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C281 Official Journal Official Journal C 281 of the European Union Volume 63 English edition Information and Notices 26 August 2020 Contents IV Notices NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES European Commission 2020/C 281/01 Euro exchange rates — 25 August 2020 . 1 V Announcements OTHER ACTS European Commission 2020/C 281/02 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 . 2 EN 26.8.2020 EN Offi cial Jour nal of the European Union C 281/1 IV (Notices) NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES EUROPEAN COMMISSION Euro exchange rates (1) 25 August 2020 (2020/C 281/01) 1 euro = Currency Exchange rate Currency Exchange rate USD US dollar 1,1814 CAD Canadian dollar 1,5597 JPY Japanese yen 125,67 HKD Hong Kong dollar 9,1563 DKK Danish krone 7,4423 NZD New Zealand dollar 1,8082 GBP Pound sterling 0,89945 SGD Singapore dollar 1,6170 KRW South Korean won 1 402,12 SEK Swedish krona 10,3525 ZAR South African rand 19,8084 CHF Swiss franc 1,0752 CNY Chinese yuan renminbi 8,1671 ISK Iceland króna 163,10 HRK Croatian kuna 7,5290 NOK Norwegian krone 10,5688 IDR Indonesian rupiah 17 301,60 BGN Bulgarian lev 1,9558 MYR Malaysian ringgit 4,9247 CZK Czech koruna 26,121 PHP Philippine peso 57,357 HUF Hungarian forint 353,46 RUB Russian rouble 88,3600 PLN Polish zloty 4,3919 THB Thai baht 37,185 RON Romanian leu 4,8403 BRL Brazilian real 6,5860 TRY Turkish lira 8,7352 MXN Mexican peso 25,8774 AUD Australian dollar 1,6472 INR Indian rupee 87,7165 (1) Source: reference exchange rate published by the ECB. C 281/2 EN Offi cial Jour nal of the European Union 26.8.2020 V (Announcements) OTHER ACTS EUROPEAN COMMISSION Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2020/C 281/02) This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication. SINGLE DOCUMENT ‘HARICOT DE CASTELNAUDARY’ EU No: PGI-FR-02450 – 8.3.2019 PDO ( ) PGI (X) 1. Name(s) ‘Haricot de Castelnaudary’ 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 product to which the name in 1 applies ‘Haricot de Castelnaudary’ is a dried white lingot bean of the Phaseolus vulgaris species with the following characteristics: — ivory white colour, — large seeds with a thousand seed weight of between 440 and 690 grams, — cylindrical and kidney-shaped, — a moisture content of less than or equal to 16 %, — a rehydration speed which keeps soaking time down to at most one to four hours. (1) OJ L 343, 14.12.2012, p. 1. 26.8.2020 EN Offi cial Jour nal of the European Union C 281/3 It is sold exclusively as a dried bean. In terms of organoleptic characteristics, once ‘Haricot de Castelnaudary’ is cooked, it has a soft, melt-in-the-mouth texture thanks to its rehydration capacity. It remains intact and its delicate skin is preserved. These characteristics are distinctive and are highly desirable qualities for canners and restaurant-owners. 3.3. Feed (for products of animal origin only) and raw materials (for processed products only) — 3.4. Specific steps in production that must take place in the defined geographical area All the stages of production of ‘Haricot de Castelnaudary’, from sowing to harvest, take place in the defined geographical area. 3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to Bulk sales direct to the consumer are not allowed. ‘Haricot de Castelnaudary’ is packaged for consumers in string bags, microperforated bags, small cartons, jute bags or any other non-hermetic packaging. Wholesale packaging is intended for processing. 3.6. Specific rules concerning labelling of the product the registered name refers to — 4. Concise definition of the geographical area The area of the ‘Haricot de Castelnaudary’ protected geographical indication covers the territory of 69 municipalities within the Department of Aude, as follows: Airoux, Baraigne, Belflou, Belpech, Bram, Cahuzac, Carlipa, Cassaigne (La), Cassés (Les), Castelnaudary, Cazalrenoux, Cumiès, Fajac-la-Relenque, Fanjeaux, Fendeille, Fonters-du-Razès, Force (La), Gaja-la-Selve, Generville, Gourvielle, Issel, Labastide-d'Anjou, Lafage, Lasbordes, Laurabuc, Laurac, Louvière-Lauragais (La), Marquein, Mas-Saintes-Puelles, Mayreville, Mézerville, Mireval-Lauragais, Molandier, Molleville, Montferrand, Montmaur, Montauriol, Orsans, Payra- sur-l'Hers, Pécharic-et-le-Py, Pech-Luna, Peyrefitte-sur-l'Hers, Peyrens, Pexiora, Plaigne, Plavilla, Puginier, Ribouisse, Ricaud, Saint-Amans, Sainte-Camelle, Saint-Gaudéric, Saint-Julien-de-Briola, Saint-Martin-Lalande, Saint-Michel-de- Lanès, Saint-Papoul, Saint-Paulet, Saint-Sernin, Salles-sur-l'Hers, Souilhanels, Souilhe, Soupex, Tréville, Villasavary, Villautou, Villeneuve-la-Comptal, Villepinte, Villesiscle, Villespy. 5. Link with the geographical area The link with the geographical area rests on the reputation and particular characteristics of ‘Haricot de Castelnaudary’ resulting from natural and human factors found in the area. Its cultivation is well suited to the soil and climate conditions, which yield beans that conform with the characteristics for which they are renowned (quick rehydration, homogeneity of the beans and melt-in-the-mouth flesh) and which users, in particular canners and restaurant- owners, have come to expect. The geographical area of ‘Haricot de Castelnaudary’, located at the western-most extreme of the Department of Aude, is an area of plains and gently rolling hills (the Lauragais gap) at an altitude of 100 to 300 metres. Winds form the key element of the climate. They make the area of Castelnaudary, with its average rainfall of 650 mm per year, a region of transition between the Atlantic regions and those affected by the Mediterranean climate. Two types of wind blow across the area for around 300 days per year: — the westerly Cers, which blows for 200 days per year, is a cool and moderate wind in summer, which brings down the very high temperatures, and in winter is a cold, stronger wind, — the Autan, an easterly ocean wind which blows for 100 days per year, is a wind that is dried in the summer by the Foehn effect between the Pyrenees to the south and the Montagne Noire to the north. The production area enjoys warm temperatures in summer (25 °C to 28 °C on average) and mild temperatures in winter (10 °C on average) and it is protected from frequent mists by the Seuil de Naurouze, the Montagne Noire and the Pyrenean foothills. C 281/4 EN Offi cial Jour nal of the European Union 26.8.2020 Mostly the Castelnaudary molasse and associated geological formations form the basis of the soils on which the beans are grown. The soils in the geographical area are deep, not very stony and have a good clay/silt balance. They are essentially clay-limestone soils with a silty clay sandy texture. With the rise in industrial production of cassoulet in the region between 1960 and 1980, the area’s producers developed and updated ancestral expertise in the cultivation of ‘Haricot de Castelnaudary’. This expertise is shown by: — the determination of the optimum sowing period (T° soil ≥ 10 °C) on parcels selected for their clay-limestone characteristics, — an in-depth knowledge of the crop’s water requirements thanks to an effective warning system and irrigation network, — the optimum period for harvesting at the parchment stage (malleable yellow/brown pods, green or brown foliage still present on the plant to avoid any risk of spilling out) for natural and quick drying in the field (less than five days). The operations of harvesting, sorting and storing ‘Haricot de Castelnaudary’ have also developed over the years on the basis of expertise in these areas (managing moisture content, cleanness of the batches, grading). ‘Haricot de Castelnaudary’ is a dry, ivory-white bean. With a weight per thousand seeds of between 440 and 690 grams, the ‘Haricot de Castelnaudary’ has the cylindrical and kidney shape characteristic of lingot beans and a moisture content of 16 % or less. The specific characteristics of ‘Haricot de Castelnaudary’ are as follows: — a raw bean rehydration speed which keeps soaking time down (to at most one to four hours), — a delicate skin which, once cooked, can no longer be distinguished from the ‘flesh’, with its tender and melt-in-the- mouth texture, — the bean remains intact when cooked. These specific characteristics and, in particular, the organoleptic characteristics (the soft, melt-in-the-mouth texture and the speed of rehydration) give it the quality sought by canners and restaurant-owners in Castelnaudary for making their traditional dish: cassoulet. The qualities of ‘Haricot de Castelnaudary’ are linked with the area’s soil and climate conditions and the expertise of all its producers. In-depth knowledge of water requirements and wind patterns are the key factors for the beans’ full development and quick drying. The delicate skin and melt-in-the-mouth texture when ‘Haricot de Castelnaudary’ is cooked are the result of a combination of the characteristics of the deep clay-limestone soil and regular rainfall that provide the crop with an abundant water supply, and the producers’ in-depth knowledge of the crop’s water requirements.
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