1.10.2015

Official Journal of the European Union

C 323/3

Euro exchange rates (1)

30 September 2015

(2015/C 323/04)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,1203
JPY	Japanese yen	134,69
DKK	Danish krone	7,4598
GBP	Pound sterling	0,73850
SEK	Swedish krona	9,4083
CHF	Swiss franc	1,0915
ISK	Iceland króna
NOK	Norwegian krone	9,5245
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	27,187
HUF	Hungarian forint	313,45
PLN	Polish zloty	4,2448
RON	Romanian leu	4,4176
TRY	Turkish lira	3,3903
AUD	Australian dollar	1,5939
CAD	Canadian dollar	1,5034
HKD	Hong Kong dollar	8,6824
NZD	New Zealand dollar	1,7568
SGD	Singapore dollar	1,5921
KRW	South Korean won	1 328,27
ZAR	South African rand	15,4984
CNY	Chinese yuan renminbi	7,1206
HRK	Croatian kuna	7,6445
IDR	Indonesian rupiah	16 347,81
MYR	Malaysian ringgit	4,9237
PHP	Philippine peso	52,347
RUB	Russian rouble	73,2416
THB	Thai baht	40,712
BRL	Brazilian real	4,4808
MXN	Mexican peso	18,9768
INR	Indian rupee	73,4805

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

1.10.2015

Official Journal of the European Union

C 323/6

Prior notification of a concentration

(Case M.7788 — Ardian/Electricité de France/Géosel)

Candidate case for simplified procedure

(Text with EEA relevance)

(2015/C 323/07)

On 22 September 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Ardian France SAS (‘Ardian’, France) and Electricité de France SA (‘EDF’, France) indirectly acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of the undertaking Géosel Manosque SAS (‘Géosel’, France) by way of a purchase of shares.

The business activities of the undertakings concerned are:

— for Ardian: the global provision of private equity and asset management activities in relation to, amongst others, the healthcare, infrastructure, energy, consumer goods and new technologies sectors,

— for EDF: the generation and wholesale supply of electricity, the transmission, distribution and retail supply of electricity, the provision of other electricity-related services as well as the wholesale and retail sale of natural gas,

— for Géosel: the underground storage and transportation of hydrocarbons in France.

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.7788 — Ardian/Electricité de France/Géosel, 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.

1.10.2015

Official Journal of the European Union

C 323/7

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

(2015/C 323/08)

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

‘DALMATINSKI PRŠUT’

EU No: HR-PGI-0005-01205-3.3.2014

PDO ( ) PGI ( X )

1. Name

‘Dalmatinski pršut’

2. Member State or Third Country

Croatia

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 the product to which the name in (1) applies

‘Dalmatinski pršut’ is a preserved dry-cured meat product made of a pig’s leg, with the bone, skin and subcutaneous fat.

‘Dalmatinski pršut’ does not contain any additives (nitrites, nitrates, potassium sorbate, ascorbic or propanoic acids), except sea salt.

‘Dalmatinski pršut’ has the following organoleptic properties:

(a) external appearance: free of any cracks, cuts or loosely hanging muscle tissue or rind, and without prominent wrinkling of the skin;

(b) cross-section: the subcutaneous fat is white to pinkish-white, while the muscle meat is evenly red to light red;

(c) aroma: aroma of fermented, salted, dried and smoked pigmeat, without any extraneous smells (of tar, oil, raw meat, wet or dry grass); the aroma of the smoke is mild;

(d) taste: slightly salty to salty;

(e) texture: soft.

‘Dalmatinski pršut’ has the following chemical properties:

(a)	moisture content between 40 % and 55 %;

(b)	water activity (aw) below 0,93;

(c)	salt (NaCl) content between 4,5 % and 7,5 %.

At the time of placing on the market, ‘Dalmatinski pršut’ has a minimum weight of 6,5 kg and has matured for at least 12 months counted from the start of processing.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

‘Dalmatinski pršut’ is produced from fresh pork legs, on the bone, obtained from pigs from commercial meat breeds, cross-breeds or breeding lines, or cross-breeds of any combination thereof.

The minimum weight of a trimmed leg is 11 kg.

Meat quality: a fresh leg must display no discernible signs of trauma. The meat is reddish-pink, firm in texture and free of surface wateriness (RFN).

Pale, soft and exudative meat (PSE), dark, firm and dry meat (DFD), meat that has desirable colour but is soft and exudative (RSE) and meat that is firm and non-exudative but pale (PFN) may not be used.

At the time of its delivery to the production site, the pH of a pork leg, as measured in the area of the semimembranosus muscle, is between 5,5 and 6,1.

Fat cover: the minimum thickness of the subcutaneous fat, with the skin, on the outer part of a trimmed leg, measured vertically below the femur head, is 15 mm;

The fat covering along the whole of the rounded edge of the leg is sufficient to prevent the skin from separating from the underlying muscle.

Temperature of the meat: when a leg is delivered to the production site, its internal temperature is between 1 °C and 4 °C.

During storage and transport, fresh legs are kept at a temperature of between 1 °C and 4 °C. The legs may not be frozen.

The leg must be salted between 24 and 96 hours after the pig is slaughtered.

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

All stages in the production of ‘Dalmatinski pršut’, from the salting of fresh legs to their pressing, smoking, drying and maturing, must take place within the geographical area specified in Section 4.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—

3.6. Specific rules concerning labelling of the product the registered name refers to

After the end of the maturing stage, the hams are hot-branded with a brand mark comprising the common symbol of ‘Dalmatinski pršut’ and the producer code, which is identical to the veterinary control number of the facility.

When placed on the market, the product must bear the name ‘Dalmatinski pršut’ and the common symbol. The name ‘Dalmatinski pršut’ must be clearly legible and indelible, and must be sufficiently large and highlighted through type and colour to stand out more clearly than any other wording.

All users of the designation of origin who place the product on the market in accordance with its specification have the right to use the common symbol, under the same conditions.

4. Concise definition of the geographical area

The production of ‘Dalmatinski pršut’ takes place in Dalmatia. The northern boundary of the production area runs through the town of Novalja, the municipality of Kolan, the town of Pag, the municipalities of Starigrad and Jasenice, the town of Obrovac, the municipality of Ervenik and the town of Knin. To the east, the boundary traces the state borders with Bosnia and Herzegovina, and Montenegro. To the south and west, the area is demarcated by the maritime state border with the Italian Republic.

5. Link with the geographical area

The link between ‘Dalmatinski pršut’ and the geographical area where it is produced is based on the product’s characteristics that stem from the traditional production method, and also on the reputation which this regional product has attained nationwide.

Specificity of the area

Natural factors

‘Dalmatinski pršut’ is produced throughout the geographical area of Dalmatia, which is the longest and largest stretch of Croatian coast along the Adriatic. Dalmatia comprises islands, the coast and the sub-Mediterranean hinterland. The coast, the islands and the mountainous hinterland generally run parallel to each other north-west to south-east. The hinterland is mountainous, with typical karstic features.

The climate in Dalmatia is Mediterranean, with warm, dry summers and mild, humid winters. In winter, the mean temperature is 3,6-9,0 °C, while the mean temperature for summer is 24,7-25,3 °C. Relative humidity over the year ranges from 56 % to 76 %. A typical climatic phenomenon of the area is the Bora, a dry and cold wind that prevails in the winter period and blows on average 130 days in a year. The combined effects of these climatic factors create conditions that help ‘Dalmatinski pršut’ to dry and mature.

Human factors

Thanks to the readily available sea salt and the favourable climate, the people of Dalmatia were very quick to adopt the skill of preserving pigmeat through salting and drying from the ancient Romans. Since then pršut-making know-how has been passed on down the generations, developing over time into a production process that is considered as traditional in Dalmatia.

Traditional know-how runs through all stages in the production of ‘Dalmatinski pršut’. Pršut-makers in Dalmatia select quality hams that weigh at least 11 kg and have a fat and rind cover of at least 15 mm. Before salting they massage the leftover blood out of the ham, particularly from the femoral artery, to prevent spoiling during the drying and maturation stage. The skill of the pršut-makers also comes to the fore when determining the duration of salting and pressing the ham, which depends primarily on its weight.

Special attention is paid to the method and duration of smoking, and the selection of the wood. In fact, originally ‘Dalmatinski pršut’ used to be preserved mainly by salting and drying rather than smoking. The smoking of ‘Dalmatinski pršut’ during the drying stage — which took place next to the hearths in old kitchens or in drying huts with porous roofs — was introduced to dispel the humidity during rainy and wet weather. As soon as the weather changed and the Bora blew again, the hams would be taken out to dry in the air.

The makers of ‘Dalmatinski pršut’ learned that smoked meat cured better and kept even longer thanks to the antioxidant and bactericidal properties of the smoke, which is why they smoked the hams even in dry weather when it was not really necessary to hang them next to the hearths. Although in today’s production method smoke is no longer needed as a meat preservative, it is still used in the making of ‘Dalmatinski pršut’ to confer that unique and distinctive aroma of smoked and dried pigmeat. Today smoking is a separate production procedure using cold smoke obtained by burning hornbeam (Carpinus sp.), oak (Quercus sp.) or beech (Fagus sp.) hardwood or shavings, which have traditionally been used as fuel wood by the local households.

Specificity of the product

The uniqueness of ‘Dalmatinski pršut’ is primarily reflected in its organoleptic properties, which are the result of the production process.

Its characteristic organoleptic property is its aroma, a combination of fermented, dry pigmeat and a mild smokiness. Research has shown differences in the composition of volatile substances between ‘Dalmatinski pršut’ and six other dry-cured hams from southern European countries, most notably in the presence of phenols (guaiacol, phenol, o-cresol, m-cresol, 2,5-xylenol, 2,6-xylenol, and 2,6-dimethoxyphenol), in all samples of ‘Dalmatinski pršut’. Given that the production procedure of the other hams does not involve smoking, it is highly probable that the smoke aroma is imparted by the abovementioned phenols (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of dry curing and frying, Food Chemistry 104 (2007), p. 1038).

‘Dalmatinski pršut’ is also distinguished by the slightly salty to salty taste, its soft texture and evenly red to light red colour.

Causal link between the area and the product’s characteristics

The link between the characteristics of ‘Dalmatinski pršut’ and its area of production is reflected primarily in the use of the traditional production method, which has been passed on down the generations. Owing to the traditional production skills, ‘Dalmatinski pršut’ has the special characteristics that have helped it attain its reputation.

The main distinctive feature of ‘Dalmatinski pršut’ is its characteristic mild smoky aroma. Smoking, therefore, is a particularly sensitive stage in production, during which pršut-makers must pay special attention to selecting suitable types of firewood, and to the quantity of smoke and the duration of the smoking process, which mainly depend on the weight of the hams and the weather at the time of smoking. If these parameters are not chosen correctly, the result can be an overwhelming aroma of smoke, discolouration of the rind and tougher consistency of the meat that does not melt as easily in the mouth.

The skill of pršut-makers during the maturation period is reflected in the correct control of air flow, temperature and relative humidity, allowing the metabolic processes to run at the appropriate rate and thus preventing rapid, or excessive, drying-out that results in tougher meat and loss of the evenly red to light red colour across the width of the muscle tissue on account of the darkening of the edges.

Thanks mainly to its mild smoky aroma, ‘Dalmatinski pršut’ has for a long time now gained recognition beyond the production area.

In the late 1930s, Rudolf Bergštajn, an inn owner from the town of Varaždin, advertised in a local weekly that his guests were welcome to sample ‘[…] the real “Dalmatinski pršut” […]’ (Hrvatsko jedinstvo No 60, 1938, Varaždin, p. 8).

The popularity of ‘Dalmatinski pršut’ expanded rapidly in the 1960s, when the increase in demand fuelled production, which was organised on a cooperative basis.

In their contribution to the trade newsletter Meso (2006), M. Krvavica and J. Đugum state that ‘Traditional Croatian pršut varieties, including “Dalmatinski pršut”, […] boast characteristics that certainly rank them among the highest quality pršuts […]’. This goes to show that ‘Dalmatinski pršut’ is still to this day recognised for its quality and the traditional production method.

Producers of ‘Dalmatinski pršut’ regularly exhibit at the National Pršut Fair, which has been organised in Sinj since 2006 and also hosts international participants, and at the International Prosciutto Fair, organised in Tinjan since 2007, where they often win championship titles. ‘Dalmatinski pršut’ won championship titles and gold medals in 2009, 2010 and 2013 at the International Agriculture Fair in Novi Sad, Serbia.

With the expansion of tourism in the mid-1990s and the growing demand for typical local produce, ‘Dalmatinski pršut’ has become a distinctive Dalmatian delicacy and, in economic terms, a major traditional food product in Croatia.

Reference to publication of the product specification

(Article 6(1) second subparagraph of this Regulation)

http://www.mps.hr/UserDocsImages/HRANA/DALM%20PRSUT/izmijenjena%20Specifikacija%20Dalmatinski%20pršut.pdf

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

1.10.2015

Official Journal of the European Union

C 323/11

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

(2015/C 323/09)

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

‘MOJAMA DE ISLA CRISTINA’

EC No: ES-PGI-0005-01211 – 10.3.2014

PGI ( X ) PDO ( )

1. Name

‘Mojama de Isla Cristina’

2. Member State or Third Country

Spain

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 the product to which the name in 1 applies

‘Mojama de Isla Cristina’ is made from the fine part of the tuna fish known as the loin, both the upper and lower loins, which are cured by being seasoned and dried in the air or in tunnels designed for that purpose.

‘Mojama de Isla Cristina’ is classed as either Extra or Primera.

Categoría Extra : this is mojama made from the inside part of the loin, i.e. the part that is in contact with the backbone, which is less fatty.

Categoría Primera : this is mojama made from the parts of the loin adjacent to those used for Categoría Extra, which contain more fat.

‘Mojama de Isla Cristina’ is dark brown on the outside, while on the inside there are the streaks characteristic of tuna loin, which are much more conspicuous in Categoría Primera than in Categoría Extra. When cut it is varying shades of deep red, darker at the edges, with a texture that is compact, smooth and not very fibrous, and it smells and tastes of oily fish.

The salt content is between 3 % and 9 % and relative moisture must be between 40 % and 50 %.

The product is vacuum-packed in transparent plastic bags, duly labelled, in pieces of different weights or sliced in olive or sunflower oil. It may also be packed in glass jars, sliced in olive or sunflower oil.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

‘Mojama de Isla Cristina’ is made from tuna loin of the following species: Thunnus albacares, commercially known as yellowfin tuna, light tuna or rabil, and Thunnus thynnus, commercially known as bluefin tuna, with a live weight of more than 200 kg. There are no restrictions regarding the area of provenance of the raw material, but only wild tuna may be used.

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

The following operations must take place in the defined geographical area: washing the tuna, cutting it up (traditionally known as ronqueo), washing the different cuts obtained, salting, repeated washing to reach the desired level of saltiness, pressing, curing of the loins by drying, trimming and final selection for packaging.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

The product must be packed at source in order to maintain the physical, chemical and organoleptic characteristics attained at the end of the process, in particular the salt content and relative moisture.

3.6. Specific rules concerning labelling of the product to which the registered name refers

The following must appear prominently on the label of every producer marketing PGI ‘Mojama de Isla Cristina’: the words ‘Mojama de Isla Cristina’ and the European Union PGI logo. In addition, the label must bear the Protected Geographical Indication’s own logo, shown below.

4. Concise definition of the geographical area

‘Mojama de Isla Cristina’ is made in the municipalities of Isla Cristina, Lepe, Cartaya and Ayamonte in the province of Huelva.

5. Link with the geographical area

‘Mojama de Isla Cristina’ is recognised on the national market as a gourmet product, characterised by careful preparation, a high price and discerning consumption. It can be found in food stores that specialise in regional specialities, in different parts of Spain.

The link between ‘Mojama de Isla Cristina’ and the geographical area derives from the prestige and reputation the product has acquired due to the area’s fish salting tradition. It is an area where tuna has been fished for centuries and is still fished today and where know-how resides in the artisanal preparation methods, based on knowledge and experience handed down from one generation to the next.

The whole coast of the Gulf of Cádiz has a long fishing and tuna salting tradition, which dates from the times of the Phoenicians and the Tartessians, who taught the fishing techniques to the early inhabitants of the area, and there are references to catching tuna in a maze of nets that date back to that time.

Fishing was a flourishing way of life, and because there was a need to salt fish so that it could be traded, many fish salting businesses sprang up around Isla Cristina, Ayamonte and Cartaya and generally all along the Huelva coast, where all kinds of tuna and other scombrids were prepared and exported all over the world.

Under the peoples who subsequently settled in the south of Spain, the fishing industry continued and prospered and it is still there today, preserving the traditional, artisanal methods used to process and salt the tuna loins.

The traditional Huelva salting industry is concentrated in Isla Cristina, Lepe and Ayamonte, where the traditional preparation techniques are still used, the climatic conditions being especially suitable.

‘Mojama de Isla Cristina’ is the most important salted tuna product and the industry that prepares it has been developed by small and medium-sized family companies, run by the founder or his descendants, which has enabled the most traditional production methods to be maintained, incorporating only those new methods that improve food safety and permit comprehensive control of the production process, in the pursuit of enhanced quality.

To prepare the product, specialised knowledge and experience are required at every stage of the process: cutting up the fish, removing the loins used to make ‘Mojama de Isla Cristina’, making the cuts in the right places, salting, where the skill lies in knowing how much to salt, then washing, which has to be done in a controlled manner to ensure that the excess — and only the excess — salt is eliminated, and finally drying, which takes place in optimal conditions due to the local microclimate, either naturally or in tunnels designed for that purpose.

Since 2001 Isla Cristina has hosted the Jornadas del atún [tuna week], where world experts gather to share knowledge of a species that is of relevance to tourism, the economy and conservation. This event is organised by the Muy Noble Sociedad de Amigos del Atún Thunnus thynnus y Amantes del Vino, and the activities organised to showcase traditional cuisine include professional mojama tasting, where prizes are awarded to Isla Cristina’s best mojamas, la Semana de Alta Gastronomía [haute cuisine week], where well-known restaurateurs prepare tuna dishes, or the Muestra Culinaria del Atún, involving most of Isla Cristina’s bars, tascas, restaurants and mesones, which compete to produce the excellent dishes passed down through generations of fishermen and their wives.

The Ministry of Agriculture, Fisheries and Food’s publication Inventario Español de Productos Tradicionales (1996) and the research published by the Fundación Unicaja, entitled Catalogación y Caracterización de los Productos Típicos Agroalimentarios de Andalucía, Volume II (2006), list ‘Mojama de Isla Cristina’ as a traditional product.

As evidence of the product’s reputation in culinary circles outside the municipality, the ABC de Sevilla newspaper of 1 April 2003 reported on the III Jornadas Gastronómicas Andaluzas en el Ritz de Madrid: De Lepe a la Castellana. The article said that the event was inaugurated by the Coral Playa restaurant from La Antilla-Lepe (Huelva) and the menu included jamón de la sierra de Aracena, ‘Mojama de Isla Cristina’ and Huelva’s famous prawns.

At the XIX Jornada Gastronómica de Granada held in 2010, one of the dishes that could be tasted was Mojama de Isla Cristina en tostas con Salmorejo.

‘Mojama de Isla Cristina’ is mentioned in the Anuario de la Cocina de la Comunitat Valenciana 2013, which was published on 7 December 2012 by José Manuel Rubio, a lover of haute cuisine, and includes selected examples of national and European specialities.

‘Mojama de Isla Cristina’ features on the menu of the Acánthum restaurant as one of its favourite entremeses.

On the menu of the Casa Machaquito restaurant ‘Mojama de Isla Cristina’ features as a local culinary speciality.

La Mirta, the restaurant in the Hotel Eurostars Tartessos, has an extensive on-line menu featuring ‘Mojama de Isla Cristina’ along with two other prized products of Huelva province, prawns and ham.

‘Mojama de Isla Cristina’ also appears in the ‘Gruta’Vademecum de Alimentos [food compendium], which gives a detailed description, with its physical characteristics and guidelines on how to make it.

Regarding the use of the name in everyday language, an article in the ABC de Sevilla newspaper of 7 August 2000 featured the expression ‘…tiesos cual mojama de Barbate o de Isla Cristina’ [an expression meaning ‘completely skint’].

Publication reference of the specification

(the second subparagraph of Article 6(1) of this Regulation)

The full text of the product specification can be found at:

http://www.juntadeandalucia.es/agriculturaypesca/portal/export/sites/default/comun/galerias/galeriaDescargas/cap/industrias-agroalimentarias/denominacion-de-origen/Pliegos/Pliego_mojama_islacristina.pdf

or via the homepage of the Consejería de Agricultura, PESCA y Desarrollo Rural (http://www.juntadeandalucia.es/agriculturaypesca/portal), by following the navigation pathway: ‘Industrias Agroalimentarias’/‘Calidad y Promoción’/‘Denominaciones de Calidad’/‘Productos derivados de la pesca’. The specification can be found under the name of the Quality Designation.

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

		ISSN 1977-091X
Official Journal of the European Union		C 323

English edition	Information and Notices	Volume 58 1 October 2015

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2015/C 323/01	Non-opposition to a notified concentration (Case M.7733 — Tokio Marine/HCC) ( 1 )	1
2015/C 323/02	Non-opposition to a notified concentration (Case M.7735 — Fosun/BHF-KB) ( 1 )	1
2015/C 323/03	Non-opposition to a notified concentration (Case M.7712 — KSPG/Hasco/Cosmo/JV) ( 1 )	2

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2015/C 323/04	Euro exchange rates	3
	European Union Civil Service Tribunal
2015/C 323/05	Criteria for the attribution of cases to chambers	4

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY
	European Commission
2015/C 323/06	Notice to economic operators — New round of requests for the suspension of the autonomous Common Customs Tariff duties on certain industrial and agricultural products	5
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2015/C 323/07	Prior notification of a concentration (Case M.7788 — Ardian/Electricité de France/Géosel) — Candidate case for simplified procedure ( 1 )	6
	OTHER ACTS
	European Commission
2015/C 323/08	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	7
2015/C 323/09	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	11