29.9.2012

Official Journal of the European Union

C 294/1

Euro exchange rates (1)

28 September 2012

2012/C 294/01

1 euro =

	Currency	Exchange rate
USD	US dollar	1,2930
JPY	Japanese yen	100,37
DKK	Danish krone	7,4555
GBP	Pound sterling	0,79805
SEK	Swedish krona	8,4498
CHF	Swiss franc	1,2099
ISK	Iceland króna
NOK	Norwegian krone	7,3695
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,141
HUF	Hungarian forint	284,89
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,6962
PLN	Polish zloty	4,1038
RON	Romanian leu	4,5383
TRY	Turkish lira	2,3203
AUD	Australian dollar	1,2396
CAD	Canadian dollar	1,2684
HKD	Hong Kong dollar	10,0258
NZD	New Zealand dollar	1,5536
SGD	Singapore dollar	1,5848
KRW	South Korean won	1 439,33
ZAR	South African rand	10,7125
CNY	Chinese yuan renminbi	8,1261
HRK	Croatian kuna	7,4468
IDR	Indonesian rupiah	12 380,86
MYR	Malaysian ringgit	3,9596
PHP	Philippine peso	53,961
RUB	Russian rouble	40,1400
THB	Thai baht	39,811
BRL	Brazilian real	2,6232
MXN	Mexican peso	16,6086
INR	Indian rupee	68,3480

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

29.9.2012

Official Journal of the European Union

C 294/2

Commission notice on current State aid recovery interest rates and reference/discount rates for 27 Member States applicable as from 1 October 2012

(Published in accordance with Article 10 of Commission Regulation (EC) No 794/2004 of 21 April 2004 (OJ L 140, 30.4.2004, p. 1))

2012/C 294/02

Base rates calculated in accordance with the Communication from the Commission on the revision of the method for setting the reference and discount rates (OJ C 14, 19.1.2008, p. 6). Depending on the use of the reference rate, the appropriate margins have still to be added as defined in this communication. For the discount rate this means that a margin of 100 basis points has to be added. The Commission Regulation (EC) No 271/2008 of 30 January 2008 amending the Implementing Regulation (EC) No 794/2004 foresees that, unless otherwise provided for in a specific decision, the recovery rate will also be calculated by adding 100 basis points to the base rate.

Modified rates are indicated in bold.

Previous table published in OJ C 252, 22.8.2012, p. 7.

From	To	AT	BE	BG	CY	CZ	DE	DK	EE	EL	ES	FI	FR	HU	IE	IT	LT	LU	LV	MT	NL	PL	PT	RO	SE	SI	SK	UK
1.10.2012	…	1,05	1,05	2,40	1,05	1,72	1,05	0,99	1,05	1,05	1,05	1,05	1,05	7,48	1,05	1,05	2,09	1,05	1,91	1,05	1,05	4,91	1,05	5,58	2,76	1,05	1,05	1,74
1.9.2012	30.9.2012	1,38	1,38	2,40	1,38	1,72	1,38	1,20	1,38	1,38	1,38	1,38	1,38	7,48	1,38	1,38	2,09	1,38	2,34	1,38	1,38	4,91	1,38	5,58	2,76	1,38	1,38	1,74
1.7.2012	31.8.2012	1,38	1,38	2,94	1,38	1,72	1,38	1,57	1,38	1,38	1,38	1,38	1,38	7,48	1,38	1,38	2,09	1,38	2,34	1,38	1,38	4,91	1,38	5,58	2,76	1,38	1,38	1,74
1.6.2012	30.6.2012	1,67	1,67	2,94	1,67	1,72	1,67	1,57	1,67	1,67	1,67	1,67	1,67	7,48	1,67	1,67	2,57	1,67	2,34	1,67	1,67	4,91	1,67	5,58	2,76	1,67	1,67	1,74
1.5.2012	31.5.2012	1,67	1,67	3,66	1,67	1,72	1,67	1,85	1,67	1,67	1,67	1,67	1,67	7,48	1,67	1,67	2,57	1,67	2,78	1,67	1,67	4,91	1,67	6,85	2,76	1,67	1,67	1,74
1.3.2012	30.4.2012	2,07	2,07	3,66	2,07	1,72	2,07	1,85	2,07	2,07	2,07	2,07	2,07	7,48	2,07	2,07	2,57	2,07	2,78	2,07	2,07	4,91	2,07	6,85	2,76	2,07	2,07	1,74
1.1.2012	29.2.2012	2,07	2,07	3,66	2,07	1,72	2,07	1,85	2,07	2,07	2,07	2,07	2,07	6,39	2,07	2,07	2,57	2,07	2,38	2,07	2,07	4,91	2,07	6,85	2,76	2,07	2,07	1,74
1.8.2011	31.12.2011	2,05	2,05	3,97	2,05	1,79	2,05	2,07	2,05	2,05	2,05	2,05	2,05	5,61	2,05	2,05	2,56	2,05	2,20	2,05	2,05	4,26	2,05	7,18	2,65	2,05	2,05	1,48
1.7.2011	31.7.2011	2,05	2,05	3,97	2,05	1,79	2,05	1,76	2,05	2,05	2,05	2,05	2,05	5,61	2,05	2,05	2,56	2,05	2,20	2,05	2,05	4,26	2,05	7,18	2,65	2,05	2,05	1,48
1.5.2011	30.6.2011	1,73	1,73	3,97	1,73	1,79	1,73	1,76	1,73	1,73	1,73	1,73	1,73	5,61	1,73	1,73	2,56	1,73	2,20	1,73	1,73	4,26	1,73	7,18	2,65	1,73	1,73	1,48
1.3.2011	30.4.2011	1,49	1,49	3,97	1,49	1,79	1,49	1,76	1,49	1,49	1,49	1,49	1,49	5,61	1,49	1,49	2,56	1,49	2,20	1,49	1,49	4,26	1,49	7,18	2,23	1,49	1,49	1,48
1.1.2011	28.2.2011	1,49	1,49	3,97	1,49	1,79	1,49	1,76	1,49	1,49	1,49	1,49	1,49	5,61	1,49	1,49	2,56	1,49	2,64	1,49	1,49	4,26	1,49	7,18	1,76	1,49	1,49	1,48

29.9.2012

Official Journal of the European Union

C 294/8

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 294/08

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.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘RONCAL’

EC No: ES-PDO-0217-0091-13.11.2008

PGI ( ) PDO ( X )

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

—		Name
—	☒	Description
—		Geographical area
—	☒	Proof of origin
—	☒	Production method
—		Link
—		Labelling
—	☒	National requirements
—	☒	Other (to be specified)

2. Type of amendment:

—		Amendment to single document or summary sheet
—	☒	Amendment to specification of registered PDO or PGI for which neither the single document nor 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 change in the specification resulting from the imposition of obligatory sanitary or phytosanitary measures by the public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendments:

3.1. Description:

The possibility of using milk of ewes of the F1 Lacha x Milchschaf crossbreed in manufacturing the product is withdrawn.

It is made clear that the ewe's milk used in the manufacture of the product must be raw milk.

The possibility of using the raw milk of ewes of the Assaf breed, representing up to 35 % of the total milk used in manufacturing the product, is incorporated. The raw milk of ewes of the Lacha or Rasa breeds is still the main raw material of the product, which shall continue to account for at least 65 % of the total milk used.

The description of the organoleptic characteristics of the product is added.

The values for the weight of the finished product are given.

3.2. Proof of origin:

The evidence that the product originates in the area is specified in greater detail, describing the system of registration of flocks and cheese dairies, the system of certification on the responsibility of the inspection body and the obligations of registered cheese dairies in relation to own checks and traceability.

3.3. Production method:

While it remains unchanged, the method of production is described more precisely, with separate reference to the stages in which the milk is obtained and the cheese produced.

Where obtaining the milk is concerned, the feed regimes of the sheep farms that produce it are specified, as is the temperature at which the milk must be kept, while the system of collecting and transporting the milk is succinctly described.

With an eye to the quality of the final product, restrictions are set on the use of certain covering materials and surface treatment systems in producing the cheese.

3.4. National requirements:

The Order of the Ministry of Agriculture, Fisheries and Food of 3 October 2001 approving the amendment of the designation of origin ‘Roncal’ is introduced.

The Community provisions that apply are introduced.

3.5. Other:

It is specified that product that is sold cut must be packaged in the area of origin, on grounds of quality and traceability and basically with the aim of guaranteeing the origin of the product, optimum control thereof and preserving its physical and organoleptic qualities.

The wording of the parts concerning the geographical area and the link thereto has been slightly amended, without entailing any change. The description of the geographical area has been expanded to include the coordinates and references to boundaries and natural geographical features, plus evidence of compliance with the conditions laid down in Article 2(3) of Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. The wording of the link offers more detailed information on the climate, relief and soil conditions of the geographical area.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘RONCAL’

EC No: ES-PDO-0217-0091-13.11.2008

PGI ( ) PDO ( X )

1. Name:

‘Roncal’

2. Member State or Third Country:

Spain

3. Description of the agricultural product or foodstuff:

3.1. Product type:

Class 1.3 —

Cheese

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

General description

Pressed hard cheese made from the raw milk of ewes of the Rasa and Lacha breeds, although this may be mixed with the milk of ewes of the Assaf breed provided the following proportions are observed:

—	the milk from ewes of the Lacha or Rasa breed shall represent at least 65 % of the total milk used,

—	the milk from ewes of the Assaf breed shall represent no more than 35 % of the total milk used.

‘Roncal’ cheese must be matured for a minimum of four months from the ending of the salting, whereupon it has the following characteristics:

Physical and chemical characteristics

Shape	:	cylindrical with smooth sides.
Height	:	from 8 cm to 12 cm.
Weight	:	between 0,8 kg and 3 kg.
Rind	:	hard, fat, rough to the touch, fatty, with or without mould and brown or straw-coloured.
Body	:	hard, porous but without eyes, with characteristic aroma and taste, slightly piquant, and yellowish-white in colour when cut.
Fat content	:	more than 45 % by weight of the dry extract.
Moisture	:	less than 40 %.

Organoleptic characteristics

Taste and aromas	:	intense and penetrating, with predominance of the dairy family, followed by the animal family and possible presence of descriptors of the roast family. As the maturation period increases so does the intensity of animal and roast smells.
Elementary flavours	:	balanced flavours, slight acidity, medium saltiness and little, if any, bitterness.
Trigeminal sensations	:	slight piquant sensation after four months' maturation, increasing with time.
Aftertaste	:	the characteristic taste lingers, without any bitterness or other tastes.
Texture	:	firm, does not split, scarcely grainy, melts relatively easily in the mouth.

3.3. Raw materials (for processed products only):

‘Roncal’ cheese is made with the raw milk of ewes from flocks of the breeds indicated, located in the Comunidad Foral de Navarra (Autonomous Community of Navarre), using natural rennet or other authorised coagulating enzymes and sodium chloride.

The milk must not contain colostrum or medicinal products that might have a negative impact on production, maturation and preservation of the cheese.

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

The animals that produce milk for making the cheese graze exclusively in the production area defined in point 4.

The pastures the sheep graze are very varied and rich in native flora. The grassland includes in particular so-called common pastures, shared by neighbours in the valleys, and pastures on more level ground which are grazed in the milking season, while some grass is kept for winter.

Supplementary feed is usually provided when the livestock needs it most, at the end of gestation and lactation, in the form of feed based on cereals, oil seeds, legumes and fodders from the same holding or alfalfa. Supplementary feed may also be given when particularly adverse weather conditions prevent grazing.

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

The milk that is suitable for producing ‘Roncal’ cheese must be obtained in the production area described in point 4.

‘Roncal’ cheese must be produced and aged in the area for production and maturing described in point 4.

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

—	‘Roncal’ cheese may be sold whole or in wedges.

—

If the product is sold cut, it must be packaged in the defined geographical area of production. This requirement is based on the following grounds:

(a)

when the cheese is cut, at least two sides of the wedges lose the protective rind. Thus, to ensure retention of the organoleptic characteristics peculiar to ‘Roncal’ cheese, the wedges obtained when it is cut need to be packaged promptly in order to avoid the risk of dehydration, oxidation and the presence of extraneous colouring;

(b)

‘Roncal’ cheese has no brand identifying the PDO on the rind; it is identified by the use of the word ‘Roncal’ on the operator's label and the use of the back labels issued by the inspection body, which are applied directly to the product. As a result, the signs attesting to authenticity may not be visible on some parts after cutting. In order not to compromise the authenticity of the cut product, therefore, it is necessary to package it at origin under the supervision of the inspection body.

3.7. Specific rules concerning labelling:

Cheeses with the protected designation of origin shall bear the word ‘Roncal’ on the label and shall have a numbered back ticket supplied and checked by the inspection body.

4. Concise definition of the geographical area:

The production area includes the entire Comunidad Foral de Navarra in the north of the Iberian Peninsula at the western end of the Pyrenees.

The production and maturing area comprises the municipalities of Uztarroz, Isaba, Urzainqui, Roncal, Garde, Vidángoz and Burgui, which make up the Valle del Roncal, an enclave in the north-east of the Comunidad Foral de Navarra.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The characteristic climate and soil conditions of the Valle del Roncal (described below) and how these complement the neighbouring areas have led the shepherds of the area traditionally to practice transhumance, so that their flocks graze the pastures in the south of Navarre in winter and the pastures of the north in summer.

This transhumance meant that, to produce ‘Roncal’ cheese, supplementing the milk from the flocks of the valley, the cheese dairies traditionally used milk supplies from holdings located outside the Valle del Roncal, albeit close to the grazing areas in the natural areas of dissemination of the Rasa and Lacha breeds and within the Comunidad Foral de Navarra. This means that there are two delineated geographical areas, a production area and a processing and maturing area.

Production area of the milk

The Comunidad Foral de Navarra is situated in the area of transition between the Atlantic and the Mediterranean climate. From north-west to south-east there is a pronounced shift, with marked oscillations in rain and temperatures. These differences, with seasonal changes, have made the practice of moving sheep across valleys and hills characteristic of the area which, as well as sparing the herds the harshest conditions, makes pasture available throughout the year.

Precipitation declines in parallel bands from north to south at all times of the year, but the development of pastures in the different seasons means that, across the different seasons and areas, this land is characterised by its varied pastures rich in native flora that are ideally suited to feeding sheep.

The climate determines the management of the sheep population, especially given that the Lacha and Rasa breeds are usually reared in free-range systems. These two kinds of sheep have lived on this land since prehistoric times, and have therefore adapted to this farming system determined by the characteristics of the natural environment.

Area in which the cheese is processed and matured

The Valle del Roncal is characterised by its geographical isolation, boxed in by the Pyrenees. The climate varies between sub-Alpine in the highest parts and sub-Mediterranean in the lowest. The summers are short and temperate, following long, hard winters with prolonged snow cover.

The cheese is made in a traditional system peculiar to the valley, principally characterised by the use of raw ewe's milk, natural rennet or other coagulating enzymes authorised for coagulation and maturing for at least four months from salting.

5.2. Specificity of the product:

Pressed fat cheese, with a naturally hard rind, no coating or surface treatment, porous but with no eyes, white in colour, yellowish-white when cut, with a characteristic intense, penetrating aroma and a characteristic slightly acid taste, buttery on the palate and slightly piquant.

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 cheese produced in the Valle de Roncal has a very marked seasonal character, deeply rooted in the traditional production system: lactation from November to March and subsequent maturation of the product in a characteristic area.

Several elements confer the cheese's peculiar organoleptic characteristics:

—	the use of raw ewe's milk which has not been heat treated as a raw material makes for high microbial biodiversity that lends the cheese certain specific characteristics during maturing which are of great importance in this cheese which is aged over a very long period,

—	the traditional manufacturing system has been maintained since time immemorial: raw ewe's milk, pressed uncooked, enzymatic coagulation and ageing for at least four months, with a natural rind,

—	coagulation using rennet, lactic starters and bacteria present in the raw ewe's milk, combined with maturing for at least four months, brings a characteristic piquant sensation and (low water activity and pH) guarantees the absence of pathogenic microorganisms,

—	the conditions under which the cheese matures exclusively in the Valle de Roncal determine the enzymatic activities (protein and fat breakdown) and microbial activities (lactococci, lactobacilli, enterococci, etc.) that give the cheese its peculiar organoleptic characteristics,

—	the curing and maturing of the cheese with a natural rind, without surface treatment, gives it a peculiar rind that distinguishes it commercially.

the Lacha and Rasa breeds predominantly used to produce the milk have lived in the production area since prehistoric times, and are therefore perfectly adapted to the harsh weather conditions and the specific characteristics of the pasture on which they live, the flora of which lend the cheese certain very peculiar organoleptic characteristics.

Reference to the publication of the specification:

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

http://www.navarra.es/NR/rdonlyres/E04A0F92-7922-42E2-A2BA-EEA2D24C8527/223122/PliegoDOPRONCAL184122.pdf

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

29.9.2012

Official Journal of the European Union

C 294/14

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 294/09

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ΑΓΟΥΡΕΛΑΙΟ ΧΑΛΚΙΔΙΚΗΣ’ (AGOURELEO CHALKIDIKIS)

EC No: EL-PDO-0005-0736-14.01.2009

PGI ( ) PDO ( X )

1. Name:

‘Αγουρέλαιο Χαλκιδικής’ (Agoureleo Chalkidikis)

2. Member State or Third Country:

Greece

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.5.

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

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

Agoureleo Chalkidikis is an extra virgin olive oil, produced by pressing the fruit of the indigenous varieties of olive, the ‘Hondrolia Halkidikis’ and ‘Halkidikis’ of the species Olea Europaea. These are primarily table varieties, so similar to one another that the differences are imperceptible, grown mainly in the Prefecture of Halkidiki. The olives are harvested and pressed before they are completely ripe, when the fruit is still green. They are the biggest Greek olives, with a flesh-stone ratio of up to 10:1; the size is up to 60/70 pieces per kilo. Hondrolia Halkidikis and Halkidikis are used in two ways: as quality table olives and to produce olive oil (oil yield:14-20 % ). To produce Agoureleo Chalkidikis, the smaller fruit are normally used.

Both varieties are perfectly adapted to the geographical environment of the Prefecture of Halkidiki, where they account for around 90 % of the olives produced. It is here that the specific characteristics of these varieties best manifest themselves.

After two months’ storage in tanks, the Agoureleo has the following characteristics:

Colour

Shades ranging from bright green to bright yellowish green

Aroma

Greenly fruity, with faint odours of exotic fruit (banana) and freshly mown grass (Mf > 4,0).

Taste

Bitter (Mb > 3,5) and pungent (Mp > 4,0) with a typical mild, slightly bitter aftertaste. Zero defect value (Md = 0,0).

Acidity

≤ 0,35 %

Peroxide value

≤ 15 meq O2/kg

Ultraviolet absorbency

K270	:	≤ 0,15
K232	:	≤ 1,80

Waxes

≤ 100 mg/kg

Oleic acid

≥ 75,00 % of total fatty acids

Ratio of oleic acid to linoleic acid: maximum: 16,87, minimum 9,73

Ratio of monounsaturated fatty acids to polyunsaturated fatty acids: maximum: 15,73, minimum: 9,12.

3.3. Raw materials (for processed products only):

—

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

—

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

All stages of the production of Agoureleo Chalkidikis, i.e. cultivation of the olive trees, harvesting, pressing of the olives and extraction of the oil, take place within the defined geographical area.

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

Traditionally, the Agoureleo has been bottled and packaged on the premises where the olives are pressed or in facilities belonging to the producers, provided that transport is kept to a minimum, as when the product is transported in bulk there is a risk that its quality could be adversely affected by uncontrolled factors (variations in temperature, shaking, exposure to sunlight and to oxygen in the air, etc.).

More specifically, unsuitable transport and storage conditions can impair the product's exceptional quality and specific organoleptic characteristics, and high temperatures during transport or storage can adversely affect its volatile components.

This is why the product cannot be packaged outside the boundaries of the geographical area of the Halkidiki prefecture.

3.7. Specific rules concerning labelling:

Labelling will include the name of the product, the EU PDO logo and anything else required by EU or Greek law. It will also include the following:

—	A code number, which includes the year and month of production, the processing unit, the batch and the final packaging unit, if the final packaging is done in a different unit.

—

A logo with the name of the product in Greek or Latin letters. In between, in the background there is an oval map showing Halkidiki, from an 1829 lithograph issued by the Society for the Diffusion of Useful Knowledge. In the foreground, there is an olive branch with green olives, and below the olives, a drop of olive oil dripping into a glass jug of olive oil.

The product may bear the certification mark of a recognised certification body, for production management systems, on the basis of recognised standards.

4. Concise definition of the geographical area:

The Agoureleo Chalkidikis production area comprises all the territory of the Halkidiki Prefecture except the Mount Athos peninsula, which is a self-governed monastic community.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

5.1.1. Natural factors

The Halkidiki Prefecture has mountainous, semi-mountainous and lowland areas. Olive groves are found throughout the Prefecture, on flat or gently sloping land, up to an altitude of 700 m. Most of the olive groves are located in the Prefecture's coastal areas.

The soils in Halkidiki are mostly light, medium-textured, alkaline soils with a pH of 7,0-8,0. They vary widely, from poor, calcareous, stony soil in the mountains, to fertile, alluvial soil of limestone origin in the lowlands, containing a satisfactory amount of organic matter (1,5 %-2,0 %), which favours the development of the olive trees. The limestone origin of the soil has a beneficial impact on the volatile components in the fruit, and this gives the Agoureleo its typical aroma. There is sufficient groundwater to ensure that the olive groves get the water they need, through private drilling or collective irrigation systems.

The climate ranges from coastal Mediterranean in the lowlands to continental Mediterranean higher up and humid continental in the mountains.

The area’s transitional Mediterranean climate is characterised by mild winters and cool summers, so there are no frosts or excessively high temperatures. The microclimate of the lowlands and of the mountainous areas where olives are grown is characterised by an absence of dangerous frosts or excessively high temperatures. The long hours of sunshine contribute to the smooth progress of all stages of the olive trees’ development cycle (germination and growth, flowering and the development of the organoleptic characteristics of the fruit).

The average temperatures are suitable for olive growing, but even extreme temperatures do not harm the trees, because they are resistant and fully adapted to the local soil and climate.

The winds are mainly northerly to north-easterly and, mostly during summer, southerly. They do not usually cause any problems with the trees.

Generally speaking, Halkidiki's climate is particularly suitable for olive growing. Although Halkidiki is in northern Greece, because of its long Aegean coastline (630 kilometres) it is on the same isothermal curves for minimum and maximum temperatures as the olive-growing areas further south, such as Messinia, Aitoloakarnania and Attica. The high rainfall is also beneficial: the average annual rainfall ranges from 470 mm (in the lowlands) to 850 mm (in the mountains).

5.1.2. Human factors

The human factors involved in shaping the final product are an age-old tradition of olive growing, knowledge of the cultivation techniques required to achieve the desired result and the interest in producing and safeguarding a special product.

The following human factors contribute significantly to the specific nature of the product:

—	Irrigation of the olive trees, which contributes to the high quality and stability of the Agoureleo.

—	Pruning several times a year; the spring pruning is especially important because it helps ensure balanced fruit development.

—

Early harvesting which, depending on the weather conditions in any given year and on the area where the olive groves are located, begins from 15 September and ends around the end of October each year (they are the first olives to be harvested in Greece). The olives must be harvested while they are green, before they begin to turn violet.

—	The harvesting method (only by hand, so the olives can be visually checked and sorted immediately) which ensures that the harvested olives are of optimal quality.

—	The gentle production conditions: after the unripe olives are pressed, malaxation takes place at a slow speed (17-19 revolutions per minute) for 20 to 30 minutes and the temperature of the olive paste is kept below 27 °C.

—	Storage of the Agoureleo at a constant temperature in stainless steel tanks until it is packaged.

—	Packaging: small quantities of Agoureleo Chalkidikis are packaged in dark glass bottles for rapid consumption; larger quantities are packaged in metal containers. In all cases it is protected from oxidation, which occurs when the product is exposed to the light.

—	Under no circumstances may the Agoureleo be mixed with oil from previous harvests or with other olive oils, either during storage or during packaging.

5.2. Specificity of the product:

Agoureleo Chalkidikis has specific distinguishing characteristics because it is produced from specific varieties of olive grown in Halkidiki, which flourish in the local climate and are in perfect harmony with the local cultivation methods.

The specific physical, chemical and organoleptic characteristics of Agoureleo Chalkidikis are low acidity, the bright green colour due to the chlorophylls in the unripe olive, a zero defect value, the greenly fruity aroma, with faint odours of exotic fruit (banana) and freshly mown grass, the bitter, pungent taste with a typical mild, slightly bitter aftertaste, the high oleic acid content and the high ratio of monounsaturated fatty acids to polyunsaturated fatty acids, which make the product stable. Agoureleo Chalkidikis is cloudy at the beginning, immediately after pressing. The initial cloudiness, due to the olive pulp, disappears within approximately two months. These characteristics remain unaltered for at least eight months after production (pressing), and if the Agoureleo is stored in the right conditions it can keep for up to 12 months after production (pressing).

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 causal link, from an ecological, technical, historical, economic and commercial standpoint, between the quality and characteristics of Agoureleo Chalkidikis and the defined geographical area is substantiated by the following:

1.	The distinct, indigenous varieties of olive (Hondrolia Halkidikis and Halkidikis), which are grown almost exclusively in Halkidiki and are among the best known olive varieties in the world.

2.	The limestone origin of the soil, which has a beneficial impact on the volatile components in the fruit and hence the typical aroma of the Agoureleo.

3.	The climate in Halkidiki: no major fluctuations in temperature and long hours of sunshine all year round, especially during the ripening period, when the organoleptic characteristics of the olives develop.

The systematic irrigation of the olive groves protects the olive trees from distress caused by lack of water during the critical stages of their production cycle, ensures that the trees are productive, and contributes to proper fruiting and the quality of the fruit and hence to the quality and stability of the Agoureleo produced.

5.	Pruning several times a year; the spring pruning is especially important — it is done to ensure regular, steady fruiting.

6.	The very early and prompt harvesting of the olives from which the oil is to be extracted. Agoureleo Chalkidikis is produced earlier in the year than any other olive oil in Greece.

7.	The harvesting method (only by hand, so the olives can be visually checked and sorted immediately) which ensures that the olives are in optimal condition and protects them from damage so that the final product will be of the requisite quality.

8.	Oil production conditions: because malaxation of the olive paste takes place at a low speed, for a prescribed length of time and at a low temperature, the acidity of the oil produced is exceptionally low, its colour is not altered and the aromatic components are not adversely affected.

The conditions of storage and preservation: the product is protected from contamination and spoiling by being stored in stainless steel tanks as soon as it is produced and it is not stressed by being transported for long distances. Before packaging, the product is stored only for the amount of time required for it to become clear. As a rule, the standardised product is placed on the market after the second month and during the following 8 to 10 months.

10.

The historical link with the area of production:

The inhabitants of the Halkidiki peninsula have been linked with olive growing and olive oil production for hundreds of years. Pollination charts and archaeological finds revealing the presence of olive trees indicate that the systematic cultivation of olives in the Macedonia area started between the end of the classical period and the beginning of the Roman period.

The systematic cultivation of olive groves seems to have begun in the mid-nineteenth century. This new trend was also encouraged by the evolving Ottoman regime, which promoted the activity. Shortly before 1887, Christaki Effendi Zografos (one of the most prominent Greek figures of the time, socially, politically and economically) started work on the ‘Portaria olive grove’. In around 1900 this fell into the hands of the progressive Turkish/Albanian brothers, Kenan and Mustafa Hatzi-Osman, who extended it and established, in all probability, the first systematically designed olive grove in the Macedonian lowlands. It occupies 4 125 decimal stremmata (412,5 hectares) and is located at the west and north boundaries of Nea Moudania. This was one of the main reasons why refugees from Mudanya on the Marmara coast in Turkey settled here in 1923. The Hatzi-Osman brothers set up a traditional oil mill on their land to process the olives from the grove and, in 1905 they set up the first known steam-powered oil mill in the Macedonia area, on Yerakini beach, to process olives from Polygyros and the surrounding area, which were now being produced in increasingly large quantities.

Nowadays, because of new dietary trends focusing on traditional Mediterranean produce, Agoureleo Chalkidikis is a highly valued product. Each year, when the new oil comes on the market, gastronomic events are organised to celebrate the new harvest and receive press coverage.

Today, the trade in Agoureleo Chalkidikis is evidenced by trade marks, packaging, proofs of purchase and sale, etc.

Publication reference of the specification:

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

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/prodiagrafes_agoureleo_xalkidiki130612.pdf

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

29.9.2012

Official Journal of the European Union

C 294/19

2012/C 294/10

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘TROTE DEL TRENTINO’

EC No: IT-PGI-0005-0965-17.02.2012

PGI ( X ) PDO ( )

1. Name:

‘Trote del Trentino’

2. Member State or Third Country:

Italy

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.7.

Fresh fish, molluscs, and crustaceans and products derived therefrom

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

The protected geographical indication ‘Trote del Trentino’ is assigned to salmonid fish bred in the production area referred to in point 4 and belonging to the rainbow trout species — Oncorhynchus mykiss (Walbaum). When released for consumption, they must have the following characteristics: a greenish back with a pink stripe on both sides; a whitish belly; black speckling on the body and the dorsal and tail fins. The condition factor must not exceed 1,25 for fish weighing up to 500 grams or 1,35 for fish weighing over 500 grams. The total fat content of the meat must not exceed 6 %. The meat is white or salmon pink, firm, tender and lean with a mellow taste of fish and a delicate smell of fresh water with no aftertaste of mud. Any off-flavours in the product must be limited, with a geosmin content below 0,9 μg/kg and the muscle firmness must be characterised by peak force levels under compression that are over or equal to 4 N.

3.3. Raw materials (for processed products only):

—

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

Feed rations must meet the requirements established by tradition, respecting faithful and consistent usage. For this reason, the fish feed used must not contain GMOs and must have the appropriate certification in line with the rules in force.

In order to enhance the typical quality of the ‘Trote del Trentino’ PGI meat, the following raw materials are permitted:

1.	cereals, grain and their products and by-products, including protein concentrates,

2.	oilseeds and their products and by-products, including protein concentrates and oils,

3.	legume seeds and their products and by-products, including protein concentrates,

4.	tuber flour and its products and by-products, including protein concentrates,

5.	products and by-products from fish and/or crustaceans, including oils,

6.	seaweed meal and its by-products,

7.	non-ruminant blood products.

The composition of rations given must satisfy the fish’s needs during the various growth phases.

All additives for use in animal nutrition defined by the legislation in force are permitted. The salmon colour of the flesh must be obtained using mainly the astaxanthin carotenoid pigment and/or naturally-derived carotenoids.

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

The growth phases, which include the sac-fry, fingerlings and adult trout stages, and the slaughter process must take place within the area specified in point 4.

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

The end product must be sold on polystyrene trays wrapped in film and/or in polystyrene boxes wrapped in film and/or in packets, packaged under vacuum and/or in a modified atmosphere. With regard to product typology, trout are sold as a fresh product: whole, gutted, filleted and/or sliced.

Those sold whole and/or gutted must weigh at least 200 g. Those sold filleted and/or sliced must weigh at least 90 g.

3.7. Specific rules concerning labelling:

The expression ‘Indicazione Geografica Protetta’ (‘Protected Geographical Indication’) or the abbreviation ‘IGP’ (‘PGI’) must appear on every packet/box in distinct, indelible lettering, clearly distinguishable from any other text.

They must be translated into the language of the country where the product is marketed.

It is forbidden to add any description that is not expressly provided for.

Every packet/box must clearly display the following logo on the label or on the packaging. Alternatively, the logo may be printed in greyscale.

The European PGI symbol must also appear on every label and all packaging. The label or an appropriate marking must indicate the number or reference code for the producer and/or batch.

4. Concise definition of the geographical area:

The production area of ‘Trote del Trentino’ PGI includes the whole Autonomous Province of Trento and the Bagolino municipality in the Province of Brescia. This area encompasses the main rivers of Trento, and their tributaries’ side-valleys.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The production area was formed by the overlapping of multiple periods of glacial and fluvial erosion. From a morphological point of view, the land is largely mountainous and characterised by valleys, cut to varying depths into the geological substrate, which constitute all the catchment areas in the identified geographical area. The climate in the ‘Trote del Trentino’ production area is typical of an alpine area, with frequent rainfall, often snow during the winter months and cool temperatures even in the summer. The area has perpetual snow and ice from which all the water used for trout production comes. The climatic and hydro-geological characteristics of the defined area, which are not transferable or imitable, give the ‘Trote del Trentino’ the characteristics that make it stand out. The chemical composition of Trento spring water in terms of trace elements (magnesium, sodium, potassium) has values below the European average, making the water highly suitable for trout development. The streams which feed the trout-farming plants in Trento are of high biological quality with EBI (Extended Biotic Index) values above eight, corresponding to Class I or Class II.

5.2. Specificity of the product:

The application for recognition of the ‘Trote del Trentino’ PGI is justified by the fact that the product in question differs from other products in the same category on account of its very low condition factor and reduced fat content. Furthermore, the meat is firm, tender and lean with a mellow taste of fish and a delicate smell of fresh water with no aftertaste of mud, which is often typical of farmed trout.

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 particular qualities of ‘Trota del Trentino’ derive especially from the water used, which is plentiful thanks to the permanent presence of snow and ice in the area, highly oxygenated, has a good chemical, physical and biological composition and a low temperature which is generally under 10 °C between November and March.

The cold-waters are low in nutrients; this leads to slow growth which, although reducing production, enhances the quality of the meat by engendering a low condition factor and reduced fat content. Thanks to the plentiful supply of water and the sloping terrain, the majority of trout-farming in Trento makes use of the differences in level between one basin and another which allow the water to be naturally re-oxygenated. The good water quality prevents the proliferation of algae and undesirable micro-organisms and associated metabolites which are responsible for unpleasant tastes, not least that of mud, caused by too much geosmin.

The climatic conditions of the area together with the human input in terms of care and management of the fish farms link the ‘Trote del Trentino’ firmly to the geographical production area.

The farming of ‘Trote del Trentino’ is age-old and rooted in a long tradition which has become established over time. The practice of fish farming in basins dates back to the 19th century with the construction of an artificial fish-farming plant in Torbole in 1879 which was intended to spread the practice of fish-farming and repopulate public waters with trout sac-fry. The first private fish-farms were set up in Predazzo in 1891, in Giustino in 1902 and in Tione in 1926, followed by many more after the Second World War. Over the years, these fish farms have each maintained their own separate breeding facilities, and have periodically introduced new strains from other farms or from the wild, thus transmitting the specificities of the farmed product to the later generations of trout.

This tradition was consolidated with the founding, in 1975, of the Associazione dei Troticoltori Trentini (Trento Trout Farmers Association), which had such an important role in re-launching trout-farming in the production area that the ‘Trote del Trentino’ name surged into household and commercial parlance, as can be demonstrated by bills, labels and publicity material.

Reference to publication of the specification:

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

The Ministry has launched the national objection procedure with the publication of the proposal for recognising ‘Trote del Trentino’ as a protected geographical indication in the Official Gazette of the Italian Republic No 302 of 29 December 2011.

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

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

or alternatively:

by going directly 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.

29.9.2012

Official Journal of the European Union

C 294/23

2012/C 294/11

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘TERNASCO DE ARAGÓN’

EC No: ES-PGI-0217-0096-17.03.2010

PGI ( X ) PDO ( )

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 ( )

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

3. Amendments:

3.1. Geographical area:

The new text is as follows:

The production of the lambs is limited to the Autonomous Community of Aragon.

The wording ‘as is the slaughtering and dressing of the carcass.’ has been deleted from this section because the meat is fresh and does not undergo any subsequent processing before it is marketed; consequently slaughtering/dressing should be considered separately from the product, as they do not endow it with any distinguishing characteristics, and therefore deleted from the Specification.

Similarly, the application of a restriction that does not enhance the product’s characteristics is considered to be an obstacle to marketing, among other determining factors, because it shortens the shelf life of the product as it requires an additional transfer of the product from the point of slaughter to the end point, and it is more difficult to meet the individual needs of the clients in each zone.

3.2. Product description:

Amendment of the following section:

‘Carcasses are left on the drip line until the internal muscle temperature is suitable for their storage and transport.

For periods of less than 24 hours carcasses must be stored in chambers with a temperature between 3 °C and 4 °C and between 1 °C and 3 °C for longer periods.’

It is replaced by:

‘Carcasses are left on the drip line until the internal muscle temperature is suitable for their storage and transport. The maximum temperature of the meat must be 7 °C.’

This amendment reflects the updating of the controls on temperatures in current legislation, which refers to the temperature of the meat and not that of the storage chamber. The temperatures of the chamber that are provided for only guarantee suitable carcass temperatures if the storage periods are respected. In any event we take the view that regulating the carcass temperature rather than the chamber temperature is more appropriate with respect to guaranteeing the quality of the product.

Deletion of the following section:

‘The Regulatory Board, through the assessment committee for carcasses, will determine the quality of the carcasses covered by the protected geographical indication and issue a seal bearing the words “Ternasco de Aragón”, followed by an identification number in indelible ink to be stamped on the legs, shoulders and ribs.’

The section was deleted because it does not reflect common practice or the spirit of standard EN 45011.

The certification body checks, through the product inspections carried out by its staff, that the carcasses bear the appropriate markings. At no time does the body mark the carcasses or ascertain in advance which products meet the requirements and which do not.

Moreover, it is considered that it would be more appropriate to describe marking in the quality and procedures manual rather than in the Specification.

Deletion of the following section:

‘The distribution of “Ternasco de Aragón” carcasses to meat retailers, its storage and sale must comply with the legislation in force.’

This section was deleted because it is regulated by the health authorities and compliance with the provisions in this area are mandatory, meaning that competence in relation thereto would be duplicated.

3.3. Labelling:

The PGI logo has been included in the Specification.

We have removed the need for prior approval by the Regulatory Body in order to be able to use the individual labels of each registered commercial undertaking.

We have also deleted all the references to the Regulatory Board.

3.4. National requirements:

Amendments to the legislation:

References to national legislation published subsequent to the initial approval of the Specification have been updated.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘TERNASCO DE ARAGÓN’

EC No: ES-PGI-0217-0096-17.03.2010

PGI ( X ) PDO ( )

1. Designation:

‘Ternasco de Aragón’

2. Member State or Third Country:

Spain

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.1.

Fresh meat.

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

Lamb meat from the following breeds: Rasa Aragonesa, Ojinegra de Teruel and Roya Bilbilitana. ‘Ternasco de Aragón’ must come from lambs of an age at slaughter of between 70 and 90 days, no distinction being made between genders. Lambs must be fed in stables on their mothers’ milk supplemented, if desired, with white straw and concentrates permitted under current legislation. There is a minimum suckling period of 50 days.

The carcass weight ranges from 8,0 kg to 12,5 kg. Rectilinear profile with subconvex tendency and rounded contours. External fat which is white in colour and firm in consistency. Body cavity fat which is white in colour and covers half, but never all, of each kidney. Meat tender, juicy, soft in texture, with traces of intramuscular fat infiltration and pale pink.

3.3. Raw materials (for processed products only):

Not applicable.

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

Not applicable.

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

The ternasco category of lamb has organoleptic characteristics related to its natural environment and the production system, which is why lambs are produced and reared in the geographical area.

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

—

3.7. Specific rules concerning labelling:

Labels must bear the PGI logo, including the reference ‘Ternasco de Aragón’.

The marketed product must bear numbered labels and seals, which will be affixed in registered undertakings in such a way that they cannot be reused.

4. Concise definition of the geographical area:

The production of the lambs is limited to the Autonomous Community of Aragon.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

Aragon enjoys a continental Mediterranean climate with a dry, temperate wind in the central depression, which becomes colder and more humid in the Pyrenees and Iberian mountain ranges. Average annual temperatures in the central depression range from 14 °C to 15 °C. In the foothills of the mountains (above 500 metres) the temperature drops by a couple of degrees.

Aragon’s agricultural and climatic characteristics have contributed to the development of an ovine subsector because it is the only species capable of adapting to the sparse and seasonal growth of grass.

5.2. Specificity of the product:

The Rasa Aragonesa produces lambs that are perfectly developed in terms of the tissue composition of the carcass, attaining 25 % fat in average males and females against a weight of 10,74 kg. This precocious growth is also typical of another authentically Aragonese breed, Roya Bilbilitana, which also produces lambs with similarly precocious growth that present 26,6 % fat in both sexes for a carcass weight of 10,6 kg. The Ojinegra de Teruel has been confirmed to have adipose tissue percentages similar to the two foregoing breeds.

Precocious growth has been verified and implies a genuine distinguishing factor with respect to other breeds. Consequently, the quality of ‘Ternasco de Aragón’ produced from these three breeds stands out from and is superior to other breeds.

The lamb’s fodder together with the mother’s milk enable the completion of the finishing of the carcass in the ternasco category (tissue composition, distribution, colour, fat consistency, tenderness, colour and smell of the meat) at the weights and ages indicated based on the aforementioned Aragonese breeds.

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):

From time immemorial in Aragon the ternasco designation has been known and widely used in reference to the most commonly slaughtered lamb typical of the region. Similarly, outside the area ternasco was recognised for its origin and high quality, a direct consequence of the ovine breeds that produce it, the grass consumed and the weight and age at slaughter of the lambs reared.

This expression of quality has led to the term ternasco and by extension ternasca as meaning young and tender in Aragonese cultural parlance, and although this may seem out of place it is quite simply a further confirmation of the undeniable quality of the final product.

The continental climatic conditions of this sparsely vegetated area (low rainfall, strong winds and major temperature variations) promote the development of three native breeds whose principal characteristic is their precocious growth. Since they attain an optimum degree of fat cover at an early age, they produce an exquisite meat which is appreciated for its quality.

Reference to publication of the specification:

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

http://www.aragon.es/estaticos/GobiernoAragon/Departamentos/AgriculturaGanaderiaMedioAmbiente/AgriculturaGanaderia/Areas/08_Calidad_Agroalimentaria/02_Alimentos_calidad_diferenciada/I.G.P.TernascodeAragon.pdf

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

		ISSN 1977-091X doi:10.3000/1977091X.C_2012.294.eng
Official Journal of the European Union		C 294

English edition	Information and Notices	Volume 55 29 September 2012

Notice No	Contents	page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2012/C 294/01	Euro exchange rates	1

2012/C 294/02	Commission notice on current State aid recovery interest rates and reference/discount rates for 27 Member States applicable as from 1 October 2012(Published in accordance with Article 10 of Commission Regulation (EC) No 794/2004 of 21 April 2004 (OJ L 140, 30.4.2004, p. 1))	2

	Court of Auditors
2012/C 294/03	Special Report No 13/2012 European Union Development Assistance for Drinking-Water Supply and Basic Sanitation in Sub-Saharan Countries	3

	NOTICES FROM MEMBER STATES
2012/C 294/04	Commission notice pursuant to Article 16(4) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community — Modification of public service obligations in respect of scheduled air services ( 1 )	4

2012/C 294/05	Commission communication pursuant to Article 17(5) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community — Invitation to tender in respect of the operation of scheduled air services in accordance with public service obligations	5

2012/C 294/06	Commission notice pursuant to Article 16(4) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community — Modification of public service obligations in respect of scheduled air services ( 1 )	6

2012/C 294/07	Commission communication pursuant to Article 17(5) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community — Invitation to tender in respect of the operation of scheduled air services in accordance with public service obligations	7

	V Announcements
	OTHER ACTS
	European Commission
2012/C 294/08	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	8

2012/C 294/09	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	14

2012/C 294/10	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	19

2012/C 294/11	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	23


	(1) Text with EEA relevance