Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty

Cases where the Commission raises no objections

(Text with EEA relevance)

(2007/C 278/01)

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/

Euro exchange rates (1)

20 November 2007

(2007/C 278/02)

1 euro=

(1)  

Source: reference exchange rate published by the ECB.

Greek national procedure for the allocation of limited air traffic rights

(2007/C 278/03)

In accordance with Article 6 of Regulation (EC) No 847/2004 of the European Parliament and of the Council on the negotiation and implementation of air service agreements between Member States and third countries, the European Commission publishes the following national procedure for the distribution among eligible Community carriers of air traffic rights where they are limited under air service agreements with third countries.

Prior notification of a concentration

(Case COMP/M.4973 — Oak Hill/Forgings International)

Candidate case for simplified procedure

(Text with EEA relevance)

(2007/C 278/04)

(1)  OJ L 24, 29.1.2004, p. 1.

(2)  OJ C 56, 5.3.2005, p. 32.

Prior notification of a concentration

(Case COMP/M.4964 — Sun Capital Funds/Mark IV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2007/C 278/05)

(1)  OJ L 24, 29.1.2004, p. 1.

(2)  OJ C 56, 5.3.2005, p. 32.

Prior notification of a concentration

(Case COMP/M.4981 — AT&T/IBM)

Candidate case for simplified procedure

(Text with EEA relevance)

(2007/C 278/06)

(1)  OJ L 24, 29.1.2004, p. 1.

(2)  OJ C 56, 5.3.2005, p. 32.

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2007/C 278/07)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘JIHOČESKÁ NIVA’

EC No: CZ/PGI/005/0405/20.10.2004

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

2.   Group:

This application is for a derogation from Article 5(1) of Regulation (EC) No 510/2006, as there is only one producer in the region. The requirements laid down in Article 2 of Commission Regulation (EC) No 1898/2006 are met.

3.   Type of product:

Class 1.3: Cheese

4.   Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1   Name: ‘Jihočeská Niva’

4.2   Description: The basic raw material used in production of this natural cheese containing mould is dairy processed cow's milk. The cheese is made exclusively from milk from the designated area.

External appearance: The cheese is wheel-shaped, with a diameter of 180-200 mm and a height of approximately 10 cm (weight approximately 2,8 kg); marks of treatment by washing or scraping on the rind, the bluish-green mould growing throughout the cheese and a partly waxy finish on the surface of the cheese are not signs of flaws. The surface of the cheese can be creamy to light brownish in colour.

Internal appearance: The inside of the cheese is creamy white to buttery in colour with regular green to bluish-green marbling of mould growth in the cheese and recognisable pierce marks.

Consistency of the cheese: Mild, crumbly, evenly aged; presence of foreign mould not permitted.

Taste, aroma: Salty, pungent, aromatic, sharp finish, characteristic of cultured Penicillium roqueforti mould.

Form in which the product is marketed: Besides the above-mentioned wheel shape weighing approximately 2,8 kg, the cheese is also marketed in semi-circular shape (weight approximately 1,2 kg) and as portions weighing 115 g or 220 g.

Physical/chemical requirements:

Dry matter content: 52 %

Fat content in dry matter: 50 %

Salt content: 3-5,5 %

Microbiological properties: The cheese contains cultured Penicillium roqueforti mould PY or PV, CB or PR1 (up to PR4). In addition, in terms of microbiological requirements, the cheese meets the standard criteria for food safety and production process hygiene.

Packaging: The package is clean and intact, covers the entire surface and is accurately marked.

4.3   Geographical area: The geographical area is the South Bohemia region, whose borders are demarcated by Act No 36/1960 Coll. on the Territorial Division of the State, as last amended.

4.4   Proof of origin: In addition to the standard tests, each cistern of milk supplied is also checked to make sure that it contains no residual inhibitors. Individual batches are marked throughout the entire aging and packaging process. Each batch is laboratory tested throughout the process, starting from the milk right through until the cheese is ready for distribution (i.e. inter-operational and check-out controls). Records are properly kept about all the tests that take place.

A central register of milk suppliers and purchasers of end-products is kept.

All raw materials entering the production process must correspond to the specification from the relevant producer (supplier); these specifications are kept up to date. The raw material suppliers are required to provide the producer with a declaration on the absence of genetically modified organisms and a declaration on the allergens present.

The packaging used is specified as suitable for contact with food.

Production of Jihočeská Niva blue cheese is regulated by the HACCP system and is subject to the control system laid down in the Guides to Good Hygiene and Manufacturing Practice; records are kept on all tests carried out (laboratory logs, technical records, electronic LAB system records and test records).

The final product must comply with the relevant hygiene regulations.

All production activities and compliance with specifications are under the permanent supervision of the control authority, which is the Krajská veterinární správa (regional veterinary administration) for the South Bohemia region.

In addition to other data, information about the producer, i.e. the name and address of the company, is indicated on the package.

4.5   Method of production: Dairy processed milk with a fat content of 3,45 % is filled into the cheese-making machine and commonly used cultures, which ensure good acidification of the cheese over the entire production and aging processes, are added. The characteristic taste of Jihočeská Niva is imparted by cultured Penicillium roqueforti mould (see Section 4.2), which has been used for decades (the culture stock is generally available for use in the food industry). After the rennet has been added and milk curdled, the resulting grains of cheese are put into wheel-shaped forms. Whey is drained off and the micro-flora culture developed at a restricted temperature. The cheese is salted in two phases: first in a saltwater brine and then by rubbing with large-grain salt. In the past, aging took place only in natural aging cellars that were hollowed out of limestone rock. In 2005, due to the increase in production of this blue cheese, air-conditioned aging cellars equipped with temperature and humidity controls were built. The cheese ages in the cellars for at least four weeks. The surface of the ripened cheese is washed or scraped, and then the cheese is packed in aluminium foil or a special oxygen-permeable wrapper. Part of the production is split into portions and packed in plastic tubs covered with a printed plastic wrapper. The packaging must be intact, clean and properly marked.

In view of the biotechnological nature of the product, the blue cheese must be packed directly at the production facility. This is also necessary to maintain product quality, hygiene and cleanliness, to prevent the cheese from being confused with cheese from a different region and, last but not least, to allow better traceability of the product.

4.6   Link: Jihočeská Niva blue cheese has been produced at the Český Krumlov plant using the same production method since 1951. The cheese is named after the meadows and pastures of Šumava, where the main ingredient comes from — cow's milk delivered to the Český Krumlov plant from South Bohemia, particularly from the foothills of Šumava. The milk is from one of the least polluted regions. The pastures are located in the protected areas of Novohradské Hory, Blanský les and Šumava, and the area's unique flora has a positive influence on the taste of the milk.

These pastures offer a wide variety of flora specific to the region. Short-stalked plants (nard, fescue, etc.) with high varietal diversity are characteristic alongside certain rare varieties typical of the area. One special endemic plant is Phyteuma nigrum. Other special features include Gentiana pannonica, Ligusticum mutellina, Arnica montana, Gentianella praecox subsp. Bohemica, certain types of terrestrial orchids, etc.

This varied, rugged terrain is characterised by its very clean environment, particularly the Český Krumlov region and foothills of Šumava (Unesco Biosphere Reserve declared in 1990). As proof that the South Bohemian natural environment is highly valuable, a large number of officially protected landscapes have been declared, two of which are protected by Unesco.

Of course, local people's experience with producing this blue cheese, handed down from generation to generation, has also had a major influence on the quality and properties of Jihočeská Niva.

Jihočeská Niva blue cheese is very highly appreciated on the Czech market both by the general public and by dairy industry specialists. For many years Jihočeská Niva has ranked among the top cheeses with mould at nationwide cheese exhibitions (judged by a panel of specialists):

1999: 2nd place,

2000: 2nd place,

2002: 3rd place,

2004: 3rd place,

2005: 1st place,

2007: 1st place.

Jihočeská Niva is also highly rated by laymen.

Sales volumes also demonstrate the popularity of Jihočeská Niva among blue cheese consumers. The producer's records clearly show no perceivable decrease in sales:

2003: 2 341 884 kg sold,

2004: 2 256 793 kg sold,

2005: 2 386 668 kg sold,

2006: 2 568 764 kg sold.

These sales volumes demonstrate the stable popularity of this product among customers throughout the Czech Republic.

This is also demonstrated by the fact that Jihočeská Niva is presented as one of the typical local products in a short promotional film about the South Bohemia region.

4.7   Inspection body:

4.8   Labelling: —

(1)  OJ L 93, 31.3.2006, p. 12.

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2007/C 278/08)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9 and Article 17(2)

‘LAGUIOLE’

EC No: FR/PDO/117/0120/18.02.2004

PDO ( X ) PGI ( )

1.   Heading in the specification affected by the amendment

2.   Type of amendment(s)

3.   Amendments

Geographical area

Extension of the geographical area to 3 municipalities in the département of Cantal: Fridefont, Maurines and Saint-Martial, all of which meet the natural and human criteria identified as applying to this designation.

Method of production

The following paragraphs are to be added to the description of the production method:

The use of treatments and additives to make cheese is subject to a set of general rules.

It appears that some new techniques, including the use of treatments and additives, such as microfiltration, partial concentration of milk or enzymes for the maturing process, have a potential impact on the characteristics of cheeses with designations of origin. Certain enzyme additives in particular appear to be incompatible with maintaining the key characteristics of PDO products.

It has therefore become necessary to stipulate in the specification for PDO products, under the heading ‘Method of production’, the current practices regarding the use of treatments and additives for milk and in cheese manufacture, in order to prevent future practices not covered by the rules from undermining the characteristics of PDO cheeses.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘LAGUIOLE’

EC No: FR/PDO/117/0120/18.02.2004

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

2.   Group:

3.   Type of product:

Class 1.3 — Cheese

4.   Description of the specifications:

(Summary of the requirements in accordance with Article 4(2) of Regulation (EC) No 510/2006)

4.1   Name: ‘Laguiole’

4.2   Description: Soft pressed cheese from cow's milk with a thick, dry, brushed rind; cylindrical in form, 30 to 40 cm in diameter, 40 cm in height, between 25 and 50 kg in weight; containing at least 45 % fat when completely dried out and at least 58 % dry matter.

The cheese is yellow with a whitish/light orange rind which turns light brown in maturation.

The marketing of grated ‘Laguiole’ is prohibited.

If the cheese is sold in pre-packaged pieces, each piece must have part of the designation's distinctive rind.

4.3   Geographical area: Around sixty municipalities on the Aubrac plateau, straddling the départements of Aveyron, Cantal and Lozère.

Département de l'Aveyron

Rodez district:

Millau district:

Département du Cantal

Canton of Chaudes-Aigues: municipalities of Anterrieux, Chaudes-Aigues, Deux-Verges, Espinasse, Fridefont, Jabrun, Lieutadès, Maurines, Saint-Martial, Saint-Rémy-de-Chaudes-Aigues, Saint-Urcize, La Trinitat.

Département de la Lozère

Mende district:

4.4   Proof of origin: Each operator lodges a ‘declaration of aptitude’ which is filed by the INAO and enables it to identify all the operators. All operators must keep at the INAO's disposal their registers and any documents required for checking the origin, quality and production conditions of the milk and cheese.

As part of the checks carried out on the specified features of the designation of origin, an analytical and organoleptic test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite typical characteristics.

4.5   Method of production: The milk must be produced and the cheese manufactured and matured in the geographical area.

Only the French Simmental and Aubrac breeds are authorised.

The cows' feed is provided, weather permitting, by fodder produced in the geographical area: grass grazed for at least 120 days in the summer, at least 30 % hay in the winter, plus wilted grass silage. The dairy cows' feed may not contain maize silage.

Average milk production per cow on the farm may not exceed 6 000 litres per year.

In addition to the dairy raw materials, the only ingredients or production aids or additives authorised in the milk or during manufacture are rennet, bacterial cultures, yeasts and moulds that are shown to be harmless, and salt.

Manufactured exclusively from raw, whole-cream cow's milk and renneted within 48 hours of the first milking at a temperature of between 30 and 35 °C, the curds are broken up and pressed for initial maturation, during which they are turned at least five times. After a second crushing, the cheese mass is salted, put into moulds and undergoes a second, long and gradual, pressing. Maturation takes place in cold, damp cellars, at 6 to 12 °C, and lasts at least 4 months.

4.6   Link: Cheese has been produced in this region since the IVth century. From the XIIth century, the manufacture of cheese was organised by the abbeys of Aubrac and Bonneval so that milk produced in the summer could be used in the winter to feed pilgrims; this practice was taken up by the neighbouring farms. Reflecting, as it does, the region from which it comes, the cheese reminds one of the stone used for the pillars in the Romanesque churches of the Massif Central and is likewise born of the zeal of those making their way to Santiago de Compostela. In 1897, the hill farmers got together to sell their cheese through a syndicat de vente, which became a syndicat de défense in 1939, and secured the designation in 1961.

The Aubrac region is marked by very distinctive features (the nature of the soil and harsh climate, high altitude and natural boundaries by virtue of the landscape). Its rich, aromatic and abundant flora contributes to the richness and taste of the milk. The methods and know-how of centuries of producers have been passed down to ensure the survival of the traditional manufacturing process, in particular the slow and painstaking maturation in cold, damp cellars.

4.7   Inspection body:

The Institut National des Appellations d'Origine is a public administrative body with legal personality and reports to the Ministry of Agriculture.

It is responsible for monitoring the production conditions for products with a designation of origin.

Failure to comply with the defined geographical production area or any of the production conditions results in forfeiting the right to use the designation of origin in any form or for any purpose.

The DGCCRF is a department of the Ministry of the Economy, Finance and Industry.

4.8   Labelling: Apart from the name of the designation of origin and the words ‘Appellation d'Origine’ in letters at least two-thirds as big as the largest letters on the label, cheeses using the designation must be labelled with the logo containing the INAO acronym, which also has the words ‘Appellation d'Origine Contrôlée’ and the name of the designation of origin. If the logo is applied using an ink stamp, it must appear in at least two places on the side of each cheese.

The words ‘buron’ (shepherd's hut) and ‘fermier’ (farmhouse) are authorised under certain conditions.

The cheese can also be identified by an embossed stamp on the rind comprising the Laguiole bull and the word ‘Laguiole’.

The labelling may be replaced by direct printing on the rind of the cheese.

(1)  OJ L 93, 31.3.2006, p. 12.