23.1.2014

EN

Official Journal of the European Union

C 20/1

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Non-opposition to a notified concentration

(Case COMP/M.7116 — Sixth AP Fund/Nordstjernan/Salcomp)

(Text with EEA relevance)

(2014/C 20/01)

On 15 January 2014, 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 32014M7116. EUR-Lex is the online access to the European law.

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23.1.2014

EN

Official Journal of the European Union

C 20/2

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Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU

Cases where the Commission raises no objections

(Text with EEA relevance)

(2014/C 20/02)

Date of adoption of the decision	25.10.2013
Reference number of State Aid	SA.37400 (13/N)
Member State	Lithuania
Region	—	—
Title (and/or name of the beneficiary)	2007–2013 m. regioninės pagalbos žemėlapio taikymo pratęsimas iki 2014 m. birželio 30 d.
Legal basis	Lietuvos Respublikos Vyriausybės nutarimo „Dėl Lietuvos Respublikos regioninės pagalbos žemėlapio patvirtinimo“ projektas
Type of measure	Scheme	—
Objective	Regional development
Form of aid	Other — The notification refers to the prolongation of the existing regional aid map. All forms of aid are possible.
Budget	—
Intensity	—
Duration (period)	31.12.2013-30.6.2014
Economic sectors	All economic sectors eligible to receive aid
Name and address of the granting authority	Ūkio ministerija Gedimino pr. 38 LT-01104 Vilnius LIETUVA/LITHUANIA
Other information	—

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

http://ec.europa.eu/competition/elojade/isef/index.cfm

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23.1.2014

EN

Official Journal of the European Union

C 20/3

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Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU

Cases where the Commission raises no objections

(Text with EEA relevance)

(2014/C 20/03)

Date of adoption of the decision	26.11.2013
Reference number of State Aid	SA.37202 (13/N)
Member State	United Kingdom
Region	Wales	Mixed
Title (and/or name of the beneficiary)	Finance Wales JEREMIE Fund
Legal basis	Section 60 Government of Wales Act 2006   Section 1 Welsh Development Agency Act 1975
Type of measure	Scheme	—
Objective	Risk capital
Form of aid	Provision of risk capital
Budget	Overall budget: GBP 150 million
Intensity	—
Duration (period)	Until 31.12.2015
Economic sectors	All economic sectors eligible to receive aid
Name and address of the granting authority	Finance Wales Oakleigh House Park Place Cardiff CF10 3DQ UNITED KINGDOM
Other information	—

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

http://ec.europa.eu/competition/elojade/isef/index.cfm

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23.1.2014

EN

Official Journal of the European Union

C 20/4

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Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU

Cases where the Commission raises no objections

(Text with EEA relevance)

(2014/C 20/04)

Date of adoption of the decision	12.12.2013
Reference number of State Aid	SA.37226 (13/N)
Member State	United Kingdom
Region	Wales	—
Title (and/or name of the beneficiary)	Welsh Assembly Government Rescue and Restructuring Scheme for SMEs
Legal basis	Sections 1(2), (3) & (7) of the Welsh Development Agency Act 1975 and Section 70 & 71 of the Government of Wales Act 2006
Type of measure	Scheme	—
Objective	Rescuing firms in difficulty
Form of aid	Other
Budget	—
Intensity	0 %
Duration (period)	9.1.2009-31.12.2017
Economic sectors	All economic sectors eligible to receive aid
Name and address of the granting authority	Finance Wales Oakleigh House Park Place Cardiff CF10 3DQ UNITED KINGDOM
Other information	—

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

http://ec.europa.eu/competition/elojade/isef/index.cfm

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23.1.2014

EN

Official Journal of the European Union

C 20/5

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Euro exchange rates (1)

22 January 2014

(2014/C 20/05)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,3566
JPY	Japanese yen	141,57
DKK	Danish krone	7,4622
GBP	Pound sterling	0,81900
SEK	Swedish krona	8,7958
CHF	Swiss franc	1,2345
ISK	Iceland króna
NOK	Norwegian krone	8,3655
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	27,535
HUF	Hungarian forint	302,18
LTL	Lithuanian litas	3,4528
PLN	Polish zloty	4,1650
RON	Romanian leu	4,5266
TRY	Turkish lira	3,0634
AUD	Australian dollar	1,5291
CAD	Canadian dollar	1,4876
HKD	Hong Kong dollar	10,5237
NZD	New Zealand dollar	1,6268
SGD	Singapore dollar	1,7337
KRW	South Korean won	1 450,61
ZAR	South African rand	14,7038
CNY	Chinese yuan renminbi	8,2107
HRK	Croatian kuna	7,6385
IDR	Indonesian rupiah	16 472,27
MYR	Malaysian ringgit	4,5199
PHP	Philippine peso	61,460
RUB	Russian rouble	45,9745
THB	Thai baht	44,632
BRL	Brazilian real	3,2072
MXN	Mexican peso	18,0441
INR	Indian rupee	83,9530

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

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23.1.2014

EN

Official Journal of the European Union

C 20/6

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New national side of euro coins intended for circulation

(2014/C 20/06)

National side of the new commemorative 2-euro coin intended for circulation and issued by Luxembourg

Euro coins intended for circulation have legal tender status throughout the euro area. For the purpose of informing the public and all parties who handle the coins, the Commission publishes a description of the designs of all new coins (1). In accordance with the Council conclusions of 10 February 2009 (2), euro-area Member States and countries that have concluded a monetary agreement with the European Union providing for the issuing of euro coins are allowed to issue commemorative euro coins intended for circulation, provided that certain conditions are met, particularly that only the 2-euro denomination is used. These coins have the same technical characteristics as other 2-euro coins, but their national face features a commemorative design that is highly symbolic in national or European terms.

Issuing country: Luxembourg

Subject of commemoration: the 175th anniversary of the independence of the Grand-Duchy of Luxembourg

Description of the design: The coin depicts on the right hand side of its inner part the effigy of His Royal Highness, the Grand-Duke Henri, looking to the right, and on the left hand side of its inner part, vertically positioned, the years ‘1839’ and ‘2014’ and the name of the issuing country ‘LËTZEBUERG’. The inscriptions ‘ONOFHÄNGEGKEET’ and ‘175 Joër’ appear at the bottom of the inner part of the coin.

The coin’s outer ring depicts the 12 stars of the European flag.

Number of coins to be issued: 1,4 million

Date of issue: January 2014

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(1)  See OJ C 373, 28.12.2001, p. 1, for the national faces of all the coins issued in 2002.

(2)  See the conclusions of the Economic and Financial Affairs Council of 10 February 2009 and the Commission Recommendation of 19 December 2008 on common guidelines for the national sides and the issuance of euro coins intended for circulation (OJ L 9, 14.1.2009, p. 52).

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23.1.2014

EN

Official Journal of the European Union

C 20/7

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Announcement

Publication of Oppland County’s intention to enter into three contracts concerning local public transport by bus, pursuant to Article 7(2) of Regulation (EC) No 1370/2007 of the European Parliament and of the Council on public passenger transport services by rail and by road and repealing Council Regulations (EEC) Nos 1191/69 and 1107/70

(2014/C 20/07)

1.   Name and address of the competent authority

Oppland fylkeskommune

Opplandstrafikk

Kirkegata 76

Postboks 988

2626 Lillehammer

NORWAY

2.   Type of award envisaged

Directly awarded contract pursuant to the exceptions in Article 5(4) of Regulation (EC) No 1370/2007 of the European Parliament and of the Council.

3.   Services and areas potentially covered by the award

Passenger transport by bus in Torpa and surroundings (mainly in the municipality of Nordre Land). The transport amounts to about 300 000 km yearly.

1.   Name and address of the competent authority

Oppland fylkeskommune

Opplandstrafikk

Kirkegata 76

Postboks 988

2626 Lillehammer

NORWAY

2.   Type of award envisaged

Directly awarded contract pursuant to the exceptions in Article 5(4) of Regulation (EC) No 1370/2007 of the European Parliament and of the Council.

3.   Services and areas potentially covered by the award

Passenger transport by bus in Snertingdal and Biri in the municipality of Gjøvik. The transport amounts to about 470 000 km yearly.

1.   Name and address of the competent authority

Oppland fylkeskommune

Opplandstrafikk

Kirkegata 76

Postboks 988

2626 Lillehammer

NORWAY

2.   Type of award envisaged

Directly awarded contract pursuant to the exceptions in Article 5(4) of Regulation (EC) No 1370/2007 of the European Parliament and of the Council.

3.   Services and areas potentially covered by the award

Passenger transport by bus in Etnedal and Begnadalen, mainly in the municipalities of Etnedal and Bagn. The transport amounts to about 417 000 km yearly.

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23.1.2014

EN

Official Journal of the European Union

C 20/9

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Publication of an application 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

(2014/C 20/08)

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs  (2)

‘HAVARTI’

EC No: DK-PGI-0005-0831-05.10.2010

PGI ( X ) PDO ( )

1.   Name

‘Havarti’

2.   Member State or Third Country

Denmark

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3.

Cheeses

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

Ripened firm cheese made from pasteurised milk of bovine origin. Milk and milk products of a different animal origin are not permitted.

Water content: depends on the fat in dry matter content, see table below

Fat in dry matter	Max. water content
30 % to < 40 %	54 %
45 % to < 55 %	50 %
55 % to < 60 %	46 %
60 % or more	42 %

The other specific properties are:

Exterior

May be produced with or without a smear-ripened rind. The surface may be coated.

Interior

Colour: Whitish (or ivory-coloured) to yellowish

Consistency: Soft, yet still cuttable and firm to the bite (al dente)

Structure: Plentiful irregular, rice-grain-sized eyes (mostly 1-2 mm in width and up to 10 mm in length) evenly distributed through the cheese. In cheese with a 60 % fat in dry matter content the eyes are generally smaller.

Smell and taste: Mild, acidic, aromatic and with a certain fullness. The smell and taste become more pronounced with age. ‘Havarti’ 60+ cheese has a soft and creamy consistency and cream-like taste.

Flavourings

Seasonings such as chives and dill may be added, provided that their characteristic taste can be identified in the cheese.

Shape

Round or rectangular.

Maturing

The characteristic taste and texture of ‘Havarti’ are obtained as a result of the following ripening processes:

With rind: smear-ripening for 1-2 weeks at 14-18 °C, followed by ripening for 1-3 weeks at 8-12 °C;

Rindless: ripening for 3 weeks at 12-20 °C.

‘Havarti’ may be dispatched from the production plant for further processing, including ripening, or for storage at another plant before it has reached the above mentioned ages, but it may not leave the second plant before it has attained the minimum age.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

—

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

‘Havarti’ must be produced and ripened in maturing stores in Denmark. The production method comprises in particular the following stages: moulding of the curds, melting of the curds and maturing of the cheese for an initial 2-3 weeks; this differs from the process that is usual in the case of similar products. A more detailed description of these three stages is presented below.

Moulding of the curds

When the curds have reached the correct firmness, they are separated from the whey. It is crucial that the separated curds be kept free of lumps before moulding. This is ensured by adapting the speed/intensity of whey separation precisely to the moulding method and capacity. The curds must also have attained a consistency enabling them to withstand such treatment. However, they must not become so firm as to impede or impair subsequent melting and so prevent the cheese from acquiring the characteristics of ‘Havarti’ in terms of taste and consistency.

Melting of the curds

The moulded curds are pressed only very lightly, or not at all, in order to ensure that the structure described in Section 3.2, ‘Interior’ is formed and maintained. The cheese is thus ‘pressed’ mainly under its own weight. In order to achieve the desired structure and form a coherent block of cheese, the temperature at the beginning of this stage must be kept as high as 41 °C. It is at this stage that the cheese’s final water content is determined, and this is extremely important in terms of achieving the desired consistency and taste.

Maturing of the cheese for an initial 2-3 weeks

Whether the cheese is to be surface-ripened or to be rindless, it is stored for a period of time during which the temperature falls to 12-20 °C. Cheese is normally ripened at lower temperatures than those specified here.

Control of the stages specified above and the interplay between them are essential so that the cheese acquires the described characteristics.

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

—

3.7.   Specific rules concerning labelling

The fat in dry matter content is expressed in four steps, i.e. 30+, 45+, 55+ and 60+. ‘Havarti’ containing at least 60 % fat in dry matter may be called flødehavarti (cream Havarti). A 45 % fat in dry matter content is used as a reference for comparative nutrition claims regarding fat content.

Any flavouring added to the cheese to impart an essential character must be mentioned in the name or be indicated in association therewith.

4.   Concise definition of the geographical area

Denmark

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Denmark has long and proud dairying traditions. The Danish dairy sector possesses a unique body of expertise and a high level of know-how, which can be documented as far back as 1921 and is believed to have been built up over more than 100 years.

Denmark has trained professional dairymen in the further processing of milk at specialised colleges, namely Ladelund Mejeriskole and Dalum Mejeriskole, since the late 19th century. ‘Havarti’ has been the basis for training in the production of pumped-curd cheese.

Academic training in dairy science and technology has been available since 1921 in Denmark, which is now one of the few countries in the world still to offer such training.

5.2.   Specificity of the product

‘Havarti’ is what is known as a pumped-curd cheese, referring to the way in which the curd is moulded and then melted. It can be recognised by the plentiful irregular, rice-grain-sized eyes evenly distributed through the cheese. ‘Havarti’ has a characteristic mild and acidic taste, which is also aromatic, with a discreet full-bodied quality. It is soft but still cuttable, complemented by an al dente texture. This pumped-curd cheese was first produced in Denmark in 1921, when G. Morgenthaler from Switzerland taught two dairymen at two dairies, Ruds Vedby and Hallebygaard on Zealand, how to produce a totally new pumped-curd cheese. This was a great success, and production of the new cheeses spread from these two dairies to many other dairies throughout Denmark.

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)

The protection of ‘Havarti’ as a geographical indication is based on its specific reputation and production method.

Reputation

‘Havarti’ is a very old Danish word dating back to Viking times. It is derived from the word avarti, denoting a lush, flowery riverbank. The name ‘Havarti’ maintains a link with Hanne Nielsen, in recognition of the work she did in the field of cheese-making on the Havartigården farm at Holte, near Copenhagen, in the second half of the 19th century. From 1866 to 1890, she made cheese-making at Havartigården famous throughout Denmark, and she became a supplier to the Royal Danish Court.

Both inside and outside the Community, ‘Havarti’ has a reputation for being a speciality of Danish origin. According to a recent consumer survey by Zapera, the vast majority of Danish consumers are familiar with ‘Havarti’ and associate it with Denmark. As its production and consumption are concentrated in Denmark, ‘Havarti’ is best known amongst consumers in Denmark. Almost 90 % of Danes surveyed are familiar with ‘Havarti’, and almost 80 % of them associate ‘Havarti’ with Denmark. Just over one third of consumers from other Member States are familiar with ‘Havarti’.

The Danish dairy sector has taken part with ‘Havarti’ in shows and competitions at both national and international level, winning many awards. For over 60 years it has been a regular feature at shows in Denmark, such as the National Dairy Show (Landsmejeriudstillingen) and district shows; it has also been shown at Wisconsin Cheese Makers Association events, where it has won several prizes. Many international reference works on cheese also refer to its Danish origin.

‘Havarti’ has secured an important position in terms of Danish cheese production, its share rising from 1-2 % at the end of the Second World War to 16 % in the 1970s, 50 years later. At 32 700 tonnes, ‘Havarti’ now (in 2008) accounts for 10,2 % of Denmark’s total cheese production.

Production method

Instruction in the making of ‘Havarti’ can be documented back to 1921 and has been — and continues to be — a normal part of a dairyman’s training in Denmark, and references to making ‘Havarti’ are therefore to be found in a large number of training manuals. There are in particular three stages in the production process that determine the nature of the cheese. It is the control of these stages, and the interaction between them, that is key to the cheese acquiring the described characteristics. The know-how that has been built up over all these years at Danish dairies has created a unique body of experience. It is therefore important that the production of ‘Havarti’ take place at Danish dairies, where dairymen, dairy technicians, dairy technologists and dairy engineers have over many years received thorough training and instruction in the technologies used specifically for this type of cheese. This description of the cheese was included in the Order of the Ministry of Agriculture of 13 March 1952 and may still be found in Order No 2 of 4 January 2013 on milk products etc.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://www.foedevarestyrelsen.dk/SiteCollectionDocuments/25_PDF_word_filer%20til%20download/06kontor/Varespecifikation%20for%20Havarti_revideret_juli%202011_.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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