Non-opposition to a notified concentration

(Case M.10960 – EPPE / PZEM SUBSIDIARIES)

(Text with EEA relevance)

(2022/C 444/01)

On 16 November 2022, 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 policy’ 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 32022M10960. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

Non-opposition to a notified concentration

(Case M.10854 – GIC INVESTOR / KIA / OMERS / DCLI)

(Text with EEA relevance)

(2022/C 444/02)

On 8 November 2022, 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 policy’ 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 32022M10854. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

Non-opposition to a notified concentration

(Case M.10925 – BNP PARIBAS / TERBERG BUSINESS)

(Text with EEA relevance)

(2022/C 444/03)

On 16 November 2022, 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 policy’ 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 32022M10925. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

Non-opposition to a notified concentration

(Case M.10928 – ICI / BENVIC)

(Text with EEA relevance)

(2022/C 444/04)

On 8 November 2022, 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 policy’ 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 32022M10928. EUR-Lex is the online point of access to European Union law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

Euro exchange rates (1)

22 November 2022

(2022/C 444/05)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,0274
JPY	Japanese yen	145,20
DKK	Danish krone	7,4377
GBP	Pound sterling	0,86358
SEK	Swedish krona	10,9653
CHF	Swiss franc	0,9791
ISK	Iceland króna	145,70
NOK	Norwegian krone	10,4445
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	24,351
HUF	Hungarian forint	408,23
PLN	Polish zloty	4,7125
RON	Romanian leu	4,9269
TRY	Turkish lira	19,1221
AUD	Australian dollar	1,5473
CAD	Canadian dollar	1,3765
HKD	Hong Kong dollar	8,0313
NZD	New Zealand dollar	1,6707
SGD	Singapore dollar	1,4167
KRW	South Korean won	1 392,68
ZAR	South African rand	17,7568
CNY	Chinese yuan renminbi	7,3344
HRK	Croatian kuna	7,5438
IDR	Indonesian rupiah	16 106,79
MYR	Malaysian ringgit	4,7055
PHP	Philippine peso	58,942
RUB	Russian rouble
THB	Thai baht	37,110
BRL	Brazilian real	5,4578
MXN	Mexican peso	20,0951
INR	Indian rupee	83,8768

---

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

COMMISSION DECISION

of 15 September 2022

instructing the central administrator to enter changes to the national allocation tables of Germany, Spain, Italy, Latvia, Poland and Finland into the European Union Transaction Log

(2022/C 444/06)

THE COMMISSION OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Commission Regulation (EU) No 389/2013 of 2 May 2013 establishing a Union Registry pursuant to Directive 2003/87/EC of the European Parliament and of the Council, Decisions No 280/2004/EC and No 406/2009/EC of the European Parliament and of the Council and repealing Commission Regulations (EU) No 920/2010 and No 1193/2011 (1), and in particular the second subparagraph of Article 52(2) thereof,

Whereas:

(1)

On 27 April 2011, the Commission adopted Decision 2011/278/EU (2) determining transitional Union-wide rules for harmonised free allocation of emission allowances pursuant to Article 10a of Directive 2003/87/EC (3). Pursuant to Article 27 of Commission Delegated Regulation (EU) 2019/331 (4), Decision 2011/278/EU continues to apply to allocations relating to the period prior to 1 January 2021. All notified allocations referred to in the present decision relate to the free allocation of emission allowances for the period from 2013 to 2020.

(2)	On 5 September 2013, the Commission adopted Decision 2013/448/EU (5) concerning national implementation measures for the transitional free allocation of greenhouse gas emission allowances for the period 2013-2020, pursuant to Article 10a of Directive 2003/87/EC.

(3)	By Decision 2014/9/EU (6), the Commission amended Decisions 2010/2/EU (7) and 2011/278/EU as regards the list of sectors and subsectors which are deemed to be exposed to a significant risk of carbon leakage (hereinafter ’carbon leakage list’).

(4)

By Decisions C(2013) 9281 (8), C(2014) 123 (9), C(2014) 674 (10) and C(2014) 1167 (11), the Commission instructed the central administrator to enter the national allocation tables and the revised national allocation tables of Belgium, Bulgaria, Czechia, Denmark, Germany, Estonia, Ireland, Greece, Spain, France, Croatia, Italy, Cyprus, Latvia, Lithuania, Luxembourg, Hungary, the Netherlands, Austria, Poland, Portugal, Romania, Slovenia, Slovakia, Finland and Sweden into the European Union Transaction Log.

(5)	Pursuant to Regulation (EU) No 389/2013, Article 52(2), first subparagraph, Germany notified to the Commission, by letter dated 4 January 2022, changes to its national allocation table to provide free allocation of emission allowances to new entrants.

(6)	Pursuant to Regulation (EU) No 389/2013, Article 52(2), first subparagraph, Spain notified to the Commission, by letter dated 30 August 2022, changes to its national allocation table due to partial cessations.

(7)

Pursuant to Regulation (EU) No 389/2013, Article 52(2), first subparagraph, Italy notified to the Commission, by letters dated 11 February 2022, 28 February 2022, 27 April 2022 and 30 August 2022, changes to its national allocation table to provide free allocation of emission allowances to new entrants and changes due to recovery of activity levels as well as amendments to the carbon leakage list.

(8)	Pursuant to Regulation (EU) No 389/2013, Article 52(2), first subparagraph, Latvia notified to the Commission, by letter dated 23 August 2022, changes to its national allocation table to provide free allocation of emission allowances to new entrants and changes due to partial cessations.

(9)	Pursuant to Regulation (EU) No 389/2013, Article 52(2), first subparagraph, Poland notified to the Commission, by letter dated 7 March 2022, changes to its national allocation table to provide free allocation of emission allowances to new entrants.

(10)	Pursuant to Regulation (EU) No 389/2013, Article 52(2), first subparagraph, Finland notified to the Commission, by letter dated 23 May 2022, changes to its national allocation table to provide free allocation of emission allowances to new entrants.

(11)	The notified changes to the national allocation tables of Germany, Spain, Italy, Latvia, Poland and Finland are in conformity with Decision 2011/278/EU. The central administrator should therefore be instructed to enter those changes into the European Union Transaction Log,

HAS DECIDED AS FOLLOWS:

---

(1)  OJ L 122, 3.5.2013, p. 1.

(2)  Commission Decision 2011/278/EU of 27 April 2011 determining transitional Union-wide rules for harmonised free allocation of emission allowances pursuant to Article 10a of Directive 2003/87/EC of the European Parliament and of the Council (OJ L 130, 17.5.2011, p. 1).

(3)  Directive 2003/87/EC of the European Parliament and of the Council of 13 October 2003 establishing a system for greenhouse gas emission allowance trading within the Union and amending Council Directive 96/61/EC (OJ L 275, 25.10.2003, p. 32).

(4)  Commission Delegated Regulation (EU) 2019/331 of 19 December 2018 determining transitional Union-wide rules for harmonised free allocation of emission allowances pursuant to Article 10a of Directive 2003/87/EC of the European Parliament and of the Council (OJ L 59, 27.2.2019, p. 8).

(5)  Commission Decision 2013/448/EU of 5 September 2013 concerning national implementation measures for the transitional free allocation of greenhouse gas emission allowances in accordance with Article 11(3) of Directive 2003/87/EC of the European Parliament and of the Council (OJ L 240, 7.9.2013, p. 27).

(6)  Commission Decision 2014/9/EU of 18 December 2013 amending Decisions 2010/2/EU and 2011/278/EU as regards the sectors and subsectors which are deemed to be exposed to a significant risk of carbon leakage (OJ L 9, 14.1.2014, p. 9).

(7)  Commission Decision 2010/2/EU of 24 December 2009 determining, pursuant to Directive 2003/87/EC of the European Parliament and of the Council, a list of sectors and subsectors which are deemed to be exposed to a significant risk of carbon leakage (OJ L 1, 5.1.2010, p.10).

(8)  Commission Decision C(2013) 9281 of 18 December 2013 on instructing the central administrator to enter the national allocation tables of Austria, Greece, Ireland, Latvia, the Netherlands, Portugal, Sweden and the United Kingdom into the European Union Transaction Log.

(9)  Commission Decision C(2014) 123 of 17 January 2014 on instructing the central administrator to enter the national allocation tables of the Czech Republic, Denmark, France, Lithuania, Hungary and Slovakia into the European Union Transaction Log.

(10)  Commission Decision C(2014) 674 of 12 February 2014 on instructing the central administrator to enter the national allocation tables of Belgium, Germany, Estonia, Luxemburg, Slovenia and Finland into the European Union Transaction Log.

(11)  Commission Decision C(2014) 1167 of 26 February 2014 on instructing the central administrator to enter the national allocation tables of Bulgaria, Spain, Croatia, Italy, Cyprus, Latvia, Poland, Romania and the United Kingdom into the European Union Transaction Log.

Call for proposals 2023 – EAC/A10/2022

Erasmus+ Programme

(2022/C 444/07)

1.   Introduction and objectives

This call for proposals is based on the Regulation (EU) No 2021/817 of the European Parliament and of the Council of 20 May 2021 establishing ‘Erasmus+’: the Union Programme for education, training, youth and sport (1) (hereinafter ‘Erasmus+ Regulation’) as well as on the 2023 Annual Work Programme of Erasmus+ (C(2022)6002). The Erasmus+ Programme covers the period 2021 to 2027. The general and specific objectives of Erasmus+ Programme are listed in Article 3 of the Erasmus+ Regulation.

2.   Actions

This call for proposals covers the following actions of the Erasmus+ Programme:

Key Action 1 (KA1) – Learning mobility of individuals:

—	Mobility of individuals in the fields of education, training and youth

—	Youth participation Activities

—	DiscoverEU – Inclusion Action

—	Virtual exchanges in higher education and youth

—	Mobility of staff in the field of sport

Key Action 2 (KA2) – Cooperation among organisations and institutions

—	Partnerships for Cooperation: — Cooperation Partnerships — Small-scale Partnerships

—	Partnerships for Excellence: — Centres for Vocational Excellence — Erasmus Mundus Action

—	Partnerships for Innovation: — Alliances for innovation — Forward-looking projects

—	Capacity building in the field of higher education, vocational education and training, youth and sport

—	Not-for-profit European Sport Events

Key Action 3 (KA3) – Support to policy development and cooperation

—	European Youth Together

Jean Monnet actions:

—	Jean Monnet in the field of higher education

—	Jean Monnet in other fields of education and training

3.   Eligibility

Any public or private body active in the fields of education, training, youth and sport may apply for funding within the Erasmus+ Programme. In addition, groups of young people who are active in youth work, but not necessarily in the context of a youth organisation, may apply for funding for learning mobility of young people and youth workers, youth participation activities and DiscoverEU Inclusion Action.

The following countries can fully take part in all Erasmus+ Programme actions (2):

—	the 27 Member States of the European Union and overseas countries and territories,

—	third countries associated to the Programme: — the EFTA/EEA countries: Iceland, Liechtenstein and Norway, — EU candidate countries: the Republic of Türkiye, the Republic of North Macedonia and the Republic of Serbia (3).

In addition, certain Erasmus+ Programme actions are open to organisations from third countries non-associated to the Programme.

Please refer to the 2023 Erasmus+ Programme Guide for further details on the modalities of participation.

4.   Budget and duration of projects

The total budget earmarked for this call for proposals is estimated at EUR 3 393,17 million:

Education and Training:	EUR	2 980,70 million
Youth:	EUR	321,12 million
Sport:	EUR	65,13 million
Jean Monnet:	EUR	26,22 million

The total budget earmarked for the call for proposals as well as its repartition is indicated in the 2023 Erasmus+ Annual Work Programme adopted on 25 August 2022, and may be modified subject to an amendment of the Erasmus+ Annual Work Programme. Potential applicants are invited to regularly consult the Erasmus+ Annual Work Programme and their amendments, published on:

https://ec.europa.eu/programmes/erasmus-plus/resources/documents/annual-work-programmes_en

The grants awarded as well as the duration of projects vary depending on factors such as the type of project, the type of applicants eligible and the number of partners involved.

Beneficiaries may declare costs for the work carried out by volunteers under an action on the basis of unit costs authorised and defined in the Commission Decision (2019) 2646. Please refer to the Erasmus+ Programme Guide for detailed instructions for the eligibility of volunteer’s costs.

5.   Deadline for the submission of applications

All deadlines for submission of applications specified below are set at Brussels time.

Key Action 1
Mobility of individuals in the field of higher education	23 February 2023 at 12:00
Mobility of individuals in VET, school education and adult education fields	23 February 2023 at 12:00
Mobility of staff in the field of sport	23 February 2023 at 12:00
International mobility involving third countries not associated to the programme	23 February 2023 at 12:00
Erasmus Accreditations in VET, school education and adult education	19 October 2023 at 12:00
Erasmus Accreditations in the field of youth	19 October 2023 at 12:00
Mobility of individuals in the field of youth	23 February 2023 at 12:00
Mobility of individuals in the field of youth	4 October 2023 at 12:00
DiscoverEU inclusion Action	4 October 2023 at 12:00
Virtual exchanges in the field higher education and youth	26 April 2023 at 17:00

Key Action 2
Cooperation partnerships in the fields of education, training and youth, except for those submitted by European NGOs	22 March 2023 at 12:00
Cooperation partnerships in the fields of education, training and youth submitted by European NGOs	22 March 2023 at 17:00
Cooperation partnerships in the field of sport	22 March 2023 at 17:00
Cooperation partnerships in the field of youth except for those submitted by European NGO’s	4 October 2023 at 12:00
Small-scale partnerships in the fields of school education, vocational education and training, adult education and youth	22 March 2023 at 12:00
Small-scale partnerships in the fields of school education, vocational education and training, adult education and youth	4 October 2023 at 12:00
Small-scale partnerships in the field of sport	22 March 2023 at 17:00
Centres of Vocational Excellence	8 June 2023 at 17:00
Erasmus Mundus Action	16 February 2023 at 17:00
Alliances for Innovation	3 May 2023 at 17:00
Forward-looking projects	15 March 2023 at 17:00
Capacity building in the field of Higher Education	16 February 2023 at 17:00
Capacity building in the field of Vocational Education and Training	28 February 2023 at 17:00
Capacity building in the field of Youth	8 March 2023 at 17:00
Capacity building in the field of Sport	22 March 2023 at 17:00
Non-for-profit European Sport Events	22 March 2023 at 17:00

Key Action 3
European Youth Together	9 March 2023 at 17:00

Jean Monnet Actions and Networks

14 February 2023 at 17:00

Please refer to the Erasmus+ Programme Guide for detailed instructions for the submission of applications.

6.   Full details

The detailed conditions of this call for proposals, including priorities, can be found in the 2023 Erasmus+ Programme Guide at the following internet address:

http://ec.europa.eu/programmes/erasmus-plus/resources/programme-guide

The Erasmus+ Programme Guide constitutes an integral part of this call for proposals and the conditions for participation and funding expressed therein apply in full to this call.

---

(1)  OJ L 189, 28.5.2021, p. 1

(2)  Jean Monnet activities are open to organisations from the whole world.

(3)  Subject to the signature of the bilateral Association Agreements.

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

(2022/C 444/08)

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

‘Komiški rogač’

EU No: PGI-HR-02634 – 18.9.2020

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Komiški rogač’

2.   Member State or Third Country

Republic of Croatia

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

The product ‘Komiški rogač’ is marketed in two forms: ‘Komiški rogač’ (fruit) and ‘Komiški rogač’ (ground).

‘Komiški rogač’ (fruit) is the commercially mature fruit of the autochthonous carob variety from the island of Vis known in Croatian as Komiški krupni, Komiški veliki or Komiški tusti (Ceratonia Siliqua L.), entered in the Croatian Plant Genetic Resources Database under the reference code FRU00317.

The organoleptic characteristics of the commercially mature fruit of ‘Komiški rogač’ are a dark brown colour, an elongated and slightly curved pod with rounded ends, sweetish taste with scents of chocolate and cocoa, and an exceptionally strong and intensive aroma reminiscent of chocolate and cocoa.

The physical characteristics of the commercially mature fruit of ‘Komiški rogač’ are a slightly wrinkled, hard, smooth and shiny surface, light brown flesh (pulp) that is softer than the skin, and brittle structures with dark brown, firm, hard, rounded and slightly flattened seeds. The pod is between 10 cm and 20 cm long and weighs between 17 g and 40 g.

In terms of its chemical composition, the product ‘Komiški rogač’ (fruit) has a minimum:

—	total sugar content of 40,0 %, and

—	calcium content in dry matter of 0,17 % (170 mg),

—	protein content in dry matter of 3,9 % (3,9 g).

‘Komiški rogač’ (ground) is a product obtained by grinding the ripe and dried carob pods of the Komiški krupni variety.

‘Komiški rogač’ (ground) is a light brown colour, and its texture may vary from smooth to coarse. The smooth ground product is silky to touch, while the coarse ground product feels gritty. Ground carob has a sweetish taste and a more intensive aroma of chocolate and cocoa than commercially mature whole fruit. This is because when the skin of the pod is broken, aromas are released with a greater intensity and are more pronounced than those of commercially mature whole fruit.

In terms of its chemical composition, the product ‘Komiški rogač’ (ground) has a minimum:

—	total sugar content of 40,0 %, and

—	calcium content in dry matter of 0,17 % (170 mg),

—	protein content in dry matter of 3,9 % (3,9 g).

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 the key stages in the production of ‘Komiški rogač’, from harvesting the pods to storing, drying and grinding them, must take place on the island of Vis.

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

Once they have reached commercial maturity, ripe carob pods are packed into woven mesh bags, cardboard boxes or PVC crates intended for food storage in quantities of 1–25 kg, and labelled ‘Komiški rogač’’. When packaged, the product intended for marketing in the form of commercially mature whole carob may contain up to 60 pods per kilogram. When ready, commercially mature whole carob pods may be made available in bulk.

‘Komiški rogač’ (ground) must be packaged in paper bags or cardboard boxes in quantities of 0,1–1 kg and must be labelled as ‘Komiški rogač’. In addition, when ready, ‘Komiški rogač’ (ground) is also marketed in bulk.

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

…

4.   Concise definition of the geographical area

The geographical area of production of ‘Komiški rogač’ comprises the entire island of Vis, which has a natural coastal boundary and is separated from the neighbouring islands and the mainland by the sea. The island lies in the central Adriatic, at a latitude of 43°12' to 43°5'6" north and a longitude of 16°3' to 16°15'48" east. In administrative terms, Vis forms part of Split-Dalmatia county. It has two administrative centres, namely the towns of Vis and Komiža.

5.   Link with the geographical area

The causal link between the product ‘Komiški rogač’ and the island of Vis is based on the specific characteristics (due to the tradition of cultivation and production and the geographical conditions) and on the reputation of ‘Komiški rogač’.

Specificity of the geographical area

The island of Vis lies in the Mediterranean climate zone and therefore has a Mediterranean climate (Csa climate, according to the Köppen climate classification) with hot summers. Its geographical position, i.e. the distance between Vis and the surrounding islands and the continental mainland, determines the island’s climatic features. These are heavily influenced by the sea, which accounts for a higher average annual temperature and exposure to sunlight. Thanks to an average annual temperature of 17 °C and some 2 800 hours of sunlight per year, ample amounts of sugar are created and stored in the carob pods.

The traditional method for producing ‘Komiški rogač’ on the island of Vis includes the ability to recognise optimal weather conditions for harvesting and collecting the pods; it is vital to harvest the pods before the onset of late-summer and early-autumn rains in late August and early September to avoid the fruits soaking up water and becoming easily perishable, which would negatively affect their appearance, quality, storage and processing (grinding).

The pods of ‘Komiški rogač’ are picked fully ripe, once they turn dark brown and, thanks to the build-up of sugar, become sweet and develop an aroma reminiscent of chocolate and cocoa. Harvesting depends heavily on the picker’s judgement, a skill that has been passed down through the generations, their experience and the knowledge needed to assess the ripeness of carob pods by selecting a handful from a few different trees, inspecting them by sight and touch, breaking them open and tasting the flesh. It is up to the picker to decide whether, given its appearance, the structure of the pulp and the taste, a pod is suitable for harvesting, storage and processing (grinding). When assessing the commercial maturity of carob fruits in terms of their characteristic appearance and the structure of the pulp, the picker examines the average length of the pods, the dark brown colour and the firmness of the skin to touch; by breaking the pod crosswise, the picker inspects the light brown colour and the brittleness of the pulp; by tasting and smelling the pod, the picker judges its characteristic sweetish taste and the aroma of chocolate and cocoa.

The carob arboretum in Komiža, with individual trees older than 500 years, is a testament to the tradition of carob cultivation on the island of Vis (J. Božanić 2008, Carob Tree in the Mediterranean Landscape Imaginary). The tradition of growing and producing ‘Komiški rogač’ on the island, and particularly the crop’s historical and economic significance, are also attested to by a written account published in the local newspaper, Viška ric (Spasimo rogače by J. Božanić, 1 December 1986) proposing to protect an area of Komiža called Norpina, with its remarkably dense and old carob groves, as agricultural land of exceptional value.

Additionally, the tradition of cultivating the product is evidenced by the fact that the grinding of carob in Komiža began in 1980, after the local agricultural cooperative leased a hammer mill. In 1997, a drying facility was built (Z. Demaria 2011, Mogućnosti uzgoja rogača na otoku Visu, bachelor’s thesis, Faculty of Agriculture of the University of Zagreb – University of Split and the Institute for Adriatic Crops and Karst Reclamation, Split, p. 11). The processing method, which is in line with the principles of traditional production, has been preserved to this day.

Specificity of the product

‘Komiški rogač’ is known for its characteristic fruit, i.e. pods, which ripen when they are between 10 cm and 20 cm in length and weigh between 17 g and 40 g, and its sweetish taste and the aroma of chocolate and cocoa, which are typically more pronounced than in similar products. The high sugar content (min. 40 %) gives ‘Komiški rogač’ its distinctive and pronounced sweetish taste and aromatic profile.

‘Komiški rogač’ is a prized condiment that is used as an ingredient in a variety of sweet dishes, drinks and pastries (Šefovi kuhinja mediteranskih i europskih regija: Komiški rogač: Dugovječni stanovnik Mediterana koji je othranio generacije otočana, 2019).

Owing to its characteristic pronounced sweetish taste and the aroma of chocolate and cocoa, ‘Komiški rogač’ is particularly appreciated in the confectionery industry, where it is used as an ingredient in a number of desserts, such as toppings, cakes and sweet drinks. It features in the recipes of many contemporary cookbooks and is usually used as a substitute for sugar and other commonly used sweeteners, or as an ingredient that imparts a distinctive aroma and flavour to the finished products (BioandBio recepti: Komiški rogač na vruće; Coolinarika by Podravka, Torta od rogača; BioandBio recepti, Rogačnjača koju ćeš voljeti do zadnjeg komadića; Slatka tvornica Medenko, Sladoled od rogača).

Owing to its fragrance and aroma, ‘Komiški rogač’ (ground) is frequently used as an ingredient in sweet dishes, to which it imparts its distinctive flavour and aroma, as is the case with the carob and apple cake with a chocolate and salted caramel topping (Bake me by Nina Mrvica, Kolač od rogača i jabuke s kremom od čokolade i slanog karamela).

Causal link

The climatic conditions on the island, with higher mean ambient temperatures and exposure to sunlight, favour the growth and ripening of ‘Komiški rogač’, the mature pods of which are recognisable by their size, i.e. their length and weight, and their specific pronounced sweetish taste and aroma.

The tradition of cultivating and producing ‘Komiški rogač’ on the island of Vis, which dates back to antiquity, has yielded unique local production practices that have developed over centuries of cultivating and producing ‘Komiški rogač’ on the island.

Since time immemorial, the inhabitants of Vis have been able to recognise and exploit the interplay of the natural factors, such as the average annual temperature and exposure to sunlight, which positively affect the characteristics of the final product. The mutual interplay of these factors has yielded a specific product with its characteristic pronounced sweetish taste and an aroma reminiscent of chocolate and cocoa.

The reputation of ‘Komiški rogač’ and its link to the island of Vis is also borne out by a consumer survey of over 1 000 people, in which as many as 82 % of respondents stated that they were familiar with the product and the name ‘Komiški rogač’, while 88 % considered it to be an autochthonous product of the island of Vis. The share of respondents who had tasted the product at least once was 69 %. Moreover, the respondents cited the very two existing forms of the product, i.e. ‘Komiški rogač’ (fruit) and ‘Komiški rogač’ (ground), as the most common forms in which the product is consumed; 74 % had eaten the pods, while 84 % had enjoyed ground ‘Komiški rogač’ (CEDRA Split, Findings of a survey on ‘Komiški rogač’, 2017).

The link between the name ‘Komiški rogač’ and the geographical area of the island of Vis is also reflected through tourism promotion. For years the Komiža Tourist Board has been including Dani rogača (Carob Days), a local celebration of the carob fruit, on the agenda of the Ljeto u Komiži (Summer in Komiža) event, showcasing the island’s culture and tourism assets. Dani rogača takes place in the town of Komiža in September and comprises educational talks on the carob fruit, a visit to the carob mill and tastings of a number of local carob-based dishes. Private accommodation owners on the island also like to take advantage of the reputation of ‘Komiški rogač’ and promote their lodgings at the time when Dani rogača takes place.

The link between the name and the geographical area is also evidenced by the old local catchphrase ‘Zoc? Za rogoc!’, which is still in use in Komiža today. In fact, the Bravura school association in Vis uses the catchphrase for labelling two of their local island products, namely carob syrup and carob jam.

The high profile and reputation of ‘Komiški rogač’, as well as its link with the geographical area, was further attested to in 2016, when the Ministry of Regional Development and EU Funds awarded ‘Komiški rogač’ the national label Hrvatski otočni proizvod – HOP (Croatian island product), the aim of which is to encourage the production of autochthonous original island products (Katalog HOP, 2016, pp. 41 and 263).

Reference to publication of the specification

https://poljoprivreda.gov.hr/UserDocsImages/dokumenti/hrana/proizvodi_u_postupku_zastite-zoi-zozp-zts/Specifikacija_proizvoda_Komiski_rogac_18052022.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.

Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2022/C 444/09)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

SINGLE DOCUMENT

‘De Voerendaalse Bergen’

PDO-NL-02776

Date of application: 10.6.2021

1.   Name(s)

De Voerendaalse Bergen

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

1.

Wine

5.	Quality sparkling wine

4.   Description of the wine(s)

1.   WINE CATEGORY 1: Wine, Wine type: White wine, dry

Grape varieties: the white grape varieties in the varieties list

Organoleptic characteristics:

Taste: soft and balanced taste, pear and melon in the finish or, depending on the variety, more fruity (apricot/apple) and lightly spiced (nutmeg/almond)

Colour: light yellow

Aroma: fruity aromas, slightly spicy with floral notes

Analytical characteristics:

Sugar content: from 0 to 9 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	79,8 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

2.   WINE CATEGORY 1: Wine, Wine type: White wine, sweet/semi-sweet

Grape varieties: the white grape varieties in the varieties list

Organoleptic characteristics:

Taste: Flavours of pineapple and pear

Colour: yellow

Aroma: floral bouquet with a hint of honey

Analytical characteristics:

Sugar content from 30 to 100 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	79,8 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

3.   WINE CATEGORY 1: Wine, Wine type: Rosé, dry

Grape varieties: the red grape varieties in the varieties list

Organoleptic characteristics:

Taste: small red fruits: bilberries, raspberries, wild strawberries

Colour: light pink/red

Aroma: aromatic small red fruits

Analytical characteristics:

Sugar content: from 0 to 9 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	79,8 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

4.   WINE CATEGORY 1: Wine, Wine type: Red wine

Grape varieties: the red grape varieties in the varieties list

Organoleptic characteristics:

Taste: small red fruits, such as bilberries, raspberries and cherries

Colour: medium red / red

Aroma: small red fruits: bilberries, raspberries and cherries

Analytical characteristics:

Sugar content from 0 to 4 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	66,5 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5.   WINE CATEGORY 1: Wine, Wine type: Red wine, dry, stored in wood

Grape varieties: the red grape varieties in the varieties list

Organoleptic characteristics:

Taste: slight taste of vanilla, while cherries and berries predominate

Colour: red / light purple

Aroma: red fruits: cherries and berries

Analytical characteristics:

Sugar content from 0 to 4 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	66,58 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

6.   WINE CATEGORY 5: Wine type: Quality sparkling wine, white

Grape varieties: the white grape varieties in the varieties list

Organoleptic characteristics:

Taste: fruity and spicy notes, such as peach and mango, with a fine mousse

Colour: light yellow

Aroma: fruity aromas, slightly spicy with floral notes

Analytical characteristics:

Sugar content from 6 to 12 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	79,89 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

7.   WINE CATEGORY 5: Wine type: Quality sparkling wine, rosé, red

Grape varieties: the red grape varieties in the varieties list

Organoleptic characteristics:

Rosé:

Taste: red fruits, bilberries and wild strawberries and a subtle finish of rose hip and raspberries, with a fine mousse

Colour: light salmon colour

Aroma: aromatic small red fruits

Red:

Taste: cherries and bilberries, with a fine mousse

Colour: medium red / red

Aroma: cherries/bilberries

Analytical characteristics: Sugar content from 6 to 12 grams per litre

The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	79,89 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)
Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

For all wine categories / wine types

Specific oenological practice

The use of wood is authorised to support the flavour profile of the wine, if necessary.

WINE CATEGORY: 1. Wine: Wine type: White wine

Specific oenological practice

Cold fermentation at below 20 °C (exceptions: temperature increase at the beginning of fermentation and wines that are difficult to ferment)

WINE CATEGORY: 1. Wine: Wine type: White wine, sweet/semi-sweet

Specific oenological practice

Cold fermentation at below 20 °C (exceptions: temperature increase at the beginning of fermentation and wines that are difficult to ferment).

WINE CATEGORY: 1. Wine: Wine type: Rosé wine

Specific oenological practice

Cold fermentation at below 20 °C (exceptions: temperature increase at the beginning of fermentation and wines that are difficult to ferment).

Cold skin maceration to extract the rosé colour.

WINE CATEGORY: 1. Wine: Wine type: Red wine

Specific oenological practice

Pulp fermentation for at least 4 days

WINE CATEGORY: 5. Quality sparkling wine: Wine type: White

Specific oenological practice

Second fermentation in the bottle using the traditional method.

WINE CATEGORY: 5. Quality sparkling wine: Wine type: Red wine and rosé wine

Specific oenological practice

Second fermentation in the bottle using the traditional method.

Cold skin maceration to extract the rosé colour for the rosé wine.

Wine type: Red wine, dry, stored in wood

Specific oenological practice

Pulp fermentation for at least 4 days

Ageing in wooden casks for between 8 and 24 months

b.   Maximum yields

1.	Auxerrois 65 hectolitres per hectare

2.	Reichensteiner 85 hectolitres per hectare

3.	Bacchus 75 hectolitres per hectare

4.	Muller Thurgau 70 hectolitres per hectare

5.	Riesling 55 hectolitres per hectare

6.	Solaris 55 hectolitres per hectare

7.	Pinot Noir 50 hectolitres per hectare

8.	Monarch 75 hectolitres per hectare

9.	Dornfelder 75 hectolitres per hectare

6.   Demarcated geographical area

The ‘De Voerendaalse Bergen’ area of origin is a hilly region containing the following hills: ‘De Fromberg’, ‘De Vrakelberg’, ‘Vrouweheide’, ‘Daelsberg’, ‘Welterberg’ and ‘Kunderberg’.

The demarcated geographical area lies on the edge of the municipality of Voerendaal (to the south-south-east). The municipality of Voerendaal is divided into three areas: the stream valley area, a single flat plateau and the hilly area.

The area is approximately 900 hectares in size.

7.   Wine grapes variety(ies)

Auxerrois B

Bacchus B

Dornfelder N

Monarch

Müller Thurgau B

Pinot Noir N

Reichensteiner B

Solaris

8.   Description of the link(s)

The terroir, meaning the full range of factors influencing the vine in the vineyard, has a major impact on the quality of wine. Within the ‘De Voerendaalse Bergen’ demarcated geographical area, all aspects of the terroir – the climate, aspect, soil, vineyard management, selection of varieties, and wine-making process – contribute to the quality of the wines in both categories (1. Wine and 5. Quality sparkling wine).

Climate

The climate, in terms of hours of sunshine, temperature and precipitation, is particularly suited to grape cultivation.

The Huglin index in ‘De Voerendaalse Bergen’ (South Limburg), which averaged 1 772 from 2016 to 2020, confirms this, as do the hours of sunshine during this period, which averaged 7,2 hours per day – 1,3 hours more than from 1996 to 2000 (according to data from the Royal Dutch Meteorological Institute).

Aspect

The slopes on which the vineyards are located have a gradient between 17 % and 23 % and are south-facing, which is an ideal combination to take full advantage of the sun while the grapes ripen.

Soil

The unique characteristics of the area of origin (the hilly area of the municipality of Voerendaal) stem from the combination of:

—	The limestone slopes.

—	The gradient of the hills, ranging from 17 % to 23 %, with south-facing exposure for optimum sunshine.

The key components of these limestone hillsides are primarily limestone in the topsoil and subsoil, plus loam containing flint/gravel.

The soil varieties, the moisture in the loam and the lime together form an ideal combination for the vines to produce good, full-bodied wines.

The limestone soil also gives the wine its gently sparkling character.

Vineyard management

—	The removal of bunches and leaves.

—	The exact timing of the harvest (in terms of sugar/acid/aroma) results above all in grapes that make the fresh/fruity sparkling wines possible.

—	The choice of grape varieties is essential for obtaining optimally ripe grapes. With their slightly earlier ripening, the grape varieties used in the ‘De Voerendaalse Bergen’ area of origin are well suited to a northern climate.

Details of the actions taken by humans:

—

Pruning: the Guyot pruning system is used, together with the removal of leaves from one side of the cluster zone for white grapes in July/August and from both sides for red grapes. The leaves are removed in order to promote healthy bunches, combat botrytis and accelerate drying in dew and after rain.

—

In order to ensure optimal ripening, in the case of white grapes, bunches are removed from small shoots (under the top wire). In the case of red grapes, in particular bunches in which the onset of ripening is delayed (i.e. which are late to turn red) and small bunches are removed. This concentrates ripening in the remaining good bunches.

—

Harvesting is carried out by hand, with poor bunches being removed immediately so that the quality bunches are preserved for the production of wine. The timing of the harvest is determined by the grapes’ sugar content, acidity and, in particular, aromas. A proper balance between these values is needed in order to achieve a wine which is balanced and full of flavour, and the health of the grapes is also important in this regard.

Vinification

The vinification methods focus on preserving the primary aromas and fresh acidity which create the characteristic tangy and fruity wines typical of the sparkling and white/rosé wines. The length of time for which they are stored and aged in barrels make the red wines full-bodied and smooth.

In summary:

The characteristics of the vineyard (soil, climate, aspect) provide all the ingredients to make attractive fruity and sparkling wines.

In the case of the still wines, this is reflected in fruity white and rosé wines. The red wines have an aroma of red fruit, with cherries and berries predominating in the mouth. The limestone soil gives the sparkling wines a soft, pleasant and enjoyable acidity in the mouth.

9.   Essential further conditions (packaging, labelling, other requirements)

Legal framework:

EU rules

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Smaller area name

If 85 % of the grapes come from one of the smaller areas within the area of origin, the name of the smaller area may be used together with the name of the area of origin. This is the case here for ‘De Fromberg’ and ‘De Vrakelberg’.

Link to the product specification

https://www.rvo.nl/sites/default/files/2021/01/Productdossier%20BOB%20De%20Voerendaalse%20Bergen.pdf

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(1)  OJ L 347, 20.12.2013, p. 671.

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

(2022/C 444/10)

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

‘Sörmlands Ädel’

EU No: PGI-SE-02629 – 1.9.2020

PDO ( ) PGI (X)

1.   Name(s)

‘Sörmlands Ädel’

2.   Member State or Third Country

Sweden

3.   Description of the agricultural product or foodstuff

3.1.   Product type

Class 1.3. Cheeses

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

‘Sörmlands Ädel’ is a soft, mature blue-veined cheese[1] made from low-pasteurised organic whole cow’s milk.

Cheeses with the protected indication ‘Sörmlands Ädel’ meet the following requirements:

Physical properties:

Shape: The cheese is cylindrical with a diameter of 19–21 cm and a height of 10–12 cm.

Weight: 2,8–3,0 kg

Ripening period: 5–12 months

Chemical characteristics:

Moisture content: 45–48 %

Dry matter content: 52–55 %

Salt content: 2 %

Fat content: 32–34 % (58–65 % of dry matter)

Protein: 21–23 % (38–44 % of dry matter)

Organoleptic characteristics

Appearance: Surface: Flowery. The top and bottom of the cheese are warm yellow with walnut brown and dark grey nuances. The edge is walnut brown with dark grey and warm yellow nuances.

Cut surface: Homogeneous yellow (NCS S1010-Y) with bluish-green mould (NCS S5020-B30G).

Consistency: Soft/semi-soft, elastic consistency.

Aroma: A basic aroma of tempered sour cream butter, damp cellar with notes of mushroom and truffle and mild notes of orange flesh and bitter orange.

Flavour: Wide, round, creamy and complex. Flavourful without being sharp or acidic. Acidic notes with saltiness and umami as well as notes of cellar, stable and caramel. The flavour intensifies during ripening.

Finish: Long and full aftertaste that fills the entire mouth. Umami, butter, balanced saltiness and acidity.

Mouthfeel: Creamy, full and round with pleasant saltiness and slight but pleasant graininess.

‘Sörmlands Ädel’ belongs to the category of acidic blue-veined cheeses (bleu acid). It has a complex flavour and aroma that create an overall harmonious experience. ‘Sörmlands Ädel’ is flavourful and has a long, pleasant aftertaste without the bitterness found in other ripened blue-veined cheeses of the bleu acid type.

Raw materials: Organic whole milk from cows of the Swedish Red and White (Svensk röd och vit boskap, SRB), Swedish Friesian (Svensk låglandsboskap, SLB) and Swedish Polled (Svensk kullig boskap, SKB) breeds. The cows are milked 2–3 times a day. The milk is chilled until it is used at the cheese dairy. The milk must not be more than 72 hours old. The milk’s fat and protein contents vary between 4,3 % and 4,6 % and 3,5 % and 3,7 %, respectively, depending on the season (grazing or feeding with a feed mix) and the breed composition of the herd.

Other additives: Cooking salt (NaCl), mesophilic starter cultures (Lactococcus lactis, Lactobacillus cremoris, Lactobacillus diacetylactis, Leuconostoc cremoris and Streptococcus thermophilus), natural rennet and blue mould culture (Penicillium roqueforti).

[1]	Under Codex Standard 283–1978

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

The cows’ diet is composed of organically produced feed. During the summer period, from May to September, the cows are kept outdoors and graze on grass from meadowland. During the period when the pastures produce too little grass to provide sufficient feed, the cows may be fed an organic feed mix consisting of silage, straw, cereals (barley (Hordeum vulgare), oats (Avena sativa) and wheat (Triticum aestivum)), fodder beans (Vicia faba), minerals, salt and lime.

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

The production of ‘Sörmlands Ädel’ must take place in the area defined in point 4 and comprises the following steps: The cows are milked and the milk is low-pasteurised and mixed with lactic acid bacteria and blue mould culture. The curd is cut and moulded. The cheeses are pressed, turned regularly and salted.

The growth of blue mould is stimulated by making openings in the cheeses. The cheeses are then wrapped and left to ripen.

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

—

4.   Concise definition of the geographical area

The production area for ‘Sörmlands Ädel’ covers the province of Södermanland.

5.   Link with the geographical area

The link is based on the specific characteristics of ‘Sörmlands Ädel’, which are mainly attributable to its geographical origin.

Thanks to the milk from three specific breeds and the know-how developed in the geographical area, ‘Sörmlands Ädel’ has acquired the following specificities: an aroma of sour cream butter and damp cellar and a round, creamy and complex flavour with some acidic notes as well as notes of cellar, stable and caramel. The cheese is also flavourful with a long, pleasant aftertaste without the bitterness found in other ripened blue-veined cheeses of the bleu acid type.

‘Sörmlands Ädel’ is made with a mixture of two different strains of P. roqueforti, a production method that is unique to ‘Sörmlands Ädel’ and endows the cheese with a wide and complex flavour spectrum.

The characteristics of ‘Sörmlands Ädel’ depend on the cheesemaker’s experience and ability to adapt the cheesemaking process by relying on his or her sense of sight, taste and touch, for example to seasonal variations in the milk’s fat and protein content. This is done by varying the time and temperature during the different production stages of ‘Sörmlands Ädel’.

When the cheese is moulded, the cheesemaker determines when the curd has the right texture, particle size and moisture content for the blue mould and lactic acid bacteria to have the growth conditions necessary to produce the enzymic activity required for breaking down the milk fat and consequently for developing the organoleptic characteristics of ‘Sörmlands Ädel’.

In order to stimulate the growth of the blue mould during the ripening process, openings are made in the cheese so that oxygen can penetrate the cheese and carbon dioxide can be released. The cheesemaker regulates the rate of growth of the blue mould by, on the one hand, reducing gas exchange by placing the cheese in a special film and, on the other, lowering the cheese’s ripening temperature.

Reference to publication of the product specification

https://www.livsmedelsverket.se/globalassets/produktion-handel-kontroll/livsmedelsinformation-markning-halsopastaenden/skyddade-beteckningar/produktbeskrivning-sormlands-adel-2021-06-13.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.