C 353 Official Journal

ISSN 1977-091X

Official Journal C 353

of the European Union

Volume 55 English edition Information and Notices 17 November 2012

Notice No Contents Page

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2012/C 353/01 Euro exchange rates ...... 1

2012/C 353/02 Commission Decision of 15 November 2012 setting up the Electricity Coordination Group ...... 2

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2012/C 353/03 Prior notification of a concentration (Case COMP/M.6697 — O.W. Bunker/Bergen Bunkers) ( 1) ...... 5

2012/C 353/04 Prior notification of a concentration (Case COMP/M.6770 — American Securities/Metaldyne) — Candidate case for simplified procedure ( 1 ) ...... 6

2012/C 353/05 Prior notification of a concentration (Case COMP/M.6779 — Barclays/Goldman Sachs/TPG/Gardman) — Candidate case for simplified procedure ( 1 ) ...... 7

Price: 1 EN EUR 3 ( ) Text with EEA relevance (Continued overleaf) Notice No Contents (continued) Page

2012/C 353/06 Prior notification of a concentration (Case COMP/M.6715 — CNOOC/Nexen) — Candidate case for simplified procedure ( 1 ) ...... 8

OTHER ACTS

European Commission

2012/C 353/07 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 food stuffs ...... 9

2012/C 353/08 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 ...... 14

2012/C 353/09 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 food stuffs ...... 18

2012/C 353/10 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 ...... 23

EN ( 1 ) Text with EEA relevance 17.11.2012 EN Official Journal of the European Union C 353/1

(Notices)

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Euro exchange rates ( 1) 16 November 2012 (2012/C 353/01)

1 euro =

Currency Exchange rate Currency Exchange rate

USD US dollar 1,2745 AUD Australian dollar 1,2337 JPY Japanese yen 103,44 CAD Canadian dollar 1,2753 DKK Danish krone 7,4585 HKD Hong Kong dollar 9,8803 GBP Pound sterling 0,80245 NZD New Zealand dollar 1,5739 SEK Swedish krona 8,6493 SGD Singapore dollar 1,5638 KRW South Korean won 1 390,81 CHF Swiss franc 1,2042 ZAR South African rand 11,2927 ISK Iceland króna CNY Chinese yuan renminbi 7,9471 NOK Norwegian krone 7,3695 HRK Croatian kuna 7,5375 BGN Bulgarian lev 1,9558 IDR Indonesian rupiah 12 272,52 CZK Czech koruna 25,534 MYR Malaysian ringgit 3,9127 HUF Hungarian forint 284,18 PHP Philippine peso 52,728 LTL Lithuanian litas 3,4528 RUB Russian rouble 40,4368 LVL Latvian lats 0,6963 THB Thai baht 39,191 PLN Polish zloty 4,1615 BRL Brazilian real 2,6391 RON Romanian leu 4,5333 MXN Mexican peso 16,8339 TRY Turkish lira 2,2944 INR Indian rupee 70,3210

( 1 ) Source: reference exchange rate published by the ECB. C 353/2 EN Official Journal of the European Union 17.11.2012

COMMISSION DECISION of 15 November 2012 setting up the Electricity Coordination Group (2012/C 353/02)

THE EUROPEAN COMMISSION, system, while Regulation (EC) No 714/2009 ( 4 ) entrusts ENTSO-E with the task to adopt tools to ensure coor dination of network operation in normal and emergency Having regard to the Treaty on the Functioning of the European conditions and to produce regularly a European Union, generation adequacy outlook.

Whereas: (6) Under Directive 2009/72/EC Member States, as well as the regulatory authorities, are obliged to cooperate with each other and with the Commission for the purpose of (1) Article 194(1) of the Treaty establishes the objectives of integrating their national markets, as a first step towards ensuring the functioning of the energy market and the the creation of a fully liberalised internal market. The security of energy supply in the Union, the promotion of Commission monitors the implementation of the 5 energy efficiency, energy saving, the development of new provisions of Directive 2009/72/EC ( ). and renewable forms of energy and the interconnection of energy networks in a spirit of solidarity. (7) The increasing production of electricity from renewable energy sources leads to new challenges for the internal (2) Directive 2005/89/EC of the European Parliament and of electricity market, notably with respect to grid stability the Council of 18 January 2006 concerning measures to and security of electricity supply. Increased coordination safeguard security of electricity supply and infrastructure of policy measures related to the internal electricity 1 investment ( ) requires Member States to ensure a high market between Member States, other involved stake level of security of electricity supply and to take into holders and the Commission is crucial for the success account possibilities for cross-border cooperation for of the integration of European electricity markets and this purpose. It is the Commission's responsibility to the maintenance of a high standard of security of monitor and review its application. electric supply.

(3) Directive 2009/72/EC of the European Parliament and of the Council of 13 July 2009 concerning common rules (8) The Commission has therefore launched several meetings for the internal market in electricity and repealing of high-level representatives from competent Member State authorities, national energy regulators, ENTSO-E Directive 2003/54/EC ( 2 ) provides for detailed rules on the internal electricity market. These rules aim, inter and the Agency for the Cooperation of Energy Regulators alia, at the further developing cross-border intercon (‘the Agency’) to exchange views and feed into its policy nections and ensuring a high standard of security of thinking on electricity security of supply matters, electricity supply. including grid stability and generation adequacy. These first activities and the idea of an Electricity Coordination Group were discussed at the informal Energy Council in Wroclaw in September 2011 and in the meetings of the (4) Directive 2009/72/EC entrusts regulatory authorities with Transport, Telecommunications and Energy Council in the task to monitor compliance with network security November 2011 and February 2012 meeting. and reliability rules and investments in generation capacity in relation to security of supply. In accordance with Regulation (EC) No 713/2009 ( 3), the Agency for the Cooperation of Energy Regulators shall assist the (9) These meetings of high level representatives have proven regulatory authorities, where necessary coordinate their to be very useful for the Commission and all involved action and monitor the execution of the tasks of the stakeholders. They provided valuable insights into European Network of Transmission System Operators internal electricity market and security of supply issues for Electricity (‘ENTSO-E’). and allowed to discuss different possible solutions to address the existing problems. They highlighted in

(5) Directive 2009/72/EC furthermore provides that trans ( 4 ) OJ L 211, 14.8.2009, p. 15. 5 mission system operators shall be responsible for ( ) See in particular with respect to security of supply issues ensuring a secure, reliable and efficient electricity Article 47(1)(c) of Directive 2009/72/EC (monitoring). The Commission also has to evaluate security of supply issues in the context of certification decisions (see Article 11(7) of Directive ( 1 ) OJ L 33, 4.2.2006, p. 22. 2009/72/EC) and is encouraged to submit recommendations to ( 2 ) OJ L 211, 14.8.2009, p. 55. negotiate relevant agreements with third countries addressing ( 3 ) OJ L 211, 14.8.2009, p. 1. security of supply (see recital (25) of Directive 2009/72/EC). 17.11.2012 EN Official Journal of the European Union C 353/3

particular the need to address the new challenges relating (b) discuss specific issues raising concerns on grid stability to integrated electricity markets on a European level. and/or generation adequacy with a view to come to co- ordinated solutions in line with the internal energy market; (10) It is therefore appropriate to formalise this group of experts in the field of electricity and to define its tasks and its structure. (c) review the regular adequacy outlooks prepared by ENTSO-E, in particular where such reports indicate a potential risk to (11) The group should help to strengthen and intensify the security of supply; cooperation and coordination between Member States and the Commission in the field of cross-border trade of electricity and security of supply issues, including generation adequacy and grid stability, and also to (d) promote the exchange of information, prevention and coor prepare potential new policy initiatives and react to dinated action in case of an emergency within the Union potential supply crises. and with third countries.

(12) The Electricity Coordination Group should provide the Commission and its members with the necessary policy expertise for initiatives aimed at preserving and Article 3 enhancing market integration and security of electricity Consultation supply. The Commission may consult the Group on any matter relating (13) The Group should be composed of the Member States' to electricity and, in particular, security of electricity supply. competent authorities (ministry competent for electricity and national regulatory authority), of ENTSO-E and of the Agency. Rules on disclosure of information by Article 4 members of the group should be laid down. Composition of the Group (14) Personal data relating to the members of the Group should be processed in accordance with Regulation (EC) 1. The Group shall be composed of the following members: No 45/2001 of the European Parliament and of the Council of 18 December 2000 on the protection of individuals with regard to the processing of personal (a) Member States' authorities, in particular Ministries data by the Community institutions and bodies and on competent for energy; the free movement of such data ( 6 ),

HAS ADOPTED THIS DECISION: (b) the National Regulatory Authorities for energy; Article 1 Establishment of the Electricity Coordination Group (c) the Agency for the Cooperation of Energy Regulators (‘the The Electricity Coordination Group, hereinafter referred to as Agency’) established by Regulation (EC) No 713/2009 ( 7 ); ‘the Group’, is hereby set up.

Article 2 (d) the European Network of Transmission System Operators Tasks of the Group for Electricity (‘The ENTSO for Electricity’) established by 8 1. The Group's tasks shall be: Regulation (EC) No 714/2009 ( ).

(a) to serve as a platform for the exchange of information and coordination of electricity policy measures having a cross- 2. Each of the members shall nominate not more than two border impact and for the exchange of experiences, best permanent representatives and two alternates to participate in practices and expertise and also to assist the Commission the work of the Group. One of the permanent representatives of in designing its policy initiatives; the Member State shall be the Head of the Government Department for energy. One of the permanent representatives (b) to facilitate the exchange of information and cooperation of the national regulatory authorities shall be its Director- regarding security of supply in electricity, including General or President. One of the permanent representatives generation adequacy and cross-border grid stability. nominated by the Agency shall be the Director. One of the permanent representatives nominated by ENTSO-E shall be 2. The Group shall in particular: the Secretary-General. Alternates shall be appointed in accordance with the same conditions as members; alternates (a) exchange information on decisions regarding generation and automatically replace any members who are absent or indis transmission and their potential consequences for cross- posed. border trade and grid stability cross-borders;

( 7 ) See footnote 3. ( 6 ) OJ L 8, 12.1.2001, p. 1. ( 8 ) See footnote 4. C 353/4 EN Official Journal of the European Union 17.11.2012

3. During an emergency situation at Union, Member State or rules on security regarding the protection of EU classified regional level, or in other exceptional situations, the members information, laid down in the Annex to Commission Decision of the Group may request the Commission to appoint more 2001/844/EC ( 11 ), ECSC, Euratom. Should they fail to respect than two representatives to participate in the work of the these obligations, the Commission may take all appropriate Group. measures.

4. The names of members as well as the names of members' 6. The meetings of the Group and its sub-groups shall, in permanent representatives and of the alternates of the members principle, take place on Commission premises. The Commission of the Group, and of the observers shall be published in the shall provide secretarial support. Other Commission services Register of Commission expert groups and other similar entities and the European External Action Service may be invited to 9 (‘the Register’) ( ). the meetings of the Group and its sub-groups when directly concerned by the matters to be discussed. 5. Each Member of the Electricity Coordination Group shall register via internet (‘CIRCABC’ website ( 10 )) and ensure that its membership status is up-to-date. 7. Without prejudice to paragraph 6 of this Article, the Commission shall make all relevant work documents available to the Group members via a collaborative workspace with 6. Personal data shall be collected, processed and published partners of the European Union (‘CIRCA’ website). In addition, in accordance with Regulation (EC) No 45/2001. the Commission publishes all relevant documents either by including it in the Register or via a link from the Register to Article 5 a dedicated website. Exceptions to systematic publication should be foreseen where disclosure of a document would undermine Operation the protection of a public or private interest as defined in 1. The Group shall be chaired by a representative of the Article 4 of Regulation (EC) No 1049/2001. Commission (‘the Chairman’). Article 6 2. The Chairman shall convene the Group on a regular basis and shall share with the Group information received from its Meeting expenses members whilst preserving the confidentiality of commercially 1. Participants in the activities of the Group and sub-groups sensitive information. shall not be remunerated for the services they render.

3. In agreement with the Commission services, the Group 2. Travel expenses incurred by one representative of each may set up sub-groups to examine specific questions on the Member State and the national regulatory authority shall be basis of terms of reference defined by the Group. Such sub- reimbursed by the Commission in accordance with the groups shall be dissolved as soon as their mandates are fulfilled. provisions in force within the Commission.

4. The Commission’s representative may invite experts from outside the group with specific competence in a subject on the 3. Those expenses shall be reimbursed within the limits of agenda, such as representatives of producer or consumer organi the available appropriations allocated under the annual sations or third countries, to participate in the work of the procedure for the allocation of resources. group or sub-group on an ad hoc basis. In addition, the Commission’s representative may give observer status to indi viduals, organisations as defined in Rule 8(3) of the horizontal rules on expert groups and candidate countries. Done at Brussels, 15 November 2012.

5. Members of expert groups and their representatives, as For the Commission well as invited experts and observers, shall comply with the obligations of professional secrecy laid down by the Treaties Günther OETTINGER and their implementing rules, as well as with the Commission's Member of the Commission

( 9 ) Members who do not wish to have their names disclosed may apply for derogation from this rule. The request not to disclose the name of a member of an expert group shall be considered justified whenever publication could endanger his or her security or integrity or unduly prejudice his or her privacy. ( 10 ) CIRCABC stands for ‘Communication & Information Resource Centre for Administrations, Businesses and Citizens’. ( 11) OJ L 317, 3.12.2001, p. 1. 17.11.2012 EN Official Journal of the European Union C 353/5

(Announcements)

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

EUROPEAN COMMISSION

Prior notification of a concentration (Case COMP/M.6697 — O.W. Bunker/Bergen Bunkers) (Text with EEA relevance) (2012/C 353/03)

1. On 8 November 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 O.W. Bunker & Trading A/S (‘O.W. Bunker’, Denmark), controlled by Altor Fund II (‘Altor’, Jersey), acquires within the meaning of Article 3(1)(b) of the Merger Regulation, sole control of Bergen Bunkers AS (‘Bergen Bunkers’, Norway) by way of purchase of share. 2. The business activities of the undertakings concerned are: — for Altor: private equity fund, — for O.W. Bunker: trading and physical supply of marine (bunker) fuel, lubricants and logistics services, and, — for Bergen Bunkers: brokering and trading of marine fuel and lubricants. 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- [email protected] or by post, under reference number COMP/M.6697 — O.W. Bunker/Bergen Bunkers, to the following address: European Commission Directorate-General for Competition Merger Registry J-70 1049 Bruxelles/Brussel BELGIQUE/BELGIË

( 1 ) OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’). C 353/6 EN Official Journal of the European Union 17.11.2012

Prior notification of a concentration (Case COMP/M.6770 — American Securities/Metaldyne) Candidate case for simplified procedure (Text with EEA relevance) (2012/C 353/04)

1. On 9 November 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 ( 1 ) by which a fund managed by American Securities LLC (‘American Securities’, USA) indirectly acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control over the Metaldyne Group (‘Metaldyne’, USA), by way of merger. 2. The business activities of the undertakings concerned are: — for American Securities: private investment firm, — for Metaldyne: manufacture and sale of metal components for light-duty motor vehicles to automotive OEM and Tier 1 automotive suppliers. 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- [email protected] or by post, under reference number COMP/M.6770 — American Securities/ Metaldyne, to the following address: European Commission Directorate-General for Competition Merger Registry J-70 1049 Bruxelles/Brussel BELGIQUE/BELGIË

( 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’). 17.11.2012 EN Official Journal of the European Union C 353/7

Prior notification of a concentration (Case COMP/M.6779 — Barclays/Goldman Sachs/TPG/Gardman) Candidate case for simplified procedure (Text with EEA relevance) (2012/C 353/05)

1. On 9 November 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 ( 1 ) by which Barclays Bank PLC (‘Barclays’, UK), the Goldman Sachs Group (‘Goldman Sachs’, US) and TPG Lundy Co L.P. (‘TPG Lundy’, UK) acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of Gardman Holding Limited (‘Gardman’, UK). 2. The business activities of the undertakings concerned are: — for Barclays: the provision of financial services such as personal banking, credit cards, corporate investment banking and wealth and investment management services, — for Goldman Sachs: the provision of financial services as a global investment banking, securities and investment management firm, — for TPG: the management of funds that invest in a variety of companies through acquisitions and corporate restructurings, — for Gardman: the wholesale and distribution of gardening and wild bird care products and some pet care products. 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- [email protected] or by post, under reference number COMP/M.6779 — Barclays/Goldman Sachs/ TPG/Gardman, to the following address: European Commission Directorate-General for Competition Merger Registry J-70 1049 Bruxelles/Brussel BELGIQUE/BELGIË

( 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’). C 353/8 EN Official Journal of the European Union 17.11.2012

Prior notification of a concentration (Case COMP/M.6715 — CNOOC/Nexen) Candidate case for simplified procedure (Text with EEA relevance) (2012/C 353/06)

1. On 12 November 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 ( 1) by which CNOOC Limited (‘CNOOC’, China), a company which is wholly-owned by the Chinese State, acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control over Nexen Inc. (‘Nexen’, Canada), by way of a purchase of shares. 2. The business activities of the undertakings concerned are: — for CNOOC: exploration, development, production and sale of crude oil and natural gas, — for Nexen: exploration, development, production and sale of crude oil and natural gas. 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- [email protected] or by post, under reference number COMP/M.6715 — CNOOC/Nexen, to the following address: European Commission Directorate-General for Competition Merger Registry J-70 1049 Bruxelles/Brussel BELGIQUE/BELGIË

( 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’). 17.11.2012 EN Official Journal of the European Union C 353/9

OTHER ACTS

EUROPEAN COMMISSION

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 353/07)

SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 ‘FENLAND CELERY’ EC No: UK-PGI-0005-0887-22.08.2011 PGI ( X ) PDO ( ) 1. Name: ‘Fenland Celery’

2. Member State or Third Country: United Kingdom

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 product to which the name in point 1 applies: ‘Fenland Celery’ (Apium graveolens) is the name given to celery which has been planted, grown and harvested using traditional methods on the Adventurers 1 and 2 type deep peat soils in specific parts of Cambridgeshire, Suffolk and Norfolk.

The method by which ‘Fenland Celery’ is grown, and the varieties that are used, result in a product with notable characteristics, these are:

Appearance — ‘Fenland Celery’ has a wide butt which ranges from 8-12 cm in diameter, and splayed sticks (or petioles). It is deeper in shape with a pronounced root. ‘Fenland Celery’ grows between 60 cm and 80 cm in length from the butt to top of the leaves. The colour of the butt ranges from lime white to lime green. The base of the stick is always the whitest part, moving up to lighter green stick and gradually into light green leaves. ‘Fenland Celery’ appears robust, knobbly and with pronounced veins.

Texture — ‘Fenland Celery’ has a slightly more brittle yet more tender, crisper and crunchier texture that its modern day counterparts.

( 1 ) OJ L 93, 31.3.2006, p. 12. C 353/10 EN Official Journal of the European Union 17.11.2012

Taste — ‘Fenland Celery’ possesses a deep evenly balanced sweet/salty/bitter flavour. This is paired with a characteristic refreshing delicate nuttiness, and subtle aromatic conifer fragrances and mild aniseed notes.

‘Fenland Celery’ is planted in June or July and harvested between September and December.

The only varieties that can be used to produce ‘Fenland Celery’ are as follows:

Hopkins Fenlander;

New Dwarf White;

Ely White.

These three varieties are the only ones used due to their good yields, taste, resistance to disease and adaptability to the soil type.

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: — Seed preparation and sowing:

Between April and May, the ‘Fenland Celery’ variety seeds are bought and delivered to an approved plant raiser for germination. At the plant raiser, they are sown into peat blocks and moved to the germination room where they will remain for seven days at 18 °C. They are then moved to the main greenhouse where they remain for approximately three weeks until they are young seedlings (about 4 inches high) and are ready for planting. They are then transported to the field containing the specific Adventurers 1 and 2 type soil where they are transplanted into the ground, into Adventurers 1 and 2 type deep peat soil within 24 hours. The transplanting of the small plants takes place between June and July — this allows for staggered crop and reduced risk of crop failure.

— Harvesting the crop:

Harvesting ‘Fenland Celery’ takes place between September and December and is a complex operation whereby the banked earth is first loosened by a specialised wide row tractor and hoe mechanism, though it can be done by hand with a spade. The celery is harvested by hand using a knife. The roots may be trimmed completely or left with a small amount known as ‘Pencil-pointed’ celery.

3.6. Specific rules concerning slicing, grating, packaging, etc.: Not applicable.

3.7. Specific rules concerning labelling: Not applicable.

4. Concise definition of the geographical area: ‘Fenland Celery’ must be grown on Adventurers 1 and 2 soil series that is defined by the Soil Survey of England and Wales. This soil type is found specifically in the following parishes of Cambridgeshire, Suffolk and Norfolk:

Cambridgeshire: Littleport, Ely St Mary and Trinity, Ely Trinity (Detached), Thetford, Stretham, Will ingham, Haddenham, Sutton, Colne, Coveney, Chatteris, Welches Dam, Manea, Wimblington, March, Thorney, Wisbech St Mary, Waterbeach, Horningsea, Bottisham, Swaffham Bulbeck, Swaffham Prior, Wicken, Burwell, Soham, Fordham, Isleham, Chippenham, Snailwell, Ramsey; 17.11.2012 EN Official Journal of the European Union C 353/11

Norfolk: Leziate, East Winch, Bawsey, Middleton, Wimbotsham, Crimplesham, West Dereham, Wereham, Wretton, Stoke Ferry, Northwold, Ryston, Downham Market, Denver, Fordham, Nordelph, Welney, Feltwell, Hockwold-cum-Wilton, Redmere, Wormegay, East Winch, Leziate, Roydon;

Suffolk: Lakenheath, Mildenhall, Barton Mills, Worlington, Freckenham.

5. Link with the geographical area: 5.1. Specificity of the geographical area: The specific characteristics and quality of the geographical area — namely the peat soil and climate — allow for the production of a specific celery. The consistency of the soil allows trenching to take place which results in a specific celery which is white in colour, crisper in texture and having a distinctly refreshing delicate nutty taste.

The combination of soil, varieties and production method that are used only in the Fenlands have provided the area with the reputation of producing the highest quality, best tasting celery.

The Fenlands are a naturally marshy region in eastern England of which the majority, up until 16th century, was underwater. The land first started being drained during the 1630s. It was during this time, that two cuts were made in the Cambridgeshire Fens to join the River Great Ouse to the sea at King's Lynn — the Old Bedford River and the New Bedford River. However, once drained of water, the peat shrank, and the fields lowered further, until the land was again under water by the end of the 17th century.

After several attempts on draining the area, final success came in the 1820s with the introduction of coal-powered steam engines. The Fenlands were drained by 286 small electrical pumping stations, 3 800 miles of watercourses, 60 miles of sea embanked defences and 96 miles of fluvial river embank ments. Consequently, in most places the Fenland lies no more than 10 m above sea level. Many parts now lie below mean sea level.

With the support of the drainage system, the Fenland, which borders Lincolnshire, Norfolk, Cambridgeshire and Suffolk, became a major arable agricultural region in Britain for grains and vegetables. The environmental and geographic advantages both now and in the past have provided the perfect soil — namely the Adventurers 1 and 2 deep peat type — and climate conditions in which to grow ‘Fenland Celery’.

The Fenland region has a lower rainfall average than other key arable areas in the United Kingdom (365 mm last year — Weather Commerce Ltd). Low rainfall is an important factor in the production of ‘Fenland Celery’ because excess rain would impede growth by damaging the soil trenches and encourage disease.

Adventurers 1 and 2 soil type native to the geographical area benefit the celery in two ways: firstly, due to its naturally fertile composition, it will provide the plant with many of the nutrients it needs. Secondly, its consistency means that it can be banked up around the plant protecting it from the sun, which ensures that the skin of the celery remains white, protecting it from the frost towards the end of the year which enables farmers to extend the British season and achieve a higher price at the local markets.

The traditional method of production is not only a land-intensive way to grow this vegetable, but is also more labour-intensive. The techniques have been passed down through generations of Fenland farmers for over 50 years and require skill. Growers must ensure sufficient protection against frost without smothering the plant and making the growing conditions too warm (which would result in disease and rot).

The standard plant population of ‘Fenland Celery’ is considerably reduced with 50 % less plants per hectare compared to a conventional celery crop (modern farming sees 50 K plants/ha, ‘Fenland Celery’ — 25 K plants/ha). Lower planting intensity is due to the need to plant in wide rows. C 353/12 EN Official Journal of the European Union 17.11.2012

5.2. Specificity of the product: The method used to grow ‘Fenland Celery’ dictates that the plants are grown in wide rows separated with deep trenches. These wide rows are essential to the overall quality of the final product due to the need to bank up the soil, which acts to retain the white colour of the celery. This method is compulsory to the production of ‘Fenland Celery’ and without it the product could not be classed as ‘Fenland Celery’.

The only varieties that can be used to produce ‘Fenland Celery’ are:

Hopkins Fenlander;

New Dwarf White;

Ely White.

These three varieties are the only ones used due to their good yields, taste, resistance to disease and adaptability to the soil type.

‘Fenland Celery’ is smaller in size compared to conventionally produced celery as a result of the production method and variety used. This traditional production method, coupled with the ‘Fenland Celery’ seed varieties and the black peat Adventurers 1 and 2 soil types all contribute to its distinctive nutty, sweet, aniseed flavour and its light green to white colouring which are key characteristics of ‘Fenland Celery’.

‘Fenland Celery’ is characterised by a wider butt and more splayed sticks (or petioles). The butt ranges from 8-12 cm in diameter, and is deeper in shape and often less uniform that its counterparts. ‘Fenland Celery’ will often appear with a more pronounced root due to its growing and harvesting techniques. It also grows notoriously slowly due to the time of the year and production technique used as compared to other more commercial celery. This slowing growing product contributes to its distinctive nutty and bitter/sweet flavour and its more tender, crisper and crunchier texture.

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): Historically, farmers in this area planted ‘Fenland Celery’ through from July with first harvests in September through until December. The banking up of the earth protected the celery from the winter frosts, and enabled producers to prolong the season and achieve a better price.

The ‘Fenland Celery’ varieties are selected due to their yield, taste, resistance to disease and adaptability — Hopkins Fenlander and New Dwarf White are now the most commonly grown varieties. Both were developed in the Fens and have been the varieties of choice for the past 50 years.

‘Fenland Celery’ grows in the deep peat Adventurers 1 and 2 type soils of the Fenland area, which is naturally very fertile, deriving from undecayed dead vegetation that grew in the Fen and bog. It takes the name from the various 17th-century drainage adventurers who, headed by the Earl of Bedford, set about draining the Fenlands — in particular, it refers to ‘Gentlemen Adventurers’, or venture capitalists, who funded the construction and were awarded with large plots of drained land.

This type of soil is naturally flat which in part is caused by the very nature of the deep peat and also by the way the land is drained. The water levels created by drains and ditches mean that the celery plant receives the optimum water levels.

The Adventurers 1 and 2 deep black peat soil is naturally fertile and has the nutrients necessary for the successful production of high quality celery — grown both in the modern way or in the traditional way which produces ‘Fenland Celery’. The nature of the black peat also means that the celery plant benefits from extra warmth. In the Principles of Horticulture, by C. R. Adams, M. P. Early, K. M. Bamford, it states that this soil will warm up quicker than others because, due to its colour and consistency, the sun’s energy is easily absorbed by the soil and then retained. The method of production is best suited to this type of soil as it provides it with the necessary nutrients as well as the right consistency for 17.11.2012 EN Official Journal of the European Union C 353/13

banking up the soil. ‘Fenland Celery’ grows notoriously slowly due to the time of the year and production technique — the black peat soil ‘speeds up’ this process. Planting on any other type of soil would slow growth even further.

It is the largest area of this specific soil available in the United Kingdom for farming and it is the most productive. The unique properties of the soil coupled with the cooler, drier climate of the Fenlands provide the perfect conditions to make it possible to plant grow and harvest celery through from July until December.

Traditional methods remain a labour-intensive way of producing celery using techniques which have been passed down through generations of Fenland farmers for over 50 years, and have been honed and developed in order to produce high-quality celery. The Fens became a place that was, and remains, synonymous with high-quality celery.

Food critics have made these comments regarding the uniqueness of ‘Fenland Celery’: ‘Other forced vegetables turn up on shelves, such as traditional celery from Fenland, dug from Cambridgeshire soil. Forced rhubarb from Yorkshire, strictly speaking a vegetable, is very good eaten with grilled fresh mackerel and red chilli.’, Rose Prince, New English Cook, February 2009.

‘Celery is as English as the Stilton cheese. Originally, the older varieties of so-called “dirty” celery from the flat black-earthed Fenlands of East Anglia had a short season — from October to January. If you’re lucky enough to eat some, there is much washing to do, but the flavour is exceptional, particularly after a light frost, when it’s sweetest of all.’, Delia Smith, Delia Online.

‘It’s not very often that we crave something cold, damp and dirty, but when the earthy Fenland Celery first appears on the shelves in late Autumn it is a real treat!’, Sally Bendall, Season Magazine, November 2008.

Reference to publication of the specification: (Article 5(7) of Regulation (EC) No 510/2006)

http://archive.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/fenlandcelery-pgi- 110711.pdf C 353/14 EN Official Journal of the European Union 17.11.2012

SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 ‘TRAVIA DA BEIRA BAIXA’ EC No: PT-PDO-0005-0848-10.01.2011 PGI ( ) PDO ( X ) 1. Name: ‘Travia da Beira Baixa’

2. Member State or Third Country: Portugal

3. Description of the agricultural product or foodstuff: 3.1. Product type: Class 1.4 — Other products of animal origin (milk products)

3.2. Description of the product to which the name in (1) applies: Travia da Beira Baixa is produced through the precipitation or coagulation, by heating, of the lacto albumin and lacto globulin in the serum obtained as a by-product of the manufacturing of Queijos da Beira Baixa (Queijo de Castelo Branco PDO, Queijo Amarelo da Beira Baixa PDO, Queijo Picante da Beira Baixa PDO). It is presented as a fresh, unfermented product, with a soft consistency, more or less like a paste, which is a result of incorporating some of the serum.

(a) C h e m i c a l c h a r a c t e r i s t i c s It is a product of heterogeneous composition in that it results from the milk of two species of ruminants, ovine and caprine, and from different types of cheeses with different manufacturing processes. The following composition is given as a reference:

Moisture: 70 % to 80 %

Total fat — 5 g to 9 g/100 g of product

Total protein — 4 g to 7 g/100 g of product

Ash — 0,6 g to 1,4 g/100 g of product

(b) P h y s i c a l c h a r a c t e r i s t i c s Shape: Travia da Beira Baixa does not have a particular shape. Given its paste-like consistency, it assumes the shape of the container which holds it.

Texture: The product is presented as a mass with a soft consistency, not well mixed, grainy and white in colour.

Flavour and aroma: The product has a sweet, milky taste and a pleasant bouquet, melting easily in the mouth.

( 1 ) OJ L 93, 31.3.2006, p. 12. 17.11.2012 EN Official Journal of the European Union C 353/15

3.3. Raw materials (for processed products only): Travia da Beira Baixa is produced from the serum obtained as a by-product of the production of Queijos da Beira Baixa, to which potable water and raw sheep's or goat's milk are added.

3.4. Feed (for products of animal origin only): The permitted production system is traditional extensive grazing. The basis of the feed is thus natural forage or forage improved with pasture species adapted to the soil and climate characteristics of the region, supplemented with hay and straw in periods of scarcity.

3.5. Specific steps in production that must take place in the defined geographical area: Travia da Beira Baixa is a complementary product obtained from the production of Queijos da Beira Baixa PDO. As the raw material is extremely perishable from the microbiological point of view, and very fragile, it must be processed and packaged immediately after production. This presupposes that the entire production process for Travia da Beira Baixa, as well as its packaging, takes place using the same production facilities as for Queijos da Beira Baixa PDO, and thus in the same geographical area. Otherwise, a series of different handling operations would result in a deterioration in quality and authenticity that would be detrimental to the interests of producers and consumers.

3.6. Specific rules concerning slicing, grating, packaging, etc.: Although Travia da Beira Baixa is produced at high temperatures, its high protein, lactose and water content cause an increase in micro-organisms during post-production handling. Such qualitative and quantitative alterations in the microflora result in changes in the product's physical and chemical properties which drastically influence its acceptance by the final consumer.

For this reason, the materials used for packaging Travia da Beira Baixa or that come into contact with it must be innocuous and inert as regards their content. Vacuum packaging is permitted as well as any other form of packaging that has been demonstrated to guarantee the necessary conditions for preserving the product and its overall quality.

3.7. Specific rules on labelling: In addition to meeting all the legal requirements and the specific product logo requirements, and

in line with the specific way in which Travia de Baixa is marketed and labelled, there are the following components:

— The name or trade name and address of the producer,

— The public health marking,

— Certification marking,

— The EU logo. C 353/16 EN Official Journal of the European Union 17.11.2012

4. Concise definition of the geographical area: The geographical area of production of the raw materials, processing and packaging is, as for the geographical area of production of Queijos de Beira Baixa, the municipalities (concelhos) of Belmonte, Castelo Branco, Fundão, Idanha-a-Nova, Mação, Oleiros, Penamacor, Proença-a-Nova, Sertã, Vila de Rei, Vila Velha de Ródão and the parishes (freguesias) of Aldeia de São Francisco, Aldeia do Souto, Barco, Boidobra, Casegas, Conceição, Covilhã, Dominguiso, Ferro, Orjais, Ourondo, Peraboa, Peso, Santa Maria, São Jorge da Beira, São Martinho, São Pedro, Sobral de São Miguel, Teixoso, Tortosendo, Vale Formoso and Vales do Rio of the municipality of Covilhã.

5. Link with the geographical area: 5.1. Specificity of the geographical area: The traditional extensive grazing systems characteristic of the region are closely connected with the predominant climate and soils, as these heavily influence the development of fodder species. The climate of the region is characterised by high annual mean temperatures, long, hot, dry summers and moderate winters, with relatively low total average precipitation and occasional frost. Dryness is a dominant feature, diminishing from south to north or from east to west.

The natural pastures produced by sandy soil are constituted by grasses with greater tillering range and capacity (Agrostias, Poa, etc.) and annual legumes of greater grazing value (Ornitopus, T. Cherleri, T. Arvense, etc.). The local pastures on loose soils of granite origin, composed of slow-growing annual grasses (Vulpia, Periballia) and some low-energy legumes (Trifolium angustifolium and T. Stellatum), are of poor quality and unproductive. On soils of slate origin with good water retention capacity, reasonable quality pastures are found where annual grasses — frequently perennials (Lolium spp.) — predominate. Legumes are generally of good grazing value (Tifolium spp. and Ornithopus).

5.2. Specificity of the product: The specificity of the product and its characteristics stems from the origin of the raw materials and the production method. Travia da Beira Baixa is made from the serum obtained as a by-product of the manufacture of Queijos da Beira Baixa. The serum is strained to remove the remains of the curd and water is added if salt forms in the milk. The serum is then heated to temperatures varying between 80 °C and 90 °C and is maintained in constant slow movement until coagulation commences, as evidenced by the appearance of flakes which, owing to their low density, float to the surface. The temperature is reduced and movement is interrupted until just before boiling — this operation takes between 15 and 30 minutes. To obtain a larger quantity and thicker mass, a small amount of sheep's or goat's milk is usually added just before boiling. Using a ladle, the mass is then removed from the recipient in which coagulation took place and placed in containers, which are then turned, and some serum incorporated, in order to obtain the more or less paste-like consistency.

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): Sheep's and goat's milk intended for the production of Queijos da Beira Baixa, from which the raw materials are obtained for the production of Travia da Beira Baixa, may come only from livestock farms located in the geographical area of production. The production system is traditional extensive grazing based on low stocking density — the animals spend most of the day grazing and in the evening are brought back to the stable, where they are milked and spend the night, at least during winter.

The basis of the feed is thus natural fodder or fodder improved with pasture species adapted to the soil and climate characteristics of the region. The cultivation of fodder plants for the production of hay and the use of second-cut hay for pasturing continues to be a common practice throughout the region. Consequently, the milk produced by the sheep and goats that graze in the region has particular 17.11.2012 EN Official Journal of the European Union C 353/17

characteristics which, combined with the techniques and know-how relating to the production and packaging processes, enable the production of specific products recognised by consumers, who refer to them by the name of the region of origin.

Publication reference of the specification: (Article 5(7) of Regulation (EC) No 510/2006)

http://www.gpp.pt/valor/ce_travia_bb.pdf C 353/18 EN Official Journal of the European Union 17.11.2012

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 ‘CARNE DE BRAVO DO RIBATEJO’ EC No: PT-PDO-0005-0789-08.10.2009 PGI ( ) PDO ( X ) 1. Name: ‘Carne de Bravo do Ribatejo’ 2. Member State or Third Country: Portugal 3. Description of the agricultural product or foodstuff: 3.1. Type of product: Class 1.1. Fresh meat (and offal) 3.2. Description of product to which the name in point 1 applies: Meat obtained by cutting carcasses of bovines of the Brava de Lide breed. It can be presented chilled in half or quarter carcasses (forequarters and hindquarters). Cuts of ‘Carne de Bravo do Ribatejo’ are packaged in special vacuum packs or other suitable materials and are chilled or frozen by a process of rapid freezing that does not cause damage to the muscle tissue and ensures the tenderness and nutritional qualities of the product by preserving the characteristics of the meat. The registered name ‘Carne de Bravo do Ribatejo’ may be shown on the labelling, either as the marketing name or in the list of ingredients of foodstuffs containing 95 % to 100 % of the product by weight in the finished product (in accordance with Directive 2000/13/EC on labelling). In addition to the labelling, the carcasses, quarters, cuts, parts of cuts and slices must always be accompanied, during transport and marketing, with the ‘Certificate of Origin’ issued by the Certification Body and demonstrating that the product meets all of the specific requirements laid down in the specifications.

Age of the animals at slaughter and carcass weights:

Age at slaughter Carcass weight

‘Carne de Novilha Brava de Lide’ (meat Between 18 and 30 months Between 100 kg and 200 kg from heifers of the Brava de Lide breed)

‘Carne de Novilho Bravo de Lide’ Between 18 and 30 months Between 150 kg and 250 kg (meat from young bulls of the Brava de Lide breed)

‘Carne de Vaca Brava de Lide’ (meat Between 31 and 60 months Between 100 kg and 250 kg from cows of the Brava de Lide breed)

‘Carne de Toiro Bravo de Lide’ (meat Between 31 and 60 months Under 200 kg from bulls of the Brava de Lide breed)

The carcasses are classified using the SEUROP classification in accordance with certain parameters, conformation and fatness, as follows:

( 1 ) OJ L 93, 31.3.2006, p. 12. 17.11.2012 EN Official Journal of the European Union C 353/19

‘Carne de Novilha Brava de Lide’ — carcasses of female bovines weighing between 100 kg and 200 kg when slaughtered between the ages of 18 and 30 months. Conformations E, U, R, O and P under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid;

‘Carne de Novilho Bravo de Lide’ — carcasses of male bovines weighing between 150 kg and 250 kg, when slaughtered between the ages of 18 and 30 months. Conformations E, U, R and O under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid;

‘Carne de Vaca Brava de Lide’ — carcasses of female bovines weighing between 100 kg and 250 kg when slaughtered between the ages of 31 and 60 months. Conformations E, U, R, O and P under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid;

‘Carne de Toiro Bravo de Lide’ — carcasses of male bovines weighing at least 200 kg when slaughtered between the ages of 31 and 60 months. Conformations E, U, R and O under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid.

It should be noted that given the handling practices used and the specific characteristics of the Brava de Lide breed — particularly in terms of sex, age and weight at slaughter — category P carcasses under the SEUROP grid may be accepted only for heifers and cows, as explained in Section 5.3 of this document.

Characteristics of the fat: firm and not exudative, white and yellow in colour, shiny, fine-grained, succulent and aromatic with a pleasing, consistent and high-quality flavour. Intramuscular fat is very characteristic of these carcasses, presenting a general aspect referred to as marbling (very fine fibres distributed throughout the muscle tissue), contributing to the juiciness, firmness and flavour of the meat.

Organoleptic characteristics: generally tender, with a firm consistency, lightly veined with intramuscular fat, very juicy with a smooth texture.

The following organoleptic characteristics particular to the product are of special note:

Colour: dark, shiny, cherry red.

pH: under 6.

Texture: the texture is perceived as a mixture of tenderness, consistency, juiciness and chewiness.

Flavour and aroma: very pleasing and intense, with the typical rich ‘beefy’ flavour and a great deal of taste.

Minimum period of ageing of the carcass in cold storage before cutting: at an internal temperature of up to 7 °C for a minimum of 12 hours, maintained at relative humidity of 85-90 % until dispatch.

3.3. Raw materials (for processed products only): —

3.4. Feed (for products of animal origin only): The animals’ feed is based on forage resources, pasture and straw and traditional chaff (cereal glumes and glumellas, with some grains mixed in) from the geographical area. In winter and summer, if there is not enough pasture to meet the animals’ needs, they are given preserved fodder (hay and/or silage) obtained from the geographical area. Food supplements (concentrates of natural seeds, in cake or granulated form), specially formulated for this purpose, originating in the region or elsewhere, may also be used. Such food supplements represent 1-2 kilos of the animals’ daily feed ration and never exceed 2 % of the animals’ total live weight.

3.5. Specific steps in production that must take place in the defined geographical area: Birth, rearing and slaughter:

The psychological and physiological characteristics of animals of the Brava de Lide breed correspond to animals that tend to be tranquil, calm and docile in their natural habitat.

The conditions under which animals of the Brava de Lide breed are transported must comply with the legal requirements in force for the transport and slaughter of animals.

Animals of the Brava de Lide breed must be slaughtered on the day they enter the slaughter facility, irrespective of the date on which this takes place. C 353/20 EN Official Journal of the European Union 17.11.2012

Slaughter takes place exclusively in slaughterhouses recognised by the European Community and located within the defined geographical area.

3.6. Specific rules concerning slicing, grating, packaging, etc.: Butchering, cutting, preparation and packaging:

In view of the specific aetiological factors of these animals and the pernicious effects of stress on the quality of the carcasses, specialist knowledge is necessary to determine whether the carcasses are fit for butchering, cutting, preparation and slicing.

To prevent any microbiological risks, the sliced or prepared cuts are packaged immediately.

3.7. Specific rules on labelling: Irrespective of the product's commercial presentation, and once the remaining legal requirements have been met, the following information must always appear on the labelling:

Carne de Bravo do Ribatejo — Protected Designation of Origin (accompanied by the European logo);

logo for ‘Carne de Bravo do Ribatejo’:

identification of the producer or group of producers responsible for placing the product on the market;

certification or compliance mark.

The marketing name — ‘Carne de Bravo do Ribatejo DOP’ — may not be supplemented by any other words or indications, including distributor or other trademarks.

Under no circumstances should the name and address of the producer or of the group of producers responsible for placing the product on the market be replaced by the name of any other body, even if that body is responsible for the product or for marketing it.

4. Concise definition of the geographical area: All of the municipalities in the districts of Beja, Évora, Portalegre, Santarém and the municipalities of Alcácer do Sal, Alcochete, Grândola, Montijo, Palmela, Santiago do Cacém and Sines in the district of Setúbal, the municipalities of Alenquer, Arruda dos Vinhos, Azambuja and Vila Franca de Xira in the district of Lisbon, the municipality of Idanha-a-Nova in the district of Castelo Branco, and the parish of Arazede in the municipality of Montemor-o-Velho in the district of Coimbra.

5. Link with the geographical area: 5.1. Specificity of the geographical area: The rearing of cattle of the Brava de Lide breed reflects the geographic environment and the role played by these animals in the agricultural management of holdings in the defined geographical area. Producers of the breed take full advantage of the plantations of drought-resistant cork-oak, holm oak and oak that grow in this area, as well as of the natural grazing lands and self-sown vegetation that are common throughout the geographical area. The patterns of tree-planting on the terrain and the associated tree cover are also very important factors in the production of these animals, allowing them to remain isolated from humans and their ‘civilisation’ and offering suitable shelter from the elements. They are therefore characteristic production factors common to this region, and indis pensable for the rearing of animals of this breed.

The geographical area is largely dominated by plantations of drought-resistant cork-oak, holm oak and oak, natural grazing lands and self-sown vegetation. Examples of this self-sown vegetation are broom, rock roses, heather and thistle, which are extremely important in the diet of these animals — particularly during the winter months, hence the popular term ‘invernadouro’ (winter fodder). The region has a distinctive ecosystem (wide variations in temperature over the year, with very hot and dry 17.11.2012 EN Official Journal of the European Union C 353/21

summers and very cold winters). Handling animals of the Brava de Lide breed requires specific know- how and, given the temperament and power of the animals, is best carried out on horseback. Trans humance between extensive holdings within the defined geographical area, in search of the best grazing land and in the interests of the animals’ well-being, is also characteristic.

The rearing of cattle of the Brava de Lide breed on a given holding can be distinguished by the following elements which, taken together, form a production control system:

1. existence of a herd book for the Portuguese Brava de Lide breed;

2. purebred cattle;

3. animals of the Brava de Lide breed kept completely separate from other animals of the same species on the same holding by means of fences;

4. individual identification of the animals, their ascendants and descendants, and the morphological and functional characteristics of the animals in accordance with the regulation of the herd book for the Brava de Lide breed;

5. dedicated and unique production system, exclusive to the breed;

6. existence of a control system implemented by the producers themselves, making it possible to ensure complete traceability from each animal to each cut or each package of ‘processed product’, as illustrated by tables showing upstream and downstream traceability from production to marketing and from the end product back to the agricultural holding.

5.2. Specificity of the product: ‘Carne de Bravo do Ribatejo’ is characteristically dark, shiny cherry red in colour and is tender, consistent, juicy and satisfyingly chewy. It has a pronounced and lingering taste and the flesh is characteristically marbled with fat, contributing to the juiciness, flavour and chewiness of the product.

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 characteristics of ‘Carne de Bravo do Ribatejo’ stem fundamentally from the following: (a) the soil and climate conditions of the area where the animals are born; (b) the morphological and functional characteristics of the breed; (c) the manner in which the animals are handled, in relation to which the following typical aspects associated with the production of the animals are of particular significance:

— cattle of the Brava de Lide breed — today also known as ‘Ribatejana’ after the lands where they originated — are the descendants of the untamed cattle that historically roamed the Tagus and Sado valleys and their respective moorlands,

— the Brava de Lide breed is a native breed of cattle, originating in the marshlands of the Tagus and Mondego rivers,

— the rearing of cattle of the Brava de Lide breed dates back to 1840 when the first breeding establishment for fighting bulls — now the oldest in Portugal — was founded using cattle of Portuguese origin purchased from the Marquês de Vagos, and breeders of the same origin (Assunção, 1988),

— the animals regularly travel several kilometres between plots of agricultural land on the holding in order to graze, and are driven by horses and oxen — docile and easily managed bovines — when moving from one pasture to another,

— traditionally, the animals overwintered on properties in the Alentejo and moved in spring to the pastures of Golegã in the Ribatejo,

— livestock rearing in the Ribatejo, Alentejo and some regions of Beira has always been associated with the need for animals to work the land, a role for which they were particularly well-suited given their physical capacities and temperament. They are noble animals with an easy, energetic and sure gait,

— animals of this breed, more sedate and robust than any other, were essential under the difficult working conditions prevailing in the Ribatejo and Alentejo, C 353/22 EN Official Journal of the European Union 17.11.2012

— they always lived as herds, before and after being tamed, and were able to withstand inclement weather,

— animals of this breed are tranquil, calm and docile by nature: it is therefore standard practice to place drinking and feeding troughs at considerable distances from each other in order to force the animals to take some exercise, which is very important for their physical and corporal condition and results in the specific characteristics of the meat taken from such animals. It is also standard practice on holdings to have the animals walk for an hour each day.

The extensive nature of the agricultural holdings also contributes to shaping this production system. In fact, the size of the holding is an important factor in the production of cattle of this breed, since holdings must be extensive enough to enable the animals to build up the characteristic muscular development of athletic animals, such as those of this breed.

The system for producing cattle of the Brava de Lide breed takes full advantage of the plantations of drought-resistant cork-oak, holm oak and oak that grow in this area, as well as of the natural grazing lands and self-sown vegetation that are common throughout the geographical area. Examples of this self-sown vegetation are broom, rock roses, heather and thistle, which are extremely important in the diet of animals of this breed, particularly during the winter — particularly during the winter months, hence the popular term ‘invernadouro’ (winter fodder).

We can thus confidently state that animals of the Brava de Lide breed are always reared extensively (in the field) at levels lower than 1,4 CN/ha: that the production system accurately reflects the delimited production area, with the large agricultural holdings typical of this region, with specific soil and climate characteristics enabling the animals to be fed on natural crops and produce in the manner char acteristic to the breed, and with transhumance of the animals between the geographical regions of the Ribatejo and the Alentejo.

One of the most important factors allowing us to produce meat with these special characteristics is undoubtedly the type of feed, ranging from mother's milk through natural grazing land (which is still of considerable importance) to the sheltered grazing land within the cork-oak, holm oak and oak groves scattered throughout the delimited geographical production area, albeit with variations in density and quality.

The rearing of cattle of the Brava de Lide breed is indissociable from this region, as demonstrated both by the traditional, centuries-old rearing practices that are still in use today and by the fact that ‘Carne de Bravo do Ribatejo’ is one of the traditional delicacies of the region.

‘Carne de Bravo do Ribatejo’ is a key ingredient in the roteiros gastronómicos (gastronomy trails) of the Ribatejo: of particular note are the renowned ‘cozido de carnes bravas’ (beef stew), the ‘rabinhos de toiro bravo’ (dish of bull’s tails) and the ‘espetadinhas de carnes bravas’ (brochettes).

‘Carne de Bravo do Ribatejo’ is used in the preparation of a wide range of traditional dishes in the region: it is a popular and highly sought-after delicacy, which many consumers within and outside the region ask for by name.

The existence of a Confraria Gastronómica do Toiro Bravo (‘Toiro Bravo’ Gastronomic Society), which promotes the centuries-old culinary know-how bequeathed to the Ribatejo region by the Greeks, Romans and other ancient civilisations, shores up the ancient knowledge that still survives today and manifestly forms a part of the region’s cultural heritage.

The combination of these factors helps to give the meat its distinct quality. Specifically, the colour of the meat, the typical ‘fat marbling’ visible in cuts of meat from carcasses of animals of the Brava de Lide breed, and the firm yet juicy consistency and texture of the meat.

Publication reference of the specification: (Article 5(7) of Regulation (EC) No 510/2006)

http://www.gpp.pt/Valor/doc/CE_Carne_Bravo_Ribatejo.pdf 17.11.2012 EN Official Journal of the European Union C 353/23

SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 ‘DÜSSELDORFER SENF’ EC No: DE-PGI-0005-0916-04.01.2012 PGI ( X ) PDO ( ) 1. Name: ‘Düsseldorfer Senf’

2. Member State or Third Country: Germany

3. Description of the agricultural product or foodstuff: 3.1. Type of product: Class 2.6. Mustard paste

3.2. Description of product to which the name in point 1 applies: ‘Düsseldorfer Senf’ is a ready-to-use paste for seasoning food. It has a delicate, creamy consistency and a pale yellow colour. A particular characteristic of ‘Düsseldorfer Senf’ is its very hot taste, as no one who tries it can fail to notice. ‘Düsseldorfer Senf’ is made using only natural ingredients. No preser vatives, spices or flavourings are used to make ‘Düsseldorfer Senf’.

‘Düsseldorfer Senf’ has a shelf-life of only 10 months. This is in order to preserve its organoleptic properties.

When finished, ‘Düsseldorfer Senf’ must display the following values:

— dry matter content: at least 22 %,

— fat content of the mustard: at least 8 %,

— pH value < 4,3,

— salt content of the end-product < 6 % by mass.

3.3. Raw materials (for processed products only): The raw materials for ‘Düsseldorfer Senf’ are brown mustard seeds, unfiltered spirit vinegar, the special lime and mineral rich water of Düsseldorf, and salt.

In order to maintain the high quality and freshness of ‘Düsseldorfer Senf’, its connection to the region, its organoleptic properties and its reputation, it is made using only water of Düsseldorf from the defined geographical area.

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

( 1 ) OJ L 93, 31.3.2006, p. 12. C 353/24 EN Official Journal of the European Union 17.11.2012

3.5. Specific steps in production that must take place in the defined geographical area: All the production steps for ‘Düsseldorfer Senf’, i.e. washing, sieving and naturally drying the mustard seeds, mixing the ingredients in the maceration process, grinding, removing the husks, expelling any air, and maturation, must be carried out in the geographical area. This ensures its typical very hot taste and as a result its organoleptic properties, quality, regional origin, traceability and control throughout the entire production process.

3.6. Specific rules concerning slicing, grating, packaging, etc.: The product packaging process, including filling, packaging and labelling of tubes, must be carried out in the geographical area. This is necessary, as mustard is a perishable product which can easily become impaired during processing, since the temperature is monitored closely during maturation. The way in which the temperature is regulated and the storage period have a decisive influence on the sensory qualities of the final product. Only the specialist manufacturing staff (in-house mustard experts) have the experience to determine the best time to bottle the product so that all products are of consistently high quality. This is why this step in the production process, which is the key to the product's quality, must be carried out in the geographical area under the supervision of the manufacturers.

This ensures the typical very hot taste of ‘Düsseldorfer Senf’ and as a result its organoleptic properties, quality, regional origin, traceability and control throughout the production process.

3.7. Specific rules concerning labelling: The following labelling rules guarantee the origin and authenticity of ‘Düsseldorfer Senf’ for both consumers and the inspectors who monitor the manufacturing process and guard against malpractice, and as a result ensure that the requirements of the ‘Düsseldorfer Senf’ specification are met. They ensure uniform labelling and thereby guarantee the origin and traceability of ‘Düsseldorfer Senf’.

‘Düsseldorfer Senf’ must be labelled as:

— ‘Düsseldorfer Senf’,

— ‘Düsseldorfer Senf Scharf’,

— ‘Düsseldorfer Senf Extra Scharf’,

— ‘Düsseldorfer Senf Stark’, and/or

— ‘Düsseldorfer Senf Extra Scharf’

in all sales outlets.

Members of the Schutzgemeinschaft Düsseldorfer Senf (Association for the Protection of Düsseldorf Mustard) may use the following word/figurative mark of the Schutzgemeinschaft Düsseldorfer Senf (Association for the Protection of Düsseldorf Mustard) in Arial Regular font for the words ‘Senf spezialität aus Düsseldorf’ in the following variations:

— in colour in CMYK colour 12C 27M 56Y 0K (gold), in spot colour gold and/or in hot foil stamping gold for the anchor, the outline of the lion and the border of the logo, and/or

— in colour in CMYK colour 12C 27M 56Y 0K (gold), in spot colour gold and/or in hot foil stamping gold for the anchor, the lion and the border of the logo, and/or

— in black and white in CMYK colour 0C 0M 0Y 100K (black) for the anchor, the outline of the lion and the border of the logo, and/or

— in black and white in CMYK colour 0C 0M 0Y 100K (black) for the anchor, the lion and the border of the logo. 17.11.2012 EN Official Journal of the European Union C 353/25

The background colour inside the logo is variable. The size of the logos can differ depending on the use. These labelling rules also apply to products in which ‘Düsseldorfer Senf’ is the only component from the relevant product category used with other food and produce.

4. Concise definition of the geographical area: The geographical area covers the city of Düsseldorf, the capital of one of the federal states. It is called ‘Düsseldorf’.

5. Link with the geographical area: 5.1. Specificity of the geographical area: ‘Düsseldorfer Senf’ was invented in the geographical area. The geographical area is marked by the long production tradition of the Düsseldorf mustard industry. The production process, which has long been practised in the geographical area, differs from that traditionally used in other parts of Germany in that the husks of the mustard seeds are removed.

The special water extraction process practised in Düsseldorf, a city located on the banks of the Rhine, is different from that which must be employed further away from a major river. The wells in Düsseldorf's waterworks, which are situated along the banks of the Rhine, supply raw water consisting largely of bank filtrate but also containing groundwater from the land. The bank filtrate seeps into the ground at the centre of the riverbed. It flows slowly through the layers of sand and gravel, which are 30 m thick in places, towards the wells located close to the banks. This journey takes several weeks, during which the water is naturally purified several times: gravel and sand act as a mechanical filter, trapping turbid matter and pollutants. Tiny organisms found in the soil also purify the water. The geographical area is also very different from neighbouring areas due to the ingredients that characterise the taste and in particular the minerals that are found in the high lime content of Düsseldorf water. C 353/26 EN Official Journal of the European Union 17.11.2012

5.2. Specificity of the product: Unlike other traditionally produced German mustards, ‘Düsseldorfer Senf’ does not usually contain any pieces of husk. Only the kernels are processed. This production process is the reason for the very hot taste, a particular characteristic of ‘Düsseldorfer Senf’ which no one who tries it can fail to notice.

The organoleptic properties are the reason ‘Düsseldorfer Senf’ is renowned the world over as a regional speciality. Its good reputation can also be said to have become a property of ‘Düsseldorfer Senf’ as a result of its taste, quality and particular characteristics.

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): H i s t o r i c a l c o n t e x t / h i s t o r y ‘Düsseldorfer Senf’ is a speciality food product with a very long historical and regional tradition that was developed in Düsseldorf. The history of the mustard industry in Düsseldorf is testimony to this. The first German mustard factory was founded in Düsseldorf in 1726. In 1896, there were eight mustard factories in Düsseldorf. As early as 1826 trade news, travel literature and town descriptions spoke of the Düsseldorf mustard industry. Then, in 1920, a new mustard era dawned in Düsseldorf. The businessman Otto Frenzel from Lorraine set up his mustard factory in Düsseldorf at the end of 1920. There he produced a very hot mustard, the first ever to be light in colour, which he named ‘Löwensenf’ and marketed with the logo of a lion's head in tribute to the city's coat of arms. A light mustard of this type was without precedent in Germany. Its strength and distinctive spices soon made ‘Düsseldorfer Senf’ famous. Frenzel's success was due to the purity requirements for ‘Düsseldorfer Senf’, according to which only the finest ingredients should be used and all products should be meticulously prepared using no extraneous additives.

In 1930, the Düsseldorf mustard factories started producing the medium hot ‘Düsseldorfer Tafelsenf’. Consumers in Germany and abroad soon learned to appreciate this milder, moderately spicy, yellowy green Düsseldorf mustard speciality with its attractive sheen.

In 1938, the Düsseldorf mustard industry started exporting ‘Düsseldorfer Senf’ to other European countries, the USA, Canada, South America, Africa, Japan and Australia.

N a t u r a l l i n k / E n v i r o n m e n t a l c o n d i t i o n s ‘Düsseldorfer Senf’ displays a natural link between its geographical area and its organoleptic properties. The Düsseldorf water used, the main ingredient in ‘Düsseldorfer Senf’, is taken from the Rhine. The water passes through the banks of the river, with their layers of sand and gravel that are 30 m thick in places, and is therefore particularly limy and as a result mineral rich. The high lime content and resulting high mineral content of Düsseldorf water have in turn left their mark on the particular taste of ‘Düsseldorfer Senf’. The unfiltered spirit vinegar also affects the taste of ‘Düsseldorfer Senf’.

C u r r e n t l i n k / R e p u t a t i o n To this day ‘Düsseldorfer Senf’ enjoys a good reputation as a regional speciality well known to consumers in and beyond the local region. Numerous consumer reactions bear witness to its renown. For consumers, ‘Düsseldorfer Senf’ now has an established market position.

Its reputation is based in particular on the long history of the production of ‘Düsseldorfer Senf’ in Düsseldorf and its organoleptic properties. Düsseldorf is frequently described as the mustard city because of the long and illustrious history of its mustard industry.

Düsseldorf's mustard specialities are held in such high regard that one of the city's museums has been devoted to them. Numerous photographs of mustard produced by the city's industry and various books and press reports document the high regard in which the product has always been held. 17.11.2012 EN Official Journal of the European Union C 353/27

‘Düsseldorfer Senf’ is part of Düsseldorf's history and traditional cuisine. The classic ‘Düsseldorfer Senfrostbraten’, an entrecôte smeared with Düsseldorf mustard and then placed under a grill, can for example be found on the menus of the breweries in the ‘Düsseldorfer Altstadt’. The Rhineland sandwich, a ‘Röggelchen’ bread roll with a slice of cheese and Düsseldorf mustard, is also part of Düsseldorf cuisine.

E c o n o m i c l i n k / S i g n i f i c a n c e ‘Düsseldorfer Senf’ remains very important for Düsseldorf's economy. The great popularity of ‘Düssel dorfer Senf’ is clearly reflected in its excellent sales figures in food retail outlets, butcher's shops and restaurants in the geographical area, Germany and the rest of the world. It is estimated that some 3 760 tonnes of ‘Düsseldorfer Senf’ are produced in the Düsseldorf geographical area each year.

P r o d u c t i o n - r e l a t e d l i n k / O r g a n o l e p t i c q u a l i t y For almost 90 years regional producers in Düsseldorf have been producing ‘Düsseldorfer Senf’ using the production process that was invented in the city. It is the knowledge, expertise and experience that they have passed on from generation to generation that give ‘Düsseldorfer Senf’ its geographically determined, organoleptic properties.

Reference to publication of the specification: (Article 5(7) of Regulation (EC) No 510/2006)

Markenblatt Vol. 27 of 8 July 2011, Part 7c, p. 13525

http://register.dpma.de/DPMAregister/geo/detail.pdfdownload/28500

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