Official Journal C 26 of the European Union

Volume 63 English edition Information and Notices 27 January 2020

Contents

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 26/01 Euro exchange rates — 24 January 2020 ...... 1

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2020/C 26/02 Prior notification of a concentration (Case M.9704 — Gilde/Proman/Agilitas) Candidate case for simplified procedure (1) ...... 2

2020/C 26/03 Prior notification of a concentration (Case M.9638 — Hyundai Motor Group/Aptiv/JV) Candidate case for simplified procedure (2) ...... 4

OTHER ACTS

European Commission

2020/C 26/04 Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ...... 5

2020/C 26/05 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 ...... 8

EN (2) Text with EEA relevance.

27.1.2020 EN Offi cial Jour nal of the European Uni on C 26/1

IV

(Notices)

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Euro exchange rates (1) 24 January 2020

(2020/C 26/01)

1 euro =

Currency Exchange rate Currency Exchange rate

USD US dollar 1,1035 CAD Canadian dollar 1,4491 JPY Japanese yen 120,96 HKD Hong Kong dollar 8,5770 DKK Danish krone 7,4730 NZD New Zealand dollar 1,6684 GBP Pound sterling 0,84313 SGD Singapore dollar 1,4910 KRW South Korean won 1 289,12 SEK Swedish krona 10,5363 ZAR South African rand 15,8585 CHF Swiss franc 1,0712 CNY Chinese yuan renminbi 7,6509 ISK Iceland króna 137,40 HRK Croatian kuna 7,4415 NOK Norwegian krone 9,9375 IDR Indonesian rupiah 15 002,91 BGN Bulgarian lev 1,9558 MYR Malaysian ringgit 4,4857 CZK Czech koruna 25,160 PHP Philippine peso 56,092 HUF Hungarian forint 336,01 RUB Russian rouble 68,1692 PLN Polish zloty 4,2565 THB Thai baht 33,723 RON Romanian leu 4,7799 BRL Brazilian real 4,6084 TRY Turkish lira 6,5539 MXN Mexican peso 20,7170 AUD Australian dollar 1,6127 INR Indian rupee 78,6700

(1) Source: reference exchange rate published by the ECB. C 26/2 EN Offi cial Jour nal of the European Union 27.1.2020

V

(Announcements)

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

EUROPEAN COMMISSION

Prior notification of a concentration (Case M.9704 — Gilde/Proman/Agilitas) Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 26/02)

1. On 20 January 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: — Gilde V Management B.V. (‘Gilde’, The Netherlands), which is ultimately controlled by Gilde Management Holding B.V., — Proman Expansion (‘Proman’, ).

Gilde and Proman acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of the Agilitas group (‘Agilitas Group’, Belgium) through its holding company Flemish Holdco I N.V. The Agilitas Group is currently solely controlled by Gilde.

The concentration is accomplished by way of purchase of shares.

2. The business activities of the undertakings concerned are: — for Gilde: a private equity fund that invests in medium-sized companies active in various sectors in Europe and in particular in the Benelux, Germany, Switzerland and Austria, — for Proman: active in the staffing sector, in the field of interim, indefinite and fixed duration contracts. Proman operates in Belgium, Canada, France (including in the overseas departments La Reunion and Mayotte), Luxembourg, Monaco, Portugal, Spain, Switzerland, the United Kingdom, and the United States, — for the Agilitas Group: provision of HR solutions with a focus on temporary staffing in Belgium and the Netherlands.

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.

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). (2) OJ C 366, 14.12.2013, p. 5. 27.1.2020 EN Offi cial Jour nal of the European Uni on C 26/3

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

M.9704 — Gilde/Proman/Agilitas

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 26/4 EN Offi cial Jour nal of the European Union 27.1.2020

Prior notification of a concentration (Case M.9638 — Hyundai Motor Group/Aptiv/JV) Candidate case for simplified procedure

(Text with EEA relevance)

(2020/C 26/03)

1. On 17 January 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: — Aptiv PLC (‘Aptiv’, Ireland), — Hyundai Motor Company, Kia Motors Corporation and Hyundai Mobis, all belonging to Hyundai Motor Group (‘HMG’, South Korea). Aptiv and HMG acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of a newly created company constituting a joint venture (‘JV’, US) The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

2. The business activities of the undertakings concerned are: — for Aptiv: global technology and mobility company primarily serving the automotive sector. Aptiv designs and manufactures vehicle components and safety technology solutions, — for HMG: an international group of companies with a diverse portfolio of business activities, including the manufacture and sale of all types of motor vehicles. HMG’s key affiliates include its auto-making arms HMC and Kia as well as its auto-parts making unit Mobis. The JV will design, develop, and commercialise autonomous driving software technologies, services, systems, vehicle architecture and other related enabling offerings with respect to Society of Automotive Engineers (‘SAE’) Levels 4 and/or 5 of autonomous driving.

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.9638 — Hyundai Motor Group/Aptiv/JV Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below: Email: [email protected] Fax +32 229-64301 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. 27.1.2020 EN Offi cial Jour nal of the European Uni on C 26/5

OTHER ACTS

EUROPEAN COMMISSION

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

(2020/C 26/04)

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 e-Ambrosia database.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘РОЛЕ ТРАПЕЗИЦА’ (ROLE TRAPEZITSA)

EU No: TSG-BG-01020-AM01-23.7.2019

‘Bulgaria’

1. Name(s) to be registered

‘Роле Трапезица’ (Role Trapezitsa)

2. Type of product

Class 1.2 – Meat products (cooked, salted, smoked, etc.)

3. Grounds for registration

3.1. The product

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff;

is produced from raw materials or ingredients that are those traditionally used.

The product was registered under Commission Implementing Regulation (EU) No 941/2014 (2).

3.2. The name

has been traditionally used to refer to the specific product;

identifies the traditional character or specific character of the product.

(1) OJ L 179, 19.6.2014, p. 17. (2) OJ L 264, 4.9.2014, p. 1. C 26/6 EN Offi cial Jour nal of the European Union 27.1.2020

The name ‘Роле Трапезица’ (Role Trapezitsa) is derived from ‘Trapezitsa’, the name of a historically significant hill in Veliko Tarnovo, the old imperial capital of Bulgaria. This name has entered into common use without the geographical region influencing the production process. The name is specific in itself because it is used and known throughout Bulgaria and its history and reputation date back over many years. The product continues to be produced and to be popular throughout the country under this name.

4. Description

4.1. Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of the Regulation) ‘Роле Трапезица’ (Role Trapezitsa) is a pressed, raw dry-cured meat product prepared from chilled or frozen pork collar and a mixture of salt and natural seasonings (black or white pepper and garlic) stuffed into a casing made of bovine blind gut or collagen and netting and bound with twine. ‘Роле Трапезица’ (Role Trapezitsa) is suitable for direct consumption after removal of the casing.

Physical properties – shape and dimensions Cylindrical, flattened, elongated shape.

Chemical properties — water content: not more than 48 % of the total weight — salt (sodium chloride): not more than 6,7 % of the total weight — pH not less than 5,4

Organoleptic properties External appearance and colour: clean surface covered with a thin layer of white noble mould. Cut surface: smooth and clean, the meat being pinkish red and the pieces of fat being white to pale cream. Consistency: dense and elastic. Flavour and aroma: distinctive, pleasant, moderately salty, with a distinct aroma of the garlic and black pepper seasonings. ‘Роле Трапезица’ (Role Trapezitsa) may be marketed whole, cut into pieces or sliced, vacuum-packed, in cellophane or in modified-atmosphere packaging.

4.2. Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of the Regulation) Composition per 100 kg of raw materials: Pork collar, chilled or frozen. Spices: — natural black or white pepper – 400 g — garlic – 100 g — Salting mixture: 4,5 kg of salt; 40 g of ascorbic acid (E300) as an antioxidant; 100 g of potassium nitrate (E252) or 85 g of sodium nitrate (E251) as a preservative; 500 g of refined granulated sugar. — Bovine blind gut, collagen film, netting, twine permitted for use with food.

Production method ‘Роле Трапезица’ (Role Trapezitsa) is prepared from chilled or frozen pork collar with a pH of 5,6 to 6,2. The pork collars are rolled into shape and placed in clean containers for salting. To ensure a better distribution of the components of the salting mixture, the nitrates and salt are mixed first, after which the other ingredients are added. The meat is salted by hand or mechanically. The salted collars are packed tightly into plastic or stainless steel containers to mature in a cold store with an air temperature of between 0 and 4 °C. After 4 to 5 days, the pieces are re-arranged (the pieces at the top changing places with those at the bottom) and they are left to rest for at least 10 to 12 days under the same conditions until they are fully and evenly salted. After completion of the salting stage, the meat is stuffed into casings made of bovine blind gut or collagen film. Each piece is bound spirally with twine or tightly encased in netting and hung on wooden and/or metal frames or rods arranged on stainless steel sausage trolleys. The pieces are not allowed to come into contact with one another. They are left hanging on trolleys to drain for up to 24 hours at an air temperature not exceeding 12 °С. After draining, they remain on the trolleys, which are moved to natural or air-conditioned drying chambers where the temperature and humidity can be regulated. An air 27.1.2020 EN Offi cial Jour nal of the European Uni on C 26/7

temperature no higher than 17 °С and a relative humidity of 70-85 % are maintained during drying. After 3 to 5 days of drying, the ‘Роле Трапезица’ (Role Trapezitsa) is pressed for 12-24 hours. Initial pressing takes place when the pieces of ‘Роле Трапезица’ (Role Trapezitsa) have dried slightly and a slight crust can be felt on their surface. Before they are pressed, the individual pieces must be sorted according to thickness. Pressing is usually conducted twice or three times. The drying process continues until a dense elastic consistency is achieved.

4.3. Description of the key elements establishing the product’s traditional character (Article 7(2) of the Regulation)

Specificity of the product The specific character of ‘Роле Трапезица’ (Role Trapezitsa) is imparted by the following distinctive properties of the product: — tenderness and succulence – the pork collar from which ‘Роле Трапезица’ (Role Trapezitsa) is made is high-quality marbled meat. The use of this ingredient and adherence to the traditional production method (in particular during drying and pressing) give the finished product its distinctive succulence and tenderness. — taste and smell – the distinctive taste and smell of ‘Роле Трапезица’ (Role Trapezitsa) are also due to the seasonings, especially the garlic, which are carefully selected and measured out, in combination with the pork collar meat. The product’s specific aroma and taste are also due to the lengthy process of drying in its casing. — shape: the product has a characteristic flattened shape, which it acquires after pressing. Another specific distinguishing feature of ‘Роле Трапезица’ (Role Trapezitsa) is that the meat is stuffed into casing made of bovine blind gut or collagen film bound by netting, and that it acquires its specific flattened shape after being pressed several times, which makes it easy to distinguish from other raw dry-cured uncomminuted meat specialities of the same group.

Traditional character of the product Raw dry-cured meat specialities made from uncomminuted pork are traditional and specific forms of Bulgarian meat products. They are made from pork tenderloin or pork collar. ‘Роле Трапезица’ (Role Trapezitsa), which has been made in Bulgaria using traditional techniques for over 30 years, is one of these products. The recipe was first standardised in Bulgarian State Standard BDS 2984-75 – ‘Pork roulade’, State Standardisation Commission, Sofia, 1975, followed by BDS 2984-84 – ‘Role Trapezitsa’. The production technique for ‘Роле Трапезица’ (Role Trapezitsa) is described in Sbornik tehnologichni instruktsii za proizvodstvo ma mesni proizvedeniya, published in 1981 by DSO Rodopa and the Meat Industry Institute. This technique and the recipe are followed to this day. The main reason for introducing these standards was a desire to safeguard the traditional recipe and harmonise the production technique by means of a common set of rules to ensure proper maturation at the drying stage, which is a fundamental and traditional aspect of the production of this type of product. This process brings about microbiological, biochemical and physico-chemical changes in the raw meat that make it suitable for direct consumption and give it its specific organoleptic, nutritional and biological properties. The available microflora plays a key role in this process. An important condition for the natural selection of the specific microflora is the use of traditional presses comprising wooden panels used for pressing during drying. The product is pressed not only to obtain its flattened shape, but also because pressing influences maturation and drying as well as certain characteristics that determine the quality of the finished product, avoiding uneven drying owing to intensive mass transfer in the surface layers and retardation thereof in the centre, as these would give rise to defects. C 26/8 EN Offi cial Jour nal of the European Union 27.1.2020

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 26/05)

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 of the date of this publication.

SINGLE DOCUMENT

‘BROUSSE DU ROVE’

EU No: PDO-FR-02424 – 28.6.2018

PDO (X) PGI ()

1. Name(s) ‘Brousse du Rove’

2. Member State or third country France

3. Description of the agricultural product or foodstuff

3.1. Type of product [as in Annex XI] Class 1.3: Cheeses

3.2. Description of product to which the name in (1) applies ‘Brousse du Rove’ is a goat’s cheese presented in its original cornet used for moulding. The cornet is a truncated cone mould measuring 32 mm (diameter at the top) x 22 mm (diameter at the bottom) x 85 mm (height), with three holes pierced in the base. The cheese is produced using the milk flocculation method after heating and adding white alcohol vinegar as an acidifier. It contains a maximum of 30 grams of dry matter per 100 grams of cheese, and a minimum of 45 grams of fat per 100 grams of cheese when completely dry. Its weight is 45 to 55 grams at the end of the moulding process. This cheese must be consumed very fresh and cannot be sold more than eight days after acidification. Its paste is white, smooth and slightly glossy, with a supple, creamy and non-granular consistency. The cheese’s principal aromas are of mildly animally fresh milk and sweet almond. It also has secondary aromas that vary depending on the goats’ diet on the day and during the lactation period (kermes oak, rosemary, broom, etc.). ‘Brousse du Rove’ does not have a creamy beige (Geotrichum) rind, which would indicate that the product had started to ripen.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only) ‘Brousse du Rove’ is produced exclusively from the whole milk of Rove goats reared in the geographical area. The goats’ feed intake is made up exclusively of: — Grazing within the geographical area. — Dry fodder: maximum 0,5 kilograms in raw matter per day per milking goat on average over the year. It consists of hay from a mixture of natural meadow, grasses, legumes or straw.

(1) OJ L 343, 14.12.2012, p. 1. 27.1.2020 EN Offi cial Jour nal of the European Uni on C 26/9

— Concentrated feed: maximum 0,5 kilograms in raw matter per day per milking goat. It consists of raw materials made up of simple grains and/or simple protein supplements, taken from the following list: barley, maize, triticale, wheat, oats, spelt, sunflower, rye, fatty or defatted cakes (rapeseed, sunflower, soya), dehydrated or grain legumes. Compound concentrated feed is not permitted.

Trace elements, minerals, vitamins and phytotherapeutic foodstuffs are also permitted.

Only plants and supplementary feed derived from non-transgenic products are authorised in the animals’ feed. The planting of transgenic crops is prohibited in all areas of farms producing milk for the production of the ‘Brousse du Rove’ protected designation of origin. This prohibition applies to all types of plant likely to be given as feed to animals on the farm and to all crops liable to contaminate such plants. The tolerated threshold is in line with the current rules and applies to every component of the feed.

As soon as conditions allow it, the goats graze within the geographical area on:

— natural wooded land;

— parcels of land that are not irrigated and have no irrigation system, made up of:

— permanent pasture with indigenous flowers;

— temporary grass, legume or mixed pasture.

The goats graze for at least five hours per day (averaged over the year) and 261 days per year. The maximum authorised density is 0,3 LU (livestock units) per hectare, or two goats per hectare. The hectares taken into account to calculate the density correspond to the areas intended for grazing.

The geographical area of ‘Brousse du Rove’ produces very little grain or dry fodder because of its low precipitation and predominantly calcareous soils. Hay and grain are grown mainly on irrigated land outside the geographical area of production for ‘Brousse du Rove’. In addition, most farmers of Rove goats have neither arable land nor the necessary equipment. The concentrated feed and dry fodder do not therefore necessarily come from the geographical area. However, given the limited quantity of concentrated feed and hay fed to the goats, and a goat’s average annual feed intake (1 100 kg), we can conclude that the feed produced in the geographical area makes up the majority of the goats’ diet and represents at least 70 % of their intake of dry matter (concentrated feed and dry fodder making up a maximum of 182,5 kg of raw matter in concentrates, or around 168,8 kg of dry matter, and 182,5 kg of raw matter in dry fodder, or around 153 kg of dry matter, per goat per year).

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

The milk is produced and turned into cheese and the cheese is moulded in cornets within the geographical 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

In addition to the mandatory information provided for in the rules on the presentation of foodstuffs, each cornet of ‘Brousse du Rove’ bears the identification sticker issued by the group, which indicates the registered name of the product, in a font size at least equal to two thirds of the size of the largest characters on the label, and the European Union’s PDO symbol in the same visual field. The stickers are issued in a non-discriminatory manner. Operators receive as many identification stickers as they request.

In addition, if the cornet is not the unit for sale to the consumer, each unit of sale to the consumer is marketed bearing a label indicating the registered name of the product, in a font size at least equal to two thirds of the size of the largest characters on the label, and the European Union’s PDO symbol in the same visual field.

4. Concise definition of the geographical area

The geographical area is composed of the following municipalities:

Department of Bouches-du-Rhône (13):

Municipalities included in their entirety in the geographical area: C 26/10 EN Offi cial Jour nal of the European Union 27.1.2020

Aix-en-Provence, , , , Auriol, , , Les Baux-de-Provence, , Belcodène, Berre-l’Etang, Bouc-Bel-Air, , Cabriès, , Carnoux-en-Provence, Carry-le-Rouet, , , Charleval, Châteauneuf-le-Rouge, Châteauneuf-les-, , Cornillon-Confoux, , Cuges-les-Pins, , Eguilles, Ensuès-la-Redonne, La Fare-les-Oliviers, , , Gémenos, Gignac-la-Nerthe, Gréasque, , , Lançon-Provence, , , , Martigues, Maussane-les-, , , , , , Pélissanne, La Penne-sur-Huveaune, Les Pennes-Mirabeau, , , Peyrolles-en-Provence, Plan-de-Cuques, Port-de-Bouc, , Le Puy- Sainte-Réparade, , Rognes, La Roque-d’Anthéron, Roquefort-la-Bédoule, , Rousset, , Saint- Antonin-sur-Bayon, Saint-Cannat, Saint-Chamas, Saint-Estève-Janson, Saint-Marc-Jaumegarde, Saint-Mitre-les- Remparts, Saint-Savournin, Saint-Victoret, Sausset-les-Pins, Sénas, Septèmes-les-Vallons, Simiane-Collongue, , , , , , Vernègues, Vitrolles. Municipalities partially included in the geographical area: , Eygalières, Eyguières, Fontvieille, , , , Mouriès, Saint-Etienne-du-Grès, Saint-Martin-de- , Saint-Rémy-de-Provence, Salon-de-Provence, . Department of the (83): Municipalities included in their entirety in the geographical area: Le Beausset, La Cadière-d’Azur, Le Castellet, Evenos, , Pourrières, , Saint-Zacharie, Signes. Municipalities partially included in the geographical area: Plan-d’-Sainte-Baume. Department of (84) Municipalities included in their entirety in the geographical area: Ansouis, La Bastide-des-Jourdans, , Beaumont-de-, Cabrières-d’Aigues, , Cheval-Blanc, , , , , La Motte-d’Aigues, Mérindol, Mirabeau, Peypin-d’Aigues, Pertuis, Puget, , Saint-Martin-de-la-Brasque, , La Tour-d’Aigues, , , Vitrolles-en-. The National Institute of Origin and Quality (INAO) has lodged a map delineating the boundaries of the geographical area with the municipal authorities of the municipalities concerned.

5. Link with the geographical area ‘Brousse du Rove’ is a ‘fresh-type’ cheese, produced exclusively from the milk of Rove goats reared using extensive farming methods according to the silvopastoral tradition. White alcohol vinegar is used as an acidifier, which allows the milk to coagulate by ‘flocculation’. In terms of topography and geography, the geographical area corresponds to the western part of calcareous lower Provence, bordered to the south by the Mediterranean Sea, to the east by the limestone plateaux of the Var, to the west by the floodplains of and Crau (which are outside the geographical area) and to the north by the Alpilles and Luberon mountains; the Comtat floodplain is not included. The area is unusual in that it consists of a series of secondary calcareous mountain ranges running east to west, separated by sedimentary basins. The mountains are of low altitude. Only the summits of Sainte-Baume and Sainte-Victoire reach an altitude of 1,000 metres. The climate of the geographical area is characterised by low average annual precipitation (between 550 and 700 mm) concentrated in the autumn and early spring, average annual temperatures between 13 and 15 °C, a significant temperature range (with the number of frosts varying between 20 and 80 days per year), a strong prevailing wind (), which is cold, dry, northerly and often strong, and around 2 800 annual hours of sunshine. In terms of geology and soil, the limestone mountains that make up the geographical area consist mainly of calcareous formations in the broad sense, of marine or continental (mainly lacustrine) origin, formed principally in the Secondary (Mesozoic) era. In these mountains, the most common soil types ‘under forest’ are carbonate soils. The vegetation that is typical of the geographical area, which is directly linked to the limestone substrate and the climatic conditions in the area, is made up mainly of kermes oak ‘garrigue’ scrubland of varying density, often alongside Aleppo pine and holm oak stands, as well as rockrose, broom, privet, thyme and rosemary. The tradition of rearing Rove goats and producing ‘Brousse du Rove’ goes back to the Middle Ages in the Department of Bouches-du-Rhône. ‘Brousse du Rove’ was then the main source of income for the residents of the village of Le Rove, and was a highly valued speciality in Marseille and the surrounding area. The production methods gradually spread out from the original nucleus, the village of Le Rove. 27.1.2020 EN Offi cial Jour nal of the European Union C 26/11

The goat herds are reared using extensive farming methods in the silvopastoral tradition (the animals are grazed in the forest to benefit from the forage under the trees and contribute towards the growth of the trees, enabling wood production and preventing fires). The goats graze on the wooded land and dry meadows of the geographical area. Rove goats enjoy the foliage of the Aleppo pine and are the only breed to eat the tough and prickly foliage of the kermes oak. Depending on the season, they also eat the foliage and acorns of the holm oak and white pubescent oak, grass in the clearings and the garrigue foliage made up of thyme, rosemary, broom, etc. In order to be able to penetrate the dense vegetation, the goats’ particularly well-adapted horns (with a span of up to 120 cm) are not removed. ‘Brousse du Rove’ is a ‘fresh-type’ cheese, which is distinguished from similar products by the following specific characteristics: — the shape and specific dimensions of the cornet in which it is presented; — its white, smooth and slightly glossy paste, with a supple, creamy and non-granular consistency; — its principal aromas of mildly animally fresh milk and sweet almond; — its secondary aromas that vary depending on the goats’ diet on the day and during the lactation period (kermes oak, rosemary, broom, etc.); — the exclusive use of Rove goat’s milk for its production; — the exclusive use of white alcohol vinegar as an acidifier, which allows the milk to coagulate by ‘flocculation’. These characteristics are at the root of the long-standing reputation of ‘Brousse du Rove’ (see, for example, numerous texts from the nineteenth century). The geographical, climatic, geological and soil characteristics of the geographical area (dry Mediterranean mountain areas), lead to the presence of a specific flora, made up of kermes oak ‘garrigue’ scrubland of varying density, often alongside Aleppo pine and holm oak stands, as well as rockrose, broom, privet, thyme and rosemary. Starting from the village of Le Rove, farmers have for many centuries favoured a particular breed of hardy goats, known as Rove goats, which are physically very resilient to the rough terrain and manage to meet their dietary needs from the poor land, through extensive farming. Rove goats produce small amounts of milk, but the milk has a very good cheese yield because it is particularly rich in fat and protein. It is this milk that gives ‘Brousse du Rove’ its characteristic texture and flavours. The high fat content is one of the factors that contribute to the flavour of the milk and the cheese produced from it, as the volatile molecular compounds of the plants eaten by the animals are fixed by the milk fat. The aromas developed by ‘Brousse du Rove’ therefore reflect the goats’ diet. The characteristics of the paste of ‘Brousse du Rove’ (smooth, supple, creamy and non-granular) are also achieved thanks to the specific local know-how in the process of transformation and coagulation known as ‘flocculation’. After milking, the milk is heated in a container over a direct flame, until it reaches a temperature of between 85 °C and 95 ° C, when the heat source is cut off. When the temperature of the milk is between 65 °C and 75 °C, a small amount of white alcohol vinegar is added, while stirring regularly by hand until the characteristic ‘flocs’ are obtained, marking the separation of the milk’s dry matter from the whey. Once formed, the flocs are immediately collected and moulded by hand in cornets, in which they are also sold. The shape and specific dimensions of the ‘Brousse du Rove’ mould make the cheese immediately recognisable and also help preserve its organoleptic qualities, as they allow for moderate draining.

Reference to publication of the specification

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

https://extranet.inao.gouv.fr/fichier/CDC-BrousseRove-190320.pdf

ISSN 1977-0936 (electronic edition) ISSN 1725-2431 (paper edition)

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