1.11.2016

Official Journal of the European Union

C 403/2

Euro exchange rates (1)

31 October 2016

(2016/C 403/03)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,0946
JPY	Japanese yen	114,97
DKK	Danish krone	7,4393
GBP	Pound sterling	0,90050
SEK	Swedish krona	9,8650
CHF	Swiss franc	1,0820
ISK	Iceland króna
NOK	Norwegian krone	9,0345
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	27,024
HUF	Hungarian forint	308,44
PLN	Polish zloty	4,3278
RON	Romanian leu	4,5060
TRY	Turkish lira	3,3965
AUD	Australian dollar	1,4397
CAD	Canadian dollar	1,4665
HKD	Hong Kong dollar	8,4887
NZD	New Zealand dollar	1,5313
SGD	Singapore dollar	1,5251
KRW	South Korean won	1 254,89
ZAR	South African rand	14,8482
CNY	Chinese yuan renminbi	7,4156
HRK	Croatian kuna	7,5093
IDR	Indonesian rupiah	14 273,82
MYR	Malaysian ringgit	4,5970
PHP	Philippine peso	53,063
RUB	Russian rouble	69,2498
THB	Thai baht	38,327
BRL	Brazilian real	3,4836
MXN	Mexican peso	20,7150
INR	Indian rupee	73,0940

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

1.11.2016

Official Journal of the European Union

C 403/5

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

(2016/C 403/07)

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

SINGLE DOCUMENT

‘KOPI ARABIKA GAYO’

EU No: PGI-ID-02115 – 26.1.2016

PDO ( ) PGI ( X )

1. Name

‘Kopi Arabika Gayo’

2. Member State or Third Country

Indonesia

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.8. Other products of Annex I of the Treaty (spices, etc.)

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

‘Kopi Arabika Gayo’ is produced at an elevation of between 900 m – 1 700 m above sea level within three administrative districts ‘Aceh Tengah’, ‘Bener Meriah’ and ‘Gayo Lues’ located in Gayo Highland.

‘Kopi Arabika Gayo’ is coffee, which satisfies the national standards, processed by the typical ‘Sumatra semi-washed method’ also known as ‘wet hulling’ method (hereafter: ‘wet hulling method’), and which has the following characteristics: uniform taste, bright acidity (no indicator-just sensorial/organoleptic effect during coffee tasting), less bitter, strong intensity of aroma. In addition, ‘Kopi Arabika Gayo’ presents characteristics of unique complexity flavour and aroma, such as nutty, caramelly, chocolaty, fruity, light acidity, full body and long finish.

Only Arabica species grow in the Gayo Highland. The coffee varieties or plants of Arabica species cultivated for ‘Kopi Arabika Gayo’ are: Borbor, Timtim, Ateng Jaluk, S 795 and P-88. These varieties can be used as single variety or mixed.

The Geographical Indication ‘Kopi Arabika Gayo’ covers the following products: the coffee beans obtained from wet hulling method.

The colour of the bean before wet hulling is white greyish and the water content is 35-40 %.

After wet hulling, the colour of the bean is blue to bluish green and the water content is 12-12,5 %.

‘Kopi Arabika Gayo’ beans traded in the international market are of quality grade 1 (National standard that refers to the physical defect value), which means with physical defect value lower than 11 per 300 g. The final sorting after rustling produces coffee beans with minimum size of 6,5 mm or bigger

Only coffee presented to the consumer containing exclusively 100 % ‘Kopi Arabika Gayo’, irrespective of its state (green or roasted), reproduces the abovementioned characteristics.

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

—

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

The following steps in production must take place in the ‘Kopi Arabika Gayo’ geographical area:

—	the production of coffee berries,

—	the processing procedures until final bean processing.

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

Bagging of coffee beans shall be done in the ‘Kopi Arabika Gayo’ geographical area in order to maintain the quality of the beans and to ensure the traceability of the beans.

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

Coffee covered by the PGI ‘Kopi Arabika Gayo’ will be presented to customers or final consumers in the market in packaging and containers which clearly bear the following mention: ‘Protected Geographical Indication’ or PGI, the name ‘Kopi Arabika Gayo’ only or together with its translation in any of the official EU languages if desired, the ‘Kopi Arabika Gayo’ logo registered as European Union Trademark and the European PGI logo, if desired.

4. Concise definition of the geographical area

The map on the left presents the 3 districts covered by the GI. The grey and white colours (‘Hutan Produksi’ and ‘APL’) represent the area in those 3 districts where the coffee is produced.

5. Link with the geographical area:

‘Kopi Arabika Gayo’ presents characteristics of unique complexity flavour and aroma because of natural and human factors present in the geographical area. These qualities make up the reputation of Kopi Arabika Gayo in the market.

Influence of natural factors:

‘Kopi Arabika Gayo’ originates from a specific area at the height of 900 – 1 700 m above the sea level. The location of the Gayo Highland makes use of natural borders such as valleys or roads for the Western and Eastern parts. ‘Kopi Arabika Gayo’ grows under legume shade trees of Leucane sp. (local name called pete). Coffee growing in conditions of high altitude and lower light intensity, about 60 % of full sunlight, will result in slower maturity process. This process will entail formation of chemical compounds that will constitute coffee flavour as nutty, caramelly, chocolaty, fruity, light acidity, full body and long finish.

This area has cold and dry air, with an annual rainfall of 1 834 mm with 149 days of rain, averaging 60 – 347 mm per month. Its temperature ranges between 16 and 24 °C all year round, while the relative humidity is over 80 %. There is an extreme temperature difference of around 5 °C in Gayo Highland in the day and at night. Consequently, ‘Kopi Arabika Gayo’ bushes bear cherries during the whole year, with two peaks of harvesting season, namely in March — April and October — November. Distribution of cherries bearing over the year will avoid overbearing, and impacts on the specific aroma of the coffee (nutty, caramelly, chocolaty, fruity, light acidity, full body and long finish).

Gayo Highland belongs to a humid tropical area. It is composed of fertile volcanic soils (Andosol, Inseptisol, Ultisol, and Oxisol). In terms of physical properties, the soil texture in the area mostly consists of a balance between sand, silt and clay. This situation facilitates coffee roots to grow well. Most soils in Gayo Highland have also good chemical properties such as high to very high level of organic matter/material (C-organic), medium to very high nitrogen content (N-total) and low to medium C/N ratio as well as optimum pH requirement for coffee growing (5,5 to 7,0).

Thanks to the mentioned physical and chemical soil properties, ‘Kopi Arabika Gayo’ has vigorous growth. A healthy plant normally holds enough healthy leaves to support coffee bean growth until complete maturity. In this regard, the bean will be able to reach maximum growth as well as to form the best appropriate flavour precursors.

Hence, the specific flavour of coffee is not determined by a single factor. It will be influenced by an interaction of several factors mainly consisting of land (mainly soil fertility and altitude), plant growth (vigour and healthiness), and production methods such as the use of the shade trees, pest and disease attack (including physiological disorders), cherries picking (maturity level and freshness), and post-harvest handling (through semi-washed wet-hulling process).

Influence of human factors:

Besides the above factors, ‘Kopi Arabika Gayo’ is also prominent in terms of human factors. ‘Kopi Arabika Gayo’ is a product that has a high reputation because it is grown by the people who care about its quality.

The know-how of Gayo people that impacts on coffee quality is mainly based on coffee farming practices, cherry picking and post-harvest handling through semi-washed wet-hulling process.

In terms of farming practices, Gayo people implement the growing of coffee under shading trees such as white leadtree (lamtorogung), avocado, and Mandarin orange (jeruk keprok), good maintenance on soil fertility as well as conducting regular pruning.

Furthermore, producers traditionally use unirrigated lands for coffee plantations. In addition, the farmers' habit of fertilising coffee plants with only organic fertilisers, especially which are made of a combination of coffee shells and various local materials, such as cuts of white leadtree (lamtorogung) and manure (Karim, et al., 2000). Most farmers need to use more organic fertilisers, because many lands have low P-nutrients.

Gayo coffee farmers always do the selection of red cherries, because they understand well the impact of picking of post-harvest processing and coffee quality (aspect, flavour and aroma) as well.

In terms of post-harvest handling, the coffee community in Gayo Highland use the wet hulling process In this regard, the process of removing parchment or ‘dehulled’ is conducted when parchment coffee beans still moist (with moisture content between 35-40 %). Coffee beans processed by wet hulling will perform a full body, light acidity and complex flavour as nut, chocolate, caramel, fruity, light acidity, full body and long finish. Moisture content will be of 12-12,5 % and such characteristics are controlled for trade purpose.

Reputation of the ‘Kopi Arabika Gayo’:

The name of ‘Gayo’ is related to coffee production and coffee production is known as a traditional production of this area and integrated in the cultural practices of the people.

‘Kopi Arabika Gayo’ has a long history. It started from an Experimental Garden in Berendal, a village in the Aceh Tengah District, during the Dutch colonial era and developed throughout all areas on the Gayo Highland. Because of the local cultivation tradition, the region produces quality coffee. Therefore, ‘Kopi Arabika Gayo’ has a good reputation and is known as one of the origin coffees and specialty coffees in Indonesia.

Some scientific publications confirm the reputation of the Kopi Arabika Gayo:

Evaluation Criteria of Land Suitability to Arabica Gayo coffee in the Gayo Highlands/Evaluasi Kriteria Kesesuaian Lahan Kopi Arabika Gayo di Dataran Tinggi Gayo-R Salima, A Karim, S Sugianto - Jurnal Manajemen …, 2012 - jurnal.unsyiah.ac.id; Guide to raise and process Gayo Arabica Coffee/Panduan Budidaya dan Pengolahan Kopí Arabika Gayo - S Mawardi, R Hulupi, A Wibawa, S Wiryaputra - 2008

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

1.11.2016

Official Journal of the European Union

C 403/9

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

(2016/C 403/08)

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

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION

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

‘RHEINISCHES ZUCKERRÜBENKRAUT’/‘RHEINISCHER ZUCKERRÜBENSIRUP’/‘RHEINISCHES RÜBENKRAUT’

EU No: DE-PGI-0105-01288 — 1.12.2014

PDO ( ) PGI ( X )

1. Applicant group and legitimate interest

Schutzgemeinschaft Rheinischer Zuckerrübensirup/Rheinisches Apfelkraut

Wormersdorfer Straße 22-26

53340 Meckenheim

DEUTSCHLAND

Legitimate interest:

The protection association is the same as the original applicant. It is an association of producers and processors of the product in question.

2. Member State or Third Country

Germany

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 with the geographical area
—	☐	Labelling
—	☐	Other

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)

(b) Description

The current product specification provides for the following minimum iron, magnesium and folic acid content:

— iron: min. 10 mg/100 g,

— magnesium: min. 70 mg/100 g,

— folic acid: min. 90 μg/100 g.

The minimum iron and magnesium content is to be lowered as follows:

— iron: min. 4 mg/100 g,

— magnesium: min. 60 mg/100 g.

The minimum content requirement for folic acid is to be scrapped altogether.

Reasons:

The current values are based on measurements performed on sugar beets from a particular year before the PGI was registered. Subsequent measurements have shown that, due to natural fluctuations in content of the specified substances, it cannot be guaranteed that those values are always met. The quantity of iron, magnesium and folic acid in a sugar beet ripe for harvesting, and thus in the end product, varies depending on whether the year was dry or rainy. It is also possible that temperature, sunlight hours and other factors play a part. The need to lower the minimum iron and magnesium content arises from these natural fluctuations.

With regard to folic acid, consideration needs to be given to the fact that this decays naturally. As Rheinisches Zuckerrübenkraut keeps for a very long time, this means that after a certain length of time only a limited folic acid content can be measured in the ready-to-eat product. Furthermore, the folic acid content measured in the producing firm’s tank would not be relevant to the consumer, as it would no longer be present at the time of sale. It is not therefore appropriate to require a specific folic acid content.

(f) Link with the geographical area:

In subparagraph (2), ‘Specificity of the product’, the sentence

‘The product also contains potassium and folic acid.’

is to be amended as follows:

‘The product also contains potassium and, albeit in variable amounts that diminish with storage, folic acid.’

Reasons:

See reasons under (b) ‘Description’.

SINGLE DOCUMENT

‘RHEINISCHES ZUCKERRÜBENKRAUT’/‘RHEINISCHER ZUCKERRÜBENSIRUP’/‘RHEINISCHES RÜBENKRAUT’

EU No: DE-PGI-0105-01288 — 1.12.2014

PDO ( ) PGI ( X )

1. Name(s)

‘Rheinisches Zuckerrübenkraut’/‘Rheinischer Zuckerrübensirup’/‘Rheinisches Rübenkraut’

2. Member State or Third Country

Germany

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.6. Fruit, vegetables and cereals, fresh or processed

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

The pure, natural, concentrated juice of freshly-harvested sugar beet with no vegetable fibre or any other additive.

—	Appearance: dark-brown, highly viscous syrup

—	Taste: sweet and malty

—	Smell: sweet, with malt and caramel

—	Final sugar content (tolerance of ± 3 %) Sucrose: 33 % Glucose: 17 % Fructose: 16 %

—	Brix degrees: at least 78 ° Brix

—	pH: from 4,4 to 5,0

—	Water content: max. 22 %

—	Iron: min. 4 mg/100 g

—	Magnesium: min. 60 mg/100 g

—	Potassium: min. 50 mg/100 g

—

Sugar beet syrup is produced without any additives. The product is made during the beet harvesting period from late summer to spring. The traditional method of production based on modern food legislation is as follows:

— Reception of good/quality: delivery of freshly harvested beets.

— Acceptance testing: determination of the sugar content to define the necessary operational parameters (temperature, duration of cooking process, etc.). Visual inspection for soil and foliage.

— Storage: short period of storage both on the farm and at the production site, coordination of harvesting and delivery.

— Treatment prior to further processing: pre-cleaning; removal of foliage, earth and stones; subsequent cleaning in the sugar beet washer.

— Processing: Processing takes places in the geographical area. The beets are processed whole or cut up. The mash is heated for several hours and boiled gently. Care must be taken to allow the mash sufficient time to rest. The length of time during which the beets are boiled and the temperature depend on the company’s tradition. The syrup is then extracted under high pressure to obtain the raw juice. Filter equipment is used to remove nearly all the solid particles from the raw juice extracted. The clear juice is sent on to the evaporation unit where the water is gently removed from it in a vacuum. The dry matter content of the final product is at least 78 °Brix. Prior to storage, the pH, colour, sucrose, fructose, glucose and dry substance of the final product are analysed in the processing plant. The final product is also regularly examined by an external laboratory. The sugar beet syrup obtained is stored in tanks from where it can be taken for packaging.

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

Without exception, all of the sugar beet used as a raw material must come from the geographical area in question.

Traditionally, the sugar beet used to make sugar beet syrup comes solely from the beet producers in the region.

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

The entire production process takes place within the geographical area.

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

—

4. Concise definition of the geographical area

In the state of North Rhine-Westphalia this includes the government regions of Cologne (without the Oberbergisch district) and the following districts in the government region of Düsseldorf: Mettmann, Düsseldorf City, Rhine District of Neuss, Mönchengladbach City, Viersen, Krefeld City, Cleves District and Wesel District. In the state of Rhineland-Palatinate, it includes the rural districts of Ahrweiler and Mayen-Koblenz.

5. Link with the geographical area

Specificity of the geographical area:

The centuries-old Rhineland tradition of syrup-making has resulted in the perfection of production process and taste. The relevant skills have been passed on from generation to generation. In the 14th and 15th centuries, sugar beet became firmly established as a farmed crop. In the Rhineland, the beets were one of the tithes which farmers had to pay to their feudal lords from the 15th century on. In the early 17th century, the Thirty Years’ War gave rise to a period of starvation; cultivating beets proved to be easier and more productive than growing cereals. In the Rhineland, among other places where the unrest had less of an effect, people could invest the time and effort required in cultivating these sweet, white beets.

Today, it is impossible to state when precisely the production of beet syrup began in the Rhineland, but it has probably been common since the 18th century. The centre of ‘Rübenkraut’ production is the Lower Rhine region. Around 1860, the district of Grevenbroich alone had some 63 registered presses (at the time, there were 309 syrup producers in the Prussian state). Initially, the beet syrup was made from mangel-wurzels or carrots. In the 19th century, however, the ‘Lanker Rübe’, a type of mangel-wurzel grown in the Lower Rhine region, became established. In the latter part of the century, sugar beets became the more popular raw material. Records from around 1870 belonging to the chamber of commerce in Cologne show that between 6 000 and 10 000Zehntner (= 300 and 500 tonnes) of beet syrup was produced every year.

Furthermore, beet syrup appears as an important, traditional ingredient in a range of typically Rhenish recipes, e.g. for the marinated beef dish ‘Rheinischer Sauerbraten’ and ‘Aachener Printen’ gingerbread. The long tradition of sugar beet syrup production in the Rhineland is also very apparent in the local language: people from the Rhineland call it ‘Rübenkraut’ (in olden times ‘Rüöwenkrut’ or ‘Röbenkraut’). Even outside the Rhineland, this term is still used and understood. Before it was known that they could be used to produce sugar, mangel-wurzels were used as vegetables. The name ‘Rübenkraut’ was given to the syrup made from mangel-wurzels, drawing on the word ‘Apfelkraut’ which was the name given to a syrup made from apples.

Figure 2 in a publication by Block entitled Rübensirup — Seine Herstellung, Beurteilung und Verwendung (‘Beet syrup — its production, assessment and use’), Leipzig 1920, shows that there was a concentration of beet syrup factories (blacked-in circles) in the Rhineland. Sugar factories were widely spread throughout the German Empire, but were few and far between in the Rhineland. However, the Rhineland made up for this with its unrivalled concentration of beet juice factories. Even today, beet juice is still produced in large quantities in the Rhineland.

Specificity of the product:

The careful production method, firmly rooted in the region through tradition, guarantees that the finished product retains valuable minerals such as magnesium and iron. The product also contains potassium and, albeit in variable amounts that diminish with storage, folic acid. It is made without any additives.

As a result of its incomparable, markedly sweet and malty taste which, like its sweet, malty and caramelly aroma, is the result of the careful production method, it is eminently suitable for use not only as a spread but also as a taste-inducing additive in cooking and baking.

For a long time now, the product has enjoyed great renown and a very good reputation, particularly in the Rhineland but also beyond its borders. The renown and reputation enjoyed by the product stem from its long history in the geographical area.

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The excellent reputation enjoyed by the product stems from its geographical origin.

‘Rübenkraut’ was invented in the Rhineland and has been produced there ever since. It has always been made with sugar beet from the Rhineland. The fact that the beets originate from the production area is one key reason why the product enjoys such a good reputation. It is this local sourcing of the sole raw material (sugar beet) which is inextricably linked to the product’s authenticity.

Today the beet syrup is still made in almost exactly the same way as in bygone centuries. Only beets from the geographical area were processed. That is also why there is such a concentration of beet juice factories in the Rhineland. Large quantities of sugar beet are still grown in the Rhineland — most are used for sugar production, but a significant quantity all the same is processed to make ‘Rübenkraut’.

Traditionally, the sugar beet used to make sugar beet syrup comes solely from the beet producers in the region. Sugar beet is cultivated on the basis of a contractual arrangement between processors and farmers, thus facilitating comprehensive farming advice. Cooperation between producers and processors is now streamlined, transparent and accountable. A sales guarantee ensures that beet growers have the basic security they need to plan for the future. The chemical quality of the sugar beets is checked routinely by means of identical analytical procedures.

Reference to publication of the product specification

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

http://register.dpma.de/DPMAregister/geo/detail.pdfdownload/40829

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

1.11.2016

Official Journal of the European Union

C 403/14

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 403/09)

This publication confers the right to oppose the amendment 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

‘PISTACCHIO VERDE DI BRONTE’

EU No: PDO-IT-02144 — 7.6.2016

PDO ( X ) PGI ( )

1. Applicant group and legitimate interest

Consorzio Tutela Pistacchio Verde di Bronte DOP [Pistacchio Verde di Bronte DOP Protection Association]

Address

Piazza Nunzio Azzia, 14

95034 Bronte (CT)

ITALIA

presidente@consorziopistacchioverde.it

The Consorzio Tutela Pistacchio Verde di Bronte D.O.P is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2. Member State or Third Country

Italy

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

—	☐	Product name
—	☒	Product description
—	☐	Geographical area
—	☐	Proof of origin
—	☒	Method of production
—	☐	Link
—	☒	Labelling
—	☒	Other [updates]

4. Type of amendment(s)

—	☒	Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.
—	☐	Amendment to the product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5. Amendment(s)

Product description

Article 6 — Product characteristics

The following points in Article 6 of the product specification:

—	‘colour of the cotyledons: intense green; ratio of chlorophyll a to chlorophyll b: between 1,3 and 1,5;’

—	‘moisture content: between 4 % and 6 %;’

—	‘the nut contains a high level of monounsaturated fats (predominantly oleic acid (72 %), followed by linoleic acid (15 %) and palmitic acid (10 %)).’

are amended as follows:

—	‘colour of the cotyledons: intense green; ratio of chlorophyll a to chlorophyll b: greater than or equal to 1,3;’

—	‘moisture content less than or equal to 6 %;’

—	‘the nut contains a high level of monounsaturated fats (predominantly palmitic acid, greater than or equal to 10 %; linoleic acid, greater than or equal to 15 %, and an oleic acid content not exceeding 72 %).’

The ‘Pistacchio Verde di Bronte’ differs significantly from other types of pistachio for its ability to maintain an intense green colour until fully ripe, which guarantees its mild flavour (not ‘green’ or phenolic). The green colour is due not only to a high concentration of chlorophylls, but mainly due to a strong prevalence of chlorophyll a over chlorophyll b. The higher the chlorophyll a/b ratio, the higher the quality of pistachio di Bronte (Bellomo, M. G., and B. Fallico, ‘Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin.’ Journal of Food Composition and Analysis (2007): p. 352). Therefore, the increase in the maximum value of this ratio is necessary in order to avoid product wastage which is not justified from a qualitative point of view.

The moisture content of the pistachio was lowered to better safeguard the product against mould.

The proportion of fatty acids is influenced by several parameters attributable to latitude, soil composition and climate changes; therefore it is considered necessary, from a technical point of view, to express the percentages of palmitic, linoleic and oleic acid differently. As regards palmitic and linoleic acid, the amendment proposes a minimum permitted value (palmitic acid, greater than or equal to 10 %; linoleic acid, greater than or equal to 15 %) and a maximum value for oleic acid (not exceeding 72 %).

Method of production

Article 5 — Preparation of the land

The phrase:

‘For new groves, preparation of the land involves levelling the area concerned to facilitate the run-off of water, cultural operations and basal dressing.’

is amended as follows:

‘For new groves, preparation of the land, where possible, involves levelling the area concerned to facilitate the run-off of water, cultural operations and basal dressing.’

This amendment takes into account the characteristics of the land in new groves, where it is not always possible to prepare the land because it is volcanic or situated within the Etna National Park.

Article 5 — Cultivation rules

The paragraph:

‘the particular climatic and soil conditions, as well as the technique of debudding practised in the production area of “Pistacchio Verde di Bronte” PDO, as described in Article 3, increase the natural variations in terms of species and enhance plant protection.’

is amended as follows:

‘The groves for the production of “Pistacchio Verde di Bronte” may be cultivated as follows:

—	the conventional system, in accordance with the good agricultural practice rules of the Region of Sicily and/or international organisations;

—	the Integrated Pest Management system, in accordance with the requirements laid down by Regulation (EC) No 1257/99, as amended;

—	the Organic Pest Management system, in accordance with the requirements laid down by Regulation (EC) No 834/2007, as amended.

The operator is required to carry out:

—	annual pruning;

—	control of weeds;

—	debudding during the year of non-production, making it possible to increase the variation of species and benefit plant protection;

—	activities to deal effectively with all adverse stresses, both abiotic and biotic in nature.’

The above paragraph as amended allows greater precision in the description of the cultivation rules permitted in the specification and of the practices the operator has to carry out in the field.

The following sentence is added:

‘A two-year maximum authorised yield of 1 700 kg of in-shell product per hectare is planned.’

The inclusion of the maximum yield per hectare of in-shell product has a dual purpose. The first is to discourage intensive agricultural practices which, while increasing production, may adversely affect the quality of the product. The second is to provide an additional element of control over the production of ‘Pistacchio Verde di Bronte’ for the benefit of greater control of fraud.

Article 5 — Harvesting, storage and processing

The phrase:

‘Harvesting is carried out by hand, shaking the trees, or picking the fruit using baskets, care being taken to prevent the fruit from falling to the ground’.

is amended as follows:

‘Harvesting is carried out by shaking the trees or picking the fruit using baskets, care being taken to prevent the fruit from falling to the ground’.

The amendment makes it possible to collect the use of mechanical tools such as motor shakers and vibrators, which facilitate the collection phase without affecting the quality of the product.

The sentence:

‘The in-shell product must then immediately be dried in direct sunlight or using some other drying system, maintaining the temperature of the product between 40 °C and 50 °C, until the residual moisture content of the nut is between 4 % and 6 %.’

is amended as follows:

‘The in-shell product must then immediately be dried in direct sunlight or using some other drying system, maintaining the temperature of the product below 50 °C, until the maximum residual moisture content of the nut is 6 %.’

The option of drying the product also at temperatures lower than 40 °C allows for better preservation of the colour of the pistachio.

The change in the value better safeguards the product against mould and thus enhances the shelf-life of the product.

The sentence:

‘The dried product must be placed in new jute, paper or polyethylene packaging, in dry and ventilated premises, avoiding contact with the floor and walls.’

has been amended as follows:

‘The dried product must be placed in new packaging in accordance with the legislation in force and stored in dry and ventilated premises, avoiding contact with the floor and walls.’

The amendment is needed in order to allow the use of containers made of any material permitted by the legislation in force.

The phrase:

‘During the period March — October, depending on the weather conditions, the product in its different forms, i.e. in shell, shelled or peeled, must be kept at a temperature of between 13 °C and 17 °C, or in sealed packaging under vacuum or in a modified atmosphere.’

has been amended as follows:

‘During the period March — October, depending on the weather conditions, the product in its different forms, i.e. in shell, shelled or peeled, must be kept at a temperature of less than or equal to 15 °C, or in sealed packaging under vacuum or in a modified atmosphere.’

The change in the storage temperature takes account of the temperatures in the warehouses. In particular, allowing the product to be stored at temperatures below or equal to 15 °C means that the product can be preserved better and for longer periods.

Labelling

Article 8 — Packaging and labelling

The sentence:

‘The packer’s name, company name and address must also appear on the packaging, as well as the names of the holdings from which the fruit has come, if available, the original gross weight and the year of production.’

has been amended as follows:

‘The packer’s name, company name and address must also appear on the packaging, as well as the names of the holdings from which the fruit has come, if available, the original net weight and the year of production.’

The paragraph has been aligned with the Union rules on labelling that requires that the net weight of the food rather than the gross weight be indicated.

Updates

The references to Regulation (EC) No 510/2006 have been updated with Regulation (EU) No 1151/2012.

The designated inspection body is replaced with: Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’, Via G. Marinuzzi 3, 90129 Palermo, Tel. +39 916565328, Fax+39 916565437, Email: servizio certificazioni@izssicilia.it

SINGLE DOCUMENT

‘PISTACCHIO VERDE DI BRONTE’

EU No: PDO-IT-02144 – 7.6.2016

PDO ( X ) PGI ( )

1. Name

‘Pistacchio Verde di Bronte’

2. Member State or Third Country

Italy

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.6. Fresh or processed fruit, vegetables and cereals

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

The ‘Pistacchio Verde di Bronte’ PDO is reserved for the fruit, in shell, shelled or peeled, of plants of the botanical species Pistacia vera, cultivar Napoletana, also known as Bianca or Nostrale, grafted on to Pistacia terebinthus. Up to 5 % of plants of varieties and/or of rootstock other than P. terebinthus are allowed. That percentage refers to all the plants present in the grove. In any case, products from plants of other varieties not belonging to the Napoletana cultivar will not be certified.

When released for consumption, ‘Pistacchio Verde di Bronte’ PDO, in addition to meeting the common quality standards, must have the following physical and organoleptic qualities: colour of the cotyledons: intense green; ratio of chlorophyll a to chlorophyll b: greater than or equal to 1,3; strong, aromatic taste, with no hint of mould or foreign tastes; moisture content less than or equal to 6 %; the nut contains a high level of monounsaturated fats (predominantly palmitic acid, greater than or equal to 10 %; linoleic acid, greater than or equal to 15 %, and an oleic acid content not exceeding 72 %).

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

—

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

The growing, harvesting and processing of ‘Pistacchio Verde di Bronte’ are carried out in the geographical area identified in point 4.

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

The product is put up for sale in various forms of new packaging, in accordance with the legislation in force, within two years of harvesting.

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

‘Pistacchio Verde di Bronte’ may be released for consumption only in packaging bearing the logo of the protected destination of origin.

Packaging must also bear, in clear, indelible characters, easily distinguishable from all other writing on the label, the words ‘Pistacchio Verde di Bronte’.

The packer’s name, company name and address must also appear on the packaging, as well as the names of the holdings from which the fruit has come, if available, the original net weight and the year of production.

Indication of the product’s week of harvest is optional. The logo of the PDO comprises the words ‘Denominazione d’Origine Protetta D.O.P.’, with an image of Mount Etna below, and a pistachio nut with the words ‘Pistacchio Verde di Bronte’ below.

4. Concise definition of the geographical area

‘Pistacchio Verde di Bronte’ is grown in the municipalities of Bronte, Adrano and Biancavilla in the Province of Catania at between 400 m and 900 m above sea level.

5. Link with the geographical area

The production area has volcanic soils and enjoys a semi-arid, subtropical Mediterranean climate, with long, dry summers, rains concentrated in the autumn and winter and significant changes in temperature between the day and night. These soil and climatic factors, together with the use of terebinth (Pistacia terebinthus), introduced by mankind into this area, give the fruit its particular qualities (its intense green colour typical of the area, its elongated shape, its aromatic taste and its high monounsaturated fatty acid content) that are hard to achieve in other production areas or elsewhere in the Etna massif. This particular combination of soil, climatic and human factors gives ‘Pistacchio Verde di Bronte’ PDO specific qualities that make this a unique product.

‘Pistacchio Verde di Bronte’ has been widely grown in Sicily since the period of Arab domination (8th and 9th centuries AD). When the Roman Empire collapsed under the impact of barbarian invasions, Sicily was conquered by Arabs (Berbers from Tunisia, Muslims, Negroes from Sudan), who described Sicily as the ‘Garden of Eden’. It was the Arabs who introduced, in addition to the cultivation of lemons, oranges, sugar cane, cotton, palms, papyrus and aubergines, that of pistachio. Still today, ‘Pistacchio Verde di Bronte’ is the ingredient that gives Sicilian desserts and sweets their specific character, particularly those of the Catania area…

Reference to publication of the specification

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

The Ministry launched the national opposition procedure with the publication of the proposal for amending the product specification for the ‘Pistacchio Verde di Bronte’ PDO in the Official Gazette of the Italian Republic No 56 of 8 March 2016.

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 home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP e IGP’ (at the top right of the screen), then on ‘Prodotti DOP, IGP e STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di produzione all’esame dell’UE’.

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

1.11.2016

Official Journal of the European Union

C 403/20

(2016/C 403/10)

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

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION

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

‘SCHWÄBISCHE SPÄTZLE’/‘SCHWÄBISCHE KNÖPFLE’

EU No: DE-PGI-0105-01384 — 12.10.2015

PDO ( ) PGI ( X )

1. Applicant group and legitimate interest

Schutzgemeinschaft Schwäbische Spätzle

Address

Dottingerstraße 69

72525 Münsingen

DEUTSCHLAND

Legitimate interest:

The applicant is the same as the original applicant. The Schutzgemeinschaft Schwäbische Spätzle is an association of producers and processors of the product in question.

2. Member State or Third Country

Germany

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

—	☐	Name of product
—	☒	Description of product
—	☐	Geographical area
—	☐	Proof of origin
—	☒	Method of production
—	☒	Link with the geographical area
—	☐	Labelling
—	☐	Other [to be specified]

4. Type of amendment(s)

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

5. Amendment(s)

(b) Description

(1)

In the first sentence, the following is added after ‘…egg-based pasta product made from fresh eggs’: ‘(dried pasta product) or whole egg and/or fresh eggs (fresh pasta product)’.

(2)

At the end of the first paragraph, the following sentences are inserted which were previously in section (e) Method of production:

‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ are sold directly for consumption as fresh pasta products or in pasteurised and/or chilled or deep-frozen form. Furthermore, ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ are also sold as dried pasta products well suited for storage.

(3)

In the paragraph entitled ‘Composition’:

—	In the first sentence, the following is added after ‘…meal, fresh eggs’: ‘(dried “Schwäbische Spätzle”/“Schwäbische Knöpfle”) or whole egg and/or fresh eggs (fresh “Schwäbische Spätzle”/“Schwäbische Knöpfle”)’.

—	The following sentence is added to the end of the paragraph: Cooking oil with no effect on the taste or colour of the product may optionally be added to fresh ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’.

(4)

In the paragraph entitled ‘Characteristic features’:

—

The details concerning the ‘Quality of eggs’ are replaced with the following:

‘Quality of eggs for dried “Schwäbische Spätzle”/“Schwäbische Knöpfle”: fresh eggs in accordance with the normal rules for pasta.

Quality of eggs for fresh “Schwäbische Spätzle”/“Schwäbische Knöpfle”: whole egg and/or fresh eggs in accordance with the normal rules for pasta.’

—	After ‘Quality of meal’, ‘…or spelt meal’ is replaced by: ‘and/or spelt meal’.

—	After ‘Quality of meal for fresh Spätzle’, ‘wheat meal or spelt meal’ is replaced by: ‘wheat meal and/or spelt meal’.

—	The following is added to the end of the paragraph: ‘Cooking oil with no effect on taste or colour: optional for adding oil to fresh “Schwäbische Spätzle”/“Schwäbische Knöpfle”’.

Justification:

(1)

Replacing ‘fresh eggs’ with ‘whole egg’ for fresh ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’

Although many producers of dried pasta products break the hens’ eggs themselves and use them as fresh egg shortly thereafter, it is uncommon for producers of fresh pasta products to do so, other than in catering or small craft businesses.

As unpasteurised egg matter is highly susceptible to microbial spoilage, there is a significant risk that the raw material and consequently the end product will be adversely affected, particularly for producers of fresh pasta products. For this reason they use pasteurised whole egg from recognised suppliers.

Suppliers must be approved under EU veterinary and foodstuffs legislation and the raw goods (shell eggs) and end products must undergo a number of routine inspections. Raw goods’ inspections include a regular comprehensive product entry check covering storage conditions, air chamber dimensions and harmful substance tests carried out by accredited external laboratories. Following pasteurisation, additional batch-based physico-chemical and microbiological tests are carried out, ensuring that the products supplied are very safe in terms of their freshness, shelf-life and consistency of ingredients. In particular, identifying organic acids (lactic acid, beta-Hydroxybutyric acid, succinic acid) is a good indicator of freshness.

Fresh eggs in accordance with the normal rules for pasta may also be sourced from authorised establishments if the pasteurised egg products are delivered to pasta producers within 24 hours and processed shortly thereafter.

However, applying this to operational processes, in particular after weekends and public holidays, can be difficult for producers of fresh pasta products.

Nevertheless, the normal rules for pasta do not contain any rules on how old eggs may be, only on the time between breaking the eggs and processing them.

However, the age of the eggs in conjunction with how they were stored prior to being broken is crucial to their quality. Nevertheless, this factor is not addressed in the rules. There is no question that whole egg and fresh eggs may only be sourced from grade A eggs. Pasteurised whole egg, which is used in the production of fresh egg-based pasta products, may be stored for a maximum of 14 days after the date of laying. Fresh eggs may not deviate from the indicated storage period.

In the light of the above, the use of whole egg in the production of fresh ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ meets production safety requirements and is at least equivalent to the use of fresh eggs, with no adverse effects on the quality of the end product.

(2)

In terms of subject matter, the description of the various ways in which fresh and dried ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ pasta products may be sold belongs to section (b) of the specification and has therefore been moved from section (e) to this section.

(3)

Cooking oil as an optional ingredient

Once produced, fresh pasta products are not dried or part-dried. As they contain more water than dried pasta products, they can easily stick together. In order to avoid this from happening, cooking oil must be added. This ensures that the fresh pasta products retain their consistency and shape, improving the quality of the product when prepared for final consumption. Removing the pasta products from their packaging and heating them is easy.

Using cooking oil which has no effect on the taste or colour of the product guarantees that the taste and colour of ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ do not change.

In the catering sector and in household cooking it is common practice to add oil when preparing and storing pasta products. When preparing dried pasta products, a small amount of oil is generally added to cooking water as an additional means of preventing the pasta from sticking together.

The addition of cooking oil to fresh ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ therefore corresponds to technological requirements and has no adverse effect on the quality and characteristics of the product.

(4)

Changing ‘or spelt meal’ to ‘and/or spelt meal’ firstly corrects an obvious mistake and secondly clarifies the tradition amongst producers whereby wheat meal and spelt meal may be used together.

For the same reason, ‘wheat meal or spelt meal’ is also changed to ‘wheat meal and/or spelt meal’.

(e) Production method

At the end of this section, the phrase ‘in the case of the fresh pasta product, the product is cooled, if necessary, pasteurised and then cooled to 2-7 °C’ is amended as follows:

‘in the case of the fresh pasta product, the product is pasteurised, if necessary, and then cooled to 2– 7 °C or frozen.’

Justification:

This is a drafting change. Furthermore, for the purposes of clarity, it is also added that the fresh pasta products may be frozen. It is already stated in section (b) Description that ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ may be sold as a frozen product.

(f) Link with the geographical area

Specificity of the product:

In the first sentence, the following is added after ‘…egg-based pasta product made from fresh eggs’: ‘(dried pasta product) or whole egg and/or fresh eggs (fresh pasta product)’.

Justification:

See justification for replacing ‘fresh eggs’ with ‘whole egg’ for fresh ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’, under section (b) Description.

SINGLE DOCUMENT

‘SCHWÄBISCHE SPÄTZLE’/‘SCHWÄBISCHE KNÖPFLE’

EU No: DE-PGI-0105-01384 — 12.10.2015

PDO ( ) PGI ( X )

1. Name(s)

‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’

2. Member State or Third Country

Germany

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 2.5 Pasta

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

‘Schwäbische Spätzle’, also known as ‘Schwäbische Knöpfle’, is an egg-based pasta product made from fresh eggs (dried pasta product) or whole egg and/or fresh eggs (fresh pasta product) in a home-made style. The product is irregular in shape and has a rough, porous surface. The dough is placed straight into boiling water/steam. In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. The egg-based pasta product may be thick or thin and long or short. There is no clear distinction between the way the two names are used and usage varies from one region to another.

Characteristic features:

Colour/appearance: natural, golden yellow to light yellow.

Shape: pasta product with an irregular shape; rough and porous surface; home-made style; the shape varies from thick to thin and from long to short.

Consistency/texture: firm to the bite, can be boiled/not sticky, with a rough surface.

Quality of eggs for ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ (dried pasta product): fresh eggs in accordance with the normal rules for pasta.

Quality of eggs for ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ (fresh pasta product): whole egg and/or fresh eggs in accordance with the normal rules for pasta.

Egg content per kilogram of meal/flour:

‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ (dried pasta product): at least 2 eggs per kilogram of meal, normally 4 or 6 eggs are added per kilogram of meal;

‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ (fresh pasta product): at least 8 eggs per kilogram of meal and flour.

Quality of meal: durum wheat meal and/or spelt meal.

Quality of meal for fresh ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’: wheat meal and/or spelt meal.

Quality of water: fresh potable water.

Salt: optional, max. 1 %.

Spices, herbs, spinach: optional.

Citric acid: optional in the case of fresh ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’.

Cooking oil with no effect on taste or colour: optional in the case of fresh ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’.

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

The ingredients used to make ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ are meal, fresh eggs (dried pasta product) or whole egg and/or fresh eggs (fresh pasta product) and potable water. Salt (max. 1 %), spices, herbs and spinach may be added. For fresh ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’, citric acid may be added and flour can be used fully or partly instead of meal. Cooking oil with no effect on the taste or colour of the product may optionally be added to fresh ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’.

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

To guarantee the authenticity of this traditional product, which is typical of its region, and to ensure a consistently high quality, ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ must be produced in the defined geographical area. The production stages for the fresh and dried pasta products are the same up to the points of cooling and drying. ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ are traditionally made by hand; machine production of ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ did not start until the beginning of the 20th century. The ingredients are mixed and the dough is kneaded until it achieves consistency. Since the introduction of kneading machines, this process has largely been mechanised. The dough is shaped and put into boiling water or steam. The consistency of the dough and the right cooking time and temperature require an instinctive feel and experience which are difficult to standardise. The producers’ craft skills and regional expertise with regard to processing play a special part in this process. In the case of the dried pasta product, the ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ produced are pre-dried and then dried; in the case of the fresh pasta product, the product is pasteurised, if necessary, and then cooled to 2-7 °C or frozen.

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

—

4. Concise definition of the geographical area

The geographical area of Swabia is made up of all of Baden-Württemberg and all of the region of Swabia in Bavaria.

5. Link with the geographical area

Specificity of the geographical area

‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ have been produced in the geographical area for centuries and play a very important part in Swabian cooking. The producers’ craft skills and regional expertise with regard to processing play a special part in this process. Traditionally, the ‘Spätzle’ dough is hand-cut and, even today, hand-cutting of the dough from a board is regarded as a special symbol of its quality. The production of ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ by machine in a home-made style, i.e. as if the dough were hand-cut, started at the beginning of the 20th century for economic reasons. The first patents based on practical experience were registered (see, for example, Deutsches Reichpatent 471046) to maintain the authenticity and home-made character of ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’. Several exhibitions contain records tracing the traditional skills used in Swabia to make the product dating from earliest times to the present day (see ‘Spätzle und Knöpfle — Geschichte(n) rund um das Leibgericht der Schwaben’, especially: Alte Zeiten, Ofterdingen; ‘Spätzle – Schaben, pressen, hobeln’, Freilichtmuseum Beuren). Numerous cookery competitions and several world records in cutting the ‘Spätzle’ dough underline the specificity of the geographical area in connection with the human factors. The local expertise in making the dough has been handed down from generation to generation and plays a significant part in the product’s subsequent characteristics. The tradition of making ‘Spätzle’ can be traced back to the 18th century. In 1725, Rosino Lentilio, a councillor and personal physician from Württemberg, concluded that ‘Knöpflein’ and ‘Spazen’ were ‘all things that are made from flour’. Spelt was grown widely in the Swabian-Alemannic area at the time. The cereal grows on poor soils and was very popular in the region, which was home to small farmers and characterised by poverty. As spelt flour contains high levels of gluten protein and the dough could therefore be made in times of hardship without the need for eggs, ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ were mainly made from spelt. The product achieved fame in the Münsinger Alb upland area. As industrialisation began and prosperity increased, ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ went from being an ordinary, everyday food item to a culinary speciality eaten on feast days. In a description of a Swabian farmers’ village written in 1937, ‘Spätzle’ are described as a festive food. The year before, the local poet Sebastian Blau called ‘Spätzle’ the symbol of Swabian regional identity: ‘…“Spätzle” are the foundation of our cuisine, our country’s fame, etc., the Alpha and the Omega of a Swabian menu, etc.’. In places less favoured by nature within the geographical area, the traditional, regional methods of making ‘Spätzle’ together with the highly developed craft skills enabled a high-value product to be made. Today in Swabia, ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ are produced by nearly all makers of pasta products and used by nearly all restaurateurs. Since the 1980s, exports of the product have also been a success. For the people living in the geographical area, the product has become a symbol of identity. The great importance of ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ in Swabian cooking can be seen, inter alia, from the novel, first published in 1827, entitled ‘Die Geschichte von den Sieben Schwaben’, according to which the custom in Swabia is ‘to eat five times a day, five times soup, twice with “Knöpfle” or “Spätzle”’. In 1892, Elise Henle wrote that it was the proper thing for a woman in Swabia to know how to cook ‘Spätzle’: ‘She’s not a proper Swabian girl if she can’t cook “Spätzle”’. More recently, the Swabian author Siegfried Ruoss lists more than 50 different recipes from Swabia using ‘Spätzle’ in his cookbook ‘Schwäbische Spätzleküche’.

Specificity of the product

Unlike other pasta products, ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ is an egg-based pasta product made from fresh eggs (dried pasta product) or whole egg and/or fresh eggs (fresh pasta product) in a home-made style. The product is irregular in shape and has a rough, porous surface. The dough is placed straight into boiling water/steam. It can be thin or thick, long or short. It is the only pasta product boiled for the first time during the course of its production. The moist dough is either pressed through perforated sheets or it drops through these sheets and into a hot water container. If appropriate, the dough is cut during this process.

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The causal link between the special features of ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ and the geographical origin is attributable to the special regard in which the products are held in view of their origin. The products are pasta specialities which look back over a long tradition; they are emblematic of Swabia and in particular are well-known and held in high regard both within the region and beyond. This is confirmed by most of the comments received by the national authority and from a consumer survey carried out in 2002.

Secondly, numerous references in literature, press articles and regional cookery books confirm the fundamental importance of ‘Spätzle’ and ‘Knöpfle’ to Swabian cooking and the high regard in which the products are held as the ‘Swabian national dish’.

In Swabia today, ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ appear in the product lists of nearly all makers of pasta products and are used by nearly all restaurateurs. Since the 1980s, exports of the product have also been successful. The high regard in which ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ are held is mainly the result of the traditional, regional production methods and the highly-developed craft skills which exist in Swabia for making ‘Spätzle’, with the hand-cut variety finding particular favour. Machine production also demands an instinctive feel and experience, so the producers’ craft skills and regional expertise with regard to processing are of special significance. Therefore, the assumption which can be made is that the renown of ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ is closely associated with the region of production.

The product ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ is well known to consumers and, given its regional origin, it is held in high esteem based on its long tradition as a Swabian speciality and the local craft skills developed in making the product, which is regarded as being of special quality if it is hand-cut. A nationwide survey carried out in 1965 by Konsumgenossenschaft Stuttgart e.G. for the Stuttgart and Reutlingen regions showed that ‘Spätzle’ are held in the highest regard. Swabian literature is also full of poems about the Swabians’ favourite food, such as the poem published in 1838 in the Schwarzwälder Boten entitled ‘Das Lob der Schwabenknöpfle’, the poem ‘Schwäbische Leibspeisa’ and ‘Spätzles-Lied’. There are numerous festive activities and customs in which reference is made to ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ and the products are marketed to the tourist industry in the form of speciality food weeks, courses, seminars and competitions on how to hand-cut ‘Spätzle’. More recently, ‘Schwäbische Spätzle’/‘Schwäbische Knöpfle’ have come to be seen as Swabia’s ‘culinary ambassador’.

Reference to publication of the product specification

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

https://register.dpma.de/DPMAregister/blattdownload/marken/2016/26/Teil-7/20160701

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

1.11.2016

Official Journal of the European Union

C 403/26

Corrigendum to Commission communication in the framework of the implementation of Directive 1999/5/EC of the European Parliament and of the Council on radio equipment and telecommunications terminal equipment and the mutual recognition of their conformity

(Publication of titles and references of harmonised standards under Union harmonisation legislation)

( Official Journal of the European Union C 249 of 8 July 2016 )

(2016/C 403/11)

On page 4, standard EN 60065:2014:

for:

‘Cenelec

EN 60065:2014

Audio, video and similar electronic apparatus - Safety requirements

IEC 60065:2014 (Modified)

17.4.2015

EN 60065:2002

+ A11:2008

+ A12:2011

+ A1:2006

+ A2:2010

Note 2.1

17.11.2017

Article 3(1)(a)

(and Article 2 2006/95/EC)

EN 60065:2014/AC:2016

This is the first publication’

read:

‘Cenelec

EN 60065:2014

Audio, video and similar electronic apparatus - Safety requirements

IEC 60065:2014 (Modified)

17.4.2015

EN 60065:2002

+ A11:2008

+ A12:2011

+ A1:2006

+ A2:2010

Note 2.1

12.6.2017

Article 3(1)(a)

(and Article 2 2006/95/EC)

EN 60065:2014/AC:2016

8.7.2016’

on page 4, standard EN 60825-1:2014:

for:

‘Cenelec

EN 60825-1:2014

Safety of laser products - Part 1: Equipment classification and requirements

IEC 60825-1:2014

10.7.2015

EN 60825-1:2007

Note 2.1

19.6.2017

Article 3(1)(a)

(and Article 2 2006/95/EC)’

read:

‘Cenelec

EN 60825-1:2014

Safety of laser products - Part 1: Equipment classification and requirements

IEC 60825-1:2014

10.7.2015

EN 60825-1:2007

Note 2.1

12.6.2017

Article 3(1)(a)

(and Article 2 2006/95/EC)’

on page 6, standard EN 61000-3-2:2014:

for:

‘Cenelec

EN 61000-3-2:2014

Electromagnetic compatibility (EMC) - Part 3-2: Limits - Limits for harmonic current emissions (equipment input current ≤ 16 A per phase)

IEC 61000-3-2:2014

17.4.2015

EN 61000-3-2:2006

+ A1:2009

+ A2:2009

Note 2.1

30.6.2017

Article 3(1)(b)’

read:

‘Cenelec

EN 61000-3-2:2014

Electromagnetic compatibility (EMC) - Part 3-2: Limits - Limits for harmonic current emissions (equipment input current ≤ 16 A per phase)

IEC 61000-3-2:2014

17.4.2015

EN 61000-3-2:2006

+ A1:2009

+ A2:2009

Note 2.1

12.6.2017

Article 3(1)(b)’

on pages 8 and 9, standard EN 62368-1:2014:

for:

‘Cenelec	EN 62368-1:2014 Audio/video, information and communication technology equipment - Part 1: Safety requirements (IEC 62368-1:2014, modified) IEC 62368-1:2014 (Modified)	17.4.2015	EN 60065:2014 EN 60950-1:2006 + A11:2009 + A12:2011 + A1:2010 + A2:2013 Note 2.1	20.6.2019	Article 3(1)(a) (and Article 2 2006/95/EC)
	EN 62368-1:2014/AC:2015	This is the first publication
	EN 62368-1:2014/AC:2015	This is the first publication
	EN 62368-1:2014/AC:2015	10.7.2015’

read:

‘Cenelec	EN 62368-1:2014 Audio/video, information and communication technology equipment - Part 1: Safety requirements (IEC 62368-1:2014, modified) IEC 62368-1:2014 (Modified)	17.4.2015	EN 60065:2014 EN 60950-1:2006 + A11:2009 + A12:2011 + A1:2010 + A2:2013 Note 2.1	12.6.2017	Article 3(1)(a) (and Article 2 2006/95/EC)
	EN 62368-1:2014/AC:2015	10.7.2015
	EN 62368-1:2014/AC:2015	8.7.2016
	EN 62368-1:2014/AC:2015	8.7.2016’

on page 34, standard EN 301 908-13 V7.1.1:

for:

‘ETSI

EN 301 908-13 V7.1.1

IMT cellular networks; Harmonized EN covering the essential requirements of article 3.2 of the R&TTE Directive; Part 13: Evolved Universal Terrestrial Radio Access (E-UTRA) User Equipment (UE)

This is the first publication

EN 301 908-13 V6.2.1

Note 2.1

30.9.2017

Article 3(2)’

read:

‘ETSI

EN 301 908-13 V7.1.1

IMT cellular networks; Harmonized EN covering the essential requirements of article 3.2 of the R&TTE Directive; Part 13: Evolved Universal Terrestrial Radio Access (E-UTRA) User Equipment (UE)

8.7.2016

EN 301 908-13 V6.2.1

Note 2.1

12.6.2017

Article 3(2)’

on page 36, standard EN 301 908-2 V7.1.1:

for:

‘ETSI

EN 301 908-2 V7.1.1

IMT cellular networks; Harmonized EN covering the essential requirements of article 3.2 of the R&TTE Directive; Part 2: CDMA Direct Spread (UTRA FDD) User Equipment (UE)

This is the first publication

EN 301 908-2 V6.2.1

Note 2.1

30.9.2017

Article 3(2)’

read:

‘ETSI

EN 301 908-2 V7.1.1

IMT cellular networks; Harmonized EN covering the essential requirements of article 3.2 of the R&TTE Directive; Part 2: CDMA Direct Spread (UTRA FDD) User Equipment (UE)

8.7.2016

EN 301 908-2 V6.2.1

Note 2.1

12.6.2017

Article 3(2)’

		ISSN 1977-091X
Official Journal of the European Union		C 403

English edition	Information and Notices	Volume 59 1 November 2016

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2016/C 403/01	Non-opposition to a notified concentration (Case M.8018 — Sony Corporation of America/Sony-ATV Music publishing) ( 1 )	1
2016/C 403/02	Non-opposition to a notified concentration (Case M.8210 — HNA Aviation/SR Technics) ( 1 )	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2016/C 403/03	Euro exchange rates	2
	NOTICES FROM MEMBER STATES
2016/C 403/04	Information communicated by Member States regarding closure of fisheries	3
2016/C 403/05	Information communicated by Member States regarding closure of fisheries	3

Date and time of closure	16.9.2016
Duration	16.9.2016 – 31.12.2016
Member State	Spain
Stock or Group of stocks	BSF/8910-
Species	Black scabbardfish (Aphanopus carbo)
Zone	Union and international waters of VIII, IX and X
Type(s) of fishing vessels	—
Reference number	32/TQ1367

Date and time of closure	5.10.2016
Duration	5.10.2016 – 31.12.2016
Member State	Spain
Stock or Group of stocks	ALF/3X14-
Species	Alfonsinos (Beryx spp.)
Zone	Union and international waters of III, IV, V, VI, VII, VIII, IX, X, XII and XIV
Type(s) of fishing vessels	—
Reference number	33/TQ1367

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2016/C 403/06	Prior notification of a concentration (Case M.8150 — Danone/The WhiteWave Foods Company) ( 1 )	4
	OTHER ACTS
	European Commission
2016/C 403/07	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	5
2016/C 403/08	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	9
2016/C 403/09	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	14
2016/C 403/10	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	20

	Corrigenda
2016/C 403/11	Corrigendum to Commission communication in the framework of the implementation of Directive 1999/5/EC of the European Parliament and of the Council on radio equipment and telecommunications terminal equipment and the mutual recognition of their conformity (Publication of titles and references of harmonised standards under Union harmonisation legislation) ( OJ C 249, 8.7.2016 )	26


	(1) Text with EEA relevance