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N° 21 Rapport D'activité
LETTRE N° 21 ASSEMBLÉE GÉNÉRALE SEPTEMBRE 2016 enjeu crucial pour la protecon de nos IG. Nous serons vigilant à leur mise en œuvre effecve car ce n’est pas tant la liste qui importe mais bien le niveau de protecon qu’elle implique et son applicaon réelle qui constuera une avancée pour nos IG. Le CETA marque le début d’une protecon sui generis au Canada. ÉDITO SOMMAIRE Si l’actualité des accords bilatéraux outre‐ Atlanque a remis sur le devant de la scène la Lobbying queson de la protecon des IG, on oublie trop Niveau internaonal souvent que c’est bien le point de départ de nos AG d’oriGIn, TAIEX workshop ...................................... page 2 AOP. Sans cee protecon, parler de la Contribuon lait cru USA ............................................ page 3 protecon des praques, des savoir‐faire Niveau communautaire parculiers, de la typicité ou encore de la TTIP ‐ bilan des acons CNAOL .................................. page 3 créaon de valeur ajoutée n’aurait que peu de Niveau français sens. L’AOP ne serait pas ce formidable oul de Terme fermier ....................................................... page 3 & 4 développement des territoires, garant de l’authencité pour Mise en transparence des contrôles .......................... page 4 les consommateurs , si cee protecon n’allait pas de paire Ferments lacques ......................................................page 4 avec le concept. Equetage de l’origine .................................................page 4 Toutes les acons que peut mere en place le CNAOL sont INAO bien indirectement, rendues possibles par cee protecon. Agro‐écologie ............................................................... page 5 Et des acons, je souhaite vous en rappeler un certain Valeurs cibles ............................................................... page 5 nombre. La consolidaon du réseau d’OriGIn UE tout Disposions communes des contrôles ....................... -
Swiss Dairy Economy in Figures 2019/20
Swiss Dairy Economy in figures 2019/20 Editor: Swiss Milk Producers SMP Weststrasse 10, P.O.Box CH-3000 Berne 6 Switzerland Telephone +41 (0)31 359 51 11 [email protected] swissmilk.ch Overview All-year businesses Change 17/18 (summering businesses excluded) 2017 2018 absolute in percent Producers number 20'372 19'735 -637 -3.1% Average delivery kg 163'019 168'967 5'948 3.6% Average size of businesses ha 26.4 26.8 0.4 1.5% Average of milk quantity sold per ha (1 ha = 2.47 acres) kg 6'171 6'303 131 2.1% Average milk supply per cow kg 6'244 6'341 96 1.5% Source: Milk statistics Dairy farms according to quantity of milk production 3'500 3'000 2'500 2'000 1'500 1'000 Number of dairy farms dairy of Number 500 0 0–50 >700 50–100 100–150 150–200 200–250 250–300 300–400 400–500 500–700 Valley areas Mountain areas Tons of milk marketed 2018 Source: TSM Treuhand GmbH Dairy farms according to size categories (2018) 2'000 1'800 1'600 1'400 1'200 1'000 800 600 Number of dairy farms dairy of Number 400 200 0 <5 5–10 10–15 15–20 20–25 25–30 30–35 35–40 40–50 50–75 >75 Valley areas Mountain areas Hectares (1 ha = 2.47 acres) productive land Source: TSM Treuhand GmbH Milk performance from cattle of the herd book Breeds 2015/16 2016/17 2017/18 Change 17/18 Standard lactation kg kg kg absolute in percent Brown cattle 7'078 7'171 7'184 13 0.2% Red Holstein 8'062 8'140 8'127 -13 -0.2% Holstein* 8'838 8'813 8'984 171 1.9% Fleckvieh cattle 7'028 7'098 7'100 2 0.0% Simmental 5'767 5'940 5'879 -61 -1.0% Montbéliarde 7'553 7'608 7'472 -136 -1.8% Jersey 5'624 5'718 -
Puur Zwitserse Kaasspecialiteiten • 100 % Zwitserland
• 100 % Zwitserland Puur Zwitserse Kaasspecialiteiten • 100 % Natuur • 100 % Genieten Raclette du Valais AOP Gewicht ca. 5 kg Rijpingstijd min. 3 maanden De rauwmelkse Raclette du Valais AOP is een 100% natuurlijk product uit de Zwitserse bergen van Wallis. Deze half harde Raclettekaas heeft een uitzonderlijke smaak en kwaliteit. Oorspronkelijk werd Raclette de Valais werd gesmolten door/voor de open haard. Deze bereidingswijze is sinds de jaren 50 vervangen door de racletteoven. Wal- liser Raclette AOP kan ook worden bereid in gourmetpannetjes. Het is echter belangrijk dat de kaas niet te veel en te lang wordt verwarmd. Der Scharfe Maxx Gewicht ca.6-7 kg Rijpingstijd ca. 5-7 maanden Der Scharfe Maxx is een aromatische en pittige kaas voor liefhebbers. Deze harde kaas is gemaakt met niet-gepas- teuriseerde volle melk. De zachte smeltende textuur en zijn unieke smaak zal uw smaakpapillen verwennen. Na de productie en een behandeling in het pekelbad, rijpt de Scharfe Maxx met regelmatige zorg uit in speciaal gecondi- tioneerde rijping kelders. Die Alter Schweizer Gewicht ca.6-7 kg Rijpingstijd ca. 10 maanden Die Alter Schweizer is een kaas uit Oost Zwitserland met een lange rijpingstijd waardoor hij een pittige fijne smaak heeft. Met deze leeftijd wordt hij zelfs wat kruimelig en is niet te scherp. Mooie unieke kaas van gethermiseerde melk uit de streek van de Bodensee. Mont Vully Gewicht ca.5-7 kg Rijpingstijd 10-20 weken Mont Vully is een halfharde kaas gemaakt met gethermiseerde melk. Deze kaas is tijdens het rijpen ingewreven met Pinot Noir uit de streek, waardoor hij een uitzonderlijke smaak krijgt en geschikt is voor iedere gelegenheid! Deze kaas is zeer geschikt als dessertkaas, een mooie zachte smaak met een bijzondere uitstraling. -
Samningur Milli Íslands Og Evrópusambandsins Um Vernd Landfræðilegra Merkinga Landbúnaðarafurða Og Matvæla
SAMNINGUR MILLI ÍSLANDS OG EVRÓPUSAMBANDSINS UM VERND LANDFRÆÐILEGRA MERKINGA LANDBÚNAÐARAFURÐA OG MATVÆLA ÍSLAND annars vegar og EVRÓPUSAMBANDIÐ hins vegar, hér á eftir nefnd „samningsaðilar“, SEM HAFA Í HUGA að samningsaðilarnir samþykkja að stuðla sín á milli að samstilltri þróun á landfræðilegum merkingum, eins og skilgreint er í 1. mgr. 22. gr. samnings Alþjóðaviðskiptastofnunarinnar um hugverkarétt í viðskiptum (TRIPS), og til að efla viðskipti með landbúnaðarafurðir og matvæli sem eru upprunnin á yfirráðasvæðum samningsaðilanna, SEM HAFA Í HUGA að í samningnum um Evrópska efnahagssvæðið (EES-samningurinn) er kveðið á um gagnkvæma viðurkenningu og vernd landfræðilegra merkinga á vínum, kryddblönduðum vínafurðum og brenndum drykkjum, HAFA ORÐIÐ ÁSÁTTIR UM EFTIRFARANDI: 1. gr. Gildissvið 1. Þessi samningur gildir um viðurkenningu og vernd landfræðilegra merkinga á landbúnaðarafurðum og matvælum, öðrum en vínum, kryddblönduðum vínafurðum og brenndum drykkjum, sem eru upprunnin á yfirráðasvæði samningsaðilanna. 2. Landfræðilegar merkingar samningsaðila skulu einungis njóta verndar hins samningsaðilans samkvæmt þessum samningi ef þær falla undir gildissvið löggjafarinnar sem um getur í 2. gr. 2. gr. Gildandi, landfræðilegar merkingar 1. Evrópusambandið kemst að þeirri niðurstöðu, eftir athugun á löggjöf Íslands sem er tilgreind í A-hluta I. viðauka, að löggjöfin uppfylli þá þætti sem mælt er fyrir um í B-hluta I. viðauka. 2. Ísland kemst að þeirri niðurstöðu, eftir athugun á löggjöf Evrópusambandsins sem er tilgreind í A-hluta I. viðauka, að löggjöfin uppfylli þá þætti sem mælt er fyrir um í B-hluta I. viðauka. 3. Eftir að Ísland hefur lokið andmælameðferð, í samræmi við C-hluta I. viðauka, og eftir að Ísland hefur athugað landfræðilegar merkingar landbúnaðarafurða og matvæla Evrópusambandsins, sem eru tilgreindar í II. -
1996R1107 — En — 05.07.2001 — 004.001 — 1 B
1996R1107 — EN — 05.07.2001 — 004.001 — 1 This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents ►B COMMISSION REGULATION (EC) No 1107/96 of 12 June 1996 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Council Regulation (EEC) No 2081/92 (OJ L 148, 21.6.1996, p. 1) Amended by: Official Journal No page date ►M1 Commission Regulation (EC) No 1263/96 of 1 July 1996 L 163 19 2.7.1996 ►M2 Commission Regulation (EC) No 123/97 of 23 January 1997 L 22 19 24.1.1997 ►M3 Commission Regulation (EC) No 1065/97 of 12 June 1997 L 156 5 13.6.1997 ►M4 Commission Regulation (EC) No 2325/97 of 24 November 1997 L 322 33 25.11.1997 ►M5 Commission Regulation (EC) No 134/98 of 20 January 1998 L 15 6 21.1.1998 ►M6 Commission Regulation (EC) No 644/98 of 20 March 1998 L 87 8 21.3.1998 ►M7 Commission Regulation (EC) No 1549/98 of 17 July 1998 L 202 25 18.7.1998 ►M8 Commission Regulation (EC) No 83/1999 of 13 January 1999 L 8 17 14.1.1999 ►M9 Commission Regulation (EC) No 590/1999 of 18 March 1999 L 74 8 19.3.1999 ►M10 Commission Regulation (EC) No 1070/1999 of 25 May 1999 L 130 18 26.5.1999 ►M11 Council Regulation (EC) No 813/2000 of 17 April 2000 L 100 5 20.4.2000 ►M12 Commission Regulation (EC) No 913/2001 of 10 May 2001 L 129 8 11.5.2001 ►M13 Council Regulation (EC) No 1347/2001 of 28 June 2001 L 182 3 5.7.2001 Corrected by: ►C1 Corrigendum, OJ L 290, 13.11.1996, p. -
Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use As Starter Culture
microorganisms Review Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture Paulo E. S. Munekata 1, Mirian Pateiro 1 , Wangang Zhang 2, Rubén Domínguez 1 , Lujuan Xing 2, Elena Movilla Fierro 3 and José M. Lorenzo 1,4,* 1 Centro Tecnológico de la Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; [email protected] (P.E.S.M.); [email protected] (M.P.); [email protected] (R.D.) 2 Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; [email protected] (W.Z.); [email protected] (L.X.) 3 Complejo Hospitalario Universitario de Ourense, 32005 Ourense, Spain; elemofi[email protected] 4 Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain * Correspondence: [email protected] Received: 15 October 2020; Accepted: 19 November 2020; Published: 21 November 2020 Abstract: The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products. -
Teresa Maria Queiroz Veiga E Mendes Food Tourism in Portugal
Politécnico do Porto Escola Superior de Hotelaria e Turismo Teresa Maria Queiroz Veiga e Mendes Food Tourism in Portugal. A Qualitative Study Dissertação de Mestrado Mestrado em Gestão do Turismo Orientação: Prof.ª Doutora Dália Filipa Veloso de Azevedo Liberato Prof. Doutor Prof. Doutor Pedro Manuel da Costa Liberato Vila do Conde, julho de 2021 Politécnico do Porto Escola Superior de Hotelaria e Turismo Teresa Maria Queiroz Veiga e Mendes Food Tourism in Portugal. A Qualitative Study Dissertação de Mestrado Mestrado em Gestão de Turismo Orientação: Prof.ª Doutora Dália Filipa Veloso de Azevedo Liberato Prof. Doutor Prof. Doutor Pedro Manuel da Costa Liberato Vila do Conde, julho de 2021 Teresa Maria Queiroz Veiga e Mendes Food Tourism in Portugal. A Qualitative Study Dissertação de Mestrado Mestrado em Gestão do Turismo Membros do Júri Presidente Dr.ª Teresa Alexandra Azevedo Pataco Escola Superior de Hotelaria e Turismo – Instituto Politécnico do Porto Prof.ª Doutora Cristina Maria de Jesus Barroco Novais Escola Superior de Tecnologia e Gestão – Instituto Politécnico de Viseu Prof.ª Doutora Dália Filipa Veloso de Azevedo Liberato Escola Superior de Hotelaria e Turismo – Instituto Politécnico do Porto Vila do Conde, julho de 2021 Dedicatória Aos meus pais, que desde pequenina me ensinaram o valor do trabalho honesto, empenho, dedicação e o valor do retorno das nossas ações. Exemplos que são desafiantes, no mundo atual, mas incontornáveis. E por todas as alegrias à volta da cozinha e da mesa, um bem hajam. Para ti, Hugo, e por tudo o que temos vindo a concretizar juntos. És um exemplo, a tantos níveis. -
La Route Des Fromages
Producteurs, marchés, appellations... Toutes les bonnes adresses La route des fromages www.petitfute.com ÉDITION Auteurs : Corine LACRAMPE, Jean-Paul LABOURDETTE, Dominique AUZIAS et alter Edito Directeur éditorial : Stéphan SZEREMETA Rédaction : Marie-Cécile HAINGUE, François TOURNIE, Clémentine GIRARD, Morgan CHARVEYS et Jeff BUCHE 300, 400, 1 000 ? Les fromages de France sont innom- PUBLICITÉ / COMMUNICATION brables ou presque ! Des plus célèbres comme le Comté, Directeur Commercial : Olivier AZPIROZ le Roquefort ou le Camembert, aux plus confidentiels assisté de Michel GRANSEIGNE et Victor CORREIA comme le Bleu de Termignon, en passant par de petites Relation Gestion Clientèle : Nathalie GONCALVES et Vimla BHADYE tommes au lait de chèvre élaborées dans un seul village, Régie Nationale : Aurélien MILTENBERGER, voire une seule ferme, la liste est effectivement difficile Caroline GENTELET, Perrine DE CARNE MARCEIN, Stéphanie BERTRAND, Caroline AUBRY, Sabrina à établir de façon exhaustive. Et si les règles des AOC SERIN, Orianne BRIZE, Sacha GOURAND, Virginie – 46 fromages AOC en France – sont strictes, les fromages SMADJA, Sophie PELISSIER, Agnès BUGUET, développent des saveurs particulières d’une vallée à assistés de Sandra RUFFIEUX Régie publicitaire Internationale : Karine l’autre, d’un producteur à l’autre, d’une saison à l’autre VIROT assistée de Camille ESMIEU, Guillaume et c’est bien ce qui fait toute la spécificité des fromages LABOUREUR, Romain COLLYER et Elise CADIOU artisanaux et fermiers de France, typés, voire très typés -
Geographical Indications of Switzerland and Liechtenstein List to Be Considered for Protection in PARAGUAY
Geographical Indications of Switzerland and Liechtenstein List to be considered for protection in PARAGUAY Denomination Product category Aargau Wine Abricotine / Eau-de-vie d’abricot du Valais Spirit Absinthe du Val-de-Travers Spirit Adelboden Mineral water Appenzell Mineral water Appenzell Ausserrhoden Wine Appenzeller Beer Appenzeller Cheese Appenzeller Biber / Appenzeller Biberli Bakery Appenzeller Mostbröckli Meat Appenzeller Pantli Meat Appenzeller Siedwurst Meat Aproz Mineral water Baarer Beer Badener Beer Basel-Landschaft Wine Basel-Stadt Wine Basler Läckerli Bakery Bern Wine Berne Berner Alpkäse / Berner Hobelkäse Cheese Berner Haselnusslebkuchen Bakery Berner Honiglebkuchen Bakery Berner Zungenwurst Meat Bielersee Wine Lac de Bienne Boîte à musique de Sainte-Croix Mechanical Bonvillars Wine Bouchon vaudois Confectionery Boutefas Meat Brienzer Holzschnitzerei Handicraft Bündner Alpkäse Cheese Bündner Bergkäse Cheese Bündner Nusstorte / Engadiner Nusstorte Bakery Bündner Rohschinken Meat 1 Bündner Salsiz / Bündner Doppelsalsiz Meat Bündnerfleisch Meat Calamin Wine Calanda Beer Cardon épineux genevois Vegetable Cervelas Meat Chablais Wine Château de Choully Wine Château de Collex Wine Château du Crest Wine Cheyres Wine Coppa del Ticino Meat Coteau de Bossy Wine Coteau de Bourdigny Wine Coteau de Chevrens Wine Coteau de Choulex Wine Coteau de Choully Wine Coteau de Genthod Wine Coteau de la vigne blanche Wine Coteau de Lully Wine Coteau de Peissy Wine Coteau des Baillets Wine Coteaux de Dardagny Wine Coteaux de Peney Wine Côtes de -
024 TT 02 Lista De Produtos Tradicionais Portugueses V 19
Associação Nacional de Municípios e de Produtores para a Valorização e Qualificação dos Produtos Tradicionais Portugueses LISTA DE PRODUTOS TRADICIONAIS PORTUGUESES Conteúdo A – Produtos agrícolas e agro-alimentares com nome protegido ................................ 2 B – Bebidas espirituosas com nome protegido (Indicação Geográfica) ........................ 6 C - Outros Produtos Agrícolas e Agro-alimentares Tradicionais (lista indicativa) ........... 7 PRODUTOS AGRÍCOLAS DESTINADOS À ALIMENTAÇÃO HUMANA ................. 7 Classe 1.1. Carnes (e miudezas) frescas .......................................................................... 7 Classe 1.2. Produtos à base de carne (aquecidos, salgados, fumados, etc.) ..................... 8 Classe 1.3. Queijos ......................................................................................................... 10 Classe 1.4. Outros produtos de origem animal (ovos, mel, produtos lácteos diversos excepto manteiga, etc.) .................................................................................................. 11 Classe 1.5. Matérias gordas (manteiga, margarina, óleos, etc.) ..................................... 11 Classe 1.6. Frutas, produtos hortícolas e cereais não transformados ou transformados 11 Classe 1.7. Peixes, moluscos e crustáceos frescos e produtos à base de peixes, moluscos ou crustáceos frescos...................................................................................................... 14 Classe 1.8. Outros produtos do anexo I do Tratado (especiarias, etc.) -
Official Journal L274
Official Journal L 274 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 60 English edition Legislation 24 October 2017 Contents II Non-legislative acts INTERNATIONAL AGREEMENTS ★ Council Decision (EU) 2017/1912 of 9 October 2017 on the conclusion of the Agreement between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs .................................................................................. 1 Agreement between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs ............................................................................................... 3 ★ Council Decision (EU) 2017/1913 of 9 October 2017 on the conclusion of the Agreement in the form of an Exchange of Letters between the European Union and Iceland concerning additional trade preferences in agricultural products ............................................................ 57 Agreement in the form of an Exchange of Letters between the European Union and Iceland concerning additional trade preferences in agricultural products ......................................................................... 58 Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period. EN The titles of all other acts are printed in bold type and preceded by an asterisk. EN 24.10.2017 EN Official Journal of the European Union L 274/1 II (Non-legislative -
Lista De Produtos Tradicionais Portugueses
LISTA DE PRODUTOS TRADICIONAIS PORTUGUESES Conteúdo A – Produtos agrícolas e agro-alimentares qualificados .............................................. 3 B – Bebidas espirituosas qualificadas (Indicação Geográfica)...................................... 7 C - Outros Produtos Agrícolas e Agro-alimentares Tradicionais ................................... 8 (lista indicativa) ................................................................................................... 8 PRODUTOS AGRÍCOLAS DESTINADOS À ALIMENTAÇÃO HUMANA ................... 8 Classe 1.1. Carnes (e miudezas) frescas ............................................................................ 8 Classe 1.2. Produtos à base de carne (aquecidos, salgados, fumados, etc.) ....................... 8 Classe 1.3. Queijos ........................................................................................................... 11 Classe 1.4. Outros produtos de origem animal (ovos, mel, produtos lácteos diversos excepto manteiga, etc.) ..................................................................................................... 11 Classe 1.5. Matérias gordas (manteiga, margarina, óleos, etc.) ....................................... 12 Classe 1.6. Frutas, produtos hortícolas e cereais não transformados ou transformados .. 12 Classe 1.7. Peixes, moluscos e crustáceos frescos e produtos à base de peixes, moluscos ou crustáceos frescos ........................................................................................................ 15 Classe 1.8. Outros produtos do anexo