Commission Regulation (EC) No 780/2006 of 24 May 2006 amending Annex VI to Council Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs (c. 780)

ANNEX

Annex VI to Regulation (EEC) No 2092/91 is amended as follows:

1.

The text under the heading ‘GENERAL PRINCIPLES’ is amended as follows:

(a)

The first paragraph is replaced by the following:

‘Sections A, B and C cover the ingredients and processing aids which may be used in the preparation of foodstuffs composed essentially of one or more ingredients of plant and/or animal origin, referred to in Article 1(1)(b) of this Regulation, with the exception of wines covered by Council Regulation (EC) No 1493/1999(1).

Products of animal origin bearing an indication referring to the organic production method, which have been lawfully produced before the date of application of Commission Regulation (EC) No 780/2006(2), may be marketed until stocks are exhausted.’

(b)

The second paragraph is replaced by the following:

‘When a foodstuff is composed of ingredients of plant and animal origin, the rules established in Article 3 of Directive 95/2/EC of the European Parliament and of the Council(3) shall apply.

The inclusion in Sub-section A.1 of sodium nitrite and potassium nitrate shall be re-examined before 31 December 2007, with a view to limiting or withdrawing the use of these additives.’

2.

Section A is amended as follows:

(a)

Subsection A.1 is replaced by the following:

‘A.1. Food additives, including carriers

a Maximum levels available from all sources, expressed as SO2 in mg/l.
b In this context, “fruit wine” is defined as wine made from fruits other than grapes.
c “Dulce de leche” or “Confiture de lait” refers to a soft, luscious, brown cream, made of sweetened, thickened milk
d The restriction concerns only animal products.
e This additive can only be used if it has been demonstrated to the satisfaction of the competent authority that no technological alternative giving the same sanitary guarantees and/or allowing to maintain the specific features of the product, is available.’
Code	Name	Preparation of foodstuffs of plant origin	Preparation of foodstuffs of animal origin	Specific conditions
E 153	Vegetable carbon		X	Ashy goat cheese Morbier cheese
E 160b	Annatto, Bixin, Norbixin		X	Red Leicester cheese Double Gloucester cheese Scottish cheddar Mimolette cheese
E 170	Calcium carbonate	X	X	Shall not be used for colouring or calcium enrichment of products
E 220 Or	Sulphur dioxide	X	X	In fruit winesb without added sugar (including cider and perry) or in mead: 50 mga For cider and perry prepared with addition of sugars or juice concentrate after fermentation: 100 mga
E 224	Potassium metabisulphite	X	X
E 250 Or	Sodium nitrite		X	Meat productse For E 250: indicative ingoing amount expressed as NaNO2: 80 mg/kg For E 252: indicative ingoing amount expressed as NaNO3: 80 mg/kg For E 250: maximum residual amount expressed as NaNO2: 50 mg/kg For E 252: maximum residual amount expressed as NaNO3: 50 mg/kg
E 252	Potassium nitrate		X
E 270	Lactic acid	X	X
E 290	Carbon dioxide	X	X
E 296	Malic acid	X
E 300	Ascorbic acid	X	X	Meat productsd
E 301	Sodium ascorbate		X	Meat products in connection with nitrites or nitratesd
E 306	Tocopherol-rich extract	X	X	Anti-oxidant for fats and oils
E 322	Lecithins	X	X	Milk productsd
E 325	Sodium lactate		X	Milk-based and meat products
E 330	Citric acid	X
E 331	Sodium citrates		X
E 333	Calcium citrates	X
E 334	Tartaric acid (L(+)–)	X
E 335	Sodium tartrates	X
E 336	Potassium tartrates	X
E 341 (i)	Monocalcium-phosphate	X		Raising agent for self raising flour
E 400	Alginic acid	X	X	Milk-based productsd
E 401	Sodium alginate	X	X	Milk-based productsd
E 402	Potassium alginate	X	X	Milk-based productsd
E 406	Agar	X	X	Milk-based and meat productsd
E 407	Carrageenan	X	X	Milk-based productsd
E 410	Locust bean gum	X	X
E 412	Guar gum	X	X
E 414	Arabic gum	X	X
E 415	Xanthan gum	X	X
E 422	Glycerol	X		For plant extracts
E 440 (i)	Pectin	X	X	Milk-based productsd
E 464	Hydroxypropyl methyl cellulose	X	X	Encapsulation material for capsules
E 500	Sodium carbonates	X	X	“Dulce de leche”c and soured-cream butterd
E 501	Potassium carbonates	X
E 503	Ammonium carbonates	X
E 504	Magnesium carbonates	X
E 509	Calcium chloride		X	Milk coagulation
E 516	Calcium sulphate	X		Carrier
E 524	Sodium hydroxide	X		Surface treatment of “Laugengebäck”
E 551	Silicon dioxide	X		Anti-caking agent for herbs and spices
E 553b	Talc	X	X	Coating agent for meat products
E 938	Argon	X	X
E 939	Helium	X	X
E 941	Nitrogen	X	X
E 948	Oxygen	X	X

(b)

Subsection A.4, is replaced by the following:

‘A.4. Micro-organism preparations

Any preparations of micro-organisms normally used in food processing, with the exception of genetically modified micro-organisms within the meaning of Directive 2001/18/EC of the European Parliament and of the Council(4).’.

(c)

The following Sub-section A.6. is added:

‘A.6. Use of certain colours for stamping products

In the case where colours are used for stamping eggshells, Article 2(9) of Directive 94/36/EC of the European Parliament and of the Council(5) shall apply.’

3.

Section B is replaced by the following:

‘SECTION B — PROCESSING AIDS AND OTHER PRODUCTS, WHICH MAY BE USED FOR PROCESSING OF INGREDIENTS OF AGRICULTURAL ORIGIN FROM ORGANIC PRODUCTION REFERRED TO IN ARTICLE 5(3)(D) AND ARTICLE 5(5A)(E) OF REGULATION (EEC) No 2092/91

a The restriction concerns only animal products. Preparations of micro-organisms and enzymes: Any preparations of micro-organisms and enzymes normally used as processing aids in food processing, with the exception of genetically modified micro-organisms and with the exception of enzymes derived from “genetically modified organisms” within the meaning of Directive 2001/18/EC.
b OJ L 330, 5.12.1998, p. 32.’
Name	Preparation of foodstuffs of plant origin	Preparation of foodstuffs of animal origin	Specific conditions
Water	X	X	Drinking water within the meaning of Council Directive 98/83/ECb
Calcium chloride	X		Coagulation agent
Calcium carbonate	X
Calcium hydroxide	X
Calcium sulphate	X		Coagulation agent
Magnesium chloride (or nigari)	X		Coagulation agent
Potassium carbonate	X		Drying of grapes
Sodium carbonate	X		Sugar(s) production
Citric acid	X		Oil production and hydrolysis of starch
Sodium hydroxide	X		Sugar(s) production Oil production from rape seed (Brassica spp)
Sulphuric acid	X		Sugar(s) production
Isopropanol (propanol-2-ol)	X		In the crystallisation process in sugar preparation; in due respect of the provisions of Council Directive 88/344/EEC, for a period expiring on 31/12/2006
Carbon dioxide	X	X
Nitrogen	X	X
Ethanol	X	X	Solvent
Tannic acid	X		Filtration aid
Egg white albumen	X
Casein	X
Gelatin	X
Isinglass	X
Vegetal oils	X	X	Greasing, releasing or anti-foaming agent
Silicon dioxide gel or colloïdal solution	X
Activated carbon	X
Talc	X
Bentonite	X	X	Sticking agent for meada
Kaolin	X	X	Propolisa
Diatomaceous earth	X
Perlite	X
Hazelnut shells	X
Rice meal	X
Beeswax	X		Releasing agent
Carnauba wax	X		Releasing agent

(1)

OJ L 179, 14.7.1999, p. 1.

(2)

OJ L 137, 25.5.2006, p. 9.’

(3)

OJ L 61, 18.3.1995, p. 1.’

(4)

OJ L 106, 17.4.2001, p. 1’.

(5)

OJ L 237, 10.9.1994, p. 13.’