Official Journal C 223 of the European Union

Volume 58 English edition Information and Notices 8 July 2015

Contents

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 223/01 Non-opposition to a notified concentration (Case M.7571 — Dawn Meats/Terrena/Elivia) (1) ...... 1

2015/C 223/02 Non-opposition to a notified concentration (Case M.7638 — RTL Nederland Ventures/RF Participatie/ Reclamefolder NL) (1) ...... 1

2015/C 223/03 Non-opposition to a notified concentration (Case M.7648 — eBook.de/Hugendubel/JV) (1) ...... 2

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 223/04 Euro exchange rates ...... 3

EN (1) Text with EEA relevance V Announcements

ADMINISTRATIVE PROCEDURES

European Commission

2015/C 223/05 Call for expressions of interest for the position of member of the Management Board of the European Food safety Authority — Prolongation of deadline for submission of applications (OJ C 158, 13.5.2015) ...... 4

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2015/C 223/06 Prior notification of a concentration (Case M.7653 — AMF/Ilmarinen/JV) — Candidate case for simplified procedure (1) ...... 5

2015/C 223/07 Prior notification of a concentration (Case M.7606 — Grupo Antolín/Magna Interiors) (1) ...... 6

OTHER ACTS

European Commission

2015/C 223/08 Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs ...... 7

2015/C 223/09 Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs ...... 10

(1) Text with EEA relevance 8.7.2015 EN Official Journal of the European Union C 223/1

II (Information)

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Non-opposition to a notified concentration (Case M.7571 — Dawn Meats/Terrena/Elivia) (Text with EEA relevance) (2015/C 223/01)

On 30 June 2015, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English language and will be made public after it is cleared of any business secrets it may contain. It will be available: — in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/ cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, — in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7571. EUR-Lex is the online access to the European law.

(1) OJ L 24, 29.1.2004, p. 1.

Non-opposition to a notified concentration (Case M.7638 — RTL Nederland Ventures/RF Participatie/Reclamefolder NL) (Text with EEA relevance) (2015/C 223/02)

On 30 June 2015, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available: — in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/ cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, — in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7638. EUR-Lex is the online access to European law.

(1) OJ L 24, 29.1.2004, p. 1. C 223/2 EN Official Journal of the European Union 8.7.2015

Non-opposition to a notified concentration (Case M.7648 — eBook.de/Hugendubel/JV) (Text with EEA relevance) (2015/C 223/03)

On 22 June 2015, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in German language and will be made public after it is cleared of any business secrets it may contain. It will be available: — in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/ cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, — in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7648. EUR-Lex is the online access to the European law.

(1) OJ L 24, 29.1.2004, p. 1. 8.7.2015 EN Official Journal of the European Union C 223/3

IV (Notices)

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Euro exchange rates (1) 7 July 2015

(2015/C 223/04)

1 euro =

Currency Exchange rate Currency Exchange rate USD US dollar 1,0931 CAD Canadian dollar 1,3925 JPY Japanese yen 133,88 HKD Hong Kong dollar 8,4771 DKK Danish krone 7,4614 NZD New Zealand dollar 1,6487 GBP Pound sterling 0,70770 SGD Singapore dollar 1,4841 SEK Swedish krona 9,3288 KRW South Korean won 1 238,42 ZAR South African rand 13,6408 CHF Swiss franc 1,0383 CNY Chinese yuan renminbi 6,7909 ISK Iceland króna HRK Croatian kuna 7,5730 NOK Norwegian krone 8,9830 IDR Indonesian rupiah 14 576,82 BGN Bulgarian lev 1,9558 MYR Malaysian ringgit 4,1727 CZK Czech koruna 27,100 PHP Philippine peso 49,489 HUF Hungarian forint 316,18 RUB Russian rouble 62,9407 PLN Polish zloty 4,1949 THB Thai baht 37,119 RON Romanian leu 4,4813 BRL Brazilian real 3,4547 TRY Turkish lira 2,9327 MXN Mexican peso 17,3038 AUD Australian dollar 1,4722 INR Indian rupee 69,3950

(1) Source: reference exchange rate published by the ECB. C 223/4 EN Official Journal of the European Union 8.7.2015

V (Announcements)

ADMINISTRATIVE PROCEDURES

EUROPEAN COMMISSION

Call for expressions of interest for the position of member of the Management Board of the European Food safety Authority Prolongation of deadline for submission of applications (Official Journal of the European Union C 158 of 13 May 2015) (2015/C 223/05)

The deadline for submission of applications for the Call for expressions of interest for the position of member of the Management Board of the European Food Safety Authority of 13 May 2015 has been prolonged until 31 July, 12.00 (noon), Brussels time. 8.7.2015 EN Official Journal of the European Union C 223/5

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

EUROPEAN COMMISSION

Prior notification of a concentration (Case M.7653 — AMF/Ilmarinen/JV) Candidate case for simplified procedure (Text with EEA relevance) (2015/C 223/06)

1. On 24 June 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings AMF Pensionsförsäkring AB (‘AMF’, Sweden) and Ilmarinen Mutual Pension Insurance Company (‘Ilmarinen’, Finland) acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of Kiinteistö Oy Ilmarisen Talo 114 (‘JV’, Finland) by way of purchase of shares in a newly created company constituting a joint venture. 2. The business activities of the undertakings concerned are: — for AMF: property investment and development. AMF is also active in life insurance, — for Ilmarinen: real estate investments and development. Ilmarinen is also active in employment pension insurance and other financial investments, — for the JV: real estate investments and letting of office and storage space to third parties. 3. On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the 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 Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this 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 [email protected] or by post, under reference number M.7653 — AMF/Ilmarinen/JV, to the following address: European Commission Directorate-General for Competition Merger Registry 1049 Bruxelles/Brussel BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). (2) OJ C 366, 14.12.2013, p. 5. C 223/6 EN Official Journal of the European Union 8.7.2015

Prior notification of a concentration (Case M.7606 — Grupo Antolín/Magna Interiors) (Text with EEA relevance) (2015/C 223/07)

1. On 30 June 2015, 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 Grupo Antolín-Irausa SA (‘Grupo Antolín’, Spain) acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control over identified businesses of Magna Interiors (‘Magna Interiors’), a wholly-owned operating unit of Magna International, Inc. (Canada), by way of a combined purchase of assets and shares. 2. The business activities of the undertakings concerned are: — for Grupo Antolín: the global manufacturing and supply of automotive interior components, including overhead systems and components, doors, seats, lighting and trims, — for Magna Interiors: the global manufacturing and supply of automotive interior components, including overhead systems and components, sidewall and trim systems, cargo management systems and cockpit systems. 3. On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the 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 email to [email protected] or by post, under reference number M.7606 — Grupo Antolín/Magna Interiors, to the following address: European Commission Directorate-General for Competition Merger Registry 1049 Bruxelles/Brussel BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). 8.7.2015 EN Official Journal of the European Union C 223/7

OTHER ACTS

EUROPEAN COMMISSION

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2015/C 223/08)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT ‘VARAŽDINSKO ZELJE’ EU No HR-PDO-0005-01132 – 25.06.2013 PDO ( X ) PGI ( ) 1. Name(s) ‘Varaždinsko zelje’

2. Member State or Third Country Croatia

3. Description of the agricultural product or foodstuff 3.1. Product type Class 1.6. Fruit, vegetables and cereals, fresh or processed

3.2. Description of the product to which the name in 1 applies ‘Varaždinsko zelje’ is a vegetable derived from the autochthonous conservation variety of Varaždin cabbage (Brassica oleracea var. capitata f. alba). The cabbage head is flat, the leaves are compact in the upper part and somewhat looser in the lower part, depending on growing conditions. The leaves are tightly wrapped around the head and cover over two thirds of the surface. When the cabbage is mature and ready for harvesting, the edges of the outer leaves will usually begin to curl upward. The leaf blades are thin and have prominent veins. The main vein, espe cially on the outer leaves, has a thick base. The edge of the leaves is unbroken. The leaves are of light olive colour. It has a bitter taste, with sharp notes, and a pungent smell of fresh cabbage. The minimum dry matter content is 8 %, whereas the minimum sugar content is 40 g/kg. The inside leaves of a mature head are yellowish-white. The cabbage core is particularly long and can extend up to two thirds of the height of the head. The core is actually a stem with shortened internodes and a head-shaped bud. The root of ‘Varaždinsko zelje’ is very strong and the stem is quite pronounced. Although a late variety that tolerates cold well, it can also be grown as spring cabbage. Due to its specific shape and the elasticity of its leaves ‘Varaždinsko zelje’ is traditionally used to prepare local home-made specialities.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only) —

3.4. Specific steps in production that must take place in the identified geographical area The production of ‘Varaždinsko zelje’, from seedlings to harvest, is conducted within the geographic area specified in point 4.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to —

(1) OJ L 343, 14.12.2012, p. 1. C 223/8 EN Official Journal of the European Union 8.7.2015

3.6. Specific rules concerning labelling of the product the registered name refers to —

4. Concise definition of the geographical area The production of ‘Varaždinsko zelje’ is strictly limited to the area within the administrative boundaries of Varaždin County. The natural boundary of Varaždin County to the north is the River Drava. This includes the following towns and municipalities: Varaždin, Ivanec, Ludbreg, Novi Marof, Lepoglava, Varaždinske Toplice, Bednja, Beretinec, Breznica, Breznički Hum, Cestica, Donja Voća, Martijanec, Gornji Kneginec, Jalžabet, Klenovnik, Ljubeščica, Mali Bukovec, Maruševec, Petrijanec, Sračinec, Sveti Đurđ, Sveti Ilija, Trnovec Bartolovečki, Veliki Bukovec, Vidovec, Vinica and Visoko.

5. Link with the geographical area 5.1. Specificity of the geographical area Natural factors: According to the Köppen climate classification, Varaždin County has a m oderately warm and a moderately cold climate.

Climatic measurements taken over a course of several years between June and October, when ‘Varaždinsko zelje’ is cultivated in the open, reveal an average temperature of 14,9-20,1 °C and average relative humidity of 78,3-85 %

Average monthly rainfall stands at 73-100 mm. With an average rainfall of over 90 mm, the three summer months (June-August) are the wettest, accounting for about a third of annual rainfall. Some 60 % of this rainfall occurs during the growing period (April-September).

Occasionally, winters in Varaždin County can be cold and snowless, with minimum daily temperatures below – 10 °C.

There is a link between the growing of ‘Varaždinsko zelje’ and the River Drava. The most suitable areas for culti vating ‘Varaždinsko zelje’ are the plains and the gentle slopes of the Drava River basin. Also suitable is the land in the smaller valleys carved by rivers and streams.

The different geological and lithological properties account for different soil compositions in the lowland alongside the Drava River. Most of the soil in the Drava River basin is classified as P-1 soil. This is a brown, acidic and eutric gravel-based soil and a loamy to predominantly skeletic loess and sand-based soil underlain by Pleistocene-Holo cene sediments alongside the Drava River.

Human factors: The product ‘Varaždinsko zelje’ has also been influenced by the production methods, which have been adapted to the conditions in the geographical area: fragmented allotments, small areas, small-scale producers. The essential element in the production of ‘Varaždinsko zelje’ is the skill of the local producers, particularly during harvest. Family members of different generations take part in the harvest, handing down the experience and skill needed for hand picking the product. The harvest relies heavily on the picker’s own judgement to determine, on the basis of his/her experience and knowledge, which cabbage heads are mature and ready to be harvested. Using his/her sight and touch the picker makes sure to select only those heads that have matured exactly to the right point. Hand picking also ensures better protection of the crops and prevents any damage that would be caused by machine harvesting. After many years of cultivating the plant and learning about its production under these spe cific conditions, the producers of ‘Varaždinsko zelje’ have managed to create a p roduct with unique characteristics that do not prevail elsewhere (Naše pravice, 1905).

5.2. Specificity of the product ‘Varaždinsko zelje’ is a l ate variety that tolerates cold well. At the time of maturity, ‘Varaždinsko zelje’ displays the following specific morphological features that set it apart from other cabbage varieties: apart from the colour and prominent veining of the leaves, the cabbage forms a typical, not too big, very solid, firm and flattened head weighing between 1 kg and 3 kg, while the edges of the outer leaves begin to curl upward. A leaf of ‘Varaždinsko zelje’ is so thin that when placed on the palm, one’s fingertips can be seen through it, yet it is also flexible and resilient. The leaves are of light olive colour. It has a b itter taste, with sharp notes, and a pungent smell of fresh cabbage.

Numerous studies have confirmed that ‘Varaždinsko zelje’ boasts special qualities compared with other types of cabbage. Its specificity is its high dry matter content and exceptionally high sugar content (F. Vešnik, Utjecaj sorte na kvalitetu kiselog kupusa in: Poljoprivredna znanstvena smotra, 1969). 8.7.2015 EN Official Journal of the European Union C 223/9

Analyses of extract of cabbage leaf at technological maturity have shown the highest anti-oxidation activity. At technological maturity, the total amount of phenols in ‘Varaždinsko zelje’ is 0,94-1,03 mg/ml GAE, while the total amount of flavonoids is 0,15-0,25 mg/ml CE. The total phenol and flavonoid content in plants depends on genetic properties (genus, species, cultivar) and environmental and growing conditions, and correlates with antioxi dant activity (D. Šamec et al., Antioxidant potency of white (Brassica oleracea L. var. capitata) and Chinese (Brassica rapa L. var. pekinensis (Lour.)) cabbage: The influence of development stage, cultivar choice and seed selection in: Scientia Horticulturae, 2011).

One advantage of ‘Varaždinsko zelje’ is its suitability for open-air cultivation. Thanks to its resistance to low tem peratures, ‘Varaždinsko zelje’ can be left in the field until late autumn, which eliminates the need for extra storage. This allows for the dry matter and sugar content to keep increasing until the product has matured and is harves ted. The specific closed-loop production method of ‘Varaždinsko zelje’, from the conservation variety seed to the final product, is an additional guarantee of its origin.

5.3. Causal link between the geographical origin and, where appropriate, a given quality, the reputation or other characteristics of the product The high dry matter content and exceptionally high sugar content of ‘Varaždinsko zelje’ are due to the production method, i.e. the fact that the product, which can tolerate low temperatures, is left in the field until late autumn. Research has confirmed that the high total phenol and flavonoid content in ‘Varaždinsko zelje’ is due to the pro duct’s genetic properties, as well as environmental and growing conditions.

The monthly mean daytime temperatures during the growing period and the distribution of rainfall in the defined geographical area are ideal for the cultivation of ‘Varaždinsko zelje’, which has been grown commercially only in this area. The cold, snowless winters in the defined geographical area cause the soil that has been ploughed in the autumn to freeze. Besides encouraging the formation of friable soil, this also helps to suppress pest populations, resulting in very healthy plants.

The low-lying terrain of the Drava River basin plays a particularly vital role as it enables a steady supply of water to the production areas. In addition to the existing watercourses, the high underground water levels supply extra moisture to the areas where ‘Varaždinsko zelje’ is grown. The predominant soil type in the defined geographical area is brown, acidic and eutric loamy soil, which is conducive to the cultivation of vegetables, particularly cab bage. This is corroborated by the centuries-old tradition of cabbage growing in the area.

Factors other than climatic and pedological conditions adding to the specificity of the product include the oral heritage of local producers, handed down through generations with a view to preserving the autochthonous con servation variety from which ‘Varaždinsko zelje’ is produced. The skill of hand picking, the knowledge of when a cabbage head has matured enough to be harvested and the handing down of know-how related to cultivation and hand picking ensure that new generations of growers can continue to produce ‘Varaždinsko zelje’ in the tradi tional way. Hand picking is an essential step in the selection process that is done in the field and guarantees the consistent quality of ‘Varaždinsko zelje’.

Its flexible and thin leaves along with its bitter taste with sharp notes make ‘Varaždinsko zelje’ a vital ingredient for the preparation of traditional local dishes.

Its origins and special status are borne out by the coat of arms of Vidovec Municipality, which features a ‘Varaždinsko zelje’ cabbage head.

Reference to publication of the product specification (Article 6(1) second subparagraph of this Regulation (2))

http://www.mps.hr/UserDocsImages/HRANA/VZ%20ZELJE/Izmijenjena%20Specifikacija%20proizvoda.pdf

(2) See footnote 1. C 223/10 EN Official Journal of the European Union 8.7.2015

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT ‘MOJAMA DE BARBATE’ EU No: ES-PGI-0005-01210 – 10.03.2014 PDO ( ) PGI ( X ) 1. Name ‘Mojama de Barbate’

2. Member State or Third Country Spain

3. Description of the agricultural product or foodstuff 3.1. Type of product Class 1.7. Fresh fish, molluscs and crustaceans and products derived therefrom

3.2. Description of the product to which the name in 1 applies ‘Mojama de Barbate’ is made from the fine part of the tuna fish known as the loin, both the upper and lower loins, which are cured by being seasoned and dried in the air or in tunnels designed for that purpose.

‘Mojama de Barbate’ is classed as either Extra or Primera.

Categoría Extra: this is mojama made from the inside part of the loin, i.e. the part that is in contact with the back bone, which is less fatty.

Categoría Primera: this is mojama made from the parts of the loin adjacent to those used for Categoría Extra, which contain more fat.

‘Mojama de Barbate’ is dark brown on the outside, while on the inside there are the streaks characteristic of tuna loin, which are much more conspicuous in Categoría Primera than in Categoría Extra. When cut it is varying shades of deep red, darker at the edges, with a texture that is compact, smooth and not very fibrous, and it smells and tastes of oily fish.

The salt content is between 3 % and 9 % and relative moisture between 35 % and 45 %.

‘Mojama de Barbate’ is vacuum-packed in transparent plastic bags, duly labelled, cut in pieces or slices of different weights in olive or sunflower oil. It may also be packaged in glass jars, sliced in olive or sunflower oil.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only) ‘Mojama de Barbate’ is made from tuna loin of the following species: Thunnus albacares, commercially known as yellowfin tuna, light tuna or rabil, and Thunnus thynnus, commercially known as bluefin tuna, with a live weight of more than 200 kg. There are no restrictions regarding the area of provenance of the raw material, but only wild tuna is used.

3.4. Specific steps in production that must take place in the defined geographical area The following operations must take place in the defined geographical area: washing the tuna, cutting it up (tradi tionally known as ronqueo), washing the different cuts obtained, salting, repeated washing to reach the desired level of saltiness, pressing, curing of the loins by drying, trimming and final selection for packaging.

(1) OJ L 343, 14.12.2012, p. 1. 8.7.2015 EN Official Journal of the European Union C 223/11

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers ‘Mojama de Barbate’ must be packaged at source in order to maintain the physical, chemical and organoleptic char acteristics attained at the end of the process, in particular the salt content and relative moisture.

3.6. Specific rules concerning labelling of the product to which the registered name refers The following must appear prominently on the label of every producer marketing PGI ‘Mojama de Barbate’: the words ‘Mojama de Barbate’ and the European Union PGI logo. In addition, the label must bear the Protected Geo graphical Indication’s own logo, shown below.

4. Concise definition of the geographical area ‘Mojama de Barbate’ is made in the municipalities of Barbate and Vejer de la Frontera, both in the province of Cádiz.

5. Link with the geographical area ‘Mojama de Barbate’ is recognised on the national market as a gourmet product, characterised by careful prepara tion, a high price and discerning consumption. It can be found in food stores that specialise in regional specialities, in different parts of Spain, and in restaurants and other establishments that serve food.

The link between ‘Mojama de Barbate’ and the geographical area derives from the prestige and reputation the prod uct has acquired due to the area’s fish salting tradition. It is an area where tuna has been fished for centuries and is still fished today and where know-how resides in the artisanal preparation methods, based on knowledge and expe rience handed down from one generation to the next.

The whole coast of the Gulf of Cádiz has a long fishing and tuna salting tradition, which dates from the times of the Phoenicians and the Tartessians, who taught the fishing techniques to the early inhabitants of the area, and there are references to catching tuna in a maze of nets that date back to that time.

Later the Arabs improved the design of the nets and introduced the almadraba (in Andalusian Arabic almadraba means ‘place where one strikes or fights’), a technique that involves catching the fish in a maze of nets set near the coast, where the tuna pass on their way from the Atlantic to the Mediterranean to spawn.

Over a span of almost ten centuries, various classical authors left numerous accounts of the almadrabas in the Strait of Gibraltar and the abundance and great size of the tuna caught in the area, describing their capture in the maze of nets in great detail. They also told how the fish were traded all over the Mediterranean, emphasising their high nutritional value and culinary qualities.

The tuna salting and processing industry already prospered in the Roman province of Hispania Baetica. Under the peoples who subsequently settled in the south of Spain, the fishing industry continued and flourished and it is still there today, preserving the traditional, artisanal methods. C 223/12 EN Official Journal of the European Union 8.7.2015

In the geographical area where ‘Mojama de Barbate’ is produced, the traditional processing industries are still in operation and activities are organised for professionals in the catering and tuna sectors, tuna lovers and the general public, such as the Semana Gastronómica del Atún (Tuna Culinary Week) organised by Barbate Council, where guests from the world of food and drink perform cookery demonstrations or ‘showcookings’, and visitors can taste tradi tional bluefin tuna dishes, which are an important feature of the cuisine of this part of the Cádiz coast. The event also includes other activities such as cookery competitions and the Best Tapa Competition, where contestants seek to produce the best bluefin tuna tapa.

Mojama is the most important salted tuna product and the industry that prepares it using distinctly artisanal meth ods has been developed by small and medium-sized family companies, run by the founder or his descendants, which has enabled the most traditional production methods to be maintained, incorporating only those new meth ods that improve food safety and permit comprehensive control of the production process, in the pursuit of enhanced quality.

To prepare the product, specialised knowledge and experience are required at every stage of the process: cutting up the fish, removing the loins used to make ‘Mojama de Barbate’, making the cuts in the right places, salting, where the skill lies in knowing how much to salt, then washing, which has to be done in a controlled manner to ensure that the excess — and only the excess — salt is eliminated, and finally drying, which takes place in optimal condi tions due to the local microclimate, either naturally or in tunnels designed for that purpose.

The product’s reputation in the culinary world is evidenced by numerous publications, notably the Inventario Español de Productos Tradicionales published in 1996 by the Ministry of Agriculture, Fisheries and Food, a national government department, and the research published by the Fundación Unicaja, entitled Catalogación y Caracterización de los Productos Típicos Agroalimentarios de Andalucía , Volume II (2006), which describe mojama as a traditional Andalusian product that is produced mainly in Barbate (Cádiz) and Isla Cristina (Huelva).

On 30 August 2009 the national newspaper El País published a food article entitled ‘Sal para la vida’ (Salt for life), which said that:

‘Today, developed countries continue to salt fish, because it gives the fish a delicious aroma. Spain has some world- class products, such as Santoña anchovies and Mojama de Barbate.’

The food and drink section of La Mar de Cádiz, a g uide to the province, says: ‘ The food and drink of the Cádiz coast is as rich and varied as the land itself, ranging from the wines of Sanlúcar de Barrameda and El Puerto de Santa María to the local fried fish and Mojama de Barbate, making it one of the best-loved cuisines in Spain.’

The reputation of ‘Mojama de Barbate’ is evidenced by numerous references on the internet, for example:

The online Guía Interactiva de Restaurantes de Cocina Marinera (Interactive Seafood Restaurants Guide) endorses its reputation: ‘One of the best-known salted products is mojama de atún (typical of Isla Cristina and Barbate, Andalu sia’s main producers)’.

‘Mojama de Barbate’ is on the tapas menu of the Buentrago restaurant, which has several establishments in Seville.

The inauguration of the International Tourism Fair (FITUR) held in Madrid featured a tasting of ‘Mojama de Barbate’.

Various publications in the province of Cádiz report on tastings of ‘Mojama de Barbate’ that take place during the semana del atún (tuna week).

The tourist guide to Los Caños de Meca specifically mentions ‘Mojama de Barbate’ as a typical local product.

Mojama de atún extra de Barbate can also be found on the menu of the Alcaravea Restaurant.

There is an article in the Andalucía online newspaper attesting to the reputation of ‘Mojama de Barbate’ — ‘Barbate (Cádiz) has a very varied cuisine based on seafood, and specialities include “Mojama de Barbate”’ — and describing it in detail.

‘Mojama de Barbate’ also features in the Guía de la provincia de Cádiz (Guide to the province of Cádiz), as a typical dish of high nutritional value described as ‘succulent’.

Regarding the use of the name in everyday language, an article in the ABC de Sevilla newspaper of 7 August 2000 featured the expression ‘… tiesos cual mojama de Barbate o de Isla Cristina’ (an expression meaning ‘completely skint’). 8.7.2015 EN Official Journal of the European Union C 223/13

Publication reference of the specification (the second subparagraph of Article 6(1) of this Regulation (2))

The full text of the product specification can be found at:

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

or via the homepage of the Consejería de Agricultura, PESCA y Desarrollo Rural

(http://www.juntadeandalucia.es/agriculturaypesca/portal), by following the navigation pathway: ‘Industrias Agroalimen tarias’/‘Calidad y Promoción’/‘Denominaciones de Calidad’/‘Productos derivados de la pesca’. The specification can be found under the name of the Quality Designation.

(2) See footnote 1.

ISSN 1977-091X (electronic edition) ISSN 1725-2423 (paper edition)