DOCSLIB.ORG

Of 24 August 2018

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Of 24 August 2018 14.12.2018 EN Official Journal of the European Union L 318/51 DECISION No 1/2018 OF THE GEOGRAPHICAL INDICATIONS SUB-COMMITTEE of 24 August 2018 amending Annexes XXX-C and XXX-D to the Association Agreement between the European Union and the European Atomic Energy Community and their Member States, of the one part, and the Republic of Moldova, of the other part [2018/1948] THE GEOGRAPHICAL INDICATIONS SUB-COMMITTEE, Having regard to the Association Agreement between the European Union and the European Atomic Energy Community and their Member States, of the one part, and the Republic of Moldova, of the other part, and in particular Article 306(4)(b) thereof, Whereas: (1) The Agreement between the European Union and the Republic of Moldova on protection of geographical indications of agricultural products and foodstuffs entered into force on 1 April 2013. (2) That Agreement was subsequently incorporated into the Association Agreement between the European Union and the European Atomic Energy Community and their Member States, of the one part, and the Republic of Moldova, of the other part (hereinafter ‘the Agreement’), which entered into force on 1 July 2016. (3) Article 298 of the Agreement provides for the possibility to add new geographical indications to be protected in Annexes XXX-C and XXX-D thereto after having completed the objection procedure and after having examined a summary of the specifications as referred to in Article 297(3) and (4) thereof to the satisfaction of both Parties. (4) That procedure and examination have been completed and Annexes XXX-C and XXX-D may therefore be amended, HAS DECIDED AS FOLLOWS: Article 1 Annexes XXX-C and XXX-D to the Association Agreement between the European Union and the European Atomic Energy Community and their Member States, of the one part, and the Republic of Moldova, of the other part are replaced by the text in the Annex to this Decision. Article 2 This Decision shall enter into force on the date of its adoption. Done at Brussels, 24 August 2018. For the Geographical Indications Sub-Committee The Chair and the Head of the EU The Head of the Moldovan Delegation The Sub-Committee Secretaries Delegation Susana MARAZUELA-AZPIROZ Liliana BOLOCAN EU Secretary Małgorzata ŚLIWIŃSKA-KLENNER Moldova Secretary Liliana VIERU L 318/52 EN Official Journal of the European Union 14.12.2018 ANNEX ‘ANNEX XXX-C GEOGRAPHICAL INDICATIONS OF PRODUCTS AS REFERRED TO IN ARTICLE 297(3) AND (4) Agricultural products and foodstuffs other than wines, spirits and aromatised wines of the European Union to be protected in the Republic of Moldova EU Member Name to be protected Type of product Latin equivalent State BE Jambon d'Ardenne Meat products (cooked, salted, smoked, etc.) BE Potjesvlees uit de Westhoek Meat products (cooked, salted, smoked, etc.) BE Fromage de Herve Cheeses BE Beurre d'Ardenne Oils and fats (butter, margarine, oil, etc.) BE Brussels grondwitloof Fruit, vegetables and cereals, fresh or pro­ cessed BE Plate de Florenville Fruit, vegetables and cereals fresh or pro­ cessed BE Vlaams — Brabantse Tafeldruif Fruit, vegetables and cereals, fresh or pro­ cessed BE Poperingse Fruit, vegetables and cereals, fresh or pro­ Hopscheuten/Poperingse cessed Hoppescheuten BE Geraardsbergse mattentaart Bread, pastry, cakes, confectionery, biscuits and other baker's wares BE Liers vlaaike Bread, pastry, cakes, confectionery, biscuits and other baker's wares BE Gentse azalea Flowers and ornamental plants BE Vlaamse laurier Flowers and ornamental plants BE Pâté gaumais Other products of Annex I to the Treaty on the Functioning of the European Union (“Treaty”) (spices etc.) BG Горнооряховски суджук Meat products (cooked, salted, smoked, etc.) Gornooryahovski sudzhuk BG Българско розово масло Essential oils Bulgarsko rozovo maslo CZ Jihočeská Niva Cheeses CZ Jihočeská Zlatá Niva Cheeses CZ Olomoucké tvarůžky Cheeses CZ Nošovické kysané zelí Fruit, vegetables and cereals, fresh or pro­ cessed CZ Všestarská cibule Fruit, vegetables and cereals, fresh or pro­ cessed 14.12.2018 EN Official Journal of the European Union L 318/53 EU Member Name to be protected Type of product Latin equivalent State CZ Chelčicko — Lhenické ovoce Fruit, vegetables and cereals, fresh or pro­ cessed CZ Pohořelický kapr Fresh fish, molluscs, and crustaceans and products derived therefrom CZ Třeboňský kapr Fresh fish, molluscs, and crustaceans and products derived therefrom CZ Březnický ležák Beers CZ Brněnské pivo/Starobrněnské Beers pivo CZ Budějovické pivo Beers CZ Budějovický měšťanský var Beers CZ Černá Hora Beers CZ České pivo Beers CZ Českobudějovické pivo Beers CZ Chodské pivo Beers CZ Znojemské pivo Beers CZ Hořické trubičky Bread, pastry, cakes, confectionery, biscuits and other baker's wares CZ Karlovarský suchar Bread, pastry, cakes, confectionery, biscuits and other baker's wares CZ Lomnické suchary Bread, pastry, cakes, confectionery, biscuits and other baker's wares CZ Mariánskolázeňské oplatky Bread, pastry, cakes, confectionery, biscuits and other baker's wares CZ Pardubický perník Bread, pastry, cakes, confectionery, biscuits and other baker's wares CZ Štramberské uši Bread, pastry, cakes, confectionery, biscuits and other baker's wares CZ Karlovarské oplatky Bread, pastry, cakes, confectionery, biscuits and other baker's wares CZ Karlovarské trojhránky Bread, pastry, cakes, confectionery, biscuits and other baker's wares CZ Valašský frgál Bread, pastry, cakes, confectionery, biscuits and other baker's wares CZ Český kmín Other products of Annex I to the Treaty (spices etc.) CZ Chamomilla bohemica Other products of Annex I to the Treaty (spices etc.) CZ Žatecký chmel Other products of Annex I to the Treaty (spices etc.) L 318/54 EN Official Journal of the European Union 14.12.2018 EU Member Name to be protected Type of product Latin equivalent State DK Vadehavslam Fresh meat (and offal) DK Vadehavsstude Fresh meat (and offal) DK Danablu Cheeses DK Esrom Cheeses DK Lammefjordsgulerod Fruit, vegetables and cereals, fresh or pro­ cessed DE Diepholzer Moorschnucke Fresh meat (and offal) DE Lüneburger Heidschnucke Fresh meat (and offal) DE Schwäbisch-Hällisches Fresh meat (and offal) Qualitätsschweinefleisch DE Bayerisches Fresh meat (and offal) Rindfleisch/Rindfleisch aus Bayern DE Weideochse vom Limpurger Fresh meat (and offal) Rind DE Aachener Weihnachts- Meat products (cooked, salted, smoked, etc.) Leberwurst/Oecher Weihnachtsleberwurst DE Ammerländer Meat products (cooked, salted, smoked, etc.) Dielenrauchschinken/Ammerlän­ der Katenschinken DE Ammerländer Meat products (cooked, salted, smoked, etc.) Schinken/Ammerländer Knochenschinken DE Flönz Meat products (cooked, salted, smoked, etc.) DE Greußener Salami Meat products (cooked, salted, smoked, etc.) DE Nürnberger Meat products (cooked, salted, smoked, etc.) Bratwürste/Nürnberger Rostbratwürste DE Oecher Puttes/Aachener Puttes Meat products (cooked, salted, smoked, etc.) DE Schwarzwälder Schinken Meat products (cooked, salted, smoked, etc.) DE Thüringer Leberwurst Meat products (cooked, salted, smoked, etc.) DE Thüringer Rostbratwurst Meat products (cooked, salted, smoked, etc.) DE Thüringer Rotwurst Meat products (cooked, salted, smoked, etc.) DE Eichsfelder Feldgieker/Eichsfelder Meat products (cooked, salted, smoked, etc.) Feldkieker 14.12.2018 EN Official Journal of the European Union L 318/55 EU Member Name to be protected Type of product Latin equivalent State DE Göttinger Feldkieker Meat products (cooked, salted, smoked, etc.) DE Göttinger Stracke Meat products (cooked, salted, smoked, etc.) DE Halberstädter Würstchen Meat products (cooked, salted, smoked, etc.) DE Hofer Rindfleischwurst Meat products (cooked, salted, smoked, etc.) DE Holsteiner Meat products (cooked, salted, smoked, etc.) Katenschinken/Holsteiner Schinken/Holsteiner Katenrauchchinken/Holsteiner Knochenschinken DE Westfälischer Knochenschinken Meat products (cooked, salted, smoked, etc.) DE Allgäuer Bergkäse Cheeses DE Allgäuer Emmentaler Cheeses DE Allgäuer Sennalpkäse Cheeses DE Altenburger Ziegenkäse Cheeses DE Odenwälder Frühstückskäse Cheeses DE Hessischer Handkäse or Cheeses Hessischer Handkäs DE Holsteiner Tilsiter Cheeses DE Nieheimer Käse Cheeses DE Weißlacker/Allgäuer Weißlacker Cheeses DE Obazda/Obatzter Other products of animal origin (eggs, honey, various dairy products except butter, etc.) DE Lausitzer Leinöl Oils and fats (butter, margarine, oil, etc.) DE Bayerischer Fruit, vegetables and cereals, fresh or pro­ Meerrettich/Bayerischer Kren cessed DE Bornheimer Spargel/Spargel aus Fruit, vegetables and cereals, fresh or pro­ dem Anbaugebiet Bornheim cessed DE Dithmarscher Kohl Fruit, vegetables and cereals fresh or pro­ cessed DE Feldsalat von der Insel Fruit, vegetables and cereals, fresh or pro­ Reichenau cessed DE Frankfurter Grüne Fruit, vegetables and cereals fresh or pro­ Soße/Frankfurter Grie Soß cessed DE Fränkischer Grünkern Fruit, vegetables and cereals fresh or pro­ cessed L 318/56 EN Official Journal of the European Union 14.12.2018 EU Member Name to be protected Type of product Latin equivalent State DE Gurken von der Insel Reichenau Fruit, vegetables and cereals, fresh or pro­ cessed DE Höri Bülle Fruit, vegetables and cereals fresh or pro­ cessed DE Salate von der Insel Reichenau Fruit, vegetables and cereals, fresh or pro­ cessed DE Spreewälder Gurken Fruit, vegetables and cereals, fresh or pro­ cessed DE Spreewälder Meerrettich Fruit, vegetables and cereals, fresh or pro­ cessed DE Tomaten von der Insel Fruit, vegetables and cereals, fresh or pro­ Reichenau
Load more

Recommended publications
  • Gastronomy of Salamanca
    gastronomy of Salamanca 1 Salamanca is a province to enjoy with all your sen- ses, including your taste buds. The province has an excellent and varied range of raw produce, with some well-known, quality products among them. Iberian ham and cold cuts, beef, pulses, hornazo, cheese and wines are some of the most traditional ones, which in the hands of master chefs, become succulent dishes. Come, look, try and taste the varied, delicious menu that Salamanca has prepared for you. 2 His Majesty the Iberian Pig The Iberian pig is a unique, fascinating breed of un- questionable quality, which puts the Salamanca pro- vince as an international benchmark. Its pedigree, along with the long walks in search for food, are responsible for the trademark infiltrated fat, which results in its flavour, its aroma and juici- ness, as well as its health benefits, since this fat is high in oleic acids. This pig lives free in the Salamanca dehesa, an id- yllic environment where, between October and February, it enjoys the best, final fattening seasons when it is fed only with acorns. 3 Guijuelo and the neighbouring counties Talking about Iberian produce is talking about Guijuelo, a unique place with a climate and conditions that are ideal for curing hams of all sorts as well as cold cuts. The long, cold, dry winters, along with its moody winds and humid conditions, mean that less salt is required for the curing process. This enables their flavours, aromas and uniqueness to be expressed in a much more natural way. And although Guijuelo is the heart of the pork product manufacturing in Salamanca, the actual production area includes other municipalities, some as well known as La Alberca, Béjar, Candelario or San Martín del Castañar.
    [Show full text]
  • Travel Information for Expeditionplus! Euro Velo 6 – Atlantic Ocean to the Black Sea
    Travel Information for ExpeditionPlus! Euro Velo 6 – Atlantic Ocean to the Black Sea A. Travel and Transportation B. Timeline Checklist C. While There A. Travel and Transportation Passport Weather Data Websites View You need a passport. Check yours today to see that it is valid for at least six historical weather information months beyond the date you intend to return to the U.S. You can obtain for your destination. application and renewal forms for a U.S. passport online at www.travel.state.gov www.weather.com or at a local Post Office. It can take up to six weeks to receive your passport. www.wunderground.com www.weatherspark.com www.eurometeo.com Visas You will not need a visa for any of the countries that you are passing through on this tour. Flight & Travel Websites View itineraries to book your trip. Booking your Flights Most international flights leave Europe in the morning often requiring you to book www.kayak.com www.orbitz.com your homebound flight for the day after the tour ends. Check your Getting To and www.expedia.com Away information specific to your ExperiencePlus! cycling departure for start and www.whichairline.com end towns and airports. www.yapta.com (to track flight prices) Tips for booking flights: Search the web. Be sure to review their policies for restrictions and Currency Conversion cancellation penalties. Websites Contact your travel agent. A good agent can help you find a competitive fare. View exchange rates for local He or she will charge a fee for this service. currencies. Fly into smaller airports.
    [Show full text]
  • DOPS/IGPS Y Términos Tradicionales De Vino
    DOPS/IGPS y términos tradicionales de vino LISTADO DE DENOMINACIONES DE ORIGEN PROTEGIDAS E INDICACIONES GEOGRÁFICAS PROTEGIDAS DE VINOS REGISTRADAS EN LA UNIÓN EUROPEA Número de DOPs: 96 Número de IGPs: 42 Término Región Comunidad autónoma Nombre tradicional vitivinícola (1) CATALUÑA, PAÍS VASCO, SUPRA- RIOJA, NAVARRA, ARAGÓN, C. Cava DO AUTONÓMICA VALENCIANA Y EXTREMADURA Monterrei DO Rias Baixas DO Ribeira Sacra DO Ribeiro DO GALICIA GALICIA Valdeorras DO Barbanza e Iria VT Betanzos VT Ribeiras do Morrazo VT Valle del Miño-Ourense/ Val do Miño-Ourense VT ASTURIAS Cangas VC Costa de Cantabria VT CANTABRIA Liébana VT CANTÁBRICA Chacolí de Álava – Arabako Txacolina DO PAÍS VASCO Chacolí de Bizkaia – Bizkaiko Txacolina DO Chacolí de Getaria – Getariako Txacolina DO Rioja DOCa SUPRA-AUTONÓMICAS Ribera del Queiles VT LA RIOJA Valles de Sadacia VT Navarra DO EBRO Pago de Arínzano VP NAVARRA Pago de Otazu VP Prado de Irache VP 3 Riberas VT Arlanza DO Arribes DO Bierzo DO Cigales DO León DO Ribera del Duero DO DUERO CASTILLA Y LEÓN Rueda DO Sierra de Salamanca VC Tierra del Vino de Zamora DO Toro DO Valles de Benavente VC Valtiendas VC VT Castilla y León 1 DOPS/IGPS y términos tradicionales de vino Término Región Comunidad autónoma Nombre tradicional vitivinícola (1) Aylés VP Calatayud DO Campo de Borja DO Cariñena DO Somontano DO ARAGÓN ARAGÓN Bajo Aragón VT Ribera del Gállego-Cinco Villas VT Ribera del Jiloca VT Valdejalón VT Valle del Cinca VT Alella DO Cataluña DO Conca de Barberà DO Costers del Segre DO Empordà DO ARAGÓN CATALUÑA Montsant
    [Show full text]
  • Food & Beverage Price List
    25.11.2019. FOOD & BEVERage PRICE LIST Radmile Matejčić 5, 51000 Rijeka PAGE 1 Price (kn) Price (kn) MENU MEALS SOY STEAK/SOY MEDALLIONS SKEWERS 10,00 MENU LUNCH MEAT/VEGETARIAN 30,00 ZUCCHINI STEAK/SWISS CHARD STEAK 11,00 MENU DINNER MEAT/VEGETARIAN 30,00 BAKED DOUGH WITH CHEESE 13,00 BRUNCH 1/ BRUNCH TO GO 1 20,00 CHEESE TORTELLINI, TWO EXTRA CHEESE SAUCE 19,00 BRUNCH 2/ BRUNCH TO GO 2 27,00 CHEESE TORTELLINI, TOMATO SAUCE 14,00 CHEESE TORTELLINI, CHAMPIGNON SAUCE 16,00 SOUPS SPINACH TORTELLINI, TWO EXTRA CHEESE SAUCE 19,00 CLEAR SOUP/BROCCOLI SOUP/ASPARAGUS SOUP 4,50 SPINACH TORTELLINI, TOMATO SAUCE 14,00 CAULIFLOWER SOUP /BEEF SOUOP 4,50 SPINACH TORTELLINI, CHAMPIGNON SAUCE 16,00 MUSHROOM SOUP/GREEN PEAS SOUP 4,50 SIDE DISHES SPRING SOUP/TOMATO SOUP 4,50 SOUP KAMPUS/RITEH/MINI 8,00 SWISS CHARD WITH POTATOES 8,00 SOUP PRAVRI/INDEKS/POMORAC 10,00 BROCCOLI WITH POTATO 8,00 CAULIFLOWER WITH BREAD CRUMBS 8,00 MAIN COURSE VEGETABLE STEW WITH RICE 7,00 CUTLET IN VEGETABLES 21,00 GREEN PEAS IN BUTTER SAUCE 7,00 PORK STEW/PORK RISOTTO 15,00 GREEN PEAS WITH CARROT/GREEN PEAS IN SAUCE 7,00 FRIED PORK 14,00 KALE WITH POTATOES/MLINCI 7,00 BEEF GOULASH/BEEF WITH GREEN PEAS 20,00 CROQUETTES/BRUSSELS SPROUT 8,00 BEEF STEAk 20,00 PASTA WITH CABBAGE 7,00 BOLIED BEEF 18,00 CRUSTED BAKED POTATO 7,00 STUFFED BEEF 20,00 BOILED CAULIFLOWER 7,00 SLICED MEAT STEAk 15,00 BRAISED SOUR CABBAGE 8,00 SLICED MEATLOAF 15,00 GREEN BEANS IN SAUCE/CABBAGE IN TOMATO SAUCE 7,00 MEATBALLS IN TOMATO SAUCE 14,00 MIXED VEGETABLES WITH POTATO 7,00 HAMBURGER STEAk 22,00 BAKED
    [Show full text]
  • Tradizione Culinaria
    Tradizione Culinaria in Val di Lima Agriturismo IL LAGO Tradizione Culinaria Prima di lasciarvi alla degustazione delle ricette che seguiranno, vorrei esprimere un particolare ringraziamento alle donne che con tanto amore e pazienza mi hanno accolto e fatto partecipe della loro giovinezza, trasmettendomi sensazioni così vivide che ora sembra di aver vissuto e visto con i miei occhi quei tempi, assaporando odori e sapori che con tanta maestria mi hanno descritto. Vorrei anche ricordare i loro nomi: Gemma, Nilda, Sabina, e due cari “nonni” che ora non sono più tra noi, Dina e Attilio, che per primi ci hanno accolti come figli facendoci conoscere ed apprezzare le bellezze di questi luoghi. Infine un ringraziamento agli amici di Livorno che con me hanno accettato la scommessa di una vita vissuta nel rispetto della natura e dell’uomo, alla ricerca della memoria e dell’essenza della libertà, per un futuro migliore. Maria Annunziata Bizzarri Agrilago Azienda Agricola - Agrituristica IL LAGO via di Castello - Casoli Val di Lima 55022 Bagni di Lucca (LU) tel. 0583.809358 fax 0583.809330 Cell. 335.1027825 www.agrilago.it [email protected] Testi tratti da una ricerca di: Maria Annunziata Bizzarri 1 Tradizione Culinaria UN PO’ DI STORIA A Casoli, nella ridente Val di Lima, ogni famiglia aveva un metato che poteva far parte della casa o essere nelle immediate vicinanze o nella selva. Nel metato venivano seccate le castagne che avrebbero costituito il sostentamento per l’intero anno e rappresentato una merce di scambio per l’acquisto dei generi alimentari non prodotti direttamente, come il sale e lo zucchero.
    [Show full text]
  • Samningur Milli Íslands Og Evrópusambandsins Um Vernd Landfræðilegra Merkinga Landbúnaðarafurða Og Matvæla
    SAMNINGUR MILLI ÍSLANDS OG EVRÓPUSAMBANDSINS UM VERND LANDFRÆÐILEGRA MERKINGA LANDBÚNAÐARAFURÐA OG MATVÆLA ÍSLAND annars vegar og EVRÓPUSAMBANDIÐ hins vegar, hér á eftir nefnd „samningsaðilar“, SEM HAFA Í HUGA að samningsaðilarnir samþykkja að stuðla sín á milli að samstilltri þróun á landfræðilegum merkingum, eins og skilgreint er í 1. mgr. 22. gr. samnings Alþjóðaviðskiptastofnunarinnar um hugverkarétt í viðskiptum (TRIPS), og til að efla viðskipti með landbúnaðarafurðir og matvæli sem eru upprunnin á yfirráðasvæðum samningsaðilanna, SEM HAFA Í HUGA að í samningnum um Evrópska efnahagssvæðið (EES-samningurinn) er kveðið á um gagnkvæma viðurkenningu og vernd landfræðilegra merkinga á vínum, kryddblönduðum vínafurðum og brenndum drykkjum, HAFA ORÐIÐ ÁSÁTTIR UM EFTIRFARANDI: 1. gr. Gildissvið 1. Þessi samningur gildir um viðurkenningu og vernd landfræðilegra merkinga á landbúnaðarafurðum og matvælum, öðrum en vínum, kryddblönduðum vínafurðum og brenndum drykkjum, sem eru upprunnin á yfirráðasvæði samningsaðilanna. 2. Landfræðilegar merkingar samningsaðila skulu einungis njóta verndar hins samningsaðilans samkvæmt þessum samningi ef þær falla undir gildissvið löggjafarinnar sem um getur í 2. gr. 2. gr. Gildandi, landfræðilegar merkingar 1. Evrópusambandið kemst að þeirri niðurstöðu, eftir athugun á löggjöf Íslands sem er tilgreind í A-hluta I. viðauka, að löggjöfin uppfylli þá þætti sem mælt er fyrir um í B-hluta I. viðauka. 2. Ísland kemst að þeirri niðurstöðu, eftir athugun á löggjöf Evrópusambandsins sem er tilgreind í A-hluta I. viðauka, að löggjöfin uppfylli þá þætti sem mælt er fyrir um í B-hluta I. viðauka. 3. Eftir að Ísland hefur lokið andmælameðferð, í samræmi við C-hluta I. viðauka, og eftir að Ísland hefur athugað landfræðilegar merkingar landbúnaðarafurða og matvæla Evrópusambandsins, sem eru tilgreindar í II.
    [Show full text]
  • Dops: 96 Número De Igps: 42
    LISTADO DE DENOMINACIONES DE ORIGEN PROTEGIDAS E INDICACIONES GEOGRÁFICAS PROTEGIDAS DE VINOS REGISTRADAS EN LA UNIÓN EUROPEA Número de DOPs: 96 Número de IGPs: 42 Actualizado a 22/01/2020 Término Nº de Expediente asignado Tipo de Indicación Nombre Tradicional por la Comisión (*) SUPRAAUTONÓMICAS (4) Cava DO PDO-ES-A0735 DOPs (3) Jumilla DO PDO-ES-A0109 Rioja DOCa PDO-ES-A0117 IGP (1) Ribera del Queiles VT PGI-ES-A0083 ANDALUCÍA (24) Condado de Huelva DO PDO-ES-A1485 Granada VC PDO-ES-A1475 Jerez-Xérès-Sherry DO PDO-ES-A1483 Lebrija VC PDO-ES-A1478 DOPs (8) Málaga DO PDO-ES-A1481 Manzanilla Sanlúcar de Barrameda DO PDO-ES-A1482 Montilla-Moriles DO PDO-ES-A1479 Sierras de Málaga DO PDO-ES-A1480 Altiplano de Sierra Nevada VT PDO-ES-A1402 Bailén VT PGI-ES-A1404 Cádiz VT PGI-ES-A1405 Córdoba VT PGI-ES-A1406 Cumbres del Guadalfeo VT PGI-ES-A1407 Desierto de Almería VT PGI-ES-A1408 Laderas del Genil VT PGI-ES-A1409 Laujar-Alpujarra VT PGI-ES-A1410 IGPs (16) Los Palacios VT PGI-ES-A1411 Norte de Almería VT PGI-ES-A1412 Ribera del Andarax VT PGI-ES-A1414 Sierra norte de Sevilla VT PGI-ES-A1415 Sierra sur de Jaén VT PGI-ES-A1416 Sierras de las Estancias y los Filabres VT PGI-ES-A1417 Torreperogil VT PGI-ES-A1418 Villaviciosa de Córdoba VT PGI-ES-A1419 1 Término Nº de Expediente asignado Tipo de Indicación Nombre Tradicional por la Comisión (*) ARAGÓN (10) Aylés VP PDO-ES-A1522 Calatayud DO PDO-ES-A0247 DOPs (5) Campo de Borja DO PDO-ES-A0180 Cariñena DO PDO-ES-A0043 Somontano DO PDO-ES-A0534 Bajo Aragón VT PGI-ES-A1362 Ribera del Gállego-Cinco
    [Show full text]
  • 4/17/2018 1 Our Agenda Our Presenters
    4/17/2018 From Salamanca to Segovia: The Wines of Castilla y León Saturday—April 21, 2018 Our Agenda Castilla y León: Geography and Terroir Arlanza DO The town of Benavente (VGIC Valles de Benavente) Rueda DO Taste-along: Rueda 5 minute break! Bierzo DO Ribera del Duero DO Taste-along: Ribera del Duero Arribes DO The town of Salamanca (VCIG Sierra de Salamanca) Tierra de León DO 5 minute break! Toro DO The town of Segovia (VCIG Valtiendas) Tierra del Vino de Zamora DO Cigales DO Our Presenters Pam Kindel Connors, CSS, CSW Lucia Volk, CWE Jane Nickles, CSE, CWE 1 4/17/2018 Castilla y León: Geography and Terroir 2 4/17/2018 Ebro River Esla River Arlonzón River Castillian Plateau Duero River Douro River Terroir: Castilla y León The terrain of Castile-León consists is mainly an undulating, elevated plateau with an average elevation of about 2,500 feet (760 metres) The Castillan Plateau is almost completely surrounded by mountains, excpet for the area along the border with Portugal Landlocked, continental climate, somewhat modified by oceanic and river influences Typical = hot summers and long winters Low annual precipitation—ranging from 16 to 24 inches (400 to 600 mm)—concentrated in autumn and spring Precipitation is higher in the mountains, where snow is common Castilla y León contains 9 DOs… Bierzo León. Burgos Tierra . de León Arlanza Benavente . Cigales Ribera del Duero Zamora . Toro Rueda Arribes Tierra del Vino de Zamora Salamanca . Segovia . Ávila . 3 4/17/2018 #3 VCIGs… Bierzo León. Burgos Tierra . de León Arlanza Benavente .
    [Show full text]
  • Physicochemical, Microbiological and Colour Attributes of Horse Salami Established During the Ripening Period
    PAPER PHYSICOCHEMICAL, MICROBIOLOGICAL AND COLOUR ATTRIBUTES OF HORSE SALAMI ESTABLISHED DURING THE RIPENING PERIOD D. KOVAčEVIća, K. MastanJEVIća *, J. PLEADINb and J. FRECEc aDepartment of Food Technology, Faculty of Food Technology University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia bLaboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, HR-10000 Zagreb, Croatia cDepartment of Biochemical Engineering, Faculty of Food and Biotechnology University of Zagreb, Pierrotijeva 6, HR-10000 Zagreb, Croatia *Corresponding author: Tel. +385 31 224 298 Fax +385 31 207 115, email: [email protected] ABSTRACT Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05) in physicochemical parameters attributa- ble to moisture loss, as well as changes in colour and textural properties were observed during the fermentation and ripening stage. Proteolysis and lipolysis, coming as a result of endogenous enzymatic activity and high lactic acid bacteria and staphylococci counts, contributed to specific organoleptic properties of the final product. Sensorial profiling showed a significant (P<0.05) acid taste, lactic acid odour and flavour intensity, and low fat/lean ratio and smokiness and saltiness values. Final Horse Salami products were microbiologically safe, the dominant microbial popu- lation thereby being Lactobacillus plantarum,
    [Show full text]
  • Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use As Starter Culture
    microorganisms Review Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture Paulo E. S. Munekata 1, Mirian Pateiro 1 , Wangang Zhang 2, Rubén Domínguez 1 , Lujuan Xing 2, Elena Movilla Fierro 3 and José M. Lorenzo 1,4,* 1 Centro Tecnológico de la Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; [email protected] (P.E.S.M.); [email protected] (M.P.); [email protected] (R.D.) 2 Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; [email protected] (W.Z.); [email protected] (L.X.) 3 Complejo Hospitalario Universitario de Ourense, 32005 Ourense, Spain; elemofi[email protected] 4 Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain * Correspondence: [email protected] Received: 15 October 2020; Accepted: 19 November 2020; Published: 21 November 2020 Abstract: The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products.
    [Show full text]
  • Dictionary of Food Science and Technology
    DICTIONARY OF FOOD SCIENCE AND TECHNOLOGY Second Edition Compiled and edited by the International Food Information Service A John Wiley & Sons, Ltd., Publication C International Food Information Service (IFIS Publishing) 2005 Second edition published 2009 C International Food Information Service (IFIS Publishing) 2009 FSTA – Food Science and Technology Abstracts® and Food Science Central® are registered trade marks within Europe and the USA. IFIS Publishing, Lane End House, Shinfield Road, Shinfield, Reading RG2 9BB, UK Telephone +44 118 988 3895, email ifis@ifis.org, or visit www.foodsciencecentral.com ISBN 978-0-86014-186-0 (IFIS Publishing e-Book) Disclaimer The information contained herein, including any expression of opinion and any projection or forecast, has been obtained from or is based upon sources believed by us to be reliable, but is not guaranteed as to accuracy or completeness. The information is supplied without obligation and on the understanding that any person who acts upon it or otherwise changes his/her position in reliance thereon does so entirely at his/her own risk. Use of general descriptions, trademarks and the like, even if not specifically identified as such, does not imply that they are not protected by relevant regulations. Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s global Scientific, Technical, and Medical business to form Wiley-Blackwell. Registered office John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom Editorial offices 9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell.
    [Show full text]
  • Muncan-Food-Corp Price List July 2015 Sheet1.Pdf
    Muncan Food Corporation $/lb Cold Cut Salami $/lb Hot Smoked Sausage $/lb Cold-Smoked Sausage 7.99 Extra (Garlic) Salami 7.99 Krajnska Sausage 12.99 Domaca Sausage 7.99 Tirola Salami 7.99 Neparovana Sausage 12.99 Domaca Sausage /w Paprika 7.99 Tirola Small 7.99 Debrecin Sausage 12.99 Kulen Sausage 7.99 Boiled Ham Salami 7.99 Cabanos Sauage 12.99 Sibiu Sausage 7.99 Roasted Ham Salami 7.99 Rings Sausage 12.99 Landjaeger Sausage 7.99 Krakovska Salami 7.99 Hunter Sausage 12.99 Cajna Sausage 7.99 Banat Salami 14.99 Crisana Sausage 7.99 Chicken Salami Hot Smoked Bacon 12.99 Sudjuk Sausage 7.99 Double Smoked Bacon 12.99 Ghiudem Sausage Bologna 7.99 Black Forest Bacon 12.99 Babic Sausage 7.99 Bologna 7.99 Karlovacki Spec 12.99 Istrijanska Sausage 7.99 Small Bologna 7.99 Paprika Bacon 12.99 Dry Selijacka Sausage 7.99 Garlic Bologna 8.99 Tarska Bacon 12.99 Njeguska Sausage 7.99 Ham Bologna 8.99 Paprika Rolled Bacon 12.99 Spicy Hungarian Sausage 7.99 Chicken Bologna 8.99 Garlic Rolled Bacon 12.99 Cserkesz Kolbasz 7.99 Small Chicken Bal. 6.29 Smoked Slana 14.99 Karlovacki Sausage 7.99 Bologna /w Vegetables 7.99 Smoked Guanciale 12.99 Dry Jalapeno Sausage 6.99 Meatloaf 8.99 Pressed Bacon 12.99 Kraljevska Sausage 6.99 Meatloaf w/ Vegetables 7.99 Chicken Bacon 12.99 Spicy Ajvar Sausage 7.99 Mortadella Smoked Meat Ham 8.99 Smoked Canadian Bacon Cold-Smoked Salami 7.99 Banat Ham 8.99 Stuffed Canadian Bacon 15.99 Muncan Special Salami 7.99 Prague Ham 7.99 Smoked Pork Butt 15.99 Istra Salami 7.99 Black Forest Ham 9.59 Smoked Pork Tenderloin 15.99 Prosciutto Salami 7.99 Novi Ham 7.59 Smoked Porckchops 15.99 Soppressata 7.99 Striped "Zebra" Ham 6.29 Smoked Spare Ribs 15.99 Spicy Soppressata 7.99 Jambon Haiducesc 7.29 Smoked Babyback Ribs 15.99 Summer Salami 8.99 Muschi Tiganesc Ham 7.29 Smoked St.
    [Show full text]