‘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, 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;
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.
‘Measurements of the grains’ means grain measurements are taken on wholly milled rice 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 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;
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;
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;
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.
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);
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.
‘cheese’ means products covered by CN code 0406 and manufactured within the Community territory;
‘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.
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 products falling within CN codes 1602 20 11 and 1602 20 19.
The main types of honey are as follows:
according to origin:
blossom honey or nectar honey: honey obtained from the nectar of plants;
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;
according to mode of production and/or presentation:
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;
chunk honey or cut comb in honey: honey which contains one or more pieces of comb honey;
drained honey: honey obtained by draining decapped broodless combs;
extracted honey: honey obtained by centrifuging decapped broodless combs;
pressed honey: honey obtained by pressing broodless combs with or without the application of moderate heat not exceeding 45 oC;
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:
suitable for industrial uses or as an ingredient in other foodstuffs which are then processed and
may:
have a foreign taste or odour, or
have begun to ferment or have fermented, or
have been overheated.