22.6.2010

EN

Official Journal of the European Union

C 162/1

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Authorisation for State aid pursuant to Articles 107 and 108 TFEU

Cases where the Commission raises no objections

(Text with EEA relevance)

2010/C 162/01

Date of adoption of the decision	12.5.2010
Reference number of State Aid	N 461/09
Member State	United Kingdom
Region	Cornwall and Isles of Scilly
Title (and/or name of the beneficiary)	Cornwall and Isles of Scilly Next Generation Broadband
Legal basis	Regional Development Agencies Act 1998
Type of measure	Individual aid
Objective	Regional development
Form of aid	Direct grant
Budget	Overall budget: EUR 154 million
Intensity	40 %
Duration (period)	Until 31.12.2015
Economic sectors	Post and telecommunications
Name and address of the granting authority	South West Regional Development Agency Sterling House, Dix's Field, Exeter Devon TQ9 6HG UNITED KINGDOM
Other information	—

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/state_aids_texts_en.htm

Date of adoption of the decision	15.1.2010
Reference number of State Aid	N 540/09
Member State	France
Region	—
Title (and/or name of the beneficiary)	Prolongation du cas NN 155/03 — Mise en œuvre d’un service expérimental d’autoroute ferroviaire. Aide en faveur de la société Autoroute ferroviaire alpine (AFA)
Legal basis	Convention du 28 juillet 2003 relative au financement d'un service expérimental d'autoroute ferroviaire alpine entre Bourgneuf-Aiton, en France et Orbassano, en Italie
Type of measure	Aid scheme
Objective	Sectoral development
Form of aid	Direct grant
Budget	Annual budget: EUR 8 million Overall budget: EUR 16 million
Intensity	—
Duration (period)	1.1.2010-31.12.2011
Economic sectors	Transport
Name and address of the granting authority	Ministère de l'écologie, de l'énergie, du développement durable et de la mer Mission intermodalité fret Arche Sud 92055 La Défense Cedex FRANCE
Other information	—

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/state_aids_texts_en.htm

Date of adoption of the decision	15.1.2010
Reference number of State Aid	N 586/09
Member State	Italy
Region	—
Title (and/or name of the beneficiary)	Proroga (parziale) dell’aiuto N 810/02, Piano di incentivazione per il trasporto di merci per ferrovia — Articolo 38 della legge 1o agosto 2002, n. 166
Legal basis	Convention du 28 juillet 2003 relative au financement d'un service expérimental d'autoroute ferrovaire alpine entre Bourgneuf-Aiton, en France et Orbassano, en Italie
Type of measure	Aid scheme
Objective	Sectoral development
Form of aid	Direct grant
Budget	Annual budget: EUR 8 million Overall budget: EUR 16 million
Intensity	—
Duration (period)	1.1.2010-31.12.2011
Economic sectors	Transport
Name and address of the granting authority	—
Other information	—

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/state_aids_texts_en.htm

Date of adoption of the decision	12.5.2010
Reference number of State Aid	NN 18/10
Member State	Sweden
Region	—
Title (and/or name of the beneficiary)	Restructuring aid to Carnegie Investment Bank
Legal basis	Avtal av den 10 november 2008 mellan Riksgäldskontoret och Carnegie Bank; Lag 2008:814 om statligt stöd till finansinstitut
Type of measure	Individual aid
Objective	Aid to remedy serious disturbances in the economy
Form of aid	Other forms of equity intervention, Guarantee
Budget	Overall budget: SEK 3 335 million
Intensity	—
Duration (period)	25.4.2009-20.4.2012
Economic sectors	Financial intermediation
Name and address of the granting authority	Riksgäldskontoret SE-103 74 Stockholm SVERIGE
Other information	—

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/state_aids_texts_en.htm

Date of adoption of the decision	30.3.2010
Reference number of State Aid	N 76/10
Member State	United Kingdom
Region	Northern Ireland
Title (and/or name of the beneficiary)	The Renewables Obligation — Northern Ireland (small-scale generation)
Legal basis	Energy (Northern Ireland) Order 2003, Renewables Obligation Order (Northern Ireland) 2009
Type of measure	Aid scheme
Objective	Environmental protection
Form of aid	Transactions not on market terms
Budget	Annual budget: GBP 2,1 million
Intensity	—
Duration (period)	Until 31.3.2020
Economic sectors	Energy
Name and address of the granting authority	Department of Enterprise, Trade and Investment for Northern Ireland Netherleigh Massey Avenue Belfast Northern Ireland BT4 2JP UNITED KINGDOM
Other information	—

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/state_aids_texts_en.htm

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22.6.2010

EN

Official Journal of the European Union

C 162/5

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Euro exchange rates (1)

21 June 2010

2010/C 162/02

1 euro =

	Currency	Exchange rate
USD	US dollar	1,2391
JPY	Japanese yen	113,10
DKK	Danish krone	7,4402
GBP	Pound sterling	0,83410
SEK	Swedish krona	9,5178
CHF	Swiss franc	1,3738
ISK	Iceland króna
NOK	Norwegian krone	7,8575
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,760
EEK	Estonian kroon	15,6466
HUF	Hungarian forint	278,03
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,7083
PLN	Polish zloty	4,0380
RON	Romanian leu	4,2315
TRY	Turkish lira	1,9233
AUD	Australian dollar	1,4032
CAD	Canadian dollar	1,2601
HKD	Hong Kong dollar	9,6296
NZD	New Zealand dollar	1,7349
SGD	Singapore dollar	1,7044
KRW	South Korean won	1 454,28
ZAR	South African rand	9,2406
CNY	Chinese yuan renminbi	8,4229
HRK	Croatian kuna	7,2010
IDR	Indonesian rupiah	11 163,58
MYR	Malaysian ringgit	3,9484
PHP	Philippine peso	56,350
RUB	Russian rouble	38,1375
THB	Thai baht	40,011
BRL	Brazilian real	2,1772
MXN	Mexican peso	15,4500
INR	Indian rupee	56,6900

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

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22.6.2010

EN

Official Journal of the European Union

C 162/6

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Training of national judges in EU competition law and judicial cooperation between national judges

2010/C 162/03

A new call for proposals on training of national judges in EU competition law and judicial cooperation between national judges has been published on:

http://ec.europa.eu/competition/calls/index.html

Deadline for application: 30 September 2010.

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22.6.2010

EN

Official Journal of the European Union

C 162/7

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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

2010/C 162/04

This publication confers the right to object to the amendment 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.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application according to Article 9

‘PECORINO SARDO’

EC No: IT-PDO-0117-0018-21.12.2000

PGI ( ) PDO ( X )

1.   Heading in the product specification affected by the amendment:

—		Name of product
—		Description of product
—		Geographical area
—		Proof of origin
—		Method of production
—		Link
—		Labelling
—		National requirements
—		Other (to be specified)

2.   Type of amendment(s):

—		Amendment to Single Document or Summary Sheet
—		Amendment to Specification of registered PDO or PGI for which neither the Single Document nor Summary has been published
—		Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006)
—		Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s):

3.1.   Proof of origin:

In order to ensure traceability and control, finished cheeses are marked with an ink stamp when they are released in the production zone. More specifically, a mark is applied to the surface of ‘Pecorino Sardo’ cheeses in the form of an indelible food ink stamp containing the initials of the PDO in capital letters (i.e. PS) followed by the initials ‘DOP’ (PDO) and an identification box for the producer printed on two lines separated by a narrow cone with a slightly rounded base representing a slice of cheese. Given the product's characteristics and the intermediate processing phases, the mark might no longer be visible. In this case, traceability shall be ensured by the label.

3.2.   Method of production:

It should be noted that the whole ewe's milk for use in the production of ‘Pecorino Sardo’ may be thermised or pasteurised.

Heat treatments were already in use by certain cheese producers before the Protected Designation of Origin was recognised and are designed to guarantee the wholesomeness of the product, to destroy pathogenic organisms and organisms inhibiting cheese production, to manage the ripening process with the micro-organisms typical of the product and to enhance the product from a taste, probiotic and nutritional standpoint.

It should be noted that the starter cultures used may contain species other than Streptococcus Thermophilus, providing they come from the area of origin. The Streptococcus Thermophilus species is to be considered as one of the microbe species present in the native microflora of the milk, but not the only one.

Conditions apply to the storage of both ‘dolce’ (mild) and ‘maturo’ (matured) ‘Pecorino Sardo’ in order to guarantee that the quality characteristics of the product are maintained for the consumer. Specifically, following the ripening process, the cheese may be kept at temperatures lower than those of the ripening process and it is moreover permitted to treat the crust of cheeses with oil and to apply anti-mould treatments and/or plastic film. The storage temperatures and the crust treatments apply after production has been completed and do not affect the organoleptic characteristics of the product, but rather help to preserve them during storage. In addition, it is forbidden to freeze or deep-freeze either type of cheese. The use of vacuum packs and plastic packaging for food is permitted.

3.3.   Labelling:

Specific rules apply to labelling.

Specifically, ‘Pecorino Sardo’ PDO cheeses must bear the logo of the designation in the outside ring of the label. The ring must be of a width of at least 2 cm and no more than 3 cm. Inside this ring, there must be between 12 and 24 ‘Pecorino Sardo’ PDO marks.

The length of this mark must be equivalent to 85 % of the width of the inside ring. The marks, positioned at equal angles to each other, are placed according to radial symmetry, with the points of the slices turned towards the outside.

No other symbols or wording should appear on the ring apart from the product mark and the logo.

The identification of individual ‘Pecorino Sardo’ PDO cheeses is supplemented by the existence of an adhesive mark, on which is printed the alphanumeric code identifying the individual cheese.

The precise identification of the cheese by its label meets the requirement of producers for a means of distinguishing the product in a uniform manner by making the designation's logo more visible and readily identifiable, while the alphanumeric code makes it possible to trace a given product in the market rapidly and, in addition to being a guarantee for consumers, facilitates inspection activities.

Conditions apply to the packaging of ‘Pecorino Sardo’. Once the maturing period has been completed inside the production area, ‘Pecorino Sardo’ may be packaged outside the Sardinia Region, both whole or in portions, and packaging may include the use of vacuum and modified-atmosphere packaging.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘PECORINO SARDO’

EC No: IT-PDO-0117-0018-21.12.2000

PDO ( X ) PGI ( )

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

1.   Responsible department in the Member State:

Name:	Ministero delle Politiche Agricole Alimentari e Forestali
Address:	Via XX Settembre 20 00187 Roma RM ITALIA
Tel.	+39 0646655104
Fax	+39 0646655306
E-mail:	saco7@politicheagricole.gov.it

2.   Group:

Name:	Consorzio per la Tutela del Formaggio Pecorino Sardo
Address:	Via S. Alenixedda 2 09128 Cagliari CA ITALIA
Tel.	+39 070372885
Fax	+39 070372885
E-mail:	info@pecorinosardo.it
Composition:	Producers/processors ( X ) Other ( )

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:

‘Pecorino Sardo’

4.2.   Description:

‘Pecorino Sardo’ PDO is a semi-hard cheese made from whole ewe's milk, of which there are two varieties: ‘dolce’ (mild), ripened for a short period (20 to 60 days) and ‘maturo’ (matured), ripened for a period of no less than two months; it is cylindrical in shape with flat sides and a straight or almost straight heel; the texture is soft and springy.

4.3.   Geographical area:

The production area for the ‘Pecorino Sardo’ PDO consists of the whole of the Sardinia Autonomous Region.

4.4.   Proof of origin:

Each stage in the production process is monitored, with all inputs and outputs recorded. This, along with specific registers, managed by the inspection body, recording stockfarmers, producers, ripeners, packagers and cutters, and the timely notification of the quantities produced to the inspection body, ensures product traceability. All operators, whether legal or natural persons, entered in the relevant registers are subject to checks by the inspection body.

4.5.   Method of production:

The ‘Pecorino Sardo’ PDO must be made from whole ewe's milk, injected, if necessary, with starter cultures from the area of origin, taxonomically similar to the Streptococcus Thermophilus species, and possibly thermised or pasteurised, with the addition of calf's rennet. The curds must be broken down into granules the size of a hazelnut, for the ‘mild’ sort, and of a corn grain for the ‘matured’ type. The cheese undergoes heating to attain the desired consistency; this is followed by pressing, salting and refining. In the case of the ‘matured’ variety, refining can involve smoking by natural means. The ‘mild’ type of pecorino is ripened for a period of between 20 and 60 days, whereas ripening of the ‘matured’ type must last no less than two months.

4.6.   Link with the geographical environment:

As regards natural factors, note should be taken of the particular characteristics of the areas used for sheep farming in Sardinia, using natural pastures rich in wild plants giving the milk used for cheese making distinctive qualities. In terms of human factors, attention is drawn to the socioeconomic importance of traditional sheep raising for the island's population which is often the only source of income in areas devoid of any valid alternatives for economic development.

4.7.   Inspection body:

Name:	OCPA Organismo di controllo dei formaggi Pecorino Romano Dop, Pecorino Sardo Dop, Fiore Sardo Dop
Address:	Zona Industriale Macomer c/o Consorzio latte 08015 Macomer NU ITALIA
Tel.	+39 0785742196
Fax	+39 0785742197
E-mail:	ocpa.cert@tiscali.it

4.8.   Labelling:

‘Pecorino Sardo’ PDO cheese for sale bears the specific mark denoting the designation of origin.

The logo of the Designation for sale.

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(1)  OJ L 93, 31.3.2006, p. 12.

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22.6.2010

EN

Official Journal of the European Union

C 162/11

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Publication of an application in accordance with 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

2010/C 162/05

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

‘OIE D'ANJOU’

EC No: FR-PGI-0005-0477-20.06.2005

PDO ( ) PGI ( X )

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

1.   Responsible department in the Member State:

Name:	INAO
Address:	51 rue d’Anjou 75008 Paris FRANCE
Tel.	+33 0153898000
Fax	+33 0153898060
E-mail:	info@inao.gouv.fr

2.   Group:

Name:	Fermiers du Val de Loire
Address:	Boulevard Pasteur B.P. 262 44158 Ancenis Cedex FRANCE
Tel.	+33 0240988252
Fax	+33 0240831500
E-mail:	vpitondregoire@terrena.fr
Composition:	Producers/processors ( X ) Other ( )

3.   Type of product:

Class 1.1 —

Fresh meat (and offal)

4.   Specification:

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

4.1.   Name:

‘Oie d'Anjou’

4.2.   Description:

The ‘Oie d'Anjou’ is a goose to be eaten roasted, traditionally during the end-of-year festive season.

Its distinguishing features include its pleasing aroma, strongly marked by the scent of white meat, the soft but firm consistency of its flesh and its pleasant taste.

‘Oie d'Anjou’ geese are sold as whole birds either oven-ready, with a minimum weight of 2,5 kg, or partially eviscerated, with a minimum weight of 2,8 kg.

The carcases are round, big breasted and broad, as the breast meat is located next to the sternum. They are completely plucked and devoid of stubs. The skin must be soft, sufficiently but not overly fleshy, and of a yellow colour.

The correct degree of fattening is characterised by fat deposits under the skin of the chest and the abdomen, which are limited on the back and non-existent on the legs, together with a firm nub of fat under the wings.

4.3.   Geographical area:

‘Oie d'Anjou’ geese hatch, are reared and are slaughtered in the geographical area comprising the following:

Maine et Loire Department: in its entirety;

Indre et Loire Department: Château la Vallière canton, in part: the municipalities of Château la Vallière, Rille, Hommes, Savigné sur Lathan, Channay sur Lathan, Coucelles de Touraine, Souvigné, Couesmes, Brèches, Villers au Bouin, Braye sur Maulne, Marcilly sur Maulne, Luble and St Laurent de Lin; Bourgueil canton in part: the municipalities of Benais, Bourgueil, St Nicolas de Bourgueil, Restignes, Continvoir and Gizeux; Langeais canton in part: the municipality of Avrillé les Ponceaux;

Loire-Atlantique Department: Ligné, Ancenis, Varades, Riaillé, St Mars la Jaille, Moisdon la Rivière and St Julien de Vouvantes cantons; Chateaubriant canton in part: the municipalities of Chateaubriant and Soudan;

Mayenne Department: St Aignan sur Roë, Craon, Château Gontier, Château Gontier est, Château Gontier ouest, Bierné and Grez en Bouère cantons;

Sarthe Department: Sablé sur Sarthe, La Flèche, Malicorne sur Sarthe, Pontvallin, Le Lude and Mayet cantons; Suze sur Sarthe canton in part: the municipality of Parigné le Pôlin; Ecommoy canton in part: the municipalities of Ecommoy, Saint Biez en Belin and Saint Ouen en Belin; Château du Loir canton in part: the municipalities of Château du Loir, Beaumont Pied de Bœuf, Dissay sous Courcillon, Flée, Luceau, Montabon, Nogent sur Loir, St Pierre de Chevillé, Thoiré sur Dinan and Vouvray sur Loir; La Chartre sur le Loir canton in part: the municipalities of La Chartre sur le Loir, Beaumont sur Dême, Chahaignes, Lhomme and Marçon;

Deux-Sèvres Department: Mauléon, Argenton l’Église, Argenton Château, Thouars, Thouars 1, Thouars 2, Airvault, St Varent and Bressuire cantons.

4.4.   Proof of origin:

All the provisions allowing for proof that the ‘Oie d'Anjou’ comes from the geographical area of the PGI have been established. The provisions for traceability from one end of the production chain to the other (in both directions) are laid down. These provisions are based on the following:

—	checks on the eligibility of the various operators in relation to the geographical area and transport times,

—	code numbers and slaughtering documents for each batch slaughtered, allowing for identification of the holding and its location,

—	certificates of origin and delivery notes for goslings allowing for the identification of the holding and building and the breeding stock concerned,

—	traceability data kept by the holding for the identification of feed delivery dates and production dates for feed.

These data make it possible, inter alia, to retrace the whole production process of the product and, in the event of any complaints from clients, to analyse the causes and take appropriate corrective measures.

4.5.   Method of production:

‘Oie d'Anjou’ geese are produced by breeding male White Rhine Geese with female White Rhine Geese. Only female goslings are delivered for rearing.

The maximum transport time for the eggs between the breeding holding and the hatchery, located within the geographical area, is one hour and forty-five minutes.

The hatching eggs collected are stored for a maximum of seven days before being put into an incubator. Delivery time for the newly hatched goslings from the hatchery to the holding must be no more than one hour forty-five minutes.

In all, the geese are reared for a minimum of 175 days (from the day they hatch to the day they are slaughtered), but the average rearing period is 222 days.

‘Oie d'Anjou’ geese are let out to open-air runs at a very early age (four weeks at the latest).

The grazing phase is a minimum of 92 days, but, in reality, lasts for an average of 138 days. During this period, at least 2,5 hectares of meadows and/or 1,25 hectares of temporary meadows, catch crops (wheat, rye, etc.) and, in any event, at least 1,25 hectares of maize to be eaten in the fields are made available for 1 000 geese. In addition, as much wheat as they can eat is distributed to the geese.

The geese are constantly kept in a condition of non-competition thanks to management of the available areas of the open-air runs and diversified feed.

During the finishing period of at least eight weeks, the geese have access to a straw-covered, open-air exercise area adjoining the building where they are raised.

The grain fed to the geese is produced on the same agricultural holding.

In addition to the feed and grain produced on the holding and distributed during the raising and finishing periods of the ‘Oie d'Anjou’, only the compound feedingstuffs given to the birds in the start and growth phase or in the finishing phase are purchased by the holdings and, in this case, may come from outside the PGI area.

The holding is located at no more than 100 km from the slaughterhouse and the maximum transport time between the slaughterhouse and the holding is set at three hours.

At the time of slaughter, the batches of geese are comprised of homogeneous birds, made up of well fattened geese, that is to say that a layer of fat running down between their legs, reflecting the subcutaneous fat deposit on the breast and abdomen, is apparent to the eyes and on touching, while a very firm nub of fat can be felt under the wings. The plumage and feet are clean.

4.6.   Link with the geographical area:

4.6.1.   Specificity of the geographical area

The geographical area is located in the basin of the lower reaches of the River Loire. The influence of the Loire and the incoming sea air provide a climate which is particularly favourable to the growth of grasses, feedcrops and grain (grasses, maize, suitable for feeding grazing geese). The area is also characterised by the large number of rivers which run through it.

Based on these natural features, the local population has managed to develop a diversified output of arable crops and, at the same time, a highly extensive animal rearing activity (beef stock, poultry) in the area. Against this backdrop, the particular position of the ‘Oie d'Anjou’ is linked to the historical presence of goose farming in the region dating back to the 15th century.

This tradition is reflected in the know-how of modern-day goose farmers, characterised in particular by the expert husbandry of goslings right after hatching, the management of the availability and diversity of feedstuffs, their patient work and attention over the long grazing phase and in the finishing period.

4.6.2.   Specificity of the product

The established quality of ‘Oie d'Anjou’ geese is based on the good conformation and optimum fattening of the carcases.

The ‘Oie d'Anjou’ geese are especially noteworthy for their broad, round carcases, with firm flesh, a well developed breast and breast meat at least at the level of the sternum. The skin is yellow and soft, with fat deposits beneath it on the breast and abdomen, whereas such deposits are limited on the back and non-existent on the legs. A firm nub of fat is located beneath the wings. Its distinct aroma of white meat and its tender yet firm consistency further attest to its quality.

4.6.3.   Causal link

The specificity of the ‘Oie d'Anjou’ is attributable to the goose farmers’ numerous areas of expertise and know-how related to the old goose-rearing practices of the Anjou region, which even then took advantage of the natural features of the geographical area, in particular its climate.

In their particular care in nurturing the grazing habits of their geese right from the start and throughout the whole of their lifespan, the goose farmers constantly seek to achieve the good conformation and optimum fattening of the ‘Oie d'Anjou’. Geese need to consume large quantities of plant matter in order to develop the full capacity of their digestive tracts and thereby acquire, towards the end of the grazing phase and in the finishing period, the capacity to ingest large quantities within a given time.

To fulfil this requirement, ‘Oie d'Anjou’ geese are let out in open-air runs at a very early age and rapidly begin to eat the green foodstuffs available in the area in order to initiate them into grazing habits early in life. The geese enjoy a lengthy grazing phase, during which a quantity of plant matter in line with their needs is made available to them (rotational grazing is used, switching between grassy patches and systematically planted maize plots, which will subsequently be eaten as they grow). This gives rise to the specific full-breasted, broad carcases which give the ‘Oie d'Anjou’ its optimum conformation.

The farmers’ know-how is entirely devoted, during the finishing period, to prompting a rapid fattening of the geese (predominantly grain-based feed) and developing, at the same time, their musculature and breast meat (plant feed maintained in the diet and access to the open air). This requires progressive and particular monitoring by the farmers (measurement of live weight, visual checks and touching of live birds to judge the development of the fat nub under the wings) and inspection of the carcases after slaughtering.

After slaughtering, the carcases of ‘Oie d'Anjou’ are sorted and classified, when they are visually checked for the characteristics specifically sought after for the ‘Oie d'Anjou’ goose.

4.7.   Inspection body:

Name:	Qualité — France S.A.S.
Address:	Le Guillaumet 92046 Paris la Défense Cedex FRANCE
Tel.	+33 0141970074
Fax	+33 0141970832
E-mail:	http://www.qualite-france.com

4.8.   Labelling:

Labelling must include the ‘Oie d'Anjou’ PGI and the Community PGI symbol.

An individual label number is added, enabling the PGI group to establish the product's traceability back up the line in the event of any complaints.

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(1)  OJ L 93, 31.3.2006, p. 12.

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