18.5.2016

Official Journal of the European Union

C 176/3

Commission notice on current State aid recovery interest rates and reference/discount rates for 28 Member States applicable as from 1 June 2016

(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))

(2016/C 176/03)

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 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 135, 16.4.2016, p. 2.

From	To	AT	BE	BG	CY	CZ	DE	DK	EE	EL	ES	FI	FR	HR	HU	IE	IT	LT	LU	LV	MT	NL	PL	PT	RO	SE	SI	SK	UK
1.6.2016	…	- 0,01	- 0,01	1,00	- 0,01	0,46	- 0,01	0,30	- 0,01	- 0,01	- 0,01	- 0,01	- 0,01	1,18	1,37	- 0,01	- 0,01	- 0,01	- 0,01	- 0,01	- 0,01	- 0,01	1,83	- 0,01	1,40	- 0,26	- 0,01	- 0,01	1,04
1.5.2016	31.5.2016	0,01	0,01	1,00	0,01	0,46	0,01	0,30	0,01	0,01	0,01	0,01	0,01	1,50	1,37	0,01	0,01	0,01	0,01	0,01	0,01	0,01	1,83	0,01	1,40	- 0,26	0,01	0,01	1,04
1.4.2016	30.4.2016	0,03	0,03	1,19	0,03	0,46	0,03	0,30	0,03	0,03	0,03	0,03	0,03	1,50	1,37	0,03	0,03	0,03	0,03	0,03	0,03	0,03	1,83	0,03	1,40	- 0,22	0,03	0,03	1,04
1.3.2016	31.3.2016	0,06	0,06	1,63	0,06	0,46	0,06	0,30	0,06	0,06	0,06	0,06	0,06	1,92	1,37	0,06	0,06	0,06	0,06	0,06	0,06	0,06	1,83	0,06	1,65	- 0,22	0,06	0,06	1,04
1.2.2016	29.2.2016	0,09	0,09	1,63	0,09	0,46	0,09	0,36	0,09	0,09	0,09	0,09	0,09	1,92	1,37	0,09	0,09	0,09	0,09	0,09	0,09	0,09	1,83	0,09	1,65	- 0,22	0,09	0,09	1,04
1.1.2016	31.1.2016	0,12	0,12	1,63	0,12	0,46	0,12	0,36	0,12	0,12	0,12	0,12	0,12	1,92	1,37	0,12	0,12	0,12	0,12	0,12	0,12	0,12	1,83	0,12	1,65	- 0,22	0,12	0,12	1,04

18.5.2016

Official Journal of the European Union

C 176/5

Call for expression of interest for membership of the Scientific Panels of the European Food Safety Authority (Parma, Italy)

(2016/C 176/06)

‘Panel on food additives and nutrient sources added to food’ (ANS)

and

‘Panel on food contact materials, enzymes, flavourings and processing aids’ (CEF)

Ref.: EFSA/E/2016/001

This call is addressed to scientists wishing to be considered for membership of either the Scientific Panel on food additives and nutrient sources added to food (ANS) or the Scientific Panel on food contact materials, enzymes, flavourings and processing aids (CEF) of the European Food Safety Authority (EFSA).

The current members of the ANS and CEF Scientific Panels are serving a three-year term of office which is due to expire on 30 June 2017. The scientists who will be successful in the present call will be appointed as members of one of the above Panels for a term of three years starting on 1 July 2017.

Please note that due to possible forthcoming legislative changes the mandate of the renewed ANS and CEF Panels starting on 1 July 2017 may expire on 30 June 2018.

The European Food Safety Authority

The European Food Safety Authority (EFSA) is an integral part of the EU’s food safety system. The Authority’s mission is to contribute to the safety of the EU food and feed chain and a high level of protection of human life and health, mainly by:

—	providing EU risk managers with independent, up-to-date and fit-for-purpose scientific advice on questions related to food and feed safety, animal health and welfare, plant health, nutrition, and environmental issues specific to the above,

—	communicating to the public on its outputs and the information on which they are based,

—	cooperating with Member States, institutional partners and other interested parties/stakeholders in the EU to promote coherent advice and increase trust in the EU food safety system,

—	delivering uniform methodologies and collecting and analysing data to allow the identification, characterisation and monitoring of emerging risks that have a direct or indirect impact on food and feed safety.

EFSA brings together Europe’s best available experts in risk assessment in the field of food and feed safety, animal health and welfare, plant health and environment, who act in an independent capacity for an autonomous, self-governed organisation to provide the European Institutions and the Member States with scientific advice of the highest standard.

EFSA key priorities over the next years are:

—	prioritise public and stakeholder engagement in the process of scientific assessment,

—	widen its evidence base and optimise access to its data,

—	build the EU’s scientific assessment capacity and knowledge community,

—	prepare for future risk assessment challenges,

—	create an environment and culture that reflects EFSA’s values: excellence in science, independence, openness, innovation and cooperation (1).

Find out more about EFSA, visit us at http://www.efsa.europa.eu/

The role of EFSA’s Scientific Panels and Scientific Committee

The Scientific Panels and Scientific Committee are responsible for providing the scientific opinions of the Authority and other advice as appropriate, each within their own spheres of competence as laid down in EFSA’s Founding Regulation (EC) No 178/2002 (2). They produce scientific opinions and advice for risk managers. This helps to provide a sound foundation for the formulation of European policies and legislation and this supports risk managers in taking decisions.

The Scientific Panels are normally composed of twenty-one (21) independent scientific experts. The Scientific Committee is composed of the Chairs of each Scientific Panel and six (6) other scientific experts.

As a general rule, members of the Scientific Panels and of the Scientific Committee are appointed for a three-year term of office that may be renewed twice.

In view of the fact that the term of office of the experts applying to the present call is likely to expire by 30 June 2018, the EFSA Management Board decided (3) to exceptionally derogate from the provision (4) making candidates ineligible to serve a fourth consecutive term in the same Scientific Panel. This derogation is applicable only to the present call. Therefore, Panel members who have completed already three consecutive terms of office in the ANS or CEF Scientific Panels may apply for membership of the same Panel again.

Members are expected to attend and contribute actively to the meetings of the Scientific Panels where opinions, statements or guidance documents are adopted.

These scientific opinions, statements and guidance documents are published in the EFSA Journal, a monthly publication which is indexed in bibliographic databases (e.g. CAB Abstracts, Food Science and Technology Abstracts, ISI Web of Knowledge) relevant to EFSA’s work.

Panel on Food Additives and Nutrient Sources added to food (ANS)

The ANS Panel provides scientific advice for risk managers on substances intentionally added to food or naturally present in food. The ANS Panel addresses questions related to safety in the use of:

—	food additives,

—	nutrient sources (e.g. sources of vitamins and minerals),

—	other substances intentionally added to food (e.g. plants and herbal extracts), but excluding flavourings and enzymes.

The majority of the Panel’s work is and will in the coming years be the re-evaluation programme of food additives for substances that were permitted for use before 2009. To this end EFSA has and is gathering scientific data by public calls for data and literature search. In particular, the Panel is expected to focus on food additives other than colours and sweeteners (e.g. preservatives and emulsifiers, stabilisers and gelling agents). In addition, the Panel will evaluate new applications for authorisation (i.e. new food additives and nutrient sources) or changes in the existing authorisations (e.g. extension of use for these substances). These evaluation procedures are based on applications submitted by industry to the European Commission in the area of food additives and nutrient sources. The Panel might also develop scientific guidance documents to clarify the evaluation approach and to assist the industry for preparing new applications.

Further information can be found in the ANS section on the EFSA website: http://www.efsa.europa.eu/en/panels/ans.htm

Against this background, the present call is especially directed at scientists who have expertise in risk assessment of chemical substances and safety assessment of food additives, nutrient sources or substances of botanical origin in food.

More specifically, the Panel has a need for expertise in the following areas:

—	toxicology, in the following areas: sub-chronic and chronic toxicity, genotoxicity, carcinogenicity, developmental and reproductive toxicity, allergenicity and immunotoxicity,

—	toxicity testing in experimental animals and alternative toxicity tests (e.g. in vitro assays),

—	toxicokinetics and metabolism, meaning absorption, distribution, metabolism, and excretion (ADME) of substances,

—	chemistry (organic, inorganic, analytical and synthetic chemistry), especially for the chemical identification and specification of chemical substances,

—	exposure assessment and consumption surveys,

—	food technology (manufacturing processes and use of food additives),

—	nutrition (human incl. infants),

—	epidemiology.

Panel on Food Contact Materials, Flavourings, Enzymes and Processing Aids (CEF)

The CEF Panel provides scientific advice for risk managers on substances intentionally added to food (flavourings and enzymes) and materials in contact with food. The CEF Panel addresses questions related to the safety in the use of:

—	materials in contact with food (substances used to manufacture food packaging, active and intelligent packaging and other food contact materials) and processes to recycle plastics intended for food contact,

—	food enzymes,

—	flavouring substances,

—	processes and processing aids.

The Panel carries out the evaluation procedures following applications submitted by industry to the European Commission or Member States in the areas of food contact materials (as well as recycling processes), flavourings, processes and processing aids.

A significant increase in workload is anticipated in the area of food enzymes. In the coming years one of the main tasks will be the evaluation of food enzymes including those from genetically-modified microorganisms, with a view to establish an EU list. In total, 300 applications have been received for safety evaluation by the CEF Panel. Also work on monomers and additives to be used in plastic food contact materials is expected to increase and the evaluation of new flavouring substances not on the EU Register will continue. The Panel might also develop scientific guidance documents to clarify the evaluation approach and to assist the industry for preparing new applications

Further information can be found in the CEF section on the EFSA website: http://www.efsa.europa.eu/en/panels/cef.htm

Against this background, the present call is especially directed at scientists who have expertise in the risk assessment of chemical substances, with special emphasis on food enzymes, flavouring substances, chemicals used in the production of plastic or other food contact materials.

More specifically, the Panel has a need for expertise in the following areas:

—	toxicology, in the following areas: sub-chronic and chronic toxicity, genotoxicity, carcinogenicity, developmental and reproductive toxicity, allergenicity and immunotoxicity,

—	toxicity testing in experimental animals and alternative toxicity tests (e.g. in vitro assays),

—	toxicokinetics and metabolism, meaning absorption, distribution, metabolism, and excretion (ADME) of substances,

—	chemistry (organic, analytical and synthetic chemistry), especially for the chemical identification and specification of chemical substances and for migration testing of food contact materials,

—	exposure assessment and consumption surveys,

—	food technology (manufacturing processes and use of processing aids),

—	food microbiology including enzyme biotechnology using genetically-modified microorganisms and efficacy evaluation of chemicals used in the decontamination of carcasses,

—	environmental risk assessment of chemicals (e.g. used in the decontamination of carcasses),

—	epidemiology.

The role of the members of EFSA’s Scientific Panels

Members of the Scientific Panels are scientists specialised in the remit of a Scientific Panel, selected and appointed in their personal capacity in accordance with EFSA’s Founding Regulation and EFSA’s rules.

Members of the Scientific Panels will be asked to perform the following tasks:

—	contributing to the preparation, the discussion and the adoption of scientific opinions, guidance documents and statements of the Scientific Panel and the activities of their working groups,

—	contributing to scientific advice on matters falling within the remit of the Scientific Panel,

—	provision of advice on conducting and organising the scientific activities of the Scientific Panel.

Members of the Scientific Panels may be chosen as Chair, vice-chairs or rapporteurs of the Scientific Panels and of their working groups.

For more information on the establishment and operations of Scientific Panels and their Working Groups, please refer to the Decision of the Management Board of the European Food Safety Authority concerning the establishment and operations of the Scientific Committee, Scientific Panels and of their Working Groups.

http://www.efsa.europa.eu/sites/default/files/efsa_rep/blobserver_assets/paneloperation.pdf

General conditions

Members of a Scientific Panel will be requested to attend two- to three-day meetings usually held in Parma, Italy. These meetings will take place around six times per year.

In addition, Members of Scientific Panels are expected to participate in some working groups that are established by the Scientific Panels.

Attendance at the meetings of the Scientific Panels or of the working groups requires preparatory work, including prior reading and drafting of documents. Meetings and most documents are in English.

In order to complement their experience, members will be offered different training modules as well as follow-up information tutorials, on EFSA risk assessment methodologies and guidance documents. Members are strongly recommended to attend these sessions.

As part of EFSA’s commitment to openness and transparency, some plenary meetings of the Scientific Panels may be open to observers.

Applicants are required to express their commitment that, if appointed, they will actively participate in the activities of the Scientific Panels.

EFSA will, in accordance with its financial rules, bear the travel costs, daily and accommodation allowance of the members. A special indemnity will be paid for each full day of meeting attendance (5).

Selection Procedure

Applicants are required to indicate in the application form the Scientific Panel they wish to apply for, which best matches their areas of expertise.

Applicants may indicate both Panels (in order of preference) should their areas of expertise cover the remit of both Panels.

Applicants must satisfy the following requirements on the closing date for submission of the application:

A. Eligibility criteria

Each application will be screened against the following eligibility requirements:

—

citizenship of a Member State of the European Union (EU), or of a country of the European Free Trade Association (EFTA) or of EU Candidate countries. Experts from third countries may also apply, and will be considered for membership of the Scientific Panels, if the required level of expertise cannot be found among nationals of EU, EFTA or EU Candidate countries,

—	thorough knowledge of the English language (6),

—	commitment to attend meetings and to actively contribute to the work of the Scientific Panels and their Working Groups,

—

a level of education which corresponds to completed university studies of at least four (4) years attested by a diploma in one of the following fields: agriculture, biochemistry, bioinformatics, biology, biometrics, biotechnology, chemistry, dietary exposure, environmental sciences, epidemiology, food science, food technology, genetics, health and food safety, human medicine, life sciences, mathematics, microbiology, molecular biology, natural sciences, nutrition, pharmacy, public health, statistics, toxicology, veterinary medicine or related areas (7),

—	at least ten (10) years of professional experience relevant to the remit of the Panel(s) gained after obtaining the requested diploma.

B. Selection criteria

Applications meeting the eligibility requirements will be admitted to a comparative evaluation carried out by EFSA on the basis of the selection criteria indicated below.

Applicants are strongly encouraged to fill in the application form in all sections with the necessary information and evidence, as this will form the basis for their evaluation.

The evaluation of all applications considered eligible will be carried out by means of a scoring range from zero (0) through to five (5) for each of the selection criteria indicated below. In order to reflect the relative importance of the different selection criteria, a weighting coefficient will be attributed. Each application will obtain a score ranging between zero (0) and one hundred (100).

Each eligible application will be evaluated against the following selection criteria:

—	experience in carrying out scientific risk assessment and/or providing scientific advice in fields related to food safety in the areas of competence and expertise of the Scientific Panel(s) preferred (weighting coefficient: 6, maximum 30 points out of 100),

—	proven scientific excellence in one or several fields linked to the area covered by the Scientific Panel(s) preferred (weighting coefficient: 5, maximum 25 points out of 100),

—	experience in peer reviewing scientific work and publications, in fields related to the area covered by the Scientific Panel(s) preferred (weighting coefficient: 3, maximum 15 points out of 100),

—	experience in analysing complex information and dossiers, often from a wide range of scientific disciplines and sources and to prepare draft scientific opinions and reports (weighting coefficient: 2, maximum 10 points out of 100),

—	experience in project management related to scientific matters (weighting coefficient: 2, maximum 10 points out of 100),

—	experience in communication, based on teaching experience, public presentations, active participation in meetings (weighting coefficient: 2, maximum 10 points out of 100).

Applicants are only further considered for membership if their application obtains a score that is above a cut-off score of 66 points (out of 100).

EFSA reserves the right to consult third parties on the professional experience of applicants in the context of their application.

For more information regarding the selection of Members of the Scientific Panels please refer to the Decision of the Executive Director concerning the selection of members of the Scientific Committee the Scientific Panels, and the selection of external experts to assist EFSA with its scientific work.

http://www.efsa.europa.eu/sites/default/files/corporate_publications/files/expertselection.pdf

C. Declaration of Interest

All eligible applicants having scored above the threshold will be asked to submit the completed Annual Declaration of Interests, which will be screened by EFSA in accordance with the Policy on Independence and Scientific Decision-Making Processes of the European Food Safety Authority and with its rules on Declarations of Interest (8), in force at the time when the screening takes place. The extent of any potential conflict of interest will be taken into account in deciding whether a candidate will be further considered for membership.

Please note that failure to submit the completed Annual Declaration of Interests, will result in the rejection of the candidate and the application will not be processed further. Applicants may be contacted for further clarification on their Annual Declaration of Interests.

Reserve list and Appointment

Scientists who are found to meet the requirements for membership (i.e. eligible applicants having scored above the threshold and with an Annual Declaration of Interests compatible with EFSA’s Independence policy and rules) may be appointed as members of the ANS or CEF Scientific Panels, on the basis of a decision by the EFSA Management Board following a proposal by the EFSA Executive Director. The EFSA proposal on appointment will consider factors such as the expertise required for the relevant Scientific Panel as specified in the present call for expressions of interest — this relates in particular to the candidate’s specific scientific expertise and experience and the overall mix of competences available to the Scientific Panel to cover its foreseen needs — as well as nationality and gender balance.

Before appointment, EFSA reserves the right to check the application of candidates considered for membership against documents and certificates in order to confirm the accuracy and eligibility of the application.

Scientists who are found to meet the requirements for membership, but who are not selected for membership in a Scientific Panel, will be included in the reserve list. Scientists should note that inclusion on the reserve list does not guarantee appointment as a member in a Scientific Panel.

Scientists placed on the reserve list resulting from this call may with their prior consent be appointed as members of a Scientific Panel and/or the Scientific Committee even if they did not specifically apply for membership of that Scientific Panel and/or the Scientific Committee.

Independence and declarations of commitment and interest

The members of the Scientific Panels are appointed in a personal capacity. Applicants are required to include a declaration that they will undertake to act independently of any outside influence as well as a declaration of interests which may be deemed to be prejudicial to their independence (see Declaration of Interest Section). Applicants are responsible for the content of the declaration submitted which will be assessed by EFSA according to the Decision of the Executive Director on Declarations of Interest (9) implementing EFSA’s Policy on Independence and Scientific Decision-Making Processes.

See below two examples of what is considered a Conflict of Interest. These are by no means exhaustive and are only representatives of the situations outlined there:

—

The Membership of Scientific Panels is not allowed for candidates who, at the moment of submitting their DoI, are employed by any legal or natural person carrying out any of the activities on which EFSA’s scientific outputs impact directly or indirectly, such as food production, processing and distribution, agriculture or animal husbandry. This includes any form of regular occupation or business, part-time or full-time, paid or unpaid, including self-employment (e.g. consultancy) to the benefit of the persons above.

—

The Membership of Scientific Panels is not allowed for candidates who, at the moment of submitting their DoI, are involved in ad hoc or occasional consultancy to bodies such as a European Association of producers of products that the relevant Panel assesses, regarding a range of topics so broad that this activity would regularly be in conflict with items on the agenda of the relevant Scientific Panel.

Equal opportunities

EFSA takes great care to apply the principles of non-discrimination in its procedures.

Submission of applications

Applications must be submitted no later than 30 June 2016 at midnight (Local time, GMT +1).

Applicants are requested to submit their application online available on EFSA web site: http://www.efsa.europa.eu/

Applications will be deemed admissible only if a duly completed online application form is submitted within the deadline. No other forms of application will be accepted.

Applicants are kindly invited to fill in their application form in English in order to facilitate the selection procedure.

All applicants will be informed by e-mail about the outcome of the selection process.

Applicants are strongly advised not to wait until the last few days before the deadline since heavy internet traffic or problems with internet connection could lead to not being able to submit the application on time.

The personal information EFSA requests from applicants will be processed in line with Regulation (EC) No 45/2001 of the European Parliament and of the Council of 18 December 2000 on the protection of individuals with regard to the processing of personal data by the EU institutions and bodies and on the free movement of such data (10).

The purpose of the data processing is to manage applications for membership of the EFSA Scientific Panels.

All questions related to this call shall be addressed to: call.experts@efsa.europa.eu

Candidates may bring an action against any decision affecting their legal situation at the conditions set out in Article 263 of the Treaty of the Functioning of the European Union. This must be done within two months of the receipt or notification of the contested decision. The action must be brought against EFSA before the General Court of the European Union:

General Court of the European Union

Rue du Fort Niedergrünewald

2925 Luxembourg

LUXEMBOURG

Tel.	+352 4303-1
Fax	+352 4303-2100
E-mail:	GeneralCourt.Registry@curia.europa.eu
Internet:	www.curia.europa.eu

As an alternative, candidates may bring a complaint about alleged maladministration in the institutions and bodies of the European Union to the attention of the European Ombudsman. Amongst other requirements, complaint must be made within two years of the date upon which the facts on which the complaint is based became known. Additionally, complainants must have already contacted EFSA regarding this complaint before contacting the European Ombudsman.

The European Ombudsman

1 Avenue du President Robert Schuman

CS 30403

67001 Strasbourg Cedex

FRANCE

Tel.	+33 388172313
Fax	+33 388179062
Internet:	www.ombudsman.europa.eu

NOTE

In the event of inconsistency or discrepancy between the English version and any of the other linguistic versions of this publication, the English language version shall prevail.

(1) EFSA Strategy 2020 Trusted science for safe food: (http://www.efsa.europa.eu/en/corporate/pub/strategy2020)

(2) Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ L 31, 1.2.2002, p. 1).

(3) The EFSA Management Board decision to exceptionally derogate to the abovementioned rules was taken on 16 March 2016. The decision of the Management Board is recorded in the minutes of the 68th meeting: (http://www.efsa.europa.eu/en/events/event/160316a).

(4) Article 1(3) and 1(4) of the Decision of the Management Board of the European Food Safety Authority concerning the establishment and operations of the Scientific Committee, Scientific Panels and their Working Groups.

(5) For more information refer to: http://www.efsa.europa.eu/sites/default/files/Experts_compensation_guide.pdf

(6) ‘Thorough knowledge’ shall be intended as corresponding to level B2 or higher (i.e. levels C1 and C2) as specified in the Council of Europe reference document for the European Language Portfolio (Common European Framework of Reference: Learning, Teaching and Assessment). For more information please refer to: https://www.coe.int/t/dg4/linguistic/Source/Framework_EN.pdf

(7) Only qualifications issued by EU Member State authorities and qualifications recognised as equivalent by the relevant EU Member State authorities will be accepted. In instances where diplomas are obtained from a non-EU Member State, EFSA may request the candidate to provide a relevant document of comparability issued by a recognised authority.

(8) For more information see EFSA’s website at http://www.efsa.europa.eu/sites/default/files/efsa_rep/blobserver_assets/independencepolicy.pdf and http://www.efsa.europa.eu/en/howwework/doi

(9) EFSA/LRA/DEC/02/2014 – Decision of the Executive Director of the European Food Safety Authority on Declarations of Interest (http://www.efsa.europa.eu/sites/default/files/corporate_publications/files/independencerules2014.pdf).

(10) OJ L 8, 12.1.2001, p. 1.

18.5.2016

Official Journal of the European Union

C 176/13

Publication pursuant to Article 26(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs as regards a name of traditional speciality guaranteed

(2016/C 176/07)

In accordance with the first subparagraph of Article 26(1) of Regulation (EU) No 1151/2012 (1), Italy submitted (2) the name ‘Pizza Napoletana’ as name of a Traditional Speciality Guaranteed (TSG), which complies with Regulation (EU) No 1151/2012. The name ‘Pizza Napoletana’ had previously been registered by Regulation (EU) No 97/2010 (3) without reservation of name in accordance with Article 13(1) of Council Regulation (EC) No 509/2006 (4) as traditional speciality guaranteed and is currently protected in accordance with Article 25(2) of Regulation (EU) No 1151/2012.

In the light of the above, the Commission hereby publishes the name

‘PIZZA NAPOLETANA’

in view of enabling it to be registered in the register of Traditional Specialities Guaranteed provided for in Article 22 of Regulation (EU) No 1151/2012.

This publication confers the right to oppose that the name ‘Pizza Napoletana’ is entered in the register of Traditional Specialities Guaranteed provided for in Article 22 of Regulation (EU) No 1151/2012, pursuant to Article 51 of that Regulation.

In case the name ‘Pizza Napoletana’ is entered in the register, in accordance with Article 26(4) of Regulation (EU) No 1151/2012, the current product specification of the TSG ‘Pizza Napoletana’, as published in Annex II to Regulation (EU) No 97/2010, shall be deemed to be the specification referred to in Article 19 of Regulation (EU) No 1151/2012 for the TSG ‘Pizza Napoletana’ protected with reservation of name.

For sake of completeness and in accordance with Article 26(2) of Regulation (EU) No 1151/2012, this publication includes the specification of the TSG ‘Pizza Napoletana’ as published in Annex II to Regulation (EU) No 97/2010 of 4 February 2010 (5).

APPLICATION FOR REGISTRATION OF A TSG

COUNCIL REGULATION (EC) No 509/2006

‘PIZZA NAPOLETANA’

EC No: IT-TSG-007-0031 — 9.2.2005

1. Name and address of the applicant group:

Name:

Associazione Verace Pizza Napoletana

Address:

Via S. Maria La Nova, 49

80134 Napoli

ITALIA

Tel.

+39 0814201205

Fax

+39 0814201205

Email:

info@pizzanapoletana.org

Name:

Associazione Pizzaiuoli Napoletani

Address:

Corso S. Giovanni a Teduccio, 55

80146 Napoli

ITALIA

Tel.

+39 0815590781

Fax

+39 0815590781

Email:

info@pizzaiuolinapoletani.it

direttivo@pizzaiuolinapoletani.it

2. Member State or Third Country

Italy

3. Product specification

3.1. Name to be registered

‘Pizza Napoletana’

Registration is applied for solely in the Italian language.

The words ‘Prodotta secondo la Tradizione napoletana’ (Produced in the Neapolitan tradition) and the acronym STG (TSG) which feature in/on the logo/label of ‘Pizza Napoletana’ TSG are translated into the language of the country where production took place.

3.2. Whether the name

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

The name ‘Pizza Napoletana’ is traditionally used to designate this product, as attested to by the various sources stated in point 3.8.

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. Type of product:

Class 2.3 Confectionery, bread, pastry, cakes, biscuits and other baker’s wares

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

‘Pizza Napoletana’ TSG is a round product baked in the oven with a variable diameter not exceeding 35 cm and a raised rim and the central part is garnished. The central part is 0,4 cm thick, with a tolerance of ± 10 %, and the rim is 1-2 cm thick. The overall pizza must be tender, elastic and easily foldable into four.

‘Pizza Napoletana’ TSG is distinguished by a raised rim, a golden colour characteristic of products baked in the oven, and a tenderness to touch and to taste; by a garnished centre dominated by the red of the tomatoes, perfectly mixed with oil and, depending on the ingredients used, the green of the oregano and the white of the garlic; by the white of the mozzarella slabs which are laid either closer together or further apart, and the green of the basil leaves, which are lighter or darker depending on the baking.

The consistency of ‘Pizza Napoletana’ must be tender, elastic and easily foldable; the product is easy to cut; it has a characteristic, savoury taste given by the raised rim, which has a taste typical of bread which has risen and been baked well, mixed with the acidic flavour of the tomatoes and the aroma of the oregano, garlic and basil and the flavour of baked mozzarella.

At the end of the baking process the pizza emits a characteristic aroma which is deliciously fragrant; the tomatoes, which have lost only their excess water, remain compact and solid; the ‘Mozzarella di Bufala Campana AOP’ or ‘Mozzarella STG’ are melted on the surface of the pizza; the basil, garlic and oregano develop an intense aroma and do not look burnt.

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

The basic raw materials distinguishing ‘Pizza Napoletana’ are: common wheat flour, brewer’s yeast, drinkable natural water, peeled tomatoes and/or small fresh tomatoes (‘pomodorini’), sea salt or kitchen salt and extra virgin olive oil. Other ingredients which may be used in the preparation of ‘Pizza Napoletana’ are: garlic and oregano; ‘Mozzarella di Bufala Campana AOP’, fresh basil and ‘Mozzarella STG’.

The characteristics of the flour are:

— W: 220-380

— P/L: 0,50-0,70

— Absorption: 55-62

— Stability: 4-12

— Value index E10: max. 60

— Falling number: 300-400

— Dry gluten: 9,5-11 g %

— Protein: 11-12,5 g %

The preparation of ‘Pizza Napoletana’ exclusively comprises the phases of work described below, to be carried out in a continuous cycle on the same commercial premises.

Preparation of the dough

Blend the flour, water, salt and yeast. Pour a litre of water into the dough kneader, dissolve in a quantity of between 50 and 55 g of sea salt, add 10 % of the prescribed total quantity of flour, then add 3 g of brewer’s yeast. Start up the dough kneader and gradually add 1,8 kg of W 220-380 flour until the desired consistency is reached, which is defined as the ‘dough point’. This operation should take 10 minutes.

The dough must be worked in a dough kneader, preferably one with a dough hook, for 20 minutes at low speed, until a single compact mass is obtained. The quantity of water that flour is capable of absorbing is very important in obtaining an optimum dough consistency. The dough must not be sticky to the touch and must be soft and elastic.

The characteristics of the dough are as follows, with a tolerance for each of ± 10 %:

— Fermentation temperature: 25 °C

— Final pH:

— Total titratable acidity:

— Density: 0,79 g/cm3 (+ 34 %)

Dough rising process

First stage: once it has been removed from the dough kneader, the dough is placed on a work surface in the pizzeria where it must be left for two hours, covered with a damp cloth, to prevent its surface from hardening and a type of crust from forming as a result of the evaporation of the internal moisture. Once the two hours for rising have passed, the next stage is the shaping of the dough balls, which must be carried out exclusively by hand by the pizza chef. Using a spatula, a portion of the risen dough is cut off on the work surface before being shaped into a ball. For ‘Pizza Napoletana’, the dough balls must weigh between 180 and 250 g.

Second stage: once the dough balls have been shaped, a second rising phase lasting four to six hours takes place inside food containers. This dough, which is kept at room temperature, is ready to be used within the next six hours.

Shaping the dough balls

Once the dough has risen, the dough ball is taken out of the box using a spatula and is placed on the counter of the pizzeria on a light layer of flour to stop it sticking to the work surface. Working from the centre outwards, and by exerting pressure with the fingers of both hands on the dough ball, which is turned over several times, the pizza chef shapes a disc of dough whose thickness must not exceed 0,4 cm in the centre, with a tolerance of ± 10 %, and 1 to 2 cm on the edges, thus forming a raised rim.

No other type of preparation is authorised for the preparation of ‘Pizza Napoletana’ TSG, in particular the use of a rolling pin and/or a mechanical press-type disc machine.

Garnish

The ‘Pizza Napoletana’ is seasoned as follows:

—	using a spoon, place 70 to 100 g of crushed, peeled tomatoes in the centre of the disc of dough,

—	using a spiralling motion, spread the tomato over the whole central surface,

—	using a spiralling motion, add the salt to the surface of the tomato,

—	in the same manner, sprinkle with a pinch of oregano,

—	chop a peeled clove of garlic into thin slices and place them on top of the tomato,

—	using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.

Or:

—	using a spoon, place 60 to 80 g of crushed, peeled tomatoes and/or chopped small fresh tomatoes at the centre of the disc of dough,

—	using a spiralling motion, spread the tomato over the whole central surface,

—	using a spiralling motion, add the salt to the surface of the tomato,

—	place 80 to 100 g of sliced ‘Mozzarella di Bufala Campana AOP’ on the surface of the tomato,

—	place several fresh basil leaves on the pizza,

—	using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.

Or:

—	using a spoon, place 60 to 80 g of crushed, peeled tomatoes at the centre of the disc of dough,

—	using a spiralling motion, spread the tomato over the whole central surface,

—	using a spiralling motion, add the salt to the surface of the tomato,

—	place 80 to 100 g of sliced ‘Mozzarella STG’ on the surface of the tomato,

—	place several fresh basil leaves on the pizza,

—	using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.

Baking

Using a little flour and a rotating movement, the ‘pizzaiolo’ (pizza chef) transfers the garnished pizza onto a wooden (or aluminium) baker’s peel and slides it onto the cooking floor of the oven with a quick flick of the wrist, which prevents the garnish from running. The ‘Pizza Napoletana’ TSG is baked exclusively in wood-fired ovens with a baking temperature of 485 °C, which is essential for producing the ‘Pizza Napoletana’ TSG.

The pizza chef must monitor the baking of the pizza by lifting its side using a metal peel and rotating the pizza towards the fire, taking care always to use the same initial area of the cooking floor to ensure that the pizza does not burn due to differences in temperatures. It is important that the pizza is baked uniformly across its entire circumference.

Still using the metal peel, when baking is finished, the pizza chef removes the pizza from the oven and places it on the plate. The baking time must not exceed 60 to 90 seconds.

After baking, the pizza has the following characteristics: the tomatoes, having lost only their excess water, remain compact and solid; the ‘Mozzarella di Bufala Campana AOP’ or ‘Mozzarella STG’ are melted on the surface of the pizza; the basil, garlic and oregano emit an intense aroma and do not look burnt.

— Baking temperature on the cooking floor of the oven: approximately 485 °C

— Temperature at the oven dome: approximately 430 °C

— Baking time: 60-90 seconds

— Temperature reached by the dough: 60-65 °C

— Temperature reached by the tomatoes: 75-80 °C

— Temperature reached by the oil: 75-85 °C

— Temperature reached by the mozzarella: 65-70 °C

Conservation

The ‘Pizza Napoletana’ should preferably be consumed immediately, as soon as it comes out of the oven, in the same location as it was produced. However, if it is not consumed at the place of its production, it cannot be frozen or deep frozen or vacuum packed for later sale.

3.7. Specific character of the agricultural product or foodstuff

There are numerous key elements defining the specific character of the product in question and they are directly linked to the duration and methods used in the operations, and also to the skill and experience of the artisan.

In particular, the preparation process for the ‘Pizza Napoletana’ is characterised by: kneading, the consistency and elasticity of the dough (‘reologia’) and the specific nature of the rising process (in two phases with specific conditions regarding temperature and duration); preparation and shaping of the dough balls; the handling and preparation of the risen disc of dough; the preparation of the oven and the baking characteristics (duration/temperatures) and the specific characteristics of the oven which must be fired exclusively by wood.

For example, the importance should be stressed of the second rising, handling and work equipment, i.e. the oven, which must be a wood-fired oven, and the peels.

After the second rising, the dough ball has grown in volume and moisture in comparison with the previous period. The pressure exerted by the fingers of both hands causes the air contained in the pockets of the dough to move from the centre to the edges of the disc of dough, where it starts to form the raised rim of the pizza. This technique constitutes a fundamental characteristic of the ‘Pizza Napoletana’ TSG, with the rising of the rims of the disc ensuring that all the ingredients in the garnish are retained. In order to increase the diameter of the dough ball, preparation is continued by throwing the dough between the hands, holding the right hand at an angle of 45-60 ° to the work surface, placing the disc of dough on it and turning it with a synchronised movement of the left hand.

In contrast, other types of preparation, in particular those carried out using a rolling pin or a disc machine (mechanical press-type) do not succeed in homogenously displacing the air in the pockets present in the mass towards the edges, and this is necessary to produce a disc of dough which is uniform across all its parts. They lead to the formation of an area of dough in the centre of the disc which is layered and divided by the air in the void. Consequently, if these instruments are used, after baking the pizza will not have its typical raised rim, which is one of the main characteristics of the ‘Pizza Napoletana’ TSG.

Furthermore, the Neapolitan technique requires the pizza chef, after having prepared a series of three to six discs of garnished dough, to skilfully slide the pizza from the work surface to the peel using precise and rapid hand movements, and ensuring that the pizza does not lose its initial round shape (the pizza is taken in both hands by the pizza chef who, by turning it round approximately 90 °, places it on a suitable peel). The pizza chef sprinkles a little flour on the peel going into the oven to enable the pizza to slide easily from the peel into the oven. This operation is carried out with a rapid flick of the wrist, by holding the peel at an angle of 20-25 ° to the oven surface, and by ensuring that the garnish does not fall from the surface of the pizza.

The use of techniques other than those described above is not appropriate, since taking the pizza directly from the work surface using the peel risks spoiling the pizza which is ready to go into the oven.

The wood-fired oven is a key element in the baking and the quality of the ‘Pizza Napoletana’. Its technical characteristics are essential to the success of the traditional ‘Pizza Napoletana’. The ‘Pizza Napoletana’ oven consists of a base of tuff bricks surmounted by a circular surface known as a ‘sole’ (cooking floor), on top of which is built a dome. The dome of the oven is made of refractory material to prevent the heat from dispersing. Indeed, the ratios between the different parts of the oven are essential for ensuring that the pizza is baked well. The particular characteristic of this oven is the size of the cooking floor, which is made up of four refractory circular areas. The pizza chef picks up the pizza with the steel and/or aluminium peel and puts it in the mouth of the oven, where he deposits it and turns it around 180 °. The pizza is then placed back in its initial position, the temperature of the base having been reduced as the pizza absorbs the heat as it cooks.

Positioning the pizza in a different place would have the effect of obtaining the same initial temperature, which would burn the base of the pizza.

All these specific characteristics create the phenomena of the air chamber and the appearance of the final product, the ‘Pizza Napoletana’, which is indeed soft and compact; has a raised rim, is raised in the centre, is particularly soft and easily foldable into four. It is important to stress that all other similar products obtained using preparation processes different to that described cannot obtain the same visual and organoleptic characteristics as those of the ‘Pizza Napoletana’.

3.8. Traditional character of the agricultural product or foodstuff

The first appearance of the ‘Pizza Napoletana’ may be dated back to the period between 1715 and 1725. Vincenzo Corrado, a native of the town of Oria, and chief cook for Prince Emanuele di Francavilla, in a treatise on the foodstuffs most commonly used in Naples, stated that the tomato was used to season pizza and macaroni, thereby associating two products which have been the source of the fame of the city of Naples and the reason for its inclusion in the history of gastronomy. This quotation marks the official birth of the ‘Pizza Napoletana’, a disc of dough seasoned with tomato.

A great number of historical documents attest to the Neapolitan origin of this culinary speciality. The writer Franco Salerno claimed that this product was one of the greatest inventions of Neapolitan cooking.

Even Italian-language dictionaries and the encyclopaedia Treccani expressly mention the ‘Pizza Napoletana’. The expression ‘Pizza Napoletana’ is also quoted in numerous literary texts.

There is no doubt that the first ‘pizzerie’ (pizzerias) appeared in Naples where, until the middle of the twentieth century, this product was exclusive to the city and its pizzerias. In the eighteenth century, the city already had several shops known as ‘pizzerias’. The King of Naples, Ferdinand of Bourbon, heard of their reputation and, in order to taste this dish in the typical Neapolitan tradition, breached court etiquette and visited one of the most renowned pizzerias. Since then the ‘pizzeria’ has become a fashionable location, a place devoted to the exclusive preparation of the ‘pizza’. The most popular and famous pizzas from Naples were the ‘Marinara’, created in 1734, and the ‘Margherita’, which dates from 1796-1810. The latter was presented to the Queen of Italy upon her visit to Naples in 1889, specifically on account of the colour of its seasoning (tomato, mozzarella and basil) which are reminiscent of the colours of the Italian flag.

Over time pizzerias appeared in every town in Italy and even abroad. However each of them, despite being located in a town other than Naples, has always linked its existence with the words ‘pizzeria napoletana’, or used a term which in some way evokes its link with Naples, where for more than 300 years this product has retained its authenticity.

In May 1984 the ‘pizzaioli napoletani’ drew up a brief product specification which was signed by the whole profession and registered by means of an official document witnessed by the notary Antonio Carannante of Naples.

Over the centuries the term ‘Pizza Napoletana’ has become so widespread that everywhere, including outside Europe in Central and South America (e.g. Mexico and Guatemala) and Asia (e.g. Thailand and Malaysia), the product in question is known by its name ‘Pizza Napoletana’, although the inhabitants sometimes do not have the slightest idea of the geographical location of the city of Naples.

3.9. Minimum requirements and procedures to check the specific character

The checks specified for ‘Pizza Napoletana’ TSG relate to the following aspects:

In businesses, during the kneading, rising and preparation phase of the dough, checking the correct execution of the phases described; carefully monitoring the critical points of the business; checking the compliance of the raw materials with the product specification; checking the perfect conservation and storage of the raw materials to be used and ensuring that the characteristics of the final product are compliant with the specifications contained in the product specification.

3.10. Logo

The acronym ‘STG’ (TSG) and the words ‘Specialità Tradizionale Garantita’ (Traditional Speciality Guaranteed) and ‘Prodotta secondo la Tradizione napoletana’ (Produced in the Neapolitan tradition) are translated into the official languages of the country where production took place.

The logo which distinguishes the ‘Pizza Napoletana’ is as follows: a horizontal white oval image with a light grey border, which represents the plate on which the pizza is presented, reproduced in a realistic but stylised manner, fully respecting the tradition and illustrating the classic ingredients, tomato, mozzarella, basil leaves and a trickle of olive oil.

Under the plate there is an offset green shadow, which, in combination with the other colours, emphasizes the Italian colours of the product.

Slightly superimposed above the plate containing the pizza, there is a red rectangular window with very rounded corners containing the words in white surrounded by black, with an offset green shadow with a white border: ‘PIZZA NAPOLETANA STG’. Above this caption, and slightly to the right, in smaller white characters of a different type, features the caption ‘Traditional Speciality Guaranteed’ (Specialità Tradizionale Garantita). Below, in the centre, in the same characters as the logo, PIZZA NAPOLETANA STG, in small capital letters in white with a black border, is superimposed the caption: ‘Produced in the Neapolitan tradition’ (Prodotta secondo la Tradizione napoletana).

Words	Characters
PIZZA NAPOLETANA STG	Varga
Traditional Speciality Guaranteed	Alternate Gothic
Produced in the Neapolitan tradition	Varga

Colours of the pizza	PantoneProSim	C	M	Y	K
Deep beige of the rim	466	11	24	43	0 %
Red background of the tomato sauce	703	0 %	83	65	18
Basil leaves	362	76	0 %	100	11
Veining on the basil leaves	562	76	0 %	100	11
Red of the tomatoes	032	0 %	91	87	0 %
Trickle of olive oil	123	0 %	31	94	0 %
Mozzarella	600	0 %	0 %	11	0 %
Reflections on the mozzarella	5 807	0 %	0 %	11	9

Colours of the graphic and characters	PantoneProSim	C	M	Y	K
Grey on the rim of the oval plate	P. Grey — 3CV	0 %	0 %	0 %	18
Green on the shadow of the oval plate	362	76	0 %	100	11
Red on the rectangle with rounded corners	032	0 %	91	87	0 %
White with black border of the words ‘PIZZA NAPOLETANA STG’		0 %	0 %	0 %	0 %
White with black border of the words ‘Produced in the Neapolitan tradition’		0 %	0 %	0 %	0 %
In white the caption ‘Traditional Speciality Guaranteed’		0 %	0 %	0 %	0 %

4. Authorities or bodies verifying compliance with the product specification

4.1. Name and address

Name:

Certiquality SRL

Address:

Via Gaetano Giardino, 4

20123 Milano

ITALIA

Tel.

+39 028069171

Fax

+39 0286465295

Email:

certiquality@certiquality.it

☐ Public

☒ Private

Name:

DNV Det Norske Veritas Italia

Address:

Centro Direzionale Colleoni Viale Colleoni

9 Palazzo Sirio 2

20041 Agrate Brianza (MI)

ITALIA

Tel.

+39 0396899905

Fax

+39 0396899930

Email:

—

☐ Public

☒ Private

Name:

ISMECERT

Address:

Corso Meridionale, 6

80143 Napoli

ITALIA

Tel.

+39 0815636647

Fax

+39 0815534019

Email:

info@ismecert.com

☐ Public

☒ Private

4.2. Specific tasks of the authority or body

The three inspection bodies above are responsible for carrying out checks on various subjects in different parts of the national territory.

(1) Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs (OJ L 343, 14.12.2012, p. 1).

(2) EU No IT-TSG-0107-01408 — 29.12.2015.

(3) Regulation (EU) No 97/2010 of 4 February 2010 entering a name in the register of traditional specialities guaranteed (Pizza Napoletana (TSG)) (OJ L 34, 5.2.2010, p. 7).

(4) Council Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed (OJ L 93, 31.3.2006, p. 1). Regulation repealed and replaced by Regulation (EU) No 1151/2012.

(5) See footnote 3.

18.5.2016

Official Journal of the European Union

C 176/21

Publication of an amendment 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

(2016/C 176/08)

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).

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘MAROILLES’/‘MAROLLES’

EU No: FR-PDO-0217-01378 — 28.9.2015

PDO ( X ) PGI ( )

1. Applicant group and legitimate interest

Syndicat du Maroilles (Maroilles syndicate)

148, avenue du Général de Gaulle

02 260 La Capelle

FRANCE

Tel. +33 323975757

Fax +33 323975758

E-mail: sfam@uriane.com

The group is made up of milk producers, farmers, processors and maturers of ‘Maroilles’/‘Marolles’. It therefore has a legitimate right to propose the amendment.

2. Member State or Third Country

France

3. Heading in the product specification affected by the amendment(s)

—	☐	Name of product
—	☒	Description of product
—	☐	Geographical area
—	☒	Proof of origin
—	☒	Method of production
—	☐	Link
—	☒	Labelling
—	☒	Other: Contact details of the inspection bodies, national requirements

4. Type of amendment(s)

—	☒	Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
—	☐	Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

Heading ‘Description of product’

The nature of the raw material (exclusively from cow's milk) is indicated in this heading since it was considered that it constituted an element of the description of the product. Therefore this point is moved from the heading ‘Method of production’ to the heading ‘Description of product’.

The descriptors are set out in more detail to better identify the product:

—	product appearance: may be slightly tapered, presence on the sides of marks from the maturation screens,

—	appearance of the rind: homogeneous in colour and more or less moist,

—	centripetal ripening (from the outside in),

—

appearance of the paste: the words ‘unctuous and rich’ and ‘homogeneous’ are deleted since they are vague and imprecise. The acceptable colours are specified (the colour of the paste may vary from white to cream). The cheese has small mechanical and fermentation openings, is soft to the touch, with a markedly firmer core that softens with a longer maturation process,

—

organoleptic criteria: a strong smell of cellar, damp brick and undergrowth, slightly ammoniac, and a slightly salty milky taste with notes of acidity in the paste and a slight bitterness, flavours of curd (at the end of the minimum maturation period), hazelnut and notes of alliums. If the maturation process is prolonged, the taste becomes stronger and more pronounced.

The analytical criteria (fat and dry matter) are specified: The fat content is expressed in grams per 100 grams of cheese after total desiccation (instead of a percentage), and the dry matter content is specified: the ‘Maroilles’/‘Marolles’ contains at least 50 grams of dry matter (DM) per 100 grams of cheese. It is also specified that the ‘Maroilles’/‘Marolles’ contains at least 22,5 grams of fat per 100 grams of cheese.

As the maturation times differ for the different formats, it was considered that they constitute an element of the description of the product. These elements are therefore moved from the heading ‘Method of production’ to the heading ‘Description of product’. In addition, a transcription error in the national text for the previous registered specification is corrected (this error was not present in the summary or in the summary of the registered specification): the minimum maturation period for ‘Maroilles’/‘Marolles’ is not 4 but 5 weeks or 35 days. Furthermore, the maturation times for the Mignon and Quart formats are extended by 7 days to 28 and 21 days respectively, in line with the actual practices. Such maturation periods allow the product to better express its organoleptic characteristics and its aromatic diversity.

In order to clarify the description of the different formats of cheese, each format — in addition to the internal dimensions of the moulds — is defined by the total weight of dry matter and the length of the maturation period (which for more precision is calculated from the date of renneting and is expressed in days instead of length in weeks):

—	‘Maroilles’/‘Marolles’ 360 grams, 35 days,

—	‘Maroilles’/‘Marolles’ of the Sorbais variety: 270 grams, 28 days,

—	‘Maroilles’/‘Marolles’ of the Mignon variety: 180 grams, 28 days,

—	‘Maroilles’/‘Marolles’ of the Quart variety: 90 grams, 21 days.

Furthermore, in order to make the checks more objective, the dimensions of the cheeses are now expressed in terms of the internal dimensions of the moulds. The dimensions of the cheeses sometimes proved to be inaccurate due to the deformation of the cheeses.

Heading ‘Evidence that the product originates from the geographical area’

The cheesemakers' obligations as regards declarations have been specified. These amendments are linked to changes in national rules and legislation. It is planned to identify the operators with a view to accrediting on the basis of their ability to meet the requirements of the specification, as well as the required declarations regarding knowledge, monitoring and checks on products intended to be marketed with the designation of origin.

Heading ‘Description of the method of production’

Production of the milk — Feed for the dairy cows

The term ‘dairy cows’ is defined (lactating cows and dry cows). This definition is intended to clarify which animals are referred to when the term ‘dairy cows’ is used in the specification, to avoid any confusion and facilitate checks.

— Pasture land

The central role of grazing, identified as an important aspect of the link with the geographical area, is affirmed by fixing the minimum annual grazing period at 170 days.

The minimum area of grass available per dairy cow is 30 ares, of which at least 15 ares are grazed and the additional 15 ares correspond to either grazed land or green feeding. These area requirements make it possible to ensure a significant share of grass in the dairy cows' feed and to take account of the parcelling up of holdings and herd size, with sufficient accessible land not always available to achieve the 30 ares per dairy cow.

In order to take into account the impact of the grassland's diverse flora on the aromatic richness of the product, the hedgerow nature of the holdings in the geographical area which produce the milk for making ‘Maroilles’/‘Marolles’ is affirmed:

—

90 linear metres of hedgerow per hectare of principal forage area; a hedge being defined as consisting mainly of broadleaves.

The hedgerows play a role in the preservation of pastures by insulating the grassland, by protecting it against sudden changes in temperature, maintaining humidity and promoting the wealth of flora that affects the quality of the milk. The hedgerows also provide the dairy cows with shelter from the wind and sun.

—

Ratio of at least 0,65 between the total permanent and temporary grassland and the principal forage area, with the aim of guaranteeing that at least two thirds of the principal forage area consists of permanent or temporary grassland.

Some operators who lodged an objection to one or other of these provisions (15 ares of grazing per dairy cow, 90 linear metres of hedgerow per hectare, minimum ratio of 0,65) during the period for objections at national level and meet the conditions of Article 15(4) of Regulation (EU) No 1151/2012 have been allowed a transitional period until 30 June 2020.

— Dairy cows' rations

As an indication of the grass-based character of the feed, the proportion of grass in the feed ration (calculated on the dry matter of coarse fodder) is on average at least 65 % in the grazing period and is never less than 25 %. It is specified that this share of grass may be grazed grass, green fodder or given in the form of stored grass with over 35 % dry matter.

The coarse fodders authorised are listed. They correspond to those traditionally used in the geographical area and account for at least 60 % of the dry matter of the total daily ration.

The amount of concentrated feed is limited to 1 800 kg of dry matter per dairy cow per year. The specification includes a list of the authorised components in these feeds.

— Dietary autonomy

To strengthen the link with the geographical area, it is specified that at least 80 % of the dry matter of the coarse fodder consumed annually per dairy cow comes from the geographical area.

The production of the cheese

A section is added to this part to describe the technological itinerary of ‘Maroilles’/‘Marolles’. It aims to clarify which practices reflect the know-how of operators while regulating the target values in order to ensure the specific characteristics of the product.

— The milk used

To prevent any other milk processing practices, the approved milk processing practices are specified: raw, thermised or pasteurised. Only heat treatments are authorised.

To respect the traditional method of production, particularly the use of Brevibacterium linens (red culture) to give the rind its colour, all use of colorants is forbidden. It is also noted that the step of skimming milk is permitted but that the homogenisation of proteins is forbidden: the adjustment of the composition of the milk is limited to skimming.

— Processing

The period between the first milking and the start of production, which corresponds to the seeding with enzymes, is set at 72 hours, in order to limit the deterioration in the quality of the milk.

The technological itinerary before renneting is described in line with current practices: acidification phase with predominantly mesophilic lactic cultures and the option to seed milk with ripening-specific flora.

The target values for renneting (acidity between 18 and 24 °D, milk temperature between 32 and 38 °C) are stipulated, as they help to describe the technological itinerary of the product.

The nature of the rennet is specified. This comes from the calf whey, so rennet of vegetable or microbial origin is prohibited. The doses used are also stipulated: 18 to 30 ml for 100 l of milk, for a rennet extract of 520 g/l of chymosin.

The words ‘The curd is separated and not washed’ are deleted and replaced for more accuracy:

—	the words ‘not washed’ are replaced by the words ‘technical removal of lactose prohibited’,

—	the word ‘divided’ is replaced by ‘pressing into cubes’, which is a more accurate description, in respect of the know-how, of the technique used by the operators. It is also indicated that the pressing takes place ‘before moulding’.

The word ‘spontaneous’ qualifying the drainage is deleted and replaced more accurately by ‘drainage in the mould (…)’. The minimum interval between the moulding and the removal from the moulds is 16 hours, during which it must be turned at least 3 times, in a room where the temperature is not less than 16 °C. These target values correspond to current practices concerning the draining process.

The salting stage is also better described:

—	‘dry salt’ is deleted and replaced by the correct term ‘dry salting’ which describes the salting technique and not the nature of the salt,

—	the wording of the registered specification could suggest that there are two phases in the salting stage, but in fact operators practise different methods, namely: ‘dry salting; dry salting and in brine; or in brine only’.

In order to complete the description of the technical itinerary before maturation, the duration of the draining/leavening phase before transfer to the maturing cellar is defined: a minimum of 48 hours. In accordance with custom, it is specified that this phase is carried out in a dedicated room where this first phase of de-acidification of the cheese's surface can be properly managed through the growth of yeasts and moulds, which determines the success of the second phase of maturation with the development of the red culture.

Maturation

In order to regulate the maturation conditions that contribute to the specificity of the product:

—	the coatings of the maturation cellars are described: exposed brick or stone, or hygienically inert materials,

—	the maturation conditions are defined in accordance with current practices: minimum moisture content of 90 % and temperatures ranging between 9 °C and 16 °C,

—

the treatments given to the cheeses are described: at least one brushing, then depending on the product's development, brushing and/or washing with a salt solution and possible seeding with surface cultures, mainly consisting of Brevibacterium linens. The provision ‘The rind is washed several times in salt water’ is deleted because the surface treatments are described in more detail.

The provision ‘Depending on the format of the cheese, maturation varies from at least two weeks for the small cheeses, to four weeks minimum.’ is deleted because the maturation period for each format is specified in Chapter 2 ‘Description of the product’.

The provision ‘The orange colour acquired during this maturation process is due entirely to the natural red cultures’ is deleted as under the point ‘Cheese production — milk used’ it is stated that colorants are prohibited and the ‘natural red cultures’ are also identified (‘Brevibacterium linens’).

Heading ‘Labelling’

The reference to the INAO logo has been deleted and replaced by the obligation to affix the European Union ‘PDO’ symbol.

It is specified that, irrespective of the regulatory references applicable to all cheeses, the use of any qualifying term or other reference accompanying the designation of origin is prohibited, with the exception of trademarks or any additional references, which must be used in accordance with the conditions laid down under the heading ‘Description of product’.

Heading ‘Other’

References to the inspection body: the name and the contact details of the official bodies have been updated.

National requirements: In accordance with the abovementioned national reform of the inspection system for designations of origin, a table has been added which sets out the main points to be checked and the relevant evaluation method to be used.

SINGLE DOCUMENT

‘MAROILLES’/‘MAROLLES’

EU No: FR-PDO-0217-01378 — 28.9.2015

PDO ( X ) PGI ( )

1. Denominations

‘Maroilles’/‘Marolles’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.3. Cheeses

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

The ‘Maroilles’/‘Marolles’ is a cheese made exclusively from cow's milk, with a soft paste and a rind washed with a homogeneous red-orange colour, in a square and sometimes slightly tapered form. Marks from screens are visible on the sides. The paste of the cheese is white to cream in colour, has small mechanical and fermentation openings, it is soft to the touch.

The ‘Maroilles’/‘Marolles’ is a square with sides of 12,5 to 13 cm (internal dimension of moulds) and comes in different forms with the additional references: Sorbais: 12 to 12,5 cm; Mignon: 11 to 11,5 cm and Quart: 8 to 8,5 cm.

The minimum ripening period, calculated from the renneting date, is:

—	35 days for the ‘Maroilles’/‘Marolles’,

—	28 days for the ‘Maroilles’/‘Marolles’ of the Sorbais variety and for ‘Maroilles’/‘Marolles’ of the Mignon variety,

—	21 days for the ‘Maroilles’/‘Marolles’ of the Quart variety.

It contains a minimum of 45 g of fat per 100 g of cheese after total desiccation and at least 50 g DM per 100 g of cheese, or at least 22,5 g of fat per 100 g of cheese.

The ‘Maroilles’/‘Marolles’ has a strong smell of cellar, damp brick and undergrowth, slightly ammoniac, and a slightly salty milky taste with an acidity in the paste and a slight bitterness, flavours of curd (at the end of the minimum ripening duration), hazelnut and notes of alliums. If the maturing process is prolonged, its taste becomes stronger and more pronounced.

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

The dairy cows graze for at least 170 days per year and have a minimum 30 ares per cow, of which at least 15 ares are grazed; the supplementary ares may be in the form of harvested grass.

During the grazing period, the grass accounts for at least 65 % on average of the dry matter of the coarse fodder. Over the year, the proportion of grass in the daily ration may not be less than 25 % of the dry matter of the coarse fodder.

Any additional supply of concentrated feed is limited to 1 800 kg of dry matter per dairy cow per year.

At least 80 % of the dry matter of coarse fodder comes from the geographical area. The other raw materials for the dairy cow feed may also come from the area, particularly if the holding has crops. However, because of the small size of the geographical area and the fact that the farms do not produce all these raw materials, it is not required that the concentrated feed must come from the geographical area. For an estimated annual consumption of 7 000 kg of dry matter per dairy cow, of which 1 800 kg is from concentrates, the share of feed originating in the geographical area is at least 59 %.

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

The production of the milk and the production and maturation of the cheese must take place in the geographical area described in paragraph 4 of the single document.

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

The labelling must include the designation of origin in characters at least two thirds the size of the largest characters used on the label and display the European Union PDO symbol.

The additional references, where applicable, must appear in proximity to the name of the designation of origin.

4. Concise definition of the geographical area

Department of Nord: Aibes, Anor, Aulnoye-Aymeries, Avesnelles, Avesnes-sur-Helpe, Bachant, Baives, Bas-Lieu, Bazuel, Beaufort, Beaurepaire-sur-Sambre, Beaurieux, Bérelles, Berlaimont, Beugnies, Boulogne-sur-Helpe, Bousignies-sur-Roc, Cartignies, Catillon-sur-Sambre, Choisies, Clairfayts, Cousolre, Damousies, Dimechaux, Dimont, Dompierre-sur-Helpe, Dourlers, Eccles, Eclaibes, Ecuélin, Eppe-Sauvage, Étroeungt, Felleries, Féron, Flaumont-, Floursies, Floyon, Fontaine-au-Bois, Fourmies, Glageon, Grand-Fayt, Haut-Lieu, Hecq, Hestrud, La Groise, Landrecies, Larouillies, Le Favril, Leval, Lez-Fontaine, Limont-Fontaine, Liessies, Locquignol, Marbaix, Maroilles, Monceau-Saint-Waast, Moustier-en-Fagne, Noyelles-Sur-Sambre, Obrechies, Ohain, Ors, Petit-Fayt, Pommereuil, Pont-sur-Sambre, Preux-aux-Bois, Prisches, Quievelon, Rainsars, Ramousies, Rejet-de-Beaulieu, Robersart, Solre-le-Château, Solrinnes, Trélon, Saint-Aubin, Sains-du-Nord, Saint-Hilaire-sur-Helpe, Saint-Rémy-Chaussée, Sars-Poteries, Sassegnies, Sémeries, Semousies, Taisnières-en-Thiérache, Wallers-en-Fagne, Wattignies-la-Victoire, Waudrechies, Wignehies, Willies.

Department of Aisne: Any-Martin-Rieux, Archon, Aubenton, Autreppes, Bancigny, Barzy-en-Thiérache, Beaumé, Bergues-sur-Sambre, Besmont, Brunehamel, Boué, Bucilly, Buire, Burelles, Buironfosse, Braye-en-Thiérache, Chigny, Clairfontaine, Coingt, Cuiry-lès-Iviers, Crupilly, Dagny-Lambercy, Dohis, Dorengt, Englancourt, Effry, Éparcy, Erloy, Esquéhéries, Étréaupont, Etreux, Fesmy-le-Sart, Flavigny-le-Grand-et-Beaurain, Fontaine-lès-Vervins, Fontenelle, Froidestrées, Gercy, Gergny, Grandrieux, Gronard, Guise, Harcigny, Hary, Haution, Hirson, Houry, Iron, Iviers, Jeantes, La Bouteille, La Capelle, La Flamengrie, La Hérie, Laigny, Landouzy-la-Cour, Landouzy-la-Ville, La Neuville-lès-Dorengt, La-Vallée-au-Blé, Lavaqueresse, Lemé, Le-Nouvion-en-Thiérache, Lerzy, Les Autels, Leschelles, Le-Sourd, Leuze, Logny-lès-Aubenton, Lugny, Luzoir, Malzy, Marly-Gomont, Martigny, Monceau-sur-Oise, Mondrepuis, Mont-Saint-Jean, Morgny-en-Tiérache, Nampcelles-la-Cour, Neuve-Maison, Ohis, Oisy, Origny-en-Thiérache, Papleux, Parfondeval, Plomion, Prisces, Proizy, Résigny, Rocquigny, Rogny, Romery, Sommeron, Sorbais, Saint-Algis, Saint-Clément, Saint-Michel, Thenailles, Vervins, Villers-lès-Guise Voulpaix, Watigny, Wiège-Faty, Wimy.

5. Link with the geographical area

Specificity of the geographical area

The geographical area of the ‘Maroilles’/‘Marolles’ corresponds to the natural region of Thiérache, located south of the district of Avesnes (Department of Nord) and north of the district of Vervins (Department of Aisne). It has a very particular, genuine bocage landscape, between the plain of the Nord and the chalky plateau of Picardy. Thiérache's identity is closely bound to grassland gridded with hedgerows.

Thiérache is characterised by hilly terrain with short, steep slopes, covered by grassland and wood (notably ash and beech), and by abundant precipitation (over 900 mm per year). Its notable geological formations are the Cenomanien marls and clay-silt loams, substrates which retain high humidity and a relatively constant temperature. Flora surveys have been conducted on these rich and impermeable clay soils, revealing the presence of a rich and diversified flora.

Broadly exposed to westerly winds, which bring heavy rains, Thiérache is even more humid due to its impermeable soil, which favours the growth of grass. However, the growth dynamic is not constant and makes the harvests irregular.

As far back as 1930, at the National Congress of the Dairy Industry, Albert Ledant drew attention to the natural features of Thiérache and in particular its subsoil and damp climate, kept constant by the expanse of forest, the widespread herbaceous vegetation, the numerous shelters created by the many hedges, and so on.

As regards human factors, the origin of ‘Maroilles’/‘Marolles’ is undoubtedly linked to the Abbey of Saint-Humbert of Maroilles, founded in the seventh century and whose holdings were located mainly in today's districts of Avesnes and Vervins.

The 19th century saw the development of livestock farming in Thiérache and a broader use of grassland farming, characterised by the conversion of agricultural land into pasture partly surrounded by hedgerows. As the amounts of hay harvested from the land were irregular, the ‘herbagers’ (as the farmers in Thiérache were called) resorted to other locally-produced fodder (straw, and more recently maize) and to fodder originating from by-products of local food products, such as stillage, chicory roots and beetroot pulp. Today the system of rearing of dairy cows whose milk is intended for the production of ‘Maroilles’/‘Marolles’ still meets those characteristics.

‘Maroilles’/‘Marolles’ was originally exclusively farm-produced. The farms had cellars made of brick or sometimes blue stone which were humid, south-west facing, well aerated and temperate. These conditions favour the growth of the red culture on the cheeses produced on the holding. From the end of the 19th century, maturers bought cheese locally or fresh from the farm and brought the cheeses to maturity in their own cellars. Even today, the ambient conditions of these cellars have been preserved or are reproduced in more modern facilities. The maturers provide constant care; they brush and/or wash the cheeses (with more or less salty water, with or without cultures) depending on the degree of maturation in order to accelerate the establishment and growth of cultures and to prevent mould (mostly blue) remaining on the surface.

Specificity of the product

The ‘Maroilles’/‘Marolles’ is a cheese with a washed rind, soft and fermented paste, square in shape, from 12,5 to 13 cm thick. It may also be in smaller formats: Sorbais, Mignon and Quart.

The ‘Maroilles’/‘Marolles’ is characterised by:

—	a homogeneous red-orange crust,

—	a paste that is soft to the touch,

—	a strong and characteristic odour, slightly ammoniac,

—	a slightly salty milky taste with an acidity in the paste, as well as a slight bitterness, flavours of curd (at the end of the minimum maturation period), hazelnut and notes of alliums. These characteristics become stronger and more pronounced with a longer maturation.

Causal link

The characteristic features of the natural environment of the geographical area explain the permanent pasture, even in the summer, but also the poor soil bearing capacity in certain periods and grass-grazing difficulty. The abundant and regular rainfall makes it difficult to collect and conserve the grass. Despite these constraints, Thiérache remains a region dedicated to dairy production. Other local fodder production makes it possible to feed the cattle during periods when the grass is not accessible or available in sufficient amounts. The bocage is ideally suited to fodder production and livestock grazing. The hedgerows protect against sudden changes in temperature and allow moisture to be conserved. They also play a role in the pastures' wealth of flora, thereby influencing the quality of the cheese.

The square shape that is characteristic of ‘Maroilles’/‘Marolles’ comes from the traditional square moulds, which were made with hard wood from the trees in the geographical area (ash, beech, etc.), which is not easy to bend, unlike the material used in other cheese-making areas, where round cheeses were developed.

The humid climate of the geographical area, which makes it possible to maintain particular conditions in the maturation cellars, combined with the maturer's expertise in handling the cheeses favours the development of a rind with a homogeneous red-orange colour, due to the red culture, and contributes to the development of the characteristic flavour and aroma of ‘Maroilles’/‘Marolles’.

The ‘Maroilles’/‘Marolles’ is a cheese truly linked to its region, as is borne out in the Judgment of 17 July 1955 of the Court of First Instance of Château-Thierry: ‘The cheese made in this region obtains its value from the raw milk, the bacterial flora specific to the region, the maturing cellars unique to its subsoil, making it a cheese with a special appearance and taste impossible to obtain in another region.’.

Reference to publication of the specification

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

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-d2d8b040-611d-4631-94ed-6dc1141858c6/telechargement

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

18.5.2016

Official Journal of the European Union

C 176/29

Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 176/09)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

APPLICATION FOR APPROVAL OF A MINOR AMENDMENT

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2)

‘VULTURE’

EU No: IT-PDO-0105-01390 — 21.10.2015

PDO ( X ) PGI ( ) TSG ( )

1. Applicant group and legitimate interest

Consorzio di Tutela della Denominazione di Origine Protetta per l'olio extravergine di oliva Vulture (Consortium for the protection of Vulture extra virgin olive oil PDO)

Via Piano di Chiesa

85027 Rapolla (PZ)

ITALIA

2. Member State or Third Country

Italy

3. Heading in the product specification affected by the amendment(s)

—	☒	Description of product
—	☒	Proof of origin
—	☒	Method of production
—	☐	Link
—	☐	Labelling
—	☒	Other: References to inspection body added

4. Type of amendment(s)

—	☐	Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires no amendment to the published single document.
—	☒	Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires an amendment to the published single document.
—	☐	Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published.
—	☐	Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5. Amendment(s)

Description of the product

Cultivar

The sentence:

‘“Vulture” extra virgin olive oil PDO is produced by pressing fruit from the following varieties: the “Ogliarola del Vulture” cultivar, which must account for at least 70 % of the total, and, provided they account for no more than 30 %, either on their own or in combination: “Coratina”, “Cima di Melfi”, “Palmarola”, “Provenzale”, “Leccino”, “Frantoio”, “Cannellino” and “Rotondella”.’

is replaced as follows:

‘“Vulture” extra virgin olive oil PDO is produced by pressing fruit from the following varieties: the “Ogliarola del Vulture” cultivar, which must account for at least 60 % of the total, and, provided they account for no more than 40 %, either on their own or in combination: “Coratina”, “Cima di Melfi”, “Palmarola”, “Provenzale”, “Leccino”, “Frantoio”, “Cannellino”, “Rotondella”, “Nocellara” and “Laudolia”.’

The required share of the ‘Ogliarola del Vulture’ cultivar used in the production of ‘Vulture’ olive oil is reduced from 70 % to 60 % of the total. The share of other varieties that can be used in the production of ‘Vulture’ PDO oil therefore increases from 30 % to 40 %. In addition, the Nocellara and Laudolia varieties have been added to those that can be used within the 40 % limit.

This amendment takes account of the need to exploit all olive growing in the area and is justified by the fact that years of analysis of oil produced within the geographical area, carried out both by the Potenza Chamber of Commerce, the inspection body, and by the University of Basilicata, have shown that the new proportions do not affect the qualities of ‘Vulture’ olive oil. The characteristics of the oil are guaranteed because the Ogliarola del Vulture cultivar, at 60 %, still makes up the largest share.

The addition of the two varieties Nocellara and Laudolia permits the total land under olives within the geographical area to be better exploited, while allowing the product's essential characteristics to be preserved.

Acidity

The acidity, expressed as oleic acid, is reduced from ≤ 0,5 % to ≤ 0,38 %.

Improvements in production methods and processes in recent years have made it possible to reduce this limit and therefore improve the quality of the oil.

Peroxide value

The peroxide value (mEq O2/kg) is reduced from ≤ 11 to ≤ 10 to improve the quality of the oil.

Here too, recent improvements in production methods and processes have made it possible to reduce the peroxide limit and therefore improve the quality of the oil.

Organoleptic evaluation

The following is deleted:

‘tomato: median 4-6;’.

This amendment is necessary because years of checks and analysis have shown that this characteristic is not always found in the organoleptic evaluation of the oil even if the product specification has been complied with. It was most likely included in the specification by mistake, based on analyses carried out on a non-representative number of samples and years, not taking into account the variability due to different production years.

Proof of origin:

The following sentences are added:

The plants of the Ogliarola del Vulture and other varieties can be found both on land corresponding to a cadastral parcel, and on land spread over different parcels belonging to the same or to several olive growers.

If there are several growers, they are required to submit one joint application to participate in the control system, collect the olives on the same days, and deliver the olives to the same mill in order to permit and facilitate checks.

It is thus made clear that the required distribution of varieties can be met not only at parcel level, but also at the level of different parcels belonging to one or several growers. If there are several growers, they must submit one joint application to participate in the control system, collect the olives on the same days and deliver the olives to the same mill so as to permit and facilitate checks. Olive groves with other varieties have been planted more recently than the Ogliarola del Vulture groves, and these varieties are therefore generally not found among olive trees of the Ogliarola del Vulture variety but in different parcels. This made it necessary to adjust the harvesting and milling requirements.

Method of production

The sentence:

‘The maximum permitted olive production is 8 tonnes per hectare’

is replaced as follows:

‘The maximum permitted olive production is 8 tonnes per hectare, plus 20 % in peak years’.

The reason for this change is that a maximum production of 8 tonnes is reasonable during normal years but has proved damaging for producers in peak years, also taking into account that olive production is based on alternate years.

Analyses carried out in recent years have shown that a 20 % increase in production in peak years does not affect the quality characteristics of ‘Vulture’ oil but allows them to be preserved in line with the product specification.

Labelling

The sentence:

‘The name “Vulture” must be presented in the following manner:

—	:	font	:	Korinna regular
—	:	size of exterior letters	:	24,3
—	:	colour of the letters' top layer	:	gold 872 U
—	:	size of interior letters	:	17,9
—	:	colour of the letters' shadow	:	Pantone 8 580 cv
—	:	colour of the frame	:	Pantone 8 580 cv

’

is replaced as follows:

‘The “Vulture” protected designation of origin must appear on the label in distinct, indelible lettering of a colour that strongly contrasts with that of the label itself so that it can be clearly distinguished from the other information given on the label, using the following logo in Sabon Bold font:

’

This amendment takes account of producers' need to have a more effective logo for communication and marketing purposes.

The following sentence has been added:

‘The labelling must bear the particulars required by law and trade practice, in addition to the year of production and the production batch.’

This amendment takes account of the need for the specification to be adapted to any regulatory changes.

Other

The following is added:

‘The conformity of the product to the specification is monitored by the inspection body in accordance with current EU regulations. The public inspection body selected is the Potenza Chamber of Commerce; email: segreteriagenerale@pz.camcom.it — pec – ccia.potenza@pz.legalmail.it — tel. 0971 41211 — fax 0971 412226.’

References to the inspection body that were not included in the current specification have thus been added.

SINGLE DOCUMENT

‘VULTURE’

EU No: IT-PDO-0105-01390 — 21.10.2015

PDO ( X ) PGI ( )

1. Name

‘Vulture’

2. Member State or Third Country:

Italy

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.5. Oils and fats (butter, margarine, oils, etc.)

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

At the time of packaging, ‘Vulture’ extra virgin olive oil PDO must have the following characteristics:

1 — Physico-chemical characteristics

Acidity expressed as oleic acid: ≤ 0,38 %;

Peroxide value (mEq O2/kg): ≤ 10;

Total polyphenols: ≥ 150;

K 232: ≤ 2,0;

2 — Organoleptic qualities

Colour: amber-yellow with green tints;

Aroma/flavour:

fruity	:	median 4-6, sometimes with hints of cut grass;
bitter	:	low/moderate, median 2-6;
pungent	:	low/moderate, median 2-6.

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

‘Vulture’ extra virgin olive oil PDO is produced by pressing fruit from the following varieties: the ‘Ogliarola del Vulture’ cultivar, which must account for at least 60 % of the total, and, provided they account for no more than 40 %, either on their own or in combination: ‘Coratina’, ‘Cima di Melfi’, ‘Palmarola’, ‘Provenzale’, ‘Leccino’, ‘Frantoio’, ‘Cannellino’, ‘Rotondella’, ‘Nocellara’ and ‘Laudolia’.

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

All work relating to the ‘Vulture’ PDO product, namely the production and processing of the olives and the storage of the oil, must take place within the production area.

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

Packaging may take place inside or outside the production area, but monitoring and traceability must be guaranteed in all cases by including a reference to the lot of the oil and the oil mill that produced it in the transport documentation.

The oil must be marketed in glass containers or cans with a maximum capacity of 5 litres. The product may also be packaged in single-dose sachets.

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

The ‘Vulture’ protected designation of origin must appear on the label in distinct, indelible lettering of a colour that strongly contrasts with that of the label itself so that it can be clearly distinguished from the other information given on the label, using the following logo in Sabon Bold font:

The words ‘olio extravergine di oliva a denominazione di origine protetta’ (‘protected designation of origin extra virgin olive oil’) or ‘olio extravergine di oliva DOP’ (‘PDO extra virgin olive oil’) may be added.

The labelling must bear the particulars required by law and trade practice, the year of production and the production batch.

It is prohibited to add to the designation any description not expressly provided for in the production specification; however, adding ‘olio imbottigliato dal produttore all'origine’ (‘oil bottled by the producer at the point of production’), or ‘olio imbottigliato nella zona di produzione’ (‘oil bottled in the production area’) if the oil is bottled by a third party, is permitted.

Reference may be made to holdings, business names and private trademarks, provided that there is no risk of misleading the consumer.

A reference or logo specifying that the oil has been produced organically is permitted where this is the case.

When packaged in single-dose sachets, the product should indicate the protected designation, the lot number, the year of production and a serial number allotted by the inspection body.

Secondary labels and bottle neck tags from the packagers are permitted.

4. Concise definition of the geographical area

The olives used to produce ‘Vulture’ extra virgin olive oil PDO must be produced and processed within the administrative borders of the following municipalities: Melfi, Rapolla, Barile, Rionero in Vulture, Atella, Ripacandida, Maschito, Ginestra and Venosa.

5. Link with the geographical area

The defined geographical area is characterised and known by the name of Mount Vulture, an extinct volcano located in the central area of the Southern Apennines, approximately 60 km from the sea. The olive groves used for the production of ‘Vulture’ oil are situated on the eastern and south-eastern slopes of Mount Vulture, as the mountain influences the microclimate and protects them from the cold winter winds. The defined area is at an altitude of between 400 and 700 metres above sea level and has a particular, characteristically continental microclimate with winters that are generally long and cold and summers that are short and often dry.

Precipitation averages 750 mm per year, reaching peaks of up to 1 000 mm in the areas furthest inland. It is largely concentrated in autumn and winter, with a significant amount at the beginning of spring, though there is no lack of precipitation later in spring and in summer.

The average annual temperature ranges between 14 and 15 °C, with the coldest months being January and February. In these months, temperatures average 4 to 6 °C and often fall below zero. These climatic conditions are at the limit of those in which olive trees can survive. Indeed, in the highest part of the area, the olive groves adjoin chestnut-growing land. As pointed out by many authors, the rather cold climate in the production area leads to higher polyphenol content in the oil. The volcanic soil is particularly fertile, for the very reason that it has its origin in volcanic leuctitite tuffs, which are rich in phosphorus pentoxide, potash and limestone, as well as good organic matter content (around 6 %). According to research carried out by the University of Basilicata, Metapontum Agrobios and the Regional Department of Agriculture and Rural Development, the soils of the Vulture area are rich in exchangeable potassium (average greater than 450 ppm), exchangeable calcium (average greater than 3 000 ppm) and exchangeable magnesium (average greater than 170 ppm). The potassium in the trees is found mainly in the cell cavities in ionic form. It plays a role in the formation of carbohydrates and proteins and in the processes of assimilation, respiration and water movement in the trees. Another factor characterising the area and the designation is the presence of the ‘Ogliarola del Vulture’ variety, a native variety which, over the centuries, has been bred naturally and with the assistance of olive growers and now occupies the defined geographical area. The variety has not been able to spread to higher altitudes owing to the rigours of winter or to the warmer areas given the presence of more productive varieties with stronger trees which are more resistant to high temperatures. Indeed, various authors have demonstrated that there is a correlation between the origin of a variety and its temperature tolerance: native varieties of colder areas exhibit lower tolerance to high temperatures, while varieties that are native to warmer locations are more tolerant and vice versa. Accordingly, the Ogliarola del Vulture variety occupies only the production area of the ‘Vulture’ PDO oil. In the Vulture area, the olive tree is not only a productive resource, but also an element characterising the area's landscape and environmental identity and one which provides protection against the weather-related disasters which, unfortunately, often strike the area. Indeed, through their location on the exposed eastern and southern slopes of Mount Vulture, the olive trees occupy sloping land and their soil protection action is as important as that of the mountain's wooded area. In other words, they help safeguard the hydrogeological stability of the area and human settlements by occupying land which, owing to its sloping nature, could not be used for other forms of cultivation. The olive tree has been present in the Vulture area since antiquity, as demonstrated by various historical documents at the State Archive in Potenza, where various statistics and historical reports describing the area and its olive tree cultivation are kept. The documentation shows that olive growing and olive oil production in the Vulture area date back a long time and have, over time, become increasingly important in the context of the area's economy.

Reference to publication of the specification

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

The consolidated text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all'esame dell'UE’.

(1) OJ L 179, 19.6.2014, p. 17.

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

		ISSN 1977-091X
Official Journal of the European Union		C 176

English edition	Information and Notices	Volume 59 18 May 2016

Notice No	Contents	page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2016/C 176/01	Euro exchange rates	1
2016/C 176/02	Euro exchange rates	2
2016/C 176/03	Commission notice on current State aid recovery interest rates and reference/discount rates for 28 Member States applicable as from 1 June 2016(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 ))	3
	NOTICES FROM MEMBER STATES
2016/C 176/04	Information communicated by Member States regarding closure of fisheries	4
2016/C 176/05	Commission notice 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	4

	Currency	Exchange rate
USD	US dollar	1,1324
JPY	Japanese yen	123,27
DKK	Danish krone	7,4385
GBP	Pound sterling	0,78800
SEK	Swedish krona	9,3370
CHF	Swiss franc	1,1059
ISK	Iceland króna
NOK	Norwegian krone	9,2370
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	27,023
HUF	Hungarian forint	315,50
PLN	Polish zloty	4,3718
RON	Romanian leu	4,4876
TRY	Turkish lira	3,3760
AUD	Australian dollar	1,5526
CAD	Canadian dollar	1,4634
HKD	Hong Kong dollar	8,7910
NZD	New Zealand dollar	1,6657
SGD	Singapore dollar	1,5511
KRW	South Korean won	1 335,90
ZAR	South African rand	17,6310
CNY	Chinese yuan renminbi	7,3865
HRK	Croatian kuna	7,4965
IDR	Indonesian rupiah	15 069,75
MYR	Malaysian ringgit	4,5639
PHP	Philippine peso	52,652
RUB	Russian rouble	73,5759
THB	Thai baht	40,064
BRL	Brazilian real	3,9999
MXN	Mexican peso	20,6176
INR	Indian rupee	75,6940

	Currency	Exchange rate
USD	US dollar	1,1318
JPY	Japanese yen	123,93
DKK	Danish krone	7,4386
GBP	Pound sterling	0,78150
SEK	Swedish krona	9,3513
CHF	Swiss franc	1,1080
ISK	Iceland króna
NOK	Norwegian krone	9,2558
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	27,022
HUF	Hungarian forint	315,25
PLN	Polish zloty	4,3621
RON	Romanian leu	4,4865
TRY	Turkish lira	3,3575
AUD	Australian dollar	1,5457
CAD	Canadian dollar	1,4631
HKD	Hong Kong dollar	8,7849
NZD	New Zealand dollar	1,6651
SGD	Singapore dollar	1,5501
KRW	South Korean won	1 331,66
ZAR	South African rand	17,6561
CNY	Chinese yuan renminbi	7,3867
HRK	Croatian kuna	7,4928
IDR	Indonesian rupiah	15 074,64
MYR	Malaysian ringgit	4,5481
PHP	Philippine peso	52,581
RUB	Russian rouble	73,3700
THB	Thai baht	40,168
BRL	Brazilian real	3,9451
MXN	Mexican peso	20,7275
INR	Indian rupee	75,6285

Date and time of closure	23.2.2016
Duration	23.2.2016 till 30.6.2016
Member State	European Union (All Member States)
Stock or Group of stocks	RED/N3M
Species	Redfish (Sebastes spp.)
Zone	NAFO 3M
Type(s) of fishing vessels	—
Reference number	01/TQ72

	V Announcements
	ADMINISTRATIVE PROCEDURES
	European Food Safety Authority
2016/C 176/06	Call for expression of interest for membership of the Scientific Panels of the European Food Safety Authority (Parma, Italy)	5
	OTHER ACTS
	European Commission
2016/C 176/07	Publication pursuant to Article 26(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs as regards a name of traditional speciality guaranteed	13
2016/C 176/08	Publication of an amendment 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	21
2016/C 176/09	Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	29