Publication of an application for approval of a non-minor amendment to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 349/07)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF A NON-MINOR AMENDMENT TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Salers’

EU No: PDO-FR-0134-AM02 – 3.8.2021

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Joint Trades Committee for Cheeses produced in the department of Cantal and in the geographical area of the ‘Cantal’ designation of origin (Comité Interprofessionnel des Fromages, CIF)

Address: 52 avenue des Pupilles de la Nation – BP 124 – 15001 Aurillac cedex

Tel. +33 471483994

Email: info@aop-cantal.com

The group is composed of farmers and affineurs, and is therefore entitled to request amendments to the specification.

2.   Member State or Third Country

France

3.   Heading in the product specification affected by the amendment(s)

☐	Name of product

☒	Description of product

☒	Geographical area

☒	Proof of origin

☒	Method of production

☒

Link

☒

Labelling

☒	Other: contact details of the appropriate Member State body and applicant group, inspection body, national requirements

4.   Type of amendment(s)

☐	Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

☒	Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

5.1.   Amendments that impact critical elements

‘Description of product’ section

The minimum amount of fat in 100 g of cheese when fully dried has been changed from 45 g (previous version), to 44 g. The minimum weight of the cheese has been changed from 35 kg (previous version) to 30 kg. These changes were registered in Commission Regulation (EC) No 828/2003 of 14 May 2003 (2), and have been added to the specification and in point 3.2 of the single document.

In the specification, the reference to the consistency and smooth texture of the paste of ‘Salers’ (previous version) has been replaced. It now refers to the characteristically compact texture of the paste, formed of curd that is milled and pressed, in order to give a more accurate description.

The previous version of the specification refers to the rind changing colour ‘from grey-white to ochre, flecked with red and orange patches’. This has been replaced by a reference to the colour of the rind as ‘golden to ochre, may be naturally flecked with red, orange and yellow patches of mould’. This amendment provides a fuller and more accurate description of the product in the form available to the consumer.

In the specification, the organoleptic description of the product has been expanded. A condition has been added to the description of the rind, requiring it to be ‘mottled’, meaning with an irregular scattering of little round bumps, together with a description of the rich and varied aromas of ‘Salers’. The ‘mottled’ appearance of the rind is a visual identifying characteristic of ‘Salers’. The aromas of ‘Salers’ have been described during tastings and sensory analyses. They reflect the diversity of the meadow flora, the microbiological richness of each gerle [wooden vat] and the typical farming know-how of each producer. All of these factors make ‘Salers’ a unique cheese.

The provisions arising from these three amendments have been added in point 3.2 of the single document.

In the specification, and in point 3.5 of the single document, a requirement has been added for pre-packaged pieces of cheese to include some rind. This ensures that products sold cut and pre-packaged include a visual element that is characteristic of the product.

‘Geographical area’ section

The boundaries of the geographical area have been reduced from the whole department of Cantal and bordering cantons in certain neighbouring departments to part of the department of Cantal and some cantons and municipalities in neighbouring departments. This amendment was registered in Commission Regulation (EC) No 828/2003. It has been added to the specification in the form of an updated list of municipalities, or parts of municipalities, based on the administrative situation in 2020. It has also been added to the single document in point 4.

5.2.   Amendments that do not impact critical elements

‘Description of product’ section

An addition has been made to the specification to the effect that ‘Salers’ is made from raw whole cow’s milk (not standardised in terms of fat or protein). The use of raw milk in the production of the cheese was already a condition in the previous specification. It has now also been included in the product description as it is a significant feature of the character of ‘Salers’. This provision has also been added in point 3.3 of the single document.

A reference to the paste of ‘Salers’ being firm has been added to the specification. The reference to a cheese that is slightly tapered at the ends has been replaced by a reference to a cheese that bulges slightly at both sides. A further addition is that the weight of the cheese is given after a minimum maturing period of three months from the date on which the individual cheeses are formed. A minimum of 58 % has been added for dry matter content. All of these amendments to the specification make it possible to present a more accurate and complete description, which is useful for checking purposes. The provisions arising from these amendments have been added in point 3.2 of the single document.

The stated diameter of the cheese has been deleted from the specification. It was considered preferable to state the size of the mould in the section on production method in the specification. These provisions have not been added to the single document.

The reference to the cream colour of the paste has been deleted from the specification. This is because the specification already refers to a range of colours, from ivory to straw yellow, which is sufficient to describe the product. The description of the colour of the paste as ranging from ivory to straw yellow has been added in point 3.2 of the single document.

‘Proof of origin’ section

Following changes to national legislation and rules, various paragraphs have been added to the specification describing the declarations required of operators, the registers to be kept, and the methods for checking and identifying the product. This information facilitates checks on compliance with the specification and product traceability. These amendments have not been added to the single document.

The means of identifying the cheese in the ‘Labelling’ section of the previous specification have been deleted. In their place, information has been added to the section on ‘Evidence that the product originates from the defined geographical area’ in the specification. This explains that the cheese is identified by means of an identification mark added when the cheeses are formed. This mark is defined by national legislation. These rules are accessible to all operators. They lay down the design of the identification mark in detail, as well as the information appearing on it. Each cheese now also bears the date (day of the year) on which it was formed. This information is useful for product traceability and monitoring.

Under Commission Regulation (EC) No 828/2003, provisions relating to use of an embossed stamp to identify the cheeses were included in the section on ‘Labelling’. These have been moved to the section on ‘Evidence that the product originates from the defined geographical area’ in the specification. The provisions have been expanded to explain that the embossed stamps are applied when the individual cheeses are formed. In the case of cheeses made using milk exclusively from the Salers breed of cattle, images of Salers cows’ heads are added, using ink stamps or muslin, when the cheeses are placed on the market. A description of the size and position of the images of Salers cows’ heads has also been added. These instructions are useful for conducting checks and make it possible for the products to be presented in a uniform way.

Paragraphs have been added in point 3.6 of the single document, on labelling, with regard to identification of the cheeses by means of an identification mark: an embossed stamp consisting of the designation name in duplicate. Cheeses made exclusively from milk from the Salers breed of cattle are printed with the words ‘tradition salers’, and with images of Salers cows’ heads. The same section of the single document now also includes the option for the name of the farm of origin to be printed on the cheeses with the words ‘Ferme de...’.

Rules on distribution and withdrawal of identification marks and stamps have been added to the specification to ensure that they are properly managed. The rules state that the identification marks and stamps are distributed to all manufacturers who comply with the specification. They are withdrawn if a manufacturer’s licence is withdrawn or suspended, or if the cheese loses its classification. This amendment has not been added to the single document.

‘Method of production’ section

The specification contains further details of numerous aspects of the production method. It gives a better description of the conditions of milk production and the process of making ‘Salers’ in accordance with traditional practices.

Sub-heading ‘Milk production’

Under Commission Regulation (EC) No 828/2003, ‘Salers’ is made between 15 April and 15 November when the animals are out to pasture. In the specification, this provision has been expanded by a reference to ‘Salers’ being made on the holding using milk also produced on the holding. This replaces the reference to the cheese being made on the farm in burons [shepherd’s huts] between 1 May and 31 October, which appeared in the ‘Link with the geographical environment’ section of the previous specification. Burons were places where cheese was traditionally made in summer. They have gradually ceased to be used due to changes in farm structures and modernisation. This amendment has not been added to the single document.

In order to facilitate checks, the specification now contains the relevant reference for identifying the herd of a single holding, namely the unique identification number issued by the Departmental Livestock Registration Authorities. This amendment has not been added to the single document.

In the specification, the rules on dairy cows’ feed have been expanded to specify the composition of dairy cows’ basic ration (exclusively from grazing in the geographical area) and limit supplementary feed to 25 % of dry matter consumed. These provisions have been added in point 3.3 of the single document. They guarantee that at least three-quarters of the dairy cows’ feed comes from the geographical area. Certain types of complementary feed cannot come from the geographical area as the topography, climate conditions and altitude mean that they cannot be grown.

A comprehensive list of the feedstuffs authorised as supplements to the dairy cows’ basic ration now appears in the specification. This facilitates more effective management, assurance and checking of feed. A reference to this comprehensive list has been included in point 3.3 of the single document.

Sub-heading ‘Cheese making’

PDO ‘Salers’ is exclusively farm-made. The specification now states that it is not permitted to share cheese-making facilities with other holdings. This is to reinforce the fact that the cheese is made on the holding, which is where the traditional manufacturing know-how of this PDO is put into practice. This amendment has not been added to the single document.

In the specification, the requirement to make the cheese with whole milk has been expanded with the stipulation that the milk is ‘not standardised with fat or protein’. This is to ensure that no milk standardisation treatments are used. The provision arising from this amendment has been added in point 3.3 of the single document.

Milking must be directly into a gerle, which is a wooden receptacle, tapered or cylindrical in shape, with varying capacity. This requirement has been added to the specification in order to formalise traditional practices and ensure that they are maintained. A gerle is a traditional receptacle which prevents the milk from cooling too quickly or too much, thereby ensuring the right temperature for curdling. It also provides natural inoculation for the milk. This amendment has not been added to the single document.

Several provisions have been added to the specification to regulate the use of treatments and additives for the cheeses, in line with current practices. These include a: comprehensive list of ingredients, manufacturing aids and additives authorised in the milk and during the production process; prohibition on concentrating the milk by partially removing the water content before coagulation; prohibition on conserving raw dairy materials, partly finished products, curd and fresh cheese at temperatures below 0 degrees; and prohibition on conserving fresh cheeses in a modified atmosphere. The purpose of these stipulations is to avoid a situation in the future in which unregulated practices might harm the characteristics of ‘Salers’. These amendments have not been added to the single document.

The stages in the production of ‘Salers’ are set out in Commission Regulation (EC) No 828/2003. A detailed description of these stages has been included in the specification, replacing the brief description in the previous specification. The following are described: renneting in the gerle (temperature range, use of rennet only, time required to work); cutting and forming of the curd (time, method, utensils, purpose); first pressing (method, utensil, purpose); acidification and ripening (duration, purpose); milling and salting of the curd (method, amount of salt, purpose); forming the cheeses (method, form and size of mould); and pressing (utensil, duration, method). Providing a framework for these operations makes it possible to preserve the quality of the cheeses and the know-how of the cheesemakers. The stipulations added do not change how the product is made. They do, however, make it possible to describe the method in greater detail, thereby preserving traditional practices. These amendments have not been added to the single document.

Sub-heading ‘Maturing’

The specification now states that the minimum maturing time is counted from the day on which the cheeses are formed. This specification is useful in conducting checks. It has also been added in point 3.2 of the single document.

Commission Regulation (EC) No 828/2003 lays down the conditions regarding temperature, relative humidity and care and attention during the maturing period, including turning the cheeses over and wiping them regularly. These conditions have been added to the specification. They have not been added to the single document.

As with the sub-section on ‘Cheese making’, a provision has been added to the specification to regulate the use of treatments and additives for the cheeses, in line with current practices. Specifically, it is a prohibition on conserving cheeses in a modified atmosphere during maturing. This amendment has not been added to the single document.

‘Link’ section

The ‘Link with the geographical area’ section of the specification has been entirely rewritten. It replaces the sections on ‘History’ and ‘Link with the geographical environment’ in the previous specification. The purpose is to demonstrate more clearly the link between ‘Salers’ and its geographical area, without changing the substance of the link. This description of the link draws particular attention to the fact that the cheese is made during the period when cows are grazing on pastures in essentially volcanic landscapes. Emphasis is also given to the use of raw milk produced on the holding, with specific materials and traditional methods. The reference to making the cheeses in burons is now confined to historical practice.

The new version of the link in the specification has been reproduced under point 5 of the single document.

‘Labelling’ section

The minimum size of the name of the designation on the labelling has been added to the specification. This is to enable consumers to identify the designation immediately. The specification also states that the name of the designation of origin and the European Union PDO logo must be in the same field of vision. Again, the objective is to make it easier for consumers to identify the product. These provisions have been added in point 3.6 of the single document.

A paragraph has been added to the specification and in point 3.6 of the single document prohibiting the use of any adjective or other words accompanying the name of the designation of origin. This applies to labelling, advertising, invoices and commercial documents. The only exceptions are specific brand names or trademarks, and the words ‘tradition salers’. This is to prevent consumers from being misled by wild claims.

5.3.   Editorial amendments

The contact details of the competent authority have been updated in the section on ‘Competent authority in the Member State’ in the specification.

In the ‘Applicant group’ section of the specification, the name, contact details and composition of the group have been updated.

This information has not been added to the single document.

A list of all the stages that take place in the geographical area has been added to the ‘Geographical area’ section of the specification and in point 3.4 of the single document.

The date on which the geographical area was demarcated (15 June 1999) has been added to the ‘Geographical area’ section of the specification. A list of municipalities in the geographical area has been added, based on the Official Geographical Code of 2020. A note has been added that cartographic information about the geographical area can be accessed on the website of the French National Institute of Origin and Quality (INAO). These amendments have not been added to the single document.

The reference to approval procedures for milk products is no longer relevant. It has been withdrawn from the section on ‘References to the inspection body’ in the specification. In its place, there is now information on the national authorities responsible for conducting checks. These provisions have not been added to the single document.

The references to the ‘INAO’ logo and initials are no longer relevant and have therefore been withdrawn from the ‘Labelling’ section of the specification. They have not been added to the single document.

The reference to the national decree on the controlled designation of origin has been withdrawn from the section on ‘National requirements’ in the specification. A table has been added setting out the main points to be checked, along with their reference values and evaluation method. These provisions have not been added to the single document.

SINGLE DOCUMENT

‘Salers’

EU No: PDO-FR-0134-AM02 – 3.8.2021

PDO (X) PGI ( )

1.   Name(s)

‘Salers’

2.   Member State or third country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3 Cheeses

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

‘Salers’ is a firm, pressed, uncooked cheese made from cow’s milk.

It is presented in the form of a cylinder bulging slightly at the sides. It weighs between 30 and 50 kg after a minimum maturing period of three months counted from the day on which the individual cheeses are formed.

The colour of the paste ranges from ivory to straw yellow. The texture is compact, characteristic of milled and pressed curd.

The rind is dry, mottled, golden to ochre in colour and may be naturally flecked with red, orange and yellow patches of mould.

‘Salers’ offers a wide and rich variety of aromas, with a preponderance of lactic notes (butter and fermented cream), plants (alliums, grass and hay), and fruity aromas (citrus, walnut and hazelnut).

It has a minimum fat content of 44 grams per 100 grams of fully dried cheese. The dry matter content must not be less than 58 grams per 100 grams of matured cheese.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The basic feed ration for the dairy cows comes from the geographical area and consists exclusively of pasture.

Supplements to the dairy cows’ basic feed ration are limited to 25 % of dry matter consumed. Only the raw materials specified in a comprehensive list are permitted.

These provisions make it possible to guarantee that at least three-quarters of the dairy cows’ feed comes from the geographical area. Certain types of complementary feed cannot come from the geographical area as the topography, climate conditions and altitude mean that they cannot be grown.

The cheeses are made exclusively from whole cow’s milk, not standardised in terms of fat or protein, used raw.

3.4.   Specific steps in production that must take place in the defined geographical area

The milk is produced and the cheese made and matured in the geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

If the cheese is sold in pre-packaged pieces, each piece must have part of the designation’s distinctive rind.

3.6.   Specific rules concerning labelling of the product the registered name refers to

In addition to the compulsory information required by the rules on the labelling and presentation of foodstuffs, the labelling of cheeses bearing the designation of origin ‘Salers’ must include the following in the same field of vision:

—	the name of the designation of origin in characters at least two-thirds the size of the largest characters on the label;

—	the European Union PDO logo.

The cheeses are identified by an identification mark placed on the cheese, and by an embossed stamp consisting of the designation in duplicate on the top of the cheese. In addition, all the cheeses may also bear an embossed stamp on the top with the words ‘Ferme de…’.

The cheeses made from milk of herds entirely made up of cows of the Salers breed also bear an embossed stamp on the side with the words ‘tradition Salers’ and images of heads of Salers cows.

Irrespective of the regulatory terms applicable to all cheeses, the use of any adjective or other words accompanying the designation of origin is prohibited in labelling, advertising, invoices and commercial documents, with the exception of:

—	specific brand names or trademarks;

—	the words ‘tradition salers’.

4.   Concise definition of the geographical area

The department of Aveyron

Entire municipalities: Brommat, Lacroix-Barrez, Mur-de-Barrez, Taussac and Thérondels.

Department of Cantal

Entire cantons: Mauriac, Murat, Naucelles and Riom-ès-Montagnes.

Entire municipalities: Arches, Arnac, Arpajon-sur-Cère, Aurillac, Ayrens, Badailhac, Brezons, Carlat, Cézens, Cros-de-Ronesque, Cussac, Ferrières-Saint-Mary, Giou-de-Mamou, Gourdièges, Jaleyrac, Jou-sous-Monjou, Lacapelle-Barrès, Lascelle, Malbo, Mandailles-Saint-Julien, La Monselie, Le Monteil, Narnhac, Nieudan, Pailherols, Paulhac, Paulhenc, Pierrefort, Polminhac, Raulhac, Saint-Cirgues-de-Jordanne, Saint-Clément, Saint-Étienne-de-Carlat, Saint-Jacques-des-Blats, Saint-Martin-sous-Vigouroux, Saint-Santin-Cantalès, Saint-Simon, Saint-Victor, Sainte-Marie, Sourniac, Thiézac, Valuéjols, Vebret, Velzic, Vézac, Vic-sur-Cère, Yolet and Ytrac.

Parts of municipalities: Mentières (section B 1 No 122 and 146; section ZM No 25, 29, 33 and 40; section ZP No 27, 29, 30 and 31; section ZK No 25, 3, 40 and 41); Neuvéglise-sur-Truyère (territory of the delegated municipalities of Neuvégélise and Oradour); Saint-Flour (section AE No 110, 112 to 114, 116 and 117; section AH No 380); Saint-Mamet-la-Salvetat (section B 2 No 281, 282 and 286); Vieillespesse (section C 2 No 100, 102 and 117; section ZX No 20); Ydes (section AP No 222).

Department of Corrèze

Entire municipalities: Rilhac-Xaintrie.

Parts of municipalities: Pandrignes (section B 3 No 513, 514, 531, 534 to 538, 543, 545, 547, 557, 559, 560, 564, 565, 568, 569, 572, 573, 577, 578, 872, 891, 896).

Department of Haute-Loire

Parts of municipalities: Lubilhac (section E 2 No 277, 289 to 291, 471, 480, 483, 484, 492, 520, 900).

Department of Puy-de-Dôme

Entire municipalities: Anzat-le-Luguet, Besse-et-Saint-Anastaise, La Bourboule, Chambon-sur-Lac, Chastreix, Compains, Égliseneuve-d’Entraigues, Espinchal, La Godivelle, Laqueuille, Mazoires, Mont-Dore, Murat-le-Quaire, Picherande, Roche-Charles-la-Mayrand, Saint-Alyre-ès-Montagne, Saint-Donat, Saint-Genès-Champespe, Saint-Pierre-Colamine, Saint-Sauves-d’Auvergne, Saint-Victor-la-Rivière, Tauves, La Tour-d’Auvergne and Valbeleix.

Parts of municipalities: Sayat (section AO No 19, 20, 33 and 226).

5.   Link with the geographical area

‘Salers’ is a richly aromatic cheese as it is made during the period when the cows are grazing on pastures in essentially volcanic landscapes, using raw milk produced on the holding. Production also requires specific materials, such as ‘gerles’ and cheese-presses, and traditional methods. These give ‘Salers’ its characteristic texture and rind, as well as its keeping qualities.

The geographical area of the ‘Salers’ designation of origin broadly corresponds to the Mounts of Cantal, the highest point of which is the Plomb du Cantal at 1 855 metres. The climate is a typical mountain climate, damp and cool with significant precipitations, in excess of 1 000 millimetres per year. The soils are mainly of volcanic origin with good water retention capacity. This allows grass to grow abundantly and continually from spring to autumn.

The farmland is largely covered by grass. The volcanic soils are rich in phosphoric acid, potash and magnesia, and receive significant rainfall. They contribute to the growth of lush pastures and flourishing wild vegetation that is diverse, characteristic and aromatic, including plants such as spignel, lady’s mantle and yellow bedstraw.

The cheeses produced in the geographical area were already renowned in Roman times. They have been part of rural life for centuries. Produced mainly during the animals’ summer grazing period, ‘Salers’ was made in burons, traditional stone buildings simultaneously used for accommodation, working space and storage. The cheese is made from the milk of cows that are milked twice a day and feed on hill pastures rich in diverse vegetation. In the autumn, the cheeses made in summer were generally sold to merchants in the valleys. These kept the cheeses in their own caves to continue maturing before selling them to dealers who transported them to where they would be consumed. The production process of ‘Salers’ therefore involved preserving and transporting the milk over long periods.

The name ‘Salers’ was recognised as a designation of origin by a decree of 21 December 1961.

The principles of making ‘Salers’ have been maintained over time: on the farm, only during the grazing period, using traditional techniques and materials.

Today, therefore, ‘Salers’ is made on the agricultural holding, following milking, using raw milk from cows of a single herd. It is made between 15 April and 15 November, when the animals are out to grass.

The milk is curdled in wooden vats called ‘gerles’. The curd is cut and then put through a press several times in order to expel the whey and increase the dry matter. The resulting blocks are left to rest and mature, while acidification takes places, for several hours. The volume of curd is then milled and salted. After a period of ripening, the salted curd is manually pressed into the mould to form the individual cheese. Each cheese is pressed continually for about two days, with regular turnings for even drainage.

Maturing lasts for a minimum of three months, counted from the day on which the cheese is formed. The cheeses are matured in cool, humid caves. They are turned and wiped regularly.

‘Salers’ is a large cheese of between 30 and 50 kg with a high proportion of dry matter: a minimum of 58 %. It is made on the farm, using raw milk, and matured for at least three months. The paste is pressed, uncooked and has a compact texture. The rind has a mottled appearance.

Centuries-old practices and know-how have given rise to the traditional methods of producing milk and making and maturing ‘Salers’. The result is a long-keeping cheese, rich in diverse aromas, with a predominance of lactic, plant and fruity notes.

The properties of the volcanic soils in the geographical area, together with significant rainfall levels, mean that grass grows abundantly and continuously from spring to autumn. ‘Salers’ is only produced during the dairy cows’ grazing period, thereby making the most of this resource. As the cows feed mainly on pasture, they consume a variety of aromatic plants which contribute aromas to the milk and, consequently, to the ‘Salers’ cheese made from it.

Using the milk immediately after milking, in its raw state, preserves its bacterial microflora, which also contributes to the aromatic richness of ‘Salers’.

The first stages of working with the milk, up to the cutting of the curd, take place in the gerle, which plays an essential role in the distinctive character of ‘Salers’. This is due to the microbial ecology provided by the wood from which it is made. This microbial ecology provides natural inoculation for the milk, specific to each place of production, giving the cheese its unique taste.

The long duration of acidification and ripening of the cheeses encourages the development of the lactic cultures present in the milk.

The cheese is drained using a press, and then each individual cheese is pressed in the mould. This makes it possible to produce a pressed, uncooked paste with a high proportion of dry matter, which in turn guarantees the keeping qualities of the cheese.

Milling the curd between pressings gives the paste its compact texture.

During the maturing period, the action of the microorganisms and enzymes present on the surface and inside the cheese develops a range of aromas. The care and attention bestowed during this period allow ‘Salers’ to develop its characteristic mottled rind.

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-f9c3c64b-069f-4206-94d4-402bd9601d5e

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(1)  OJ L 343, 14.12.2012, p. 1.

(2)  OJ L 120, 15.5.2003, p. 3.