3.10.2009

Official Journal of the European Union

C 238/1

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 238/01

Date of adoption of the decision

28.1.2009

Reference number of State Aid

N 437/08

Member State

France

Region

—

Title (and/or name of the beneficiary)

Aide au projet Nano 2012

Legal basis

régime N 269/07 «Fonds de Compétitivité des entreprises»

Type of measure

Individual aid

Objective

Research and development

Form of aid

Direct grant

Budget

Overall budget: EUR 457 million

Intensity

40 %

Duration (period)

until 31.12.2012

Economic sectors

Manufacturing industry

Name and address of the granting authority

Ministère de l'Economie, de l'Industrie et de l'Emploi — Direction générale des entreprises (DGE)

Le Bervil 12 rue Villiot

75012 Paris

FRANCE

Other information

—

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/state_aids_texts_en.htm

Date of adoption of the decision

13.7.2009

Reference number of State Aid

N 629/08

Member State

United Kingdom

Region

—

Title (and/or name of the beneficiary)

Carbon Reduction Commitment (CRC)

Legal basis

Part 3 of the Climate Change Act 2008

Type of measure

Aid scheme

Objective

Environmental protection, Energy saving

Form of aid

Transactions not on market terms

Budget

Annual budget: GBP 660 million

Overall budget: GBP 7 260 million

Intensity

—

Duration (period)

1.10.2011-1.10.2021

Economic sectors

All sectors

Name and address of the granting authority

Department of Energy and Climate Change, Ergon House

Horseferry Road

London

SW1P 2AL

UNITED KINGDOM

Other information

—

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/state_aids_texts_en.htm

Date of adoption of the decision

8.7.2009

Reference number of State Aid

N 250/09

Member State

Germany

Region

—

Title (and/or name of the beneficiary)

Gesundheitsforschung — Forschung für den Menschen

Legal basis

Jährliche Haushaltsgesetze — Einzelplan 30 für den Geschäftsbereich des Ministeriums für Bildung und Forschung, Kapitel 3005, Titel 68503 und 68504

Type of measure

Aid scheme

Objective

Research and development

Form of aid

Direct grant

Budget

Overall budget: EUR 613 million

Intensity

—

Duration (period)

until 30.6.2011

Economic sectors

All sectors

Name and address of the granting authority

Bundesministerium für Bildung und Forschung

Heinemannstraße 2

53175 Bonn

DEUTSCHLAND

Other information

—

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/state_aids_texts_en.htm

3.10.2009

Official Journal of the European Union

C 238/5

Euro exchange rates (1)

2 October 2009

2009/C 238/04

1 euro =

	Currency	Exchange rate
USD	US dollar	1,4537
JPY	Japanese yen	129,95
DKK	Danish krone	7,4449
GBP	Pound sterling	0,91720
SEK	Swedish krona	10,2490
CHF	Swiss franc	1,5107
ISK	Iceland króna
NOK	Norwegian krone	8,4470
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,454
EEK	Estonian kroon	15,6466
HUF	Hungarian forint	268,65
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,7083
PLN	Polish zloty	4,2438
RON	Romanian leu	4,2770
TRY	Turkish lira	2,1806
AUD	Australian dollar	1,6838
CAD	Canadian dollar	1,5856
HKD	Hong Kong dollar	11,2664
NZD	New Zealand dollar	2,0358
SGD	Singapore dollar	2,0583
KRW	South Korean won	1 707,07
ZAR	South African rand	11,2356
CNY	Chinese yuan renminbi	9,9234
HRK	Croatian kuna	7,2580
IDR	Indonesian rupiah	14 021,41
MYR	Malaysian ringgit	5,0581
PHP	Philippine peso	68,368
RUB	Russian rouble	43,9119
THB	Thai baht	48,655
BRL	Brazilian real	2,6046
MXN	Mexican peso	20,0138
INR	Indian rupee	69,4100

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

3.10.2009

Official Journal of the European Union

C 238/8

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

2009/C 238/07

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

APPLICATION FOR REGISTRATION OF A TSG

COUNCIL REGULATION (EC) No 509/2006

‘TRADITIONALLY FARMED GLOUCESTERSHIRE OLD SPOTS PORK’

EC No: UK-TSG-007-0024-13.02.2004

1. Name and address of the applicant group:

Name:

The Gloucestershire Old Spots Pig Breeders’ Club

Address:

Freepost (GL442)

Cirencester

Gloucestershire

GL7 5BR

UNITED KINGDOM

Tel.

+44 1285860229

Fax

+44 1285860229

E-mail:

mail@oldspots.org.uk

2. Member State or third country:

United Kingdom

3. Product specification:

3.1. Name(s) to be registered (Article 2 of Commission Regulation (EC) No 1216/2007):

‘Traditionally Farmed Gloucestershire Old Spots Pork’

3.2. Whether the name:

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

The specific character of Traditionally Farmed Gloucestershire Old Spots Pork results from the traditional unimproved breed and traditional farming production method which in turn gives the pork its distinctive physico-chemical and organoleptic properties.

3.3. Whether reservation of the name is sought under Article 13(2) of Regulation (EC) No 509/2006:

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

While the title uses the word ‘pork’ this registration applies to all products derived from the pig including bacon, sausages, gammons, hams etc.

3.4. Type of product:

Class 1.1 —

Fresh meat

3.5. Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Commission Regulation (EC) No 1216/2007):

Traditionally Farmed Gloucestershire Old Spots Pork is characterised by the following qualities:

—	greater fat thickness,

—	smaller muscle dimensions,

—	less pale (darker) muscle colour,

—	greater retention of moisture in the muscle structure during freezing and cooking,

—	higher tenderness and juiciness,

—	and a different flavour profile,

when compared to conventionally produced pork.

This is supported by research which has been done to compare the main physical, chemical, microbiological and organoleptic characteristics of Traditionally Farmed Gloucestershire Old Spots Pork with pork derived from ‘modern’ pig breeds and processed in industrial scale abattoirs. Thus allowing an objective comparison to be made between the traditionally produced pork from a traditional ‘old fashioned’ breed and conventionally produced ‘modern’ pork as they would normally be obtained by consumers.

Carcass and meat quality aspects of GOS and modern breeds were assessed in terms of muscle colour, pH, muscle width and depth, fat thickness, cooking time, freezing and cooking losses and sensory (eating) quality. The nutritional quality of muscle was also assessed in terms of its fatty acid composition. Meat from GOS had smaller longissimus muscle dimensions and greater fat thickness than that from the conventionally produced pigs. They had similar muscle pH but darker muscle colour and lower freezing and cooking losses. The time to reach 72 °C internal temperature during griddling was greater in GOS compared with the ‘modern’ pork. Chops from GOS had higher taste panel scores for texture (tenderness) and juiciness and higher pork flavour compared with the ‘modern’ pork. Abnormal flavour tended to be higher in GOS, these results suggesting a different ‘flavour profile’ in GOS.

The relevant values for Traditionally Farmed Gloucestershire Old Spots Pork are as follows:

Physical characteristics

Colour

Mean values when air-packed as follows:

Lightness	53,9
Redness	7,33
Yellowness	6,67
Chroma	9,94
Hue	42,31

Tissue thickness

Mean values as follows:

Muscle width	86,6 mm
Muscle depth	46,3 mm
Fat thickness (excluding skin)	11,5 mm

Chemical characteristics

Muscle fat content and fatty acid composition

Ratio of polyunsaturated fats to saturated fats (P:S ratio)

Median value of 0,60

Cuts of pork will normally be: loins and small cuts thereof e.g. chops, legs, shoulders, spare ribs and belly, but does not preclude a number of local variations such as Bath Chaps etc. A Bath Chap is the cheek of a pig, boned, brined and cooked. Other products derived from Traditionally Farmed Gloucestershire Old Spots Pork include bacon, sausages, gammons, hams etc.

3.6. Description of the production method of the agricultural product or foodstuff to which the name under point (3.1) applies (Article 3(2) of Commission Regulation (EC) No 1216/2007):

Traditionally Farmed Gloucestershire Old Spots Pork must come from pedigree Gloucestershire Old Spots pigs. These pigs must be registered as purebred by the British Pig Association or any other pig breeders’ organisation keeping a Gloucestershire Old Spots herd book and licensed by a public authority in accordance with the relevant legislation.

In order to meet the specification ‘Traditionally Farmed’ producers and processors must adhere to the following requirements:

Feed

The definition of ‘Traditionally Farmed’ is that the pigs have been reared from birth to slaughter in an environment that enables them to grow at a natural rate. As a result, Daily Live Weight Gain (DLWG) is reduced and the number of days to slaughter is increased. To achieve this, a lower protein feed (15-18 % protein with essential Fatty Acids including Lysine) supplemented as necessary with fruit and vegetables, sugarbeet pulp etc. is fed from weaning to finishing in such a managed way so as to avoid excessive backfat levels. GOS pigs managed in such a way should produce backfat levels of 12-16 mm measured at P2. Commercially raised pigs would normally be fed on a mix of between 18 and 22 % protein and be expected to have lower backfat levels of 5-8 mm.

Following this regime, the average age to pork weight (55-61 kg dead weight) is 180 days (minimum 160), as opposed to commercial 140-165 days. The longer period to finished weight is part of the reason for the increased flavour and succulence found in the pork.

Environment

The environment in which pigs are kept also influences the eating quality. Pigs may be reared outdoors or indoors provided the following requirements are complied with.

Outdoor rearing

Traditionally Farmed Gloucestershire Old Spots Pork shall be kept at a stocking rate of 15-20 sows per hectare. All litters to be kept separate with their dam until they have been marked for identification purposes in accordance with the rules laid down by the British Pig Association or their equivalent. Such rules state that both parents must be registered pedigree Gloucestershire Old Spots and that by eight weeks of age or before the pigs are mixed with others, they must be ‘Birth Notified’ (first stage of the registration process) and permanently marked in the ears with their registered numbers.

Store pigs between weaning and finishing to be kept at a stocking rate of a maximum 100 pigs to the hectare.

All pigs kept outdoors must have access to adequate shelter/shade as well as wallows, dips or showers. In winter, pigs must have access to dry ground within their enclosure.

Indoor rearing

Buildings must be well ventilated and can have sides open to the elements providing that pigs kept in them can enjoy shelter from adverse weather conditions. Ample daylight must be available so that all pigs can be observed without difficulty. Slatted floors are not permitted for animal comfort and welfare. Ample clean bedding must always be available.

The minimum floor space per pig is as follows:

for each pig 20-30 kg l/w — 0,35 m2,

for each pig 30-50 kg l/w — 0,50 m2,

for each pig 50-85 kg l/w — 0,65 m2.

Clean and dry bedding and access to clean water at all times.

Husbandry

Application of medication should be kept to a minimum and avoided unless absolutely necessary. The only exception is the use of medication for parasitic pest control.

Routine tail docking and teeth clipping are not permitted.

Weaning — in normal circumstances, a minimum of 42 days, recommended 56 days.

Transport

Traditionally Farmed Gloucestershire Old Spots Pork to be transported to slaughter direct from the farm and not transported with pigs from other holdings.

Finished pigs being transported to the abattoir must be transported at 200 kg/m2.

From slaughter to retail

Slaughter takes place in small-scale abattoirs to minimise stress.

Traditionally Farmed Gloucestershire Old Spots pig carcases must be ‘hung’ on the bone for a period of three to four days from slaughter.

Breaking down the carcase before this period tends to cause distortion of the muscles. This may result in poor butchery technique and possibly a false sensation of toughness in the final product.

Traditionally Farmed Gloucestershire Old Spots Pork is from pigs produced as described and as such is suitable for traditional handling methods and butchery. There may be considerable variation in carcase conformation and fat levels mainly due to the individual breeding lines and the way in which different producers finish their stock.

This variation means that the butcher needs to make judgements when determining cutting lines in order to get the best presentation and value from the meat. As an example the size of the belly pork in relation to the loin can vary considerably, as can the proportions of meat from the shoulder.

The final cuts from Traditionally Farmed Gloucestershire Old Spots are the same as commercial pigs (loins and small cuts thereof e.g. chops, legs, shoulders, spare ribs and belly) but the judgement by the butcher will make a lot of difference in terms of the presentation quality. As such Traditionally Farmed Gloucestershire Old Spots are not to be processed on industrial-type production lines.

The sale of the pork is best achieved within a period from four days to nine days post slaughter.

3.7. Specific character of the agricultural product or foodstuff (Article 3(3) of Commission Regulation (EC) No 1216/2007):

The specific character of Traditionally Farmed Gloucestershire Old Spots Pork results from:

—	the traditional unimproved breed and traditional farming production method which in turn gives the pork its distinctive physico-chemical and organoleptic properties.

Traditional production method

The non-intensive rearing regime practiced reduces the stress levels of the pigs. The feed regime and rearing environment allows the animals to grow more slowly. Slaughter takes place in small-scale abattoirs and the carcases shall mature on the bone for 3-4 days. The final stage of preparing the meat for sale to the customer depends on the butchery skills and good judgement of the processor.

Physico-chemical and organoleptic properties

Appearance of the meat — darker than conventional produced pork with less muscle PH variation. This is due to the absence of pre-slaughter stress in the pigs.

Muscle and fat measurements, cooking time, freezing and cooking losses — findings of the recent research showed that Traditionally Farmed Gloucestershire Old Spots Pork had smaller muscle width and depth measurements and greater backfat thickness than from conventional pork. This is consistent with earlier studies showing that such characteristics are a consequence of using an unimproved pig breed in which there has been less selection for carcass lean content than in modern breeds.

Sensory analysis — in the research Traditionally Farmed Gloucestershire Old Spots Pork scored higher for texture (tenderness) and juiciness than conventional produced pork. This is due to the greater retention of moisture within the Gloucestershire Old Spots muscle. The tenderness of the meat is also affected by the ageing/conditioning time. The tasting panel work which formed part of the research also suggested a different flavour profile for Traditionally Farmed Gloucestershire Old Spots Pork.

3.8. Traditional character of the agricultural product or foodstuff (Article 3(4) of Commission Regulation (EC) No 1216/2007):

The breed was developed in Gloucestershire in the Berkeley Vale. It was found around the valley of the River Severn, where for many years it was kept traditionally as cottager’s pig.

The breed is believed to have evolved from the unimproved Berkshire and the original Gloucester pig. Writing in the 1780’s, William Marshall in ‘The Rural Economy of Gloucestershire’ describes pigs he found in the Vale of Gloucester as ‘the tall, long, white breed, which was formerly, perhaps, the prevailing breed of this island, is here still considered as the “true Gloucestershire breed”. They grow to a great size. At present, the Berkshire and a cross between these two breeds, are the prevailing species.’ There is evidence that some additional breeding was done with the Old English Bacon Pig (now the British Saddleback). H. D. Richardson writing in ‘The Pig, Its Origins and Varieties’ describes the Gloucester pig as being ‘hardy in constitution, and very prolific, and are profitable pigs for pork — more so than for bacon. They make good store pigs, and their pork is also said to be of prime quality.’

Gloucestershire was famous for cheese making and apple orchards. The Gloucestershire Old Spot pig thrived on the by-products of these and converted this into valuable protein. Local folklore says that the black spots are the bruises from the windfall apples hitting the pigs. In celebration of the success of this breed, and its endearing qualities, there are public houses, inns and even a beer named after it.

3.9. Minimum requirements and procedures to check the specific character (Article 4 of Commission Regulation (EC) No 1216/2007):

Certification of Traditionally Farmed Gloucestershire Old Spots Pork would involve the following:

—

inspections to sample the entire production chain from breeder/finisher farms — checks to include butchers accounts of carcass meat received from breeders to confirm/verify source of meat and ensure that correct procedures are being adhered to. All birth notified pedigree Gloucestershire Old Spots pigs must be ear-marked in accordance with the rules set out by the British Pig Association (BPA) or equivalent rules. The first check must therefore be that the carcase received from the abattoir has the same ear number(s) as the pig(s) supplied by the producer and that these match the relevant on-line records. Butchers must then keep separate and identify such meat in the storage chillers and display counters. Should the head be removed for any reason at the abattoir, the carcase should be traceable back to the breeder via the slap mark on the pig’s shoulder,

—	inspection of relevant Breed Society Records,

—	on-farm checks to ensure adherence to the required method of production: feed, stocking rate, husbandry and transport,

—	checks to verify conformity of established quality standards regarding weight, carcass, characteristics etc. These checks to cover the main physical, chemical and microbiological characteristics of the meat as set in the product description,

—	checks to ensure traceability from abattoir through to retail outlets.

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

4.1. Name and address:

Name:

Product Authentication Inspectorate Limited

Address:

Rowland House

65 High Street

Worthing

W. Sussex

BN11 1DN

UNITED KINGDOM

Tel.

+44 1903237799

Fax

+44 1903204445

E-mail:

enquiries@thepaigroup.com

 Public Private

This private inspection body conforms to the principles of the EN 45011 standard.

4.2. Specific tasks of the authority or body:

The inspection authority above is responsible for the verification of the entirety of the specification.

3.10.2009

Official Journal of the European Union

C 238/14

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

2009/C 238/08

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

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application according to Article 9

‘SPRESSA DELLE GIUDICARIE’

EC No: IT-PDO-0105-0252-23.11.2006

PGI ( ) PDO ( X )

1. Heading in the specification affected by the amendment:

	Name of product
	Description of product
	Geographical area
	Proof of origin
	Method of production
	Link
	Labelling
	National requirements
	Other (to be specified)

2. Type of amendment:

	Amendment to single document or summary sheet
	Amendment to specification of registered PDO or PGI for which neither the single document nor summary sheet has been published
	Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)
	Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendment(s):

3.1. Description:

The amendment concerns the fat content expressed as a percentage of dry matter, initially described as ranging ‘from a minimum of 29 % to a maximum of 39 %’, which has now been increased to ‘from a minimum of 33 % to a maximum of 43 %’ in order to provide a more accurate description of the product. It should be pointed out that these amended percentages in no way alter the qualities and organoleptic characteristics of the product.

3.2. Proof of origin:

Article 4 of the specification regarding the proof of origin has been amended by adding details on traceability, since at the time that ‘Spressa delle Giudicarie’ PDO was recognised, the article contained historical references.

The final four subparagraphs of Article 6 of the existing production specification regarding ‘Details bearing out the link with the environment’ have consequently been removed, as they were concerned with proof of origin, which has been included under Article 4.

Specifically, the penultimate subparagraph of Article 6 of the existing specification, which states: ‘The names of cutters are indicated in an appropriate register list’ has been entirely reproduced in Article 4 of the amended specification. This transfer in no way changes the version of the production specification on which recognition was based, nor does it bind cutting and packaging to the defined area.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘SPRESSA DELLE GIUDICARIE’

EC No: IT-PDO-0105-0252-23.11.2006

PGI ( ) PDO ( X )

1. Name:

‘Spressa delle Giudicarie’

2. Member State or third country:

Italy

3. Description of the agricultural product or foodstuff:

3.1. Type of product (Annex II):

Class 1.3.

Cheeses

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

‘Spressa delle Giudicarie’ PDO is marketed as a cylindrical, compact, medium-hard cheese with a straight or slightly convex heel; its rind is brownish-grey or dark ochre in colour. The interior, which is particularly elastic when the cheese is ‘young’, is white or pale straw in colour, dotted with small to medium-sized holes. The taste, which can vary from sweet to savoury, tends towards a barely perceptible bitterness as the cheese matures. The weight varies from 7 kg to 10 kg, with a diameter of between 30 cm and 35 cm and a heel height of between 8 cm and 11 cm. The fat content expressed as a percentage of dry matter varies from a minimum of 33 % to a maximum of 43 %. The moisture content is also variable, ranging from 32 % to 40 % for a ‘young’ cheese and from 28 % to 38 % for a ‘mature’ product; the minimum ripening period being three months and six months respectively.

3.3. Raw materials (for processed products only):

‘Spressa delle Giudicarie’ cheese is made from the raw milk of Rendena (indigenous species), Bruna (Brown), Grigio Alpina (Alpine grey), Frisona (Friesian) and Pezzata Rossa (Red Pied) cattle breeds. The milk is the product of two or three successive milkings and is partially skimmed by natural surface skimming.

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

The cows are fed on permanent pasture hay, mainly grasses. Milk obtained from cows fed only on grass or fed any type of silage is not used in the production of ‘Spressa delle Giudicarie’ cheese.

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

The steps involved in milk production, curdling and cheese treatment (until the ripening period is complete) must all take place in the production area indicated in paragraph 4 in order to guarantee quality, traceability and control.

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

—

3.7. Specific rules concerning labelling:

The cheese is identified by the wording ‘Spressa delle Giudicarie’ PDO, which is stamped one or more times on the heel, and which should be bigger than any other wording marked on the product. An appropriate marking indicates the number or reference code of the dairy and the production batch. The cheese may be sold whole or cut, but should always carry the identifying marks listed above and where appropriate an indication of whether it is a ‘young’ or ‘mature’ type cheese.

4. Concise definition of the geographical area:

The area of production of ‘Spressa delle Giudicarie’ PDO is the region of the Giudicarie, Chiese, Rendena and Ledro valleys and involves the following municipalities in the province of Trento: Bersone, Bezzecca, Bleggio Inferiore, Bleggio Superiore, Bocenago, Bolbeno, Bondo, Bondone, Breguzzo, Brione, Caderzone, Carisolo, Castel Condino, Cimego, Concei, Condino, Daone, Darè, Dorsino, Fiavé, Giustino, Lardaro, Lomaso, Massimeno, Molina di Ledro, Montagne, Pelugo, Pieve di Bono, Pieve di Ledro, Pinzolo, Praso, Preore, Prezzo, Ragoli, Roncone, San Lorenzo in Banale, Spiazzo, Stenico, Storo, Strembo, Tiarno di Sopra, Tiarno di Sotto, Tione, Vigo Rendena, Villa Rendena, Zuclo.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The production area was historically confined to small areas of the Val del Chiese and Val Rendena, but gradually it spread across the entire region of the Giudicarie and Ledro valleys, without extending into other areas of Trentino or into the neighbouring province of Brescia. This area, identified as the production area of ‘Spressa delle Giudicarie’, has its own distinctive features, including its mountainous relief, its flora, its alpine-like climate, with cold, dry winters and fairly cool and wet summers, and its traditions, ways and customs, which are largely based on the agricultural-pastoral way of life. The flora is distinctive, partly due to the presence of various indigenous alpine species which grow on the cliffs and also on the pastures and alpine meadows, thanks to the specific climate and high levels of precipitation, which sometimes includes snow.

5.2. Specificity of the product:

‘Spressa delle Giudicarie’ can be distinguished from other cheeses by its distinctive flavour, which can vary from sweet to savoury, with a bitter taste that changes as the cheese matures, and by the texture of its interior, which is particularly elastic when the cheese is young.

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

The production area of ‘Spressa delle Giudicarie’ cheese has its own distinctive features, including its mountainous relief, its flora, its alpine-like climate, with cold, dry winters and fairly cool and wet summers, and its traditions, ways and customs, which are largely based on the agricultural-pastoral way of life.

The flora is distinctive, partly due to the presence of various indigenous Alpine species which grow on the cliffs and also on the pastures and Alpine meadows, thanks to the specific climate and high levels of precipitation, which sometimes includes snow.

As a result the cheese, which is made with milk from the defined geographical area using established traditional methods, has distinctive organoleptic qualities which can be identified in its well-defined flavours, aromas and tastes. ‘Spressa delle Giudicarie’ is historically associated with traditional, homemade production, which until quite recently ago found its raison d’être in the local economy and in the typical dietary habits of the people of the Giudicarie region, which go back centuries.

Production of the cheese, its important role in diet and contribution to the local economy have been decisive factors causing large swathes of the population to settle in the area, preventing the destructive phenomenon of depopulation of mountain regions.

According to the most recent figures on ‘Spressa delle Giudicarie’ cheese production, just over 24 000 wheels of cheese were produced, which were made with 2,7 million litres of milk from 150 livestock farms.

The earliest historic references date as far back as the ‘Regola di Spinale e Manez’ of 1249. More recently, references to Spressa cheese can be found in Marini’s ‘Urbario’ for 1915 and 1916, which describes ‘Spressa da polenta’ as a typical cheese.

Other references can be found in invoices and production and sales ledgers for Spressa for 1926-1934 of the Caseificio di Coltura, a cheese dairy in Ragoli, one of the municipalities in the area referred to in paragraph 4 above.

Reference to publication of the specification:

The Government launched the national objection procedure with the publication of the proposal for modifying ‘Spressa delle Giudicarie’ as a protected designation of origin in Official Gazette of the Italian Republic General Series No 221 of 22 September 2006.

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

http://www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg

by going directly to the home page of the Italian Agriculture Ministry (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE [regolamento (CE) n. 510/2006]’.

		ISSN 1725-2423 doi:10.3000/17252423.C_2009.238.eng
Official Journal of the European Union		C 238

English edition	Information and Notices	Volume 52 3 October 2009

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS AND BODIES
	Commission
2009/C 238/01	Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty — Cases where the Commission raises no objections ( 1 )	1

2009/C 238/02	Non-opposition to a notified concentration (Case COMP/M.5540 — Lion Capital/CEDC/Russian Alcohol Group) ( 1 )	4

2009/C 238/03	Non-opposition to a notified concentration (Case COMP/M.5594 — TNT Post Holding Deutschland/Georg von Holtzbrinck/JVS) ( 1 )	4

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES
	Commission
2009/C 238/04	Euro exchange rates	5

2009/C 238/05	Notice of Implementation of the Competitiveness and Innovation Framework Programme (2007-2013) — SME Guarantee Facility (SMEG) and High Growth and Innovative SME Facility (GIF) — List of Participating Countries ( 1 )	6

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMPETITION POLICY
	Commission
2009/C 238/06	Prior notification of a concentration (Case COMP/M.5574 — IPIC/OMV/NOVA) — Candidate case for simplified procedure ( 1 )	7

	OTHER ACTS
	Commission
2009/C 238/07	Publication of an application pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed for agricultural products and foodstuffs	8

2009/C 238/08	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	14

2009/C 238/09	Notice concerning a request in accordance with Article 30 of Directive 2004/17/EC — deadline extension — Request made by a Member State	18