Euro exchange rates (1)

21 February 2023

(2023/C 65/01)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,0664
JPY	Japanese yen	143,76
DKK	Danish krone	7,4456
GBP	Pound sterling	0,87925
SEK	Swedish krona	11,0098
CHF	Swiss franc	0,9853
ISK	Iceland króna	154,10
NOK	Norwegian krone	10,9468
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	23,730
HUF	Hungarian forint	382,19
PLN	Polish zloty	4,7478
RON	Romanian leu	4,9188
TRY	Turkish lira	20,1223
AUD	Australian dollar	1,5517
CAD	Canadian dollar	1,4351
HKD	Hong Kong dollar	8,3645
NZD	New Zealand dollar	1,7092
SGD	Singapore dollar	1,4272
KRW	South Korean won	1 387,03
ZAR	South African rand	19,4579
CNY	Chinese yuan renminbi	7,3372
IDR	Indonesian rupiah	16 194,81
MYR	Malaysian ringgit	4,7268
PHP	Philippine peso	58,684
RUB	Russian rouble
THB	Thai baht	36,897
BRL	Brazilian real	5,5110
MXN	Mexican peso	19,6085
INR	Indian rupee	88,2835

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

Summary of the Opinion of the European Data Protection Supervisor on the proposal for a Directive of the European Parliament and of the Council on multiple-vote share structures in companies that seek the admission to trading of their shares on an SME growth market

(2023/C 65/02)

(The full text of this Opinion can be found in English, French and German on the EDPS website https://edps.europa.eu)

On 7 December 2022, the European Commission issued the proposal for a Directive of the European Parliament and of the Council on multiple-vote share structures in companies that seek the admission to trading of their shares on an SME growth market (1).

The proposal aims to achieve a minimum harmonisation of national laws on multiple-vote share structures of companies listing on small and medium-sized companies growth markets, while leaving sufficient flexibility to Member States for its implementation. Furthermore, the proposal is part of the Listing Act package, consisting of a set of measures to make public capital markets more attractive for EU companies and facilitate access to capital for SMEs.

With regard to the publication of personal data provided for in Article 6 of the proposal, the EDPS recalls that any requirement to publish personal data should, in addition to being provided by law, also fulfil the other requirements arising from the Charter and the GDPR (2), and in particular must meet an objective of public interest and be proportionate to the legitimate aim pursued.

The EDPS questions whether making available to the public at large the identity of holders of multiple-votes shares or of the persons entitled to exercise voting rights on their behalf or of the holders of securities with special control rights is in fact strictly necessary to strengthen investor confidence and facilitate informed investment decision-making. In any event, the EDPS considers that objective(s) of public interest that would justify public accessibility of such data should be clearly set out in the enacting terms of the proposal. In addition, the EDPS recommends to consider providing for a mechanism that would allow access to parties capable of demonstrating a legitimate interest linked to the proposal’s objectives, as a safeguard to ensure that access to these data would be limited to investment related purposes.

1.   INTRODUCTION

1.

On 7 December 2022, the European Commission issued the proposal for a ‘Directive of the European Parliament and of the Council on multiple-vote share structures in companies that seek the admission to trading of their shares on an SME growth market’ (‘the proposal’).

2.

The objective of the proposal is to achieve a minimum harmonisation of national laws on multiple-vote share structures of companies listing on small and medium-sized companies (‘SMEs’) growth markets, while leaving sufficient flexibility to Member States for its implementation.

3.

The proposal is part of the Listing Act package, which consists of a set of measures to make public capital markets more attractive for EU companies and facilitate access to capital for SMEs (3). The Listing Act package aims to: (i) reduce the regulatory burden where it is considered to be excessive (i.e. where regulation could contribute to investor protection/market integrity in a more cost-efficient manner for stakeholders); and (ii) increase the flexibility given under company law to companies’ founders/controlling shareholders to choose how to distribute voting rights after the admission to trading of shares (4).

4.

The present Opinion of the EDPS is issued in response to a consultation by the European Commission of 14 December 2022, pursuant to Article 42(1) of EUDPR (5). The EDPS welcomes the reference to this consultation in recital 17 of the proposal.

4.   CONCLUSIONS

16.

In light of the above, the EDPS makes the following recommendations: (1) to add a recital confirming the applicability of the GDPR to the processing of personal data performed in the context of the proposal; (2) to delete the reference to ‘ultimate ownership’ in recital 13 of the proposal, since this is not mirrored by the purpose and by the content of the information to be provided; (3) to clearly spell out the objective(s) of public interest pursued that would justify the publication and public accessibility of personal data in the enacting terms of the proposal as such; (4) to consider providing for a mechanism that would allow access to parties capable of demonstrating a legitimate interest linked to the proposal’s objectives as a safeguard to ensure that access to these data would be limited to the investment related purposes.

---

(1)  COM/2022/761 final.

(2)  Regulation (EU) 2016/679 of the European Parliament and of the Council of 27 April 2016 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (General Data Protection Regulation) (OJ L 119, 4.5.2016, p. 1).

(3)  https://ec.europa.eu/commission/presscorner/detail/en/ip_22_7348

(4)  COM (2022) 761 final, p. 1.

(5)  Regulation (EU) 2018/1725 of the European Parliament and of the Council of 23 October 2018 on the protection of natural persons with regard to the processing of personal data by the Union institutions, bodies, offices and agencies and on the free movement of such data, and repealing Regulation (EC) No 45/2001 and Decision No 1247/2002/EC (OJ L 295, 21.11.2018, p. 39).

DECISION TO CLOSE THE FORMAL INVESTIGATION PROCEDURE AFTER WITHDRAWAL BY MEMBER STATE

State aid – Poland

(Articles 107 to 109 of the Treaty on the Functioning of the European Union)

Commission notice pursuant to Article 108(2) of the TFEU – withdrawal of notification

SA.46981 2018/C (ex 2016/N) – Poland – Flat rate sales tax in shipbuilding sector

(Text with EEA relevance)

(2023/C 65/03)

The Commission has decided to close the formal investigation procedure under Article 108(2) of the TFEU, initiated on 15 January 2018 (1) in respect of the measure referred to above, recording that Poland has withdrawn its notification on 23 March 2021 and will not pursue this aid project further.

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(1)  OJ C 80, 2.3.2018, p. 9.

Publication of an application pursuant to Article 26(2) of Regulation (EU) 2019/787 of the European Parliament and of the Council on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008

(2023/C 65/04)

This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) 2019/787 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

‘CUBA’

PGI-CU-2768

Date of application: 8 April 2021

1.   Name(s) to be registered

Cuba

2.   Third country or countries to which the geographical area belongs

Republic of Cuba

3.   Geographical Indication type

Geographical Indication

4.   Category or categories of the spirit drink

Rum [Category 1 of Annex I to Regulation (EU) 2019/787]

5.   Description of the characteristics of the spirit drink

Alcoholic drink produced from distillates obtained from molasses extracted from sugar cane grown and processed in Cuba, and mixtures of such distillates, aged in white oak barrels. The distillates obtained have an ABV content of less than 96 %.

Main physico-chemical characteristics

Characteristics	Minimum	Maximum
Ethanol, expressed as % volume at 20 °C.	37,5	41,0
Total acidity, expressed in grams of acetic acid per hectolitre of 100 % vol. alcohol.	2	100
Aldehydes, expressed in grams of acetaldehyde per hectolitre of 100 % vol. alcohol.	-	30
Esters, expressed in grams of ethyl acetate per hectolitre of 100 % vol. alcohol.	1	90
Higher alcohols, expressed in grams of higher alcohols per hectolitre of 100 % vol. alcohol.	8	400
Methanol, expressed in grams of acetaldehyde per hectolitre of 100 % vol. alcohol.	-	10
Colour, expressed as units of optical density. Standard samples may be used for this measurement.	-	1,3

Given the characteristics of their technological design and the fact that particularly aged bases are used, rums in the ‘Extra’ category can exceed the maximum limits set out in the specifications, with the exception of the limit on methanol content.

Main organoleptic characteristics

—	Appearance: A translucent, shiny, full-bodied drink with no suspended particles. Colour ranging from very light amber to dark amber, depending on ageing.

—

Aroma: Aroma with low alcoholic intensity. The highlights are its fruity complexity, the balance between the aromas present in the initial distillates and the notes acquired in the ageing process; undeveloped wood aromas are not predominant and a cohesive sensory profile is maintained. This aromatic balance is closer to the initial distillates, which are fresher, herbaceous and slightly fruity, in white rums, and to notes of ageing, vanilla, dried fruit, cocoa and tobacco, in dark rums.

—

Taste: Pleasant mouthfeel. Flavours open up and magnify in the mouth and after swallowing. In the mouth, depending on whether the rum is white or dark, flavours evolve, recalling the taste of honey, fruit, coffee, cocoa, tobacco and dried spices. The retronasal effect evokes the original spirit without being aggressive, sharp, astringent, bitter or with woody aromas predominating.

Rums covered by the ‘Cuba’ geographical indication are classified in accordance with the following names and sensory profiles:

—

Aged white rum: Shiny, transparent and very light amber in colour. In the nose, it has slight notes of natural ageing balanced with the sweet, herbaceous notes of the original spirit. Using the ‘copa seca’ technique, in which a recently emptied glass is used to breathe in the aromas, there are perceptible notes of the ageing process which linger a while. In the mouth, it has the typical flavour of white rum, slightly spicy with good harmony between the well-developed aromas from distillation and ageing; well-balanced notes of sweetness and bitterness; with a light body and a neat, smooth and warm aftertaste in the throat when swallowed.

—

White label or amber-coloured aged rum: Shiny, transparent and light amber in colour. In the nose, the aroma is intense and balanced between herbaceous notes and clear vanilla hues. Using the ‘copa seca’ technique, there are perceptible notes of the natural ageing process which linger for a while. In the mouth, it has the typical flavour of white rum, with slight to moderate spiciness and well-developed aromas from distillation and ageing; slight sweet-fruity notes are perceptible along with citrus notes, well-balanced with moderate notes of bitterness; with good body and a neat aftertaste that fills the palate and gently warms the throat when swallowed.

—

Gold label rum: Shiny, transparent and light amber in colour. In the nose, the aroma is intense and harmonious, with slight sweet-fruity notes in which the fruit predominates, and moderate, well-developed ageing. Using the ‘copa seca’ technique, there is a persistent aroma of natural ageing with a rapid transition from wood to phenolic compounds, ending with sweet notes of almond when the glass is fully dry. In the mouth, it ranges between slight and moderate spiciness, with slight sweetness balanced with slight bitterness, well-developed aromas from distillation and ageing, a body that fills the palate and a feeling of gentle warmth in the throat when swallowed, as well as a clean aftertaste with a slightly persistent astringent note.

—

‘Reserva’ aged rum: Shiny, transparent and amber in colour. In the nose, the aroma is robust, with a harmonious balance between moderate notes of ageing and well-developed slightly fruity notes; using the ‘copa seca’ technique, there is a persistent aroma which transitions from wood to phenolic compounds and ends on a sweet note of almond. In the mouth, it ranges between slight and moderate spiciness, with slight sweetness balanced with moderate bitterness and well-developed, moderate notes from ageing, a body that fills the palate and a feeling of gentle warmth in the throat when swallowed, as well as a clean, long aftertaste with sweet notes from the natural ageing process.

—

Aged rum: Shiny, transparent and amber in colour. In the nose, the aroma is intense and dry, with strong notes of ageing and predominant hints of vanilla-coconut. Using the ‘copa seca’ technique, there are marked notes of the natural ageing process which linger and transition from wood to phenolic compounds, ending with sweet notes of almond. In the mouth, there is a slight spiciness with a slight sweetness that is well-balanced with a moderate lingering bitterness and strong, well-developed notes from ageing; a robust body that fills the palate with noticeable intensity and a feeling of gentle warmth (without irritation) in the throat when swallowed; as well as a long, palate-filling aftertaste with sweet-bitter notes.

—

Extra dry rum: Shiny, transparent and light amber-coloured rum, sometimes with very light green tones. In the nose, the aroma is intense and dry, with clear notes that are reminiscent of sugar cane molasses balanced with fruity notes and ending with intense notes from the ageing process. Using the ‘copa seca’ technique, there are strong, well-developed notes from the natural ageing process, ranging from woody notes to sensations of dryness. In the mouth there is a slight spiciness and the robust body and flavours of the aged spirit; woody notes predominate, balanced with notes of sweet fruits. Gentle warmth in the throat when swallowed, with a clean, long aftertaste with lingering notes of ageing and slight astringency that completely fills the palate.

—

Extra aged rum: Shiny, transparent and dark amber-coloured rum. In the nose, there is a long, intense aroma from the ageing process which offers complex vanilla-coconut / sweet-caramelised notes. Using the ‘copa seca’ technique, the notes from ageing are long and very clear, with strong character and a rapid transition to phenolic compounds followed by noticeable and persistent notes of almond. In the mouth, there is a slight spiciness to start with, with a full-bodied flavour that completely fills the palate with its intensity, and slight sweetness balanced with persistent, moderate bitterness and well-developed aromas from distillation and ageing, with a favourable balance of the notes from ageing, with notes of vanilla and chocolate, of robust character and noticeable persistence. Gentle warmth (without irritation) in the throat when swallowed, with a clean, long aftertaste and a note of bitterness from the ageing process that lingers and completely fills the palate.

6.   Definition of the geographical area

The geographical area concerned is the territory of the Republic of Cuba in the archipelago of the Antilles, located at a latitude of 23,2-19,9o N and a longitude of 84,8-74,2o W.

7.   Method of production

The method of production comprises the following stages, all of which must take place in the defined geographical area:

Growing of sugar cane

Different varieties (known locally as ‘clones’) of the plant are sown in fertile soil in Cuba, generally at an altitude that is equivalent or close to sea level. The varieties used are almost exclusively sourced from Cuba.

Obtaining the molasses from sugar cane

Fermentation

There are two main factors in the fermentation of the molasses to produce the spirits used to make rum:

1)	The specific qualities of the molasses, with low acid concentration being beneficial for the quality of fermentation and the quality of the rum. Therefore no molasses used to make ‘Cuba’ rum contains sulphur compounds in concentrations that could cause undesirable compounds to form.

2)

The specific characteristics of the yeast used in the fermentation process to obtain fresh cane spirits for ‘Cuba’ rum must be such that, in conjunction with the concentration of nutrient salts used and the degree of secondary fermentation, the isoamyl alcohol concentration is never higher than 2.5 times the sum of the isobutyl and n-propyl alcohol concentrations.

The fermentation time is relatively short (between 24 and 26 hours).

Distillation

The spirits are distilled in a specific process that is different to that which is employed in other countries, with the following characteristic technical elements:

—	Surface velocity of vapours in the distillation column.

—	Time that the liquid rests on each tray in the enrichment zone.

—	The distillation column must guarantee the required contact between the vapours and the copper.

—	Specific ratio of volume of liquid in contact with copper surface.

—	Distillation trays specially designed to prevent high temperatures in the reboiler and thus prevent the spirits from being burned.

—

Fractional condensation used to select the currents that will ultimately make up the spirits. This means that there is a specific ratio of condensation surfaces in each condenser and that the sensory profile of the mixture accepted as the traditional spirits for ‘Cuba’ rum is subject to constant updating and controls.

The spirits resulting from the distillation must be formed by partial condensate mixtures with an ABV of between 74 % and 76 % and they can only be obtained from the continuous, direct distillation of the must of fermented cane molasses.

Ageing

At least two ageing stages are required. The first corresponds to the original spirits. The second corresponds to the ‘base rum’, which consists of a mixture of aged spirits with a distillate for rum (both filtered through activated carbon) and purified water, or just purified water on its own. In the specific case of Extra aged rum, the use of a certain proportion of ‘base rum’ that has undergone a third ageing stage is required. The inclusion of additional ageing stages is optional and is left to the discretion of the Cuba rum masters.

The ageing process is natural, i.e. caused by the distillates coming into contact with the wooden barrels, which must in all cases be made of white oak.

Mixing

Mixing is the art of mixing the spirits and the various types of base rum produced in each of the three ageing stages in an undifferentiated manner for each product and brand, resulting in the finished rum or mixtures that will go on to a third or subsequent stages. A distillate for rum may be added to accentuate the lightness.

The ageing facilities for ‘Cuba’ rum contain rums of very different ages and processing stages. Given the practice whereby part of some finished products undergo subsequent ageing, they contain rums made by different generations of Cuba rum masters, which the masters believe form a true archive of Cuban rum.

Filtration

Various types of filtration are allowed: by mechanical means, active carbon filtration and plate (also known as ‘paper’) filtration.

The silica stone and sand used as the mediums for the activated carbon in the filters used in the production of ‘Cuba’ rum are extracted from Cuban mines.

8.   Specific rules concerning packaging

—

9.   Specific rules concerning labelling

—

10.   Description of the link between the spirit drink and its geographical origin, including, where appropriate, the specific elements of the product description or production method justifying the link

The link between the spirit drink and its geographical origin is based both on the reputation of the name, ‘Cuba’, and on certain specific characteristics which are essentially due to the combination of natural and human factors found in the area.

Specific character

The Cuban climate is different to that of other parts of the Caribbean and Central America where rum is also produced. In winter, the temperatures in Cuba are lower and there is less rainfall than in the rest of the area. This creates conditions that are very favourable for growing sugar cane, in particular for sucrose concentrations to rise during the harvest season.

By contrast, in the summer (the time of year that the sugar cane is growing and developing), the lesser impact of the Atlantic anticyclone provides for more abundant and consistent rainfall.

The sugar cane varieties planted are almost all sourced from Cuba and are part of a unique genetic heritage.

These natural factors favour molasses with the following specific characteristics, which in turn have an impact on the specific character of the end product:

—	Low viscosity and acidity, which favours the fermentation process and ultimately the quality of the rum’s aroma, as the sulphur concentration in the molasses is not high enough to cause undesirable aromas during fermentation or distillation.

—	High total sugar content and an excellent ratio between fermentable and non-fermentable sugars, which contributes towards a short, efficient fermentation, thus allowing to maintain the typical balance in the aroma of the spirit.

—	There is also natural microflora - known as non-harmful natural microflora, consisting of mesophilic and thermophilic microorganisms, including bacteria, yeasts and fungi - which also has a role to play in forming the aroma of the end product during the fermentation stage.

—	Presence of an adequate concentration of nitrogen compounds, especially amino acids, which favour the formation of higher alcohols, compounds which are essential components of the typical sensory profile of the spirit and end up being transferred to the rum.

Lastly, it is important to highlight that the Cuban climate allows the distillates and blends to be aged in natural temperature and humidity conditions all year round. This guarantees that the process can be carried out properly, without any imbalances as regards the formation of compounds during the long ageing period.

As for the method of production, the use of a specific yeast culture in the fermentation process, which also has a decisive impact in the distillation and condensation processes carried out after fermentation, contribute towards making the production method for ‘Cuba’ rum unique and ensures that the distillate obtained has a specific aromatic profile.

Another important step in the production process is filtering the aged spirits and distillates for rum through activated carbon in order to achieve typical sensory characteristics when producing the base rums, which undergo subsequent ageing and contribute decisively to the sensory profile of the finished rums.

Finally, it is not possible to understand ‘Cuba’ rum without the Cuban rum masters. This is an essential human factor and a key component in the expertise of rum production, the subtleties of ageing and the expression of its mixtures. Cuban rum masters are responsible for ensuring that the Cuban values, identity and character are passed on. They are also in charge of ensuring that their work, handed down through the generations, is genuine, authentic and that it provides historic continuity.

The expertise of the Cuban rum masters, guarantors of the aromatic profile that is specific to ‘Cuba’ rum, is present throughout the production process and especially in the ageing and mixing stages:

—

In the ageing stage of the process, the Cuban rum masters pay special attention to the sensory value of the spirit used, as they are aware that it is a decisive element in determining the sensory profile of the future rum. Among other aspects, they have to select the characteristics of the barrel (white oak, size and length of time in use) employed for each of the stages in the ageing process (minimum two) in order to achieve the typical sensory profile required for each of the stages.

—

The blends of spirits and the different base rums used in each of the stages of the ageing process, carried out under the guidance of the master, are decisive in achieving the finished rum that is aged to maturity, without wood or its defects predominating and with its characteristic balance of aromas.

Reputation

The undisputed reputation enjoyed by ‘Cuba’ rum is linked to its geographical origin. Although rum as a generic product did not originate in Cuba, it is commonly accepted that Cuba is the birthplace of the concept and flavours associated with light rum, including its smoothness and delicate aromas. It was Cuba that made the product known to the rest of the world.

There is a long history of spirit production in Cuba. References indicate that stills were already in operation in the early 16th century and that cane spirits were being made at almost all cane processing facilities.

It was in the 19th century that the production of quality rum as we know it today first began in Cuba, coinciding with an increase in exports.

By 1862, a superior quality rum was being made in Santiago de Cuba: a light, transparent product free of undesirable aromas. By 1873, an extra dry rum was being extracted from barrels, which would later be referred to as ‘White Label Rum’. Although its creators were not aware of it at the time, they had just invented the original Cuban rum.

By 1876, the Cuban rum industry was so well developed that it took part in an international exhibition for the first time: the Centennial Exhibition held in Philadelphia. The programme for the exhibition includes a description of four rums and three spirits, one of which was awarded a ‘Medal of Honour’. One year later a ‘Gold Medal’ was awarded at the World Exhibition [sic] in Madrid. Cuban rums went on to win medals at the World Exhibition in Barcelona (1888), at the Brussels International Exhibition (1888), at the Paris International Exhibition (1889), at the World’s Columbian Exposition held in Chicago, Illinois in 1893; at the Bordeaux Wine Exhibition in France (1895); at the Brussels International Exhibition in Belgium (1897); at the Paris Exhibition (1898); at the Exposition Universelle in Paris (1900); at the Pan-American Exposition in Buffalo (1901); and at the Charleston Exposition in South Carolina (1902), etc.

Since then, Cuban rums have continued to win prizes in the most important international competitions. These are some of the most recent awards: Gold medal won by ‘Ron Eminente Reserva’ in June 2021 at the most prestigious wine and spirits competition in China, the China W&S Awards; two stars awarded by the International Taste and Quality Institute (ITQI) to ‘Ron Cubay 1870’ in Brussels in June 2021; Master medal awarded to ‘Havana Club Tributo 2021’ and several Gold medals awarded to other ‘Havana Club’ brand rums in the 2021 edition of SB & DB Autumn Blind Tasting; three Gold medals award to ‘Havana Club’ brand rums in the 2021 edition of the International Spirits Challenge; Master and Master & Taste Master medals awarded to ‘Havana Club Professional Edition C’ and ‘Havana Club Maximo Extra Añejo’ in the 2021 edition of the Rum Masters; etc.

The product enjoys an undisputed reputation linked to its geographical origin, to the extent that there is now an inextricable link between Cuba and rum among the general public. References to ‘Cuba’ rum can be found in travel guides and other general publications on the country; some examples are the magazines Cuba Plus, Excelencias, Buen Viaje, Lugares de América, Travel Trade Center, Guía de Turismo Nacional or the Lonely Planet Cuba guidebook. The book El Sabor Líquido de lo Cubano, which is devoted solely to cocktails made from Cuban rum, won 4th Prize in the spirit drinks category at the Gourmand Best Cookbook Awards, which are considered to be the Oscar’s of the food industry.

Reference to publication of the product specification

https://mega.nz/file/ChtRnajR#UdugXESNVEo7DaAPZXaUwgVB2UpfWrSSe_t9LKZYQPo

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(1)  OJ L 130, 17.5.2019, p. 1.

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

(2023/C 65/05)

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) within three months from the date of this publication.

SINGLE DOCUMENT

’Çağlayancerit Cevizi'

EU No: PDO-TR-02608 – 18.5.2020

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

’Çağlayancerit Cevizi''

2.   Member State or Third Country

Türkiye

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 the product to which the name in (1) applies

Çağlayancerit Cevizi is a walnut in medium size, 16 gr / piece, and its fullness is around 99 %. The ratio of its kernel weight to fruit weight is in the range of 53-54 % . Walnut width is approximately 33-35 mm, walnut length is between 40-44 mm and the shell thickness is 1-1,10 mm. The shell is easily broken and the walnut kernel can be easily removed as a whole. It is sold in dried form with or without shell.

Physical Characteristics

Shelled Fruit Weight: 16 g

Kernel Weight: 8-9 g

Kernel Rate: 53-54 %

Shell Thickness: 1,00-1,10 mm

Kernel Color: Light Yellow (white)

Length: The crown develops flat and the circumference of the crown can be 15-20m.

Comparison with domestic and foreign walnut varieties:

Local Walnut Types
Walnut Properties	Çağlayancerit Cevizi	Yalova-1	Kaman-1	Bilecik	Şebin	Sütyemez-1
Shelled Fruit Weight (g)	16	15,20	12	10,40	11,40	25,80
Kernel Weight (g)	8 -9	7,60	6,30	5,20	7,20	12,94
Kernel Rate (%)	53 -54	50,30	54	50	63	50,15

Foreign Walnut Types
Walnut Properties	Çağlayancerit Cevizi	Franquette	Pedro	Chandler
Shelled Fruit Weight (g)	16,00	10,75	15,06	13,26
Kernel Weight (g)	8 -9	4,78	6,88	6,50
Kernel Rate (%)	53 -54	44,46	43,68	49,02

Chemical characteristics

Composition of 100 grams of Çağlayancerit Cevizi Kernel:

Parameters	Units	Average Value	Minimum Value	Maximum Value
Total Fat	%	62,33	52,00	72,00
Saturated Fatty Acids	%	5,86	5,00	7,00
Unsaturated Fatty Acids	%	56,47	49,00	65,00
Protein	%	13,99	11,00	15,00
Moisture	%	3,09	2,50	3,50
Total Ash	%	1,95	1,50	2,20
Carbohydrate	%	18,63	11,00	27,00
Energy	kcal	691,55	620,00	750,00
Energy	kj	2 891,72	2 590,00	3 150,00

Composition of Fatty Acids	Average Value	Minimum Value	Maximum Value
C14:0 Myristic Acid	0,02	0,00	0,05
C16:0 Palmitic Acid	6,40	5,00	7,00
C16:1 Palmitoleic Acid	0,07	0,03	0,10
C17:0 Heptadecanoic Acid	0,05	0,03	0,08
C17:1 Cis 10 Heptadecanoic Acid	0,02	0,00	0,05
C18:0 Stearic Acid	2,88	2,50	3,30
C18:1n9c Oleic Acid	23,68	20,00	29,00
C18:2n6c Linoleic Acid	55,65	50,00	60,00
C20:0 Arachidic Acid	0,08	0,03	0,10
C18:3n6 Y-Linolenic Acid	0,04	0,00	0,07
C20:1c11 Eicosenoic Acid	0,16	0,10	0,20
C18:3n3 Linolenic Acid	10,92	9,00	12,00
C20:2 Cis 11-14 Eicosadienoic acid	0,02	0,00	0,03
C22:0 Behenic Acid	0,02	0,00	0,03

Organoleptic characteristics

Çaglayancerit Cevizi is full-bodied with bright crust, has a symmetrical oval shape, light yellow and medium crunch kernel, and medium thickness pellicle. The taste is very low bitterness, medium sweetness, and strong oily aroma.

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

All steps in the production processes must take place within the defined geographical area specified in point 4.

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

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

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4.   Concise definition of the geographical area

Çağlayancerit Cevizi production geographical boundaries are Çağlayancerit Central District, Boylu Village, Bölükdamlar Village, Emiruşağı Village, Kale Village, Küçükcerit Village, Soğukpınar Village, Oruçpınar Village, Zeynep Uşağı Village, Küçükünült Village, Bozlar and Helete Town.

Latitude longitude coordinates for Çağlayancerit are: 37°45'0.5904"N, 37°17'35.5524"E.

5.   Link with the geographical area

Natural and Human Factors:

Natural Factors:

This region does not receive the winter sun directly, but it can receive the spring sun from April. This enables walnuts to wake up late and not to catch the late spring frosts. In addition, due to the irrigation facility and the natural coolness there is no darkening in walnuts. While walnuts are resistant to -20 °C during the winter season, it is enough to stay below + 7 °C for 2-3 weeks, and in summer it is not required to rise above 35 °C and these conditions are in the Çağlayancerit district. The air temperature values do not decrease sharply and suddenly, provides a very suitable environment.

Çağlayancerit is very suitable for the development of walnuts, with its groundwater level not more than 2,5 - 3 meters, which does not hold much water, and with its loose alluvial soil structure, and the damp, deep and soft soil structure where walnut roots can go deep. Depending on the altitude, the grafting rate in Çağlayancerit district is 95 %. The central altitude of the district is 1 150 meters. Walnuts cannot be grown in humid areas and walnuts donot become dark in places with an altitude of 1 000 – 1 500 m. The cool and dry wind blowing from west to east along the valley makes the moisture balance of the region suitable for walnut. Due to the Çağlayancerit geographical conditions, climate, altitude and irrigation water characteristics, diseases seen in other walnut species are not found in Çağlayancerit Cevizi and its resistance to anthracnose and inner worm is very high. Also, widespread beekeeping activities in the district has a high effect on the pollination quality of the walnut during the flowering period.

The region adaptation of Çağlayancerit Cevizi has increased its resistance against diseases and pests and caused to be grown without chemical pesticides.

Human factors

Walnut cultivation and walnut culture in Çağlayancerit has become an important tradition. Çağlayancerit Cevizi is a symbol in Kahramanmaraş for years. The biggest indicator that sings the historical importance and current size of walnut production in the region is the walnut trees between the age of 400-500 years.

In Çağlayancerit district, from the past to the present, walnuts were raised primarily by every family to meet their own needs. Walnut production is a tradition passed from family to family. Now, the livelihood of 80 percent of the people living in Çağlayancerit district is walnut.

Walnut festivals and workshops are organized in Çağlayancerit for the promotion of walnut. Locally, the name of the walnut is called Koz. Koz is a local expression used as a synonym for the word walnut. However, Çağlayancerit Cevizi is the walnut they grow in the region. Before 1930, these grown walnut trees were also grown by producing seedlings or planting seeds from their own seeds that were not grafted. The high number of trees grown from seed in the district caused the region to become a walnut breeding center. With this feature, walnut has strategic importance in the economic life of Çağlayancerit people. In the autumn, the people of Çağlayancerit spend all their work with walnut, which is their main source of income. For many years Çağlayancerit Cevizi is sold while it is still in its branch before storage, this reveals its quality. Walnut harvesting in the district is done by ancestral methods with 4-5 meters long sticks. Every year, during the walnut harvest, the men of the house in every family beat the walnut from the tree with sticks; women and children collect walnuts from the tree bottoms. After 3-5 days, the walnut green shells are peeled off by the family manually and left to dry. After keeping it in sacks for 3-5 days with green shells, the green peel is peeled off one by one with a knife by the whole household. No chemical method is used for peeling or drying. Families that trade in large volumes now also perform mechanical peeling. But the manual peeling is the healthiest. Because in mechanical peeling, a little water occurs due to the crushing of the shell, and this can negatively affect the internal quality of the walnut. Fruit breakage and dampness may occur. The planting know-how, that the distances are wider than other varieties provides benefits for trees not to be stressed, fruit quality, reduction of disease and pest population, and provides an advantage over other walnut varieties. Thanks to the production and preparation technique transferred from generation to generation, there is a traditional transfer of experience. In the region, walnut orchards and production experiences are the biggest legacy left from grandfather to grandchild.

Although an institution was not officially established in the 1900s, trade was carried out with the exchange system with annual agreements between farmers and tradesmen in other provinces. The person who played the biggest role in the proliferation of wild production is İbrahim KÖŞKER. In 1930, he propagated the Çağlayancerit Walnut by graft and spread it to the villages. This method was adopted by all villagers. Çağlayancerit Cevizi officially accepted as a 'geographical sign' in 2012 and registered with Çağlayancerit Chamber of Agriculture for protection. Çağlayancerit Cevizcilik Agricultural Development Cooperative, Officially established in 2019, has brought together 1500 farmers and all producers. Farmers will find more development opportunities with the Walnut Processing and Packaging Facility in Çağlayancerit, which started in 2019 and nearly finished.

Families usually consume this walnut, as a snack in the winter, along with tarhana, a local product. This type of walnut consumption is a culture in the district. Walnuts are also used in the production of local products, samsa and sucuk. One of the oldest arts in Kahramanmaraş is ‘wood carving art’. The most important raw material of carving is walnut tree. Walnuts make up 80 % of the produced carving items. Products made of walnut wood such as dowry chest, encrypted jewellery box, cemekan, chair, coffee table set, tray are marketed all over the country.

Specificity of the Product

Çağlayancerit region has become a natural walnut garden with a combination of many features for walnut cultivation. Although there is generally walnut production around Kahramanmaraş, Çağlayancerit Cevizi is the most superior in terms of aroma, size, and quality because of the Çağlayancerit location and in Çağlayancerit the production volume is the largest amount.

Walnut width is approximately 33-35 mm, walnut length is between 40-44 mm and the shell thickness is 1-1,10 mm. The shell is easily broken and the walnut kernel can be easily removed as a whole. It has very low bitterness, medium sweetness, and strong oily aroma. Çaglayancerit Cevizi is full-bodied with bright crust, has a symmetrical oval shape, light yellow and medium crunch kernel, and medium thickness pellicle.

Casual Link

Çağlayancerit district is a walnut garden of the city, has suitable conditions for walnut cultivation with its location, climate, geographical structure and the know-how, these all has made its quality and reputation.

In the studies carried out by our provincial directorate of agriculture, it has been observed that walnuts grown at high altitudes have a thicker green shell thickness than walnuts at low altitudes. It has been observed that the green shell thickness of the walnut fruit affects the inner color of the fruit and the fruit taste. The thicker green shell causes the fruit to be fed more heavily and makes it oilier, fuller and aromatic. The fact that the high fruit yield and internal yield of Çağlayancerit Cevizi caused the walnut outer shell to become thinner. The thinning of the walnut inner shell thickness facilitated the separation of the fruit from the shell and made it preferred.

Çağlayancerit Cevizi is superior to walnuts produced in other regions in terms of shell whiteness, kernel fill, oily taste and flavor intensity. One of the most important features of the Çağlayancerit Cevizi is the ability to be removed the whole or in two pieces of its fruit.

Reference to publication of the specification

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(1)  OJ L 343, 14.12.2012, p. 1.