20.4.2007

Official Journal of the European Union

C 86/1

OPINION OF THE EUROPEAN CENTRAL BANK

of 13 April 2007

on a proposal for a regulation of the European Parliament and Council on quarterly statistics on Community job vacancies

(CON/2007/9)

(2007/C 86/01)

Introduction and legal basis

On 12 April 2007 the European Central Bank (ECB) received a request from the Council of the European Union for an opinion on a proposal for a European Parliament and Council regulation on quarterly statistics on Community job vacancies (1) (hereinafter the ‘proposed regulation’).

The ECB's competence to deliver an opinion is based on the first indent of Article 105(4) of the Treaty establishing the European Community. In accordance with the first sentence of Article 17(5) of the Rules of Procedure of the ECB, the Governing Council has adopted this opinion.

1. General observations

1.1.

The purpose of the proposed regulation is to establish a legal basis for the collection, transmission and evaluation of quarterly job vacancy data in the Community (2). The job vacancy data, which are included in the list of Principle European Economic Indicators (‘PEEIs’) (3), are needed to monitor short-term changes in job vacancies by economic activity.

1.2.

The ECB welcomes the proposed regulation. The provision of comparable data on job vacancies broadens the scope of the data available for the analysis and assessment of risks to price stability in the euro area, which is relevant to the Eurosystem's monetary policy. Similarly, job vacancy data serve as a leading indicator for certain labour market variables, in particular employment and unemployment. The euro area aggregate data currently available, based on data transmitted voluntarily to the Commission of the European Communities (Eurostat) by national statistical institutes, reflect significant differences in the definition of the national series used for the euro area series calculation.

1.3.

Subject to its technical observations in Section 2 of this opinion, the ECB considers that the proposed regulation already reflects a balanced compromise between user requirements and statistical simplification needs which has been carefully assessed to limit the reporting burden. The ECB strongly supports the implementation of the proposed regulation and invites the Commission and the Member States to give priority to the timely adoption of the required implementing Commission regulation.

2. Technical observations

2.1.

The ECB emphasises that the proposed breakdown at section level of all economic activities defined by the common classification system in the Community (NACE), including the services sector, is an important aspect of the proposed regulation, given the increasing role of services as a percentage of the total economy. The proposed breakdown is, moreover, important for explaining changes in the overall number of job vacancies. The successful compilation and subsequent provision of data resulting from the proposed feasibility studies, as well as from the feasibility studies on the coverage of units with fewer than 10 employees, are considered important steps to further enhance the quality of the data.

2.2.

The availability of an appropriate set of back data is crucial, due to the importance for analytical purposes of the ability to assess the evolution of job vacancies over time. However, the ECB acknowledges the burden that would be imposed on reporting agents if required to provide a full set of back data, and hence accepts the limited transmission requirement set out in Article 6 of the proposed regulation, while encouraging estimates over a longer period of time where feasible.

2.3.

On the issue of the improved quality of data necessary for reliable euro area aggregates, a high degree of comparability of the national contributions used to calculate the euro area aggregates is a key aspect of the overall quality assessment. That being the case, the quality criteria to be defined under the implementing procedures in Article 7 of the proposed regulation might usefully include a periodic assessment of the impact of any non-comparable aspects of the national contributions.

Done at Frankfurt am Main, 13 April 2007.

The Vice-President of the ECB

Lucas D. PAPADEMOS

(1) COM(2007) 76 final.

(2) The ECB's needs for the collection of job vacancy data on a quarterly basis with a timeliness of 45 days after the end of the reference quarter were set out in Statistical requirements of the European Central Bank in the field of general economic statistics in August 2000 and reiterated in Review of the requirements in the field of general economic statistics in December 2004.

(3) The PEEIs were created as a result of the Action Plan on Economic and Monetary Union (EMU) Statistical Requirements (hereinafter the ‘EMU Action Plan’) established at the request of the Ecofin Council by the Commission (Eurostat) in close collaboration with the ECB. The EMU action plan was a response to the report of the Monetary Committee on information requirements in EMU, endorsed by the Ecofin Council on 18 January 1999. The Ecofin Council received the latest status report on this subject in November 2006.

20.4.2007

Official Journal of the European Union

C 86/3

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

(2007/C 86/02)

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

‘GARBANZO DE FUENTESAÚCO’

EC No: ES/PGI/005/0264/19.11.2002

PDO ( ) PGI ( X )

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

1. Responsible department in the member state

Name:

Subdirección General de Calidad y Promoción Agroalimentaria — Dirección General de Industria Agroalimentaria y Alimentación — Secretaría General de Agricultura y Alimentación — Ministerio de Agricultura, Pesca y Alimentación de España

Address:

Paseo Infanta Isabel, no 1

E-28071 Madrid

Tel:

(34) 913 47 53 94

Fax:

(34) 913 47 54 10

e-mail:

sgcaproagro@mapya.es

2. Group:

Name:

Asociación Garbanzo de Fuentesaúco

Address:

Camino Valparaíso s/n

E-49400 Fuentesaúco (Zamora)

Tel:

(34) 980 60 09 13

Fax:

(34) 980 60 11 36

e-mail:

—

Composition:

Producers/processors ( X ) Other ( )

3. Type of product:

Class 1.6 — Chickpea (Fresh or processed fruit, vegetables and cereals)

4. Specification:

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

4.1. Name: ‘Garbanzo de Fuentesaúco’

4.2. Description: These are seeds of Cicer Arietinum L chickpeas, of the macrocarpum variety, ecotype Fuentesaúco, which will be marketed as dry packaged vegetables.

The seeds will have a pronounced, curved beak and be cream-coloured or a dull shade of yellow/white/chestnut, with a moderately rough, unspeckled skin.

The weight of 100 chickpeas after processing will be between 40 and 50 grams.

Absorption of distilled water over ten hours at 25 °C will be greater than 100 %.

After cooking, the chickpeas will have buttery albumen and a soft skin and will be only slightly grainy. At least 85 % of the chickpeas will remain whole with the skin still attached.

They always have a pleasant taste.

4.3. Geographical area: The chickpeas will be produced exclusively in the following municipalities of the Province of Zamora: Argujillo, La Bóveda de Toro, Cañizal, Castrillo de la Guareña, El Cubo de Tierra del Vino, Cuelgamures, Fuentelapeña, Fuentesaúco, Fuentespreadas, Gema, Guarrate, El Maderal, El Pego, El Piñero, San Miguel de la Ribera, Santa Clara de Avedillo, Sanzoles, Vadillo de la Guareña, Vallesa, Villabuena del Puente, Villaescusa and Villamor de los Escuderos.

This agricultural production zone covers an area of 687 square kilometres.

4.4. Proof of origin: Inspection and certification procedures are used to prove the product's origin.

The following aspects will be taken into consideration:

The chickpeas will come only from registered parcels in the agricultural production area which use the cultivation practices described in section 4.5.

The chickpeas will be stored and packaged in undertakings already listed in the Regulatory Council's registers.

Chickpeas transported between the various operators will have to be accompanied by a transit document issued in advance by the Regulatory Council.

The Regulatory Council will conduct regular checks and evaluations, involving the inspection of parcels, warehouses and packaging undertakings in order to check compliance with the method for obtaining the product, the taking of samples, conducting of tests and examination of the documentation.

Only chickpeas from packaging undertakings which have passed all the process-related checks will be placed on the market with a guarantee of origin endorsed by the Regulatory Council's label.

The number of labels or back labels issued by the Regulatory Council to packaging undertakings will depend on the quantities of product delivered to them by the farmers or warehouses, and on the capacity of the packaging used to market the chickpeas.

4.5. Method of production: The chickpeas will be grown in parcels registered with the Regulatory Council. The parcels will have deep, well-drained soils with a loamy or loamy/sandy texture, an acid or slightly alkaline pH, low to medium levels of assimilable calcium, a low carbon/nitrogen ratio and no or very low salinity. The chickpeas will be grown using a rotation system; they will not be grown on the same parcel in consecutive years. No organic fertiliser will be used during the chickpea growing cycle. The chickpeas will be harvested when the plants and weeds on the parcel are totally dry. They will be stored in a dry place away from direct sunlight. Chickpeas with different characteristics will be kept separate at all times.

The chickpeas will undergo cleaning, removal of foreign matter, selection, grading and packaging in the registered packaging plants.

The dry chickpeas will be marketed in packaged form, bearing the Regulatory Council's back label, before September of the following year.

4.6. Link: Some historical references to ‘Garbanzo de Fuentesaúco’:

Municipal by-laws of Fuentesaúco of 1569

The Count of la Fuente de Saúco gave them as a gift to Francisco de Quevedo y Villegas

They received a prize at the Agricultural Exhibition in Madrid in 1857 and the Diploma of Honour at the General Exhibition in Seville in the early 20th century

Some literary references to ‘Garbanzo de Fuentesaúco’:

Catastro by Marqués de la Ensenada, 1752

Diccionario estadístico by Madoz, 1845

Episodios Nacionales, by Benito Pérez Galdós

Judíos, moros y cristianos, by Camilo José Cela

Natural factors

The characteristics of ‘Garbanzo de Fuentesaúco ’are linked to the soil and climatic conditions in the production area and to the ecotype grown.

Winters in the production area are long and cold, with frequent frosts, which aids natural control of the pests and diseases affecting chickpeas. Rainfall is slight during the growing and ripening period and the plant must use the moisture in the soil.

The soil is deep and well-drained, with an acid or slightly alkaline pH, low to medium levels of calcium, a low carbon/nitrogen ratio and no or very low salinity. These soil conditions, in particular the low levels of calcium, are responsible for the fineness of the chickpeas' skin and their high capacity to absorb water.

For generations, farmers have selected the best chickpeas, creating the Fuentesaúco ecotype, a plant material perfectly suited to the area's conditions.

Human factors

The cultivation methods used by farmers are designed to produce chickpeas with specific organoleptic characteristics. Chickpeas with different characteristics are kept separate to ensure uniformity.

4.7. Inspection body:

Name:

Consejo Regulador de la Indicación Geográfica Protegida (IGP) ‘Garbanzo de Fuentesaúco’

Address:

Paseo del Cementerio s/n

Convento Monjas

E-49400 Fuentesaúco (Zamora)

Tel:

(34) 923 22 83 45

Fax:

(34) 923 22 83 45

e-mail:

info@legumbresdecalidad.com

The Regulatory Council complies with the 1998 version of standard EN-45011.

4.8. Labelling: The wording or labels on packages of ‘Garbanzo de Fuentesaúco ’will have to include ‘Indicación Geográfica Protegida Garbanzo de Fuentesaúco ’[‘Protected Geographical Indication Garbanzo de Fuentesaúco’], accompanied by the Regulatory Council's logo. This wording or lable by the packaging undertaking will have to be accompanied by the identification back label issued by the Regulatory Council.

The back labels will contain an alphanumeric code guaranteeing traceability. They will have to be positioned on the packaging in such as way as to conform with the Regulatory Council's Quality Manual and to avoid the possibility of re-use.

Products prepared using ‘Garbanzo de Fuentesaúco ’PGI as the raw material, including those which have undergone processing, may be released for consumption in packaging which refers to the PGI, for example, ‘Prepared with Protected Geographical Indication Garbanzo de Fuentesauco’, without bearing the Community logo, provided that:

‘Garbanzo de Fuentesaúco ’PGI, certified as such, is the sole component of the product group concerned.

The processors concerned are authorised by the Regulatory Council, which will enter them in the appropriate register for inspection purposes and ensure that the protected designation is used correctly.

When ‘Garbanzo de Fuentesaúco ’PGI is not the sole component, the protected designation may only be mentioned in the list of ingredients in products containing it or obtained from its processing.

(1) OJ L 93, 31.3.2006, p. 12.

20.4.2007

Official Journal of the European Union

C 86/7

Publication of an amendment 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

(2007/C 86/03)

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

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application according to Article 9 and Article 17(2)

‘PROSCIUTTO DI PARMA’

EC No: IT/PDO/117/0067/09.06.1998

PDO ( X ) PGI ( )

Amendment(s) requested

Heading(s) in the specification:

	Name of product
	Description of product
	Geographical area
	Proof of origin
X	Method of production
	Link
	Labelling
X	National requirements

Amendment(s):

Method of production

The minimum ageing period to which ‘Prosciutto di Parma ’is subject before being released for consumption is 12 months for all sizes.

National requirements

All references to rules and procedures in force before Council Regulation (EEC) No 2081/92 (2) entered into force that are incoherent with the new Community regulation have been removed.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘PROSCIUTTO DI PARMA’

EC No: IT/PDO/117/0067/09.06.1998

PDO ( X ) PGI ( )

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

1. Responsible department in the Member State:

Name:

Ministero Politiche Agricole e Forestali

Address:

Via XX Settembre, 20

I–00187 Roma

Tel.:

(39) 06 481 99 68

Fax:

(39) 06 42 01 31 26

E-mail:

QTC3@politicheagricole.it

2. Group:

Name:

Consorzio del Prosciutto di Parma

Address:

Via Marco dell'Arpa, 8/b

I–43100 Parma

Tel.:

(39) 0521 24 39 87

Fax:

(39) 0521 24 39 83

E-mail:

—

Composition:

Producers/processors ( X ) Other ( )

3. Type of product:

Group 1.2: Meat products

4. Specification:

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

4.1. Name: ‘Prosciutto di Parma’

4.2. Description:

—	Aged raw ham.

—	Identified by a heat-affixed logo on the hide.

—	External shape is rounded: the distal part (the foot) and any external imperfections that may compromise the product image are removed, trimming to leave a maximum of 6 centimetres of meat standing proud of the head of the femur.

—	Weight: usually between eight and ten kilograms but no less than seven.

—	Colour when cut: uniform pink to red, interspersed with pure white where fat is present.

—	Aroma and taste: delicate and sweet tasting, not very salty and with a fragrant and characteristic aroma.

—	Specific response to set analytical parameters measuring water content, salt and protein breakdown.

—	After the logo is affixed, ‘Prosciutto di Parma ’may be marketed whole, boned and packaged into pieces of variable weights and shapes or sliced and packaged.

4.3. Geographical area: ‘Prosciutto di Parma ’is produced in the defined area in the Province of Parma which includes land in the Province of Parma (in the Region of Emilia-Romagna, Italy) lying within 5 kilometres south of Via Emilia at an altitude of no more than 900 metres, defined to the east by the Enza river and to the west by the Stirone river.

The raw material originates in a geographically wider area than the production area, including all municipalities in the following Regions: Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzi and Lazio (Italy).

4.4. Proof of origin: For the production of the raw material, specific conditions on the breed, feeding methods and breeding criteria must be met. These conditions are guaranteed by a specific monitoring system with which recognised and authorised breeders, slaughterers and producers must comply, including monitoring procedures and methods of identification, recognition and certification.

Recognised breeders affix an indelible mark to the hind leg of every pig within thirty days of its birth, bearing its individual identification code. Breeders must issue a certificate of conformity with the rules on breeding for all pigs sent to slaughter.

Slaughterers must heat affix an indelible and visible stamp on the hide of the fresh hind legs intended for the production of ‘Prosciutto di Parma’, in accordance with the rules issued by the monitoring body. Slaughterers affix the indelible stamp on fresh hind legs of pigs delivered with the certificates referred to above after having checked compliance with the legal requirements. The stamp bears the identification code of the slaughterhouse in which the pig was slaughtered. Slaughterers must provide a copy of the certificate issued by the breeder in the form referred to above to accompany every individual lot of fresh hind leg bearing the stamp referred to above.

Only fresh hind legs from recognised slaughterhouses bearing the indelible stamp and accompanied by the required documentation may be sent for the protected production of ‘Prosciutto di Parma’. For each operation to deliver fresh hind legs for the production of ‘Prosciutto di Parma ’to recognised premises, an officer from the monitoring body checks the presence of certification marks and the documentation referred to above.

When the fresh hind legs are salted, they must be affixed with a metallic seal bearing the start date of production. The producer affixes the seal before salting so that it remains permanently visible. The seal bears the date (month and year) of the start of production.

When salting is finished, an officer from the monitoring body is present when the logo is heat affixed (depicting a five-point crown with the wording PARMA inside the ellipse), having previously checked that the hams meet the requirements of suitability. This logo also contains an alphanumerical identification code of the producer.

Therefore the final product bears: the mark identifying the farm from which the pig originates, the indelible stamp identifying the slaughterhouse where the fresh hind leg was produced, the metallic seal indicating the start date of production in the production site and the heat-affixed logo affixed by the same site at the end of the ageing process, identifying the processing site.

4.5. Method of production: Regarding the raw material, the production specification stipulates, inter alia, that ‘Prosciutto di Parma ’may be obtained only from pure-bred or hybrid pigs of the traditional breeds Large White and Landrace, as improved by the Italian Herd Book; from pigs of the Duroc breed, as improved by the Italian Herd Book; or from pigs of other breeds, mixed or hybrid, provided they originate in selection processes or crosses made for purposes that are not incompatible with the Italian Herd Book for the production of heavy pigs at least 9 months old, weighing approximately 160 kg (with a possible variation of 10 %) and fed in accordance with the specific regime set out with analyses.

The raw material (fresh hind legs) used for the production of ‘Prosciutto di Parma ’is characterised by the following aspects:

consistency of fat: estimated by determining the iodine level and/or the linoleic acid content taken in the internal and external fat layers of subcutaneous panniculus adiposus in the hind leg. The iodine content in each individual sample must not exceed 70 and the linoleic acid content must not exceed 15 %;

fat cover: the depth of the fat covering of the external part of the fresh, trimmed hind leg, measured vertically from the top of the femur (‘sottonoce’), must be approximately 20 millimetres for fresh hind legs used for the production of ‘Prosciutto di Parma ’weighing between 7 and 9 kilograms and 30 millimetres for fresh hind legs used for the production of ‘Prosciutto di Parma ’weighing more than 9 kilograms.

The depth of this fat layer must not be less than 15 millimetres and 20 millimetres for the two categories of fresh hind legs, including the hide. At the crown, the layer of fat must be such that the hide cannot separate from the underlying layer of muscle fibre.

Fresh, trimmed hind legs, weighing preferably between 12 and 14 kilograms, may not weigh less than 10 kilograms.

Apart from refrigeration, the fresh hind legs must not be subject to any preservation treatment, including freezing. Refrigeration means that the hind legs must be kept at an inside temperature of between — 1 °C and + 4 °C during storage and transportation. Hind legs from pigs slaughtered less than 24 hours or more than 120 hours previously may not be used.

Fresh hind legs from slaughterhouses are subject to specific treatments, with the sole addition of sea salt, for a period of no less than 12 months, comprising the following stages: isolation; cooling; trimming; salting; rest; washing and drying; pre-ageing; finishing; sugnatura [treatment with pig fat]; ageing; slicing and packaging.

The production sites (prosciuttifici) must be located in the geographic area defined in point 4.3, as must the slicing and packaging processes and all stages of processing the raw material. All pig breeders producing meat for production of ‘Prosciutto di Parma’, the authorised slaughterhouses and the cutting plants used for protected production are all located in the area of origin of the raw material described in point 4.3.

After the logo is affixed, ‘Prosciutto di Parma ’may be marketed whole, boned and packaged into pieces of variable weights and shapes or sliced and properly packaged. In the case of the latter, slicing and packaging processes must be carried out in the production area and the PDO logo must be indelibly affixed to the package in accordance with the methods set out below in point 4.8. This is essential to ensure the qualitative characteristics of ‘Prosciutto di Parma ’and complete product traceability.

4.6. Link: The specific characteristics of ‘Prosciutto di Parma ’and the guarantee that these high qualitative, health and food safety standards are maintained are all strictly dependent upon environmental conditions and on natural and human factors. The raw material and the PDO ham produced are closely connected and, together with the production, economic and social development of the geographic area, have produced unique connotations since the characteristics of the raw material are specific to the defined geographic macro-area. In central-northern Italy, the breeding of heavy pigs for late slaughter has developed over time from the Etruscan period to today, distinguishing the stages of pig breeding, beginning with local and indigenous breeds, developing alongside environmental, social and economic conditions — in particular cereal and dairy farming which are a core aspect of feeding practice — to gradually culminate in the natural and univocal PDO product ‘Prosciutto di Parma’.

Within macro geographical defined area are small, restricted areas which, due to unique conditions and the special skills of the local population, have developed as production areas of the PDO ham.

One of these areas is the area of production of ‘Prosciutto di Parma’, a small area in the Province of Parma described in section C of the product specification. The location of this micro-area gives it its characteristic and unique ecological, climate and environmental conditions due to the air from the sea of Versilia which calms as it passes through the olive groves and pine belts in Val di Magra, dries as its crosses the Apennine passes, acquiring the scent of chestnut groves and reaches the production area to dry the ‘Prosciutti di Parma’, lending the hams their exclusive sweet aroma.

It is thanks to the unique environmental conditions and the local people's specific skills that this area has given rise to such a high quality product as ‘Prosciutto di Parma’.

4.7. Inspection body:

Name:

Istituto Parma Qualità

Address:

via Roma, 82/b-c

Langhirano (Parma) (Italia)

Tel.:

(39) 0521 86 40 77

Fax:

(39) 0521 86 46 45

E-mail:

ipqsegretaria@libero.it

4.8. Labelling: The first identification aspect of ‘Prosciutto di Parma ’that distinguishes it on the market, although not part of the labelling, is the ‘duke's crown ’(heat-affixed mark reproducing the image of a five-point crown accompanied by the wording ‘Parma’), the value of which is to qualify and identify ‘Prosciutto di Parma’, in the sense that it both identifies the product among other types of raw ham and guarantees authenticity and that the product has undergone all the proper production stages, with all stages identified by the bodies concerned.

Only the presence of the logo authorises the lawful use of the PDO. Products that do not bear the ‘duke's crown ’may not bear the designation on the labelling, packaging or sales documents or during commercial transactions (whole, sliced and pre-packaged or at controlled retail marketing).

Regarding the labelling of ‘Prosciutto di Parma’, the following indications are obligatory:

For whole ‘Prosciutto di Parma’, bone-on:

—	‘Prosciutto di Parma ’followed by ‘denominazione di origine protetta’; (protected designation of origin);

—	the site of production.

For boned, packaged, whole or cut ‘Prosciutto di Parma’:

—	‘Prosciutto di Parma ’followed by ‘denominazione di origine protetta’; (protected designation of origin);

—	the site of packaging.

—	the date of production, if the seal is no longer visible.

For sliced, pre-packaged ‘Prosciutto di Parma’:

—

packages display a section equal to 25 % of the surface of the upper section of the packages made up of a triangle positioned at the top left-hand corner, with a black background, bearing the ‘duke's crown ’logo and the wording:

—	‘prosciutto di Parma denominazione di origine protetta ai sensi della legge 13 Febbraio 1990, no 26 e del Reg. (CE) n. 1107/96 ’(‘Prosciutto di Parma ’protection of designated origin in accordance with Law No 26 of 13 February 1990, and Regulation (EC) No 1107/96);

—	‘confezionato sotto il controllo dell'Organismo autorizzato ’(packaged under the supervision of the authorised body);

—	the packaging site;

—	the data of production (start date of ageing as shown on the seal).

The use of adjectives such as ‘classico ’(classic), ‘autentico ’(authentic), ‘extra ’(extra), ‘super ’(super) and other such qualifications, mentions and attributions assigned to the marketed product and other indications that that are not specifically provided for in the product specification is prohibited, except for ‘disossato ’(boned) and ‘affettato ’(sliced).

(1) OJ L 93, 31.3.2006, p. 12.

(2) OJ L 193, 31.7.1993, p. 5.

20.4.2007

Official Journal of the European Union

C 86/12

(2007/C 86/04)

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘SZEGEDI SZALÁMI or SZEGEDI TÉLISZALÁMI’

EC No: HU/PDO/005/0392/21.10.2004

PDO ( X ) PGI ( )

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

1. Responsible department in the Member State:

Name:

Földművelésügyi és Vidékfejlesztési Minisztérium — Élelmiszerlánc-biztonsági, Állat- és Növényegészségügyi Főosztály

Address:

Kossuth Lajos tér 11.

H-1055 Budapest

Tel.:

(36-1) 301-4486 ou (36-1) 301-4419

Fax:

(36-1) 301-4808

e-mail:

ZoborE@fvm.hu

2. Group:

Name:

Pick Szeged Szalámigyár és Húsüzem ZRt. (application for registration presented not by a producers group but by a legal person under Article 1 of Regulation (EEC) No 2037/93)

Address:

Szabadkai út 18.

H-6726 Szeged

Tel.:

(36-62) 567-000

Fax:

(36-62) 567-313

e-mail:

varrone@pick.hu

Composition:

Producers/processors ( X ) Other ( )

3. Type of product:

Class 1.2.: Meat products (cooked, salted, smoked, etc.)

4. Specification:

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

4.1. Name: ‘Szegedi szalámi or Szegedi téliszalámi’

4.2. Description: The Szegedi szalámi or Szegedi téliszalámi is of even thickness, cylindrical shape, slim at the hung end and rounded at the opposite end. The length is in accordance with the amount of salami batter stuffed: ‘normal ’with 54 cm, ‘midi ’with 36 cm, ‘tourist ’with 19 cm and ‘mini ’with 16 cm length. Mold layer and casing is free of continuity breaks, evenly covered by noble mould, slightly wrinkled. The casing adheres well to the salami.

Texture of cut surface is compact, elastic, with good sliceability, not too hard. In the cut surface the brownish-red pork and white fat particles 2-4 mm in size are uniformly mixed.

4.3. Geographical area: Szegedi szalámi or Szegedi téliszalámi) is produced in the municipality area of Szeged.

Pigs raised and slaughtered in counties Bács-Kiskun, Csongrád, Békés, Hajdú-Bihar, Baranya are used to make the salami.

Data proving that requirements laid down in paragraph 3 of Article 2 of Regulation (EEC) No 510/2006 are met:

In low-land southern-Hungarian counties mentioned number of sunny hours (1968 hrs/annum) shows a decided difference compared to average (1903 hrs/annum), the warm dry summer is followed by long autumn and a moderately cold winter, all these having been favourable for establishing of remarkable number of small farms and regions with grain production, as a result of which supply with pigs fattened by grain and its by-products has been ensured continuously according to tradition.

Live animals for salami production have to be older than 1 year, i.e. weighing at least 150 kg, are castrated males or old sows that were born and raised in regions of counties listed.

Feeding regime of pigs bred and raised in small farms: sucking piglets are weaned at 6 weeks age earliest, from then on are fed on starter feed rich in soy and sunflower protein until 40 kg live weight. Above 40 kg weight pigs are fed during fattening with grain (wheat, corn, barley) supplemented with juicy feed grown in farmlands (green alfalfa, pumpkin, fodder beet, potato). Ratio of grains is changed from initial 30-40 % barley-wheat: 70-60 % corn to a final 10 % barley-wheat: 90 % corn.

Requirements of feeding are given in quality charts. During procurement personal control is done whether these requirements are met. Quality characteristics of live animals and fulfilment of raising and feeding requirements are controlled by veterinarians through documentation registered by the farmer, and the result is written down in yard control protocol. This protocol serves as the document on the implementation of requirements concerning quality traits of live animals as well as of raising, feeding and animal hygiene. On the basis of the protocol written by employed veterinarian and of the final veterinarian check before procurement done by authorized veterinarian the veterinary certificate accompanying the live animal is issued.

4.4. Proof of origin: The following will verify and guarantee the geographical area of origin and its traceability.

The live pigs purchased by Pick Szeged ZRt. can be identified with the authorised ENAR ear tag put on the right ear (ENAR — Egységes Nyilvántartási és Azonosítási Rendszer, Integrated Identification and Registration System — numbers must be given to the pigs). The ENAR number makes it possible to identify the animal's place of origin and its raising place, geographically identifiable and regionally distinguishable. ENAR is related to the registration of breeds (TIR), which ensures the traceability of animal movements from the animal breeding facilities to the slaughterhouse (until slaughter).

The official ENAR coordinator ensures that the ENAR requirements are met, while in the slaughterhouse the person responsible for ENAR supervises it.

The ENAR ear tag accompanies the pigs until the slaughter process, where during the veterinary examination they receive an additional leg number. The leg number of the pork side can be identified with the ENAR ear tag number of the live pig. This makes it possible to identify the raising place on the basis of the leg number.

As the leg number and the delivery (slaughter) date of the pork carcasses taken from the slaughterhouses located in the raising areas to the salami plant are known, it is also known which pigs, raised in the animal breeding facilities, are the origin of the meat used for producing Szegedi szalámi or Szegedi téliszalámi.

Separated deboning and the lot number (paste number) that is given when the casing is stuffed ensure the continuity of identification. By using the lot identifying paste number, each salami can be identified proving that it was produced in the administrative area of Szeged.

4.5. Method of production: The product is manufactured from carcasses without head and feet of Mangalitza and from crossbreds of Cornwall, Berkshire, Hungarian Large white, Hungarian Landrace, Duroc, Hampshire and Pietrain that are cut and deboned exclusively manually yielding shoulder, leg, loin and butt, as well as glandless belly and jowl fat.

Meat and fat cuts pre-dried at 0 °C and frozen at -4 to -6 °C are weighed and chopped mechanically to a particle size of 2-4 mm. During chopping — blending seasonings and curing salt are added. The salami batter (paste) with a maximum moisture content of 50-52 % is automatically stuffed under vacuum, casings' end are clipped and the bars are hung on smoke sticks and trolleys. For salami stuffing natural or water vapor permeable artificial casing of at least 65 mm diameter is used.

After stuffing salami is smoked with beech logs at max. 12 °C for 12-14 days.

As next step smoked products are ripened and dried in the ripening-drying rooms where molds of these rooms deposit on the salami surface. In order that mould growth is performed temperature is adjusted to 16-17 °C and relative humidity to higher than 86 % which conditions promote growth of molds covering thus the salami with mold layer. Ripening-drying needs thorough control since pH of Szegedi szalámi or Szegedi téliszalámi is higher than 5,6 and therefore drying can proceed only slowly.

If it were dried rapidly shape, color, flavour and aroma of the product as well as food safety would be damaged because of physical, microbiological and biochemical reasons. During ripening and drying relative humidity between 60-90 % and air velocity are adjusted in such a way that driving force of diffusion (difference between relative and equilibrium rel. humidity) should not exceed 4-5 %). For this reason combination of outside air and climatized air is needed.

Ripening — drying lasts 2-3 months, consequently the whole process from stuffing to the final, sliceable product takes at least 90 days.

Salami is put on the market in bars or sliced prepackaged at the site of origin. Bars are labelled with metal seal, wrapped in cellophane in sizes ‘normal ’(54 cm), ‘midi ’(36 cm), ‘tourist ’(19 cm) and ‘mini ’(16 cm in length). Sliced salami is packaged under vacuum or in modified atmosphere on trays. Slicing and packaging can be made exclusively at the geographic area of production, because only this guarantees that traceability and control is ensured, which guarantees that the product originates from the geographic area in question and that flavour and microbiological status have not been changed.

4.6. Link: Szegedi szalámi or Szegedi téliszalámi has been produced for over 130 years in Szeged, where the only, even now-a-days existing manufacturer uses the same local methods, and where the nearby river Tisza creates a microclimate ensuring the production of a salami with different characteristics to similar products.

Natural environment and climatic conditions of Southern Hungarian counties nearby Szeged ensure outstanding breeding and raising situation in favour of salami pigs. In this part of the country is namely the number of sunny hours remarkably higher (1968 hours/annum) than the average 1903 hours/annum; the warm, dry summer is followed by a long lasting autumn while also winter is only moderately cold. Affected by these favourable facts remarkable number of small farms and regions with grain production have been established in this area of Hungary called also as ‘pantry of the country’, as a result of which supply with pigs fattened by grain and its by-products has been ensured continuously according to tradition.

The city of Szeged is located on the banks of river Tisza in southern low-land region. Thanks to the closeness of Tisza, due to higher relative humidity brought about by large water area a special ‘house mycoflora ’has been developed which basically determines the characteristics of Szegedi szalámi or Szegedi téliszalámi.

For maintaining the genuine composition and for supporting growth of this ‘house mycoflora ’the presence of the humid air ensured by the large water surface is essential also contributing to the climatic conditions in the ripening rooms. No mold starter is namely applied for mold cover formation, only ‘house mycoflora ’supplies the strains, composition of which has been preserved until now and will be preserved in the future, too by surviving of mold spores. Number of mold species dominated by penicillia is well above 10 but also on the final product at least 10 different mold species grow and form the typical greyish-white cover. Continuity of ‘house mycoflora ’serves as guarantee for the growth of the similar mold population on every salami batch in ripening rooms ensuring thus the characteristic flavour, aroma and appearance of Szegedi szalámi or Szegedi téliszalámi.

The mold layer formed on the surface plays an important role during drying and storage by retarding rapid drying, and because of uniform moisture removal it supports, growth of molds and this non-transparent layer inhibits rapid rancidity.

It has to be emphasized that mold flora of Szegedi szalámi orSzegedi téliszalámi manufactured since more than 130 years with the same technology consists of mold strains whose vitality is not restricted by the smoked salami surface, thus they adhere and grow well unlike mold starters that do not tolerate smoke constituents.

Márk Pick established his factory in 1869 in Szeged, which was gradually improved and extended. Salami production was separated from the other branches of the company in 1883. Large-scale salami production was launched by Márk Pick in 1885, with workers from Italy. Salami became the main product of the company established by Márk Pick in the first decade of the 20th century. After the death of the founder, the company was transferred to the ownership of Pick's widow and her brother, Mihály Weisz. The eldest son, Jenő Pick joined the business in 1906. A new era started in the company history. Jenő Pick significantly increased the value of the technological equipment, and from 1934 continued the salami production alone, under the company name Pick Márk.

4.7. Inspection body:

Name:

Csongrád megyei Állategészségügyi és Élelmiszer-ellenőrző Állomás

Address:

Vasas Szent Péter u. 9.

H-6724 Szeged

Tel.:

(36-62) 551-850

Fax:

(36-62) 426-183

e-mail:

szigetis@OAI.hu

4.8. Labelling: Name of the product:

SZEGEDI SZALÁMI or

SZEGEDI TÉLISZALÁMI

The order of the words can be reversed, and the words can also be separated from each other. In the case of export products, the word ‘SALAMI ’can be used instead of ‘SZALÁMI ’or ‘TÉLISZALÁMI’.

Indication of protection: Protected designation of origin

(1) OJ L 93, 31.3.2006, p. 12.

20.4.2007

Official Journal of the European Union

C 86/17

Euro exchange rates (1)

19 April 2007

(2007/C 86/05)

1 euro=

	Currency	Exchange rate
USD	US dollar	1,3601
JPY	Japanese yen	160,13
DKK	Danish krone	7,4527
GBP	Pound sterling	0,67930
SEK	Swedish krona	9,2195
CHF	Swiss franc	1,6343
ISK	Iceland króna	88,41
NOK	Norwegian krone	8,1075
BGN	Bulgarian lev	1,9558
CYP	Cyprus pound	0,5813
CZK	Czech koruna	28,020
EEK	Estonian kroon	15,6466
HUF	Hungarian forint	247,02
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,7042
MTL	Maltese lira	0,4293
PLN	Polish zloty	3,8097
RON	Romanian leu	3,3370
SKK	Slovak koruna	33,566
TRY	Turkish lira	1,8460
AUD	Australian dollar	1,6336
CAD	Canadian dollar	1,5312
HKD	Hong Kong dollar	10,6268
NZD	New Zealand dollar	1,8367
SGD	Singapore dollar	2,0554
KRW	South Korean won	1 263,87
ZAR	South African rand	9,6564
CNY	Chinese yuan renminbi	10,4952
HRK	Croatian kuna	7,4106
IDR	Indonesian rupiah	12 380,31
MYR	Malaysian ringgit	4,6617
PHP	Philippine peso	64,666
RUB	Russian rouble	35,0180
THB	Thai baht	44,200

(1)

Source: reference exchange rate published by the ECB.

20.4.2007

Official Journal of the European Union

C 86/18

LIST OF PORTS WHERE LANDING OR TRANSHIPPING IS ALLOWED OF FROZEN FISH CAUGHT BY THIRD-COUNTRY FISHING VESSELS IN THE NORTH-EAST ATLANTIC FISHERIES CONVENTION AREA

(2007/C 86/06)

The publication of the list (1) is based on Article 50 of Council Regulation (EC) No 41/2007 of 21 December 2006 fixing for 2007 the fishing opportunities and associated conditions for certain fish stocks and groups of fish stocks, applicable in Community waters and, for Community vessels, in waters where catch limitations are required (2)

Member State	Designated Ports
Denmark	Esbjerg
	Fredericia
	Hanstholm
	Hirtshals
	København
	Rønne
	Skagen
	Ålborg
	Århus
Germany	Hamburg
	Cuxhaven
	Bremerhaven
	Sassnitz
	Rostock
	Kiel
Spain	Vigo
Spain	Marin
France	Boulogne sur Mer
	Brest
	Douarnenez
	Concarneau
	Nantes-St Nazaire
	La Rochelle
Ireland	Killybegs
Latvia	Riga
	Liepaja
	Ventspils
Lithuania	Klaipeda
Netherlands	Eemshaven
	IJmuiden
	Harlingen
	Scheveningen
	Velsen-Noord
	Vlissingen
Poland	Gdańsk
	Świnoujście
	Szczecin
Portugal	Aveiro
	Setubal
	Azores
	Ponta Delgada
	Praia da Vitória
	Horta
Sweden	Göteborg
United Kingdom	Immingham
	Grimsby
	Hull
	Aberdeen
	Peterhead
	Fraserburgh
	Lerwick
	Scrabster
	Kinlochbervie
	Lochinver
	Ullapool

(1) The list with more detailed information is also available on the websites of the Commission and NEAFC.

(2) OJ L 15, 20.1.2007, p. 1.

		ISSN 1725-2423
Official Journal of the European Union		C 86

English edition	Information and Notices	Volume 50 20 April 2007

Notice No	Contents	page
	I Resolutions, recommendations, guidelines and opinions
	OPINIONS
	European Central Bank
2007/C 086/01	Opinion of the European Central Bank of 13 April 2007 on a proposal for a regulation of the European Parliament and Council on quarterly statistics on Community job vacancies (CON/2007/9)	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES
	Commission
2007/C 086/05	Euro exchange rates	17

	NOTICES FROM MEMBER STATES
2007/C 086/06	List of ports where landing or transhipping is allowed of frozen fish caught by third-country fishing vessels in the North-East Atlantic Fisheries Convention Area	18

2007/C 086/07	Summary information communicated by Member States regarding State aid granted under Commission Regulation (EC) No 70/2001 on the application of Articles 87 and 88 of the EC Treaty to State aid to small and medium-sized enterprises active in the production, processing and marketing of agricultural products	20

	V Announcements
	ADMINISTRATIVE PROCEDURES
	Commission
2007/C 086/08	Call for proposals for actions in the field of energy under the Intelligent Energy — Europe Programme (Decision No 1639/2006/EC of the European Parliament and of the Council of 24 October 2006, OJ L 310 of 9.11.2006, p. 15).	21

	PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY
	Commission
2007/C 086/09	Prior notification of a concentration (Case COMP/M.4655 — Gilde/Parcom/Nedschroef) — Candidate case for simplified procedure ( 1 )	22

	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS AND BODIES
	Commission
2007/C 086/02	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	3

2007/C 086/03	Publication of an amendment 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	7

2007/C 086/04	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	12


	(1) Text with EEA relevance