Official Journal C 16 of the European Union

ISSN 1725-2423 Official Journal C 16 of the European Union

Volume 51

English edition Information and Notices 23 January 2008

Notice No Contents Page

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

2008/C 16/01 Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty — Cases where the Commission raises no objections (1) ...... 1

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

2008/C 16/02 Euro exchange rates ...... 5

NOTICES FROM MEMBER STATES

2008/C 16/03 Information communicated by Member States regarding State aid granted under Commission Regulation (EC) No 1857/2006 on the application of Articles 87 and 88 of the EC Treaty to State aid to small and medium-sized enterprises active in the production of agricultural products and amending Regulation (EC) No 70/2001 ...... 6

EN (1) Text with EEA relevance (Continued overleaf) 1 Notice No Contents (continued) Page

V Announcements

ADMINISTRATIVE PROCEDURES

European Personnel Selection Office (EPSO)

2008/C 16/04 Notice of open competitions EPSO/AD/116-117/08 and EPSO/AST/45/08 ...... 13

OTHER ACTS

Commission

2008/C 16/05 Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ...... 14

2008/C 16/06 Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ...... 23

EN 23.1.2008 EN Official Journal of the European Union C 16/1

(Information)

INFORMATION FROM EUROPEAN UNION INSTITUTIONS AND BODIES

COMMISSION

Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty Cases where the Commission raises no objections

(Text with EEA relevance)

(2008/C 16/01)

Date of adoption of the decision 10.10.2007

Reference number of the aid N 239/07

Member State Romania

Region —

Title (and/or name of the beneficiary) Compania Naţională a Huilei S.A.

Legal basis Proiectul Strategiei industriei miniere pentru perioada 2007-2020

Type of measure Aid scheme

Objective Current production aid

Form of aid Grant

Budget RON 1 289 562 000

Intensity —

Duration 2007-2010

Economic sectors Coal industry

Name and address of the granting Ministerul Economiei şi Finanţelor authority Calea Victoriei nr. 152, sector 1 Bucureşti România

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/community_law/state_aids/ C 16/2EN Official Journal of the European Union 23.1.2008

Date of adoption of the decision 14.11.2007

Reference number of the aid N 330/07

Member State Germany

Region —

Title (and/or name of the beneficiary) Förderprogramm Sicherheitsforschung — Forschung für die zivile Sicherheit

Legal basis Förderprogramm Sicherheitsforschung — Kabinettsbeschluss vom 24. Januar 2007

Type of measure Aid scheme

Objective Research and development

Form of aid Direct grant

Budget Overall budget: EUR 123 million

Intensity 100 %

Duration Until 31.12.2010

Economic sectors All sectors

Name and address of the granting Bundesministerium für Bildung und Forschung authority Heinemannstraße 2 D-53175 Bonn

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/community_law/state_aids/

Date of adoption of the decision 30.11.2007

Reference number of the aid N 359/07

Member State Finland

Region —

Title (and/or name of the beneficiary) Energiatukiohjelman N 75/02 muuttaminen ja jatkaminen. Förlängning och ändring av stödordning N 75/02 för energisektorn

Legal basis Valtionavustuslaki (688/2001), Valtioneuvoston asetus energiatuen myöntämisen yleisistä ehdoista (luonnos). Statsunderstödslag (688/2001), Statsrådets förordning om allmänna villkor för energistatsunderstöd (utkast)

Type of measure Investment aid

Objective Environmental protection

Form of aid Direct grant

Budget 2008: EUR 26 million, 2009: EUR 27 million, 2010: EUR 30 million, 2011: EUR 32 million 23.1.2008 EN Official Journal of the European Union C 16/3

Intensity 50 %

Duration 1.1.2008-31.12.2012

Economic sectors Manufacturing, Electricity, Gas and water supply

Name and address of the granting Kauppa-ja teollisuusministeriö authority PL 32 FI-00023 Valtioneuvosto

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/community_law/state_aids/

Date of adoption of the decision 5.12.2007

Reference number of the aid N 409/07

Member State Hungary

Region —

Title (and/or name of the beneficiary) Kutatási és Technológiai Innovációs Alapból nyújtott állami támogatások

Legal basis A Kutatási és Innovációs Alapról szóló 2003. évi XC. törvény A Kutatási és Technológiai Innovációs Alap kezeléséről és felhasználásáról szóló 133/2004. (IV. 29.) kormányrendelet A Kutatási és Technológiai Innovációs Alapból nyújtott állami támogatások szabályairól szóló 146/2007. (VI. 26.) kormányrendelet

Type of measure Aid scheme

Objective Research and development

Form of aid Direct grant

Budget Annual budget: HUF 50 000,00 million; overall budget: HUF 350 000,00 million

Intensity —

Duration 2007-31.12.2013

Economic sectors —

Name and address of the granting — authority

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/community_law/state_aids/ C 16/4EN Official Journal of the European Union 23.1.2008

Date of adoption of the decision 28.11.2007

Reference number of the aid N 541/07

Member State Germany

Region —

Title (and/or name of the beneficiary) Ergänzung zur Methode zur Berechnung des Beihilfelements von Bürgschaften (hier Betriebsmittelkredite)

Legal basis —

Type of measure Aid scheme

Objective —

Form of aid Guarantee

Budget —

Intensity —

Duration 28.11.2007-31.12.2013

Economic sectors All sectors

Name and address of the granting — authority

Other information —

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at: http://ec.europa.eu/community_law/state_aids/ 23.1.2008 EN Official Journal of the European Union C 16/5

(Notices)

NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES

COMMISSION

Euro exchange rates (1) 22 January 2008

(2008/C 16/02)

1 euro =

Currency Exchange rate Currency Exchange rate

USD US dollar 1,4494 TRY Turkish lira 1,7754 JPY Japanese yen 154,13 AUD Australian dollar 1,6876 DKK Danish krone 7,4508 CAD Canadian dollar 1,4953 GBP Pound sterling 0,74265 HKD Hong Kong dollar 11,3186 SEK Swedish krona 9,4995 NZD New Zealand dollar 1,9336 CHF Swiss franc 1,599 SGD Singapore dollar 2,0943 ISK Iceland króna 96,98 KRW South Korean won 1 382,8 NOK Norwegian krone 8,044 ZAR South African rand 10,4966 BGN Bulgarian lev 1,9558 CNY Chinese yuan renminbi 10,4925 CZK Czech koruna 26,2 HRK Croatian kuna 7,3123 EEK Estonian kroon 15,6466 IDR Indonesian rupiah 13 740,31 HUF Hungarian forint 259,72 MYR Malaysian ringgit 4,775 LTL Lithuanian litas 3,4528 PHP Philippine peso 59,947 LVL Latvian lats 0,6982 RUB Russian rouble 35,918 PLN Polish zloty 3,6523 THB Thai baht 44,775 RON Romanian leu 3,7813 BRL Brazilian real 2,6579 SKK Slovak koruna 33,948 MXN Mexican peso 15,9188

(1) Source: reference exchange rate published by the ECB. C 16/6EN Official Journal of the European Union 23.1.2008

NOTICES FROM MEMBER STATES

Information communicated by Member States regarding State aid granted under Commission Regulation (EC) No 1857/2006 on the application of Articles 87 and 88 of the EC Treaty to State aid to small and medium-sized enterprises active in the production of agricultural products and amending Regulation (EC) No 70/2001

(2008/C 16/03)

XA Number: XA 200/07 3. Payment of insurance premiums:

Member State: Republic of Slovenia — the amount of municipal support is the difference Region: Municipality of Vitanje between the amount of co-financing of insurance premiums from the national budget and up to 50 % of Title of aid scheme or name of company receiving indivi- eligible costs of insurance premiums for insuring crops dual aid: Podpore programom razvoja podeželja v občini and products and to insure livestock against disease. Vitanje 2007-2013

Legal basis: Pravilnik o dodeljevanju državnih pomoči v občini 4. Technical support: Vitanje (III. Poglavje) — Annual expenditure planned under the scheme or overall up to 100 % of eligible costs concerning education and amount of individual aid granted to the company: training of farmers, consultancy services, the organisation of forums, competitions, exhibitions and fairs, publica- 2007: EUR 15 375 tions, catalogues, websites and of disseminating scientific knowledge. The aid is to be granted in the form of subsi- 2008: EUR 15 700 dised services and must not involve direct payments of money to producers 2009: EUR 16 100 Date of implementation: August 2007 (or the date on which 2010: EUR 16 500 the Rules enter into force)

2011: EUR 16 900 Duration of scheme or individual aid award: Until 31 December 2013 2012: EUR 17 300 Objective of the aid: To support SMEs 2013: EUR 17 800 Reference to Articles of Regulation (EC) No 1857/2006 and Maximum aid intensity: eligible costs: Chapter II of the Rules on granting State aid in the municipality of Vitanje includes measures constituting State 1. Investment in agricultural holdings: aid in accordance with the following Articles of Commission Regulation (EC) No 1857/2006 of 15 December 2006 on the application of Articles 87 and 88 of the Treaty to State aid to — up to 40 % of eligible costs for investment. small and medium-sized enterprises active in the production of agricultural products and amending Regulation (EC) No 70/2001 The purpose of the aid is to invest in the restoration of farm (OJ L 358, 16.12.2006, p. 3): features, to purchase equipment to be used for agricultural production, to invest in permanent crops and to improve — Article 4: Investment in agricultural holdings, farmland and pastures — Article 5: Conservation of traditional landscapes and buildings, 2. Conservation of traditional buildings: — Article 12: Payment of insurance premiums, — the aid may be granted to cover up to 60 % of the real costs of investment to conserve productive and — Article 15: Provision of technical support in the agricultural non-productive heritage features located on agricultural sector holdings. Investment to protect cultural heritage of on-farm productive resources must not entail any Economic sector(s) concerned: Agriculture: Arable and live- increase in the production capacity of the farm. stock farming 23.1.2008 EN Official Journal of the European Union C 16/7

Name and address of granting authority: finance an appropriate proportion of the vaccination costs when a livestock owner, after receiving veterinary advice, Občina Vitanje decides to carry out vaccinations (Article 10 of the Regulation Grajski trg 1 (EC) No 1857/2006) SLO-3205 Vitanje Economic sectors: Agriculture — subsidised service provision Web address: Name and address of the granting authority: http://www.uradni-list.si/1/ulonline.jsp?urlid=200770&dhid=91166 (a) Bayerisches Staatsministerium für Umwelt, Geseundheit und Other information: The measure concerning the payment of Verbraucherschutz insurance premiums to insure crops and products includes the Rosenkavalierplatz 2 following adverse climatic events which can be assimilated to D-81925 München natural disasters: spring frost, hail, lightning, fire caused by lightning, storm and floods. (b) Bayerische Tierseuchenkasse The municipality's Rules meet the requirements of Regulation Arabellastr. 29 (EC) No 1857/2006 concerning the measures to be adopted by D-81925 München the municipality and the general provisions applicable (steps preceding grant of aid, cumulation, transparency and moni- Any enquiries should be made to: toring of aid) Bayerisches Staatsministerium für Umwelt, Gesundheit und Signature of person responsible Verbraucherschutz Slavko VETRIH Beatrix Tischler Tel 089/9214-2113 Mayor [email protected] Sabine Böttcher Tel 089/9214-3511 [email protected]

XA Number: XA 202/07 Web address: Member State: Federal Republic of Germany http://portal.versorgungskammer.de/pls/portal/docs/PAGE/BTSK/ Region: Freistaat Bayern KAMPF/SALMONELLENPROJEKT/VOLLZUGSHINWEISE % 20EU-FASSUNG.PDF Title of aid scheme or name of company receiving indivi- — dual aid: Evaluation der Wirksamkeit von Maßnahmen zur Other information: Salmonellenbekämpfung bei kleinen und mittleren Betrieben mit über 1 000 Legehennen (Juli bis Dezember 2007) Legal basis: Vollzugshinweise zur Durchführung der Evaluation der Wirk- XA Number: XA 203/07 samkeit von Maßnahmen zur Salmonellenbekämpfung bei kleinen und mittleren Betrieben mit über 1 000 Legehennen Member State: Republic of Slovenia Annual expenditure planned under the scheme or overall Region: Municipality of Šmarje pri Jelšah amount of individual aid granted to the company: Title of aid scheme or name of company receiving indivi- Up to EUR 100 000, comprising 60 % financed from State dual aid: Dodeljevanje državnih pomoči za ohranjanje in razvoj resources and 40 % from a para-fiscal levy kmetijstva ter podeželja v občini Šmarje pri Jelšah 2007-2013 Maximum aid intensity: Legal basis: Pravilnik o dodeljevanju pomoči za ohranjanje in razvoj kmetijstva ter podeželja v občini Šmarje pri Jelšah za 100 % of the costs of carrying out laboratory tests, programsko obdobje 2007-2013 up to 100 % of the costs of vaccination, subject to a maximum Annual expenditure planned under the scheme or overall of EUR 0,10 per laying hen vaccinated amount of individual aid granted to the company:

Date of implementation: July/August 2007 2007: EUR 109 000

Duration of scheme or individual aid award: Reimbursement 2008: EUR 115 000 of costs for measures taken up to December 2007 (laboratory tests, vaccinations) 2009: EUR 125 000

Objective of aid: To detect salmonella on small and 2010: EUR 125 000 medium-sized holdings with more than 1 000 laying hens in Bavaria; to assess the effectiveness of measures to control salmo- 2011: EUR 125 000 nella on those holdings. 2012: EUR 125 000 To ensure that laboratory tests on salmonella can be carried out on those holdings at no cost to the livestock owners and to 2013: EUR 125 000 C 16/8EN Official Journal of the European Union 23.1.2008

Maximum aid intensity: eligible costs of an insurance premium for insuring crops, products and livestock against disease.

1. Investment in farms for primary production: 5. Aid for land reparcelling: — up to 50 % of eligible costs in less-favoured areas, — up to 100 % of eligible legal and administrative costs. — up to 40 % of eligible costs in other areas,

— where the investment concerns young farmers within five 6. Aid to encourage the production of quality agricultural products: years of their establishment, the intensity of aid may be increased by 10 % (such investments must be set out in — business plans as stipulated in Article 22(c) and the up to 100 % of the real costs incurred; this is to be conditions laid down in Article 22 of Regulation (EC) granted in the form of subsidised services and must not No 1698/2005 must be met). involve direct payments of money to producers.

The purpose of the aid is investment to restore farm features, to purchase equipment to be used for agricultural produc- 7. Provision of technical support in the agricultural sector: tion, to invest in permanent crops and to improve farmland and pastures — aid is to be granted up at a rate of up to 100 % of eligible costs

2. Conservation of traditional landscapes and buildings: Date of implementation: August 2007 (or the date on which the Rules enter into force)

— up to 100 % of the real costs as regards investment in Duration of scheme or individual aid award: Until non-productive features, 31 December 2013

— up to 60 % of the real costs, or 75 % in less-favoured Objective of aid: To support SMEs areas, as regards investment in productive assets on farms, provided that the investment does not entail any Reference to Articles in Regulation (EC) No 1857/2006 and increase in the production capacity of the farm, eligible costs: Chapter II of the draft Rules on granting State aid for conservation and agricultural and rural development in — additional aid may be granted at a rate of up to 100 % to the municipality of Šmarje pri Jelšah for the programming cover the extra costs incurred by using traditional mate- period 2007-2013 includes measures constituting State aid in rials necessary to maintain the heritage features of build- accordance with the following Articles of Regulation (EC) ings. No 1857/2006 on the application of Articles 87 and 88 of the Treaty to State aid to small and medium-sized enterprises active in the production of agricultural products and amending Regu- 3. Relocation of farm buildings in the public interest: lation (EC) No 70/2001 (OJ L 358, 16.12.2006, p. 3):

— Article 4: Investment in agricultural holdings, — up to 100 % of the real costs where the relocation simply consists of the dismantling, removal and re-erec- — Article 5: Conservation of traditional landscapes and build- tion of existing facilities, ings, — where the relocation results in the farmer benefiting — Article 6: Relocation of farm buildings in the public interest, from more modern facilities, the farmer must contribute at least 60 %, or 50 % in less-favoured areas, of the — Article 12: Aid towards the payment of insurance increase in the value of the facilities concerned after relo- premiums, cation. If the beneficiary is a young farmer, his contribution is at least 55 % or 45 % respectively, — Article 13: Aid for land reparcelling, — where the relocation results in an increase in production — Article 14: Aid to encourage the production of quality agri- capacity, the contribution from the beneficiary must be cultural products, at least equal to 60 %, or 50 % in less-favoured areas, of the expenses relating to this increase. If the beneficiary is — a young farmer, his contribution is at least 55 % or 45 % Article 15: Provision of technical support respectively. Economic sector(s) concerned: Agriculture: Arable and livestock farming 4. Aid towards the payment of insurance premiums: Name and address of granting authority:

— the amount of municipal co-financing is the difference Občina Šmarje pri jelšah between the amount of co-financing of insurance Aškerčev trg 12 premiums from the national budget and up to 50 % of SLO-3240 Šmarje pri Jelšah 23.1.2008 EN Official Journal of the European Union C 16/9

Web address: under Article 22 of Regulation (EC) No 1698/2005. Around EUR 0,3 million http://www.uradni-list.si/1/ulonline.jsp?urlid=200770&dhid=91163 of total funding will go to national plans supported under Article 89 of Regulation (EC) No 1698/2005. Other information: The measure concerning the payment of insurance premiums to insure crops and products includes the following adverse climatic events which can be assimilated to natural disasters: spring frost, hail, lightning, fire caused by light- — Code 121.1 —‘Rules governing support for individual ning, storm and floods. agricultural enterprises’ (Agricultural Investment Promotion Programme) The municipality's Rules meet the requirements of Regulation (EC) No 1857/2006 concerning the measures to be adopted by the municipality and the general provisions applicable (steps preceding grant of aid, cumulation, transparency and moni- Public funding totalling approximately toring of aid) EUR 8,7 million each year for all eligible aid measures, with more than 50 % going to national part-financing of the plans Signature of responsible person supported in accordance with Article 26 of Regulation (EC) No 1698/2005. Zinka BERK Around EUR 3,6 million of total funding Head of Department for Economics will go to national plans supported under Article 89 of Regulation (EC) No 1698/2005. National funding will chiefly come from resources allocated to the joint task ‘improving agricultural structure and coastal protection’, which has already been registered for the XA Number: XA 209/07 Federal Republic of Germany as a whole under Regulation (EC) No 1857/2006 Member State: Federal Republic of Germany (cf. registration number XA 08/07). Rhineland-Palatinate is providing addi- Region: Rheinland-Pfalz tional funding (2007: EUR 0,1 million; 2008: EUR 0,4 million, 2009: EUR 0,1 million) primarily for animal Title of aid scheme: Entwicklungsprogramm „Agrarwirtschaft, welfare measures (e.g. conversion from Umweltmaßnahmen, Landentwicklung“ (PAUL) nach Verord- battery hen farming to barn and free- nung (EG) Nr. 1698/2005 range).

— Code 112 —„Förderung der Niederlassung von Junglandwirtinnen und Junglandwirten (FNJ)“ — Code 121.2 —‘Promotion of special machinery for winegrowing on steep slopes and modern environmental technologies’ — Code 121.1 —„Grundsätze für die einzelbetriebliche Förderung landwirtschaftlicher Unter- nehmen“ (Agrarinvestitionsförderungspro- gramm — AFP) Public funding totalling approximately EUR 0,55 million each year for all — Code 121.2 —„Förderung von Spezialmaschinen für eligible aid measures, most for national Weinbausteillagen und moderne Umwelt- part-financing of the plans supported techniken“ under Article 26 of Regulation (EC) No 1698/2005. Around EUR 0,1 million of total funding will go to national plans Legal basis: Entwicklungsprogramm „Agrarwirtschaft, Umwelt- supported under Article 89 of Regulation maßnahmen, Landentwicklung“ (PAUL) nach Verordnung (EG) (EC) No 1698/2005 Nr. 1698/2005 in Verbindung mit den zur Umsetzung erlas- senen Landesrichtlinien

Annual expenditure planned under the scheme: Maximum aid intensity:

— Code 112 —‘Support for the setting-up of young farmers’ — Code 112 —‘Support for setting-up of young farmers’

Public funding totalling approximately EUR 0,7 million each year for all eligible aid measures, most for national EUR 10 000 flat-rate setting-up part-financing of the plans supported premium. C 16/10EN Official Journal of the European Union 23.1.2008

— Code 121.1 —‘Rules governing support for individual production of agricultural products. The agricultural enterprises’ (Agricultural interests of consumers, the development Investment Promotion Programme) of rural areas and the preservation of biodiversity are to be taken into account, as is the improvement of living, working Grant based on the reference amount (up and production conditions. More specifi- to 90 % of eligible costs) of: cally the scheme will:

— up to 30 % for plans which meet specific requirements (e.g. animal — enhance competitiveness by improving welfare and animal hygiene, or devel- production and working conditions, oping sites of relocation of farm particularly by cutting production buildings), costs, improving quality and raising farm value-added in line with the EU — up to 25 % (= standard rate) for other Lisbon Strategy, eligible investments,

— — an additional 10 % maximum (up to preserve and improve the natural EUR 20 000 per person) for young environment and improve hygiene farmers. conditions and animal welfare standards.

— Code 121.2 —‘Promotion of special machinery for winegrowing on steep slopes and modern The measure is based on Article 4 ’ environmental technologies of Regulation (EC) No 1857/2006 (‘Investment in agricultural holdings’). Grant of up to 20 % of the reference amount (up to 90 % of eligible costs), with a maximum EUR 25 000 per — Code 121.2 —‘Promotion of special machinery for holding. winegrowing on steep slopes and modern environmental technologies’ The promotion of investments in agricultural holdings under Article 4 of Regulation (EC) No 1857/2006 is limited to a total of EUR 400 000 over three marketing years To reduce production costs while improving the environment, this scheme grants support for the rapid introduction Date of implementation: 1 September 2007 of particularly environmentally-sound agricultural technologies through invest- Duration of scheme: Until 31 December 2013 ments in approved special outdoor machinery in areas such as the management of vineyards on steep slopes, envir- Objective of aid: onmentally-sound application of plant- protection products in fruit and wine — Code 112 —‘Support for setting-up of young farmers’ growing, attachments for liquid manure spreaders, global positioning system (GPS) equipment for agricultural tractors, self- To improve young farmers' and wine- propelled farm machinery and the intro- growers' readiness to take over farms or duction of other innovative agricultural vineyards, and accelerate the structural technologies. development of such enterprises so as to improve competitiveness. The measure is based on Article 4 The measure is based on Article 7 of of Regulation (EC) No 1857/2006 Regulation (EC) No 1857/2006 (‘Aid for (‘Investment in agricultural holdings’) setting-up of young farmers’).

— Code 121.1 —‘Support for individual agricultural enter- Sector(s) concerned: All sectors of agricultural production prises’ (Agricultural Investment Promo- tion Programme) Name and address of the granting authority: To support competitive, sustainable and environment-friendly agriculture which takes proper account of animal welfare Dienstleistungszentrum Ländlicher Raum Mosel and is multifunctional, aid may be Einzelbetriebliche Förderung und Marktförderung granted to promote investments in agri- Görresstraße 10 cultural undertakings for the primary D-54470 Bernkastel-Kues 23.1.2008 EN Official Journal of the European Union C 16/11

Web address: The draft legislative provision can be found at: sation of horticulture should be supported to encourage the necessary structuring of the sector, thus safeguarding production http://www.mwvlw.rlp.de/internet/nav/c11/c1130850-d5f2- that creates jobs and, by maintaining the rural fabric, is geared 2c01-33e2-dce3742f2293&class=net.icteam.cms.utils.search. to the requirements of territorial development AttributeManager;uBasAttrDef=aaaaaaaa-aaaa-aaaa-eeee- 000000000008.htm Sector(s) concerned: Ornamental horticulture and nurseries

(Click on ‘Medien-Download → Einzelbetriebliches Förderungspro- Name and address of the granting authority: gramm’). Office National Interprofessionnel des Fruits, des Légumes, des The final versions of the federal State guidelines (adminis- Vins et de l'Horticulture (VINIFLHOR) trative provision, application forms, etc.) will be available at: TSA 40004 F-93555 Montreuil sous Bois Cedex www.dlr.rlp.de (‘Fachportale → Förderung’) Web address: Other information: This notification does not cover part 3 of the administrative provision (‘Förderung von Investitionen zur Diversifizierung (FID)’ [promotion of investments in diversifica- www.viniflhor.fr tion]), which is implemented pursuant to Article 53 of Regu- lation (EC) No 1698/2005 in conjunction with Regulation (EC) section: ‘espace fruits et légumes’ No 1998/2006 heading: ‘réglements français’, sub-heading: ‘aides d'état’

Other information: Where regional authorities supplement VINIFLHOR funding, they must do so on the same conditions as those laid down by the Office and ensure that the aid ceilings XA number: XA 210/07 are complied with

Member State: France

Region: Regional authorities (regions or departments) wishing to supplement State aid or grant similar aid themselves XA Number: XA 211/07

Title of aid scheme: Aides de démarrage aux groupements de Member State: Ireland producteurs reconnus dans le secteur de l'horticulture ornemen- tale et de la pépinière Region: Entire Member State

Legal basis: articles L 621-1 et s. du Code rural Title of aid scheme or name of company receiving an individual aid: Equine Technical Support and Equine Breeding Annual expenditure planned under the scheme: Subject to Schemes 2007-2013 the availability of budget funds, the annual budget for the aid is estimated at EUR 500 000 for VINIFLHOR, with an unspecified Legal basis: National Development Plan 2007-2013 amount for the regional authorities Annual expenditure planned under the scheme or overall Maximum aid intensity: not more than 100 % of the actual amount of individual aid granted to the company: costs of constitution and administrative operation of producer EUR 1,57 million per annum over the period 2007-2013 groups eligible for the aid, up to a maximum of 5 to 1 % (decreasing over five years) of the value of produce marketed Maximum aid intensity: Aid intensities provided for in Arti- over a period of five years. The total amount of public aid per cles 15 and 16 of Regulation (EC) No 1857/2006 recipient group may not exceed EUR 400 000 Date of implementation: 15 August 2007 Date of implementation: From the date of the Commission's acknowledgement of receipt of the exemption sheet Duration of scheme or individual aid award: 31 December 2013 Duration of scheme: Six years Objective of aid: To improve the quality of non-thoroughbred Objective of aid: This aid is granted under Article 9 of Regu- horse production through work on formulation of genetic lation (EC) No 1857/2006. The ornamental horticulture and indexes for stallions, random blood sampling and DNA testing nursery sector in France consists of around 6 000 holdings to verify pedigree on studbooks and upgrading of the registra- covering an area of 22 000 ha. However, the level of organisation systems for studbooks. tion and concentration of supply is very low. In view of the ever-increasing concentration in the downstream part of the To promote the wider use of Irish non-thoroughbred horses for sector and the requirements in terms of volume, product range sports and leisure activities through generic promotional and quality, the French authorities take the view that the organi- activities and participation at competitions, fairs and exhibitions. C 16/12EN Official Journal of the European Union 23.1.2008

To support quality non-thoroughbred horse production through Maximum aid intensity: A contribution of up to 25 % of the training courses, investment in training buildings and equip- premiums paid ment, provision of promotional and educational information at workshops and in web, media and print format. Date of implementation: June 2007 To support the carrying out of surveys, data collection and Duration of scheme or individual aid award: June 2007 to analysis work for the non-thoroughbred horse sector with a 2013 view to bringing about improved genetic quality in horse Objective of aid: Livestock holdings, particularly those based breeding. on pasture and hill grazing, have been confronted by increas- This aid is provided in accordance with Article 15 and 16 of ingly extreme weather conditions in recent years. These vagaries Regulation (EC) No 1857/2006 — Provision of technical of the weather can present a great potential danger to livestock. support in the agricultural sector and Support for the Livestock Severe thunderstorms can make livestock panic, leading them to Sector stampede and injure themselves. Quite apart from these Sector(s) concerned: A00122 — Farming of sheep, goats, dangers, global warming is leading even in our latitudes to a horses, asses, mules and hinnies greater incidence of fatal diseases which can be traced back to the widening distribution of insects and parasites. Name and address of the granting authority: These guidelines are therefore intended to create an incentive for Department of Agriculture, Fisheries and Food farmers to take out insurance to cover livestock lost to disease Agriculture House and accidents. The aim is to reduce financial losses in livestock Kildare Street farming and thus contribute to maintaining livestock production Dublin 2 in Lower Austria Ireland Web address: Sectors concerned: Agricultural holdings in Lower Austria which keep livestock http://www.agriculture.gov.ie/equine_ndp/technical_breeding/ terms_conditions Name and address of the granting authority: Amt der Niederösterreichischen Landesregierung Abteilung Landwirtschaftsförderung Landhausplatz 1 A-3109 St. Pölten XA Number: XA 217/07 Member State: Austria Web address: Region: Lower Austria http://www.noe.gv.at Title of Aid scheme or name of company receiving indivi- Other information: The ‘aid to pay insurance premiums’ dual aid: Richtlinie für die Gewährung eines Zuschusses des scheme is based on Article 12 of Regulation (EC) Landes Niederösterreich zu den Prämienkosten für die Rinder- No 1857/2006. versicherung The aid does not constitute a barrier to the operation of the Legal basis: NÖ Landwirtschaftsgesetz internal market for insurance services. The Lower Austrian Annual expenditure planned under the scheme or overall Regional Government office will ensure that the aid is not amount of individual aid granted to the company: The limited to insurance from a sole insurance company and also average funding requirement in Lower Austria is expected to be not made dependent on taking out a contract with an insurance EUR 300 000 annually company established in Austria 23.1.2008 EN Official Journal of the European Union C 16/13

(Announcements)

ADMINISTRATIVE PROCEDURES

EUROPEAN PERSONNEL SELECTION OFFICE (EPSO)

NOTICE OF OPEN COMPETITIONS EPSO/AD/116-117/08 AND EPSO/AST/45/08

(2008/C 16/04)

The European Personnel Selection Office (EPSO) is organising the following open competitions: — EPSO/AD/116/08 and EPSO/AD/117/08 — Administrators (AD8) and Principal Administrators (AD11) in the field of fraud prevention, — EPSO/AST/45/08 — Assistants (AST4) in the field of fraud prevention. The competition notices are published in English, French and German only, in Official Journal C 16 A of 23 January 2008. Full details are available on the EPSO website at: http://europa.eu/epso C 16/14EN Official Journal of the European Union 23.1.2008

OTHER ACTS

COMMISSION

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2008/C 16/05)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) NO 510/2006

‘ČESKÉ PIVO’

EC No: CZ/PGI/005/00375/14.10.2004

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State:

Name: Úřad průmyslového vlastnictví Address: Antonína Čermáka 2a CZ-160 68 Praha 6-Bubeneč Tel. (420) 220 383 111 Fax (420) 224 324 718 E-mail: [email protected]

2. Group:

Name: Sdružení České pivo Address: Lípová 15 CZ-120 44 Praha 2 Tel. (420) 224 914 566 Fax (420) 224 914 542 E-mail: — Composition: Producers/processors ( X ) Other ( X )

3. Type of product:

Class 2.1: Beer

(1) OJ L 93, 31.3.2006, p. 12. 23.1.2008 EN Official Journal of the European Union C 16/15

4. Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1. Name: ‘České pivo’

4.2. Description: The distinctive nature of ‘České pivo’ is imparted by a number of factors, particularly the raw materials used, the know-how built up by the brewing industry over many years and the special brewing processes. Noteworthy features of ‘České pivo’ production are the decoction mashing process, wort boiling and two-stage fermentation. The entire production process (carefully selected raw materials, malting process and preparation of the beer in the traditional area of the Czech Republic) gives rise to a specific and unique product with a high reputation.

The technical parameters for ‘České pivo’ are set out below. The beer can be distinguished by the fact that it is dominated by malt and hops, only a tinge of pasteurisation, yeast or ester is acceptable and no foreign tastes or odours are permissible. The less intense overall aroma of ‘České pivo’ derives from the relatively low content of undesirable by-products of fermentation. The beer has a medium to strong sharpness, with slow release of carbon dioxide. The beer is likewise medium- to full-bodied, mainly due to the content of unfermented residual extract associated with the difference between the apparent and actual attenuation. Lower attenuation also means lower alcohol content. One very important characteristic of ‘České pivo’ is its bitterness. The degree of bitterness of the beer is medium to highish, with a moderate to light tartness, which takes longer to fade. The bitterness lingers longer in the mouth, stimulating the taste cells for longer. The higher degree of bitterness also aids the digestive process. A higher concentration of polyphenols and a higher pH value are further features of ‘České pivo’.

Pale beer (pale lager, pale draught beer and light beer) has a weak to medium aroma of pale malt and hops. It is of a golden colour of medium to higher intensity. The beer is sparkling and, on being poured into a glass, forms a compact white head. Dark beer (dark lager and dark draught) has a distinctive aroma of dark and coloured malts. It has a medium sharpness, with a characteristic full body on account of the substantial difference between the apparent and actual attenuation and the presence of unfermentable substances in the raw materials from which the beer is brewed. The bitterness is influenced by the full body of the beer. Secondary caramel and sweetish tastes and odours are permissible.

Quality parameters

Pale lager

— Original hopped wort extract: 11,00-12,99 (% by weight)

— Alcohol content: 3,8-6,0 (% by volume)

— Colour: 8,0-16,0 (EBC units)

— Bitter substances: 20-45 (EBC units)

— pH value: 4,1-4,8

— Difference between apparent and actual attenuation: 1,0-9,0 (% rel.)

— Polyphenols: 130-230 (mg/l)

Dark lager

— Original hopped wort extract: 11,00-12,99 (% by weight)

— Alcohol content: 3,6-5,7 (% by volume)

— Colour: 50-120 (EBC units)

— Bitter substances: 20-45 (EBC units)

— pH value: 4,1-4,8

— Difference between apparent and actual attenuation: 2,0-9,0 (% rel.) C 16/16EN Official Journal of the European Union 23.1.2008

Pale draught

— Original hopped wort extract: 8,00-10,99 (% by weight)

— Alcohol content: 2,8-5,0 (% by volume)

— Colour: 7,0-16,0 (EBC units)

— Bitter substances: 16-28 (EBC units)

— pH value: 4,1-4,8

— Difference between apparent and actual attenuation: 1,0-11,0 (% rel.)

Dark draught

— Original hopped wort extract: 8,00-10,99 (% by weight)

— Alcohol content: 2,6-4,8 (% by volume)

— Colour: 50-120 (EBC units)

— Bitter substances: 16-28 (EBC units)

— pH value: 4,1-4,8

— Difference between apparent and actual attenuation: 2,0-11,0 (% rel.)

Light beer

— Original hopped wort extract: max. 7,99 (% by weight)

— Alcohol content: 2,6-3,6 (% by volume)

— Colour: 6,0-14,0 (EBC units)

— Bitter substances: 14-26 (EBC units)

— pH value: 4,1-4,8

— Difference between apparent and actual attenuation: 1,0-11,0 (% rel.)

4.3. Geographical area:

The ‘České pivo’ production area is defined as follows:

— South-West: Chebská pánev, Český les, Šumava, Blanský les and the foothills of the Novohradské hory.

— South: Třeboňská pánev, Southern edge of Českomoravská vrchovina, and the River Dyje and River Morava beyond Hodonín.

— South-East: Western and Northern edges of the Bílé Karpaty protected landscape area.

— East: Western, Northern and South-Eastern edges of the Beskydy protected landscape area.

— West: the River Ohře, Mostecká pánev and the River Elbe as far as Děčín.

— North-West: the River Ploučnice, the River Kamenice and the Lužické hory.

— North: Liberecká pánev, the Southern slopes of the Krkonoše, the Broumovské hory and the Southern slopes of the Orlické hory.

— North-East: foothills of Kralický Sněžník, the Rychlebské hory and Zlatohorská vrchovina, the River Opavice up to its confluence with the River Opava, the River Opava up to its confluence with the River Oder, the River Oder up to its confluence with the River Olše, the River Olše up to its confluence with the River Lomná and the River Lomná up to the Beskydy protected landscape area. 23.1.2008 EN Official Journal of the European Union C 16/17

The geographical indication ‘České pivo’ contains the name of the country since, chiefly through the specific production method that has been typical of the defined area for centuries, ‘České pivo’ is linked with virtually the entire area of the present-day Czech Republic. For centuries, bottom-fer- mented, fully matured beer has been continuously brewed here predominantly by the same method, which combines decoction mashing, wort boiling, actual boiling of the hops and separate two-stage fermentation (see Section 4.5). ‘České pivo’ typically has a higher proportion of unfermented extract, a higher polyphenol content, a higher pH value and a more distinctive colour, bitterness and sharpness than other beers.

Through the specific features of the production method used, from which ‘České pivo’ derives its characteristic properties, the reputation of the beer and the name ‘České pivo’ have spread both nationally and abroad and the product has become unequivocally linked with the place where it is produced, namely the Czech Republic.

The importance of the concept and the reputation of the quality of ‘České pivo’ are also confirmed by the fact that this name was included in the list of protected designations in the 1985 Agreement between the Governments of the Czechoslovak Socialist Republic and the Portuguese Republic for the protection of indications of source, appellations of origin and other geographical and similar designations. At that time, the defined area was only part of the country as a whole. It made up most of the area of an independent State following the dissolution of the Czech and Slovak Federal Republic. Consumers throughout the world unequivocally link the name ‘České pivo’ not only with the place where it is produced, i.e. the Czech Republic, but also, in particular, with its specific characteristics and quality.

The applicant for registration of the geographical indication ‘České pivo’ is the association of producers brewing the beer practically throughout the Czech Republic. The characteristics and reputation of ‘České pivo’ have unquestionably been influenced by the invaluable experience acquired over many years by Czech maltsters and brewers and handed down from generation to generation in the defined area of the Czech Republic.

In terms of surface area, the Czech Republic ranks among the small European States. Now, as in the past, its small size and relief make it possible to ensure compliance with production conditions — the technology and raw materials used, as well as producers' skills — throughout the defined area.

In view of the facts set out above and, in particular, owing to the typical and traditional methods of beer production, which differ from those employed in the surrounding areas, the inimitable taste and characteristic properties of the beer (see Section 4.2) and its renown extending far beyond the bound- aries of the defined area, the homogeneity of the defined territory is clear and indisputable.

Hops

The largest hop-growing area in the Czech Republic is Žatecko, with 355 hop-growing municipalities in the districts of Louny, Chomutov, Kladno, Rakovník, Rokycany and Plzeň-sever, followed by Úštěcko with 220 hop-growing municipalities in the districts of Litoměřice, Česká Lípa and Mělník, and Tršicko with 65 hop-growing municipalities in the districts of Olomouc, Přerov and Prostějov.

The Czech hop-growing areas are at transition points between temperate oceanic and continental climates. Moreover, the Žatecko area lies in the rain shadow of the Krušné hory and Český les, which creates unique conditions in this area.

Various soil types (chernozems, rendzinas, brown earths and brown soils) can be found in the Czech hop-growing areas, together with various soil classes (sandy soil, loam soil and clay soil). These soils were formed on various petrographical-geological substrates.

In the Žatecko hop-growing area, the majority of hop gardens are located on soils originating in strata of the Permian geological formation. These soils, which are known as Permian red beds, contain a considerable amount of iron compounds (6-7 % iron oxide), manganese and compounds of other metals. C 16/18EN Official Journal of the European Union 23.1.2008

The Eastern part of the Úštěcko hop-growing area is located on a Tertiary Cretaceous formation and the central part, Polepská blata, lies on Quaternary sediments. In the Western part of the Úštěcko area there are numerous basaltic volcanic rocks.

The soils of the Tršicko hop-growing area are mainly of Quaternary and partly of Tertiary origin.

The Permian red soils of the Žatecko hop-growing area are considered to be the best soils for fine quality hops. These are mostly clay-loam soils which, after being worked to some depth, have a good capacity for absorbing water and air and a substantial soil nutrient sorption. A slightly acid to neutral soil is best for hop growing. The suitability of the soils for hop growing is determined not only by their natural properties but also, to a large extent, by the level of soil amelioration and development, by the amount of organic and mineral fertilisers applied and by other long-term treatment creating favourable conditions for hop growth and development.

4.4. Proof of origin: Every beer producer keeps a list of the suppliers of all its raw materials. The origin of the raw materials can be found in the delivery notes. Moreover, traceability of the origin of hops grown in the Czech Republic is a requirement under Act No 97/1996 Coll. A list of purchasers of the final product is also kept. All product packaging gives the compulsory details concerning the producer and the product itself. This ensures accurate traceability of the product. The production process itself is carefully and precisely controlled, and the details of each batch are recorded so that the origin of all raw materials used in each batch of ‘České pivo’ produced can subsequently be traced. Compliance with the specifications is monitored by the local branch of the Czech Agriculture and Food Inspection Authority.

4.5. Method of production: Raw materials for beer production:

Malt — A pale malt also known as ‘Pilsener malt’, which is produced from spring two-row barley, is used. The barley varieties used to produce the malt are derived from cultivated varieties approved by the Czech Agriculture and Food Inspection Authority in Brno and recommended by the Research Insti- tute of Brewing and Malting in Prague for the production of ‘České pivo’ (for overall details of congress wort, see table below).

The current international and European quality requirements for brewing barley give preference to varieties with high enzymatic activity, high extract content and high final attenuation values. On the other hand, lower proteolytic and cytolytic modification and the degree of attenuation resulting in the presence of residual extract are characteristic of ‘České pivo’. On that basis, the following fundamental parameters have been specified for varieties suitable for ‘České pivo’ production:

Extract in dry malt (% by weight) min. 80,0

Kolbach Index (%) 39,0 ± 3

Diastatic power (WK units) min. 220

Actual attenuation (%) max. 82

Friability (%) min. 75,0

Czech hops and processed hop products are used, particularly the varieties grown in selected areas of: 1. Žatecko; 2. Úštěcko; and 3. Tršicko. The hops are grown in loam to clay-loam soils. Permian red soils are typical of the Žatecko region. The most favourable average annual temperature for hop growing is 8-10 °C. 23.1.2008 EN Official Journal of the European Union C 16/19

The hops are quite distinctive and differ from hops grown elsewhere in the world, chiefly on account of their ratio of alpha-bitter to beta-bitter acids. While the ratio for commonly grown varieties is generally 2,5:1, that for the hops grown in this area is on average 1:1,5. Another feature which distinguishes them from other hops is the beta-farnesene content of 14-20 % of the total essential oils. The hop varieties cultivated in the area concerned and, in general, all hop varieties for ‘České pivo’ production must be approved by the supervisory authorities and recommended by the Research Institute of Brewing and Malting.

Water — For production of ‘České pivo’, water from local sources is used. The hardness of the water used for brewing is assessed as soft to medium-hard.

Brewer's yeast — Bottom-fermenting yeast strains (Saccharomyces cerevisiae subs. uvarum) which are suitable for ‘České pivo’ production and result in the difference between apparent and actual attenuation laid down in the specification are used. The most frequently used strains are Nos 2, 95 and 96, which are included in the collection of reproduction strains of brewer's yeasts of the Research Institute of Brewing and Malting under registration No RIBM 655 and are available to all producers of ‘České pivo’.

Production

Beer production starts at the brewing house, where ground malt is mixed with water and mashed, which converts the unfermentable starch into fermentable sugars. The mashing process itself employs a one-mash to three-mash decoction method; infusion mashing is not used. At least 80 % of the total malt grist is made up of malt produced from approved varieties, which guarantees the taste profile of ‘České pivo’.

The composition of the malt grist, including the quantity processed, is recorded in the brewing log and the origin of the malt is evidenced by the delivery notes. The temperature and mashing time also are recorded in the brewing log. After the mashing process has been completed and insoluble particles of malt have been separated through a process known as lautering, preparation of the wort by boiling it with the hops begins. During this phase, which takes 60 to 120 minutes, an evaporation rate of at least 6 % must be achieved. Hops can be added in up to three stages. The minimum quantity of Czech hops or products processed from them is 30 % for pale lagers and at least 15 % for other types of beer. The composition of the hops, including the composition of the batch of raw materials, is recorded in the brewing log; the origin of the raw materials is evidenced by the delivery notes. After wort boiling has finished, the hopped wort is cooled down to a pitching temperature of 6-10 °C and aerated. Brewer's yeast used exclusively for bottom fermenting (Saccharomyces cerevisiae subs. uvarum) is then added.

Fermentation takes place at a maximum temperature of 14 °C and this technological process is normally separated from secondary fermentation, i.e. two-stage fermentation is used. The temperature pattern during fermentation is recorded in the fermentation log. The secondary fermentation process takes place at temperatures close to 0 °C. On completion of the process of maturation by secondary fermentation in tanks, the beer is filtered and casked, bottled, canned or tankered. It is also possible to make unfiltered beer. The final product must comply with the quality parameters indicated in Section 4.2.

The entire beer production technology is continuously monitored.

Monitoring method

Wort

Extract from first wort — sampling 10 minutes after the start of lautering.

Determination of extract — pycnometrically, using a saccharimeter or special apparatus (A. Paar or other apparatus suitable for measuring the extract). C 16/20EN Official Journal of the European Union 23.1.2008

Wort clarity at 25 °C — nephelometrically at 25 °C, measurement after 30 minutes of tempering.

Measurement of extract from last wort at 25 °C — extract measured by the same method as the extract from the first wort.

Hopped wort

Extract from hopped wort — sampling 15 minutes after the end of wort boiling.

Determination of extract — pycnometrically, using a saccharimeter or special apparatus (A. Paar or other apparatus suitable for measuring the extract).

Settleable solid content — visual check on stirred hopped wort 5 minutes after the end of wort boiling in an Imhoff cone or other small receptacle in which settleable solid content can be assessed.

Hopped wort clarity — the hopped wort is filtered (analytical filter paper, blue strip) and the filtrate is used for nephelometric determination at an angle of 90°. The measurement is carried out partly at 20 °C (heating for 20 minutes) and partly at 5 °C (heating for 20 minutes).

Determination of bitterness of hopped wort — content of iso-α-bitter acids (IBU).

Actual attenuation of hopped wort — determined by a recommended method.

Green beer

Microscopic determination of the number of yeast cells in the fluid.

Determination of yeast viability (using methylene blue dye).

Determination of iso-α-bitter acids (IBU) by recommended methods.

Finished beer

Basic analysis — apparent and actual extract, alcohol content, calculation of extract in original wort, determination of iso-α-bitter acids (IBU), beer clarity at an angle of 90°, actual attenuation and beer colour.

Checks are carried out by brewery laboratories or by a specialised laboratory (e.g. the Research Institute of Brewing and Malting) in accordance with the analytical standards for the brewing and malting indus- tries or the Analytica-EBC.

4.6. Link: It is clear from archaeological finds that beer was already produced by the inhabitants of the defined geographical area (hereinafter referred to as the ‘area concerned’) prior to the Slavs, and by the Slavs themselves. The first records of beer brewing in the area concerned are linked to the Břevnovský klášter (Brevnov Monastery), where Benedictine monks were producing beer and wine in 993 AD.

The oldest record of hop growing in the area concerned is the foundation charter by which Prince Břetislav I granted a tithe on hops grown in Žatec, and Stará and Mladá Boleslav to the Chapter of St Wenceslas in Stará Boleslav. The first historical document directly connected with beer production is the foundation charter of the Vyšehrad Chapter, which was issued by the first Bohemian King, Vratislav II, in 1088. This document, transcripts of which have been preserved, refers to a hop tithe and other gifts, such as real estate and payments, granted to the canons of the Vyšehrad Chapter. Many other documents dating from 1090 to 1100 deal with hop growing, malt, beer, brewing licences and beer exports. From 1330 onwards, there are many records of malting and brewing in royal, noble and civic documents. 23.1.2008 EN Official Journal of the European Union C 16/21

The brewing process was passed down from generation to generation. Initially, beer production was a privilege enjoyed by individuals (e.g. burghers with a licence to brew and nobles). In the 14th century, guilds of maltsters and brewers were founded and beer production by bottom and top fermenting continued to grow swiftly, culminating in the establishment of the industrial breweries which have carried on the tradition of ‘České pivo’ to the present day. An important landmark was the foundation of the Burghers' Brewery in Plzeň in 1842.

Beer production by bottom fermentation was further improved and the typical characteristics of this beer were entirely different from the beers produced until that time. This golden, sparkling beverage with a pleasant hop taste and fine compact head spread throughout the world. This marked the begin- ning of a new era in the development of the world brewing industry, which grew at an unprecedented rate not only in the Czech lands, but also in Austro-Hungary, Germany and other European countries. In the decades which followed, numerous breweries were founded, all fully equipped with the most modern technology. Gradual improvements in machinery and technology have resulted in the modern large-scale production of today. The basic principle has, however, remained the same. The beer, for which mainly local raw materials were and still are used (i.e. raw materials originating in the area concerned, with its specific soil and climatic conditions), has won respect and built up a strong posi- tion at home and abroad. Its popularity is confirmed by numerous records of exports of ‘České pivo’, not only in the past but also at the present time.

‘České pivo’ is produced by the method described above, which is based on the skill of Czech brewers, exclusively in the area concerned, mainly from local raw materials of the specified quality together with local water sources. All this gives ‘České pivo’ specific properties which result from its unique composition.

Studies conducted by the Research Institute of Brewing and Malting in Prague have demonstrated that ‘České pivo’ differs substantially from foreign beers. Selected Czech and foreign beers were subjected to a meticulous analytical and sensory assessment.

A detailed analytical and statistical model, which made it possible to identify similarities and differences between various beers, was devised. The results were processed using multidimensional statistical methods (factor, dispersion and cluster analysis, etc.). It was demonstrated that ‘České pivo’ can be differentiated from foreign beers in the same category.

In most cases ‘České pivo’ contains residual (unfermented) extract, which is one of its most typical attributes. Other features which distinguish it from foreign beers are its higher colour, level of bitterness, pH value and polyphenol content. The stronger colour and higher polyphenol content are the result of the decoction mashing process most commonly used in the Czech Republic. All these parameters are determined by the quality and composition of the raw materials and the technical and technological conditions. From a technological point of view, the composition of the malt grist, the hop rate, the yeast strain selected and the method of fermentation used, all combined with the brewing tradition and the human factor, are the predominant features. From a sensory point of view, ‘České pivo’ can be defined by its fuller body, higher degree of bitterness, the fact that the bitterness takes longer to fade and the lower incidence of foreign odours and tastes.

The uniqueness of this beer production is the result of a centuries-old tradition of beer brewing in the area concerned and the handing-down from generation to generation of this craft in its specific form until the present day. Favourable conditions for growing hops in the area concerned, combined with the high professional skills acquired by workers through their studies at Czech schools of all levels, guarantee the excellent reputation of ‘České pivo’ throughout the world. The name ‘České pivo’ was already specified in the annex to the agreement between the Governments of the Czechoslovak Socialist Republic and the Portuguese Republic for the protection of indications of source, appellations of origin and other geographical and similar designations. This agreement was published in Decree of the Minister of Foreign Affairs No 63/1987 Coll. of 18 May 1987. C 16/22EN Official Journal of the European Union 23.1.2008

In 2003, Czech Tourism conducted a survey on the perception of the Czech Republic and the reasons given by tourists for choosing it as a destination. The target group consisted of tourists from Germany, Austria, Poland, Italy, Netherlands, United States, Japan, Scandinavian countries, Russia, South Korea and Arab countries. A total of 1 800 respondents were surveyed (150 respondents from each country or group of countries). Men made up 66 % of the sample. The survey found that the Czech Republic is primarily associated with Prague (47 %) and excellent beer (45 %). The question was: ‘When I hear the name “Czech Republic”, the first thing that comes to my mind is …’. The popularity of ‘České pivo’ is also demonstrated by the steadily growing exports. 4.7. Inspection body: Name: Státní zemědělská a potravinářská inspekce Address: Květná 15 CZ-603 00 Brno Tel. (420) 543 540 205 Fax (420) 543 540 210 E-mail: [email protected] 4.8. Labelling: The designation ‘České pivo’ forms part of the brand name on the main label of the product. Nothing in the specification of ‘České pivo’ is aimed at preventing reference to production in the Czech Republic in the case of beers which are not classified as ‘České pivo’ in compliance with national and Community requirements. Such references should not, however, form part of the brand name on the main label of such beers. Any references to ‘PGI’, ‘Protected Geographical Indication’ and the corresponding Community symbol must be clearly connected with the term ‘České pivo’ and must not create the impression that any other terms on the label are registered. 23.1.2008 EN Official Journal of the European Union C 16/23

(2008/C 16/06)

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘CEBREIRO’

EC No: ES/PDO/005/0443/15.12.2004

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State:

Name: Subdirección General de Calidad y Promoción Agroalimentaria. Dirección General de Indus- trias Agroalimentarias y Alimentación. Secretaría General de Agricultura y Alimentación del Ministerio de Agricultura, Pesca y Alimentación. España Address: Paseo Infanta Isabel, 1, E-28071 Madrid Tel. (34) 91 347 53 94 Fax (34) 91 347 54 10 E-mail: [email protected]

2. Group:

Name: Quesería Castelo de Brañas SL Address: Acceso al Mercado Ganadero s/n. Pedrafita do Cebreiro (Lugo) Tel. (34) 982 367 163 Fax (34) 982 367 163 E-mail: —

Name: Da Ma del Carmen Arrojo Valcárcel (Quesería XAN BUSTO) Address: Nullán. As Nogais (Lugo) Tel. (34) 982 161 020 Fax (34) 982 161 020 E-mail: — Composition: Producers/processors ( X ) Other ( )

3. Type of product:

Class 1.3: Cheese

4. Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

(1) OJ L 93, 31.3.2006, p. 12. C 16/24EN Official Journal of the European Union 23.1.2008

4.1. Name: ‘Cebreiro’

4.2. Description: Cheese made from pasteurised cow's milk which, following a production process encom- passing the stages of coagulation, cutting of the curd, draining, kneading and salting, moulding, pressing, maturation and, where appropriate, curing, acquires the following characteristics:

— Physical characteristics:

— shape: mushroom-shaped, or in the form of a chef's hat, consisting of two parts: a cylindrical base of varying diameter and no greater than 12 cm in height, and a hat which has a diameter 1 to 2 cm larger than the base and which is no greater than 3 cm in height,

— weight: between 0,3 and 2 kg.

— Organoleptic characteristics:

— when fresh, the cheese does not have a differentiated rind. The mixture is white, granulated, soft, clayey to the touch, sticky and melts on the palate. Its flavour and smell are reminiscent of the milk from which it derives and slightly acidic,

— when cured, the cheese has an only slightly differentiated rind; its paste can vary from yellow to intense yellow and sometimes has a hard consistency which is always more firm than buttery. Its flavour is somewhat metallic, piquant and milky, with a characteristic aroma.

— Analytical characteristics:

— moisture content: varies depending on the degree of maturation, but always less than 50 %,

— fat content: minimum 45 % and maximum 60 %, calculated on the dry extract,

— protein: content greater than 30 %.

4.3. Geographical area: The area for producing the milk and making the cheeses covered by the Protected Designation of Origin ‘Cebreiro’ comprises the geographical area which includes the following municipalities, all of which are in the province of Lugo: Baleira, Baralla, Becerreá, Castroverde, Cervantes, Folgoso do Courel, A Fonsagrada, Láncara, Navia de Suarna, As Nogais, Pedrafita do Cebreiro, Samos and Triacastela.

4.4. Proof of origin: Only milk obtained from farms listed in the relevant register may be used to make the cheeses covered by the Protected Designation of Origin ‘Cebreiro’.

Similarly, only cheeses made and, as appropriate, cured, in the dairies and curing premises listed in the registers of the inspection body may obtain the protection of the Protected Designation of Origin ‘Cebreiro’.

In order to ensure compliance with the provisions of the specification and of the quality manual, the inspection body will keep registers monitoring the livestock farms, dairies and curing premises. All natural or legal persons holding assets listed in these registers, the facilities and their products, will undergo this check in order to verify that products bearing the Protected Designation of Origin ‘Cebreiro’ meet the requirements of the specification.

The checks will be based on inspections of farms and facilities, a review of documentation and an analysis of the raw material and the cheeses.

If it is found that the raw material or the cheeses made have not been obtained in accordance with the requirements of the specification, they may not be marketed with the Protected Designation of Origin ‘Cebreiro’.

Cheeses covered by the Protected Designation of Origin will bear a numbered secondary label, checked, supplied and issued by the inspection body in accordance with the rules laid down in the quality manual. 23.1.2008 EN Official Journal of the European Union C 16/25

4.5. Method of production: The cheeses are made from whole natural milk from Galician blond, brown Swiss and Friesian cows and their crosses. The milk contains neither colostrum nor preservatives and must generally meet the requirements laid down by the applicable legislation. In addition, it may not undergo any form of standardisation and must be correctly stored at a temperature of not more than 4 °C in order to prevent the development of micro-organisms. Before the manufacturing process starts, the milk undergoes pasteurisation during which it is kept at 62 °C for 30 minutes if pasteurisation takes place in a vat, or at 72 °C for 20 seconds in it takes place in a pasteuriser.

Production of the cheese involves the following procedures:

— Coagulation: this is induced using animal rennet or other coagulation enzymes authorised in the quality manual, at temperatures of between 26 and 30 °C, using the application rates of rennet needed to ensure that the curdling time is not less than 60 minutes.

— Cutting of the curd: the curd is cut into 10 to 20 mm blocks.

— Draining: after an initial draining process in the vat itself, the curdled milk is put into cloth bags, which remain hanging for between five and ten hours so that a second draining process can take place.

— Kneading and salting: once draining has taken place, the curdled milk is kneaded until it yields a uniform paste which is clayey to the touch, and at the same time salted with sodium chloride.

— Moulding and pressing: the mixture is transferred into moulds, which undergo final pressing for varying amounts of time, depending on the pressure applied and the size of the cheeses. The cheeses are then removed from the moulds and placed in cold stores at a temperature of between 2 and 6 °C, where they mature for at least one hour. Once that period has elapsed, the cheeses marketed as fresh can be released for sale.

— Curing (optional): if curing is carried out, the process takes place in premises with a relative humidity of between 70 and 80 % and a temperature of between 10 and 15 °C. The minimum period for curing is forty-five days. Cheeses which have been cured must indicate this on their label.

In order to safeguard the quality and traceability of the product, the protected cheeses should generally be marketed as whole cheeses, in the packaging authorised by the inspection body.

However, the inspection body may authorise marketing in portions, including cutting at the point of sale, provided that an appropriate monitoring system has been established for this purpose that guarantees the product's origin, quality, perfect conservation and correct presentation to the consumer, avoiding all possibility of confusion.

4.6. Link:

Historical

These cheeses are said to have originated with the first monks who settled in the village of Cebreiro, the point of entry into Galicia of the main pilgrim route to Santiago, El Camino francés, to serve in the hospital built at the end of the 9th century to meet the needs of pilgrims. As the centuries passed, the pilgrims tasted the cheese in the mountains of Cebreiro and made it known throughout Spain and Europe.

The documents preserved in the National Historical Archives and in the General Archives of Simancas reveal curious details of the annual consignment of cheese from Cebreiro for consumption by the Portuguese royal house during the reign of Charles III. The cheese was made at home by the villagers of the district (mainly women) from November. The deliveries always consisted of two dozen cheeses, always made in the final two weeks of the year, taking advantage of the seasonal cold weather to ensure that they would keep better, and then presented as a gift to the Queen of Portugal during the first two weeks of January.

In addition, there are numerous documents from the 18th and 19th centuries attesting to the fame of Cebreiro cheese at that time. C 16/26EN Official Journal of the European Union 23.1.2008

More recent works, for example, the ‘Geografía General del Reino de Galicia’ (General Geography of the Kingdom of Galicia) (1936), provide information on Cebreiro cheese, its characteristics and method of production.

More recently still, in the 1970s, Carlos Compairé Fernández, an expert in Spanish cheeses in general and Galician cheeses in particular, published a number of works containing a detailed study of these cheeses, with chemical and bacteriological analyses. These can be cited as the first scientific studies of Cebreiro cheese.

In the ‘Inventario Español de Productos Tradicionales’ (Spanish Inventory of Traditional Products), published by the Ministry of Agriculture, Fisheries and Food in 1996, the chapter on cheeses provides detailed information on Cebreiro cheese, including its characteristics, its method of production, its history and its economic importance.

Natural

The area covered by the PDO ‘Cebreiro’ has a mountain ocean climate, with strongly reduced maritime influences and heightened continental characteristics. This seriously restricts agricultural activities. A large part of the area, lying more than 1 000 metres above sea level, experiences temperatures that can be described as ‘very cold’ compared with the norm for Galicia, with less than five frost-free months each year.

These unfavourable environmental conditions mean that cattle farming plays a vital role in the area's economy, since this sector can cope better with the climate, soil and mountainous terrain than can the arable sector, taking advantage of the good natural meadows and fodder available in the mountains and cattle adapted to the rigours of the climate.

The impact of the geographical environment on the specific characteristics of the cheese

The geographical area in which ‘Cebreiro’ cheese is produced is characterised by numerous valleys surrounded by mountains, in which meadows and grazing land form an important part of the landscape.

This unique environment contributes to the distinctive characteristics of ‘Cebreiro’ cheese in various ways:

— Firstly, as already stated, the geographical environment is favourable to the growth of abundant high quality fodder.

— Additionally, milk is produced on small, family farms, using traditional herd-management methods. Animals of indigenous breeds still make up a significant proportion of herds and feed comes mainly from fodder produced on the farm, supplemented, when weather permits, by grazing.

— Only small quantities of concentrated feedingstuffs are bought in as a supplement to cover the cattle's energy requirements. This traditional model, in which the use of inputs bought in from outside the farm is kept to a strict minimum, contributes to the economic viability of these small family farms.

— The characteristics of these farms make the milk produced on them ideal for cheese-making. It has been scientifically proven that these more natural systems of production and methods of feeding the cattle improve the nutritional qualities of the milk by increasing the CLA (conjugated linoleic acid) content and the omega-3 fatty acid content of its lipid profile, since the more herbage the cows eat, the more the content of these dietetically beneficial fats increases, influencing the qualities of the cheese.

— Finally, the region's farmers are the inheritors of a long tradition of producing this cheese, with its unique characteristics, such as its peculiar and traditional ‘chef's hat’ shape, which immediately iden- tifies it, and their product has gained well-merited prestige and renown among consumers. 23.1.2008 EN Official Journal of the European Union C 16/27

4.7. Inspection body: Name: Dirección General de Producción, Industrias y Calidad Agroalimentaria Address: San Caetano, Santiago de Compostela Tel. (34) 981 54 47 77 Fax (34) 981 54 00 18 E-mail: [email protected] 4.8. Labelling: Cheese marketed with the Protected Designation of Origin ‘Cebreiro’, after being certified as conforming to the specification and the relevant rules, must carry a numbered seal, label or secondary label, approved and issued by the Regulatory Board, bearing a sequential alphanumeric code and the official logo of the Designation of Origin. The words ‘Denominación de Origen Protegida Cebreiro’ must appear on both the label and the secondary label. In addition, on cured ‘Cebreiro’ cheese, the word ‘curado’ (cured) must appear promi- nently on the label.