26.3.2010

Official Journal of the European Union

C 77/2

Euro exchange rates (1)

25 March 2010

2010/C 77/02

1 euro =

	Currency	Exchange rate
USD	US dollar	1,3356
JPY	Japanese yen	123,44
DKK	Danish krone	7,4417
GBP	Pound sterling	0,89440
SEK	Swedish krona	9,6650
CHF	Swiss franc	1,4280
ISK	Iceland króna
NOK	Norwegian krone	8,0770
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,363
EEK	Estonian kroon	15,6466
HUF	Hungarian forint	263,73
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,7074
PLN	Polish zloty	3,8880
RON	Romanian leu	4,0633
TRY	Turkish lira	2,0545
AUD	Australian dollar	1,4619
CAD	Canadian dollar	1,3590
HKD	Hong Kong dollar	10,3662
NZD	New Zealand dollar	1,8817
SGD	Singapore dollar	1,8765
KRW	South Korean won	1 525,82
ZAR	South African rand	9,8925
CNY	Chinese yuan renminbi	9,1183
HRK	Croatian kuna	7,2630
IDR	Indonesian rupiah	12 173,12
MYR	Malaysian ringgit	4,4302
PHP	Philippine peso	60,906
RUB	Russian rouble	39,5415
THB	Thai baht	43,260
BRL	Brazilian real	2,3952
MXN	Mexican peso	16,7264
INR	Indian rupee	60,7700

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

26.3.2010

Official Journal of the European Union

C 77/4

Communication from the French Government concerning Directive 94/22/EC of the European Parliament and of the Council on the conditions for granting and using authorisations for the prospection, exploration and production of hydrocarbons (1)

(Notice regarding an application for an exclusive licence to prospect for oil and gas, designated the ‘Dormans Licence’)

(Text with EEA relevance)

2010/C 77/04

On 18 September 2009, Concorde Energy LLC, a company with registered offices at 1537 Bull Lea Road, Suite 200, Lexington KY 40511, UNITED STATES, applied for an exclusive four-year licence, designated the ‘Dormans Licence’, to prospect for oil and gas in an area of approximately 952,05 km2 covering part of the departments of Aisne and Marne.

The area covered by this licence is contained within a perimeter made up of the meridian and parallel arcs successively joining the points defined below by their geographical coordinates, the original meridian being that of Paris; the coordinates are expressed in grads.

Point	Longitude	Latitude
A	1,4 gr E	54,7 gr N
B	1,7 gr E	54,7 gr N
C	1,7 gr E	54,5 gr N
D	1,8 gr E	54,5 gr N
E	1,8 gr E	54,3 gr N
F	1,52 gr E	54,3 gr N
G	1,52 gr E	54,33 gr N
H	1,47 gr E	54,33 gr N
I	1,47 gr E	54,35 gr N
J	1,44 gr E	54,35 gr N
K	1,44 gr E	54,36 gr N
L	1,42 gr E	54,36 gr N
M	1,42 gr E	54,37 gr N
N	1,4 gr E	54,37 gr N
O	1,4 gr E	54,5 gr N
P	1,3 gr E	54,5 gr N
Q	1,3 gr E	54,6 gr N
R	1,4 gr E	54,6 gr N

Submission of applications and criteria for awarding rights

The initial applicant and competing applicants must prove that they meet the requirements for obtaining the licence, as specified in Articles 4 and 5 of Decree No 2006-648 of 2 June 2006 concerning mining rights and underground storage rights (Journal officiel de la République française, 3 June 2006).

Interested companies may, within 90 days of the publication of this notice, submit a competing application in accordance with the procedure summarised in the ‘Notice regarding the granting of mining rights for hydrocarbons in France’ published in Official Journal of the European Communities C 374 of 30 December 1994, p. 11, and established by Decree No 2006-648 of 2 June 2006 on mining rights and underground storage rights (Journal officiel de la République française, 3 June 2006).

Competing applications must be sent to the Minister responsible for mines at the address below. Decisions on the initial application and competing applications will be taken within two years of the date on which the French authorities received the initial application, i.e. by 18 September 2011 at the latest.

Conditions and requirements regarding performance of the activity and cessation thereof

Applicants are referred to Articles 79 and 79.1 of the Mining Code (code minier) and to Decree No 2006-649 of 2 June 2006 on mining and underground storage operations and the regulations governing mining and underground storage (Journal officiel de la République française, 3 June 2006).

Further information can be obtained from the Ministry of Ecology, Energy, Sustainable Development and Marine Affairs: Direction générale de l'énergie et du climat, Direction de l’énergie, Sous-direction de la sécurité d’approvisionnement et nouveaux produits énergétiques Grande Arche — Paroi Nord, 92055 La Défense Cedex, FRANCE. Tel. +33 140819529.

The abovementioned laws and regulations can be consulted on Légifrance: http://www.legifrance.gouv.fr

(1) OJ L 164, 30.6.1994, p. 3.

26.3.2010

Official Journal of the European Union

C 77/6

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

2010/C 77/05

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘SEGGIANO’

EC No: IT-PDO-0005-0561-30.10.2006

PGI ( ) PDO ( X )

1. Name:

‘Seggiano’

2. Member State or third country:

Italy

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.5.

Oils and fats (butter, margarine, oil, etc.)

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

‘Seggiano’ extra virgin olive oil must be obtained exclusively from olive groves of which at least 85 % of the trees belong to the ‘Olivastra Seggianese’ cultivar, the chemical/physical and organoleptic characteristics of which are as follows:

maximum total acidity by weight, expressed as oleic acid: not exceeding 0,50 %;

maximum peroxide value: 12;

K232: max. 2,20;

K270: max. 0,20;

total polyphenols: over 200 ppm;

total tocopherols: greater than or equal to 100 ppm;

percentage of unsaturated fatty acids: greater than or equal to 78 %;

colour: from green with yellow tones to golden;

aroma: fresh, clean and clear olive fruitiness with grassy notes of artichoke and secondary white fruit aromas;

flavour: clean and clear with grassy notes covering the range of olfactory tones and a harmonious blend of bitterness and spiciness;

median fruitiness: over 2.

3.3. Raw materials (for processed products only):

—

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

—

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

The olive trees must be grown and the ‘Seggiano’ extra virgin olive oil must be pressed exclusively within the geographical production area.

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

‘Seggiano’ extra virgin olive oil must be packaged within the geographical production area so as to ensure that it does not suffer a loss of quality and lose its specific characteristics by being transported in bulk.

It is now well known that the most significant cause of loss of quality in extra virgin olive oil is oxygen or, in more general terms, aeration. This is why very specific measures are laid down in relation to storage of the oil, with a prohibition on decanting and transport which would inevitably lead to the oil being aerated and thus mixing with oxygen.

3.7. Specific rules on labelling:

The following must be included on the label: the name of the protected designation of origin ‘Seggiano’, the abbreviation ‘DOP’ or the words ‘Denominazione di Origin Protetta’ and the logo, which is composed of a stylised olive within an arch, which is in turn within a concentric circle whose open segment is completed with the words ‘Seggiano D.O.P.’.

4. Concise definition of the geographical area:

The production area of ‘Seggiano’ extra virgin olive oil covers the following municipalities in Grosseto province: Arcidosso, Castel del Piano, Cinigiano, Roccalbegna, Santa Fiora, Seggiano, Semproniano and part of Castell’Azzara. The boundaries of the part of Castell’Azzara municipality included in the production area are exactly defined by the river Fiora and provincial roads 4 and 34.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The geographical production area for ‘Seggiano’ extra virgin olive oil covers the south-western part of Monte Amiata (1 738 m above sea level), a mountain of volcanic origin in southern Tuscany. This peripheral part of the mountain is unusual owing to the widespread presence of dense rocks which are absent or very uncommon on the other slopes of the volcano. This characteristic results from the presence of two less high mountains, Monte Labbro (1 193 m above sea level) and Monte Civitella (1 107 m above sea level). This area’s geology is marked by the superposition of the volcanic structure of Monte Amiata — which was formed in the late Pliocene and quaternary epochs — over an area composed of sedimentary soils. The area’s climatic conditions are influenced by both the closeness of Monte Amiata and the proximity of the Tyrrhenian Sea. The mean annual temperature varies from 12,3 °C, recorded at the Santa Fiora station for the higher altitude area, to 13,4 °C, recorded at the Manciano station for the lower areas. The climate is humid, with rainfall exceeding 1 000 mm per year and with snow that varies from year to year as regards both intensity and frequency but which never settles for very long owing to the exposure of the slope.

5.2. Specificity of the product:

‘Seggiano’ extra virgin olive oil is a delicate oil with an immediate aroma of fresh and clear olive fruitiness with grassy notes of artichoke and secondary aromas of white fruit. Some characteristics of this oil are typical and constant and enhance its nutritional properties even more than its organoleptic properties. Specific mention may be made of its high antioxidant content (so-called minor compounds, which make up around 2 % of its composition), polyphenols accounting for up to 450 mg per litre and a preponderance (around 83 %-84 %) of unsaturated fatty acids as compared to saturated fatty acids.

The oil produced in the territory of ‘Seggiano’ PDO and deriving from the ‘Olivastra Seggianese’ variety has higher content of unsaturated fatty acids (palmitoleic acid, oleic acid, linoleic acid, linolenic acid, eicosenoic acid) and more stearic acid as compared to oils produced in the rest of the province.

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 chemical, physical and organoleptic characteristics of ‘Seggiano’ extra virgin olive oil are strongly linked to the close tie between the cultivar and the geographical area. The direct influence of the cold climate of Monte Amiata and the age-old proximity of the olive groves to the mountain heights have led to the ‘Olivastra Seggianese’ cultivar becoming established in the area.

The olive tree is one of the characteristic features of this area. The fact that this crop has established itself on this slope is due to the mildness of the climate, the beneficial influence of the sea and the significant exposure to sunlight, in addition to the activity of humans, who have literally constructed the agricultural land in these valleys by using terraces to compensate for differences in height and by overcoming the excessively stony soil by breaking it up by hand. Over the centuries, a local cultivar, ‘Olivastra Seggianese’, which is highly resistant to the cold, has become established in this area. This is not a mere biological curiosity, but rather constitutes the specific characteristic linking this type of tree with the area. The consolidation of this genotype is the result of a centuries-long process, as it was the only one capable of resisting the harsh frosts and extremely intense winter and spring snowfalls that occurred in the past. The cultivar developed in this area and accounts for almost all its olive trees.

In addition, historical documents from 1550 laying down fines for those who uprooted or cut olive trees reveal the importance of the olive tree in the local economy. During the 16th century, the number of olive trees being planted was constantly on the increase, motivated by the possibility to sell the produce. Documents and accounts from the period describe the transformation of the area at that time.

Reference to publication of the specification:

The full text of the product specification is available:

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

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

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

26.3.2010

Official Journal of the European Union

C 77/10

Publication of an application in accordance with 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

2010/C 77/06

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ГОРНООРЯХОВСКИ СУДЖУК’ (GORNOORYAHOVSKI SUDZHUK)

EC No: BG-PGI-0005-0732-10.12.2008

PGI ( X ) PDO ( )

1. Name:

‘Горнооряховски суджук’ (Gornooryahovski Sudzhuk)

2. Member State or Third Country:

Republic of Bulgaria

3. Description of the agricultural product or foodstuff:

3.1. Product type:

Class 1.2:

Meat products (boiled, salted, smoked, etc.)

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

Gornooryahovski Sudzhuk is a compacted, non-perishable, raw, dried sausage manufactured from natural gut filled with machine-minced beef. It is intended for direct consumption.

On the outside it has a clean, smooth membrane, free of blemishes, defects or undue roughness. The membrane adheres tightly to the filling, is free of fatty condensate and has no cavities underneath it. The surface is evenly coated with a dry, white, powdery sausage mould which does not penetrate into the interior. The sausage is cylindrical, flattened and bent into a horseshoe shape. Its ends are tied off and bound together with string. It is 35-40 cm in length and up to 40 mm in diameter. It is solid, elastic and has the same consistency at the periphery as it does at the core. It has an elliptical cross-section with an even, fine-grained texture on its surface. The meat filling is free of cavities, sinews or fasciae. The filling is marbled, its colour varying from red to dark brown as is typical for beef. The fat is white in colour. There is no dark-coloured peripheral ring or grey discolouration in the interior of the cross-section. The flavour is distinctive, pleasant, spicy, moderately salty and free from any extraneous taste.

The aroma is distinctive, with vivid tones reflecting its specific mixture of herbal seasoning (black pepper, cumin and savory).

Physical and chemical characteristics:

water content does not exceed 45 % of the overall mass;

fat content in dry matter does not exceed 65 %;

kitchen salt does not exceed 4,5 % of the overall mass; nitrites do not exceed 50 mg per kg; pH ≤ 6 and ≥ 5,1; and

aW ≤ 0,88.

3.3. Raw materials (for processed products only):

Fresh beef from healthy, well-fed animals aged 18 months at the time of slaughter.

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

There are no specific requirements for fodder quality or restrictions on the origin of the fodder.

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

The production of Gornooryahovski Sudzhuk sausages takes place under conditions typical for the Gorna Oryahovitsa area and makes use of the local population’s traditional skills. The production steps that must take place in the Gorna Oryahovitsa area are the following.

Primary processing of the main raw material: the meat used to produce Gornooryahovski Sudzhuk sausages must not be above – 5 °C. The meat is cut into pieces weighing 100-150 g each. It is then machine-minced through a kidney-shaped grating, while at the same time the sinews are removed so as not to exceed 10 % connective tissue.

Filling and shaping the sausages: the natural gut is rinsed in running drinking water to remove salt. It is then soaked in water until its elasticity is restored. The filling is stuffed into the gut under pressure. Immediately after filling, the gut is twisted along its axis at 45 cm intervals. It is then cut at each twist with the help of a knife. The sections thus obtained are shaped manually: the ends are firmly tied off and then tied together with string. Excess filling is removed from the cut ends of the gut. The sausages are hung by their string loops one after the other from wooden bars arranged on trolleys.

Maturing: takes place in drying rooms, where the sausages are hung from bars arranged on racks at 22-25 °C and 100 to 85 % air humidity for approximately 48 hours and with uninterrupted ventilation, until the meat filling firms up and turns red.

Drying: drying takes place in drying rooms, where the sausages are hung from wooden bars arranged on racks at 15-18 °C and 85 to 70 % air humidity for 10 to 20 days with uninterrupted ventilation. The sausages are compacted once or twice with metal presses arranged on wooden boards. During the drying process, the surface of the sausages acquires an even coating of white sausage mould which grows naturally in the room.

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

Gornooryahovski Sudzhuk sausages are marketed in one piece, either unpackaged or in individual vacuum packs.

3.7. Specific rules concerning labelling:

Every item is labelled as follows: the words ‘protected geographical indication — Gornooryahovski Sudzhuk’ are printed on the label in the largest font, followed by the name, address and personal logo of the manufacturer, the product’s identification number and the PGI symbol.

4. Concise definition of the geographical area:

The geographical location where Gornooryahovski Sudzhuk sausages are manufactured is defined administratively: the town of Gorna Oryahovitsa.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The geographical location is a lowland hilly area 199 m above sea level. The area has a moderate continental climate with a mean annual air humidity of 71 % and a mean annual temperature of + 11,5 °C. The average wind speed is 2,2 m/s, with prevailing north-easterly and north-westerly winds. These climatic conditions favour a characteristic combination of the mould species Penicillium and Aspergillus in specific proportions. This combination of moulds covers the membrane of Gornooryahovski Sudzhuk sausages as a dry, white, powdery coating.

5.2. Specificity of the product:

The specific organoleptic qualities are as follows: the taste, aroma, colour and consistency result from the quality of the meat used, the experience of the local population and the specific preparation method (maturing at a high temperature and drying in conditions which allow the growth of microflora characteristic of the geographical environment), which have been handed down over the ages from generation to generation.

Gornooryahovski Sudzhuk sausages are manufactured only from fresh beef with a high glycogen content before breakdown, which makes the sausages juicy and lends them their characteristic taste and red-brown colour. The meat is selected and processed so as to contain 10 % connective tissue and up to 30 % fats in order to give the end product its distinctive tender structure and its specific fine-grained cross-section surface.

The spicy taste of Gornooryahovski Sudzhuk sausages results from a traditional mixture of black pepper, cumin and savory, based on a recipe that has remained unchanged over the ages.

The practical skills of the master manufacturers are particularly important to ensure the good external appearance of the product, its distinctive horseshoe shape and its firmness. The elasticity of the gut is skilfully determined by the technician according to its degree of turgidity and the increase in its volume. After filling, the sausages are shaped by hand by twisting the gut and firming up the filling by tightening the string.

The maturing process is of particular importance in lending the sausages their distinctive qualities. As the sausages mature, their filling becomes more tender and juicy and they acquire their distinctive firmness, taste and colour. The added saltpetre is turned consecutively into nitrites, nitrous acid and nitrogen oxide under the influence of denitrifying micro-organisms naturally propagating under the manufacturing conditions characteristic of the region (a temperature of 22 to 25 °C) and the accumulated lactic acid from the anaerobic breakdown of the glycogen under the influence of the meat enzymes. The nitrogen oxide reacts with the myoglobin from the muscle tissue and with the haemoglobin from the blood, forming nitrosomyoglobin, and respectively nitrosohaemoglobin, which give the mature meat its distinctive red colour. Transformation of the colour of the product to red-brown, the swelling and firming of the meat filling and a specific odour indicate that the anaerobic processes must be discontinued. The skill of the master manufacturers is crucial in assessing when the process must be stopped to prevent the formation of substances which would make the sausages unfit for consumption. In the past, the authentic maturing method was achieved by placing the sausages in a heap and covering them with rugs, which increased their temperature. Since the technology has been modernised, the same effect, resulting from the physical and chemical changes in the product, is achieved by heating the air and ensuring uninterrupted ventilation in order to reduce the humidity in the room to 85 %.

Under relatively constant drying conditions in the room (a temperature of 15-18 °C and air humidity of approximately 75 %), the region’s characteristic mould develops, which prevents the fats from going rancid and a grey ring from forming. It contributes to the even drying of the product and enhances the aroma of the seasoning. When the individual sausages are compacted the skill of the master manufacturers becomes of particular importance. They must tighten the press gradually and distribute pressure evenly so as to prevent the gut from splitting while giving the sausages their typical horseshoe shape, elliptical cross-section and uniform thickness. The sausages catch the mould from the wooden boards during the pressing process. The spores are spread around the room by means of the gentle air currents and their mycelium evenly coats the entire surface of the sausages. The characteristic climatic conditions in the area of manufacture (dry, cold winds and gentle air currents) during the period from September to May and the specific microflora are preconditions for the establishment of appropriate drying conditions in the manufacture of Gornooryahovski Sudzhuk sausages. In the past, the sausages were arranged on long wooden sticks hung underneath the eaves on the northern side of the workshops. Today, the same climatic conditions are achieved throughout the year by using ventilation systems which regulate and maintain constant temperature and air humidity.

The maturing and drying rooms are equipped with a device to record the air temperature and humidity, which allows continuous control over the manufacturing conditions to achieve a water content of 45 % of the total mass.

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 emergence and subsequent growth in the production of Gornooryahovski Sudzhuk sausages was the result of the relatively constant climatic conditions and the gentle air currents in the area of Gorna Oryahovitsa and the propagation of a specific combination of moulds (Penicillium and Aspergillus) across the surface of the sausages, combined with an entrepreneurial spirit that led the locals to preserve meat by salting and maturing at high temperatures and subsequent drying.

The recipe has been handed down from father to son in many families, and the manufacture of sausages was their main source of income. In order to exercise their trade, the manufacturers were required to have a master’s certificate and a special permit.

This PGI application stems primarily from the reputation of Gornooryahovski Sudzhuk sausages since the time of the Bulgarian National Revival (early 18th century) and the specific conditions under which they are manufactured.

Numerous crafts connected with the manufacture of meat products have developed in Gorna Oryahovitsa from time immemorial: meat production, butchery, sudzhuk sausage making, meat curing, etc. As early as the 19th century the authorities, recognizing the benefits, supported local tradesmen and craftsmen. In this way the town gradually became established as one of the biggest trading centres in the then Turkish empire by means of the construction of town markets. In 1538, Suleiman I the Magnificent issued a decree granting the Rustem Pasha Foundation lands and taxes from the production of sudzhuk sausages in Rahoviche-I Gebr (now known as Gorna Oryahovitsa). In 1861, sudzhuk sausages produced by the Gorna Oryahovitsa manufacturer and trader Mihail Nikolov were awarded a medal at an international fair in Italy. During the Bulgarian National Revival period, the sausages produced in Gorna Oryahovitsa were called ‘Sara’ and ‘Smarlama’. After the Liberation, they became known under the name of ‘Gornooryahovski Sudzhuk’ and ‘Dried Beef Sausage’. The Austro-Hungarian ethnographer Felix Phillipp Kanitz, in his ‘Danube Bulgaria and the Balkans’ (1882), described the traditions of the people of Gorna Oryahovitsa in connection with meat production and sudzhuk sausage manufacturing trades. The first advertisement for sudzhuk sausage production was published in the Bulgarian Almanac in 1911 by the Nedev family of Gorna Oryahovitsa. The local market trade in sudzhuk sausages, which was well developed, was one of the reasons for conducting the first international sample trade fair in Gorna Oryahovitsa (taking place from 1922 to 1932). In 1931, the ‘Gorna Oryahovitsa indoor market regulations’ were issued. These delegated State control over the sale of sudzhuk sausages to local manufacturers. After the 1940s, due to their amazing and distinctive flavour and high quality, sudzhuk sausages became established on the Bulgarian market and were promoted under the name ‘Gornooryahovski Sudzhuk’.

The location of sudzhuk workshops is of enormous importance in ensuring appropriate maturing and drying conditions. This is why they underwent a lengthy process of evolution in finding favourable climatic locations within reach of Gorna Oryahovitsa. While in the beginning, during the 19th century, Gornooryahovski Sudzhuk sausages were manufactured in special workshops near the ‘Sar Market’ in the south-west part of Gorna Oryahovitsa, during the final decade of the 19th century and the beginning of the 20th, sudzhuk workshops were gradually relocated towards the eastern outskirts of the town. The main reason were the favourable air currents discovered by sudzhuk manufacturers, which turned out to be the most important factor in the drying of Gornooryahovski Sudzhuk sausages and in the formation of the characteristic sausage mould which coats them.

The high demand and supply, as well as the fame of sudzhuk sausages resulted in the authorities issuing specific rules for their manufacture, published in the 1975 Technical Manual, specific technical instructions for their manufacture and specific sanitary requirements for sudzhuk sausages sold to the public, published in the 1983 Veterinary and Sanitary Reporting Manual.

Information on the early history of Gornooryahovski Sudzhuk sausages dating from the 19th century has been handed down mainly through oral testimony from those directly or indirectly involved in their production, marketing and consumption. The reputation of Gornooryahovski Sudzhuk sausages has prompted several authors and researchers to write about them. Pioneers in this area were the well-known local researchers, historians and publicists Tsani Ginchev and Zvezdelin Tsonev. More recently, in 2003, Elza Garabedyan published Gornooryahovski Sudzhuk, a book in which she discusses the history of Gornooryahovski Sudzhuk production and presents authentic documentary material preserved to this day at two public institutions, the State Archive (DA) in Veliko Tarnovo and the Historical Museum in Gorna Oryahovitsa.

In 2001, Gornooryahovski Sudzhuk sausages produced by Rodopa 96 EOOD, Gorna Oryahovitsa, were awarded a gold medal at the Plovdiv international spring trade fair. In 2007, the Municipal Council of Gorna Oryahovitsa revived an old tradition, the Gornooryahovski Sudzhuk Fair, coinciding with the annual town celebrations.

Their traditional use in Gorna Oryahovitsa as presents and as a treat with which to welcome guests has helped Gornooryahovski Sudzhuk sausages to become emblematic of the town from which they have taken their name. Their unique recipe, typical manufacturing conditions, distinctive mould and the skill of the local manufacturers have turned it into a standard and a guarantee of high quality. Over time, Gornooryahovski Sudzhuk sausages have established themselves as a favourite on Bulgarian banquet tables. The production of Gornooryahovski Sudzhuk sausages is of high economic importance to Gorna Oryahovitsa due to the large number of consumers and the high sales price.

Publication reference of the specification:

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

http://www.mzh.government.bg/Article.aspx?lang=1&rmid=698&id=698&lmid=0

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

26.3.2010

Official Journal of the European Union

C 77/18

Notice for the attention of the persons added to the list referred to in Articles 2, 3 and 7 of Council Regulation (EC) No 881/2002 imposing certain specific restrictive measures directed against certain persons and entities associated with Usama bin Laden, the Al-Qaida network and the Taliban, by virtue of Commission Regulation (EU) No 262/2010

2010/C 77/10

Common Position 2002/402/CFSP (1) calls upon the Community (now Union) to freeze the funds and economic resources of Usama bin Laden, members of the Al-Qaida organisation and the Taliban and other individuals, groups, undertakings and entities associated with them, as referred to in the list drawn up pursuant to UNSCRs 1267 (1999) and 1333 (2000) to be updated regularly by the UN Committee established pursuant to UNSCRs 1267 (1999).

The list drawn up by this UN Committee comprises:

—	Al-Qaida, the Taliban and Usama bin Laden,

—	natural or legal persons, entities, bodies and groups associated with Al-Qaida, the Taliban and Usama bin Laden, and

—	legal persons, entities and bodies owned or controlled by, or otherwise supporting, any of these associated persons, entities, bodies and groups.

Acts or activities indicating that an individual, group, undertaking, or entity is ‘associated with’ Al-Qaida, Usama bin Laden or the Taliban include:

(a)	participating in the financing, planning, facilitating, preparing, or perpetrating of acts or activities by, in conjunction with, under the name of, on behalf of, or in support of, Al-Qaida, the Taliban or Usama bin Laden, or any cell, affiliate, splinter group or derivative thereof;

(b)	supplying, selling or transferring arms and related materiel to any of them;

(c)	recruiting for any of them; or

(d)	otherwise supporting acts or activities of any of them.

The UN Committee decided on 11 March 2010 to add Akram Turki Hishan Al-Mazidih and Ghazy Fezza Hishan Al-Mazidih to the relevant list. Each of them may submit at any time a request to the UN Committee, together with any supporting documentation, for the decision to include him or it in the UN list referred to above, to be reconsidered. Such request should be sent to the following address:

United Nations — Focal point for delisting

Security Council Subsidiary Organs Branch

Room S-3055 E

New York, NY 10017

UNITED STATES OF AMERICA

See for more information at http://www.un.org/sc/committees/1267/delisting.shtml

Further to the UN decision referred to in paragraph 2, the Commission has adopted Regulation (EU) No 262/2010 (2), which amends Annex I to Council Regulation (EC) No 881/2002 (3) imposing certain specific restrictive measures directed against certain persons and entities associated with Usama bin Laden, the Al-Qaida network and the Taliban. The amendment, made pursuant to Article 7(1)(a) and 7a(1) of Regulation (EC) No 881/2002, adds Mr A Al-Madizih and Mr G Al-Mazidih to the list in Annex I of that Regulation (Annex I).

Therefore, the following measures of Regulation (EC) No 881/2002 apply to the persons added to Annex I:

(1)

the freezing of all funds and economic resources belonging to the persons concerned, or owned or held by them, and the prohibition (on everyone) on making funds and economic resources available to the persons concerned or for their benefit, whether directly or indirectly (Articles 2 and 2a (4));

and

(2)	the prohibition on granting, selling, supplying or transferring technical advice, assistance or training related to military activities to any of the persons concerned, whether directly or indirectly (Article 3).

Article 7a of Regulation (EC) No 881/2002 (5) provides for a review process where observations on the grounds for listing are submitted by those listed. The persons added to Annex I by Regulation (EU) No 262/2010 may make a request for the grounds for their listing to the Commission. This request should be sent to:

European Commission

‘Restrictive measures’

Rue de la Loi/Wetstraat 200

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

The attention of the two persons concerned is also drawn to the possibility of challenging Regulation (EU) No 262/2010 before the General Court of the European Union, in accordance with the conditions laid down in the fourth and sixth paragraphs of Article 263 of the Treaty on the Functioning of the European Union.

Personal data of the persons concerned will be handled in accordance with the rules of Regulation (EC) No 45/2001 of the European Parliament and of the Council (6) on the protection of individuals with regard to the processing of personal data by the Community (now Union) institutions and bodies and on the free movement of such data. Any request, e.g. for further information or in order to exercise the rights under Regulation (EC) No 45/2001 (e.g. access or rectification of personal data), should be sent to the Commission, at the address mentioned under point 4 above.

For good order, the attention of the persons added to Annex I is drawn to the possibility of making an application to the competent authorities in the relevant Member State(s), as listed in Annex II to Regulation (EC) No 881/2002, in order to obtain an authorisation to use frozen funds and economic resources for essential needs or specific payments in accordance with Article 2a of that Regulation.

(1) OJ L 139, 29.5.2002, p. 4.

(2) OJ L 80, 26.3.2010, p. 40.

(3) OJ L 139, 29.5.2002, p. 9.

(4) Article 2a was inserted by Council Regulation (EC) No 561/2003 (OJ L 82, 29.3.2003, p. 1).

(5) Article 7a was inserted by Council Regulation (EU) No 1286/2009 (OJ L 346, 23.12.2009, p. 42).

(6) OJ L 8, 12.1.2001, p. 1.

		ISSN 1725-2423 doi:10.3000/17252423.C_2010.077.eng
Official Journal of the European Union		C 77

English edition	Information and Notices	Volume 53 26 March 2010

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2010/C 077/01	Non-opposition to a notified concentration (Case COMP/M.5535 — Renesas Technology/NEC Electronics) ( 1 )	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2010/C 077/02	Euro exchange rates	2

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2010/C 077/03	Prior notification of a concentration (Case COMP/M.5797 — State Street Corporation/Intesa Sanpaolo Servizi Transazionali/Sanpaolo Bank) ( 1 )	3

2010/C 077/04	Communication from the French Government concerning Directive 94/22/EC of the European Parliament and of the Council on the conditions for granting and using authorisations for the prospection, exploration and production of hydrocarbons (Notice regarding an application for an exclusive licence to prospect for oil and gas, designated the Dormans Licence) ( 1 )	4

	OTHER ACTS
	European Commission
2010/C 077/05	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	6

2010/C 077/06	Publication of an application in accordance with 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	10

2010/C 077/07	Publication of the application for recognition of a traditional term as provided for in Article 33 of Commission Regulation (EC) No 607/2009	15

2010/C 077/08	Publication of the application for recognition of a traditional term as provided for in Article 33 of Commission Regulation (EC) No 607/2009	16

2010/C 077/09	Publication of the application for recognition of a traditional term as provided for in Article 33 of Commission Regulation (EC) No 607/2009	17

2010/C 077/10	Notice for the attention of the persons added to the list referred to in Articles 2, 3 and 7 of Council Regulation (EC) No 881/2002 imposing certain specific restrictive measures directed against certain persons and entities associated with Usama bin Laden, the Al-Qaida network and the Taliban, by virtue of Commission Regulation (EU) No 262/2010	18

Date of receipt	1.3.2010
Number of pages	11
Language of the application	English
File number	TDT-CZ-N0006