Non-opposition to a notified concentration

(Case M.9530 — UBS/Ares/Phoenix)

(Text with EEA relevance)

(2019/C 359/01)

On 16 September 2019, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

—	in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

—	in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32019M9530. EUR-Lex is the online access to European law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

Euro exchange rates (1)

22 October 2019

(2019/C 359/02)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,1130
JPY	Japanese yen	120,87
DKK	Danish krone	7,4708
GBP	Pound sterling	0,86065
SEK	Swedish krona	10,7303
CHF	Swiss franc	1,1004
ISK	Iceland króna	139,30
NOK	Norwegian krone	10,1833
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,570
HUF	Hungarian forint	329,92
PLN	Polish zloty	4,2778
RON	Romanian leu	4,7609
TRY	Turkish lira	6,4897
AUD	Australian dollar	1,6237
CAD	Canadian dollar	1,4581
HKD	Hong Kong dollar	8,7295
NZD	New Zealand dollar	1,7358
SGD	Singapore dollar	1,5164
KRW	South Korean won	1 305,83
ZAR	South African rand	16,3337
CNY	Chinese yuan renminbi	7,8795
HRK	Croatian kuna	7,4405
IDR	Indonesian rupiah	15 626,52
MYR	Malaysian ringgit	4,6618
PHP	Philippine peso	56,969
RUB	Russian rouble	70,9699
THB	Thai baht	33,735
BRL	Brazilian real	4,5900
MXN	Mexican peso	21,2721
INR	Indian rupee	78,9245

---

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

ADMINISTRATIVE COMMISSION FOR THE COORDINATION OF SOCIAL SECURITY SYSTEMS AVERAGE COSTS OF BENEFITS IN KIND

(2019/C 359/03)

AVERAGE COSTS OF BENEFITS IN KIND — 2016

Application of Article 64 of Regulation (EC) No 987/2009 (1)

I.

The amounts to be refunded with regard to the benefits in kind provided in 2016 to family members who do not reside in the same Member State as the insured person, as referred to in Article 17 of Regulation (EC) No 883/2004 (2), will be determined on the basis of the following average costs:   Age group Annual Net monthly x = 0,20 Ireland under 20 years EUR 1 582,41 EUR 105,49 20-64 years EUR 2 515,11 EUR 167,67 65 years and over EUR 8 964,28 EUR 597,62 Portugal under 20 years EUR 846,38 EUR 56,43 20-64 years EUR 732,49 EUR 48,83 65 years and over EUR 1 646,03 EUR 109,74 United Kingdom under 20 years GBP 832,47 GBP 55,50 20-64 years GBP 1 846,56 GBP 123,10 65 years and over GBP 5 341,49 GBP 356,10 Norway under 20 years NOK 20 936,44 NOK 1 395,76 20-64 years NOK 36 911,31 NOK 2 460,75 65 years and over NOK 125 978,60 NOK 8 398,57

II.

The amounts to be refunded with regard to benefits in kind provided in 2016 to pensioners and members of their family, as provided for in Article 24(1) and Articles 25 and 26 of Regulation (EC) No 883/2004, will be determined on the basis of the following average costs:   Age group Annual Net monthly x = 0,20 Net monthly x = 0,15 (3) Ireland under 20 years EUR 1 582,41 EUR 105,49 EUR 112,09 20-64 years EUR 2 515,11 EUR 167,67 EUR 178,15 65 years and over EUR 8 964,28 EUR 597,62 EUR 634,97 Portugal under 20 years EUR 846,38 EUR 56,43 EUR 59,95 20-64 years EUR 732,49 EUR 48,83 EUR 51,89 65 years and over EUR 1 646,03 EUR 109,74 EUR 116,59 United Kingdom under 20 years GBP 832,47 GBP 55,50 GBP 58,97 20-64 years GBP 1 846,56 GBP 123,10 GBP 130,80 65 years and over GBP 5 341,49 GBP 356,10 GBP 378,36 Norway under 20 years NOK 20 936,44 NOK 1 395,76 NOK 1 483,00 20-64 years NOK 36 911,31 NOK 2 460,75 NOK 2 614,55 65 years and over NOK 125 978,60 NOK 8 398,57 NOK 8 923,48

AVERAGE COSTS OF BENEFITS IN KIND — 2017

Application of Article 64 of Regulation (EC) No 987/2009

I.

The amounts to be refunded with regard to the benefits in kind provided in 2017 to family members who do not reside in the same Member State as the insured person, as referred to in Article 17 of Regulation (EC) No 883/2004, will be determined on the basis of the following average costs:   Age group Annual Net monthly x = 0,20 Netherlands under 20 years EUR 1 184,03 EUR 78,94 20-64 years EUR 2 115,41 EUR 141,03 65 years and over EUR 9 657,86 EUR 643,86

II.

The amounts to be refunded with regard to benefits in kind provided in 2017 to pensioners and members of their family, as provided for in Article 24(1) and Articles 25 and 26 of Regulation (EC) No 883/2004, will be determined on the basis of the following average costs:   Age group Annual Net monthly x = 0,20 Net monthly x = 0,15 (4) Netherlands under 20 years EUR 1 184,03 EUR 78,94 EUR 83,87 20-64 years EUR 2 115,41 EUR 141,03 EUR 149,84 65 years and over EUR 9 657,86 EUR 643,86 EUR 684,10

---

(1)  OJ L 284, 30.10.2009, p. 1.

(2)  OJ L 166, 30.4.2004, p. 1.

(3)  The reduction applied to the monthly fixed amount shall be equal to 15 % (x = 0,15) for pensioners and members of their family when the competent Member State is not listed in Annex IV of Regulation (EC) No 883/2004 (according to Article 64(3) of Regulation (EC) No 987/2009).

(4)  The reduction applied to the monthly fixed amount shall be equal to 15 % (x = 0,15) for pensioners and members of their family when the competent Member State is not listed in Annex IV of Regulation (EC) No 883/2004 (according to Article 64(3) of Regulation (EC) No 987/2009).

Publication of the single document amended following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2019/C 359/04)

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

The application for approval of this minor amendment can be consulted in the Commission’s DOOR database.

SINGLE DOCUMENT

‘SALAMINI ITALIANI ALLA CACCIATORA’

EU No: PDO-IT-01301-AM01 — 5.4.2019

PDO (X)

PGI ()

1.   Name(s)

‘Salamini italiani alla cacciatora’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

When released for consumption, ‘Salamini italiani alla cacciatora’ must have the following organoleptic, chemical, chemico-physical and microbiological characteristics:

Organoleptic characteristics:

external appearance: cylindrical in shape,

texture: compact and not springy,

appearance on cutting: uniform and compact slices with no visible gristle,

colour: uniform ruby red with evenly distributed specks of fat,

aroma: delicate and distinctive,

taste: mild and delicate, never acidic.

Chemical and chemico-physical characteristics:

total protein: minimum 20 %

collagen/protein ratio: maximum 0,15

water/protein ratio: maximum 2,30

fat/protein ratio: maximum 2,00

pH: at least 5,3.

Microbiological properties:

mesophilic microbe content: > 1 × 107 colony-forming units/gram, with a prevalence of lactic acid bacteria and cocci.

The end product has a diameter of not more than 60 mm, a length of not more than 200 mm and a weight of not more than 350 g.

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

‘Salamini italiani alla cacciatora’ are made of lean meat from striated muscle from pig carcases, hard pig fat, salt, pepper pieces and/or ground pepper, and garlic.

Mechanically separated meat may not be used.

The following may be added: wine, sugar and/or dextrose and/or fructose, fermentation starter cultures, sodium and/or potassium nitrate up to a maximum of 195 ppm, sodium and/or potassium nitrite up to a maximum of 95 ppm, ascorbic acid and its sodium salt.

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

Processing of ‘Salamini italiani alla cacciatora’ involves the following steps: preparing the raw materials, mincing, kneading, filling the casings, drying and maturing.

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

‘Salamini italiani alla cacciatora’ may be sold in bulk, in vacuum or modified-atmosphere packaging, whole, cut or sliced. Packaging must be carried out in the production area laid down in point 4.

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

The name of the protected designation of origin ‘Salamini italiani alla cacciatora’ must appear in distinct, indelible lettering, clearly distinguishable from any other text on the label, and be immediately followed by the words ‘Denominazione di origine protetta’ (‘Protected Designation of Origin’). Where the product is intended for international markets, the words ‘protected designation of origin’ may be in the language of the target country.

It is forbidden to add any description that is not expressly provided for.

However, the use of names, trade names and brand names is permitted, provided that they have no laudatory purport and are not such as to mislead the buyer. The names of the pig farms from which the product originates may also be used, provided that the raw material comes exclusively from those farms.

4.   Concise definition of the geographical area

‘Salamini italiani alla cacciatora’ are produced in the traditional production area, which comprises the entire territory of the following regions, which are also the regions from which the pigs originate: Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise.

5.   Link with the geographical area

This product with a protected designation of origin has characteristics shaped by the environment and by natural and human factors. In particular, the properties of the raw material are specific to the defined geographical macro-region, which is exactly the same as the production area. The raw material, product and designation are all closely linked to the socioeconomic development that has taken place in this area. Developments in cereal farming and milk processing technology created conditions particularly suited to this type of production, which took hold in areas traditionally engaged in certain types of pig farming. Pig farming in central and northern Italy has evolved over time, and in the last century a modern production industry emerged in Emilia-Romagna and Lombardy, which then spread to neighbouring areas of northern and central Italy. In particular, the shift from native breeds to specialised breeds (also created through crosses with local breeds) has made the raw material (pig carcases) more suitable for the requirements of the food processing industry in terms of ensuring the end product’s specific qualities, including its organoleptic characteristics.

The reputation enjoyed by ‘Salamini italiani alla cacciatora’ is linked to its traditional production area. Based on word-of-mouth accounts, production can be traced back to the Lombard invasions of northern Italy, from where it spread to neighbouring areas of central Italy. The production area gradually came to comprise the group of regions in which the ‘Italian heavy pig’ is typically found. The product’s history is linked to the development of a specific rural culture throughout the entire macro-region known as ‘Padania’ (another name for the Po Valley). The raw material originating from this and some adjacent regions is processed according to a long-standing tradition that is specific to this product. Historical references to ‘Salamini italiani alla cacciatora’ are found in culinary traditions from Lombardy that are still kept alive today. The name recalls the days when hunters would put a portion of the salami in their satchels for a day out hunting (‘alla cacciatora’ means ‘hunter-style’). More recently, the designation has been included in bilateral agreements that Italy has signed with France, Germany, Spain and Austria to protect indications of provenance, designations of origin and other geographical designations reserved for products originating on Italian soil.

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

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (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 on ‘Disciplinari di Produzione all’esame dell’UE’.

---

(1)  OJ L 179, 19.6.2014, p. 17.

Publication of an application for registration of a name 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

(2019/C 359/05)

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) within three months of the date of this publication.

SINGLE DOCUMENT

‘QUESO CASTELLANO’

EU No: PGI-ES-02307 – 20.4.2017

PDO () PGI (X)

1.   Name

‘Queso Castellano’

2.   Member State or third country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheeses

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

‘Queso Castellano’ is a full-fat to extra full-fat cheese with a long shelf life that is obtained by enzymatic coagulation and intense pressing. It is made from raw or pasteurised sheep’s milk produced on farms located in Castile and Leon and the minimum maturation period is 30 days for cheeses weighing up to 1,5 kg and 60 days for other formats. After maturing, ‘Queso Castellano’ has the following characteristics:

—	A well-defined rind, with no mould but possibly with marks (from rope, the cheese mould or cloth), varying in colour from pale yellow to brown. The rind can be natural or be coated with authorised products.

—

The paste is firm, compact and very light, ranging from pale off-white or yellowish to beige in colour. It features a small number of pores or holes of small diameter, which are characteristically round, irregular in distribution and have the following physical-chemical characteristics: — Fat in dry matter: at least 45 % — dry matter: at least 45 % — Proteins in dry matter: at least 25 % — Sodium chloride in dry matter: no more than 3,26 % — pH: between 4,7 and 5,7

—

Odour: Moderately intense but with quite a broad range of variation, the predominant smells being lactic acid, the dairy animal species and caramel. Butter, fruit and vegetable smells feature to a lesser extent and there is a slight hint of nuttiness. These smells gain in intensity as the cheese matures.

—

Olfactory-gustatory sensation: High taste intensity, both acidic and salty. Aroma moderately reminiscent of the animal and of caramel. Notes of nuts and a slight aroma of fruit and vegetables. These cheeses are slightly spicy, with moderately to highly persistent flavours and a limited final aftertaste. All of these sensations are intensified as the cheese matures.

—	consistency: these cheeses are firm and moderately soluble, slightly adhesive, elastic, crumbly and granular.

‘Queso Castellano’ is cylindrical in shape, with a maximum diameter and height of 25 cm and 15 cm, respectively, and a maximum weight of 3,8 kg.

‘Queso Castellano’ may be put up for sale either whole, in portions, sliced or grated.

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

‘Queso Castellano’ is made from sheep’s milk produced on farms located in Castile and Leon.

Sheep farms in Castile and Leon are either extensive, semi-extensive or intensive, with the majority falling into the latter category.

In extensive or semi-extensive systems, the sheep are put out to graze in the designated areas, where they feed directly on part of the forage and, in particular, crop stubble, as well as other elements. During the dormant winter period, when needs are greatest, when feed is in short supply due to adverse weather conditions and on intensive farms, animals are fed forage-based diets in which vetch, oats and alfalfa feature prominently. The most common conservation methods for this forage are haymaking, dehydration and silage. Other types of forage that are used on a routine basis for animal feed are straw from cereals and protein crops. This forage is supplemented to a variable extent with compound feed so as to ensure a constant supply in terms of nutrient quantity and quality for the animals.

At least 50 % of the total feed supplied to the animals must be sourced from within the Autonomous Community of Castile and Leon.

The milk must come from the full and uninterrupted milking of healthy, well-fed animals and be collected and transported in good hygienic conditions. The milk is whole and clean and must not contain contaminants, preservatives, antibiotics or any product that could have a negative impact on the production, maturation or conservation of the cheese.

At the start of the production procedure, the milk must have the following analytical characteristics:

—	Fat: at least 5,2 %

—	Proteins: at least 4,6 %

—	Total dry extract: at least 15,9 %

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

Milk production and cheese preparation and maturation.

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

‘Queso Castellano’ may be put up for sale either whole, in portions, sliced or grated, as long as it is perfectly packaged and labelled so that its origin is unequivocal.

Products intended for consumption must carry secondary labels identifying the PGI, which should be affixed in such a manner that they cannot be reused.

The commercial labels, which are specific to each plant, must include the words ‘Queso Castellano’ Protected Geographical Indication, the EU symbol and the product name logo.

The product name logo is:

4.   Concise definition of the geographical area

The Autonomous Community of Castile and Leon.

5.   Link with the geographical area

The protection for ‘Queso Castellano’ as a Protected Indication is based on tradition, specificity and its reputation.

In the 16th and 17th centuries, sheep-rearing was extremely important in the Community of Castile and Leon. Sheep’s milk was extremely perishable and very much dependent on the changeable weather in this region. The extreme climate meant it was difficult for it to be transported over long distances in good condition, which meant that cheese was not made on any great scale but instead on an artisanal basis by the shepherds or the owners of the sheep. The rennet used was taken from the last lamb slaughtered on the farm and cheeses of an excellent standard were achieved thanks to the experience and know-how of the cheesemakers. Those that made a greater quantity of cheese used to sell the surplus at local markets or in the main towns, such as the Villalón and Medina fairs, to supplement their family income.

The leading centres for traditional artisanal production emerged in the early 20th century. The milk was gathered from the nearby areas, where the sheep were milked in the mornings, and the milk was then transferred to the artisanal centre to be made into cheese. That is how the fledgling ‘Queso Castellano’ cheesemaking industry emerged in the Autonomous Community of Castile and Leon. It has continued to evolve in terms of size and there has been a certain degree of development as regards technology, hygiene standards and testing of raw materials and finished products, but it still retains its artisanal character.

Castile and Leon now boasts an abundance of raw materials of the highest quality, as it is the leading region in Spain in terms of both the dairy sheep population and the amount of sheep’s cheese produced.

‘Queso Castellano’ is expressly mentioned in some historical and literary documents, the most important of these being the one cited by Carlos García del Cerro in his book España. El país de los cien quesos (Spain. Land of a hundred cheeses) (1996) in the chapter titled ‘De Tartesos a la Mesta y algo más’ (From Tartessus to La Mesta and elsewhere), where he mentions a document dating from 14 December 1442 by Diego Hurtado de Mendoza, attorney in several towns in northern Spain, including Santander, assigning value and prices to all of the goods that were marketed and sold in the area, under orders from King Alfonso V of Aragon: ‘A pound and a quarter of queso castellano, equivalent to twenty ounces, would have been worth five blancas. A pound of cheese from Holland or Flanders weighing 10 ounces, twenty cuartos. A pound of cheese for baking or of ‘Pasiego’ cheese (i.e. from the Pas Valley) weighing the relevant number of ounces, six cuartos’.

It was from the second half of the 20th century onwards, when the process was industrialised, that ‘Queso Castellano’ went beyond the provincial borders and became well-known throughout Spain, with more frequent mentions and descriptions of ‘Queso Castellano’ appearing, particularly in catalogues, tourist guides and cooking publications. This confirms that this product is one of the typical specialities of Castile and Leon. These include:

—

Guía práctica de los Quesos de España (Practical Guide to the Cheeses of Spain) (1985), Los Quesos de Castilla y León (The Cheeses of Castile and Leon) (1983), Guía práctica de los quesos de España (Practical Guide to the Cheeses of Spain) (1989) and Los Quesos de Valladolid (The Cheeses of Valladolid) (1992), all by Carlos Moro González.

—	Queso Españoles (Spanish Cheeses) by Simone Ortega, published by Alianza, 1987.

—	Los Quesos (Cheeses) Cenzano, I. Published by Antonio Madrid Vicente, 1992

—	Catálogo de Queso de España (Catalogue of Spanish Cheeses). Canut, E., Navarro, E., published by the Ministry of Agriculture, Fisheries and Food. Madrid 1990.

—	La enciclopedia mundial del queso (The World Encyclopedia of Cheese) by Juliet Harbutt with recipes by Roz Denny. Buenos Aires, 1999.

—	Manual del Gourmet del Queso (Gourmet’s Guide to Cheese) by Brigitte Engelmann and Peter Holler. Published by Ullmann, 2009.

—	El libro del Queso. La mejor selección. Notas de Cata. Más de 750 quesos. Como disfrutarlo (World Cheese Book. The Finest Selection. Tasting Notes. Over 750 Cheeses. How to Enjoy) by Juliet Harbutt, published by H. BLUME, 2009.

Due to its climatic and soil conditions, Castile and Leon has always been especially well-suited to agriculture and livestock farming, in particular sheep-breeding. It enjoys a continental Mediterranean climate and its contrasting relief, with mountainous contours and flat interior, encourages the growth of diverse vegetation.

Dairy sheep farming in Castile and Leon used to be extensive, with the animals feeding partially or wholly on grassland (rain-fed or irrigated, depending on the area) and crop stubble. In recent decades, as a consequence of general rural depopulation, the sector has evolved towards a situation where livestock are increasingly fed in the fold rather than left to graze and farms have undergone resizing and restructuring (with natural resources available locally being used to feed the animals). Pigments and unsaturated fatty acids feature less prominently in the animals’ diet and this is evident in the milk, which has a lower content of fat (with lower stearic, oleic and rumenic acid concentrations), dry matter and pigments, giving it a less oily consistency and less yellow colouring. This milk produces a cheese with a characteristic fatty acid profile. Together with the humidity and acidity of the ‘Queso Castellano’ paste, this has an effect on its characteristic, distinctive colour.

‘Queso Castellano’ is a cheese with a compact, blind paste that is devoid of holes or which features small air cavities. Its taste is full-bodied and intense but more acidic on the palate than other similar cheeses, due to its higher humidity and slightly lower pH value, as a result of the pressing and maturing stages in the traditional cheesemaking process.

‘Queso Castellano’ is hugely popular at rural markets and in shops, large retail outlets and specialised establishments. The high esteem in which ‘Queso Castellano’ is held is also apparent from the fact that it is featured on the regional cheese boards at local restaurants and included in their recipes. The reputation that ‘Queso Castellano’ enjoys in Spain and elsewhere in the world is backed by the numerous prizes won by producers in highly prestigious competitions, such as the World Cheese Awards or the Cincho Awards.

Reference to publication of the specification

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

http://www.itacyl.es/opencms_wf/opencms/system/modules/es.jcyl.ita.extranet/elements/galleries/galeria_downloads/registros/2018_09_25_Q_CASTELLANO_Pliego_de_Condiciones.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.