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Euro exchange rates. The European Parliament, the Council and the Commission have agreed on the financing, in the framework of the European Economic Recovery Plan for modernisation of infrastructures and energy solidarity, of projects in the field of energy and broadband Internet, as well as the CAP Health Check. The projects eligible for Community support are identified in the legislative acts concerned.
At that meeting the following list of prize winners for was drawn up. The authentic text s of the decision, from which all confidential information has been removed, can be found at:.
The report can be accessed for consultation or downloading on the European Court of Auditors' website: www. Mai BAnz. Oktober StAnz Nr. Date of implementation: The aid will be granted from the time of the Internet publication of the summary information on the aid scheme. Objective of aid: A swift emergency vaccination programme needs to be carried out throughout the whole of Bavaria to prevent the rapid spread of bluetongue disease and to avoid the threat which it poses to agricultural holdings.
There is therefore an overwhelming State interest in the rapid immunisation of the livestock population. The main focus is not only to preserve the value of individual animals but primarily to immunise the livestock population concerned and reduce the sources of infection from which the disease is transmitted.
The purpose of the aid is to compensate farmers for the cost of using vaccines for the prevention and eradication of bluetongue, a contagious animal disease. The aid will not be given as direct monetary payments but in the form of subsidised services. The farmers choose the veterinarians and instruct them to perform the vaccinations. The aid does not concern measures whose costs are required by Community law to be borne by agricultural holdings themselves.
JV: marketing and operation of an Internet access service and multimedia portal on-board high-speed trains in France and abroad. However, the final decision on this point is reserved.
The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
Observations must reach the Commission not later than 10 days following the date of this publication. Statements of objection must reach the Commission within six months from the date of this publication. Description of the agricultural product or foodstuff:. Description of product to which the name in 1 applies:. Cornish Sardines is the name given to the pelagic fish of the species sardina pilchardus which have been caught up to six miles off the Cornish Coast, landed and processed in the county of Cornwall.
The colloquial name given to the fish is pilchard. Cornish sardines are metallic green or olive coloured along the back with golden flanks and pearlescent silver shading to silvery-white on the belly.
There are a series of dark spots along the upper flanks, sometimes with a second or third series below.
The size of the fish can vary during the season. Each kilogram of sardines must contain between 9 and 18 sardines. The individual strength of taste varies with the freshness of the fish and level of fat in the flesh. Fresh Cornish Sardines should be bright and firm, with most scales intact, gills should be dark pink or red in colour.
They should be plump and smell fresh and are at their best in late summer when they are moist and full of taste. Cornish Sardines may be sold either fresh or frozen. Feed for products of animal origin only :. Specific steps in production that must take place in the identified geographical area:. Processing in this context is regarded as any one, or a combination of filleting, heading, gutting, freezing, marinating, salting and packing. Filleting is defined as the manual or mechanical separation of the head and backbone from the meat.
Heading and gutting is defined as removal of the head and intestine, with the tail on or off. Specific rules concerning slicing, grating, packaging, etc. Specific rules concerning labelling:. Concise definition of the geographical area:. The jurisdiction of the Cornish Sea Fisheries District was created by order under the Sea Fisheries Regulation Act of and empowered to make bylaws for regulation of sea fisheries within the district. Link with the geographical area:. Specificity of the geographical area:.
There is a very specific link between the geographical area and the fishing practices including the catching, landing and processing of Cornish Sardines, these are well documented traditional fishing methods. The Cornish Sardine is drawn to the geographical area by its environment, i.
These waters provide the environment preferred by the fish. The North Atlantic Oscillation NAO is the main climatic phenomenon of the Atlantic area in which Cornwall lies and is generally responsible for the temperatures and tides which also control where the phytoplankton, i.
The specific link with the geographical area is that fishing for the sardines takes place when the fish move to these shallow bays. This characteristic style fishing technique is reminiscent of the traditional practices of previous generations. Traditionally, the fish were caught when they came closer to the shore. In the past this was through actual sightings of the shoals by scouts on lookout on the cliffs, once the shoals of fish were sighted, the lookouts would direct by a local semaphore the vessels to make the catch.
The area was limited by the line of sight from the cliff tops. This tradition continues; the knowledge of where the fish congregate has been passed down through generations, although modern technology has replaced the cliff top watch.
The addition of modern technology means that the distance offshore has broadened over the decades but the local fleets still stay within sight of the shore following the fish where they congregate in shallow water. The geographical limits of the fish catching operations are all within the six mile limit of the CSFC and the area therefore well describes the fish catching area.
Because the fish are fragile they have to be landed quickly and so the small boats coming from local ports in each area return back to their local ports which are all within Cornwall.
This is a continuing tradition of this fishery. Specificity of the product:. The long-standing historical tradition and technique of catching, landing and processing sardines in the specified geographical area forms the basis of the link to the geographical area. The fish are now caught using modern sustainable fishing techniques which ensure good management of the fishery. Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product:.
The life cycle of the fish require them to swim close to the shore and the appearance of the shoals gave rise to the traditional fishing methods which historically became a community event. Fishermen and townsfolk came together to bring the fish in. A diverse fleet of vessels continues to catch Cornish Sardines from ports, harbours and coves dotted around the mile Cornish coastline. The long-standing tradition of fishing in the area is evident in the skills acquired by the Cornish fishermen.
Skills which have been passed down from generation to generation include the ability to locate sardines, and also the experienced delicate handling of the gear for catching. A successful catch also depends on the tradition of vessels working as a team; several vessels from one port or business group working together. Landing and processing. In the past each port had storage and processing premises fish cellars and the local population joined in to ensure that the fish products were processed quickly.
In a similar way today the delicate composition of the fish requires them to be landed promptly. The boats return to their local Cornish ports and from there they are taken to factories in Cornwall for packaging, storage, processing. The fish is processed in the defined area of the county of Cornwall. This area, includes the traditional cove and ports where processing took place in the past. The modern technology and hygiene standards and the pressures on coastal property now means that the factories on industrial estates have taken over from fish cellars in village harbours but all the factories are still within Cornwall and the geographical area describes these well.
Otherwise the fish are frozen and packaged in boxes or bags for frozen storage and then onward to customers. Any processing of the fish must take place within the area of Cornwall. The first recorded exports of salted sardines known then as pilchards were in from the Cornish port Looe.
The use of the name Cornish Sardine and the reputation of the quality of the product has grown in the past 10 years due to the hard work of the members of the Cornish Sardine Management Association and the high quality of their product.
Cornish Sardines have achieved an increasing volume of sales particularly in the United Kingdom retail market where they have acquired a cachet. Reference to publication of the specification. Type of product Annex II :. Description of the product to which the name in 1 applies:. The cheeses are irregular in shape, with typical bumps and depressions, and the surface is primarily wet and greasy and in some cases may be covered by butterfat and mould which can be easily scraped off.
Small cracks and possible yellow ochre stains of varying intensity on the surface are also typical of the product. There is no or minimal rind. The interior consistency is semi-hard and crumbles easily, and the colour is amber white or slightly yellowish. The smell is typical and lingering, and at times full and pungent, with aromas recalling woodland undergrowth with hints of mould and truffles. The flavour varies, depending on the composition of the aged cheese, in accordance with the following characteristics:.
Raw materials only for processed products :. The milk used comes from two daily milkings. The cheese must be produced using only the following types of milk:. Raw milk is used but the use of pasteurised milk is permitted.
The use of additives is prohibited. The animals may be housed or grazed. The basic feed for housed animals consists of fodder comprising grasses and legumes collected from monophyte, oligophyte and polyphite meadows in the regional territories indicated in paragraph 4, which because of the climate and soil properties determine the quality of the milk production.
Grazed animals use the same fodder crops used for haymaking and spontaneous polyphite meadows which are rich in flora with grass, shrub and tree species.
The use of silage is not permitted. The operations of portioning for packaging must take place in the area indicated in paragraph 4 since after the cheeses have been in the pit there is no clear distinction between the rind and the cheese itself as a result of the anaerobic fermentation which occurs during this stage of the processing, and the cheeses are wet and greasy and liable to become dry or hard.
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