- Y Diweddaraf sydd Ar Gael (Diwygiedig)
- Pwynt Penodol mewn Amser (01/07/2008)
- Gwreiddiol (Fel y’i mabwysiadwyd gan yr UE)
Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (repealed)
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Version Superseded: 01/01/2018
Point in time view as at 01/07/2008.
There are currently no known outstanding effects for the Council Regulation (EC) No 1234/2007 (repealed), ANNEX XV.
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The sales descriptions in the Appendix shall be reserved for the products defined therein.
However, this paragraph shall not apply to:
the designation of products the exact nature of which is clear from traditional usage and/or when the designations are clearly used to describe a characteristic quality of the product;
concentrated products (butter, margarine, blends) with a fat content of 90 % or more.
the sales description as defined in the Appendix;
the total percentage fat content by weight at the time of production for products referred to in the Appendix;
the vegetable, milk or other animal fat content in decreasing order of weighted importance as a percentage by total weight at the time of production for compound fats referred to in the Part C of the Appendix;
the percentage salt content must be indicated in a particularly legible manner in the list of ingredients for products referred to in the Appendix.
Indications of geographical origin may also be used subject to Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs(2).
For the purposes of this point, ‘cream’ means the product obtained from milk in the form of an emulsion of the oil-in-water type with a milk-fat content of at least 10 %.
the term ‘reduced-fat’ may be used for products referred to in the Appendix with a fat content of more than 41 % but not more than 62 %;
the terms ‘low-fat’ or ‘light’ may be used for products referred to in the Appendix with a fat content of 41 % or less.
The term ‘reduced-fat’ and the terms ‘low-fat’ or ‘light’ may, however, replace respectively the terms ‘three-quarter-fat’ or ‘half-fat’ used in the Appendix.
Member States making use of this option shall ensure that other Member States' products which comply with the criteria laid down by those regulations may, under non-discriminatory conditions, use terms which, by virtue of those regulations, state that those criteria are complied with.
Products imported into the Community must comply with the provisions set out in this Annex in the cases referred to in point I(1).
Without prejudice to any specific provisions which may be adopted by the Commission in accordance with Article 194, Member States shall specify the effective penalties to be imposed in the case of breach of Article 115 and this Annex and, where appropriate, the national measures relevant for its enforcement and inform the Commission thereof.
a corresponding to ‘smør 60’ in Danish. | ||
b corresponding to ‘smør 40’ in Danish. | ||
c corresponding to ‘margarine 60’ in Danish. | ||
d corresponding to ‘margarine 60’ in Danish. | ||
e corresponding to ‘blandingsprodukt 60’ in Danish. | ||
f corresponding to ‘blandingsprodukt 40’ in Danish. | ||
Fat group | Sales description | Product categories |
---|---|---|
Definitions | Additional description of the category with an indication of the % fat content by weight | |
A.Milk fatsProducts in the form of a solid, malleable emulsion, principally of the water-in-oil type, derived exclusively from milk and/or certain milk products, for which the fat is the essential constituent of value. However, other substances necessary for their manufacture may be added, provided those substances are not used for the purpose of replacing, either in whole or in part, any milk constituents. | 1.Butter | The product with a milk-fat content of not less than 80 % but less than 90 %, a maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %. |
2.Three-quarter fat buttera | The product with a milk-fat content of not less than 60 % but not more than 62 %. | |
3.Half fat butterb | The product with a milk-fat content of not less than 39 % but not more than 41 %. | |
4.Dairy spread X % | The product with the following milk-fat contents:
| |
B.FatsProducts in the form of a solid, malleable emulsion, principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animal fats suitable for human consumption, with a milk-fat content of not more than 3 % or the fat content. | 1.Margarine | The product obtained from vegetable and/or animal fats with a fat content of not less than 80 % but less than 90 %. |
2.Three-quarter-fat margarinec | The product obtained from vegetable and/or animal fats with a fat content of not less than 60 % but nor more than 62 %. | |
3.Half-fat margarined | The product obtained from vegetable and/or animal fats with a fat content of not less than 39 % but not more than 41 %. | |
4.Fat spreads X % | The product obtained from vegetable and/or animal fats with the following fat contents:
| |
C.Fats composed of plant and/or animal productsProducts in the form of a solid, malleable emulsion principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animals fats suitable for human consumption, with a milk-fat content of between 10 % and 80 % of the fat content. | 1.Blend | The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 80 % but less than 90 %. |
2.Three-quarter-fat blende | The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 60 % but not more than 62 %. | |
3.Half-fat blendf | The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 39 % but not more than 41 %. | |
4.Blended spread X % | The product obtained from a mixture of vegetable and/or animal fats with the following fat contents:
|
:
The milk-fat component of the products listed in this Appendix may be modified only by physical processes.
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