TITLE IINTRODUCTORY PROVISIONSTITLE IICLASSIFICATION OF PRODUCTSCHAPTER IGeneral rulesCHAPTER IIChecks on conformity to marketing standardsSection 1General provisionsSection 2Conformity checks carried out by Member StatesSection 3Checks performed by third countriesSection 4Products intended for processingSection 5Method of inspectionSection 6CommunicationsTITLE IIIPRODUCER ORGANISATIONSCHAPTER IRequirements and recognitionSection 1DefinitionsSection 2Requirements applicable to producer organisationsSection 3Associations of producer organisationsSection 4Producer groupsCHAPTER IIOperational funds and operational programmesSection 1Value of marketed productionSection 2Operational FundsSection 3Operational ProgrammesSection 4AidCHAPTER IIICrisis prevention and management measuresSection 1General provisionsSection 2Market withdrawalsSection 3Green harvesting and non-harvestingSection 4Promotion and communicationSection 5TrainingSection 6Harvest insuranceSection 7Support for the administrative cost of setting up mutual fundsSection 8State aids for crisis prevention and management measuresCHAPTER IVNational Financial AssistanceCHAPTER VGeneral ProvisionsSection 1CommunicationsSection 2ChecksSection 3SanctionsSection 4Monitoring and evaluation of operational programmes and of national strategiesCHAPTER VIExtension of rules to producers of an economic areaTITLE IVTRADE WITH THIRD COUNTRIESCHAPTER IImport licencesCHAPTER IIImport duties and entry price systemSection 1Entry price systemSection 2Additional import dutiesTITLE VGENERAL, REPEALING, TRANSITIONAL AND FINAL PROVISIONSPART AGENERAL MARKETING STANDARD1.Minimum quality requirements 2.Minimum maturity requirements 3.Tolerance 4.Marking of origin of produce PART BSPECIFIC MARKETING STANDARDSPART 1:MARKETING STANDARD FOR APPLESI.DEFINITION OF PRODUCE II.PROVISIONS CONCERNING QUALITY A.Minimum requirements B.Classification (i)‘Extra’ class (ii)Class I (iii)Class II III.PROVISIONS CONCERNING SIZING IV.PROVISIONS CONCERNING TOLERANCES A.Quality tolerances (i)‘Extra’ class (ii)Class I (iii)Class II B.Size tolerances V.PROVISIONS CONCERNING PRESENTATION A.Uniformity B.Packaging C.Presentation VI.PROVISIONS CONCERNING MARKING A.Identification B.Nature of produce C.Origin of produce D.Commercial specifications E.Official control mark (optional) Appendix 1.Colouring criteria, colouring groups and codes 2.Russeting criteria 3.Non-exhaustive list of apple varieties classified according to their colouring...PART 2:MARKETING STANDARD FOR CITRUS FRUITSI.DEFINITION OF PRODUCE II.PROVISIONS CONCERNING QUALITY A.Minimum requirements B.Maturity requirements (i)Lemons (ii)Mandarins (iii)Oranges C.Classification (i)‘Extra’ Class (ii)Class I (iii)Class II III.PROVISIONS CONCERNING SIZING A.Minimum size B.Size scales C.Uniformity IV.PROVISIONS CONCERNING TOLERANCES A.Quality tolerances (i)‘Extra’ Class (ii)Class I (iii)Class II B.Size tolerances V.PROVISIONS CONCERNING PRESENTATION A.Uniformity B.Packaging C.Presentation VI.PROVISIONS CONCERNING MARKING A.Identification B.Nature of produce C.Origin of produce D.Commercial specifications E.Official control mark (optional) PART 3:MARKETING STANDARD FOR KIWIFRUITSI.DEFINITION OF PRODUCE II.PROVISIONS CONCERNING QUALITY A.Minimum quality requirements B.Minimum maturity requirements C.Classification (i)Extra Class (ii)Class I (iii)Class II III.PROVISIONS CONCERNING SIZING IV.PROVISIONS CONCERNING TOLERANCES A.Quality tolerances (i)Extra Class (ii)Class I (iii)Class II B.Size tolerances V.PROVISIONS CONCERNING PRESENTATION A.Uniformity B.Packaging C.Presentation VI.PROVISIONS CONCERNING MARKING A.Identification B.Nature of produce C.Origin of produce D.Commercial specifications E.Official control mark (optional) PART 4:MARKETING STANDARD FOR LETTUCES, CURLED-LEAVED ENDIVES AND BROAD-LEAVED (BATAVIAN) ENDIVESI.DEFINITION OF PRODUCE II.PROVISIONS CONCERNING QUALITY A.Minimum requirements B.Classification (i)Class I (ii)Class II III.PROVISIONS CONCERNING SIZING A.Minimum weight B.Uniformity (a)Lettuces (b)Curled-leaved and broad-leaved (Batavian) endives IV.PROVISIONS CONCERNING TOLERANCES A.Quality tolerances (i)Class I (ii)Class II B.Size tolerances V.PROVISIONS CONCERNING PRESENTATION A.Uniformity B.Packaging VI.PROVISIONS CONCERNING MARKING A.Identification B.Nature of produce C.Origin of produce D.Commercial specifications E.Official control mark (optional) PART 5:MARKETING STANDARD FOR PEACHES AND NECTARINESI.DEFINITION OF PRODUCE II.PROVISIONS CONCERNING QUALITY A.Minimum quality requirements B.Minimum maturity requirements C.Classification (i)‘Extra’ class (ii)Class I (iii)Class II III.PROVISIONS CONCERNING SIZING IV.PROVISIONS CONCERNING TOLERANCES A.Quality tolerances (i)‘Extra’ class (ii)Class I (iii)Class II B.Size tolerances V.PROVISIONS CONCERNING PRESENTATION A.Uniformity B.Packaging C.Presentation VI.PROVISIONS CONCERNING MARKING A.Identification B.Nature of produce C.Origin of produce D.Commercial specifications E.Official control mark (optional) PART 6:MARKETING STANDARD FOR PEARSI.DEFINITION OF PRODUCE II.PROVISIONS CONCERNING QUALITY A.Minimum requirements B.Classification (i)‘Extra’ Class (ii)Class I (iii)Class II III.PROVISIONS CONCERNING SIZING IV.PROVISIONS CONCERNING TOLERANCES A.Quality tolerances (i)‘Extra’ Class (ii)Class I (iii)Class II B.Size tolerances V.PROVISIONS CONCERNING PRESENTATION A.Uniformity B.Packaging VI.PROVISIONS CONCERNING MARKING A.Identification B.Nature of produce C.Origin of produce D.Commercial specifications E.Official control mark (optional) Appendix Size criteria for pears Non-exhaustive list of large fruited and summer pear varieties PART 7:MARKETING STANDARD FOR STRAWBERRIESI.DEFINITION OF PRODUCE II.PROVISIONS CONCERNING QUALITY A.Minimum requirements B.Classification (i)‘Extra’ Class (ii)Class I (iii)Class II III.PROVISIONS CONCERNING SIZING IV.PROVISIONS CONCERNING TOLERANCES A.Quality tolerances (i)‘Extra’ Class (ii)Class I (iii)Class II B.Size tolerances V.PROVISIONS CONCERNING PRESENTATION A.Uniformity B.Packaging VI.PROVISIONS CONCERNING MARKING A.Identification B.Nature of produce C.Origin of produce D.Commercial specifications E.Official control mark (optional) PART 8:MARKETING STANDARD FOR SWEET PEPPERSI.DEFINITION OF PRODUCE II.PROVISIONS CONCERNING QUALITY A.Minimum requirements B.Classification (i)Class I (ii)Class II III.PROVISIONS CONCERNING SIZING IV.PROVISIONS CONCERNING TOLERANCES A.Quality tolerances (i)Class I (ii)Class II B.Size tolerances (i)Class I (ii)Class II V.PROVISIONS CONCERNING PRESENTATION A.Uniformity B.Packaging VI.PROVISIONS CONCERNING MARKING A.Identification B.Nature of produce C.Origin of produce D.Commercial specifications E.Official control mark (optional) PART 9:MARKETING STANDARD FOR TABLE GRAPESI.DEFINITION OF PRODUCE II.PROVISIONS CONCERNING QUALITY A.Minimum requirements B.Classification i)‘Extra’ class ii)Class I iii)Class II III.PROVISIONS CONCERNIG SIZING IV.PROVISIONS CONCERNING TOLERANCES A.Quality tolerances i)‘Extra’ class ii)Class I iii)Class II B.Size tolerances i)‘Extra’ Class and Class I ii)Class II iii)‘Extra’ class and Classes I and II V.PROVISIONS CONCERNING PRESENTATION A.Uniformity B.Packaging VI.PROVISIONS CONCERNING MARKING A.Identification B.Nature of produce C.Origin of produce D.Commercial specifications E.Official control mark (optional) Appendix PART 10:MARKETING STANDARD FOR TOMATOESI.DEFINITION OF PRODUCE II.PROVISIONS CONCERNING QUALITY A.Minimum requirements B.Classification (i)‘Extra’ Class (ii)Class I (iii)Class II III.PROVISIONS CONCERNING SIZING IV.PROVISIONS CONCERNING TOLERANCES A.Quality tolerances (i)‘Extra’ Class (ii)Class I (iii)Class II B.Size tolerances V.PROVISIONS CONCERNING PRESENTATION A.Uniformity B.Packaging VI.PROVISIONS CONCERNING MARKING A.Identification B.Nature of produce C.Origin of produce D.Commercial specifications E.Official control mark (optional) PART A:LIST OF COUNTRIES AND PRODUCTS CONCERNED PART B:DETAILS OF OFFICIAL AUTHORITIES AND INSPECTION BODIES PART C:MODELS FOR CERTIFICATES 1.DEFINITIONS 1.1.Package 1.2.Sales package 1.2a.Pre-packages 1.3.Consignment 1.4.Lot 1.5.Sampling 1.6.Primary sample 1.7.Bulk sample 1.8.Secondary sample 1.9.Composite sample (dry and dried produce only) 1.10.Reduced sample 2.IMPLEMENTATION OF CONFORMITY CHECK 2.1.General remark 2.2.Place of control 2.3.Identification of lots and/or getting a general impression of the...2.4.Presentation of produce 2.5.Physical check 2.6.Control of produce 2.7.Report of control results 2.8.Decline in value by conformity check 1.Duration of the national strategy 2.. . . . . . . . . ....2.1.Analysis of the situation 2.2.The strategy chosen to meet strengths and weaknesses 2.3.Impact from the previous operational programmes (when available) 3.Objectives of operational programmes and instruments, performance indicators 3.1.Requirements concerning all or several types of actions 3.2.Specific information required for types of actions (to be filled...3.2.1.Actions aimed at planning of production (non exhaustive list) 3.2.1.1.Acquisition of fixed assets 3.2.1.2.Other actions 3.2.2.Actions aimed at improving or maintaining product quality (non exhaustive...3.2.2.1.Acquisition of fixed assets 3.2.2.2.Other actions 3.2.3.Actions aimed at improving marketing (non exhaustive list) 3.2.3.1.Acquisition of fixed assets 3.2.3.2.Other types of actions including promotion and communication activities other...3.2.4.Research and experimental production (non exhaustive list) 3.2.4.1.Acquisition of fixed assets 3.2.4.2.Other types of actions 3.2.5.Training types of actions (other than in relation to crisis...3.2.6.Crisis prevention and management measures 3.2.7.Environmental types of actions (non exhaustive list) 3.2.7.1.Acquisition of fixed assets 3.2.7.2.Other types of actions 3.2.8.Other types of actions (non exhaustive list) 3.2.8.1.Acquisition of fixed assets 3.2.8.2.Other actions 4.Designation of competent authorities and bodies responsible 5.A description of the monitoring and evaluation systems 5.1.Assessment of the operational programmes and reporting obligations for producer...5.2.Monitoring and evaluation of the national strategy 1.General production costs and in particular; plant protection products, including...2.Administrative and personnel costs with the exception of expenditure relating...3.. . . . . . . . . ....4.. . . . . . . . . ....5.. . . . . . . . . ....6.. . . . . . . . . ....7.. . . . . . . . . ....8.. . . . . . . . . ....9.. . . . . . . . . ....10.. . . . . . . . . ....11.. . . . . . . . . ....12.. . . . . . . . . ....13.. . . . . . . . . ....14.. . . . . . . . . ....15.Promotion of individual commercial labels or containing geographic references except:...16.. . . . . . . . . ....17.. . . . . . . . . ....18.. . . . . . . . . ....19.. . . . . . . . . ....20.. . . . . . . . . ....21.. . . . . . . . . ....22.. . . . . . . . . ....23.. . . . . . . . . ....1.Products shall be: 2.. . . . . . . . . ....3.. . . . . . . . . ....PART A
SORTING AND PACKING COSTS REFERRED TO IN ARTICLE 83(1)
PART B
STATEMENT FOR PACKAGING OF PRODUCTS REFERRED TO IN ARTICLE 83(2)
PART A —INFORMATION FOR MARKET MANAGEMENT 1.Administrative information 2.Information related to expenditures 3.Information on the implementation of the national strategy: 4.. . . . . . . . . ....PART B —INFORMATION FOR THE CLEARANCE OF ACCOUNTS 5.Information on checks and sanctions:
Commission Regulation (EC) No 1580/2007
of 21 December 2007
laying down implementing rules of Council Regulations (EC) No 2200/96, (EC) No 2201/96 and (EC) No 1182/2007 in the fruit and vegetable sector (repealed)
F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Annotations:
Amendments (Textual)
Repealed by Commission Implementing Regulation (EU) No 543/2011 of 7 June 2011 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 in respect of the fruit and vegetables and processed fruit and vegetables sectors.