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Official Journal C 125 of the European Union

Volume 57 English edition Information and Notices 26 April 2014

Contents

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2014/C 125/01 Euro exchange rates ...... 1

NOTICES FROM MEMBER STATES

2014/C 125/02 List of ports in EU Member States where landings and transhipment operations of fishery products are allowed and port services are accessible for third country fishing vessels, in accordance with Article 5(2) of Council Regulation (EC) No 1005/2008 ...... 2

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2014/C 125/03 Prior notification of a concentration (Case M.7093 — DLG/Lantmännen/HaGe Polska) — Candidate case for simplified procedure (1) ...... 6

2014/C 125/04 Prior notification of a concentration (Case M.7232 — Charterhouse/Nuova Castelli) (1) ...... 7

EN (1) Text with EEA relevance OTHER ACTS

European Commission

2014/C 125/05 Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs ...... 8

2014/C 125/06 Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and food­ stuffs ...... 15 26.4.2014 EN Official Journal of the European Union C 125/1

IV (Notices)

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

EUROPEAN COMMISSION

Euro exchange rates (1) 25 April 2014

(2014/C 125/01)

1 euro =

Currency Exchange rate Currency Exchange rate USD US dollar 1,3831 CAD Canadian dollar 1,5239 JPY Japanese yen 141,05 HKD Hong Kong dollar 10,7235 DKK Danish krone 7,4641 NZD New Zealand dollar 1,6106 GBP Pound sterling 0,82285 SGD Singapore dollar 1,7388 SEK Swedish krona 9,0927 KRW South Korean won 1 439,73 CHF Swiss franc 1,2194 ZAR South African rand 14,7444 ISK Iceland króna CNY Chinese yuan renminbi 8,6520 NOK Norwegian krone 8,2845 HRK Croatian kuna 7,6139 BGN Bulgarian lev 1,9558 IDR Indonesian rupiah 16 008,80 CZK Czech koruna 27,460 MYR Malaysian ringgit 4,5234 HUF Hungarian forint 309,60 PHP Philippine peso 61,702 LTL Lithuanian litas 3,4528 RUB Russian rouble 49,8275 PLN Polish zloty 4,2028 THB Thai baht 44,619 RON Romanian leu 4,4506 BRL Brazilian real 3,0836 TRY Turkish lira 2,9539 MXN Mexican peso 18,1549 AUD Australian dollar 1,4883 INR Indian rupee 83,9473

(1) Source: reference exchange rate published by the ECB. C 125/2 EN Official Journal of the European Union 26.4.2014

NOTICES FROM MEMBER STATES

List of ports in EU Member States where landings and transhipment operations of fishery products are allowed and port services are accessible for third country fishing vessels, in accordance with Article 5(2) of Council Regulation (EC) No 1005/2008 (2014/C 125/02)

The publication of this list is in accordance with Article 5(4) of Council Regulation (EC) No 1005/2008 of 29 September 2008 (1).

Member State Designated ports Belgium Oostende Zeebrugge Бургас (Burgas) Варна (Varna) Denmark Esbjerg Fredericia Hanstholm Hirtshals Hvide Sande (*) København Skagen Strandby (*) Thyborøn (*) Aalborg Aarhus Germany Bremerhaven Cuxhaven Rostock (transhipments not allowed) Sassnitz/Mukran (transhipments not allowed) Estonia None at the moment Ireland Killybegs (*) Castletownbere (*) Πειραιάς (Piraeus) Θεσσαλονίκη (Thessaloniki) A Coruña A Pobra do Caramiñal Algeciras Alicante Almería Barbate (*) (transhipments and landings not permitted) Barcelona Bilbao Cádiz Cartagena Castellón Gijón Huelva Las Palmas de Gran Canaria Málaga Marín Palma de Mallorca (*) Ribeira Santa Cruz de Tenerife

(1) OJ L 286, 29.10.2008, p. 1. 26.4.2014 EN Official Journal of the European Union C 125/3

Member State Designated ports Santander Tarragona Valencia Vigo (Área Portuaria) Vilagarcía de Arousa

France Metropolitan : Bordeaux Dunkerque Boulogne Le Havre (*) Cherbourg (*) Granville (*) Saint-Malo Roscoff (*) Brest Douarnenez (*) Concarneau (*) Lorient (*) Nantes — Saint-Nazaire (*) La Rochelle (*) Rochefort-sur-Mer (*) Port-la-Nouvelle (*) Sète Marseille Port Marseille Fos-sur-Mer Overseas France: Le Port (La Réunion) Fort-de-France (Martinique) (*) Port de Jarry (Guadeloupe) (*) Port du Larivot (Guyane) (*)

Croatia None at the moment

Italy Ancona Brindisi Civitavecchia Fiumicino (*) Genova Gioia Tauro La Spezia Livorno Napoli Olbia Palermo Ravenna Reggio Calabria Salerno Taranto Trapani Trieste Venezia

Cyprus Λεμεσός (Limassol)

Latvia Liepāja (*)/ (**) Riga Ventspils

Lithuania Klaipėda

Malta Valletta (Deepwater Quay, Laboratory Wharf, Magazine Wharf) C 125/4 EN Official Journal of the European Union 26.4.2014

Member State Designated ports Netherlands Den Helder (***) Eemshaven Ijmuiden Harlingen Scheveningen (*) Velsen-Noord Vlissingen Poland Gdańsk Gdynia Szczecin Świnoujście Aveiro Lisboa Peniche Porto Setúbal Sines Viana do Castelo Açores: Horta Ponta Delgada Madeira: Caniçal Romania Constanța Slovenia None at the moment Finland None at the moment Sweden Ellös (*) Göteborg (***)/ (****) Karlskrona Saltö (*)/ (***)/ (****) Karlskrona Handelshamnen (*)/ (***)/ (****) Kungshamn (*) Lysekil (*)/ (***) Mollösund (*) Nogersund (*)/ (***)/ (****) Rönnäng (*)/ (***) Simrishamn (*)/ (***)/ (****) Slite (*)/ (***)/ (****) Smögen (*)/ (***)/ (****) Strömstad (*)/ (***) Trelleborg (*)/ (***)/ (****) Träslövsläge (*) Västervik (*)/ (***)/ (****) Wallhamn (*)/ (***)/ (****) United Kingdom Aberdeen (*)/ (**) Dundee (*) (only access to port services) Falmouth Fraserburgh (*)/ (**) Grangemouth (*) (only access to port services) Greenock (*) (only access to port services) Grimsby Hull Immingham Invergordon (*) (only access to port services) Kinlochbervie (*)/ (**) Leith (*) (only access to port services) Lerwick (*)/ (**) Lochinver (*)/ (**) Methel (*) (only access to port services) 26.4.2014 EN Official Journal of the European Union C 125/5

Member State Designated ports Peterhead Plymouth (*)/ (**) Scrabster (*)/ (**) Stornoway (*) (only access to port services) Ullapool (*)/ (**)

(*) Not an EU Border Inspection Post (BIP). (**) Landings only accepted from fishing vessels flying the flag of EEA or EFTA countries. (***) Landings of all fishery products from vessels flying the flag of Norway, Iceland, Andorra and the Faroe Islands are allowed. (****) Landings of more than 10 tons of herring taken in areas outside the Baltic Sea, mackerel and horse mackerel are not permitted. C 125/6 EN Official Journal of the European Union 26.4.2014

V (Announcements)

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

EUROPEAN COMMISSION

Prior notification of a concentration (Case M.7093 — DLG/Lantmännen/HaGe Polska) Candidate case for simplified procedure (Text with EEA relevance) (2014/C 125/03)

1. On 14 April 2014, the European Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which Lantmännen ekonomisk förening (‘Lantmännen’ of Sweden) and Dansk Landbrugs Grovvareselskab a.m.b.a. (‘DLG’ of Denmark) through a subsidiary acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control by way of purchase of shares in HaGe Polska sp. z o.o. (‘HaGe Polska’ of Poland). 2. The business activities of the undertakings concerned are: — for Lantmännen: is a Swedish farmers’ cooperative active in agriculture, machinery, energy and food, — for DLG: is a Danish farmers’ cooperative operating in the agricultural sector offering products and services to farmers in Denmark and other European countries, — for HaGe Polska: is engaged in the wholesale of agricultural commodities, including grains, seeds and fertilisers. 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 European Commission. Observations must reach the European Commission not later than 10 days following the date of this publica­ tion. Observations can be sent to the European Commission by fax (+32 22964301), by e-mail to [email protected] or by post, under reference number M.7093 — DLG/Lantmännen/HaGe Polska, to the following address: European Commission Directorate-General for Competition Merger Registry 1049 Bruxelles/Brussel BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). (2) OJ C 366, 14.12.2013, p. 5. 26.4.2014 EN Official Journal of the European Union C 125/7

Prior notification of a concentration (Case M.7232 — Charterhouse/Nuova Castelli) (Text with EEA relevance) (2014/C 125/04)

1. On 16 April 2014, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Charterhouse Capital Limited Group (‘Charterhouse’, United Kingdom) acquires within the meaning of Article 3(1)(b) of the Merger Regulation, control of the whole of Nuova Castelli S.p.A. (‘Nuova Castelli’, ), its controlled companies, including the company Magyar Sajt Korlátolt Felelősségű Társaság (‘Magyar Sajt’, Hungary), by way of purchase of shares. 2. The business activities of the undertakings concerned are: — for Charterhouse: provider of equity capital and fund management services, — for Nuova Castelli: manufacturer, processor and marketer of Italian cheese and dairy products. 3. On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. 4. The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission. Observations must reach the Commission not later than 10 days following the date of this publication. Obser­ vations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER- [email protected] or by post, under reference number M.7232 — Charterhouse/Nuova Castelli, to the following address: European Commission Directorate-General for Competition Merger Registry 1049 Bruxelles/Brussel BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’). C 125/8 EN Official Journal of the European Union 26.4.2014

OTHER ACTS

EUROPEAN COMMISSION

Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2014/C 125/05)

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

AMENDMENT APPLICATION COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2) AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9 ‘LIVAROT’ EC No: FR-PDO-0217-01089 – 03.09.2012 PGI ( ) PDO ( X ) 1. Sections of the specification affected by the amendments — ☐ Name of product — ☒ Description of product — ☒ Geographical area — ☒ Proof of origin — ☒ Method of production — ☐ Link — ☒ Labelling — ☒ National requirements — ☐ Other [to be specified]

2. Type of amendment(s) — ☐ Amendment to Single Document or Summary Sheet — ☒ Amendment to specification of registered PDO or PGI for which neither the Single Document nor the Summary has been published — ☐ Amendment to specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006) — ☐ Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

(1) OJ L 343, 14.12.2012, p. 1. (2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012. 26.4.2014 EN Official Journal of the European Union C 125/9

3. Amendment(s) The purpose of the following amendments is to strengthen the characteristics and quality of the product related to its geographical origin and to protect the reputation of the PDO ‘Livarot’.

— See point 2 of the specification: Description of product The description includes certain specific technical data used to describe ‘Livarot’:

— the dry matter content of the cheese ranges between 44 % and 52 %,

— the reference sizes of Livarot have changed: ‘quart Livarot’ has been discontinued and ‘grand Livarot’ has been added,

— the cheese is now sold in the following formats: ‘grand Livarot’ has a diameter ranging between 190 and 210 mm and a net weight ranging between 1 200 and 1 500 g as indicated on the package, the 4/4, or ‘Livarot’, has a diameter ranging between 120 mm and 128 mm and a net weight ranging between 450 and 500 g as indicated on the package, the ‘3/4 Livarot’ has a diameter ranging between 107 and 115 mm and a net weight ranging between 330 and 350 g as indicated on the package, ‘petit Livarot’ has a diameter ranging between 80 and 94 mm and a net weight ranging between 200 and 270 g as indicated on the package.

It is noted that the cheese size descriptions refer to the selling formats.

The organoleptic characteristics of ‘Livarot’ have been added.

— See point 3 of the specification: Geographical area The amended geographical area of ‘Livarot’ includes 173 additional municipalities and one municipality less compared to the original area, which consisted of 118 municipalities. The extension aims in particular at including the northern part of the Pays d’Auge so that the geographical area of the PDO overlaps with this natural region.

The northern part of the Pays d’Auge has the same environmental conditions as the southern parts: the same geology (clay formations), the same pedology (high proportion of clay in the soil), similar landscapes where marshes or hilly plateaux predominate and a dense and extensive hydrographic network. These char­ acteristics are crucial for the grass production that is at the heart of the link between Livarot and its locality.

In addition to these stable regional variables (geology, pedology, landscape, hydrography), traditions such as maintaining grassland (PG/UAA > 50 %), farming practices (raising Normande cattle) or the existence nowa­ days of milk collection zones are similar in both the southern and northern parts of the Pays d’Auge.

This extension is included in the review of the specification which strengthens the link with the locality by introducing the obligation to use the Normande breed and to feed the cattle predominantly through grazing to produce the milk. Indeed, the whole of the Pays d’Auge is characterised by large areas of grass­ land and a large proportion of dairy cows of the Normande breed.

The cheese-making expertise used to make ‘Livarot’ is based on cheese-processing methods for soft cheese that are particularly ubiquitous throughout the Pays d’Auge.

The microflora referred to in the specification that served as a basis for the registration of the PDO is common to the Pays d’Auge as a whole, in other words, the geographical area of Livarot as it is described in this amendment application. Furthermore, tastings of products made in the conditions subject to this amendment application revealed absolutely no differences attributable to the cheese having been produced in different parts of the geographical area.

This natural region complies perfectly therefore with the new production conditions set out in the specifi­ cation.

— See point 4 of the specification: Proof of origin — Prior to starting any production activity, each producer must fill in an identification declaration. This includes a commitment declaration setting out the procedures allowing milk producers whose herds do not yet consist solely of cows of the Normande breed until 2017 to comply with the requirements. C 125/10 EN Official Journal of the European Union 26.4.2014

In addition to the obligatory materials accounting, specific data are required:

— from the farmers in order to check the grazing and feeding conditions added to the specification,

— from the cheese dairies in order to check the milk collection and processing conditions laid down in the specification,

— from the farm producers in order to check the quantities and sizes of cheese produced per day.

— The method for organising organoleptic tests is also specified.

— See point 5 of the specification: Method of production The specification details a number of points in order to better describe the traditional milk production and cheese processing conditions that contribute to the reputation of ‘Livarot’:

The milk production conditions: As of 1 May 2017, ‘Livarot’ will be made from milk produced on farms where the milk herd consists exclusively of Normande cows. The time allowed for the implementation of this provision is related to the history of ‘Livarot’: in 1975 when the cheese achieved recognition in the form of the protected designation of origin ‘Livarot’, the group did not consider it necessary to stipulate the use of the Normande breed in the national legislation, because that breed was used by all stock farmers and was not in danger of being replaced by other breeds. Over time, however, the Prim’Holstein breed has been introduced and became more widespread. The group has since become increasingly aware of the importance of the Normande breed for Livarot’s typical features and image. In order to stop this worrisome trend, and to re-establish the conditions that existed when the product earned its reputation and thus strengthen the link between the product and its locality, the group decided to provide a framework for the milk production method by requiring that cows of the Normande breed be used to make ‘Livarot’ cheese. However, those farmers who have changed breeds since the recognition of the designation in 1975 will require an adaptation period in order to implement this positive measure. For this reason, and until 30 April 2017, at least 80 % of the milk used every month to produce ‘Livarot’ cheese must come from Normande cows.

The herd must graze for at least six months a year and have at its disposal at least 0.33 ha of grassland for each dairy cow being milked, at least 0.25 ha of which is pasturable and located near the milking parlour.

These area requirements ensure that the dairy cows’ ration contains a large share of grass, in keeping with the Pays d’Auge’s pasture farming traditions. This guarantees a close link between the locality and the product through feed that is particular to the geographical area.

In order to ensure a link to the geographical area, at least 80 % of the dry matter in the basic ration of the herd (fodder) must come from parcels of the farm located in the geographical area. There are rules on the amounts (1 800 kg per cow and per calendar year) and quality of the complementary feedstuffs. The specification includes a list of the authorised fodder and complementary feedstuffs.

The time limits for processing the milk are laid down (the milk must come from the last four milkings at the most and not be stocked for longer than 48 hours).

The technical conditions related to the standardisation of the fat content, maturation and heat treatment of the milk are specified. The milk may not be concentrated by partially removing the water in it before coagulation. A list is provided of the ingredients or processing aids or additives authorised in the milk.

The cheese production conditions: It is specified that ‘Livarot’ is produced from milk matured and renneted in a vat with a maximum capacity of 320 litres (as of 1 May 2014).

Milk intended for the production of Livarot is traditionally renneted in a vat with a capacity of about 300 litres. The occasional, infrequent use of larger recipients led the group to introduce a provision limiting the volume of the recipients. 26.4.2014 EN Official Journal of the European Union C 125/11

The reason for setting a maximum volume for the vats used is to allow the curd to be moulded in a single operation. As a result, all the cheese from the same vat will have the same acidity and drainage characteristics. This is not the case with larger vats, where stirring and moulding inevitably take longer (many dozens of minutes in large vats of over one thousands litres, as opposed to a few seconds in a smaller vat). When larger recipients are used the qualities of the cheeses are necessarily different at the beginning and at the end of the moulding process, because the curd continues to develop and become more acidic in the in the vat during the moulding process. Once moulded, the cheeses from more exten­ sively drained curd have a drier and less tasty paste.

The timing and technical conditions for cutting, stirring, moulding, draining and salting the curd are described. It is prohibited to conserve the dairy raw materials, partially finished products, curd or fresh cheese at a temperature below 0 °C.

In order to strengthen ‘Livarot’s’ reputation among consumers as a traditionally made local product, the group wanted to ban the use of lysozyme hydrochloride. This substance is used as an additive to hydro­ lyse certain bonds in the external membranes of bacterial species, in particular butyric spores, which are considered particularly undesirable in cheese-making, as they cause cheese to swell, among other disadvan­ tages. However, one manufacturer would like to continue to use lysozyme hydrochloride until 2015 in order to give milk producers in whose milk there might be butyric spores the time to finish improving their silage practices. Indeed, the presence of butyric spores in milk may be linked to their presence in the silage used to feed the dairy cows.

The ripening and binding of the cheese: The closely related activities of ripening, washing and binding the cheeses are laid down.

The cheese is ripened in a ripening room at a temperature varying between 10 and 14 °C and, if neces­ sary, this is followed by post-ripening at a temperature ranging from 6 °C to 9 °C.

The technical conditions related to the ripening of ‘Livarot’ are specified: during the ripening period in the ripening room, the cheeses are washed at least three times and may also be brushed. Cultures or ‘rocou’ may be added to the washing solution. The washing solution is composed of salt water to which cultures and/or rocou may be added at a concentration lower than 2 %.

The minimum ripening period of ‘Livarot’ and ‘grand Livarot’ has been increased by 21 days to 35 days to take into account the practices of the cheese maturers, who have gradually lengthened this period to 35 days, unrestricted by the specification, so that the larger the cheeses are, the longer the ripening period. In order to perpetuate this practice, which has a positive influence on the cheeses’ taste, the group wished to lay down this minimum ripening period for ‘Livarot’ and ‘grand Livarot’ in the specification.

The requirement to wrap strips around all sizes of ‘Livarot’ cheese is included in the chapter ‘Description of product’ and reiterated in the chapter ‘Evidence of the link with the geographical origin’. This binding practice, which dates back to the 19th century and is as old as Livarot, was already referred to in the specification that served as the basis for the registration of the PDO. The binding of the cheese is very important for the visual identity of ‘Livarot’, and it is also behind the appellation ‘colonel’ by which it is popularly known, because the overlapping strips resemble the braids sewn on the uniforms of members of the French military to denote that rank. In order to preserve this key element of the cheese’s identity, the group wished to include the requirement to bind all sizes of ‘Livarot’ in the specification. C 125/12 EN Official Journal of the European Union 26.4.2014

The material of the strips are made is no longer specified, so operators may use new materials if they so wish, except for the 4/4 ‘Livarot’, for which the strips must be made of vegetable fibre as of 1 May 2017. Indeed, while the nature of the binding material only marginally affects the visual identity of the cheese, the 4/4 size, as the most representative of all ‘Livarot’ cheeses, is accordingly the most concerned by this tradition, which is already practised by certain operators. A certain period of time is needed to implement the provision so that all operators can introduce the procedures necessary for binding the cheese with vegetable-fibre strips (such as securing a supplier of such strips).

— See point 8 of the specification: Specific labelling details The particulars that are compulsory on the labelling have been set out. The obligation to use the INAO logo has been waived. Labels must bear the European Union ‘AOP’ [PDO] logo.

— See point 9 of the specification: National requirements Addition of a table on the main points to be verified and removal of the reference to the technical imple­ menting rules.

SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (3) ‘LIVAROT’ EC No: FR-PDO-0217-01089 – 03.09.2012 PGI ( ) PDO ( X ) 1. Name ‘Livarot’

2. Member State or Third Country France

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

3.2. Description of product to which the name in (1) applies ‘Livarot’ is a cylindrical cheese made exclusively from renneted cow’s milk; it has a soft, slightly salty paste, a washed rind that is reddish in colour, and is ripened and bound with three to five strips. As of 1 May 2017, the 4/4 reference size, or ‘Livarot’, will be systematically wrapped in strips of vegetable fibre.

‘Livarot’ contains a minimum of 40 grams of fat per 100 grams of cheese when completely dry and a dry-extract content ranging between 44 % and 52 %.

‘Livarot’ may be sold in the sizes petit, 3/4, 4/4 or grand. ‘grand Livarot’ has a diameter ranging between 190 and 210 mm and a net weight ranging between 1 200 and 1 500 g as indicated on the package, the 4/4, or ‘Livarot’, has a diameter ranging between 120 mm and 128 mm and a net weight ranging between 450 and 500 g as indicated on the package, ‘3/4 Livarot’ has a diameter ranging between 107 and 115 mm and a net weight ranging between 330 and 350 g as indicated on the package, and the ‘petit Livarot’ has a diameter ranging between 80 and 94 mm and a net weight ranging between 200 and 270 g as indicated on the package.

The total ripening period, calculated from the renneting date, is a minimum of 21 days for the ‘3/4 Livarot’ and ‘petit Livarot’ sizes, and a minimum of 35 days for the ‘Livarot’ and ‘grand Livarot’ sizes.

(3) Replaced by Regulation (EU) No 1151/2012. 26.4.2014 EN Official Journal of the European Union C 125/13

Its washed, slightly sticky rind varies from straw yellow to reddish in colour. Its supple, dark yellow paste has a light scattering of small holes. ‘Livarot’ is a cheese characterised by the strong, lingering nature of its aromas. Its slightly salty and runny paste has a pronounced taste that brings to mind the floral taste of straw and hay and farmyard and, smoky flavours.

3.3. Raw materials (for processed products only) As of 1 May 2017, the herd of each farm must consist exclusively of dairy cows of the Normande breed. Until 30 April 2017, at least 80 % of the milk used every month to produce ‘Livarot’ must come from cows of the Normande breed.

In addition to the raw dairy materials, the only ingredients, production aids or additives authorised in the milk and during its production are rennet, innocuous bacterial cultures, yeasts, moulds, salt and calcium chloride.

The use of lysozyme hydrochloride is authorised until 31 December 2014 solely during the period between 15 October and 15 April.

3.4. Feed (for products of animal origin only) To ensure that there is a close link between the locality and the product through the use of feed which is particular to the geographical area, the dairy cows must graze for at least six months of the year. The farm must have a minimum area under grass of 0.33 ha for each dairy cow being milked, of which a minimum of 0.25 ha is pasturable and accessible from the milking rooms.

At least 80 %, expressed as dry matter, of the fodder-based basic ration of the herd must come from parcels of the farm located in the geographical area. The amount of complementary feed provided is restricted to 1 800 kg per cow in the herd per calendar year.

3.5. Specific steps in production that must take place in the defined geographical area The milk is produced and the cheese is manufactured, matured and wrapped in strips within the geograph­ ical area defined in point 4.

3.6. Specific rules on slicing, grating, packaging, etc. —

3.7. Specific rules on labelling Without prejudice to the terms laid down by regulations, each ‘Livarot’ PDO cheese is sold with an indi­ vidual label bearing the name of the designation of origin and the words ‘Appellation d’Origine Protégée’ or ‘AOP’.

Labels must bear the ‘AOP’ [PDO] logo of the European Union.

The descriptions petit, 3/4 and grand may be used on the label of the cheeses in accordance with the conditions laid down in point 3.2 Description of product

4. Concise definition of the geographical area The geographical area extends to the territory of the cantons and parts of cantons of the following depart­ ments:

The department of (14)

All of the cantons of Blangy le Château, , Dozulé, , 1, Lisieux 2, Lisieux 3, Livarot, , Pont L’Evêque, Trouville, in the canton of Bourguebus: the municipality of Airan, the canton of Mézidon-Canon with the exception of the municipalities of Bissières and Percy-en-Auge, in the canton of Morteaux-Coulibeuf: Barou en Auge, Les Moutiers en Auge and Norey en Auge, the canton of St-Pierre sur with the exception of the municipality of St-Pierre sur Dives, in the canton of : the municipalities of , Canteloup, Cléville, Janville, St Ouen du Mesnil Oger, St Pair, St Pierre du Jonquet and Troarn, in the canton of : the municipalities of Amfreville, , Breville les Monts, Cabourg, Gonneville en Auge, Merville-Franceville, Petiville, and .

The department of Orne (61)

All of the canton of Vimoutiers, in the canton of Exmes: the municipalities of Ginai, Avernes sous Exmes, Courménil, Exmes, Omméel, Survie and St Pierre la Rivière, the canton of Gacé with the exception of the municipality of Trinité-des-Laitiers, in the canton of Merlerault: the municipalities of Champ Haut, Lignères, Menil Froger and Le Menil Vicomte, in the canton of Trun: the municipalities of Coudehard, Mont Ormel, Montreuil , St Gervais des Sablons, Chambois, Ecorches and Neauphe sur Dives. C 125/14 EN Official Journal of the European Union 26.4.2014

The department of l’ (27) In the canton of : the municipalities of Fatouville Grestain, Fiquefleur Equainville, La Lande St- Léger, Manneville la Raoult and St Pierre du Val, in the canton of : the municipalities of La Chapelle Hareng, Fontaine la Louvet , , and St-Germain la Campagne. 5. Link with the geographical area 5.1. Specificity of the geographical area Situated between the Channel in the north and the Perche hills in the south, the natural region of the Pays d’Auge is a plateau of average altitude (120 to 250 m) criss-crossed by a great number of streams that have shaped the relief and created many landscape features: wide valleys, plateaux separated from each other by deep gullies as well as small valleys with steep slopes. The region is characterised by the predominance of clay soils, a highly oceanic climate with regular rainfall throughout the year and small differences in temperature between the different seasons. Livarot cheese is mentioned in writing for the first time in the 17th century. In the second half of the 19th century this cheese became very popular as it spread from one city to the next via the railway network. The geographical area has been the site of all of the following: — a specific milk production process that relies traditionally and to a very large extent on the Normande breed and also on the feeding conditions, characterised by the predominant share of grass in the live­ stock ration and the fact that the livestock consume the grass by grazing over a very long period of time. — a dynamic method of making soft cheese using particular local expertise. The milk is systematically skimmed and ripened. The curd is cut into average sized pieces then stirred. During the maturing in the ripening rooms, the cheeses are washed regularly, which enables an orangey rind to form. The binding of the cheese is inseparably linked to the traditional identity of ‘Livarot’ in consumers’ eyes and it also maintains the cheese’s moulded shape. The binding, which takes place during the ripening phase, consists of wrapping strips around ‘Livarot’ three to five times. 5.2. Specificity of the product ‘Livarot’ has a washed, slightly sticky rind that varies from straw yellow to reddish in colour. Its supple, dark yellow paste has a light scattering of small holes. ‘Livarot’ is a cheese characterised by the strong, lingering nature of its aromas. Its slightly salty and runny paste has a pronounced taste that brings to mind the floral taste of straw and hay and farmyard and, smoky flavours. ‘Livarot’ can be recognised by the strips wrapped around it three to five times that are inseparably linked to its identity. 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) ‘Livarot’ is linked to the Pays d’Auge by a series of both human and natural factors. The climate, relief, hydrographic network and soils of the Pays d’Auge provide ideal conditions for grassland. Local farmers have developed a stock breeding system that makes the most of this crop through long grazing periods rendered possible by the mild temperatures and regular rainfall. Furthermore, they have selected a breed, the Normande, that is well adapted to grassland and whose milk has physico-chemical characteristics, in particular coagulation properties, that make it exceptionally well suited to cheese-making. The Pays d’Auge is also a cheese-making region where the expertise related to the production of soft cheese with washed rinds has been passed on from generation to generation down to the present day. This expertise, particularly with regard to the ripening and washing as well as the binding of ‘Livarot’ with strips, contributes to these specific characteristics that give ‘Livarot’ its inimitable taste. Reference to publication of the specification [Article 5, paragraph 7, of Regulation (EC) No 510/2006 (4)] https://www.inao.gouv.fr/fichier/CDCLivarot.pdf

(4) See footnote 3. 26.4.2014 EN Official Journal of the European Union C 125/15

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2014/C 125/06)

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

SINGLE DOCUMENT COUNCIL REGULATION (EU) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2) ‘POMELO DE CORSE’ EC No: FR-PGI-0005-01085 – 15.01.2013 PGI ( X ) PDO ( )

1. Name ‘Pomelo de Corse’

2. Member State or Third Country France

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 the product to which the name in point 1 applies ‘Pomelo de Corse’ is a citrus fruit of the Star Ruby variety or of any other approved variety of the Citrus Paradisi hybrid. The consortium draws up a list of the authorised varieties. The list is updated on the basis of a protocol for the approval of new varieties that aims to ensure that the varieties authorised faithfully reproduce the characteristics of ‘Pomelo de Corse’ and meet the following selection criteria: abundant flowering in bunches, fruit without pips, red flesh and an aromatic taste. After each amend­ ment, this list is distributed to producers, the inspection body and the competent supervisory authorities.

The authorised rootstocks are Poncirus Pomeroy, Citrange Carrizo and Citrange C 35.

The fruit has no pips and a smooth yellow skin, which may have a splash of orange-red on the surface, and pink to red or even purple flesh.

Only extra or prime quality fruit may be marketed as ‘Pomelo de Corse’ PGI.

Ten sizes may be marketed varying in diameter between a minimum of 81 mm and a maximum of 139 mm.

‘Pomelo de Corse’ is an extremely juicy fruit, with minimum 38 % juice content. It has a sweet and perfumed taste.

The fruit must comply with the following criteria:

Acidity (A) of less than 2 g of citric acid per 100 g of juice;

Sugar (E) of over or equal to 9° Brix;

A ratio (E/A) of the juice’s sugar level (E) in relation to its acidity (A) of over 6.

(1) OJ L 343, 14.12.2012, p. 1. (2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012. C 125/16 EN Official Journal of the European Union 26.4.2014

3.3. Raw materials (for processed products only) —

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

3.5. Specific steps in production that must take place in the defined geographical area The fruit must be planted, grown, harvested and sorted in the defined geographical area.

3.6. Specific rules concerning slicing, grating, packaging, etc. During the sorting phase, the fruit may be treated only with a natural wax based coating.

The fruit must be stored, sorted and processed within the defined geographical area.

‘Pomelo de Corse’ is packed in:

— crates with protective bedding.

At the end of processing, a ‘Pomelo de Corse’ sticker is put on each fruit on the top layer of the crate (50 % of the fruit have stickers),

— in trays (retail sale unit) or nets.

Wrapping in a protective net must be followed by packing in crates.

Transporting the fruit in box pallets is forbidden.

‘Pomelo de Corse’ packaged in closed packaging (UVC or nets) need not be marked with stickers.

‘Pomelo de Corse’ is a fresh fruit, harvested at optimum maturity. The fruit is not subject to any phyto­ sanitary preservation treatment after harvesting. Transporting fruit in bulk in box pallets can therefore result in crushing or bruising. Furthermore, transport in box pallets in a confined atmosphere, such as in the case of maritime transport followed by delivery by refrigerated lorry, prevents the free circulation of air around the fruit, leading to differing atmospheric conditions within the pallet that will result in the condition of the individual fruit developing differently. Prohibiting the transport of the fruit in box pallets and making packing in the geographical area compulsory protects against this risk. The physical integrity and characteristics of the ‘Pomelo de Corse’ are therefore preserved.

Furthermore, the packaging plants carry out other intrinsically related tasks (sorting, approval and label­ ling) which require the orchards to be close by; this processing completes the farmers’ work and avoids too much handling of the fruit in bulk. Putting the fruit into a protective net before they are put in the crates prevents any subsequent direct handling of the unprotected fruit during transport, which could result in damage.

In addition to preserving the product’s quality and characteristics, packing the fruit in the geographical area greatly facilitates the product’s traceability. When the fruit is transported in bulk, mixed cargoes of fruit of different origins are allowed. ‘Pomelo de Corse’ is grown and packaged in the geographical area either in crates or in sealed packaging.

3.7. Specific rules concerning labelling The labelling must indicate:

— ‘Pomelo de Corse’, the product name,

— the European Union’s PGI logo.

4. Concise definition of the geographical area The geographical area is defined as follows: altitude of less than 300 metres, slopes of less than 25 % and distance from the sea of less than 15 km and includes the following municipalities: 26.4.2014 EN Official Journal of the European Union C 125/17

Department of Haute-Corse (North ):

Aghione, Aléria, , , , , , Belgodère, , Borgo, Brando, , , Calvi, Canale-di-Verde, Canari, , Castellare-di-Casinca, , Centuri, , , Corbara, Ersa, , , , Galéria, , , L’Ile-Rousse, , Loreto-di-Casinca, , Lugo-di-Nazza, , Luri, Meria, , Monte, , Monticello, , Muro, , Novella, , , , , Olmeta-di-Capocorso, Olmeta-di-Tuda, Olmo, , , , Penta-di-Casinca, , , Piève, Pigna, Pino, Poggio-di-Nazza, Poggio-d’Oletta, Poggio-Mezzana, Prunelli-di-Fiumorbo, , Rogliano, Saint-Florent, San-Gavino-di-Tenda, San-Giuliano, San-Martino-di-Lota, San-Nicolao, Santa-Lucia-di-Moriani, Santa-Maria-di-Lota, Santa-Maria-Poggio, Santa-Reparata-di-Balagna, Santo-Pietro-di-Tenda, Serra-di-Fiumorbo, Sisco, Solaro, Sorbo-Ocagnano, , Taglio-Isolaccio, , , Tomino, Tox, , Valle- di-Campoloro, , , Vescovato, Ville-di-Paraso, Ville-di-Pietrabugno.

Department of Corse-du-Sud (South Corsica):

Afa, Ajaccio, Alata, Albitreccia, Ambiegna, Appietto, Arbellara, Arro, Bastelicaccia, Belvédère-Campomoro, Bilia, Bonifacio, Calcatoggio, Cannelle, Cargèse, Casaglione, Casalabriva, Cauro, Coggia, Cognocoli-Monticchi, Conca, Coti-Chiavari, Cuttoli-Corticchiato, Eccica-Suarella, Figari, Fozzano, Giuncheto, Grossa, Grosseto- Prugna, Lecci, Monacia-d’Aullène, Ocana, Olmeto, Olmiccia, Peri, Pianottoli-Caldarello, Pietrosella, Pila- Canale, Porto-Vecchio, Propriano, San-Gavino-di-Carbini, Sant’Andréa-d’Orcino, Sari-Solenzara, Sarrola-Carco­ pino, Sartène, Serra-di-Ferro, Sollacaro, Sotta, Valle-di-Mezzana, Vico, Viggianello, Villanova, Zonza.

5. Link with the geographical area 5.1. Specificity of the geographical area 5.1.1. Natural factors Soil characteristics

The soils suitable for growing citrus fruits are principally sand-clay-loam in texture and tend to be acidic. These soils rest on a granite or slate geological ground rock.

Climate characteristics

The geographical area is located on an island which influences the climate both on account of its lati­ tude and its mountainous nature.

Corsica, which is located on the 42nd parallel north, is at the northernmost limit for citrus growing.

Contrary to other varieties which require a lot of heat, the temperatures in Corsica provide the Star Ruby variety with the necessary overall annual temperature required to express its full cycle up to the optimal maturity of the fruit and yet are sufficiently mild to prevent growth blockages on account of overly high temperatures.

The temperature is more temperate on account of the influence of the sea and the proximity of high mountain ranges and rainfall levels, like humidity, are higher than in production areas for other citrus fruits.

The protection in terms of plant health provided by the fact that the pomelo is grown on an island

The fact that Corsica is an island is essential from a phytosanitary point of view for the cultivation of ‘Pomelo de Corse’. This is because numerous serious viral or fungal diseases, such as the citrus tristeza virus or the citrus stubborn disease, are fortunately absent from Corsica.

5.1.2. Human factors There is a long tradition of growing citrus fruits on Corsica that, according to some authors, dates back to the beginning of the Christian era.

The spread of the cultivation of ‘Pomelo de Corse’, the first planting of which dates back thirty years, is the result of the producers joining forces to promote this sector.

‘Pomelo de Corse’ now constitutes a notable production among Corsica’s other fruit crops. C 125/18 EN Official Journal of the European Union 26.4.2014

This production is characterised by:

— an agricultural structure made up of small parcels,

— reduced phytosanitary treatments because the crop is grown on an island,

— the know-how of the Corsican citrus farmers, thanks to which the trees are closely monitored and any potential disease better controlled,

— the fruit being hand-picked when it has reached its optimal colour and ripeness on the tree.

5.2. Specificity of the product The ‘Pomelo de Corse’ has a smooth, yellow skin that may have an orange-red patch and intense pink to red or even purple flesh.

The fruit acquires its colour naturally on the tree. It is harvested when fully ripe, which influences its organoleptic qualities (perfumed and sweet taste), expressed by the balance between the sugars and acidity and the absence of any bitterness. The internal quality of this fruit can be seen by the balance in the dry extract (E) between the total quantity of sugars and the total acidity (A).

From a commercial point of view, the sole criterion in international standards is the percentage of juice, which must be a minimum of 35 %. The ‘Pomelo de Corse’ has a juice content of over 38 %, which makes it particularly juicy.

Harvest is done by hand and the fruit are not treated with any phytosanitary products after harvesting, thus preserving all their freshness.

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) ‘Pomelo de Corse’ PGI is noted particularly for the outstanding quality of the fruit (sugar/acid balance, juice content, intense colour, smooth skin) and for its reputation which has become established throughout France.

The soil of the geographic area, which is different from the soil of other potential production areas in the Mediterranean, has characteristics that have enabled the development of rootstocks such as Poncirus and its hybrids (citranges) for the cultivation of the pomelo produced from the Star Ruby variety. These rootstocks give the fruit internal quality characteristics (a good balance between sugars and acids but also juice content and smooth skin) that are higher than what can be achieved with the other rootstocks generally used around the globe.

Corsica’s temperate climate allows the Star Ruby variety, which is naturally rich in lycopene, to fully express this characteristic and thus to produce a ‘Pomelo de Corse’ with a core of intense red flesh. The flesh, which is already intense in colour by September-October, tends to become yellower in winter, and then regain its colour from March-April. The skin, which is yellow in winter, also tends to take on a reddish hue when temperatures become warmer in spring.

These same temperate climatic conditions are responsible for other important characteristics of the ‘Pomelo de Corse’:

— the fruit’s juice content is much higher than other varieties,

— its smooth skin. The rind of the ‘Pomelo de Corse’ is smooth thanks to the very strong marine influ­ ence, which is expressed both in the lower summer temperatures and in an average humidity level that hardly ever descends below 70 %.

The way the pomelo is grown and also packaged in the geographical area guarantees consumers fresh produce and ensures that the product has all the qualities that make ‘Pomelo de Corse’ special and justify its reputation.

The reputation of ‘Pomelo de Corse’, which is hand-picked and not treated with any phytosanitary prod­ ucts after harvesting, is closely linked to the image of Corsica itself: that of an island that respects and preserves nature and the environment, and promotes its agriculture through products that stand out for their quality, and has the advantage of a long citrus-growing tradition. 26.4.2014 EN Official Journal of the European Union C 125/19

‘Pomelo de Corse’ marketing and exports to the continent have soared since 2000 and have helped the product become known throughout France. Various press articles published in the local, national, specialist or general press (‘Vegetable’, ‘FLD Maga­ zine’, ‘FRuiTROP’ or ‘Corse Matin’ for example) on the special qualities of this product, serve to illustrate the widespread reputation that ‘Pomelo de Corse’ has achieved. Reference to publication of the specification (Article 5, paragraph 7, of Regulation (EC) No 510/2006 (3)) https://www.inao.gouv.fr/fichier/CDCIGPPomelodeCorseV1.doc

(3) See footnote 2.

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

EN