ANNEX

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(1)  Financial leasing covers operations where the lease instalments are calculated in such a way as to cover all or virtually all of the value of the goods. The risks and rewards of ownership are transferred to the lessee. At the end of the contract the lessee becomes the legal owner of the goods.

(2)  Processing covers operations (transformation, construction, assembling, enhancement, renovation …) with the objective of producing a new or really improved item. This does not necessarily involve a change in the product classification. Processing activities on a processor’s own account are not covered by this item and should be registered under item 1 of column A.’

ANNEX I

Foodstuffs referred to in Annex I to Regulation (EC) No 509/2006:

Classe 2.3.   Confectionery, bread, pastry, cakes, biscuits and other baker’s wares

ITALY

Pizza Napoletana (TSG)

ANNEX II

APPLICATION FOR REGISTRATION OF A TSG

Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed

‘PIZZA NAPOLETANA’

EC No: IT/TSG/007/0031/09.02.2005

1.   NAME AND ADDRESS OF THE APPLICANT GROUP:

Name	:	Associazione Verace Pizza Napoletana
Address	:	Via S. Maria La Nova 49, Napoli
Tel.	:	0814201205
Fax	:	0814201205
E-mail	:	info@pizzanapoletana.org

Name	:	Associazione Pizzaiuoli Napoletani
Address	:	Corso S. Giovanni a Teduccio 55, Napoli
Tel.	:	0815590781
Fax	:	0815590781
E-mail	:	info@pizzaiuolinapoletani.it direttivo@pizzaiuolinapoletani.it

2.   MEMBER STATE OR THIRD COUNTRY

Italy

3.   PRODUCT SPECIFICATION

3.1.   Name to be registered

‘Pizza Napoletana’

Registration is applied for solely in the Italian language.

The words ‘Prodotta secondo la Tradizione napoletana’ (Produced in the Neapolitan tradition) and the acronym STG (TSG) which feature in/on the logo/label of ‘Pizza Napoletana’ TSG are translated into the language of the country where production took place.

3.2.   Whether the name

X	is specific in itself
	expresses the specific character of the agricultural product or foodstuff

The name ‘Pizza Napoletana’ is traditionally used to designate this product, as attested to by the various sources stated in point 3.8.

3.3.   Whether reservation of the name is sought under Article 13(2) of Regulation (EC) No 509/2006

	Registration with reservation of the name
X	Registration without reservation of the name

3.4.   Type of product

Class 2.3

Confectionery, bread, pastry, cakes, biscuits and other baker’s wares

3.5.   Description of the agricultural product or foodstuff to which the name under point 3.1 applies

‘Pizza Napoletana’ TSG is a round product baked in the oven with a variable diameter not exceeding 35 cm and a raised rim and the central part is garnished. The central part is 0,4 cm thick, with a tolerance of ± 10 %, and the rim is 1-2 cm thick. The overall pizza must be tender, elastic and easily foldable into four.

‘Pizza Napoletana’ TSG is distinguished by a raised rim, a golden colour characteristic of products baked in the oven, and a tenderness to touch and to taste; by a garnished centre dominated by the red of the tomatoes, perfectly mixed with oil and, depending on the ingredients used, the green of the oregano and the white of the garlic; by the white of the mozzarella slabs which are laid either closer together or further apart, and the green of the basil leaves, which are lighter or darker depending on the baking.

The consistency of ‘Pizza Napoletana’ must be tender, elastic and easily foldable; the product is easy to cut; it has a characteristic, savoury taste given by the raised rim, which has a taste typical of bread which has risen and been baked well, mixed with the acidic flavour of the tomatoes and the aroma of the oregano, garlic and basil and the flavour of baked mozzarella.

At the end of the baking process the pizza emits a characteristic aroma which is deliciously fragrant; the tomatoes, which have lost only their excess water, remain compact and solid; the ‘Mozzarella di Bufala Campana AOP’ or ‘Mozzarella STG’ are melted on the surface of the pizza; the basil, garlic and oregano develop an intense aroma and do not look burnt.

3.6.   Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies

The basic raw materials distinguishing ‘Pizza Napoletana’ are: common wheat flour, brewer’s yeast, drinkable natural water, peeled tomatoes and/or small fresh tomatoes (‘pomodorini’), sea salt or kitchen salt and extra virgin olive oil. Other ingredients which may be used in the preparation of ‘Pizza Napoletana’ are: garlic and oregano; ‘Mozzarella di Bufala Campana AOP’, fresh basil and ‘Mozzarella STG’.

The characteristics of the flour are:

—	:	W	:	220-380
—	:	P/L	:	0,50-0,70
—	:	Absorption	:	55-62
—	:	Stability	:	4-12
—	:	Value index E10	:	max. 60
—	:	Falling number	:	300-400
—	:	Dry gluten	:	9,5-11 g %
—	:	Protein	:	11-12,5 g %

The preparation of ‘Pizza Napoletana’ exclusively comprises the phases of work described below, to be carried out in a continuous cycle on the same commercial premises.

Preparation of the dough

Blend the flour, water, salt and yeast. Pour a litre of water into the dough kneader, dissolve in a quantity of between 50 and 55 g of sea salt, add 10 % of the prescribed total quantity of flour, then add 3 g of brewer’s yeast. Start up the dough kneader and gradually add 1,8 kg of W 220-380 flour until the desired consistency is reached, which is defined as the ‘dough point’. This operation should take 10 minutes.

The dough must be worked in a dough kneader, preferably one with a dough hook, for 20 minutes at low speed, until a single compact mass is obtained. The quantity of water that flour is capable of absorbing is very important in obtaining an optimum dough consistency. The dough must not be sticky to the touch and must be soft and elastic.

The characteristics of the dough are as follows, with a tolerance for each of ± 10 %:

—	:	Fermentation temperature	:	25 °C
—	:	Final pH	:	5,87
—	:	Total titratable acidity	:	0,14
—	:	Density	:	0,79 g/cm3 (+ 34 %)

Dough rising process

First stage: once it has been removed from the dough kneader, the dough is placed on a work surface in the pizzeria where it must be left for two hours, covered with a damp cloth, to prevent its surface from hardening and a type of crust from forming as a result of the evaporation of the internal moisture. Once the two hours for rising have passed, the next stage is the shaping of the dough balls, which must be carried out exclusively by hand by the pizza chef. Using a spatula, a portion of the risen dough is cut off on the work surface before being shaped into a ball. For ‘Pizza Napoletana’, the dough balls must weigh between 180 and 250 g.

Second stage: once the dough balls have been shaped, a second rising phase lasting four to six hours takes place inside food containers. This dough, which is kept at room temperature, is ready to be used within the next six hours.

Shaping the dough balls

Once the dough has risen, the dough ball is taken out of the box using a spatula and is placed on the counter of the pizzeria on a light layer of flour to stop it sticking to the work surface. Working from the centre outwards, and by exerting pressure with the fingers of both hands on the dough ball, which is turned over several times, the pizza chef shapes a disc of dough whose thickness must not exceed 0,4 cm in the centre, with a tolerance of ± 10 %, and 1 to 2 cm on the edges, thus forming a raised rim.

No other type of preparation is authorised for the preparation of ‘Pizza Napoletana’ TSG, in particular the use of a rolling pin and/or a mechanical press-type disc machine.

Garnish

The ‘Pizza Napoletana’ is seasoned as follows:

—	using a spoon, place 70 to 100 g of crushed, peeled tomatoes in the centre of the disc of dough,

—	using a spiralling motion, spread the tomato over the whole central surface,

—	using a spiralling motion, add the salt to the surface of the tomato,

—	in the same manner, sprinkle with a pinch of oregano,

—	chop a peeled clove of garlic into thin slices and place them on top of the tomato,

—	using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.

Or:

—	using a spoon, place 60 to 80 g of crushed, peeled tomatoes and/or chopped small fresh tomatoes at the centre of the disc of dough,

—	using a spiralling motion, spread the tomato over the whole central surface,

—	using a spiralling motion, add the salt to the surface of the tomato,

—	place 80 to 100 g of sliced ‘Mozzarella di Bufala Campana AOP’ on the surface of the tomato,

—	place several fresh basil leaves on the pizza,

—	using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.

Or:

—	using a spoon, place 60 to 80g of crushed, peeled tomatoes at the centre of the disc of dough,

—	using a spiralling motion, spread the tomato over the whole central surface,

—	using a spiralling motion, add the salt to the surface of the tomato,

—	place 80 to 100 g of sliced ‘Mozzarella STG’ on the surface of the tomato,

—	place several fresh basil leaves on the pizza,

—	using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.

Baking

Using a little flour and a rotating movement, the ‘pizzaiolo’ (pizza chef) transfers the garnished pizza onto a wooden (or aluminium) baker’s peel and slides it onto the cooking floor of the oven with a quick flick of the wrist, which prevents the garnish from running. The ‘Pizza Napoletana’ TSG is baked exclusively in wood-fired ovens with a baking temperature of 485 °C, which is essential for producing the ‘Pizza Napoletana’ TSG.

The pizza chef must monitor the baking of the pizza by lifting its side using a metal peel and rotating the pizza towards the fire, taking care always to use the same initial area of the cooking floor to ensure that the pizza does not burn due to differences in temperatures. It is important that the pizza is baked uniformly across its entire circumference.

Still using the metal peel, when baking is finished, the pizza chef removes the pizza from the oven and places it on the plate. The baking time must not exceed 60 to 90 seconds.

After baking, the pizza has the following characteristics: the tomatoes, having lost only their excess water, remain compact and solid; the ‘Mozzarella di Bufala Campana AOP’ or ‘Mozzarella STG’ are melted on the surface of the pizza; the basil, garlic and oregano emit an intense aroma and do not look burnt.

—	Baking temperature on the cooking floor of the oven: approximately 485 °C

—	Temperature at the oven dome: approximately 430 °C

—	Baking time: 60-90 seconds

—	Temperature reached by the dough: 60-65 °C

—	Temperature reached by the tomatoes: 75-80 °C

—	Temperature reached by the oil: 75-85 °C

—	Temperature reached by the mozzarella: 65-70 °C

Conservation

The ‘Pizza Napoletana’ should preferably be consumed immediately, as soon as it comes out of the oven, in the same location as it was produced. However, if it is not consumed at the place of its production, it cannot be frozen or deep frozen or vacuum packed for later sale.

3.7.   Specific character of the agricultural product or foodstuff

There are numerous key elements defining the specific character of the product in question and they are directly linked to the duration and methods used in the operations, and also to the skill and experience of the artisan.

In particular, the preparation process for the ‘Pizza Napoletana’ is characterised by: kneading, the consistency and elasticity of the dough (‘reologia’) and the specific nature of the rising process (in two phases with specific conditions regarding temperature and duration); preparation and shaping of the dough balls; the handling and preparation of the risen disc of dough; the preparation of the oven and the baking characteristics (duration/temperatures) and the specific characteristics of the oven which must be fired exclusively by wood.

For example, the importance should be stressed of the second rising, handling and work equipment, i.e. the oven, which must be a wood-fired oven, and the peels.

After the second rising, the dough ball has grown in volume and moisture in comparison with the previous period. The pressure exerted by the fingers of both hands causes the air contained in the pockets of the dough to move from the centre to the edges of the disc of dough, where it starts to form the raised rim of the pizza. This technique constitutes a fundamental characteristic of the ‘Pizza Napoletana’ TSG, with the rising of the rims of the disc ensuring that all the ingredients in the garnish are retained. In order to increase the diameter of the dough ball, preparation is continued by throwing the dough between the hands, holding the right hand at an angle of 45-60° to the work surface, placing the disc of dough on it and turning it with a synchronised movement of the left hand.

In contrast, other types of preparation, in particular those carried out using a rolling pin or a disc machine (mechanical press-type) do not succeed in homogenously displacing the air in the pockets present in the mass towards the edges, and this is necessary to produce a disc of dough which is uniform across all its parts. They lead to the formation of an area of dough in the centre of the disc which is layered and divided by the air in the void. Consequently, if these instruments are used, after baking the pizza will not have its typical raised rim, which is one of the main characteristics of the ‘Pizza Napoletana’ TSG.

Furthermore, the Neapolitan technique requires the pizza chef, after having prepared a series of three to six discs of garnished dough, to skilfully slide the pizza from the work surface to the peel using precise and rapid hand movements, and ensuring that the pizza does not lose its initial round shape (the pizza is taken in both hands by the pizza chef who, by turning it round approximately 90°, places it on a suitable peel). The pizza chef sprinkles a little flour on the peel going into the oven to enable the pizza to slide easily from the peel into the oven. This operation is carried out with a rapid flick of the wrist, by holding the peel at an angle of 20-25° to the oven surface, and by ensuring that the garnish does not fall from the surface of the pizza.

The use of techniques other than those described above is not appropriate, since taking the pizza directly from the work surface using the peel risks spoiling the pizza which is ready to go into the oven.

The wood-fired oven is a key element in the baking and the quality of the ‘Pizza Napoletana’. Its technical characteristics are essential to the success of the traditional ‘Pizza Napoletana’. The ‘Pizza Napoletana’ oven consists of a base of tuff bricks surmounted by a circular surface known as a ‘sole’ (cooking floor), on top of which is built a dome. The dome of the oven is made of refractory material to prevent the heat from dispersing. Indeed, the ratios between the different parts of the oven are essential for ensuring that the pizza is baked well. The particular characteristic of this oven is the size of the cooking floor, which is made up of four refractory circular areas. The pizza chef picks up the pizza with the steel and/or aluminium peel and puts it in the mouth of the oven, where he deposits it and turns it around 180°. The pizza is then placed back in its initial position, the temperature of the base having been reduced as the pizza absorbs the heat as it cooks.

Positioning the pizza in a different place would have the effect of obtaining the same initial temperature, which would burn the base of the pizza.

All these specific characteristics create the phenomena of the air chamber and the appearance of the final product, the ‘Pizza Napoletana’, which is indeed soft and compact; has a raised rim, is raised in the centre, is particularly soft and easily foldable into four. It is important to stress that all other similar products obtained using preparation processes different to that described cannot obtain the same visual and organoleleptic characteristics as those of the ‘Pizza Napoletana’.

3.8.   Traditional character of the agricultural product or foodstuff

The first appearance of the ‘Pizza Napoletana’ may be dated back to the period between 1715 and 1725. Vincenzo Corrado, a native of the town of Oria, and chief cook for Prince Emanuele di Francavilla, in a treatise on the foodstuffs most commonly used in Naples, stated that the tomato was used to season pizza and macaroni, thereby associating two products which have been the source of the fame of the city of Naples and the reason for its inclusion in the history of gastronomy. This quotation marks the official birth of the ‘Pizza Napoletana’, a disc of dough seasoned with tomato.

A great number of historical documents attest to the Neapolitan origin of this culinary speciality. The writer Franco Salerno claimed that this product was one of the greatest inventions of Neapolitan cooking.

Even Italian-language dictionaries and the encyclopaedia Treccani expressly mention the ‘Pizza Napoletana’. The expression ‘Pizza Napoletana’ is also quoted in numerous literary texts.

There is no doubt that the first ‘pizzerie’ (pizzerias) appeared in Naples where, until the middle of the twentieth century, this product was exclusive to the city and its pizzerias. In the eighteenth century, the city already had several shops known as ‘pizzerias’. The King of Naples, Ferdinand of Bourbon, heard of their reputation and, in order to taste this dish in the typical Neapolitan tradition, breached court etiquette and visited one of the most renowned pizzerias. Since then the ‘pizzeria’ has become a fashionable location, a place devoted to the exclusive preparation of the ‘pizza’. The most popular and famous pizzas from Naples were the ‘Marinara’, created in 1734, and the ‘Margherita’, which dates from 1796-1810. The latter was presented to the Queen of Italy upon her visit to Naples in 1889, specifically on account of the colour of its seasoning (tomato, mozzarella and basil) which are reminiscent of the colours of the Italian flag.

Over time pizzerias appeared in every town in Italy and even abroad. However each of them, despite being located in a town other than Naples, has always linked its existence with the words ‘pizzeria napoletana’, or used a term which in some way evokes its link with Naples, where for more than 300 years this product has retained its authenticity.

In May 1984 the ‘pizzaioli napoletani’ drew up a brief product specification which was signed by the whole profession and registered by means of an official document witnessed by the notary Antonio Carannante of Naples.

Over the centuries the term ‘Pizza Napoletana’ has become so widespread that everywhere, including outside Europe in Central and South America (e.g. Mexico and Guatemala) and Asia (e.g. Thailand and Malaysia), the product in question is known by its name ‘Pizza Napoletana’, although the inhabitants sometimes do not have the slightest idea of the geographical location of the city of Naples.

3.9.   Minimum requirements and procedures to check the specific character

The checks specified for ‘Pizza Napoletana’ TSG relate to the following aspects:

In businesses, during the kneading, rising and preparation phase of the dough, checking the correct execution of the phases described; carefully monitoring the critical points of the business; checking the compliance of the raw materials with the product specification; checking the perfect conservation and storage of the raw materials to be used and ensuring that the characteristics of the final product are compliant with the specifications contained in the product specification.

3.10.   Logo

The acronym ‘STG’ (TSG) and the words ‘Specialità Tradizionale Garantita’ (Traditional Speciality Guaranteed) and ‘Prodotta secondo la Tradizione napoletana’ (Produced in the Neapolitan tradition) are translated into the official languages of the country where production took place.

The logo which distinguishes the ‘Pizza Napoletana’ is as follows: a horizontal white oval image with a light grey border, which represents the plate on which the pizza is presented, reproduced in a realistic but stylised manner, fully respecting the tradition and illustrating the classic ingredients, tomato, mozzarella, basil leaves and a trickle of olive oil.

Under the plate there is an offset green shadow, which, in combination with the other colours, emphasizes the Italian colours of the product.

Slightly superimposed above the plate containing the pizza, there is a red rectangular window with very rounded corners containing the words in white surrounded by black, with an offset green shadow with a white border: ‘PIZZA NAPOLETANA STG’. Above this caption, and slightly to the right, in smaller white characters of a different type, features the caption ‘Traditional Speciality Guaranteed’ (Specialità Tradizionale Garantita). Below, in the centre, in the same characters as the logo, PIZZA NAPOLETANA STG, in small capital letters in white with a black border, is superimposed the caption: ‘Produced in the Neapolitan tradition’ (Prodotta secondo la Tradizione napoletana).

Words	Characters
PIZZA NAPOLETANA STG	Varga
Traditional Speciality Guaranteed	Alternate Gothic
Produced in the Neapolitan tradition	Varga

Colours of the pizza	PantoneProSim	C	M	Y	K
Deep beige of the rim	466	11	24	43	0 %
Red background of the tomato sauce	703	0 %	83	65	18
Basil leaves	362	76	0 %	100	11
Veining on the basil leaves	562	76	0 %	100	11
Red of the tomatoes	032	0 %	91	87	0 %
Trickle of olive oil	123	0 %	31	94	0 %
Mozzarella	600	0 %	0 %	11	0 %
Reflections on the mozzarella	5 807	0 %	0%	11	9

Colours of the graphic and characters	PantoneProSim	C	M	Y	K
Grey on the rim of the oval plate	P.Grey — 3CV	0 %	0 %	0 %	18
Green on the shadow of the oval plate	362	76	0 %	100	11
Red on the rectangle with rounded corners	032	0 %	91	87	0 %
White with black border of the words ‘PIZZA NAPOLETANA STG’		0 %	0 %	0 %	0 %
White with black border of the words ‘Produced in the Neapolitan tradition’		0 %	0 %	0 %	0 %
In white the caption ‘Traditional Speciality Guaranteed’		0 %	0 %	0 %	0 %

4.   AUTHORITIES OR BODIES VERIFYING COMPLIANCE WITH THE PRODUCT SPECIFICATION

4.1.   Name and address

Name	:	Certiquality SRL
Address	:	Via Gaetano Giardino, 4 – 20123 Milano
Tel.	:	028069171
Fax	:	0286465295
e-mail	:	certiquality@certiquality.it

	Public
X	Private

Name	:	DNV Det Norske Veritas Italia
Address	:	Centro Direzionale Colleoni Viale Colleoni, 9 Palazzo Sirio 2 – 20041 Agrate Brianza (MI)
Tel.	:	+39 0396899905
Fax	:	+39 0396899930
e-mail	:	—

	Public
X	Private

Name	:	ISMECERT
Address	:	Corso Meridionale, 6 - 80143 NAPOLI
Tel.	:	0815636647
Fax	:	0815534019
e-mail	:	info@ismecert.com

	Public
X	Private

4.2.   Specific tasks of the authority or body

The three inspection bodies above are responsible for carrying out checks on various subjects in different parts of the national territory.

ANNEX

Standard import values for determining the entry price of certain fruit and vegetables

(EUR/100 kg)
CN code	Third country code (1)	Standard import value
0702 00 00	IL	106,9
	JO	75,8
	MA	63,8
	TN	122,7
	TR	96,1
	ZZ	93,1
0707 00 05	MA	71,3
	TR	132,6
	ZZ	102,0
0709 90 70	MA	137,6
	TR	139,0
	ZZ	138,3
0709 90 80	EG	85,3
	ZZ	85,3
0805 10 20	EG	52,6
	IL	56,7
	MA	52,4
	TN	44,6
	TR	49,6
	ZZ	51,2
0805 20 10	IL	163,0
	MA	85,4
	TR	62,0
	ZZ	103,5
0805 20 30, 0805 20 50, 0805 20 70, 0805 20 90	CN	56,4
	EG	61,9
	IL	68,9
	JM	92,4
	MA	126,2
	PK	45,1
	TR	68,7
	ZZ	74,2
0805 50 10	EG	82,4
	IL	89,4
	TR	73,7
	ZZ	81,8
0808 10 80	CA	95,3
	CL	60,1
	CN	66,9
	MK	24,7
	US	124,9
	ZZ	74,4
0808 20 50	CN	46,8
	TR	84,8
	US	134,5
	ZA	105,0
	ZZ	92,8

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(1)  Nomenclature of countries laid down by Commission Regulation (EC) No 1833/2006 (OJ L 354, 14.12.2006, p. 19). Code ‘ZZ’ stands for ‘of other origin’.

ANNEX

Amended representative prices and additional import duties applicable to white sugar, raw sugar and products covered by CN code 1702 90 95 from 5 February 2010

(EUR)
CN code	Representative price per 100 kg net of the product concerned	Additional duty per 100 kg net of the product concerned
1701 11 10 (1)	48,11	0,00
1701 11 90 (1)	48,11	0,47
1701 12 10 (1)	48,11	0,00
1701 12 90 (1)	48,11	0,17
1701 91 00 (2)	53,29	1,48
1701 99 10 (2)	53,29	0,00
1701 99 90 (2)	53,29	0,00
1702 90 95 (3)	0,53	0,20

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(1)  For the standard quality defined in point III of Annex IV to Regulation (EC) No 1234/2007.

(2)  For the standard quality defined in point II of Annex IV to Regulation (EC) No 1234/2007.

(3)  Per 1 % sucrose content.

ANNEX

Clearance of disjoined EAFRD expenditure by rural development programme and measure for financial year 2007

Amount to be recovered from or paid to the Member State per programme

(in EUR)
Measure	Expenditure 2007	Corrections	Total	Non-reusable amounts	Accepted amount cleared for FY 2007	Interim payments reimbursed to the Member State for the financial year	Amount to be recovered from (–) of paid to (+) the Member State in the next declaration
GR: 2007GR06RPO001	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
211	83 342 228,55	0,00	83 342 228,55	0,00	83 342 228,55	83 342 228,55	0,00
212	32 123 903,36	0,00	32 123 903,36	0,00	32 123 903,36	32 123 903,36	0,00
214	61 783 222,40	0,00	61 783 222,40	0,00	61 783 222,40	61 783 222,40	0,00
221	16 765 452,61	0,00	16 765 452,61	0,00	16 765 452,61	16 765 452,61	0,00
Total	194 014 806,92	0,00	194 014 806,92	0,00	194 014 806,92	194 014 806,92	0,00
PT: 2007PT06RPO001	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
113	1 429 348,64	0,00	1 429 348,64	0,00	1 429 348,64	1 429 348,64	0,00
212	483 629,57	0,00	483 629,57	0,00	483 629,57	483 629,57	0,00
213	4 360 765,91	0,00	4 360 765,91	0,00	4 360 765,91	4 360 765,91	0,00
221	730 820,23	0,00	730 820,23	0,00	730 820,23	730 820,23	0,00
Total	7 004 564,35	0,00	7 004 564,35	0,00	7 004 564,35	7 004 564,35	0,00
PT: 2007PT06RPO002	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
113	3 266 789,56	0,00	3 266 789,56	0,00	3 266 789,56	3 266 789,56	0,00
211	4 097 213,53	0,00	4 097 213,53	0,00	4 097 213,53	4 097 213,53	0,00
212	1 723 170,65	0,00	1 723 170,65	0,00	1 723 170,65	1 723 170,65	0,00
214	48 341 911,66	0,00	48 341 911,66	0,00	48 341 911,66	48 341 911,66	0,00
221	25 542 706,82	0,00	25 542 706,82	0,00	25 542 706,82	25 542 706,82	0,00
511	285 000,00	0,00	285 000,00	0,00	285 000,00	285 000,00	0,00
Total	83 256 792,22	0,00	83 256 792,22	0,00	83 256 792,22	83 256 792,22	0,00
FI: 2007FI06RPO001	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
111	83 036,13	0,00	83 036,13	0,00	83 036,13	83 036,13	0,00
113	9 302 896,89	0,00	9 302 896,89	0,00	9 302 896,89	9 240 576,62	62 320,27
123	48 210,89	0,00	48 210,89	0,00	48 210,89	48 210,89	0,00
211	65 633 160,53	12 860,21	65 620 300,32	0,00	65 620 300,32	65 620 300,32	0,00
212	52 090 453,86	–8 927,92	52 099 381,78	0,00	52 099 381,78	52 099 381,78	0,00
214	87 503 613,64	201 327,95	87 302 285,69	0,00	87 302 285,69	87 302 285,69	0,00
221	1 097 959,60	0,00	1 097 959,60	0,00	1 097 959,60	1 097 959,60	0,00
311	345 766,76	0,00	345 766,76	0,00	345 766,76	345 766,76	0,00
313	62 252,31	0,00	62 252,31	0,00	62 252,31	62 252,31	0,00
321	175 571,99	0,00	175 571,99	0,00	175 571,99	175 571,99	0,00
322	13 200,31	0,00	13 200,31	0,00	13 200,31	13 200,31	0,00
411	10 253,00	0,00	10 253,00	0,00	10 253,00	10 253,00	0,00
413	243 625,99	0,00	243 625,99	0,00	243 625,99	242 561,41	1 064,58
Total	216 610 001,90	205 260,24	216 404 741,66	0,00	216 404 741,66	216 341 356,81	63 384,85
FI: 2007FI06RPO002	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
212	773,68	0,00	773,68	0,00	773,68	773,68	0,00
214	4 010,84	0,00	4 010,84	0,00	4 010,84	4 010,84	0,00
Total	4 784,52	0,00	4 784,52	0,00	4 784,52	4 784,52	0,00

ANNEX

CLEARANCE OF DISJOINED EXPENDITURE BY RURAL DEVELOPMENT PROGRAMME AND MEASURE FOR FINANCIAL YEAR 2008

AMOUNT TO BE RECOVERED FROM OR PAID TO THE MEMBER STATE PER PROGRAMME

(in Euro)
CCI: programme/measure	Expenditure 2008	Corrections	Total	Non-reusable amounts	Accepted amount cleared for FY 2008	Interim payments reimbursed to the Member State for the financial year	Amount to be recovered from (–) of paid to (+) the Member State in the next declaration
BE: 2007BE06RPO001	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
111	1 597 041,76	0,00	1 597 041,76	0,00	1 597 041,76	1 597 041,67	0,09
112	2 710 657,12	0,00	2 710 657,12	0,00	2 710 657,12	2 710 657,12	0,00
114	575 329,00	0,00	575 329,00	0,00	575 329,00	575 328,99	0,01
121	12 825 365,38	0,00	12 825 365,38	0,00	12 825 365,38	12 825 361,81	3,57
123	124 643,21	0,00	124 643,21	0,00	124 643,21	124 643,20	0,01
125	23 547,15	0,00	23 547,15	0,00	23 547,15	23 547,15	0,00
213	26 188,00	0,00	26 188,00	0,00	26 188,00	26 188,00	0,00
214	8 665 113,41	0,00	8 665 113,41	0,00	8 665 113,41	8 665 102,34	11,07
221	145 606,16	0,00	145 606,16	0,00	145 606,16	145 605,16	1,00
227	132 869,36	0,00	132 869,36	0,00	132 869,36	132 869,29	0,07
311	628 265,92	0,00	628 265,92	0,00	628 265,92	628 265,72	0,20
313	544 626,92	0,00	544 626,92	0,00	544 626,92	544 626,88	0,04
321	105 664,47	0,00	105 664,47	0,00	105 664,47	105 664,48	–0,01
322	210 076,67	0,00	210 076,67	0,00	210 076,67	210 076,69	–0,02
323	184 432,86	0,00	184 432,86	0,00	184 432,86	184 432,85	0,01
331	134 385,93	0,00	134 385,93	0,00	134 385,93	134 385,92	0,01
431	152 947,76	0,00	152 947,76	0,00	152 947,76	152 947,75	0,01
511	172 698,36	0,00	172 698,36	0,00	172 698,36	172 698,27	0,09
Total	28 959 459,44	0,00	28 959 459,44	0,00	28 959 459,44	28 959 443,29	16,15
DE: 2007DE06RPO007	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
111	157 797,77	0,00	157 797,77	0,00	157 797,77	157 797,77	0,00
121	4 501 551,97	0,00	4 501 551,97	0,00	4 501 551,97	4 501 551,97	0,00
125	7 619 684,31	0,00	7 619 684,31	0,00	7 619 684,31	7 619 684,32	–0,01
213	2 179 031,99	0,00	2 179 031,99	0,00	2 179 031,99	2 179 031,98	0,01
214	28 674 920,38	0,00	28 674 920,38	0,00	28 674 920,38	28 674 980,61	–60,23
226	33 360,00	0,00	33 360,00	0,00	33 360,00	33 360,00	0,00
311	208 321,39	0,00	208 321,39	0,00	208 321,39	208 321,19	0,20
312	386 419,72	0,00	386 419,72	0,00	386 419,72	386 419,72	0,00
313	868 451,26	0,00	868 451,26	0,00	868 451,26	868 451,26	0,00
322	165 495,71	0,00	165 495,71	0,00	165 495,71	165 495,71	0,00
323	884 937,57	0,00	884 937,57	0,00	884 937,57	884 937,57	0,00
331	147 099,50	0,00	147 099,50	0,00	147 099,50	147 099,50	0,00
412	28 793,54	0,00	28 793,54	0,00	28 793,54	28 793,54	0,00
413	791 191,26	0,00	791 191,26	0,00	791 191,26	791 191,26	0,00
431	409 078,08	0,00	409 078,08	0,00	409 078,08	409 078,08	0,00
511	78 954,86	0,00	78 954,86	0,00	78 954,86	78 954,86	0,00
Total	47 135 089,31	0,00	47 135 089,31	0,00	47 135 089,31	47 135 149,34	–60,03
DE: 2007DE06RPO012	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
111	460 830,04	0,00	460 830,04	0,00	460 830,04	460 830,04	0,00
114	775 059,50	0,00	775 059,50	0,00	775 059,50	775 059,50	0,00
121	20 043 827,24	0,00	20 043 827,24	0,00	20 043 827,24	20 043 827,24	0,00
123	5 570 699,64	0,00	5 570 699,64	0,00	5 570 699,64	5 570 699,64	0,00
125	11 805 894,52	0,00	11 805 894,52	0,00	11 805 894,52	11 805 894,51	0,01
126	4 869 388,43	0,00	4 869 388,43	0,00	4 869 388,43	4 869 388,43	0,00
213	1 193 318,68	0,00	1 193 318,68	0,00	1 193 318,68	1 193 318,68	0,00
214	17 132 919,63	0,00	17 132 919,63	0,00	17 132 919,63	17 132 919,62	0,01
221	380 164,52	0,00	380 164,52	0,00	380 164,52	380 164,52	0,00
223	1 701,15	0,00	1 701,15	0,00	1 701,15	1 701,15	0,00
225	–10 222,50	0,00	–10 222,50	0,00	–10 222,50	–10 222,50	0,00
227	4 272 821,30	0,00	4 272 821,30	0,00	4 272 821,30	4 272 821,30	0,00
313	11 065,50	0,00	11 065,50	0,00	11 065,50	11 065,50	0,00
322	652 879,51	0,00	652 879,51	0,00	652 879,51	652 879,51	0,00
323	1 910 623,38	0,00	1 910 623,38	0,00	1 910 623,38	1 910 623,37	0,01
331	34 513,45	0,00	34 513,45	0,00	34 513,45	34 513,45	0,00
341	14 250,00	0,00	14 250,00	0,00	14 250,00	14 250,00	0,00
413	263 116,00	0,00	263 116,00	0,00	263 116,00	263 116,00	0,00
431	28 150,00	0,00	28 150,00	0,00	28 150,00	28 150,00	0,00
511	359 491,01	0,00	359 491,01	0,00	359 491,01	359 491,00	0,01
Total	69 770 491,00	0,00	69 770 491,00	0,00	69 770 491,00	69 770 490,96	0,04
DE: 2007DE06RPO021	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
111	113 768,17	0,00	113 768,17	0,00	113 768,17	113 768,18	–0,01
121	2 177 500,00	0,00	2 177 500,00	0,00	2 177 500,00	2 177 500,00	0,00
123	1 262 577,50	0,00	1 262 577,50	0,00	1 262 577,50	1 262 577,50	0,00
125	1 139 103,86	0,00	1 139 103,86	0,00	1 139 103,86	1 139 103,89	–0,03
126	5 030 000,00	0,00	5 030 000,00	0,00	5 030 000,00	5 030 000,04	–0,04
212	635 866,57	0,00	635 866,57	0,00	635 866,57	635 868,26	–1,69
213	363 677,09	0,00	363 677,09	0,00	363 677,09	363 680,13	–3,04
214	8 620 523,50	0,00	8 620 523,50	0,00	8 620 523,50	8 620 572,16	–48,66
221	428 197,36	0,00	428 197,36	0,00	428 197,36	428 198,99	–1,63
313	1 351 218,17	0,00	1 351 218,17	0,00	1 351 218,17	1 351 218,20	–0,03
321	2 393 791,15	0,00	2 393 791,15	0,00	2 393 791,15	2 393 791,16	–0,01
322	1 308 239,92	0,00	1 308 239,92	0,00	1 308 239,92	1 308 239,95	–0,03
323	3 718 261,01	0,00	3 718 261,01	0,00	3 718 261,01	3 718 261,19	–0,18
341	152 637,26	0,00	152 637,26	0,00	152 637,26	152 637,29	–0,03
511	108 883,85	0,00	108 883,85	0,00	108 883,85	108 883,88	–0,03
Total	28 804 245,41	0,00	28 804 245,41	0,00	28 804 245,41	28 804 300,82	–55,41
ES: 2007ES06RPO011	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
112	532 913,94	0,00	532 913,94	0,00	532 913,94	532 913,94	0,00
113	14 053 064,08	0,00	14 053 064,08	0,00	14 053 064,08	14 053 106,99	–42,91
121	1 931 683,50	0,00	1 931 683,50	0,00	1 931 683,50	1 931 683,46	0,04
124	318 885,95	0,00	318 885,95	0,00	318 885,95	318 885,97	–0,02
133	642 735,46	0,00	642 735,46	0,00	642 735,46	642 735,45	0,01
211	4 204 390,32	0,00	4 204 390,32	0,00	4 204 390,32	4 204 390,47	–0,15
212	3 393 059,43	0,00	3 393 059,43	0,00	3 393 059,43	3 393 059,01	0,42
214	3 017 633,62	0,00	3 017 633,62	0,00	3 017 633,62	3 017 631,67	1,95
221	1 024 794,25	0,00	1 024 794,25	0,00	1 024 794,25	1 024 794,26	–0,01
223	1 092 653,11	0,00	1 092 653,11	0,00	1 092 653,11	1 092 653,10	0,01
226	5 919 058,83	0,00	5 919 058,83	0,00	5 919 058,83	5 919 076,00	–17,17
311	10 845,72	0,00	10 845,72	0,00	10 845,72	10 845,72	0,00
312	2 202 494,09	0,00	2 202 494,09	0,00	2 202 494,09	2 202 494,08	0,01
321	1 202 567,16	0,00	1 202 567,16	0,00	1 202 567,16	1 202 567,14	0,02
323	401 805,62	0,00	401 805,62	0,00	401 805,62	401 805,63	–0,01
Total	39 948 585,08	0,00	39 948 585,08	0,00	39 948 585,08	39 948 642,89	–57,81
PT: 2007PT06RPO001	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
113	1 522 534,84	0,00	1 522 534,84	0,00	1 522 534,84	1 522 533,98	0,86
212	14 517 046,43	0,00	14 517 046,43	0,00	14 517 046,43	14 517 041,11	5,32
214	6 973 557,48	0,00	6 973 557,48	0,00	6 973 557,48	6 973 555,89	1,59
221	623 710,55	0,00	623 710,55	0,00	623 710,55	623 799,88	–89,33
Total	23 636 849,30	0,00	23 636 849,30	0,00	23 636 849,30	23 636 930,86	–81,56
PT: 2007PT06RPO002	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
113	4 361 413,63	0,00	4 361 413,63	0,00	4 361 413,63	4 361 413,63	0,00
211	91 079 593,39	0,00	91 079 593,39	0,00	91 079 593,39	91 079 593,39	0,00
212	14 706 382,90	0,00	14 706 382,90	0,00	14 706 382,90	14 706 382,90	0,00
214	81 764 281,33	0,00	81 764 281,33	0,00	81 764 281,33	81 764 281,33	0,00
221	34 827 903,60	0,00	34 827 903,60	0,00	34 827 903,60	34 827 903,60	0,00
225	116 377,00	0,00	116 377,00	0,00	116 377,00	116 377,00	0,00
511	1 617 408,55	0,00	1 617 408,55	0,00	1 617 408,55	2 693 094,53	–1 075 685,98
Total	228 473 360,40	0,00	228 473 360,40	0,00	228 473 360,40	229 549 046,38	–1 075 685,98
PT: 2007PT06RPO003	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
113	9 496,90	0,00	9 496,90	0,00	9 496,90	9 496,92	–0,02
212	6 900,32	0,00	6 900,32	0,00	6 900,32	6 900,26	0,06
214	1 411 149,58	0,00	1 411 149,58	0,00	1 411 149,58	1 411 149,34	0,24
221	130,87	0,00	130,87	0,00	130,87	130,87	0,00
Total	1 427 677,67	0,00	1 427 677,67	0,00	1 427 677,67	1 427 677,39	0,28
SK: 2007SK06RPO001	i	ii	iii = i + ii	iv	v = iii – iv	vi	vii = v – vi
211	44 391 735,28	0,00	44 391 735,28	0,00	44 391 735,28	44 391 735,18	0,10
212	31 308 747,96	0,00	31 308 747,96	0,00	31 308 747,96	31 312 565,46	–3 817,50
214	22 085 790,81	0,00	22 085 790,81	0,00	22 085 790,81	22 085 792,09	–1,28
Total	97 786 274,05	0,00	97 786 274,05	0,00	97 786 274,05	97 790 092,73	–3 818,68

ANNEX I

CLEARANCE OF THE PAYING AGENCIES' ACCOUNTS

FINANCIAL YEAR 2007 — EAGF RURAL DEVELOPMENT EXPENDITURE IN NEW MEMBER STATES

AMOUNT TO BE RECOVERED FROM OR PAID TO THE MEMBER STATE

MS		2007 — Expenditure for the Paying Agencies for which the accounts are		Total a + b	Reductions	Total	Interim Payments reimbursed to the Member State for the financial year	Amount to be recovered from (–) or paid to (+) the Member State
		cleared	disjoined
		= expenditure declared in the annual declaration	= total of Interim Payments reimbursed to the Member State for the financial year
		a	b	c = a + b	d	e = c + d	f	g = e – f
MT	EUR	4 148 025,92	0,00	4 148 025,92	0,00	4 148 025,92	4 148 025,00	0,92

ANNEX II

CLEARED EXPENDITURE BY EAGF RURAL DEVELOPMENT MEASURE FOR EXERCISE 2007 IN NEW MEMBER STATES

DIFFERENCES BETWEEN ANNUAL ACCOUNTS AND DECLARATIONS OF EXPENDITURE

MS	No	Measures	Expenditure 2007 Annex I column ‘a’	Reductions Annex I column ‘d’	Amount cleared for 2007 Annex I column ‘e’
MT	No	Measures	i	ii	iii = i + ii
	1	Less favoured areas	1 720 811,99	0,00	1 720 811,99
	2	Agri-environment	602 487,79	0,00	602 487,79
	3	Meeting Standards	151 000,30	0,00	151 000,30
	4	Producers group	0,00	0,00	0,00
	5	Technical Assistance	101 978,48	0,00	101 978,48
	6	State Aid Complement	0,00	0,00	0,00
	7	Ad hoc measure	1 571 747,36	0,00	1 571 747,36
		Total	4 148 025,92	0,00	4 148 025,92

ANNEX

CLEARANCE OF THE PAYING AGENCIES’ ACCOUNTS

FINANCIAL YEAR 2006

Amount to be recovered from or paid to the Member State

NB: Nomenclature 2010: 05 07 01 06, 05 02 16 02, 67 01, 67 02, 68 03.

MS

2006 — Expenditure/assigned revenue for the paying agencies for which the accounts are

Total a + b

Reductions and suspensions for the whole financial year (1)

Reductions according to Article 32 of Regulation (EC) No 1290/2005

Total including reductions and suspensions

Payments made to the Member State for the financial year

Amount to be recovered from (–) or paid to (+) the Member State

Amount recovered from (–) or paid to (+) the Member State under Decision 2007/327/EC

Amount recovered from (–) or paid to (+) the Member State under Decision 2008/394/EC

Amount to be recovered from (–) or paid to (+) the Member State under this decision (2)

cleared

disjoined

= expenditure/assigned revenue declared in the annual declaration

= total of the expenditure/assigned revenue in the monthly declarations

a

b

c = a + b

d

e

f = c + d + e

g

h = f – g

i

i'

j = h – i – i'

DE

EUR

6 543 354 057,67

0,00

6 543 354 057,67

–15 751,26

–22 076 833,17

6 521 261 473,24

6 543 392 477,21

–22 131 003,97

–22 062 685,96

–68 318,01

0,00

PT

EUR

948 006 804,65

0,00

948 006 804,65

–79 408,17

–1 169 114,34

946 758 282,14

946 441 751,51

316 530,63

704 425,08

0,00

– 387 894,45

MS		Expenditure (3)	Assigned revenue (3)	Sugar Fund		Article 32 (=e)	Total (=j)
				Expenditure (4)	Assigned revenue (4)
		05 07 01 06	67 01	05 02 16 02	68 03	67 02
		k	l	m	n	o	p = k + l + m + n + o
DE	EUR	0,00	0,00	0,00	0,00	0,00	0,00
PT	EUR	– 279 281,98	0,00	0,00	0,00	– 108 612,47	– 387 894,45

---

(1)  The reductions and suspensions are those taken into account in the payment system, to which are added in particular the corrections for the non-respect of payment deadlines established in August, September and October 2006.

(2)  For the calculation of the amount to be recovered from or paid to the Member State the amount taken into account is, the total of the annual declaration for the expenditure cleared (col. a) or, the total of the monthly declarations for the expenditure disjoined (col. b).

Applicable exchange rate: Article 7(2) of Regulation (EC) No 883/2006.

(3)  If the assigned revenue part would be in advantage of Member State, it has to be declared under 05 07 01 06.

(4)  If the assigned revenue part of the Sugar Fund would be in the advantage of the Member State, it has to be declared under 05 02 16 02.

NB: Nomenclature 2010: 05 07 01 06, 05 02 16 02, 67 01, 67 02, 68 03.