7.3.2012

EN

Official Journal of the European Union

C 69/1

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Non-opposition to a notified concentration

(Case COMP/M.6480 — PetroFina/Fina Antwerp Olefins)

(Text with EEA relevance)

2012/C 69/01

On 24 February 2012, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. 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 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/en/index.htm) under document number 32012M6480. EUR-Lex is the on-line access to the European law.

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7.3.2012

EN

Official Journal of the European Union

C 69/2

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Euro exchange rates (1)

6 March 2012

2012/C 69/02

1 euro =

	Currency	Exchange rate
USD	US dollar	1,3153
JPY	Japanese yen	106,66
DKK	Danish krone	7,4344
GBP	Pound sterling	0,83255
SEK	Swedish krona	8,8906
CHF	Swiss franc	1,2055
ISK	Iceland króna
NOK	Norwegian krone	7,4520
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	24,866
HUF	Hungarian forint	293,43
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,6981
PLN	Polish zloty	4,1495
RON	Romanian leu	4,3538
TRY	Turkish lira	2,3485
AUD	Australian dollar	1,2418
CAD	Canadian dollar	1,3137
HKD	Hong Kong dollar	10,2103
NZD	New Zealand dollar	1,6150
SGD	Singapore dollar	1,6604
KRW	South Korean won	1 479,71
ZAR	South African rand	10,0079
CNY	Chinese yuan renminbi	8,3024
HRK	Croatian kuna	7,5548
IDR	Indonesian rupiah	12 080,27
MYR	Malaysian ringgit	3,9854
PHP	Philippine peso	56,624
RUB	Russian rouble	38,8666
THB	Thai baht	40,485
BRL	Brazilian real	2,3007
MXN	Mexican peso	16,9779
INR	Indian rupee	66,2710

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

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7.3.2012

EN

Official Journal of the European Union

C 69/3

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Open-door invitation for granting and using authorisations for the exploration and exploitation of hydrocarbons

AREAS: GULF OF PATRAIKOS (WEST) (OFFSHORE), KATAKOLO (OFFSHORE), IOANNINA (ONSHORE)

2012/C 69/03

Introduction

1.

The Hellenic Republic, acting through its competent authority, the Ministry of Environment, Energy and Climate Change (hereinafter ‘MINISTRY’), invites qualified natural or legal persons or any group of such persons (hereinafter ‘APPLICANT’) to apply for granting and using authorisations for exploration and exploitation of hydrocarbon in respect of certain acreage in Western Greece.

2.

The invitation refers to three areas available in accordance to Section 2, paragraph 17(c) of Law 2289/1995, as amended by Section 156, paragraph 10 of Law 4001/2011; the onshore area known as ‘Ioannina’ and the offshore areas ‘Gulf of Patraikos (west)’ and ‘Katakolon’. Applicants may tender for concession in more than one area.

3.

This invitation is subject to the provisions of Law 2289/1995 (Government Gazette Issue 27/A/8.2.1995), titled ‘Prospecting, Exploration and Exploitation of Hydrocarbons and other provisions’, as amended by Law 4001/2011 (Government Gazette Issue 179/A/22.8.2011), titled ‘Operation of Electricity and Gas Energy Markets, for Exploration, Production and transmission networks of Hydrocarbons and other provisions’.

4.	All applications/offers will be judged in accordance with the terms of the above legislation and against a background of the continuing need for expeditious, thorough, efficient and safe exploration to identify the Greece’s oil and gas resources with due regard to environmental considerations.

Main selection criteria

5.

Offers will be considered on the basis of the following criteria: (a) financial viability of the applicant to carry out exploration for and, as appropriate, production of hydrocarbons from the areas in question; (b) proven technical expertise to operate, not only in the exploratory stage, but also in the development and production (exploitation) stages; (c) the biddable technical and fiscal parameters; (d) the quality of the work programme and the time frame submitted for evaluating the full potential of the area applied for; (e) the applicant’s geological understanding of the geographical area in question, and how the licencee(s) propose to perform efficient and safe exploration for hydrocarbons; (f) deep drilling experience of geologically challenging environments (e.g. drilling through high-pressure zones and diapirs, conducting operations in presence of hydrogen sulphide); (g) experience of operating in environmentally sensitive areas and in areas where tourism is an important earner; (h) importance will be attached to any lack of efficiency and responsibility or non-performance displayed by the applicant on obligations under licences previously granted; (i) where applicants apply as part of a group, the composition of the group, the operator recommended, and the collective competence of the group will be taken into account.

Licences

6.	The MINISTRY, according to the Greek Petroleum Law 2289/1995 as amended, will enter into agreement with the Contractor on the base of Royalty/Tax arrangements (Lease Agreements).

Evaluation procedure

7.

Each person that wishes to be considered for the acreage offering as applicant by itself must be ‘bid-qualified’, especially by fulfilling the financial and technical criteria. Bid qualification will be evaluated on the demonstrated capacity of the applicant. In case of a group of persons, the person recommended as operator should fulfil both technical and financial criteria, while the rest, the financial ones.

8.	Following bid qualification, each bid-qualified person will be invited by the MINISTRY to negotiate competitively for the acreage offered. The competitive negotiations are a continuation of the tendering process.

9.	Negotiations will be conducted on the basis of the draft Model Agreement and the biddable items and all other issues of concern to the MINISTRY and the bid-qualified persons, except for items already specifically enacted in Greek law.

10.	The MINISTRY reserves the right, at any time, in its sole discretion, to declare any offer or the entire procedure void or to disqualify any applicant-qualified.

Fiscal terms — Tax regime

11.

Royalties are linked to the ratio R/C where R is gross cumulative revenue and C is cumulative costs. As a guideline, the MINISTRY is considering the following arrangements, subject to negotiation. It is intended that royalties will be linked to R/C by a sliding scale of various tranches of the ratio of revenues to costs. Royalties will range from a lower limit of 2 % of the quantity of hydrocarbons produced, in cash or in kind, up to a maximum of 20 %. Royalties are deductible for the purposes of assessing income tax.

12.

According to Section 8, paragraph 1 of Law 2289/1995, as amended by Section 161, paragraph 1 of Law 4001/2011, the Contractor shall be subject to a special income tax, at a rate of twenty per cent (20 %) and to a regional tax, at a rate of five per cent (5 %), without any additional ordinary or extraordinary contribution, duty or other encumbrance of any kind, in favor of the State or any other third party.

Submission of offers

13.

Full details and all relevant documents, including maps of the areas on offer accompanied by a list of coordinates, existing data packages, guidance about granting and using authorisations, the terms of draft Model Agreement, the necessary data that must accompany the offer, the amount of fee payable for the participation in the tender, fee for training the related to the field human resources of public administration, as well as any other necessary detail for the conduction of the tender and the selection of the Contractor, will be available on the following web address, at the date of publication of the Invitation in the Official Journal of the European Union: http://www.ypeka.gr/Default.aspx?tabid=765&language=en-US

14.	Offers shall be submitted, in Greek or English, in sealed envelope, in three copies, to: Ministry of Environment, Energy and Climate Change General Secretariat of Energy and Climate Change General-Directorate of Energy Directorate of Petroleum Policy 119 Mesogion Avenue 101 92 Athens GREECE

15.

In the context of the open-door procedure, offers are submitted until the last working day of the first and second semester of each calendar year. Offers under the current tendering procedure may be submitted in the period up to 2 July 2012, 15.00. Envelopes reaching the MINISTRY after this date can not be considered under the current tendering procedure.

16.

For any additional information, interested parties can contact: (a) Mr Athanasios ZACHAROPOULOS, Deputy Head of the Directorate of Petroleum Policy, Tel. +30 2106969312, Fax +30 2106969034, E-mail ZacharopoulosA@eka.ypeka.gr and (b) Mr Charalampos PIPPOS, Head of the Directorate of Public Relations & International Affairs, Tel. +30 2106969166, Fax +30 2106969569, E-mail ChPippos@eka.ypeka.gr

17.	Clarifications may be also given in writing by the MINISTRY, at its own initiative or after the query of an applicant and will be communicated to all applicants.

AREAS UNDER CONCESSION IN WESTERN GREECE

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7.3.2012

EN

Official Journal of the European Union

C 69/6

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Prior notification of a concentration

(Case COMP/M.6305 — DFDS/C.RO Ports/Älvsborg Ro/Ro)

(Text with EEA relevance)

2012/C 69/04

1.

On 27 February 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking DFDS A/S (‘DFDS’, Denmark) and C.RO Ports SA (‘C.RO Ports’, Luxemburg), acquire within the meaning of Article 3(1) (b) of the Merger Regulation joint control of Älvsborg Ro/Ro AB (‘Älvsborg’, Sweden) by way of purchase of shares.

2.

The business activities of the undertakings concerned are: — DFDS is active in short sea/ferry transport in Northern Europe, including Ro-Ro and container shipping, terminal services (in Norway, Denmark, the United Kingdom, France and the Netherlands), passenger transport services and trailer services, contract logistics and freight forwarding, — C.RO Ports provides Ro-Ro terminal services (in the United Kingdom, Belgium and the Netherlands). It belongs to the same ownership as CLdN Lignes Régulières SA, which operates a network of Ro-Ro shipping services, — Älvsborg provides Ro-Ro terminal services at the Port of Gothenburg in Sweden.

3.	On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved.

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission. Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6305 — DFDS/C.RO Ports/Älvsborg Ro/Ro, to the following address: European Commission Directorate-General for Competition Merger Registry J-70 1049 Bruxelles/Brussel BELGIQUE/BELGIË

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(1)  OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

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7.3.2012

EN

Official Journal of the European Union

C 69/7

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Prior notification of a concentration

(Case COMP/M.6531 — Toshiba/HDD assets of Western Digital)

Candidate case for simplified procedure

(Text with EEA relevance)

2012/C 69/05

1.

On 28 February 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Toshiba Corporation (‘Toshiba’, Japan) acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of certain tangible and intangible assets for the production of 3,5′′ hard disk drives (collectively, the ‘Divestment Business’) by way of purchase of assets from Western Digital Corporation (‘WD’, US).

2.

The business activities of the undertakings concerned are: — for Toshiba: research, development, production, distribution, and sales of a wide range of products and services on a global basis in four business domains: (i) digital products, (ii) electronic devices, including hard disk drives, (iii) social infrastructure and home appliances, — for the Divestment Business: production of 3,5′′ hard disk drives for desktop, consumer electronics and business critical end uses.

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the EC Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the EC Merger Regulation (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission. Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6531 — Toshiba/HDD assets of Western Digital, to the following address: European Commission Directorate-General for Competition Merger Registry J-70 1049 Bruxelles/Brussel BELGIQUE/BELGIË

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(1)  OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

(2)  OJ C 56, 5.3.2005, p. 32 (‘Notice on a simplified procedure’).

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7.3.2012

EN

Official Journal of the European Union

C 69/8

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Prior notification of a concentration

(Case COMP/M.6249 — Princes/ARIA)

(Text with EEA relevance)

2012/C 69/06

1.

On 29 February 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Princes Limited (‘Princes’, United Kingdom), controlled by Mitsubishi Corporation (‘Mitsubishi’, Japan) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of certain assets, and trade currently controlled by AR Industrie Alimentari SpA (‘ARIA’, Italy) by way of purchase of shares in a newly created company, Princes Industrie Alimentari S.r.L. (‘PIA’, Italy).

2.

The business activities of the undertakings concerned are: — for Princes: production, marketing and distribution of food and drink products, — for Mitsubishi: general trading company active in various industries including energy, metals, machinery, chemicals, food and general merchandise, — for PIA: production, marketing and distribution of food products, principally based on tomatoes.

3.	On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved.

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission. Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6249 — Princes/ARIA, to the following address: European Commission Directorate-General for Competition Merger Registry J-70 1049 Bruxelles/Brussel BELGIQUE/BELGIË

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(1)  OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

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7.3.2012

EN

Official Journal of the European Union

C 69/9

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Prior notification of a concentration

(Case COMP/M.6470 — TE/Deutsch)

(Text with EEA relevance)

2012/C 69/07

1.

On 27 February 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which the undertaking TE Connectivity Ltd (2) (‘TE’, Switzerland) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking Deutsch Group SAS (‘Deutsch’, France) by way of purchase of securities.

2.

The business activities of the undertakings concerned are: — for TE: design, manufacture and marketing of electronic products to customers in a broad array of industries including automotive, non-automotive transportation, industrial and defence, — for Deutsch: manufacture of a variety of interconnection solutions for a range of industries including defence, offshore oil and gas and non-automotive transportation.

3.	On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved.

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission. Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6470 — TE/Deutsch, to the following address: European Commission Directorate-General for Competition Merger Registry J-70 1049 Bruxelles/Brussel BELGIQUE/BELGIË

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(1)  OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

(2)  Previously known as Tyco Electronics Ltd, the company changed its name to TE Connectivity in March 2011.

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7.3.2012

EN

Official Journal of the European Union

C 69/10

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

2012/C 69/08

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ACEITUNA ALOREÑA DE MÁLAGA’

EC No: ES-PDO-0005-0785-03.08.2009

PGI ( ) PDO ( X )

1.   Name:

‘Aceituna Aloreña de Málaga’

2.   Member State or third country:

Spain

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 point 1 applies:

A seasoned table olive obtained from the healthy fruit of the Aloreña variety of olive tree (Olea europea, L.), harvested at the appropriate degree of ripeness before it changes colour, split, sweetened in brine through natural fermentation and seasoned with thyme, fennel, garlic and pepper or extracts of these plants in a proportion ranging from 1 % to 3 %. This process is based on ancestral customs, passed on from generation to generation over the years.

The three types of ‘Aceituna Aloreña de Málaga’, verdes frescas (fresh green), tradicionales (traditional) and curadas (cured), share physico-chemical characteristics that are exclusively due to the preparation method used in the area in which they are grown and processed:

(a)

the olives are pickled in brine. The low oleuropein content means that they do not require treatment with caustic soda to remove their bitterness, and so they are sweetened solely in water and salt, and seasoned with thyme, fennel, garlic and pepper. The olives are fresh with a varying degree of fermentation;

(b)	a free stone, which comes away easily from the flesh. This attribute is highly sought after in table olives;

(c)	regarding the internal characteristics, tasting panels have awarded it excellent evaluations for its flesh-to-stone ratio, its homogeneity, crisp texture and the firmness of the flesh;

(d)	since it is not treated with alkali, the olive stands out because of the presence of the skin and its fibrousness;

(e)

regarding the smell/taste, tasting panels in various organoleptic tests have awarded it positive evaluations for its seasonings, highlighting qualities such as its aroma and the appropriate balance of salt to its faint bitterness (typical of the alkali-free preparation method). The bitterness depends on the degree of fermentation of the olives, and the fresh green olives are generally more bitter than the olives having undergone full fermentation.

The processing of ‘Aceituna Aloreña de Málaga’ can result in three distinguishable products depending on the fermentation method used for the olives.

1.   ‘Aceituna Aloreña de Málaga’verde fresca (fresh green):

The olives are split, immediately put into containers and put in a cool place, where they can be stored as long as there is no alteration to the organoleptic and physico-chemical characteristics typical of this type of olive, or in cold rooms where they are maintained at a maximum temperature of 15 °C, and can remain in these conditions so long as there is no alteration to the organoleptic and physico-chemical characteristics typical of this type of olive. After the olives are split and placed in brine, there must be a minimum of three days before they are packaged.

Organoleptic characteristics

The fresh green olives are light green in colour with a very pleasant smell reminiscent of green fruit and grass, evoking their freshness and recent harvest. Similarly, the presence of the characteristic seasonings used in its preparation is noted. The olive has a firm and crisp texture, the flesh is easily removed from the stone, and the remnants of the skin remain after chewing. Basic flavours include a characteristic bitterness, while on occasion the presence of salt can be identified depending on the seasoning used. Sensations on the palate include astringency and sharpness.

2.   ‘Aceituna Aloreña de Málaga’tradicional (traditional):

Following delivery, grading and splitting, these olives are placed in containers in premises without air conditioning where they are stored for at least 20 days before packaging for consumption. They can be stored in these conditions as long as there is no alteration to the organoleptic and physico-chemical characteristics typical of this type of olive.

Organoleptic characteristics

Traditionally seasoned olives are green-pale yellow unlike the intense green of the fresh green olives. Their smell evokes fresh fruit and the typical seasonings used in their preparation rather than the fresh grassy notes that are a trait of the fresh green olives. Less firm in texture they retain their crisp texture, the flesh separates easily from the stone, and the skin is present. These olives have a faint bitterness, with astringency and sharpness being less noticeable than in the fresh green olives.

3.   ‘Aceituna Aloreña de Málaga’curada (cured):

Following delivery and washing, these olives are placed without being split in fermenting tanks and cured for at least 90 days before packaging. They can be stored in these conditions as long as there is no alteration to the organoleptic and physico-chemical characteristics typical of this type of olive.

Organoleptic characteristics

The cured olive is yellow-brown in colour and smells of ripe fruit and fresh grass. The aroma of the seasonings and lactic notes, characteristic of the preparation and curing method, are present. Less firm and crisp in texture, the flesh separates easily from the stone and the remnants of the skin remain after chewing. It has an acid flavour, loses its bitterness in the mouth and has a spicy aftertaste.

The olives classed as designation of origin ‘Aceituna Aloreña de Málaga’ will necessarily be of best or superior quality:

Best quality olives: this category includes ‘Extra’ class olives, in accordance with the technical health rules on marketing table olives, with a size of 140-200.

Superior quality olives: this category includes class ‘I’ olives, in accordance with technical health rules on marketing table olives, with a size of 140-260.

The evaluation method for organoleptic characteristics is based on COI/OT/NC No 1. The trade standard applicable to the table olive is COI/OT/MO No 1, 2008. The method for the sensory analysis of table olives, based on research by the University of Cordoba’s Department of Food Science and Technology (Departamento de Bromatología y Tecnología de los Alimentos de la Universidad de Córdoba), is set out in the management authority’s manual on quality and procedures.

3.3.   Raw materials (for processed products only):

Not applicable.

3.4.   Feed (for products of animal origin only):

Not applicable.

3.5.   Specific steps in production that must take place in the identified geographical area:

All of the phases in the production process must be carried out in the identified geographical zone: production of the raw material, preparation of the product and the final packaging.

Packaging takes place as orders arrive, and the olives must spend at least three days in the containers before being packaged. The seasonings that are typical of the local area are added to the olives at the packaging stage. The perishable nature of the product, its specific characteristics and the preparation method mean that packaging must always be carried out in the geographical zone of the production and preparation of the PDO ‘Aceituna Aloreña de Málaga’, in order to obtain and preserve the organoleptic characteristics of the Aloreña olives through to their placement on the market.

3.6.   Specific rules concerning slicing, grating, packaging, etc.:

Packaging is based on the categories established in the provisions of the technical and health rules. In this connection, the olives classed as designation of origin ‘Aceituna Aloreña de Málaga’ will necessarily be of best or superior quality.

To lengthen the marketing period, the olives may undergo treatment such as pasteurisation or be vacuum packed in a controlled atmosphere, provided that the final product retains its original organoleptic and physical features.

3.7.   Specific rules concerning labelling:

The designation ‘Aceituna Aloreña de Málaga’ must be shown on the label. Packages must have numbered quality seals that will be issued by the management authority.

The label must state the type of olive: fresh green, traditional or cured.

4.   Concise definition of the geographical area:

The production zone is located in the south-east of the province of Malaga and includes a total of 19 municipalities: Alhaurín de la Torre, Alhaurín el Grande, Almogía, Álora, Alozaina, Ardales, El Burgo, Carratraca, Cártama, Casarabonela, Coín, Guaro, Málaga, Monda, Pizarra, Ronda, Tolox, El Valle de Abdalajís and Yunquera.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The natural district of Guadalhorce (Sierra de las Nieves and Valle del Guadalhorce) falls within the area of the Cordilleras Béticas mountain range. The Guadalhorce River and Valley are delimited by a series of mountain ranges and hills. This mountain system means that the production zone is clearly defined, with the only opening being at the mouth of the Guadalhorce River.

The district’s weather combines the continental climate and the typical climate of the Mediterranean basin, giving rise to a very singular microclimate that enables the production of a great diversity of crops from those common to a tropical zone such as avocados to the cereal production found in flat farming plains. In this environment the olive is mainly located in dry zones on the slopes of the hills and mountains that surround the valley, which together with the mildness of the climate have a decisive influence on, amongst other things, the final characteristics of the product, the harvest date and tree habit.

The lie of the land is very uneven, with olive groves located on the slopes that surround the Guadalhorce Valley, which is clearly marked and encircled by the mountain range. Consequently, the olive tree grows on marginal and poor soils and is not of the highly productive sort found in cultivated farm land, this variety has low productivity, but yields a fruit whose quality is unsurpassed.

Of the cultural techniques used to farm olives in the Guadalhorce Valley, pruning has the biggest impact on the final characteristics, and it is noted for its severity and the final structure it gives to the tree in this district. This pruning method involves cutting back the youngest branches, but leaving the main tree branches, which gives the tree a wine glass structure, on which light vegetation is left, with most of the secondary branches having been removed. This confers a very singular goblet shape to the tree.

The preparation process includes the different treatments that the olives undergo to remove their bitterness as well as their seasoning. This process is based on ancestral customs handed down from generation to generation over time. The method is practically the same as that used in bygone years, which makes it very distinct and unique to the zone from which this product hails.

5.2.   Specificity of the product:

1.	Oleuropein content. Oleuropein is the polyphenol that confers the bitterness to the olives, and ‘Aceituna Aloreña de Málaga’ contains approximately 103 mg per kilogram, meaning that the olives can be sweetened through pickling alone. After just 48 hours in brine the bitterness is removed.

2.

It has a free stone and so the stone comes easily away from the flesh. According to local tradition, harvest time is determined by cutting the olive in the middle to see if the flesh is easily separated from the stone, if so, this indicates that this is the ideal time to pick the olives. This is a highly sought after quality in table olives, which few are able to claim.

3.	The flesh-to-stone ratio of a minimum 3:1 is one of the highest for table olives.

4.

The ‘Aceituna Aloreña de Málaga’ has a size of 140 to 260, a range that classes it in the ‘Extra’ category under point 3.2.1 ‘Qualitative Classification’ of standard COI/OT/NC No 1. Traditionally, this parameter is highly prized by producers and consumers alike, and specific cultural practices are put in place to achieve this.

5.

Organoleptic description of the different types of ‘Aceituna Aloreña de Málaga’: 5.1. Fresh green: The fresh green olives are typically light green in colour with a very pleasant smell reminiscent of green fruit and grass evoking their freshness and recent harvest. Similarly, the presence of the characteristic seasonings used in its preparation are noted. The olive has a firm and crisp texture, the flesh is easily removed from the stone, and the remnants of the skin remain after chewing. Basic flavours include a characteristic bitterness, while on occasion the presence of salt can be identified depending on the type of seasoning used. Sensations on the palate include astringency and sharpness. 5.2. Traditional: Traditionally seasoned olives are green-pale yellow rather than an intense green. Their aroma evokes fresh fruit and the typical seasonings used in their preparation rather than the fresh grassy notes associated with the fresh green olives. Less firm in texture they retain their crispness, the flesh separates easily from the stone and the skin is present. These olives have a faint bitterness, with astringency and sharpness being less noticeable than in the fresh green olives. 5.3. Cured: The cured olive is yellow-brown in colour and smells of ripe fruit and fresh grass. The aroma of the dressings and lactic notes, characteristic of the preparation and curing method, are present. Less firm and crisp in texture, the flesh separates easily from the stone, and the remnants of the skin remain after chewing. It has an acid flavour, loses its bitterness in the mouth and has a spicy aftertaste.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

As previously explained, the olive tree is very sensitive to the environmental conditions in which it is grown and to handling. It is highly versatile and able to adapt to the surrounding conditions. In this connection, it should be pointed out that the production zone of the Aloreña olive is clearly delimited by a chain of mountains that determine its special characteristics with regard to the climate, soil and the lie of the land of the production zone. Together with the knowledge of the local people, this has produced a table olive that stands out from others available on the market.

The oleuropein content of ‘Aceituna Aloreña de Málaga’ is one of the traits that has had the greatest influence on the preparation of this type of olive. The low content of this polyphenol means that the olives can be sweetened in just a few days using a simple pickling method. It has also led to the olives being split to let the brine penetrate the flesh of the fruit more easily to remove the compound responsible for its bitterness.

Pickling ‘Aceituna Aloreña de Málaga’ in brine has resulted in this product’s fleshy and firm texture, since the fibrousness of the fresh fruit is not lost due to the use of caustic soda. The fibrous texture is also influenced by the type of soils in which the olives grow, usually in marginal land in mountainous areas.

The ease with which the stone is separated from the fruit, known locally as hueso flotante, has had a decisive influence on the preparation of ‘Aceituna Aloreña de Málaga’. This characteristic means that the olives can be split during preparation leaving the stone loose inside the flesh. To decide if the olives were ripe for harvesting, locals would traditionally cut the olive in the middle and if it could be separated into two halves this indicated that harvest could begin.

The unique flavour and aroma of the ‘Aceituna Aloreña de Málaga’ are also closely tied to its preparation method, which is a human factor unique to its area of origin, since the ancestral customs have been handed down over the years, using the traditional seasonings, which are a combination of local aromatic plants typically used in olive dressings in this geographical zone (thyme, fennel, pepper and garlic), which historically were grown or picked in this district, although they could come from other areas too.

The size of the ‘Aceituna Aloreña de Málaga’ is another much appreciated and valued feature of this product. To obtain this size farmers must adhere to local pruning techniques that are noteworthy because of their severity, the circular form and the light vegetation. This cultural practice also has an influence on the flesh-to-stone ratio, classed as excellent by tasting panels.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

The full text of the product specification is available at:

http://www.juntadeandalucia.es/agriculturaypesca/portal/export/sites/default/comun/galerias/galeriaDescargas/cap/industrias-agroalimentarias/denominacion-de-origen/Pliegos/Pliego_aceituna.pdf

or via the homepage of the Regional Ministry of Agriculture and Fisheries

http://www.juntadeandalucia.es/agriculturaypesca/portal by following the navigation pathway ‘Industrias Agroalimentarias’ > ‘Calidad y Promoción’ > ‘Denominaciones de Calidad’ > ‘Otros productors’; the specifications are located under the name of the Quality Designation.

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(1)  OJ L 93, 31.3.2006, p. 12.

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7.3.2012

EN

Official Journal of the European Union

C 69/15

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

2012/C 69/09

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘NEWMARKET SAUSAGE’

EC No: UK-PGI-0005-0882-21.06.2011

PGI ( X ) PDO ( )

1.   Name:

‘Newmarket Sausage’

2.   Member State or third country:

United Kingdom

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

Class 1.2 —

Meat products (cooked, salted, smoked, etc.)

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

‘Newmarket Sausage’ is a seasoned pork sausage made using fresh, primal cuts of meat from either the whole carcass, the shoulder or belly, and seasoned with a selection of herbs and spices.

In appearance the uncooked sausage has the natural colour of the pork meat, deep pink-beige with a few flecks of seasoning, it has a dry and coarse texture with visible pieces of lean meat and fat, which give the sausage a slight bite when eaten. The taste is predominantly of pork and moderately seasoned from the herb and spice mix used in its production although the taste and colour may vary according to the butcher’s particular blend of seasoning.

Traditional seasoning for ‘Newmarket Sausages’ includes combinations of the following and must make up to a maximum 3 % of the finished product:

—	black pepper,

—	white pepper,

—

salt,

—

thyme,

—

parsley,

—

nutmeg.

In addition, natural flavourings of dried lemon as an antioxidant, sulphites as a preservative and sodium phosphate as a binding agent can also be added. The sausages must have a minimum meat content of 70 % which includes a fat content of less than 20 %. The balance is bread, rusk and water depending on the manufacturer’s recipe.

‘Newmarket Sausages’ are usually presented in lengths of about 10 cm to 15 cm long, 2,5 cm to 3,5 cm in diameter, and are slightly curved in appearance. They are also produced as: a chipolata style sausage which is between 8 cm and 12 cm long, a cocktail sausage (6 cm) and a ‘jumbo’ (between 20 cm and 24 cm).

They are sold through retailers and delicatessens either in pre-packed or loose from the counter.

3.3.   Raw materials (for processed products only):

‘Newmarket Sausages’ are seasoned pork sausages made using fresh, primal cuts from either the whole carcass, the shoulder or belly and contain a selection of herbs and spices. The meat used in the preparation of ‘Newmarket Sausages’ must be pork which has been rough cut, giving a coarse texture. The meat may be sourced from outside the area but must not contain any skin, gristle, rind, offal or any form of mechanically recovered meat.

3.4.   Feed (for products of animal origin only):

—

3.5.   Specific steps in production that must take place in the identified geographical area:

The production, processing and preparation of ‘Newmarket Sausage’ must take place in the defined geographical area, this includes preparation of the raw materials as follows:

—	mincing of meat,

—	addition of seasonings and other ingredients,

—	mixing and kneading of ingredients,

—	filling the natural casings,

—

shaping.

3.6.   Specific rules concerning slicing, grating, packaging, etc.:

None.

3.7.   Specific rules concerning labelling:

None.

4.   Concise definition of the geographical area:

The area of production of the ‘Newmarket Sausage’ includes the town of Newmarket and the surrounding region specifically within the following road system: from junction 37 on the A14, north on the A142 left at River Lane encompassing Fordham to Collins Hill up to junction B1102. Left at junction taking B1102 until it meets the A142. Then head north along the A142 to its junction with the A1123. Continue through the village of Wicken in a north-west direction turning south down Upware Road to the village of Upware. Continue on the minor roads, namely Great Drove, Headlake Drove, Little Fen Drove, Barston Drove, Fair Green to the village of Reach. Continue on through to Swaffham Prior, turning south-west on B1102 to Swaffham Bulbeck, and then turning south-east onto Swaffham Heath Road, crossing over the A14 to the meeting with A1304 to Dullingham. Crossing the B1061 at Dullingham continue onto Stetchworth Road and through Ditton Green, onto Woodditton. From there turn right (south-east) on Kirtling Road, and onto Woodditton Road to Kirtling Green. Turn left (north) at The Street and towards Kirtling. Head north-east from Kirtling taking first right (south-east) at Upend towards the B1063, turning left (north) on the B1063. Follow the B1063 to the B1085 divergence heading north on B1085 up to Dalham, follow the B1085 and turn north-west to Moulton up towards Kentford to regain the A14 following the A14 west bound to junction 37.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The town of Newmarket has been a famous horse racing venue since the 17th century. The sausage evolved from the pig-keeping tradition associated with horse racing stables, where pigs were kept to graze on stable scraps and keep racing yards free of debris. By the early 20th century, a number of butchers in Newmarket had begun producing sausages as evidenced in the censuses of 1881 and 1891.

Newmarket has been associated with horse racing since King James I organised the first race on the site which was run in 1622. The King had visited Newmarket on 27 February 1604 when he went hare coursing on the heath surrounding the town and since then he became a frequent visitor to the town. The world’s oldest surviving horse race, The Town Plate, dating from 1665 was established by Charles II at Newmarket and ‘Newmarket Sausages’ have traditionally been given as part of the prizes in this race since 1952.

Modern stables no longer keep pigs but the East Anglia area of the United Kingdom, where Newmarket is situated, is well-known for pig farming. This is due to the predominant arable/cereal farms concentrated in the area where the pigs are fed on the cereal by-products. The bread originally used in the sausages was leftover loaves from local bakers who found it a handy outlet for day-old bread which had become too stale to sell as ‘fresh’. This custom is still maintained today.

5.2.   Specificity of the product:

‘Newmarket Sausages’ have a high meat content and coarse cut texture which is seasoned. Local producers continue to make the sausages using the traditional recipes which have been handed down through generations.

‘Newmarket Sausage’ is renowned for its coarse highly seasoned texture which includes white and black pepper, salt, thyme, parsley, nutmeg and the addition of natural flavourings of dried lemon as an antioxidant. ‘Newmarket Sausages’ have become inextricably linked to horse racing as they were sold as a quick hot snack to eat at the races and in the various hostelries during the racing season. Race-goers also bought them to take home after the event. Their popularity has spread beyond the racecourse and remain popular with the Royal Family.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

Reputation of the product

‘Newmarket Sausages’ soon became a popular snack with the horseracing fraternity, which included members of the Royal Family. The sausages have been popular with the Royal Household since the beginning of the 19th century. The recipe for the ‘Newmarket Sausage’ is unchanged since the days of Queen Victoria, and continues to be made to the same exacting standards as they always have been. Handmade with care in small batches, and free from artificial colouring and flavourings.

Popularity of the sausages soared far and wide beyond the horseracing circles, and an extract from the Newmarket Local History Society’s chronicles records notes of a railway clerk spending two or three hours every race week booking parcels of the sausage on the race meeting trains during the busy horse-racing season, when railway communications became more frequent.

Sausage production was inevitable in Newmarket given its location in Suffolk. The county had long been a major producer of good pork, the meat of the black Suffolk pig was prized as being sweet and tender. In the Newmarket area stable yards and local cottagers kept pigs which were allow to roam freely and which fed on scraps and forage. The town had a dozen or so butchers in the late 19th and early 20th century, many breeding, fattening and slaughtering their own pigs to supply their own sausages.

Although a dozen butchers were said to be operating in Newmarket in the early 20th century each producing their own sausages, gradually the number of shops declined leaving just three producers of the ‘Newmarket Sausage’. Although the earliest reference to Newmarket and sausages is in 1618, a distinct type of sausage called the ‘Newmarket Sausage’ only appears in the literature in the mid-1800’s, the 1849 reference above being the earliest so far discovered.

More recently there have been numerous references to the ‘Newmarket Sausage’ in cookbooks and guide books. They are described in the ‘Traditional Foods of Britain’ (Laura Mason with Catherine Brown, Prospect Books 1999), part of an inventory of the food products from all the regions of the European Union and Clarissa Dickson-Wright, in her latest book, recalls her earliest experience with ‘Newmarket Sausages’. Google has 4 190 references to the ‘Newmarket Sausage’. The Newmarket Local History Society in its review of Newmarket history gives a full write-up to the local production of sausages, substantiating all that is claimed. One producer of ‘Newmarket Sausages’ has been supplying his sausages under Royal Warrant since 1907 and is currently warrant holder as supplier to H.M. The Queen. Another producer’s sausages are given as a traditional prize to the winning jockeys of the country’s oldest horse race, the Newmarket Town Plate. Reference is also made to ‘Newmarket Sausages’ by the British Tourist Authority in their publication ‘Taste England’ and website http://www.EnjoyEngland.com

Reference to publication of the specification:

http://archive.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/newmarket-sausage-pgi-110822.pdf

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(1)  OJ L 93, 31.3.2006, p. 12.

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