ANNEX

Agricultural products intended for human consumption listed in Annex I to the Treaty:

Class 1.1.   Fresh meat (and offal)

FRANCE

Porc du Sud-Ouest (PGI)

ANNEX

Agricultural products intended for human consumption listed in Annex I to the Treaty:

Class 1.1.   Fresh meat (and offal)

FRANCE

Fin Gras / Fin Gras du Mézenc (PDO)

ANNEX

Agricultural products intended for human consumption listed in Annex I to the Treaty:

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

UNITED KINGDOM

Stornoway Black Pudding (PGI)

ANNEX I

The following amendment to the specification for the protected geographical indication ‧Ptujski lük‧ have been approved:

—

The following sentence is deleted from the description of the product: "Each onion weighs at least 70 g". The description of the product currently contains an apparent inconsistency, as it is not possible for the onions to meet the two criteria specified, i.e. to have an equatorial cross-section of at least 40 mm whilst having a minimum weight of at least 70 g.

—

The following words between brackets are deleted from specific rules concerning packing: "(max. 2 kg)". The weight of packages of the final product is adapted to demand and it therefore does not make sense to place a limit on it. Consumers’ and traders’ requirements have shown that packages of more than 2 kg offer better value for money.

ANNEX II

SINGLE DOCUMENT

Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (1)

‘ PTUJSKI LÜK ’

EC No: SI-PGI-0105-01033 – 20.08.2008

PGI ( X ) PDO ( )

1.   Name

‘Ptujski lük’

2.   Member state or third country

Slovenia

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6

Fruit, vegetables and cereals, fresh or processed

3.2.   Description of product to which the name in (1) applies

‘Ptujski lük’ (Allium cepa L.) is an onion of the Ptujska rdeča variety. It is cordate-oblate in shape. Its equatorial section has a diameter of at least 40 mm. Its neck is narrow, thin and closed. The height of each onion, measured from the circular base of the bulb to the closed neck must be 10-50 % less than the diameter of its widest part (equatorial diameter).

The dry outer skins are reddish brown to pale red in colour. The flesh is white with a bluish or purplish tinge and a more distinct purple edge.

‘Ptujski lük’ typically has a moderately pungent taste and a strong onion smell.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

—

3.5.   Specific steps in production that must take place in the identified geographical area

Onions marketed under the name ‘Ptujski lük’ have to be produced in the geographical area.

The onion seed or sets must be produced in the geographical area or bought from seed producers which can prove that they carry out maintenance breeding of the Ptujska rdeča variety.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

‘Ptujski lük’ is sold in traditional wreaths (rye straw, six or twelve onions of the same size and colour, without the use of twine, wire or the like), in small packages, and loose.

3.7.   Specific rules concerning labelling

Onions which satisfy the conditions laid down in the specification are labelled with the name ‘Ptujski lük’, the words ‘protected geographical indication’ and the national quality symbol.

4.   Concise definition of the geographical area

The geographical area where production takes place is historically determined, comprising the Ptujsko Polje. This is a plain delimited by the town of Ptuj, the River Drava, the margins of the Slovenske Gorice hills and the settlements of Mihovci and Velika Nedelja.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The Ptujsko Polje is part of a flatland natural region where the land evolved on a pedosequence of sand and gravel. The soils are shallow, with a high sandy-particle and rock content. Owing to the continental climate, with spring rainfall and hot and relatively dry summers, these soils are often prone to drought. With regard to pedogenesis, the two pedosequences each have two soil systems. On gravel and sand, there are alluvial soils on a Holocene terrace and brown soils on a Pleistocene terrace, whereas on clay and loam there are brown pseudogleys and anthrosols.

The alluvial soils are young and pedologically undeveloped. They have a fine sandy texture and contain very few clayey particles. They are permeable and flowable. Fine sand reaches down to a depth of 100 cm; the gravel rarely reaches the surface. Where the water has filtered away there is arable land that offers favourable growing conditions, in particular where it is protected against flooding.

Brown soils are the main soil type on the Ptujsko Polje. From a self-sufficiency point of view, they are strategically important for food production. This is made possible owing to the quality of the soils and the flatness of the terrain. The soils are of medium depth, have a medium humus content and are permeable and light-textured. Arable land predominates.

The brown, deep loam-based soils are situated on the edges of the Slovenske Gorice hills and the Pesnica valley, and loam is their primary constituent. These are deeper, more finely textured and less permeable soils. It is an area of intensive field-crop, grass and hop production.

Anthrosols occupy the valley of the River Pesnica where it enters the Ptujsko Polje. Most of the land has been improved (in terms of drainage and agricultural use). The soils’ physical and chemical properties have been modified. The soils have been aerated and rendered permeable by deep tillage, and the use of fertilisers has raised their pH so that they are no longer acid. Intensive cropping predominates on these soils.

Geographically speaking, the Dravsko-Ptujsko Polje forms part of the Sub-Pannonian region of Slovenia. The climate in this geographical region may be described as the most markedly continental. It is not overly endowed with rainfall, the annual average in the 1961-2000 period being around 950 mm. Around Ptuj, most of the rain tends to fall in June, July and August (usually more than 100 mm per month), and the driest months are March, April and May (only 60-85 mm per month).

‘Ptujski luk’ must be harvested manually. This ensures the product’s high quality. Another specific feature of ‘Ptujski luk’ is that individual onions are woven into traditional wreaths containing six or twelve onions of the same size and colour.

5.2.   Specificity of the product

‘Ptujski lük’ is distinguished by its long-keeping quality and excellent culinary properties. It quickly disintegrates when cooked, yet retains its characteristic taste. Other characteristic features of ‘Ptujski lük’ are its cordate to oblate shape, the reddish colour of its skins and flesh, and its moderately pungent taste.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The link between ‘Ptujski lük’ and the area is based on the reputation it has acquired over many years and the long-standing traditional production method. ‘Ptujski lük’ is the common name for an onion which has been grown on the Ptujsko Polje for more than 200 years. The growing area has since time immemorial been called the ‘onion-growing country’ (lükarija), because onions (lük) are grown there. Anton Ingolič, who lived and worked hereabouts, wrote that onion-growing started at Dornava, the heart of onion-growing country, and spread from there throughout the Ptujsko Polje. All producers in Dornava – and throughout the Ptujsko Polje – have taken up onion-growing, in particular small and medium-sized farmers.

Owing to the rainfall pattern, cereal rotation was the main form of farming to develop and become established on the Ptujsko Polje. Onion-growing is also ideal for incorporation into this rotation system. Onions do not need high temperatures in order to develop. As the sandy soils quickly dry out and heat up, the seed can therefore be sown and the sets planted very early in the year, when the days are still short. During the short-day season, the onions develop a strong root system, and then swell during the spring rains. This is followed by a hot and dry summer, which is necessary for the characteristic aroma (taste) to develop and, in particular, for drying the onions properly. The onions are therefore initially left to dry in the fields, the final stage of drying taking place on producers’ premises. As agriculture, especially the growing of cereals (including rye), has been well developed in the geographical area since ancient times, the well-known tradition of weaving onions into rye-straw wreaths (strings) has also spread.

It is because of the dry weather during ripening and the shallow sandy, nutrient-poor soils that the onions have developed a more pungent taste.

The various stages in production and the method of producing the onions are reflected locally in a wealth of practices, customs, sayings, adages and traditional foods which have evolved and survived, as well as in the architectural features of houses, which had to have projecting roofs for the drying of onions. These practices live on and are maintained both as part of people’s daily lives (special, still very popular foods, the drying of onions in yards under projecting roofs and the weaving of onion wreaths) and in connection with tourist events.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006) (2)

http://www.mko.gov.si/fileadmin/mko.gov.si/pageuploads/podrocja/Varna_in_kakovostna_hrana_in_krma/zasciteni_kmetijski_pridelki/Specifikacije/PTUJSKI_LUK_01.pdf

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(1)  Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

(2)  Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

ANNEX I

The specification for the protected designation of origin ‧Pesca di Leonforte‧ is amended as follows:

Description of product: Only the minimum soluble solids content had to be indicated so as to avoid excluding peaches with a content of more than 13 degrees Brix. This is an improvement which allows the designation ‧Pesca di Leonforte‧ to be used for fruit with a higher sugar content than that previously set.

Method of production: One amendment concerns the permitted rootstocks: wild and clone peach rootstocks and prunus hybrids which have proved to be compatible with the ecotypes and are adapted to the local weather conditions are now permitted. These rootstocks have to be tested within the area defined in the specification. In the same article the planting distance has been amended for the simple or late vase (cup) pruning methods, given that this is more convenient for the growers and is already carried out in some orchards in the production area. As a result of the above amendment maximum production per hectare has been increased to 25 tonnes without changing the planting density.

ANNEX II

CONSOLIDATED SINGLE DOCUMENT

Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (1)

‧ PESCA DI LEONFORTE ‧

EC No: IT-PGI-0105-01006-20.06.2012

PGI ( X ) PDO ( )

1.   Name

‧Pesca di Leonforte‧

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product (Annex II)

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

3.2.   Description of product to which the name in (1) applies

‧Pesca di Leonforte‧ PGI peaches are grown from two local peach ecotypes, Bianco di Leonforte and Giallone di Leonforte, which are not listed in the national catalogue of varieties.

When released for consumption, the peaches must display the following characteristics: fresh, undamaged, with a healthy appearance; unaffected by rot or any changes rendering them unsuitable for consumption. They must also be clean, i.e. free of any visible foreign substance and free of parasites at any stage of their growth, as well as free of any foreign smell and/or flavour.

The consistency of the flesh, measured with an 8 mm penetrometer tip, must be at least 4.5 kg/cm2 for the Giallone di Leonforte ecotype and at least 3.5 kg/cm2 for the Bianco di Leonforte ecotype; the soluble solids content must be not less than 11 degrees Brix and the weight between 100 and 350 g. The fruit must be round in shape, with asymmetrical ‧halves‧; the flesh of the Bianco di Leonforte ecotype is white and the skin is also white, with red streaks (not always evident); the flesh of the Giallone di Leonforte ecotype is yellow and the skin is also yellow, with red streaks (not always evident). The flesh must adhere directly to the stone.

Only Class Extra and Class I peaches may be referred to as ‧Pesca di Leonforte‧ PGI.

3.3.   Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

—

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

During the phase in which the fruit reaches the size of a walnut, but not after the month of July, parchment paper coverings in the form of small bags must be used as a physical defence against pathogens. Harvesting takes place between the first ten days of September and the first ten days of November. Picking must be by hand, avoiding the hottest times of the day and exposure to direct sunlight. Particular care should be taken when removing the fruit from the branch – this should be done without damaging the stalk. Also, the wire used to tie the parchment bags must be removed, so as not to damage the fruit.

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

‧Pesca di Leonforte‧ PGI peaches must be packaged in the production area so that they do not get dirty and bruised from transporting and excessive handling, which would expose them to mould and pathogens and thus compromise the characteristic qualities of the product.

‧Pesca di Leonforte‧ PGI fruit should be sold in cardboard or wooden trays or boxes, or in baskets of various sizes from 0.5 kg to 6 kg. Every package or batch must contain fruit of the same variety, quality class, size and degree of ripeness. The fruit must be of a consistent colouring depending on the ecotype. It must be packaged in a single layer and the individual peaches must be separated from each other by protective material. The protective and/or decorative material must be new, odourless and non-toxic; also, the product must not come into contact with ink and/or glue used for stamping or labelling. In addition, the packaging must be free of any foreign body.

Every package must be sealed in such a way that opening the package breaks the seal and it is impossible to change the contents following packaging.

3.7.   Specific rules concerning labelling

The label must feature the special logo and the EU graphic symbol.

It is forbidden to add any description that is not expressly provided for. However, references to brand names may be used, on condition that they have no laudatory purport and are not such as to mislead the purchaser.

The special logo is made up of an oval shape containing a representation of the Granfonte fountain, the monument that is the symbol of the municipality of Leonforte, in front of which, in the foreground, is a peach wrapped in its protective bag. At the top centre of the oval are the words ‧Pesca di Leonforte‧ and at the bottom in the centre the Italian acronym ‧I.G.P.‧ (PGI). The emblem has a thick green border and the background is a soft yellow, with the Granfonte fountain and the wording (‧Pesca di Leonforte‧ and ‧I.G.P.‧) in green, a yellowy-orange peach with a green leaf and a white protective bag with grey shading and a black outline, as well as a black line representing the wire for closing the bag.

4.   Concise definition of the geographical area

The production area for ‧Pesca di Leonforte‧ PGI peaches is made up of the municipalities of Leonforte, Enna, Calascibetta, Assoro and Agira, in the Province of Enna.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The area in which the peaches are grown is situated in the ‧heart‧ of Sicily. The soil is alluvial and of a medium consistency, with high levels of clay and organic substances. There is a Mediterranean climate characterised by long, hot, dry summers and mild, rainy winters. Rainfall is concentrated in the period from October to March. In addition, it is in the area delineated above that growers invented and developed the practice of putting the fruit in small bags while it is still on the branch, which protects it from pests and enables it to ripen smoothly before picking.

5.2.   Specificity of the product

‧Pesca di Leonforte‧ PGI peaches stand out from other products in the same product category by virtue of their firmness, their late ripening and the use of protective bags.

These properties mean that they can be marketed when the other products in the same category are no longer available. Harvesting takes place between the first ten days of September and the first ten days of November. A particular feature of ‧Pesca di Leonforte‧ PGI peaches is that, for decades, they have been covered while still on the branch, as a means of combating the Mediterranean fruit fly (Ceratitis capitata). Over time, this practice has been one of the more significant aspects in the production of these peaches and has made them more resistant to falling, as they are protected by a small, rain-resistant, silver parchment bag.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The application for PGI status for ‧Pesca di Leonforte‧ peaches is justified by the product's reputation and the fact that it is so well known for its characteristic firmness and late ripening, which means that it is still available at times when it is virtually impossible to find peaches in the shops. The work of the growers themselves is fundamental – they have come to manage their own production, fully aware that they are dealing with a unique product. They often get members of their own families to work hard day and night, helping to put on the protective bags. The return from selling the peaches is such as to have improved the living conditions of the operators in the area.

For about the last 20 years, ‧Pesca di Leonforte‧ has had a considerable economic impact not only in the area of production, but also in neighbouring municipalities at the time of an annual festival held on the first Sunday in October in the old centre of the small town built by Prince Nicolò Placido Branciforti in the 17th century. The municipal authorities first set up this event in 1982, promoting and celebrating the fruit to encourage its development and raise awareness among Sicilian consumers of how special and unique a product it is. From its inception, the ‧Pesca di Leonforte Festival‧ has existed to promote the late-ripening product.

Reference to publication of the specification

[Article 5(7) of Regulation (EC) No 510/2006 (2)]

The Ministry launched the national objection procedure with the publication of the proposal for amending ‧Pesca di Leonforte‧ in Official Gazette of the Italian Republic No 106 of 8 May 2012. The text of the amended product specification is available on the following website:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

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(1)  Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

(2)  Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

ANNEX

Identification number of the additive	Name of the holder of authorisation	Additive	Composition, chemical formula, description, analytical method	Species or category of animal	Maximum age	Minimum content	Maximum content	Other provisions	End of period of authorisation
						Maximum content of element (Se) in mg/kg of complete feed with a moisture content of 12 %
Category of nutritional additives. Functional group: compounds of trace elements
3b813	—	Selenomethionine produced by Saccharomyces cerevisiae NCYC R646 (Selenised yeast inactivated)	Characterisation of the additive Preparation of organic selenium:   Content of selenium: 1 000 to 2 650  mg Se/kg   Organic selenium > 98 % of total selenium   Selenomethionine > 70 % of total selenium   Characterisation of the active substance Selenomethionine produced by Saccharomyces cerevisiae NCYC R646   Analytical method  (1)   For the determination of selenomethionine in the feed additive: High performance liquid chromatography and inductively coupled plasma mass spectrometry (HPLC-ICPMS) after triple proteolytic digestion.   For the determination of total selenium in the feed additive: Inductively coupled plasma mass spectrometry (ICPMS) after microwave digestion with HNO3/H2O2.   For the determination of total selenium in premixtures and feed: Hydride generation atomic absorption spectrometry (HGAAS) after microwave digestion with HNO3/H2O2 (EN 16159:2012)	All species	—		0,50 (total)	1. The additive shall be incorporated into feed in the form of a premixture. 2. For user safety: breathing protection, safety glasses and gloves should be worn during handling. 3. Maximum supplementation with organic selenium: 0,20 mg Se/kg of complete feed with a moisture content of 12 %.	29 May 2023

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(1)  Details of the analytical methods are available at the following address of the Reference Laboratory: http://irmm.jrc.ec.europa.eu/EURLs/EURL_feed_additives/authorisation/evaluation_reports/Pages/index.aspx

ANNEX

Standard import values for determining the entry price of certain fruit and vegetables

(EUR/100 kg)
CN code	Third country code (1)	Standard import value
0702 00 00	AL	25,2
	MA	61,1
	TN	100,4
	TR	114,4
	ZZ	75,3
0707 00 05	AL	55,3
	TR	130,4
	ZZ	92,9
0709 93 10	AL	78,9
	TR	138,8
	ZZ	108,9
0805 10 20	EG	45,2
	IL	66,3
	MA	52,1
	TR	72,9
	ZZ	59,1
0805 50 10	TR	98,8
	ZA	103,5
	ZZ	101,2
0808 10 80	AR	122,9
	BR	88,9
	CL	122,2
	CN	88,0
	MK	30,3
	NZ	151,1
	US	206,7
	ZA	111,4
	ZZ	115,2

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(1)  Nomenclature of countries laid down by Commission Regulation (EC) No 1833/2006 (OJ L 354, 14.12.2006, p. 19). Code ‘ ZZ ’ stands for ‘of other origin’.