ANNEX ILIST OF PRODUCTS REFERRED TO IN ARTICLE 1(1)

Part I: Cereals

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:

1702 30 91

– – – –

In the form of white crystalline powder, whether or not agglomerated

1702 30 99

– – – –

Other

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

– –

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 products77 except preparations and feedingstuffs containing 50 % or more by weight of milk products

ex 2309 90

Other:

2309 90 20

–

Products referred to in additional note 5 to Chapter 23 of the Combined Nomenclature

–

Other, including premixes:

2309 90 31

2309 90 33

2309 90 41

2309 90 43

2309 90 51

2309 90 53

– –

Other, containing starch, glucose, glucose syrup, maltodextrine syrup of subheadings 1702 30 51 to 1702 30 99, 1702 40 90, 1702 90 50 and 2106 90 55, or milk products77, excluding preparations and feedingstuffs containing 50 % or more by weight of milk products

For the purposes of this subheading ‘milk products’ means products falling within headings 0401 to 0406 as well as subheadings 1702 11, 1702 19 and 2106 90 51.

Part II: Rice

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

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

1702 60 95 and

1702 90 99

Other sugars in solid form and sugar syrups, not containing added flavouring or colouring matter, but not including lactose, glucose, maltodextrine and isoglucose

1702 90 60

Artificial honey, whether or not mixed with natural honey

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

Part IV: Dried fodder

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

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

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

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:

CN code

Description

1302 13 00

Vegetable saps and extracts of hops

Part VII: Olive oil and table olives

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

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

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

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 ex 2001 90 99

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, ex 2007 99 57 and ex 2007 99 98

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

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

ex 2007 99 57

ex 2007 99 98

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

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

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

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

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

0206 10 91

0206 10 99

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

1602 50 31 to

1602 50 80

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

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

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

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

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

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)

1602 20 11

Goose or duck livers, otherwise prepared or preserved

1602 20 19

1602 31

Meat or meat offal of poultry of heading 0105, otherwise prepared or preserved

1602 32

1602 39

Part XXI: Other products

Annotations:
Amendments (Textual)

CN code

Description

ex 0101

Live horses, asses, mules and hinnies:

0101 10

–

Pure-bred breeding animals:

0101 10 10

– –

Horses78

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 animals79

–

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 products80

–

Of bovine animals, frozen:

ex 0206 22 00

– –

Livers:

– – –

For the manufacture of pharmaceutical products80

ex 0206 29

– –

Other:

0206 29 10

– – –

For the manufacture of pharmaceutical products80

ex 0206 30 00

–

Of swine, fresh or chilled:

– –

For the manufacture of pharmaceutical products80

– –

Other:

– – –

other than of domestic swine

–

Of swine, frozen:

ex 0206 41 00

– –

Livers:

– – –

For the manufacture of pharmaceutical products80

– – –

Other:

– – – –

other than of domestic swine

ex 0206 49

– –

Other:

ex 0206 49 20

– – –

Of domestic swine:

– – – –

For the manufacture of pharmaceutical products80

0206 49 80

– – –

Other

ex 0206 80

–

Other, fresh or chilled:

0206 80 10

– –

For the manufacture of pharmaceutical products80

– –

Other:

0206 80 91

– – –

Of horses, asses, mules and hinnies

ex 0206 90

–

Other, frozen:

0206 90 10

– –

For the manufacture of pharmaceutical products80

– –

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 consumption81

ex 0408 19

– –

Other:

0408 19 20

– – –

Unfit for human consumption81

–

Other:

ex 0408 91

– –

Dried:

0408 91 20

– – –

Unfit for human consumption81

ex 0408 99

– –

Other:

0408 99 20

– – –

Unfit for human consumption81

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:

F50511 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 dyes80

0709 60 95

– – –

For the industrial manufacture of essential oils or resinoids80

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

F4Plants 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 waste80

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 consumption80

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

1602 90 41

– – –

Of reindeer

– – –

Other:

– – – –

Other than containing the meat or meat offal of domestic swine:

– – – – –

Other than containing bovine meat or meat offal:

1602 90 98

– – – – – –

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

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)).

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)).

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).

Entry under this subheading is subject to conditions laid down in paragraph F of Section II of the preliminary provisions of the Combined Nomenclature.

ANNEX IILIST OF PRODUCTS REFERRED TO IN ARTICLE 1(3)

Part I: Ethyl alcohol of agricultural origin

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

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.

Part II: Apiculture products

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

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 IIIDEFINITIONS REFERRED TO IN ARTICLE 2(1)

Part I: Definitions concerning the rice sector

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:

  1. 1.
    1. a)

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

    2. (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’.

    3. (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.

    4. (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. 2.
    1. (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.

    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.

    3. (c)

      ‘Long grain rice’ means:

      1. (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;

      2. (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.

    4. (d)

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

      1. (i)

        take a sample representative of the batch;

      2. (ii)

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

      3. (iii)

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

      4. (iv)

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

  3. 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:

  1. A.

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

  2. B.

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

  3. 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.

  4. D.

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

  5. 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.

  6. F.

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

  7. G.

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

  8. 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.

  9. 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.

  10. 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.

  11. 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

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;

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;

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;

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;

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;

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);

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);

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);

9.

‘quota beet’ means all sugar beet processed into quota sugar;

10.

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

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

  1. (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;

  2. (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;

  3. (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;

  4. (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:

  • 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 India82;

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

  • 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

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;

2.

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

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;

4.

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

5.

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

Part IV: Definitions concerning the beef and veal sector

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;

2.

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

Part V: Definitions concerning the milk and milk products sector

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.

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

  1. (a)

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

  2. (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

1.

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

2.

‘eggs for hatching’ means poultry eggs for hatching;

3.

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

4.

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

Part VII: Definitions concerning the poultrymeat sector

1.

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

2.

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

3.

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

4.‘derived products’ means the following:

  1. (a)

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

  2. (b)

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

  3. (c)

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

  4. (d)

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

  5. (e)

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

  6. (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

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.

The main types of honey are as follows:

  1. (a)

    according to origin:

    1. (i)

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

    2. (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;

  2. (b)

    according to mode of production and/or presentation:

    1. (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;

    2. (iv)

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

    3. (v)

      drained honey: honey obtained by draining decapped broodless combs;

    4. (vi)

      extracted honey: honey obtained by centrifuging decapped broodless combs;

    5. (vii)

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

    6. (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:

  1. (a)

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

  2. (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.

ANNEX IVSTANDARD QUALITY OF RICE AND SUGAR

A.Standard quality for paddy rice

Paddy rice of standard quality shall:

  1. (a)

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

  2. (b)

    contain a moisture content of maximum 13 %;

  3. (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

I.Standard quality for sugar beet

Standard quality beet shall:

  1. (a)

    be of sound and fair merchantable quality;

  2. (b)

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

II.Standard quality for white sugar

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

  1. (a)

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

  2. (b)

    minimum polarisation: 99,7;

  3. (c)

    maximum moisture content: 0,06 %;

  4. (d)

    maximum invert sugar content: 0,04 %;

  5. (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:

  1. (a)

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

  2. (b)

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

  3. (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.

III.Standard quality for raw sugar

1.

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

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

  1. (a)

    its percentage ash content multiplied by four;

  2. (b)

    its percentage invert sugar content multiplied by two;

  3. (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.

ANNEX VCOMMUNITY SCALES FOR THE CLASSIFICATION OF CARCASSES REFERRED TO IN ARTICLE 42

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

I.Definitions

The following definitions shall apply:

  1. 1.

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

  2. 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

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

The carcasses shall be classified by successive assessment of:

  1. 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. 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

Carcasses and half-carcasses shall be presented:

  1. 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. 2.

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

  3. 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

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 origin83 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 consumption84 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

I.Definition

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

II.Classification

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

Classes

Lean meat as percentage of carcass weight

S

60 or more85

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

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.

III.Presentation

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. 1.

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

  2. 2.

    if technical requirements warrant it,

  3. 3.

    if carcasses are dehided in a uniform manner.

IV.Lean-meat content

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.

2.

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

V.Identification of carcasses

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

I.Definition

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

II.Categories

The carcasses shall be divided into the following categories:

A

carcasses of sheep under 12 months old,

B

carcasses of other sheep.

III.Classification

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’.

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:

  1. (a)

    carcass weight,

  2. (b)

    colour of meat,

  3. (c)

    fat cover.

IV.Presentation

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

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

F2ANNEX VINATIONAL AND REGIONAL QUOTAS

from the 2008/09 marketing year onwards

Annotations:
Amendments (Textual)

(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

630 586,2

123 423,4

France (metropolitan)

2 956 786,7

0

French overseas departments

480 244,5

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

15 879,0

Slovenia

0

Slovakia

112 319,5

68 094,5

Finland

80 999,0

0

Sweden

293 186,0

United Kingdom

1 056 474,0

43 591,6

TOTAL

13 468 847,2

819 524,6

0

ANNEX VIISUPPLEMENTARY QUOTAS FOR ISOGLUCOSE REFERRED TO IN ARTICLE 58(2)

Member State

Additional quota (tonnes)

Italy

60 000

Lithuania

8 000

Sweden

35 000

F3ANNEX VIIaCALCULATION OF THE PERCENTAGE TO BE ESTABLISHED IN ACCORDANCE WITH THE SECOND SUBPARAGRAPH OF ARTICLE 59(2)

Annotations:
Amendments (Textual)

1.

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

  1. (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;

  2. (b)

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

  3. (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].

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

ANNEX VIIbCALCULATION 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:

  1. (a)

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

  2. (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;

  3. (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;

  4. (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].

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

ANNEX VIIcCALCULATION 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:

  1. (a)

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

  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;

  3. (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).

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

ANNEX VIIIDETAILED RULES ON TRANSFERS OF SUGAR OR ISOGLUCOSE QUOTAS IN ACCORDANCE WITH ARTICLE 60

I

For the purposes of this Annex:

  1. (a)

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

  2. (b)

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

  3. (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;

  4. (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

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:

  1. (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;

  2. (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;

  3. (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.

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

  1. (a)

    a sugar-producing undertaking;

  2. (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.

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.

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.

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.

III

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

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

  1. (a)

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

  2. (b)

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

  3. (c)

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

V

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.

F4VI

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

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 IXNATIONAL QUOTAS AND RESTRUCTURING RESERVE QUANTITIES REFERRED TO IN ARTICLE 66

F61.National quotas

Member State

Quantity (tonnes)

Belgium

3 427 288,74

Bulgaria

998 580,0

Czech Republic

2 792 689,62

Denmark

4 612 619,52

Germany

28 847 420,391

Estonia

659 295,36

Ireland

5 503 679,28

Greece

836 923,26

Spain

6 239 289,0

France

25 091 321,7

Italy

10 740 661,2

Cyprus

148 104,0

Latvia

743 220,96

Lithuania

1 738 935,78

Luxembourg

278 545,68

Hungary

2 029 861,2

Malta

49 671,96

Netherlands

11 465 630,28

Austria

2 847 478,469

Poland

9 567 745,86

Portugal

1 987 521,0

Romania

3 118 140,0

Slovenia

588 170,76

Slovakia

1 061 603,76

Finland

2 491 930,71

Sweden

3 419 595,9

United Kingdom

15 125 168,94

2.Special restructuring reserve quantities

Member State

Tonnes

Bulgaria

39 180

Romania

188 400

ANNEX XREFERENCE 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

ANNEX XI

F1A.I.Apportionment of the maximum guaranteed quantity for long flax fibre among the Member States referred to in Article 94(1):

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

A.II.Apportionment of the maximum guaranteed quantity for the marketing year 2008/2009 for short flax and hemp fibre among the Member States referred to in Article 94(1a)

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

  1. (a)

    national guaranteed quantities for the following Member States:

    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

    Hungary86

    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

    The national guaranteed quantity fixed for Hungary concerns hemp fibre only.

  2. (b)

    5 000 tonnes to be apportioned in national guaranteed quantities for the marketing year 2008/2009 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).

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

Zone I

1.

The territory of the Netherlands;

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.

Zone II

1.

Areas of Belgium other than those included in Zone I;

2.the following areas of France:

  • 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

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

F3ANNEX XIaMARKETING OF THE MEAT OF BOVINE ANIMALS AGED 12 MONTHS OR LESS IN ACCORDANCE WITH ARTICLE 113B

I.Definition

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

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:

  1. (A)

    Category V: bovine animals aged 8 months or less

    Category identification letter: V;

  2. (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 products87.

III.Sales descriptions

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.

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:

  1. (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

  2. (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.

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.

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

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:

  1. (a)

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

  2. (b)

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

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.

V.Optional information on the label

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

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:

  1. (a)

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

  2. (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;

  3. (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

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.

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 rules88.

3.

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

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.

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.

VIII.Meat imported from third countries

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.

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).

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.

IX.Penalties

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.

ANNEX XIIDEFINITIONS AND DESIGNATIONS IN RESPECT OF MILK AND MILK PRODUCTS REFERRED TO IN ARTICLE 114(1)

I.Definitions

For the purposes of this Annex:

  1. (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;

  2. (b)

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

II.Use of the term ‘milk’

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

However, the term ‘milk’ may be used:

  1. (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;

  2. (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.

The following shall be reserved exclusively for milk products.

  1. (a)

    the following designations:

    1. (i)

      whey,

    2. (ii)

      cream,

    3. (iii)

      butter,

    4. (iv)

      buttermilk,

    5. (v)

      butteroil,

    6. (vi)

      caseins,

    7. (vii)

      anhydrous milkfat (AMF),

    8. (viii)

      cheese,

    9. (ix)

      yogurt,

    10. (x)

      kephir,

    11. (xi)

      koumiss,

    12. (xii)

      viili/fil,

    13. (xiii)

      smetana,

    14. (xiv)

      fil;

  2. (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 foodstuffs89, 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.

4.

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

III.Use of designations in respect of competing products

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.

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 advertising90 or any form of presentation, may be used which claims, implies or suggests that the product is a dairy product.

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

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).

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.

ANNEX XIIIMARKETING OF MILK FOR HUMAN CONSUMPTION REFERRED TO IN ARTICLE 114(2)

I.Definitions

For the purposes of this Annex:

  1. (a)

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

  2. (b)

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

  3. (c)

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

  4. (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

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.

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.

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.

III.Drinking milk

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

  1. (a)

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

  2. (b)

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

    1. (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;

    2. (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);

  3. (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);

  4. (d)

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

F3Heat-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:

  1. (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;

  2. (b)

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

  3. (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 foodstuffs91. 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:

  1. (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;

  2. (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;

  3. (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

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.

VI.Controls and penalties and their reporting

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 XIVMARKETING 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

I.Scope

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.

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:

  1. (a)

    on the production site, or

  2. (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

1.Eggs shall be graded by quality as follows:

  • 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.

3.

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

III.Marking of eggs

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

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.

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.

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

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.

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.

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’.

B.Marketing standards for poultrymeat

I.Scope

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 by way of business or trade, of certain types and presentations of poultrymeat of the following species as set out to in Part XX of Annex I:

  • Gallus domesticus,

  • ducks,

  • geese,

  • turkeys,

  • guinea fowls.

2.This Part shall not apply:

  1. (a)

    to poultrymeat for export from the Community;

  2. (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 origin92.

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.

II.Definitions

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

  1. 1.

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

  2. 2.

    ‘fresh poultrymeat’ means poultrymeat not stiffened by the cooling process, which is to be kept at a temperature not below - 2 oC and not higher than 4 oC at any time. However, Member States may fix different temperature requirements for the cutting and storage of fresh poultrymeat performed in retail shops or in premises adjacent to sales points, where the cutting and storage are performed solely for the purpose of supplying the consumer directly on the spot;

  3. 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 oC at any time. Certain tolerances may, however, be fixed by the Commission;

  4. 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 consumption93.

III.Quality and weight grading

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.

Class A shall be subdivided into A 1 and A 2 in accordance with criteria to be determined by the Commission.

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

2.Poultrymeat shall be marketed in one of the following conditions:

  • fresh,

  • frozen, or

  • quick-frozen.

3.

Prepackaged frozen or quick-frozen poultrymeat may be classified by weight category.

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

I.Scope

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.

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.

II.Marking and packing of eggs for hatching

1.

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

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.

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.

III.Packing of chicks

1.

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

2.

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

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.

ANNEX XVMARKETING STANDARDS APPLYING TO SPREADABLE FATS REFERRED TO IN ARTICLE 115

I.Sales descriptions

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.

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.

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

However, this paragraph shall not apply to:

  1. (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;

  2. (b)

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

II.Labelling and presentation

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:

  1. (a)

    the sales description as defined in the Appendix;

  2. (b)

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

  3. (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;

  4. (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.

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 guaranteed94.

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 foodstuffs95.

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.

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.

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.

III.Terminology

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.

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.

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

  1. (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 %;

  2. (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

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.

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.

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.

V.Imported products

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

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

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 butter96

The product with a milk-fat content of not less than 60 % but not more than 62 %.

3.

Half fat butter97

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 margarine98

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 margarine99

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 blend100

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 blend101

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 %.

corresponding to ‘smør 60’ in Danish.

corresponding to ‘smør 40’ in Danish.

corresponding to ‘margarine 60’ in Danish.

corresponding to ‘margarine 60’ in Danish.

corresponding to ‘blandingsprodukt 60’ in Danish.

corresponding to ‘blandingsprodukt 40’ in Danish.

Note

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

ANNEX XVIDESCRIPTIONS AND DEFINITIONS OF OLIVE OIL AND OLIVE POMAGE OILS REFERRED TO IN ARTICLE 118

1.VIRGIN OLIVE OILS

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:

  1. (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.

  2. (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.

  3. (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

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

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

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

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

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.

F3ANNEX XVIaEXHAUSTIVE LIST OF RULES THAT MAY BE EXTENDED TO NON-MEMBER PRODUCERS PURSUANT TO ARTICLE 125F AND ARTICLE 125L

1.Rules on production information

  1. (a)

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

  2. (b)

    notification of sowings and plantings;

  3. (c)

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

  4. (d)

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

  5. (e)

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

  6. (f)

    information on storage capacities.

2.Production rules

  1. (a)

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

  2. (b)

    thinning in orchards.

3.Marketing rules

  1. (a)

    specified dates for commencement of cropping, staggering of marketing;

  2. (b)

    minimum quality and size requirements;

  3. (c)

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

  4. (d)

    indication of product origin.

4.Rules on the protection of the environment

  1. (a)

    use of fertiliser and manure;

  2. (b)

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

  3. (c)

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

  4. (d)

    rules on disposal of by-products and used material;

  5. (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).

ANNEX XVIIIMPORT DUTIES FOR RICE REFERRED TO IN ARTICLES 137 AND 139

1.Import duties for husked rice

  1. (a)

    EUR 30 per tonne in the following cases:

    1. (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 %;

    2. (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 %;

  2. (b)

    EUR 42,5 per tonne in the following cases:

    1. (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 %;

    2. (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 %;

  3. (c)

    EUR 65 per tonne in the following cases:

    1. (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 %;

    2. (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

  1. (a)

    EUR 175 per tonne in the following cases:

    1. (i)

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

    2. (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;

  2. (b)

    EUR 145 per tonne in the following cases:

    1. (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;

    2. (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 XVIIIVARIETIES 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 XIXSTATES 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 XXLIST 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

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

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

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

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

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 XXILIST 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 XXIICORRELATION TABLES REFERRED TO IN ARTICLE 202

1.Regulation (EEC) No 234/68

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

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

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

Regulation (EEC) No 2759/75

This Regulation

Article 1

Article 1(1)(q)

Article 2

Article 54

F4Article 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

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

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

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

Regulation (EEC) No 707/76

This Regulation

Article 1

Article 122

Article 2 and 3

Article 127

9.Regulation (EEC) No 1055/77

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

Regulation (EEC) No 2931/79

This Regulation

Article 1

Article 172

11.Regulation (EEC) No 3220/84

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

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

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

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

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

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

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

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

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

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

21.Regulation (EC) No 2991/94

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

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

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

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

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

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

—

F4Article 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

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

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

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

Regulation (EC) No 2529/2001

This Regulation

Article 1

Article 1(1)(r)

Article 2

Article 54

F4Article 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

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

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

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

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

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

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

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

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

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

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

F3Article 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

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

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

Regulation (EC) No 1184/2006

This Regulation

Article 1

Article 175

Article 2

Article 176

Article 3

—

44.Regulation (EC) No 1544/2006

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

—

F345.

Regulation (EC) No 700/2007

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

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)