Council Regulation (EC) No 1234/2007 (repealed)Dangos y teitl llawn

ANNEX I U.K. LIST OF PRODUCTS REFERRED TO IN ARTICLE 1(1)

Part I: Cereals U.K.

As regards cereals, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	0709 90 60	Sweetcorn, fresh or chilled
	0712 90 19	Dried sweetcorn, whole, cut, sliced, broken or in powder, but not further prepared, other than hybrid for sowing
	1001 90 91	Common wheat and meslin seed
	1001 90 99	Spelt, common wheat and meslin other than for sowing
	1002 00 00	Rye
	1003 00	Barley
	1004 00	Oats
	1005 10 90	Maize (corn) seed other than hybrid
	1005 90 00	Maize other than seed
	1007 00 90	Grain sorghum, other than hybrids for sowing
	1008	Buckwheat, millet and canary seed; other cereals
(b)	1001 10	Durum wheat
(c)	1101 00 00	Wheat or meslin flour
	1102 10 00	Rye flour
	1103 11	Groats and meal of wheat
	1107	Malt, whether or not roasted
(d)	0714	Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content, fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith
	ex 1102	Cereal flours other than of wheat or meslin:
	1102 20	– Maize (corn) flour
	1102 90	– Other:
	1102 90 10	– – Barley flour
	1102 90 30	– – Oat flour
	1102 90 90	– – Other
	ex 1103	Cereal groats, meal and pellets with the exception of groats and meal of wheat (subheading 1103 11), groats and meal of rice (subheading 1103 19 50) and pellets of rice (subheading 1103 20 50)
	ex 1104	Cereal grains otherwise worked (for example, hulled, rolled, flaked, pearled, sliced or kibbled), except rice of heading 1006 and flaked rice of subheading 1104 19 91; germ of cereals, whole, rolled, flaked or ground
	1106 20	Flour, meal and powder of sago or of roots or tubers of heading 0714
	ex 1108	Starches; inulin:
		– Starches:
	1108 11 00	– – Wheat starch
	1108 12 00	– – Maize (corn) starch
	1108 13 00	– – Potato starch
	1108 14 00	– – Manioc (cassava) starch
	ex 1108 19	– – Other starches:
	1108 19 90	– – – Other
	1109 00 00	Wheat gluten, whether or not dried
	1702	Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel:
	ex 1702 30	– Glucose and glucose syrup, not containing fructose or containing in the dry state less than 20 % by weight of fructose:
		– – Other:
		– – – Other:
[F1	ex 1702 30 50	– – Other: – – – In the form of white crystalline powder, whether or not agglomerated, containing in the dry state less than 99 % by weight of glucose
	ex 1702 30 90	– – – Other, containing in the dry state less than 99 % by weight of glucose]
	ex 1702 40	– Glucose and glucose syrup, containing in the dry state at least 20 % but less than 50 % by weight of fructose, excluding invert sugar:
	1702 40 90	– – Other
	ex 1702 90	– Other, including invert sugar and other sugar and sugar syrup blends containing in the dry state 50 % by weight of fructose:
	1702 90 50	– – Maltodextrine and maltodextrine syrup
		– – Caramel:
		– – – Other:
	1702 90 75	– – – – In the form of powder, whether or not agglomerated
	1702 90 79	– – – – Other
	2106	Food preparations not elsewhere specified or included:
	ex 2106 90	– Other
		– – Flavoured or coloured sugar syrups:
		– – – Other
	2106 90 55	– – – – Glucose syrup and maltodextrine syrup
	ex 2302	Bran, sharps and other residues, whether or not in the form of pellets, derived from the sifting, milling or other working of cereals
	ex 2303	Residues of starch manufacture and similar residues, beet-pulp, bagasse and other waste of sugar manufacture, brewing or distilling dregs and waste, whether or not in the form of pellets:
	2303 10	– Residues of starch manufacture and similar residues
	2303 30 00	– Brewing or distilling dregs and waste
	ex 2306	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of vegetables fats or oils, other than those of headings 2304 and 2305:
		– Other
	2306 90 05	– – Of maize (corn) germ
	ex 2308	Vegetable materials and vegetable waste, vegetable residues and by-products, whether or not in the form of pellets, of a kind used in animal feeding, not elsewhere specified or included:
	2308 00 40	– Acorns and horse-chestnuts; pomace or marc of fruit, other than grapes
	2309	Preparations of a kind used in animal feeding:
	ex 2309 10	– Dog or cat food, put up for retail sale:
	2309 10 11 2309 10 13 2309 10 31 2309 10 33 2309 10 51 2309 10 53	[F1 – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup of subheadings 1702 30 50 , 1702 30 90 , 1702 40 90 , 1702 90 50 and 2106 90 55 or milk products]
	ex 2309 90	[F1 Other:]
	2309 90 20	[F1 – Products referred to in additional note 5 to chapter 23 of the Combined Nomenclature]
		[F1 – Other, including premixes:]
	2309 90 31 2309 90 33 2309 90 41 2309 90 43 2309 90 51 2309 90 53	[F1 – – Containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup of subheadings 1702 30 50 , 1702 30 90 , 1702 40 90 , 1702 90 50 and 2106 90 55 or milk products]

Textual Amendments

F1 Substituted by Commission Regulation (EC) No 435/2009 of 26 May 2009 amending Annex I to Council Regulation (EC) No 1234/2007 (Single CMO Regulation) as regards certain codes of the Combined Nomenclature.

Part II: Rice U.K.

As regards rice, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	1006 10 21 to 1006 10 98	Rice in the husk (paddy or rough), other than for sowing
	1006 20	Husked (brown) rice
	1006 30	Semi-milled or wholly milled rice, whether or not polished or glazed
(b)	1006 40 00	Broken rice
(c)	1102 90 50	Rice flour
	1103 19 50	Rice groats and meal
	1103 20 50	Pellets of rice
	1104 19 91	Flaked grains of rice
	ex 1104 19 99	Rolled grains of rice
	1108 19 10	Rice starch

Part III: Sugar U.K.

As regards sugar, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	1212 91	Sugar beet
	1212 99 20	Sugar cane
(b)	1701	Cane or beet sugar and chemically pure sucrose, in solid form
(c)	1702 20	Maple sugar and maple syrup
	[F1 1702 60 95 and 1702 90 95]	Other sugars in solid form and sugar syrups, not containing added flavouring or colouring matter, but not including lactose, glucose, maltodextrine and isoglucose
	[ F2 ]
	1702 90 71	Caramel containing 50 % or more by weight of sucrose in the dry matter
	2106 90 59	Flavoured or coloured sugar syrups, other than isoglucose, lactose, glucose and maltodextrine syrups
(d)	1702 30 10 1702 40 10 1702 60 10 1702 90 30	Isoglucose
(e)	1702 60 80 1702 90 80	Inulin syrup
(f)	1703	Molasses resulting from the extraction or refining of sugar
(g)	2106 90 30	Flavoured or coloured isoglucose syrups
(h)	2303 20	Beet pulp, bagasse and other waste of sugar manufacture

Textual Amendments

F2 Deleted by Commission Regulation (EC) No 435/2009 of 26 May 2009 amending Annex I to Council Regulation (EC) No 1234/2007 (Single CMO Regulation) as regards certain codes of the Combined Nomenclature.

Part IV: Dried fodder U.K.

As regards dried fodder, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	ex 1214 10 00	– Meal and pellets of lucerne artificially heat-dried
		– Meal and pellets of lucerne otherwise dried and ground
	ex 1214 90 90	– Lucerne, sainfoin, clover, lupins, vetches and similar fodder products, artificially heat-dried, except hay and fodder kale and products containing hay
		– Lucerne, sainfoin, clover, lupins, vetches, honey lotus, chickling pea and birdsfoot, otherwise dried and ground
(b)	ex 2309 90 99	– Protein concentrates obtained from lucerne juice and grass juice
		– Dehydrated products obtained exclusively from solid residues and juice resulting from preparation of the abovementioned concentrates

Part V: Seeds U.K.

As regards seeds, this Regulation shall cover the products listed in the following table

CN code	Description
0712 90 11	Sweetcorn hybrids:
	– for sowing
0713 10 10	Peas (Pisum sativum):
	– for sowing
ex 0713 20 00	Chickpeas (garbanzos):
	– for sowing
ex 0713 31 00	Beans of the species Vigna mungo (L.) Hepper or Vigna radiata (L.) Wilczek:
	– for sowing
ex 0713 32 00	Small red (Adzuki) beans (Phaseolus or Vigna angularis):
	– for sowing
0713 33 10	Kidney beans, including white pea beans (Phaseolus vulgaris):
	– for sowing
ex 0713 39 00	Other beans:
	– for sowing
ex 0713 40 00	Lentils:
	– for sowing
ex 0713 50 00	Broad beans (Vicia faba var. major) and horse beans (Vicia faba var. equina, Vicia faba var. minor):
	– for sowing
ex 0713 90 00	Other dried leguminous vegetables:
	– for sowing
1001 90 10	Spelt:
	– for sowing
ex 1005 10	Hybrid maize (corn) seed
1006 10 10	Rice in the husk (paddy or rough):
	– for sowing
1007 00 10	Grain sorghum hybrids:
	– for sowing
1201 00 10	Soya beans, whether or not broken:
	– for sowing
1202 10 10	Groundnuts, not roasted or otherwise cooked, in shell:
	– for sowing
1204 00 10	Linseed, whether or not broken:
	– for sowing
1205 10 10 and ex 1205 90 00	Rape or colza seeds, whether or not broken, for sowing
	– Other
1206 00 10	Sunflower seeds, whether or not broken:
	– for sowing
ex 1207	Other oil seeds and oleaginous fruits, whether or not broken:
	– for sowing
1209	Seeds, fruit and spores, of a kind used:
	– for sowing

Part VI: Hops U.K.

1. As regards hops, this Regulation shall cover the products listed in the following table U.K.

CN code	Description
1210	Hop cones, fresh or dried, whether or not ground, powdered or in the form of pellets; lupulin

2. The rules of this Regulation on marketing and trade with third countries shall also apply to the following products: U.K.

CN code	Description
1302 13 00	Vegetable saps and extracts of hops

Part VII: Olive oil and table olives U.K.

As regards olive oil and table olives, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	1509	Olive oil and its fractions, whether or not refined, but not chemically modified
	1510 00	Other oils and their fractions, obtained solely from olives, whether or not refined, but not chemically modified, including blends of these oils or fractions with oils or fractions of heading 1509
(b)	0709 90 31	Olives, fresh or chilled, for uses other than the production of oil
	0709 90 39	Other olives, fresh or chilled
	0710 80 10	Olives (uncooked or cooked by steaming or boiling water), frozen
	0711 20	Olives provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption
	ex 0712 90 90	Olives dried, whole, cut, sliced, broken or in powder, but not further prepared
	2001 90 65	Olives prepared or preserved by vinegar or acetic acid
	ex 2004 90 30	Olives prepared or preserved otherwise than by vinegar or acetic acid, frozen
	2005 70	Olives prepared or preserved otherwise than by vinegar or acetic acid, not frozen
(c)	1522 00 31 1522 00 39	Residues resulting from the treatment of fatty substances or animal or vegetable waxes containing oil having the characteristics of olive oil
	2306 90 11 2306 90 19	Oil-cake and other residues resulting from the extractions of olive oil

Part VIII: Flax and hemp grown for fibre U.K.

As regards flax and hemp grown for fibre, this Regulation shall cover the products listed in the following table:

CN code	Description
5301	Flax, raw or processed but not spun; flax tow and waste (including yarn waste and garnetted stock)
5302	True hemp (Cannabis sativa L.) raw or processed but not spun; tow and waste of true hemp (including yarn waste and garnetted stock)

Part IX: Fruit and vegetables U.K.

As regards fruit and vegetables, this Regulation shall cover the products listed in the following table:

CN code	Description
0702 00 00	Tomatoes, fresh or chilled
0703	Onions, shallots, garlic, leeks and other alliaceous vegetables, fresh or chilled
0704	Cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas, fresh or chilled
0705	Lettuce (Lactuca sativa) and chicory (Cichorium spp.), fresh or chilled
0706	Carrots, turnips, salad beetroot, salsify, celeriac, radishes and similar edible roots, fresh or chilled
0707 00	Cucumbers and gherkins, fresh or chilled
0708	Leguminous vegetables, shelled or unshelled, fresh or chilled
ex 0709	Other vegetables, fresh or chilled, excluding vegetables of subheadings 0709 60 91, 0709 60 95, 0709 60 99, 0709 90 31, 0709 90 39 and 0709 90 60
ex 0802	Other nuts, fresh or dried, whether or not shelled or peeled, excluding areca (or betel) and cola nuts falling within subheading 0802 90 20
0803 00 11	Fresh plantains
ex 0803 00 90	Dried plantains
0804 20 10	Figs, fresh
0804 30 00	Pineapples
0804 40 00	Avocados
0804 50 00	Guavas, mangos and mangosteens
0805	Citrus fruit, fresh or dried
0806 10 10	Fresh table grapes
0807	Melons (including watermelons) and pawpaws (papayas), fresh
0808	Apples, pears and quinces, fresh
0809	Apricots, cherries, peaches (including nectarines), plums and sloes, fresh
0810	Other fruit, fresh
0813 50 31 0813 50 39	Mixtures exclusively of dried nuts of headings 0801 and 0802
0910 20	Saffron
ex 0910 99	Thyme, fresh or chilled
ex 1211 90 85	Basil, melissa, mint, origanum vulgare (oregano/wild marjoram), rosemary, sage, fresh or chilled
1212 99 30	Locust (or carob) beans

Part X: Processed fruit and vegetable products U.K.

As regards processed fruit and vegetable products, this Regulation shall cover the products listed in the following table:

CN Code		Description
(a)	ex 0710	Vegetables (uncooked or cooked by steaming or boiling in water) frozen, excluding sweetcorn of subheading 0710 40 00, olives of subheading 0710 80 10 and fruits of the genus Capsicum or of the genus Pimenta of subheading 0710 80 59
	ex 0711	Vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption, excluding olives of subheading 0711 20, fruits of the genus Capsicum or of the genus Pimenta of subheading 0711 90 10 and sweetcorn of subheading 0711 90 30
	ex 0712	Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared, excluding potatoes dehydrated by artificial heat-drying and unfit for human consumption falling within subheading ex 0712 90 05, sweetcorn falling within the subheadings ex 0712 90 11 and 0712 90 19 and olives falling within subheading ex 0712 90 90
	0804 20 90	Dried figs
	0806 20	Dried grapes
	ex 0811	Fruit and nuts, uncooked or cooked by steaming or boiling in water, frozen, not containing added sugar or other sweetening matter, excluding frozen bananas falling within subheading ex 0811 90 95
	ex 0812	Fruit and nuts, provisionally preserved (for example by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption, excluding bananas provisionally preserved falling within subheading ex 0812 90 98
	ex 0813	Fruit, dried, other than that of headings 0801 to 0806; mixtures of nuts or dried fruits of this chapter excluding mixtures exclusively of nuts of headings 0801 and 0802 falling within subheadings 0813 50 31 and 0813 50 39
	0814 00 00	Peel of citrus fruit or melons (including watermelons), fresh, frozen, dried or provisionally preserved in brine, in sulphur water or in other preservative solutions
	0904 20 10	Dried sweet peppers, neither crushed nor ground
(b)	ex 0811	Fruit and nuts, uncooked or cooked by steaming or boiling in water, frozen, containing added sugar or other sweetening matter
	ex 1302 20	Pectic substances and pectinates
	ex 2001	Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid, excluding: fruit of the genus Capsicum other than sweet peppers or pimentos of subheading 2001 90 20 sweetcorn (Zea mays var. saccharata) of subheading 2001 90 30 yams, sweet potatoes and similar edible parts of plants containing 5 % or more by weight of starch of subheading 2001 90 40 palm hearts of subheading 2001 90 60 olives of subheading 2001 90 65 vine leaves, hop shoots and other similar edible parts of plants falling within subheading [F1 ex 2001 90 97]
	2002	Tomatoes prepared or preserved otherwise than by vinegar or acetic acid
	2003	Mushrooms and truffles, prepared or preserved otherwise than by vinegar or acetic acid
	ex 2004	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than the products of heading 2006, excluding sweetcorn (Zea mays var. saccharata) of subheading ex 2004 90 10, olives of subheading ex 2004 90 30 and potatoes prepared or preserved in the form of flour, meal or flakes of subheading 2004 10 91
	ex 2005	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006 excluding olives of subheading 2005 70, sweetcorn (Zea mays var. saccharata) of subheading 2005 80 00 and fruit of the genus Capsicum, other than sweet peppers or pimentos of subheading 2005 99 10 and potatoes prepared or preserved in the form of flour, meal or flakes of subheading 2005 20 10
	ex 2006 00	Fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallised), excluding bananas preserved by sugar falling within headings ex 2006 00 38 and ex 2006 00 99
	ex 2007	Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, being cooked preparations, whether or not containing added sugar or other sweetening matter, excluding: homogenised preparations of bananas of subheading ex 2007 10 jams, jellies, marmalades, purée or pastes of bananas of subheadings ex 2007 99 39, [F1 ex 2007 99 50] und [F1 ex 2007 99 97]
	ex 2008	Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included, excluding: peanut butter of subheading 2008 11 10 palm hearts of subheading 2008 91 00 maize of subheading 2008 99 85 yams, sweet potatoes and similar edible parts of plants, containing 5 % or more by weight of starch of subheading 2008 99 91 vine leaves, hop shoots and other similar edible parts of plants falling within subheading ex 2008 99 99 mixtures of banana otherwise prepared or preserved of subheadings ex 2008 92 59, ex 2008 92 78, ex 2008 92 93 and ex 2008 92 98 bananas otherwise prepared or preserved of subheadings ex 2008 99 49, ex 2008 99 67 and ex 2008 99 99
	ex 2009	Fruit juices (excluding grape juice and grape must of subheadings 2009 61 and 2009 69 and banana juice of subheading ex 2009 80) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter

Part XI: Bananas U.K.

As regards bananas, this Regulation shall cover the products listed in the following table:

CN codes	Description
0803 00 19	Fresh bananas, excluding plantains
ex 0803 00 90	Dried bananas, excluding plantains
ex 0812 90 98	Bananas provisionally preserved
ex 0813 50 99	Mixtures containing dried bananas
1106 30 10	Flour, meal and powder of bananas
ex 2006 00 99	Bananas preserved in sugar
ex 2007 10 99	Homogenised preparations of bananas
ex 2007 99 39 [F1 ex 2007 99 50 ex 2007 99 97]	Jams, jellies, marmalades, purées and pastes of bananas
ex 2008 92 59 ex 2008 92 78 ex 2008 92 93 ex 2008 92 98	Mixtures containing bananas otherwise prepared or preserved, not containing added spirit
ex 2008 99 49 ex 2008 99 67 ex 2008 99 99	Bananas otherwise prepared or preserved
ex 2009 80 35 ex 2009 80 38 ex 2009 80 79 ex 2009 80 86 ex 2009 80 89 ex 2009 80 99	Banana juice

Part XII: Wine U.K.

As regards wine, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	2009 61 2009 69	Grape juice (including grape must)
	2204 30 92 2204 30 94 2204 30 96 2204 30 98	Other grape musts, other than those in fermentation or with fermentation arrested otherwise than by the addition of alcohol
(b)	ex 2204	Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009, excluding other grape must of subheadings 2204 30 92, 2204 30 94, 2204 30 96 and 2204 30 98
(c)	0806 10 90	Fresh grapes other than table grapes
	2209 00 11 2209 00 19	Wine vinegar
(d)	2206 00 10	Piquette
	2307 00 11 2307 00 19	Wine lees
	2308 00 11 2308 00 19	Grape marc

Part XIII: Live trees and other plants, bulbs, roots and the like, cut flowers and ornamental foliage U.K.

As regards live trees and other plants, bulbs, roots and the like, cut flowers and ornamental foliage, this Regulation shall cover all the products falling within Chapter 6 of the Combined Nomenclature.

Part XIV: Raw tobacco U.K.

As regards raw tobacco, this Regulation shall cover raw or non-manufactured tobacco and tobacco refuse falling within heading 2401 of the Combined Nomenclature.

Part XV: Beef and veal U.K.

As regards beef and veal, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	0102 90 05 to 0102 90 79	Live animals of the domestic bovine species, other than pure-bred breeding animals
	0201	Meat of bovine animals, fresh or chilled
	0202	Meat of bovine animals, frozen
	0206 10 95	Thick skirt and thin skirt, fresh or chilled
	0206 29 91	Thick skirt and thin skirt, frozen
	0210 20	Meat of bovine animals, salted, in brine, dried or smoked
	0210 99 51	Thick skirt and thin skirt, salted, in brine, dried or smoked
	0210 99 90	Edible flours and meals of meat or meat offal
	1602 50 10	Other prepared or preserved meat or meat offal of bovine animals, uncooked; mixtures of cooked meat or offal and uncooked meat or offal
	1602 90 61	Other prepared or preserved meat containing bovine meat or offal, uncooked; mixtures of cooked meat or offal and uncooked meat or offal
(b)	0102 10	Live bovine pure-bred breeding animals
	[F1 0206 10 98]	Edible offal of bovine animals excluding thick skirt and thin skirt, fresh or chilled, other than for the manufacture of pharmaceutical products
	0206 21 00 0206 22 00 0206 29 99	Edible offal of bovine animals excluding thick skirt and thin skirt, frozen, other than for the manufacture of pharmaceutical products
	0210 99 59	Edible meat offal of bovine animals, salted, in brine, dried or smoked, other than thick skirt and thin skirt
	ex 1502 00 90	Fats of bovine animals other than those of heading 1503
	[F1 1602 50 31 and 1602 50 95]	Other prepared or preserved meat or meat offal, of bovine animals, other than uncooked meat or meat offal and mixtures of cooked meat or offal and uncooked meat or offal
	1602 90 69	Other prepared or preserved meat containing bovine meat or offal other than uncooked, and mixtures of cooked meat or offal and uncooked meat or offal.

Part XVI: Milk and milk products U.K.

As regards milk and milk products, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	0401	Milk and cream, not concentrated nor containing added sugar or other sweetening matter
(b)	0402	Milk and cream, concentrated or containing added sugar or other sweetening matter
(c)	0403 10 11 to 0403 10 39 0403 90 11 to 0403 90 69	Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter not flavoured nor containing added fruit, nuts or cocoa
(d)	0404	Whey, whether or not concentrated or containing added sugar or other sweetening matter; products consisting of natural milk constituents, whether or not containing added sugar or other sweetening matter, not elsewhere specified or included
(e)	ex 0405	Butter and other fats and oils derived from milk; dairy spreads of a fat content of more than 75 % but less than 80 %
(f)	0406	Cheese and curd
(g)	1702 19 00	Lactose and lactose syrup not containing added flavouring or colouring matter, containing by weight less than 99 % lactose, expressed as anhydrous lactose, calculated on the dry matter
(h)	2106 90 51	Flavoured or coloured lactose syrup
(i)	ex 2309	Preparations of a kind used in animal feeding:
		– Preparations and feedingstuffs containing products to which this Regulation applies, directly or by virtue of Regulation (EC) No 1667/2006, except preparations and feedingstuffs falling under Part I of this Annex.

Part XVII: Pigmeat U.K.

As regards pigmeat, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	ex 0103	Live swine, of domestic species, other than pure-bred breeding animals
(b)	ex 0203	Meat of domestic swine, fresh, chilled, or frozen
	ex 0206	Edible offal of domestic swine, other than for the manufacture of pharmaceutical products, fresh, chilled or frozen
	ex 0209 00	Pig fat, free of lean meat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked
	ex 0210	Meat and edible meat offal of domestic swine, salted, in brine, dried or smoked
	1501 00 11 1501 00 19	Pig fat (including lard)
(c)	1601 00	Sausages and similar products, of meat, meat offal or blood; food preparations based on these products
	1602 10 00	Homogenised preparations of meat, meat offal or blood
	1602 20 90	Preparations or preserves of liver of any animal, other than goose or duck
	1602 41 10 1602 42 10 1602 49 11 to 1602 49 50	Other preparations and preserves containing meat or offal of domestic swine
	1602 90 10	Preparations of blood of any animal
	1602 90 51	Other preparations or preserves containing meat or meat offal of domestic swine
	1902 20 30	Stuffed pasta, whether or not cooked or otherwise prepared, containing more than 20 % by weight of sausages and the like, of meat and meat offal of any kind, including fats of any kind or origin

Part XVIII: Sheepmeat and goatmeat U.K.

As regards sheepmeat and goatmeat, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	0104 10 30	Lambs (up to one year old)
	0104 10 80	Live sheep other than pure-bred breeding animals and lambs
	0104 20 90	Live goats other than pure-bred breeding animals
	0204	Meat of sheep or goats, fresh, chilled or frozen
	0210 99 21	Meat of sheep and goats, with bone in, salted, in brine, dried or smoked
	0210 99 29	Meat of sheep and goats, boneless, salted, in brine, dried or smoked
(b)	0104 10 10	Live sheep — pure-bred breeding animals
	0104 20 10	Live goats — pure-bred breeding animals
	0206 80 99	Edible offal of sheep and goats, fresh or chilled, other than for the manufacture of pharmaceutical products
	0206 90 99	Edible offal of sheep and goats, frozen, other than for the manufacture of pharmaceutical products
	0210 99 60	Edible offal of sheep and goats, salted, in brine, dried or smoked
	ex 1502 00 90	Fats of sheep or goats, other than those of 1503
(c)	1602 90 72	Other prepared or preserved meat or meat offal of sheep or goats, uncooked;
	1602 90 74	mixtures of cooked and uncooked meat or offal
(d)	1602 90 76 1602 90 78	Other prepared or preserved meat or meat offal of sheep or goats, other than uncooked or mixtures of cooked and uncooked meat or offal

Part XIX: Eggs U.K.

As regards eggs, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	0407 00 11 0407 00 19 0407 00 30	Poultry eggs, in shell, fresh, preserved or cooked
(b)	0408 11 80 0408 19 81 0408 19 89 0408 91 80 0408 99 80	Bird's eggs, not in shell, and egg yolks, fresh, dried, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter, other than unfit for human consumption

Part XX: Poultrymeat U.K.

As regards poultrymeat, this Regulation shall cover the products listed in the following table:

CN code		Description
(a)	0105	Live poultry, that is to say, fowls of the species Gallus domesticus, ducks, geese, turkeys and guinea fowls
(b)	ex 0207	Meat and edible offal, of the poultry of heading 0105 fresh, chilled or frozen, excluding livers falling within point (c)
(c)	0207 13 91	Poultry livers, fresh, chilled or frozen
	0207 14 91
	0207 26 91
	0207 27 91
	0207 34
	0207 35 91
	0207 36 81
	0207 36 85
	0207 36 89
	0210 99 71	Poultry livers, salted, in brine, dried or smoked
	0210 99 79
(d)	0209 00 90	Poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked
(e)	1501 00 90	Poultry fat
(f)	[F1 1602 20 10]	Goose or duck livers, otherwise prepared or preserved
	1602 31	Meat or meat offal of poultry of heading 0105, otherwise prepared or preserved
	1602 32
	1602 39

Part XXI: Other products U.K.

a Entry under this subheading is subject to the conditions laid down in the relevant Community provisions (see Council Directive 94/28/EC (OJ L 178, 12.7.1994, p. 66); Commission Decision 93/623/EEC (OJ L 298, 3.12.1993, p. 45)).
b Entry under this subheading is subject to conditions laid down in the relevant Community provisions (see Council Directive 88/661/EEC (OJ L 382, 31.12.1988, p. 36); Council Directive 94/28/EC (OJ L 178, 12.7.1994, p. 66); Commission Decision 96/510/EC (OJ L 210, 20.8.1996, p. 53)).
c Entry under this subheading is subject to conditions laid down in the relevant Community provisions (see Articles 291 to 300 of Commission Regulation (EEC) No 2454/93 (OJ L 253, 11.10.1993, p. 1) and subsequent amendments).
d Entry under this subheading is subject to conditions laid down in paragraph F of Section II of the preliminary provisions of the Combined Nomenclature.
CN code	Description
ex 0101	Live horses, asses, mules and hinnies:
0101 10	– Pure-bred breeding animals:
0101 10 10	– – Horsesa
0101 10 90	– – Other
0101 90	– Other:
	– – Horses:
0101 90 19	– – – Other than for slaughter
0101 90 30	– – Asses
0101 90 90	– – Mules and hinnies
ex 0102	Live bovine animals:
ex 0102 90	– Other than pure-bred breeding animals:
0102 90 90	– – Other than domestic species
ex 0103	Live swine:
0103 10 00	– Pure-bred breeding animalsb
	– Other:
ex 0103 91	– – Weighing less than 50 kg:
0103 91 90	– – – Other than domestic species
ex 0103 92	– – Weighing 50 kg or more
0103 92 90	– – Other than domestic species
0106 00	Other live animals
ex 0203	Meat of swine, fresh, chilled or frozen:
	– Fresh or chilled:
ex 0203 11	– – Carcasses and half-carcasses:
0203 11 90	– – – Other than of domestic swine
ex 0203 12	– – Hams, shoulders and cuts thereof, with bone in:
0203 12 90	– – – Other than of domestic swine
ex 0203 19	– – Other:
0203 19 90	– – – Other than of domestic swine
	– – Frozen:
ex 0203 21	– – Carcasses and half-carcasses:
0203 21 90	– – – Other than of domestic swine
ex 0203 22	– – Hams, shoulders and cuts thereof, with bone in:
0203 22 90	– – – Other than of domestic swine
ex 0203 29	– – Other:
0203 29 90	– – – Other than of domestic swine
ex 0205 00	Meat of asses, mules or hinnies, fresh, chilled or frozen:
ex 0206	Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen:
ex 0206 10	– Of bovine animals, fresh or chilled
0206 10 10	– – For the manufacture of pharmaceutical productsc
	– Of bovine animals, frozen:
ex 0206 22 00	– – Livers:
	– – – For the manufacture of pharmaceutical productsc
ex 0206 29	– – Other:
0206 29 10	– – – For the manufacture of pharmaceutical productsc
ex 0206 30 00	– Of swine, fresh or chilled:
	– – For the manufacture of pharmaceutical productsc
	– – Other:
	– – – other than of domestic swine
	– Of swine, frozen:
ex 0206 41 00	– – Livers:
	– – – For the manufacture of pharmaceutical productsc
	– – – Other:
	– – – – other than of domestic swine
[F1 ex 0206 49 00	– – Other:
	– – – Of domestic swine:
	– – – – For the manufacture of pharmaceutical products] c
[F2 0206 49 80]	– – – Other
ex 0206 80	– Other, fresh or chilled:
0206 80 10	– – For the manufacture of pharmaceutical productsc
	– – Other:
0206 80 91	– – – Of horses, asses, mules and hinnies
ex 0206 90	– Other, frozen:
0206 90 10	– – For the manufacture of pharmaceutical productsc
	– – Other:
0206 90 91	– – – Of horses, asses, mules and hinnies
0208	Other meat and edible meat offal, fresh, chilled or frozen
ex 0210	Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal:
	– Meat of swine:
ex 0210 11	– – Hams, shoulders and cuts thereof, with bone in:
0210 11 90	– – – Other than of domestic swine
ex 0210 12	– – Bellies (streaky) and cuts thereof:
0210 12 90	– – – Other than of domestic swine
ex 0210 19	– – Other:
0210 19 90	– – – Other than of domestic swine
	– Other, including edible flours and meals of meat or meat offal:
0210 91 00	– – Of primates
0210 92 00	– – Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia)
0210 93 00	– – Of reptiles (including snakes and turtles)
ex 0210 99	– – Other:
	– – – Meat:
0210 99 31	– – – – Of reindeer
0210 99 39	– – – – Other
	– – – Offal:
	– – – – Other than of domestic swine, bovine animals, sheep and goats
0210 99 80	– – – – – Other than poultry livers
ex 0407 00	Birds' eggs, in shell, fresh, preserved or cooked:
0407 00 90	– Other than of poultry
ex 0408	Birds' eggs, not in shell, and egg yolks, fresh, dried, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter:
	– Egg yolks:
ex 0408 11	– – Dried:
0408 11 20	– – – Unfit for human consumptiond
ex 0408 19	– – Other:
0408 19 20	– – – Unfit for human consumptiond
	– Other:
ex 0408 91	– – Dried:
0408 91 20	– – – Unfit for human consumptiond
ex 0408 99	– – Other:
0408 99 20	– – – Unfit for human consumptiond
0410 00 00	Edible products of animal origin, not elsewhere specified or included
0504 00 00	Guts, bladders and stomachs of animals (other than fish), whole and pieces thereof, fresh, chilled, frozen, salted, in brine, dried or smoked
ex 0511	Animal products not elsewhere specified or included; dead animals of Chapter 1 or 3, unfit for human consumption:
0511 10 00	– Bovine semen
	– Other:
0511 91	– – Products of fish or crustaceans, molluscs or other aquatic invertebrates; dead animals of Chapter 3
ex 0511 99	– – Other:
[F3 0511 99 31 and 0511 99 39 0511 99 85]	– – – natural sponges of animal origin
	– – – Other
ex 0709	Other vegetables, fresh or chilled:
ex 0709 60	– Fruits of the genus Capsicum or of the genus Pimenta:
	– – Other:
0709 60 91	– – – – Of the genus Capsicum, for the manufacture of capsicin or capsicum oleoresin dyesc
0709 60 95	– – – For the industrial manufacture of essential oils or resinoidsc
0709 60 99	– – – Other
ex 0710	Vegetables (uncooked or cooked by steaming or boiling in water), frozen:
ex 0710 80	– Other vegetables:
	– – Fruits of the genus Capsicum or of the genus Pimenta:
0710 80 59	– – – Other than sweet peppers
ex 0711	Vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption:
ex 0711 90	– Other vegetables; mixtures of vegetables:
	– – Vegetables:
0711 90 10	– – – – Fruits of the genus Capsicum or of the genus Pimenta, excluding sweet peppers
ex 0713	Dried leguminous vegetables, shelled, whether or not skinned or split:
ex 0713 10	– Peas (Pisum sativum):
0713 10 90	– – Other than for sowing
ex 0713 20 00	– Chickpeas (garbanzos):
	– – Other than for sowing
	– Beans (Vigna spp., Phaseolus spp.):
ex 0713 31 00	– – Beans of the species Vigna mungo (L) Hepper or Vigna radiata (L) Wilczek:
	– – – Other than for sowing
ex 0713 32 00	– – Small red (Adzuki) beans (Phaseolus or Vigna angularis):
	– – – Other than for sowing
ex 0713 33	– – Kidney beans, including white pea beans (Phaseolus vulgaris):
0713 33 90	– – – Other than for sowing
ex 0713 39 00	– – Other:
	– – – Other than for sowing
ex 0713 40 00	– Lentils:
	– – – Other than for sowing
ex 0713 50 00	– Broad beans (Vicia faba var. major) and horse beans (Vicia faba var. equina and Vicia faba var. minor):
	– – Other than for sowing
ex 0713 90 00	– Other:
	– – Other than for sowing
0801	Coconuts, Brazil nuts and cashew nuts, fresh or dried, whether or not shelled or peeled
ex 0802	Other nuts, fresh or dried, whether or not shelled or peeled:
ex 0802 90	– Other:
ex 0802 90 20	– – Areca (or betel) and cola
ex 0804	Dates, figs, pineapples, avocados, guavas, mangoes and mangosteens, fresh or dried:
0804 10 00	– Dates
0902	Tea, whether or not flavoured
ex 0904	Pepper of the genus Piper; dried or crushed or ground fruits of the genus Capsicum or of the genus Pimenta, excluding sweet peppers falling within subheading 0904 20 10
0905 00 00	Vanilla
0906	Cinnamon and cinnamon-tree flowers
0907 00 00	Cloves (whole fruit, cloves and stems)
0908	Nutmeg, mace and cardamoms
0909	Seeds of anise, badian, fennel, coriander, cumin or caraway; juniper berries
ex 0910	Ginger, turmeric (curcuma), bay leaves, curry and other spices excluding thyme and saffron
ex 1106	Flour, meal and powder of the dried leguminous vegetables of heading 0713, of sago or of roots or tubers of heading 0714 or of the products of Chapter 8:
1106 10 00	– Of the dried leguminous vegetables of heading 0713
ex 1106 30	– Of the products of Chapter 8:
1106 30 90	– – Other than bananas
ex 1108	Starches; inulin:
1108 20 00	– Inulin
1201 00 90	Soya beans, whether or not broken, other than for sowing
1202 10 90	Groundnuts, not roasted or otherwise cooked, in shell, other than for sowing
1202 20 00	Ground-nuts, not roasted or otherwise cooked, shelled, whether or not broken
1203 00 00	Copra
1204 00 90	Linseed, whether or not broken, other than for sowing
1205 10 90 and ex 1205 90 00	Rape or colza seeds, whether or not broken, other than for sowing
1206 00 91	Sunflower seeds, whether or not broken, other than for sowing
1206 00 99
1207 20 90	Cotton seeds, whether or not broken, other than for sowing
1207 40 90	Sesamum seeds, whether or not broken, other than for sowing
1207 50 90	Mustard seeds, whether or not broken, other than for sowing
1207 91 90	Poppy seeds, whether or not broken, other than for sowing
1207 99 91	Hemp seeds, whether or not broken, other than for sowing
ex 1207 99 97	Other oilseeds and oleaginous fruits, whether or not broken, other than for sowing
1208	Flours and meals of oil seeds or oleaginous fruits, other than those of mustard
1211	[F4 Plants and parts of plants (including seeds and fruits) of a kind used primarily in perfumery, in pharmacy or for insecticidal, fungicidal or similar purposes, fresh or dried, whether or not cut, crushed or powdered excluding the products listed under CN-code ex 1211 90 85 in Part IX of this Annex]
ex 1212	Locust beans, seaweeds and other algae, sugar beet and sugar cane, fresh, chilled, frozen or dried, whether or not ground; fruit stones and kernels and other vegetable products (including unroasted chicory roots of the variety Cichorium intybus sativum) of a kind used primarily for human consumption, not elsewhere specified or included:
ex 1212 20 00	– Seaweeds and other algae used primarily in pharmacy or for human consumption
	– Other:
ex 1212 99	– – Other than sugar cane :
1212 99 41 and 1212 99 49	– – – Locust bean seeds
ex 1212 99 70	– – – Other, excluding chicory root
1213 00 00	Cereal straw and husks, unprepared, whether or not chopped, ground, pressed or in the form of pellets
ex 1214	Swedes, mangolds, fodder roots, hay, lucerne (alfalfa), clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets:
ex 1214 10 00	– Lucerne (alfalfa) meal and pellets, excluding of lucerne artificially heat-dried or of lucerne otherwise dried and ground
ex 1214 90	– Other:
1214 90 10	– – Mangolds, swedes and other fodder roots
ex 1214 90 90	– – Other, excluding:
	– Lucerne, sainfoin, clover, lupines, vetches and similar fodder products artificially heat-dried, except hay and fodder kale and products containing hay
	– Lucerne, sainfoin, clover, lupines, vetches, honey lotus, chickling pea and birdsfoot, otherwise dried and ground
ex 1502 00	Fats of bovine animals, sheep or goats, other than those of heading 1503:
ex 1502 00 10	– For industrial uses other than the manufacture of foodstuffs for human consumption, excluding fats obtained from bones and wastec
1503 00	Lard stearin, lard oil, oleostearin, oleo-oil and tallow oil, not emulsified or mixed or otherwise prepared
1504	Fats and oils and their fractions, of fish or marine mammals, whether or not refined, but not chemically modified
1507	Soya-bean oil and its fractions, whether or not refined, but not chemically modified
1508	Groundnut oil and its fractions, whether or not refined, but not chemically modified
1511	Palm oil and its fractions, whether or not refined, but not chemically modified
1512	Sunflower-seed, safflower or cotton-seed oil and fractions thereof, whether or not refined, but not chemically modified
1513	Coconut (copra), palm kernel or babassu oil and fractions thereof, whether or not refined, but not chemically modified
1514	Rape, colza or mustard oil and fractions thereof, whether or not refined, but not chemically modified
ex 1515	Other fixed vegetable fats and oils (excluding jojoba oil of subheading ex 1515 90 11) and their fractions, whether or not refined, but not chemically modified
ex 1516	Animal or vegetable fats and oils and their fractions, partly or wholly hydrogenated, inter-esterified, re-esterified or elaidinised, whether or not refined, but not further prepared (excluding hydrogenated castor oil, so called ’opalwax’ of subheading 1516 20 10)
ex 1517	Margarine; edible mixtures or preparations of animal or vegetable fats or oils or of fractions of different fats or oils of this chapter, other than edible fats or oils or their fractions of heading 1516, excluding subheadings 1517 10 10, 1517 90 10 and 1517 90 93
1518 00 31 1518 00 39	Fixed vegetable oils, fluid, mixed for technical or industrial uses other than the manufacture of foodstuffs for human consumptionc
1522 00 91	Oil foots and dregs; soapstocks, resulting from the treatment of fatty substances or animal or vegetable waxes, excluding those containing oil having the characteristics of olive oil
1522 00 99	Other residues resulting from the treatment of fatty substances or animal or vegetable waxes, excluding those containing oil having the characteristics of olive oil
ex 1602	Other prepared or preserved meat, meat offal or blood:
	– Of swine:
ex 1602 41	– – Hams and cuts thereof:
1602 41 90	– – – Other than of domestic swine
ex 1602 42	– – Shoulders and cuts thereof:
1602 42 90	– – – Other than of domestic swine
ex 1602 49	– – Other, including mixtures:
1602 49 90	– – – Other than of domestic swine
ex 1602 90	– Other, including preparations of blood of any animal:
	– – Other than preparations of blood of any animal:
1602 90 31	– – – Of game or rabbit
[ F2
F2
F2
F2 ]
[F1 1602 90 99]	– – – – – – Other than of sheep or goats
1603 00	Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates
1801 00 00	Cocoa beans, whole or broken, raw or roasted
1802 00 00	Cocoa shells, husks, skins and other cocoa waste
ex 2001	Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid:
ex 2001 90	– Other:
2001 90 20	– – Fruits of the genus Capsicum other than sweet peppers or pimentos
ex 2005	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006:
ex 2005 99	– Other vegetables and mixtures of vegetables:
2005 99 10	– – Fruits of the genus Capsicum other than sweet peppers or pimentos
ex 2206	Other fermented beverages (for example, cider, perry, mead); mixtures of fermented beverages and mixtures of fermented beverages and non-alcoholic beverages, not elsewhere specified or included:
2206 00 31 to 2206 00 89	– Other than piquette
ex 2301	Flours, meals and pellets, of meat or meat offal, of fish or of crustaceans, molluscs or other aquatic invertebrates, unfit for human consumption; greaves:
2301 10 00	– Flours, meals and pellets, of meat or meat offal; greaves
ex 2302	Bran, sharps and other residues, whether or not in the form of pellets, derived from the sifting, milling or other working of cereals or of leguminous plants:
2302 50 00	– Of leguminous plants
2304 00 00	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of soya-bean oil
2305 00 00	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of groundnut oil
ex 2306	Oilcake and other solid residues, whether or not ground or in the form of pellets, resulting from the extraction of vegetable fats or oils, other than those of heading 2304 or 2305 with the exception of CN subheading 2306 90 05 (oilcake and other solid residues resulting from the extraction of maize (corn) germ) and 2306 90 11 and 2306 90 19 (oilcake and other solid residues resulting from the extraction of olive oil)
ex 2307 00	Wine lees; argol:
2307 00 90	– Argol
ex 2308 00	Vegetable materials and vegetable waste, vegetable residues and by-products, whether or not in the form of pellets, of a kind used in animal feeding, not elsewhere specified or included:
2308 00 90	– – Other than grape marc, acorns and horse-chestnuts, pomace or marc of fruit, other than grapes
ex 2309	Preparations of a kind used in animal feeding:
ex 2309 10	– Dog or cat food, put up for retail sale:
2309 10 90	– – Other than containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup of subheadings 1702 30 51 to 1702 30 99, 1702 40 90, 1702 90 50 and 2106 90 55 or milk products
ex 2309 90	– Other:
2309 90 10	– – Fish or marine mammal solubles
	– – Other, including premixes:
ex 2309 90 91 to 2309 90 99	– – – Other than containing starch, glucose, glucose syrup, maltodextrine or maltodextrine syrup of subheadings 1702 30 51 to 1702 30 99, 1702 40 90, 1702 90 50 and 2106 90 55 or milk products, excluding
	– Protein concentrates obtained from lucerne juice and grass juice
	– Dehydrated products obtained exclusively from solid residues and juice resulting from the preparation of the concentrates referred to in the first indent

Textual Amendments

F3 Deleted by Council Regulation (EC) No 361/2008 of 14 April 2008 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation).

F4 Substituted by Council Regulation (EC) No 361/2008 of 14 April 2008 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation).

ANNEX II U.K. LIST OF PRODUCTS REFERRED TO IN ARTICLE 1(3)

Part I: Ethyl alcohol of agricultural origin U.K.

1. As regards ethyl alcohol, this Regulation shall cover the products listed in the following table: U.K.

CN code	Description
ex 2207 10 00	Undenatured ethyl alcohol of an alcoholic strength by volume of 80 % vol. or higher obtained from the agricultural products listed in Annex I to the Treaty
ex 2207 20 00	Ethyl alcohol and other spirits, denatured, of any strength, obtained from the agricultural products listed in Annex I to the Treaty
ex 2208 90 91 and ex 2208 90 99	Undenatured ethyl alcohol of an alcoholic strength by volume of less than 80 % vol. obtained from the agricultural products listed in Annex I to the Treaty

2. Section I of Chapter II of Part III on import licences and Section I of Chapter III of that Part shall apply also to products based on ethyl alcohol of agricultural origin falling within CN code 2208 put up in containers of more than two litres and presenting all the characteristics of ethyl alcohol as described in paragraph 1. U.K.

Part II: Apiculture products U.K.

As regards apiculture products, this Regulation shall cover the products listed in the following table:

CN code	Description
0409	Natural honey
ex 0410 00 00	Royal jelly and propolis, edible
ex 0511 99 85	Royal jelly and propolis, non-edible
ex 1212 99 70	Pollen
ex 1521 90	Beeswax

Part III: Silkworms U.K.

As regards silkworms, this Regulation shall cover silkworms falling within CN subheading ex 0106 90 00 and silkworm eggs falling within CN subheading ex 0511 99 85.

ANNEX III U.K. DEFINITIONS REFERRED TO IN ARTICLE 2(1)

Part I: Definitions concerning the rice sector U.K.

I. The terms ‘paddy rice’, ‘husked rice’, ‘semi-milled rice’, ‘wholly milled rice’, ‘round grain rice’‘medium grain rice’, ‘long grain rice A or B’ and ‘broken rice’ shall be defined as follows: U.K.

1.

(a)

‘Paddy rice’ means rice which has retained its husk after threshing.

(b)

‘Husked rice’ means paddy rice from which only the husk has been removed. Examples of rice falling within this definition are those with the commercial descriptions ‘brown rice’, ‘cargo rice’, ‘loonzain’ and ‘riso sbramato’.

(c)

‘Semi-milled rice’ means paddy rice from which the husk, part of the germ and the whole or part of the outer layers of the pericarp but not the inner layers have been removed.

(d)

‘Wholly milled rice’ means paddy rice from which the husk, the whole of the outer and inner layers of the pericarp, the whole of the germ in the case of long grain or medium grain rice and at least part thereof in the case of round grain rice have been removed, but in which longitudinal white striations may remain on not more than 10 % of the grains.

2.

(a)

‘Round grain rice’ means rice, the grains of which are of a length not exceeding 5,2 mm and of a length/width ratio of less than 2.

(b)

‘Medium grain rice’ means rice, the grains of which are of a length exceeding 5,2 mm but not exceeding 6,0 mm and of a length/width ratio no greater than 3.

(c)

‘Long grain rice’ means:

(i)

long grain rice A, rice, the grains of which are of a length exceeding 6,0 mm and of which the length/width ratio is greater than 2 but less than 3;

(ii)

long grain rice B, rice, the grains of which are of a length exceeding 6,0 mm and of which the length/width ratio is equal to or greater than 3.

(d)

‘Measurements of the grains’ means grain measurements are taken on wholly milled rice by the following method:

(i)

take a sample representative of the batch;

(ii)

sieve the sample so as to retain only whole grains, including immature grains;

(iii)

carry out two measurements of 100 grains each and work out the average;

(iv)

express the result in millimetres, rounded off to one decimal place.

3.

‘Broken rice’ means grain fragments the length of which does not exceed three quarters of the average length of the whole grain.

II. As regards grains and broken grains which are not of unimpaired quality, the following definitions shall apply: U.K.

A.

‘Whole grains’ means grains from which only part of the end has been removed, irrespective of characteristics produced at each stage of milling.

B.

‘Clipped grains’ means grains from which the entire end has been removed.

C.

‘Broken grains or fragments’ means grains from which a part of the volume greater than the end has been removed; broken grains include:

• large broken grains (pieces of grain of a length not less than half that of a grain, but not constituting a complete grain),

• medium broken grains (pieces of grain of a length not less than a quarter of the length of a grain but which are smaller than the minimum size of ‘large broken grains’),

• fine broken grains (pieces of grain less than a quarter of the size of a grain but too large to pass through a sieve with a mesh of 1,4 mm),

• fragments (small pieces or particles of grain which can pass through a sieve with a mesh of 1,4 mm); split grains (pieces produced by a longitudinal split in the grain) come under this definition.

D.

‘Green grains’ means grains which are not fully ripened.

E.

‘Grains showing natural malformation’ means grains showing a natural malformation whether or not of hereditary origin, as compared with the morphological characteristics typical of the variety.

F.

‘Chalky grains’ means grains at least three-quarters of the surface of which looks opaque and chalky.

G.

‘Grains striated with red’ means grains showing longitudinal red striations of differing intensity and shades, due to residues from the pericarp.

H.

‘Spotted grains’ means grains showing a well-defined small circle of dark colour of more or less regular shape; spotted grains also include those which show slight black striations on the surface only; the striations and spots must not show a yellow or dark aureole.

I.

‘Stained grains’ means grains which have undergone, on a small area of their surface, an obvious change in their natural colour; the stains may be of different colours (blackish, reddish, brown); deep black striations are also to be regarded as stains. If the colour of the stains is sufficiently marked (black, pink, reddish-brown) to be immediately visible and if they cover an area not less than half that of the grain, the grains must be considered to be yellow grains.

J.

‘Yellow grains’ means grains which have undergone, totally or partially, otherwise than by drying, a change in their natural colour and have taken on a lemon or orange-yellow tone.

K.

‘Amber grains’ means grains which have undergone, otherwise than by drying, a slight uniform change in colour over the whole surface; this change alters the colour of the grains to a light amber-yellow.

Part II: Definitions concerning the sugar sector U.K.

1. ‘white sugars’ means sugars, not flavoured or coloured or containing any other added substances, containing, in the dry state, 99,5 % or more by weight of sucrose, determined by the polarimetric method; U.K.

2. ‘raw sugars’ means sugars, not flavoured or coloured or containing any other added substances, containing, in the dry state, less than 99,5 % by weight of sucrose, determined by the polarimetric method; U.K.

3. ‘isoglucose’ means the product obtained from glucose or its polymers with a content by weight in the dry state of at least 10 % fructose; U.K.

4. ‘inulin syrup’ means the immediate product obtained by hydrolysis of inulin or oligofructoses, containing in the dry state at least 10 % fructose in free form or as sucrose, and expressed as sugar/isoglucose equivalents. In order to avoid restrictions on the market for products with low sweetening power produced by inulin fibre processors without inulin syrup quota, this definition may be amended by the Commission; U.K.

5. ‘quota sugar’, ‘quota isoglucose’ and ‘quota inulin syrup’ mean any quantity of sugar, isoglucose or inulin syrup production attributed to a specific marketing year under the quota of the undertaking concerned; U.K.

6. ‘industrial sugar’ means any quantity of sugar production attributed to a specific marketing year over and above the sugar quantity referred to in point (5), intended for the production by the industry of one of the products referred to in Article 62(2); U.K.

7. ‘industrial isoglucose’ and ‘industrial inulin syrup’ mean any quantity of isoglucose or inulin syrup production attributed to a specific marketing year, intended for the production by the industry of one of the products referred to in Article 62(2); U.K.

8. ‘surplus sugar’, ‘surplus isoglucose’ and ‘surplus inulin syrup’ mean any quantity of sugar, isoglucose or inulin syrup production attributed to a specific marketing year over and above the respective quantities referred to in points (5), (6) and (7); U.K.

9. ‘quota beet’ means all sugar beet processed into quota sugar; U.K.

10. ‘delivery contract’ means a contract concluded between a seller and an undertaking for the delivery of beet for the manufacture of sugar; U.K.

11. ‘agreement within the trade’ means one of the following: U.K.

(a)

an agreement concluded at Community level, prior to the conclusion of any delivery contract, between a group of national undertakings' organisations on the one hand and a group of national sellers' organisations on the other;

(b)

an agreement concluded, prior to the conclusion of any delivery contract, between undertakings or an undertakings' organisation recognised by the Member State concerned on the one hand and a sellers' association recognised by the Member State concerned on the other;

(c)

in the absence of any agreement as referred to in point (a) or (b), the law on companies and the law on cooperatives, in so far as they govern the delivery of sugar beet by the shareholders or members of a company or cooperative manufacturing sugar;

(d)

in the absence of any agreement as referred to in point (a) or (b), the arrangements existing before the conclusion of any delivery contract, provided the sellers accepting the arrangement supply at least 60 % of the total beet bought by the undertaking for the manufacture of sugar in one or more factories.

12. ‘ACP/Indian sugar’ means sugar falling within CN code 1701 originating in the States listed in Annex XIX and imported into the Community under: U.K.

• Protocol 3 to Annex V to the ACP-EC Partnership Agreement, or

• the Agreement on cane sugar between the European Community and the Republic of India(1);

13. ‘full-time refiner’ means a production unit: U.K.

• of which the sole activity consists of refining imported raw cane sugar, or

• which refined in the marketing year 2004/2005 a quantity of at least 15 000 tonnes of imported raw cane sugar.

Part III: Definitions concerning the hops sector U.K.

1. ‘hops’ means the dried inflorescences, also known as cones, of the (female) climbing hop plant (Humulus lupulus); these inflorescences, which are greenish yellow and of an ovoid shape, have a flower stalk and their longest dimension generally varies from 2 to 5 cm; U.K.

2. ‘hop powder’ means the product obtained by milling the hops, containing all the natural elements thereof; U.K.

3. ‘hop powder with higher lupulin content’ means the product obtained by milling the hops after mechanical removal of a part of the leaves, stalks, bracts and rachides; U.K.

4. ‘extract of hops’ means the concentrated products obtained by the action of a solvent on the hops or on the hop powder; U.K.

5. ‘mixed hop products’ means a mixture of two or more of the products referred to in points (1) to (4). U.K.

[F5 Part IIIa: Definitions concerning the wine sector U.K.

Vine-related U.K.

1. ‘ Grubbing-up ’ means the complete elimination of all vine stocks on an area planted with vines. U.K.

2. ‘ Planting ’ means the definitive establishment of vine plants or parts of vine plants, whether or not grafted, with a view to producing grapes or to establishing a graft nursery. U.K.

3. ‘ Grafting-on ’ means the grafting of a vine which has already been subject to a previous grafting. U.K.

Produce-related U.K.

4. ‘ Fresh grapes ’ means the fruit of the vine used in making wine, ripe or even slightly raisined, which may be crushed or pressed by normal wine-cellar means and which may spontaneously produce alcoholic fermentation. U.K.

5. ‘Fresh grape must with fermentation arrested by the addition of alcohol’ means a product which: U.K.

(a)

has an actual alcoholic strength of not less than 12 % volume and not more than 15 % volume;

(b)

is obtained by addition to unfermented grape must, which has a natural alcoholic strength of not less than 8,5 % volume and is exclusively derived from wine grape varieties classifiable according to Article 120a(2):

(i)

either of neutral alcohol of vinous origin, including alcohol obtained from the distillation of dried grapes, having an actual alcoholic strength of not less than 96 % volume;

(ii)

or of an unrectified product derived from the distillation of wine and having an actual alcoholic strength of not less than 52 % volume and not more than 80 % volume.

6. ‘Grape juice’ means the unfermented but fermentable liquid product which: U.K.

(a)

is obtained by appropriate treatment rendering it fit for consumption as it is;

(b)

is obtained from fresh grapes or from grape must or by reconstitution. Where obtained by reconstitution, it shall be reconstituted from concentrated grape must or concentrated grape juice.

An actual alcoholic strength of the grape juice of not more than 1 % volume is permissible.

7. ‘Concentrated grape juice’ means uncaramelised grape juice obtained by partial dehydration of grape juice carried out by any authorised method other than by direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed at a temperature of 20 °C is not less than 50,9 %. U.K.

An actual alcoholic strength of the concentrated grape juice of not more than 1 % volume is permissible.

8. ‘Wine lees’ means the residue: U.K.

(a)

accumulating in vessels containing wine after fermentation, during storage or after authorised treatment;

(b)

obtained from filtering or centrifuging the product referred to in (a);

(c)

accumulating in vessels containing grape must during storage or after authorised treatment; or

(d)

obtained from filtering or centrifuging the product referred to in (c).

9. ‘ Grape marc ’ means the residue from the pressing of fresh grapes, whether or not fermented. U.K.

10. ‘Piquette’ means a product obtained by: U.K.

(a)

the fermentation of untreated grape marc macerated in water; or

(b)

leaching fermented grape marc with water.

11. ‘Wine fortified for distillation’ means a product which: U.K.

(a)

has an actual alcoholic strength of not less than 18 % volume and not more than 24 % volume;

(b)

is obtained exclusively by the addition to wine containing no residual sugar of an unrectified product derived from the distillation of wine and having a maximum actual alcoholic strength of 86 % volume; or

(c)

has a maximum volatile acidity of 1,5 grams per litre, expressed as acetic acid.

12. ‘Cuvée’ means: U.K.

(a)

the grape must;

(b)

the wine; or

(c)

the mixture of grape musts and/or wines with different characteristics, intended for the preparation of a specific type of sparkling wine.

Alcoholic strength U.K.

13. ‘ Actual alcoholic strength by volume ’ means the number of volumes of pure alcohol contained at a temperature of 20 °C in 100 volumes of the product at that temperature. U.K.

14. ‘ Potential alcoholic strength by volume ’ means the number of volumes of pure alcohol at a temperature of 20 °C capable of being produced by total fermentation of the sugars contained in 100 volumes of the product at that temperature. U.K.

15. ‘ Total alcoholic strength by volume ’ means the sum of the actual and potential alcoholic strengths. U.K.

16. ‘ Natural alcoholic strength by volume ’ means the total alcoholic strength by volume of a product before any enrichment. U.K.

17. ‘ Actual alcoholic strength by mass ’ means the number of kilograms of pure alcohol contained in 100 kilograms of product. U.K.

18. ‘ Potential alcoholic strength by mass ’ means the number of kilograms of pure alcohol capable of being produced by total fermentation of the sugars contained in 100 kilograms of product. U.K.

19. ‘ Total alcoholic strength by mass ’ means the sum of the actual and potential alcoholic strength.] U.K.

Textual Amendments

F5 Inserted by Council Regulation (EC) No 491/2009 of 25 May 2009 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation).

Part IV: Definitions concerning the beef and veal sector U.K.

1. ‘bovine animals’ means live animals of the domestic bovine species falling within CN codes ex 0102 10, 0102 90 05 to 0102 90 79; U.K.

2. ‘adult bovine animals’ means bovine animals the live weight of which is more than 300 kilograms. U.K.

Part V: Definitions concerning the milk and milk products sector U.K.

1. For the purpose of the implementation of the tariff quota for butter of New Zealand origin, the phrase ‘manufactured directly from milk or cream’ does not exclude butter manufactured from milk or cream, without the use of stored materials, in a single, self-contained and uninterrupted process which may involve the cream passing through a stage of concentrated milkfat and/or the fractionation of such milkfat. U.K.

2. For the purposes of the application of Article 119 concerning the use of casein and caseinates in the manufacture of cheese: U.K.

(a)

‘cheese’ means products covered by CN code 0406 and manufactured within the Community territory;

(b)

‘casein and caseinates’ means products covered by CN codes 3501 10 90 and 3501 90 90 and used as such or in the form of a mixture.

Part VI: Definitions concerning the eggs sector U.K.

1. ‘eggs in shell’ means poultry eggs in shell, fresh, preserved, or cooked, other than eggs for hatching specified in 2.; U.K.

2. ‘eggs for hatching’ means poultry eggs for hatching; U.K.

3. ‘whole products’ means birds' eggs not in shell, whether or not containing added sugar or other sweetening matter suitable for human consumption; U.K.

4. ‘separated products’ means birds' egg yolks, whether or not containing added sugar or other sweetening matter suitable for human consumption. U.K.

Part VII: Definitions concerning the poultrymeat sector U.K.

1. ‘live poultry’ means live fowls, ducks, geese, turkeys and guinea fowls each weighing more than 185 grams; U.K.

2. ‘chicks’ means live fowls, ducks, geese, turkeys and guinea fowls, each weighing not more than 185 grams; U.K.

3. ‘slaughtered poultry’ means dead fowls, ducks, geese, turkeys and guinea fowls, whole, with or without offal; U.K.

4. ‘derived products’ means the following: U.K.

(a)

products specified in point (a) of Part XX of Annex I;

(b)

products specified in point (b) of Part XX of Annex I, excluding slaughtered poultry and edible offal, known as ‘poultry cuts’;

(c)

edible offals specified in point (b) of Part XX of Annex I;

(d)

products specified in point (c) of Part XX of Annex I;

(e)

products specified in points (d) and (e) of Part XX of Annex I;

(f)

products referred to in point (f) of Part XX of Annex I, other than those products falling within CN codes 1602 20 11 and 1602 20 19.

Part VIII: Definitions concerning the apiculture sector U.K.

1. ‘Honey’ means the natural sweet substance produced by Apis mellifera bees from the nectar of plants or from secretions of living parts of plants or excretions of plant-sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in honeycombs to ripen and mature. U.K.

The main types of honey are as follows:

(a)

according to origin:

(i)

blossom honey or nectar honey: honey obtained from the nectar of plants;

(ii)

honeydew honey: honey obtained mainly from excretions of plant sucking insects (Hemiptera) on the living part of plants or secretions of living parts of plants;

(b)

according to mode of production and/or presentation:

(iii)

comb honey: honey stored by bees in the cells of freshly built broodless combs or thin comb foundation sheets made solely of beeswax and sold in sealed whole combs or sections of such combs;

(iv)

chunk honey or cut comb in honey: honey which contains one or more pieces of comb honey;

(v)

drained honey: honey obtained by draining decapped broodless combs;

(vi)

extracted honey: honey obtained by centrifuging decapped broodless combs;

(vii)

pressed honey: honey obtained by pressing broodless combs with or without the application of moderate heat not exceeding 45 ^oC;

(viii)

filtered honey: honey obtained by removing foreign inorganic or organic matter in such a way as to result in the significant removal of pollen.

‘Baker’s honey' means honey which is:

(a)

suitable for industrial uses or as an ingredient in other foodstuffs which are then processed and

(b)

may:

• have a foreign taste or odour, or

• have begun to ferment or have fermented, or

• have been overheated.

2. ‘Apiculture products’ means honey, beeswax, royal jelly, propolis or pollen. U.K.

ANNEX IV U.K. STANDARD QUALITY OF RICE AND SUGAR

A. Standard quality for paddy rice U.K.

Paddy rice of standard quality shall:

(a)

be of a sound and fair marketable quality, free of odour;

(b)

contain a moisture content of maximum 13 %;

(c)

have a yield of wholly milled rice 63 % by weight in whole grains (with a tolerance of 3 % of clipped grains) of which a percentage by weight of wholly milled rice grains which are not of unimpaired quality:

chalky grains of paddy rice under CN codes CN 1006 10 27 and CN 1006 10 98	1,5 %
chalky grains of paddy rice under CN codes other than CN 1006 10 27 and CN 1006 10 98:	2,0 %
grains striated with red	1,0 %
spotted grains	0,5 %
stained grains	0,25 %
yellow grains	0,02 %
amber grains	0,05 %

B. Standard qualities for sugar U.K.

I. Standard quality for sugar beet U.K.

Standard quality beet shall:

(a)

be of sound and fair merchantable quality;

(b)

have a sugar content of 16 % at the reception point.

II. Standard quality for white sugar U.K.

1. White sugar of the standard quality shall have the following characteristics: U.K.

(a)

be of sound, genuine and merchantable quality; dry, in homogeneous granulated crystals, free-flowing;

(b)

minimum polarisation: 99,7;

(c)

maximum moisture content: 0,06 %;

(d)

maximum invert sugar content: 0,04 %;

(e)

the number of points determined under paragraph 2 shall not exceed a total of 22, nor:

• 15 for the ash content,

• 9 for the colour type, determined using the method of the Brunswick Institute of Agricultural Technology (hereinafter referred to as the Brunswick method),

• 6 for the colouring of the solution, determined using the method of the International Commission for Uniform Methods of Sugar Analysis (hereinafter referred to as the ICUMSA method).

2. One point shall correspond to: U.K.

(a)

0,0018 % of ash content determined using the ICUMSA method at 28^o Brix,

(b)

0,5 units of colour type determined using the Brunswick method,

(c)

7,5 units of colouring of the solution determined using the ICUMSA method.

3. The methods for determining the factors referred to in paragraph 1 shall be those used for determining those factors under the intervention measures. U.K.

III. Standard quality for raw sugar U.K.

1. Raw sugar of the standard quality shall be sugar with a yield in white sugar of 92 %. U.K.

2. The yield of raw beet sugar shall be calculated by subtracting from the degree of polarisation of that sugar: U.K.

(a)

its percentage ash content multiplied by four;

(b)

its percentage invert sugar content multiplied by two;

(c)

the number 1.

3. The yield of raw cane sugar shall be calculated by subtracting 100 from the degree of polarisation of that sugar multiplied by two. U.K.

ANNEX V U.K. COMMUNITY SCALES FOR THE CLASSIFICATION OF CARCASSES REFERRED TO IN ARTICLE 42

A. Community scale for the classification of carcasses of adult bovine animals U.K.

I. Definitions U.K.

The following definitions shall apply:

1.

‘carcass’: the whole body of a slaughtered animal as presented after bleeding, evisceration and skinning;

2.

‘half-carcass’: the product obtained by separating the carcass referred to in point (1) symmetrically through the middle of each cervical, dorsal, lumbar and sacral vertebra and through the middle of the sternum and the ischiopubic symphysis.

II. Categories U.K.

The carcasses shall be divided into the following categories:

A

:

carcasses of uncastrated young male animals of less than two years of age;

B

:

carcasses of other uncastrated male animals;

C

:

carcasses of castrated male animals;

D

:

carcasses of female animals that have calved;

E

:

carcasses of other female animals.

III. Classification U.K.

The carcasses shall be classified by successive assessment of:

1.

Conformation, defined as follows:

Development of carcass profiles, in particular the essential parts (round, back, shoulder)

Conformation class	Description
S Superior	All profiles extremely convex; exceptional muscle development (double muscled carcass type)
E Excellent	All profiles convex to super-convex; exceptional muscle development
U Very good	Profiles on the whole convex, very good muscle development
R Good	Profiles on the whole straight; good muscle development
O Fair	Profiles straight to concave; average muscle development
P Poor	All profiles concave to very concave; poor muscle development

2.

Fat cover, defined as follows:

Amount of fat on the outside of the carcass and in the thoracic cavity

Class of fat cover	Description
1 low	None up to low fat cover
2 slight	Slight fat cover, flesh visible almost everywhere
3 average	Flesh with the exception of the round and shoulder, almost everywhere covered with fat, slight deposits of fat in the thoracic cavity
4 high	Flesh covered with fat, but on the round and shoulder still partly visible, some distinctive fat deposits in the thoracic cavity
5 very high	Entire carcass covered with fat; heavy deposits in the thoracic cavity

Member States shall be authorised to subdivide each of the classes provided for in points 1. and 2. into a maximum of three subclasses.

IV. Presentation U.K.

Carcasses and half-carcasses shall be presented:

1.

without the head and without the feet; the head shall be separated from the carcass at the atloido-occipital joint and the feet shall be severed at the carpametacarpal or tarsometatarsal joints,

2.

without the organs contained in the thoracic and abdominal cavities with or without the kidneys, the kidney fat and the pelvic fat,

3.

without the sexual organs and the attached muscles and without the udder or the mammary fat.

For the purpose of establishing market prices, a different presentation may be set out in accordance with the procedure referred to in Article 195(2).

V. Classification and identification U.K.

Slaughterhouses approved under Article 4 of Regulation (EC) No 853/2004 of the European Parliament and the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin(2) shall take measures to ensure that all carcasses or half-carcasses from adult bovine animals slaughtered in such slaughterhouses and bearing a health mark provided for Article 5(2) in conjunction with Chapter III of Section I of Annex I to Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption(3) are classified and identified in accordance with the Community scale.

Before identification by marking, Member States may grant authorisation to have the external fat removed from the carcasses or half-carcasses if this is justified by the fat cover.

B. Community scale for the classification of pig carcasses U.K.

I. Definition U.K.

‘carcass’ shall mean the body of a slaughtered pig, bled and eviscerated, whole or divided down the mid-line.

II. Classification U.K.

Carcasses shall be divided into classes according to their estimated lean-meat content and classified accordingly:

a Member States may introduce, for pigs slaughtered in their territory, a separate class of 60 % or more of lean meat designated with the letter S.
Classes	Lean meat as percentage of carcass weight
S	60 or morea
E	55 or more
U	50 or more but less than 55
R	45 or more but less than 50
O	40 or more but less than 45
P	less than 40

III. Presentation U.K.

Carcasses shall be presented without tongue, bristles, hooves, genital organs, flare fat, kidneys and diaphragm.

With regard to pigs slaughtered in their territory, the Member States may be authorised to provide for a different presentation of pig carcasses if one of the following conditions is fulfilled:

1.

if normal commercial practice in their territory differs from the standard presentation defined in the first subparagraph,

2.

if technical requirements warrant it,

3.

if carcasses are dehided in a uniform manner.

IV. Lean-meat content U.K.

1. The lean-meat content shall be assessed by means grading methods authorised by the Commission. Only statistically proven assessment methods based on the physical measurement of one or more anatomical parts of the pig carcass may be authorised. Authorisation of grading methods shall be subject to compliance with a maximum tolerance for statistical error in assessment. U.K.

2. However, the commercial value of the carcasses shall not be determined solely by their estimated lean-meat content. U.K.

V. Identification of carcasses U.K.

Unless otherwise provided for by the Commission, classified carcasses shall be identified by marking in accordance with the Community scale.

C. Community scale for the classification of sheep carcasses U.K.

I. Definition U.K.

As regards the terms ‘carcass’ and ‘half-carcass’ the definitions laid down in point A.I shall apply.

II. Categories U.K.

The carcasses shall be divided into the following categories:

A

carcasses of sheep under 12 months old,

B

carcasses of other sheep.

III. Classification U.K.

1. The carcasses shall be classified by way of application of the provisions in point A.III. mutatis mutandis. However, the term ‘round’ in point A.III.1 and in rows 3 and 4 of the table under point A.III.2. shall be replaced by the term ‘hindquarter’. U.K.

2. By way of derogation from point 1, for lambs of less than 13 kg carcass weight, Member States may be authorised by the Commission, without the assistance of the Committee referred to in Article 195(1), to use the following criteria for classification: U.K.

(a)

carcass weight,

(b)

colour of meat,

(c)

fat cover.

IV. Presentation U.K.

Carcasses and half-carcasses shall be presented without the head (severed at the atlantooccipital joint), the feet (severed at the carpometacarpal or tarso-metatarsal joints), the tail (severed between the sixth and seventh caudal vertebrae), the udder, the genitalia, the liver and the pluck. Kidneys and kidney fat are included in the carcass.

However, Member States shall be authorised to permit different presentations when the reference presentation is not used. In such instances, the adjustments necessary to progress from those presentations to the reference presentation shall be determined in accordance with the procedure laid down in Article 195(2).

V. Identification of carcasses U.K.

Classified carcasses and half-carcasses shall be identified by marking in accordance with the Community scale.

[F6 ANNEX VI U.K.

Textual Amendments

F6 Substituted by Commission Regulation (EU) No 513/2010 of 15 June 2010 amending Annex VI to Council Regulation (EC) No 1234/2007 as regards the adjustment of the quotas as from the 2010/2011 marketing year in the sugar sector.

NATIONAL AND REGIONAL QUOTAS

from the 2010/2011 marketing year onwards

(in tonnes)
Member States or regions (1)	Sugar (2)	Isoglucose (3)	Inulin syrup (4)
Belgium	676 235,0	114 580,2	0
Bulgaria	0	89 198,0
Czech Republic	372 459,3
Denmark	372 383,0
Germany	2 898 255,7	56 638,2
Ireland	0
Greece	158 702,0	0
Spain	498 480,2	53 810,2
France (metropolitan)	3 004 811,15		0
French overseas departments	432 220,05
Italy	508 379,0	32 492,5
Latvia	0
Lithuania	90 252,0
Hungary	105 420,0	220 265,8
Netherlands	804 888,0	0	0
Austria	351 027,4
Poland	1 405 608,1	42 861,4
Portugal (mainland)	0	12 500,0
Autonomous Region of the Azores	9 953,0
Romania	104 688,8	0
Slovenia	0
Slovakia	112 319,5	68 094,5
Finland	80 999,0	0
Sweden	293 186,0
United Kingdom	1 056 474,0	0
TOTAL	13 336 741,2	690 440,8	0]

ANNEX VII U.K. SUPPLEMENTARY QUOTAS FOR ISOGLUCOSE REFERRED TO IN ARTICLE 58(2)

Member State	Additional quota (tonnes)
Italy	60 000
Lithuania	8 000
Sweden	35 000

[F7 ANNEX VIIa U.K. CALCULATION OF THE PERCENTAGE TO BE ESTABLISHED IN ACCORDANCE WITH THE SECOND SUBPARAGRAPH OF ARTICLE 59(2)

Textual Amendments

F7 Inserted by Council Regulation (EC) No 361/2008 of 14 April 2008 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation).

1. For the purpose of the calculation set out in point 2, the following definitions shall apply: U.K.

(a)

‘ percentage at Member State level ’ means the percentage to be established in accordance with point 2 for the purpose of determining the total quantity to be reduced at the level of the Member State concerned;

(b)

‘ common percentage ’ means the common percentage established by the Commission in accordance with the first subparagraph of Article 59(2);

(c)

‘ reduction ’ means the figure obtained by dividing the total renunciation of quotas in the Member State by the national quotas as fixed in Annex III to Regulation (EC) No 318/2006 in the version applicable on 1 July 2006 . For those Member States which were not members of the Community on 1 July 2006 , the reference to that Annex concerns the version applicable on the date of their accession to the Community.

2. The percentage at Member State level is equal to the common percentage multiplied by 1 – [(1/0,6) × the reduction]. U.K.

When the result is below zero, the applicable percentage is equal to zero.

ANNEX VIIb U.K. CALCULATION OF THE PERCENTAGE APPLICABLE TO UNDERTAKINGS IN ACCORDANCE WITH THE SECOND SUBPARAGRAPH OF ARTICLE 59(2)

1. For the purpose of the calculation set out in point 2, the following definitions shall apply: U.K.

(a)

‘ applicable percentage ’ means the percentage to be established in accordance with point 2 and applicable to the quota allocated to the undertaking concerned;

(b)

‘ common percentage at Member State level ’ means the percentage calculated for the Member State concerned as:

Qty/Σ [(1 – R/K) × Q]

with

Qty

=

the quantity to be reduced at the level of the Member State referred to in point 1(a) of Annex VIIa,

R

=

renunciation referred to under (c) for a given undertaking,

Q

=

the quota of the same given undertaking available at the end of February 2010,

K

=

the figure calculated under (d),

Σ refers to the sum of the product of (1 – R/K) × Q calculated for each undertaking holding a quota in the territory of the Member State; when the product is below zero, it shall be equal to zero;

(c)

‘ renunciation ’ means the figure obtained by dividing the quantity of quotas renounced by the undertaking concerned by its quota as allocated in accordance with Articles 7 and 11(1) to (3) of Regulation (EC) No 318/2006 and Article 60(1) to (3) of this Regulation;

(d)

‘ K ’ is calculated in each Member State by dividing the total reduction of quota in that Member State (voluntary renunciations plus the quantity to be reduced at the level of Member State referred to in point 1(a) of Annex VIIa) by its initial quota as fixed in Annex III to Regulation (EC) No 318/2006 in the version applicable on 1 July 2006 . For those Member States which were not members of the Community on 1 July 2006 , the reference to that Annex concerns the version applicable on the date of their accession to the Community.

2. The applicable percentage is equal to the common percentage at Member State level multiplied by 1 – [(1/K) × the renunciation]. U.K.

When the result is below zero, the applicable percentage is equal to zero.

ANNEX VIIc U.K. CALCULATION OF THE COEFFICIENT TO BE ESTABLISHED IN ACCORDANCE WITH ARTICLE 52A(1)

1. For the purpose of the calculations set out in point 2, the following definitions shall apply: U.K.

(a)

‘ coefficient at Member State level ’ means the coefficient to be established in accordance with point 2;

(b)

‘ reduction ’ means the figure obtained by dividing the total renunciation of sugar quotas in the Member State, including renunciations in the marketing year to which the withdrawal applies, by the national sugar quotas as fixed in Annex III to Regulation (EC) No 318/2006 in the version applicable on 1 July 2006 . For those Member States which were not members of the Community on 1 July 2006 , the reference to that Annex concerns the version applicable on the date of their accession to the Community;

(c)

‘ coefficient ’ means the coefficient established by the Commission in accordance with Article 52(2).

2. For the 2008/2009 and 2009/2010 marketing years, the coefficient at Member State level shall be equal to the coefficient increased by [(1/0,6) × the reduction] × (1 – the coefficient). U.K.

When the result is above 1, the applicable coefficient is equal to 1.]

ANNEX VIII U.K. DETAILED RULES ON TRANSFERS OF SUGAR OR ISOGLUCOSE QUOTAS IN ACCORDANCE WITH ARTICLE 60

I U.K.

For the purposes of this Annex:

(a)

‘merger of undertakings’ means the consolidation of two or more undertakings into a single undertaking;

(b)

‘transfer of an undertaking’ means the transfer or absorption of the assets of an undertaking having quota to one or more undertakings;

(c)

‘transfer of a factory’ means the transfer of ownership of a technical unit, including all the plant required to manufacture the product concerned, to one or more undertakings, resulting in the partial or total absorption of the production of the undertaking making the transfer;

(d)

‘lease of a factory’ means the leasehold contract of a technical unit including all the plant required for the manufacture of sugar, with a view to its operation, concluded for a period of at least three consecutive marketing years, which the parties agree not to terminate before the end of the third marketing year, with an undertaking which is established in the same Member State, as the factory concerned, if, after the lease takes effect, the undertaking which rents the factory can be considered a solely sugar-producing undertaking for its entire production.

II U.K.

1. Without prejudice to paragraph 2, in the event of the merger or transfer of sugar-producing undertakings or the transfer of sugar factories, the quota shall be adjusted as follows: U.K.

(a)

in the event of the merger of sugar-producing undertakings, the Member States shall allocate to the undertaking resulting from the merger a quota equal to the sum of the quotas allocated prior to the merger to the sugar-producing undertakings concerned;

(b)

in the event of the transfer of a sugar-producing undertaking, the Member State shall allocate the quota of the transferred undertaking to the transferee undertaking for the production of sugar or, if there is more than one transferee undertaking, the allocation shall be made in proportion to the sugar production absorbed by each of them;

(c)

in the event of the transfer of a sugar factory, the Member State shall reduce the quota of the undertaking transferring ownership of the factory and shall increase the quota of the sugar-producing undertaking or undertakings purchasing the factory in question by the quantity deducted in proportion to the production absorbed.

2. Where a number of the sugar-beet or cane growers directly affected by one of the operations referred to in paragraph 1 expressly show their willingness to supply their beet or cane to a sugar-producing undertaking which is not party to those operations, the Member State may make the allocation on the basis of the production absorbed by the undertaking to which they intend to supply their beet or cane. U.K.

3. In the event of closure, in circumstances other than those referred to in paragraph 1, of: U.K.

(a)

a sugar-producing undertaking;

(b)

one or more factories of a sugar-producing undertaking,

the Member State may allocate the part of the quotas involved in such closure to one or more sugar-producing undertakings.

Also in the case referred to in point (b) of the preceding subparagraph, where some of the producers concerned expressly show their willingness to supply their beet or cane to a given sugar-producing undertaking, the Member State may allocate the proportion of the quotas corresponding to the beet or cane concerned to the undertaking which they intend to supply with those products.

4. Where the derogation referred to in Article 50(6) is invoked, the Member State concerned may require the beet growers and the sugar undertakings concerned by that derogation to include in their agreements within the trade special clauses enabling the Member State to apply paragraphs 2 and 3 of this Point. U.K.

5. In the event of the lease of a factory belonging to a sugar-producing undertaking, the Member State may reduce the quota of the undertaking offering the factory for rent and allocate the portion by which the quota was reduced to the undertaking which rents the factory in order to produce sugar in it. U.K.

If the lease is terminated during the period of three marketing years referred to in point I (d) the adjustment of quota under the first subparagraph of this paragraph shall be cancelled retroactively by the Member State as at the date on which the lease took effect. However, if the lease is terminated by reason of force majeure, the Member State shall not be bound to cancel the adjustment.

6. Where a sugar-producing undertaking can no longer ensure that it meets its obligations under Community legislation towards the sugar-beet or cane producers concerned, and where that situation has been ascertained by the competent authorities of the Member State concerned, the latter may allocate for one or more marketing years the part of the quotas involved to one or more sugar-producing undertakings in proportion to the production absorbed. U.K.

7. Where a Member State grants a sugar producing undertaking price and outlet guarantees for processing sugar beet into ethyl alcohol, that Member State may, in agreement with that undertaking and the beet growers concerned, allocate all or part of the sugar production quotas to one or more other undertakings for one or more marketing years. U.K.

III U.K.

In the event of the merger or transfer of isoglucose-producing undertakings or the transfer of an isoglucose-producing factory, the Member State may allocate the quotas involved for the production of isoglucose to one or more other undertakings, whether or not they have a production quota.

IV U.K.

The measures taken pursuant to Points II and III may take effect only if the following conditions are met:

(a)

the interests of each of the parties concerned are taken into consideration;

(b)

the Member State concerned considers that they are likely to improve the structure of the beet, cane and sugar-manufacturing sectors;

(c)

they concern undertakings established in the same territory for which the quota is set in Annex VI.

V U.K.

When the merger or transfer occurs between 1 October and 30 April of the following year, the measures referred to in points II and III shall take effect for the current marketing year.

When the merger or transfer occurs between 1 May and 30 September of the same year, the measures referred to in points II and III shall take effect for the following marketing year.

[F4 VI U.K.

Where Article 59(2) is applied, Member States shall allocate the adjusted quotas by the end of February with a view to applying them in the following marketing year.]

VII U.K.

Where points II and III are applied, Member States shall inform the Commission of the adjusted quotas not later than 15 days after the expiry of the periods referred to in point V.

ANNEX IX U.K. NATIONAL QUOTAS AND RESTRUCTURING RESERVE QUANTITIES REFERRED TO IN ARTICLE 66

[F8 1. National quotas: quantities (tonnes) per twelve-month period per Member State: U.K.

Member State	2008/09	2009/10	2010/11	2011/12	2012/13	2013/14	2014/15
Belgium	3 427 288,74	3 461 561,627	3 496 177,244	3 531 139,016	3 566 450,406	3 602 114,91	3 602 114,91
Bulgaria	998 580,0	1 008 565,8	1 018 651,458	1 028 837,973	1 039 126,352	1 049 517,616	1 049 517,616
Czech Republic	2 792 689,62	2 820 616,516	2 848 822,681	2 877 310,908	2 906 084,017	2 935 144,857	2 935 144,857
Denmark	4 612 619,52	4 658 745,715	4 705 333,172	4 752 386,504	4 799 910,369	4 847 909,473	4 847 909,473
Germany	28 847 420,391	29 135 894,595	29 427 253,541	29 721 526,076	30 018 741,337	30 318 928,75	30 318 928,75
Estonia	659 295,36	665 888,314	672 547,197	679 272,669	686 065,395	692 926,049	692 926,049
Ireland	5 503 679,28	5 558 716,073	5 614 303,234	5 670 446,266	5 727 150,729	5 784 422,236	5 784 422,236
Greece	836 923,26	845 292,493	853 745,418	862 282,872	870 905,7	879 614,757	879 614,757
Spain	6 239 289,0	6 301 681,89	6 364 698,709	6 428 345,696	6 492 629,153	6 557 555,445	6 557 555,445
France	25 091 321,7	25 342 234,917	25 595 657,266	25 851 613,839	26 110 129,977	26 371 231,277	26 371 231,277
Italy	10 740 661,2	11 288 542,866	11 288 542,866	11 288 542,866	11 288 542,866	11 288 542,866	11 288 542,866
Cyprus	148 104,0	149 585,04	151 080,89	152 591,699	154 117,616	155 658,792	155 658,792
Latvia	743 220,96	750 653,17	758 159,701	765 741,298	773 398,711	781 132,698	781 132,698
Lithuania	1 738 935,78	1 756 325,138	1 773 888,389	1 791 627,273	1 809 543,546	1 827 638,981	1 827 638,981
Luxembourg	278 545,68	281 331,137	284 144,448	286 985,893	289 855,752	292 754,31	292 754,31
Hungary	2 029 861,2	2 050 159,812	2 070 661,41	2 091 368,024	2 112 281,704	2 133 404,521	2 133 404,521
Malta	49 671,96	50 168,68	50 670,366	51 177,07	51 688,841	52 205,729	52 205,729
Netherlands	11 465 630,28	11 580 286,583	11 696 089,449	11 813 050,343	11 931 180,847	12 050 492,655	12 050 492,655
Austria	2 847 478,469	2 875 953,254	2 904 712,786	2 933 759,914	2 963 097,513	2 992 728,488	2 992 728,488
Poland	9 567 745,86	9 663 423,319	9 760 057,552	9 857 658,127	9 956 234,709	10 055 797,056	10 055 797,056
Portugal	1 987 521,0	2 007 396,21	2 027 470,172	2 047 744,874	2 068 222,323	2 088 904,546	2 088 904,546
Romania	3 118 140,0	3 149 321,4	3 180 814,614	3 212 622,76	3 244 748,988	3 277 196,478	3 277 196,478
Slovenia	588 170,76	594 052,468	599 992,992	605 992,922	612 052,851	618 173,38	618 173,38
Slovakia	1 061 603,76	1 072 219,798	1 082 941,996	1 093 771,416	1 104 709,13	1 115 756,221	1 115 756,221
Finland	2 491 930,71	2 516 850,017	2 542 018,517	2 567 438,702	2 593 113,089	2 619 044,22	2 619 044,22
Sweden	3 419 595,9	3 453 791,859	3 488 329,778	3 523 213,075	3 558 445,206	3 594 029,658	3 594 029,658
United Kingdom	15 125 168,94	15 276 420,629	15 429 184,836	15 583 476,684	15 739 311,451	15 896 704,566	15 896 704,566]

Textual Amendments

F8 Substituted by Council Regulation (EC) No 72/2009 of 19 January 2009 on modifications to the Common Agricultural Policy by amending Regulations (EC) No 247/2006, (EC) No 320/2006, (EC) No 1405/2006, (EC) No 1234/2007, (EC) No 3/2008 and (EC) No 479/2008 and repealing Regulations (EEC) No 1883/78, (EEC) No 1254/89, (EEC) No 2247/89, (EEC) No 2055/93, (EC) No 1868/94, (EC) No 2596/97, (EC) No 1182/2005 and (EC) No 315/2007.

2. Special restructuring reserve quantities U.K.

Member State	Tonnes
Bulgaria	39 180
Romania	188 400

ANNEX X U.K. REFERENCE FAT CONTENT REFERRED TO IN ARTICLE 70

Member State	g/kg
Belgium	36,91
Bulgaria	39,1
Czech Republic	42,1
Denmark	43,68
Germany	40,11
Estonia	43,1
Greece	36,1
Spain	36,37
France	39,48
Ireland	35,81
Italy	36,88
Cyprus	34,6
Latvia	40,7
Lithuania	39,9
Luxembourg	39,17
Hungary	38,5
Netherlands	42,36
Austria	40,3
Poland	39,0
Portugal	37,3
Romania	38,5
Slovenia	41,3
Slovakia	37,1
Finland	43,4
Sweden	43,4
United Kingdom	39,7

[F9 ANNEX X a U.K. Potato starch quotas per marketing year as referred to in Article 84 a

Textual Amendments

F9 Inserted by Council Regulation (EC) No 72/2009 of 19 January 2009 on modifications to the Common Agricultural Policy by amending Regulations (EC) No 247/2006, (EC) No 320/2006, (EC) No 1405/2006, (EC) No 1234/2007, (EC) No 3/2008 and (EC) No 479/2008 and repealing Regulations (EEC) No 1883/78, (EEC) No 1254/89, (EEC) No 2247/89, (EEC) No 2055/93, (EC) No 1868/94, (EC) No 2596/97, (EC) No 1182/2005 and (EC) No 315/2007.

Member State	(tonnes)
Czech Republic	33 660
Denmark	168 215
Germany	656 298
Estonia	250
Spain	1 943
France	265 354
Latvia	5 778
Lithuania	1 211
Netherlands	507 403
Austria	47 691
Poland	144 985
Slovakia	729
Finland	53 178
Sweden	62 066
TOTAL	1 948 761]

[F5 ANNEX Xb U.K.

BUDGET FOR SUPPORT PROGRAMMES (REFERRED TO IN ARTICLE 103N(1))

a The national ceilings in Annex VIII to Regulation (EC) No 1782/2003 for Italy corresponding to years 2008, 2009 and 2010 are reduced by EUR 20 million and those amounts have been included in the budget amounts of Italy for the years 2009, 2010 and 2011 as laid down in this table.
in 1 000 EUR
Budget year	2009	2010	2011	2012	2013	from 2014 onwards
BG	15 608	21 234	22 022	27 077	26 742	26 762
CZ	2 979	4 076	4 217	5 217	5 151	5 155
DE	22 891	30 963	32 190	39 341	38 867	38 895
EL	14 286	19 167	19 840	24 237	23 945	23 963
ES	213 820	284 219	279 038	358 000	352 774	353 081
FR	171 909	226 814	224 055	284 299	280 311	280 545
IT a	238 223	298 263	294 135	341 174	336 736	336 997
CY	2 749	3 704	3 801	4 689	4 643	4 646
LT	30	37	45	45	45	45
LU	344	467	485	595	587	588
HU	16 816	23 014	23 809	29 455	29 081	29 103
MT	232	318	329	407	401	402
AT	8 038	10 888	11 313	13 846	13 678	13 688
PT	37 802	51 627	53 457	65 989	65 160	65 208
RO	42 100	42 100	42 100	42 100	42 100	42 100
SI	3 522	3 770	3 937	5 119	5 041	5 045
SK	2 938	4 022	4 160	5 147	5 082	5 085
UK	0	61	67	124	120	120

ANNEX Xc U.K.

BUDGET ALLOCATION FOR RURAL DEVELOPMENT (REFERRED TO IN ARTICLE 190A(3))

in 1 000 EUR
Budget year	2009	2010	From 2011 onwards
BG	—	—	—
CZ	—	—	—
DE	—	—	—
EL	—	—	—
ES	15 491	30 950	46 441
FR	11 849	23 663	35 512
IT	13 160	26 287	39 447
CY	—	—	—
LT	—	—	—
LU	—	—	—
HU	—	—	—
MT	—	—	—
AT	—	—	—
PT	—	—	—
RO	—	—	—
SI	—	1 050	1 050
SK	—	—	—
UK	160	160	160

ANNEX Xd U.K. BUDGET FOR THE GRUBBING-UP SCHEME

The budget available for the grubbing-up scheme referred to in Article 85s(3) shall be:

(a)

for the wine year 2008/2009 (2009 budget year): EUR 464 000 000 ;

(b)

for the wine year 2009/2010 (2010 budget year): EUR 334 000 000 ;

(c)

for the wine year 2010/2011 (2011 budget year): EUR 276 000 000 .

ANNEX Xe U.K.

AREAS WHICH MEMBER STATES MAY DECLARE INELIGIBLE FOR THE GRUBBING-UP SCHEME (REFERRED TO IN ARTICLE 85U(1), (2) AND (5))

in ha
Member State	Total area planted with vines	Areas referred to in Article 85u(5)
BG	135 760	4 073
CZ	19 081	572
DE	102 432	3 073
EL	69 907	2 097
ES	1 099 765	32 993
FR	879 859	26 396
IT	730 439	21 913
CY	15 023	451
LU	1 299	39
HU	85 260	2 558
MT	910	27
AT	50 681	1 520
PT	238 831	7 165
RO	178 101	5 343
SI	16 704	501
SK	21 531	646]

ANNEX XI U.K.

[F10 A.I. Apportionment of the maximum guaranteed quantity for long flax fibre among the Member States referred to in Article 94(1): U.K.

Belgium	13 800
Bulgaria	13
Czech Republic	1 923
Germany	300
Estonia	30
Spain	50
France	55 800
Latvia	360
Lithuania	2 263
Netherlands	4 800
Austria	150
Poland	924
Portugal	50
Romania	42
Slovakia	73
Finland	200
Sweden	50
United Kingdom	50

Textual Amendments

F10 Substituted by Council Regulation (EC) No 247/2008 of 17 March 2008 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation).

A.II. [F8 [X1 Apportionment of the maximum guaranteed quantity for each marketing year from 2009/2010 to 2011/2012 for short flax and hemp fibre among the Member States referred to in Article 94(1a)] ] U.K.

The quantity referred to in Article 94(1a) shall be apportioned in the form of:

(a)

national guaranteed quantities for the following Member States:

a The national guaranteed quantity fixed for Hungary concerns hemp fibre only.
Belgium	10 350
Bulgaria	48
Czech Republic	2 866
Germany	12 800
Estonia	42
Spain	20 000
France	61 350
Latvia	1 313
Lithuania	3 463
Hungary a	2 061
Netherlands	5 550
Austria	2 500
Poland	462
Portugal	1 750
Romania	921
Slovakia	189
Finland	2 250
Sweden	2 250
United Kingdom	12 100

(b)

[F8 [X1 5 000 tonnes to be apportioned in national guaranteed quantities for each marketing year from 2009/2010 to 2011/2012 among Denmark, Ireland, Greece, Italy and Luxembourg. Such apportionment shall be determined on the basis of the areas which were the subject of one of the contracts or commitments as referred to in Article 91(1).] ]

Editorial Information

X1 Substituted by Corrigendum to Council Regulation (EC) No 72/2009 of 19 January 2009 on modifications to the common agricultural policy by amending Regulations (EC) No 247/2006, (EC) No 320/2006, (EC) No 1405/2006, (EC) No 1234/2007, (EC) No 3/2008 and (EC) No 479/2008 and repealing Regulations (EEC) No 1883/78, (EEC) No 1254/89, (EEC) No 2247/89, (EEC) No 2055/93, (EC) No 1868/94, (EC) No 2596/97, (EC) No 1182/2005 and (EC) No 315/2007 (Official Journal of the European Union L 30 of 31 January 2009).

A.III. Zones eligible for the aid referred to in Article 94a U.K.

Zone I U.K.

1. The territory of the Netherlands; U.K.

2. the following Belgian communes: Assenede, Beveren-Waas, Blankenberge, Bredene, Brugge, Damme, De Haan, De Panne, Diksmuide (except Vladslo and Woumen), Gistel, Jabbeke, Knokke-Heist, Koksijde, Lo-Reninge, Middelkerke, Nieuwpoort, Oostende, Oudenburg, Sint-Gillis-Waas (Meerdonk only), Sint-Laureins, Veurne and Zuienkerke. U.K.

Zone II U.K.

1. Areas of Belgium other than those included in Zone I; U.K.

2. the following areas of France: U.K.

• the department of Nord,

• the districts of Béthune, Lens, Calais, Saint-Omer and the canton of Marquise in the department of Pas-de-Calais,

• the districts of Saint-Quentin and Vervins in the department of Aisne,

• the district of Charleville-Mézières in the department of Ardennes.]

B. Apportionment of the maximum guaranteed quantity among the Member States referred to in Article 89 U.K.

Member State	Tonnes
Belgo-Luxembourg Economic Union (BLEU)	8 000
Czech Republic	27 942
Denmark	334 000
Germany	421 000
Greece	37 500
Spain	1 325 000
France	1 605 000
Ireland	5 000
Italy	685 000
Lithuania	650
Hungary	49 593
Netherlands	285 000
Austria	4 400
Poland	13 538
Portugal	30 000
Slovakia	13 100
Finland	3 000
Sweden	11 000
United Kingdom	102 000

[F7 ANNEX XIa U.K. MARKETING OF THE MEAT OF BOVINE ANIMALS AGED 12 MONTHS OR LESS IN ACCORDANCE WITH ARTICLE 113B

I. Definition U.K.

For the purposes of this Annex, ‘ meat ’ means all carcases, meat on the bone or boned, and offal, whether or not cut, intended for human consumption, obtained from bovine animals aged 12 months or less, presented fresh, frozen or deep-frozen, whether or not wrapped or packed.

II. Classification of bovine animals aged 12 months or less at the slaughterhouse U.K.

On slaughter, all bovine animals aged 12 months or less shall be classified by the operators, under the supervision of the competent authority referred to in point VII(1) of this Annex, in one of the following two categories:

(A)

Category V: bovine animals aged 8 months or less

Category identification letter: V;

(B)

Category Z: bovine animals aged more than 8 months but not more than 12 months

Category identification letter: Z.

This classification shall be carried out on the basis of the information contained in the passport accompanying the bovine animals or, failing this, on the basis of the data contained in the computerised database provided for in Article 5 of Regulation (EC) No 1760/2000 of the European Parliament and of the Council of 17 July 2000 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products (4) .

III. Sales descriptions U.K.

1. The sale description is the name under which a foodstuff is sold, within the meaning of Article 5(1) of Directive 2000/13/EC. U.K.

2. The meat of bovine animals aged 12 months or less shall only be marketed in the Member States under the following sales description(s) laid down for each Member State: U.K.

(A)

For the meat of bovine animals in category V:

Country of marketing	Sales descriptions to be used
Belgium	veau, viande de veau/kalfsvlees/Kalbfleisch
Bulgaria	месо от малки телета
Czech Republic	telecí
Denmark	lyst kalvekød
Germany	Kalbfleisch
Estonia	vasikaliha
Greece	μοσχάρι γάλακτος
Spain	ternera blanca, carne de ternera blanca
France	veau, viande de veau
Ireland	veal
Italy	vitello, carne di vitello
Cyprus	μοσχάρι γάλακτος
Latvia	teļa gaļa
Lithuania	veršiena
Luxembourg	veau, viande de veau/Kalbfleisch
Hungary	borjúhús
Malta	vitella
Netherlands	kalfsvlees
Austria	Kalbfleisch
Poland	cielęcina
Portugal	vitela
Romania	carne de vițel
Slovenia	teletina
Slovakia	teľacie mäso
Finland	vaalea vasikanliha/ljust kalvkött
Sweden	ljust kalvkött
United Kingdom	veal

(B)

For the meat of bovine animals in category Z:

Country of marketing	Sales descriptions to be used
Belgium	jeune bovin, viande de jeune bovin/jongrundvlees/Jungrindfleisch
Bulgaria	телешко месо
Czech Republic	hovězí maso z mladého skotu
Denmark	kalvekød
Germany	Jungrindfleisch
Estonia	noorloomaliha
Greece	νεαρό μοσχάρι
Spain	ternera, carne de ternera
France	jeune bovin, viande de jeune bovin
Ireland	rosé veal
Italy	vitellone, carne di vitellone
Cyprus	νεαρό μοσχάρι
Latvia	jaunlopa gaļa
Lithuania	jautiena
Luxembourg	jeune bovin, viande de jeune bovin/Jungrindfleisch
Hungary	növendék marha húsa
Malta	vitellun
Netherlands	rosé kalfsvlees
Austria	Jungrindfleisch
Poland	młoda wołowina
Portugal	vitelão
Romania	carne de tineret bovin
Slovenia	meso težjih telet
Slovakia	mäso z mladého dobytka
Finland	vasikanliha/kalvkött
Sweden	kalvkött
United Kingdom	beef

3. The sales descriptions referred to in paragraph 2 may be supplemented by an indication of the name or designation of the pieces of meat or offal concerned. U.K.

4. The sales descriptions listed for category V in point A of the table set-out in paragraph 2 and any new name derived from those sales descriptions shall only be used if all the requirements of this Annex are met. U.K.

In particular, the terms ‘ veau ’ , ‘ telecí ’ , ‘ Kalb ’ , ‘ μοσχάρι ’ , ‘ ternera ’ , ‘ kalv ’ , ‘ veal ’ , ‘ vitello ’ , ‘ vitella ’ , ‘ kalf ’ , ‘ vitela ’ and ‘ teletina ’ shall not be used in a sales description or be indicated on the labelling of the meat of bovine animals aged more than 12 months.

IV. Compulsory information on the label U.K.

1. Without prejudice to Article 3(1) of Directive 2000/13/EC and Articles 13, 14 and 15 of Regulation (EC) No 1760/2000, at each stage of production and marketing, operators shall label the meat of bovine animals aged 12 months or less with the following information: U.K.

(a)

[X2 the age of the animals on slaughter, indicated, as the case may be, on the form ‘ age on slaughter: up to 8 months ’ in the case of animals aged eight months or less, or ‘ age on slaughter: from 8 to 12 months ’ in the case of animals aged more than eight months but not more than 12 months.]

(b)

the sales description in accordance with point III of this Annex.

Editorial Information

X2 Substituted by Corrigendum to Council Regulation (EC) No 361/2008 of 14 April 2008 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (Official Journal of the European Union L 121 of 7 May 2008).

However, by way of derogation from point (a), operators may, at each stage of production and marketing, except the release to the final consumer, replace the age on slaughter by the category identification letter provided for in point II of this Annex.

2. In the case of the meat of bovine animals aged 12 months or less presented for sale un-prepacked at the point of retail sale to the final consumer, Member States shall lay down rules on how the information referred to in paragraph 1 is to be indicated. U.K.

V. Optional information on the label U.K.

Operators may supplement the compulsory information referred to in point IV by optional information approved in accordance with the procedure provided for in Articles 16 or 17 of Regulation (EC) No 1760/2000.

VI. Recording U.K.

At each stage of production and marketing of the meat of bovine animals aged 12 months or less, operators shall, in order to guarantee the accuracy of labelling information referred to in points IV and V, record in particular the following information:

(a)

an indication of the identification number and the date of birth of the animals, at slaughterhouse level only;

(b)

an indication of a reference number making it possible to establish a link between, on the one hand, the identification of the animals from which the meat originates and, on the other hand, the sales description, the age on slaughter and the category identification letter given on the meat label;

(c)

an indication of the date of arrival and departure of the animals and meat in the establishment, to ensure that a correlation between arrivals and departures is established.

VII. Official checks U.K.

1. Before 1 July 2008 Member States shall designate the competent authority or authorities responsible for official checks performed to verify the application of Article 113b and this Annex and inform the Commission thereof. U.K.

2. Official checks shall be carried out by the competent authority or authorities in accordance with the general principles laid down in Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules (5) . U.K.

3. The Commission shall, jointly with the competent authorities, ensure that Member States are complying with the provisions of Article 113b and this Annex. U.K.

4. The Commission's experts shall carry out, where required, jointly with the competent authorities concerned, and where applicable, the Member States’ experts, on the spot checks to ensure that the provisions of Article 113b and this Annex are being implemented. U.K.

5. Any Member State on whose territory checks are carried out shall provide the Commission with all necessary assistance which it may require for the accomplishment of its tasks. U.K.

VIII. Meat imported from third countries U.K.

1. The meat of bovine animals aged 12 months or less imported from third countries shall be marketed in the Community in accordance with the provisions of Article 113b and this Annex. U.K.

2. Operators from a third country wishing to place on the Community market meat as referred to in paragraph 1 shall subject their activities to checks by the competent authority designated by that third country or, failing that, an independent third-party body. The independent body shall provide full assurance of compliance with the conditions laid down in European Standard EN 45011 or ISO/IEC Guide 65 (General requirements for bodies operating product certification systems). U.K.

3. The designated competent authority or, where applicable, the independent third-party body shall ensure that the requirements of Article 113b and this Annex are met. U.K.

IX. Penalties U.K.

Without prejudice to any specific provisions which may be adopted by the Commission in accordance with Article 194 of this Regulation, Member States shall lay down the rules on penalties applicable to infringements of the provisions of Article 113b and this Annex and shall take all measures necessary to ensure that they are implemented. The penalties provided for shall be effective, proportionate and dissuasive. The Member States shall notify the provisions on the penalties to the Commission by 1 July 2009 and shall notify it without delay of any subsequent amendment affecting them.]

[F5 ANNEX XIb U.K. CATEGORIES OF GRAPEVINE PRODUCTS

1. Wine U.K.

Wine shall be the product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must.

Wine shall:

(a)

have, whether or not following application of the processes specified in point B of Annex XVa, an actual alcoholic strength of not less than 8,5 % volume provided that the wine derives exclusively from grapes harvested in wine-growing zones A and B referred to in the Appendix to this Annex, and of not less than 9 % volume in other wine-growing zones;

(b)

have, by way of derogation from the otherwise applicable minimum actual alcoholic strength, where it has a protected designation of origin or a protected geographical indication, whether or not following application of the processes specified in point B of Annex XVa, an actual alcoholic strength of not less than 4,5 % volume;

(c)

have a total alcoholic strength of not more than 15 % volume. However, by way of derogation:

• the upper limit for the total alcoholic strength may reach up to 20 % volume for wines which have been produced without any enrichment from certain wine-growing areas of the Community, to be decided by the Commission in accordance with the procedure referred to in Article 195(4),

• the upper limit for the total alcoholic strength may exceed 15 % volume for wines with a protected designation of origin which have been produced without enrichment;

(d)

have, subject to derogations which may be adopted by the Commission in accordance with the procedure referred to in Article 195(4), a total acidity content, expressed as tartaric acid, of not less than 3,5 grams per litre or 46,6 milliequivalents per litre.

‘ Retsina ’ shall be wine produced exclusively in the geographical territory of Greece using grape must treated with resin from the Aleppo pine. The use of Aleppo pine resin is permitted solely for the purpose of obtaining ‘ Retsina ’ wine under the conditions laid down in Greece’s applicable provision.

By way of derogation from point (b) “ Tokaji eszencia ” and ‘ Tokajská esencia ’ are considered wine.

2. New wine still in fermentation U.K.

New wine still in fermentation shall be the product in which the alcoholic fermentation is not yet complete and which is not yet separated from its lees.

3. Liqueur wine U.K.

Liqueur wine shall be the product:

(a)

which has an actual alcoholic strength of not less than 15 % volume and not more than 22 % volume;

(b)

which has a total alcoholic strength of not less than 17,5 % volume, except for certain liqueur wines with a designation of origin or with a geographical indication appearing on a list to be drawn up by the Commission in accordance with the procedure referred to in Article 195(4);

(c)

which is obtained from:

• grape must in fermentation,

• wine,

• a combination of the above products, or

• grape must or a mixture thereof with wine in so far as liqueur wines, to be determined by the Commission in accordance with the procedure referred to in Article 195(4), with a protected designation of origin or a protected geographical indication are concerned;

(d)

which has an initial natural alcoholic strength of not less than 12 % volume except for certain liqueur wines with a protected designation of origin or a protected geographical indication appearing on a list to be drawn up by the Commission in accordance with the procedure referred to in Article 195(4);

(e)

to which the following has been added:

(i)

individually or in combination:

• neutral alcohol of vine origin, including alcohol produced from the distillation of dried grapes, having an actual alcoholic strength of not less than 96 % volume,

• wine or dried grape distillate, having an actual alcoholic strength of not less than 52 % volume and not more than 86 % volume;

(ii)

together with one or more of the following products where appropriate:

• concentrated grape must,

• a combination of one of the products referred to in point (e)(i) with a grape must referred to in the first and fourth indent of point (c);

(f)

to which, by way of derogation from point (e), has been added, in so far as certain liqueur wines with a protected designation of origin or a protected geographical indication are concerned which appear on a list to be drawn up by the Commission in accordance with the procedure referred to in Article 195(4):

(i)

either of products listed in point (e)(i) individually or in combination; or

(ii)

one or more of the following products:

• wine alcohol or dried grape alcohol with an actual alcoholic strength of not less than 95 % volume and not more than 96 % volume,

• spirits distilled from wine or from grape marc, with an actual alcoholic strength of not less than 52 % volume and not more than 86 % volume,

• spirits distilled from dried grapes, with an actual alcoholic strength of not less than 52 % volume and of less than 94,5 % volume; and

(iii)

one or more of the following products, where appropriate:

• partially fermented grape must obtained from raisined grapes,

• concentrated grape must obtained by the action of direct heat, complying, with the exception of this operation, with the definition of concentrated grape must,

• concentrated grape must,

• a combination of one of the products listed in point (f)(ii) with a grape must referred to in the first and fourth indents of point (c).

4. Sparkling wine U.K.

Sparkling wine shall be the product:

(a)

which is obtained by first or second alcoholic fermentation:

• from fresh grapes,

• from grape must, or,

• from wine;

(b)

which, when the container is opened, releases carbon dioxide derived exclusively from fermentation;

(c)

which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers; and

(d)

for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 8,5 % volume.

5. Quality sparkling wine U.K.

Quality sparkling wine shall be the product:

(a)

which is obtained by first or second alcoholic fermentation:

• from fresh grapes,

• from grape must, or

• from wine;

(b)

which, when the container is opened, releases carbon dioxide derived exclusively from fermentation;

(c)

which has an excess pressure, due to carbon dioxide in solution, of not less than 3,5 bar when kept at a temperature of 20 °C in closed containers; and

(d)

for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 9 % volume.

6. Quality aromatic sparkling wine U.K.

Quality aromatic sparkling wines shall be the quality sparkling wine:

(a)

which is obtained only by making use, when constituting the cuvée, of grape must or grape must in fermentation which is derived from specific wine grape varieties on a list to be drawn up by the Commission in accordance with the procedure referred to in Article 195(4). Quality aromatic sparkling wines traditionally produced using wines when constituting the cuvée, shall be determined by the Commission in accordance with the procedure referred to in Article 195(4);

(b)

which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 ^o C in closed containers;

(c)

of which the actual alcoholic strength may not be less than 6 % volume; and

(d)

of which the total alcoholic strength may not be less than 10 % volume.

Specific rules concerning other supplementary characteristics or conditions of production and circulation shall be adopted by the Commission in accordance with the procedure referred to in Article 195(4).

7. Aerated sparkling wine U.K.

Aerated sparkling wine shall be the product which:

(a)

is obtained from wine without a protected designation of origin or a protected geographical indication;

(b)

releases, when the container is opened, carbon dioxide derived wholly or partially from an addition of that gas; and

(c)

has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers.

8. Semi-sparkling wine U.K.

Semi-sparkling wine shall be the product which:

(a)

[F11 obtained from wine, new wine still in fermentation, grape must or grape must in fermentation in so far as these products have a total alcohol strength of at least 9 % vol;]

(b)

has an actual alcoholic strength of not less than 7 % volume;

(c)

has an excess pressure, due to endogenous carbon dioxide in solution of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 °C in closed containers; and

(d)

is placed in containers of 60 litres or less.

Textual Amendments

F11 Substituted by Commission Implementing Regulation (EU) No 52/2013 of 22 January 2013 amending Annex XIb to Council Regulation (EC) No 1234/2007 as regards semi-sparkling wine, aerated semi-sparkling wine and rectified concentrated grape must.

9. Aerated semi-sparkling wine U.K.

Aerated semi-sparkling wine shall be the product which:

(a)

[F11 obtained from wine, new wine still in fermentation, grape must or grape must in fermentation;]

(b)

has an actual alcoholic strength of not less than 7 % volume and a total alcoholic strength of not less than 9 % volume;

(c)

has an excess pressure of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 °C in closed containers due to carbon dioxide in solution which has been wholly or partially added; and

(d)

is placed in containers of 60 litres or less.

10. Grape must U.K.

Grape must shall be the liquid product obtained naturally or by physical processes from fresh grapes. An actual alcoholic strength of the grape must of not more than 1 % volume is permissible.

11. Partially fermented grape must U.K.

Grape must in fermentation shall be the product obtained from the fermentation of grape must which has an actual alcoholic strength of more than 1 % volume but less than three fifths of its total alcoholic strength by volume.

12. Partially fermented grape must extracted from raisined grapes U.K.

Grape must in fermentation extracted from raisined grapes shall be the product obtained from the partial fermentation of grape must obtained from raisined grapes, the total sugar content of which before fermentation is at least 272 grams per litre and the natural and actual alcoholic strength of which shall not be less than 8 % volume. However, certain wines, to be determined by the Commission in accordance with the procedure referred to in Article 195(4), that meet these requirements shall not be considered as grape must in fermentation extracted from raisined grapes.

13. Concentrated grape must U.K.

Concentrated grape must shall be uncaramelised grape must which is obtained by partial dehydration of grape must carried out by any authorised method other than by direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed in accordance with Article 120g at a temperature of 20 °C is not less than 50,9 %.

An actual alcoholic strength of the concentrated grape must of not more than 1 % volume is permissible.

[F11 14. Rectified concentrated grape must U.K.

‘ Rectified concentrated grape must ’ means:

(a)

the liquid uncaramelised product which:

(i)

is obtained by partial dehydration of grape must carried out by any authorised method other than direct heat in such a way that the figure indicated by a refractometer used according to a method to be prescribed in accordance with Article 120g at a temperature of 20 °C is not less than 61,7 %;

(ii)

has undergone authorised treatment for de-acidification and elimination of constituents other than sugar;

(iii)

has the following characteristics:

• a pH of not more than 5 at 25 °Brix,

• an optical density at 425 nm for a thickness of 1 cm of not more than 0,100 in grape must concentrated at 25 °Brix,

• a sucrose content undetectable by a method of analysis to be defined,

• a Folin-Ciocalteu index of not more than 6,00 at 25 °Brix,

• a titratable acidity of not more than 15 millequivalents per kilogram of total sugars,

• a sulphur dioxide content of not more than 25 milligrams per kilogram of total sugars,

• a total cation content of not more than 8 millequivalents per kilogram of total sugars,

• a conductivity at 25 °Brix and 20 °C of not more than 120 micro-Siemens/cm,

• a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars,

• presence of mesoinositol;

(b)

the solid uncaramelised product which:

(i)

is obtained by crystallisation of liquid rectified concentrated grape must without the use of solvents;

(ii)

has undergone authorised treatment for de-acidification and elimination of constituents other than sugar;

(iii)

has the following characteristics after dilution in a solution at 25 °Brix:

• a pH of not more than 7,5,

• an optical density at 425 nm for a thickness of 1 cm of not more than 0,100,

• a sucrose content undetectable by a method of analysis to be defined,

• a Folin-Ciocalteu index of not more than 6,00,

• a titratable acidity of not more than 15 millequivalents per kilogram of total sugars,

• a sulphur dioxide content of not more than 10 milligrams per kilogram of total sugars,

• a total cation content of not more than 8 millequivalents per kilogram of total sugars,

• a conductivity at 20 °C of not more than 120 micro-Siemens/cm,

• a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars,

• presence of mesoinositol.

An actual alcoholic strength of the rectified concentrated grape must of not more than 1 % volume is permissible.]

15. Wine from raisined grapes U.K.

Wine from raisined grapes shall be the product which:

(a)

is produced without enrichment, from grapes left in the sun or shade for partial dehydration;

(b)

has a total alcoholic strength of at least 16 % volume and an actual alcoholic strength of at least 9 % volume; and

(c)

has a natural alcoholic strength of a least 16 % volume (or 272 grams sugar/litre).

16. Wine of overripe grapes U.K.

Wine of overripe grapes shall be the product which:

(a)

is produced without enrichment;

(b)

has a natural alcoholic strength of more than 15 % volume; and

(c)

has a total alcoholic strength of not less than 15 % volume and an actual alcoholic strength of not less than 12 % volume.

Member States may prescribe a period of ageing for this product.

17. Wine vinegar U.K.

Wine vinegar shall be vinegar which:

(a)

is obtained exclusively by acetous fermentation of wine; and

(b)

has a total acidity of not less than 60 grams per litre expressed as acetic acid.

Appendix to Annex XIb

Wine growing zones U.K.

The wine-growing zones shall be the following:

1.

Wine-growing zone A comprises:

(a) in Germany

:

the areas planted with vines other than those included in paragraph 2(a);

(b) in Luxembourg

:

the Luxembourg wine-growing region;

(c) in Belgium, Denmark, Ireland, the Netherlands, Poland, Sweden and the United Kingdom

:

the wine-growing areas of these countries;

(d) in the Czech Republic

:

the wine growing region of Čechy.

2.

Wine-growing zone B comprises:

(a)

in Germany, the areas planted with vines in the specified region Baden;

(b)

in France, the areas planted with vines in the departments not mentioned in this Annex and in the following departments:

— in Alsace

:

Bas-Rhin, Haut-Rhin,

— in Lorraine

:

Meurthe-et-Moselle, Meuse, Moselle, Vosges,

— in Champagne

:

Aisne, Aube, Marne, Haute-Marne, Seine-et-Marne,

— in the Jura

:

Ain, Doubs, Jura, Haute-Saône,

— in Savoie

:

Savoie, Haute-Savoie, Isère (commune de Chapareillan),

— in the Val de Loire

:

Cher, Deux-Sèvres, Indre, Indre-et-Loire, Loir-et-Cher, Loire-Atlantique, Loiret, Maine-et-Loire, Sarthe, Vendée, Vienne, and the areas planted with vines in the arrondissement of Cosne-sur-Loire in the department of Nièvre;

(c)

in Austria, the Austrian wine-growing area;

(d)

in the Czech Republic, the wine-growing region of Morava and the areas planted with vines not included in paragraph 1(d);

(e)

in Slovakia, the areas planted with vines in the following regions: Malokarpatská vinohradnícka oblast, Južnoslovenská vinohradnícka oblast, Nitrianska vinohradnícka oblast, Stredoslovenská vinohradnícka oblast, Východoslovenská vinohradnícka oblast and the wine growing areas not included in paragraph 3(f);

(f)

in Slovenia, the areas planted with vines in the following regions:

— in the Podravje region

:

Štajerska Slovenija, Prekmurje,

— in the Posavje region

:

Bizeljsko Sremič, Dolenjska and Bela krajina, and the areas planted with vines in the regions not included in paragraph 4(d);

(g)

in Romania, in the area of Podișul Transilvaniei.

3.

Wine-growing zone C I comprises:

(a)

in France, areas planted with vines:

• in the following departments: Allier, Alpes-de-Haute-Provence, Hautes-Alpes, Alpes-Maritimes, Ariège, Aveyron, Cantal, Charente, Charente-Maritime, Corrèze, Côte-d’Or, Dordogne, Haute-Garonne, Gers, Gironde, Isère (with the exception of the commune of Chapareillan), Landes, Loire, Haute-Loire, Lot, Lot-et-Garonne, Lozère, Nièvre (except for the arrondissement of Cosne-sur-Loire), Puy-de-Dôme, Pyrénées-Atlantiques, Hautes-Pyrénées, Rhône, Saône-et-Loire, Tarn, Tarn-et-Garonne, Haute-Vienne, Yonne,

• in the arrondissements of Valence and Die in the department of Drôme (except for the cantons of Dieulefit, Loriol, Marsanne and Montélimar),

• in the arrondissement of Tournon, in the cantons of Antraigues, Burzet, Coucouron, Montpezat-sous-Bauzon, Privas, Saint-Etienne de Lugdarès, Saint-Pierreville, Valgorge and la Voulte-sur-Rhône of the department of Ardèche;

(b)

in Italy, areas planted with vines in the Valle d’Aosta region and in the provinces of Sondrio, Bolzano, Trento and Belluno;

(c)

in Spain, areas planted with vines in the provinces of A Coruña, Asturias, Cantabria, Guipúzcoa and Vizcaya;

(d)

in Portugal, areas planted with vines in that part of the region of Norte which corresponds to the designated wine area of ‘ Vinho Verde ’ as well as the “ Concelhos de Bombarral, Lourinhã, Mafra e Torres Vedras ” (with the exception of ‘ Freguesias da Carvoeira e Dois Portos ” ), belonging to the ‘ Região viticola da Extremadura ’ ,

(e)

in Hungary, all areas planted with vines,

(f)

in Slovakia, areas planted with vines in the Tokajská vinohradnícka oblast,

(g)

in Romania, areas planted with vines not included in paragraphs 2(g) or 4(f).

4.

Wine-growing zone C II comprises:

(a)

in France, areas planted with vines:

• in the following departments: Aude, Bouches-du-Rhône, Gard, Hérault, Pyrénées-Orientales (except for the cantons of Olette and Arles-sur-Tech), Vaucluse,

• in the part of the department of Var bounded in the south by the northern limit of the communes of Evenos, Le Beausset, Solliès-Toucas, Cuers, Puget-Ville, Collobrières, La Garde-Freinet, Plan-de-la-Tour and Sainte-Maxime,

• in the arrondissement of Nyons and the canton of Loriol-sur-Drôme in the department of Drôme,

• in those parts of the department of Ardèche not listed in paragraph 3(a);

(b)

in Italy, areas planted with vines in the following regions: Abruzzo, Campania, Emilia-Romagna, Friuli-Venezia Giulia, Lazio, Liguria, Lombardy (except for the province of Sondrio), Marche, Molise, Piedmont, Tuscany, Umbria, Veneto (except for the province of Belluno), including the islands belonging to those regions, such as Elba and the other islands of the Tuscan archipelago, the Ponziane islands, Capri and Ischia;

(c)

in Spain, areas planted with vines in the following provinces:

• Lugo, Orense, Pontevedra,

• Ávila (except for the communes which correspond to the designated wine ‘ comarca ’ of Cebreros), Burgos, León, Palencia, Salamanca, Segovia, Soria, Valladolid, Zamora,

• La Rioja,

• Álava,

• Navarra,

• Huesca,

• Barcelona, Girona, Lleida,

• in that part of the province of Zaragoza which lies to the north of the river Ebro,

• in those communes of the province of Tarragona included in the Penedés designation of origin,

• in that part of the province of Tarragona which corresponds to the designated wine ‘ comarca ’ of Conca de Barberá;

(d)

in Slovenia, areas planted with vines in the following regions: Brda or Goriška Brda, Vipavska dolina or Vipava, Kras and Slovenska Istra;

(e)

in Bulgaria, areas planted with vines in the following regions: Dunavska Ravnina (Дунавска равнина), Chernomorski Rayon (Черноморски район), Rozova Dolina (Розова долина);

(f)

in Romania, areas planted with vines in the following regions: Dealurile Buzăului, Dealu Mare, Severinului and Plaiurile Drâncei, Colinele Dobrogei, Terasele Dunării, the South wine region, including sands and other favourable regions.

5.

Wine-growing zone C III (a) comprises:

(a)

in Greece, areas planted with vines in the following nomoi: Florina, Imathia, Kilkis, Grevena, Larisa, Ioannina, Levkas, Akhaia, Messinia, Arkadia, Korinthia, Iraklio, Khania, Rethimni, Samos, Lasithi and the island of Thira (Santorini);

(b)

in Cyprus, areas planted with vines located at altitudes exceeding 600 metres;

(c)

in Bulgaria, areas planted with vines not included in paragraph 4(e).

6.

Wine-growing zone C III (b) comprises:

(a)

in France, areas planted with vines:

• in the departments of Corsica,

• in that part of the department of Var situated between the sea and a line bounded by the communes (which are themselves included) of Evenos, Le Beausset, Solliès-Toucas, Cuers, Puget-Ville, Collobrières, La Garde-Freinet, Plan-de-la-Tour and Sainte-Maxime,

• in the cantons of Olette and Arles-sur-Tech in the department of Pyrénées-Orientales;

(b)

in Italy, areas planted with vines in the following regions: Calabria, Basilicata, Apulia, Sardinia and Sicily, including the islands belonging to those regions, such as Pantelleria and the Lipari, Egadi and Pelagian islands;

(c)

in Greece, areas planted with vines not listed in paragraph 5(a);

(d)

in Spain: areas planted with vines not included in paragraphs 3(c) or 4(c);

(e)

in Portugal, areas planted with vines in the regions not included in paragraph 3(d);

(f)

in Cyprus, areas planted with vines located at altitudes not exceeding 600 metres;

(g)

in Malta, areas planted with vines.

7.

The demarcation of the territories covered by the administrative units referred to in this Annex is that resulting from the national provisions in force on 15 December 1981 and, for Spain, from the national provisions in force on 1 March 1986 and, for Portugal, from the national provisions in force on 1 March 1998 .]

ANNEX XII U.K. DEFINITIONS AND DESIGNATIONS IN RESPECT OF MILK AND MILK PRODUCTS REFERRED TO IN ARTICLE 114(1)

I. Definitions U.K.

For the purposes of this Annex:

(a)

‘marketing’ means holding or display with a view to sale, offering for sale, sale, delivery or any other manner of placing on the market;

(b)

‘designation’ means the name used at all stages of marketing.

II. Use of the term ‘milk’ U.K.

1. The term ‘milk’ means exclusively the normal mammary secretion obtained from one or more milkings without either addition thereto or extraction therefrom. U.K.

However, the term ‘milk’ may be used:

(a)

for milk treated without altering its composition or for milk the fat content of which is standardised under Article 114(2) in conjunction with Annex XIII;

(b)

in association with a word or words to designate the type, grade, origin and/or intended use of such milk or to describe the physical treatment or the modification in composition to which it has been subjected, provided that the modification is restricted to an addition and/or withdrawal of natural milk constituents.

2. For the purposes of this Annex, ‘milk products’ means products derived exclusively from milk, on the understanding that substances necessary for their manufacture may be added provided that those substances are not used for the purpose of replacing, in whole or in part, any milk constituent. U.K.

The following shall be reserved exclusively for milk products.

(a)

the following designations:

(i)

whey,

(ii)

cream,

(iii)

butter,

(iv)

buttermilk,

(v)

butteroil,

(vi)

caseins,

(vii)

anhydrous milkfat (AMF),

(viii)

cheese,

(ix)

yogurt,

(x)

kephir,

(xi)

koumiss,

(xii)

viili/fil,

(xiii)

smetana,

(xiv)

fil;

(b)

designations or names within the meaning of Article 5 of Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs(6), actually used for milk products.

3. The term ‘milk’ and the designations used for milk products may also be used in association with a word or words to designate composite products of which no part takes or is intended to take the place of any milk constituent and of which milk or a milk product is an essential part either in terms of quantity or for characterisation of the product. U.K.

4. The origin of milk and milk products to be defined by the Commission shall be stated if it is not bovine. U.K.

III. Use of designations in respect of competing products U.K.

1. The designations referred to in point II of this Annex may not be used for any product other than those referred to in that point. U.K.

However, this provision 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.

2. In respect of a product other than those described in point II of this Annex, no label, commercial document, publicity material or any form of advertising as defined in Article 2(1) of Council Directive 84/450/EEC of 10 September 1984 concerning misleading and comparative advertising(7) or any form of presentation, may be used which claims, implies or suggests that the product is a dairy product. U.K.

However, in respect of a product which contains milk or milk products, the designation ‘milk’ or the designations referred to in the second subparagraph of point II (2) of this Annex may be used only to describe the basic raw materials and to list the ingredients in accordance with Directive 2000/13/EC.

IV. Lists of products; communications U.K.

1. Member States shall make available to the Commission an indicative list of the products which they regard as corresponding in their territory to the products referred to in the second subparagraph of point III(1). U.K.

Member States shall, where necessary, make additions to this list subsequently and inform the Commission thereof.

2. Each year before 1 October the Member States shall report to the Commission on developments in the market in milk products and competing products in the context of the implementation of this Annex so that the Commission is in a position to report to the Council by 1 March of the ensuing year. U.K.

ANNEX XIII U.K. MARKETING OF MILK FOR HUMAN CONSUMPTION REFERRED TO IN ARTICLE 114(2)

I. Definitions U.K.

For the purposes of this Annex:

(a)

‘milk’ means the produce of the milking of one or more cows;

(b)

‘drinking milk’ means the products referred to in point III intended for delivery without further processing to the consumer;

(c)

‘fat content’ means the ratio by mass of parts of milk fat per hundred parts of milk in the milk concerned;

(d)

‘protein content’ means the ratio by mass of parts of protein per hundred parts of milk in the milk concerned (obtained by multiplying by 6,38 the total nitrogen content of the milk expressed as a percentage by mass).

II. Delivery or sale to the final consumer U.K.

1. Only milk complying with the requirements laid down for drinking milk may be delivered or sold without processing to the final consumer, either directly or through the intermediary of restaurants, hospitals, canteens or other similar mass caterers. U.K.

2. The sales descriptions to be used for those products shall be those given in point III of this Annex. Those descriptions shall be used only for the products referred to in that point, without prejudice to their use in composite descriptions. U.K.

3. Member States shall adopt measures to inform consumers of the nature and composition of the products concerned where the absence of such information is likely to cause confusion. U.K.

III. Drinking milk U.K.

1. The following products shall be considered as drinking milk: U.K.

(a)

raw milk: milk which has not been heated above 40 ^oC or subjected to treatment having equivalent effect;

(b)

whole milk: heat-treated milk which, with respect to fat content, meets one of the following requirements:

(i)

standardised whole milk: milk with a fat content of at least 3,5 % (m/m). However, Member States may provide for an additional category of whole milk with a fat content of 4,0 % (m/m) or above;

(ii)

non-standardised whole milk: milk with a fat content that has not been altered since the milking stage either by the addition or removal of milk fats or by mixture with milk the natural fat content of which has been altered. However, the fat content may not be less than 3,5 % (m/m);

(c)

semi-skimmed milk: heat-treated milk whose fat content has been reduced to at least 1,5 % (m/m) and at most 1,8 % (m/m);

(d)

skimmed-milk: heat-treated milk whose fat content has been reduced to not more than 0,5 % (m/m).

[F7 Heat-treated milk not complying with the fat content requirements laid down in points (b), (c) and (d) of the first subparagraph shall be considered drinking milk provided that the fat content is clearly indicated with one decimal and easily readable on the packaging in form of ‘ … % fat ’ . Such milk shall not be described as whole milk, semi-skimmed milk or skimmed milk.]

2. Without prejudice to point (b)(ii) of paragraph 1, only the following modifications shall be allowed: U.K.

(a)

in order to meet the fat contents laid down for drinking milk, modification of the natural fat content by the removal or addition of cream or the addition of whole milk, semi-skimmed milk or skimmed milk;

(b)

enrichment of milk with milk proteins, mineral salts or vitamins;

(c)

reduction of the lactose content by conversion to glucose and galactose.

Modifications in the composition of milk referred to in points (b) and (c) shall be allowed only if they are indelibly indicated on the packing of the product so that it can be easily seen and read. However, such indication shall not remove the obligation as regards nutrition labelling laid down by Council Directive 90/496/EEC of 24 September 1990 on nutrition labeling for foodstuffs(8). Where proteins are added, the protein content of the enriched milk must be 3,8 % (m/m) or more.

However, Member States may limit or prohibit modifications to the composition of milk referred to in points (b) and (c).

3. Drinking milk shall: U.K.

(a)

have a freezing point close to the average freezing point for raw milk recorded in the area of origin of the drinking milk collected;

(b)

have a mass of not less than 1 028 grams per litre for milk containing 3,5 % (m/m) of fat at a temperature of 20 ^oC or the equivalent weight per litre for milk having a different fat content;

(c)

contain a minimum of 2,9 % (m/m) of protein for milk containing 3,5 % (m/m) of fat or an equivalent concentration in the case of milk having a different fat content.

IV. Imported products U.K.

Products imported into the Community for sale as drinking milk shall comply with this Regulation.

V. Directive 2000/13/EC shall apply, in particular as regards national provisions on the labelling of drinking milk. U.K.

VI. Controls and penalties and their reporting U.K.

Without prejudice to any specific provisions which may be adopted by the Commission in accordance with Article 194 of this Regulation, Member States shall adopt all appropriate measures to monitor the application of this Regulation, penalise infringements and prevent and repress fraud.

Such measures and any amendments shall be notified to the Commission during the month following their adoption.

ANNEX XIV U.K. MARKETING STANDARDS FOR PRODUCTS OF THE EGGS AND POULTRYMEAT SECTORS REFERRED TO IN ARTICLE 116

A. Marketing standards for eggs of hens of the Gallus gallus species U.K.

I. Scope U.K.

1. Without prejudice to Part C of this Annex concerning the provisions on the production and marketing of eggs for hatching and of farmyard poultry chicks, this Part shall apply in relation to the marketing within the Community of the eggs produced in the Community, imported from third countries or intended for export outside the Community. U.K.

2. Member States may exempt from the requirements provided for in this Part of this Annex, with the exception of point III(3), eggs sold directly to the final consumer by the producer: U.K.

(a)

on the production site, or

(b)

in a local public market or by door-to-door selling in the region of production of the Member State concerned.

Where such exemption is granted, each producer shall be able to choose whether to apply such exemption or not. Where this exemption is applied, no quality and weight grading may be used.

The Member State may establish, according to national law, the definition of the terms ‘local public market’, ‘door-to-door selling’ and ‘region of production’.

II. Quality and weight grading U.K.

1. Eggs shall be graded by quality as follows: U.K.

• Class A or ‘fresh’,

• Class B.

2. Class A eggs shall also be graded by weight. However, grading by weight shall not be required for eggs delivered to the food and non-food industry. U.K.

3. Class B eggs shall only be delivered to the food and non-food industry. U.K.

III. Marking of eggs U.K.

1. Class A eggs shall be marked with the producer code. U.K.

Class B eggs shall be marked with the producer code and/or with another indication.

Member States may exempt Class B eggs from this requirement where those eggs are marketed exclusively on their territory.

2. The marking of eggs in accordance with point 1 shall take place at the production site or at the first packing centre to which eggs are delivered. U.K.

3. Eggs sold by the producer to the final consumer on a local public market in the region of production of the Member State concerned shall be marked in accordance with point 1. U.K.

However, Member States may exempt from this requirement producers with up to 50 laying hens, provided that the name and address of the producer are indicated at the point of sale.

IV. Import of eggs U.K.

1. The Commission, without the assistance of the Committee referred to in Article 195(1), shall evaluate marketing standards for eggs applicable in exporting third countries on request of the country concerned. This evaluation shall extend to the rules on marking and labeling, farming methods and controls as well as implementation. If it finds that the rules applied offer sufficient guarantees as to equivalence with Community legislation, eggs imported from the countries concerned shall be marked with a distinguishing number equivalent to the producer code. U.K.

2. The Commission, without the assistance of the Committee referred to in Article 195(1), shall, where necessary, conduct negotiations with third countries aimed at finding appropriate ways of offering guarantees as referred to in point 1 and concluding agreements on such guarantees. U.K.

3. If sufficient guarantees as to equivalence of rules are not provided, imported eggs from the third country concerned shall bear a code permitting the identification of the country of origin and the indication that the farming method is ‘unspecified’. U.K.

B. Marketing standards for poultrymeat U.K.

I. Scope U.K.

[F12 1. Without prejudice to Part C of this Annex concerning the provisions on the production and marketing of eggs for hatching and of farmyard poultry chicks, these provisions shall apply to the marketing, within the Community by way of business or trade, of certain types and presentations of poultrymeat, and poultrymeat or poultry offal preparations and products, of the following species as set out in Part XX of Annex I: U.K.

• Gallus domesticus ,

• ducks,

• geese,

• turkeys,

• guinea fowls.

These provisions shall also apply to poultrymeat in brine falling within CN code 0210 99 39 as referred to in Part XXI of Annex I.]

Textual Amendments

F12 Substituted by Council Regulation (EC) No 1047/2009 of 19 October 2009 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets as regards the marketing standards for poultrymeat.

2. This Part shall not apply: U.K.

(a)

to poultrymeat for export from the Community;

(b)

to delayed eviscerated poultry as referred to in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin(9).

3. Member States may derogate from the requirements of this Regulation in cases of direct supply of small quantities of poultrymeat as referred to in point (d) of Article 1(3) of Regulation (EC) No 853/2004 by a producer with an annual production of under 10 000 birds. U.K.

II. Definitions U.K.

Without prejudice to further definitions to be laid down by the Commission for the purpose of the application of this Part:

1.

‘poultrymeat’ means poultrymeat suitable for human consumption, which has not undergone any treatment other than cold treatment;

2.

[F12 ‘ fresh poultrymeat ’ means poultrymeat which has not been stiffened at any time by the cooling process prior to being kept at a temperature not below – 2 °C and not higher than + 4 °C. However, Member States may lay down slightly different temperature requirements for the minimum length of time necessary for the cutting and handling of fresh poultrymeat performed in retail shops or in premises adjacent to sales points, where the cutting and handling are performed solely for the purpose of supplying the consumer directly on the spot;

3.

‘ frozen poultrymeat ’ means poultrymeat which must be frozen as soon as possible within the constraints of normal slaughtering procedures and is to be kept at a temperature no higher than – 12 °C at any time;]

4.

‘quick-frozen poultrymeat’ means poultrymeat which is to be kept at a temperature no higher than - 18 ^oC at any time within the tolerances as provided for in Council Directive 89/108/EEC of 21 December 1988 on the approximation of the laws of the Member States relating to quick-frozen foodstuffs for human consumption(10) [F12 ;]

5.

[F13 ‘ poultrymeat preparation ’ means poultrymeat including poultrymeat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat;

6.

‘ fresh poultrymeat preparation ’ means a poultrymeat preparation for which fresh poultrymeat has been used. However, Member States may lay down slightly different temperature requirements to be applied for the minimum length of time necessary and only to the extent necessary to facilitate the cutting and handling performed in the factory during the production of fresh poultrymeat preparations;

7.

‘ poultrymeat product ’ means a meat product as defined in point 7.1 of Annex I to Regulation (EC) No 853/2004 for which poultrymeat has been used.]

Textual Amendments

F13 Inserted by Council Regulation (EC) No 1047/2009 of 19 October 2009 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets as regards the marketing standards for poultrymeat.

III. Quality and weight grading U.K.

1. Poultrymeat shall be graded by quality as either Class A or Class B according to the conformation and appearance of the carcasses or cuts. U.K.

[ F14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .]

Textual Amendments

F14 Deleted by Council Regulation (EC) No 1047/2009 of 19 October 2009 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets as regards the marketing standards for poultrymeat.

This classification shall take account, in particular, of flesh development, the presence of fat and the amount of damage and contusions.

2. [F12 Poultrymeat and poultrymeat preparations shall be marketed in one of the following conditions:] U.K.

• fresh,

• frozen, or

• quick-frozen.

F14 3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U.K.

C. Marketing standards for the production and marketing of eggs for hatching and of farmyard poultry chicks U.K.

I. Scope U.K.

1. This Part shall apply in relation to the marketing and transport of eggs for hatching and of chicks as well as the incubation of eggs for hatching as regards trade within the Community or commercial purposes. U.K.

2. However, pedigree breeding and other breeding establishments with less than 100 birds and hatcheries with a capacity of less than 1 000 eggs for hatching shall not be bound by this Part. U.K.

II. Marking and packing of eggs for hatching U.K.

1. Eggs for hatching, used for chick production, shall be marked individually. U.K.

2. Eggs for hatching shall be transported in perfectly clean packs, containing only eggs for hatching of the same species, category and type of poultry, originating in one establishment. U.K.

3. The packing of eggs for hatching to be imported from third countries shall contain only eggs for hatching of the same species, category and type of poultry from the same country of origin and sender. U.K.

III. Packing of chicks U.K.

1. The chicks shall be packed by species, type and category of poultry. U.K.

2. The boxes shall contain only chicks from the same hatchery and shall show at least the distinguishing number of the hatchery. U.K.

3. Chicks originating in third countries may be imported only if they are grouped in accordance with point 1. The boxes must contain only chicks from the same country of origin and sender. U.K.

ANNEX XV U.K. MARKETING STANDARDS APPLYING TO SPREADABLE FATS REFERRED TO IN ARTICLE 115

I. Sales descriptions U.K.

1. The products referred to in Article 115 may not be supplied or transferred without processing to the ultimate consumer either directly or through restaurants, hospitals, canteens or similar establishments, unless they meet the requirements set out in the Appendix. U.K.

2. The sales descriptions of these products shall be those specified in the Appendix, without prejudice to point II(2) or point III(2) and (3) of this Annex. U.K.

The sales descriptions in the Appendix shall be reserved for the products defined therein.

However, this paragraph shall not apply to:

(a)

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;

(b)

concentrated products (butter, margarine, blends) with a fat content of 90 % or more.

II. Labelling and presentation U.K.

1. In addition to the rules laid down in Directive 2000/13/EC, the following information shall be indicated in the labeling and presentation of the products referred to in point I(1) of this Annex: U.K.

(a)

the sales description as defined in the Appendix;

(b)

the total percentage fat content by weight at the time of production for products referred to in the Appendix;

(c)

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;

(d)

the percentage salt content must be indicated in a particularly legible manner in the list of ingredients for products referred to in the Appendix.

2. Notwithstanding paragraph 1(a) the sales descriptions ‘minarine’ or ‘halvarine’ may be used for products referred to in point 3 of Part B of the Appendix. U.K.

3. The sales description referred to in point (a) of paragraph 1 may be used together with one or more terms to define the plant and/or animal species from which the products originate, or the intended use of the products as well as with other terms concerning the production methods in so far as such terms are not in contradiction with other Community provisions, in particular with Council Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed(11). U.K.

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(12).

4. The term ‘vegetable’ may be used together with the sales descriptions in Part B of the Appendix, provided that the product contains only fat of vegetable origin with a tolerance of 2 % of the fat content for animal fats. This tolerance shall also apply where reference is made to a vegetable species. U.K.

5. The information referred to in paragraphs 1, 2 and 3 shall be easy to understand and marked in a conspicuous place in such a way as to be easily visible, clearly legible and indelible. U.K.

6. Special measures regarding the information referred to in points (a) and (b) of paragraph 1 may be introduced by the Commission for certain forms of advertising. U.K.

III. Terminology U.K.

1. The term ‘traditional’ may be used together with the name ‘butter’ provided for in point 1 of part A of the Appendix, where the product is obtained directly from milk or cream. U.K.

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 %.

2. Terms for products referred to in the Appendix which state, imply or suggest fat content other than those referred to in that Appendix shall be prohibited. U.K.

3. By way of derogation from paragraph 2 and in addition: U.K.

(a)

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 %;

(b)

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.

IV. National rules U.K.

1. Subject to the provisions of this Annex, Member States may adopt or maintain national regulations laying down different quality levels. Such regulations shall allow those quality levels to be assessed on the basis of criteria relating in particular to the raw materials used, the organoleptic, characteristics of the products and their physical and microbiological stability. U.K.

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.

2. The sales descriptions referred to in point II(1)(a) may be supplemented by a reference to the quality level peculiar to the product concerned. U.K.

3. Member States shall take the measures necessary to ensure that checks are conducted on the application of all the criteria referred to in the second subparagraph of paragraph 1 for determining the quality levels. Regular and frequent checks shall extend up to the end product and must be made by one or more bodies governed by public law and designated by the Member State, or by an approved body supervised by the latter. Member States shall give the Commission a list of the bodies they have designated. U.K.

V. Imported products U.K.

Products imported into the Community must comply with the provisions set out in this Annex in the cases referred to in point I(1).

VI. Penalties U.K.

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.

Appendix to Annex XV

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 fats Products 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: less than 39 %, more than 41 % but less than 60 %, more than 62 % but less than 80 %.
B. Fats Products 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: less than 39 %, more than 41 % but less than 60 %, more than 62 % but less than 80 %.
C. Fats composed of plant and/or animal products Products 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: less than 39 %, more than 41 % but less than 60 %, more than 62 % but less than 80 %.

Note

:

The milk-fat component of the products listed in this Appendix may be modified only by physical processes.

[F5 ANNEX XVa U.K. ENRICHMENT, ACIDIFICATION AND DE-ACIDIFICATION IN CERTAIN WINE-GROWING ZONES

A. Enrichment limits U.K.

1. Where climatic conditions have made it necessary in certain wine-growing zones of the Community referred to in the Appendix to Annex XIb, the Member States concerned may allow to supplement the natural alcoholic strength by volume of fresh grapes, grape must, grape must in fermentation, new wine still in fermentation and wine obtained from wine grape varieties classifiable according to Article 120a(2). U.K.

2. The increase in natural alcoholic strength by volume shall be achieved by means of the oenological practices referred to in point B and shall not exceed the following limits: U.K.

(a)

3 % volume in wine-growing zone A referred to in the Appendix to Annex XIb;

(b)

2 % volume in wine-growing zone B referred to in the Appendix to Annex XIb;

(c)

1,5 % volume in wine-growing zones C referred to in the Appendix to Annex XIb.

3. In years when climatic conditions have been exceptionally unfavourable, Member States may request that the limit(s) laid down in paragraph 2 be raised by 0,5 %. In response to such a request, the Commission will present the draft legislative measure to the Management Committee foreseen in Article 195(1) as soon as possible. The Commission will endeavour to take a decision within four weeks after the request has been lodged. U.K.

B. Enrichment processes U.K.

1. The increase in natural alcoholic strength by volume provided for in point A shall only be effected: U.K.

(a)

in respect of fresh grapes, grape must in fermentation or new wine still in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must;

(b)

in respect of grape must, by adding sucrose, concentrated grape must or rectified concentrated grape must, or by partial concentration, including reverse osmosis;

(c)

in respect of wine, by partial concentration through cooling.

2. The processes referred to in paragraph 1 shall be mutually exclusive where wine or grape must is enriched with concentrated grape must or rectified concentrated grape must and an aid is paid under Article 103y. U.K.

3. The addition of sucrose provided for in paragraph 1(a) and (b) may only be performed by dry sugaring and only in the following areas: U.K.

(a)

wine-growing zone A referred to in the Appendix to Annex XIb;

(b)

wine-growing zone B referred to in the Appendix to Annex XIb;

(c)

wine-growing zone C referred to in the Appendix to Annex XIb, with the exception of vineyards in Italy, Greece, Spain, Portugal, Cyprus and vineyards in the French departments under jurisdiction of the courts of appeal of:

• Aix-en-Provence,

• Nîmes,

• Montpellier,

• Toulouse,

• Agen,

• Pau,

• Bordeaux,

• Bastia.

However, enrichment by dry sugaring may be authorised by the national authorities as an exception in the abovementioned French departments. France shall notify the Commission and the other Member States forthwith of any such authorisations.

4. The addition of concentrated grape must or rectified concentrated grape must shall not have the effect of increasing the initial volume of fresh crushed grapes, grape must, grape must in fermentation or new wine still in fermentation by more than 11 % in wine-growing zone A, 8 % in wine-growing zone B and 6,5 % in wine-growing zone C referred to in the Appendix to Annex XIb. U.K.

5. The concentration of grape must or of wine subjected to the processes referred to in paragraph 1: U.K.

(a)

shall not have the effect of reducing the initial volume of these products by more than 20 %;

(b)

shall, notwithstanding point A(2)(c), not increase the natural alcoholic strength of these products by more than 2 % volume.

6. The processes referred to in paragraphs 1 and 5 shall not raise the total alcoholic strength of the fresh grapes, grape must, grape must in fermentation, new wine still in fermentation, or wine: U.K.

(a)

in wine-growing zone A referred to in the Appendix to Annex XIb to more than 11,5 % volume;

(b)

in wine-growing zone B referred to in the Appendix to Annex XIb to more than 12 % volume;

(c)

in wine-growing zone C I referred to in the Appendix to Annex XIb to more than 12,5 % volume;

(d)

in wine-growing zone C II referred to in the Appendix to Annex XIb to more than 13 % volume; and

(e)

in wine-growing zone C III referred to in the Appendix to Annex XIb to more than 13,5 % volume.

7. By way of derogation from paragraph 6, Member States may: U.K.

(a)

in relation to red wine, raise the upper limit of total alcoholic strength of the products referred to in paragraph 6 to 12 % volume in wine-growing zone A and 12,5 % volume in wine-growing zone B referred to in the Appendix to Annex XIb;

(b)

raise the total alcoholic strength by volume of the products referred to in paragraph 6 for the production of wines with a designation of origin to a level to be determined by Member States.

C. Acidification and de-acidification U.K.

1. Fresh grapes, grape must, grape must in fermentation, new wine still in fermentation and wine may be subject to: U.K.

(a)

de-acidification in wine-growing zones A, B and C I referred to in the Appendix to Annex XIb;

(b)

acidification and de-acidification in wine-growing zones C I, C II and C III (a) referred to in the Appendix to Annex XIb, without prejudice to paragraph 7; or

(c)

acidification in wine-growing zone C III (b) referred to in the Appendix to Annex XIb.

2. Acidification of the products, other than wine, referred to in paragraph 1 may be carried out only up to a limit of 1,50 g/l expressed as tartaric acid, or 20 milliequivalents per litre. U.K.

3. Acidification of wines may be carried out only up to a limit of 2,50 g/l expressed as tartaric acid, or 33,3 milliequivalents per litre. U.K.

4. De-acidification of wines may be carried out only up to a limit of 1 g/l expressed as tartaric acid, or 13,3 milliequivalents per litre. U.K.

5. Grape must intended for concentration may be partially de-acidified. U.K.

6. Notwithstanding paragraph 1, in years when climatic conditions have been exceptional, Member States may authorise acidification of the products referred to in paragraph 1 in wine-growing zones A and B, referred to in the Appendix to Annex XIb, under the conditions referred to in paragraphs 2 and 3. U.K.

7. Acidification and enrichment, except by way of derogation to be decided by the Commission in accordance with the procedure referred to in Article 195(4), and acidification and de-acidification of one and the same product shall be mutually exclusive processes. U.K.

D. Processes U.K.

1. None of the processes referred to in points B and C, with the exception of the acidification and de-acidification of wines, shall be authorised unless carried out, under conditions to be determined by the Commission in accordance with the procedure referred to in Article 195(4), at the time when the fresh grapes, grape must, grape must in fermentation or new wine still in fermentation are being turned into wine or into any other beverage intended for direct human consumption referred to in Article 1(1)(l) other than sparkling wine or aerated sparkling wine in the wine-growing zone where the fresh grapes used were harvested. U.K.

2. The concentration of wines shall take place in the wine-growing zone where the fresh grapes used were harvested. U.K.

3. Acidification and de-acidification of wines shall take place only in the wine making undertaking and in the wine-growing zone where the grapes used to produce the wine in question were harvested. U.K.

4. Each of the processes referred to in paragraphs 1, 2 and 3 shall be notified to the competent authorities. The same shall apply in respect of the quantities of concentrated grape must rectified concentrated grape must or sucrose held in the exercise of their profession by natural or legal persons or groups of persons, in particular producers, bottlers, processors and merchants to be determined by the Commission in accordance with the procedure referred to in Article 195(4), at the same time and in the same place as fresh grapes, grape must, grape must in fermentation or wine in bulk. The notification of these quantities may, however, be replaced by entry in a goods inwards and stock utilisation register. U.K.

5. Each of the processes referred to in points B and C shall be recorded on the accompanying document, as provided for in Article 185c, under cover of which the products having undergone the processes are put into circulation. U.K.

6. Those processes, subject to derogations justified by exceptional climatic conditions, shall not be carried out: U.K.

(a)

in wine-growing zone C referred to in the Appendix to Annex XIb after 1 January;

(b)

in wine-growing zones A and B referred to in the Appendix to Annex XIb after 16 March, and they shall be carried out only for products of the grape harvest immediately preceding those dates.

7. Notwithstanding paragraph 6, concentration by cooling and acidification and de-acidification of wines may be practised throughout the year. U.K.

ANNEX XVb U.K. RESTRICTIONS

A. General U.K.

1. All authorised oenological practices shall exclude the addition of water, except where required on account of a specific technical necessity. U.K.

2. All authorised oenological practices shall exclude the addition of alcohol, except for practices related to obtaining fresh grape must with fermentation arrested by the addition of alcohol, liqueur wine, sparkling wine, wine fortified for distillation and semi-sparkling wine. U.K.

3. Wine fortified for distillation shall only be used for distillation. U.K.

B. Fresh grapes, grape must and grape juice U.K.

1. Fresh grape must in which fermentation is arrested by the addition of alcohol shall be used only during the stage of preparation of products which do not fall under CN codes 2204 10 , 2204 21 and 2204 29 . This is without prejudice to any stricter provisions which Member States may apply to the preparation in their territory of products which do not fall under CN codes 2204 10 , 2204 21 and 2204 29 . U.K.

2. Grape juice and concentrated grape juice shall not be made into wine or added to wine. They shall not undergo alcoholic fermentation in the territory of the Community. U.K.

3. The provisions of paragraphs 1 and 2 shall not apply to products intended for the production, in the United Kingdom, Ireland and Poland, of products falling within CN code 2206 00 for which Member States may allow the use of a composite name, including the sales designation ‘ wine ’ . U.K.

4. Grape must in fermentation extracted from raisined grapes shall be put on the market only for the manufacture of liqueur wines only in the wine-growing regions where this usage was traditional on 1 January 1985 , and for the manufacture of wine of overripe grapes. U.K.

5. Unless otherwise decided by the Council in accordance with the international obligations of the Community, fresh grapes, grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, grape must with fermentation arrested by the addition of alcohol, grape juice, concentrated grape juice and wine, or mixtures of those products, originating in third countries, may not be turned into products referred to in Annex XIb or added to such products in the territory of the Community. U.K.

C. Blending of wines U.K.

Unless otherwise decided by the Council in accordance with the international obligations of the Community, coupage of a wine originating in a third country with a Community wine and coupage between wines originating in third countries shall be prohibited in the Community.

D. By-products U.K.

1. The over-pressing of grapes shall be prohibited. Member States shall decide, taking account of local and technical conditions, the minimum quantity of alcohol that shall be contained in the marc and the lees after the pressing of grapes. U.K.

The quantity of alcohol contained in those by-products shall be decided by Member States at a level at least equal to 5 % in relation to the volume of alcohol contained in the wine produced.

2. Except for alcohol, spirits and piquette, wine or any other beverage intended for direct human consumption shall not be produced from wine lees or grape marc. The pouring of wine onto lees or grape marc or pressed aszú pulp shall be allowed under conditions to be determined by the Commission in accordance with the procedure referred to in Article 195(4) where this practice is traditionally used for the production of ‘ Tokaji fordítás ’ and ‘ Tokaji máslás ’ in Hungary and ‘ Tokajský forditáš ’ and ‘ Tokajský mášláš ’ in Slovakia. U.K.

3. The pressing of wine lees and the re-fermentation of grape marc for purposes other than distillation or production of piquette is prohibited. The filtering and centrifuging of wine lees shall not be considered as pressing where the products obtained are of sound, genuine and merchantable quality. U.K.

4. Piquette, where its production is authorised by the Member State concerned, shall be used only for distillation or for consumption in wine-producers’ households. U.K.

5. Without prejudice to the possibility for Member States to decide to require disposal of by-products by way of distillation, any natural or legal persons or groups of persons who hold by-products shall be required to dispose of them subject to conditions to be determined by the Commission in accordance with the procedure referred to in Article 195(4).] U.K.

ANNEX XVI U.K. DESCRIPTIONS AND DEFINITIONS OF OLIVE OIL AND OLIVE POMAGE OILS REFERRED TO IN ARTICLE 118

1. VIRGIN OLIVE OILS U.K.

Oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alterations in the oil, which have not undergone any treatment other than washing, decantation, centrifugation or filtration, to the exclusion of oils obtained using solvents or using adjuvants having a chemical or biochemical action, or by re-esterification process and any mixture with oils of other kinds.

Virgin olive oils are exclusively classified and described as follows:

(a)

Extra virgin olive oil

Virgin olive oil having a maximum free acidity, in terms of oleic acid, of 0,8 g per 100 g, the other characteristics of which comply with those laid down for this category.

(b)

Virgin olive oil

Virgin olive oil having a maximum free acidity, in terms of oleic acid, of 2 g per 100 g, the other characteristics of which comply with those laid down for this category.

(c)

Lampante olive oil

Virgin olive oil having a free acidity, in terms of oleic acid, of more than 2 g per 100 g, and/or the other characteristics of which comply with those laid down for this category.

2. REFINED OLIVE OIL U.K.

Olive oil obtained by refining virgin olive oil, having a free acidity content expressed as oleic acid, of not more than 0,3 g per 100 g, and the other characteristics of which comply with those laid down for this category.

3. OLIVE OIL — COMPOSED OF REFINED OLIVE OILS AND VIRGIN OLIVE OILS U.K.

Olive oil obtained by blending refined olive oil and virgin olive oil other than lampante olive oil, having a free acidity content expressed as oleic acid, of not more than 1 g per 100 g, and the other characteristics of which comply with those laid down for this category.

4. CRUDE OLIVE-POMACE OIL U.K.

Oil obtained from olive pomace by treatment with solvents or by physical means or oil corresponding to lampante olive oil, except for certain specified characteristics, excluding oil obtained by means of re-esterification and mixtures with other types of oils, and the other characteristics of which comply with those laid down for this category.

5. REFINED OLIVE-POMACE OIL U.K.

Oil obtained by refining crude olive-pomace oil, having free acidity content expressed as oleic acid, of not more than 0,3 g per 100 g, and the other characteristics of which comply with those laid down for this category.

6. OLIVE-POMACE OIL U.K.

Oil obtained by blending refined olive-pomace oil and virgin olive oil other than lampante olive oil, having a free acidity content expressed as oleic acid, of not more than 1 g per 100 g, and the other characteristics of which comply with those laid down for this category.

[F7 ANNEX XVIa U.K. EXHAUSTIVE LIST OF RULES THAT MAY BE EXTENDED TO NON-MEMBER PRODUCERS PURSUANT TO ARTICLE 125F AND ARTICLE 125L

1. Rules on production information U.K.

(a)

notification of growing intentions, by product and where appropriate by variety;

(b)

notification of sowings and plantings;

(c)

notification of total areas grown, by product and if possible variety;

(d)

notification of anticipated tonnages and probable cropping dates by product and if possible variety;

(e)

periodic notification of quantities cropped and available stocks, by variety;

(f)

information on storage capacities.

2. Production rules U.K.

(a)

choice of seed to be used according to intended destination (fresh market/industrial processing);

(b)

thinning in orchards.

3. Marketing rules U.K.

(a)

specified dates for commencement of cropping, staggering of marketing;

(b)

minimum quality and size requirements;

(c)

preparation, presentation, packaging and marking at first marketing stage;

(d)

indication of product origin.

4. Rules on the protection of the environment U.K.

(a)

use of fertiliser and manure;

(b)

use of plant-health products and other crop protection methods;

(c)

maximum residue content in fruit and vegetables of plant-health products and fertilisers;

(d)

rules on disposal of by-products and used material;

(e)

rules concerning products withdrawn from the market.

5. Rules on promotion and communication in the context of crisis prevention and management as referred to in Article 103c(2)(c).] U.K.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ANNEX XVII U.K. IMPORT DUTIES FOR RICE REFERRED TO IN ARTICLES 137 AND 139

1. Import duties for husked rice U.K.

(a)

EUR 30 per tonne in the following cases:

(i)

where it is noted that the imports of husked rice made over the course of the marketing year just ended did not reach the annual reference quantity referred to in the first subparagraph of Article 137(3), less 15 %;

(ii)

where it is noted that the imports of husked rice made over the course of the first six months of the marketing year do not reach the partial reference quantity referred to in the second subparagraph of Article 137(3), less 15 %;

(b)

EUR 42,5 per tonne in the following cases:

(i)

where it is noted that the imports of husked rice made over the course of the marketing year just ended exceed the annual reference quantity referred to in the first subparagraph of Article 137(3), less 15 %, but do not exceed that same annual reference quantity plus 15 %;

(ii)

where it is noted that the imports of husked rice made in the first six months of the marketing year exceed the partial reference quantity referred to in the second subparagraph of Article 137(3), less 15 %, but do not exceed that same partial reference quantity plus 15 %;

(c)

EUR 65 per tonne in the following cases:

(i)

where it is noted that the imports of husked rice made over the course of the marketing year just ended exceed the annual reference quantity referred to in the first subparagraph of Article 137(3), plus 15 %;

(ii)

where it is noted that the imports of husked rice made over the course of the first six months of the marketing year exceed the partial reference quantity referred to in the second subparagraph of Article 137(3), plus 15 %.

2. Import duties for milled rice U.K.

(a)

EUR 175 per tonne in the following cases:

(i)

where it is noted that imports of semi-milled and wholly milled rice during the marketing year just ended exceed 387 743 tonnes;

(ii)

where it is noted that imports of semi-milled and wholly milled rice during the first six months of the marketing year exceed 182 239 tonnes;

(b)

EUR 145 per tonne in the following cases:

(i)

where it is noted that imports of semi-milled and wholly milled rice during the marketing year just ended do not exceed 387 743 tonnes;

(ii)

where it is noted that imports of semi-milled and wholly milled rice during the first six months of the marketing year do not exceed 182 239 tonnes.

ANNEX XVIII U.K. VARIETIES OF BASMATI RICE REFERRED TO IN ARTICLE 138

Basmati 217

Basmati 370

Basmati 386

Kernel (Basmati)

Pusa Basmati

Ranbir Basmati

Super Basmati

Taraori Basmati (HBC-19)

Type-3 (Dehradun)

ANNEX XIX U.K. STATES REFERRED TO IN ARTICLES 153(3) AND 154(1)(b) AND IN POINT 12 OF PART II OF ANNEX III

Barbados

Belize

Côte d'Ivoire

Republic of the Congo

Fiji

Guyana

India

Jamaica

Kenya

Madagascar

Malawi

Mauritius

Mozambique

Saint Kitts and Nevis — Anguilla

Suriname

Swaziland

Tanzania

Trinidad and Tobago

Uganda

Zambia

Zimbabwe

ANNEX XX U.K. LIST OF GOODS OF THE CEREALS, RICE, SUGAR, MILK AND EGG SECTORS FOR THE PURPOSE OF ARTICLE 26(a)(ii) AND FOR THE GRANTING OF EXPORT REFUNDS REFERRED TO IN SECTION II OF CHAPTER III OF PART III

Part I: Cereals U.K.

CN code	Description
ex 0403	Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa:
0403 10	– Yoghurt:
0403 10 51 to 0403 10 99	– – Flavoured or containing added fruit, nuts or cocoa
0403 90	– Other:
0403 90 71 to 0403 90 99	– – Flavoured or containing added fruit, nuts or cocoa
ex 0710	Vegetables (uncooked or cooked by steaming or boiling in water), frozen:
0710 40 00	– Sweetcorn
ex 0711	Vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption:
0711 90 30	– Sweetcorn
ex 1704	Sugar confectionery (including white chocolate), not containing cocoa, except liquorice extract of subheading 1704 90 10
1806	Chocolate and other food preparations containing cocoa
ex 1901	Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods of headings 0401 to 0404, not containing cocoa or containing less than 5 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included:
1901 10 00	– Preparations for infant use, put up for retail sale
1901 20 00	– Mixes and doughs for the preparation of bakers' wares of heading 1905
1901 90	– Other:
1901 90 11 to 1901 90 19	– – Malt extract
	– – Other:
1901 90 99	– – – Other
ex 1902	Pasta, whether or not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared:
	– Uncooked pasta, not stuffed or otherwise prepared:
1902 11 00	– – Containing eggs
1902 19	– – Other
ex 1902 20	– Stuffed pasta, whether or not cooked or otherwise prepared:
	– – Other:
1902 20 91	– – – Cooked
1902 20 99	– – – Other
1902 30	– Other pasta
1902 40	– Couscous
1903 00 00	Tapioca and substitutes therefor prepared from starch, in the form of flakes, grains, pearls, siftings or similar forms
1904	Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals (other than maize(corn)) in grain form or in the form of flakes or other worked grains (except flour, groats and meal), pre-cooked or otherwise prepared, not elsewhere specified or included:
1905	Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products
ex 2001	Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid:
	– Other:
2001 90 30	– – Sweetcorn (Zea mays var. saccharata)
2001 90 40	– – Yams, sweet potatoes and similar edible parts of plants containing 5 % or more by weight of starch
ex 2004	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006:
2004 10	– Potatoes:
	– – Other:
2004 10 91	– – – In the form of flour, meal or flakes
2004 90	– Other vegetables and mixtures of vegetables:
2004 90 10	– – Sweetcorn (Zea mays var. saccharata)
ex 2005	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006:
2005 20	– Potatoes:
2005 20 10	– – In the form of flour, meal or flakes
2005 80 00	– Sweetcorn (Zea mays var. saccharata)
ex 2008	Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included:
	– Other, including mixtures other than those of subheading 2008 19:
2008 99	– – Other:
	– – – Not containing added spirit:
	– – – – Not containing added sugar:
2008 99 85	– – – – – Maize (corn), other than sweetcorn (Zea mays var. saccharata)
2008 99 91	– – – – – Yams, sweet potatoes and similar edible parts of plants, containing 5 % or more by weight of starch
ex 2101	Extracts, essences and concentrates, of coffee, tea or maté and preparations with a basis of these products or with a basis of coffee, tea or maté; roasted chicory and other roasted coffee substitutes, and extracts, essences and concentrates thereof:
2101 12	– – Preparations with a basis of these extracts, essences or concentrates or with a basis of coffee:
2101 12 98	– – – Other
2101 20	– Extracts, essences and concentrates, of tea or maté, and preparations with a basis of these extracts, essences or concentrates, or with a basis of tea or maté:
2101 20 98	– – – Other
2101 30	Roasted chicory and other roasted coffee substitutes, and extracts, essences and concentrates thereof:
	– – Roasted chicory and other roasted coffee substitutes:
2101 30 19	– – – Other
	– – Extracts, essences and concentrates of roasted chicory and other roasted coffee substitutes:
2101 30 99	– – – Other
ex 2102	Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading 3002); prepared baking powders:
2102 10	– Active yeasts
2102 10 31 and 2102 10 39	– – Bakers' yeast
2105 00	Ice cream and other edible ice, whether or not containing cocoa
ex 2106	Food preparations not elsewhere specified or included:
2106 90	– Other:
	– – Other:
2106 90 92	– – – Containing no milkfats, sucrose, isoglucose, glucose or starch or containing, by weight, less than 1,5 % milkfat, 5 % sucrose or isoglucose, 5 % glucose or starch
2106 90 98	– – – Other
2202	Waters, including mineral waters and aerated water, containing added sugar or other sweetening matter or flavoured, and other non-alcoholic beverages, not including fruit or vegetable juices of heading 2009
2205	Vermouth and other wine or fresh grapes flavoured with plants or aromatic substances
ex 2208	Undenatured ethyl alcohol of an alcoholic strength by volume of less than 80 % vol; spirits, liqueurs and other spirit drinks:
2208 30	– Whiskies:
2208 30 32 to 2208 30 88	– – Other than Bourbon whiskey
2208 50	– Gin and Geneva
2208 60	– Vodka
2208 70	– Liqueurs and cordials
2208 90	– Other:
	– – Other spirits and other spirit drinks, in containers holding:
	– – – 2 litres or less:
2208 90 41	– – – – Ouzo
	– – – – Other:
	– – – – – Spirits (excluding liqueurs):
	– – – – – – Other:
2208 90 52	– – – – – – – Korn
2208 90 54	– – – – – – – Tequila
2208 90 56	– – – – – – – Other
2208 90 69	– – – – – Other spirit drinks
	– – – More than 2 litres:
	– – – – Spirits (excluding liqueurs):
2208 90 75	– – – – – Tequila
2208 90 77	– – – – – Other
2208 90 78	– – – – Other spirit drinks
2905 43 00	– – Mannitol
2905 44	– – D-glucitol (sorbitol)
ex 3302	Mixtures of odoriferous substances and mixtures (including alcoholic solutions) with a basis of one or more of these substances, of a kind used as raw materials in industry; other preparations based on odoriferous substances, of a kind used for the manufacture of beverages:
3302 10	– Of a kind used in the food or drink industries:
	– – Of a kind used in the drink industries:
	– – – Preparations containing all flavouring agents characterising a beverage:
	– – – – Other:
3302 10 29	– – – – – Other
3505	Dextrins and other modified starches (for example, pregelatinised or esterified starches); glues based on starches, or on dextrins or other modified starches
ex 3809	Finishing agents, dye carriers to accelerate the dyeing or fixing of dyestuffs and other products and preparations (for example, dressings and mordants), of a kind used in the textile, paper, leather or like industries, not elsewhere specified or included:
3809 10	– With a basis of amylaceous substances
3824 60	– Sorbitol other than that of subheading 2905 44

Part II: Rice U.K.

CN code	Description
ex 0403	Buttermilk, curdled milk and cream, yoghurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa:
0403 10	– Yoghurt:
0403 10 51 to 0403 10 99	– – Flavoured or containing added fruit, nuts or cocoa
0403 90	– Other:
0403 90 71 to 0403 90 99	– – Flavoured or containing added fruit, nuts or cocoa
ex 1704	Sugar confectionery (including white chocolate), not containing cocoa:
1704 90 51 to 1704 90 99	– – Other
ex 1806	Chocolate and other food preparations containing cocoa, except goods of subheadings 1806 10, 1806 20 70, 1806 90 60, 1806 90 70 and 1806 90 90
ex 1901	Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods of headings 0401 to 0404, not containing cocoa or containing less than 5 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included:
1901 10 00	– Preparations for infant use, put up for retail sale
1901 20 00	– Mixes and doughs for the preparation of bakers' wares of heading 1905
1901 90	– Other:
1901 90 11 to 1901 90 19	– – Malt extract
	– – Other:
1901 90 99	– – – Other
ex 1902	Pasta, whether or not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared:
1902 20	– Stuffed pasta, whether or not cooked or otherwise prepared:
	– – Other
1902 20 91	– – – Cooked
1902 20 99	– – – Other
1902 30	– Other pasta
1902 40	– Couscous:
1902 40 90	– – Other
1904	Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals (other than maize (corn)) in grain form or in the form of flakes or other worked grains (except flour, groats and meal), pre-cooked or otherwise prepared, not elsewhere specified or included
ex 1905	Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products:
1905 90 20	– – Communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products
ex 2004	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006:
2004 10	– Potatoes:
	– – Other:
2004 10 91	– – – In the form of flour, meal or flakes
ex 2005	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006:
2005 20	– Potatoes:
2005 20 10	– – In the form of flour, meal or flakes
ex 2101	Extracts, essences and concentrates, of coffee, tea or mate and preparations with a basis of these products or with a basis of coffee, tea or maté; roasted chicory and other roasted coffee substitutes, and extracts, essences and concentrates thereof:
2101 12	– – Preparations with a basis of these extracts, essences or concentrates or with a basis of coffee:
2101 12 98	– – – Other
2101 20	– Extracts, essences and concentrates, of tea or maté, and preparations with a basis of these extracts, essences or concentrates, or with a basis of tea or maté:
2101 20 98	– – – Other
2105 00	Ice cream and other edible ice, whether or not containing cocoa
ex 2106	Food preparations not elsewhere specified or included:
2106 90	– Other:
	– – Other:
2106 90 92	– – – Containing no milkfats, sucrose, isoglucose, glucose or starch or containing, by weight, less than 1,5 % milkfat, 5 % sucrose or isoglucose, 5 % glucose or starch
2106 90 98	– – – Other
ex 3505	Dextrins and other modified starches (for example, pregelatinised or esterified starches); glues based on starches, or on dextrins or other modified starches, except starches of subheading 3505 10 50
ex 3809	Finishing agents, dye carriers to accelerate the dyeing or fixing of dyestuffs and other products and preparations (for example, dressings and mordants), of a kind used in the textile, paper, leather or like industries, not elsewhere specified or included:
3809 10	– With a basis of amylaceous substances

Part III: Sugar U.K.

CN code	Description
ex 0403	Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa:
0403 10	– Yogurt:
0403 10 51 to 0403 10 99	– – Flavoured or containing added fruit, nuts or cocoa
0403 90	– Other:
0403 90 71 to 0403 90 99	– – Flavoured or containing added fruit, nuts or cocoa
ex 0710	Vegetables (uncooked or cooked by steaming or by boiling in water), frozen:
0710 40 00	– Sweetcorn
ex 0711	Vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but unsuitable in that state for immediate consumption:
0711 90	– Other vegetables; mixtures of vegetables:
	– – Vegetables:
0711 90 30	– – – Sweetcorn
1702 50 00	– Chemically pure fructose
ex 1704	Sugar confectionery (including white chocolate), not containing cocoa, except liquorice extract of subheading 1704 90 10
1806	Chocolate and other food preparations containing cocoa
ex 1901	Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods of headings 0401 to 0404, not containing cocoa or containing less than 5 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included:
1901 10 00	– Preparations for infant use, put up for retail sale
1901 20 00	– Mixes and doughs for the preparation of bakers' wares of heading 1905
1901 90	– Other:
	– – Other:
1901 90 99	– – – Other
ex 1902	Pasta, whether or not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared:
1902 20	– Stuffed pasta, whether or not cooked or otherwise prepared:
	– – Other:
1902 20 91	– – – Cooked
1902 20 99	– – – Other
1902 30	– Other pasta
1902 40	– Couscous:
1902 40 90	– – Other
1904	Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals (other than maize (corn)) in grain form or in the form of flakes or other worked grains (except flour, groats and meal), pre-cooked or otherwise prepared, not elsewhere specified or included
ex 1905	Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products:
1905 10 00	– Crispbread
1905 20	– Gingerbread and the like
1905 31	– – Sweet biscuits
1905 32	– – Waffles and wafers
1905 40	– Rusks, toasted bread and similar toasted products
1905 90	– Other:
	– – Other:
1905 90 45	– – – Biscuits
1905 90 55	– – – Extruded or expanded products, savoury or salted
	– – – Other:
1905 90 60	– – – – With added sweetening matter
1905 90 90	– – – – Other
ex 2001	Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid:
2001 90	– Other:
2001 90 30	– – Sweetcorn (Zea mays var. saccharata)
2001 90 40	– – Yams, sweet potatoes and similar edible parts of plants containing 5 % or more by weight of starch
ex 2004	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006:
2004 10	– Potatoes
	– – Other
2004 10 91	– – – In the form of flour, meal or flakes
2004 90	– Other vegetables and mixtures of vegetables:
2004 90 10	– – Sweetcorn (Zea mays var. saccharata)
ex 2005	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006):
2005 20	– Potatoes:
2005 20 10	– – In the form of flour, meal or flakes
2005 80 00	– Sweetcorn (Zea mays var. saccharata)
ex 2101	Extracts, essences and concentrates, of coffee, tea or mate and preparations with a basis of these products or with a basis of coffee, tea or maté; roasted chicory and other roasted coffee substitutes, and extracts, essences and concentrates thereof:
	– Extracts, essences and concentrates, of coffee and preparations with a basis of these extracts, essences or concentrates or with a basis of coffee:
2101 12	– – – Preparations with a basis of these extracts, essences or concentrates or with a basis of coffee:
2101 12 98	– – – – Other:
2101 20	– Extracts, essences and concentrates, of tea or maté, and preparations with a basis of these extracts, essences or concentrates, or with a basis of tea or mate:
	– – – Preparations
2101 20 98	– – – – Other
2101 30	– Roasted chicory and other roasted coffee substitutes, and extracts, essences and concentrates thereof:
	– – Roasted chicory and other roasted coffee substitutes:
2101 30 19	– – – Other
	– – Extracts, essences and concentrates of roasted chicory and other roasted coffee substitute:
2101 30 99	– – – Other
2105 00	Ice cream and other edible ice, whether or not containing cocoa
ex 2106	Food preparations not elsewhere specified or included:
ex 2106 90	– Other:
	– – Other:
2106 90 92	– – – Containing no milk-fats, sucrose, isoglucose, glucose or starch or containing, by weight, less than 1,5 % milk-fat, 5 % sucrose or isoglucose, 5 % glucose or starch
2106 90 98	– – – Other
2202	Waters, including mineral waters and aerated waters, containing added sugar or other sweetening matter or flavoured, and other non-alcoholic beverages, not including fruit or vegetable juices of heading 2009
2205	Vermouth and other wine of fresh grapes flavoured with plants or aromatic substances
ex 2208	Undenatured ethyl alcohol of an alcoholic strength by volume of less than 80 % vol; spirits, liqueurs and other spirit drinks:
2208 20	– Spirits obtained by distilling grape wine or grape marc
ex 2208 50	– Geneva
2208 70	– Liqueurs and cordials
ex 2208 90	– Other
2208 90 41 to 2208 90 78	– – Other spirits and spirit drinks
2905 43 00	– – Mannitol
2905 44	– D-glucitol (sorbitol)
ex 3302	Mixtures of odoriferous substances and mixtures (including alcoholic solutions) with a basis of one or more of these substances, of a kind used as raw materials in industry; other preparations based on odoriferous substances, of a kind used for the manufacture of beverages:
3302 10	– Of a kind used in the food or drink industries
	– – Of a kind used in the drink industries:
	– – – Preparations containing all flavouring agents characterising a beverage:
	– – – – – Other (of an actual alcoholic strength by volume not exceeding 0,5 %)
3302 10 29	– – – – – Other
ex Chapter 38	Miscellaneous chemical products:
3824 60	– Sorbitol other than that of subheading 2905 44

Part IV: Milk U.K.

CN code	Description
ex 0405	Butter and other fats and oils derived from milk; dairy spreads:
0405 20	– Dairy spreads:
0405 20 10	– – Of a fat content, by weight, of 39 % or more but less than 60 %
0405 20 30	– – Of a fat content, by weight, of 60 % or more but not exceeding 75 %
ex 1517	Margarine; edible mixtures or preparations of animal or vegetable fats or oils or of fractions of different fats or oils of this chapter, other than edible fats or oils or their fractions of heading 1516:
1517 10	– Margarine, excluding liquid margarine:
1517 10 10	– – Containing, by weight, more than 10 % but not more than 15 % of milkfats
1517 90	– Other:
1517 90 10	– – Containing, by weight, more than 10 % but not more than 15 % of milkfats
ex 1704	Sugar confectionery (including white chocolate), not containing cocoa:
ex 1704 90	– Other, excluding liquorice extract containing more than 10 % by weight of sucrose but not containing other added substances
ex 1806	Chocolate and other food preparations containing cocoa, excluding cocoa powder sweetened solely by the addition of sucrose of subheading ex 1806 10
ex 1901	Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods of headings 0401 to 0404, not containing cocoa or containing less than 5 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included:
1901 10 00	– Preparations for infant use, put up for retail sale
1901 20 00	– Mixes and doughs for the preparation of bakers' wares of heading 1905
1901 90	– Other:
	– – Other:
1901 90 99	– – – Other
ex 1902	Pasta, whether or not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared:
	– Uncooked pasta, not stuffed or otherwise prepared:
1902 19	– – Other
1902 20	– Stuffed pasta, whether or not cooked or otherwise prepared:
	– – Other:
1902 20 91	– – – Cooked
1902 20 99	– – – Other
1902 30	– Other pasta
1902 40	– Couscous:
1902 40 90	– – Other
1904	Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals (other than maize (corn)) in grain form or in the form of flakes or other worked grains (except flour, groats and meal), pre-cooked or otherwise prepared, not elsewhere specified or included
ex 1905	Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products:
1905 10 00	Crispbread
1905 20	– Gingerbread and the like
	– Sweet biscuits; waffles and wafers:
1905 31	– – Sweet biscuits
1905 32	– – Waffles and wafers
1905 40	– Rusks, toasted bread and similar toasted products
1905 90	– Other:
	– – Other:
1905 90 45	– – – Biscuits
1905 90 55	– – – Extruded or expanded products, savoury or salted
	– – – Other:
1905 90 60	– – – – with added sweetening matter
1905 90 90	– – – – Other
ex 2004	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, frozen, other than products of heading 2006:
2004 10	– Potatoes:
	– – Other:
2004 10 91	– – – In the form of flour, meal or flakes
ex 2005	Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006:
2005 20	– Potatoes:
2005 20 10	– – In the form of flour, meal or flakes
2105 00	Ice cream and other edible ice, whether or not containing cocoa
ex 2106	Food preparations not elsewhere specified or included:
2106 90	– Other:
	– – Other:
2106 90 92	– – – Containing no milkfats, sucrose, isoglucose, glucose or starch or containing, by weight, less than 1,5 % milkfat, 5 % sucrose or isoglucose, 5 % glucose or starch
2106 90 98	– – – Other
ex 2202	Waters, including mineral waters and aerated waters, containing added sugar or other sweetening matter or flavoured, and other non-alcoholic beverages, not including fruit and vegetable juices of heading 2009:
2202 90	– Other:
	– – Other, containing by weight of fat obtained from the products of headings 0401 to 0404:
2202 90 91	– – – Less than 0,2 %
2202 90 95	– – – 0,2 % or more but less than 2 %
2202 90 99	– – – 2 % or more
ex 2208	Undenatured ethyl alcohol of an alcoholic strength by volume of less than 80 % vol; spirits, liqueurs and other spirit drinks:
2208 70	– Liqueurs and cordials
2208 90	– Other:
	– – Other spirits and spirit drinks, in containers holding:
	– – – 2 litres or less:
	– – – – Other:
2208 90 69	– – – – – Other spirit drinks
	– – – More than 2 litres:
2208 90 78	– – – – Other spirit drinks
ex 3302	Mixtures of odoriferous substances and mixtures (including alcoholic solutions) with a basis of one or more of these substances, of a kind used as raw materials in industry; other preparations based on odoriferous substances, of a kind used for the manufacture of beverages:
3302 10	– Of a kind used in the food or drink industries:
	– – Of a kind used in the drink industries:
	– – – Preparations containing all flavouring agents characterising a beverage:
	– – – – Other:
3302 10 29	– – – – – Other
3501	Casein, caseinates and other casein derivatives; casein glues
ex 3502	Albumins, (including concentrates of two or more whey proteins, containing by weight more than 80 % whey proteins, calculated on the dry matter), albuminates and other albumin derivatives:
3502 20	– Milk albumin, including concentrates of two or more whey proteins:
	– – Other:
3502 20 91	– – – Dried (for example in sheets, scales, flakes, powder)
3502 20 99	– – – Other

Part V: Eggs U.K.

CN code	Description
ex 0403 10 51 to ex 0403 10 99 and ex 0403 90 71 to ex 0403 90 99	Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, flavoured or containing added fruit, nuts or cocoa, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa.
1806	Chocolate and other food preparations containing cocoa
ex 1901	Food preparations of goods of headings 0401 to 0404, containing less than 5 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included
1902 11 00	– Uncooked pasta, not stuffed or otherwise prepared, containing eggs
ex 1904	Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals(other than maize (corn)), in grain form or in the form of flakes or other worked grains (except flour, groats and meal), precooked or otherwise prepared, not elsewhere specified or included
ex 1905	Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products:
1905 20	– Gingerbread and the like
1905 31	– – Sweet biscuits
1905 32	– – Waffles and wafers
1905 40	– – Rusks, toasted bread and similar toasted products
ex 1905 90	– – Other, with the exception of products falling within subheading codes 1905 90 10 to 1905 90 30
ex 2105 00	Ice cream and other edible ice, containing cocoa
2208	Undenatured ethyl alcohol of an alcoholic strength by volume of less than 80 % vol; spirits, liqueurs and other spirit drinks:
ex 2208 70	– – Liqueurs
3502	Albumins (including concentrates of two or more whey proteins, containing by weight more than 80 % whey proteins, calculated on the dry matter), albuminates and other albumin derivatives:
3502 11 90	– – – Other dried egg albumin
3502 19 90	– – – Other egg albumin

ANNEX XXI U.K. LIST OF CERTAIN GOODS CONTAINING SUGAR FOR THE PURPOSE OF THE GRANTING OF EXPORT REFUNDS REFERRED TO IN SECTION II OF CHAPTER III OF PART III

The products listed in point (b) of Part X of Annex I.

ANNEX XXII U.K. CORRELATION TABLES REFERRED TO IN ARTICLE 202

1. Regulation (EEC) No 234/68 U.K.

Regulation (EEC) No 234/68	This Regulation
Article 1	Article 1(1)(m)
Article 2	Article 54
Article 3 to 5	Article 113
Article 6	—
Article 7	Article 173
Article 8	Section I of Chapter II of Part III
Article 9	Article 135
Article 10(1)	Article 129
Article 10(2)	Article 128
Article 10a	Article 159
Article 11	Article 180
Article 12	—
Article 13	Article 195
Article 14	Article 195
Article 15	—
Article 16	—
Article 17	—
Article 18	—

2. Regulation (EEC) No 827/68 U.K.

Regulation (EEC) No 827/68	This Regulation
Article 1	Article 1(1)(u)
Article 2(1)	Article 135
Article 2(2)	Article 129
Article 2(3)	Article 128
Article 3	Article 159
Article 4	—
Article 5 first paragraph	Article 180
Article 5 second paragraph	Article 182(1)
Article 6	Article 195
Article 7	—
Article 8	—
Article 9	—

3. Regulation (EEC) No 2729/75 U.K.

Regulation (EEC) No 2729/75	This Regulation
Article 1	Article 149
Article 2(1)	Article 150
Article 2(2)	Article 151
Article 3	Article 152

4. Regulation (EEC) No 2759/75 U.K.

Regulation (EEC) No 2759/75	This Regulation
Article 1	Article 1(1)(q)
Article 2	Article 54
[F4 Article 3 first paragraph, first indent	Article 31(1)(e)]
Article 3 first paragraph, second indent	Article 10(2)
Article 3 second paragraph	—
Article 3 third paragraph	Article 10(2)
Article 4(1)	Article 8(1)(f)
Article 4(2)	Articles 17 and 37
Article 4(3)	—
Article 4(5)	Article 42
Article 4(6) first indent	Articles 17 and 37(1)
Article 4(6) second indent	Article 43(d)
Article 4(6) third indent	Article 43
Article 5(1) to (3)	Article 24
Article 5(4)(a)	Article 43(a)
Article 5(4)(b)	Articles 24(1) and 31(2)
Article 5(4)(c)	Article 43
Article 6	Article 25
Article 7(1)	—
Article 7(2)	Article 43
Article 8(1) first subparagraph	Articles 130 and 161(1)
Article 8(1) second subparagraph	Articles 131 and 161(2)
Article 8(1) third subparagraph	Articles 132, 133 and 161(2)
Article 8(2)	Articles 134 and 161(3)
Article 9	Article 135
Article 10(1) to (3)	Article 141
Article 10(4)	Article 143
Article 11(1) to (3)	Article 144
Article 11(4)	Article 148
Article 12	Article 186(b)
Article 13(1)	Article 162(1)
Article 13(2)	Article 163
Article 13(3) and (4)	Article 164
Article 13(5)	Article 170
Article 13(6) to (10)	Article 167
Article 13(11)	Article 169
Article 13(12)	Article 170
Article 14	Articles 160 and 174
Article 15(1)	Article 129
Article 15(2)	Article 128
Article 16	Article 159
Article 19	—
Article 20(1)	Article 44
Article 20(2) to (4)	Article 46
Article 21	Article 180
Article 22	Article 192
Article 24	Article 195
Article 25	—
Article 26	—
Article 27	—

5. Regulation (EEC) No 2771/75 U.K.

Regulation (EEC) No 2771/75	This Regulation
Article 1(1)	Article 1(1)(s)
Article 1(2)	Article 2(1)
Article 2(1)	Article 54
Article 2(2)	Article 116
Article 3(1) first subparagraph	Articles 130 and 161
Article 3(1) second subparagraph	Articles 131 and 161(2)
Article 3(1) third subparagraph	Articles 132, 133 and 161(2)
Article 3(2)	Articles 134 and 161(3)
Article 4	Article 135
Article 5(1) to (3)	Article 141
Article 5(4)	Article 143
Article 6(1) to (3)	Article 144
Article 6(4)	Articles 145 and 148
Article 7	Article 186(b)
Article 8(1)	Article 162(1)
Article 8(2)	Article 163
Article 8(3) and (4)	Article 164
Article 8(5)	Article 170
Article 8(6) to (11)	Article 167
Article 8(12)	Article 169
Article 8(13)	Article 170
Article 9	Article 160
Article 10(1)	Article 129
Article 10(2)	Article 128
Article 11	Article 159
Article 13	—
Article 14(1)(a)	Article 44
Article 14(1)(b)	Article 45
Article 14(2) and (3)	Article 46
Article 15	Article 192
Article 16 and 17	Article 195
Article 18	—
Article 19	Article 180
Article 20	—
Article 21	—

6. Regulation (EEC) No 2777/75 U.K.

Regulation (EEC) No 2777/75	This Regulation
Article 1(1)	Article 1(1)(t)
Article 1(2)	Article 2(1)
Article 2(1)	Article 54
Article 2(2)	Article 116
Article 3(1) first subparagraph	Articles 130 and 161
Article 3(1) second subparagraph	Articles 131 and 161(2)
Article 3(1) third subparagraph	Articles 132, 133 and 161(2)
Article 3(2)	Articles 134 and 161(3)
Article 4	Article 135
Article 5(1) to (3)	Article 141
Article 5(4)	Article 143
Article 6(1) to (3)	Article 144
Article 6(4)	Articles 145 and 148
Article 7	Article 186(b)
Article 8(1)	Article 162(1)
Article 8(2)	Article 163
Article 8(3) and (4)	Article 164
Article 8(5)	Article 170
Article 8(6) to (10)	Article 167
Article 8(11)	Article 169
Article 8(12)	Article 170
Article 9	Articles 160 and 174
Article 10(1)	Article 129
Article 10(2)	Article 128
Article 11	Article 159
Article 13	—
Article 14(1)(a)	Article 44
Article 14(1)(b)	Article 45
Article 14(2) and (3)	Article 46
Article 15	Article 192
Article 16 and 17	Article 195
Article 18	—
Article 19	Article 180
Article 20	—
Article 21	—

7. Regulation (EEC) No 2782/75 U.K.

Regulation (EEC) No 2782/75	This Regulation
Article 1	Article 121(f)(i)
Article 2	Point C.I. of Annex XIV
Article 3	Article 121(f)(ii)
Article 4	Article 192
Article 5	Point C.II. of Annex XIV and Article 121(f)(iii)
Article 6	Point C.II.(3) of Annex XIV and Article 121(f)(iii)
Article 7	Article 121(f)(iv)
Article 8	Article 121(f)(v)
Article 9	Article 121(f)(vi)
Article 10	Article 192
Article 11	Point C.III.(1) and (2) of Annex XIV
Article 12	Point C.III.(3) of Annex XIV and Article 121(f)(iii)
Article 13	Article 121(f)(vii)
Article 14	Article 121(f)
Article 15	Article 121(f)
Article 16	Article 192 and 194
Article 17	Article 121(f)

8. Regulation (EEC) No 707/76 U.K.

Regulation (EEC) No 707/76	This Regulation
Article 1	Article 122
Article 2 and 3	Article 127

9. Regulation (EEC) No 1055/77 U.K.

Regulation (EEC) No 1055/77	This Regulation
Article 1	Article 39(1) to (4)
Article 2	Article 39(5)
Article 3	Article 39(6) and (7)
Article 4	Article 43
Article 5	Article 39(1) second subparagraph

10. Regulation (EEC) No 2931/79 U.K.

Regulation (EEC) No 2931/79	This Regulation
Article 1	Article 172

11. Regulation (EEC) No 3220/84 U.K.

Regulation (EC) No 3220/84	This Regulation
Article 1(1)	Article 42(1) first subparagraph point (b)
Article 1(2) first subparagraph	—
Article 1(2) second subparagraph	Article 43(m)(iv)
Article 2(1) first subparagraph	Point B. I. and III. of Annex V
Article 2(1) second subparagraph	Point B. III. of Annex V
Article 2(2) and (3) first subparagraph	Article 43(m)
Article 2(3) second subparagraph	Article 43
Article 2(3) third subparagraph	Point B. IV.(1) of Annex V
Article 3(1) first subparagraph	Article 43 and point B. II. of Annex V
Article 3(1) second subparagraph	Article 43
Article 3(1) third subparagraph	Point B. IV.(2) of Annex V
Article 3(2) and (3)	Point B. II. of Annex V
Article 3(4)	Article 43(m)(iv)
Article 4 and 5	Article 43(m)

12. Regulation (EEC) No 1898/87 U.K.

Regulation (EEC) No 1898/87	This Regulation
Article 1	Article 114(1) in conjunction with point I of Annex XII
Article 2	Article 114(1) in conjunction with point II of Annex XII
Article 3	Article 114(1) in conjunction with point III of Annex XII
Article 4(1) and (3)	Article 114(1) in conjunction with point IV of Annex XII
Article 4(2)	Article 121

13. Regulation (EEC) No 3730/87 U.K.

Regulation (EEC) No 3730/87	This Regulation
Article 1	Article 27(1) and (2)
Article 2	Article 27(3)
Article 3	Article 27(4)
Article 4	Article 27(5)
Article 5	—
Article 6	Article 43

14. Regulation (EEC) No 1186/90 U.K.

Regulation (EC) No 1186/90	This Regulation
Article 1(1) first subparagraph	Point A. V. first paragraph of Annex V
Article 1(1) second subparagraph	—
Article 1(2)	Article 43(m)
Article 2(a)	Article 43(m)
Article 2(b)	Article 43(m)(iii)
Article 3	Article 194

15. Regulation (EEC) No 1906/90 U.K.

Regulation (EEC) No 1906/90	This Regulation
Article 1(1)	Point B.I.(1) of Annex XIV
Article 1(2)	Article 121(e)(ii)
Article 1(3)	Point B.I.(2) of Annex XIV
Article 1(3a)	Point B.I.(3) of Annex XIV
Article 2(1)	Point B.II.(1) of Annex XIV
Article 2(2) to (4)	Article 121(e)(i)
Article 2(5) to (7)	Point B.II.(2) — (4) of Annex XIV
Article 2(8)	Article 121(e)(i)
Article 3(1) and (2)	Point B.III.(1) and (2) of Annex XIV
Article 3(3)	Point B.III.(3) of Annex XIV and Article 121(e)
Article 4	Article 121(e)(iv)
Article 5(1) to (5)	Article 121(e)(iv)
Article 5(6)	Article 121(e)(v) and 194
Article 6	Article 121(e)(vi)
Article 7	Article 121(e)(vii) and 194
Article 8	Article 192 and 194
Article 9	Article 121(e)
Article 10	Article 194
Article 11	Article 192

16. Regulation (EEC) No 2204/90 U.K.

Regulation (EEC) No 2204/90	This Regulation
Article 1(1)	Article 119
Article 1(2)	Article 121(i)
Article 2	Article 119 in conjunction with point 2 of Part V of Annex III
Article 3(1)	Articles 121(i) and 194
Article 3(2)	Articles 192 and 194
Article 3(3)	Articles 194
Article 4	—
Article 5	Article 121

17. Regulation (EEC) No 2075/92 U.K.

Regulation (EEC) No 2075/92	This Regulation
Article 1	Article 1(1)(n)
Article 13	Article 104(1) and (2)
Article 14a	Article 104(3)
Article 15	Article 135
Article 16(1)	Article 129
Article 16(2)	Article 128
Article 16a	Article 159
Article 17	Article 194
Article 18	Article 180
Article 20	—
Article 21	Article 192
Article 22 and 23	Article 195
Article 24	—

18. Regulation (EEC) No 2077/92 U.K.

Regulation (EEC) No 2077/92	This Regulation
Article 1, 2 and 4(1)	Article 123
Article 3, 4(2) and (3), 5 and 6	Article 127
Article 7	Article 177
Article 8	Article 178
Article 9	Article 127
Article 10	Article 126
Article 11 and 12	Article 127

19. Regulation (EEC) No 2137/92 U.K.

Regulation (EEC) No 2137/92	This Regulation
Article 1	Article 42(1) second subparagraph
Article 2 first paragraph point (a)	Point C. I. and IV. of Annex V
Article 2 first paragraph point (b)	Point C. I. of Annex V
Article 2 second paragraph	Point C. IV. second paragraph of Annex V
Article 3(1)	Point C. II. of Annex V
Article 3(2) first and second subparagraphs	Point C. III.(1) of Annex V
Article 3(2) third subparagraph	Point C. III.(2) of Annex V and Article 43(m)
Article 3(3)	Article 43(m)
Article 4(1)	Article 43(m)
Article 4(2)	Point C. V. of Annex V
Article 4(3)	Article 43(m)
Article 5	Article 42(2)
Article 6	Article 43(m)
Article 7(1)	—
Article 7(2)	Article 43(m)
Article 7(3)	—
Article 9	—

20. Regulation (EEC) No 404/93 U.K.

Regulation (EEC) No 404/93	This Regulation
Article 1(1) and (2)	Article 1(1)(k)
Article 1(3)	Article 3(1)(a)
Article 2	Article 113(1) and (2)
Article 3	Article 113(3)
Article 4	Articles 121 and 194
Article 15(1)	Article 135
Article 15(2) to (4)	Article 141
Article 15(5)	Article 143
Article 21	Article 128
Article 22	Article 129
Article 23	Article 159
Article 24	Article 180
Article 27	Article 195
Article 28	—
Article 29	Article 192

[F9 20a. Regulation (EEC) No 1868/94 U.K.

Regulation (EEC) No 1868/94	This Regulation
Article 1	Article 55(1)(c)
Article 2(1) and (2), first subparagraph	Article 84 a (1) and (2)
Article 4	Article 84 a (3)
Article 4a	Article 95 a (2)
Article 5	Article 95 a (1)
Article 6	Article 84 a (4) and (5)
Article 7	Article 84 a (6)
Article 8	Articles 85(d) and 95 a (3)]

21. Regulation (EC) No 2991/94 U.K.

Regulation (EC) No 2991/94	This Regulation
Article 1	Article 115
Article 2	Article 115 in conjunction with point I of Annex XV
Article 3	Article 115 in conjunction with point II of Annex XV
Article 4	Article 115 in conjunction with point III(1) of Annex XV
Article 5	Article 115 in conjunction with point III(2) and (3) of Annex XV
Article 6	Article 115 in conjunction with point IV of Annex XV
Article 7	Article 115 in conjunction with point V of Annex XV
Article 8	Article 121
Article 9	—
Article 10	Article 115 in conjunction with point VI of Annex XV

22. Regulation (EC) No 2200/96 U.K.

Regulation (EC) No 2200/96	This Regulation
Article 1(1) and (2)	Article 1(1)(i)
Article 1(3)	Article 3(2)
Article 46	Article 195
Article 47	—

23. Regulation (EC) No 2201/96 U.K.

Regulation (EC) No 2201/96	This Regulation
Article 1(1) and (2)	Article 1(1)(j)
Article 1(3)	Article 3(2)
Article 29	Article 195
Article 30	—

24. Regulation (EC) No 2597/97 U.K.

Regulation (EC) No 2597/97	This Regulation
Article 1(1)	Article 114(2)
Article 1(2)	Article 114(2) in conjunction with point I of Annex XIII
Article 2	Article 114(2) in conjunction with point II of Annex XIII
Article 3	Article 114(2) in conjunction with point III(1) and (2) of Annex XIII
Article 4	Article 114(2) in conjunction with point III(3) of Annex XIII
Article 5	Article 114(2) in conjunction with point IV of Annex XIII
Article 6	Article 114(2) in conjunction with point V of Annex XIII
Article 7(1)	Article 114(2) in conjunction with point VI of Annex XIII
Article 7(2)	Article 121

25. Regulation (EC) No 1254/1999 U.K.

Regulation (EC) No 1254/1999	This Regulation
Article 1(1)	Article 1(1)(o)
Article 1(2)	Article 2(1)
Article 2	Article 54
Article 26(1)	Article 34
Article 26(2)	Article 8(1)(d)
Article 26(3)	Article 31(1)(c)
Article 26(4)	Articles 8(3) and 31(1) second subparagraph
Article 26(5)	Articles 31(2) and 43
Article 27(1)	Articles 7, 10(d), 14 and 43(a)
Article 27(2)	Article 21(2)
Article 27(3)	Articles 21(1), 40 and 43(e)
Article 27(4) first subparagraph	Article 43
Article 27(4) second subparagraph	Article 14
Article 28	Articles 25 and 43(e)
Article 29(1) first subparagraph	Article 130
Article 29(1) second subparagraph	Articles 130 and 161
Article 29(1) third subparagraph	Articles 131 and 161(2)
Article 29(1) fourth subparagraph	Articles 132, 133 and 161(2)
Article 29(2)	Articles 134 and 161(3)
Article 30	Article 135
Article 31	Article 141
Article 32(1) first subparagraph and (2) and (3)	Article 144
Article 32(1) second subparagraph	Article 146(1)
Article 32(4)	Article 148
Article 33(1)	Article 162(1)
Article 33(2)	Article 163
Article 33(3) and (4)	Article 164
Article 33(5)	Article 170
Article 33(6) to (9) first subparagraph	Article 167
Article 33(9) second subparagraph	Article 168
Article 33(10)	Article 167(7)
Article 33(11)	Article 169
Article 33(12)	Article 170
Article 34	Articles 160 and 174
Article 35(1)	Article 129
Article 35(2)	Article 128
Article 36	Article 159
Article 37	Articles 42 and 43
Article 38	Article 186(a)
Article 39(1)	Article 44
Article 39(2) to (4)	Article 46
Article 40	Article 180
Article 41	Article 192
Article 42 and 43	Article 195
Article 44	—
Article 45	Article 190
Article 46 — 49	—
Article 50, first indent	—
Article 50, second indent	Article 191

26. Regulation (EC) No 1255/1999 U.K.

Regulation (EC) No 1255/1999	This Regulation
Article 1	Article 1(1)(p)
Article 2	Article 3(1)(c)(v)
Article 4(1)	Article 8(1)(e)
Article 4(2)	Article 8(3)
Article 5	—
[F4 Article 6(1) first subparagraph	Articles 15(1) and 22
Article 6(1) second and third subparagraphs	Article 15(2)
Article 6(2) first subparagraph, point (a), first indent	Article 10(1)(e)
Article 6(2) first subparagraph, point (a), second and third indents and point (b)	Article 10 in conjunction with Article 43(a)
Article 6(2) second subparagraph	Article 10 in conjunction with Article 43(a)
Article 6(3) first subparagraph	Article 28(a)
Article 6(3) second subparagraph	Article 29
Article 6(3) third subparagraph	Article 43(d)(i)
Article 6(3) fourth subparagraph	Article 43(d)(iii)
Article 6(4) first subparagraph and second subparagraph first sentence	Article 25 and 43(f)
Article 6(4) second subparagraph second sentence	Article 43(d)(iii)
Article 6(5)	—
Article 6(6)	Article 6(2)(b) and (c)
Article 7(1) first subparagraph	Articles 10(1)(f), 16 first paragraph and 43(a)
Article 7(1) second subparagraph	Article 23 and 43(a)
Article 7(1) third subparagraph	Article 43(l)
Article 7(2)	Article 16 second paragraph
Article 7(4)	Article 25 and 43(e)
Article 8(1)	Article 28(b)
Article 8(2) and (3)	Article 30 and 43(d)(i) and (iii)
Article 9(1)	Articles 31(1)(d) and 36(1)
Article 9(2)	Article 31(2)
Article 9(3)	Article 43(d)(iii)
Article 9(4)	Article 36(2)]
Article 10(a)	Articles 15(3) and 43
Article 10(b)	Articles 29 second paragraph, 30 first paragraph and 31(2)
Article 10(c)	Article 43
Article 11	Article 99
Article 12	Article 100
Article 13	Article 101
Article 14	Article 102
Article 15	Articles 99 — 102
Article 26(1)	Articles 130 and 161
Article 26(2) first subparagraph	Articles 131 and 161(2)
Article 26(2) second subparagraph	Articles 132, 133 and 161(2)
Article 26(3)	Articles 134 and 161(3)
Article 27	Article 135
Article 28	Article 141
Article 29(1) to (3)	Article 144
Article 29(4)	Articles 145 and 148
Article 30	Article 171
Article 31(1)	Article 162(1) and (2)
Article 31(2)	Article 163
Article 31(3) and (4)	Article 164
Article 31(5)	Article 170
Article 31(6) to (12)	Article 167
Article 31(13)	Article 169
Article 31(14)	Article 170
Article 32	Article 160
Article 33(1)	Article 129
Article 33(2)	Article 128
Article 34	Article 187
Article 35	Article 159
Article 36(1)	Article 44
Article 36(2) to (4)	Article 46
Article 37	Article 180
Article 38	Article 181
Article 39	Article 183
Article 40	Article 192
Articles 41 and 42	Article 195
Article 43	—
Article 44	—
Article 45	Article 190
Article 46	—
Article 47 first indent	—
Article 47 second indent	Article 191

27. Regulation (EC) No 2250/1999 U.K.

Regulation (EC) No 2250/1999	This Regulation
Article 1	Article 2(1) in conjunction with point 1. of Part V of Annex III

28. Regulation (EC) No 1493/1999 U.K.

Regulation (EC) No 1493/1999	This Regulation
Article 1(1) and (2)	Article 1(1)(l)
Article 1(4)	Article 3(1)(d)
Articles 74 and 75	Article 195
Article 76	—

29. Regulation (EC) No 1673/2000 U.K.

Regulation (EC) No 1673/2000	This Regulation
Article 1(1)	Article 1(1)(h)
Article 1(2)(a)	Article 2(2)(a)
Article 1(2)(b)	Article 91(2)
Article 1(3)	—
Article 2(1)	Article 91(1)
Article 2(2)	Article 193
Article 2(3) and (4)	Article 92
Article 2(5)	Article 93
Article 3(1) and (3)	Article 94
Article 3(2), (4) and (5)	—
Article 4	—
Article 5	Articles 130 and 157
Article 6	Article 128
Article 7	Article 159
Article 8	Article 180
Article 9 first paragraph	Article 95
Article 9 second paragraph	Article 194
Article 10	Article 195
Article 11	Article 190
Article 12	—
Article 13	—
Article 14 first indent	—
Article 14 second indent	Article 191
Article 15	—

30. Regulation (EC) No 2529/2001 U.K.

Regulation (EC) No 2529/2001	This Regulation
Article 1	Article 1(1)(r)
Article 2	Article 54
[F4 Article 12	Articles 31(1)(f) and 38]
Article 13(1) first subparagraph	Articles 130 and 161
Article 13(1) second subparagraph	Articles 132 and 161(2)
Article 13(1) third subparagraph	Articles 131 and 161(2)
Article 13(1) fourth subparagraph	Articles 133 and 161(2)
Article 13(2)	Articles 134 and 161(3)
Article 14	Article 135
Article 15	Article 141
Article 16(1) to (3)	Article 144
Article 16(4)(a) and (b)	Article 145
Article 16(4)(c) to (e)	Article 148
Article 17	Articles 160 and 174
Article 18(1)	Article 129
Article 18(2)	Article 128
Article 19	Article 159
Article 20	Articles 42 and 43
Article 21	Article 186(a)
Article 22(1)	Article 44
Article 22(2) to (4)	Article 46
Article 23	Article 180
Article 24	Article 192
Article 25	Article 195
Article 26	Article 191
Article 27	Article 190
Article 28	—
Article 29	—
Article 30	—

31. Regulation (EC) No 670/2003 U.K.

Regulation (EC) No 670/2003	This Regulation
Article 1	Article 1(3)(a)
Article 2	Article 120
Article 3	Article 189
Article 4(1)	Articles 130 and 161
Article 4(2)	Articles 131, 132 and 161(2)
Article 4(3)	Articles 133 and 161(2)
Article 4(4)	Articles 134 and 161(3)
Article 5	Article 135
Article 6(1) to (3)	Article 144
Article 6(4)	Articles 145 and 148
Article 7	Article 160
Article 8(1)	Article 129
Article 8(2)	Article 128
Article 9	Article 159
Article 10(1)	Article 180
Article 10(2)	Article 182(4)
Article 10(3)	Article 182(4) and 184(3)
Article 11	Article 192
Article 12	Article 195
Article 13	—
Article 14	—
Article 15(a)	—
Article 15(b)	Article 191

32. Regulation (EC) No 1784/2003 U.K.

Regulation (EC) No 1784/2003	This Regulation
Article 1	Article 1(1)(a)
Article 2	Article 3(1)(c)(i)
Article 3	—
Article 4(1)	Article 8(1)(a)
Article 4(2)	Article 8(2)
Article 4(3)	Article 8(1)(a)
Article 4(4)	Article 8(3)
Article 5(1)	Articles 6(2)(a), 10(a) and 43(a)
Article 5(2)	Article 11
Article 5(3)	Article 18
Article 6(a)	Articles 41 and 43(j)
Article 6(b)	Article 43(a)
Article 6(c)	Article 43(c)
Article 6(d)	Article 43(d)
Article 6(e)	Article 43(f)
Article 7	Article 47
Article 8(1) and (2)	Article 96
Article 8(3)	Article 98
Article 9(1) first subparagraph	Articles 130 and 161
Article 9(1) second subparagraph	Articles 131 and 161(2)
Article 9(1) third subparagraph	Articles 132, 133 and 161(2)
Article 9(2)	Articles 134 and 161(3)
Article 10(1)	Article 135
Article 10(2) and (3)	Article 136
Article 10(4)	Article 143
Article 11	Article 141
Article 12(1) to (3)	Article 144
Article 12(4) first subparagraph	Articles 145 and 148
Article 12(4) second subparagraph	Article 146(2)
Article 13(1)	Article 162(1) and (2)
Article 13(2)	Article 163
Article 13(3)	Article 164
Article 14	Article 167
Article 15(1) and (3)	Article 166
Article 15(2)	Article 164(4)
Article 15(4)	Articles 165 and 170
Article 16	Articles 162(3)
Article 17	Article 169
Article 18	Article 170
Article 19	Articles 160 and 174
Article 20(1)	Article 129
Article 20(2)	Article 128
Article 21	Article 187
Article 22	Article 159
Article 23	Article 180
Article 24	Article 192
Article 25	Article 195
Article 26	—
Article 27	Article 191
Article 28	Article 190
Article 29	—
Article 30	—

33. Regulation (EC) No 1785/2003 U.K.

Regulation (EC) No 1785/2003	This Regulation
Article 1	Article 1(1)(b)
Article 2(1)	Article 2(1)
Article 2(2)	Article 5
Article 3	Article 3(1)(d)
Article 4	—
Article 6(1)	Article 8(1)(b)
Article 6(2) first sentence	Article 8(2)
Article 6(2) second and third sentence	Articles 41 and 43(j)
Article 6(3)	Article 43(a) and (k)
Article 7(1)	Articles 10(b) and 12
Article 7(2)	Articles 19 and 43(b)
Article 7(3)	Articles 25 and 43(e)
Article 7(4) and (5)	Article 43
Article 8	Article 48
Article 9	Article 192
Article 10(1) first subparagraph	Articles 130 and 161
Article 10(1) second subparagraph	Articles 131 and 161(2)
Article 10(1) third subparagraph	Articles 132, 133 and 161(2)
Article 10(1a)	Article 130
Article 10(2)	Articles 134 and 161(3)
Article 11(1)	Article 135
Article 11(4)	Article 143
Article 11a	Article 137
Article 11b	Article 138
Article 11c	Article 139
Article 11d	Article 140
Article 12	Article 141
Article 13(1) to (3)	Article 144
Article 13(4)	Article 148
Article 14(1)	Article 162(1) and (2)
Article 14(2)	Article 163
Article 14(3) and (4)	Article 164
Article 15	Article 167
Article 16	Article 164(4)
Article 17(1) first subparagraph point (a)	Article 167(7)
Article 17(1) first subparagraph points (b) and (c)	Article 167(6)
Article 17(1) second subparagraph	Article 170
Article 17(2)	Article 167(7)
Article 18	Article 169
Article 19	Article 170
Article 20	Articles 160 and 174
Article 21(1)	Article 129
Article 21(2)	Article 128
Article 22	Article 187
Article 23	Article 159
Article 24	Article 180
Article 25	Article 192
Article 26	Article 195
Article 27	—
Article 28	Article 191
Article 29	Article 190
Article 30	—
Article 31	—
Article 32	—

34. Regulation (EC) No 1786/2003 U.K.

Regulation (EC) No 1786/2003	This Regulation
Article 1	Article 1(1)(d)
Article 2	Article 3(1)(b)(i)
Article 3	—
Article 4(1)	Article 86(1)
Article 4(2)	Article 88(1)
Article 5	Article 89
Article 6	Article 88(2)
Article 7	Article 87
Article 8	Article 192
Article 9 first paragraph	Article 86(2)
Article 9 second paragraph	Article 90(i)
Article 10(a) and (b)	Article 90(b)
Article 10(c)	Article 86(1)(a) and 90(e)
Article 11	Article 90(a)
Article 12	Article 90(g)
Article 13	Article 194
Article 14	Article 135
Article 15(1)	Article 129
Article 15(2)	Article 128
Article 16	Article 159
Article 17	Article 180
Article 18	Article 195
Article 19	—
Article 20(a)	Article 90
Article 20(b)	Article 194
Article 20(c)	Article 90(c)
Article 20(d)	Article 90(f)
Article 20(e)	Article 90(d)
Article 20(f)	Article 194
Article 20(g)	Article 90(g)
Article 20(h)	Article 90(h)
Article 21	—
Article 22	Article 192
Article 23	Article 184(1)
Article 24	Article 190
Article 25	—

35. Regulation (EC) No 1788/2003 U.K.

Regulation (EC) No 1788/2003	This Regulation
Article 1	Articles 66 and 78(1) first subparagraph
Article 2	Article 78(1) second subparagraph
Article 3	Article 78(2) to (4)
Article 4	Article 79
Article 5	Article 65
Article 6	Article 67
Article 7	Article 68
Article 8	Article 69
Article 9	Article 70
Article 10	Article 80
Article 11	Article 81
Article 12	Article 83
Article 13	Article 84
Article 14	Article 71
Article 15	Article 72
Article 16	Article 73
Article 17	Article 74
Article 18	Article 75
Article 19	Article 76
Article 20	Article 77
Article 21	Article 82
Article 22	—
Article 23	Article 195
Article 24	Article 85
Article 25	—
Article 26	—

36. Regulation (EC) No 797/2004 U.K.

Regulation (EC) No 797/2004	This Regulation
Article 1(1)	Article 105(1)
Article 1(2)	Article 1(3)(b)
Article 1(3) first subparagraph, first sentence	Article 180
Article 1(3) first subparagraph, second sentence and second subparagraph	Article 105(2)
Article 2	Article 106
Article 3	Article 107
Article 4(1)	Article 190
Article 4(2) and (3)	Article 108
Article 5	Article 109
Article 6	Article 195
Article 7	Article 184(2)
Article 8	—

37. Regulation (EC) No 865/2004 U.K.

Regulation (EC) No 865/2004	This Regulation
Article 1	Article 1(1)(g)
Article 2	Article 3(1)(c)
Article 3	—
Article 4	Article 118
Article 5(1)	Article 113
Article 5(2)	Article 194
Article 5(3)	Article 121(h)
Article 6	Articles 31 and 33
Article 7(1)	Article 125
Article 7(2)	Article 123
Article 8	Article 103
Article 9(a)	Article 127
Article 9(b) and (c)	Article 103(2) third subparagraph
Article 9(d)	Article 194
Article 9(e)	Article 127
Article 10(1) first subparagraph	Article 130
Article 10(1) second subparagraph	Article 131
Article 10(2)	Articles 132 and 133
Article 10(3)	Article 161
Article 10(4)	Articles 134 and 161(3)
Article 11(1)	Article 135
Article 11(2)	Article 186(b)
Article 12(1)	Article 129
Article 12(2)	Article 128
Article 13	Article 160
Article 14	Article 159
Article 15	Article 180
Article 16	—
Article 17	Article 192
Article 18	Article 195
Article 19	Article 191
Article 20	Article 190
Article 24	—
Article 25	—

38. Regulation (EC) No 1947/2005 U.K.

Regulation (EC) No 1947/2005	This Regulation
Article 1	Article 1(1)(e)
Article 2	Article 3(1)(c)
Article 3	—
Article 4(1)	Article 130
Article 4(2)	Article 131
Article 4(3)	Articles 132 and 133
Article 5	Article 135
Article 6(1)	Article 129
Article 6(2)	Article 128
Article 7	Article 159
Article 8(1)	Article 180
Article 8(2)	Article 182(2)
Article 9	Article 192
Article 10	Article 195
Article 11	Article 134
Article 12	—

39. Regulation (EC) No 1952/2005 U.K.

Regulation (EC) No 1952/2005	This Regulation
Article 1	Article 1(1)(f)
Article 2	Article 2(1)
Article 3	—
Article 4	Article 117(1) to (3)
Article 5	Article 117(4) and (5)
Article 6	Article 122
Article 7	Article 127
Article 8	Article 135
Article 9	Article 158
Article 10(1)	Article 129
Article 10(2)	Article 128
Article 11	Article 159
Article 12	Article 180
Article 13	—
Article 14	Article 185(1) to (3)
Article 15	Article 192
Article 16	Article 195
Article 17 first indent	Article 121(g)
Article 17 second indent	Article 127
Article 17 third indent	Article 127
Article 17 fourth indent	Article 185(4)
Article 17 fifth indent	Article 192
Article 18	—
Article 19	—

40. Regulation (EC) No 318/2006 U.K.

Regulation (EC) No 318/2006	This Regulation
Article 1(1)	Article 1(1)(c)
Article 1(2)	Article 3(1)(e)
Article 2	Article 2(1)
Article 3	Article 8(1)(c)
Article 4	Article 9
Article 5	Article 49
Article 6	Article 50
Article 7	Article 56
Article 8	—
Article 9	Article 58
Article 10	Article 59
Article 11	Article 60
Article 12	Article 61
Article 13(1) and (2)	Article 62
Article 13(3)	Article 97
Article 14	Article 63
Article 15	Article 64
Article 16	Article 51
Article 17	Article 57
Article 18(1)	Articles 31(1)(a) and 32(1)
Article 18(2) first subparagraph first indent	Articles 10(c) and 13(1)
Article 18(2) first subparagraph second indent	Article 43(d)(i)
Article 18(2) second subparagraph	Article 20
Article 18(3)	Article 26
Article 19	Article 52
[F7 Article 19a	Article 52a]
Article 20	Articles 13(2), 32(2), 52(5) and 63(5)
Article 21	Article 129
Article 22	Article 128
Article 23(1)	Articles 130 and 161
Article 23(2)	Articles 131 and 161(2)
Article 23(3)	Articles 132, 133 and 161(2)
Article 23(4)	Articles 134 and 161(3)
Article 24	Article 160
Article 25	Article 159
Article 26(1)	Article 135
Article 26(2)	Article 186(a) and 187
Article 26(3)	Article 142
Article 27	Article 141
Article 28	Article 144
Article 29	Article 153
Article 30	Article 154
Article 31	Article 155
Article 32(1) and (2)	Article 162(1) and (2)
Article 32(3)	Article 170
Article 33(1)	Article 163
Article 33(2)	Article 164
Article 33(3) and (4)	Article 167
Article 34	Article 169
Article 35	Articles 187 and 188
Article 36(1)	Article 180
Article 36(2) to (4)	Article 182(3)
Article 37	Articles 186(a) and 188
Article 38	Article 192
Article 39	Article 195
Article 40(1)(a)	Articles 43(b) and 49(3) second subparagraph
Article 40(1)(b) and (c)	Article 85
Article 40(1)(d)	Articles 53, 85 and 192
Article 40(1)(e)	Articles 143, 144(1), 145 and 148
Article 40(1)(f)	Article 192(2)
Article 40(1)(g)	Articles 170 and 187
Article 40(2)(a)	Article 53(a)
Article 40(2)(b)	Articles 43(a) and 50(1)
Article 40(2)(c)	Article 85(d)
Article 40(2)(d)	Articles 43, 53(b) and (c) and 85(b)
Article 40(2)(e)	Articles 130 and 161
Article 40(2)(f)	Articles 5 second paragraph and 156
Article 40(2)(g)	Article 186(a) and 188
Article 41	—
Article 42	Article 191
Article 43	Article 190
Article 44	—
Article 45	—

41. Regulation (EC) No 1028/2006 U.K.

Regulation (EC) No 1028/2006	This Regulation
Article 1	Point A.I. of Annex XIV
Article 2	Article 121(d)(i)
Article 3	Point A.II. of Annex XIV
Article 4	Point A.III. of Annex XIV
Article 5	Article 121(d)(v)
Article 6	Point A.IV. of Annex XIV
Article 7	Article 194
Article 8	Article 194
Article 9	Article 192
Article 10	Article 195
Article 11(1)	Article 121(d)(ii)
Article 11(2)	Article 121(d)(iii)
Article 11(3)	Article 121(d)(iv)
Article 11(4)	Article 121(d)(v)
Article 11(5)	Article 194
Article 11(6)	Article 121(d)(vi)
Article 11(7)	Article 192
Article 11(8)	Article 121(d)(vii)
Article 11(9)	Articles 121 and 194

42. Regulation (EC) No 1183/2006 U.K.

Regulation (EC) No 1183/2006	This Regulation
Article 1	Article 42(1) first subparagraph point (a)
Article 2(a) introducing sentence	Point A. I.(1) of Annex V
Article 2(a) first, second and third indents	Point A. IV. first paragraph of Annex V
Article 2(b)	Point A. I.(2) of Annex V
Article 3	Point A. IV. second paragraph of Annex V and Article 43(m)(ii)
Article 4(1) first subparagraph	Point A. II. of Annex V
Article 4(1) second subparagraph	Article 43(m)
Article 4(2) and (3)	Point A. III. of Annex V
Article 4(4)	Point A. III.(2) second subparagraph of Annex V
Article 5(1)	Article 43
Article 5(2)	Point A. V. first paragraph of Annex V
Article 5(3)	Point A. V. second paragraph of Annex V
Article 6	Article 42(2)
Article 7	Article 43

43. Regulation (EC) No 1184/2006 U.K.

Regulation (EC) No 1184/2006	This Regulation
Article 1	Article 175
Article 2	Article 176
Article 3	—

44. Regulation (EC) No 1544/2006 U.K.

Regulation (EC) No 1544/2006	This Regulation
Article 1	Article 111
Article 2	Articles 112, 192 and 194
Article 3	Article 3(1)(b)(ii)
Article 4	Article 195
Article 5	Article 190
Article 6	—

[F7 45. Regulation (EC) No 700/2007 U.K.

Regulation (EC) No 700/2007	This Regulation
Article 1(1) and (2)	Article 113b(1) first subparagraph
Article 1(3)	Article 113b(2)
Article 2	Point I of Annex XIa
Article 3	Point II of Annex XIa
Article 4	Point III of Annex XIa
Article 5	Point IV of Annex XIa
Article 6	Point V of Annex XIa
Article 7	Point VI of Annex XIa
Article 8	Point VII of Annex XIa
Article 9	Point VIII of Annex XIa
Article 10	Point IX of Annex XIa
Article 11(1)	Article 121 first paragraph, point (j)
Article 11(2)	Article 121 second paragraph
Article 12	Article 195
Article 13	Article 113b(1) second subparagraph

46. Regulation (EC) No 1182/2007 U.K.

Regulation (EC) No 1182/2007	This Regulation
Article 1 first paragraph	Article 1(1)(i) and (j)
Article 1 second paragraph	Article 1(4)
Article 2(1)	Article 113a(1)
Article 2(2)	Article 113(1)(b) and (c)
Article 2(3)	Article 113(2)(a)(ii)
Article 2(4)(a)	Article 121(a)
Article 2(4)(b)	Article 113(2)(a)
Article 2(4)(c)	Article 113(2)(b)
Article 2(5)	Article 113a(2)
Article 2(6)	Article 113a(3)
Article 2(7)	Article 203a(7)
Article 3(1)(a)	Article 122(a) and (b)
Article 3(1)(b)	Article 125b(1)(a)
Article 3(1)(c)(i)	Article 122(c)(ii)
Article 3(1)(c)(ii)	Article 122(c)(i)
Article 3(1)(c)(iii)	Article 122(c)(iii)
Article 3(1)(d)	Article 125a(1) introductory words
Article 3(1)(e)	Article 122
Article 3(2)-(5)	Article 125a
Article 4	Article 125b
Article 5	Article 125c
Article 6	Article 125d
Article 7(1) and (2)	Article 125e
Article 7(3)-(5)	Article 103a
Article 8	Article 103b
Article 9	Article 103c
Article 10	Article 103d
Article 11	Article 103e
Article 12	Article 103f
Article 13	Article 103g
Article 14	Article 125f
Article 15	Article 125g
Article 16	Article 125h
Article 17	Article 125i
Article 18	Article 125j
Article 19	Article 184(4)
Article 20	Article 123(3)
Article 21	Article 125k
Article 22	Article 176a
Article 23	Article 125l
Article 24	Article 125m
Article 25	Article 125n
Article 26	Article 128
Article 27	Article 129
Article 28	Article 130(1)(fa) and (fb)
Article 29	Article 131
Article 30	Article 132
Article 31	Article 133
Article 32	Article 134
Article 33	Article 135
Article 34	Article 140a
Article 35(1)-(3)	Article 141
Article 35(4)	Article 143
Article 36	Article 144
Article 37 first paragraph	Article 145
Article 37 second paragraph, points (a), (b) and (c)	Article 148
Article 38	Article 159
Article 39	Article 160
Article 40	Article 161(1)(da) and (db)
Article 41	Article 174
Article 42(a)(i)	Article 121(a)
Article 42(a)(ii)	Article 113a(3)
Article 42(a)(iii)	Article 121(a)(i)
Article 42(a)(iv)	Article 121(a)(ii)
Article 42(a)(v)	Article 121(a)(iii)
Article 42(b)(i)	Article 127(e)
Article 42(b)(ii)	Article 103h(a)
Article 42(b)(iii)	Article 103h(b)
Article 42(b)(iv)	Article 103h(c)
Article 42(b)(v)	Article 103h(d)
Article 42(b)(vi)	Article 103h(e)
Article 42(c)	Articles 127 and 179
Article 42(d)-(g)	Article 194
Article 42(h)	Articles 134, 143(b) and 148
Article 42(i)	Article 192
Article 42(j)	Article 203a(8)
Article 43 first paragraph	Articles 1(4) and 180
Article 43 second paragraph, point (a)	Article 182(5)
Article 43 second paragraph, point (b)	—
Article 43 second paragraph, point (c)	Article 182(6)
Article 44	Article 192
Article 45	Article 190
Articles 46-54	—
Article 55	Article 203a(1)-(6)]

[F5 47. Regulation (EC) No 479/2008 U.K.

Regulation (EC) No 479/2008	This Regulation
Article 1	Article 1(1)(l)
Article 2	Article 2 and Part IIIa of Annex III
Article 3	Article 103i
Article 4	Article 103j
Article 5	Article 103k
Article 6	Article 103l
Article 7	Article 103m
Article 8	Article 103n
Article 9	Article 103o
Article 10	Article 103p
Article 11	Article 103q
Article 12	Article 103r
Article 13	Article 103s
Article 14	Article 103t
Article 15	Article 103u
Article 16	Article 103v
Article 17	Article 103w
Article 18	Article 103x
Article 19	Article 103y
Article 20	Article 103z
Article 21(1)	Article 188a(5)
Article 21(2) first subparagraph	Article 188a(6)
Article 21(2) second subparagraph	Article 184 point (5)
Article 22 first paragraph and points (a) to (d) of the second paragraph	Article 103za
Article 22 second paragraph point (e)	Article 188a(7)
Article 23	Article 190a
Article 24	Article 120a(2) to (6)
Article 25(1)	Article 120a(1)
Article 25(2), (3) and (4)	Article 113d
Article 26	Article 120b
Article 27	Article 120c
Article 28	Article 120d
Article 29	Article 120e
Article 30	Article 120f
Article 31	Article 120g
Article 32	Article 121 third and fourth paragraphs
Article 33	Article 118a
Article 34	Article 118b
Article 35	Article 118c
Article 36	Article 118d
Article 37	Article 118e
Article 38	Article 118f
Article 39	Article 118g
Article 40	Article 118h
Article 41	Article 118i
Article 42	Article 118j
Article 43	Article 118k
Article 44	Article 118l
Article 45	Article 118m
Article 46	Article 118n
Article 47	Article 118o
Article 48	Article 118p
Article 49	Article 118q
Article 50	Article 118r
Article 51	Article 118s
Article 52	Article 121 first paragraph point (k)
Article 53	Article 118t
Article 54	Article 118u
Article 55	Article 118v
Article 56	Article 121 first paragraph point (l)
Article 57	Article 118w
Article 58	Article 118x
Article 59	Article 118y
Article 60	Article 118z
Article 61	Article 118za
Article 62	Article 118zb
Article 63	Article 121 first paragraph point (m)
[X3 Article 64(1)(a)	Article 122, second paragraph
Article 64(1)(b) and Article 64(1)(c)(i) to (iv)	Article 122, third paragraph
Article 64(1)(c)(v) to (viii)	Article 122, fourth paragraph]
Article 64(1)(e)	Article 125o(1)(a)
Article 64(2)	Article 125o(2)
Article 65(1)(a), (b) and (c)	Article 123(3)
Article 65(1)(d)	Article 125o(1)(b)
Article 65(2)	Article 125o(2) second subparagraph
[X3 Article 66(1)	Article 125o(3)(b)]
Article 66(2)	Article 125o(3)
Article 67	Article 113c(1) and (2)
Article 68	Article 125o(3)
Article 69	Articles 113c(3) and 125o(3)
Article 70(1)	Article 135
Article 70(2)	Article 128
Article 71	Article 129
Article 72	Articles 130 and 161
Article 73	Articles 131 and 161(2)
Article 74	Articles 132 and 161(2)
Article 75	Articles 133 and 161(2)
Article 76	Article 133a
Article 77	Articles 134 and 170
Article 78	Article 159
Article 79	Article 141(1) first subparagraph
Article 80	Articles 160 and 174
Article 81	Article 143
Article 82	Article 158a
Article 83	Article 144
Article 84(a)	Article 158a(4)
Article 84(b) and (c)	Article 148(a) and (b)
Article 85(1) to (3) and (5)	Article 85a
Article 85(4)	Article 188a(1)
Article 86(1) to (4) and (6)	Article 85b
Article 86(5)	Article 188a(2)
Article 87	Article 85c
Article 88	Article 85d
Article 89	Article 85e
Article 90	Article 85g
Article 91	Article 85h
Article 92	Article 85i
Article 93	Article 85j
Article 94	Article 85k
Article 95	Article 85l
Article 96	Article 85m
Article 97	Article 85n
Article 98	Article 85p
Article 99	Article 85o
Article 100	Article 85q
Article 101	Article 85r
Article 102(1) to (4) and (5) first subparagraph	Article 85s
Article 102(5) second subparagraph and (6)	Article 188a(3)
Article 103	Article 85t
Article 104(1) to (7) and (9)	Article 85u
Article 104(8)	Article 188a(4)
Article 105	Article 85v
Article 106	Article 85w
Article 107	Article 85x
Article 108	Article 185a(1) and (2)
Article 109	Article 185a(3)
Article 110	Article 185a(4) second subparagraph
Article 111	Article 185b
Article 112	Article 185c
Article 113(1)	Article 195(2)
Article 113(2)	Article 195(3) and (4)
Article 114	Article 190
Article 115	Article 192
Article 116	Article 194 fourth and fifth paragraphs
Article 117(a)	Article 194 third paragraph
Article 117(b) to (e)	Article 194 first paragraph
Article 118	Article 185d
Article 119	Article 182a(1) to (5)
Article 120	Article 184 point (8)
Article 121(a), (b) and (c)	Article 185a(4) first subparagraph and Article 194 third paragraph
Article 121(d) and (e)	Article 185b(4)
Article 121(f)	Article 185c(3)
Article 121(g)	Article 182a(6)
Article 122 to 125	—
Article 126(a)	Article 203b
Article 126(b)	Article 191
Article 127(1)	Article 180 first paragraph
Article 127(2)	Article 180 second paragraph
Article 129(3)	Article 85f]

Editorial Information

X3 Substituted by Corrigendum to Council Regulation (EC) No 491/2009 of 25 May 2009 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (Official Journal of the European Union L 154 of 17 June 2009).

(1)

OJ L 190, 23.7.1975, p. 36.

(2)

OJ L 139, 30.4.2004, p. 55. Regulation as last amended by Regulation (EC) No 1791/2006 (OJ L 363, 20.12.2006, p. 1).

(3)

OJ L 139, 30.4.2004, p. 206. Regulation as last amended by Regulation (EC) No 1791/2006.

(4)

[F7 OJ L 204, 11.8.2000, p. 1 . Regulation as last amended by Council Regulation (EC) 1791/2006 ( OJ L 363, 20.12.2006, p. 1 ).

(5)

OJ L 165, 30.4.2004, p. 1 . Regulation as last amended by Commission Regulation (EC) No 180/2008 ( OJ L 56, 29.2.2008, p. 4 ).]

(6)

OJ L 109, 6.5.2000, p. 29. Directive as last amended by Directive 2003/89/EC (OJ L 308, 25.11.2003, p. 15).

(7)

OJ L 250, 19.9.1984, p. 17. Directive as last amended by Directive 2005/29/EC (OJ L 149, 11.6.2005, p. 22).

(8)

OJ L 276, 6.10.1990, p. 40. Directive as last amended by Regulation (EC) No 1882/2003 (OJ L 284, 31.10.2003, p. 1).

(9)

OJ L 139, 30.4.2004, p. 55. Corrected version in OJ L 226, 25.6.2004, p. 22. Regulation as last amended by Regulation (EC) No 1791/2006 (OJ L 363, 20.12.2006, p. 1).

(10)

OJ L 40, 11.2.1989, p. 51. Directive as last amended by Directive 2006/107/EC (OJ L 363, 20.12.2006, p. 411).

(11)

OJ L 93, 31.3.2006, p. 1.

(12)

OJ L 93, 31.3.2006, p. 12.

Textual Amendments

F7 Inserted by Council Regulation (EC) No 361/2008 of 14 April 2008 amending Regulation (EC) No 1234/2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation).