Annex Xxix-L Provisions of Directive 2004/18/Ec Outside the Scope of Approximation
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Protected Food & Wine Products As a Driving Force for Creativity And
Agricultura 15: No 1-2: 19-34(2018) https://doi.org/10.18690/agricultura.15.1-2.19-34.2018 Protected Food & Wine Products as a Driving Force for Creativity and Innovation of Gastronomy Tourism Development: Case of Slovenia and Hungary Aleš GAČNIK1*, Mihály László VÖRÖS2 1University of Primorska, Centre of Gastronomy and Wine Culture; Faculty of Tourism Studies Turistica, Department of Cultural Tourism, Obala 16a, 6320 Portorož, Slovenia 2Edutus University, Department of Economic Sciences, HELIA Research Group, HU-1114 Budapest, Villányi út. 11-13, Hungary ABSTRACT According to world tourism statistics more than third of tourist spending is devoted to food. Over and above the high quality local food &wine have been becoming a special driving force of tourism development. Tourists have growing interests to attend gastronomic food & wine events, festivals, fairs, farmers’ markets and tasting quality food products. Gastronomy tourism is being developed as a new tourism product. Previous researches proved that a number of traditional food and wine products protected by EU or national designation have not been successfully promoted and obtained recognitions in the domestic or foreign markets. This paper aims to justify that the typical, traditional local food & wine products, as relevant gastronomy tourism attractions, need to be scientifically re-examined before promotion. It suggests new ways of gastronomy tourism promotion based on improved territorial marketing portfolio, which can create evident value added for small and medium enterprises in the sector providing an advance to move from quality to excellence. Key words: gastronomy heritage, gastronomy tourism, protected agricultural products and foodstuff, gastronomy tourism attractions, cross-border development INTRODUCTION food in our pantry and in our kitchen is ultimately connected to climate change and global poverty, as well as to our health One of the most important principle and command of (Kumar, 2008). -
Jana Štefániková, Veronika Nagyová, Matej Hynšt, Vladimír Vietoris, Patrícia Martišová, Ľudmila Nagyová
Potravinarstvo Slovak Journal of Food Sciences Potravinarstvo Slovak Journal of Food Sciences vol. 13, 2019, no. 1, p. 262-267 https://doi.org/10.5219/1076 Received: 13 February 2019. Accepted: 25 February 2019. Available online: 27 April 2019 at www.potravinarstvo.com © 2019 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0 ISSN 1337-0960 (online) APPLICATION OF ELECTRONIC NOSE FOR DETERMINATION OF SLOVAK CHEESE AUTHENTICATION BASED ON AROMA PROFILE Jana Štefániková, Veronika Nagyová, Matej Hynšt, Vladimír Vietoris, Patrícia Martišová, Ľudmila Nagyová ABSTRACT Electronic nose with sensors is used in many industries and for various applications such as quality control, process monitoring, shelf life evaluation, origin or authenticity assessment. The aim of this work was to investigate the electronic nose with FID detectors applicability for characterization of steamed cheese and for the assessment of steamed cheese quality decay during storage. Samples of smoked and unsmoked steamed cheese varieties from 5 Slovak enterprises concerning different regions of Slovakia were analysed. Data from aroma profiles were processed by statistical technique PCA. Compounds like acetaldehyde, 1-propanal, propanoic acid, ethyl hexanoate, furfural, butan-2-one, isovaleric acid, 1-hexanol or α-pinene were determined as significant flavours in fresh steamed cheese samples. In the current study, no significant differences in aroma profiles between fresh and stored cheese samples were confirmed. Thus, differences in main odour substances composition of steamed cheese varieties, obtained from various producers in several geographic regions of Slovakia, were minor. Keywords: Slovak steamed cheese; aroma profile; e-nose; authentication INTRODUCTION aroma active compounds. In terms of flavour recognition Electronic nose (e-nose) is an odour detection device during food or beverage consumption, the aroma active using a sensor array (Delgado-Rodríguez et al., 2012). -
Vpliv Vsebnosti Višjih Alkoholov Na Senzorične in Tehnološke Lastnosti Sadnih Destilatov
UNIVERZA V LJUBLJANI BIOTEHNIŠKA FAKULTETA ODDELEK ZA ŽIVILSTVO Dejan SUBAN VPLIV VSEBNOSTI VIŠJIH ALKOHOLOV NA SENZORIČNE IN TEHNOLOŠKE LASTNOSTI SADNIH DESTILATOV DIPLOMSKO DELO Univerzitetni študij Ljubljana, 2006 UNIVERZA V LJUBLJANI BIOTEHNIŠKA FAKULTETA ODDELEK ZA ŽIVILSTVO Dejan SUBAN VPLIV VSEBNOSTI VIŠJIH ALKOHOLOV NA SENZORIČNE IN TEHNOLOŠKE LASTNOSTI SADNIH DESTILATOV DIPLOMSKO DELO Univerzitetni študij THE INFLUENCE OF HIGHER ALCOHOLS ON SENSORY AND TECHNOLOGICAL PROPERTIES OF FRUIT DISTILLATES GRADUATION THESIS University studies Ljubljana, 2006 POPRAVKI Suban D. Vpliv vsebnosti višjih alkoholov na senzorične in tehnološke lastnosti sadnih destilatov. II Diplomsko delo. Ljubljana, Univerza v Ljubljani, Biotehniška fakulteta, Oddelek za živilstvo, 2006 Diplomsko delo je zaključek univerzitetnega študija živilske tehnologije. Opravljeno je bilo na Katedri za tehnologije rastlinskih živil, Oddelka za živilstvo Biotehniške fakultete Univerze v Ljubljani, kjer so bile v laboratoriju večinoma opravljene vse analize razen merjenje motnosti, ki je bilo opravljeno v podjetju Fructal d.d. na Oddelku za analitiko v Ajdovščini. Študijska komisija Oddelka za živilstvo je za mentorja diplomske naloge imenovala doc.dr. Rajka Vidriha in za recenzentko doc. dr. Leo Gašperlin. Mentor: doc.dr. Rajko Vidrih Recenzentka: doc.dr. Lea Gašperlin Komisija za oceno in zagovor: Predsednik: Član: Član: Datum zagovora: Naloga je rezultat lastnega raziskovalnega dela. Dejan Suban Suban D. Vpliv vsebnosti višjih alkoholov na senzorične in tehnološke lastnosti -
From Slovenian Farms Learn About Slovenian Cuisine with Dishes Made by Slovenian Housewives
TOURISM ON FARMS IN SLOVENIA MY WAY OF COUNTRYSIDE HOLIDAYS. #ifeelsLOVEnia #myway www.slovenia.info www.farmtourism.si Welcome to our home Imagine the embrace of green 2.095.861 surroundings, the smell of freshly cut PEOPLE LIVE grass, genuine Slovenian dialects, IN SLOVENIA (1 JANUARY 2020) traditional architecture and old farming customs and you’ll start to get some idea of the appeal of our countryside. Farm 900 TOURIST tourism, usually family-owned, open their FARMS doors and serve their guests the best 325 excursion farms, 129 wineries, produce from their gardens, fields, cellars, 31 “Eights” (Osmice), smokehouses, pantries and kitchens. 8 camping sites, and 391 tourist farms with Housewives upgrade their grandmothers’ accommodation. recipes with the elements of modern cuisine, while farm owners show off their wine cellars or accompany their guests to the sauna or a swimming pool, and their MORE THAN children show their peers from the city 200.000 how to spend a day without a tablet or a BEE FAMILIES smartphone. Slovenia is the home of the indigenous Carniolan honeybee. Farm tourism owners are sincerely looking Based on Slovenia’s initiative, forward to your visit. They will help you 20 May has become World Bee Day. slow down your everyday rhythm and make sure that you experience the authenticity of the Slovenian countryside. You are welcome in all seasons. MORE THAN 400 DISTINCTIVE LOCAL AND REGIONAL FOODSTUFFS, DISHES AND DRINKS Matija Vimpolšek Chairman of the Association MORE THAN of Tourist Farms of Slovenia 30.000 WINE PRODUCERS cultivate grapevines on almost 16,000 hectares of vineyards. -
Cenik Uskovnica SLO+ANG
PLANINSKA KOČA NA USKOVNICI PD SREDNJA VAS V BOHINJU CENIK / PRICE LIST TOPLE JEDI/ HOT DISHES TOPLI NAPITKI/ HOT DRINKS Obara/ stew 6,00 Čaj/ tea 1,50 Otroški krožnik/ small portion 4,50Čaj z dodatki/ tea with lemon, honey 1,80 Enolončnica mesna/stew with meat 6,50Mleko sladko 2 dl/ milk 1,60 Enolončnica brezmesna/ stew 5,00Mleko kislo 3 dl/ sour milk 3,00 Goveja juha/ beef soup 3,00Kava turška/ black coffee 1,60 Gobova juha/ mushroom soup 6,00Kava z mlekom/ Cappucino 1,80 Golaž goveji, segedin/ goulash 7,00 Kakav/ cacao 2,00 Boranja, vampi/ meat with green bean,trip 6,50 VINA/ WINE Klobasa z gorčico/ sausage with mustard 6,50 Chardonnay 1 l/ white wine 12,00 Pol klobase z gorčico/ half sausage with mustard 4,00Ljutomerčan 1 l/ white wine 12,00 Pečenica z zeljem/ slovene pork sausage with 8,00 Cviček 1 l/ red wine 12,00 sauerkraut Kislo zelje zabeljeno/ sauerkraut with cracklings 3,00 Refošk 1 l/ red wine 12,00 Žganci ajdovi zabeljeni/ buckwheat mush with 3,50 Merlot 1 l/ red wine 12,00 cracklings Špageti z omako/ spaghetti 7,00Kuhano vino 0,2 l/ mulled wine 3,00 Jajce kuhano, ocvrto/ egg 1,00Kuhano vino 0,5 l/ mulled wine 7,50 Šunka z jajcem (2 kosa)/ ham and eggs 4,00 PIVO/ BEER Svinjska pečenka s prilogo/roas pork with side 8,00Pivo točeno 0,5 l/ draft beer 2,70 dish Pečena rebra s prilogo/ bake ribs with side dish 8,00Pivo točeno 0,3 l/ draft beer 2,50 HLADNE JEDI/ COLD DISHES Pivo 0,5 l/ beer 2,70 Kruh - 1 kos/ bread 0,40 Radler 0,5 l/ radler 2,70 Sendvič/ sandwich 4,00 Uni pivo 0,5 l/ nonalcoholic beer 2,70 Suha klobasa v zaseki/ -
Uradni List Republike Slovenije Mednarodne Pogodbe
Št. 14 – 5. VIII. 1997 URADNI LIST REPUBLIKE SLOVENIJE Stran 1141 URADNI LIST REPUBLIKE SLOVENIJE MEDNARODNE POGODBE Številka 14 (Uradni list RS, št. 48) 5. avgust 1997 ISSN 1318-0932 Leto VII 52. Na podlagi druge alinee prvega odstavka 107. èlena in prvega odstavka 91. èlena Ustave Republike Slovenije izdajam U K A Z O RAZGLASITVI ZAKONA O RATIFIKACIJI SPORAZUMA O PRISTOPU REPUBLIKE SLOVENIJE K SREDNJEEVROPSKEMU SPORAZUMU O PROSTI TRGOVINI TER DODATNIH PROTOKOLOV ŠT. 4 IN ŠT. 5 K SREDNJEEVROPSKEMU SPORAZUMU O PROSTI TRGOVINI (MSSSPT) Razglašam Zakon o ratifikaciji Sporazuma o pristopu Republike Slovenije k Srednjeevropskemu sporazumu o prosti trgovini ter Dodatnih protokolov št. 4 in št. 5 k Srednjeevropskemu sporazumu o prosti trgovini(MSSSPT), ki ga je sprejel Državni zbor Republike Slovenije na seji 26. junija 1997. Št. 001-22-77/97 Ljubljana, 4. julija 1997 Predsednik Republike Slovenije Milan Kuèan l. r. Z A K O N O RATIFIKACIJI SPORAZUMA O PRISTOPU REPUBLIKE SLOVENIJE K SREDNJEEVROPSKEMU SPORAZUMU O PROSTI TRGOVINI TER DODATNIH PROTOKOLOV ŠT. 4 IN ŠT. 5 K SREDNJEEVROPSKEMU SPORAZUMU O PROSTI TRGOVINI (MSSSPT) 1. èlen Ratificira se Sporazum o pristopu Republike Slovenije k Srednjeevropskemu sporazumu o prosti trgovini z dne 25. novembra 1995 in Dodatna protokola št. 4 in št. 5 k Srednjeevropskemu sporazumu o prosti trgovini z dne 13. septembra 1996. 2. èlen Sporazum o pristopu Republike Slovenije k Srednjeevropskemu sporazumu o prosti trgovini ter Dodatna protokola št. 4 in št. 5 k Srednjeevropskemu sporazumu o prosti trgovini se v izvirniku v angleškem jeziku in v prevodu v slovenskem jeziku glasijo:* * Opomba: Sporazum o pristopu Republike Slovenije k Srednjeevropskemu sporazumu o prosti trgovini vkljuèuje tudi besedilo Srednjeevropskega sporazuma o prosti trgovini z dne 21. -
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CHANGES IN SELECTED PARAMETERS OF STEAMED CHEESE DURING STORAGE Viera Ducková*1, Margita Čanigová1, Lucia Zeleňáková2, Miroslav Kročko1 Address(es): Ing. Viera Ducková, PhD., 1 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4710. 2 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. *Corresponding author: [email protected] doi: 10.15414/jmbfs.2020.9.5.1016-1019 ARTICLE INFO ABSTRACT Received 27. 8. 2019 Parenica is a steamed, lightly smoked or unsmoked cheese wound into roll. The aim of this work was to evaluate selected Revised 13. 1. 2020 microbiological and chemical parameters of smoked and unsmoked parenica cheeses from industrial and farm dairy after production and Accepted 16. 1. 2020 after 7 days of storage at 6 °C. Yeasts and molds, as an indicator of hygiene production conditions, were cultivated for 5 days on DRBC Published 1. 4. 2020 agar at 25 °C. The dry matter content was determined by drying to constant weight. Determination of NaCl was performed using the Chloride Analyzer 926. Counts of yeasts in unsmoked cheeses after production were comparable and reached average value 1.65 log CFU.g-1 from farm dairy and 1.57 log CFU.g-1 from industrial dairy. Yeasts weren´t detected in samples of smoked cheeses from the Regular article farm dairy, however their presence was found in 50% of smoked cheeses from industrial dairy with average value 2.67 log CFU.g-1. -
Ginger Tonic 0,20 L 3,20 € Schweppes Tonic Water 0,10 L 1,30 € Thomas Henry Elderflower Tonic 0,20 L 3,20 €
CENIK price list NE SPREGLEJTE don’t miss out POVEŽITE SE Z NAMI connect with us artcafebled art_cafe_bled >> Embrace positive vibrations of a Slovenian word SREČA, meaning HAPPYNESS. Carry your happy memories with you in the form of a delicate A unique souvenir from Bled sterling silver jewelry every day. that will hold a special Sprejmi pozitivne vibracije meaning for you slovenske besede SREČA in Unikaten spominek s posebnim ujemi svoje spomine v nežnem pomenom iz Bleda srebrnem nakitu. >> Available only here & online Made in Bled Bracelet Na voljo le tu & na spletu Narejeno na Bledu Zapestnica 45 € Limited edition 100% cute and chic Necklace Omejena kolekcija 100% ljubko in elegantno Ogrlica 55 € For more information ask Art Cafe staff. @goldenink_jewelry_ Za več informacij se obrni na Art Cafe osebje. www.goldenink.si Goldenink Jewelry TOPLI NAPITKI hot drinks Vse cene so v evrih in vsebujejo DDV. Bled, 01. 05. 2020 Loreks, d.o.o., Bled Cesta svobode 7A 4260 Bled ID za DDV: SI97822906 KAVA JEČMENOVA KAVA coffee cereal coffee Espresso 1,40 € Orzo Espresso 2,00 € Macchiato 1,60 € Orzo Cappuccino 2,20 € Cappuccino 1,80 € Orzo kava z mlekom 2,40 € Orzo coffee with milk Kava z mlekom 2,00 € Coffee with milk Orzo kava s smetano 2,40 € Orzo coffee with cream Kava s smetano 2,00 € Coffee with cream Orzo bela kava 2,80 € Orzo white coffee Dvojna kava 2,80 € Double coffee Orzo Latte macchiato 3,00 € Dvojna kava z mlekom 3,50 € Double coffee with milk Dvojna kava s smetano 3,50 € Double coffee with cream Bela kava 2,50 € KAVA Z OKUSOM White -
Market Potential Analysis for Regional Products in the Alpine Space Alpbioeco WP T1: Value Chain Analysis – Walnuts and Herbs –
Market potential analysis for regional products in the Alpine Space AlpBioEco WP T1: Value chain analysis – Walnuts and herbs – 1 Authors: Manuela Burkert M.Sc., Prof. Dr. Tobias Chilla Institute of Geography - Regional Development Friedrich-Alexander-University Erlangen-Nürnberg www.spatial-development.eu 2019 2 Content 1) Introduction: project background and objective .............................................................................. 5 2) Methodology ................................................................................................................................... 6 a) Desktop research ..................................................................................................................... 6 b) Expert involvement ................................................................................................................. 7 c) Reporting and synthesis ........................................................................................................... 7 d) Assessment of data availability, data quality and the experts’ involvement ........................... 8 3) Market analysis for walnuts ............................................................................................................ 9 a) Cultivation areas ...................................................................................................................... 9 b) Current market situation ........................................................................................................ 13 i) General trends -
DECISIÓN N.O 1/ 2017 DEL COMITÉ MIXTO DE AGRICULTURA
4.7.2017 ES Diario Oficial de la Unión Europea L 171/185 ACTOS ADOPTADOS POR ÓRGANOS CREADOS MEDIANTE ACUERDOS INTERNACIONALES DECISIÓN N.o 1/2017 DEL COMITÉ MIXTO DE AGRICULTURA de 22 de junio de 2017 por la que se modifica el anexo 12 del Acuerdo entre la Comunidad Europea y la Confederación Suiza sobre el comercio de productos agrícolas [2017/1189] EL COMITÉ MIXTO DE AGRICULTURA, Visto el Acuerdo entre la Comunidad Europea y la Confederación Suiza sobre el comercio de productos agrícolas, y en particular su artículo 11, Considerando lo siguiente: (1) El Acuerdo entre la Comunidad Europea y la Confederación Suiza sobre el comercio de productos agrícolas (en lo sucesivo, «Acuerdo») entró en vigor el 1 de junio de 2002. (2) El anexo 12 del Acuerdo se refiere a la protección de las denominaciones de origen y de las indicaciones geográficas de los productos agrícolas y alimenticios. (3) De acuerdo con lo dispuesto en el artículo 16, apartado 1, del anexo 12 del Acuerdo, Suiza y la Unión Europea han examinado las indicaciones geográficas registradas en la Unión Europea y Suiza, respectivamente, en 2012, 2013 y 2014 y efectuado la consulta pública prevista en el artículo 3 del citado anexo con miras a su protección. (4) En virtud del artículo 15, apartado 6, del anexo 12 del Acuerdo, el grupo de trabajo sobre DOP/IGP creado de conformidad con el artículo 6, apartado 7, del Acuerdo asiste al Comité a petición de este último. El grupo de trabajo ha recomendado al Comité que adapte la lista de las indicaciones geográficas que figuran en el apéndice 1 del anexo 12 del Acuerdo y la lista de la legislación de las Partes que figura en el apéndice 2 de dicho anexo. -
Cm 8943 FCO Treaty Georgia Vol II
European Union No. 3 (2014) Association Agreement between the European Union and the European Atomic Energy Community and their Member States, of the one part, and Georgia, of the other part Brussels, 27 June 2014 [The Agreement is not in force] Presented to Parliament by the Secretary of State for Foreign and Commonwealth Affairs by Command of Her Majesty October 2014 Volume II of II Cm 8943-II © Crown copyright 2014 You may re-use this information (excluding logos) free of charge in any format or medium, under the terms of the Open Government Licence v.2. To view this licence visit www.nationalarchives.gov.uk/doc/open-government-licence/version/2/ or email [email protected] Where third party material has been identified, permission from the respective copyright holder must be sought. This publication is available at www.gov.uk/government/publications Any enquiries regarding this publication should be sent to us at Treaty Section, Foreign and Commonwealth Office, King Charles Street, London, SW1A 2AH. Print ISBN 9781474110938 Web ISBN 9781474110945 Printed in the UK by the Williams Lea Group on behalf of the Controller of Her Majesty’s Stationery Office ID 2675678 10/14 Printed on paper containing 75% recycled fibre content minimum ANNEX XVII GEOGRAPHICAL INDICATIONS ANNEX XVII-A ELEMENTS FOR REGISTRATION AND CONTROL OF GEOGRAPHICAL INDICATIONS AS REFERRED TO IN ARTICLE 170(1) AND (2) 1. A register listing geographical indications protected in the territory; 2. An administrative process verifying that geographical indications identify a good as originating in a territory, region or locality of one or more states, where a given quality, reputation or other characteristic of the good is essentially attributable to its geographical origin; 3. -
Penine in Šampanjci • Sparkling Wines and Champagnes Vina • Wines
SCOTCH SINGLE MALT 0,03l Beefeater 24 8,40 € Penine in šampanjci • Glenmorangie Original 12,00 € Plymouth 80 Prigrizki • Snacks Plymouth 10,80 € »Black Friars«, najstarejša delujoča destilarna v Angliji, od leta 1793 prideluje 10, € Glenmorangie Quinta Ruban 12,00 € Hendrick’s 10,80 € gin z destilacijo edinstvene mešanice sedmih rastlin, mehko vodo z območja 0,03L Blejski tapasi (obloženi kruhki 00 20 Sparkling wines and champagnes Glenmorangie Lasanta 12,00 € Dartmoora in s čistim žitnim alkoholom. Plymouth Gin ima globok okus s z lokalnimi sestavinami) 3, € 7, € A: 12 Tanqueray 10 10,80 € pridihom zemlje in čudovito svežim brinovim ter limoninim dodatkom. The Bled tapas (appetizers with local ingredients) kos - piece 3 kosi - 3 pieces 0,1l 0,375l 0,75l Laphroaig 10 y.o. 12,00 € oldest distillery in England, Black Friars has been in operation since 1793, A: 1, 3, 7 Monkey 47 13,20 € producing gin from a blend of seven botanicals, soft Dartmoor water and Bjana Brut, Goriška Brda, Slovenija 7,80 € 51,50 € Ardbeg 10 y.o. 12,00 € Gin Mare 10,80 € pure grain alcohol. Plymouth Gin boasts a depth of flavour with earthy notes Bjana Rose, Goriška Brda, Slovenija 7,80 € 51,50 € Ardbeg Uigedal 14,40 € and wonderfully fresh juniper and lemon bite. Toast sendvič (toast, šunka, sir, maslo) 6,00 € Toast sandwich (toast, ham, cheese, butter) Medot Brut, Goriška Brda, Slovenija 59,90 € Benromach Organic Product 12,00 € A: 1, 3, 7, 6, 12 Hendrick’s 80 Hišna penina/ House sparkling wine, Radgonske gorice, Tequila Scapa Skiren 12,00 € 0,03l Hendrick’s je edini gin na trgu, za katerega uporabljajo 11 različnih zelišč, 10, € Štajerska Slovenija 4,50 € 25,90 € poleg obveznih brinovih jagod tudi koriander, angeliko, limonino lupino, 0,03L Club sendvič z ocvrtim krompirčkom 90 The Glenlivet 18 y.o.