13.7.2010

Official Journal of the European Union

C 188/2

Euro exchange rates (1)

12 July 2010

2010/C 188/02

1 euro =

	Currency	Exchange rate
USD	US dollar	1,2572
JPY	Japanese yen	111,35
DKK	Danish krone	7,4552
GBP	Pound sterling	0,83630
SEK	Swedish krona	9,4560
CHF	Swiss franc	1,3349
ISK	Iceland króna
NOK	Norwegian krone	8,0160
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,325
EEK	Estonian kroon	15,6466
HUF	Hungarian forint	278,91
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,7087
PLN	Polish zloty	4,0770
RON	Romanian leu	4,2460
TRY	Turkish lira	1,9582
AUD	Australian dollar	1,4398
CAD	Canadian dollar	1,2986
HKD	Hong Kong dollar	9,7748
NZD	New Zealand dollar	1,7727
SGD	Singapore dollar	1,7380
KRW	South Korean won	1 512,74
ZAR	South African rand	9,5799
CNY	Chinese yuan renminbi	8,5126
HRK	Croatian kuna	7,2158
IDR	Indonesian rupiah	11 382,66
MYR	Malaysian ringgit	4,0281
PHP	Philippine peso	58,178
RUB	Russian rouble	38,7665
THB	Thai baht	40,702
BRL	Brazilian real	2,2142
MXN	Mexican peso	16,0557
INR	Indian rupee	58,8505

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

13.7.2010

Official Journal of the European Union

C 188/5

Notice of initiation of an expiry review of the anti-dumping measures applicable to imports of bicycles originating in the People's Republic of China

2010/C 188/05

Following the publication of a notice of impending expiry (1) of the anti-dumping measures in force on imports of bicycles originating, inter alia, in the People's Republic of China, (‘country concerned’), the Commission has received a request for review pursuant to Article 11(2) of Council Regulation (EC) No 1225/2009 on protection against dumped imports from countries not members of the European Community (2) (‘the basic Regulation’).

1. Request for review

The request was lodged on 13 April 2010 by the European Bicycle Manufacturers Association (EBMA) (‘the applicant’) on behalf of producers representing a major proportion, in this case more than 25 %, of the total Union production of bicycles.

2. Product

The product under review is bicycles and other cycles (including delivery tricycles but excluding unicycles), not motorised, originating in the People's Republic of China (‘the product concerned’), currently falling within CN codes ex 8712 00 10, 8712 00 30 and ex 8712 00 80.

3. Existing measures

The measures currently in force are a definitive anti-dumping duty imposed by Council Regulation (EC) No 1524/2000 (3), as last amended by Council Regulation (EC) No 1095/2005 (4).

4. Grounds for the review

The request is based on the grounds that the expiry of the measures would be likely to result in a continuation of dumping and recurrence of injury to the Union industry.

In view of the provisions of Article 2(7) of the basic Regulation, the applicant established normal value for the exporting producers from the People's Republic of China on the basis of the sales prices in an appropriate market economy country, which is mentioned in point 5.1(d) of this notice. The allegation of continuation of dumping is based on a comparison of normal value, as set out in the preceding sentence, with the export prices of the product concerned when sold for export to the European Union.

On this basis, the dumping margin calculated is significant.

The applicant further alleges the likelihood of recurrence of injurious dumping. In this respect the applicant presents evidence that, should measures be allowed to lapse, the current import level of the product concerned is likely to increase due to the potential of the manufacturing facilities of the exporting producers in the country concerned.

The applicant alleges that the removal of injury has been mainly due to the existence of measures and that any recurrence of substantial imports at dumped prices from the country concerned would likely lead to a recurrence of injury to the Union industry should measures be allowed to lapse.

5. Procedure

Having determined, after consulting the Advisory Committee, that sufficient evidence exists to justify the initiation of an expiry review, the Commission hereby initiates a review in accordance with Article 11(2) of the basic Regulation.

5.1. Procedure for the determination of likelihood of dumping and injury

The investigation will determine whether the expiry of the measures would be likely, or unlikely, to lead to a continuation of dumping and recurrence of injury.

(a) Sampling

In view of the apparent large number of parties involved in this proceeding, the Commission may decide to apply sampling, in accordance with Article 17 of the basic Regulation.

(i) Sampling for exporters/producers in the People's Republic of China

In order to enable the Commission to decide whether sampling is necessary and, if so, to select a sample, all exporters/producers, or representatives acting on their behalf, are hereby requested to make themselves known by contacting the Commission and providing the following information on their company or companies within the time limit set in point 6(b)(i) and in the formats indicated in point 7:

—	name, address, e-mail address, telephone and fax numbers, and contact person,

—	the turnover in local currency and the volume in units of the product concerned sold for export to the Union during the period (1 April 2009 till 31 March 2010) for each of the 27 Member States (5) separately and in total,

—	the turnover in local currency and the volume in units of the product concerned sold on the domestic market during the period (1 April 2009 till 31 March 2010),

—	the turnover in local currency and the volume in units of the product concerned sold to other third countries during the period (1 April 2009 till 31 March 2010),

—	the precise activities of the company worldwide with regard to the product concerned,

—	the names and the precise activities of all related companies (6) involved in the production and/or sales (export and/or domestic) of the product concerned,

—	any other relevant information that would assist the Commission in the selection of the sample.

By providing the above information, the company agrees to its possible inclusion in the sample. If the company is chosen to be part of the sample, this will imply replying to a questionnaire and accepting an on-the-spot investigation of its response. If the company indicates that it does not agree to its possible inclusion in the sample, it will be deemed not to have cooperated in the investigation. The consequences of non-cooperation are set out in point 8 below.

In order to obtain the information it deems necessary for the selection of the sample of exporters/producers, the Commission will, in addition, contact the authorities of the People's Republic of China, and any known associations of exporters/producers.

(ii) Sampling for importers

In order to enable the Commission to decide whether sampling is necessary and, if so, to select a sample, all importers, or representatives acting on their behalf, are hereby requested to make themselves known to the Commission and to provide the following information on their company or companies within the time limit set in point 6(b)(i) and in the formats indicated in point 7:

—	name, address, e-mail address, telephone and fax numbers, and contact person,

—	the precise activities of the company with regard to the product concerned,

—	total turnover during the period 1 April 2009 till 31 March 2010,

—	the volume in units and value in euro of imports into and resales made on the Union market during the period 1 April 2009 till 31 March 2010 of the imported product concerned originating in the People's Republic of China,

—	the names and the precise activities of all related companies (7) involved in the production and/or sales of the product concerned,

—	any other relevant information that would assist the Commission in the selection of the sample.

In order to obtain the information it deems necessary for the selection of the sample of importers, the Commission will, in addition, contact any known associations of importers.

(iii) Sampling for Union producers

In view of the large number of Union producers supporting the request, the Commission intends to investigate injury to the Union industry by applying sampling.

In order to enable the Commission to decide whether sampling is necessary and, if so, to select a sample, all Union producers, or representatives acting on their behalf, are hereby requested to make themselves known to the Commission and to provide the following information on their company or companies within the time limit set in point 6(b)(i) and in the formats indicated in point 7:

—	name, address, e-mail address, telephone and fax numbers, and contact person,

—	the precise activities of the company worldwide with regard to the like product,

—	the value in euro of sales of the like product made on the Union market during the period 1 April 2009 till 31 March 2010,

—	the volume in units of sales of the like product made on the Union market during the period 1 April 2009 till 31 March 2010,

—	the volume in units of the production of the like product during the period 1 April 2009 till 31 March 2010,

—	the volume in units imported into the Union of the product concerned produced in the People's Republic of China during the period 1 April 2009 till 31 March 2010, if applicable,

—	the names and the precise activities of all related companies (8) involved in the production and/or sales of the like product (produced in the Union) and the product concerned (produced in the People's Republic of China),

—	any other relevant information that would assist the Commission in the selection of the sample.

Should any of this information have already been provided to the Commission's Trade Defence Services, companies need not resubmit it. By making themselves known and providing the above information, the company agrees to its possible inclusion in the sample. If the company is selected to be part of the sample, this will imply completing a questionnaire and accepting a visit at its premises in order to verify its response (on-spot verification). If the company indicates that it does not agree to its possible inclusion in the sample, it will be deemed not to have cooperated in the investigation. The Commission findings for non-cooperating Union producers are based on the facts available and the result may be less favourable to that party than if it had cooperated.

In order to obtain the information it deems necessary for the selection of the sample of Union producers, the Commission will, in addition, contact any known associations of Union producers.

(iv) Final selection of the samples

All interested parties wishing to submit any relevant information regarding the selection of the samples must do so within the time limit set in point 6(b)(ii).

The Commission intends to make the final selection of the samples after having consulted the parties concerned that have expressed their willingness to be included in the sample.

Companies included in the samples must reply to a questionnaire within the time limit set in point 6(b)(iii) and must co-operate within the framework of the investigation.

If sufficient co-operation is not forthcoming, the Commission may base its findings, in accordance with Articles 17(4) and 18 of the basic Regulation, on the facts available. A finding based on facts available may be less advantageous to the party concerned, as explained in point 8.

(b) Questionnaires

In order to obtain the information it deems necessary for its investigation, the Commission will send questionnaires to the sampled Union industry and to any known association of producers in the Union, to the sampled exporters/producers in the People's Republic of China and to any known association of exporters/producers, to the sampled importers, to any known association of importers, and to the authorities of the country concerned.

All interested parties are hereby invited to make their views known, submit information other than questionnaire replies and to provide supporting evidence. This information and supporting evidence must reach the Commission within the time limit set in point 6(a)(ii).

Furthermore, the Commission may hear interested parties, provided that they make a request showing that there are particular reasons why they should be heard. This request must be made within the time limit set in point 6(a)(iii).

(d) Selection of the market economy country

In the previous investigation Mexico was used as an appropriate market economy country for the purpose of establishing normal value in respect of the People's Republic of China. The Commission envisages using Mexico again for this purpose. Interested parties are hereby invited to comment on the appropriateness of this country within the specific time limit set in point 6(c).

5.2. Procedure assessing the interest of the Union

In accordance with Article 21 of the basic Regulation and in the event that the likelihood of a continuation of dumping and recurrence of injury is confirmed, a determination will be made as to whether maintaining the anti-dumping measures would not be against the Union interest. For this reason the Commission may send questionnaires to the known Union producers, importers, their representative associations, users and their representative associations, suppliers and their representative associations and representative consumer organizations. Such parties, including those not known to the Commission, provided that they prove that there is an objective link between their activity and the product concerned, may, within the general time limits set in point 6(a)(ii), make themselves known and provide the Commission with information. The parties which have acted in conformity with the preceding sentence may request a hearing, setting out the particular reasons why they should be heard, within the time limit set in point 6(a)(iii). It should be noted that any information submitted pursuant to Article 21 will only be taken into account if supported by factual evidence at the time of submission.

6. Time limits

(a) General time limits

(i) For parties to request a questionnaire

All interested parties who did not co-operate in the investigation leading to the measures subject to the present review should request a questionnaire or other claim forms as soon as possible, but not later than 15 days after the publication of this notice in the Official Journal of the European Union.

(ii) For parties to make themselves known, to submit questionnaire replies and any other information

All interested parties, if their representations are to be taken into account during the investigation, must make themselves known by contacting the Commission, present their views and submit questionnaire replies or any other information within 37 days of the date of publication of this notice in the Official Journal of the European Union, unless otherwise specified. Attention is drawn to the fact that the exercise of most procedural rights set out in the basic Regulation depends on the party's making itself known within the aforementioned period.

Companies selected in a sample must submit questionnaire replies within the time limit specified in point 6(b)(iii).

(iii) Hearings

All interested parties may also apply to be heard by the Commission within the same 37-day time limit.

(b) Specific time limit in respect of sampling

(i)

The information specified in points 5.1(a)(i), 5.1(a)(ii) and 5.1(a)(iii) should reach the Commission within 15 days of the date of publication of this notice in the Official Journal of the European Union, given that the Commission intends to consult parties concerned that have expressed their willingness to be included in the sample on its final selection within a period of 21 days of the publication of this notice in the Official Journal of the European Union.

(ii)	All other information relevant for the selection of the sample as referred to in 5.1(a)(iv) must reach the Commission within a period of 21 days of the publication of this notice in the Official Journal of the European Union.

(iii)

The questionnaire replies from sampled parties must reach the Commission within 37 days from the date of the notification of their inclusion in the sample, unless otherwise specified.

Parties to the investigation may wish to comment on the appropriateness of Mexico which, as mentioned in point 5.1(d), is envisaged as a market-economy country for the purpose of establishing normal value in respect of the People's Republic of China. These comments must reach the Commission within 10 days of the date of publication of this notice in the Official Journal of the European Union.

7. Written submissions, questionnaire replies and correspondence

All submissions and requests made by interested parties must be made in writing (not in electronic format, unless otherwise specified) and must indicate the name, address, e-mail address, telephone and fax numbers of the interested party. All written submissions, including the information requested in this notice, questionnaire replies and correspondence provided by interested parties on a confidential basis shall be labelled as ‘Limited’ (9) and, in accordance with Article 19(2) of the basic Regulation, shall be accompanied by a non-confidential version, which will be labelled ‘For inspection by interested parties’.

Commission address for correspondence:

European Commission

Directorate-General for Trade

Directorate H

Office: N-105 04/92

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

Fax +32 22956505

8. Non-co-operation

In cases in which any interested party refuses access to or does not provide the necessary information within the time limits, or significantly impedes the investigation, findings, affirmative or negative, may be made in accordance with Article 18 of the basic Regulation, on the basis of the facts available.

Where it is found that any interested party has supplied false or misleading information, the information shall be disregarded and use may be made, in accordance with Article 18 of the basic Regulation, of the facts available. If an interested party does not cooperate or cooperates only partially, and use of facts available is made, the result may be less favourable to that party than if it had cooperated.

9. Schedule of the investigation

The investigation will be concluded, according to Article 11(5) of the basic Regulation within 15 months of the date of the publication of this notice in the Official Journal of the European Union.

10. Possibility to request a review under Article 11(3) of the basic Regulation

As this expiry review is initiated in accordance with the provisions of Article 11(2) of the basic Regulation, the findings thereof will not lead to the level of the existing measures being amended but will lead to those measures being repealed or maintained in accordance with Article 11(6) of the basic Regulation.

If any party to the proceeding considers that a review of the level of the measures is warranted so as to allow for the possibility to amend (i.e. increase or decrease) the level of the measures, that party may request a review in accordance with Article 11(3) of the basic Regulation.

Parties wishing to request such a review, which would be carried out independently of the expiry review mentioned in this notice, may contact the Commission at the address given above.

11. Processing of personal data

It is noted that any personal data collected in this investigation will be treated in accordance with Regulation (EC) No 45/2001 of the European Parliament and the Council on the protection of individuals with regard to the processing of personal data by the Community institutions and bodies and on the free movement of such data (10).

12. Hearing Officer

It is also noted that if interested parties consider that they are encountering difficulties in the exercise of their rights of defence, they may request the intervention of the Hearing Officer of the Directorate-General for Trade. He acts as an interface between the interested parties and the Commission services, offering, where necessary, mediation on procedural matters affecting the protection of their interests in this proceeding, in particular with regard to issues concerning access to file, confidentiality, extension of time limits and the treatment of written and/or oral submission of views. For further information and contact details interested parties may consult the Hearing Officer's web pages of the website of the Directorate-General for Trade (http://ec.europa.eu/trade).

(1) OJ C 70, 19.3.2010, p. 28.

(2) OJ L 343, 22.12.2009, p. 51.

(3) OJ L 175, 14.7.2000, p. 39.

(4) OJ L 183, 14.7.2005, p. 1.

(5) The 27 Member States of the European Union are: Austria, Belgium, Bulgaria, Cyprus, the Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, and the United Kingdom.

(6) For guidance on the meaning of related companies, please refer to Article 143 of Commission Regulation (EEC) No 2454/93 laying down provisions for the implementation of Council Regulation (EEC) No 2913/92 establishing the Community Customs Code (OJ L 253, 11.10.1993, p. 1).

(7) See footnote 6.

(8) See footnote 6.

(9) This means that the document is for internal use only. It is protected pursuant to Article 4 of Regulation (EC) No 1049/2001 of the European Parliament and of the Council regarding public access to European Parliament, Council and Commission documents (OJ L 145, 31.5.2001, p. 43). It is a confidential document pursuant to Article 19 of the basic Regulation and Article 6 of the WTO Agreement on Implementation of Article VI of the GATT 1994 (Anti-dumping Agreement).

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

13.7.2010

Official Journal of the European Union

C 188/15

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 188/10

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.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ORAVSKÝ KORBÁČIK’

EC No: SK-PGI-0005-0774-04.05.2009

PGI ( X ) PDO ( )

1. Name:

‘Oravský korbáčik’

2. Member State or third country:

Slovak Republic

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.3.

Cheeses

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

‘Oravský korbáčik’ is a steamed cheese product, smoked or unsmoked, in the shape of a little whip (korbáčik in Slovak) between 10 and 50 cm long. It is made using a traditional method, whereby fermented, partially ripened lump cheese is steamed in hot water and then stretched into string-like strands, traditionally known as vojky, between 2 and 10 mm thick. The strands are then plaited together into the shape of a little whip.

The characteristic organoleptic properties of the cheese are imparted by the stringy texture of the strands pulled from the steamed cheese and by the special whip shape formed by plaiting the individual strands.

Smoked and unsmoked ‘Oravský korbáčik’ differ from each other mainly in colour and odour. Smoked ‘Oravský korbáčik’ is slightly yellow to golden yellow and has a characteristic smoky aroma and a slightly (1 %) higher salt content. Unsmoked ‘Oravský korbáčik’ is white to creamy white, without a smoky aroma. The texture and consistency of both varieties are identical.

‘Oravský korbáčik’ is sold in multipacks wrapped food-quality film which vary according to how many korbáčiky they contain and the weight of the packaging.

Properties

Colour: white to slightly yellowish or, in the case of smoked varieties, golden yellow;

Consistency: the individual strands are made up of separate fibres with an elastic consistency that is firmish but not hard, the elasticity decreasing as the cheese matures; the high tensile strength of the product is due to the stringy texture imparted by the readily separating fibres;

Odour and taste: milky, pleasantly cheesy, savoury, mildly acidulous and, in the case of smoked varieties, characteristically smoky;

Composition: Dry matter: not less than 40 % by weight;

Fat content in the dry matter: not less than 25 % by weight;

Edible salt: no more than 4,5 % by weight for unsmoked varieties and no more than 5,5 % by weight for smoked varieties.

Microbiological properties

‘Oravský korbáčik’ is a steamed cheese made from lump cheese principally containing thermoresistant lactic acid microflora of the genera: Lactococcus, Streptococcus and Lactobacillus.

3.3. Raw materials (for processed products only):

‘Oravský korbáčik’ is made using lump cheese produced from raw cow’s milk or pasteurised cow’s milk with the addition of a lactic acid culture. The type of milk used — raw or pasteurised — has no bearing on the properties of the final product. The quality of the milk is regularly checked and recorded at the premises of the lump cheese producers, the following parameters being monitored: inhibitory substances, temperature, acidity, fat, specific weight and non-fat dry matter.

The total number of micro-organisms and the number of somatic cells are established by accredited laboratories.

The lump cheese contains at least 48 % dry matter by weight, with at least 35 % fat by weight in the dry matter and a pH of 4,9-5,2.

The exterior of the lump cheese is uninterrupted and smooth with an appropriate rind and a white to creamy colour.

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

There are no particular quality requirements or restrictions as regards origin.

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

The quality of the product is not dependent on the origin of the lump cheese.

Step 1	:	Steaming: the fermented natural cheese is first cut into smallish pieces, which are grated and steamed in hot water (water temperature 70-95 °C); the cheese is stirred using a wooden paddle or mechanical stirrer until it forms a compact elastic mass, known as parenina.
Step 2	:	Kneading: the parenina is kneaded, stretched and folded by hand to form a supple, smooth-textured cheese mass that can be readily shaped.
Step 3	:	Shaping: the cheese mass is stretched into strands by hand or by using two grooved rolling pins rotated against each other. The strands then drop immediately into cold drinking water.
Step 4	:	Cooling: the cheese strands are left to cool in the cold drinking water for 2-10 minutes, so that they keep their shape.
Step 5	:	Winding: the cooled strands are wound onto a reel. After being wound, they are cut at one end and tied in the middle with a cheese strand.
Step 6	:	Salting: the cut and tied strands are salted by dipping them in a saturated salt solution, so that the final salt content is no more than 4,5 % by weight for non-smoked varieties or 5,5 % by weight for smoked varieties (the salting time depends on the thickness of the cheese strands and the acidity of the cheese used).
Step 7	:	Part-drying: in order to get rid of excess salty water, the cheese strands are hung on a wooden or rustproof pole for the water to drain off.
Step 8	:	Plaiting: at least two strands, folded in half, are plaited by hand into the shape of a little whip along two-thirds of their length, at which point they are fastened together using one of the strands, to stop the plait coming undone.
Step 9	:	(for smoked varieties) Smoking: the cheese is smoked with direct cold smoke with a temperature of approximately 30 °C in a traditional wooden or metal smoking chamber or in a forced air circulation smoking chamber with hardwood smoke until it takes on a golden-yellow colour.
Step 10	:	Packaging: the cheese is packed in food-quality film, which is then labelled with the name ‘Oravský korbáčik’.

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

‘Oravský korbáčik’ is sold in packs containing different quantities. A basic pack contains 5-10 korbáčiky, but larger packs containing 50 korbáčiky, traditionally referred to as a zväzok (bundle), are also available.

‘Oravský korbáčik’ has to be packaged in the defined geographical area in order to preserve its special shape, to prevent unplaiting and to safeguard the quality of the product.

There is no geographical restriction on repackaging.

3.7. Specific rules concerning labelling:

Producers making ‘Oravský korbáčik’ in accordance with this specification are allowed to use the name ‘Oravský korbáčik’ for the purposes of labelling, advertising and marketing.

Labels affixed to the product must state the following:

—	the name ‘Oravský korbáčik’, prominently positioned,

—	whether the cheese is smoked or unsmoked,

—	the words ‘protected geographical indication’ and the associated EC symbol.

4. Concise definition of the geographical area:

‘Oravský korbáčik’ is produced in the Orava river basin (in the Orava region) in the Slovak Republic. The geographical area is bounded by the border with Poland to the north and east, by the western border of the districts of Námestovo and Dolný Kubín and by the southern border of the districts of Dolný Kubín and Tvrdošín.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

Orava is a typical mountain region with suitable conditions for raising and grazing sheep and cattle and processing the milk from them to make cheese. The people of the region continue to exploit these special features of the mountain environment, as they have done ever since the area was first settled. Plaiting steamed cheese by hand into the shape of little whips is a skill specific to the women of the Orava region that cannot be done by machine.

Oral tradition has it that domestic production of korbáčiky in Orava has been going on since the second half of the 19th century, the production of various types of steamed cheese, including korbáčiky, for sale being the only source of income for local sheep and cow farmers at the time.

5.2. Specificity of the product:

What makes ‘Oravský korbáčik’ special is its shape, which is very unusual for a cheese or cheese product. It is made using a traditional method that is almost exclusively manual, involving steaming lump cheese in hot water and then pulling it into strands that are subsequently plaited into the shape of a little whip. The kneading and stretching involved in the manual processing of the steamed cheese give the korbáčiky their unique stringy texture, which is what makes the product so special and unique.

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 application to register ‘Oravský korbáčik’ as a protected geographical indication is based on the special shape of the product, its reputation and tradition.

The Orava region is situated in the mountainous north-west of Slovakia, which has a cold, inhospitable climate. The majority of the inhabitants lived from farming and animal husbandry, keeping cows, goats and sheep, and they processed and transformed the raw materials which the animals provided, principally milk, into high-quality cheese products in different shapes. ‘The Pinzgau cattle rearing area and the prevailing system of summer pasturage mean that this breed is ideally suited for the production of quality organic drinking milk and milk products. … These farms, apart from significantly helping to shape the landscape (mowing of areas that are inaccessible to machinery, grazing of unused land, drying of hay on special racks), produce regional specialities from cow's milk, such as the well-known “Oravský korbáčik”…’ (Slovenský pinzgauský dobytok — producent mlieka horských pasienkov).

The skill and ingenuity of the people of the region enabled them to endure its harsh conditions and gained them a reputation well beyond its borders.

Historical records report a traditional steamed cheese produced in the Orava region; it was made in the shape of a small whip, like the ones made from wicker that are traditionally woven in Slovakia at Easter, and the miniature cheese version acquired the name korbáčik. As well as producing korbáčiky, the area also became a centre for the buying and selling of steamed cheeses, the traders being named after the type of cheese they dealt in (korbáčik merchant, oštiepok merchant, srdce merchant etc.). ‘In northern Slovakia the village of Zázrivá in the Orava region is still a significant centre of such trade. Traders from that region mainly traded in smoked and steamed cheese; they received names according to the type of products sold — korbáčik merchants, …’ (Podolák, J. ‘Tradičné využitie produkcie ovčieho mlieka na Slovensku’, Etnologia Slavica, UK Bratislava, 1986).

The historical records tell of various such professions. To this day, Orava korbáčiky traders still offer their goods for sale at various markets and on special occasions, such as weddings, christening parties, Christmas, carnivals and Easter. Korbáčik production has always gone up during these holiday periods, which is evidence of how popular the product is with consumers. This is borne out by the manufacturers’ production records.

Orava still retains its agricultural character. Rules governing the production of ‘Oravský korbáčik’ were laid down as early as the middle of the last century. The reputation and tradition of ‘Oravský korbáčik’ are attested not only by the fact that it is covered by a trademark registered with the Industrial Property Office of the Slovak Republic, valid until 22 February 2006 (10 years), but also by the articles written about it in the press.

‘Oravský korbáčik’ is a well-known traditional delicacy not just for Slovaks, but also for foreigners visiting Slovakia, who take packets of the speciality back with them as gifts. ‘I grabbed a local cheese delicacy known as an Oravský korbáčik (Orava Whip) at a stand …’ (‘Great Escapes: Hiking in the High Tatras’. The Slovak Spectator, Vol. 10, No 28, 2004); ‘Nenúkajte Angličanov Oravskými korbáčikmi’ (http://www.sme.sk); Slovakia-in, No 8-9, 2002, in the article ‘Slovensko a Slováci nemeckými očami’ it is stated that ‘The author, a Czech woman living in Germany, is familiar with the excellent steamed cheeses called Oravské korbáčiky, …’.

Reference to publication of the specification:

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

http://www.upv.sk/pdf/specifkorbac_ek2.pdf

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

13.7.2010

Official Journal of the European Union

C 188/20

2010/C 188/11

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ZÁZRIVSKÝ KORBÁČIK’

EC No: SK-PGI-0005-0656-30.10.2007

PGI ( X ) PDO ( )

1. Name:

‘Zázrivský korbáčik’

2. Member State or third country:

Slovak Republic

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.3.

Cheeses

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

Zázrivský korbáčik is a steamed cheese product, smoked or unsmoked, in the shape of a little whip (korbáčik in Slovak) between 10 and 50 cm long. It is made using a traditional method, whereby fermented, partially ripened lump cheese is steamed in hot water and then stretched into string-like strands, traditionally known as vojky, between 2 and 10 mm thick. The strands are then plaited together into the shape of a little whip.

Smoked and unsmoked ‘Zázrivský korbáčik’ differ from each other mainly in colour and odour. Smoked ‘Zázrivský korbáčik’ is slightly yellow to golden yellow and has a characteristic smoky aroma and a slightly (1 %) higher salt content. Unsmoked ‘Zázrivský korbáčik’ is white to creamy white, without a smoky aroma. The texture and consistency of both varieties are identical.

‘Zázrivský korbáčik’ is sold in multipacks wrapped food-quality film which vary according to how many korbáčiky they contain and the weight of the packaging.

Properties

Colour: white to slightly yellowish or, in the case of smoked varieties, golden yellow;

Odour and taste: milky, pleasantly cheesy, savoury, mildly acidulous and, in the case of smoked varieties, characteristically smoky;

Composition: Dry matter: not less than 40 % by weight;

Fat content in the dry matter: not less than 25 % by weight;

Edible salt: no more than 4,5 % by weight for unsmoked varieties and no more than 5,5 % by weight for smoked varieties;

Microbiological properties

‘Zázrivský korbáčik’ is a steamed cheese made from lump cheese principally containing thermoresistant lactic acid microflora of the genera: Lactococcus, Streptococcus and Lactobacillus.

3.3. Raw materials (for processed products only):

‘Zázrivský korbáčik’ is made using lump cheese produced from raw cow’s milk or pasteurised cow’s milk with the addition of a lactic acid culture. The type of milk used — raw or pasteurised — has no bearing on the properties of the final product. The quality of the milk is regularly checked and recorded at the premises of the lump cheese producers, the following parameters being monitored: inhibitory substances, temperature, acidity, fat, specific weight and non-fat dry matter.

The total number of micro-organisms and the number of somatic cells are established by accredited laboratories.

The lump cheese contains at least 48 % dry matter by weight, with at least 35 % fat by weight in the dry matter and a pH of 4,9-5,2. The exterior of the lump cheese is uninterrupted and smooth with an appropriate rind and a white to creamy colour.

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

There are no particular quality requirements or restrictions as regards origin.

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

The quality of the product is not dependent on the origin of the lump cheese.

Step 1	:	Steaming: the fermented natural cheese is first cut into smallish pieces, which are grated and steamed in hot water (water temperature 70-95 °C); the cheese is stirred using a wooden paddle or mechanical stirrer until it forms a compact elastic mass, known as parenina.
Step 2	:	Kneading: the parenina is kneaded, stretched and folded by hand to form a supple, smooth-textured cheese mass that can be readily shaped.
Step 3	:	Shaping: the cheese mass is stretched into strands by hand or by using two grooved rolling pins rotated against each other. The strands then drop immediately into cold drinking water.
Step 4	:	Cooling: the cheese strands are left to cool in the cold drinking water for 2-10 minutes, so that they keep their shape.
Step 5	:	Winding: the cooled strands are wound onto a reel. After being wound, they are cut at one end and tied in the middle with a cheese strand.
Step 6	:	Salting: the cut and tied strands are salted by dipping them in a saturated salt solution, so that the final salt content is no more than 4,5 % by weight for non-smoked varieties or 5,5 % by weight for smoked varieties (the salting time depends on the thickness of the cheese strands and the acidity of the cheese used).
Step 7	:	Part-drying: in order to get rid of excess salty water, the cheese strands are hung on a wooden or rustproof pole for the water to drain off.
Step 8	:	Plaiting: at least two strands, folded in half, are plaited into the shape of a little whip along two-thirds of their length, at which point they are fastened together using one of the strands, to stop the plait coming undone.
Step 9	:	(for smoked varieties) Smoking: the cheese is smoked with direct cold smoke with a temperature of approximately 30 °C in a traditional wooden or metal smoking chamber or in a forced air circulation smoking chamber with hardwood smoke until it takes on a golden-yellow colour.
Step 10	:	Packaging: the cheese is packed in food-quality film, which is then labelled with the name ‘Zázrivský korbáčik’.

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

‘Zázrivský korbáčik’ is sold in packs containing different quantities. A basic pack contains 5-10 korbáčiky, but larger packs containing 50 korbáčiky, traditionally referred to as a zväzok (bundle), are also available.

‘Zázrivský korbáčik’ has to be packaged in the defined geographical area in order to preserve its special shape, to prevent unplaiting and to safeguard the quality of the product.

There is no geographical restriction on repackaging.

3.7. Specific rules concerning labelling:

Producers making ‘Zázrivský korbáčik’ in accordance with this specification are allowed to use the name ‘Zázrivský korbáčik’ for the purposes of labelling, advertising and marketing.

Labels affixed to the product must state the following:

—	the name ‘Zázrivský korbáčik’, prominently positioned,

—	whether the cheese is smoked or unsmoked,

—	the words ‘protected geographical indication’ and the associated EC symbol.

4. Concise definition of the geographical area:

‘Zázrivský korbáčik’ is produced in the municipality of Zázrivá. The geographical area is bordered by the municipality of Oravská Lesná to the north, the municipality of Terchová to the west, the municipality of Párnica to the south and the Paráč and Minčol mountain ridges to the east.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The municipality of Zázrivá has suitable conditions for raising and grazing sheep and cattle and processing the milk from them to make cheese. The people of the region continue to exploit these special features of the mountain environment, as they have done ever since the area was first settled. Plaiting the steamed cheese by hand into the shape of little whips is a skill specific to the women of Zázrivá that cannot be done by machine.

Oral tradition has it that domestic production of korbáčiky in Zázrivá has been going on since the second half of the 19th century, the production of various types of steamed cheese, including korbáčiky, for sale being the only source of income for local sheep and cow farmers at the time.

5.2. Specificity of the product:

What makes ‘Zázrivský korbáčik’ special is its shape, which is very unusual for a cheese or cheese product. It is made using a traditional method that is almost exclusively manual, involving steaming lump cheese in hot water and then pulling it into strands that are subsequently plaited into the shape of a little whip. The kneading and stretching involved in the manual processing of the steamed cheese give the korbáčiky their unique stringy texture, which is what makes the product so special and unique.

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 application to register ‘Zázrivský korbáčik’ as a protected geographical indication is based on the special shape of the product, its reputation and tradition.

Zázrivá is located in the mountainous north-west of Slovakia, which has a cold, inhospitable climate. The majority of the inhabitants lived from farming and animal husbandry, keeping cows, goats and sheep, and they processed and transformed the raw materials which the animals provided, principally milk, into high-quality cheese products in different shapes.

The skill and ingenuity of the people of the region enabled them to endure its harsh conditions and gained them a reputation well beyond its borders.

‘At first, only a few families in Zázrivá (the Piklovci) knew how to make korbáčiky’. (Huba, P.: Zázrivá, monograph 1988).

Historical records report a traditional steamed cheese produced in northern Slovakia near the village of Zázrivá; it was made in the shape of a small whip, like the ones made from wicker that are traditionally woven in Slovakia at Easter, and the miniature cheese version acquired the name korbáčik. As well as producing korbáčiky, the area also became a centre for the buying and selling of steamed cheeses, the traders being named after the type of cheese they dealt in (korbáčik merchant, oštiepok merchant, srdce merchant etc.). ‘In northern Slovakia, the village of Zázrivá in the Orava region is still a significant centre of such trade. Traders from that region mainly traded in smoked and steamed cheese; they received names according to the type of products sold: korbáčik merchant, …’ (Podolák, J. ‘Tradičné využitie produkcie ovčieho mlieka na Slovensku’, Etnologia Slavica, UK Bratislava, 1986).

The historical records tell of various such professions.

To this day, Zázrivá korbáčiky traders still offer their goods for sale at various markets and on special occasions, such as weddings, christening parties, Christmas, carnivals and Easter. Korbáčik production has always gone up during these holiday periods, which is evidence of how popular the product is with consumers. This is borne out by the manufacturers’ production records.

Korbáčiky have become a feature of important regional events, such as the Zázrivské dni fair, during which ‘Zázrivský korbáčik’-making competitions are held. The competitions are popular, attracting both domestic producers and chance contestants.

Reference to publication of the specification:

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

http://www.upv.sk/pdf/specifkorbac_ek2.pdf

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

		ISSN 1725-2423 doi:10.3000/17252423.C_2010.188.eng
Official Journal of the European Union		C 188

English edition	Information and Notices	Volume 53 13 July 2010

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2010/C 188/01	Non-opposition to a notified concentration (Case COMP/M.5899 — Warburg Pincus/Silver Lake/Interactive Data Corporation) ( 1 )	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2010/C 188/02	Euro exchange rates	2

	Court of Auditors
2010/C 188/03	Special Report No 2/2010 The effectiveness of the Design Studies and Construction of New Infrastructures support schemes under the Sixth Framework Programme for Research	3

Product	Country(ies) of origin or exportation	Measures	Reference	Date of expiry
Bicycles	Vietnam	Anti-dumping duty	Council Regulation (EC) No 1095/2005 (OJ L 183, 14.7.2005, p. 1)	15.7.2010

	V Announcements
	ADMINISTRATIVE PROCEDURES
	European Personnel Selection Office (EPSO)
2010/C 188/04	Notice of open competitions	4

	PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY
	European Commission
2010/C 188/05	Notice of initiation of an expiry review of the anti-dumping measures applicable to imports of bicycles originating in the People's Republic of China	5

2010/C 188/06	Notice of the expiry of certain anti-dumping measures	10

	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2010/C 188/07	Prior notification of a concentration (Case COMP/M.5858 — Carrefour/Marinopoulos/Balkan JV) — Candidate case for simplified procedure ( 1 )	11

2010/C 188/08	Prior notification of a concentration (Case COMP/M.5861 — Republic of Austria/Hypo Group Alpe Adria) — Candidate case for simplified procedure ( 1 )	12

	OTHER ACTS
	Council
2010/C 188/09	Notice for the attention of the persons, groups and entities on the list provided for in Article 2(3) of Council Regulation (EC) No 2580/2001 on specific restrictive measures directed against certain persons and entities with a view to combating terrorism (see Annex to Council Regulation (EU) No 610/2010)	13

	European Commission
2010/C 188/10	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	15

2010/C 188/11	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	20


	(1) Text with EEA relevance