
Article 1 
The specification for the protected designation of origin ‘Taureau de Camargue’ is hereby amended in accordance with Annex I to this Regulation.
Article 2 
A summary of the main points of the specification is given in Annex II to this Regulation.
Article 3 
This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 30 October 2008.
For the Commission
Mariann FISCHER BOEL
Member of the Commission
ANNEX I

The specification for the protected designation of origin ‘Taureau de Camargue’ is amended as follows:

 Proof of origin
The following sentence is added after the second sentence:
'The holdings (herds or livestock farms) where the animals whose meat is intended for production of the designation must be born or reared, must complete a declaration of suitability to produce the denomination'.
 Method of production
The following wording is inserted after ‘The weight of carcasses for tax purposes must be 100 kg or more’:
'except for heifers of between 18 and 30 months, for which the weight is set at 85 kg'.

ANNEX II
SUMMARY 
This summary sets out the main elements of the product specification for information purposes.
 1. 
NameInstitut National des Appellations d’OrigineAddress51, rue d’Anjou, F-75008 PARISTel.(33) 1 53 89 80 00Fax(33) 1 42 25 57 97e-mailinfo@inao.gouv.fr
 2. 
NameSyndicat de défense et de Promotion de la viande AOC Taureau de CamargueAddressMas du Pont de Rousty, F-13200 ARLESTel.(33) 4 90 97 10 40Fax(33) 4 90 97 12 07e-mail—CompositionProducers/processors (X) Other ( )
 3.  Class 1.1 — Fresh meat (and offal)
 4.  4.1. 
‘Taureau de Camargue’
 4.2. 
Fresh meat of male or female animals, of local breeds, born, reared, slaughtered and cut in the geographical area. Meat from ‘Taureau de Camargue’ is a distinctive deep red colour. It is tender and lean.
 4.3. 
The Camargue stretches over three departments: Bouches-du-Rhône, Gard and Hérault. Within this area, a wetland area has been marked out in which the bulls must remain for at least six months.
 4.4. 
The earliest documentary reference to the ‘Taureau de Camargue’ is attributable to Quiqueran de Beaujeu, Bishop of Senès, and dates from 1551. Since then reference has been made in numerous works to the original nature of these animals and their method of rearing carried on principally to produce bulls for sport. The holdings (herds or livestock farms) where the animals whose meat is intended for production for the designation must be born or reared, must complete a declaration of suitability to produce the denomination. Each animal is identified separately and entered in a stock book or register. Slaughterhouses and cutting plants are required to keep records of arrivals and departures so that animals can be traced up to the time they reach the consumer.
 4.5. 
Animals of local breeds (‘raço di biou’, ‘de combat’ or a cross of the two) must be born, reared, slaughtered and cut in the geographical area. They must be reared unrestrained, in the open air and extensively to ensure that they remain wild. Their main feed must consist of pasture. They must remain in the wetland area for not less than six months. Slaughter must take place as soon as the animals are unloaded. The weight of carcasses for tax purposes must be 100 kg or more, except for heifers of between 18 and 30 months, for which the weight is set at 85 kg. The carcasses must be deep red in colour. They are drained slightly. Carcasses should be hung in the slaughterhouse for not less than 48 hours and not more than five days.
 4.6. 
‘Taureaux de Camargue’ are produced from traditional local breeds which are particularly well adapted to the low-lying Camargue environment with its ever-present water. Reared unrestrained, they feed on pasture and remain for at least six months in this wetland area with its special ecosystem. The excitable and aggressive nature of these breeds means that they are perfectly suited to the purpose for which they are intended and gives the beef its characteristic features.
 4.7. 
NameInstitut National des Appellations d’OrigineAddress51, rue d’Anjou, F-75008 PARISTel.(33) 1 53 89 80 00Fax(33) 1 42 25 57 97e-mailinfo@inao.gouv.fr

NameDGCCRFAddress59, Bd V. Auriol, F-75703 PARIS Cedex 13Tel.(33) 1 44 87 17 17Fax(33) 1 44 97 30 37

The DGCCRF is a department of the Ministry of the Economy, Finance and Industry.
 4.8. 
Carcasses and cuts must be accompanied by a label showing the designation, the slaughter number; the name of the farm and the name and address of the cutting plant or slaughterer.
