24.8.2017

Official Journal of the European Union

C 280/1

Euro exchange rates (1)

23 August 2017

(2017/C 280/01)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,1799
JPY	Japanese yen	128,71
DKK	Danish krone	7,4373
GBP	Pound sterling	0,92133
SEK	Swedish krona	9,5455
CHF	Swiss franc	1,1392
ISK	Iceland króna
NOK	Norwegian krone	9,3130
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	26,124
HUF	Hungarian forint	303,35
PLN	Polish zloty	4,2848
RON	Romanian leu	4,5853
TRY	Turkish lira	4,1338
AUD	Australian dollar	1,4936
CAD	Canadian dollar	1,4848
HKD	Hong Kong dollar	9,2343
NZD	New Zealand dollar	1,6334
SGD	Singapore dollar	1,6071
KRW	South Korean won	1 335,19
ZAR	South African rand	15,6514
CNY	Chinese yuan renminbi	7,8584
HRK	Croatian kuna	7,4068
IDR	Indonesian rupiah	15 751,67
MYR	Malaysian ringgit	5,0488
PHP	Philippine peso	60,445
RUB	Russian rouble	69,7924
THB	Thai baht	39,361
BRL	Brazilian real	3,7314
MXN	Mexican peso	21,0090
INR	Indian rupee	75,6075

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

24.8.2017

Official Journal of the European Union

C 280/3

Prior notification of a concentration

(Case M.8554 — CIC/Logicor Business)

Candidate case for simplified procedure

(Text with EEA relevance)

(2017/C 280/03)

On 17 August 2017, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking China Investment Corporation (‘CIC’, China) indirectly acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the companies and assets comprising the Logicor business (‘Logicor’, United Kingdom) by way of purchase of shares.

The business activities of the undertakings concerned are:

— for CIC: China’s sovereign wealth fund, which was established as vehicle to diversify China’s foreign exchange holdings and seek maximum returns for its shareholder within acceptable risk tolerance. Via its wholly owned subsidiary CIC International Co. Ltd, CIC invests in and manages overseas assets including public market equity and bond investments, hedge funds and real estate investments private equity fund investments, co-investments and minority investments as financial investor.

— for Logicor: it owns and operates logistics warehouse assets across the EU.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice.

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

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference M.8554 — CIC/Logicor Business to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

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

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

24.8.2017

Official Journal of the European Union

C 280/4

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

(2017/C 280/04)

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

‘LENTICCHIA DI ALTAMURA’

EU No: PGI-IT-02204 — 17.11.2016

PDO ( ) PGI ( X )

1. Name(s)

‘Lenticchia di Altamura’

2. Member State or Third Country:

Italy

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 Protected Geographical Indication (PGI) ‘Lenticchia di Altamura’ refers exclusively to dried lentils of the Laird and Eston varieties. These belong to the following species: Lens esculenta Moench (Synonyms: Ervum lens. L., Lens culinaris Medic.)

When released for consumption, the ‘Lenticchia di Altamura’ must have the following characteristics:

Shape: round and flat;

Size: between 3 and 4,9 mm in diameter for Eston, and between 5 and 7 mm for Laird;

Colour: various shades of green and brown;

Average weight of 100 beans: between a minimum of 2,8 g and a maximum of 3,6 g for Eston, and a minimum of 5,7 g and maximum of 6,5 g for Laird;

Moisture content of dried lentils when placed on the market: ≤ 13 %;

Protein content: > 23 %;

Iron: > 6 mg/100 g of the product;

The dried pulses must not display any deterioration in colour or external appearance that could affect those characteristics. The maximum overall tolerance is 1,5 % for lentils that are broken, marked, infested with weevils or have defective colouring. Non-compliance with the size criteria is permitted for a maximum of 1,5 % of the dried product.

The product must be fit for human consumption when it is released onto the market.

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 stages of sowing, cultivation, harvesting and disinfestation must take place in the area defined at point 4. Disinfestation must occur within 24 hours of harvesting in order to prevent weevil damage.

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

The ‘Lenticchia di Altamura’ must be presented to the consumer for culinary use in packs with a maximum weight of 10 kg, in compliance with the legislation in force. This prevents deterioration of the health-giving and organoleptic characteristics of the product.

For wholesale transactions only, the product can be packaged in sacks with a maximum capacity of 3 tonnes, or in bags with a maximum capacity of 25 kg, suitable for culinary use.

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

In addition to the European PGI symbol and the information required by law, the label on the packaging must include the following indications in clear and legible print: the name, business name and address of the producing or packaging enterprise. The use of private brand names is permitted provided that they do not mislead consumers and are allowed under the legislation in force.

Packaging must also bear the logo, as described below.

Logo

The logo of PGI ‘Lenticchia di Altamura’ comprises 19 stylised lentils of differing sizes, arranged and proportioned to represent the size and location of the municipalities situated in the production area. The logo is placed above the wording ‘Lenticchia di Altamura IGP’ (PGI), arranged in three lines and proportioned to give prominence to the word Altamura, on the middle line. The writing and stylised lentils are set against a white circular background, with no angles, of at least 25 mm in size.

The font is Pluto bold and the colour of both the stylised lentils and the writing is Pantone 582.

Colour codes:

Lentils and writing: Pantone 582

C = 25 M = 9 Y = 100 K = 39

R = 142 G = 140 B = 19

HEX/HTML 8E8C13

In compliance with the recommended minimum size, the logo can be adapted to different uses, while maintaining its proportions. It can also be printed in black and white if necessary.

4. Concise definition of the geographical area

The production area of the ‘Lenticchia di Altamura IGP’ comprises the administrative area of the following municipalities: Altamura, Ruvo di Puglia, Corato, Minervino Murge, Andria, Spinazzola, Poggiorsini; Gravina in Puglia, Cassano delle Murge, Santeramo in Colle, Montemilone, Palazzo San Gervasio, Genzano di Lucania, Irsina, Tricarico, Matera, Banzi, Forenza and Tolve.

5. Link with the geographical area

The production area of the ‘Lenticchia di Altamura’ covers the territory of Altamura, the neighbouring Murgia Barese and the adjacent Fossa Bradanica (or Fossa Pre-Murgiana). It is characterised by a Mediterranean climate with mild winters and hot, dry summers. Rainfall fluctuates around 604 mm per year. It is lowest in July and highest in November and December. Analysis of average monthly temperatures in the area shows that minimum temperatures, which can fall below zero, occur in January. Maximum temperatures can reach 40 °C and occur in July and August. The annual average temperature is around 15 °C.

The soils are generally deep and of medium consistency. They are well-structured with a composition tending towards clayey. Rich in organic substances and nitrogen with high levels of limestone, the soils have a pH of between 7,6 and 8.

The causal link between the ‘Lenticchia di Altamura’ and the area of production is based on the characteristics of the demarcated geographical area, resulting in a minimum protein content and a minimum iron level that is greater than in the same varieties of lentils available on the market.

It is well known that the amount of protein in pulses is highly variable and depends on the amount of available nitrogen that the plant is able to absorb. The amount of nitrogen depends on the presence of nitrogen-fixing symbionts of the genus Rhizobium. These can infest the roots of legumes formed of root nodules where the nitrogen-fixing process occurs. Nitrogen fixing does not occur at less than 9 °C. Similarly, it is difficult for the bacteria to have an effect at a pH of less than 5,6 or more than 8. The soil within the geographical area involved in production of the ‘Lenticchie di Altamura’ has a pH that varies between 7,6 and 8. The average temperature of the area is 15 °C. Such conditions encourage the spread of bacterial infestation in the roots, the development of root nodules and the symbiotic structure, as well as nitrogen-fixing resulting from the triggering of a symbiotic relationship. These conditions and processes result in a high protein content for the ‘Lenticchia di Altamura’. Over the centuries, this has enabled the local population to substitute lentils for meat while ensuring an adequate protein content in their diet. Indeed, the Mediterranean diet, which is today part of world heritage, is characterised by a protein component of vegetable, rather than animal, origin.

Lime-rich soils, such as those in the production area of the ‘Lenticchia di Altamura’, are generally rich in iron. The latter’s solubility in the soil depends on various factors, the most important of which is the pH of the soil. In soils with a high pH, specifically between 8 and 10, the lime tends to combine with the iron to form insoluble compounds that are unavailable to the plants. The soils in the ‘Lenticchia di Altamura’ production area have pH values of between 7,6 and 8, providing the ‘Lenticchia di Altamura’ plants with a supply of water-soluble iron. Indeed, in the ‘Lenticchia di Altamura’, the quantity of this important trace element is greater than in the same varieties of lentils grown outside of the area. Iron assists in the production of haemoglobin and red blood cells. In this way, and by ensuring that body cells are properly oxygenated, it promotes energy and well-balanced development. Iron stimulates the functions of the liver, spleen, intestines and bone marrow. It is also vital for neurotransmitters such as serotonin and dopamine. It creates resistance to diseases, is useful against stress and necessary for keeping the immune system active.

Over many years, the ‘Lenticchia di Altamura’ has acquired a strong reputation in Italy, recording significant increases in sales.

Reference to publication of the specification

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

The consolidated text of the product specification can be consulted on the following website:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

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 343, 14.12.2012, p. 1.

24.8.2017

Official Journal of the European Union

C 280/7

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

(2017/C 280/05)

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

‘ΜΕΛΕΚΟΎΝΙ’ (MELEKOUNI)

EU No: PGI-GR-02208 — 8.12.2016

PDO ( ) PGI ( X )

1. Name(s)

‘Μελεκούνι’ (Melekouni)

2. Member State or Third Country

Greece

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker's wares

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

‘Melekouni’ is a traditional sweet produced on the island of Rhodes. It is diamond-shaped and made from sesame seeds and honey, spices, almonds and (optional) citrus zest and/or juice, which are mixed and cooked together. Its texture is soft and pliable but it does not break up, and it has an elastic, non-sticky, firm consistency. The flavours and aromas of the spices and the citrus zest/juice are released gently when the product is unwrapped and intensely when it is chewed. The colour ranges from golden yellow to brown, depending on the colour of the honey, the degree of toasting of the sesame seeds and the spices used.

The name ‘Melekouni’ has its roots in ancient Greece and comes from the words ‘meli’ [honey] and ‘kounní’, which means ‘seed’ in Rhodian dialect.

It weighs between 10 g and 70 g.

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

‘Melekouni’ is traditionally made using the following ingredients:

—	honey (minimum of 40 % of the net weight)

—	sesame (minimum of 40 % of the net weight)

—	almonds (1,5-10 % of the net weight)

—	spices (cinnamon and/or nutmeg and/or cloves and/or coriander)

—	optionally, citrus zest and/or juice (usually orange and/or bergamot and/or lemon and/or bitter orange)

The honey must have the characteristics prescribed by the relevant legislation in force.

The sesame must be unhulled and toasted.

The almonds must be toasted.

The spices used must be carefully balanced with the rest of the mixture and no single aroma should predominate in the final product.

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

All the stages of production of ‘Melekouni’ must take place in the geographical area defined in point 4, from the heating and mixing together of the ingredients to the cooling, compacting and shaping of the mixture on a suitable surface.

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

‘Melekouni’ is marketed whole as it is, in its original packaging and does not undergo any further processing before final distribution. It must be cut up and packaged in the place where it is made, as transport time and changes in temperature alter its characteristics, the main problem being an increase in the moisture content of the mixture that makes it difficult to shape and cut.

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

Regardless of the commercial presentation, the following words must feature on the labelling:

‘Melekouni – Protected Geographical Indication’ or ‘Melekouni PGI’.

4. Concise definition of the geographical area

The defined geographical area for ‘Melekouni’ production is the island of Rhodes, which is in the Dodecanese prefecture in the South Aegean region.

5. Link with the geographical area

The link between ‘Melekouni’ and the geographical area derives from the product's reputation. There is a strong tradition linking ‘Melekouni’ with the island of Rhodes that goes back many centuries.

Since ancient times it has been a traditional local sweet offered as a treat at weddings, christenings and other social events. Typical was the way in which ‘Melekouni’ was presented in certain villages after a wedding ceremony. It would be placed in a large baking tray, cut into pieces with a spoon and offered to guests.

‘Melekouni’ is prepared using the traditional method that has been consolidated by knowledge handed down from one generation to the next. For example: the length of time and temperature to which the honey is heated affect how the product ‘sets’ (and depend on the weather conditions prevailing at the time the ‘Melekouni’ is made, such as humidity and ambient temperature), the time and temperature of the heat treatment of the sesame seeds (they must be toasted evenly while stirring), the temperature of the sesame seeds when they are added to the honey, how hard the mixture is compacted, which gives it the requisite cohesion and immediate packaging which prevents the product from acquiring extra moisture (which impairs quality and reduces keeping time).

‘Melekouni’ has the following specific characteristics:

—	its texture is soft and pliable but it does not break up

—	it has an elastic, non-sticky, firm consistency

—	it has a flavour of honey, unhulled, toasted sesame seeds, toasted almonds and the specific aroma of the citrus zest/juice and spices used

—	it is diamond-shaped

‘Melekouni’ differs from other similar products because only honey is used and not the sweeteners often used in similar products.

The product's reputation is confirmed by countless references going back to antiquity, in records, publications, culinary guides, articles and items in the press and the online press, and in numerous events held to promote traditional local products. It has been the main wedding treat on Rhodes since ancient times and is made in the traditional way in local workshops and homes.

The name ‘Melekouni’ comes from Rhodian dialect, as the term ‘kounní’ (from the ancient Greek word Kókkos-Kounní) is used in the area to mean seed (in this case sesame seed), the small grain inside the fruit of the sesame plant, and the word ‘meli’ [honey]. For the sake of simplicity, it is written ‘Melekouni’ rather than ‘Melekounni’.

The name ‘Melekouni’ is widely used in commercial circles and everyday speech.

Two prominent folklorists from Rhodes, Theodoros Konstantinidis and Christodoulos Papachristodoulou, mention it in their writings. ‘Lexilogion tis dimodous Rodiakis Dialektou’ [Glossary of vernacular Rhodian dialect] states that ‘A sweet made with honey and toasted sesame is the official treat at village weddings and festivals and sent as a wedding announcement to friends and relatives unable to attend, like sugared almonds in the towns and cities’ (Konstantinidis, 2002).

‘Paradosiaki Melissokomia Aigaiou’ [Traditional beekeeping in the Aegean] (Chondros, 2016), a book published by the Rhodes Beekeeping Association, ‘I Kipseli’, states that Rhodes has showcased many honey-based sweets, including ‘Melekouni’. These sweets originated in ancient Greece and have been known since Homer's time. Herodotus (484-426 B.C.) mentions a type of sweet similar to ‘Melekouni’.

The Rhodes Beekeeping Association's book makes extensive reference to ‘Melekouni’ stating, inter alia, that customs involving ‘Melekouni’ were a feature of the island's wedding customs. Specifically, in the Maritsá area, on the Friday evening – before the wedding – the parents of the bride and groom would go from house to house and invite relatives to come and help prepare the ‘Melekouni’, calling out ‘come and make melekouni!’. The relatives would bring the ingredients (sesame, honey) and when they had prepared them (toasting, mixing together) they would cook the mixture with the help of a skilled artisan. They would then eat some of the ‘Melekouni’ they had made and keep the rest for the wedding. Other villages had this custom too (Damatria, Kremastí, Koskinou, etc.).

The book ‘Sergiani sto xthes ton nision mas (sta chronia tis italokratias kai stis protes meta tin apeleftherosi dekaeties)’ [A walk around the islands of yesteryear (under Italian rule and the first decades after independence)] mentions that ‘… Thursday evening when the melekouni and the wedding bread dough was prepared. On the Saturday evening a group of men led by musicians would start inviting all the villagers to the wedding of Giorgos's children, … while the musicians were walking around the village playing the traditional wedding songs, two or three men would enter each home and leave a melekouni', ….’ (Karagianni-Marmarokopou, 2007).

In the book ‘Tragoudia Gamou’ [wedding songs] it is stated that in Rhodes: ‘Also customary was the delicious melekouni which is still made today and is the typical engagement and wedding invitation’ (Boyianos, 2005).

‘Melekouni’ also features in ‘Tis Rodou o melekounnas’ a traditional Rhodian wedding dramatised by the members of the Soroni Cultural Association ‘Ampernalli’ (Chondros, 2016).

In addition, ‘Melekouni’ is part of Rhodes's Greek breakfast. The Greek breakfast is a pioneering initiative launched by the Hellenic Chamber of Hotels, which showcases Greece's cultural and culinary heritage by linking it to the Greek hotel business.

The link between ‘Melekouni’ and the island of Rhodes is also evidenced by the fact that ‘Melekouni’ has been designated the exchange currency (unit of exchange) on Rhodes, which means that the members of a network on the island can exchange goods and services without using money.

The most important official recognition of the product occurred in the context of a special event held on Rhodes on 26 September 2010: preparation of the world's biggest ‘Melekouni’, which was entered in the Guinness World Records as ‘The longest melekouni, traditional Rhodian dessert…’ and helped promote the product at international level.

Publication reference of the specification

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

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/prod_pge_melekouni.pdf

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

		ISSN 1977-091X
Official Journal of the European Union		C 280

English edition	Information and Notices	Volume 60 24 August 2017

Notice No	Contents	page
	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2017/C 280/01	Euro exchange rates	1
	NOTICES FROM MEMBER STATES
2017/C 280/02	Commission communication pursuant to Article 17 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 ( 1 )	2

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2017/C 280/03	Prior notification of a concentration (Case M.8554 — CIC/Logicor Business) — Candidate case for simplified procedure ( 1 )	3
	OTHER ACTS
	European Commission
2017/C 280/04	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	4
2017/C 280/05	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	7