SCHEDULE 2CONTROL OF FEED MATERIALS

PART IINON-EXCLUSIVE LIST OF THE MAIN FEED MATERIALS

INTRODUCTORY NOTES

Feed materials are listed and named in this Part according to the following criteria:

  • the origin of the product/by-product used, for example vegetable, animal, mineral,

  • the part of the product/by-product used, for example whole, seeds, tubers, bones,

  • the processing to which the product/by-product has been subjected, for example decortication, extraction, heating and/or the resulting product/by-product, for example flakes, bran, pulp, fat.

  • the maturity of the product/by-product and/or the quality of the product/by-product, for example “low in glocosinolate”, “rich in fat”, “low in sugar”.

    1.CEREAL, GRAINS, THEIR PRODUCTS AND BY-PRODUCTS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    1.01

    Oats

    Grains of Avena sativa L. and other cultivars of oats.

    1.02

    Oat flakes

    Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks.

    Starch

    1.03

    Oat middlings

    By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.

    Fibre

    1.04

    Oat hulls and bran

    By-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran.

    Fibre

    1.05

    Barley

    Grains of Hordeum vulgare L.

    1.06

    Barley middlings

    By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour.

    Fibre

    1.07

    Barley protein

    Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation.

    Protein

    Starch

    1.08

    Rice, broken

    By-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains.

    Starch

    1.09

    Rice bran (brown)

    By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.

    Fibre

    1.10

    Rice bran (white)

    By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.

    Fibre

    1.11

    Rice bran with calcium carbonate

    By-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing process.

    Fibre

    Calcium carbonate

    1.12

    Fodder meal of parboiled rice

    By-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing process.

    Fibre

    Calcium carbonate

    1.13

    Ground fodder rice

    Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spotted.

    Starch

    1.14

    Rice germ expeller

    By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere.

    Protein

    Fat

    Fibre

    1.15

    Rice germ, extracted

    By-product of oil manufacture obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere.

    Protein

    1.16

    Rice starch

    Technically pure rice starch.

    Starch

    1.17

    Millet

    Grains of Panicum miliaceum L.

    1.18

    Rye

    Grains of Secale cereale L.

    1.19

    Rye Middlings(1)

    By-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste.

    Starch

    1.20

    Rye feed

    By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran.

    Starch

    1.21

    Rye bran

    By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed.

    Fibre

    1.22

    Sorghum

    Grains of Sorghum bicolor (L.) Moench s.l.

    1.23

    Wheat

    Grains of Triticum aestivum (L.), Triticum durum Desf. and other cultivars of wheat.

    1.24

    Wheat middlings(2)

    By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain waste.

    Starch

    1.25

    Wheat feed

    By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran.

    Fibre

    1.26

    Wheat Bran(3)

    By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed.

    Fibre

    1.27

    Wheat germ

    By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere.

    Protein

    Fat

    1.28

    Wheat gluten

    Dried By-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch.

    Protein

    1.29

    Wheat gluten feed

    By-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as a very small amount of residues of the starch hydrolysis process may be added.

    Protein

    Starch

    1.30

    Wheat starch

    Technically pure starch obtained from wheat.

    Starch

    1.31

    Pre-gelatinised wheat starch

    Product consisting of wheat starch largely expanded by heat treatment.

    Starch

    1.32

    Spelt

    Grains of spelt Triticum spelta L., Tricicum dioccum Schrank, Triticum monococcum.

    1.33

    Triticale

    Grains of Triticum X Secale hybrid.

    1.34

    Maize

    Grains of Zea mays L.

    1.35

    Maize middlings(4)

    By-product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran.

    Fibre

    1.36

    Maize bran

    By-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles.

    Fibre

    1.37

    Maize germ expeller

    By-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere.

    Protein

    Fat

    1.38

    Maize germ, extracted

    By-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere.

    Protein

    1.39

    Maize gluten feed(5)

    By-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15% of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process.

    Protein

    Starch

    Fat, if > 4.5%

    1.40

    Maize gluten

    Dried By-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch.

    Protein

    1.41

    Maize starch

    Technically pure starch obtained from maize

    Starch

    1.42

    Pre-gelatinised maize starch(6)

    Product consisting of maize starch largely expanded by heat treatment.

    Starch

    1.43

    Malt culms

    By-product of malting, consisting mainly of dried rootlets of germinated cereals.

    Protein

    1.44

    Brewers'dried grains

    By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products.

    Protein

    1.45

    Distillers' dried grains(7)

    By-product of alcohol distilling obtained by drying solid residues of fermented grain.

    Protein

    1.46

    Distillers' dark grains(8)

    By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added.

    Protein

    (1)

    Products containing more than 40% starch may be qualified as “rich in starch”. They may be referred to in German as “Roggennachmehl”.

    (2)

    Products containing more than 40% starch may be qualified as “rich in starch”. They may be referred to in German as “Weizennachmehl”.

    (3)

    If this ingredient has been subjected to a finer milling the word “fine” may be added to the name or the name may be replaced by a corresponding denomination.

    (4)

    Products containing more than 40% starch may be named as “rich in starch”. They may be referred to in German as “Maisnachmehl”.

    (5)

    This name may be replaced by “corn gluten feed”.

    (6)

    This name may be replaced by “extruded maize starch”.

    (7)

    The name may be supplemented by the grain species.

    (8)

    This name may be replaced by “distillers dried grains and solubles”. The name may be supplemented by the grain species.

    2.OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    2.01

    Groundnut, partially decorticated, expeller

    By-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum fibre content 16% in the dry matter)

    Protein

    Fat

    Fibre

    2.02

    Groundnut, partially decorticated, extracted

    By-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum fibre content 16% in the dry matter)

    Protein

    Fibre

    2.03

    Groundnut, decorticated, expeller

    By-product of oil manufacture, obtained by pressing of decorticated groundnuts

    Protein

    Fat

    Fibre

    2.04

    Groundnut, decorticated, extracted

    By-product of oil manufacture, obtained by extraction of decorticated groundnuts

    Protein

    Fibre

    2.05

    Rape seed(1)

    Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. Var. Glauca (Roxb.) O.E. Schulz and of rape Brassica napa ssp. oleifera (Metzg). Sinsk. (Minimum botanical purity 94%).

    2.06

    Rape seed, expeller(1)

    By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%).

    Protein

    Fat

    Fibre

    2.07

    Rape seed, extracted(1)

    By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)

    Protein

    2.08

    Rape seed hulls

    By-product obtained during dehulling of rape seeds

    Fibre

    2.09

    Safflower seed, partially decorticated, extracted

    By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.

    Protein

    Fibre

    2.10

    Copra expeller

    By-product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.

    Protein

    Fat

    Fibre

    2.11

    Copra, extracted

    By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm.

    Protein

    2.12

    Palm kernel expeller

    By-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq. Corozo oleifera (HBK) L. H. Bailey (Elaeis melanocca auct.) from which as much as possible of the hard shell has been removed.

    Protein

    Fibre

    Fat

    2.13

    Palm kernel, extracted

    By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed.

    Protein

    Fibre

    2.14

    Soya (bean), toasted

    Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0.4 mg N/g × min.)

    2.15

    Soya (bean), extracted, toasted

    By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4mg N/g × min.)

    Protein

    Fibre, if > 8%

    2.16

    Soya (bean), dehulled, extracted, toasted

    By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter). (Urease activity maximum 0.5mg N/g × min.)

    Protein

    2.17

    Soya (bean) protein concentrate

    Product obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract.

    Protein

    2.18

    Vegetable oil(2)

    Oil obtained from plants

    Moisture, if > 1%.

    2.19

    Soya (bean) hulls

    By-product obtained during dehulling of soya beans.

    Fibre

    2.20

    Cotton seed

    Seeds of cotton Gossypium spp. from which the fibres have been removed.

    Protein

    Fibre

    Fat

    2.21

    Cotton seed, partially decorticated, extracted

    By-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum fibre 22.5% in the dry matter).

    Protein

    Fibre

    2.22

    Cotton seed expeller

    By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed.

    Protein

    Fibre

    Fat

    2.23

    Niger seed expeller

    By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. (Ash insoluble in HCl: maximum 3.4%)

    Protein

    Fat

    Fibre

    2.24

    Sunflower seed

    Seeds of the sunflower Helianthus annuus L.

    2.25

    Sunflower seed, extracted

    By-product of oil manufacture, obtained by extraction of seeds of the sunflower.

    Protein

    2.26

    Sunflower seed, partially decorticated, extracted

    By-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum fibre 27.5% in the dry matter)

    Protein

    Fibre

    2.27

    Linseed

    Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%)

    2.28

    Linseed expeller

    By-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%)

    Protein

    Fat

    Fibre

    2.29

    Linseed, extracted

    By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%)

    Protein

    2.30

    Olive pulp

    By-product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel

    Protein

    Fibre

    2.31

    Sesame seed expeller

    By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HCl: maximum 5%)

    Protein

    Fibre

    Fat

    2.32

    Cocoa bean, partially decorticated, extracted

    By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed.

    Protein

    Fibre

    2.33

    Cocoa husks

    Teguments of the dried and roasted beans of Theobroma cacao L.

    Fibre

    (1)

    Where appropriate the indication “low in glucosinolate” may be added. “Low in glucosinolate” has the meaning given in Community legislation.

    (2)

    The name must be supplemented by the plant species.

    3.LEGUME SEEDS, THEIR PRODUCTS AND BY PRODUCTS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    3.01

    Chick peas

    Seeds of Cicer arietinum L.

    3.02

    Guar meal, extracted

    By-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) Taub

    Protein

    3.03

    Ervil

    Seeds of Ervum ervilia L.

    3.04

    Chickling vetch(1)

    Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment

    3.05

    Lentils

    Seeds of Lens culinaris a.o. Medik

    3.06

    Sweet lupins

    Seeds of Lupinus spp. low in bitter seed content.

    3.07

    Beans, toasted

    Seeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectines.

    3.08

    Peas

    Seeds of Pisum ssp.

    3.09

    Pea middlings

    By-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins.

    Protein

    Fibre

    3.10

    Pea bran

    By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas.

    Fibre

    3.11

    Horse beans

    Seeds of Vicia faba L. spp. faba var. equina Pers. and var. minuta (Alef.) Mansf.

    3.12

    Monantha vetch

    Seeds of Vicia monanthos Desf.

    3.13

    Vetches

    Seeds of Vicia sativa L. var. sativa and other varieties

    (1)

    This name must be supplemented by an indication of the nature of the heat treatment.

    4.TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    4.01

    (Sugar) beet pulp

    By-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar beet Beta vulgaris L. ssp. vulgaris var. altissima Doell. (Maximum content of ash insoluble in HCl: 4.5% of dry matter).

    Content of ash insoluble in HCl, if > 3.5% of dry matter.

    Total sugar calculated as sucrose, if > 10.5%.

    4.02

    (Sugar) beet molasses

    By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar.

    Total sugar calculated as sucrose.

    Moisture, if > 28%.

    4.03

    (Sugar) beet pulp, molassed

    By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HCl: 4.5% of dry matter).

    Total sugar calculated as sucrose.

    Content of ash insoluble in HCl, if > 3.5% of dry matter

    4.04

    (Sugar) beet vinasse

    By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances

    Protein

    Moisture, if > 35%

    4.05

    (Beet) sugar(1)

    Sugar extracted from sugar beet

    Sucrose

    4.06

    Sweet potato

    Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation

    Starch

    4.07

    Manioc (2)

    Roots of Manibot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4.5% of dry matter)

    Starch

    Content of ash insoluble in HCl, if > 3.5% of dry matter

    4.08

    Manioc starch(3), puffed

    Starch obtained from manioc roots, greatly expanded by appropriate heat treatment.

    Starch

    4.09

    Potato pulp

    By-product of the manufacture of potato starch (Solanum tuberosum L.)

    4.10

    Potato starch

    Technically pure potato starch.

    Starch

    4.11

    Potato protein

    Dried By-product of starch manufacture composed mainly of protein substances obtained after the separation of starch.

    Protein

    4.12

    Potato flakes

    Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes.

    Starch

    Fibre

    4.13

    Potato juice condensed

    By-product of the manufacture of potato starch from which proteins and water have been partly removed.

    Protein

    Ash

    4.14

    Pre-gelatinised potato starch

    Product consisting of potato starch largely solubilised by heat treatment

    Starch

    (1)

    This name may be replaced by “sucrose”.

    (2)

    This name may be replaced by “tapioca”.

    (3)

    This name may be replaced by “tapioca starch”.

    5.OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    5.01

    Carob pods

    Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removed.

    Fibre

    5.02

    Citrus pulp

    By-product obtained by pressing citrus fruit Citrus ssp. during the production of citrus juice.

    Fibre

    5.03

    Fruit pulp (1)

    By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice.

    Fibre

    5.04

    Tomato pulp

    By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice

    Fibre

    5.05

    Grape pips, extracted

    By-product obtained during the extraction of oil from grape pips

    Fibre, if > 45%

    5.06

    Grape pulp

    Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed

    Fibre, if > 25%

    5.07

    Grape pips

    Pips extracted from grape pulp, from which the oil has not been removed

    Fat

    Fibre, if > 45%

    (1)

    The name maybe supplemented by the fruit species.

    6.FORAGES AND ROUGHAGE

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    6.01

    Lucerne meal(1)

    Product obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. It may contain up to 20% young clover or other forage crops dried and milled at the same time as the lucerne

    Protein

    Fibre

    Ash insoluble in HCl, if > 3.5% of dry matter

    6.02

    Lucerne pomace

    Dried By-product obtained by pressing of the juice from lucerne

    Protein

    6.03

    Lucerne protein concentrate

    Product obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate the proteins

    Carotene

    Protein

    6.04

    Clover meal(1)

    Product obtained by drying and milling young clover Trifolium spp. It may contain up to 20% young lucerne or other forage crops dried and milled at the same time as the clover

    Protein

    Fibre

    Ash insoluble in HCl, if > 3.5% of dry matter

    6.05

    Grass meal(1)(2)

    Product obtained by drying and milling young forage plants

    Protein

    Fibre

    Ash insoluble in HCl, if > 3.5% of dry matter

    6.06

    Cereals straw(3)

    Straw of cereals

    6.07

    Cereals straw, treated(4)

    Product obtained by an appropriate treatment of cereals straw

    Sodium, if treated with NaOH

    (1)

    The term “meal” may be replaced by “pellets”. The method of drying may be added to the name.

    (2)

    The species of forage crop may be added to the name.

    (3)

    The cereal species must be indicated in the name.

    (4)

    The name must be supplemented by an indication of the nature of the chemical treatment carried out.

    7.OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    7.01

    (Sugar) cane molasses

    By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officinarum L.

    Total sugar calculated as sucrose

    Moisture, if > 30%

    7.02

    (Sugar) cane vinasse

    By-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances.

    Protein

    Moisture, if > 35%

    7.03

    (Cane) sugar(1)

    Sugar extracted from sugar cane

    Sucrose

    7.04

    Seaweed meal

    Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content.

    Ash

    (1)

    This name may be replaced by “sucrose”.

    8.MILK PRODUCTS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    8.01

    Skimmed-milk powder

    Product obtained by drying milk from which most of the fat has been separated.

    Protein

    Moisture, if > 5%

    8.02

    Buttermilk powder

    Product obtained by drying the liquid which remains after butter churning.

    Protein

    Fat

    Lactose

    Moisture, if > 6%

    8.03

    Whey powder

    Product obtained by drying the liquid which remains after cheese, quark and casein making or similar processes.

    Protein

    Lactose

    Moisture, if > 8%

    Ash

    8.04

    Whey powder, low in sugar

    Product obtained by drying whey from which the lactose has been partly removed.

    Protein

    Lactose

    Moisture, if > 8%

    Ash

    8.05

    Whey protein powder(1)

    Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment

    Protein

    Moisture, if > 8%

    8.06

    Casein powder

    Product obtained from skimmed milk or buttermilk by drying casein precipitated by means of acids or rennet.

    Protein

    Moisture, if > 10%

    8.07

    Lactose powder

    The sugar separated from milk or whey by purification and drying.

    Lactose

    Moisture, if > 5%.

    (1)

    This name may be replaced by “milk albumin powder”.

    9.LAND ANIMAL PRODUCTS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    9.01

    Meat meal(1)

    Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content (minimum protein content 50% in dry matter). (Maximum total phosphorus content: 8%)

    Protein

    Fat

    Ash

    Moisture, if > 8%

    9.02

    Meat-and-bone meal(1)

    Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content

    Protein

    Fat

    Ash

    Moisture, if > 8%

    9.03

    Bone meal

    Product obtained by heating, drying and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content

    Protein

    Ash

    Moisture, if > 8%

    9.04

    Greaves

    Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin

    Protein

    Fat

    Moisture, if > 8%

    9.05

    Poultry meal(1)

    Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers

    Protein

    Fat

    Ash

    Ash insoluble in HCl > 3.3%

    Moisture, if > 8%

    9.06

    Feather meal, hydrolysed

    Product obtained by hydrolysing, drying and grinding poultry feathers

    Protein

    Ash insoluble in HCl if > 3.4%

    Moisture, if > 8%

    9.07

    Blood meal

    Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter

    Protein

    Moisture, if > 8%

    9.08

    Animal fat(2)

    Product composed of fat from warm-blooded land animals

    Moisture, if > 1%

    (1)

    Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.

    (2)

    This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).

    10.FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    10.01

    Fish meal(1)

    Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added.

    Protein

    Fat

    Ash, if > 20%

    Moisture, if > 8%

    10.02

    Fish solubles, condensed

    Product obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying.

    Protein

    Fat

    Moisture, if > 5%

    10.03

    Fish oil

    Oil obtained from fish or parts of fish.

    Moisture, if > 1%

    10.04

    Fish oil, refined, hardened

    Oil obtained from fish or parts of fish which has been refined and subjected to hydrogenation.

    Iodine number

    Moisture, if > 1%

    (1)

    Products containing more than 75% protein in the dry matter may be qualified as “rich in protein”.

    11.MINERALS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    11.01

    Calcium carbonate(1)

    Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution.

    Calcium

    Ash insoluble in HCl if > 5%

    11.02

    Calcium and magnesium carbonate

    Natural mixture of calcium carbonate and magnesium carbonate

    Calcium

    Magnesium

    11.03

    Calcareous marine algae (Maerl)

    Product of natural origin obtained from calcareous algae, ground or granulated.

    Calcium

    Ash insoluble in HCl, if > 5%

    11.04

    Magnesium oxide

    Technically pure magnesium oxide (MgO)

    Magnesium

    11.05

    Magnesium sulphate

    Technically pure magnesium sulphate (MgSO4.7H2O)

    Magnesium

    Sulphur

    11.06

    Dicalcium phosphate(2)

    Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4.xH7sub2;O)

    Calcium

    Total phosphorus

    11.07

    Mono-dicalcium phosphate

    Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO4-Ca(H2PO4)2.H2O)

    Total phosphorus

    Calcium

    11.08

    Defluorinated rock-phosphate

    Product obtained by grinding purified and appropriately defluorinated natural phosphates.

    Total phosphorus

    Calcium

    11.09

    Degelatinised bone meal

    Degelatinsed, sterilised and ground bones from which the fat has been removed

    Total phosphorus

    Calcium

    11.11

    Calcium-magnesium phosphate

    Technically pure calcium-magnesium phosphate

    Calcium

    Magnesium

    Total phosphorus

    11.12

    Mono-ammonium phosphate

    Technically pure mono-ammonium phosphate (NH4H2PO4)

    Total nitrogen

    Total phosphorus

    11.13

    Sodium chloride(1)

    Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt

    Sodium

    11.14

    Magnesium propionate

    Technically pure magnesium propionate

    Magnesium

    11.15

    Magnesium phosphate

    Product consisting of technically pure (dibasic) magnesium phosphate (MgHPO4.xH2O)

    Total phosphorus

    Magnesium

    11.16

    Sodium-calcium-magnesium phosphate

    Product consisting of sodium-calcium-magnesium phosphate

    Total phosphorus

    Magnesium

    Calcium Sodium

    11.17

    Mono-sodium phosphate

    Technically pure mono-sodium phosphate (NaH2PO.H2O)

    Total phosphorus

    Sodium

    11.18

    Sodium bicarbonate

    Technically pure sodium bicarbonate (NaHCO7sub3;)

    Sodium

    (1)

    The nature of the source may be indicated additionally in the name or replace it.

    (2)

    The manufacturing process may be included in the name.

    12.MISCELLANEOUS

    Number

    Name

    Description

    Compulsory declarations

    (1)

    (2)

    (3)

    (4)

    12.01

    Bakery and pasta products and by-products(1)

    Product or By-product obtained from the manufacture of bread, including fine bakers' wares, biscuits or pasta

    Starch

    Total sugar calculated as sucrose

    12.02

    Confectionery products and by-products(1)

    Product or By-product obtained from the manufacture of confectionery including chocolate

    Total sugar calculated as sucrose

    12.03

    Products and by-products of pastry and ice-cream making(1)

    Product or By-product obtained from the manufacture of pastry, cakes or ice-cream.

    Starch

    Total sugar expressed as sucrose

    Fat

    12.04

    Fatty acids

    By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin.

    Fat

    Moisture, if > 1%

    12.05

    Salts of fatty acids(2)

    Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide.

    Fat

    Ca (or Na or K, when appropriate)

    (1)

    The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.

    (2)

    The name may be supplemented by an indication of the salt obtained.