17.8.2010

Official Journal of the European Union

C 222/1

Euro exchange rates (1)

16 August 2010

2010/C 222/01

1 euro =

	Currency	Exchange rate
USD	US dollar	1,2820
JPY	Japanese yen	109,49
DKK	Danish krone	7,4498
GBP	Pound sterling	0,82110
SEK	Swedish krona	9,4943
CHF	Swiss franc	1,3350
ISK	Iceland króna
NOK	Norwegian krone	7,9540
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	24,853
EEK	Estonian kroon	15,6466
HUF	Hungarian forint	280,20
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,7085
PLN	Polish zloty	3,9929
RON	Romanian leu	4,2313
TRY	Turkish lira	1,9382
AUD	Australian dollar	1,4379
CAD	Canadian dollar	1,3366
HKD	Hong Kong dollar	9,9642
NZD	New Zealand dollar	1,8235
SGD	Singapore dollar	1,7464
KRW	South Korean won	1 521,95
ZAR	South African rand	9,3551
CNY	Chinese yuan renminbi	8,7281
HRK	Croatian kuna	7,2350
IDR	Indonesian rupiah	11 513,77
MYR	Malaysian ringgit	4,0787
PHP	Philippine peso	58,272
RUB	Russian rouble	39,1325
THB	Thai baht	40,787
BRL	Brazilian real	2,2682
MXN	Mexican peso	16,2970
INR	Indian rupee	60,0040

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

17.8.2010

Official Journal of the European Union

C 222/2

Guidelines on National Regional aid for 2007-2013

(OJ C 54, 4.3.2006, p. 13)

(Text with EEA relevance)

2010/C 222/02

Communication of the Commission on the review of the State aid status and the aid ceiling of the statistical effect regions in the following National regional State aid maps for the period 1.1.2011-31.12.2013

N 745/06 — Belgium — (Published in OJ C 73, 30.3.2007, p. 15)

N 408/06 — Greece — (Published in OJ C 286, 23.11.2006, p. 5)

N 459/06 — Germany — (Published in OJ C 295, 5.12.2006, p. 6)

N 324/07 — Italy — (Published in OJ C 90, 11.4.2008, p. 4)

N 626/06 — Spain — (Published in OJ C 35, 17.2.2007, p. 4)

N 492/06 — Austria — (Published in OJ C 34, 16.2.2007, p. 5)

N 727/06 — Portugal — (Published in OJ C 68, 24.3.2007, p. 26)

N 673/06 — United Kingdom — (Published in OJ C 55, 10.3.2007, p. 2)

According to point 20 of the Guidelines on national Regional Aid for 2007-2013 (RAG) Statistical Effect Regions will benefit from a status as an assisted area pursuant to Article 107(3)(a) TFEU until the end of 2010. These regions will lose their status as an Article 107(3)(a) TFEU assisted area as from 1st January 2011, if an ex officio review to be carried out by the Commission in 2010 shows that their GDP/inhabitant over the most recent three years exceeds 75 % of the EU25 average. As already stipulated in the decisions on the regional State aid maps for 2007-2013, these regions changing status will benefit for the period 1.1.2011-31.12.2013 from eligibility to regional aid on the basis of Article 107(3)(c) TFEU.

The most recent statistical data available from Eurostat (Eurostat's News release 25/2010 of 18.2.2010) on GDP in PPS per capita, calculated as a three year average (2005-2007) (EU25 = 100) for the individual statistical effect regions recognised by the RAG are the following: Hainaut (74,0); Brandenburg-Südwest (84,1); Lüneburg (80,6); Leipzig (84,9); Sachsen-Anhalt (Halle) (79,5); Kentriki Makedonia (71,0); Dytiki Makedonia (73,8); Attiki (121,3); Principados de Asturias (90,5); Región de Murcia (83,6); Ciudad Autónoma de Ceuta (91,4); Ciudad Autónoma de Melilla (89,8); Basilicata (64,9); Burgenland (79,4); Algarve (77,7); Highlands and Islands (85,0).

According to these data , Hainaut, Kentriki Makedonia, Dytiki Makedonia and Basilicata maintain their status as an Article 107(3)(a) TFEU assisted area with an aid intensity of 30 % as their GDP/inhabitant over the most recent three years (2005-2007) is below 75 % of the EU25 average. All the other Statistical Effect Regions benefit for the period 1.1.2011-31.12.2013 from eligibility to regional aid on the basis of Article 107(3)(c) TFEU, with an aid intensity as indicated in the table below as their GDP/inhabitant over the most recent three years (2005-2007) exceeds 75 % of the EU25 average.

NUTS II	Name	Ceiling for regional investment aid (1) (applicable to large enterprises)
Statistical Effect Regions
1. Regions which remain eligible for aid under Article 107(3)(a) TFEU until 31.12.2013
		1.1.2007-31.12.2010	1.1.2011-31.12.2013
BE32	Hainaut	30 %	30 %
GR12	Kentriki Makedonia	30 %	30 %
GR13	Dytiki Makedonia	30 %	30 %
ITF5	Basilicata	30 %	30 %
2. Regions which become eligible for aid under Article 107(3)(c) TFEU as from 1.1.2011 until 31.12.2013
DE42	Brandenburg-Südwest	30 %	20 %
DED3	Leipzig	30 %	20 %
DEE2	Halle	30 %	20 %
DE93	Lüneburg
DE934	LK Lüchow-Dannenberg	30 %	20 %
DE93A	LK Uelzen	30 %	20 %
DE931	LK Celle	15 %	15 %
DE932	LK Cuxhaven	15 %	15 %
DE935	LK Lüneburg	15 %	15 %
GR30	Attiki	30 %	20 %
ES12	Principado de Asturias	30 %	20 %
ES62	Región de Murcia	30 %	20 %
ES63	C. Autónoma de Ceuta	30 %	20 %
ES64	C. Autónoma de Melilla	30 %	20 %
AT11	Burgenland	30 %	20 %
PT15	Algarve	30 %	20 %
UKM4	Highlands and Islands	30 %	20 %

(1) For investment projects with eligible expenditure not exceeding EUR 50 million, this ceiling is increased by 10 percentage points for medium-sized companies and 20 percentage points for small companies as defined in the Commission Recommendation of 6 May 2003 concerning the definition of micro, small and medium-sized enterprises (OJ L 124, 20.5.2003, p. 36). For large investment projects with eligible expenditure exceeding EUR 50 million, this ceiling is subject to adjustment in accordance with paragraph 67 of the Guidelines on national regional aid for 2007-2013.

17.8.2010

Official Journal of the European Union

C 222/4

LIST OF RECOGNISED INTERBRANCH ORGANISATIONS IN THE TOBACCO SECTOR

2010/C 222/03

This publication is based on Article 6 of Commission Regulation (EC) No 709/2008 of 24 July 2008 laying down detailed rules for implementing Council Regulation (EC) No 1234/2007, as regards interbranch organisations and agreements in the tobacco sector (OJ L 197, 25.7.2008, p. 23) (Situation on 17 August 2010)

Име на организацията

Nombre y dirección

Název a adresa

Navn og adresse

Name und Anschrift

Nimi ja aadress

Ονομασία και διεύθυνση

Name and address

Nom et adresse

Nome e indirizzo

Nosaukums un adrese

Pavadinimas ir adresas

Név és cím

Isem u indirizz

Naam en adres

Nazwa i adres

Nome e endereço

Nume și adresă

Názov a adresa

Ime in naslov

Nimi ja osoite

Namn och adress

Дата на признаване

Fecha del reconocimento

Datum uznání

Dato for anerkendelsen

Datum der Anerkennung

Tunnustamise kuupäev

Ημερονμηνία αναγνώρισης

Date of recognition

Date de reconnaissance

Data del riconoscimento

Atzīšanas diena

Pripažinimo data

Elismerés dátuma

Data tar-rikonoxximent

Datum van erkenning

Data dopuszczenia

Data de reconhecimento

Data recunoașterii

Dátum uznania

Datum priznanja

Hyväksymispäivä

Datum för godkännandet

ESPAÑA

Nombre:

ORGANIZACIÓN INTERPROFESIONAL DEL TABACO DE ESPAÑA –OITAB–

Dirección de gestión:

RAMÓN FRANCO, 18, 3o E

10300 NAVALMORAL DE LA MATA (CÁCERES) ESPAÑA

Teléfono de contacto: +34 661334685

Fax: +34 927534398

E-mail: ridomiro@hotmail.com

Circunscripción económica o actividad: Nacional

Medidas de extensión a los no afiliados: no

Fecha de inicio:

Fecha de vencimiento:

Ámbito:

En OITAB están integrados el conjunto de los cultivadores de tabaco españoles así como las empresas de primera transformación que operan en nuestro país. Se trata por tanto de una Organización que desarrolla su actividad a nivel nacional.

Actividades:

—	Promoción de la calidad de la producción tabaquera y de todos los procesos que intervienen en su comercialización, efectuando un seguimiento desde la fase productiva hasta el consumo final.

—	Orientar el sector hacia una producción tabaquera más adaptada a las necesidades y demandas del mercado, participando en su ordenación y desarrollo.

—	Promover programas de investigación y desarrollo que impulsen los procesos de innovación de los diferentes sectores.

—	Realizar actuaciones que tengan por objeto una mejor defensa del medio ambiente garantizando, a su vez, la calidad del producto.

—	Promover y favorecer la utilización de semillas certificadas y el control de la calidad de la producción tabaquera.

—	Promocionar y difundir el conocimiento de la producción de tabaco constituyendo al efecto y entre otros mecanismos, Comisiones de enlace entre OITAB y las Asociaciones de Consumidores, facilitando una información adecuada por sus mutuos intereses.

—

Ser la entidad titular de la Comisión de Seguimiento de los Contrato-tipo de Compraventa del producto en el ámbito de la legislación contractual vigente, articulando los instrumentos necesarios para su control y seguimiento, así como las ayudas y subvenciones previstas para el ejercicio de estas funciones.

—	Ayudar a la mejora del aprovechamiento del tabaco, especialmente mediante actividades de mercadotecnia y búsqueda de nuevas utilizaciones que no pongan en peligro la salud pública.

—

Llevar a cabo actuaciones que permitan un mejor conocimiento, eficacia y transparencia del mercado, tanto interior como exterior, desde la producción y comercialización, hasta la distribución, así como de las tendencias de consumo. La Interprofesión velará muy especialmente por el respeto a las reglas de la leal competencia en el sector, estableciendo mecanismos de regulación interna.

—	Analizar y llevar a cabo, si procede, el reconocimiento de OITAB en el ámbito de la Unión Europea, buscando también formas de asociación con otras Organizaciones Interprofesionales del sector.

21.7.2005

FRANCE

Dénomination:

ASSOCIATION NATIONALE INTERPROFESSIONNELLE ET TECHNIQUE DU TABAC — ANITTA-

Siège social:

Domaine de la Tour

769 route de Sainte-Alvère

24100 Bergerac

FRANCE

Téléphone: +33 553744360

Fax: +33 553573282

E-mail: anitta@anitta.asso.fr

Zone économique ou activité: France

Aquitaine, Midi-Pyrénées, Languedoc-Roussillon, Auvergne, Limousin, Poitou-Charentes, Bretagne, Pays de la Loire, Centre, Rhône-Alpes-Côte d'Azur, Franche-Comté, Alsace, Lorraine, Champagne-Ardenne, Picardie, Nord-Pas-de-Calais, Haute-Normandie, Basse-Normandie, Bourgogne, Réunion, Île-de-France.

Actions d'extension aux non-membres: oui

Début de validité: 1.1.2006

Fin de validité: 31.12.2008

Prolongation de la validité: jusqu'au 31.12.2009

Champ d'action:

Actions techniques, économiques et vocation à intervenir pour coordonner la mise sur le marché des tabacs en feuilles.

Actions poursuivies:

Les activités de l'ANITTA, comme organisation interprofessionnelle, porteront notamment sur:

—	la coordination de la mise sur le marché des tabacs,

—	l'amélioration de la connaissance du marché,

—	l'élaboration des contrats-types,

—	l'adaptation des produits aux exigences de la santé publique,

—	la limitation de l'usage des produits phytosanitaires et de la préservation des ressources naturelles,

—	l'amélioration de la qualité des produits.

17.3.2006

17.8.2010

Official Journal of the European Union

C 222/9

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 222/07

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

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘ΦΙΡΙΚΙ ΠΗΛΙΟΥ’ (FIRIKI PILIOU)

EC No: EL-PDO-0005-0540-27.03.2006

PDO ( X ) PGI ( )

1. Responsible department in the Member State:

Name:

Ministry of Rural Development and Food, Organic Farming Directorate, Department for Protected Designations of Origin (PDO) — Protected Geographical Indications (PGI) — Traditional Specialities Guaranteed (TSG)

Address:

Αχαρνών 29/Acharnon 29

104 39 Αθήνα/Athens

ΕΛΛAΔΑ/GREECE

Tel.

+30 210212815053

Fax

+30 2108821241

E-mail:

ax29u030@minagric.gr, ax29u029@minagric.gr

2. Group:

Name:	Union of Agricultural Cooperatives of Pelion and the Northern Sporades
Address:	Ano Lehonia Magnesias
Tel.	+30 2428093963 / 2428093572
Fax	+30 2428094654 / 2428094379
E-mail:	copilspr@otenet.gr
Internet:	http://www.coop-pilion.gr
Composition:	Producers/processors ( X ) Other ( )

3. Type of product:

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

4. Specification:

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

4.1. Name:

‘Φιρίκι Πηλίου’ (Firiki Piliou)

4.2. Description:

Firiki Piliou (plural: Firikia Piliou) belongs to the species Malus domestica Borkh and to the miniature variety ‘Firiki’. Firiki Piliou is a small to medium-sized apple, with an elongated, cylindrical shape and a smaller diameter-to-length ratio than Firikia from other regions. It is yellowish-green in colour, with vivid red tones on the side exposed to the sun. It is very firm (6-8 kg/cm2) and has a high sugar content and low acidity, which give it sweet, juicy flesh and a particularly strong fragrance.

The product is put up for sale in standardised form in accordance with Regulation (ΕC) No 1221/2008.

When harvested Firikia Piliou must have the following characteristics:

Firmness: 6-8 kg/cm2

Soluble solids (%): 11,5-13 Brix

Acidity: 0,10-0,20 % citric acid

Size: 14-18 cm circumference

4.3. Geographical area:

The geographical area is the mountainous part of Pelion and it is defined with respect to altitude (the crop is grown between 300 m and 900 m), the soil and weather conditions (proximity of chestnut, beech and strawberry-tree woods, sloping, well-drained soil, slight fluctuations in temperature, high relative humidity, long hours of sunshine), the uniformity of cultivation practices (e.g. cultivation on terraces, harvesting by hand) and the tradition of growing Firikia Piliou, all of which give Firiki Piliou its specific organoleptic characteristics.

Specifically, Firiki Piliou is produced within the administrative boundaries of the following municipalities and communities:

Municipality of Portaria, Community of Makrinitsa, Municipality of Zagora, Municipality of Agria, Municipality of Artemida, Municipality of Mouresi, Municipality of Milies and Municipality of Afetes.

4.4. Proof of origin:

Firikia Piliou come from trees grown within the defined geographical area and can only be marketed as a PDO product if they have been approved by the competent bodies.

The cultivation plots are registered with the Union of Agricultural Cooperatives of Pelion and the Northern Sporades so that a list of plots that meet the established criteria regarding the site of planting and production can be drawn up. This information is then sent to the control bodies.

The producers declare their harvest to the packaging plant located within the defined geographical area, stating the size of the orchard and the quantity of Firikia Piliou produced.

During the initial storage phase (usually in plastic or wooden crates) the packaging plant records the producer's name and the quantity produced. This information is sent to the control bodies.

The process is completed at the packaging stage, when the control body provides numbered labels corresponding to the quantities to be packaged.

4.5. Method of production:

Cultivation comprises all the growing practices needed to maintain the vitality of the trees and keep them in good condition, namely a basal dressing of compound fertiliser, removal of weeds by weeding and applying weedkiller, irrigation using good quality water, formative pruning and pruning before cropping, which are done by hand, and thinning out of the fruit by hand. To replace unproductive trees or create new orchards, growers use either Firiki Piliou seedlings grown from seeds produced within the defined geographical area, or two-year old saplings produced by grafting Firiki Piliou seedlings grown from seeds produced within the defined geographical area onto ΜΜ106 or ΜΜ111. Firiki Piliou produces a crop every two years. It starts bearing fruit six years after planting, usually in the tenth year and grows into a big tree.

Firikia Piliou are harvested by hand, despite the rugged terrain, as Firikia always have been in Pelion. The Firikia Piliou are collected in the orchards and usually packed in plastic crates, then they are taken to be stored in refrigerated rooms in order to maintain quality (by preventing bruising and loss of firmness) and preserve authenticity.

The repackaging of Firikia Piliou outside the defined geographical area is permitted, in order to satisfy market requirements and promote the product.

4.6. Link:

The defined geographical area is at a relatively high altitude (300-900 m), has a mild climate, cool summers, slight fluctuations in temperature, high relative humidity (60,9 %), long hours of sunshine (210 hours/month) and clean air. Regarding the soil, the parent material is schist, which usually means poor soil. However, the proximity of chestnut, beech and strawberry-tree woods helps create light, fertile soil, rich in organic matter (2-3 %), sandy loam to sandy clay with a pH of 4-5 (acid). The soil is also well drained because the terrain is sloping, which is why the Firikia are grown mainly on terraces.

It is because the Firikia are grown on terraces that tractors and other agricultural machinery cannot be used, so all the work is done by hand. In order to obtain the desired quality the producers, drawing on their long experience and their knowledge of the capacity of each tree, very carefully thin out the fruit by hand so that each tree will yield the right amount. Pruning is also done by hand, to avoid damaging the trees with air shears. Finally, the Firikia are harvested with great care, to ensure that they do not get bruised or lose their stalks, so they remain intact and will keep better.

To replace unproductive trees or create new orchards the growers use Firikia Piliou seedlings that they grow themselves from seeds produced with the defined geographical area.

The following characteristics distinguish Firiki Piliou from Firikia grown in other regions:

Size: it is smaller and more elongated, with a smaller diameter-to-length ratio. Because of its size it is not easily bruised or damaged by the sun. Its small size is a feature of the specific Firiki ecotype that has been grown in the region for a long time, extensive exposure to the sun, occasional, light irrigation, well-drained soil and the expert thinning out of the fruit, which is done by hand.

Firmness: the flesh is firmer (6-8 kg/cm2) and crisper and the skin smooth and waxy. The firmness of the flesh is due to the small size of the fruit, occasional, light irrigation and the high sugar content.

Colour: it is a more vivid red because, owing to the sloping terrain and traditional thinning out of the fruit, it is more exposed to the sun.

Sweetness and fragrance: it is sweeter, with more flavour and a juicy taste. The sweetness and strong fragrance result from a combination of natural and human factors specific to the region. First, the long hours of sunshine and the traditional thinning out of the fruit by hand increase exposure to the sun and photosynthesis, which produces a high concentration of carbohydrates and soluble sugar solids. In addition, in the defined geographical area temperatures are low and humidity is high during the evening in September, when the fruit ripens; this minimises transpiration and loss of carbohydrates.

These distinctive features of Firiki Piliou, namely its small, elongated shape, vivid red colour, hard, crisp flesh, sweet taste and strong fragrance, distinguish it from the Firikia of other regions and this is why it is sold at a higher price and is more sought after on the market.

History

The Firiki apple variety is said to come from the Black Sea region. Its Latin name is Malus domestica Borkh and it has been grown in the mountains and foothills of Pelion by experienced growers since the XVIIIth century.

In 1889, in his book Prometheus Zosimas Esfigmenitis tells us that Drakia and Aï Lavrentis had 32 varieties of apple, including Firikia known as ‘Ferikia’, which were very sought after in the markets of Athens and Thessaloniki.

In The‘Great’Aï-Giorgis of Pelion (1994) Kostas Liapis mentions that around 8 000 Firiki trees were planted in Agios Georgios and they started to bear fruit around 1915. The same author mentions Pelion's famous Firikia in his book Traditional Food and Cookery of Pelion.

In Pouri, Pelion’s cool mountain village, Nikos Diamantakos writes that until 1935 Firikia were the main variety of apple grown in Pouri and Zagora.

Lastly, writing about the Zagora Agricultural Cooperative in Pelion in the In Volos magazine (number 10, 2003), Dionisos Valassas, drawing on information provided by the Cooperative, mentions that in 1938 there were 222 members on the members’ register.

Besides marketing potatoes and hazelnuts, the Cooperative also sold a variety of ‘Renedes’ apple, then known as ‘Koliabaseïka’ after a person named Koliabasi who had been the first to grow them. They also sold Firiki apples, considered at the time to be the ‘king of apples’.

The above attests without doubt to the origin, reputation and widespread distribution of Firiki Piliou, at least on the national market, for a long time.

4.7. Inspection body:

Name:

Magnesia Prefectural Authority, Directorate for Rural Development

Address:

Διοικητήριο/Diikitirio

380 01 Βόλος/Volos

ΕΛΛAΔΑ/GREECE

Tel.

+30 2421071345

Fax

+30 2421070970

E-mail:

u11614@minagric.gr

Internet:

http://www.magnesia.gr

Name:

Οrganisation for the Certification and Supervision of Agricultural Products (OPEGEP) — Agrocert

Address:

Patision & Androu 1

112 57 Αθήνα/Αthens

ΕΛΛΑΔΑ/GREECE

Tel.

+30 2108231277

Fax

+30 2108231438

E-mail:

agrocert@otenet.gr

Internet:

http://www.agrocert.gr

4.8. Labelling:

—

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

17.8.2010

Official Journal of the European Union

C 222/14

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

2010/C 222/08

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘VALLE D'AOSTA LARD D'ARNAD’/‘VALLÉE D'AOSTE LARD D'ARNAD’

EC No: IT-PDO-0117-1493-21.10.2001

PDO ( X ) PGI ( )

1. Heading in the product specification affected by the amendment:

—		Name of product
—		Description of product
—		Geographical area
—		Proof of origin
—		Method of production
—		Link
—		Labelling
—		National requirements
—		Other (Inspection body)

2. Type of amendment(s):

—		Amendment to single document or summary sheet
—		Amendment to specification of registered PDO or PGI for which neither the single document nor summary 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):

In Article 1:

‘The protected designation of origin “Valle d'Aosta Lard D'Arnad” is reserved for the pigmeat product which fulfils the conditions and requirements set out in this product specification.’,

has been replaced by:

‘The protected designation of origin “Valle d'Aosta Lard D'Arnad” or “Vallée d'Aoste Lard d'Arnad” is reserved for the pigmeat product which fulfils the conditions and requirements set out in this product specification.’

Considering that the Autonomous Region of Valle D’Aosta is a recognised bilingual area in which Italian and French are used, the protection under Regulation (EC) No 510/2006 shall also apply to the French version of the designation.

In Article 3:

‘“Valle d'Aosta Lard d'Arnad” is produced from the shoulder and back of pigs at least one year old and, when released for consumption, is at least 3 cm thick.

In the salting process, a mixture of crystallised sodium chloride, water, garlic, bay leaf, rosemary, sage and other mountain herbs found in situ is used.’,

has been replaced by:

‘“Valle d'Aosta Lard d'Arnad” is produced from the shoulder and back of pigs at least nine months old and, when released for consumption, is at least 3 cm thick.

In the salting process, in addition to the brine made up of water and crystallised sodium chloride, the following are used: garlic, bay leaf, rosemary, sage and possibly other aromatic herbs and non-ground spices such as, for instance, cloves, nutmeg, juniper berries. The aromatic herbs and spices should not, however, overpower the rosemary, garlic, sage and bay leaf.

Depending on the time of year and what is then available, other local wild or cultivated aromatic herbs grown in the region may be used.’

The amendment to the first paragraph is intended to correct a simple drafting error copied from the previous specification because the minimum age of pigs for slaughter had already been set in Article 2 as nine months, so the same minimum age of nine months has to be stated in Article 3 instead of one year.

The amendment to the second paragraph makes it optional to use mountain herbs in the salting process, as their use is linked to local weather conditions. It also allows for the use of other aromatic herbs and spices associated with the traditional way of producing ‘Valle d’Aosta Lard d’Arnad’. The use of herbs and spices as provided for in the product specification must not alter the characteristic taste and smell of ‘Valle d’Aosta Lard d’Arnad’, which is to say: rosemary, garlic, sage and bay leaf, since these must never be overpowered.

In Article 4(3):

‘The lard must be cut and placed in special wooden containers (doils) within not more than 48 hours of slaughter.’,

has been replaced by:

‘The lard must be cut and placed in special wooden containers (doils) within not more than 48 hours of the day following slaughter.

The wood used to construct the doils must be chestnut, oak or larch.’

This amendment defers by one day the deadline for cleaning and salting the lard, which has been cut into pieces, and placing it into appropriate wooden containers (doils). This was necessary on technical and operational grounds, since it was quite hard to comply with the 48-hour period set previously. This amendment also specifies the botanical species whose wood may be used for the construction of doils (chestnut, oak and larch), taking established practice into account.

In the second subparagraph of Article 6(1):

‘Form: in pieces of various sizes […] no less than 3 cm thick’,

has been replaced by:

‘Form: in pieces of various sizes […] with the lard itself being no less than 3 cm thick’.

This simple amendment makes it easier than heretofore to determine the thickness of the pieces of lard by specifying that the layer of lard itself must not be less than 3 cm thick, thereby excluding the thickness of the rind.

In the third subparagraph of Article 6(2):

‘External appearance: White in colour with the possible presence of a thin layer of meat that never rises above the lumps, … .’,

has been replaced by:

‘External appearance: white in colour with the possible presence of a thin layer of meat, … .’

This is a minor amendment to better describe the lard's external appearance, specifying the possible presence of a thin layer of meat.

In the fourth subparagraph of Article 6(2):

‘Aroma: rich in flavours;

Flavour: a pleasant taste reminiscent of the herbs used in the brine mixture’,

has been replaced by:

‘Smell: rich in flavours;

Taste: a pleasant taste reminiscent of the herbs used in the brine mixture’.

This is a minor amendment to better describe some terms relating to organoleptic characteristics: aroma has been replaced by smell and flavour by taste respectively.

In Article 8(1):

‘The term “Lard d'Arnad” must be printed in significantly clear and indelible type, it must be quite separate from any other wording and must be followed by the words Denominazione di Origine Controllata.’.

has been replaced by:

The words ‘Denominazione di Origine Controllata’ have been replaced by ‘Denominazione di Origine Protetta’ in line with Regulation (EC) No 510/2006.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘VALLE D'AOSTA LARD D'ARNAD’/‘VALLÉE D'AOSTE LARD D'ARNAD’

EC No: IT-PDO-0117-1493-21.10.2001

PDO ( X ) PGI ( )

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

1. Responsible department in the Member State:

Name:

Ministero delle politiche agricole alimentari e forestali

Address:

Via XX Settembre 20

00187 Roma RM

ITALIA

Tel.

+39 0646655106

Fax

+39 0646655306

E-mail:

saco7@politicheagricole.gov.it

2. Group:

Name:

Comité pour la valorisation des produits typiques d'Arnad «Lo Doil»

Address:

c/o Municipio via Clos 3

fraz. Closè

11020 Arnad AO

ITALIA

Tel.

+39 0125966300

Fax

+39 0125966351

E-mail:

—

Composition:

Producers/processors ( X ) Other ( )

3. Type of product:

Class 1.2 —

Meat products

4. Specification:

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

4.1. Name:

‘Valle d'Aosta Lard d'Arnad’/‘Vallée d'Aoste Lard d'Arnad’

4.2. Description:

‘Valle d'Aosta Lard d'Arnad’ means the product obtained from pigs raised in farmholdings in the regions of Valle d'Aosta, Piedmont, Lombardy, Veneto and Emilia-Romagna using, in accordance with the product specification, the shoulder and back of adult pigs at least nine months old. The pigs must weigh at least 160 kg (with a 10 % margin of tolerance). The end product after maturing can take various shapes but is at least 3 cm thick, is white in colour with streaks of meat in the upper layer, pinkish inside but without marbling.

4.3. Geographical area:

Pigs intended for the production of ‘Valle d’Aosta Lard d’Arnad’ must have been born, raised and slaughtered within the following regions: Valle d’Aosta, Piedmont, Lombardy, Emilia-Romagna, Veneto.

‘Valle d’Aosta Lard d’Arnad’ is produced exclusively within the municipality of Arnad in the Autonomous Region of Valle d'Aosta.

4.4. Proof of origin:

Each stage in the production process is monitored, with all inputs and outputs being documented. This, along with specific registers managed by the inspection body that record the stock farmers, producers, ripeners and packagers, and the timely notification of the quantities produced to the inspection body, ensures product traceability. All operators, whether legal or natural persons, entered in the relevant registers are subject to checks by the inspection body.

4.5. Method of production:

The pigmeat must first and foremost have been refined by a diet that includes some particular foods but excludes feed supplements. The lard is obtained from the shoulder and back of the pig and must be not less than 3 cm thick.

The lard must be cut and placed in the appropriate wooden containers (doils) no later than 48 hours after the day following slaughter, each layer of lard alternating with a layer of salt and flavourings, continuing in that manner until the doil is almost full; everything must then be covered by salted water that has first been brought to the boil and left to cool. The wood used to make the doils must be either chestnut, oak or larch.

The lard must remain (‘maturing’) in the doil for at least three months.

4.6. Link:

The features of the PDO product depend on environmental conditions and natural and human factors. In particular, the properties of the raw material are dependent on the specific designated area.

In the area which is the source of the raw material, the development of livestock farming is linked to the widespread cultivation of cereal crops and to working methods in the highly specialised dairy sector which have encouraged pig farming locally.

The localised processing of Lard d'Arnad is based on artisan methods developed over time and deeply rooted in the traditions of the local people in the municipality of Arnad.

Lard d'Arnad owes its particular features to each phase of the production process. This starts with the pigs’ diet, which excludes feed supplements in favour of natural feedingstuffs, and ends with a final product that has undergone processing, cutting and cleaning.

4.7. Inspection body:

Name:

Istituto Nord Est Qualità — INEQ

Address:

Via Rodeano 71

33038 San Daniele del Friuli UD

ITALIA

Tel.

+39 0432940349

Fax

+39 0432943357

E-mail:

info@ineq.it

4.8. Labelling:

When released for consumption the product must bear the words in Italian ‘Valle d'Aosta Lard d'Arnad’ or, in French, ‘Vallée d'Aoste Lard d'Arnad’, followed by ‘Denominazione di Origine Protetta’ and a logo if there is one.

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

		ISSN 1725-2423 doi:10.3000/17252423.C_2010.222.eng
Official Journal of the European Union		C 222

English edition	Information and Notices	Volume 53 17 August 2010

Notice No	Contents	page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2010/C 222/01	Euro exchange rates	1

2010/C 222/02	Guidelines on National Regional aid for 2007-2013 (OJ C 54, 4.3.2006, p. 13) ( 1 )	2

	NOTICES FROM MEMBER STATES
2010/C 222/03	List of recognised interbranch organisations in the tobacco sector	4

	V Announcements
	ADMINISTRATIVE PROCEDURES
	Council
2010/C 222/04	Budgetary procedure for 2011: Council position on the draft budget — Expenditure and revenue	6

	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2010/C 222/05	Prior notification of a concentration (Case COMP/M.5867 — Thomas Cook/Öger Tours) ( 1 )	7

2010/C 222/06	Prior notification of a concentration (Case COMP/M.5922 — POSCO/Daewoo International) — Candidate case for simplified procedure ( 1 )	8

	OTHER ACTS
	European Commission
2010/C 222/07	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	9

2010/C 222/08	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