two biggest sides of the ham.

The following must be printed clearly and indelibly, and must be readily distinguishable from any other information present, on the packaging of Crudo di Cuneo PDO or on labels placed on the product or on cards, rings and tags tied to it: the specific, unmistakeable logo, the Community symbol referred to in Article 14 of Commission Regulation (EC) No 1898/2006, and the identification number given to each producer within the checking system. The two major components of the Crudo di Cuneo PDO logo in terms of product recognition are a stylised representation of a ham and a triangle or wedge, in reference to Cuneo, the provincial capital, which was originally in the shape of a wedge (in Italian: cuneo).

(1)  OJ L 93, 31.3.2006, p. 12.

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

2009/C 112/07

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.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘MARRONE DI CAPRESE MICHELANGELO’

EC No: IT-PDO-0005-0455-12.04.2005

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

2.   Group:

3.   Type of product:

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

‘Marrone di Caprese Michelangelo’

4.2.   Description:

The production of ‘Marrone di Caprese Michelangelo’ is, in the case both of the fresh and the dried product, based on nuts of the ‘Marrone di Caprese Michelangelo’, a local ecotype of the ‘Marrone’ variety. The fresh chestnut has the following carpological characteristics at the point of consumption: for the nuts, a Havana-brown shell with chestnut-brown streaks of varying intensity, elliptical to rounded in shape, or in the case of the nut kernel itself, roughly quadrangular. Ivory-white flesh, barely marked by the episperm, and characterised by hints of almond and vanilla. At the point of consumption, the characteristics of the dried product must be as follows: healthy, whole nuts, no more than 5 % of which may be deformed or show traces of worm damage or mould. Ivory or light straw-yellow in colour.

4.3.   Geographical area:

The PDO ‘Marrone di Caprese Michelangelo’ is produced in the mountain regions of the following municipalities in the province of Arezzo: the whole of the administrative territory of the municipality of Caprese Michelangelo and part of the municipality of Anghiari to the north, i.e. from the strada provinciale 57 ‘Catenaia’, which marks the administrative border with Caprese Michelangelo, to the border with the municipality of Sabbiano.

4.4.   Proof of origin:

Every production phase must be monitored, in each case documenting incoming and outgoing products. In this way, and through the registration of producers, cultivation areas, dryers and packers on special lists managed by the inspection body, the traceability of the product from one end of the production chain to the other in both directions is guaranteed. All natural or legal persons on the relevant lists will be subject to checks by the inspection body, as established in the product specification and relevant inspection plan. Products found by the inspection body not to be in conformity with the product specification may not be sold using the ‘Marrone di Caprese Michelangelo’ protected designation of origin.

4.5.   Method of production:

The specification states in particular that in the case of chestnut groves in production the density of the trees must not exceed 120 per hectare. A maximum of 10 % of plants may come from other varieties for pollination purposes. Harvesting may begin from 20 September but may not be carried out by shaking the branches or using other mechanical and/or chemical methods to anticipate or accelerate the nuts’ separation from the tree. Mechanical collection, separation of the husks using suitable machines, mechanical beating of the husk heaps, and tidying up the leaves using power fans are permitted, provided that they do not impair the characteristics of the product. Only nuts from the ‘Marrone’ variety may be used for fresh consumption. Sorting takes place manually to remove nuts damaged by pathogens or other factors. The maximum percentage of nuts that do not conform to the above characteristics must not exceed 5 % of the total weight. The number of nuts must not exceed 90 per kg. The nuts need not be cleaned. Fruits of the Marrone variety are used for the production of dry chestnuts. The product is produced by drying and then peeling the nuts. They are dried by traditional methods, using a wood-fired or hot-air dryer. This process is completed within 40 days of the chestnuts being placed on the drying mats. The chestnuts are peeled mechanically. Production and packing must take place within the production area in order to ensure quality, traceability and inspection. ‘Marrone di Caprese Michelangelo’ PDO must be packed in the area described in point 4.3 of this product description to prevent damage to the product as a result of long intervals between collection, packing and transport, or excessive handling. When harvested the product is fresh, includes burs and may give off heat when brought together in large numbers. This, together with the high moisture content, may result in an increase in mould, rotting or unpleasant smells and severely compromise the quality of the product. Prompt packing is therefore essential.

4.6.   Link:

The specific features of Marrone di Caprese Michelangelo are the presence of a high level of amides, due to the consistent water content of the land in which these chestnuts are grown. Other features leading to the accumulation of amides include the exposure of the chestnuts, which ensures that they have access to sunlight from the early morning, resulting in any summer dew disappearing more quickly, the geomorphology and altitude, which ensure frequent and moderate natural ventilation. The optimum access to light enjoyed by the foliage is due to the low planting density and thinning in combination with branching. The consistent, traditional and unique character of the product is, moreover, determined by specific soil and climate factors. The land consists of brown, brown-acidic and brown-leached soil, usually with a zero or very low carbon content which is therefore acidic or sub-acidic. The climate is typical of the sub-continent, with averagely harsh winters and mild summers and variable rainfall in the region of 800 mm per year. The combination of all these factors gives the product the typical morphological and organoleptic characteristics which make it highly prized and easily recognisable.

Caprese chestnut groves are found everywhere on the slopes of the Alpe di Catenaria. The local community has for generations followed a system of forestry plantation which began in the 9th and 10th centuries under the Arimanni. Since then, with the introduction of grafting, the wild chestnut tree has slowly evolved into the domestic chestnut, and tending chestnut trees has been the main concern of practically every local family. Chestnut-growing has therefore provided a major source of food and income for all inhabitants of the area. Nursery rhymes, folk songs and recipes for numerous traditional local dishes have grown up around chestnut production and been passed down to the present day.

4.7.   Inspection body:

4.8.   Labelling:

Sealed containers of 1, 2, 3,5, 10 or 25 kg are intended to be used for packaging the fresh product. The label must bear the words Marrone di Caprese Michelangelo and Denominazione di Origine Protetta in larger lettering than any other information, together with the words Prodotto della Montagna (mountain product). The PDO logo and the business name of the packing station are obligatory. Sealed containers of 0,5, 1, 2, 3,5, 10 or 25 kg are to be used for packaging the dry product. The label must bear the words ’Castagne secche Marrone di Caprese Michelangelo‘ and ‘Denominazione di Origine Protetta’ in larger lettering than any other information, together with the words ‘Prodotto della Montagna’. The PDO logo and the business name of the packing station are obligatory. The product logo is a stylised chestnut, the main body of which frames the image of Michelangelo Buonarroti, as described in detail in the product specification.

Denominazione d’ Origine

Protetta

Prodotto della Montagna

(1)  OJ L 93, 31.3.2006, p. 12.