8.10.2013

Official Journal of the European Union

C 292/1

Euro exchange rates (1)

7 October 2013

2013/C 292/01

1 euro =

	Currency	Exchange rate
USD	US dollar	1,3572
JPY	Japanese yen	131,46
DKK	Danish krone	7,4597
GBP	Pound sterling	0,84370
SEK	Swedish krona	8,7425
CHF	Swiss franc	1,2262
ISK	Iceland króna
NOK	Norwegian krone	8,1270
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,513
HUF	Hungarian forint	295,83
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,7028
PLN	Polish zloty	4,1951
RON	Romanian leu	4,4274
TRY	Turkish lira	2,7087
AUD	Australian dollar	1,4421
CAD	Canadian dollar	1,4010
HKD	Hong Kong dollar	10,5245
NZD	New Zealand dollar	1,6394
SGD	Singapore dollar	1,6934
KRW	South Korean won	1 455,45
ZAR	South African rand	13,6152
CNY	Chinese yuan renminbi	8,3055
HRK	Croatian kuna	7,6255
IDR	Indonesian rupiah	15 225,87
MYR	Malaysian ringgit	4,3228
PHP	Philippine peso	58,501
RUB	Russian rouble	43,8104
THB	Thai baht	42,592
BRL	Brazilian real	3,0123
MXN	Mexican peso	17,8770
INR	Indian rupee	83,9120

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

8.10.2013

Official Journal of the European Union

C 292/2

Notice to importers

Scheme of generalised tariff preferences of the European Union — Formalities completed by beneficiary countries or territories (Bonaire, Sint Eustatius and Saba, Curaçao, Sint Maarten (Dutch part) and South Sudan) under administrative cooperation procedures

2013/C 292/02

Pursuant to Article 97s paragraph 2 of Commission Regulation (EEC) No 2454/93 laying down provisions for the implementation of Council Regulation (EEC) No 2913/92 establishing the Community Customs Code, the European Commission informs the relevant importers and administrations that Bonaire, Sint Eustatius and Saba, Curaçao, Sint Maarten (Dutch part) and South Sudan have met, with effect as of 1 January 2013, their obligations to communicate to the Commission the information set out in paragraph 1 to the same Article.

For South Sudan, in order to benefit from the scheme of generalised tariff preferences of the European Union, goods, which are covered by a proof of origin (certificate of origin Form A or, where applicable, invoice declaration) issued or made out in South Sudan, have to be exported on or after 1 January 2013.

For Bonaire, Sint Eustatius and Saba, Curaçao, Sint Maarten (Dutch part), benefit from the scheme of generalised tariff preferences of the European Union may be claimed (1) on the basis of proofs of origin (certificates of origin Form A or, where applicable, invoice declarations) issued or made out in the Netherlands Antilles for goods exported before 1 January 2013.

(1) In accordance with Regulation (EU) No 978/2012, Bonaire, Sint Eustatius and Saba, Curaçao, Sint Maarten (Dutch part) are not included in the list of eligible countries for the scheme of generalised tariff preferences as of 1 January 2014. Therefore, Bonaire, Sint Eustatius and Saba, Curaçao, Sint Maarten (Dutch part) are beneficiaries of these preferences until 31 December 2013.

8.10.2013

Official Journal of the European Union

C 292/3

Prior notification of a concentration

(Case COMP/M.7030 — TPG Opportunities/CaixaBank/Servihabitat)

Candidate case for simplified procedure

(Text with EEA relevance)

2013/C 292/03

On 27 September 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which TPG Opportunities Partners, LP (‘TPG Opportunities’, USA), controlled by the TPG Group, together with CaixaBank, SA, controlled by Caixa d'Estalvis I Pensions de Barcelona (‘La Caixa’, Spain), acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of Servihabitat Gestion Immobiliaria, S.L.U (‘Servihabitat’, Spain) by way of purchase of shares in a newly created company constituting a joint venture.

The business activities of the undertakings concerned are:

—	TPG Opportunities is part of the TPG Group, a global private investment firm that manages a family of funds that invest in a variety of companies through acquisitions and corporate restructurings,

—

CaixaBank is a bank controlled by la Caixa, the ultimate parent entity of la Caixa group companies (‘la Caixa Group’). CaixaBank leads within la Caixa Group an integrated financial group with banking, insurance, pension and investment fund activities that operates mainly in Spain with a relevant international presence achieved by means of strategic alliances with major financial groups as well as a network of representatives offices and operational branches in several EU and non-EU countries,

—	Servihabitat, currently belonging to CaixaBank, provides real estate servicing activities.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the EC Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the EC Merger Regulation (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7030 — TPG Opportunities/CaixaBank/Servihabitat, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

(2) OJ C 56, 5.3.2005, p. 32 (‘Notice on a simplified procedure’).

8.10.2013

Official Journal of the European Union

C 292/5

Prior notification of a concentration

(Case COMP/M.7049 — CD&R/Harsco Infrastructure)

Candidate case for simplified procedure

(Text with EEA relevance)

2013/C 292/04

On 30 September 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Clayton, Dubilier & Rice Fund IX, LP, controlled by Clayton, Dubilier & Rice (‘CD&R’, USA), acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the Infrastructure Division of Harsco Corporation (‘Harsco Infrastructure’, USA) by way of purchase of shares and assets.

The business activities of the undertakings concerned are:

—	CD&R is a US based private equity investment group which originates, structures and frequently acts as lead equity investor in management buyouts, strategic minority investments and other strategic investments,

—

Harsco Infrastructure is currently one of the four business divisions of Harsco Corporation. It provides scaffolding, shoring, concrete forming and other access-related services for construction projects as well as industrial project engineering, equipement rental and installation services worldwide.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7049 — CD&R/Harsco Infrastructure, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

(2) OJ C 56, 5.3.2005, p. 32 (‘Notice on a simplified procedure’).

8.10.2013

Official Journal of the European Union

C 292/6

Prior notification of a concentration

(Case COMP/M.7007 — RZB/RBSPK/RWBB)

(Text with EEA relevance)

2013/C 292/05

On 30 September 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Raiffeisen Zentralbank Österreich AG (‘RZB’) acquires sole control within the meaning of Article 3(1)(b) of the Merger Regulation of Raiffeisen Bausparkasse GmbH (‘RBSPK’) and Raiffeisen Wohnbaubank AG (‘RWBB’), by way of purchase of shares.

The business activities of the undertakings concerned are:

—	for RZB: central institution of the Raiffeisen Bankengruppe Österreich (‘RBG’) and in this function performing central services for the RBG, including marketing services and brand management, sector liquidity and treasury management etc,

—	for RBSPK: financing for maintenance and improvement of housing in Austria, the focus lying on savings products,

—	for RWBB: issuing as trustee for partner banks tax-exempt housing bonds and forwarding of respective gains to the partner banks which, in turn, will grant these funds to clients by way of credit loans assigned exclusively to housing purposes.

3.	On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.7007 — RZB/RBSPK/RWBB, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

8.10.2013

Official Journal of the European Union

C 292/7

Prior notification of a concentration

(Case COMP/M.6983 — Steinhoff International Holdings/Kika/Leiner)

Candidate case for simplified procedure

(Text with EEA relevance)

2013/C 292/06

On 1 October 2013, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Steinhoff International Holdings Limited (‘Steinhoff’, South Africa) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertakings Rudolf Leiner Gesellschaft m.b.H. (Austria) and LKM Beteiligungsgesellschaft m.b.H. (Austria), (together referred to as ‘Kika and Leiner’), by way of purchase of shares.

The business activities of the undertakings concerned are:

—

Steinhoff is active internationally in several retail sectors. In Europe, Steinhoff operates retail stores selling, among other things, furniture, kitchens, household goods, products for home decoration and electrical appliances. Steinhoff also manufactures and sells furniture at the wholesale level in Europe and provides certain logistics, supply chain management and warehousing services,

—	Kika and Leiner operate retail stores, mainly in Austria, selling furniture, kitchens, household goods, products for home decoration, and small domestic electrical appliances.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6983 — Steinhoff International Holdings/Kika/Leiner, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

(2) OJ C 56, 5.3.2005, p. 32 (‘Notice on a simplified procedure’).

8.10.2013

Official Journal of the European Union

C 292/8

Publication of an application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 292/07

This publication confers the right to oppose the application, pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

APPLICATION FOR REGISTRATION OF A TSG

COUNCIL REGULATION (EC) No 509/2006

on agricultural products and foodstuffs as traditional specialities guaranteed (2)

‘BACALHAU DE CURA TRADICIONAL PORTUGUESA’

EC No: PT-TSG-0007-0064

1. Name and address of the applicant group

Name:

Associação dos Industriais do Bacalhau

Address:

Av. dos Bacalhoeiros 290 2.o Esq

3830-553 Gafanha da Nazaré

PORTUGAL

Tel.

+351 234368002

E-mail:

aib@aibportugal.com

2. Member State or Third Country

Portugal

3. Product specification

3.1. Name to be registered

‘Bacalhau de Cura Tradicional Portuguesa’

The indication ‘Produced following the Portuguese tradition’, translated into the language of the country where the product is marketed, shall appear on the labelling.

3.2. Whether the name

	is specific in itself
☒	expresses the specific character of the agricultural product or foodstuff

The name denotes the specific nature of the product and the type of maturity to which the fish is subject, using a technique which has been well known since the 16th century.

3.3. Whether reservation of the name is sought under Article 13(2) of Regulation (EC) No 509/2006

☒	Registration with reservation of the name
	Registration without reservation of the name

3.4. Product type

Class 1.7 —

Fresh fish, molluscs and crustaceans and products derived therefrom

3.5. Description of the agricultural product or foodstuff to which the name under point 3.1 applies

‘Bacalhau de Cura Tradicional Portuguesa’ is a product which is obtained following the scaling, salting and drying of cod from the species Gadus morhua.

The finished uncooked product has the following characteristics:

Physical characteristics

External: a whole first-class fish, weighing more than 1,5 kg, with a characteristic uniform colouring which can vary between pale yellow and straw yellow.

Internal: when cut, the musculature should be consistent, yellowish in colour with a iridescent shine. The sliced surface should reveal the septa of connective tissue which separate the different bundles of muscle (flakes).

Chemical characteristics:

—	moisture content of no more than 47 %,

—	chloride content, expressed in % of NaCl, equal to or more than 20 %,

—	protein content equal to or more than 26 %,

—	total volatile basic nitrogen (TVB-N) content equal to or less than 35 mg/100 g,

—	free amino nitrogen (FAN) content of between 95 mg/100 g and 120 mg/100 g,

—	total trimethylamine oxide content equal to or less than 3 mg/100 g.

Organoleptic characteristics: ‘Bacalhau de Cura Tradicional Portuguesa’ has a characteristic aroma of dry salted cod, with a consistency and intense flavour which lingers in the palate and has a pronounced and pleasant aroma. Following cooking, its texture is homogeneous, succulent and tender. The ‘flakes’ separate easily, maintaining their consistency.

3.6. Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies

The manufacturing process for ‘Bacalhau de Cura Tradicional Portuguesa’ consists of four essential stages: cleaning, salting, maturing/ageing and drying. However, there are other processes which as a whole characterise the production method, as described below:

Thawing: if required, this is carried out in specially designed containers. The containers are filled with clean running water, kept at temperatures of less than 18 °C, ensuring that the high quality of the fish is maintained.

Scaling: this is performed either by hand or by machine, with the fish kept at a temperature of between 0 °C and 8 °C. This process involves cutting the stomach of the cod, removing the upper two thirds of the vertebral column and the remainder of the swim bladder, leaving the traditional and characteristic aspect of cod butterfly (open). The fish should then retain the requisite quality requirements after full and proper scaling, which will improve the efficiency of the salting process.

Washing: the fish is thoroughly washed in clean water, removing all residual entrails and blood clots resulting from bleeding and evisceration, particularly in the fish’s stomach area. The musculature should therefore be free of blood and remains of liver, with a uniform appearance and colour, and a full structure, and a glossy white colour and firm consistency. The skin must also be fully intact.

Salting: this is carried out immediately after washing on each fish individually, covering the stomach area with sufficient quantities of salt (approximately 0,33 kg of salt/kg of fish) and in a uniform manner. The cod is stacked in consecutive layers until the containers are filled, forming homogeneous layers, allowing for the brine to drain freely, hence the term ‘dry salting’ or ‘free salting’. Over a minimum period of 30 days, the fish is subject to pressing in cold storage (10 ± 2 °C), with the relative air humidity varying between 80 % and 85 %.

The resulting product is referred to as green salted cod, and has the following chemical characteristics:

—	protein: > 18 g/100 g,

—	total volatile basic nitrogen (TVB-N) content: < 25 mg/100 g,

—	free amino nitrogen (FAN) content: < 85 mg/100 g,

—	trimethylamine nitrogen (TNC) content: < 2,5 mg/100 g,

—	humidity: < 56 g/100 g,

—	chloride (NaCl) content: > 18 g/100 g.

Maturing: the green salted fish is transferred, layer by layer, onto another pallet. Between each layer a sufficient quantity of salt is added, with the order of layers reversed as compared to the original layer. This results in a new pile of cod which is once again pressed. The fish must remain in cold storage for at least 30 days, at a temperature lower than or equal to 4 °C and in relative humidity of 80-85 %. Throughout this maturing process, there is an increase in volatile chemical compounds, which help develop the flavour and aroma characteristic of this product.

Washing: the fish is then thoroughly washed with clean water and brushed using special brushes to remove any residual salt and remaining mucous on the skin.

Draining: the washed fish is stacked on pallets and left to stand for two days, so that the water used for washing can run off freely.

Drying: this is necessary in order to extract more of the water contained in the tissue of the cod, until humidity of no more than 47 % is achieved. This drying can be done naturally or using artificial means. The natural process, commonly referred to as ‘natural drying’, can be performed in a passive manner by exposing the fish to wind and sunlight, provided the ambient air quality permits this. By lifting and stretching, the fish layers are stacked one on top of the other. The process is repeated as many times as is necessary in order to obtain the desired level of humidity (≤ 47 %). Artificial drying is carried out with a drying tunnel. This operation lasts for between two and four days, depending on the size of the cod. It is not conducted constantly, i.e. involving rest periods and at temperatures of between 18 °C and 21 °C, with a percentage of relative air humidity of between 45 % and 80 %.

Selection: this is carried out with the aim of selecting cod by size and quality, discarding fish which do not meet the requirements for the end product.

Storage/packaging: the salted, dried fish is packed in cardboard boxes suitable for containing food products, or placed on pallets, in cold storage refrigeration where the maturing process continues under controlled temperature (of between 2 °C and 4 °C) and relative air humidity (55-60 %) conditions for a period of no less than 90 days.

3.7. Traditional character of the agricultural product or foodstuff

The specific nature of common dried salted cod is the result of the following characteristics:

Raw materials:

—	The raw material used is cod from the species Gadus morhua which is caught in the North Atlantic, fresh, and refrigerated or frozen at high sea, with the head removed and gutted, and with a weight of more than 3 kg.

Portugal has a strong tradition of cod fishing in the seas of the North Atlantic and this traditional process has always existed for treating this species of cod, which exists solely in and originates from the cold waters of the North Atlantic.

End product:

—	yellow colour significantly darker,

—	more intense flavour and taste,

—	the flakes are more prominent and with a wider separation,

—	higher salt content at the final stages of the production process,

—	minimum weight of 1,5 kg at end of the production process.

When cooked in similar conditions, this product appears more consistent and has a more pronounced flavour and a more homogeneous texture, and is more juicy and tender, than common dried salted cod. The ‘flakes’ separate more easily, more intact and shinier.

3.8. Traditional character of the agricultural product or foodstuff

The first documents describing fishing activity and salt treatment in Portugal date from the mid-16th century. However, it was during the Portuguese discoveries of the 15th century that, motivated by the need to discover products that would not perish during long sea crossings, the Portuguese discovered the ideal fish in the northern seas of the Atlantic.

Pioneers in fishing of cod in Newfoundland (Canada) quickly introduced cod into the country’s national eating habits, finding ‘a thousand and one different ways’ in which to cook it. Fishing in the large reefs of Newfoundland and Greenland was traditionally carried out in large sailing ‘lugres’ which were later replaced by trawler vessels. Fishing technology may have been different at the time, but the post-catch procedures for preparing and salting cod were no different.

The stages involving the scaling and preparation (deheading and gutting) of the fish were performed on board. The entire process carried out after the fish was boarded had to be performed, as is the case today, in strict hygiene and technical conditions.

In those days, salting was carried out between the first catch and unloading at the shipowner’s on-land facility. The first fish to be caught and salted could have between four and five months’ worth of salt, whereas the last to enter the hold — i.e. the first fish to leave — would have at least approximately 25 days’ worth of salt (i.e. the duration of the return trip).

The level of maturity and maturing of the fish has always been one of the most important factors in the evolution of the fish industry, factors which have prematurely been associated with the need to use cold conditions (in processing and storage).

Amzalak tells us that drying warehouses were used in Aveiro since at least 1572, a sign that the preparation of dried cod, having been completed on the Portuguese mainland, was also carried out on stray fish, where catches would also involve salting on board.

The manufacturing process for ‘Bacalhau de Cura Tradicional Portuguesa’ complies with the traditional method: dehydration of the fish is, without doubt, the key stage in the process, which is why salting is always carried out first and then drying, with rest periods ensuring a rebalancing of osmosis. Free salting makes it possible for there to be gradual enzyme activity, leading to a good level of maturation, owing to the delay in penetration of salt into the cod.

Although processing technologies have changed considerably with the passing of the centuries, particularly in terms of cold conditions and drying, the traditional nature of this product is based on the raw materials which have always been used and the different phases of the traditional method of production, scaling, salting, maturation/aging and drying, which, re-creating the process and periods for this product in the days of salting on board ships, ensure the proper maturing of cod at the time of green salting and following dry salting, providing the unique characteristics of flavour and aroma that traditionally characterise this product.

3.9. Minimum requirements and procedures to check the specific character

Minimum requirements

‘Bacalhau de Cura Tradicional Portuguesa’ has to meet the following specific requirements:

Physical and chemical characteristics and features of raw materials.

Method of salting (free salting).

Characteristics after salting in terms of NaCl and humidity.

A minimum period of 30 days for maturity of the green salty product, in cold storage.

Non-continuous drying.

Minimum period of 150 days for the production of ‘Bacalhau de Cura Tradicional Portuguesa’, as mentioned in point 3.6 of these document.

The weight of each cod (i.e. the finished product) cannot be less than 1,5 kg.

Physical, chemical and organoleptic characteristics.

Frequency of checks

Production units are subject to an initial and single certification audit, to examine risk assessment criteria.

The frequency of checks will depend on the result of that audit and the size of the batch produced, as shown in the table below:

For producers with a result of more than 70 % in the certification audit:

Batch size	Inspections	Chemical analysis	Microbiological analysis
Batch of < 5 tonnes	1	3	2
5 ≤ Batch ≤ 10 tonnes	1	6	4
Batch of > 10 tonnes	1	9	6

For producers with a result of between 50 % and 70 % in the certification audit:

Batch size	Inspections	Chemical analysis	Microbiological analysis
Batch of < 5 tonnes	2	3	2
5 ≤ Batch ≤ 10 tonnes	2	6	4
Batch of > 10 tonnes	2	9	6

For producers with a result of less than 50 % in the certification audit:

Batch size	Inspections	Chemical analysis	Microbiological analysis
Batch of < 5 tonnes	3	3	2
5 ≤ Batch ≤ 10 tonnes	3	6	4
Batch of > 10 tonnes	3	9	6

4. Inspection body

4.1. Name and address

Name:

SAGILAB — Laboratório de Análises Técnicas, Lda.

Address:

Rua Anibal Cunha 84 Lote 5

4050-046 Porto

PORTUGAL

Tel.

+351 223390162

Fax

+351 223390164

E-mail:

info@sagilab.com

 Public

☒ Private

4.2. Specific tasks of the authority or body

The control body is responsible for verifying all information contained in the specifications and obligations.

(1) OJ L 343, 14.12.2012, p. 1.

(2) OJ L 93, 31.3.2006, p. 1. Replaced by Regulation (EU) No 1151/2012.

8.10.2013

Official Journal of the European Union

C 292/14

Corrigendum to the notice of the Administrative Commission for the Coordination of Social Security Systems

( Official Journal of the European Union C 273 of 21 September 2013 )

2013/C 292/08

On page 15, point II, entry for Cyprus, last column ‘Net monthly’:

for:

‘EUR 75,35’,

read:

‘EUR 75,36’.

		ISSN 1977-091X doi:10.3000/1977091X.C_2013.292.eng
Official Journal of the European Union		C 292

English edition	Information and Notices	Volume 56 8 October 2013

Notice No	Contents	page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2013/C 292/01	Euro exchange rates	1

2013/C 292/02	Notice to importers — Scheme of generalised tariff preferences of the European Union — Formalities completed by beneficiary countries or territories (Bonaire, Sint Eustatius and Saba, Curaçao, Sint Maarten (Dutch part) and South Sudan) under administrative cooperation procedures	2

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2013/C 292/03	Prior notification of a concentration (Case COMP/M.7030 — TPG Opportunities/CaixaBank/Servihabitat) — Candidate case for simplified procedure ( 1 )	3

2013/C 292/04	Prior notification of a concentration (Case COMP/M.7049 — CD&R/Harsco Infrastructure) — Candidate case for simplified procedure ( 1 )	5

2013/C 292/05	Prior notification of a concentration (Case COMP/M.7007 — RZB/RBSPK/RWBB) ( 1 )	6

2013/C 292/06	Prior notification of a concentration (Case COMP/M.6983 — Steinhoff International Holdings/Kika/Leiner) — Candidate case for simplified procedure ( 1 )	7

	OTHER ACTS
	European Commission
2013/C 292/07	Publication of an application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	8

	Corrigenda
2013/C 292/08	Corrigendum to the notice of the Administrative Commission for the Coordination of Social Security Systems (OJ C 273, 21.9.2013)	14