26.11.2014

Official Journal of the European Union

C 423/3

Euro exchange rates (1)

25 November 2014

2014/C 423/05

1 euro =

	Currency	Exchange rate
USD	US dollar	1,2424
JPY	Japanese yen	146,66
DKK	Danish krone	7,4395
GBP	Pound sterling	0,79290
SEK	Swedish krona	9,2662
CHF	Swiss franc	1,2030
ISK	Iceland króna
NOK	Norwegian krone	8,4630
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	27,583
HUF	Hungarian forint	305,82
LTL	Lithuanian litas	3,4528
PLN	Polish zloty	4,1868
RON	Romanian leu	4,4358
TRY	Turkish lira	2,7675
AUD	Australian dollar	1,4563
CAD	Canadian dollar	1,4003
HKD	Hong Kong dollar	9,6357
NZD	New Zealand dollar	1,5958
SGD	Singapore dollar	1,6192
KRW	South Korean won	1 378,98
ZAR	South African rand	13,6664
CNY	Chinese yuan renminbi	7,6250
HRK	Croatian kuna	7,6750
IDR	Indonesian rupiah	15 103,21
MYR	Malaysian ringgit	4,1651
PHP	Philippine peso	55,862
RUB	Russian rouble	56,5690
THB	Thai baht	40,767
BRL	Brazilian real	3,1322
MXN	Mexican peso	16,9695
INR	Indian rupee	76,8950

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

26.11.2014

Official Journal of the European Union

C 423/4

Prior notification of a concentration

(Case M.7450 — EQT VI/Siemens Audiologische Technik GmbH)

Candidate case for simplified procedure

(Text with EEA relevance)

2014/C 423/06

On 14 November 2014, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which EQT VI Limited (‘EQT VI’, Guernsey) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control over Siemens Audiologische Technik GmbH (‘Siemens ATG’, Germany), by way of purchase of shares.

2.	The business activities of the undertakings concerned are: — EQT VI: a private equity fund forming part of the EQT group of investment funds, — Siemens ATG: a manufacturer and supplier of hearing aids, hearing accessories and hearing diagnostic equipment.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the 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 Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this 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 M.7450 — EQT VI/Siemens Audiologische Technik GmbH, 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 ‘Merger Regulation’).

(2) OJ C 366, 14.12.2013, p. 5.

26.11.2014

Official Journal of the European Union

C 423/5

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

2014/C 423/07

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

‘PRESUNTO DE MELGAÇO’

EC No: PT-PGI-0005-01013-2.7.2012

PGI ( X ) PDO ( )

1. Name

‘Presunto de Melgaço’

2. Member State or Third Country

Portugal

3. Description of the agricultural product or foodstuff

3.1. Product type

Class 1.2. Meat products (cooked, salted, smoked, etc.)

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

‘Presunto de Melgaço’ is a smoked ham, the shape of which is obtained using a long and elongated cut, which carves the meat into a beak or tip, retaining the external rind and keeping the foot end/nail intact. It is sold either whole, sliced or in chunks.

It has the following characteristics:

Internal: At the time of cutting, the colour is a homogeneous red colour (ranging from pink to intense red); the colour is intense, homogenous and shiny. The fat has a yellowed white colour and is shiny. Intermuscular fat is present in moderate quantities.

Chemical properties:

Parameter	Medium	SD	Maximum	Minimum
pH	5,55	0,09	5,67	5,47
Moisture (%)	45,20	2,18	47,54	41,55
Protein (%)	31,68	2,12	33,56	28,75
Fat (%)	11,12	2,45	12,67	6,81
Chlorides (as NaCl) (%)	8,98	0,50	10,06	8,58

Organoleptic properties: The product is a smoked ham with an intense aroma. The fat has a balsamic aroma. The texture of the ham is moderately succulent, firm and tender, slightly fibrous and dry, with a very intense, slightly acidic flavour which is not particularly sweet, moderately salty and slightly smoky.

3.3. Raw materials (for processed products only)

The raw material used in order to obtain this product comes from fresh shanks weighing over 10 kg, obtained from Bisara pigs, either thoroughbred or the result of cross-breeding, female or male (if male, castration occurs before they are four weeks old) and slaughtered once they have reached a live weight of at least 110 kg and are at least 32 weeks old.

‘Presunto de Melgaço’ is salty, owing to the use of sea salt without additives, and smoky, due to the use of the following types of dry and non-resinous woods:

—	Quercus (oak),

—	Cytisus (broom),

—	Betula celtiberica (Iberian white birch),

—	Erica (heather),

—	Cytisus baeticus (a member of the broom family).

After the smoking period, ‘Presunto de Melgaço’ is brushed with a mix of oil and spicy pepper.

3.4. Feed (for products of animal origin only)

—

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

The specific production phases for ‘Presunto de Melgaço’ which take place in the identified geographical area are the trimming and massaging of the shanks; salting; drying/smoking; application of protection/repellant; ageing and storage.

3.6. Specific rules on slicing, grating, packaging, etc.

—

3.7. Specific rules concerning labelling

The label must bear the words ‘Presunto de Melgaço — Indicação Geográfica Protegida’ (Presunto de Melgaço — Protected Geographical Indication) and the ‘Presunto de Melgaço’ logo, shown below.

4. Concise definition of the geographical area

The geographical area for the production of ‘Presunto de Melgaço’ covers all parishes of the Municipality of Melgaço: Alvaredo, Castro Laboreiro, Chaviães, Cousso, Cristóval, Cubalhão, Fiães, Gave, Lamas de Mouro, Paços, Paderne, Parada do Monte, Penso, Prado, Remoães, Roussas, S. Paio and Vila.

5. Link with the geographical area

5.1. Specificity of the geographical area

The geographical area in which ‘Presunto de Melgaço’ is produced enjoys a series of natural conditions conducive to its production, linked to altitude, a specific micro-climate and the types of wood used in the smoking process.

The Melgaço micro-climate is determined primarily by the orography of the region, which is characterised by winters which are long, cold and dry and summers which are warm and short. The average (minimum) temperature does not exceed 11 °C. The altitude in this geographical area is in excess of 1 300 metres.

Specific edaphoclimatic situations promote a specific plant community; the plant species characteristic of the Melgaço microclimate are oak (Quercus), Iberian white birch (Betula celtiberica) and broom (Cytisus spp. and Genista spp.), and both Cytisus baeticus and heather (Erica) are native to the region.

The origin of ‘Presunto de Melgaço’ dates back many centuries. In addition to small parcels cultivated under and resulting from subsistence farming, a number of domestic animals, such as Bisaro pigs, have also been reared. The difficulties involved in receiving supplies, owing to the distance between the municipality and major production and consumption centres, stimulated the ingenuity and local popular know-how as regards the traditional processes of salting and drying/smoking for the processing and conservation of pork meat. It is this knowledge which has been passed on from generation to generation until the modern day.

‘Presunto de Melgaço’ or ‘marrã’ was already one of the many ‘gifts’ to be paid to the Portuguese King Manuel in accordance with the royal charter of 3 November 1513 and to the 1483 Diocesan prelate in accordance with the lease for the rental of the Monastery of Fiães (Marques, José; 2004).

In the ‘Anuário do Distrito de Viana do Castelo’ (Vol. I, 1932) the following remark was made in connection with the municipality of Melgaço: ‘The hams which are known on the market as Presunto de Melgaço are extremely well renowned’.

In 1706, Father António Carvalho da Costa also made reference to Melgaço when he described one of the ‘great advantages’ of the ‘(…)Vale da Folia [now the parish of Remoães, in the municipality of Melgaço] [as being its] excellent hams (…)’.

In 1860, Silvestre Bernardo Lima described ‘Presunto de Melgaço’ as ‘(…) the great and famous hams from Melgaço which are produced from a type of Bisaro pig (…)’.

‘Presunto de Melgaço’ therefore enjoys a reputation which is first-rate and evidence of which dates back over more than 500 years.

5.2. Specificity of the product

‘Presunto de Melgaço’ stands out from other products in the same category on the market owing to its long elongated cut, which carves the meat into a beak or tip, retaining the external rind, and keeping the foot end/nail intact. As a result it is visually very different from other products in the same category. Its sensory characteristics are also unique, particularly the slightly salty flavour with a hint of a smoky flavour.

The product’s reputation dates back to the Middle Ages: ‘(…) they would have to give “more than a dozen dried and cured hams”’ Marques, José (2004).

In 1886, José Augusto Vieira wrote: ‘(…) Presunto de Melgaço: You would need a thousand words to do justice to its fine and delicate taste, the divine aroma, its vibrant pink colour and the spectacular freshness of its essence (…)’.

The quantity and quality of the intra-muscular fat are also factors which distinguish this product in terms of the organoleptic and sensory characteristics of the pork meat, making the meat succulent, providing an aroma and softness which are unmistakable and unique to the market.

The following are a series of historical quotations regarding the sale of ‘Presunto de Melgaço’:

‘Presunto de Melgaço, and the municipality from which it comes, is justifiably well known and exported in great quantities to the entire kingdom and to Brazil. It is certainly the most palatable meat in all of Portugal and the ham which it produces is simply excellent’ (Augusto de Pinho Leal, 1875).

As early as 1886, José Augusto Vieira, stated, in connection with ‘Presunto de Melgaço’: ‘(…) a large number of transactions were made with Galicia and these famous hams are exported to the entire country (…)’.

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)

‘Presunto de Melgaço’ already enjoys an immense reputation, which is linked to its region of origin, not to mention quality characteristics undeniably linked to both the municipality in which it is produced and the know-how acquired by its residents.

The original nature of ‘Presunto de Melgaço’ and the proof of its origins stem from a tradition passed on from generation to generation, which have been able to take full advantage of the natural and human resources at their disposal.

Indeed, the microclimate described above makes it possible to handle fresh meat under the recommended heat conditions. This is added to the know-how acquired by local people, who have expert knowledge of the shape of the cut, the type of cut/trimming required and how to massage the animal’s legs, closely linked to the conformity of the carcasses. It is only this local knowledge which makes it possible to establish with certainty the time period required for salting (which can vary from between 11 and 21 days) and depends on the weight of the pieces, in order to obtain the slightly salty flavour which is a specific characteristic of the product. This knowledge is also an essential factor in terms of the choice of the type of protection and repellent used, the ageing and conservation which have resulted in the proven excellent quality of this product.

The smoking process and the handling of woods used in combustion is well known amongst local people and have an impact on the length of time during which the pieces of meat are smoked. This process lasts approximately four months from salting, although the precise duration depends on how dry the wood is and the amount of smoke released during combustion, providing ‘Presunto de Melgaço’ with its slightly smoky taste.

As well as the historical references attesting to the origins and quality of ‘Presunto de Melgaço’, in recent decades several gastronomical and technical events, and also a wide variety of written references have highlighted the distinct quality and originality of this product.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://www.dgadr.mamaot.pt/images/docs/val/dop_igp_etg/Valor/CE_presunto_Melgaco_IG.pdf

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

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3) See footnote 2.

26.11.2014

Official Journal of the European Union

C 423/9

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

2014/C 423/08

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

‘CHOURIÇA DE CARNE DE MELGAÇO’

EC No: PT-PGI-0005-01011-2.7.2012

PGI ( X ) PDO ( )

1. Name

‘Chouriça de Carne de Melgaço’

2. Member State or Third Country

Portugal

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.2. Meat products (cooked, salted, smoked, etc.)

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

‘Chouriça de Carne de Melgaço’ is a smoked and cold-cured horseshoe-shaped sausage, obtained from pigmeat from the shoulder, belly, trimmings and pork fat.

It has the following characteristics:

External:

Cylindrical horseshoe-shaped sausage, light brown in colour, with a length of 30-35 cm and a diameter of between 2 and 3 cm.

Fairly smooth light-brown outside, moderately moist on the surface.

Internal:

An oblique cut reveals a well-bound filling, with irregular marbling of meat and fat and a medium hard consistency.

Chemical properties:

Parameter	Average	Standard deviation	Maximum	Minimum
pH	5,37	0,24	6,07	5,03
Moisture (%)	25,87	5,87	37,83	9,65
Protein (%)	28,58	4,77	38,15	21,4
Fat (%)	40,56	8,98	55,3	26,6
Chlorides (as NaCl) (%)	3,13	1,66	5,83	1,03

Organoleptic properties:

Aroma: intense and smoky.

Texture: very succulent and tender.

Taste: intense, moderately acidic and spicy, salty and with an intense smoky tang.

3.3. Raw materials (for processed products only)

The raw materials used for making ‘Chouriça de Carne de Melgaço’ are meat from the shoulder, belly, trimmings and pork fat of pigs of the Bisaro breed, either pure-bred or crosses, slaughtered with a live weight of at least 110 kg and a minimum age of 32 weeks.

The meat is seasoned with garlic, onion, sweet and/or spicy paprika, salt, bay leaf, white vinho verde or similar wine, and water.

Pig’s small intestine, previously washed and cured, is used for the casing.

‘Chouriça de Carne de Melgaço’ is smoked using the following types of dry, non-resinous wood:

Quercus (oak);

Cytisus spp. (broom);

Betula celtiberica (white birch);

Erica (heather);

Cytisus baeticus (a member of the broom family).

3.4. Feed (for products of animal origin only)

—

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

The specific steps in the production of ‘Chouriça de Carne de Melgaço’ that must take place in the identified geographical area are selecting, cutting, preparing, seasoning and maturing the meat; preparation, filling and tying of the casing; smoking and curing.

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

—

3.7. Specific rules concerning labelling

The label must bear the words ‘Chouriça de Carne de Melgaço — Indicação Geográfica Protegida’ (Chouriça de Carne de Melgaço — Protected Geographical Indication) and the ‘Chouriça de Carne de Melgaço’ logo, shown below.

4. Concise definition of the geographical area

The geographical area for the production of ‘Chouriça de Carne de Melgaço’ covers all parishes of the Municipality of Melgaço: Alvaredo, Castro Laboreiro, Chaviães, Cousso, Cristóval, Cubalhão, Fiães, Gave, Lamas de Mouro, Paços, Paderne, Parada do Monte, Penso, Prado, Remoães, Roussas, S. Paio and Vila.

5. Link with the geographical area

5.1. Specificity of the geographical area

The natural conditions of the geographical area offer favourable microclimatic conditions for curing meat, which local people have exploited since time immemorial.

Surrounded by the Serra da Galiza and Vale do Minho mountain ranges, with altitudes in excess of 1 300 m, the Melgaço district is characterised by very cold winters during which the average minimum temperature is never more than 11 °C.

Since time immemorial local people have taken advantage of and handed down to the present day traditions based on pig rearing and slaughtering and production techniques and specific know-how enabling the meat to be exploited in different ways and to be preserved for long periods of time.

The region abounds in woody plant species such as Quercus (oak), Betula celtiberica (Iberian white birch) and Cytisus spp. and Genista spp. (broom), of which Cytisus baeticus and Erica (heather) are species native to the region, which are used for smoking ‘Chouriça de Carne de Melgaço’.

5.2. Specificity of the product

‘Chouriça de Carne de Melgaço’ is distinguished from other sausages in the same category by the appearance of its filling with irregular, clearly visible marbling and by its very succulent and tender texture. The blend of flavours — moderately acidic and spicy, salty and the intense smoky tang — are specific to this sausage.

Other characteristics which distinguish the ‘Chouriça de Carne de Melgaço’ are its size (30-35 cm), its horseshoe shape, the exclusive use of natural pig intestine, prepared using natural methods, as a casing. A further characteristic is the traditional use of white vinho verde, or similar wine, when preparing the sorça seasoning.

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 characteristic features of the region are closely associated with the production techniques and characteristics of ‘Chouriça de Carne de Melgaço’.

For a long time Melgaço was an isolated and highly inaccessible district. Thanks to this isolation, traditions relating to pig husbandry and the tradition of slaughtering at the start of winter channelled the local people’s skill and know-how into meat processing and preservation employing natural methods adapted to the environment, such as preserving it by cold curing, the sorça preparation technique and smoking, all with the aim of survival.

The know-how of the people of Melgaço passed down from generation to generation is reflected in the art of combining the pig meat and fat and cutting it into fine pieces (2-3 cm) in the correct proportions to give the sausage the desired balance of meat and fat, resulting in its clearly visible, irregular marbling, allowing the filled casing to be folded and producing a highly succulent and tender texture.

The technique of sorça involves seasoning the meat with natural ingredients such as garlic, onion, sweet and/or spicy paprika, salt, bay leaf, white vinho verde, or similar wine, and water, and allowing it to rest for approximately one week in cool premises (at a temperature which may not exceed 11 °C), mixing it twice a day. The know-how derives from the proper combination of all the ingredients, respecting the appropriate timings, with a view to endowing ‘Chouriça de Carne de Melgaço’ with its specific intense, moderately acidic and spicy and salty taste.

The use of natural casings from the small intestine of pigs, preparation of this and the compacting of the pigmeat and fat during filling give the product a highly succulent and tender texture and determine its characteristic diameter.

Another technique developed by the local people is smoke-curing, which involves exposing the sausage for approximately 15 days to smoke produced by slowly burning dry, non-resinous wood in such a way as to produce little flame and a lot of smoke.

The climate conditions promote the presence of non-resinous woody plant species, some of them native to the geographical area, which are burnt during the smoking process.

The low winter temperatures enable fresh meat to be processed by natural curing methods, as a result of which the physicochemical changes within the sausage take place slowly.

The 15-day smoking process is followed by curing, during which the sausages are kept in cool, well-aired premises (known locally as sequeiros). The sausages are preserved by means of processes that prevent any deterioration in their characteristics, specifically by means of cold curing which, in addition to giving ‘Chouriça de Carne de Melgaço’ its characteristic intense smoky tang, definitely contribute to all the product’s characteristics in terms of taste and aroma as well as to its long-term conservation.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://www.dgadr.mamaot.pt/images/docs/val/dop_igp_etg/Valor/CE_chourica_carne_Melgaco_IG.pdf

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

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3) See footnote 2.

		ISSN 1977-091X
Official Journal of the European Union		C 423

English edition	Information and Notices	Volume 57 26 November 2014

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2014/C 423/01	Non-opposition to a notified concentration (Case M.7430 — Fosun / Club Méditerranée) ( 1 )	1

2014/C 423/02	Non-opposition to a notified concentration (Case M.7389 — Aegon Spain/Santander Totta Seguros/Aegon Santander Vida/Aegon Santander Não Vida) ( 1 )	1

2014/C 423/03	Non-opposition to a notified concentration (Case M.7358 — dnata/Stella) ( 1 )	2

2014/C 423/04	Non-opposition to a notified concentration (Case M.7433 — OTPP/Pamplona/CSC) ( 1 )	2

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2014/C 423/05	Euro exchange rates	3

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2014/C 423/06	Prior notification of a concentration (Case M.7450 — EQT VI/Siemens Audiologische Technik GmbH) — Candidate case for simplified procedure ( 1 )	4

	OTHER ACTS
	European Commission
2014/C 423/07	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	5

2014/C 423/08	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	9