26.5.2012

Official Journal of the European Union

C 150/2

Euro exchange rates (1)

25 May 2012

2012/C 150/03

1 euro =

	Currency	Exchange rate
USD	US dollar	1,2546
JPY	Japanese yen	99,80
DKK	Danish krone	7,4310
GBP	Pound sterling	0,80030
SEK	Swedish krona	8,9930
CHF	Swiss franc	1,2014
ISK	Iceland króna
NOK	Norwegian krone	7,5510
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,423
HUF	Hungarian forint	300,77
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,6983
PLN	Polish zloty	4,3530
RON	Romanian leu	4,4685
TRY	Turkish lira	2,3106
AUD	Australian dollar	1,2815
CAD	Canadian dollar	1,2890
HKD	Hong Kong dollar	9,7395
NZD	New Zealand dollar	1,6563
SGD	Singapore dollar	1,6039
KRW	South Korean won	1 486,23
ZAR	South African rand	10,4739
CNY	Chinese yuan renminbi	7,9470
HRK	Croatian kuna	7,5815
IDR	Indonesian rupiah	11 947,18
MYR	Malaysian ringgit	3,9564
PHP	Philippine peso	54,962
RUB	Russian rouble	40,0510
THB	Thai baht	39,758
BRL	Brazilian real	2,5435
MXN	Mexican peso	17,5657
INR	Indian rupee	69,5160

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

26.5.2012

Official Journal of the European Union

C 150/3

MEDIA 2007 — DEVELOPMENT, DISTRIBUTION, PROMOTION AND TRAINING

Call for proposals — EACEA/14/12

Support for the digitisation of European cinemas

2012/C 150/04

1. Objectives and description

This notice of a call for proposals is based on Decision No 1718/2006/EC of the European Parliament and of the Council of 15 November 2006 concerning the implementation of a programme of support for the European audiovisual sector (MEDIA 2007).

The global objectives of the programme are to:

(a)	preserve and enhance European cultural and linguistic diversity and its cinematographic and audiovisual heritage, guarantee its accessibility to the public and promote intercultural dialogue;

(b)	increase the circulation and viewership of European audiovisual works inside and outside the European Union, including through greater cooperation between players;

(c)	strengthen the competitiveness of the European audiovisual sector in the framework of an open and competitive European market favourable to employment, including by promoting links between audiovisual professionals.

The aim of the ‘digitisation of cinemas’ scheme is to encourage cinemas showing a significant percentage of non-national European works to exploit the possibilities offered by digital.

This call for proposals aims to facilitate the digital transition of cinemas screening European films by supporting the side costs linked to the purchase of a digital projector.

2. Eligible applicants

This notice is aimed at European independent cinema operators whose principal activity is the screening of films.

Applicants must be established in one of the following countries:

—	the 27 countries of the European Union,

—	the EEA countries, Switzerland and Croatia,

—	Bosnia and Herzegovina (under the condition of the finalisation of the negotiation process and the formalisation of the participation of this country to the MEDIA programme).

Applicant organisations must:

—	be first run cinemas (programming European films in first run, within a maximum period of 12 months after the national release),

—	have been open to the public for a minimum of three years,

—	possess a ticketing and entry declaration system,

—	have at least one screen and 70 seats,

—

have presented 520 screening per year for permanent cinema (i.e. cinemas in operation for a period of at least six months per year), 300 screenings per year for single screen theatres (30 screenings per month) and at least 30 screenings per month for summer/open air cinemas (cinemas in operation for less than six months per year),

—	have had at least 20 000 cinema admissions where a normal ticket price was actually paid in the previous year.

Applicants who have or will receive a projector from a third-party integrator as a result of signing a VPF deal will not be eligible for support.

To be considered as eligible, the cinemas must have screened in 2011 a minimum of 50 % European films of which at least 30 % are European non-national.

A film is considered as European if it complies with the MEDIA programme's definition of such films under the Cinema Selective and Cinema Automatic support schemes.

Films that have already been classified are listed in the European Movie Database:

http://ec.europa.eu/culture/media/programme/distrib/filmbase/index_en.htm

A film is considered as European if it complies with the following definition:

Any recent work of fiction (including animated films) or documentary, with a minimum duration of 60 minutes, complying with the following conditions:

—

the work has been in majority produced by a producer or producers established in the countries participating in the MEDIA programme. To be considered as the actual producers, the production companies must be credited as such. Other elements such as creative control, ownership of exploitation rights and share of profits may also be taken into account to determine who the actual producer is,

and

—

the work must be produced with the significant participation of professionals who are nationals/residents of countries participating in the MEDIA programme. ‘Significant participation’ is defined as having more than 50 % of the points on the basis of the table below (e.g. having 10 or more points in the case of a work of fiction or the biggest share of points if the total is less than 19 as is normally the case for documentaries or animation films where all of the categories are not usually included in the credits):

Functions	Points
Director	3
Scriptwriter	3
Composer	1
Actor 1	2
Actor 2	2
Actor 3	2
Artistic Director/Production Design	1
Director of Photography	1
Editor	1
Sound	1
Shooting location	1
Laboratory	1
TOTAL	19

Films consisting of advertising, pornographic or racist material or advocating violence are not considered as eligible films.

3. Eligible actions

Support to the side costs linked to the purchase of digital projectors meeting the content security requirements for Digital Cinema Initiative (DCI) compliance to be installed in a cinema complying with all the eligibility criteria.

Support can be requested for only one projector per screen and for a maximum of three screens per cinema.

The projector must be bought between the date of submission and 31 December 2013.

4. Award criteria

Eligible applications/actions will be assessed on the basis of the following criteria:

Criteria		Points
European dimension (percentage of European non-national films)		65
Number of eligible projectors requested:
1 projector		7
2 projectors		13
3 projectors		25
Existence of national support mechanism
No		10
Yes		0

5. Budget

The annual budget earmarked for the co-financing of projects is estimated at EUR 2 000 000.

The financial contribution awarded is a subsidy and takes the form of a lump sum, of maximum EUR 20 000 per screen.

This subsidy covers any costs related to the digital transition of European theatres, to the exclusion of the cost of the digital projector and server.

The Agency reserves the right not to allocate all the funds available.

6. Deadline for submission of applications

Proposals must be sent (postmark date) by 31 July 2012.

Proposals must be sent at the following address:

Education, Audiovisual and Culture Executive Agency (EACEA)

Constantin DASKALAKIS

BOUR 3/66

Avenue du Bourget/Bourgetlaan 1

1140 Bruxelles/Brussel

BELGIQUE/BELGIË

Only applications submitted on the official application form, duly signed by the person entitled to enter into legally binding commitments on behalf of the applicant organisation, will be accepted. Envelopes must clearly mention:

MEDIA programme — Distribution EACEA/14/12 — Digitisation of cinemas

Applications sent by fax or e-mail will be rejected.

7. Full details

The guidelines together with the application forms can be found at the following Internet address:

http://ec.europa.eu/culture/media/programme/exhibit/schemes/digitisation/index_en.htm

Applications must be submitted on the forms provided and contain all the information and annexes requested.

26.5.2012

Official Journal of the European Union

C 150/9

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

2012/C 150/07

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

‘FICODINDIA DI SAN CONO’

EC No: IT-PDO-0005-0647-26.09.2007

PGI ( ) PDO ( X )

1. Name:

‘Ficodindia di San Cono’

2. Member State or Third Country:

Italy

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

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

The ‘Ficodindia di San Cono’ PDO is reserved for fruits from the following cultivars of the Opuntia ficus-indica species, grown in the territory defined in Article 4: ‘Surfarina’, also known as ‘Gialla’ or ‘Nostrale’, — ‘Sanguigna’, also known as ‘Rossa’, — ‘Muscaredda’ or ‘Sciannarina’, also known as ‘Bianca’. A maximum percentage of 5 % of local ecotypes of ‘Trunzara’ selections is also accepted. Ficodindia (cactus pear) fruits are differentiated as follows:

—	quality: Quality A (‘Agostani’) if they are obtained from the first flowering; Quality B (‘Tardivi’ or ‘Scozzolati’) if they are obtained from the second flowering,

—	category: EXTRA and I, as defined by the Codex Alimentarius.

—	weight: between 105 g and 140 g, 140 g and 190 g, 190 g and 270 g (with a 5 % tolerance), classes B, C and D respectively of the Codex Alimentarius.

When released for consumption, ‘Ficodindia di San Cono’ fruit must have the following characteristics: weight of the fruit > 105 g (5 % tolerance); refractometric rating not less than 14 %; firmness of the flesh not less than 5 kg/cm2. Colour: shades ranging from green to orange-yellow for the yellow cultivar (‘Gialla’), from green to ruby red for the red cultivar (‘Rossa’) and from green to straw-white for the white cultivar (‘Bianca’).

3.3. Raw materials (for processed products only):

—

3.4. Animal feed (for products of animal origin only):

—

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

Depending on the weather, harvesting takes place from 20 August until 30 September for first flowering fruit (‘Agostani’) and from 10 September until 31 December for second flowering fruit (‘Tardivi’ or ‘Scozzolati’). Harvested fruits must have their prickles removed so that they can be marketed as ‘prickle-free’ fruits.

The production and packaging of ‘Ficodindia di San Cono’ must take place in the area defined in Article 4 so as to ensure that transportation or excessive handling do not gash or damage the fruits or bruise their skin, thereby affecting their distinctive colour and sheen.

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

Once it has been processed and has had its prickles removed, the product must be released for consumption in new packaging: wooden, plastic or cardboard crates and plastic or cardboard trays. The use of alveoli is permitted in the crates. The packages must weigh 0,5 kg, 1 kg, 2 kg, 2,5 kg, 3 kg, 3,5 kg or 5 kg, with a maximum deviation of 10 %. The packages must be sealed by thermo-soldering or with staples where netting is used so as to make it impossible to handle the contents without breaking the container. Traditionally, fruits from the three different cactus pear cultivars (‘Surfarina’ or ‘Nostrale’ or ‘Gialla’; ‘Sanguigna’ or ‘Rossa’; ‘Muscaredda’ or ‘Sciannarina’ or ‘Bianca’) can all be present in the same container. A maximum percentage of 5 % of local ecotypes of ‘Trunzara’ selections is also acceptable.

3.7. Specific rules concerning labelling:

The packages must bear the ‘Ficodindia di San Cono’ logo, as reproduced below, and the EU symbol. The following is also permitted: the use of the words ‘Cactus Pear’; the term ‘Fiorone’ on packages containing fruit weighing between 105 g and 130 g; the date on which the product was harvested; the logo which consists of the wording ‘D.O.P. Denominazione di Origine Protetta’ and of three cactus pears bearing crowns set out in a fan pattern above five stars and the map of Sicily, with ‘Ficodindia di San Cono’ written underneath.

4. Concise definition of the geographical area:

The production area of ‘Ficodindia di San Cono’ covers a territory situated at an altitude of between 200 and 600 metres above sea level and includes the following municipalities: San Cono (CT), San Michele di Ganzaria (CT), Piazza Armerina (EN) and Mazzarino (CL).

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The production area of ‘Ficodindia di San Cono’ is characterised by the distribution of the growing areas along an area situated at between 200 and 600 m above sea level, where gentle slopes are separated by small valleys with deep, fresh soils mostly of alluvial origin and of medium consistency, with excellent natural drainage. The soils are mainly sand-based (with a sand percentage of at least 50 %) and on average are pH neutral and subalkaline (pH 6,9-8,1). Most of the terrain is irrigated. There, the experience of the local farmers enables them to manage the plant's water requirements appropriately by taking account of the weather as well as factors linked to the age of the plant, the quantity of fruit present and the altitude of the cactus pears in order to irrigate them as effectively as possible. The rest of the land for growing is on the higher ground and on the whole benefits from climatic conditions linked to the altitude and from soil conditions linked to the geographic area, making it possible to grow high-quality fruit even without irrigation.

5.2. Specificity of the product:

The specificities which characterise ‘Ficodindia di San Cono’ include the large size of the fruit, its skin's bright rich colours, its subtle aroma and very sweet taste. The size and sweetness of ‘Ficodindia di San Cono’ compared to fruit from other Sicilian production areas are essential distinguishing features as they are typical of the geographical area.

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 characteristics of ‘Ficodindia di San Cono’, namely the large size of the fruit, its rich skin colour and sweet-smelling flesh, develop thanks to a perfect combination of environmental and human factors which characterise the production area.

The territory is endowed with special characteristics such as its altitude and topography which are essential features contributing to the particular intensity and quality of the sunlight, the alternating cycles of soaking and drying of the fruit's epicarp and daily temperature range, especially during the fruit's ripening period. Indeed, the territory is characterised by the presence of gentle hills separated by small valleys, is far from the coast and has relatively mild winters. The valleys are totally open from east to west, giving the soils good exposure to sunlight and to easterly winds, thus fostering a mild climate especially in summer-autumn during the fruit's ripening period. In summer and autumn, even during the hottest hours of the day, the hot air is tempered by the regular presence of a westerly and north-westerly breeze in the late morning which ensures that the temperature never reaches excessively high levels.

The physical phenomena described above interact with the exposure to sunlight, accounting for the growth and development of anthocyanins which are responsible for the colour of the epicarp of the cactus pear fruit and of its flesh.

Furthermore, the presence of growing areas at high altitude along with the efficient management by local growers of the water requirements of the irrigated land in this production area result in cactus pears which are heavier and have a higher sugar content than those produced in other geographical areas at lower altitude. The land in this area has a high capacity for retaining humidity for long periods, allowing it to maintain a constant level of humidity and allowing the plant to conclude its production cycle in the best possible conditions, without strain or limitations.

All of these environmental factors combine to give ‘Ficodindia di San Cono’ its unique quality. These special factors, together with human influence on growing capacity, the perfecting of environmental safeguarding practices and traditional production method (including the preservation of cactus pear growing techniques which respect and protect the hills and valleys) contribute to providing ‘Ficodindia di San Cono’ with characteristics recognised both in technical and scientific literature and by the fruit's now established market value. The deep roots of the rural population in the production area, its age-old experience, its agricultural skills handed down from generation to generation, continuous research and the use of specific, traditional cultivation methods have created the conditions necessary for the growth of ‘Ficodindia di San Cono’ until over time it has become what it is today: the historical, traditional and cultural heritage of the whole territory and an essential economic resource.

The traditional ‘Sagra del Ficodindia’, now in its 25th year, is good evidence of this, and brings together culture, tradition, commercial promotion and technical and scientific updates during an annual festival dedicated to the cactus pear. Its success is due to the full involvement of the local inhabitants in the production process of ‘Ficodindia di San Cono’ in terms of culture, work and economic activity. This has created a strong link between the product and the environment and, in particular, has built over time a deep emotional link between the local people and the cactus pear. Local producers have both preserved the same growing techniques over the years and, thanks to their considerable experience, are able to identify the ideal time for harvesting. Indeed, premature harvesting would lower the quality of the sugars and would typically give the fruit a ‘cladode’ flavour which is disliked by consumers, while late harvesting would lead to a deterioration of its organoleptic qualities giving it an unpleasant, rancid flavour. However, if harvested at the ideal time when the fruit has reached its minimum level of skin colouring — which is the best indication of its degree of maturation — the final product has a splendid taste and scent. There is also much history behind the cultivation of cactus pears. In 1840, the French agronomist De Gasparin described the cactus pear as follows during a visit to Sicily: ‘It is a blessing and a godsend for Sicily, like the banana tree in tropical countries and the bread tree in the islands of the Pacific ocean …’ The cactus pear finally achieved success and became intensively cultivated in the mid-1970s: at that time, the San Cono area began to stand out and today its territory, nestled between three large centres (Enna, Caltagirone and Caltanissetta), is the most important specialised production area, described by experts of the sector as ‘the capital of cactus pear production in Italy’.

Reference to publication of the specification:

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Ficodindia di San Cono’ PDO in Official Gazette of the Italian Republic No 185 of 10 August 2007.

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

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

by going direct to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (in the top right hand corner of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’.

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

26.5.2012

Official Journal of the European Union

C 150/13

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

2012/C 150/08

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 from the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘DANABLU’

EC No: DK-PGI-0217-0328-21.02.2011

PGI ( X ) PDO ( )

1. Section of the product specification affected by the amendment:

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

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 the 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 the public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendment(s):

3.1. Description of the product:

3.1.1. Water content of Danablu 60+

To ensure that the characteristic of Danablu 60+ as ‘generally soft, cuttable and spreadable, somewhat firmer and shorter towards the edges of the cheese’ is maintained in production terms, the minimum content of dry matter is reduced from 58 % (maximum 42 % water) to a minimum of 56 % (maximum 44 % water).

It has been found that some dairies are producing Danablu 60+ with a lower water content than that required by the PGI standard to avoid the risk of exceeding the 42 % limit. This means that a Danablu 60+ may be slightly more solid than and not quite as creamy in consistency as the specification requires. This led the producers’ association to study, over a three-year period, how the dry matter/water content affected the general assessment of the product. A technical committee has analysed how the water content of Danablu 60+ relates to points for consistency, smell and taste, as well as to its overall assessment mark using the standard tests on Danablu 60+ by Steins Laboratorium A/S. Closer analysis of the results revealed that it is possible to produce Danablu 60+ to a good quality with a water content of more than 42 % and that setting 44 % as the maximum water content would avoid a situation where some dairies, in trying not to exceed the 42 % limit, end up producing Danablu 60+ with a firmer, less creamy consistency than the product specification requires.

3.1.2. Weight limit for Danablu

In order to optimise production and avoid unnecessary waste, the producers’ association wishes to change the current weight requirement for a flat, cylindrical Danablu from 2,75 to 3,25 kg to an indicated weight of ca. 3 kg. This change would be made for technical reasons, and will have no impact on the quality of Danablu. It has been found that there is a large amount of waste when a flat, cylindrical Danablu of the current size is divided into portions. If the size is altered slightly, the wastage is reduced if the cheese is cut correctly using modern methods.

3.1.3. Labelling

The amendment indicates that the words ‘Danish Blue Cheese’ or translations thereof in all official language versions may be included on the label, since ‘Danish Blue Cheese’ and ‘Danablu’ are registered trademarks. The term ‘Danish Blue Cheese’ has always applied in all official language varieties and is referred to in the various markets using the translation which applies in the country concerned.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘DANABLU’

EC No: DK-PGI-0217-0328-21.02.2011

PGI ( X ) PDO ( )

1. Name:

‘Danablu’

2. Member state or Third Country:

Denmark

3. Description of agricultural product or foodstuff:

3.1. Type of product:

Class 1.3.

Cheeses

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

Blue-veined cheese, full-fat or extra full-fat, semi-firm to soft, ripened with blue mould, produced from Danish cow’s milk.

Composition:

Danablu 50+	:	Minimum fat in dry matter (%): 50, minimum dry matter (%): 52
Danablu 60+	:	Minimum fat in dry matter (%): 60, minimum dry matter (%): 56

Shape and weight (whole cheese):

—	Flat cylindrical, diameter ca. 20 cm, weight ca. 3 kg

—	Rectangular, length ca. 30 cm, width ca. 12 cm, weight ca. 4 kg.

Surface:

White to light yellowish or light brownish colour. No appreciable smear layer or mouldy growth. May be only slightly sunken in the centre. Visible holes from perforations are allowed. No covering in paraffin or plastic emulsion.

Rind:

No rind as such, but a tight and somewhat firm outer layer. Visible holes from perforations are allowed. Surface and sides must be whole, even and regular.

Colour:

White to light yellowish, not greyish, not overly mouldy, moulded through by quite evenly distributed pure marbling of blue-green veins of mould in perforations, holes and cracks. Marbling may decrease towards the edge of the cheese. Perforations must be free of smear layer and foreign mould growth.

Structure:

Evenly distributed dispersed physical openings and cracks (coagulum openings) and perforations. The mass may be denser towards the edge of the cheese. No holes from fermentation.

Texture:

Loose but not crumbly, generally soft, cuttable and spreadable, somewhat firmer and shorter towards the edges of the cheese.

Smell and taste:

Pure, piquant flavour strongly affected by the pure growth of blue mould. The taste may be sharp and somewhat salty and tart, leaning slightly towards bitter.

Ripening:

Minimum 5 weeks.

3.3. Raw materials (for processed products only):

Danablu is made solely from milk from the designated geographical area.

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

There are no specific requirements on the feed quality or origin.

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

The entire production must take place in the geographical area.

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

There are no specific requirements for slicing, grating or packaging.

3.7. Specific rules concerning labelling:

Danablu (50+ or 60+).

‘Danish Blue Cheese’ or other translations of this in all official language versions may be added.

4. Concise definition of the geographical area:

Denmark

5. Link with the geographical area:

5.1. Specificity of the geographical area:

Danablu is produced exclusively using milk from Danish cows, in accordance with the original recipe.

Concise definition of the geographical area

The essential element in the production of Danablu that specifically limits it to the geographical area of Denmark is the traditional expertise and know-how possessed by Danish cheese producers. These unique skills ensure that the Danablu produced continues to have the traditional qualities of this cheese.

5.2. Specificity of the product:

Danablu is a blue-veined cheese that is full-fat or extra full-fat, semi-firm to soft, ripened with blue-mould and produced from Danish cow’s milk. The milk is homogenised and thermised/pasteurised, which gives the cheese a sharp, piquant flavour and a cuttable, slightly crumbly texture. Danablu has a strong flavour compared to other blue-veined cheeses. The rind is white and free of visible mould and other microorganisms.

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):

Within and outside the EU Danablu is known as a Danish speciality produced from Danish raw materials. This reputation has been achieved through legislative initiatives and the quality effort of the producers over a period of 60 years, which have ensured the preservation of the product’s traditional and specific characteristics.

History:

During the Second World War, an American university patented the homogenisation of cheese milk and attempted to have charges levied on Danish cheese produced using homogenised milk. Their attempts failed, as it could be proved that this method had been introduced 20 years earlier in Denmark by Marius Boel. Cheese seems to have occupied his thoughts even as a child, as he had very early on made a few highly interesting experiments with blue-vein cultures at home on his family’s farm in Salling, where butter and cheese were produced. He had noticed that the cheeses sometimes turned mouldy, and out of pure curiosity, he tasted them. In his own words, Marius Boel discovered that the cheese ‘had a distinctive, piquant taste’. So he took some of the mould from the cheese and cultivated it on bread. After that, he dried and ground up the bread and added this powder to the fresh curd. This laid the foundation for Danablu cheese.

In 1927, Marius Boel experimented with producing cheese using homogenised milk, which he got from a dairy in Odense. He was inspired by coffee cream with 9 % fat, which due to homogenisation had a creamy consistency despite its relatively low fat content. Experimentation led to a considerable improvement in the quality of the cheese, which became richer, acquired a more piquant taste, became whiter and improved its absorption qualities. Following this, it rapidly became common to homogenise cheese milk at dairies producing cheese of this type. Similarly, in the 1930s it became common to low-pasteurise cheese milk at Danish cheese-making dairies.

Various factors resulted in a considerable increase in the demand for Danish blue-veined cheese around 1930, and the number of producers rose. To maintain quality, the initiative was taken to start negotiations with the head of Denmark’s State Inspection Services, Chief Inspector Lohse, with the aim of setting up regular inspections of cheese intended for export. The negotiations concluded with the decision to first set up a producers’ association to discuss the details of the inspection system. Therefore a meeting was called on 23 June 1934. At the meeting it was decided to establish a producers’ association.

On the same day that the association was established, a decision was taken together with Chief Inspector Lohse to have cheeses called in for the first test assessment in Odense on 16 July 1934. After three test assessments, assessment criteria were laid down for rind, structure, colour, smell and taste, as well as an overall assessment of the suitability of cheeses for export. In September 1934 the association began negotiations with the Ministry of Agriculture and the State Inspection Services to lay down rules on the characteristics of the cheese and the rules for approving dairies as producers of cheese for export. The negotiations led to the Ministry of Agriculture issuing its ‘regulativ for bedømmelser af ost af Roqueforttypen ved Statens Ostebedømmelser’ (regulations on assessing cheese of the Roquefort type in State Cheese Assessments). The regulations entered into force on 1 January 1936.

In 1952 the name of the cheese, Danablu, was officially established by Decree No 80 of the Ministry of Agriculture of 13 March 1952 on the names of Danish cheeses. Act No 214 on the production and sale, etc. of cheese was issued on 16 June 1958. The Act sets out guidelines for production and inspection. The legislation was subsequently supplemented by decrees issued in 1963 and 1969 specifying the characteristics of cheese.

Reference to publication of the specification:

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

http://www.foedevarestyrelsen.dk/SiteCollectionDocuments/25_PDF_word_filer%20til%20download/06kontor/Varespecifikation_DANABLU_September%20201_2.pdf

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

		ISSN 1977-091X doi:10.3000/1977091X.C_2012.150.eng
Official Journal of the European Union		C 150

English edition	Information and Notices	Volume 55 26 May 2012

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2012/C 150/01	Non-opposition to a notified concentration (Case COMP/M.6524 — Sberbank of Russia/BNP Paribas Personal Finance/BNP Paribas Vostok) ( 1 )	1

2012/C 150/02	Non-opposition to a notified concentration (Case COMP/M.6470 — TE/Deutsch) ( 1 )	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2012/C 150/03	Euro exchange rates	2

	V Announcements
	ADMINISTRATIVE PROCEDURES
	European Commission
2012/C 150/04	MEDIA 2007 — Development, distribution, promotion and training — Call for proposals — EACEA/14/12 — Support for the digitisation of European cinemas	3

	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2012/C 150/05	Prior notification of a concentration (Case COMP/M.6594 — Aegon/Liberbank/Liberbank Vida) — Candidate case for simplified procedure ( 1 )	7

2012/C 150/06	Prior notification of a concentration (Case COMP/M.6538 — Robert Bosch/SPX' Service Solutions Business) ( 1 )	8

	OTHER ACTS
	European Commission
2012/C 150/07	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

2012/C 150/08	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	13