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Council Regulation (EEC) No 2092/91 of 24 June 1991 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs (repealed)
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Version Superseded: 15/02/2008
Point in time view as at 01/12/2007.
There are currently no known outstanding effects for the Council Regulation (EEC) No 2092/91 (repealed), ANNEX VI .
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Textual Amendments
F1 Substituted by Commission Regulation (EEC) No 207/93 of 29 January 1993 defining the content of Annex VI to Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs and laying down detailed rules for implementing the provisions of Article 5 (4) thereto.
For the purposes of this Annex, the following definitions will apply:
ingredients: substances as defined in Article 4 of this Regulation under the restrictions as referred to in Article 6 (4) of Council Directive 79/112/EEC of 18 December 1978 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs for sale to the ultimate consumer (1) ;
ingredients of agricultural origin:
single agricultural products and products derived therefrom by appropriate washing, cleaning, thermic and/or mechanical processes and/or by physical processes having the effect of reducing the moisture content of the product;
also, products derived from the products mentioned under (a) by other processes used in food processing, unless these products are considered food additives or flavourings as defined under points 5 or 7 hereunder;
ingredients of non-agricultural origin: ingredients other than ingredients of agricultural origin and belonging to at least one of the following categories:
food additives, including carriers for food additives, as defined under points 5 and 6 hereunder;
flavourings, as defined under point 7 hereunder;
water and salt;
micro-organism preparations;
minerals (including trace elements) and vitamins;
processing aids: substances as defined in Article 1 (3) (a) of Council Directive 89/107/EEC (2) on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption;
food additives: substances as defined in Article 1 (1) and (2) of Directive 89/107/EEC and covered by that Directive or by a comprenhensive Directive as referred to in Article 3 (1) of Directive 89/107/EEC;
carriers, including carrier solvents: food additives used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function in order to facilitate its handling, application or use;
flavouring: substances and products as defined in Article 1 (2) of Council Directive 88/388/EEC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (3) , and covered by that Directive.
[F2Sections A, B and C cover the ingredients and processing aids which may be used in the preparation of foodstuffs composed essentially of one or more ingredients of plant and/or animal origin, referred to in Article 1(1)(b) of this Regulation, with the exception of wines covered by Council Regulation (EC) No 1493/1999 (4) . U.K.
Textual Amendments
Products of animal origin bearing an indication referring to the organic production method, which have been lawfully produced before the date of application of Commission Regulation (EC) No 780/2006 (5) , may be marketed until stocks are exhausted.]
[F2When a foodstuff is composed of ingredients of plant and animal origin, the rules established in Article 3 of Directive 95/2/EC of the European Parliament and of the Council (6) shall apply.
The inclusion in Sub-section A.1 of sodium nitrite and potassium nitrate shall be re-examined before 31 December 2007 , with a view to limiting or withdrawing the use of these additives.]
[F3Notwithstanding reference to any ingredient in Sections A and C or any processing aid in Section B, any processing practice, such as smoking, shall be carried out and any ingredient or such processing aid shall be used only in accordance with relevant Community legislation and/or national legislation compatible with the Treaty and, in the absence thereof, in accordance with the principles of good manufacturing practice for foodstuffs.] In particular, additives shall be used according to the provisions of Directive 89/107/EEC and, where relevant, those of any comprehensive Directive as referred to in Article 3 (1) of Directive 89/107/EEC; flavourings shall be used according to the provisions of Directive 88/388/EEC and solvents according to the provisions of Council Directive 88/344/EEC of 13 June 1988 on the approximation of the laws of the Member States on extraction solvents used in the production of foodstuffs and food ingredients (7) .
Textual Amendments
a Maximum levels available from all sources, expressed as SO 2 in mg/l. | ||||
b In this context, ‘ fruit wine ’ is defined as wine made from fruits other than grapes. | ||||
c ‘ Dulce de leche ’ or ‘ Confiture de lait ’ refers to a soft, luscious, brown cream, made of sweetened, thickened milk | ||||
d The restriction concerns only animal products. | ||||
e This additive can only be used if it has been demonstrated to the satisfaction of the competent authority that no technological alternative giving the same sanitary guarantees and/or allowing to maintain the specific features of the product, is available.] | ||||
Code | Name | Preparation of foodstuffs of plant origin | Preparation of foodstuffs of animal origin | Specific conditions |
---|---|---|---|---|
E 153 | Vegetable carbon | X | Ashy goat cheese Morbier cheese | |
E 160b | Annatto, Bixin, Norbixin | X | Red Leicester cheese Double Gloucester cheese Scottish cheddar Mimolette cheese | |
E 170 | Calcium carbonate | X | X | Shall not be used for colouring or calcium enrichment of products |
E 220 Or | Sulphur dioxide | X | X | In fruit wines b without added sugar (including cider and perry) or in mead: 50 mg a For cider and perry prepared with addition of sugars or juice concentrate after fermentation: 100 mg a |
E 224 | Potassium metabisulphite | X | X | |
E 250 Or | Sodium nitrite | X | Meat products e For E 250 : indicative ingoing amount expressed as NaNO 2 : 80 mg/kg For E 252 : indicative ingoing amount expressed as NaNO 3 : 80 mg/kg For E 250 : maximum residual amount expressed as NaNO 2 : 50 mg/kg For E 252 : maximum residual amount expressed as NaNO 3 : 50 mg/kg | |
E 252 | Potassium nitrate | X | ||
E 270 | Lactic acid | X | X | |
E 290 | Carbon dioxide | X | X | |
E 296 | Malic acid | X | ||
E 300 | Ascorbic acid | X | X | Meat products d |
E 301 | Sodium ascorbate | X | Meat products in connection with nitrites or nitrates d | |
E 306 | Tocopherol-rich extract | X | X | Anti-oxidant for fats and oils |
E 322 | Lecithins | X | X | Milk products d |
E 325 | Sodium lactate | X | Milk-based and meat products | |
E 330 | Citric acid | X | ||
E 331 | Sodium citrates | X | ||
E 333 | Calcium citrates | X | ||
E 334 | Tartaric acid (L(+)–) | X | ||
E 335 | Sodium tartrates | X | ||
E 336 | Potassium tartrates | X | ||
E 341 (i) | Monocalcium-phosphate | X | Raising agent for self raising flour | |
E 400 | Alginic acid | X | X | Milk-based products d |
E 401 | Sodium alginate | X | X | Milk-based products d |
E 402 | Potassium alginate | X | X | Milk-based products d |
E 406 | Agar | X | X | Milk-based and meat products d |
E 407 | Carrageenan | X | X | Milk-based products d |
E 410 | Locust bean gum | X | X | |
E 412 | Guar gum | X | X | |
E 414 | Arabic gum | X | X | |
E 415 | Xanthan gum | X | X | |
E 422 | Glycerol | X | For plant extracts | |
E 440 (i) | Pectin | X | X | Milk-based products d |
E 464 | Hydroxypropyl methyl cellulose | X | X | Encapsulation material for capsules |
E 500 | Sodium carbonates | X | X | |
E 501 | Potassium carbonates | X | ||
E 503 | Ammonium carbonates | X | ||
E 504 | Magnesium carbonates | X | ||
E 509 | Calcium chloride | X | Milk coagulation | |
E 516 | Calcium sulphate | X | Carrier | |
E 524 | Sodium hydroxide | X | Surface treatment of ‘ Laugengebäck ’ | |
E 551 | Silicon dioxide | X | Anti-caking agent for herbs and spices | |
E 553b | Talc | X | X | Coating agent for meat products |
E 938 | Argon | X | X | |
E 939 | Helium | X | X | |
E 941 | Nitrogen | X | X | |
E 948 | Oxygen | X | X |
Substances and products as defined in Article 1 (2) (b) (i) and 1 (2) (c) of Directive 88/388/EEC labelled as natural flavouring substances or natural flavouring preparations, according to Article 9 (1) (d) and (2) of that Directive.
Drinking water
Salt (with sodium chloride or potassium chloride as basic components), generally used in food processing.
Any preparations of micro-organisms normally used in food processing, with the exception of genetically modified micro-organisms within the meaning of Directive 2001/18/EC of the European Parliament and of the Council (8) .]
Minerals (trace elements included), vitamins, aminoacids and other nitrogen compounds, only authorized as far their use is legally required in the foodstuffs in which they are incorporated.]
Textual Amendments
In the case where colours are used for stamping eggshells, Article 2(9) of Directive 94/36/EC of the European Parliament and of the Council (9) shall apply.]
Textual Amendments
a The restriction concerns only animal products. Preparations of micro-organisms and enzymes: Any preparations of micro-organisms and enzymes normally used as processing aids in food processing, with the exception of genetically modified micro-organisms and with the exception of enzymes derived from ‘ genetically modified organisms ’ within the meaning of Directive 2001/18/EC. | |||
b | |||
Name | Preparation of foodstuffs of plant origin | Preparation of foodstuffs of animal origin | Specific conditions |
---|---|---|---|
Water | X | X | Drinking water within the meaning of Council Directive 98/83/EC b |
Calcium chloride | X | Coagulation agent | |
Calcium carbonate | X | ||
Calcium hydroxide | X | ||
Calcium sulphate | X | Coagulation agent | |
Magnesium chloride (or nigari) | X | Coagulation agent | |
Potassium carbonate | X | Drying of grapes | |
Sodium carbonate | X | Sugar(s) production | |
Citric acid | X | Oil production and hydrolysis of starch | |
Sodium hydroxide | X | Sugar(s) production Oil production from rape seed ( Brassica spp ) | |
Sulphuric acid | X | Sugar(s) production | |
Isopropanol (propanol-2-ol) | X | In the crystallisation process in sugar preparation; in due respect of the provisions of Council Directive 88/344/EEC, for a period expiring on 31/12/2006 | |
Carbon dioxide | X | X | |
Nitrogen | X | X | |
Ethanol | X | X | Solvent |
Tannic acid | X | Filtration aid | |
Egg white albumen | X | ||
Casein | X | ||
Gelatin | X | ||
Isinglass | X | ||
Vegetal oils | X | X | Greasing, releasing or anti-foaming agent |
Silicon dioxide gel or colloïdal solution | X | ||
Activated carbon | X | ||
Talc | X | ||
Bentonite | X | X | Sticking agent for mead a |
Kaolin | X | X | Propolis a |
Diatomaceous earth | X | ||
Perlite | X | ||
Hazelnut shells | X | ||
Rice meal | X | ||
Beeswax | X | Releasing agent | |
Carnauba wax | X | Releasing agent |
Edible fruits, nuts and seeds:
acorns | Quercus spp. |
cola nuts | Cola acuminata |
gooseberries | Ribes uva-crispa |
maracujas (passion fruit) | Passiflora edulis |
raspberries (dried) | Rubus idaeus |
red currants (dried) | Ribes rubrum |
Edible spices and herbs:
nutmeg | Myristica fragrans , until 31.12.2000 only |
pepper green | Piper nigrum , until 30.4.2001 only |
pepper (Peruvian) | Schinus molle L . |
horseradish seeds | Armoracia rusticana |
lesser galanga | Alpinia officinarum |
safflower flowers | Carthamus tinctorius |
watercress herb | Nasturtium officinale |
Miscellaneous:
algae, including seaweed, permitted in conventional foodstuffs preparation
Fats and oils whether or not refined, but not chemically modified, derived from plants other than:
cocoa | Theobroma cacao |
coconut | Cocos nucifera |
olive | Olea europaea |
sunflower | Helianthus annuus |
palm | Elaeis guineensis |
rape | Brassica napus, rapa |
safflower | Carthamus tinctorius |
sesame | Sesamum indicum |
soya | Glycine max |
The following sugars, starches and other products from cereals and tubers:
beet sugar, until 1.4.2003 only
fructose
rice paper
unleavened bread paper
starch from rice and waxy maize, not chemically modified
Miscellaneous:
coriander, smoked | Coriandrum sativum until 31.12.2000 only |
pea protein | Pisum spp. |
rum, only obtained from cane sugar juice
kirsch prepared on the basis of fruits and flavourings as referred to in section A.2 of this Annex
mixtures of crops permitted in conventional foodstuffs preparation, and giving colouring and tasting qualities to confectionary, only for preparation of ‘ Gummi Bärchen ’ , until 30.9.2000 only
mixtures of the following peppers: Piper nigrum , Schinus molle and Schinus terebinthifolium , until 31.12.2000 only
aquatic organisms, not originating from aquaculture, and permitted in conventional foodstuffs preparation
Textual Amendments
F7 Inserted by Commission Regulation (EC) No 473/2002 of 15 March 2002 amending Annexes I, II and VI to Council Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs, and laying down detailed rules as regards the transmission of information on the use of copper compounds.
Textual Amendments
F6 Substituted by Commission Regulation (EC) No 2020/2000 of 25 September 2000 amending Regulation (EEC) No 207/93 defining the content of Annex VI to Council Regulation (EEC) No 2092/91 and amending Section C of Annex VI to Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs.
Textual Amendments
F1 Substituted by Commission Regulation (EEC) No 207/93 of 29 January 1993 defining the content of Annex VI to Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs and laying down detailed rules for implementing the provisions of Article 5 (4) thereto.
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