C 77 Official Journal

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ISSN 1977-091X

Official Journal C 77

of the European Union

Volume 56 English edition Information and Notices 15 March 2013

Notice No Contents Page

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 77/01 Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU — Cases where the Commission raises no objections ( 1) ...... 1

2013/C 77/02 Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU — Cases where the Commission raises no objections ( 1) ...... 6

2013/C 77/03 Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU — Cases where the Commission raises no objections ( 1) ...... 12

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 77/04 Euro exchange rates ...... 17

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

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

European Commission

2013/C 77/05 Notice of the expiry of certain anti-dumping measures ...... 18

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2013/C 77/06 Prior notification of a concentration (Case COMP/M.6878 — Alior Bank/Erste Group Bank/Polbita) — Candidate case for simplified procedure ( 1 ) ...... 19

2013/C 77/07 Prior notification of a concentration (Case COMP/M.6854 — Cameron/Schlumberger/OneSubsea) ( 1 ) 20

OTHER ACTS

European Commission

2013/C 77/08 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 21

2013/C 77/09 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 25

2013/C 77/10 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 29

EN ( 1 ) Text with EEA relevance 15.3.2013 EN Official Journal of the European Union C 77/1

(Information)

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU Cases where the Commission raises no objections (Text with EEA relevance) (2013/C 77/01)

Date of adoption of the decision 19.12.2012

Reference number of State Aid SA.34940 (12/N)

Member State Italy

Region Siracusa Article 107(3)(a)

Title (and/or name of the beneficiary) Porto di Augusta

Legal basis —

Type of measure Ad hoc aid —

Objective Regional development

Form of aid Direct grant

Budget Overall budget: EUR 100,08 million

Intensity 68,87 %

Duration (period) Until 31.12.2025

Economic sectors Sea and coastal freight water transport

Name and address of the granting authority Ministerio delle Infrastrutture e dei Trasporti Autorita di Gestione Programmi Europei e Nazionali Reti Mobilita

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm C 77/2 EN Official Journal of the European Union 15.3.2013

Date of adoption of the decision 28.11.2012

Reference number of State Aid SA.35253 (12/N)

Member State Spain

Region — —

Title (and/or name of the beneficiary) Restructuring and recapitalisation of the BFA Group

Legal basis 1) Real Decreto-ley 24/2012, de 31 de agosto, de reestructuración y resolución de entidades de crédito. 2) Proyecto de Real Decreto por el que se establece el régimen jurídico de las sociedades de gestión de activos 3) Acuerdo de la Comisión Rectora del Fondo de Reestructuración OrdenadaBancaria, de 30 de julio de 2012, por el que se detallan los criterios y condiciones a los que se ajustará su actuación en los procesos de reforzamiento de los recursos propios de entidades de crédito en el ámbito de la asistencia financiera europea para la recapitalización 4) Memorando de entendimiento sobre condiciones de política sectorial financiera

Type of measure Ad hoc aid Groupe BFA/Bankia

Objective Remedy for a serious disturbance in the economy

Form of aid Other forms of equity intervention — Acquisition of ordinary shares and other convertible instruments; transfer of impaired assets to Sociedad de Gestión de Activos Procedentes de la Reestructuración Bancaria SA (SAREB) (asset management company for assets arising from bank restructuring — SAREB)

Budget Overall budget: EUR 36,20 million

Intensity —

Duration (period) 28.11.2012-31.12.2017

Economic sectors Financial and insurance activities

Name and address of the granting authority Fondo de Reestructuración Ordenada Bancaria. Ministerio de Economía y Competitividad o José Ortega y Gasset, 22 5 28006 Madrid ESPAÑA Paseo de la Castellana, 162 28071 Madrid ESPAÑA

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm 15.3.2013 EN Official Journal of the European Union C 77/3

Date of adoption of the decision 11.12.2012

Reference number of State Aid SA.35487 (12/N)

Member State Poland

Region Śląskie Article 107(3)(a)

Title (and/or name of the beneficiary) Pomoc na ratowanie dla Classen-Pol SA

Legal basis Ustawa z dnia 30 sierpnia 1996 r. o komercjalizacji i prywatyzacji – art. 56 ust. 5

Type of measure Ad hoc aid Classen-Pol SA

Objective Rescuing firms in difficulty

Form of aid Soft loan

Budget Overall budget: PLN 11 million

Intensity 100 %

Duration (period) From 11.12.2012

Economic sectors Manufacture of other builders' carpentry and joinery

Name and address of the granting authority Agencja Rozwoju Przemysłu SA ul. Wołoska 7 02-675 Warszawa POLSKA/POLAND

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm C 77/4 EN Official Journal of the European Union 15.3.2013

Date of adoption of the decision 19.12.2012

Reference number of State Aid SA.35545 (12/N)

Member State Denmark

Region — —

Title (and/or name of the beneficiary) Fleksjobordning, herunder ny kompensation til virksomheder (fleksjob bonus) (Social measures in the employment sector; Flexi-job scheme)

Legal basis Reglerne vil blive gennemført ved lov. Lovforslaget er i høringsproces, og foreligger derfor endnu ikke i endelig form. Lovforslaget vil snarest blive tilstillet Kommissionen.

Type of measure Scheme —

Objective Employment

Form of aid Direct grant

Budget Overall budget: DKK 64 300 million Annual budget: DKK 8 037 million

Intensity —

Duration (period) 1.1.2013-31.12.2020

Economic sectors All economic sectors eligible to receive aid

Name and address of the granting authority Styrelsen for Fastholdelse og Rekruttering Njalsgade 72C 2300 København K DANMARK Beskæftigelsesministeriet Ved Stranden 8 1061 København K DANMARK

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm 15.3.2013 EN Official Journal of the European Union C 77/5

Date of adoption of the decision 17.12.2012

Reference number of State Aid SA.35667 (12/N)

Member State România

Region România Article 107(3)(a)

Title (and/or name of the beneficiary) Dezvoltare regională prin investiții directe

Legal basis Proiectul de hotărâre de guvern privind dezvoltarea regională prin stimularea investițiilor

Type of measure Scheme —

Objective Regional development by direct investments stimulation

Form of aid Direct grant

Budget —

Intensity 50 %

Duration (period) 1.1.2013-31.12.2013

Economic sectors All economic sectors eligible to receive aid

Name and address of the granting authority Ministerul Finanțelor Publice Str. Apolodor nr. 17, sector 5 București ROMÂNIA

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm C 77/6 EN Official Journal of the European Union 15.3.2013

Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU Cases where the Commission raises no objections (Text with EEA relevance) (2013/C 77/02)

Date of adoption of the decision 5.2.2013

Reference number of State Aid SA.34611 (12/N)

Member State United Kingdom

Region — —

Title (and/or name of the beneficiary) Provision of public funds to one special purpose vehicle (SPV) in support of the UK Government's Green Deal policy

Legal basis Enterprise and Regulatory Reform Bill or Industrial Development Act 1982 — for UK Green Investment Bank

Infrastructure (Financial Assistance) Act 2012 — for Department of Energy and Climate Change

Localism Act 2011 — for Local Authorities

Scotland Act 1998 — for Scottish Government

Government of Wales Act 1998 and Government of Wales Act 2006 — for Welsh Government

Competition and Enterprise Bill (expected in UK Parliament during 2012)

Type of measure Scheme —

Objective Environmental protection, Energy saving

Form of aid Other, Guarantee, Soft

Budget Overall budget: GBP 600 million

Intensity —

Duration (period) 28.1.2013-27.1.2018

Economic sectors Trusts, funds and similar financial entities

Name and address of the granting authority Scottish Government St Andrew's House Regent Road Edinburgh EH1 3DG UNITED KINGDOM

Department of Energy and Climate Change 3 Whitehall Place London SW1A 2AW UNITED KINGDOM

HM Treasury 1 Horse Guards Road London SW1A 2HQ UNITED KINGDOM 15.3.2013 EN Official Journal of the European Union C 77/7

Green Investment Bank 13th floor 21-24 Millbank Tower London SW1P 4QP UNITED KINGDOM

Birmingham City Council Council House Victoria Square Birmingham B1 1BB UNITED KINGDOM

Newcastle City Council Civic Centre Barras Bridge Newcastle upon Tyne NE99 2BN UNITED KINGDOM

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm C 77/8 EN Official Journal of the European Union 15.3.2013

Date of adoption of the decision 20.12.2012

Reference number of State Aid SA.35368 (12/N)

Member State Hungary

Region — —

Title (and/or name of the beneficiary) Cultural Aid from the EEA and Norvegian Mechanism

Legal basis — 235/2011. (XI. 15.) Korm. rendelet egyrészről Izland, a Liech tensteini Hercegség, a Norvég Királyság, és másrészről a Magyar Köztársaság között 2011. október 11-én létrejött az EGT Finanszírozási Mechanizmus 2009–2014-es időszakának végrehajtásáról szóló együttműködési megállapodás kihirdetéséről (attached in English MOU EEA signed.pdf)

— 236/2011. (XI. 15.) Korm. rendelet a Norvég Királyság és a Magyar Köztársaság között a Norvég Finanszírozási Mechanizmus 2009–2014-es időszakának végrehajtásáról szóló együttműködési megállapodás kihirdetéséről (attached in English MOU NFM signed.pdf)

Tervezet: Kormány rendelet az EGT Finanszírozási Mechanizmus és Norvég Finanszírozási Mechanizmus 2009–2014-es időszakának végre hajtási rendjéről

Type of measure Scheme —

Objective Culture, Heritage conservation

Form of aid Direct grant

Budget Overall budget: HUF 6 000 million Annual budget: HUF 1 500 million

Intensity 100 %

Duration (period) 1.1.2013-30.4.2016

Economic sectors Libraries, archives, museums and other cultural activities

Name and address of the granting authority Nemzeti Fejlesztési Ügynökség Budapest Wesselényi u. 20–22. 1077 MAGYARORSZÁG/HUNGARY

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm 15.3.2013 EN Official Journal of the European Union C 77/9

Date of adoption of the decision 23.1.2013

Reference number of State Aid SA.35686 (12/N)

Member State Finland

Region — —

Title (and/or name of the beneficiary) Alusten ympäristönsuojelua parantavien investointitukien yleisiä ehtoja koskevan tukiohjelman muuttaminen/Ändringar av ordningen om allmänna riktlinjer för investeringsstöd till fartyg i syfte att förbättra miljöskyddet

Legal basis Valtioneuvoston asetus alusten ympäristönsuojelua parantavien inves tointitukien yleisistä ehdoista/Statsunderstödslagen om allmänna villkor för investeringsstöd för fartyg i syfte att förbättra miljöskyddet

Type of measure Scheme —

Objective Environmental protection

Form of aid Direct grant

Budget Overall budget: EUR 100 million Annual budget: EUR 50 million

Intensity 50 %

Duration (period) 1.1.2013-31.12.2014

Economic sectors All economic sectors eligible to receive aid

Name and address of the granting authority Liikenne- ja viestintäministeriö/Kommunikationsministeriet PL 31/PB 31 FI-00023 Valtioneuvosto SUOMI/FINLAND

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm C 77/10 EN Official Journal of the European Union 15.3.2013

Date of adoption of the decision 22.1.2013

Reference number of State Aid SA.35852 (12/N)

Member State Cyprus

Region — —

Title (and/or name of the beneficiary) State guarantee scheme for Cypriot banks

Legal basis Draft Law that Governs the Granting of Government Guarantees for the Securing of Loans and/or the Issue of Bonds by Cred. Instit.

Type of measure Scheme —

Objective Remedy for a serious disturbance in the economy

Form of aid Guarantee

Budget Overall budget: EUR 6 000 million

Intensity —

Duration (period) 22.1.2013-30.6.2013

Economic sectors Financial and insurance activities

Name and address of the granting authority Ministry of Finance M. Karaoli & G. Afxentiou 1439 Nicosia CYPRUS

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm 15.3.2013 EN Official Journal of the European Union C 77/11

Date of adoption of the decision 6.2.2013

Reference number of State Aid SA.35957 (12/N-2)

Member State Germany

Region Niedersachsen, Bremen Article 107(3)(c)

Title (and/or name of the beneficiary) Nordmedia Fonds — Film Funding in Niedersachsen and Bremen — Prolongation of aid N229/07

Legal basis —

Type of measure Scheme —

Objective Culture

Form of aid Direct grant, Soft loan

Budget Overall budget: EUR 61 million Annual budget: EUR 12,20 million

Intensity 100 %

Duration (period) 1.1.2013-31.12.2017

Economic sectors Motion picture, video and television programme activities

Name and address of the granting authority —

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm C 77/12 EN Official Journal of the European Union 15.3.2013

Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU Cases where the Commission raises no objections (Text with EEA relevance) (2013/C 77/03)

Date of adoption of the decision 20.11.2012

Reference number of State Aid SA.33989 (12/NN)

Member State Italy

Region — —

Title (and/or name of the beneficiary) Compensazione a Poste Italiane per espletamento servizio universale — Contratto di programma 2009-2011

Legal basis Schema di Contratto di Programma tra il Ministero dello Sviluppo Economico e la società per azioni Poste Italiane per il periodo 2009- 2011

Type of measure Individual aid Poste Italiane SpA

Objective Services of general economic interest

Form of aid Direct grant

Budget Overall budget: EUR 1 550 million

Intensity —

Duration (period) 1.1.2009-31.12.2011

Economic sectors Postal activities under universal service obligation

Name and address of the granting authority Dipartimento per l’Informazione e l’Editoria, Presidenza del Consiglio dei Ministri Via Po 14 00198 Roma RM ITALIA

Ministero dell'Economia e delle Finanze Via XX Settembre 97 00187 Roma RM ITALIA

Ministero dello Sviluppo Economico Dipartimento per le Comuni cazioni Viale America 201 00144 Roma RM ITALIA

Ministero dello Sviluppo Dipartimento per le Comunicazioni Direzione generale per la regolamentazione del settore postale Viale America 201 00144 Roma RM ITALIA

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm 15.3.2013 EN Official Journal of the European Union C 77/13

Date of adoption of the decision 5.2.2013

Reference number of State Aid SA.34235 (12/N)

Member State Poland

Region Warszawski (SRE 2001) Article 107(3)(c)

Title (and/or name of the beneficiary) Gazociąg Rembelszczyzna – Gustorzyn (etap III)

Legal basis Ustawa z dnia 10 kwietnia 1997 r. Prawo energetyczne

Type of measure Ad hoc aid Operator Gazociągów Przesyłowych Gaz- System SA

Objective Sectoral development

Form of aid Direct grant

Budget Overall budget: PLN 212,02 million

Intensity 44,90 %

Duration (period) —

Economic sectors Transport via pipeline

Name and address of the granting authority Instytut Nafty i Gazu (INiG) ul. Lubicz 25a 31-503 Kraków POLSKA/POLAND

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm C 77/14 EN Official Journal of the European Union 15.3.2013

Date of adoption of the decision 6.7.2012

Reference number of State Aid SA.35002 (12/N)

Member State Greece

Region — —

Title (and/or name of the beneficiary) Prolongation of the support scheme for credit institutions in Greece (guarantee, bond loan, recapitalisation)

Legal basis Law 3723/08 ‘For the enhancement of liquidity of the economy in response to the impact of the international financial crisis’. N 3723/08 ‘Ενίσχυση τις ρευστότητας της οικονομίας για την αντιμετώπιση των επιπτώσεων τις διεθνούς χρηματοπιστωτικής κρίσης και άλλες διατάξεις’

Type of measure Scheme —

Objective Remedy for a serious disturbance in the economy

Form of aid Guarantee, Other forms of equity intervention

Budget Overall budget: EUR 98 000 million

Intensity —

Duration (period) Until 31.12.2012

Economic sectors Financial and insurance activities

Name and address of the granting authority Ministry of Finance Ypourgeio Oikonomikwn Nikis Street 5-7 Athens GREECE

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm 15.3.2013 EN Official Journal of the European Union C 77/15

Date of adoption of the decision 24.1.2013

Reference number of State Aid SA.35595 (12/N)

Member State Slovenia

Region — —

Title (and/or name of the beneficiary) Spodbujanje založništva v Sloveniji – podaljšanje sheme

Legal basis Zakon o uresničevanju javnega interesa za kulturo (Ur. l. RS št. 96/02 in 77/07) Zakon o javni agenciji za knjigo Republike Slovenije (Ur. l. RS št. 112/07) Pravilnik o izvedbi postopkov javnega poziva in javnega razpisa s področja knjige (Ur. l. RS št. 19/09 in 90/11)

Type of measure Scheme —

Objective Culture

Form of aid Direct grant

Budget Overall budget: EUR 21 million Annual budget: EUR 4,20 million

Intensity 100 %

Duration (period) 1.1.2013-31.12.2017

Economic sectors Publishing of books, periodicals and other publishing activities

Name and address of the granting authority Javna agencija za knjigo Republike Slovenije Tržaška cesta 2 SI-1000 Ljubljana SLOVENIJA

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm C 77/16 EN Official Journal of the European Union 15.3.2013

Date of adoption of the decision 11.2.2013

Reference number of State Aid SA.35943 (12/N)

Member State Poland

Region — —

Title (and/or name of the beneficiary) Szóste przedłużenie programu rekapitalizacji polskich banków

Legal basis Ustawa z dnia 12 lutego 2010 r. o rekapitalizacji niektórych instytucji finansowych (Dz.U. nr 40, poz. 226 ze zm.)

Type of measure Scheme —

Objective Remedy for a serious disturbance in the economy

Form of aid Other forms of equity intervention

Budget Overall budget: PLN 160 000 million

Intensity —

Duration (period) Until 30.6.2013

Economic sectors Financial and insurance activities

Name and address of the granting authority Minister Finansów ul. Świętokrzyska 12 00-916 Warszawa POLSKA/POLAND

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/competition/elojade/isef/index.cfm 15.3.2013 EN Official Journal of the European Union C 77/17

(Notices)

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Euro exchange rates ( 1) 14 March 2013 (2013/C 77/04)

1 euro =

Currency Exchange rate Currency Exchange rate

USD US dollar 1,2937 AUD Australian dollar 1,2495 JPY Japanese yen 124,79 CAD Canadian dollar 1,3279 DKK Danish krone 7,4575 HKD Hong Kong dollar 10,0370 GBP Pound sterling 0,86570 NZD New Zealand dollar 1,5811 SEK Swedish krona 8,3784 SGD Singapore dollar 1,6193 KRW South Korean won 1 438,38 CHF Swiss franc 1,2347 ZAR South African rand 11,9594 ISK Iceland króna CNY Chinese yuan renminbi 8,0415 NOK Norwegian krone 7,5320 HRK Croatian kuna 7,5846 BGN Bulgarian lev 1,9558 IDR Indonesian rupiah 12 553,58 CZK Czech koruna 25,615 MYR Malaysian ringgit 4,0246 HUF Hungarian forint 305,30 PHP Philippine peso 52,574 LTL Lithuanian litas 3,4528 RUB Russian rouble 39,8412 LVL Latvian lats 0,7013 THB Thai baht 38,358 PLN Polish zloty 4,1549 BRL Brazilian real 2,5460 RON Romanian leu 4,3981 MXN Mexican peso 16,0628 TRY Turkish lira 2,3456 INR Indian rupee 70,3340

( 1 ) Source: reference exchange rate published by the ECB. C 77/18 EN Official Journal of the European Union 15.3.2013

(Announcements)

PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY

EUROPEAN COMMISSION

Notice of the expiry of certain anti-dumping measures (2013/C 77/05)

Further to the publication of a notice of impending expiry ( 1) following which no duly substantiated request for a review was lodged, the Commission gives notice that the anti-dumping measure mentioned below will shortly expire. This notice is published in accordance with Article 11(2) of Council Regulation (EC) No 1225/2009 of 30 November 2009 on protection against dumped imports from countries not members of the European Community ( 2 ).

Country(ies) of origin or Product Measures Reference Date of expiry (1 ) exportation

Coke of coal in pieces The People's Republic Anti-dumping duty Council Regulation (EC) 19.3.2013 with a diameter of of China No 239/2008 (OJ L 75, more than 80 mm 18.3.2008, p. 22) (coke 80+)

(1 ) The measure expires at midnight of the day mentioned in this column.

( 1 ) OJ C 195, 3.7.2012, p. 18. ( 2 ) OJ L 343, 22.12.2009, p. 51. 15.3.2013 EN Official Journal of the European Union C 77/19

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

EUROPEAN COMMISSION

Prior notification of a concentration (Case COMP/M.6878 — Alior Bank/Erste Group Bank/Polbita) Candidate case for simplified procedure (Text with EEA relevance) (2013/C 77/06)

1. On 8 March 2013, 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 Alior Bank SA (‘Alior’, Poland), controlled by Carlo Tassara SpA (Italy) and Erste Group Bank AG (‘Erste’, Austria) acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of Polbita sp. z o.o. (‘Polbita’, Poland) by way of an acquisition of shares. 2. The business activities of the undertakings concerned are: — for Alior: retailer of banking services, — for Erste: provider of financial services, — for Polbita: retailer of personal care products. 3. On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the EC Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the EC Merger Regulation ( 2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice. 4. The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission. Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER- [email protected] or by post, under reference number COMP/M.6878 — Alior Bank/Erste Group Bank/Polbita, 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 ‘EC Merger Regulation’). ( 2 ) OJ C 56, 5.3.2005, p. 32 (‘Notice on a simplified procedure’). C 77/20 EN Official Journal of the European Union 15.3.2013

Prior notification of a concentration (Case COMP/M.6854 — Cameron/Schlumberger/OneSubsea) (Text with EEA relevance) (2013/C 77/07)

1. On 8 March 2013, 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 Cameron International Corporation (‘Cameron’, United States of America) and Schlumberger Limited, also referred to as Schlum berger N.V. (‘Schlumberger’, Kingdom of The Netherlands) acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of the undertaking OneSubsea (‘OneSubsea’, United States of America and Kingdom of the Netherlands, Luxembourg or Ireland) 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 Cameron: the manufacture and supply of drilling and production systems, valves and measurement, and topside process and compression systems used by the oil, gas and process industries, — for Schlumberger: the manufacture and supply of oilfield products and services supplying technology, information solutions, and the provision of integrated project management for oil and gas customers, — for OneSubsea: the manufacture, development and supply of products, systems and services for subsea oil and gas production. 3. On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved. 4. The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission. Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER- [email protected] or by post, under reference number COMP/M.6854 — Cameron/Schlumberger/ OneSubsea, to the following address: European Commission Directorate-General for Competition Merger Registry J-70 1049 Bruxelles/Brussel BELGIQUE/BELGIË

( 1 ) OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’). 15.3.2013 EN Official Journal of the European Union C 77/21

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 (2013/C 77/08)

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

SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ( 2) ‘PUZZONE DI MOENA’/‘SPRETZ TZAORÌ’ EC No: IT-PDO-0005-0950-08.02.2012 PGI ( ) PDO ( X )

1. Name: ‘Puzzone di Moena’/‘Spretz Tzaorì’

2. Member State or Third Country: Italy

3. Description of the agricultural product or foodstuff: 3.1. Product type: Class 1.3. Cheeses

3.2. Description of product to which the name in (1) applies: ‘Puzzone di Moena’/‘Spretz Tzaorì’ PDO is a cheese produced from milk from cows of the Bruna (Brown), Frisona (Friesian), Pezzata Rossa (Red Pied), Grigio Alpina (Alpine grey), Rendena (indigenous species) and Pinzgau breeds and their crosses. Milk from one or more of these breeds may be used for production.

The cheese is cylindrical, with a low, slightly convex or flat sides and flat or slightly convex faces; the rind is smooth or with a few wrinkles, unctuous, and its colour is yellow ochre, light or reddish brown. The cheese is semi-cooked with a medium-hard, elastic texture, white to light yellow in colour, with a few medium-sized to small holes. Cheese made from mountain pasture milk has medium-sized to large holes and a more intense yellow colour.

Its flavour is strong, intense, slightly and pleasantly salty and/or sharp, with a barely-perceptible bitter aftertaste. Its aroma is strong and penetrating, with a slight hint of ammonia.

( 1 ) OJ L 343, 14.12.2012, p. 1. ( 2 ) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. C 77/22 EN Official Journal of the European Union 15.3.2013

The diameter of the cheese varies from 34 to 42 cm, and the heel is between 9 and 12 cm high; the cheese weighs from 9 to 13 kg.

It can be produced throughout the year.

The fat content, expressed as a percentage of the dry matter, may not be more than 45 %; the moisture content varies from 34 % to 44 %, measured when the cheese is at least 90 days old. The minimum maturing period is 90 days. After 150 days of ripening the cheese may be defined as ‘mature’.

3.3. Raw materials (for processed products only): Raw cow's milk from two successive milkings and partially skimmed by natural surface skimming. Mountain pasture milk may be used to produce ‘Puzzone di Moena’/‘Spretz Tzaorì’.

3.4. Feed (for products of animal origin only): For the production of ‘Puzzone di Moena’/‘Spretz Tzaorì’, at least 60 % of the feed for the lactating cows must be forage (permanent pasture hay and/or grass grazed or consumed directly on the pasture) which must come from the production area defined in point 4.

The use of milk from cows fed on any kind of silage and/or ‘mixtures’ and/or using the unifeed method is prohibited.

The cows' feed may be supplemented with feed materials or compound feedstuffs so as to ensure that the cows are given a balanced diet for milk production.

In addition to the feedstuffs not permitted by the legislation in force, the feed may also not contain the following products:

— rapeseed-cake, grape-pip or citrus-pip meal,

— dried by-products of the industrial processing of fruit and vegetables,

— sugar-industry by-products,

— dried by-products of the fermentation industry,

— dried vegetables and fruit.

3.5. Specific steps in production that must take place in the defined geographical area: The entire production process (rearing, milk production and processing, and the salting, treatment and maturing of the cheese) must take place within the area defined in point 4.

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

3.7. Specific rules concerning labelling: The cheese is identified by the wording ‘PDO Puzzone di Moena’ stamped several times on the rind and printed on the label bands; this wording should be larger than any other wording on the product.

The cheese is stamped with the number or reference code of the dairy and the production batch.

The cheese may be sold whole or in portions; when put on the market the whole cheeses or the various types of packaging must carry the wording ‘PDO Puzzone di Moena/Spretz Tzaorì’ or either of the two wordings ‘PDO Puzzone di Moena’ or ‘PDO Spretz Tzaorì’, the number or reference code of the dairy, the production batch and where appropriate the wording ‘stagionato’ (‘mature’) and/or ‘di malga’ (‘from mountain pastures’); the latter wording may only be used if all the milk used to make this cheese is from cows kept on mountain pastures. 15.3.2013 EN Official Journal of the European Union C 77/23

4. Concise definition of the geographical area: The production area of ‘Puzzone di Moena/Spretz Tzaorì’ is that of the following administrative municipalities: Campitello di Fassa, Canal San Bovo, Canazei, Capriana, Carano, Castello Molina di Fiemme, Cavalese, Daiano, Fiera di Primiero, Imer, Mazzin, Mezzano, Moena, Panchià, Pozza di Fassa, Predazzo, Sagron Mis, Siror, Soraga, Tesero, Tonadico, Transacqua, Valfloriana, Varena, Vigo di Fassa and Ziano di Fiemme in the Province of Trento; Anterivo and Trodena in the Province of Bolzano.

5. Link with the geographical area: 5.1. Specificity of the geographical area: The geographical environment in which PDO ‘Puzzone di Moena/Spretz Tzaorì’ is produced is typically alpine. The defined geographical area consists of three localities — the Fiemme valley, the Fassa valley and Primiero — Vanoi.

The rainfall, the major climatic differences between the seasons and the altitude of the meadows and pastures (ranging from 600 metres above sea level to more than 2 000 metres for some mountain pastures), combined with the differences in soil chemistry, mostly limestone — dolomite but silicate in some areas, favour the growth of a heterogeneous flora, in particular in the pastures, and together create the specific conditions which link ‘Puzzone di Moena/Spretz Tzaorì’ with the defined area. The flora of the area which is of special interest includes the ‘endemic’ species, most of which date back to ancient times, but which are now only growing in small areas.

In this alpine context, even the farms, which are small to medium-sized family-run businesses, have an important role to play in protecting the landscape by maintaining meadows and pastures and by preserving and carrying on the traditional cheese making methods such as ‘lavaggio’ (‘washing’), which has been preserved by the local farmers and which is used in making PDO ‘Puzzone di Moena/Spretz Tzaorì’. This method traditionally involves periodically turning over and bathing each cheese in tepid, slightly salted water, with decreasing frequency as the cheese matures.

5.2. Specificity of the product: The denomination PDO ‘Puzzone di Moena/Spretz Tzaorì’ refers to a semi-hard, soft table cheese with a washed rind, recognisable by its typical intense, penetrating aroma with a hint of ammonia. The intense aroma of ‘Puzzone di Moena/Spretz Tzaorì’ is accompanied by a pleasantly salty and/or sharp flavour with a slightly bitter aftertaste. ‘Puzzone di Moena/Spretz Tzaorì’ also has an unctuous patina on its rind which, during the maturing process, becomes darker, changing from ochre yellow to light or reddish brown.

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 special flavour and aroma of the PDO ‘Puzzone di Moena/Spretz Tzaorì’ cheese is linked to the high quality of the raw milk used. This milk, with a richer microbiological content than heat-treated milk, plays a major role in characterising the intensity of the flavour and aroma of ‘Puzzone di Moena/Spretz Tzaorì’.

The high quality of the milk used in producing ‘Puzzone di Moena/Spretz Tzaorì’ is due to the high quality of the feed given to the lactating cows, i.e. the ban on using silage, and is greatly influenced by the cows being fed with hay and/or grass from the area or grazing directly on the area’s pastures, rich in specific fodder.

The particular contribution made by the area's producers must also be pointed out, who over the years have become adept at making ‘Puzzone di Moena/Spretz Tzaorì’; this expertise, during the cheese making and maturing process, has helped them to avoid the presence of unwanted yeasts which might change the characteristic aroma and flavour of ‘Puzzone di Moena/Spretz Tzaorì’. C 77/24 EN Official Journal of the European Union 15.3.2013

The production method for ‘Puzzone di Moena/Spretz Tzaorì’ PDO involves the particularity of washing the cheeses in tepid water, sometimes with the addition of a little salt. This practice is carried out by the local producers during the maturing process and enables the cheeses to form an unctuous patina on the rind, which progressively changes colour from ochre yellow to light or reddish brown. This unctuous patina promotes the development of specific biochemical activity within the cheese while it is maturing, resulting in the formation of chemical compounds responsible for the special taste and aroma of ‘Puzzone di Moena/Spretz Tzaorì’.

In former times ‘Puzzone di Moena/Spretz Tzaorì’ was particularly well liked by the rural poor living in the alpine regions due to its strong, even sharp flavour and aroma, often salty, because even in small quantities it added flavour to their bland peasant diet, often based on polenta or potatoes.

In 1984, during the Concours International des Fromages de Montagne (International Alpine Cheese Competition) held in Grenoble, ‘Puzzone di Moena/Spretz Tzaorì’ was awarded the bronze medal.

Reference to the publication of the specification:

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

The Ministry launched the national opposition procedure with the publication of the proposal for recog nising ‘Puzzone di Moena/Spretz Tzaorì’ as a protected designation of origin in Official Gazette of the Italian Republic No 271 of 21 November 2011.

The full text of the product specification is available on the following web site:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www. politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (in the top right-hand corner of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’.

( 3 ) See footnote 2. 15.3.2013 EN Official Journal of the European Union C 77/25

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

SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ( 2) ‘PASTA DI GRAGNANO’ EC No: IT-PGI-0005-0870-23.03.2011 PGI ( X ) PDO ( )

1. Name: ‘Pasta di Gragnano’ 2. Member State or Third Country: Italy 3. Description of the agricultural product or foodstuff: 3.1. Type of product: Class 2.7 — pasta 3.2. Description of the product to which the name in (1) applies: ‘Pasta di Gragnano’ is a product obtained from a mixture of hard-wheat semolina with water from the local aquifer. Various pasta shapes are marketed; they are all typical varieties and stem from the creativity of Gragnano pasta-makers. The product must have the following properties when marketed: P h y s i c a l p r o p e r t i e s — external appearance: homogenous, without white or black stains; absence of air bubbles, fissures, cuts, mildew, maggots, parasites or foreign bodies, — cross-section: vitreous, — colour: straw-yellow, — coarseness: strained through bronze draw-plates. T h e ‘ P a s t a d i G r a g n a n o ’ P G I h a s t h e f o l l o w i n g p r o p e r t i e s w h e n c o o k e d — consistency: firm yet elastic, — homogeneity when cooked: cooks in a uniform manner, — resistance when cooked: good — remains firm for a long time, — glutinosity: absent or imperceptible. C h e m i c a l p r o p e r t i e s — moisture content: no more than 12,5 % of the finished product, — minimum nutritional value for 100 g of the product when dry:

( 1 ) OJ L 343, 14.12.2012, p. 1. ( 2 ) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. C 77/26 EN Official Journal of the European Union 15.3.2013

1 486 KJ energy value 350 Kcal

proteins 13 g

carbohydrates 73 g

fat 1 g

ash max. 0,86 %

O r g a n o l e p t i c p r o p e r t i e s — flavour: savoury with a distinctive taste of hard wheat,

— aroma: of mature wheat.

3.3. Raw materials (for processed products only): The hard-wheat semolina used to produce the ‘Pasta di Gragnano’ PGI must have the following properties:

— moisture content: not exceeding 15 % of the finished product,

— minimum nutritional value for 100 g of the product when dry:

1 486 KJ energy value 350 Kcal

proteins 13 g

carbohydrates 73 g

fat 1 g

ash max. 0,86 %

The hard-wheat semolina is mixed with water not exceeding 30 % of the total solution. After that, the mixture is blended amply during the kneading phase and becomes uniform and elastic.

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

3.5. Specific steps in production that must take place in the defined geographical area: The production process of ‘Pasta di Gragnano’ is made up of the following phases: mixing and kneading, extrusion or wire-drawing, drying, cooling and stabilisation, all of which takes place in the territory of the Municipality of Gragnano in the Province of Naples.

3.6. Specific rules on slicing, grating, packaging, etc.: Packaging must take place in the production companies or on the production site within 24 hours after production both to avoid moisture loss, which affects the special organoleptic qualities of the product, and because moisture loss and handling during transportation determine whether the various forms of pasta will be broken or damaged.

The various forms of packaging used for ‘Pasta di Gragnano’ are as follows: cardboard boxes, trans parent bags or packaging made from plant-based or other recyclable materials, in line with EU regulations. The sealed packages weigh either 125 g, 250 g, 500 g, 1 kg or 2 kg.

3.7. Labels must bear the following wording: The labels affixed to packaging must bear, in clear and legible print of the same size, the following indications:

(a) ‘Pasta di Gragnano’ and ‘Protected Geographical Indication’ or the ‘PGI’ acronym;

(b) the name, company name and address of the packaging company or producer; 15.3.2013 EN Official Journal of the European Union C 77/27

the logo must be used in conjunction with the Protected Geographical Indication and with the EU symbol.

The name's logo can also be printed in black and white, in monochrome or in negative.

4. Concise definition of the geographical area: The production area of the ‘Pasta di Gragnano’ PGI covers the entire territory of the Municipality of Gragnano, located in the Province of Naples.

5. Link with the geographical area: 5.1. Specificity of the geographical area: The Municipality of Gragnano has been known for producing hard-wheat pasta since the 16th century. The historical importance of pasta production in Gragnano was so great that it influenced urban planning. In the mid 19th century, when a new town plan was being put into place, the width of the streets and the height of the buildings were designed so as to allow wind to circulate better and thus to facilitate the drying phase of the pasta.

Pasta production in the Municipality of Gragnano has always involved the use of bronze draw-plates. This specificity sparked off the production of various types of draw-plates, allowing different pasta shapes to be produced, which the imagination of the locals associated with events told in anecdotes or local stories.

In addition, water from the Lattari mountains near Gragnano has always been plentiful. This resources undoubtedly facilitated pasta production, both because it was an ingredient which needed to be added to the semolina in order to obtain the pasta mixture and because it was used to turn the grindstones of the mills used to grind the wheat and thus to produce the flour.

The ‘Gragnano Valley of Mills’ bears witness to the above. There, one can still admire the remains of artefacts which were once used in the production process of ‘Pasta di Gragnano’.

Today the Municipality of Gragnano is known as ‘pasta city’ thanks to its long history of pasta production.

5.2. Specificity of the product: ‘Pasta di Gragnano’ features a furrowed surface which allows the product to blend well with a variety of sauces and to be cooked ‘al dente’.

Furthermore, the originality of the various pasta shapes, resulting from the creativity of professional local pasta-makers, has made the product highly recognisable for consumers.

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 request for the ‘Pasta di Gragnano’ PGI to be recognised is justified by its reputation and notoriety. ‘Pasta di Gragnano’ is known for its traditional production method involving the use of bronze draw- plates.

These bronze draw-plates give the pasta a coarseness which helps it to capture sauces and seasonings. During the extrusion phase, the bronze of the draw-plates maintains the mixture in the contact points of the draw-plates thus creating tiny furrows which allow the pasta, once cooked, to easily capture and C 77/28 EN Official Journal of the European Union 15.3.2013

retain sauces. This also increases the surface area in contact with one's taste buds, which enhances the pasta in its raw state whilst preserving the typical taste and fragrance of wheat.

These properties, along with the large number of original pasta shapes created by pasta chefs, make ‘Pasta di Gragnano’ much appreciated by both kitchen chefs and consumers, as are evidence numerous articles published in cookery and gastronomy magazines. By way of example, see ‘La pasta dei grandi chef’, published in the ‘Cucina Gourmet’ magazine (pages 122-124, Ed. Edifim, 2010), an article on ‘La pasta di Gragnano’, published in the gastronomy guide ‘L'Italia del Gambero Rosso’ (page 90, Ed. Sole 24 Ore, 2007), the article ‘La Pasta Artigianale: aziende storiche’, published in the ‘Adesso pasta’ guide (pages 54-55, Altraeconomia, 2010). In addition to these publications, other articles have been published in daily newspapers, such as ‘Sfida fra chef con la pasta di Gragnano’ (La Repubblica, 21 June 2012), ‘Italie: à Gragnano la vie rêvée des pâtes’ (Le Monde, 17 December 2010), ‘A Gragnano tutti pazzi per la pasta’ (Corriere della sera, Doveviaggi.it, February 2012), ‘Spaghetti, penne e rigatoni: dalla “base” alle 5 stelle’ (Corriere della sera, 25 April 2012), ‘Pasta Diva’ (Corriere della sera — itinerari gastronomici, 6 October 2010).

The use of bronze draw-plates has been preserved over time in Gragnano despite the spread of Teflon draw-plates. While Teflon indeed facilitates the production process, it does not bear comparison with the features of Gragnano's traditional production methods which have made the reputation of ‘Pasta di Gragnano’.

The attention with which Gragnano pasta-makers ensure that the drying phase goes ahead correctly must also be underlined: this is a legacy of past times, when the pasta was placed on dryers in the open air in the streets of Gragnano. When the drying phase is managed properly, the pasta is better suited for cooking and retains its fragrance and flavour.

Gragnano has been hosting for years now a thematic event with demonstrations of the old manu facturing processes of ‘Pasta di Gragnano’ in the streets.

Historical texts and the bibliography on ‘Pasta di Gragnano’ certify that the production of ‘Pasta di Gragnano’ dates back to the 16th-17th centuries. During the ‘The Kingdom of the Two Sicilies’ in the mid 19th century, the reputation of Gragnano pasta and the hard work and know-how of the citizens involved in its manufacturing gained notoriety throughout the kingdom.

When Italy was about to be united, pasta-making was abundant in Gragnano with around 100 pasta factories employing a good 70 % of the active Gragnano population.

Since the turn of the 20th century the name ‘Pasta di Gragnano’ has entered into common language and into business in a very poignant way, to such an extent that retailers from Florence, Turin and Milan, as well as foreign retailers, have been requesting ‘Pasta di Gragnano’ in large quantities for years.

Reference to the publication of the specification: The Ministry launched the national objection procedure with the publication of the proposal for recognising the ‘Pasta di Gragnano’ PGI in Official Gazette of the Italian Republic No 198 of 25 August 2010. The full text of the product specification is available on the following internet site:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going direct to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www. politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (in the top right-hand corner of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’. 15.3.2013 EN Official Journal of the European Union C 77/29

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 ).

AMENDMENT APPLICATION COUNCIL REGULATION (EC) No 510/2006 on protected geographical indications and protected designations of origin for agricultural products and foodstuffs ( 2) AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9 ‘STELVIO’/‘STILFSER’ EC No: IT-PDO-0105-0939-18.01.2012 PGI ( ) PDO ( X )

1. Heading in the product specification affected by the amendment: —  Name of product

— ☒ Description of product

—  Geographical area

—  Proof of origin

— ☒ Method of production

—  Link

—  Labelling

—  National requirements

— ☒ Other (to be specified)

2. Type of amendment(s): — ☒ Amendment to Single Document or Summary Sheet

—  Amendment to Specification of registered PDO or PGI for which neither the Single Document nor the Summary have been published

—  Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006)

—  Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendment(s): A r t i c l e 3 — D e s c r i p t i o n o f t h e p r o d u c t i o n p r o c e s s 3.3.2. The original ban on use in the cattle's diet of products containing corn silage is being removed. This rule was probably the result of a misunderstanding, as corn silage has been used and appreciated for decades in the identified area as it is particularly stable. The provision that

( 1 ) OJ L 343, 14.12.2012, p. 1. ( 2 ) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. C 77/30 EN Official Journal of the European Union 15.3.2013

‘products containing corn silage are not allowed’ is thus being replaced with ‘products containing corn silage obtained outside the area identified in Article 2 are not allowed’.

A r t i c l e 4 — C h a r a c t e r i s t i c s o f p r o c e s s i n g 4.1. During the initial storage stage, the cooling temperature for the milk intended for processing was given as a range ‘up to a temperature of around 6,0-9,0 °C’, the application of which was unclear. The cooling limit has been brought into line with current best practice and is to be changed to ‘a temperature of not less than 4,0 °C’, a much clearer instruction.

The original rules also stated that the maximum duration of this preliminary cooling process was 25 hours. Under the conditions referred to above, this duration has been redefined as ‘a maximum of 48 hours’. In this context, it appears necessary to make additional time available essentially because milk collected at weekends also needs to be processed (the duration is not particularly relevant to the temperature conditions specified).

Lastly, the current specification states that the milk must be sent for cheese-making within 48 hours after milking takes place. In view of the earlier adjustments proposed for this stage, and taking account once again of current best practice, the deadline for sending milk for cheese- making is to be amended to a more realistic ‘within 72 hours of collection’. Another factor here is that it is only theoretically possible for cheese-makers to comply with the requirements of documenting and checking the original deadline, beginning ‘after milking takes place’, as they cannot know the exact time of milking.

4.2.1. The description of the process for reducing fat using a separator remains in place, but has been supplemented through the addition of the possibility of carrying out a preliminary bactofugation process. This process is relevant only for product safety and is commonly carried out prior to separation in order to eliminate somatic cells, which are well known as an obstacle to correct maturation. The amendment thus entails supplementing the description of the reduction process with the clause ‘possibly cleaned by means of bactofugation’ relating to the milk in question.

4.2.2. The heat treatment of the milk has been described better and more precisely. Therefore, while the temperature conditions already indicated (72 °C) are not being changed, the reference to duration has been changed to ‘not less than three seconds’ rather than ‘a period not exceeding two-three seconds’ as originally laid down in a manner unsuited to the process generally used.

4.2.5. The timescale within which the rennet must be added was originally specified as 50-60 minutes after inoculation with milk enzymes. This has been amended to a more appropriate ‘within 85 minutes’ after inoculation with milk enzymes. Accordingly, the timescale for carrying out this step will be more clearly defined and will be more in line with best practice and with the processing requirements, which are subject to seasonal variations in the maturity/activity of the milk.

On the subject of rennet, the original requirement that ‘[t]he rennet shall be produced in the area following a traditional method’ has been changed to ‘[t]he rennet shall be produced following a traditional method’. This amendment became necessary for technical reasons linked to the difficulty for producers to obtain the rennet needed to produce ‘Stelvio/Stilfser’ within the districts of the Province of Bolzano. This amendment enlarges the rennet production area and ensures compliance with the rennet characteristics that have always been laid down in the specification.

The sentence reading ‘This heating [i.e. of the mixture being processed] is carried out by adding hot water (50-70 °C) in the volume required…’ needed to be clarified in several ways in the light of the actual methods, both traditional and contemporary, for regulating temperature at this stage. Accordingly, it has been improved and made more detailed as follows: ‘This heating is carried out by adding hot water (kept at 45-70 °C after having reached at least 50 °C) in the volume required’. This rule is clearer and more consistent. 15.3.2013 EN Official Journal of the European Union C 77/31

Lastly, the provision on the duration of the cheese-making process, namely that ‘[t]he duration of processing, from addition of the rennet to unloading onto the table or into the vat, shall be around 80-90 minutes on average’ has been amended in a similar manner so as to better specify its binding nature. It has now been clarified as follows: ‘The duration of processing, from addition of the rennet to unloading onto the table or into the vat, shall normally be around 80-90 minutes and must not exceed 110 minutes’.

4.2.6. The duration of salting used to be regulated as follows: ‘The treatment shall last 36-48 hours’. In order to better define the traditional process and make the associated parameters more precise, and also because of the ongoing objective of generally reducing the amount of salt in food, this provision is being amended to read ‘The treatment [i.e. salting] shall last for no more than 48 hours’, with the rest being unchanged. The removal of the minimum duration of salting makes it possible to come into line with the ongoing evolution of the process in the light of changing health objectives. It abolishes the requirement to observe a minimum duration — the timescale affects the outcome of the process — and allows the duration to be further reduced in future without altering the organoleptic characteristics of the product.

4.2.7. An external patina of varying colour is produced on the cheese as it matures owing to the proliferation of the bacteria strains that characterise the local microflora of the specially grown crops. In this connection, it has been deemed necessary to elaborate on the description of the interacting factors by making provision for the addition of natural yeast, which is conducive to deacidification in the rind, a process traditionally needed for the desired proliferation to occur. Accordingly, a sentence reading ‘Natural yeast may be added to encourage deacidification in the rind’ is added after ‘…proliferation of these local strains’.

The duration of the maturing period used to have a subjective, rather approximate definition, namely ‘the product's 60th day of age, starting from completion of the salting stage’. In order to better specify the duration of this period, a clearer definition that is more in line with practice has been preferred, namely ‘… starting from when the cheese is placed in the mould’, which gives an unambiguous, well defined reference.

A r t i c l e 5 — C h a r a c t e r i s t i c s o f t h e f i n i s h e d p r o d u c t The following non-substantive amendments have been made to the description of the finished product:

The original ‘age: at least 60 days of maturation’ has been replaced with the clearer, more correct ‘maturation: at least 60 days’ (except in linguistic terms this is not actually an amendment).

The percentage limit of fat in dry matter was incorrect in the original text owing to a clear typographical error as compared to other published texts and has been corrected as follows:

fat in dry matter: ‘> 50 %’ (instead of ‘< 50 %’)

The diameter and height ranges of the cheese are different, as follows:

Descriptor Original measurements Amended measurements

Diameter 36-38 cm 34-38 cm

Height 8-10 cm 8-11 cm

The purpose of is to take to take better account of the limited but inevitable variation that may affect the dimensions of an individual cheese at the end of a proper, compliant natural maturing process, owing to constriction by the mould because of a possible different configuration and to insufficient settling of the heel and sides. C 77/32 EN Official Journal of the European Union 15.3.2013

A r t i c l e 8 — M o n i t o r i n g In accordance with the instructions in force, this article has been supplemented with all the identification and contact details of the monitoring body.

SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ( 3) ‘STELVIO’/‘STILFSER’ EC No: IT-PDO-0105-0939-18.01.2012 PGI ( ) PDO ( X )

1. Name: The name ‘Stelvio’/‘Stilfser’ was entered as a protected designation of origin (PDO) in the ‘Register of protected designations of origin and protected geographical indications’ by means of Commission Regulation (EC) No 148/2007 of 15 February 2007, published in Official Journal L 46/2007.

2. Member State or Third Country: Italy

3. Description of the agricultural product or foodstuff: 3.1. Type of product: Class 1.3: Cheese

3.2. Description of the product to which the name in (1) applies: When ready for consumption, ‘Stelvio’ or ‘Stilfser’ cheese, having matured for a minimum of 60 days, is cylindrical with flat or almost flat sides and a straight or slightly concave heel. A cheese measures as follows: between 8 and 10 kg in weight, with a diameter of between 34 and 38 cm and a height of between 8 and 11 cm. The fat content in dry matter is at least 50 % and the moisture content does not exceed 44 %. The rind must be of a yellow-orange to orange-brown colour. The texture of the cheese is compact, pliable and springy. It is a pale, straw yellow colour, with irregular, small to medium-sized eyes.

‘Stelvio’ or ‘Stilfser’ cheese is sold either in whole rounds or in portions and is released for consumption bearing the designation of origin label.

3.3. Raw materials (for processed products only): ‘Stelvio’ or ‘Stilfser’ cheese is produced using cow's milk that is obtained in the identified geographical area from cattle fed mainly on fodder harvested in that area and has a protein content in excess of 3,10 %. The milk may be lightly skimmed to regulate the fat content to between 3,45 % and 3,6 %.

3.4. Feed (for products of animal origin only): During any grazing in Alpine pastures, the cows must be fed mainly on fresh grass, and when stabled, their basic diet, on which they feed freely, is composed of hay and silage from grass harvested in the identified area up to a maximum of 15 kg per head. It is permitted to use corn silage obtained in the identified geographical area; dried fodder; barley, rye, triticale, wheat, oats and maize, in the form of the products themselves, by-products or, for the first five, straw. It is also possible to use oil seeds and the products and by-products thereof as follows: non-genetically modified soya, rape, linseed and

( 3 ) See footnote 2. 15.3.2013 EN Official Journal of the European Union C 77/33

sunflower, including where decorticated or partially decorticated; dried beet pulp; brewer's grains and dried apple residues; beet; potatoes; brewer's yeast; molasses; locust beans; powdered dairy products; amino acids and noble proteins not derived from proteolysis; vegetable fats.

3.5. Specific steps in production that must take place in the identified geographical area: All the operations described in the specification and in this document must take place in the geographical area identified in point 4 below, from the rearing of the cattle to milking, collecting and processing the milk, cheese-making and maturation.

3.6. Specific rules concerning slicing, grating, packaging, etc.: Whole rounds of cheese are cut into portions only after having being labelled with the designation of origin label. ‘Stelvio’ or ‘Stilfser’ cheese may also be packaged into portions outside the identified geographical area. Portions of ‘Stelvio’ or ‘Stilfser’ cheese are sold with a label identifying the desig nation of origin, or with an adhesive label affixed to the packaging and/or with a pre-printed wrapping bearing the ‘Stelvio’ or ‘Stilfser’ protected designation of origin.

3.7. Specific rules concerning labelling: ‘Stelvio’ or ‘Stilfser’ cheese sold in whole rounds bears the designation of origin label — which is affixed only after it has matured for 60 days — and the stamp indicating the batch, date of production and producer code.

Products for sale bear the specific label denoting the designation of origin.

The designation of origin label is made up of the words ‘Stilfser-Stelvio’ in red lettering.

4. Concise definition of the geographical area: The identified geographical area for ‘Stelvio’ or ‘Stilfser’ cheese, where all steps in rearing and milking the cattle, collecting and processing the milk, cheese-making and maturation must take place, is composed of the following districts in the Autonomous Province of Bolzano: Val Venosta, Burgraviato, Salto-Sciliar, Val Pusteria, Val d'Isarco and the whole municipality of Bolzano. These districts incor porate the census and administrative territory of 84 municipalities.

5. Link with the geographical area: 5.1. Specificity of the geographical area: ‘Stelvio’ or ‘Stilfser’ cheese, traditionally produced within the area defined in the product specification, has retained over time the specific traits shaped by the Alpine environment in the Stelvio-Stilfser mountain park, which is the main production area and thus gave the cheese its name. The climate conditions and even soils of the Alto-Adige Alpine area influence the nature of the fodder mainly used in the cattle's diet and thus the cheese produced in the area from their milk.

Some historical texts describe the Alpine pasture grasses (marbl and madaun) that helped improve the quality of the milk produced. The specific environmental and climatic conditions in the identified geographical area are linked to its mountainous nature, which has always been characterised by livestock holdings (masi) located at an altitude of between 500 and 2 000 metres. These conditions interact with the action of the local microflora during the maturation process. These exclusive, one-off environmental factors and the evolution over time of the production tradition help to give ‘Stelvio’ or ‘Stilfser’ protected designated of origin cheese specific characteristics that make it a unique, stand-alone product that is indelibly marked by its local traits.

5.2. Specificity of the product: Other than those indicated in point 3.2, the product has certain particularly unique specific char acteristics that can be summed up as follows:

— rind colour: varying from yellow-orange to orange-brown, C 77/34 EN Official Journal of the European Union 15.3.2013

— flavour: aromatic and marked, at times pungent,

— fat in dry matter: 50 % or more.

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): When in Alpine pasture the cattle feed on fresh grass and when stabled their diet is primarily based on fodder and silage from grass obtained in the identified geographical area; moreover, only milk produced in that area is used. The mountainous nature and soil characteristics of the area, together with the traits of the specific Alpine grasses and the local microflora with its various bacteria strains that are used in the processing, give the maturation process of the cheese certain unique distinctive features that help to give it an unmistakeable taste. These factors play a decisive role both in giving the rind its colour and in contributing to the product's unmistakeable flavour and aroma. Moreover, the overall diet of the cattle contributes to the rather high level of fat compared to dry matter.

The above factors can be traced over time in sources dating back to the Late Middle Ages and became consolidated through custom and by traditional local institutions including maso farms, as illustrated by a description of the product and its production process at a cheese factory in Stilf (Stelvio) in 1914. All of this gave rise to significant economic benefits throughout the geographic area. The specification makes these factors compulsory by imposing requirements on both cattle farmers and processors that must be documented by means of specific entries and records, identification systems for each indi vidual operator in the area and the keeping of specific documentation concerning processing, production and allocation of the designation.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006 ( 4))

The Ministry launched the national objection procedure with the publication of the proposal to amend ‘Stelvio’/‘Stilfser’ in Official Gazette of the Italian Republic No 218 of 19 September 2011.

The full text of the product specification is available on the following web site:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

( 4 ) See footnote 2.

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