Commission Regulation (EC) No 1850/2006Dangos y teitl llawn

ANNEX I U.K.

MINIMUM MARKETING REQUIREMENTS FOR HOP CONES

(referred to in Article 4)

Characteristics	Description	Maximum content(% of weight)
		Prepared hops	Unprepared hops
(a) Moisture	Water content	12	14
(b) Leaves and stalks	Leaf fragments from branch tendrils, branch tendrils, leaf or cone strigs; to be classed as stalk, cone strigs must be at least 2,5 cm long	6	6
(c) Hop waste	Small particles resulting from machine harvesting, varying in colour between dark green and black and which generally do not come from the cone; the maximum contents indicated may include particles of varieties of hops other than those to be certified, amounting to up to 2 % of the weight	3	4
(d) In the case of ‘seedless hops’, seed	Mature fruit of the cone	2	2

ANNEX II U.K. Methods referred to in Article 4(2) and Article 5

A. SAMPLING METHOD U.K.

The following procedure shall be used to take samples of hop cones for determining the moisture content and, where applicable, the extraneous matter content:

1. Sampling U.K.

(a) Packed hops U.K.

A weight of hops proportional to the weight of the package shall be taken from the number of packages specified in Article 5. Enough samples should be taken to ensure that there are enough cones to be representative of the package.

(b) Hops in a loose pile U.K.

Take equal portions from five to ten different places in the pile both at the surface and at various depths to constitute a sample. Place sample in the container as soon as possible. To avoid rapid deterioration, the quantity of hops must be sufficiently large to be highly compressed when the container is closed.

The sample must weigh at least 250 g.

2. Mixture U.K.

The samples must be carefully mixed to be representative of the consignment.

3. Sub-sampling U.K.

After mixing take one or more representative samples and place them in a waterproof, airtight container such as a metal box, a glass jar or a plastic bag, except where only the extraneous matter content is to be checked.

4. Storage U.K.

Except during transport, samples must be stored in a cold place. Care should be taken to allow the samples to return to room temperature inside the container before opening for examination or analysis.

B. METHODS FOR CHECKING THE MOISTURE CONTENT OF HOPS U.K.

1. Method (i) U.K.

Samples for moisture content should not be ground. It is important that they should be exposed to the air only for the minimum time necessary for their transfer from the container to the weighing vessel (which must have a lid).

Apparatus U.K.

Balance sensitive to 0,005 g.

Drying oven electrically heated and thermostated to 105 to 107 °C (the efficacy of the oven should be checked by the copper sulphate test).

Metal dishes 70 to 100 mm in diameter, 20 to 30 mm deep and provided with well-fitting lids.

Ordinary desiccators, suitable for accommodating the dishes and containing a desiccant such as indicator silica gel.

Method U.K.

Transfer 3 to 5 g of hops to a dish and close the lid before weighing. Weigh as quickly as possible. Remove the lid and place the dish in the oven for one hour exactly. Replace the lid, place the dish in a desiccator to cool for at least 20 minutes and then weigh the dish.

Calculation U.K.

Calculate the loss of weight as a percentage of the original weight of hops. The maximum deviation for individual estimation is 1 %.

2. Method (ii) U.K.

Method using either an electronic weighing machine which dries the hops with infra-red rays or hot air, or an electric measuring apparatus, which registers on a scale the degree of humidity of the sample taken.

C. METHOD FOR CHECKING THE EXTRANEOUS MATTER CONTENT U.K.

1. Determination of the leaf, stalk and waste content U.K.

Sieve five 100 gram samples (or one 250 gram sample) using a 2 to 3 mm sieve. Collect the lupulin, waste and seeds and separate the seeds by hand. Place the samples on one side. Transfer the contents of the 2 to 3 mm sieve to a 8 to 10 mm sieve and sieve again.

The hop cones, leaves, stalks and extraneous matter are collected by hand from the sieve while cone leaves, seeds, lupulin waste and some leaves and stalks pass through. All this is sorted by hand and divided into the following groups:

1.

leaves and stalks,

2.

hops (cone leaves, hop cones and lupulin),

3.

waste,

4.

seeds.

Whereas it is extremely difficult to separate the waste and the lupulin precisely it is possible, using a sieve with a mesh size of 0,8 millimetres, to determine approximately the relative proportions of the waste and the lupulin.

When estimating the proportion of lupulin, it should be taken into account that the density of the lupulin is four times greater than that of the waste.

The various groups are weighed and the percentage which each group represents in the weight of the original sample is determined.

2. Determination of the seed content U.K.

Place a 25 g sample in a metal container with a lid and heat in a drying oven for two hours at 115 °C in order to neutralise the sticky resin.

Wrap the dried sample in coarse cotton cloth and rub vigorously or beat mechanically in order to detach the seeds from the hops. Separate the dried and finely fragmented hops from the seeds with a grinder or a 1 mm metal sieve.

Separate any items remaining with the seeds using either a sloping surface covered with emery paper or any other method which gives the same result, i.e. retains the stems and other matter and permits the seeds to roll off.

Weigh the seeds and determine the percentage of seeds relative to the weight of the original sample.

ANNEX III U.K. MARKING OF PACKAGES(referred to in Article 6(3) and Article 9(3))

Packages shall be marked as follows, depending on the type of package:

(a)

for hop cones put up in bales or ballots:

• printing on the package, or

• printing on adhesive seal;

(b)

for hop powder in packets:

• printing on the packet, or

• printing on adhesive seal;

(c)

for hop powder or hop extract in metal tins:

• printing on the box, or

• printing on adhesive seal or stamping into the metal;

(d)

for sealed packages containing a consignment of packets or boxes of powder or extract:

• printing on the sealed package or the adhesive seal, and

• printing on each packet or box of powder or extract in the sealed package, or on its adhesive seal.

ANNEX IV U.K. Substances referred to in Article 10(4)

Substances permitted in the standardisation of hop extracts:

1.

glucose syrups;

2.

hot water extract prepared from hops.

ANNEX V U.K. ENTRIES REFERRED TO IN ARTICLE 16(2)(h)

— in Bulgarian

:

Сертифициран продукт – Регулация (ЕK) № 1850/2006,

— in Spanish

:

Producto certificado — Reglamento (CE) n^o 1850/2006,

— in Czech

:

Ověřený produkt – Nařízení (ES) č. 1850/2006,

— in Danish

:

Certificeret produkt — Forordning (EF) nr. 1850/2006,

— in German

:

Zertifiziertes Erzeugnis — Verordnung (EG) Nr. 1850/2006,

— in Estonian

:

Sertifitseeritud Produkt – Määrus (EÜ) nr 1850/2006,

— in Greek

:

Πιστοποιημένο προϊόν — κανονισμός (ΕΚ) αριθ. 1850/2006,

— in English

:

Certified product — Regulation (EC) No 1850/2006,

— in French

:

Produit certifié — Règlement (CE) n^o 1850/2006,

[F1 — in Croatian

:

Certificirani proizvod — Uredba (EZ) br. 1850/2006,]

— in Italian

:

Prodotto certificato — Regolamento (CE) n. 1850/2006,

— in Latvian

:

Sertificēts produkts – Regula (EK) Nr. 1850/2006,

— in Lithuanian

:

Sertifikuotas produktas – Reglamentas (EB) Nr. 1850/2006,

— in Hungarian

:

Tanúsított termék – 2006/1850/EK rendelet,

— in Maltese

:

Prodott Iccertifikat — Regolament (KE) Nru 1850/2006,

— in Dutch

:

Gecertificeerd product — Verordening (EG) nr. 1850/2006,

— in Polish

:

Produkt certyfikowany – Rozporządzenie (WE) nr 1850/2006,

— in Portuguese

:

Produto certificado — Regulamento (CE) n.^o 1850/2006,

— in Romanian

:

Produs certificat – Regulamentul (CE) nr. 1850/2006,

— in Slovak

:

Certifikovaný výrobok – Nariadenie (ES) č. 1850/2006,

— in Slovenian

:

Certificiran pridelek – Uredba (ES) št. 1850/2006,

— in Finnish

:

Varmennettu tuote – Asetus (EY) N:o 1850/2006,

— in Swedish

:

Certifierad produkt – Förordning (EG) nr 1850/2006.

Textual Amendments

F1 Inserted by Commission Regulation (EU) No 519/2013 of 21 February 2013 adapting certain regulations and decisions in the fields of free movement of goods, freedom of movement for persons, right of establishment and freedom to provide services, company law, competition policy, agriculture, food safety, veterinary and phytosanitary policy, fisheries, transport policy, energy, taxation, statistics, social policy and employment, environment, customs union, external relations, and foreign, security and defence policy, by reason of the accession of Croatia.

ANNEX VI U.K. CODING AND COMPOSITION SEQUENCE OF CERTIFICATE REFERENCE NUMBERS(referred to in Article 16(4))

1. CERTIFICATION CENTRE U.K.

A number between 0 and 100 communicated by the Member States.

2. MEMBER STATES CARRYING OUT CERTIFICATION U.K.

BE

for Belgium

BG

for Bulgaria

CZ

for the Czech Republic

DK

for Denmark

DE

for Germany

EE

for Estonia

EL

for Greece

ES

for Spain

FR

for France

[F1 HR

for Croatia]

IE

for Ireland

IT

for Italy

CY

for Cyprus

LV

for Latvia

LT

for Lithuania

LU

for Luxembourg

HU

for Hungary

MT

for Malta

NL

for the Netherlands

AT

for Austria

PL

for Poland

PT

for Portugal

RO

for Romania

SI

for Slovenia

SK

for Slovakia

FI

for Finland

SE

for Sweden

UK

for the United Kingdom

3. YEAR OF HARVESTING U.K.

The last two figures of the year of harvesting.

4. IDENTIFICATION OF THE CONSIGNMENT U.K.

The number given to the consignment by the competent certification authority (e.g. 12 BE 77 170225).

ANNEX VII U.K.

Correlation table (referred to in Article 25)

Regulation (EEC) No 1784/77	Regulation (EEC) No 890/78	This Regulation
		Article 1(1)
Article 1(1)		Article 1(2) and (3)
Article 7		Article 1(4)
Article 6(1)	Article 1	Article 2
	Article 2	Article 3
	Article 3	Article 4
	Article 4	Article 5
Article 1(2) to (5)	Article 7	Article 6
Article 8		Article 7
	Article 9a	Article 8
Article 1(2) to (5)	Article 7	Article 9
	Article 8	Article 10
	Article 8a(1), (2)	Article 11
	Article 8a(3), (4), (5)	Article 12
	Article 9	Article 13
Article 8		Article 14
	Article 9a	Article 15
Article 2(1)		Article 16(1)
Article 5(1)	Article 5 and 5a	Article 16(2)
Article 5(2)		Article 16(3)
	Article 6(1), (2)	Article 16(4)
Article 4		Article 17
Article 5a		Article 18
Article 3		Article 19
	Article 10	Article 20
Article 1(6)		Article 21
	Article 8a(8)	Article 22
Article 9	Articles 6(3) and 11	Article 23
		Article 24
		Article 25
		Article 26
	Annex I	Annex I
	Annex II	Annex II
	Annex IV	Annex III
	Annex V	Annex IV
	Annex IIA	Annex V
	Annex III	Annex VI
		Annex VII