Official Journal C 3 of the European Union

Volume 62 English edition Information and Notices 7 January 2019

Contents

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2019/C 3/01 Euro exchange rates ...... 1

NOTICES FROM MEMBER STATES

2019/C 3/02 Notice inviting proposals for the transfer of an extraction area for hydrocarbon extraction ...... 2

2019/C 3/03 Communication from the Minister for Economic Affairs and Climate Policy of the Kingdom of the Netherlands pursuant to Article 3(2) of Directive 94/22/EC of the European Parliament and of the Council on the conditions for granting and using authorisations for the prospection, exploration and production of hydrocarbons ...... 4

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2019/C 3/04 Prior notification of a concentration (Case M.9148 — Univar/Nexeo) — Candidate case for simplified procedure (1) ...... 6

EN (1) Text with EEA relevance. OTHER ACTS

European Commission

2019/C 3/05 Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ...... 8

2019/C 3/06 Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ...... 11

2019/C 3/07 Publication of the single document amended following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ...... 14

2019/C 3/08 Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ...... 17

2019/C 3/09 Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ...... 19

2019/C 3/10 Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ...... 21

2019/C 3/11 Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ...... 25 7.1.2019 EN Official Journal of the European Union C 3/1

IV (Notices)

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Euro exchange rates (1) 4 January 2019 (2019/C 3/01)

1 euro =

Currency Exchange rate Currency Exchange rate USD US dollar 1,1403 CAD Canadian dollar 1,5328 JPY Japanese yen 123,20 HKD Hong Kong dollar 8,9325 DKK Danish krone 7,4679 NZD New Zealand dollar 1,7045 GBP Pound sterling 0,89988 SGD Singapore dollar 1,5525 SEK Swedish krona 10,2460 KRW South Korean won 1 279,13 ZAR South African rand 16,1175 CHF Swiss franc 1,1256 CNY Chinese yuan renminbi 7,8280 ISK Iceland króna 134,00 HRK Croatian kuna 7,4335 NOK Norwegian krone 9,8648 IDR Indonesian rupiah 16 241,35 BGN Bulgarian lev 1,9558 MYR Malaysian ringgit 4,7106 CZK Czech koruna 25,653 PHP Philippine peso 59,809 HUF Hungarian forint 321,45 RUB Russian rouble 77,6790 PLN Polish zloty 4,2957 THB Thai baht 36,587 RON Romanian leu 4,6656 BRL Brazilian real 4,2889 TRY Turkish lira 6,1707 MXN Mexican peso 22,3080 AUD Australian dollar 1,6189 INR Indian rupee 79,4315

(1) Source: reference exchange rate published by the ECB. C 3/2 EN Official Journal of the European Union 7.1.2019

NOTICES FROM MEMBER STATES

Notice inviting proposals for the transfer of an extraction area for hydrocarbon extraction (2019/C 3/02)

Bratislava District Mining Office, in accordance with Article 27a(1) of Act No 44/1988 on the protection and exploitation of mineral resources (the Mining Act), as amended, hereby announces that Slovakia, via the Bratislava District Mining Office, the competent authority, is inviting proposals for the transfer of an extraction area dedicated to the extraction of a natural gas deposit (which is property of the Slovak Republic). Furthermore, with reference to Article 3(2)(a) of Directive 94/22/EC of the European Parliament and of the Council of 30 May 1994 on the conditions for granting and using authorisations for the prospection, exploration and production of hydrocarbons (1), it invites the parties concerned to submit proposals for the transfer of the following extraction area:

Špačince (deposit No 13) Name of the extraction area/registration number: Špačince/098/A Surface area of the extraction area in m2: 322 923,89 Type of mineral: natural gas Size of geological reserves: 10 000 000 m3 in the potentially viable category Cadastral area (IČUTJ — identification number): Špačince (861 049) District/district code: Trnava/207 Status of production site: Deposit extracted until 1996. Extraction of the deposit has not resumed since then.

Coordinates of the vertices of the Špačince extraction area:

Vertices of extraction area Longitude Latitude I 17,62747682 48,42965402 II 17,62520611 48,43127419 III 17,62404136 48,43947535 IV 17,62728349 48,43967919 V 17,63029415 48,43159405

The geographical coordinates are in decimal degrees and the geodetic system is WGS-84.

Key information: Type of authorisation — the right to extract an exclusive deposit and to handle the extracted minerals (the proposing entity may exercise this right only after a legally binding authorisation for mining activity has been issued by the District Mining Office).

Address to which proposals for the transfer of the extraction area must be sent and deadline for receiving proposals for the transfer of the extraction area: Obvodný banský úrad v Bratislave (Bratislava District Mining Office) Mierová 19 821 05 Bratislava SLOVENSKO/SLOVAKIA

Proposals must be received within 90 days of the date of publication of this notice in the Official Journal of the European Union.

(1) OJ L 164, 30.6.1994, p. 3. 7.1.2019 EN Official Journal of the European Union C 3/3

Conditions of participation in the selection procedure: A legal or natural person who submits a proposal for the transfer of the extraction area must provide evidence of a valid mining authorisation or similar authorisation issued by a State which is party to the Agreement on the European Economic Area, covering the activities that will be carried out in the extraction area that is the subject of the proposal, and must include a waste management proposal and a report on mining activities to date.

Conditions for obtaining copies of the documentation on the designation of the protected deposit area and on the designation of the extraction area: Maps showing the boundaries of the extraction area can be viewed and a copy of the agreement on the designation of the protected deposit area and on the designation of this extraction area can be obtained at the Bratislava District Mining Office, Mierová 19, 821 05, Bratislava, Slovakia.

Requirements for the content of proposals for the transfer of the extraction area: Data on the extraction area and data on the exclusive deposit, the proposed extraction method and method of developing, preparing, modifying and refining, preliminary dates for the development, preparation and extraction work, measures to reduce the environmental impact of activities in the extraction area, the financial means of the proposing entity, the technical capacities of the proposing entity, an indication of the state of progress towards resolving conflicts of interest and a calculation of the expected benefits from exploiting the mineral deposit for the State arising from the expected sale of the minerals extracted from the exclusive deposit in the extraction area, which is the subject of the bid.

Evaluation criteria for proposals: A p anel will evaluate proposals for the transfer of the extraction area for their compliance with the requirements laid down in the conditions for participation in the selection procedure, the proposed method for extracting the exclusive deposit and siting of waste disposal sites, tailings, settling basins and other waste storage sites, resolving conflicts of interests and compliance with the requirements for the content of proposals for the transfer of the extraction area. Each criterion carries equal weight.

Expected date for granting the authorisation: If a proposal is accepted, within two months of submission of an eligible application for the authorisation of mining operations.

Proposals for the transfer of the extraction area may be delivered in person or by post to the Bratislava District Mining Office, Mierová 19, 821 05 Bratislava, Slovakia in a sealed envelope marked ‘Návrh do výberového konania’ (Proposal for selection procedure) with the name of the entity submitting the proposal clearly indicated. The proposal must be accompanied by a declaration that the proposing entity agrees to the conditions laid down in this notice. The date of the proposal shall be the date of delivery in person or the date on which the proposal was posted.

The competent authority for issuing authorisations for the extraction of the deposit in this extraction area is the Bratislava District Mining Office. The criteria, conditions and requirements specified in Article 5(1) and (2) and Article 6(2) of the Directive are laid down in Act No 51 /1988 of the Slovak National Council on mining activity, explosives and state mining administration, as amended.

For further information please call 00421 2 5341 7306 or send an email to: [email protected] C 3/4 EN Official Journal of the European Union 7.1.2019

Communication from the Minister for Economic Affairs and Climate Policy of the Kingdom of the Netherlands pursuant to Article 3(2) of Directive 94/22/EC of the European Parliament and of the Council on the conditions for granting and using authorisations for the prospection, exploration and production of hydrocarbons (2019/C 3/03)

The Minister for Economic Affairs and Climate Policy hereby gives notice that an application has been received for authorisation to prospect for hydrocarbons in block segments G16c and M1b, as indicated on the map appended as Annex 3 to the Mining Regulation (Mijnbouwregeling) (Government Gazette (Staatscourant) 2014, No 4928).

Block segment G16c is delimited by the great circles between vertex pairs A-B, B-C, C-D, D-E, E-F, F-G, G-H, H-I and A-I.

The vertices are defined as follows:

Vertex ° ′ ″ E.L. ° ′ ″ N.L. A 4 59 55,057 53 59 57,378 B 4 59 55,046 54 5 17,388 C 5 6 55,057 54 5 17,393 D 5 6 55,058 54 4 47,392 E 5 12 20,066 54 4 47,396 F 5 16 33,076 54 3 19,396 G 5 16 33,079 54 1 46,393 H 5 19 55,084 54 1 46,395 I 5 19 55,087 53 59 57,391

The above vertices are defined by their geographical coordinates, calculated according to the ETRS89 system.

Block segment G16c covers an area of 175,8 km2.

Block segment M1b is delimited by the great circles between vertex pairs A-B, B-C, C-D, D-E, E-F, F-G, G-H, H-I, I-J, J-K, K-L, L-M, M-N and A-N.

The vertices are defined as follows:

Vertex ° ′ ″ E.L. ° ′ ″ N.L. A 4 59 55,057 53 59 57,378 B 5 19 55,087 53 59 57,391 C 5 19 55,107 53 49 57,371 D 5 15 18,282 53 49 57,368 E 5 18 43,831 53 54 42,160 F 5 18 43,828 53 56 3,283 G 5 17 35,233 53 56 0,664 H 5 17 40,139 53 57 24,185 I 5 18 43,826 53 57 24,185 J 5 17 32,885 53 59 25,089 K 5 16 15,513 53 59 25,088 L 5 9 57,482 53 55 5,925 M 5 9 57,483 53 54 33,794 N 4 59 55,067 53 54 33,787

The above vertices are defined by their geographical coordinates, calculated according to the ETRS89 system. 7.1.2019 EN Official Journal of the European Union C 3/5

Block segment M1b covers an area of 193,2 km2.

With reference to the Directive referred to in the preamble and Article 15 of the Mining Act (Mijnbouwwet ) (Bulletin of Acts and Decrees (Staatsblad) 2002, No 542), the Minister for Economic Affairs and Climate Policy hereby invites interested parties to submit a competing application for authorisation to prospect for hydrocarbons in block segments G16c and M1b of the Dutch continental shelf.

The Minister for Economic Affairs and Climate Policy is the competent authority for the granting of authorisations. The criteria, conditions and requirements referred to in Articles 5(1) and (2) a nd 6(2) of the above-mentioned Directive are set out in the Mining Act (Bulletin of Acts and Decrees 2002, No 542).

Applications may be submitted during the 13 weeks following the publication of this notice in the Official Journal of the European Union and should be sent to:

The Minister for Economic Affairs and Climate Policy Attn.: Mr J.L. Rosch, Energy and Environment Directorate Bezuidenhoutseweg 73 Postbus 20401 2500 EK Den Haag NEDERLAND Email: [email protected]

Applications received after the expiry of this period will not be considered.

A decision on the applications will in principle be taken not later than 12 months after this period has expired.

Further information can be obtained by calling Ms E. Aygün on the following telephone number: +31 611223780. C 3/6 EN Official Journal of the European Union 7.1.2019

V (Announcements)

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

EUROPEAN COMMISSION

Prior notification of a concentration (Case M.9148 — Univar/Nexeo) Candidate case for simplified procedure (Text with EEA relevance) (2019/C 3/04)

1. On 19 December 2018, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).

This notification concerns the following undertakings:

— Univar Inc. (‘Univar’, United States),

— Nexeo Solutions Inc. (‘Nexeo’, United States).

Univar acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of Nexeo.

The concentration is accomplished by way of purchase of shares.

2. The business activities of the undertakings concerned are:

— for Univar: distribution of chemicals and plastics, globally,

— for Nexeo: distribution of chemicals and plastics, globally.

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 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. The following reference should always be specified:

M.9148 — Univar/Nexeo

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). (2) OJ C 366, 14.12.2013, p. 5. 7.1.2019 EN Official Journal of the European Union C 3/7

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: [email protected]

Fax +32 22964301

Postal address:

European Commission Directorate-General for Competition Merger Registry 1049 Bruxelles/Brussel BELGIQUE/BELGIË C 3/8 EN Official Journal of the European Union 7.1.2019

OTHER ACTS

EUROPEAN COMMISSION

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2019/C 3/05)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be found on the Commission’s DOOR database.

SINGLE DOCUMENT ‘MELON DU QUERCY’ EU No: PGI-FR-0086-AM03 — 11.4.2017 PGI ( X ) PDO ( ) 1. Name ‘Melon du Quercy’

2. Member State or Third Country

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

3.2. Description of the product to which the name in (1) applies Of the Charentais-type variety, a m elon with a smooth or netted grey/green to yellow peel and orange flesh and a minimum weight of 450 g.

Whole, healthy, fresh-looking, firm, clean, of good quality; the peduncle of fruit harvested with their peduncle attached must be less than 2 cm.

The melons must have a refractive index of at least 11° Brix.

‘Melon du Quercy’ is put up for sale whole and packaged. For each package, the weight of the biggest melon may not exceed by more than 30 % the weight of the smallest.

The contents of each package must be uniform and contain only melons that have reached appreciably the same degree of development and ripeness and are of appreciably the same colour.

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 defined geographical area ‘Melon du Quercy’ is cultivated, approved and sorted in the defined geographical area.

(1) OJ L 179, 19.6.2014, p. 17. 7.1.2019 EN Official Journal of the European Union C 3/9

Approval and sorting are carried out in the geographical area, because these stages are essential for successfully selecting melons that qualify for the PGI. These operations are carried out by trained operators capable of judging when the melons are fully ripe on the basis of the colour of the peel and the sugar content as measured by refractometry.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers The packaging and stickering of individual melons take place in the defined geographical area.

Packaging takes place at the same time as the approval, sorting and stickering of individual melons in order to limit the number of handling operations liable to affect product quality. These operations are carried out very swiftly, so that the melons can be sold within six days of harvesting.

Traceability is assured by labelling individual melons and packaging as ‘Melon du Quercy’, as well as by keeping specific stock accounts.

3.6. Specific rules concerning labelling of the product to which the registered name refers Each item of packaging must bear the name of the protected geographical indication ‘Melon du Quercy’, written in characters of a size at least half that of the largest characters appearing on the packaging.

In addition, each melon is identified by a sticker bearing the name of the protected geographical indication ‘Melon du Quercy’, written in characters of a size at least half that of the largest characters appearing on the sticker, excluding those of the European Union PGI logo.

4. Demarcation of the geographical area The geographical area of the ‘Melon du Quercy’ PGI covers:

Department of : The communes of: , Bach, Bagat-en-Quercy, Belfort-du-Quercy, Belmont-Sainte-Foi, Le Boulvé, , Carnac-Rouffiac, Castelnau-Montratier-Sainte-Alauzie, Cézac, , , , Escamps, Fargues, Flaujac- Poujols, , Fontanes, L’Hospitalet, Labastide-Marnhac, , Lacapelle-Cabanac, , Lascabanes, Mauroux, , Montcuq-en-Quercy-Blanc, , , Pern, Saint-Cyprien, Saint-Daunès, Saint-Laurent-Lolmié, Saint-Matré, Saint-Pantaléon, Saint-Paul-Flaugnac, Saux, Sauzet, Sérignac, and Villesèque.

Department of Lot-et-: The communes of: Anthe, , Beauville, , , , , , Clermont- Soubiran, -, , , , , Hautefage-la-Tour, , Masquières, , Massoulès, , Penne-d’Agenais, , Saint-Caprais-de-Lerm, Saint-Jean-de-Thurac, Saint-Martin-de- Boville, Saint-Maurin, Saint-Pierre-de-, Saint-Romain-le-Noble, Saint-Sylvestre-sur-Lot, Saint-Urcisse, Saint- Vite, Tayrac, Thézac, Tournon-d’Agenais, Trémons, and Saint-Georges.

Department of -et-Garonne: The cantons of Aveyron-Lère, , Pays de Serres – Sud Quercy and Quercy-Aveyron.

The communes of: , Bourg-de-Visa, Brassac, , , , , , Genebrières, , Labastide-de-Penne, , , Léojac, , Monclar-de-Quercy, , Monteils, Montjoi, Mouillac, , , Puygaillard-de-Quercy, , Reyniès, Saint-Cirq, Saint-Clair, Saint-Georges, Saint-Nauphary, Saint-Nazaire-de-Valentane, Saint-Paul-d’Espis, Saint-Vincent-Lespinasse, La Salvetat-Belmontet, , Valence, Varennes, Verlhac-Tescou and .

5. Link with the geographical area Specificity of the geographical area It is characterised by a c limate with an alternation of ocean (cool and wet) and Mediterranean (hot and dry) influences that produce large temperature ranges. This temperate climate is good for melon growing.

The land used has clay-limestone soil. These types of soil are particularly well suited to melon growing.

Specificity of the product ‘Melon du Quercy’ is of the Charentais-type variety, which has a s mooth, netted peel with more or less prominent grooves/furrows. C 3/10 EN Official Journal of the European Union 7.1.2019

It has an orange flesh that is juicy and both firm and tender.

The selection of varieties according to agronomic and aromatic criteria (flavour, taste, etc.) linked to the clay-limestone soils, typical climate and harvesting criteria (fully ripe) is a k ey factor in obtaining fruit that live up to their potential: sweet flavour (11° Brix minimum), well-developed fragrances and tastes, sustained and characteristic aromas.

Causal link The soil and climatic conditions of the geographical area contribute to the production of aromatic fruit.

On the one hand, the clay-limestone soils with their balanced and well-aerated structure enable steady growth of the plants and an optimal mineral balance for the fruit.

On the other hand, the specific climate of Quercy promotes fruit set, thus maximising the number of fruit per plant. This way each fruit is better nourished. At the same time, the Mediterranean influences (hot and dry), especially during the summer, promote the ripening of the fruit.

The quality of ‘Melon du Quercy’ is also due to the know-how of the operators involved in its production. This is evident in their ability to select varieties specifically adapted to the production area, in the harvesting of fully ripe fruit and in an optimal timetable for preparing the melons after harvesting.

Its reputation became established because operators were quick to identify ‘Melon du Quercy’ back in 1994. The many events surrounding the marketing of the melon contribute to its reputation, for example the festival of Belfort du Quercy, held in mid-August, or the opening of the season in July 1994 at the prefecture of Lot, which received much attention in the local press. In July 1996, La Dépêche du Midi ran an article entitled ‘L’excellence du Melon du Quercy’.

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

https://extranet.inao.gouv.fr/fichier/FinPNOCDCIGPMelonDuQuercy2017.pdf 7.1.2019 EN Official Journal of the European Union C 3/11

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2019/C 3/06)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1)

The application for approval of this minor amendment can be found in the Commission's DOOR database.

SINGLE DOCUMENT ‘Lammefjordskartofler’ EU No: PGI-DK-02209 — 15.12.2016 PDO ( ) PGI ( X ) 1. Name(s) ‘Lammefjordskartofler’

2. Member State or Third Country Denmark

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 (1) applies ‘Lammefjordskartofler’ (Lammefjord potatoes) are characterised by the fact that their skin is thin and much smoother and shinier than that of potatoes grown elsewhere. Their thin skin distinguishes ‘Lammefjordskartofler’ from other ware potatoes in that they can be eaten with the skin on. It also means that their flesh retains its pale colour during storage, whereas the surface of ware potatoes grown in other types of soil gradually darkens and their flesh becomes increasingly yellowish. Their skin obtains this specific character from the Lammefjord's very distinctive soil type, which prevents it from becoming damaged as the potatoes are growing and being harvested.

‘Lammefjordskartofler’ are mature potatoes, i.e. they are not new potatoes. They mature in the ground and are accordingly not harvested until around 1 July.

‘Lammefjordskartofler’ are washed.

They remain suitable for boiling throughout the season.

‘Lammefjordskartofler’ must conform to the quality standards for Class 1 ware potatoes, see Order No 450 of 16 May 2011 on the production etc. of potatoes, Annex 13, or the requirements laid down in the UNECE standard for ware potatoes (FFV-52).

No more than 5 % of the surface of a potato may be covered with common scab, powdery scab, netted scab or black scurf. No more than 8 % (by weight) of tubers in a batch of ‘Lammefjordskartofler’ may display such defects.

With regard to size, the circumference of potatoes contained in a single package may vary by no more than 15 mm so as to provide consumers with a product of uniform dimensions.

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 defined geographical area All steps in the production of ‘Lammefjordskartofler’, from the planting to the sorting of the potatoes, take place within the defined area.

(1) OJ L 179, 19.6.2014, p. 17. C 3/12 EN Official Journal of the European Union 7.1.2019

Cultivation ‘Lammefjordskartofler’ PGI are grown in accordance with the GlobalG.A.P. (Global Partnership for Good Agricultural Practices) standard. ‘Lammefjordskartofler’ must be grown without using sludge as a fertiliser.

They are not harvested until around 1 July so as to ensure that they are sufficiently mature and thus fit for storage. The aim is to complete harvesting by mid-October because of the falling temperatures.

Storage ‘Lammefjordskartofler’ are stored in small wooden crates and not loose or in a clamp. They must be stored at a temperature of no more than 5 °C and be heated before they are packaged. This minimises the risk of damage to the potatoes.

Sorting The sorting of ‘Lammefjordskartofler’ in compliance with the specific requirements regarding common scab, powdery scab, netted scab or black scurf calls for particular expertise and attentiveness and is for that reason carried out at registered packing centres on the Lammefjord.

Undertakings that pack ‘Lammefjordskartofler’ are also subject to the GlobalG.A.P. standard.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to Packs of ‘Lammefjordskartofler’ presented to final consumers may weigh up to 15 kg.

3.6. Specific rules concerning labelling of the product the registered name refers to All packaging, be it prepacks or open packaging, must bear the following:

(a) Identification: ‘Lammefjordskartofler’. Name and address of packing centre

(b) Ware potatoes

(c) Sizing as indicated in the product specification

(d) Variety.

4. Concise definition of the geographical area The Lammefjord region is made up of four reclaimed fjord areas in Odsherred on Zealand (Denmark):

— the reclaimed portion of the Lammefjord, which is physically delimited by the Ringkanal and the Audebo dam,

— Svinninge Vejle, which is bounded to the south, west and north by the Ringkanal and to the east by the Svinninge- Hørve railway line,

— Sidinge Fjord, which is delimited by Sidinge dam and a surface water channel,

— Klintsø, which is delimited by drainage channels.

5. Link with the geographical area 5.1. Specificity of the geographical area The product is grown on the reclaimed seabed of the Lammefjord with its layer of silt. Sidinge Fjord was the first area to be drained in the Lammefjord region (starting in 1841), followed by Svinninge Vejle. The reclaiming of the largest area, the Lammefjord, started in 1873. Klintsø was the last area to be drained.

The subsoil consists of clay and marl or clay and gyttja-containing sand topped by a layer of gyttja several metres thick formed from plant and animal matter. Large areas of Lammefjord are more or less free of stones and the large numbers of old mussel and oyster shells give the soil a naturally high calcium content. 7.1.2019 EN Official Journal of the European Union C 3/13

With its mild winters and cool summers and steady rainfall throughout the year, Lammefjord has an ideal potato- growing climate. While Odsherred gets relatively little rainfall, the drainage channels in the area around the Lammefjord allow effective irrigation. In this way the local producers can themselves determine to a certain extent how much water is supplied to their potatoes. As the natural rainfall is generally insufficient, the producers can themselves help to optimise growing conditions – unlike in other parts of the country where excessive rainfall can adversely affect potato harvests.

5.2. Specificity of the product Potatoes from the Lammefjord region are very different from those grown in other areas in that they retain their characteristic pale surface even during storage. They retain their colour as the sand in the soil has been polished and is smoother and rounder than in classic sandy soils, which means that the potatoes do not have cracks in them when they are harvested. Potatoes from the Lammefjord region can therefore be put into cold storage and handled at all times of year without causing surface discoloration. The surface of a potato will darken during storage if cracked.

Unlike other mature ware potatoes, ‘Lammefjordskartofler’ can be eaten with their skin on.

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 specific quality of ‘Lammefjordskartofler’ is related to the growing conditions provided by the former bed of the sea arm. The special soil conditions allow gentle handling of the potatoes, which have a smooth surface as a result. The rounded grains of sand in the sandy soil prevent the surface of the potatoes from becoming cracked when they are harvested, meaning that their surface is smooth when they are stored. Potatoes with a smooth surface are less susceptible to scab than those grown in soil with a higher content of stone and sand particles which can cause the potatoes to become cracked when they are growing and being harvested. ‘Lammefjordskartofler’ are therefore well suited to storage.

The name ‘Lammefjordskartoffel’ is known throughout Denmark. Many grocery shops sell them in packaging with the word ‘Lammefjordskartofler’ printed on it, and each day lorries marked with large ‘Lammefjordskartofler’ logos raise awareness of the Lammefjord area by transporting the potatoes grown there to the large grocery terminals around the capital and in Jutland.

‘Lammefjordskartofler’ are one of the reasons why the general public associates Lammefjord with high-quality vegetables , and potatoes in particular. ‘Den store danske Encyklopædi’ describes Lammefjord as follows: ‘The drained fjord bed is highly fertile, producing cereals, seeds and vegetables. Lammefjord is known for its carrots and potatoes. Until 1980 it also had a reputation for flower bulbs and asparagus’.

The Lammefjord is often singled out in reports in the Danish and foreign media about the success enjoyed in recent years by Danish restaurants with menus based on Nordic ingredients.

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

https://www.foedevarestyrelsen.dk/SiteCollectionDocuments/Kemi%20og%20foedevarekvalitet/Varestandarder- handelsnormer-kvalitet/Revideret%20varespecifikation%20BGB-Lammefjordskartofler%20april%202017.pdf C 3/14 EN Official Journal of the European Union 7.1.2019

Publication of the single document amended following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2019/C 3/07)

The European Commission has approved this minor amendment application in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be found on the Commission's DOOR database.

SINGLE DOCUMENT ‘ANTEQUERA’ EU No: PDO-ES-00327-AM02 — 19.3.2018 PDO ( X ) PGI ( ) 1. Name ‘Antequera’

2. Member State or Third Country Spain

3. Description of the agricultural product or foodstuff 3.1. Type of product Class 1.5. Oils and fats (butter, margarine, oil, etc.)

3.2. Description of product to which the name in (1) applies Extra virgin olive oil, obtained from the fruit of the olive tree (Olea europaea L.), using exclusively physical or mechanical procedures at a temperature that does not affect the natural chemical composition of the oil, thus preserving the taste, aroma and characteristics of the fruit from which it is produced.

As regards their organoleptic properties, these oils have the fruitiness of green olives, other ripe fruits, almond, banana and green grass in intensities ranging from medium to high. They also present light to medium levels of bitterness and spiciness, perfectly complementing other slightly sweet tastes.

The oils covered by the ‘ Antequera’ Protected Designation of Origin must be extra virgin olive oils and have the following specifications:

Physico-chemical parameters:

Acidity (%) Maximum 0,3

Peroxide value (meq oxygen per kg of oil) Maximum 10

K270 (Absorbency 270 nm) Maximum 0,18

Organoleptic characteristics:

Median score for fruitiness Equal to or greater than 4

Median defect Equal to 0

3.3. Feed (for products of animal origin only) and raw materials (for processed products only) Extra virgin olive oil, obtained from the fruit of the olive tree (Olea europaea L.) of the Hojiblanca variety, with the possible addition of minority varieties such as Picual or Marteño, Arbequina, Picudo, Lechín de Sevilla or Zorzaleño, Gordal de Archidona, Verdial de Vélez Málaga and Verdial de Huévar.

(1) OJ L 179, 19.6.2014, p. 17. 7.1.2019 EN Official Journal of the European Union C 3/15

Hojiblanca is the main or majority variety, since over 90 % of the olives grown in the area are of this type. The other varieties are considered to be secondary varieties and are less widely grown in the area. The Hojiblanca and Gordal de Archidona varieties are considered to be of local origin.

3.4. Specific steps in production that must take place in the defined geographical area The olives used to obtain the product are approved varieties from registered olive groves located within the production area.

The oil must be extracted in registered mills that meet the relevant conditions and which are located within the production area.

Production is divided into the following phases: cleaning, washing and weighing the olives, beating the pomace, separating solids and liquids by continuous centrifugation, separating liquids by continuous centrifugation, decanting and storing.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to The oil must be packaged in containers made of either dark glass, dark plastic, metal lined with food-grade material or ceramic. In all cases they must be food-grade containers pursuant to standing legislation, as they maintain the physical/chemical and organoleptic properties of the oil and prevent the quality of the content being altered due to the lower incidence of the light, which would increase the rate of oxidation of the oil.

3.6. Specific rules concerning labelling of the product the registered name refers to The commercial labels of each registered company must be checked by the Regulatory Board as regards the use of the Designation logo. Labels must bear the following wording: ‘Denominación de Origen Protegida Antequera’ or the logo of the Designation of Origin, and the Union symbol.

All packaging in which the protected oil is shipped for consumption must bear a s eal of warranty, lithograph, labels or secondary labels, which must be numbered and issued or checked by the Regulatory Board as regards the use of the Designation logo. These secondary labels must be affixed exclusively in the registered bottling plant in such a way that they cannot be reused.

4. Concise definition of the geographical area The production area comprises the territories of the following municipalities in the Province of Málaga: Alameda, Almargen, Antequera, Archidona, Campillos, Cañete La Real, Cuevas Bajas, Cuevas de San Marcos, Fuente de Piedra, Humilladero, Mollina, Sierra de Yeguas, Teba, Villanueva de Algaidas, Villanueva del Rosario, Villanueva del Trabuco and Villanueva de Tapia, and the Municipality of Palenciana in the Province of Córdoba.

5. Link with the geographical area Specificity of the geographical area The oils are produced in the natural area formed by the Antequera Depression, on the western edge of the Andalusian Intrabaetic depressions. In the north it borders the provinces of Córdoba and Seville, in the west the provinces of Seville and Cádiz, and in the east that of Granada. In the south it is bordered by the Subbaetic mountain ranges, which separate it from the Montes de Málaga, Hoyas in Valle del Guadalhorce and Serranía de Ronda, all districts of the Province of Málaga.

This area has particular geomorphological and climatic characteristics. It covers an area of depressions with smooth topography at an altitude of 400-600 m, surrounded by a series of mountain ranges to the north (the Subbaetic System ) and south (the Penibaetic System) which give the area a micro-climate and soil conditions suitable for olive cultivation.

The olives are grown between 450 and 600 m etres above sea level, on medium-depth, very limy soil (20-70 % carbonate of lime). Because the surrounding area drains into the Antequera Depression, various levels of river terrace have developed, all bearing large quantities of tertiary deposits, including Middle Pliocene red clay, which provide the olive trees with plentiful amounts of potassium and have high levels of moisture retention. This promotes vegetation in the olive trees, which is important given that more than 90 % of the plantation land is not irrigated. The Antequera area has a t emperate to warm Mediterranean climate, with some continental characteristics due to its location in the Andalusian Intrabaetic depressions, leading to significant summer-winter and day-night temperature variations. The average temperatures in the coldest month (January or December) vary between 6 °C and 9 °C. The warmest months are July and August, with average temperatures ranging between 22 °C and 27 °C. C 3/16 EN Official Journal of the European Union 7.1.2019

Specificity of the product As regards its organoleptic properties, ‘Antequera’ PDO extra virgin olive oil presents medium to high intensities of green olive fruitiness, with a median score of 4 or more, and a range of positive attributes of other ripe fruits, almonds, banana and green grass. These oils also present light to medium levels of bitterness and spiciness, perfectly comple­ menting other slightly sweet tastes. As regards its physical/chemical properties, the product has low acidity (less than 0,3 %), a low peroxide content (less than 10) and low ultraviolet absorbency (K270) (less than 0,18).

It has a v ery well-balanced fatty acid composition. Its oleic acid content is high at 78 to 81 % and it has medium levels of linoleic acid at 5 to 8 %. The high ratio of mono-unsaturated to saturated fatty acids (between 11 and 15) and the average ratio of oleic to linoleic fatty acids (15 and 12) give the oil a lightness on the palate.

They are moderately stable oils thanks to their high concentrations of tocopherols. This makes Antequera oils rich in vitamin E.

The fraction of unsaponifiable matter of Antequera oils is notable for high levels of methyl sterols, more than 30 mg per 100 g of oil.

Causal link between the area and the characteristics of the product The tolerance of the Hojiblanca indigenous variety to the limy soils of the geographical area, because of the tree's need to extract calcium from the soil, together with the area's Mediterranean climate, presenting continental characteristics due to its location in the Andalusian depression, with its cold, dry winters, means that this variety, harvested in the area's olive groves during the months of low temperatures, produces oils with the fruitiness of green olives, with a median of 4 or more, and a range of positive attributes of other ripe fruits, almonds, banana and green grass and light to medium levels of bitterness and spiciness. As regards their physical/chemical properties, the oils have low acidity (less than 0,3), a peroxide value of less than 10 and ultraviolet absorbance of less than 0,18.

The low temperatures in winter characteristic of the geographical area delay the ripening period of the Hojiblanca indigenous variety, altering the acid profile of the oils produced to give higher levels of oleic acid (between 78 and 81 %) and lower levels of saturated and unsaturated fatty acids.

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

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

http://www.juntadeandalucia.es/organismos/agriculturapescaydesarrollorural/areas/industrias-agroalimentarias/calidad- promocion/paginas/denominaciones-calidad-aceite-oliva.html. The Product Specification is located under the name of the quality designation.

or via the homepage of the Regional Ministry of Agriculture, Fisheries and Rural Development (http://www.juntadeandalucia.es/organismos/agriculturapescaydesarrollorural.html), by following the navigation pathway: ‘Áreas de actividad’/‘ Industrias Agroalimentarias’ > ‘Calidad y Promoción’ > ‘Denominaciones de Calidad’ > ‘Aceite de Oliva Virgen Extra’. The Product Specification is located under the name of the quality designation. 7.1.2019 EN Official Journal of the European Union C 3/17

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2019/C 3/08)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be found in the Commission's DOOR database.

SINGLE DOCUMENT ‘Cotechino Modena’ EU No: PGI-IT-01500-AM01 — 20.4.2018 PDO ( ) PGI ( X ) 1. Name(s) ‘Cotechino Modena’

2. Member State or Third Country

3. Description of the agricultural product or foodstuff 3.1. Type of product Class 1.2. Meat products (cooked, salted, smoked, etc.)

3.2. Description of product to which the name in (1) applies ‘Cotechino Modena’ sausage is cylindrical in shape, cooked and with the following organoleptic, chemical and physico-chemical characteristics when released for consumption:

Organoleptic characteristics Texture: the product must be easy to slice, with the slices maintaining their shape.

Appearance when cut: firm, evenly grained slices.

Colour of the slice: pink tending towards uneven red.

Taste: characteristic.

Chemical and physico-chemical characteristics of the meat mixture Total protein: minimum 17 %

Fat/protein ratio: maximum 1,9

Collagen/protein ratio: maximum 0,5

Water/protein ratio: maximum 2,7.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only) ‘Cotechino Modena’ is made from a mixture of pig meat from striated muscles, pig fat, rind, salt, whole pepper and/or pepper pieces. Use may also be made of: wine, water in accordance with good trade practice, natural flavourings, spices and herbs, sugar and/or dextrose and/or fructose, sodium and/or potassium nitrite (maximum 140 parts per million), ascorbic acid and its sodium salt. Smoke flavourings are not permitted. The mixture is stuffed into natural or artificial casings.

3.4. Specific steps in production that must take place in the defined geographical area Processing of ‘Cotechino Modena’ sausage includes the following steps: preparing the raw materials, mincing, mixing and filling the casings, followed by drying if the product is sold fresh and any pre-cooking and appropriate heat treatment if the product is sold cooked.

(1) OJ L 179, 19.6.2014, p. 17. C 3/18 EN Official Journal of the European Union 7.1.2019

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to ‘Cotechino Modena’ is sold whole, either loose or packaged, if fresh, and suitably vacuum-packed if cooked. Packaging must be carried out exclusively in the production area laid down in point 4.

3.6. Specific rules concerning labelling of the product the registered name refers to The protected designation of origin ‘Cotechino Modena’ must appear on the label in clear and indelible characters, distinctly separate from any other writing. It must be followed immediately by the words ‘Indicazione geografica protetta’ (protected geographical indication) and/or the abbreviation ‘IGP’ (PGI). It is forbidden to add any description that is not expressly provided for. However, the use of names, trade names and brand names is permitted, provided that they have no laudatory purport and are not such as to mislead the purchaser.

4. Concise definition of the geographical area ‘Cotechino Modena’ is produced within its traditional geographical production area, which covers the entire territory of the following Italian provinces: Modena, Ferrara, Ravenna, Rimini, Forlì-Cesena, Bologna, Reggio Emilia, Parma, Piacenza, Cremona, Lodi, Pavia, Milano, Monza-Brianza, Varese, Como, Lecco, Bergamo, Brescia, Mantova, Verona and Rovigo.

5. Link with the geographical area ‘Cotechino Modena’ owes its reputation to its geographical origin, i.e. the places where it has traditionally been produced. It is the forebear of Zampone and all other sausages containing pig's rind originating in Modena that later came to be produced in other regions of central and northern Italy too, where the same know-how in the art of making pure pork sausages of this kind was also passed on and spread. The fame of ‘codeghin’ sausage across the Po valley dates as far back as the Duchy of Milan. The sausage makers' industriousness and technical skills, traditionally handed down between those in the trade, are an essential feature of the product, and even today its characteristics are shaped by the importance of environmental and human factors.

The required characteristics of this geographical indication product depend on the natural and human factors in the production area. The environmental conditions of the area are defined by the typical climate of central and northern Italy. The main link with the traditional area of production is the industriousness and technical skills of the sausage makers, who over time have refined their craftsmanship and developed processing techniques that are perfectly attuned to the tradition. Unlike the ordinary cotechino sausage, therefore, ‘Cotechino Modena’ PGI must be made to much stricter specifications that correspond to the method used for centuries in the defined geographical area. These traditions and environmental conditions are also closely linked to the production area's social and economic development, resulting in unique qualities not found elsewhere.

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

The Ministry has launched the national objection procedure with the publication of the amendment application regarding ‘Cotechino Modena’ PGI in Official Gazette of the Italian Republic No 47 of 26 February 2018.

The consolidated text of the product specification can be consulted on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335 7.1.2019 EN Official Journal of the European Union C 3/19

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2019/C 3/09)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be found in the Commission’s DOOR database.

SINGLE DOCUMENT ‘ZAMPONE MODENA’ EU No: PGI-IT-01501-AM01 – 20.4.2018 PDO ( ) PGI ( X ) 1. Name(s) ‘Zampone Modena’

2. Member State or Third Country Italy

3. Description of the agricultural product or foodstuff 3.1. Type of product Class 1.2. Meat products (cooked, salted, smoked, etc.)

3.2. Description of product to which the name in (1) applies The name ‘Zampone Modena’ refers to a prepared and cooked meat product with the following organoleptic, chemical and physico-chemical characteristics when released for consumption:

Characteristics Texture: the product must be easy to slice, with the slices maintaining their shape.

Appearance when cutting: firm, evenly grained slices.

Colour of the slice: pink tending towards uneven red.

Taste : characteristic.

Chemical and physico-chemical characteristics of the meat mixture

Total protein: minimum 17 %

Fat/protein ratio: maximum 1,9

Collagen/protein ratio: maximum 0,5

Water/protein ratio: maximum 2,7

3.3. Feed (for products of animal origin only) and raw materials (for processed products only) ‘Zampone Modena’ is made from a mixture of pig meat from striated muscles, pig fat, rind, salt, whole pepper and/or pepper pieces. Ingredients that may also be used: wine, water in accordance with good trade practice, natural flavourings, spices and herbs, sugar and/or dextrose and/or fructose, sodium and/or potassium nitrite (maximum 140 parts per million), ascorbic acid and its sodium salt. Smoke flavourings are not permitted. The mixture is stuffed into natural casings made from the skin of the pig’s foreleg, complete with the distal phalanges, and tied at the top.

(1) OJ L 179, 19.6.2014, p. 17. C 3/20 EN Official Journal of the European Union 7.1.2019

3.4. Specific steps in production that must take place in the defined geographical area Processing of ‘Zampone Modena’ sausage includes the following steps: preparing the raw materials, mincing, mixing and filling the casings, followed by drying if the product is sold fresh and any pre-cooking and appropriate heat treatment if the product is sold cooked.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to ‘Zampone Modena’ is sold whole, either loose or packaged, if fresh, and suitably vacuum-packed if cooked. Packaging must be carried out exclusively in the production area laid down in point 4.

3.6. Specific rules concerning labelling of the product the registered name refers to The protected designation of origin ‘Zampone Modena’ must appear on the label in clear and indelible characters, distinctly separate from any other writing. It must be followed immediately by the words ‘Indicazione geografica protetta’ [protected geographical indication] and/or the abbreviation ‘IGP’ [PGI]. It is forbidden to add any description that is not expressly provided for. However, the use of names, trade names and brand names is permitted, provided that they have no laudatory purport and are not such as to mislead the purchaser.

4. Concise definition of the geographical area ‘Zampone Modena’ is produced within its traditional geographical production area, which covers the entire territory of the following Italian provinces: Modena, Ferrara, Ravenna, Rimini, Forlì-Cesena, Bologna, Reggio Emilia, Parma, Piacenza, Cremona, Lodi, Pavia, Milano, Monza-Brianza, Varese, Como, Lecco, Bergamo, Brescia, Mantova, Verona and Rovigo.

5. Link with the geographical area ‘Zampone Modena’ owes its reputation to its geographical origin, i.e. the places where it has traditionally been produced. ‘Zampone Modena’ originates in Modena but later came to be produced in other regions of central and northern Italy too, where the same know-how in the art of making pure pork sausages of this kind was also passed on and spread. Its historical origin dates back to the early 16th century. The sausage makers’ industriousness and technical skills, traditionally handed down between those in the trade, are an essential feature of this product, and even today its characteristics are shaped by the importance of environmental and human factors. The reputation of ‘Zampone Modena’ is confirmed by numerous literary references.

The required characteristics of this geographical indication product depend on the natural and human factors in the production area. The environmental conditions of the area are defined by the typical climate of central and northern Italy. The main link with the traditional area of production is the industriousness and technical skills of the sausage makers, who over time have refined their craftsmanship and developed processing techniques that are perfectly attuned to the tradition. These traditions and environmental conditions are also closely linked to the production area’s social and economic development, resulting in unique qualities not found elsewhere.

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

The Ministry has launched the national objection procedure with the publication of the amendment application regarding ‘Zampone Modena’ PGI in Official Gazette of the Italian Republic No 47 of 26 February 2018.

The consolidated text of the product specification can be consulted on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335 7.1.2019 EN Official Journal of the European Union C 3/21

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2019/C 3/10)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted on the Commission's DOOR database

SINGLE DOCUMENT ‘CULURGIONIS D'OGLIASTRA’ EU No: PGI-IT-01307-AM01 — 10.5.2018 PDO ( ) PGI ( X ) 1. Name(s) ‘Culurgionis d'Ogliastra’

2. Member State or Third Country Italy

3. Description of the agricultural product or foodstuff 3.1. Type of product Class 2.5: Pasta

3.2. Description of the product to which the name in 1 applies Culurgionis d'Ogliastra is a fresh pasta product in the shape of a small bundle that is closed by hand and contains a filling made of a mixture of potatoes (fresh or dehydrated flakes), cheese, vegetable and/or animal fats and flavourings. The way the bundle is closed is reminiscent of a stylised ear of wheat.

When released for consumption, Culurgionis d'Ogliastra have the following physical, chemical and organoleptic characteristics:

Physical characteristics: — Shape: the finished product is shaped like a small bundle with a characteristic closure on the convex side reminiscent of an ear of wheat;

— Weight of an individual Culurgioni d'Ogliastra: varies from a minimum of 20 g to a maximum of 33 g;

— Ratio by weight of the pasta to filling: varies from a minimum of 0,5 to a maximum of 2,0;

— Number of pinches closing the pasta over the filling: ≥ 10.

Chemical characteristics: — Total proteins: between 5,0 % and 16,0 %;

— Fats: between 5 % and 15 %;

— Carbohydrates: between 20 % and 40 %.

Organoleptic characteristics: — Consistency: soft, with a homogeneous filling;

— Colour: dough: yellowish white;

— Colour of filling: a more pronounced yellow which may have some green streaks due to the presence of mint and/or basil.

(1) OJ L 179, 19.6.2014, p. 17. C 3/22 EN Official Journal of the European Union 7.1.2019

— Taste: acidic and aromatic, of varying intensity on the palate depending on the mix of cheeses, which is slightly offset by the sweetness of the potato; spicy aftertaste.

— Smell: intense due to the semolina and flours and to the presence of herbs or spices (mint, basil, garlic, onion).

3.3. Feed (for products of animal origin only) and raw materials (for processed products only) Culurgionis d'Ogliastra are prepared in two distinct phases: preparation of the pasta and preparation of the filling. The following ingredients are used:

1. Pasta ingredients: — Durum wheat semolina and common wheat flour: in varying ratios of 15 % to 70 % of the total percentage by weight of the pasta. The semolina used must not have a protein content below 11,5 %;

— Lard: from 0,5 % to 6,0 % or, alternatively, butter or extra-virgin olive oil from 3,0 % to 7,0 % of the total percentage by weight of the pasta;

— Salt: quantum satis;

— Water: quantum satis.

2. Ingredients for the filling: — Potatoes: from 60 % to 80 % or, alternatively, from 15 % to 45 % of potato flakes by weight of the filling;

— Mixture of cheeses: casu axedu (synonyms: casu axedu (synonyms: casu agedu, fruhe or viscidu ) and/or, pecorino and/or sheep and goat's milk cheese and/or goat's and/or cow's milk in varying quantities ranging from 10 % to 50 % in the percentage by weight of the total cheese content. The mix of cheeses varies from 10 % to 25 % of the total weight of the filling;

— Animal fats (tallow and/or lard) and/or extra virgin olive oil in varying ratios of 4 % to 10 % of the percentage of total fats by weight;

— Water: quantum satis;

— The following ingredients may be used: mint and/or garlic and/or basil and/or onion.

3.4. Specific steps in production that must take place in the defined geographical area Culurgionis d'Ogliastra are made in various steps: preparing the pasta, preparing the filling and closing the filled pasta with the distinctive ear of wheat pattern. All the steps required to make Culurgionis d'Ogliastra must take place in the geographical production area.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers Culurgionis d'Ogliastra may be released for consumption in packages that comply with the applicable legislation or sold loose.

Culurgionis d'Ogliastra may be packaged fresh or in a modified atmosphere or frozen.

Only fresh Culurgionis d'Ogliastra may be sold loose.

3.6. Specific rules concerning labelling of the product to which the registered name refers The packaging must bear the Culurgionis d'Ogliastra product logo, reproduced below, as a g uarantee of the product's origin and identification. The packaging must bear on the label, in clear and legible print, not only the information required by law but also:

— the name ‘CULURGIONIS D'OGLIASTRA’ , followed by the abbreviation ‘IGP’ (‘PGI’ ] in black and bold script and the European Union logo;

— the manufacturer's name, business name and address. The use of names, company names and private brands is authorised, provided they have no laudatory purport and are not likely to mislead the consumer;

— the wording ‘with potatoes’ or alternatively ‘with potato flakes’ depending on the ingredients used in the filling. 7.1.2019 EN Official Journal of the European Union C 3/23

The protected geographical indication ‘CULURGIONIS D'OGLIASTRA’ must appear on the label in clear, indelible print that is larger than the other text on the label, in a c olour that contrasts sufficiently with the colour of the label and is such as to be able to be clearly distinguished from the remaining wording that may appear in print of half the size of the lettering used for the PGI.

The product may only be released for consumption loose if it is placed in specific containers or recipients bearing a label that is clearly visible containing the same information as the packaging.

The Culurgionis d'Ogliastra product logo is as follows:

4. Concise definition of the geographical area The production area for Culurgionis d'Ogliastra comprises the territory of Ogliastra, which includes the following municipalities: , , , , , Gairo, , , , , , , , , , , , Tortoli', , , , and . Given the established tradition of making Culurgionis d'Ogliastra in municipalities neighbouring the , the production area has also been extended to Esterzili, Sadali and in the province of .

5. Link with the geographical area Culurgionis d'Ogliastra, shaped like filled bundles with their characteristic closure that faithfully depicts an ear of wheat, is among the best known pasta in and their production has a long-standing history.

Culurgionis d'Ogliastra were originally a simple dish of peasants and shepherds; therefore the filling varied depending on the ingredients that were locally available. Potatoes, being easy to grow, were without doubt a food source that was readily available to everyone. A variety of ingredients were added to enrich the taste: salty cheese, animal and/or vegetable fats, and in some cases garlic and/or basil and/or mint and/or onions and various other cheeses including, in the summer months, the cheese casu axedu. The use of a unique mixture of these ingredients as the filling for Culurgionis d'Oligastra is a long-s tanding tradition dating back decades. The aspect that most links the product to the territory is the pinched closure that resembles an ear of wheat. This particular way of closing the pasta originates from this area of Sardinia and has traditionally always and only been done by hand. This particular closing method requires precision and considerable dexterity and skill; the result is reminiscent of a l ine of stitches or embroidery as the pasta, to seal the filling inside the product, is alternatively closed first on the left then on the right traditionally and exclusively by skilled female hands.

There are many rural festivals, fairs and events that take place in the municipalities within the area of production and celebrate this product. Examples include several annual fairs organised during the most busy tourist months, namely the Sagra di Tortolì in July, the Sagra di Barisardo in August, the Sagra di Sadali in June and July and the Sagra di Loceri in September.

There are also numerous references to Culurgionis d'Ogliastra in guides, recipe books and publications that bear witness to the name's reputation and the tradition of producing it in the geographical area. See by way of example:

— ‘Cucine di Sardegna’, [Sardinian Cuisine] Giuseppina Perisi, Muzio editore, 1989;

— ‘La Sardegna dei cibi e dei vini’, [The foods and wines of Sardinia] Riccardo Campanelli, Maggioli editore, 1990;

— ‘Buon appetito in Sardegna’, [The delights of Sardinian cuisine] Loredana Cicu Solinas, EDITAR, 1992; C 3/24 EN Official Journal of the European Union 7.1.2019

— ‘Guida pratica della Sardegna’ , [A Practical Guide to Sardinia] Salvatore Colomo, Editrice Archivio Fotografico Sardo, 1993;

— ‘I sapori della Sardegna – la cucina’, [The tastes of Sardinia — the cuisine] various authors, Zonza Editori, 1999;

— ‘Sa Cuchina Sarda’, [Sardinian Cuisine] Salvatore Colomo and Luciana Pala, Collana Guida della Sardegna, Editrice Archivio Fotografico Sardo, 2001;

— ‘Sa Cuchina Sarda’, [Sardinian Cuisine] Salvatore Colomo and Luciana Pala, Collana Guida della Sardegna, Editrice Archivio Fotografico Sardo, 2003;

— ‘La bella selvaggia’, [Wild beauty] Lello Caravano, Itinerari speciali Bell'Italia, June 2003;

— ‘Sardegna — Le paste della tradizione’, [Sardinia — traditional pasta recipes] Regione Autonoma della Sardegna editore, 2006;

— ‘Pane e c asu — Ricette della tradizione culinaria sarda’, [Bread and cheese — Traditional Sardinian Recipes] Condaghes editore, 2006;

— In Giacomo Mameli's article ‘Tecnologia nei culurgionis per vendere Sardegna a Manhattan’, [Culurgionis: selling Sardinia in Manhattan] published in 2007 by the urban studies centre at the University of Sassari, the designation Culurgionis d'Ogliastra is described as ‘a dish worthy of a Nobel prize in gastronomy’;

— ‘Culurgioni d'Ogliastra: unici nel contenuto e nella forma’, [Culurgioni d'Ogliastra: unique in form and content] M. A. Dessì in the journal ‘Premiata salumeria italiana’ [Award-winning Italian salami] No 4/2009;

— ‘Itinerari del gusto in Sardegna’, [Gastro-travel in Sardinia] Imago multimedia Editore, 2012.

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

The consolidated text of the product specification can be consulted on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all'esame dell'UE’. 7.1.2019 EN Official Journal of the European Union C 3/25

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2019/C 3/11)

The European Commission has approved this minor amendment application in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted on the Commission's DOOR database.

SINGLE DOCUMENT ‘INSALATA DI LUSIA’ EU No: PGI-IT-0433-AM01 — 19.6.2018 PDO ( ) PGI ( X ) 1. Name(s) ‘Insalata di Lusia’

2. Member State or Third Country Italy

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

3.2. Description of the product to which the name in (1) applies The Protected Geographical Indication ‘Insalata di Lusia’ comprises exclusively the Cappuccia and Gentile varieties of Latuca sativa.

Stem: short — maximum 6 cm — and very fleshy, from which the leaves grow.

Taste: fresh and crisp.

Plant: when grown in a greenhouse, the product has a more compact structure and a slightly more open bulb than when grown outdoors.

Essential characteristics:

— lightness of the head,

— softness, resulting from the absence of fibrousness, accompanied by firmness, even 10-12 hours after being picked, absence of lignification,

— crispness as a result of the young, fresh and firm leaves,

— perceptible flavour, which means there is no need to add salt to the dressing.

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 defined geographical area Cultivation, harvest, trimming and washing must take place in the defined geographical area.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers In order to be made available for consumption, lettuce displaying the ‘Insalata di Lusia’ PGI label must be packaged in containers made of plastic, wood, cardboard, polystyrene or other food-grade materials.

(1) OJ L 179, 19.6.2014, p. 17. C 3/26 EN Official Journal of the European Union 7.1.2019

The content of each package must be uniform and comprise only lettuce of the same variety, origin, type, category and size. The visible part of the package must be representative of the content as a whole.

It is important for packaging to take place in the area, since the stages of harvesting, trimming, washing and packaging must take place in a short space of time in order to prevent degradation of the physical and organoleptic characteristics of the product. Indeed, subjecting ‘Insalata di Lusia’ to excessive handling and long journeys would lead to the firmness and crispness of the leaves being lost.

Following the packaging operations detailed above, ‘Insalata di Lusia’ PGI may be processed so as to be sold ready-to-eat. This processing need not take place within the defined geographical area.

3.6. Specific rules concerning labelling of the product to which the registered name refers The upper part of the package containing the product must be protected with a transparent sheet made of food-grade material bearing the ‘INSALATA DI LUSIA’ PGI logo only, such as to enable the product both to be visible and to breathe naturally.

The PGI's logo must be visible on the containers and must not be smaller than any other inscriptions included on the package.

The logo is made up of the letters ‘i’ (with an elliptical dot) and ‘L’. The inner sides of the letters are concave and form an elliptical frame enclosing a stylised image of the medieval tower in Lusia. The outer and upper parts of the logo are surrounded by a border, above which, in the upper central part, is the acronym ‘IGP’ . At the bottom of the logo, inside the border, are the words ‘INSALATA di LUSIA’.

‘INSALATA DI LUSIA’ PGI logo labels may not be reused after being affixed to containers.

Ready-to-eat packages must contain the same information as required for containers.

4. Concise definition of the geographical area The production area comprises the following municipalities, which are located in the provinces of Rovigo and Padua:

— Rovigo province: Lusia, Badia Polesine, Lendinara, Costa di Rovigo, Fratta Polesine, Villanova del Ghebbo and Rovigo,

— Province of Padua: Barbona, Vescovana and Sant'Urbano.

5. Link with the geographical area As regards taste, the distinctive characteristic of ‘Insalata di Lusia’ is its perceptible flavour, which makes it unnecessary to dress it with salt. This is the result of the presence of high levels of mineral salts in the soil. The soil in the PGI area is made up of a s uperficial layer of sand transported by numerous floods, caused in pre-Roman periods and in the early Middle Ages by several branches of the Tartaro breaking their banks, and in the medieval and modern eras by the Adige flooding. The last great flood of the Adige occurred at the end of the 1800s, and the immense sand dunes formed by this event were levelled out by means of long-term works that lasted until 1960. It is on this sand, which has been consolidated by a century's growth of spontaneous vegetation, that ‘ Insalata di Lusia’, a lettuce richer than others in potassium and calcium, is planted. 7.1.2019 EN Official Journal of the European Union C 3/27

The high water table under the cultivated land, which is fed by the Adige (in this area, the river channel is entirely above the level of the surrounding plain) and the irrigation ditches which are always kept open, keep the moisture level of the soil steady, so that irrigation can be restricted to the stage immediately following transplanting. This entails less leaching from the leaves and thus less dispersion of the nutrients which they contain and less need for fungicidal treatment.

The surface water table lies at a depth of 1 metre and is kept regular thanks to a system of artificial channels. Taken together, these factors make it possible to reduce the number of irrigation operations, thus restricting the spread of rot, leaving intact the fresh taste and crispness which are typical of ‘Insalata di Lusia’ and distinguish it from lettuce produced in other areas.

The guaranteed water supply from the Adige river, the height of the water table and the composition of the soil allow the lettuce to be grown even in summer (July and August), with excellent results. This ensures that it is available on the market for 10-11 months of the year.

Indeed, the loose, medium soil of coarse composition, typical of the area along the banks of the river Adige, and the good level of permeability, which encourages the draining of rainwater, allow the stages of the production process to be carried out in an optimal manner in any climatic/weather conditions.

Finally, the experience gained over fifty years of growing the lettuce and the expert work of the producers has made it possible to refine the production techniques, thereby optimising the synergies arising from a correct balance of climatic and agronomic factors.

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

This Ministry initiated the national opposition procedure by publishing the application for registration of ‘Insalata di Lusia’ PGI in Official Gazette of the Italian Republic No 108 of 11 May 2018.

The consolidated text of the product specification can be consulted at: http://www.politicheagricole.it/flex/cm/pages/ ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all'esame dell'UE’.

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

EN