Official Journal C 208 of the European Union

Volume 63 English edition Information and Notices 22 June 2020

Contents

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 208/01 Euro exchange rates — 19 June 2020 ...... 1

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2020/C 208/02 Prior notification of a concentration (Case M.9869 – EQT Fund Management/TowerBrook Capital Partners/ACPS Automotive) Candidate case for simplified procedure (1) ...... 2

2020/C 208/03 Prior notification of a concentration (Case M.9828 – Blackstone/NIBC Holding) Candidate case for simplified procedure (1) ...... 4

OTHER ACTS

European Commission

2020/C 208/04 Publication of an application for approval of an amendment which is not minor to a product specification 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 ...... 5

2020/C 208/05 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

EN (1) Text with EEA relevance. 2020/C 208/06 Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ...... 13

2020/C 208/07 Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ...... 16

2020/C 208/08 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 ...... 19

Corrigenda

2020/C 208/09 Corrigendum to Council Recommendation of 15 June 2020 assessing the progress made by the participating Member States to fulfil commitments undertaken in the framework of permanent structured cooperation (PESCO) (OJ C 204, 18.6.2020) ...... 24 22.6.2020 EN Offi cial Jour nal of the European Union C 208/1

IV

(Notices)

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Euro exchange rates (1) 19 June 2020

(2020/C 208/01)

1 euro =

Currency Exchange rate Currency Exchange rate

USD US dollar 1,1210 CAD Canadian dollar 1,5209 JPY Japanese yen 119,77 HKD Hong Kong dollar 8,6889 DKK Danish krone 7,4554 NZD New Zealand dollar 1,7403 GBP Pound sterling 0,90505 SGD Singapore dollar 1,5623 KRW South Korean won 1 353,53 SEK Swedish krona 10,5670 ZAR South African rand 19,4440 CHF Swiss franc 1,0656 CNY Chinese yuan renminbi 7,9332 ISK Iceland króna 154,60 HRK Croatian kuna 7,5665 NOK Norwegian krone 10,7135 IDR Indonesian rupiah 15 927,67 BGN Bulgarian lev 1,9558 MYR Malaysian ringgit 4,7854 CZK Czech koruna 26,683 PHP Philippine peso 56,133 HUF Hungarian forint 345,44 RUB Russian rouble 77,6565 PLN Polish zloty 4,4516 THB Thai baht 34,765 RON Romanian leu 4,8428 BRL Brazilian real 6,0029 TRY Turkish lira 7,6887 MXN Mexican peso 25,3126 AUD Australian dollar 1,6261 INR Indian rupee 85,3520

(1) Source: reference exchange rate published by the ECB. C 208/2 EN Offi cial Jour nal of the European Union 22.6.2020

V

(Announcements)

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

EUROPEAN COMMISSION

Prior notification of a concentration (Case M.9869 – EQT Fund Management/TowerBrook Capital Partners/ACPS Automotive) Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 208/02)

1. On 12 June 2020, 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 Mid Market Credit and EQT Mid Market Credit II (‘EQT Acquirer Funds’), controlled by EQT Fund Management S.à r.l. (‘EFMS’, Luxembourg), — TowerBrook Capital Partners, L.P. (‘TowerBrook’, USA), — Hitched Holdings 1 B.V. (‘ACPS’, the Netherlands). EFMS and TowerBrook acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of ACPS. The concentration is accomplished by way of purchase of shares.

2. The business activities of the undertakings concerned are: — the EQT Acquirer Funds seek to provide flexible, long-term debt capital solutions to medium-sized European businesses, across a wide range of sectors. One of EQT’s portfolio companies is kfzteile24, an online retailer of auto parts and accessories in the IAM channel, principally operating in Germany, — TowerBrook is an investment management firm. It is based in Europe and the USA and focuses on making investments in large and middle market European and North American companies, — ACPS is a global manufacturer and supplier of automotive equipment and accessories. In particular, ACPS specialises in the manufacturing and sale of tow bars and trailer hitches as well as load carrying system.

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.9869 – EQT Fund Management/TowerBrook Capital Partners/ACPS Automotive

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). (2) OJ C 366, 14.12.2013, p. 5. 22.6.2020 EN Offi cial Jour nal of the European Union C 208/3

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

Email: [email protected]

Fax +32 22964301

Postal address:

European Commission Directorate-General for Competition Merger Registry 1049 Bruxelles/Brussel BELGIQUE/BELGIË C 208/4 EN Offi cial Jour nal of the European Union 22.6.2020

Prior notification of a concentration (Case M.9828 – Blackstone/NIBC Holding) Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 208/03)

1. On 15 June 2020, 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: — The Blackstone Group Inc. (‘Blackstone’, USA), — NIBC Holding N.V. (‘NIBC’, Netherlands).

Blackstone acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control of the whole of NIBC. The concentration is accomplished by way of public bid and purchase of shares.

2. The business activities of the undertakings concerned are: — for Blackstone: a global alternative asset manager, — for NIBC: a mid-sized bank which offers selected corporate and retail banking products and services predominantly in north-west Europe (including Netherlands and Germany).

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.9828 – Blackstone/NIBC Holding

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. 22.6.2020 EN Offi cial Jour nal of the European Union C 208/5

OTHER ACTS

EUROPEAN COMMISSION

Publication of an application for approval of an amendment which is not minor to a product specification 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

(2020/C 208/04)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 (1) of the European Parliament and of the Council within three months from the date of this publication.

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘SUSKA SECHLOŃSKA’

EU No: PGI-PL-0600-AM01 – 10.10.2019

PDO ( ) PGI (X)

1. Applicant group and legitimate interest Name of the group: Stowarzyszenie Producentów Owoców i Warzyw w Ujanowicach Address for correspondence: Sechna 32 34-603 Ujanowice POLSKA/POLAND Tel. +48 18334158 Email: [email protected] Stowarzyszenie Producentów Owoców i Warzyw w Ujanowicach is a group of producers of ‘suska sechlońska’. This was the applicant group which submitted the application for registering ‘suska sechlońska’ as a PGI.

2. Member State or third country Poland

3. Heading in the product specification affected by the amendment(s) Name of product Description of product Geographical area Proof of origin Method of production

(1) OJ L 343, 14.12.2012, p. 1. C 208/6 EN Offi cial Jour nal of the European Union 22.6.2020

Link Labelling Other [to be specified]

4. Type of amendment(s) Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5. Amendments

Description of the product In point 3.2 of the Single Document (Description of the product), and in point 4 of the PGI specification for ‘suska sechlońska’, the following sentence: ‘The size of “suska sechlońska”, depending on the size of the fruit variety used, is between 1,5 cm and 4,5 cm. There are between 44 and 99 individual fruits per 1 kg.’ is replaced with: ‘The size of “suska sechlońska”, depending on the size of the fruit variety used, is between 1,5 cm and 4,5 cm. There are between 44 and 99 individual fruits per 0,5 kg.’. This amendment is necessary to rectify a typographical error.

Method of production (product specification) and link (Single Document) In point 7 of the specification for ‘suska sechlońska’ (Method of production), the following sentence: ‘Throughout the entire production process of “suska sechlońska”, the use of any preservatives is forbidden, and all the steps described above must be performed by hand.’ is replaced with: ‘Throughout the entire production process of “suska sechlońska”, all the steps described above must be performed by hand.’. The following subparagraph ‘preserving the product’ is inserted following the subparagraph ‘optional pitting’: ‘In order to extend the “use by” date of “uska sechlońska”, the following preservative may be used in its production: potassium sorbate (E202). It may be added, as an aqueous solution, during the last drying stage, immediately before packing, by soaking and turning the prunes or by spraying.’ This amendment, which lifts the prohibition on using preservatives in the production of ‘suska sechlońska’ and allows the use of potassium sorbate (E202), is due to the fact that the prunes used to be traditionally sold in bulk or in air- permeable packaging (linen or jute sacks), and the smoking and drying process was sufficient for extending the product’s shelf-life. This was because of the antiseptic properties of smoke and the decrease in water content during drying. In addition, the product was not stored for a long time, as it was made mainly for Christmas and meant for own consumption or sold locally. The traditional method of making ‘suska sechlońska’ is still used today. However, because of the changing sales method (the requirements of distributors and retail chains) and hygiene and sanitary requirements for food packaging, prunes must now be packaged in sealed plastic packaging. As a result, there have been cases of the product moulding and its quality being impaired. This can be dangerous to food safety and consumers’ health, and negatively affects the product’s reputation. Under EU rules on food additives, preservatives may be added to dried fruit. The addition of a preservative does not change the properties of the product and does not affect the specific qualities of ‘suska sechlońska’ defined in the product specification. In point 7 of the specification for ‘suska sechlońska’ (Method of production – arranging the fruit), the following sentence: ‘The height of the fruit layer on the grid does not normally exceed 20 cm’ is replaced with: ‘Plums undergoing the drying and smoking process are arranged in a layer 20 to 40 cm thick’. A similar amendment was made to point 5 of the Single Document, and the sentence: ‘Plums undergoing the drying and smoking process are arranged in a layer 30 to 50 cm thick.’ is replaced with ‘Plums undergoing the drying and smoking process are arranged in a layer 20 to 40 cm thick’. This change is needed in order to formalise the practice used by producers. They have noticed that decreasing the thickness of the layer of plums arranged for drying and smoking has a positive effect on the time and effectiveness of both processes, and does not change the characteristic properties of ‘suska sechlońska’. Moreover, analogical information in the product specification (Method of production) and in the Single Document (point 5 – link with the geographical area) has been made uniform. 22.6.2020 EN Offi cial Jour nal of the European Union C 208/7

SINGLE DOCUMENT

‘SUSKA SECHLOŃSKA’

EU No: PGI-PL-0600-AM01 – 10.10.2019

PDO () PGI (X)

1. Name(s) ‘Suska sechlońska’

2. Member State or third country Poland

3. Description of the agricultural product or foodstuff

3.1. Type of product Class 1.6. Fruit, vegetables and cereals, fresh or processed

3.2. Description of product to which the name in (1) applies The name ‘suska sechlońska’ comes from the local dialect. ‘Suska’ signifies a ‘suszka’, i.e. a dried and smoked plum. The adjective ‘sechlońska’ comes from the place-name Sechna, in the municipality of Laskowa, from where the tradition of drying originates. ‘Suska sechlońska’ is an unpitted or pitted prune which has undergone drying and smoking. Its size depends on the size of the fruit of the plum variety used and ranges from 1,5 to 4,5 cm, with 44 to 99 prunes per 0,5 kg. Its shape depends on the variety of the fruit used for drying and may range from oblate to prolate. ‘Suska sechlońska’ is characterised by an elastic, pulpy flesh as well as a wrinkled and sticky skin of deep blue to black. It is slightly sweet in taste, with a smoky aftertaste and aroma. The water content of the finished product is between 24 % and 42 % at the time of sale.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only) Fruits used for the production of ‘suska sechlońska’ are those of Prunus domestica L. ssp. domestica and varieties derived therefrom (Promis, Tolar, Nektawit, Valjevka and Stanley). Fruits of these varieties have desirable characteristics for the drying and smoking process, including a high sugar content and a relatively low water content. The fruit must be healthy, without signs of rotting or mechanical damage and it must be free of visible damage caused by insects, mites or other pests. The fruit used must be free of any other damage, contamination or other unspecified organisms which would make it unfit for consumption.

3.4. Specific steps in production that must take place in the identified geographical area The kilns used for drying must be located within the defined geographical area, and the entire drying and smoking process must also take place there. The wood and raw materials used in production may come from outside the defined geographical area. The use of resinous wood is forbidden. The entire drying and smoking process is carried out in special fruit kilns typical of the area.

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

3.6. Specific rules concerning labelling of the product the registered name refers to — C 208/8 EN Offi cial Jour nal of the European Union 22.6.2020

4. Concise definition of the geographical area

The geographical area in which ‘suska sechlońska’ is produced covers 239,55 km2 and is located within the administrative boundaries of four municipalities of Małopolskie Province: Laskowa, Iwkowa, Łososina Dolna and Żegocina. The name ‘sechlońska’ comes from the village of Sechna, a locality in the municipality of Laskowa, and is traditionally used throughout the geographical area in which ‘suska sechlońska’ is produced.

5. Link with the geographical area

5.1. Specificity of the geographical area

The geographical area defined in (4) is located at an altitude of over 300 m above sea level and has a wide variety of slope gradients, most of them falling between 5° and 25°.

Characteristic fruit kilns, designed and built by the local people in a style adapted to the local terrain, form an integral part of the landscape. The area covered by the four municipalities in question boasts as many as 677 such kilns. This is clear evidence of the product’s very close link to the geographical area. The number of kilns is one of the aspects distinguishing the area in question from neighbouring areas.

Kilns consist of brick foundations around a hearth and a covered chamber with a wooden grid. The average chamber size is from around 2 metres in width and from around 3,5 metres in length. A wooden barrier divides the chamber into two parts through its centre. The grid, consisting of adjacent knot-free wooden sticks of 4 cm in width, 3 cm in height and about 1 metre in length, forms the bottom part of the chamber. The sticks are placed at one level. They are arranged in such a way as to ensure spontaneous circulation of smoke and warm air at a height of around 180 cm above the hearth. The chamber is closed by means of a wooden door which is used to fill the fruit kiln with plums and which also helps to keep in the warmth and protect against adverse atmospheric conditions. There is a hearth under each chamber. The structure is protected by a gabled roof. Fruit kilns usually have two or three chambers; it is, however, also possible to find kilns with only a single chamber or with as many as five chambers.

The temperature in the kiln when producing ‘suska sechlońska’ ranges from 45 °C to 60 °C.

Plums undergoing the drying and smoking process are arranged in a layer 20 to 40 cm thick. Once a day, the producers use a special shovel to turn over the mass of drying plums. The process lasts between 4 and 6 days, depending on the thickness of the plum layer. This method of drying and smoking plums has been developed thanks to the indigenous skills of local producers and is used solely for the production of ‘suska sechlońska’ in the defined geographical area.

5.2. Specificity of the product

‘Suska sechlońska’ undergoes both drying and smoking. The plums are dried and smoked in kilns using hot smoke, which distinguishes ‘suska sechlońska’ from plums dried using hot air. During the smoking process, the plum loses some of the water from its tissues and absorbs smoke, which has antiseptic properties. The reduction of the water content in the tissue during smoking and the antiseptic effect of the smoke hinder the development of putrefactive bacteria, thus prolonging the life of the product. The smoke gives the fruit a unique colour, aroma and taste. As the plums are dried in a layer 20 to 40 cm thick and turned once a day, the juice produced by the plums during the drying process envelops the dried fruit, giving it a sweetish aftertaste. ‘Suska sechlońska’ obtained in this manner has a characteristic sweet flavour, with a detectable smoky aftertaste and aroma and a characteristic appearance: sticky skin of deep blue to black.

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 link between ‘suska sechlońska’ and the region is based on its reputation, built on a long tradition of making the product and the unique skills of local producers.

‘Suska sechlońska’ owes its high quality to the unique skills of local producers and the traditional production methods they use. The design of the drying kilns and the drying method reflect the know-how of local producers and are clearly distinct from production methods used in other parts of Poland as well as in the neighbouring regions. The way in which the drying kilns are made ensures that warm air and smoke circulate simultaneously, thereby drying and smoking the plums. 22.6.2020 EN Offi cial Jour nal of the European Union C 208/9

The link between ‘suska sechlońska’ and the geographical area is demonstrated by the fact that the very name ‘Sechna’ stems from the smoking and drying tradition (‘Sechna’ – ‘sechnie’ denotes suszenie – drying). This demonstrates the product’s uniqueness and the deep-rooted tradition of the production method in the geographical area referred to in (4). Legend has it that the history of plum-drying began with a local clergyman, who spread the custom of plum-smoking among his parishioners. The long tradition of ‘suska sechlońska’ is evidenced in a work entitled Ujanowice – wieś powiatu limanowskiego (Ujanowice – a village of the Limanowa District) by Jan Ligęza, published in 1905 (Volume 9 of the Works of the Ethnographic Commission of the Polish Academy of Arts and Sciences). The custom has survived to modern times and the production method has remained practically unchanged. The oldest kiln, no longer operational, is over 100 years old. The characteristic kilns designed by local producers constitute proof that the old method has survived. These kilns fit in perfectly with the landscape of the area. Drying and smoking is so popular that songs and poems celebrating the tradition have been written about it. This old song is an example: ‘… Oj Sechna, Sechna ty skopciała wiosko, gdyby nie suszarnie byłabyś stolicą …’ [... Oh Sechna, smoke-blackened Sechna, if it weren’t for the fruit kilns you would be the capital …] The product’s renown is attested by press articles such as: Suszenie śliwek (Drying plums), Gazeta Krakowska, September 2004; Suska sechlońska lepsza niż Kalifornijska (Suska sechlońska better than California prune), Gazeta Krakowska, 27 April 2007; or Suska sechlońska puka do Unii (Suska sechlońska knocking on the EU’s door), Dziennik Polski, 2–3 May 2007 – an article documenting the application for a Protected Geographical Indication. The reputation of ‘suska sechlońska’ is also reflected in the prizes and distinctions awarded to it in various competitions: distinction in the 2000 Nasze Kulinarne Dziedzictwo (Our Cultural Heritage) competition; prize at the Perła 2004 (Pearl 2004) competition for the best Polish regional food product; first prize in the 2006 Małopolski Smak (Małopolskie Flavour) poll. The Prune Festival (Święto Suszonej Śliwki), held at Dobrociesz since 2001 and featuring prunes in various guises, also bears testimony to the product’s reputation, its link to the area and the tradition of drying plums. Further confirmation of the reputation of ‘suska sechlońska’ is the ‘Prune Tourist Trail’ mapped out by the local authorities. The trail indicates farms with plum orchards and kilns.

Reference to publication of the specification

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

https://www.gov.pl/web/rolnictwo/wnioski-przekazane-komisji-europejskiej C 208/10 EN Offi cial Jour nal of the European Union 22.6.2020

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

(2020/C 208/05)

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

‘COLATURA DI ALICI DI CETARA’

EU No: PDO-IT-02440 – 16.10.2018

PDO (X) PGI ()

1. Name ‘Colatura di Alici di Cetara’

2. Member State or third country Italy

3. Description of the agricultural product or foodstuff

3.1. Type of product Class 1.7. Fresh fish, molluscs and crustaceans and products derived therefrom

3.2. Description of product to which the name in (1) applies ‘Colatura di Alici di Cetara’ [anchovy drippings] is a liquid product obtained by fermenting anchovies (Engraulis encrasicolus L.) in salt. When released for consumption, it must have the following characteristics: clarity: clear and bright; colour: amber, tending towards brown-mahogany; aroma: long-lasting, intense, recalling the scent of anchovies in salt, fresh anchovies and a salty sea smell; taste: umami, strong and very flavoursome, due to the use of anchovies and salt as raw materials; ‘Colatura di Alici di Cetara’ is a high-protein extract made up of free amino acids that can be immediately absorbed by the body. The fat content is the result of the cell disruption process that occurs as the anchovies ferment, in close contact with the sea salt, inside the wooden barrels and terzigni [small barrels]. The table below shows the reference values for ‘Colatura di Alici di Cetara’ at the end of the salting-fermenting process.

Parameter Reference value

SALT ≥ 20 g per 100 g of product

PROTEIN ≥ 8 g per 100 g of product

FAT 0,1 to 3 g per 100 g of product

pH 5–7

3.3. Feed (for products of animal origin only) and raw materials (for processed products only) Anchovies (Engraulis encrasicolus) caught in the area of the sea off the coast of the province of Salerno; medium or large grain sea salt.

(1) OJ L 343, 14.12.2012, p. 1. 22.6.2020 EN Offi cial Jour nal of the European Union C 208/11

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

The anchovies are caught in the area of the sea off the coast of the province of Salerno, at a maximum distance of 12 miles from the coast. The stages of processing, fermenting, ageing and dripping the ‘Colatura di Alici di Cetara’ PDO take place at processing sites in the specific area defined in point 4 below. The ageing and dripping operations may also be carried out at catering businesses but only those based in the municipality of Cetara.

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

‘Colatura di Alici di Cetara’ PDO must be sold in clear transparent glass containers with a capacity of between a minimum of 50 ml and a maximum of 1 000 ml.

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

The label to be affixed to the glass containers should bear the wording ‘Colatura di Alici di Cetara’ D.O.P. [PDO], printed in clear, indelible lettering which is clearly distinguishable from any other wording on the label. The label must also include the following: (a) the logo of the PDO; (b) the European Union symbol; (c) the characteristics of the container: terzigno [small barrel] or barrel.

If the product is aged, the word ‘invecchiata’ [‘aged’] may be used on the label, followed by the number of months/years of ageing.

The logo of the ‘Colatura di Alici di Cetara’ PDO contains four stylised elements: a terzigno, an outline of the tower of Cetara within it, an anchovy in the foreground and finally a drop of anchovy drippings.

4. Concise definition of the geographical area

The fishing area comprises the area of the sea off the coast of the province of Salerno, at a varying distance from the coast depending on the fishing depth (bathymetry between 50 and 200 m), with a maximum distance of 12 miles. All stages of preparation, processing, ageing and dripping must take place exclusively in the municipalities of the province of Salerno.

5. Link with the geographical area

Because of its aroma and taste characteristics, ‘Colatura di Alici di Cetara’ is used as a natural seasoning and sauce for pasta and other dishes, whether simple or more complex.

The aroma is of anchovies in salt, with the smell of the sea, and is long-lasting and intense. The taste is strong and very flavoursome.

The aroma and taste characteristics of ‘Colatura di Alici di Cetara’ derive from the specific conditions in the fishing area off the coast of the province of Salerno as well as the skill involved in preparing the anchovies and preparing the traditional containers in which the fermentation phase takes place.

The physical characteristics of the production area are very unusual: in the north, it is bounded by the Lattari mountain range, which forms the backbone of the Amalfi and Sorrento coast, with a significant range of altitudes (from sea level to more than 1 400 metres above sea level), and to the south ends with the Cilento coast, with similar characteristics. Furthermore, the great variability of the marine area helps to create specific environmental conditions in which the targeted fish species develop: there are some very deep sea areas within just a few miles of the coast, C 208/12 EN Offi cial Jour nal of the European Union 22.6.2020

meaning that anchovy fishing in the area is carried out at up to a maximum distance of 12 miles from the coast, at an average depth of around 200 m. High salinity levels of approximately 38 parts per thousand are found in this sea area, with lower growth of the plant component that is phytoplankton. Because of this, the anchovies grow less, and more slowly, and therefore have low levels of fat, a factor that makes the anchovies kept in salt and the drippings which emerge from the prolonged salting process more palatable. The low fat content reduces the risk of chemical reactions that may cause the product to become rancid during the fermentation period of the anchovies in salt. Anchovy fishing has traditionally been carried out in many coastal locations in the province of Salerno, leading to the development of a distinctive and widespread skill in preparing and salting the anchovies, first within the families of the fishermen and then through the establishment of small workshops followed by medium-sized industrial undertakings. ‘Colatura di Alici di Cetara’, even when produced in medium-sized undertakings, continues to be made with great craftsmanship, due to the skill of the local workers. One of the main skills is the ability of the workers in the area, predominantly women, to behead and gut the anchovies quickly and faultlessly. This is done exclusively by hand in order to ensure complete removal of the head and guts, the absence of which has a positive effect on the quality and the aroma and taste characteristics of ‘Colatura di Alici di Cetara’ as it prevents the development of any bitter notes. These activities are carried out immediately after the anchovies are caught so as avoiding freezing or long hours of storage in the refrigerator, which would cause the quality of the raw material to decline. Moreover, the skill of the workers in preparing the traditional wooden containers for salting the anchovies is also important. This is done exclusively by hand, with the anchovies and sea salt being arranged in alternate layers. Once all the layers have been arranged, a cover is placed on the container and weights are then applied to the cover to ensure that enough pressure is applied. It is necessary to fill the container correctly and to place the anchovies in an orderly fashion, making sure that they are close to each other in the individual layers and completely covered by the salt, in order to avoid the risk of deterioration due to unwelcome oxidative processes caused by the presence of oxygen pockets; these conditions are important as it is within this container that the ‘Colatura di Alici di Cetara’ originates and develops, during the fermentation phase of the anchovies in salt, its organoleptic characteristics of aroma and taste. For centuries, the ‘Colatura di Alici di Cetara’ was not widely available and was found exclusively in the area of the Amalfi coast, in particular in Cetara, where, according to a well-established tradition, it forms the basis of Christmas Eve festivities where it is served with spaghetti or linguine pasta. The attention of the media has helped to increase awareness of the product. The product started to be marketed in the second half of the 1980s, first locally and then on a larger scale. ‘Colatura di Alici di Cetara’ is a highly appreciated gastronomic product throughout Italy and, in many cases, has crossed the national borders as a distinctive ingredient from the local cuisine of the Amalfi coast and of Cetara in particular.

Reference to publication of the specification

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

This Ministry launched the national objection procedure by publishing the application for registration of ‘Colatura di Alici di Cetara’ PDO in Official Gazette of the Italian Republic No 181 of 1 August 2018. The full text of the product specification is available on the following website:

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

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP, IGP’ (at the top right of the screen), then on ‘Prodotti DOP, IGP, STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’. 22.6.2020 EN Offi cial Jour nal of the European Union C 208/13

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

(2020/C 208/06)

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

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

SINGLE DOCUMENT

‘MELA DI VALTELLINA’

EU No: PGI-IT-0574-AM01 – 17.2.2020

PDO ( ) PGI (X)

1. Name(s) ‘Mela di Valtellina’

2. Member State or third country Italy

3. Description of the agricultural product or foodstuff

3.1. Type of product Class 1.6 – Fruit, vegetables and cereals, fresh or processed.

3.2. Description of product to which the name in (1) applies The following varieties are used for the production of ‘Mela di Valtellina’: ‘Red Delicious’ – ‘Golden Delicious’ – ‘Gala’. When released for consumption, they have the following characteristics: Red Delicious: thick, non-waxy epicarp of a brilliant, intense red colour, with the dominant colour covering more than 80 % of the surface, smooth, with no russeting or greasiness, resistant to handling. Oblong truncated cone shape with five lobes and a pentagonal equatorial plane. Minimum diameter of 65 mm. Minimum sugar content of more than 10° Brix. Flesh: white with apple aroma of medium intensity. Intense honey, jasmine and apricot aromas. Very crunchy and juicy. Dominant sweet flavour with appreciable acidity and aroma of medium intensity. No bitterness. Firmness of the flesh not less than 5 kg/cm2. Golden Delicious are characterised by: non-waxy intense yellow epicarp when ripe, sometimes pink on the part exposed to the sun, sometimes with russeting, susceptible to damage on handling. Spherical or oblong truncated cone shape, slightly ribbed on the transverse section. Minimum diameter of 65 mm. Minimum sugar content of more than 11,5° Brix. Flesh of creamy white colour with intense apple aroma, medium firmness, crunchiness and juiciness and almost no hint of mealiness. The fruit is distinguished by its sweetness, although with a significant degree of acidity, a sign of its freshness. Medium intensity apple aroma. No bitterness. Firmness of the flesh not less than 5 kg/cm2. Gala have the following characteristics: brilliant red epicarp, with the red colour covering a minimum of 30 % of the surface in the case of standard Gala and 65 % in that of improved clones. Short truncated cone shape, with five, fairly pronounced apical lobes. Minimum diameter of 65 mm. Minimum sugar content of more than 11° Brix. Flesh of creamy white colour with medium intense aroma. Medium firm and very juicy with no mealiness. The flavour is sweet, with little acidity and a pleasant, medium-intense aroma. No bitterness. Firmness of the flesh not less than 5 kg/cm2. Fruit of quality classes ‘Extra’ and ‘I’ are released for consumption.

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

(1) OJ L 179, 19.6.2014, p. 17. C 208/14 EN Offi cial Jour nal of the European Union 22.6.2020

3.4. Specific steps in production that must take place in the demarcated geographical area Production operations must take place within the defined geographical area.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to ‘Mela di Valtellina’ is released for consumption in corrugated cardboard bins – cardboard trays – telescopic boxes (traypak) – wooden crates – reusable plastic crates – sealed packs containing a number of apples (trays, boxes and bags).

3.6. Specific rules concerning labelling of the product the registered name refers to The words ‘Mela di Valtellina – Indicazione Geografica Protetta’ [Protected Geographical Indication] or its acronym ‘IGP’ [PGI] must appear, clearly and perfectly legibly, in letters larger than those of any other wording present, on sealed packaging or individual fruit. Where individual stickers are used, these must be present on at least 50 % of the fruit in the package. Where such stickers are not used, the fruit must be packaged in closed, sealed packs. The logo comprises the words ‘Mela di Valtellina – Indicazione Geografica Protetta’. The colours to be used are red (pantone red 032), green (pantone 355) and black (100 %). The typeface is ‘Futura Bold’.

4. Concise definition of the geographical area The ‘Mela di Valtellina’ production area comprises the following municipalities of the Province of Sondrio: Albosaggia, Andalo Valtellino, Ardenno, Berbenno di Valtellina, Bianzone, Buglio in Monte, Caiolo, Castello dell’Acqua, Castione Andevenno, Cedrasco, Cercino, Chiavenna, Chiuro, Cino, Civo, Colorina, Cosio Valtellino, Dazio, Delebio, Dubino, Faedo Valtellino, Forcola, Fusine, Gordona, Grosio, Grosotto, Lovero, Mantello, Mazzo di Valtellina, Mese, Mello, Montagna in Valtellina, Morbegno, Novate Mezzola, Piateda, Piantedo, Piuro, Poggiridenti, Ponte in Valtellina, Postalesio, Prata Camportaccio, Rogolo, Samolaco, San Giacomo Filippo, Sernio, Sondalo, Sondrio, Spriana, Talamona, Teglio, Tirano, Torre di Santa Maria, Tovo di Sant’Agata, Traona, Tresivio, Verceia, Vervio, Villa di Chiavenna and Villa di Tirano.

5. Link with the geographical area What makes the area in which ‘Mela di Valtellina’ is grown special is the favourable exposure of the Valtelline Valley. The valley runs east to west and is protected to the north by the Rhaetian Alps and to the south by the Orobian Pre- Alps. It therefore enjoys a very mild climate and is ventilated by the Foehn, a hot, dry wind that causes temperatures to soar and atmospheric humidity to plummet. The valley climbs from 200 m to 900 m above sea level, meaning that orchards are well exposed to light and well ventilated. The orchards are mainly located in rugged, permeable alluvial cones where there is virtually no water stagnation and soils are subacidic or acidic. Organoleptic analysis has shown the characteristics shared by the three varieties of ‘Mela di Valtellina’, i.e. firm, compact, crunchy and aromatic flesh. In particular, — the flesh of the Gala variety is fairly compact and very juicy with no mealiness. The flavour is sweet, with little acidity and no bitterness and a medium intense aroma. — Golden Delicious exhibits medium firmness, crunchiness and juiciness, with no mealiness. The flavour is sweet and the aroma intense. — Red Delicious has an intense aroma with notes of honey, jasmine and apricot. The flesh is very firm, crunchy and juicy. The aroma is of medium intensity. Other characteristics are the very intense colour of the fruit and its very attractive elongated shape; features that are intensified by the amount of sunlight received as a result of the valley’s exposure described in point 4. The reputation of ‘Mela di Valtellina’ goes back to the period after the Second World War and has grown over the years, thanks to the efforts of the various agricultural cooperatives that, in cooperation with university institutes specialising in apple growing, have consolidated apple growing in the Valtelline Valley. The ‘Second National Conference on Mountain Fruit Cultivation’ took place in Ponte in Valtellina as far back as 1968, sponsored by the Società Orticola Italiana (Italian Horticultural Society), followed in 1983 by the ‘Conference on Varietal Selection and the Improvement of Mountain Fruit Cultivation’. Cultivation of the apple tree is based on a number of traditional, consolidated practices. These practices are now used in commercial apple growing, which, as it has developed over the years, has become one of the cornerstones of the valley’s economy, linked to a wide range of other activities such as mechanisation, irrigation works, the supply of technical equipment, marketing services, packaging and transport. The reputation of apple growing in the Valtelline Valley has also attracted big investments, one example being an irrigation system covering 2 000 ha managed by the Consortio Sponda Soliva. Created in the 1970s, it was financed by 22.6.2020 EN Offi cial Jour nal of the European Union C 208/15

loans from the EAGGF. The fruit has enjoyed growing popularity with consumers over the years thanks to the qualities of the production area. The fact that the valley runs east to west, the only Alpine fruit-growing valley to do so, increases the area’s exposure to sunlight, a factor that contributes to giving the fruit’s epicarp the characteristics described in point 3.2. The orography of the area, which permits excellent exposure to sunlight, together with a big difference between day-time and night-time temperatures, loose soils with no water stagnation and a balanced rainfall pattern which means that the epicarp of the fruit is alternately soaked and dried out, provide the most favourable conditions for ripening the apples, giving them firm, crunchy flesh and a more elongated, slightly ribbed shape. The three varieties covered by the geographical indication represent the best of Valtelline apple production. It is these three varieties – Golden Delicious, Red Delicious and Gala – that have gradually proven to be consumers’ and growers’ favourites, since it is these, more than any other, that reflect the characteristics of the area, including those shaped by human factors. The specific nature of the land and the skill of growers, who have retained over the years cultivation techniques that respect and protect the valleys and mountains, and the desire of growers since the 1980s to inform consumers about the quality of their apples by means of explicit indications on packaging, stressing their origin in the Valtellina, have helped give the product a wide consumer base, both in Italy and abroad. This is confirmed by the fact that ‘Mela di Valtellina’ is sold through supermarkets and specialised outlets, where it is considered to be a top-of-the-range product. The average producer price per kilogram increased from 85 lire for Golden Delicious and 80 lire for the Red variety in 1968 to 105 lire and 110 lire respectively in 1974. By 1979, only a few years later, prices had tripled, reaching 330 lire per kilogram for Golden Delicious and 420 lire per kilogram for Red Delicious. Over the decade from 1987, average prices per kilogram were 680 lire and 830 lire respectively. Since 1996, prices have kept increasing and by 2006 were EUR 0,31 per kilogram for Golden Delicious and EUR 0,37 per kilogram for Red Delicious and Gala. On average, the prices given above for the three varieties were at least 10 % higher than the national average for the same variety.

Reference to publication of the specification

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

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

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

Or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’. C 208/16 EN Offi cial Jour nal of the European Union 22.6.2020

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

(2020/C 208/07)

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

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

SINGLE DOCUMENT

‘Aceite Monterrubio’

EU No: PDO-ES- 0198-AM01 – 15.10.2019

PDO (X) PGI ( )

1. Name ‘Aceite Monterrubio’

2. Member State or third country Spain

3. Description of the agricultural product or foodstuff

3.1. Type of product Class 1.5. Oils and fats

3.2. Description of product to which the name in 1 applies Extra virgin olive oil obtained from the fruit of the olive tree (Olea europaea L.), at least 90 % of which must come from the main ‘Cornezuelo’ and ‘Picual’ varieties, while the remainder comes from the ‘Mollar’, ‘Corniche’, ‘Pico-limón’, ‘Morilla’ and ‘Cornicabra’ varieties. ‘Aceite Monterrubio’ extra virgin olive oil has the following physico-chemical and organoleptic characteristics: — Maximum acidity of 0,5 ° — Moisture not exceeding 0,1 % — Impurities not exceeding 0,1 %

— K270 of less than 0,20 — Peroxide value of less than 20 — Greenish-yellow colour — Very stable — Fruity, aromatic, almond flavour, slightly bitter and pungent The ‘Cornezuelo’ olives give it its fruity, aromatic, almond flavour, while the ‘Picual’ olives give it its high degree of stability and slightly bitter and pungent flavour.

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

3.4. Specific steps in production that must take place in the defined geographical area Both the production (growing and harvesting) of the olives and the extraction of the olive oil covered by the PDO must take place in the defined geographical area.

(1) OJ L 179, 19.6.2014, p. 17. 22.6.2020 EN Offi cial Jour nal of the European Union C 208/17

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers The extra virgin olive oil covered by the PDO may only be put into circulation and dispatched by plants in the types of packaging permitted by the applicable EU and national legislation.

3.6. Specific rules concerning labelling of the product to which the registered name refers As well as any information required by the applicable legislation, the PDO name (‘Aceite Monterrubio’) must appear prominently on the primary labels, secondary labels and seals of the packaged oil. The label must clearly indicate the origin of the product.

4. Concise definition of the geographical area The geographical area in which the olives must be produced and the oil extracted and packaged is located in the east of the province of Badajoz, in the Autonomous Community of Extremadura. It comprises the municipalities of Benquerencia de la Serena (and its rural districts), Cabeza del Buey, Capilla, Castuera, Esparragosa de la Serena, Garlitos, Higuera de la Serena, Malpartida de la Serena, Monterrubio de la Serena, Peraleda del Zaucejo, Peñalsordo, Quintana de la Serena, Sancti-Espíritu, Valle de la Serena, Zalamea de la Serena and Zarza. The area in which the oil is extracted and packaged is the same as the area in which the olives are produced.

5. Link with the geographical area

1. Historical factors The region of La Serena is situated in the east of the province of Badajoz. For centuries its name and history have been linked to one of the oldest institutions in the country, La Mesta, the sheep owners’ guild. The division of lands that had historically been in the hands of nobles with extensive estates was of vital importance for the development of the olive groves in this area. The land was divided up among the inhabitants of the villages, and they planted olive trees on both large and small areas of land. The first written reference to olive groves in the production area dates from 1791 and appears in Viajes de La Serena [Travels in La Serena] by Antonio Agúndez Fernández, who, when referring to Monterrubio de la Serena, mentions the presence of wild olive trees, the abundance of which facilitated olive tree grafting. Today, olive growing is second only to cereal growing, in terms of both surface area and yield. The groves cover approximately 18 000 ha, which means that in some municipalities olives are truly a monoculture.

2. Natural factors A combination of factors, such as the area’s specific soil and climate, the perfect harmony between the crop and nature, human settlement, significant socioeconomic development and a culture deeply rooted in olive growing, have resulted in the production, in the area covered by the ‘Aceite Monterrubio’ PDO, of this distinctive extra virgin olive oil, which is appreciated by food critics and consumers alike. The sphere of influence, and the area covered by the ‘Aceite Monterrubio’ PDO, is at the very eastern end of Lower Extremadura, in the foothills of the Sierra Morena. It is an area of gullies and gentle hills. The olive groves blend into holm oak groves and cereal farms, with a significant amount of scrub on the high ground of the sierras. The landscape is thus typical of a subtropical Mediterranean area, with mild winters and hot, dry summers, where the low levels of rainfall prevent any other type of farming. A more detailed description is given below of what it is about the area that makes ‘Aceite Monterrubio’ a characteristic and native product.

a) Orography There are two levels: 1. Peneplain at an altitude of 300-500 m, 2. Mountains of 600-800 m. Cereals, olives and grapes are grown at the bottom of the valleys. The slopes are lined with holm oak pastures and extensive olive groves, while scrub, stones and quartzite scree are to be found at higher altitude and on the peaks. In addition, the area divides into two large zones that are easily identifiable by their landscape: the north, which is treeless, and the south, with its holm oak groves, olive groves, vineyards, etc. C 208/18 EN Offi cial Jour nal of the European Union 22.6.2020

b) Soils The production area has a great variety of soils. In general, most of the soils used for olive growing are clay loam, although in recent years olive groves have been planted on lighter soils, with a loam to sandy loam texture. The pH ranges from acidic to mildly acidic. Soil depth is also highly variable. In some areas the slate is visible, while in others the soil is relatively deep, at more than 50 cm, with good water retention capacity.

c) Climate The climate is Mediterranean with some continental characteristics, although these are tempered by the area’s relative proximity to the Atlantic Ocean. In terms of temperature, the area generally enjoys short, mild winters and long, hot summers. Precipitation averages around 500 mm per year and peaks in winter, although in most of the area levels of rainfall are fairly low. Autumn and spring are periods of quite low rainfall, but it is in autumn and spring that there are most showers and that these occur with most regularity. Maximum temperatures coincide with minimum rainfall. The average annual temperature varies between 16 °C and 18 °C, with the highest temperatures occurring in the lowest-lying areas. In summer the temperature can exceed 40 °C.

Reference to publication of the product specification

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

http://www.juntaex.es/filescms/con03/uploaded_files/SectoresTematicos/Agroalimentario/Denominacionesdeorigen/ PropPliegoCondDOPAceiteMonterrubio_ModMen._030220.pdf 22.6.2020 EN Offi cial Jour nal of the European Union C 208/19

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

(2020/C 208/08)

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

‘Ceylon Cinnamon’

EU No: PGI-LK-02298 – 5.3.2017

PDO ( ) PGI (X)

1. Name(s) [of PDO or PGI] ‘Ceylon Cinnamon’

2. Member State or third country Sri Lanka

3. Description of the agricultural product or foodstuff

3.1. Type of product Class I.8 other products listed in Annex I to the Treaty (spices, etc.) and Class 2.10 Essential oils.

3.2. Description of product to which the name in 1 applies ‘Ceylon Cinnamon’ is a name given to a vegetative product mainly consumed as a spice. ‘Ceylon Cinnamon’ products are produced from the Cinnamomum zeylanicum Blume tree which is indigenous to Sri Lanka (Ceylon). ‘Ceylon Cinnamon’ has a mildly sweet flavour and citrus aroma with a note of honey. It has pale brown to slightly reddish colour, while ground cinnamon is golden yellowish to brown. The bark and the leaves of the Cinnamomum zeylanicum Blume tree are the raw materials for making of ‘Ceylon Cinnamon’. The bark is particularly thin, delicate and soft which makes the quills easily breakable and with a soft texture. The bark has a light brown colour is sweet and has a hint of citrus. The tree has a coumarin content of less than 0,004 % and the cinnamaldehyde content is between 8 % and 70 % of the volatile oils. ‘Ceylon Cinnamon’ is presented in a number of forms:

i) Quills Scraped peel of the inner bark of mature cinnamon stems first dried in the sun (not direct sun) curled and joined together by overlaps and the hallow of which has been filled with small pieces of peeled cinnamon to form lengths of around 1050 mm ± around 50 mm. The moisture content is not more than 15 %. The volatile oil content is a minimum of 1 % on a dry basis. The colour is from CC4 to CC9. The cinnamaldehyde content of the volatile oil is from 50 % to 70 %. The shelf life is from 2 to 3 years.

ii) Cut quills Cut quills are made using cinnamon quills and cutting them to a required length (20 mm ≤ 525 mm). The cut cinnamon quills are graded on the diameter, colour and extent of foxing. The moisture content is not more than 15 %. The volatile oil content is equal to or less than 1 % on a dry basis. The cinnamaldehyde content of the volatile oil is from 50 % to 70 %. The colour is from CC4 to CC9. The shelf life is from 2 to 3 years.

(1) OJ L 343, 14.12.2012, p. 1. C 208/20 EN Offi cial Jour nal of the European Union 22.6.2020

iii) Powder ‘Ceylon Cinnamon’ powder has brown (CC10) to golden yellowish (CC5) colour; it is obtained by peelings from the inner bark. The volatile oil content is a minimum of 0,5 % on a dry basis. The cinnamaldehyde content of the volatile oil is from 50 % to 70 %. The shelf life is from 2 to 3 years.

iv) Leaf Oil ‘Ceylon Cinnamon’ oil is extracted from steam distillation of Cinnamon leaf and twigs that remain after harvesting. The oil colour may vary from very pale yellow (CC1) to amber (CC7). The cinnamaldehyde content is from 8 % to 40 % by mass. The refractive index varies from 1,527 to 1,540 and relative density from 1,034 to 1,54 at 28 °C. The shelf life is 2 years.

v) Bark Oil ‘Ceylon Cinnamon’ bark oil is extracted by distilling cinnamon bark. The cinnamaldehyde content of this product varies between 30 % to 70 % and its colour from pale yellow (CC2) to amber (CC7). The cinnamaldehyde content is 30 % to 50 % by mass. The refractive index varies from 1,555 to 1,580 and relative density of 1,01 to 1,03 at 28 °C. The shelf life is 2 years.

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

3.4. Specific steps in production that must take place in the identified geographical area All steps of production of ‘Ceylon Cinnamon’ take place in the defined Geographical Area. These include: — Propagation, — Cultivation — plantation management — Harvesting — Processing — Grading

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to Quills, Cut Quills and Powder — Following the cutting and grinding process, the product is packed in jute/ paper/ cotton/ polythene bags, food grade aluminium foil packs or other food grade packs. The packages must be sealed to avoid moisture absorption. — Storage requires room temperature, dry and ventilated conditions to prevent any chemical and microbiological contamination. — Moisture: <15 %, with no direct sun exposure. Bark oil and Leaf oil In order to avoid space for the presence of air, the bark and leaf oils are supplied in air-tight glass or epoxy coated metal containers. The container material must not alter the product and has to protect it from direct sun light. Other containers can be agreed between the purchaser and the supplier so long as the oil is protected from direct sun light.

3.6. Specific rules concerning labelling of the product the registered name refers to The product is labelled as ‘Ceylon Cinnamon’ when packaged for distribution to the consumer. Each ‘Ceylon Cinnamon’ package must show the registration number of the producer. Specific mandatory rules for labelling of ‘Ceylon Cinnamon’ quills powder (as products intended for human consumption), are the following: — Name, trade name or brand name and address of the manufacturer or packer; — Batch or code number; 22.6.2020 EN Offi cial Jour nal of the European Union C 208/21

— Net mass;

— Grade of the product (if applicable);

— Place of origin – Sri Lanka;

4. Concise definition of the geographical area

The geographical area extends to the whole island of Sri Lanka, an area of 65 651 km2, which has a uniform climatic and agronomic conditions defined by a distinctive pattern of two annual monsoons, with resultant rainfall patters, consistent patterns of sunshine, and consistent soil and other agronomic characteristics. These conditions are limited to the altitudes between 10 m and 700 m above sea level. Cinnamon not produced in the defined altitudes and according to the specifications cannot be distributed as ‘Ceylon Cinnamon’.

5. Link with the geographical area

The request to register ‘Ceylon Cinnamon’ is based on the qualities, characteristics and reputation of the products.

5.1. Specificity of the geographical area

Environmental factors

The geographical area has specific topographical and climatic conditions suitable for the cultivation of ‘Ceylon Cinnamon’. 'Ceylon cinnamon' is cultivated under varying conditions ranging from semi-arid to wet zone conditions and soils from silver sand to loamy and lateritic to gravelly soils of Sri Lanka.

The temperatures generally range between 25 °C and 32 °C. Rainfall in the region is between 1 250 to 3 500 mm per annum. Sri Lanka enjoys two inter monsoon seasons giving Sri Lanka four seasons annually and a tropical climate with very distinctive dry and wet seasons. ‘Ceylon Cinnamon’ is grown throughout the whole island of Sri Lanka in altitudes varying from 10 m to 700 m above sea level.

Human factors

‘Ceylon Cinnamon’ has been cultivated and processed from time immemorial so that the whole cultivation process is based on years of tradition and practice. Skills and techniques are handed down within family members working as teams.

The cultivation of the ‘Ceylon Cinnamon’ consists of different steps that contribute to the best possible quality and yield:

— The people that prepare the quills are called ‘skilled peelers’ or ‘cinnamon technicians’. It is the peeler who decides the perfect time for harvesting. When the plant’s development and the humid climate satisfy the conditions to produce the highest quality of ‘Ceylon Cinnamon’ products, peelers initiate the harvest by detaching the inner bark which detaches easily from the wood core. This ensures the high level of oil in the bark is preserved.

— Harvesters have developed a know how to identify the most suitable trees to cut and use a special set of tools. These tools, and in particular the keththa and the sooruna koketha allow them to cut the cinnamon stems to achieve the thicknesses and lengths defined for ‘Ceylon Cinnamon’ quills.

— Peelers scrape the outer bark with a steel scraper using a gentle and skilled technique to avoid damaging the inner bark. Thereafter, the bark is thoroughly rubbed with a brass rod to loosen it from the woody stem.

— The Peelers take the curved inner barks and fill them with other bark pieces to make quills that must be 42 inches long measured against a stick known as a Pethi Kotuwa. C 208/22 EN Offi cial Jour nal of the European Union 22.6.2020

— After initial drying for about 24 hours, the quills are pressed and rolled by hand to ensure a uniform diameter. The quills are then graded and left to dry a second time for between 6 and 10 days to achieve a moisture content of less than 15 %. The quills are dried by air on stretched ropes or special racks located near the ceiling to benefit from the good circulation of air.

— ‘Ceylon Cinnamon’ quills and cut quills are graded on the basis of the traditional Sri Lankan grading system which classifies them as Alba, about 0,24 inches in diameter and brittle, Continental, about 0,63 inches in diameter, less brittle, but with six subgrades, Mexican, less than 0,75 inches in diameter, which is the main ingredient in many Mexican dishes with a flavour that is sweet and warm with soft citrus notes, and Hamburg, less than 1,3 inches in diameter and considered thicker and darker that the other grades.

These techniques allow the flow of the oil and the moisture from the core of the tree to the inner bark and into ‘Ceylon Cinnamon’. This enhances the quality of ‘Ceylon Cinnamon’ especially its strong organoleptic character.

Reputation

There are records of trade of ‘Ceylon Cinnamon’ as far back as ancient Egyptian, Babylonian, Arabian, Venice, Greek and Roman times.

Arabs controlled the cinnamon trade and kept the source of the product secret to ensure their monopoly. It was not until the 13th century till the first report, an Arabic chronicle named ‘Monument of Places and History of God’s Bondmen’, identified the place of production of the valuable spice. At this time, cinnamon was considered more valuable than gold.

‘There can be no doubt that “Ceylon Cinnamon” is the finest in the world, celebrated from the middle of the fourteenth century according to authentic records, and one of the few products of importance indigenous to the island. It was known, through Arab caravans, to the Romans, who paid in Rome the equivalent of £8 sterling per pound for the fragrant spice. Ceylon (called by De Barras the “mother of cinnamon”) has, therefore, well earned the name “cinnamon isle”’. (Ferguson, 1887)

The 1911 edition of Encyclopaedia Britannica observed that the cinnamon produced from this species in other places did not approach ‘that grown in Ceylon’, noting by contrast that ‘“Ceylon Cinnamon” of fine quality is a very thin smooth bark, with a light-yellowish brown colour, a highly fragrant odour, and a peculiarly sweet, warn and pleasing aromatic taste’.

In 2019 the New Food Magazine published an article by Priyashantha on ‘Ceylon Cinnamon’ highlighting the good quality and properties with a ‘particular emphasis on how it compares with cassia cinnamon’.

A documentary about essential oils in Sri Lanka, ‘Essential Oil Industry in Sri Lanka’, examines the history and fame of ‘Ceylon Cinnamon’ and describes the virtues of the oil. It was conceptualized by Department of Chemical and Process Engineering, University of Moratuwa, Sri Lanka and produced in 2014. It is available for viewing in three parts on well-known video file sharing websites.

Today, high end restaurants located, for example, in Malaysia’s twin Petronas towers or in Hong Kong offer ‘Ceylon Cinnamon’ in their high tea or breakfast churros with ‘Ceylon Cinnamon’. Hotels in Washington D.C. provide the option of decaffeinated ‘Ceylon Cinnamon’ Spice tea in their In-Room Dinning Menu. The 2020 ‘Penzeys Spices’ website has many recipes using ‘Ceylon Cinnamon’ sticks and powder.

5.2. Specificity of the product

‘Ceylon Cinnamon’ is produced from the Cinnamomum zeylanicum Blume tree which is a cultivated species of cinnamon tree indigenous to Sri Lanka.

All formats of ‘Ceylon Cinnamon’ are characterized by their aromatic intensity, delicate, mildly sweet flavour and citrus aroma with a subtle note of honey and their oil content (quills, bark and powder).

The bark of the Cinnamomum zeylanicum Blume tree is particularly thin, delicate and soft which makes the quills easily breakable and with a soft texture. It has a light brown colour, is sweet and have a hint of citrus. This can be compared with cassia cinnamon which has a darker brown colour, its thick and hard and has a flat taste.

All forms of ‘Ceylon Cinnamon’ have medium to low levels of cinnamaldehyde and negligible amounts of coumarin in comparison with that of cassia cinnamon which has very high levels of both substances. 22.6.2020 EN Offi cial Jour nal of the European Union C 208/23

5.3. Causal link between the geographical area and a specific quality, the reputation or other characteristics of the product ‘Ceylon Cinnamon’ has qualities and characteristics due to environmental and human factors traditional to Sri Lanka, in addition to enjoying its centuries’ old reputation, which is due to the unbroken tradition in production methods. The exceptionally strong aromatic intensity and mildly sweet aroma of ‘Ceylon Cinnamon’ is linked to the specific topographical and climatic conditions (combination of level of rainfall, altitude and temperature) of the geographical area and the local production methods. The particular chemical and organoleptic characteristics of ‘Ceylon Cinnamon’ are related to the harvesting seasons depending on the southwest monsoon from May to September and the northeast monsoon from December to February as well as to the traditional knowledge of cinnamon harvesting, peeling, drying, and quill making. Quills are graded according to the diameter and the extent of foxing. The grades are known as Alba, Continental, Mexican and Hamburg. There are sub grades within each of these categories. The grading is not based on colour. Due to the traditional know how of producers on the grading process, the quills have a particular physical presentation as they are graded according to the diameter and the extent of foxing. ‘Ceylon Cinnamon’ is distinguished from cassia cinnamon by stronger aromatic features and sweetness, as a consequence of the climatic, agronomic and botanical conditions in Sri Lanka. The bark is soft, more paper like, and thin. ‘Ceylon Cinnamon’ is processed and shaped in better produced quill forms that bring out its organoleptic qualities more fully. These distinctions ensure that ‘Ceylon Cinnamon’ has a finer texture, and a greater capacity to sustain those qualities after packaging, with a shelf life from 2 to 3 years, due to its higher moisture content.

Reference to publication of the specification

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

The full text of the product specification is available on the internet via the following link of the SLEDB: http://pureceylon­ cinnamon.srilankabusiness.com/index.html C 208/24 EN Offi cial Jour nal of the European Union 22.6.2020

CORRIGENDA

Corrigendum to Council Recommendation of 15 June 2020 assessing the progress made by the participating Member States to fulfil commitments undertaken in the framework of permanent structured cooperation (PESCO)

(Official Journal of the European Union C 204, 18 June 2020)

(2020/C 208/09)

On the cover page and on page 1, in the title, and on page 7, in the signature:

for: ‘15 June 2020’,

read: ‘17 June 2020’.

On page 1:

for: ‘(2020/C /)’,

read: ‘(2020/C 204/01)’.

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

Publications Office of the European Union 2985 Luxembourg LUXEMBOURG EN