- Y Diweddaraf sydd Ar Gael (Diwygiedig)
- Gwreiddiol (Fel y’i mabwysiadwyd gan yr UE)
Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007
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"Paddy rice" means rice which has retained its husk after threshing.
"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'.
"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.
"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.
"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.
"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.
"Long grain rice" means
long grain rice A, namely rice, the grains of which are of a length exceeding 6,0 mm and of a length/width ratio greater than 2 but less than 3;
long grain rice B, namely rice, the grains of which are of a length exceeding 6,0 mm and of a length/width ratio equal to or greater than 3.
"Measurements of the grains" means grain measurements on wholly milled rice taken by the following method:
take a sample representative of the batch;
sieve the sample so as to retain only whole grains, including immature grains;
carry out two measurements of 100 grains each and work out the average;
express the result in millimetres, rounded off to one decimal place.
"Broken rice" means grain fragments the length of which does not exceed three quarters of the average length of the whole grain.
"Whole grains" means grains from which only part of the end has been removed, irrespective of characteristics produced at each stage of milling.
"Clipped grains" means grains from which the entire end has been removed.
"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.
"Green grains" means grains which are not fully ripened.
"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.
"Chalky grains" means grains at least three-quarters of the surface of which looks opaque and chalky.
"Grains striated with red" means grains showing longitudinal red striations of differing intensity and shades, due to residues from the pericarp.
"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.
"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.
"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.
"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.
an agreement concluded, prior to the conclusion of any delivery contract, between undertakings or an undertakings' organisation recognised by the Member State concerned, or a group of such undertakings' organisations, on the one hand and a sellers' association recognised by the Member State concerned or a group of such sellers' organisations on the other;
in the absence of any agreement as referred to in point (a), 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.
of which the sole activity consists of refining imported raw cane sugar, or
which refined in the marketing year 2004/2005 or, in the case of Croatia, 2007/2008 a quantity of at least 15 000 tonnes of imported raw cane sugar.
has an actual alcoholic strength of not less than 12 % volume and not more than 15 % volume;
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 in accordance with Article 81(2):
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;
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.
is obtained by appropriate treatment rendering it fit for consumption as it is;
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.
An actual alcoholic strength of the concentrated grape juice of not more than 1 % volume is permissible.
accumulating in vessels containing wine after fermentation, during storage or after authorised treatment;
obtained from filtering or centrifuging the product referred to in (a);
accumulating in vessels containing grape must during storage or after authorised treatment; or
obtained from filtering or centrifuging the product referred to in (c).
the fermentation of untreated grape marc macerated in water; or
leaching fermented grape marc with water.
has an actual alcoholic strength of not less than 18 % volume and not more than 24 % volume;
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
has a maximum volatile acidity of 1,5 grams per litre, expressed as acetic acid.
the grape must;
the wine; or
the mixture of grape musts and/or wines with different characteristics,
intended for the preparation of a specific type of sparkling wine.
"Bovine animals" means live animals of the domestic bovine species falling within CN codes 0102 21, 0102 31 00, 0102 90 20, ex 0102 29 10 to ex 0102 29 99, 0102 39 10, 0102 90 91.
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 milk fat and/or the fractionation of such milk fat.
products specified in point (a) of Part XX of Annex I;
products specified in point (b) of Part XX of Annex I, excluding slaughtered poultry and edible offal, known as 'poultry cuts';
edible offals specified in point (b) of Part XX of Annex I;
products specified in point (c) of Part XX of Annex I;
products specified in points (d) and (e) of Part XX of Annex I;
products referred to in point (f) of Part XX of Annex I, other than those falling within CN code 1602 20 10.
Council Directive 2001/110/EC of 20 December 2001 relating to honey (OJ L 10, 12.1.2002, p. 47).
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