Official Journal C 46 of the European Union

Volume 64 English edition Information and Notices 9 February 2021

Contents

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2021/C 46/01 Non-opposition to a notified concentration (Case M.9866 — United Group/Forthnet) (1) ...... 1

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2021/C 46/02 Euro exchange rates — 8 February 2021 ...... 2

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2021/C 46/03 Prior notification of a concentration (Case M.10155 — OTPP/SL GIO II/SGI) – Candidate case for simplified procedure (1) ...... 3

2021/C 46/04 Prior notification of a concentration (Case M.10140 — EFMS/VFMF/FocusVision/Confirmit/Dapresy) – Candidate case for simplified procedure (1) ...... 5

2021/C 46/05 Prior notification of a concentration (Case M.10150 — Ares/OTPP/TricorBraun) – Candidate case for simplified procedure (1) ...... 7

EN (1) Text with EEA relevance. 2021/C 46/06 Prior notification of a concentration (Case M.10088 — PAI partners/Euro Ethnic Foods) (1) ...... 8

2021/C 46/07 Prior notification of a concentration (Case M.10075 - Nexi/Nets Group) (1) ...... 9

OTHER ACTS

European Commission

2021/C 46/08 Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs ...... 10

2021/C 46/09 Publication of an application for amendment pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 ...... 14

(1) Text with EEA relevance. 9.2.2021 EN Offi cial Jour nal of the European Union C 46/1

II

(Information)

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Non-opposition to a notified concentration (Case M.9866 — United Group/Forthnet)

(Text with EEA relevance)

(2021/C 46/01)

On 13 August 2020, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available: — in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, — in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9866. EUR-Lex is the on-line access to European law.

(1) OJ L 24, 29.1.2004, p. 1. C 46/2 EN Offi cial Jour nal of the European Union 9.2.2021

IV

(Notices)

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Euro exchange rates (1) 8 February 2021

(2021/C 46/02)

1 euro =

Currency Exchange rate Currency Exchange rate

USD US dollar 1,2025 CAD Canadian dollar 1,5363 JPY Japanese yen 126,97 HKD Hong Kong dollar 9,3219 DKK Danish krone 7,4365 NZD New Zealand dollar 1,6740 GBP Pound sterling 0,87833 SGD Singapore dollar 1,6067 KRW South Korean won 1 347,77 SEK Swedish krona 10,1148 ZAR South African rand 17,9701 CHF Swiss franc 1,0842 CNY Chinese yuan renminbi 7,7618 ISK Iceland króna 154,70 HRK Croatian kuna 7,5583 NOK Norwegian krone 10,2725 IDR Indonesian rupiah 16 876,31 BGN Bulgarian lev 1,9558 MYR Malaysian ringgit 4,8888 CZK Czech koruna 25,739 PHP Philippine peso 57,843 HUF Hungarian forint 358,33 RUB Russian rouble 89,4049 PLN Polish zloty 4,4824 THB Thai baht 36,098 RON Romanian leu 4,8748 BRL Brazilian real 6,4955 TRY Turkish lira 8,5308 MXN Mexican peso 24,3050 AUD Australian dollar 1,5693 INR Indian rupee 87,7240

(1) Source: reference exchange rate published by the ECB. 9.2.2021 EN Offi cial Jour nal of the European Union C 46/3

V

(Announcements)

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

EUROPEAN COMMISSION

Prior notification of a concentration (Case M.10155 — OTPP/SL GIO II/SGI) Candidate case for simplified procedure

(Text with EEA relevance)

(2021/C 46/03)

1. On 1 February 2021, 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: — Ontario Teachers’ Pension Plan Board (‘OTPP’, Canada), — Swiss Life GIO II Eur Holding S.À.R.L (‘SL GIO II’, Luxembourg), belonging to Swiss Life Holding AG (‘Swiss Life’, Switzerland), — Societa Gasdotti Italia S.p.A. (‘SGI’, Italy), currently controlled by SL GIO II and MEIF 4 which is ultimately controlled by Macquarie Group (Australia).

OTPP and SL GIO II acquire within the meaning of Article 3(1)(b) and Article 3(4) of the Merger Regulation joint control of the whole of SGI.

The concentration is accomplished by way of purchase of shares.

2. The business activities of the undertakings concerned are: — for OTPP: active in the administration of pension benefits and the investment of pension plan assets of teachers in the Canadian province of Ontario, — for SL GIO II: a fund owned by Swiss Life, a provider of life insurances, pensions, health insurance and asset management, — for SGI: an independent transmission system operator (TSO) which owns a limited part of the Italian high pressure gas network.

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.

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). (2) OJ C 366, 14.12.2013, p. 5. C 46/4 EN Offi cial Jour nal of the European Union 9.2.2021

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.10155 — OTPP/SL GIO II/SGI

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 9.2.2021 EN Offi cial Jour nal of the European Union C 46/5

Prior notification of a concentration (Case M.10140 — EFMS/VFMF/FocusVision/Confirmit/Dapresy) Candidate case for simplified procedure

(Text with EEA relevance)

(2021/C 46/04)

1. On 1 February 2021, 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:

— EQT Fund Management S.à r.l. (‘EFMS’, Luxembourg), controlled by EQT AB;

— Verdane Fund Manager Future AB (‘VFMF’, Sweden), controlled by Verdane Advisors Holding AS;

— Confirmit AS (‘Confirmit’, Norway), controlled by VFMF;

— Dapresy AB (‘Dapresy’, Sweden), controlled by Confirmit;

— FocusVision Worldwide, Inc. (‘FocusVision’, United States), controlled by EFMS.

EFMS and VFMF acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of Confirmit, Dapresy and FocusVision.

The concentration is accomplished 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 EFMS: an investment fund manager solely owned by EQT AB, headquartered in Sweden. EFMS controls EQT Mid Market US, an investment fund with a committed capital of approximately USD 688 million, that seeks to make investments focusing on middle market companies in North America;

— for VFMF: an investment fund manager of certain Verdane funds, ultimately owned by Verdane Advisors Holding AS, headquartered in Sweden. The Verdane funds invest in companies active in the consumer internet, software, energy and advanced industrial sectors, with a focus on the Nordic countries;

— for Confirmit: a global vendor for multi-channel customer experience, employee engagement, and market research solutions. It also develops a suite of software tools for market research agencies and in-house research teams of corporate clients. Confirmit is currently controlled by Verdane funds managed by VFMF;

— for Dapresy: a provider of enterprise application software, more specifically survey software. It has a global expertise in the market research sector and provision of a unified platform to market research customers. Dapresy is currently part of the Confirmit group;

— for FocusVision: a provider of quantitative and qualitative technology solutions to the market research industry. Focusvision is indirectly controlled by EQT Mid Market US.

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.

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). (2) OJ C 366, 14.12.2013, p. 5. C 46/6 EN Offi cial Jour nal of the European Union 9.2.2021

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.10140 — EFMS/VFMF/FocusVision/Confirmit/Dapresy

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 9.2.2021 EN Offi cial Jour nal of the European Union C 46/7

Prior notification of a concentration (Case M.10150 — Ares/OTPP/TricorBraun) Candidate case for simplified procedure

(Text with EEA relevance)

(2021/C 46/05)

1. On 1 February 2021, 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: — Ares Management Corporation (‘Ares’, USA), — Ontario Teachers’ Pension Plan Board (‘OTPP’, Canada), — TCB Holdings I Corp (‘TricorBraun’, USA). Ares and OTPP acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of TricorBraun. The concentration is accomplished by way of purchase of shares.

2. The business activities of the undertakings concerned are: — for Ares: alternative asset management in the North America, Europe, Asia Pacific, — for OTPP: administration of pension benefits and investments in pension plan assets on behalf of active and retired teachers in the Province of Ontario, — for TricorBraun: design and distribution of packaging, including plastic containers, sprayers, dispensers and closures, glass containers and flexible packaging, active in the USA and internationally.

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.10150 — Ares/OTPP/TricorBraun 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

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). (2) OJ C 366, 14.12.2013, p. 5. C 46/8 EN Offi cial Jour nal of the European Union 9.2.2021

Prior notification of a concentration (Case M.10088 — PAI partners/Euro Ethnic Foods)

(Text with EEA relevance)

(2021/C 46/06)

1. On 29 January 2021, 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: — PAI Partners SAS (‘PAI Partners’, France), — Euro Ethnic Foods S.A. (‘EEF’, Luxembourg).

PAI Partners acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of EFF.

The concentration is accomplished by way of purchase of shares.

2. The business activities of the undertakings concerned are: — for PAI Partners: a private equity company that invests mainly in the consumer goods, capital goods, retail and distribution, healthcare, and business services sectors. PAI Partners is also the parent company of, inter alia, Refresco, an undertaking active in the production and bottling of non-alcoholic beverages, in particular carbonated drinks, fruit juice and soft drinks. — EFF: operates the grocery and drinks section of Grand Frais stores and is also the parent company of La Compagnie des Pruneaux, active in the production and sale to third parties of raw materials composed of prunes, in particular prune juice.

3. On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

4. The Commission invites interested third parties to submit any observations they may have on the proposed transaction to the Commission.

Observations must reach the Commission no later than ten days following the date on which this notification is published. The following reference should always be specified:

M.10088 — PAI partners/Euro Ethnic Foods

Observations can be sent to the Commission by e-mail, 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

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). 9.2.2021 EN Offi cial Jour nal of the European Union C 46/9

Prior notification of a concentration (Case M.10075 - Nexi/Nets Group)

(Text with EEA relevance)

(2021/C 46/07)

1. On 1 February 2021, 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: — Nexi S.p.A. (‘Nexi’, Italy), jointly controlled by private equity firms Advent International and Bain Capital, — The Nets Group, including Nets A/S (‘Nets’, Denmark), and Concardis Payment Group (‘Concardis’, Germany).

Nexi acquire within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of the Nets Group.

The concentration is accomplished by way of purchase of shares.

2. The business activities of the undertakings concerned are: — Nexi provides payment services for merchants, cardholders and banks, such as card issuing and merchant acquiring services, provision of POS terminals and related services, smart payment cards services, automated cash handling products’ services, clearing services for payments and digital corporate services. — The Nets Group provides, among other product and services, merchant acquiring services, POS terminals and enabled payment gateways, card processing services, and smart payment cards services.

3. On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

4. The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.10075 - Nexi/Nets Group

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

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). C 46/10 EN Offi cial Jour nal of the European Union 9.2.2021

OTHER ACTS

EUROPEAN COMMISSION

Publication of an application for registration of a name 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

(2021/C 46/08)

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) within three months from the date of this publication.

SINGLE DOCUMENT

‘Sõir’

EU No: PGI-EE-02487 – 21.11.2018

PDO ( ) PGI (X )

1. Name(s) [of PDO or PGI] ‘Sõir’

2. Member State or Third Country Republic of

3. Description of the agricultural product or foodstuff

3.1. Type of product Class 1.4 Other products of animal origin

3.2. Description of the product to which the name in (1) applies The name ‘Sõir’ refers to a traditional, unripened curd cheese. It is a dairy product in the category of baked cheeses, and it is known in Estonia above all in the historical Võromaa and Setomaa regions. The mandatory ingredients of ‘Sõir’ are: — milk (cow’s milk), — curd, — chicken eggs, — butter, — salt, — caraway seeds. No rennet, additives or flavourings are used in the production process. In general, ‘Sõir’ has a characteristic round and flat shape. Pieces that are to be sold may also be cut from ‘Sõir’ wheels or rectangles and take the form of half wheels, sectors or angular pieces. The weight varies from 100 grams to several kilograms.

(1) OJ L 343, 14.12.2012, p. 1. 9.2.2021 EN Offi cial Jour nal of the European Union C 46/11

Organoleptic properties

Appearance: the surface depends on the type of mould – rough if the mould is made of cloth, and smooth if the mould is smooth.

Interior: the cut surface is smooth and has a uniform light-yellow to yellow colour, which may contain caraway seeds. There may also be a perceptible graininess.

Colour: the product’s characteristic colour comes from the egg yolk, and thus the colour of the cut surface may range from light yellow to yellow. The colour of the outer surface ranges from light yellow to yellowish brown, depending on the final treatment method. Baked ‘Sõir’ has a characteristic yellowish-brown crust.

Texture: the texture of the product is affected by the time taken draining the coagulated mass. The texture is elastic, uniform and rather firm, and it does not crumble when cut. ‘Sõir’ produced from coagulated mass that has been drained less is softer. As it is left to stand, the product becomes firmer and develops a crust.

Aroma and flavour: the product has a characteristic light aroma of cream. It is mild to the taste and moderately salty with a slightly sour flavour as a result of the lactic acid bacteria. There is a discernible taste of caraway seeds.

Physical and chemical properties

(1) The fat content depends largely on the raw materials used as ingredients and may range from 5 % to 30 %.

(2) The dry matter content depends on the fat content and on how the product is processed further. The dry matter content of the unprocessed product must be at least 30 %, while for baked ‘Sõir’ it is higher, but no more than 60 %.

(3) Salt content 1,0-2 %

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

The raw materials used to prepare ‘Sõir’ originate from the identified geographical area, with the exception of the caraway seeds and the salt. Clarified butter may be used instead of butter.

3.4. Specific steps in production that must take place in the identified geographical area

The following specific steps in producing ‘Sõir’ must take place in the identified geographical area:

— the milk is heated,

— the curd is added, and the mixture is stirred and heated,

— the coagulated mass is drained,

— the butter is added, and the mixture is heated,

— the eggs and caraway seeds are added to the mass,

— the mass is heated,

— the mass is poured into moulds and left to set.

The following exceptions are permitted in the stages of production that take place in the geographical area concerned:

(1) in the technological stages: eggs and seasoning are added to the curd before it undergoes heat treatment;

(2) in the stages of further treatment to extend the shelf-life of the product: the surface of ‘Sõir’ is rubbed with salt; ‘Sõir’ is baked in an oven.

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

In order to preserve the soft structure characteristic of ‘Sõir’ and to ensure a later best-before date, the product must be packed at the place of production. This is to prevent any microbiological, chemical and physical contamination of the product. C 46/12 EN Offi cial Jour nal of the European Union 9.2.2021

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

When labelling the product, it is mandatory to add additional information concerning the treatment method to the registered name ‘Sõir’ on the packaging, for instance – baked ‘Sõir’.

4. Concise definition of the geographical area

The geographical area covers the cultural areas of Vana-Võromaa and Setomaa, which are located in south-eastern Estonia, are distinct from the rest of the country and are precisely defined by their historical boundaries.

In the administrative division of Estonia applicable in 2019, the Vana-Võromaa geographical area covers the following localities: the rural municipalities of Kanepi, Põlva and Räpina in the county of Põlvamaa; the rural municipalities of Antsla, Rõuge and Võru and the town of Võru in the county of Võrumaa; the following villages in the rural municipality of Valga in the county of Valgamaa: , Korijärve, Väherü, , , Kaagjärve, , Pikkjärve, Kirbu, , Lusti, Lüllemäe, Karula, Käärikmäe, Rebasemõisa, , Lepa, , Lutsu, Koikküla, , , , , Tsirgumäe, , Hargla, Kalliküla and Tõrvase. The Setomaa geographical area covers the administrative unit of the rural municipality of Setomaa, which is in the county of Võrumaa.

5. Link with the geographical area

5.1. Specific features of the geographical area

The factors that make ‘Sõir’ unique are its production method, which is based on regional traditions, and its distinctive taste. The skills involved in preparing ‘Sõir’ form the link with the specific features of the geographical area, since it is precisely there that they are recognised. ‘Sõir’ is produced in the area in largely the same manner as in the 19th century. Producers continue to use the method that has been known in their family or community and that has been passed down from generation to generation. The key skill for makers of ‘Sõir’ is knowledge of the coagulation process: when heating the curd in the milk, they must be able visually to recognise the right moment, in order to avoid excess heating. Producing the ‘Sõir’ mass after coagulation and draining also requires experience and specialist know-how when it comes to uniformly heating the mixture and continuously stirring it while adding the butter, salt and eggs at the right time. The process of making ‘Sõir’ ends by pouring the hot, smooth mixture into moulds, where it is left to set and cool. The whole process of producing ‘Sõir’ is learned from an experienced ‘Sõir’ maker. Both the flavour and the texture of ‘Sõir’ depend on the way in which it is made and on the timing being accurate.

The raw materials used in ‘Sõir’ originate from the ‘Sõir’ producers themselves or from other producers in the vicinity, thereby guaranteeing that they are fresh (milk that is 1–2 days old) and ensuring that the ‘Sõir’ produced has its distinctive flavour, aroma and texture. The producers of ‘Sõir’ in the area consider it important for the curd used to produce ‘Sõir’ to be prepared by the same producers as the ‘Sõir’ itself, or for the curd to be prepared in the same area.

5.2. Specificity of the product

‘Sõir’ is an unripened curd cheese which is made using butter and eggs. ‘Sõir’ has an elastic, uniform and relatively firm texture and does not crumble when cut. It is mild to the taste and moderately salty, with a slightly sour flavour. There is a discernible, pleasant taste of caraway seeds. Compared to the unripened baked cheeses produced from curd and sold in Estonia, ‘Sõir’ is yellow in colour as a result of the use of eggs.

5.3. Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product (for a protected geographical indication)

The link between ‘Sõir’ and the geographical area is based on the product’s reputation and distinctive flavour, which are closely linked to the specific nature of the production method (the origin of the raw materials and know-how as regards preparation) and to historical tradition. Consumers who buy ‘Sõir’ do so with clear expectations of a particular flavour to which they have become accustomed. This is a result of the know-how of the ‘Sõir’ producers in the area and it can be experienced only when eating ‘Sõir’ produced in this geographical area. 9.2.2021 EN Offi cial Jour nal of the European Union C 46/13

‘Sõir’ is linked to the geographical area described in the application by historical practice. ‘Sõir’ was traditionally produced on farms by hand. The milk, and the curd and butter made from that milk, came from the cows on the producer’s own farm, the eggs came from the hens on the farm, and the caraway seeds were collected in the meadows. In Estonia, ‘Sõir’ is known and produced only in the south-eastern part of the country. The word ‘sõir’ comes from the local dialect and originally appeared only in material referring to the language used in the parishes of south-eastern Estonia. Although ‘Sõir’ has been produced and eaten elsewhere in Estonia since the second half of the 20th century (primarily as food eaten at home), it still has a significant reputation as a traditional food characteristic of Vana-Võromaa and Setomaa and as a regional product particular to that area. The fact that ‘Sõir’ is typical of the geographical area is illustrated by archival sources, the press and recipe books. The earliest reference to ‘Sõir’ in a printed source was in Eesti rahva kalender 1853 aasta peale [Estonian folk calendar for the year 1853], which included a recommendation to make the local cheese ‘Sõir’ from cow’s milk. In old press articles (from the period 1907–1934), people from other parts of Estonia who found themselves in the area described ‘Sõir’ as a food characteristic of the area. There are descriptions of the preparation and eating of ‘Sõir’ and of associated customs and rituals in Võromaa and Setomaa at the end of the 19th century and the beginning of the 20th century in the Estonian Literary Museum’s Folklore Archives and in the archives of the Estonian National Museum and the Estonian Mother Tongue Society. Historically, ‘Sõir’ has been a food prepared in households in the area, and there has been no constant practice of producing it industrially. Today ‘Sõir’ is produced mainly by micro and small producers. It is not produced by the larger dairy undertakings. ‘Sõir’ is sold at farmers’ markets and fairs, in smaller local shops, tourist farms and cafeterias, and in a small number of supermarket chains. Several undertakings also offer workshops on producing ‘Sõir’. As a food product particular to the area, ‘Sõir’ enjoys continued popularity in both everyday and festive meals. It is also sold and consumed in the area at cultural events, fairs – for instance Lindora Fair and the Uma Meki [‘Own Flavour’ in the local dialect] Fair – and other events promoting local cultural heritage. A ‘Sõir’ day has been held at the Saatse museum in Setomaa in June every year since 2010. This brings together local ‘Sõir’ makers, who also offer workshops. At the largest and most important event in Setomaa each year – the Seto Kingdom Day – a competition is held for makers of ‘Sõir’ and the best ‘Sõir’ maker is chosen. In summer 2019, to celebrate the 235th anniversary of the town of Võru, producers of ‘Sõir’ in the county of Võrumaa gathered to make what at 106 kg in weight (or, using the old units of measurement, 235 pounds) and over 4 metres in length was the largest ‘Sõir’ ever produced in Estonia. This was offered to the town’s inhabitants and visitors to taste. In 2010 the practice of making ‘Sõir’ and the skills involved in doing so were entered in the Estonian list of intangible cultural heritage as part of the cultural heritage of Vana-Võromaa and Setomaa.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://www.agri.ee/sites/default/files/content/ministeerium/kaitstud-tahis-2019-09-soir-spetsifikaat.pdf C 46/14 EN Offi cial Jour nal of the European Union 9.2.2021

Publication of an application for amendment pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

(2021/C 46/09)

This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) 2019/787 of the European Parliament and of the Council (1).

APPLICATION FOR THE AMENDMENT OF THE TECHNICAL FILE OF A GEOGRAPHICAL INDICATION

‘Hamburger Kümmel’

EU No: PGI-DE-01972-AM01 – 28.9.2017

Language of amendment: German

Intermediary Federal Republic of Germany Intermediary name:

Bundesverband der Deutschen Spirituosen-Industrie und -Importeure e. V. [Federal Association of the German Spirit Drinks Industry and Importers of Spirit Drinks] Urstadtstraße 2 53129 Bonn DEUTSCHLAND Telephone: +49 228539940 Email: [email protected]

Name of the geographical indication ‘Hamburger Kümmel’/‘Hamburg’s Kümmel’ Specification headings affected by the amendment

Protected name: 1. Synonymous spelling of designation Name of the control authorities: 2. Change of name of the highest control authority Other: 3. Change of category

Amendment Amendment to the product specification entailing an amendment of the main specifications

Explanation of the amendment

1. Synonymous spelling of designation In addition to the geographical indication ‘Hamburger Kümmel’ registered in Annex III to Regulation (EC) No 110/2008 of the European Parliament and of the Council (2), the designation ‘Hamburg’s Kümmel’ should optionally also be authorised as a synonymous geographical indication.

2. Name of the competent control authority The Justice and Consumer Protection Authority (formerly the Health and Consumer Protection Authority) is the competent control authority of the Free and Hanseatic City of Hamburg as from 1 July 2020.

(1) OJ L 130, 17.5.2019, p. 1. (2) OJ L 39, 13.2.2008, p. 16. 9.2.2021 EN Offi cial Jour nal of the European Union C 46/15

3. Other (change of product category)

The amendment concerns Section 1.1.2 of the technical file (Category), namely the fact that the classification of ‘Hamburger Kümmel/Hamburg’s Kümmel’ is to be changed from category No 32 (‘Liqueur’) in Annex II to Regulation (EC) No 110/2008 (the Basic Spirit Drinks Regulation) to category No 23 (‘Caraway-flavoured spirit drinks’).

In Section 1.1.2 category No ‘32. Liqueur’ has simply been changed to category No ‘23. Caraway-flavoured spirit drinks’. As all products will continue to be rounded off with sugar, but a wider range of products of varying sweetness will be offered, no minimum sugar content is being set. Moreover, the plan to offer products with a sugar content of less than 100 g per litre of finished product is in line with the German Government’s strategy to reduce the sugar content of finished food products in the future. It will of course still be possible to market products with a sugar content of at least 100 g per litre of finished product. The proposed change of category will therefore not entail any further amendments to the technical file.

If ‘Hamburger Kümmel/Hamburg’s Kümmel’ is currently listed in the category ‘liqueur’ (category No 32) in Annex III to the Basic Spirit Drinks Regulation (currently Regulation (EC) No 110/2008), this is mainly due to the stricter classification that applied under the initial Basic Spirit Drinks Regulation (Council Regulation (EEC) No 1576/89 (3)). Under that Regulation, a product was automatically classed as a liqueur if it had a sugar content of 100 g or more per litre of finished product.

Traditionally, ‘Hamburger Kümmel/Hamburg’s Kümmel’ was marketed with a relatively high sugar content, in some cases of more than 100 g per litre of finished product. Under the classification system of the first Basic Spirit Drinks Regulation, any spirit drink with a sugar content of at least 100 g per litre of finished product was, in legal terms, automatically considered to be a ‘liqueur’, including those produced using the production method for a ‘caraway-flavoured spirit drink’. The product category ‘caraway-flavoured spirit drink’ was established in Article 1(4)(n) of Regulation (EEC) No 1576/89 and is now listed as category No 23 in Annex II to Regulation (EC) No 110/2008.

Regulation (EC) No 110/2008 created for the first time the possibility for products sold under a generic sales denomination and meeting the requirements of more than one product category to be marketed by suppliers of spirit drinks under one or more sales names (see Article 9(3) of that Regulation).

In order to prevent a product previously marketed as ‘Hamburger Kümmel/Hamburg’s Kümmel’ from being excluded when Regulation (EEC) No 1576/89 became applicable on 15 December 1989, the German Government had decided to classify the product in the category ‘Liqueur’. During the discussions held in 2006 and 2007 on the amendment of the Spirit Drinks Regulation, the German Government had not taken the new opportunity provided for in Article 9(3) of Regulation (EC) No 110/2008 to classify the product ‘Hamburger Kümmel/Hamburg’s Kümmel’ in the category of point 23 of Annex II to that Regulation.

Caraway liqueurs are generally produced by simple mixing of alcohol, usually ethyl alcohol of agricultural origin, with sugar and flavouring substances or preparations. A ‘caraway-flavoured spirit drink’, by contrast, is produced by flavouring ethyl alcohol of agricultural origin with natural caraway seeds using various flavouring methods. In the case of a ‘caraway- flavoured spirit drink’, the most important flavouring methods consist in the maceration of caraway seeds over a certain period of time or in maceration with subsequent distillation(s).

Moreover, the traditional name ‘Hamburger Kümmel/Hamburg’s Kümmel’ is itself an indication that the product is a ‘caraway-flavoured spirit drink’, i.e. a product of category No 23 of Annex II, and not a ‘caraway liqueur’ within the meaning of category No 32 of that Annex.

MAIN SPECIFICATIONS OF THE TECHNICAL FILE

‘HAMBURGER KÜMMEL’/‘HAMBURG’S KÜMMEL’

EU No: PGI-DE-01972-AM01 – 28.9.2017

1. Name

‘Hamburger Kümmel’/‘Hamburg’s Kümmel’

(3) OJ L 160, 12.6.1989, p. 1. C 46/16 EN Offi cial Jour nal of the European Union 9.2.2021

2. Category of spirit drink Category 23. Caraway-flavoured spirit drink

3. Description of the spirit drink ‘Hamburger Kümmel/Hamburg’s Kümmel’ is produced in the Free and Hanseatic City of Hamburg by flavouring ethyl alcohol of agricultural origin with caraway seeds (Carum carvi L.) and possibly other flavour-imparting ingredients. Specific characteristics (compared with spirit drinks of the same category): Minimum alcoholic strength of 32 % vol., higher than that laid down for the product category. Consequently, the caraway aroma is more pronounced in terms of smell and taste. In addition to caraway (seeds), only other natural flavour-imparting ingredients such as herbs or spices, including natural flavouring substances and preparations, may be used. Food additives, e.g. colourings, are not used. Physical, chemical and organoleptic characteristics In terms of its physical, chemical and organoleptic characteristics, ‘Hamburger Kümmel/Hamburg’s Kümmel’ must meet the following requirements:

Physical and chemical requirements Alcoholic strength: at least 32 % vol.

Sensory requirements

Clarity: clear; Colour: colourless or slightly yellowish; Odour (aroma): discreet, i.e. delicate and mild, to strong smell of caraway; Taste: mild, balanced, with a discreet to strong caraway aroma.

4. Geographical area concerned ‘Hamburger Kümmel/Hamburg’s Kümmel’ is produced in the Free and Hanseatic City of Hamburg. The caraway seeds used and the other ingredients, e.g. ethyl alcohol of agricultural origin and sugar, no longer have to come from Hamburg or the surrounding area.

5. Method for obtaining the spirit drink Traditionally, there are two different methods of producing ‘Hamburger Kümmel/Hamburg’s Kümmel’. Those methods can potentially be combined. ‘Hamburger Kümmel’ is produced either: — by the warm method, comprising the distillation – or double distillation – of a mixture of water, ethyl alcohol of agricultural origin, caraway (Carum carvi L.) and possibly other botanicals; or — by the cold method, comprising the flavouring of ethyl alcohol of agricultural origin with caraway oil or caraway distillate and possibly other natural flavouring substances. This is followed by: — storage and/or maturing, where appropriate, in suitable containers, — sweetening with sugar or other sweetening products in varying quantities of up to 100 g or more of sugar per litre of finished product, expressed as invert sugar; — reduction (where necessary) of the sweetened mixture to drinking strength by adding water; — filtration (where necessary); 9.2.2021 EN Offi cial Jour nal of the European Union C 46/17

— bottling; and

— labelling and packaging.

Reduction of the sweetened mixture to drinking strength by adding water, filtration, bottling, labelling and packaging (the final steps of the production process) may also take place outside the Free and Hanseatic City of Hamburg.

6. Link with the geographical environment or origin

There is evidence that ‘Hamburger Kümmel/Hamburg’s Kümmel’ has been produced in the greater Hamburg area since the 19th century, as it still is.

White-flowered caraway plants (Carum carvi L.) used to grow wild on meadows in the greater Hamburg area. Caraway is now grown as a crop throughout Germany and in neighbouring EU Member States, from where it is sourced for the production of ‘Hamburger Kümmel/Hamburg’s Kümmel’.

Caraway is also important specifically as a culinary spice in northern Germany. It aids the digestion of certain types of cabbage, for instance. In the early 19th century, it was discovered that it could also be used to make a spirit drink that was pleasing to the palate. There is now hardly a single restaurant in Hamburg that does not have ‘Hamburger Kümmel/Hamburg’s Kümmel’ on its menu.

Furthermore, many restaurants serve dishes or other specialities containing ‘Hamburger Kümmel/Hamburg’s Kümmel’ as an ingredient.

Entering the term ‘Hamburger Kümmel/Hamburg’s Kümmel’ in a well-known internet search engine brings up links to a number of websites.

‘Hamburger Kümmel/Hamburg’s Kümmel’ is unofficially referred to as the national drink of Hamburg. In Hamburg City Hall, it is served on all official occasions.

The organoleptic characteristics of ‘Hamburger Kümmel/Hamburg’s Kümmel’ are based on:

— the caraway plants which are cultivated or grow wild in the greater Hamburg area and the neighbouring regions such as Ostfriesland and the Netherlands; and

— the production method used since the beginning of the 19th century, including the Hanseatic art of distillation.

Some ‘Hamburger Kümmel/Hamburg’s Kümmel’ producers have designed special glasses in which ‘Hamburger Kümmel/Hamburg’s Kümmel’ is served. These glasses contribute to the drinking experience.

Moreover, some producers of ‘Hamburger Kümmel/Hamburg’s Kümmel’ use labels showing the skyline or certain typical sights of Hamburg. Locals and tourists identify with the city and with this high-proof speciality drink.

7. European Union or national/regional provisions

‘Hamburger Kümmel/Hamburg’s Kümmel’ is registered in Annex III to Regulation (EC) No 110/2008 (the Spirit Drinks Regulation) and is therefore protected as a geographical indication.

The product must also comply with the requirements of horizontal EU food law, product-specific EU spirit drinks legislation and supplementary national law (e.g. the requirement to indicate the batch number under the Batch Identification Regulation).

8. Supplement to the geographical indication

Also, the geographical indication ‘Hamburger Kümmel/Hamburg’s Kümmel’ may only be supplemented as follows:

(a) Basic rule on supplements to the geographical indication ‘Hamburger Kümmel/Hamburg’s Kümmel’:

Under current Union spirit drinks legislation, the name ‘Hamburger Kümmel/Hamburg’s Kümmel’ may be supplemented only by:

— the terms specified under (b); or

— terms other than those specified under (b) which can be shown to have been in common use on 20 February 2008. C 46/18 EN Offi cial Jour nal of the European Union 9.2.2021

(b) Supplements with other terms (ageing and quality indications): — If indications concerning maturing, ageing or storage (e.g. ‘alt’ or ‘alter’ [old]) are added to the geographical indication ‘Hamburger Kümmel/Hamburg’s Kümmel’, the products must have been matured or stored in suitable containers for at least 6 months. — If quality terms (e.g. ‘feiner’ [fine] or ‘Tafel-’ [table]) are added to the geographical indication ‘Hamburger Kümmel/Hamburg’s Kümmel’, the products must be of significantly higher quality than standard products. This may, for instance, be on account of having a particularly high proportion of caraway seeds in the mixture with ethyl alcohol of agricultural origin, or of using organically grown caraway seeds or using extra-fine filtered ethyl alcohol of agricultural origin, or because the alcoholic strength is higher than the minimum alcoholic strength laid down for the product category ‘Caraway-flavoured spirit drink’.

9. Applicant

Bundesministerium für Ernährung und Landwirtschaft (BMEL) [Federal Ministry of Food and Agriculture (BMEL)] Referat 414 (Wein, Bier, Getränkewirtschaft) [Unit 414 (Wine, beer, beverages sector)] Rochusstraße 1 53123 Bonn DEUTSCHLAND

10. Intermediaries

Bundesverband der Deutschen Spirituosen-Industrie und -Importeure e. V. [Federal Association of the German Spirit Drinks Industry and Importers of Spirit Drinks] Urstadtstraße 2 53129 Bonn DEUTSCHLAND

11. Control authorities In the Free and Hanseatic City of Hamburg, seven district offices are responsible for control tasks in relation to spirit drinks producers. The names of those district offices are available from the

Behörde für Justiz und Verbraucherschutz [Justice and Consumer Protection Authority] Amt für Verbraucherschutz, Lebensmittelsicherheit und Veterinärwesen [Consumer Protection, Food Safety and Veterinary Affairs Office] Billstrasse 80a (Turm) 20539 Hamburg DEUTSCHLAND Telephone: +49 40428370 Email: [email protected]

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

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